Desserts – INACTIVE – Vanilla Blafer

Frozen Greek Yogurt Bark

Jessica — Sat, 27 Jun 2020 14:41:44 +0000

This healthy summer treat is super easy to make and really hits the spot when craving something a little sweet, cold and yummy! My friends kids really enjoy making this treat and their mamas don’t mind giving it to them… WINNING!

3 C full fat Greek yogurt
1/2 C raw honey
1/4 tsp pure vanilla
Pinch of pink salt
Berries
Granola

Line a quarter sheet pan with parchment paper.

In a bowl mix together the yogurt, honey, vanilla and salt.

Spread evenly on pan. Top with berries and granola.

Freeze until hard, cut and snack away!

Piña Colada Bites

Jessica — Fri, 22 May 2020 16:44:43 +0000

I’m pretty sure you need these in your life right about now. They will transcend you into a tropical island paradise. The sweet citrus of the pineapple paired with the creamy sweetness of the white chocolate, little warmth of the toasted coconut and that last taste of boozy coconut Rum hitting your lips is heavenly. Trust me, my Puerto Rican husband approves! These will be on repeat for all my boozy brunches.

You can totally skip the booze if that’s not your thing but if it is… there’s an extra special drink after the pineapple marinated overnight. I drain and save the pineapple infused Malibu Rum in a glass jar to enjoy for a later use whipped and blended into frozen bananas.

1 Pineapple ripe
3-4 C Malibu Rum
1 C white chocolate chips
1/4 C coconut oil
1/4 C coconut unsweetened shredded

Cut pineapple into rings. Place rings into a ziploc or reusable bag and fill with the Malibu Rum. Let sit overnight in the fridge. If not using booze, just cut into rings and use right away.

Line a baking sheet with parchment paper.

Toast coconut on a non stick pan, tossing frequently to not let burn. Set aside.

Over a double boiler (a glass bowl over a pot of simmering water on the stove) melt the white chocolate and coconut oil together.

Remove pineapple rings from Rum (and save liquid for another treat). Dip one end of the pineapple into the chocolate and set on the parchment paper. Do about 3-4 of these then sprinkle your toasted coconut over the chocolate before it hardens. Repeat until all are done.

Refrigerate for at least an hour and enjoy!

White Chocolate Pistachio Orange Slices

Jessica — Sun, 05 Jan 2020 11:31:03 +0000

I looooove citrus fruits. The tart, satisfying lip smack, quench worthiness can only be matched with sweet, creamy white chocolate and salty pistachios. This recipe came out of necessity to fill up a dessert bar. It was Italian themed with my annual Holiday pizzelles, olive oil almond orange cake (to die for!) and chocolate hazelnut truffles. I wanted something fresh to add to the round up and seeing I had a huge bag of oranges from Costco .. ta da… a citrusy, creamy, dreamy dessert was born! Btw did you know that Italy has one of the largest food fights and they use oranges as their weapon of choice!? Orange you glad you will be eating this instead of knocking someone out with it!?

1 C good quality white chocolate bar or chips
1 Tbsp extra virgin coconut oil
3 navel oranges peeled into slices.
1/4 C roasted and salted pistachios roughly chopped.

Line a baking sheet with parchment or wax paper.

Fill a pot 1/2 -3/4 with water. Find a glass bowl that will snuggly fit and rest on top. Bring water to a simmer. Throw in the white chips and coconut oil. Stir until melty and glossy.

Dip one side of each orange into the chocolate and set on baking sheet. Do about 5 slices and then sprinkle with the pistachios before chocolate hardens. Add a little more coconut oil if chocolate gets clumpy. You want a nice smooth finish.

Continue until all slices are finished. Pop into fridge until ready to serve.