Marriage is About Compromise – Perfectly Pear Smoothie

Summer is slipping away from us, and I find myself buying up all the fresh fruit I can find. Thankfully, pears won’t be going away just yet.

perfectlypear

Pears are one of Morgan’s favorite fruits, but I don’t love the grainy, gritty sort of texture. Fortunately we’ve found that I’ll eat almost any fruit blended into smoothie form. Am I completely ridiculous? Yes.

Other things that I only like in certain forms:

  • Tomatoes & onions are great… as long as they’re not raw!
  • Raspberries are a treat… but not if it’s raspberry jam or sauce!
  • Apricot jam is amazing on thumbprint cookies… but beware handing me an apricot or dried apricots!
  • A good friend of mine, knowing that I love bananas, recently gave me some banana chips to try. Bleh! (Sorry, friend..)
  • Fig Newtons – yes! Figs & fancy cheese – no!

The moral I’m suggesting in today’s story is to not immediately pass on something you typically don’t like if it’s in a new form (Yes, I’m laughing at the irony as I type this).

And on that note, I’m determined to open Edwin’s eyes to pumpkin this fall. So please, start passing your pumpkin recipes my way now. We’ve got our work cut out for us!

Perfectly Pear Smoothie
Makes two medium size smoothies.

1 pear, core removed
3/4 cup frozen cherries
1 frozen banana
1 cup milk

Combine ingredients in a blender and puree until smooth. For more thickness, add less milk – for less thickness, add more milk.

easy, vegan, gluten free, dairy free, sugar free…

Time to check in on yesterday’s experiment – easy, gluten free, vegan, dairy free, sugar free banana ice cream!

frozen bananas

I took two bananas, broke them in half, and froze the four pieces in a ziploc bag overnight.

Today I took the bananas out of the freezer and popped them in the food processor. The first few seconds of this experience was a little terrifying – the food processor was not excited about mashing up only four pieces of banana, and I had to hold it tightly so that it didn’t fly off the counter.

pureed bananas

After pulsing for a few minutes, the consistency sort of resembled Dippin’ Dots.

At this point I tasted it, and it was just as creamy and rich tasting as the article I found claimed it to be. Success!

banana ice cream

I didn’t love the Dippin’ Dots look, so I spooned it into a bowl, covered it with Saran Wrap and popped it back in the freezer. I’ll check back in a few hours to see if it’s a little more “formed.” Stay tuned!

Day #3 of Smoothie Week – Berry Breakfast Blend

You know those people who wake up just as the sun is rising and a crisp new day begins, jog a few laps around the neighborhood and pick the newspaper up on their way back in the house, throw together an energizing breakfast smoothie and then drive to work for the day?

berrybreakfastblend

That’s not me! In fact, my friends and family will tell you that I’m grizzlier than a bear when awoken…

But I will accept the energizing breakfast smoothie – thanks!

Today’s smoothie is lightly sweetened, but rich in fruit, fiber and dairy. It’s a little more complex than my Blue Afternoon smoothie, but it’s still very easy to put together and enjoy. It combines my preferred frozen fruit with a bit of fresh fruit (blueberries) so that I’m still able to buy and use all those great blueberries on sale right now.

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Unlike Edwin I don’t use juice, so if you’re on the fence about which method you prefer try experimenting with both. My base here is yogurt and skim milk. The yogurt gives the smoothie a little extra kick, but don’t worry about it tasting too “yogurty,” to put it elegantly.

To answer a question I’ve received – I typically wrap my peeled bananas in foil to freeze them, but I’d also stored peeled bananas in a gallon ziploc freezer bag. You want to make sure that your bananas don’t freeze together, get freezer burn, or turn dark brown too quickly.

Hope you’re enjoying Smoothie Week so far! Please let us know how your experiments are going – or if you have your own concoction that we should check out!

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Berry Breakfast Blend
makes about 3 servings

1 heaping cup plain non-fat yogurt
1/2 cup skim milk
2 medium frozen bananas
1 cup frozen strawberry puree
1 cup fresh blueberries
1 tablespoon wheat germ/bran
1 tablespoon simple syrup (it incorporates better than sugar)

Combine ingredients in a blender and blend until desired consistency is reached.

Introducing Smoothie Week! How to Make Your Own Smoothies

Hey there, DinnerCakes readers! It’s been about two months since our last theme week (Rainbow Week), and Chef Edwin and I thought it was time for another!

I know people always say things like “I can’t believe it’s July already,” but seriously, I can’t believe we’re in the middle of summer! Because I was raised around the ocean, I think that for me summer isn’t really official until I’ve been to the beach… which I still haven’t yet. However, I think an ice cold fruit smoothie could certainly help me get in the mood a little more!

blueberries

Like most things having to do with cooking, everyone has their own taste preferences. We’ll give you the basics of smoothie making in today’s post, and then follow up with some tried and true variations and new ideas throughout the week.

Liquid
Something that’s very basic but actually quite easy to forget when making a smoothie is that it needs sufficient liquid – or else you’ve just got frozen fruit puree that you’ll need to eat with a spoon. If you’re a connoisseur of smoothie establishments, consider the one you like best and why. My husband and I are Smoothie King die hards, which we feel has the most delicious and thick smoothies, while we have friends who swear by Tropical Smoothie, which seem a lot less thick and more juice-based to us. Experiment and decide whether you favor smoothies with a milk, soy milk, juice, yogurt, or even flavored water base.

Fruit
There are a variety of fruit combinations to try, so the most important question to ask yourself is whether you’d like to use fresh or frozen fruit. In my experience, frozen fruit is the best option for a perfect smoothie:

– Without frozen fruit you’ll need to use ice to get the cold and thick consistency you’re looking for. Ice seems a little like filler to me when you could just use frozen fruit to get the same effect.

– Frozen fruit is typically packaged when the fruit is at its prime. There’s no guesswork trying to decide whether the fruit at the grocery store is ripe or not.

– You don’t need to worry about checking for mold, making sure it’s firm or soft enough or making sure it hasn’t gone bad. When it’s frozen, you just store it in the freezer to enjoy whenever you like.

– Frozen fruit doesn’t need to be washed. For those of us who never have enough time in the day, this can easily save five minutes.

– If you have a Costco, Sam’s Club, BJ’s or other wholesaler membership, you can buy frozen fruit in bulk. If you can spare the freezer space, bulk is always less expensive.

– Frozen fruit usually contains less moisture, so it lends itself better to a puree than fresh fruit which may make your smoothie too runny.

As for what kinds of fruit to use, there are a variety of great combinations. However a staple for me is one frozen banana. Bananas lend themselves well to the thick consistency that I like best.

blue afternoon

Thickeners
If you’re using frozen fruit, that may be all the extra thickener you need. If you’re using fresh fruit (since it is summertime and all), throw in a handful of ice cubes. Yogurt and frozen fruit concentrate can also serve as great thickeners.

Sweetener (Optional)
As I mentioned above, my husband and I love Smoothie King. Maybe this is because, like most smoothie establishments, they load up their beverages with sugar and sweeteners to make them irresistible! You can recreate this in your own kitchen by adding a few tablespoons of sugar or, even better, simple syrup. For me, I typically try not to include extra sweetener and just let the fruit do the work… but sometimes I can’t resist.

Supplements (Optional)
Because smoothies can be considered a health food (when done right), maybe people take the opportunity to add supplements and/or powders. This can be anything from protein or weight gain powder, to flavor blends, vitamin supplements and fiber.

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Now that you have a basic understanding of the most important smoothie components, let’s start off the week with a very basic smoothie – we’ll get more adventurous as the week goes on! This smoothie is not particularly sweet, as I’m only using a banana and blueberries. If you’re looking for a basic cold and refreshing smoothie with mild flavor, this one is perfect!

Blue Afternoon
makes one serving

1/2 cup cold skim milk (substitute soy milk if you like a little more kick)
1/2 cup fresh blueberries
1 medium frozen banana

Combine ingredients in a blender and blend until desired consistency is reached. Add a few ice cubes if a thicker consistency is preferred.

Two thumbs up to Anna at Cookie Madness for including on her site an archive of “Go-To” recipes. I found myself there last week as I was looking for ideas for my brother’s birthday cake. His birthday isn’t until this Saturday, but because he happened to be home for Easter I had to improvise.

My brother seems to really enjoy Cool Whip based desserts (pumpkin pie that has a layer of Cool Whip – which we refer to in the family as “Silly” Pumpkin Pie, Million Dollar Pie, Banana Cream Pie, etc.) as well as desserts that have a lot going on – like fruit, nuts and coconut. He’s not interested in things like rich chocolate cake or red velvet. Apparently there are a lot of people like that out there, but I’ve never really understood them myself. Luckily Anna had tried and tagged pretty much the perfect cake.

hummingbird cake


Hummingbird Cake
is Southern Living’s most requested recipe ever! First published in 1999, it combines chopped bananas, crushed pineapple and pecans for a unique and delightful cake. In 2001 they even posted a Lightened Hummingbird Cake, which cuts down on the sugar, eggs and oil, and removes the pecans entirely. Hummingbird Cake is also made without the assistance of either an electric beater or stand mixer (but sorry, I did use one for the frosting!).

I went for the original, non-lightened version, but I did change the frosting. The Southern Living recipe recommends a cream cheese frosting and, while I love cream cheese frosting, it just felt all wrong for this cake. I like cream cheese frosting on fairly plain, rich cakes. The Hummingbird Cake has so many neat flavors that I thought cream cheese frosting would just make it thick, unnecessarily dense and take away from the other things going on.

As you might have guessed from my comments above, I decided to use a Cool Whip based frosting. I added just a tiny bit of fat free cream cheese to the Cool Whip to give it a little thickness. Even though the cake recipe doesn’t call for it, I also added coconut (I was already so close to the Million Dollar Pie recipe that my brother loves that I figured, “why not?”).

I had to spread my frosting a little thin so that I’d have enough to cover this entire three layer cake. I’d probably recommend adding a little extra Cool Whip so that you don’t have to worry about skimping, but I’m so glad that I changed the frosting from the original cream cheese. It really left the emphasis on the cake, while giving it a little “oomph” and adding oh-so-delicious coconut. If you’re shopping for cake ideas for someone who doesn’t love decadent cakes, you have GOT to make this!

hummingbird cake slice


Hummingbird Cake Recipe
from Southern Living

Coconut Cool Whip Frosting

2 oz. fat free cream cheese, softened
1/2 cup powdered/confectioners sugar
1/4 cup milk (I used skim)
8oz. fat free Cool Whip, thawed (plus a little extra)
1-2 cups shredded coconut (start out with 1 cup and add more as desired)

In an electric or stand mixer add cream cheese and beat until softened. Slowly beat in sugar and milk. Now, fold in Cool Whip (do not beat!) using a spoon until fully incorporated. Stir in desired amount of coconut.