Cherry Crisp

Cherry Crisp is simple, quick, and delicious. Top it with a scoop of vanilla ice cream for the ultimate weeknight dessert. Last week I was tidying up our pantry and realized that I haven’t used my ice cream maker in quite some time. So I pulled it forward on the shelf, gave it a good …

The post Cherry Crisp appeared first on My Baking Addiction.

Cherry Crisp is simple, quick, and delicious. Top it with a scoop of vanilla ice cream for the ultimate weeknight dessert.

Last week I was tidying up our pantry and realized that I haven’t used my ice cream maker in quite some time. So I pulled it forward on the shelf, gave it a good wipe down and decided that I need to teach my girl how to make some homemade ice cream.

I scanned the fridge and pantry to see if we had everything on hand to whip up a simple vanilla ice cream base, but it was a no-go because I had used the rest of the cream for a delish Alfredo sauce last week.

So I totally switched gears and decided I was in the mood for a crisp – cherry crisp to be exact.

And I just so happened to have all of those ingredients on hand – complete with a pint of vanilla bean ice cream in the freezer.

No worries though, we’ll get to the homemade vanilla ice cream as soon as I pick up some more heavy cream on our next grocery trip.

(more…)

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Secret Ingredient Cherry Almond Smoothie

This rich and creamy smoothie has a natural and subtle sweetness, a creamy texture, and tons of protein and plant fiber to keep you full.

The post Secret Ingredient Cherry Almond Smoothie appeared first on Budget Bytes.

I’ve been playing around with riced cauliflower over the past week, and one of the fun and unexpected ways to use it is in fruit smoothies, like this Cherry Almond Smoothie. This rich and creamy smoothie has a natural and subtle sweetness, a creamy texture, and tons of protein and plant fiber to keep you full. So if hiding cauliflower in a fruit smoothie has you curious, keep on reading!

Cherry almond smoothie in a short glass with bananas and a bowl of frozen cherries behind it

Why Add Cauliflower to a Smoothie?

Cauliflower is a really great neutral ingredient that adds fiber and body to the smoothie, which helps give it a lighter, more creamy texture. Plus, it’s a really simple way to add an extra dose of vegetables to your day.

I used frozen riced cauliflower to my smoothie, but if you have a really good blender you can use frozen cauliflower florets as well.

How Does it Taste?

You can’t taste the cauliflower in this smoothie. Not only is cauliflower mild in flavor already, but I find that ingredients that have a bit of fat (like the almond butter in this recipe) help mask that cruciferous vegetable flavor.

This smoothie has a subtle, natural sweetness, thanks to the banana and cherries. If you prefer a sweeter smoothie, you can add some honey, brown sugar, another sweet fruit like blueberries, or use sweetened almond milk.

Can I Sub the Almond Butter or Almond Milk?

If you can’t eat almonds, another good option is to make this a cherry coconut smoothie. In place of using almond butter and almond milk, you can use some full-fat coconut milk. The creamy coconut flavor will offer that same richness as the almond butter and help hide that cruciferous flavor.

A glass filled with a cherry almond smoothie with bananas and a bowl of frozen cherries in the back
A glass filled with a cherry almond smoothie, with bananas and a bowl of frozen cherries in the back

Cherry Almond Smoothie

This rich and creamy smoothie has a natural and subtle sweetness, a creamy texture, and tons of protein and plant fiber to keep you full.
Total Cost $1.69 each
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 (12 oz.)
Calories 254.7kcal
Author Beth – Budget Bytes

Equipment

Ingredients

Instructions

  • Add all of the ingredients to a blender and blend until smooth. Adjust the liquid as needed to make it blend smoothly. Serve immediately.

Notes

*I used plain, unsweetened almond milk, but you can use sweetened if you prefer a sweeter smoothie. Vanilla flavored almond milk will also work well. 

Nutrition

Serving: 1smoothie | Calories: 254.7kcal | Carbohydrates: 35.8g | Protein: 6.7g | Fat: 11.6g | Sodium: 229.5mg | Fiber: 6.8g

How to Make a Cherry Almond Smoothie – Step by Step Photos

smoothie ingredients in a blender, almond milk being poured in

Add ½ cup frozen riced cauliflower, ½ of a frozen banana, ½ cup frozen sweet cherries, 1 Tbsp almond butter, ⅛ tsp cinnamon, and 1 cup almond milk to a blender.

Looking down into a blender with a blended cherry almond smoothie

Blend the ingredients until smooth. Sometimes with smoothies you may need to adjust the liquid up or down to make it blend smoothly. Taste the smoothie and adjust the sweetness (honey, sugar, more fruit) to your liking. Serve immediately.

A glass filled with a cherry almond smoothie, with bananas and a bowl of frozen cherries in the back

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Brussels Sprout Salad

This Brussels sprout salad recipe has the best fresh flavor and zingy dressing! Pair with apple, almonds and cherries for a simple side dish. Brussels sprouts in a salad? Turns out, the mighty sprout is one of the best ways to make delicious, feathery salad greens. Sure, Brussels sprouts are transcendental crispy roasted with maple glaze. But shaved raw in a salad is the next best way to eat them! The raw greens aren’t bitter at all: they’re sweet and feathery, with irresistibly tasty flavor. Combine them with a sweet and tangy Djion mustard dressing, apples, and dried cherries, and they’re pretty darn perfect. Ready to get shredding? Ingredients for Brussels sprout salad There are so many ways to make a killer Brussels sprout salad recipe: here’s our favorite — and we’ll offer some variations and options below. Here’s what we put in our salad: Shaved Brussels sprouts: see below for how to do it, or buy them pre-shaved Crunchy leafy green: we used escarole, but it’s optional Apple: Apple and Brussels are a classic combination Dried cherries: Use tart cherries with no added sugar if you can find them Almonds: Marcona almonds have great flavor, or use whatever you […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This Brussels sprout salad recipe has the best fresh flavor and zingy dressing! Pair with apple, almonds and cherries for a simple side dish.

Brussels sprout salad

Brussels sprouts in a salad? Turns out, the mighty sprout is one of the best ways to make delicious, feathery salad greens. Sure, Brussels sprouts are transcendental crispy roasted with maple glaze. But shaved raw in a salad is the next best way to eat them! The raw greens aren’t bitter at all: they’re sweet and feathery, with irresistibly tasty flavor. Combine them with a sweet and tangy Djion mustard dressing, apples, and dried cherries, and they’re pretty darn perfect. Ready to get shredding?

Ingredients for Brussels sprout salad

There are so many ways to make a killer Brussels sprout salad recipe: here’s our favorite — and we’ll offer some variations and options below. Here’s what we put in our salad:

  • Shaved Brussels sprouts: see below for how to do it, or buy them pre-shaved
  • Crunchy leafy green: we used escarole, but it’s optional
  • Apple: Apple and Brussels are a classic combination
  • Dried cherries: Use tart cherries with no added sugar if you can find them
  • Almonds: Marcona almonds have great flavor, or use whatever you can find
  • Feta crumbles, optional: Feta is tasty, but this salad is just as good without
  • Dijon dressing: Top with our favorite Dijon mustard dressing for all the goodness
Brussels sprout salad

How to shred Brussels sprouts

The most time consuming part of Brussels sprout salad is…shaving the Brussels sprouts! There are a few ways to do it: and all you need is a Chef’s knife. However, if you have fancy equipment, it makes the process much faster. Here’s what to know:

  • Knife: Remove any tough outer layers with your fingers. Cut the Brussels sprout in half lengthwise. Place the cut side down and thinly slide cross-wise to create shreds. Separate the shreds with your fingers. Discard the root end.
  • Food processor: Use the slicing disc of a food processor. Place the Brussels sprout in top down one at a time, which creates long thin ribbons.
  • Mandoline: Put on the protective gloves that came with the mandoline. Shave each sprout from the tip to the end, using the mandoline attachment.
How to shred Brussels sprouts

Variations: other salad mix-ins!

Shaved Brussels sprouts aren’t bitter as you’d expect. They have a sweet flavor and a beautifully feathery texture. You can add just about anything to your Brussels sprout salad and it will taste good! Here are a few more ideas for mix-ins:

  • Pomegranate seeds add a beautiful crunch (here’s how to seed one)
  • Dried fruit like cranberries or raisins can stand in for the cherries
  • Pear can stand in for apple
  • Walnuts, pecans or pistachios work instead of almonds
  • Pumpkin seeds add additional crunch
  • Parmesan or Pecorino Romano cheese adds a savory note instead of feta

Salad dressing variations

You can also vary the dressing in this salad! We love it with our Dijon mustard dressing. But there are a few other dressing that work based on the ingredients you have on hand. Here are a few other options:

Another idea? Try tossing this salad with a sticky reduction sauce after the dressing, like Balsamic Reduction or Pomegranate Molasses.

Brussels sprout salad recipe

More Brussels sprouts recipes

The humble Brussels sprout has grown into one of our favorite foods. In the last several years, it’s grown massively in popularity on restaurant menus. We’re so glad it’s enjoying the spotlight it deserves! Here are a few more great Brussels sprout recipes:

This Brussels sprout salad recipe is…

Vegetarian, vegan, plant-based, diary-free and gluten-free.

Print
Brussels sprout salad

Easy Brussels Sprout Salad


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegan

Description

This Brussels sprout salad has the best fresh flavors and zingy dressing! Pair it with apples, almonds and dried cherries for a tasty side.


Ingredients

For the salad

  • 1 pound Brussels sprouts, enough for 4 cups shredded (or 8 ounces shredded) 
  • 1 1/2 cups chopped escarole or other crunchy leafy green, optional
  • 1 large crisp tart red apple (like Honeycrisp)
  • 1/2 cup dried tart cherries
  • 1/2 cup almonds (Marcona almonds, if possible)
  • 1/4 teaspoon kosher salt
  • 1 recipe Dijon Mustard Dressing
  • Feta cheese crumbles, optional (omit for vegan)

Instructions

  1. Shred the Brussels sprouts: go to How to Shred Brussels Sprouts. Or, use a food processor slicing blade or mandoline to slice each sprout from top to end. 
  2. Prep the vegetables: Chop the escarole or other leafy green. Dice the apple. 
  3. Make the dressing: In a medium bowl, whisk together the Dijon mustard, white wine vinegar, maple syrup, and salt. Then whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. 
  4. Assemble the salad: Mix together all salad ingredients. Mix with 1/2 cup of the dressing (add more to taste, if desired). Top with feta crumbles, if using, and serve. 
  • Category: Side
  • Method: Raw
  • Cuisine: Salad

Keywords: Brussels sprout salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Black Fruitcake

Over the last several years, people suggested that I write a book of fruit desserts. I point out, helpfully, that I already have, but every year a few books of fruit desserts come out, mostly relating to pies or crisps and cobblers. So it was interesting to see one devoted solely to cakes, called (appropriately) Fruit Cake: Recipes for the Curious Baker. But no need…

Over the last several years, people suggested that I write a book of fruit desserts. I point out, helpfully, that I already have, but every year a few books of fruit desserts come out, mostly relating to pies or crisps and cobblers. So it was interesting to see one devoted solely to cakes, called (appropriately) Fruit Cake: Recipes for the Curious Baker.

But no need to worry that it’s a book of Christmas cakes with sticky green cherries in them. It’s by Jason Schreiber, a food stylist and recipe developer, who dreamed up with seventy-five cakes that feature fruit, everything from Key Lime Meringue Cake to a tropical fruit Panettone. There are also Pineapple Breakfast Cakes, his riff on the classic Sachertorte with chocolate and apricots, and a Jamaican Black Cake, that caught my eye for a number of reasons.

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Coup de Roulis cocktail

This rosy coup holds a drink from Cocktails de Paris, a book of cocktail recipes from Paris, published in 1929. (It’s available to download* for free here.) I was attracted to it because it called for Cherry Rocher, a French liqueur produced by a distillery that was founded in 1704 and is still making it today. Coup de roulis translates to “strong blow,” referring to…

This rosy coup holds a drink from Cocktails de Paris, a book of cocktail recipes from Paris, published in 1929. (It’s available to download* for free here.) I was attracted to it because it called for Cherry Rocher, a French liqueur produced by a distillery that was founded in 1704 and is still making it today. Coup de roulis translates to “strong blow,” referring to the strong sway or roll of a boat. My guess is that maybe it got its name because it has four different spirits in it? No matter, I needed a strong drink last week when my apartment sprung a fuite d’eau, causing a flood.

The Paris cocktail book is an excursion back in time, as was the leak, harkening back to other, um…issues I’ve had with my apartment. In the pages, there are words used, such as Angustura (with an alternative spelling that may be from days of yore) and ‘focking,’ a term I’d never heard of either, and when I searched Google for “cocktail focking,” let’s just say most of the search results were adult-only…and I don’t mean in the cocktail department.

Continue Reading Coup de Roulis cocktail...

Honeycrisp Quinoa Salad with Kale and Pistachios.

Nothing beats this honeycrisp quinoa salad on a Monday. And it’s no secret that I love a good september salad!  Because kale, honeycrisps, and anything else I can grab to celebrate the seasons – the end of summer and start of fall –  are perfect together in one big bowl.  Years ago I made this […]

The post Honeycrisp Quinoa Salad with Kale and Pistachios. appeared first on How Sweet Eats.

Nothing beats this honeycrisp quinoa salad on a Monday.

honeycrisp quinoa salad with kale and pistachios

And it’s no secret that I love a good september salad! 

kale with quinoa and pistachios

Because kale, honeycrisps, and anything else I can grab to celebrate the seasons – the end of summer and start of fall –  are perfect together in one big bowl. 

chopped apples and feta

Years ago I made this harvest honey crisp salad. The cinnamon shallot vinaigrette is the star of the show in this one! And, the double nuts. 

Then, I made a september kale salad, with figs and apples and pancetta and goat cheese. All sounds incredible right? That’s topped off with a maple cider vinaigrette and it deeeelish.

See? I’m just a little into september salads…

honeycrisp quinoa salad with kale and pistachios

For today’s salad, I’m keeping the kale and honeycrisps, but adding in some quinoa for satiety, some feta cubes, pistachios for savory, buttery crunch and dried tart cherries. 

Oh my word. This is heaven. It has EVERYTHING.

And then! It’s all drizzled with an apple cider vinaigrette. If you love a salty+sweet combo, you will adore this. It’s amazing. 

Give me all the apple cider things!

apple cider dressing

The base is tuscan kale, which is my absolute favorite for salads. You can use curly green too, of course. When the kale is massaged (yes, it’s massaged!) with the dressing, it becomes tender and chewy, in a really good way. 

Then we have the crunch from the nuts. The big juicy chunks of apple. The feta cubes which are tangy and cheesy and lovely. Then sweet chewiness from the cherries.

honeycrisp quinoa salad with kale and pistachios

A salad like this is the perfect way to transition from summer to fall. It’s refreshing enough to hit the spot on warm late summer nights, but adds enough flavor to get you excited for autumn produce. 

Let it be dinner tonight!

honeycrisp quinoa salad with kale and pistachios

Honeycrisp Quinoa Salad with Kale and Pistachios

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Honeycrisp Quinoa Salad with Kale and Pistachios

This honeycrisp quinoa salad is made with kale, feta, pistachios, dried cherries and an incredible apple cider vinaigrette.
Course Salad
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • ½ cup cooked quinoa
  • 1 large bunch lacinato kale, leaves removed from stems (you want 4 to 6 cups)
  • 2 honey crisp apples cubed
  • 6 ounces feta cheese cubed
  • cup dried tart cherries
  • ¼ cup chopped roasted pistachios

apple cider vinaigrette

  • cup apple cider
  • 1 tablespoon freshly squeezed lemon juice
  • 1 garlic clove, finely minced or pressed
  • pinch of salt and pepper
  • pinch of freshly ground nutmeg
  • 1/2 cup extra virgin olive oil

Instructions

  • This is a great dish to use up leftover quinoa, but if you don’t have it made, start with that! Make a batch of quinoa first and while it cooks (it will take about 15 minutes), chop your other ingredients.
  • Chop the kale and place it in a bowl. Drizzle it with about 2 tablespoons of the apple cider vinaigrette and massage the kale with your hands for 1 to 2 minutes. Let it sit for at least 5 minutes.
  • If you are using just-cooked quinoa (so it's warm), you can put it over the kale to wilt it a bit. If it's cold or room temp, that is fine too. Once the kale has rested, add in the quinoa, apples, feta, pistachios and cherries. Toss well and drizzle on more of the dressing. Serve!
  • This salad stays surprisingly well overnight - the apples may slightly brown a bit, but if you seal it in a container, the leftovers are great.

apple cider vinaigrette

  • Whisk together the apple cider, lemon juice, garlic, salt, pepper and nutmeg. Whisk constantly while streaming in the olive oil. This dressing stays great sealed in the fridge for a few days.

honeycrisp quinoa salad with kale and pistachios

Bite of perfection, right there!

The post Honeycrisp Quinoa Salad with Kale and Pistachios. appeared first on How Sweet Eats.

Summer Fruit Recipes

It’s summer! Whether you’re in or outdoors, hopefully for all of you there are beautiful summer fruits and berries to be had, and I hope that you’re able to get your hands on as many of them as you can. I am loading (actually, overloading…) myself up at the market. While a good portion on the fresh fruit gets eaten just as-is, some of it…

It’s summer! Whether you’re in or outdoors, hopefully for all of you there are beautiful summer fruits and berries to be had, and I hope that you’re able to get your hands on as many of them as you can. I am loading (actually, overloading…) myself up at the market. While a good portion on the fresh fruit gets eaten just as-is, some of it goes into the following dessert recipes that I continue to make year after year. Others go into jam, which is a great way to preserve all those summer fruits and berries, and make them last through fall and winter.

Cherry season is behind most of us (sniff…sniff…), but if they are still lingering where you live, you can type “cherry” or “cherries” into the search engine at the top right corner of the page to find cherry recipes. (And we don’t get a bountiful array of fresh raspberries and blackberries here, so I don’t have many recipes that use them on the blog.) But for nectarines, strawberries, peaches, plums and other summer fruits, here are some of my favorite recipes on the blog…

Continue Reading Summer Fruit Recipes...

No Bake Oreo Cheesecake

No Bake Oreo Cheesecake combines pretty much all your favorite things in one place. Easy, a total crowd pleaser, and hello – Oreos!

The post No Bake Oreo Cheesecake appeared first on My Baking Addiction.

No Bake Oreo Cheesecake combines pretty much all your favorite things in one sweet, no-bake dessert. Easy, a total crowd pleaser, and hello – Oreos!

Slice of no bake oreo cheesecake topped with cherry pie filling on a white plate with a 2nd slice and a bowl of cherry pie filling in the background

I know this July 4th isn’t going to exactly look how any of us are used to.

With fewer fireworks, cookouts, and general merriment, we have to find ways to celebrate within our small groups. 

And you know if I need to celebrate, I’m reaching for one of my cheesecake recipes

You guys know that I have a pretty serious thing for cheesecake – especially when it requires minimal prep work and zero baking time. 

Add in an Oreo crust and I’ll fall hook, line and sinker every single time. 

(more…)

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Chocolate Chip “Kitchen Sink” Cookies

Being confined for two weeks has been, um, interesting. As someone who works at home, I was, like, “I got this…” But by day two I started getting loopy. As much as I think Romain is the greatest thing ever, it’s hard to be cooped up and not allowed to go out. True, we can go to the grocery store or bakery if we bring…

Being confined for two weeks has been, um, interesting. As someone who works at home, I was, like, “I got this…” But by day two I started getting loopy. As much as I think Romain is the greatest thing ever, it’s hard to be cooped up and not allowed to go out. True, we can go to the grocery store or bakery if we bring a signed attestation with us for each trip we make (good thing we keep plenty of paper on hand for printing and photocopying here all the paperwork) but I was surprised how much I missed the interactions of daily life, much more than I thought.

Today they suddenly closed one of my local bakeries because they didn’t have enough masks and other supplies to protect their employees and customers, and tears welled up when I talked to one of the owners, who I’ve known since they opened the place. I ran over to get a baguette and a loaf of bread. They’re not the only bakery in the neighborhood, but it was sad to see them go and I hope they can reopen.

I knew from living in earthquake country, when this started, to have extra provisions on hand, so I bought a few extra bags of non-perishables like sardines, tuna, canned tomatoes, and pasta sauce. I have tons of grains and pasta always on hand, but I wanted to make sure I had enough butter, eggs, and flour, which I usually keep well-stocked. But when I was at the grocery store last week and saw all those blocks of butter on the shelf, I thought, “Why not?”

Continue Reading Chocolate Chip “Kitchen Sink” Cookies...

Recipe | Whole Wheat Chocolate Cherry Muffins

When I was little, I had a thing for chocolate-covered cherries. I’m not really sure how it started—no one in my family likes chocolate cherries, so I don’t know where I first had them. But man, did I love them. While my brothers would get …

When I was little, I had a thing for chocolate-covered cherries. I’m not really sure how it started—no one in my family likes chocolate cherries, so I don’t know where I first had them. But man, did I love them. While my brothers would get Sour Patch Kids or Razzles (remember Razzles?!) from the candy store, I’d go to the fancypants chocolate counter and get two or three chocolate cherries. Now that I’m older, I can’t stand those chocolate cherry cordials. They are waaaay too sweet for my tastes. But I still love that combination of chocolate and cherries—just not all the added sugar. Since I’m on a bit of a muffin kick lately, I thought I’d try making chocolate cherry muffins. I’ve had half a bag of dried cherries sitting in the pantry since October, so it was time to use them up! And I had all of the other ingredients on hand too, so these muffins were just meant to be. Unfortunately, I’m still learning when it comes to baking, and I burnt them. They weren’t so burnt that they were inedible, but they did end up being a little bit dry, especially on the bottom. I’ve adjusted […]