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Strawberry-Rhubarb Yogurt Popsicles

Strawberry-Rhubarb Yogurt Popsicles | www.floatingkitchen.net

It was so freaking HOT this week. All I wanted to do was stick my face into a giant container of ice cream. Hot weather makes me cranky. And ice cream makes me less cranky.
But there is that pesky little thing (literally and figuratively) called a bikini. Which made me question whether inhaling three pints of ice cream was really the best idea ever. So instead, I made some of these healthy Strawberry-Rhubarb Yogurt Popsicles. They cooled me down, made me less cranky and they didn’t completely ruin my bathing suit body either. It’s a win-win situation.
Oh and they are pretty much the best shade of pink EVER!
I cooked the strawberries and rhubarb down with a whole vanilla bean pod until the fruit was soft and juicy. Then I blended it up with some Greek yogurt to make them really creamy. I definitely think these popsicles taste best when they’re made with full-fat yogurt. But if you’re really trying to be good, you could use a non-fat version.
These Strawberry-Rhubarb Yogurt Popsicles are refreshing and fruity and taste just like summer on a stick. They will certainly help with any 80+ degree induced cranky-ness!
Ingredients
  • 2 cups strawberries, stemmed and sliced
  • 2 cups rhubarb, cut into 1/2-inch pieces
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 vanilla bean, seeds scraped and pod reserved
  • 9 ounces Greek yogurt, divided
Instructions
  1. In a saucepan over medium-high heat, combine the strawberries, rhubarb, water, sugar and the vanilla bean seeds and pod. Bring the mixture to a simmer and cook, stirring frequently, for about 15 minutes or until the fruit is softened and almost completely broken down. Remove the saucepan from the heat and set it aside to cool. Remove and discard the vanilla bean pod.
  2. In your blender, combine the cooked strawberry-rhubarb mixture with 6 ounces of the Greek yogurt until smooth and well combined. Then divide this mixture evenly between your popsicle molds, filling the molds about 3/4's of the way full. Spoon some of the remaining Greek yogurt into the tops of each of the molds. Then using a skewer or wooden popsicle stick, push it down and swirl it around slightly.
  3. Transfer the molds to your freezer. Allow the popsicles to partially set, about 1 hour, before inserting wooden popsicle sticks or dowels. Then continue to freeze until solid, at least 4-5 hours more.
  4. Remove the popsicles from their molds before serving. You can run a little warm water over the molds to help loosen the popsicles from their molds, if necessary.

Strawberry-Rhubarb Yogurt Popsicles

Chocolate Peanut Butter Brownies with Raspberries

Chocolate Peanut Butter Brownies with Raspberries | www.floatingkitchen.net

Ingredients
  • For the Peanut Butter Layer
  • 1 cup creamy peanut butter
  • 4 tablespoons unsalted butter, softened at room temperature
  • 1/2 cup powdered sugar
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. salt

  • For the Brownie Layer
  • 6 tablespoons unsalted butter
  • 7 ounces semi-sweet or bittersweet chocolate, chopped
  • 2/3 cups sugar
  • 2 eggs
  • 2 tablespoons bourbon
  • 1 tsp. vanilla extract
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 tsp. salt

  • For Topping
  • 1 cup fresh raspberries
Instructions
  1. Pre-heat your oven to 350 degrees. Line a 9 X 9-inch baking pan with parchment paper or aluminum foil, leaving a couples of inches overhanging around the sides. Lightly spray the parchment paper/foil with non-stick spray and set it aside.
  2. Make the peanut butter layer. Using your hand mixer, cream together the peanut butter, butter, powdered sugar, vanilla extra and salt in a medium bowl until smooth. Set aside.
  3. Make the brownie layer. In a saucepan over medium heat, melt the butter. Turn the heat down to low and whisk in about half of the chopped chocolate. Once it’s melted, remove the saucepan from the heat. Whisk in the sugar. Then whisk in the eggs, bourbon and vanilla extract. Whisk in the flour, cocoa powder and salt. The batter may appear grainy at first, but it will become smooth as you continue to whisk it. Stir in the remaining chopped chocolate.
  4. Pour about 3/4 of the brownie batter into your prepared baking pan, spreading it evenly. Then spread all of the peanut butter batter evenly over top of the brownie batter. Dollop the remaining brownie batter on top of the peanut butter layer. Then drag the tip of a knife through the two batters to create a swirly pattern. Scatter the raspberries on top.
  5. Transfer the brownies to your pre-heated oven and bake for 40 minutes, rotating the pan once half way through baking. Remove from the oven and set aside to cool completely.
  6. Once the brownies have cooled, lift them out of the pan using the overhanging parchment paper/foil. Cut into squares.
  7. The brownies can be stored in an airtight container at room temperature for up to 2 days.

Chocolate Peanut Butter Brownies with Raspberries | www.floatingkitchen.net

Chocolate Peanut Butter Brownies with Raspberries | www.floatingkitchen.net

Grilled Lobster and Corn Pizza

This Grilled Lobster and Corn Pizza with Goat Cheese and Fresh Tomatoes is my ode to summer. Fresh corn, tomatoes and basil are in abundance at the farmers markets right now. So I piled them all high up on top of this pizza. And of course, I cooked everything on the grill. Because you know I love my grill. Also, it’s way to hot to be turning on our ovens.

Grilled Lobster and Corn Pizza with Goat Cheese and Fresh Tomatoes

But the real dose of summer comes from the lobster. Living in a seaside New England town means lobster is just about everywhere during the summer months. We even serve lobster at the McDonalds here (I don’t actually recommend you go out and buy this, just pointing it out for general interest). So it only made sense for me to put lobster on a pizza. And lobster pizza is kind of a sneaky way to enjoy lobster without completely assaulting your wallet. That’s some real talk for you.
Like I said, I grilled the heck out of the pizza. The corn and lobster that I used for toppings were both cooked on the grill, keeping my house cool AND preventing my house from smelling like a lobster shack (I have weird issues with fishy smells). But if you prefer to cook the corn and lobster in a more traditional way, go right ahead. I won’t stop you. Just get this pizza done and in your belly!
Ingredients
  • For the Toppings
  • 6 fresh lobster tails
  • 4 ears corn, husks and silks removed
  • 2 tablespoons butter
  • 2 tsp. fresh thyme leaves
  • 1 garlic clove, peeled and minced
  • 8 ounces goat cheese, softened to room temperature
  • 2-4 small tomatoes, thinly sliced
  • Fresh basil leaves, torn if large

  • For the Pizza Dough
  • 3 cups all-purpose flour
  • 1 package (2 1/4 tsp.) active dry yeast
  • 1 tablespoon sugar
  • 1 tsp. salt
  • 1 cup water
  • 4 tablespoons extra-virgin olive oil, divided
Grilled Lobster and Corn Pizza with Goat Cheese and Fresh Tomatoes
Instructions
  1. Make the toppings. Pre-heat your grill to medium-high. Add the lobster tails, belly side down. Cook for about 5 minutes and then flip the tails over and cook for an additional 4-5 minutes. The shells may begin to burn in a few spots, which is OK. As the lobster cooks, the shells will turn bright red/orange and the tails will curl. The lobster flesh will change from opaque to white. Remove the tails from the grill and set aside to cool. Once the tails are cool enough to handle, remove the meat. Working with one at a time, place the lobster tails belly side down onto a cutting board, trying to flatten them as much as possible. Use a sharp knife to split the tails in half lengthwise. Then using your fingers, remove the meat form the shells. Continue until all the shells have been cleaned. Discard the shells and roughly chop or tear any larger pieces of meat so they are about bite sized. Place the lobster meat in a large bowl.
  2. While the lobster is cooking, you can also grill the corn. Add the corn to the grill and cook it on all sides until some of the kernels have started to blacken, about 5-8 minutes. Remove the corn from the grill and set it aside to cool. Once the corn is cool enough to handle, cut the kernels off the cob and place them in the bowl with the lobster meat.
  3. In a microwave-safe bowl, melt the butter with the thyme and garlic. Pour this over the lobster-corn mixture, tossing to combine.
  4. Add the goat cheese to a bowl and stir it vigorously to loosen and smooth it out. If it still seems too thick, you can add a couple tablespoons of milk or cream to help thin it out.
  5. Make the pizza dough (and if you turned your grill off, pre-heat it again to medium-high). In a large bowl, mix together 1 cup of the flour, the yeast, sugar and salt. In a microwave-safe measuring cup, warm the water and 2 tablespoons of the olive oil until the liquid reaches 100-110 degrees Fahrenheit. Then pour this over the dry ingredients, stirring with a wooden spoon until the mixture is smooth. Add the remaining 2 cups of flour and stir until the flour is almost fully incorporated. The dough will be a little shaggy at this point. Use your hands to knead the dough a few times and shape it into a ball. Transfer the dough to a well-floured baking sheet. Using your hands, press the dough out into a circle (or whatever shape you can get it) until the dough is 1/4 to 1/2-inch thick.
  6. Grill the pizza. Gather all of your ingredients together so they are within easy reach of your grill. Brush about 1 tablespoon of olive oil onto one side of the pizza dough. Then place the dough, oiled-side down, on your grill. Grill for about 5 minutes, or until bubbles start to appear on the top and the bottom has grill marks. Brush the top of the pizza dough with the remaining tablespoon of olive oil. Then carefully flip it over, using tongs and a little extra help from a spatula or your baking sheet.
  7. Add the toppings to the now face-up, grilled side of the pizza. Start by spreading the goat cheese evenly over the surface (it will soften even further when it touches the warm dough). Then cover with the lobster-corn mixture and the sliced tomatoes. Close the lid and cook for about 5 minute more. Then carefully slide the pizza onto your baking sheet to remove it from the grill.
  8. Let the pizza rest for about 2 minutes before slicing. Top with some fresh basil leaves before serving. Enjoy!

Chocolate-Raspberry Cream Crêpe Cake

Chocolate-Raspberry Cream Crêpe Cake

Ingredients
  • For the Crêpes
  • 3-3 1/2 cups whole milk
  • 3 eggs
  • 2 1/4 cups all-purpose flour
  • 1/2 cup Rodelle Gourmet Baking Cocoa
  • 1/4 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. Rodelle Organics Chocolate Extract
  • 3 tablespoons unsalted butter, melted
  • Butter for greasing the pan

  • For the Filling
  • 2 cups heavy whipping cream
  • 1 tsp. Rodelle Pure Vanilla Extract
  • 1 1/4 cups powdered sugar, divided
  • 8 ounces mascarpone cheese, softened at room temperature
  • 2 1/2 cups fresh raspberries

  • For Garnish
  • Fresh raspberries
  • Powdered sugar
  • Rodelle Gourmet Baking Cocoa
Chocolate-Raspberry-Crepe-Cake-2
Instructions
  1. Make the crêpe batter. Add 3 cups of the milk and the remaining ingredients, expect for the butter to be used for greasing the fry pan, to your blender. Blend on high for about 30 seconds. Then stop and scrape down the sides of the blender. Blend for an additional 20-30 seconds. The batter should be well combined and free of lumps. Let the batter rest in the refrigerator for 1 hour.
  2. Cook the crêpes. Remove the crêpe batter from your refrigerator and whisk it gently. The batter should be the consistency of heavy cream. If it’s too thick, whisk in some whole milk to thin it slightly, starting with a couple tablespoons at a time and adding more as necessary. Then heat a 9-inch non-stick skillet over medium heat and very lightly grease it with butter. Pour a scant 1/3 cup of batter into the fry pan while simultaneously swirling and tilting the pan so the batter coats the bottom of the pan evenly. Cook until the edges begin to set and lift away from the side of the pan, about 1 minute. Gently lift one side of the crêpe with a small spatula, then quickly and carefully flip the crêpe over using your fingers. Cook the crêpe for an additional 30 seconds. Remove the crêpe and place is on a large plate. Continue with the rest of the batter until all the crêpes are cooked, stacking the crêpes on the plate as they are cooked, and greasing the pan with butter as necessary (you should be able to cook about 4-5 crêpes before needing to re-grease the pan). Once all the crêpes are cooked, cover the stack with plastic wrap and refrigerate until completely cooled. You should have about 25 crêpes.
  3. Once the crêpes are completely cooled, make the filling. Place the bowl of your mixer and the whisk attachment in your freezer for about 5 minutes to chill. Then remove them from the freezer, immediately add the heavy whipping cream and the vanilla extract and start beating on high speed. Once the mixture starts to thicken, turn off your mixer and add 1 cup of the powdered sugar. Continue whisking until peaks form. Beat in the softened mascarpone cheese until just incorporated. In a small bowl, mash the raspberries with the remaining 1/4 cup of powdered sugar. Gently fold the mashed raspberries into the whipped cream mixture.
  4. Assemble the cake. Place one crêpe on a serving plate and spread an even layer of the filling on top, leaving about a 1/2-inch border around the edge. Layer another crêpe on top, repeating the layers until all the crêpes and the filling have been used up, finishing the top of the cake with the filling. Carefully transfer the crêpe cake to your refrigerator and allow it to rest for at least 4 hours or up to overnight.
  5. Before serving, garnish the cake with fresh raspberries and a dusting of powdered sugar and baking cocoa. Slice and serve.

Chocolate-Raspberry Cream Crêpe Cake

Raspberry-Vanilla Smoothies

Raspberry-Vanilla Smoothies

To make sure this smoothie tasted strongly of raspberries, I added a small amount of raspberry preserves in addition to the fresh raspberries. This little trick definitely helped to kick things up a notch. I also wanted to keep this smoothie vegan, so I used coconut milk yogurt and almond milk. But you can certainly used whatever kind(s) of yogurt and milk (soy, cow, etc.) that work with your dietary preferences.
Ingredients
  • 2 cups fresh raspberries, plus extra for garnish
  • 1 peeled and frozen banana, cut into chunks
  • 2 tablespoons raspberry preserves
  • 6 ounces vanilla coconut milk yogurt
  • 1 1/2 cups vanilla almond milk
  • 1/4 tsp. vanilla extract
  • 6-8 ice cubes
  • Toasted coconut for garnish, if desired

Instructions
  1. Add all of the ingredients (except for the garnishes) to your blender. Blend on high until smooth. Pour into glasses and top with reserved raspberries and toasted coconut, if desired. Enjoy immediately.

Raspberry-Vanilla Smoothies

Mocha-Nutella Oatmeal

I start by cooking the oatmeal in my usual way. While I’m doing this I add in some instant expresso powder, cocoa powder and brown sugar. When the oatmeal is finished, I swirl in a big dollop of Nutella. Then I top everything off with some chopped nuts, because in my opinion oatmeal requires a bit of a crunch. While I haven’t written this in the recipe below, some sliced banana is also very welcomed here.

Mocha-Nutella Oatmeal

The recipe below starts with 1 cup of uncooked oats. You can use whatever kind of oatmeal you want for this: old-fashion, steel cut or even quick cooking oats. The amount of liquid (milk or water) and the time it takes to cook the oatmeal will vary depending on which type you use and the final consistency and texture you prefer for your oatmeal. Just make it how you normally would (or follow the package instructions), adding in the other ingredients as listed below.

I’m a person that usually needs to be forced to eat breakfast. Why anyone would want to put food in their mouth before 10am is a total mystery to me. But this Mocha-Nutella Oatmeal actually makes me want to get up and eat breakfast!
Ingredients
  • 1 cup dry, uncooked oatmeal (any kind will work)
  • Milk or water
  • 1/4 tsp. instant espresso powder
  • 1 tsp. unsweetened cocoa powder
  • 2 tsp. brown sugar
  • 1/8 tsp. salt
  • 1 tablespoon Nutella
  • 1/4 cup mixed nuts, chopped (I like almonds, cashews and hazelnuts)
Instructions
  1. Cook the oatmeal in milk or water as you normally would (or follow the package instructions for cooking). While the oatmeal is cooking, stir in the instant espresso powder, cocoa powder, brown sugar and salt. Once cooked, remove from the heat and stir in the Nutella. Transfer to a serving bowl(s) and top with the mixed nuts. Enjoy immediately!

Savory Dutch Baby with Roasted Broccoli

Savory Dutch Baby with Roasted Broccoli

Today, we’re going the savory route with a bit of Parmesan cheese, some sliced scallions, fresh herbs and a big pile of roasted broccoli. If you want, you can serve this Dutch baby with a couple of slices of bacon on the side for one heck of a satisfying breakfast. Or pair it with soup and a salad and enjoy it at lunch or dinner. Whatever you decide, just make sure you gobble it all up in one sitting, because Dutch babies are really best when eaten immediately after being made. But I have a feeling you’ll have no trouble accomplishing that task.

Ingredients
  • For the Dutch Baby
  • 4 eggs
  • 1/2 cup whole milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons grated Parmesan cheese
  • 1 scallion, white and light green parts thinly sliced
  • 2 tablespoons fresh parsley, roughly chopped
  • 1 tsp. fresh thyme leaves
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 4 tablespoons unsalted butter

  • For the Broccoli
  • 3 cups broccoli florets
  • 3 tablespoons extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. red pepper flakes
  • Zest and juice from 1/2 lemon
Instructions
  1. Make the Dutch baby. Pre-heat your oven to 425 degrees. In the bowl of your stand mixer with the whisk attachment, combine the eggs and milk. Add the flour and whisk until incorporated, scrapping down the sides of the bowl as necessary. Then whisk in the Parmesan cheese, sliced scallions, parsley, thyme, salt and black pepper. Set aside.
  2. Meanwhile, melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter is melted and the skillet is hot, pour in the batter. Carefully transfer the skillet to your pre-heated oven and bake for 25 minutes. The Dutch baby will puff up during cooking, but once it’s removed from the oven and starts to cool it will deflate slightly.
  3. Meanwhile, roast the broccoli. In a medium bowl, toss the broccoli florets with the olive oil, salt and red pepper flakes. Spread the broccoli out onto a large rimmed baking sheet. Transfer to your pre-heated oven and roast for 15 minutes. Remove from the oven and sprinkle the lemon zest and juice over the roasted broccoli.
  4. To finish, top the Dutch baby with the roasted broccoli. Slice and serve immediately.

Potato and Green Bean Curry

Potato and Green Bean Curry

CookingAddic The beauty of making your own curry paste is that you can control the spice level. I used one jalapeño pepper and two cherry bomb chili peppers, which gave a pretty good amount of heat. But do what seems right for you and your families taste preferences.
I had green coriander in my CSA box this week. I had never used it before and was excited to try it out. It’s basically just coriander that hasn’t been dried out yet. It has a nice fresh taste, somewhere between cilantro and coriander. But you certainly don’t need to seek out green coriander to make this dish. You can simply substitute ground coriander for the green coriander in this recipe.
Ingredients
  • For the Curry Paste
  • 1 medium onion, roughly chopped
  • 3 garlic cloves
  • 1-inch piece of fresh ginger, roughly chopped
  • 1 lemongrass stalk, tough outer layer removed, roughly chopped
  • 2-3 chili peppers, roughly chopped
  • 1 tsp. ground cumin
  • 1 tsp. ground curry powder
  • 1 tsp. green coriander seeds (or substitute 1 tsp. ground coriander)
  • 1 tsp. salt
  • 1/2 tsp. ground turmeric

  • For the Potato and Green Bean Curry
  • 1 tablespoon vegetable oil
  • 2 lbs new potatoes, unpeeled, cut into 1-inch pieces
  • 1 (14-ounce) can coconut milk
  • 1 (14-ounce) can tomato sauce
  • 2 cups green beans, trimmed and cut into 2-inch long pieces
  • 1/4 cup cilantro, roughly chopped
  • 1/2 cup cashews
Potato and Green Bean Curry

Read>>>Fruity Pancake Tacos

Instructions
  1. Make the curry paste. Combine all the ingredients for the curry paste plus 1 tablespoon water in the bowl of your food processor with the blade attachment. Blend until a thick paste forms, scraping down the sides of the bowl as necessary.
  2. Heat the vegetable oil in a large non-stick skillet over medium heat. Add the curry paste and sauté for 2-3 minutes, stirring frequently. Add the chopped potatoes, coconut milk and tomato sauce. Stir until everything is combined and the potatoes are well coated. Lower the heat, cover the pan loosely with aluminum foil and let the mixture simmer, stirring occasionally, for about 15 minutes or until the potatoes are tender. Add in the chopped green beans and cook uncovered for an additional 5 minutes.
  3. Serve the curry over a bed of rice and garnish with the chopped cilantro and cashews.
  4. Leftovers can be stored in the refrigerator in an airtight container for 2-3 days.