May
20

Wayyy back before my obsession with yoga, shopping for shoes,  and the Food Network, I was a child who loved the following:

-barbies

-baking

-drawing pictures of ballerinas

-reading mystery books

My mom says that I was usually happiest when I was being creative… but she’s so wrong. There was something else that made me completely happy. Uhhh no, it wasn’t a margarita… or Nick Carter from the Backstreet Boys. It was something much much better.

 

Ice cream! Had you guessed by the giant picture of the ice cream cone?

Back up. Let me just fill you in for a sec. I pretty much ate ice cream in any form possible.

Bubble gum push pops.

Neapolitan ice cream sandwiches.

Snickers ice cream bars.

Moose tracks.

Bowls of vanilla bean.

Sundaes. (I always asked for more hot fudge and peanuts.)

Peanut butter cup DQ Blizzards.

Wait… Banana split? Happy for weeks.

I mean seriously what’s better than ice cream when you’re a kid?

Absolutely NOTHING.

My favorite way to have ice cream was every Sunday with my Dad. We sort of had this ridiculous tradition which consisted of eating everything my Mom wouldn’t give me. So at the end of each weekend in the summer we’d go to Dairy Queen. I’d get a vanilla cone with sprinkles on it; sometimes even dipped in butterscotch or cherry. Mom always told Dad to stop bringing me, but we just laughed about it and kept showing up at the house with ice cream cones bigger than our faces.

I totally miss the days where I could eat anything I wanted. Last summer I looked up the calories in dipped cones at DQ; let’s just say I now reserve those for special days. When I’m craving ice cream, I opt for frozen yogurt and even make my own that tastes just as good as the real thing. It doesn’t require an ice cream maker (although you can use one) and it’s perfect for the single girl (or guy).

This fro-yo is made with plain nonfat greek yogurt (good for you), cocoa powder (antioxidant), and stevia (all natural sweetener). I have a berry and chocolate obsession so that’s what happened here.

All that on top of a sugar cone? #freakingdelicious

Yep I just hashtagged in this post. Time to go eat a cone.

Blackberry & Chocolate Greek Frozen Yogurt Cones (with or without an ice cream maker)

Makes 1 serving

1 cup plain non-fat greek yogurt

2 1/2 teaspoons cocoa powder

1 packed all natural sweetener (I used Truvia-it’s less bitter))

6 berries (blackberries or raspberries)

1 sugar cone

 

Directions (without an ice cream maker)

  1. Mix yogurt, cocoa powder, and sweetener together in a small bowl. Next scoop yogurt into an ice cube tray. Cover and place in freezer for at least an hour or two.
  2. One yogurt is frozen, remove from freezer and let it thaw out for a bit until it starts slightly melting or becoming creamy around the edges.
  3. Once yogurt is a bit thawed, remove from ice cube tray and place the yogurt in a blender. Blend for about 5-10 second or until yogurt is slightly creamy, scooping down the sides if needed. Add berries and scoop out of blender and immediately place in cone.

Notes

  • If you are using an ice cream maker, simply mix all ingredients together then transfer to your ice cream maker
  • Feel free to omit the berries and add sprinkles instead
  • This recipe would make great frozen yogurt pops

 


Aug
22

 

How many times will you drive in your car, laugh at a joke, or hold someone’s hand?

How many sunsets will you watch, thank you notes will you write, or hot chocolates will you drink?

How many times will you fall in love, kiss a stranger, or dance in front of the mirror?

How many lattes will you order, glasses of wine will you drink, or pizza will you eat?

How many nights will you live to remember?

AND How many licks does it take to get to the center of a tootsie roll pop? Does anyone have the answer?

Truthfully, I always wondered as a kid how long it would take to get to the center. I think I tried it once but gave up after 100 licks and ate the pop in one bite. What delicious little tootsie roll pops they were though.

But really, do you ever wonder what life will be like in the future for you? What you’ll be doing? If you’ll have the same people in your life?  The same opinions? The same choices? Who you’ll meet? Where you’ll live? What you’ll be known and remembered for?

I do. 

Sometimes I think I should have gone to culinary school.  Yet sometimes I don’t want to cook at all. Sometimes I wonder if I’m making the right choices; choosing the right path for myself.  Sometimes I like going to movies and other times I like reading magazines.  Sometimes I feel like oatmeal instead of pie or red velvet cupcakes instead of broccoli. Sometimes I want to run, sometimes I prefer yoga.

But sometimes I really want ice cream.  Like big time cravings. It’s as though pints of ice cream dancing around my head.  It was like that for a weeks, so I ran to Target and bought an ice cream maker.  Now I’m content.  No more wondering.

In fact, I’ve learned that giving up something isn’t as hard as it seems.  Little changes create big results.  That goes for anything, really.

….that’s exactly why they make frozen yogurt, right?

Tastes just like ice cream, except you can have more and it’s healthy for you! Simple swap.

 

Ooo lala, I know you just fell head over heels in love. Or you will after you try this.

I made this using raspberries, fat free greek yogurt, honey, and dark chocolate chips.  It was creamy irresistible love at first bite.  I can’t get enough.  I’ll be making this again and again.

What’s your favorite ice cream/frozen yogurt flavor or brand?  Please share in the comments and like me on Facebook here.

 

5.0 from 1 reviews
Raspberry Greek Frozen Yogurt with Dark Chocolate
 
Author: 
Recipe type: Frozen Yogurt
Prep time: 
Total time: 
Delicious, refreshing frozen greek yogurt with raspberries and a drizzle of dark chocolate. Easy to make and healthy too!
Ingredients
  • 2 cups of fat free Greek Yogurt
  • 1 1/2 cups of fresh raspberries
  • 3 tablespoons of honey
  • 1 packet of sugar substitute such as Truvia
  • 1 Tablespoon fresh lemon juice
  • 1/4 cup dark chocolate chips, melted
Instructions
  1. Blend yogurt, raspberries, and lemon juice in blender.
  2. Taste and add honey depending on how sweet you'd like your yogurt and blend. Next, add Truvia if desired.
  3. Pour in ice cream maker and freeze according to manufacturer's directions.
  4. Once frozen yogurt is done, melt chocolate chips in microwave for 20 seconds. Stir. Melt for another 15 seconds or until melted. Stir again.
  5. Place frozen yogurt in bowl and add raspberries and spoon dark chocolate glaze over the top. Serves 4.


Aug
13

Welcome to Ambitious Kitchen.

I’m so delighted you are here. I feel like squealing like a little piggy. Is that weird?  Probably.  But it’s just me, you’ll get used to it.

Hold on… I have to switch my Pandora station.

…Okay, Louie Armstrong was playing.  Who put that on? I write to Adele and Florence and the Machine, not Louie Armstrong with his giant saxophone. It’s official, Pandora’s gone crazy.

But apparently I’ve gone crazy too. Crazy in thoughts.  Overwhelming myself with what I want to accomplish. Putting to do lists everywhere. Throwing clothes around my room.  Missing episodes of Project Runway.  You know the big things in life.

But really I was thinking about how short life is.  Each chapter ends as soon as it begins.  I literally blinked my eyes and college flew by. That happens to everyone though right?

You get dropped off on campus by your parents then… you cry, you party, you sleep in, you get an internship, you balance, you eat a lot of ramen, you gain 10 pounds, you learn right from wrong, you balance again, you struggle, you live, you laugh, you find love, you meet heartbreak, you find meaning, you find your best friends, you find you.

I swear that happens in a moment.  A small little flash that is taken for granted most of the time.  I thought about how I don’t want to take anything for granted. Ever.

Then I thought about pies. Ohhh pies. Sweet summer pies. Dutch and laced. Sugar crumbled and those topped with meringue. Blueberry, peach, raspberry, strawberry. All those summer fruits in that buttery flaky golden brown crust.  Never take pie for granted. It’s good for the soul.

 

I used to be afraid of pies. Probably because I couldn’t have one slice.  Pie was an enemy. The best tasting, most delightful soul soothing enemy.

I used to scream “Screw you pie. Screw you for making me eat 3 slices!”  I would always take it back. I love pie. And I always will.

If you can’t stop at one slice here are some suggestions: Bring it to the neighbors, they’ll invite you over for cocktails more often. Bring it to your boyfriends, his friends will love you and he might too.  Bring it to your parents, they’ll be impressed.  Or you can bring it to work and watch other people look at you like you are the next Betty Crocker.  Just sayin.

 

Making homemade pie crust is sort of an art. A scary art that will piss you off and haunt your dreams.  Just kidding, it’s just something you learn as you go.  Kinda like life, you learn as you go.

So don’t buy the Pillsbury boring crust from the store.  For heaven’s sake please don’t buy it. I’m begging you.

Make this pie. While your making it, think about what you’re taking for granted.  What are you thankful for?

Of course, you’ll be thankful for the pie when it comes out of the oven.  You’ll bask in pie glory. Sweet heavenly pie glory. You can do it. I know you can.

After all, It’s the summer of pies. The summer of baking. The summer of love. Don’t ya think?

 

Summer Berry Peach Pie
 
Author: 
Prep time: 
Cook time: 
Total time: 
Ingredients
  • For Double Crust Pie Dough:
  • 2 cups all purpose flour
  • 1 tablespoon granulated sugar
  • 3/4 teaspoon salt
  • 2 sticks of very cold, unsalted butter, cut into tiny pieces
  • 1/2 teaspoon of fresh lemon juice
  • 5 tablespoons ice water
  • ½ teaspoon of cinnamon
  • For the filling:
  • 1 pint of blueberries
  • 1 1/2 cups stemmed and pitted cherries, chopped
  • 3 medium ripe peaches, sliced
  • ¾ cup granulated sugar
  • 3 tablespoons flour
  • 1 tablespoon fresh lemon juice
  • 1/2 tsp of vanilla extract
Instructions
  1. To make the crust: In a large mixing bowl stir together flour, sugar, and salt.  Place in food processor or pastry blender and add the butter. Pulse several times until small peas form.  Add lemon juice.  Next add 2 tablespoons of ice water to start.  Work dough so that it forms a mass.  Add remaining ice water if necessary.  You don’t want the dough too sticky, but in a large ball.
  2. Coat your hands in flour and separate the dough into two round balls.  Wrap in plastic wrap and put in the fridge for about 30 minutes.
  3. In a separate mixing bowl, stir together blueberries, cherries, peaches, sugar, lemon juice, vanilla, and flour until well mixed.
  4. Preheat oven to 400 degrees F.
  5. After 30 minutes, remove one dough ball from fridge and roll out using a flour coated rolling pin.  You will have to work at this.  You want the dough very thin and flat.  Next carefully place the rolled out dough into a 9 inch pie pan.  Fill with your fruit mixture. Take your remaining dough ball out of the fridge and roll out.  Cut out roughly 10, 1-inch thick strips.  Weave over fruit mixture, then trim off edges and make your pie crust pretty, if desired.
  6. You can brush edges with melted butter or egg wash and then sprinkle with sugar.
  7. Take foil and wrap around the edges of the pie crust so they do not burn.  Bake for 30 minutes.  Remove foil and bake for an additional 30-40 minutes or until crust is golden brown to liking.  Cool on a wire rack.

 
 
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