Healthy Brownie Batter Dip

It's finals time again! I can't believe we are at this point in the year.  I have been so busy the past few weeks finishing everything up with school and helping my students prepare for finals.  And now, I just have to grade their tests and summer is here!  Currently, I am sitting in a study hall with my buddy, Ms. Keenan, and we are just waiting for the period to end so that our finals can finally start.

I am pretty pumped about summer and I am already getting ready by meeting with site directors, organizing camp groups, and writing parent letters.  Last night I "had" to go to Portillo's to have a camp dinner/meeting.  The food was delish and it was so fun to get to know the site directors better and hear about their ideas for the summer.  It made me feel so excited!  

I have also been cooking and baking more because of my super-positive attitude.  For example, I made this:

Brownie Batter

This is "healthy" brownie batter.  I have heard that black beans can be a substitute in brownies or other desserts and I must admit, I was pretty skeptical about if it would actually taste good.  I am here to attest that black beans totally work and this brownie batter was just amazing.  I was inspired by Sweet As Sugar Cookie's recipe and I adapted it a little based on what I wanted/had on hand.  This is a great treat to spread on fruit, eat with pretzels, or just dig into with a spoon!

Healthy Brownie Batter Dip

Ingredients:
1 can black beans, drained and rinsed
2-3 tsp vanilla
5 tbsp cocoa powder
1/2 cup light brown sugar
1/2 cup peanut butter

Directions:
1. Place all ingredients in a food processor and pulse until mixture becomes completely smooth.  Add in toppings if you want.

Enjoy :)

Foodie Friends Friday: Fruit Party!

This week, Foodie Friends Friday is back!  This week is all about Fruit!  Just follow the rules and link up some fruit recipes that are perfect for the summer! Also, host favorites will be featured on Daily Dish!  This week I'm linking up Fresh Rhubarb Crisp, Apple Crisp, and Peach Blueberry Crisp.

Most Clicks:

1. Cherry Torte

2. Shrimp Scampi

3. Pepperoni Pizza Swirl Bread

And Host Favorites!

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Meet our Co-Hosts at Foodie Friends Friday:

Fresh Rhubarb Crisp

Have you ever just had one of those weeks where you know you are crazy anxious, but not sure what it is about?  I have been so weird this week! Camp started on Monday, I applied for an apartment with Bri on Tuesday, and I keep having weird dreams that combine camp with the first day of high school.  It's weird.  I think that I just have so much going on right now and it is making me act weird.

However, I am excited that summer is here! Camp has started, MNL is back on (Monday night frozen yogurt with my girl friends), and I am back on with my traditional work out routine that includes Pilates and Zumba as well as after-camp-work outs.  All of these exercises are things that I love and I am super excited because my friend, Alyson goes with me to Pilates and Zumba and Anna comes to work out with me after camp.  It's always better to have someone to work out with and Alyson and Anna are awesome.

I have taken to running 3 or 4 miles before camp.  I am a big fan of this since I feel much more motivated in the morning than I do after camp.  I like to use our treadmill at home since then I can make sure that I can get into the shower quickly and be ready for camp in time.  The problem with this, is now the treadmill needs to be repaired and I can't use it for a week! I am such a running addict and I am nervous about going outside and potentially being late.  I suppose I will just have to figure it out.  All this exercise is helping me to stay positive and not get too nervous about all the changes coming up in my life.

While I was back in Madison, Bri and I went to the Farmer's Market one Saturday and got some fresh rhubarb! It looked beautiful and we decided to make a Rhubarb Crisp with our beautiful rhubarb!

Fresh Rhubarb Crisp

Ingredients:
1 lb. rhubarb, chopped
1/4 cup old-fashioned oats
1/2 tsp cinnamon
1/4 tsp ginger
3/4 cup flour
1/2 cup brown sugar
4 tbsp unsalted butter
lemon juice

Directions:
1. Preheat oven to 400 degrees.
2. Place chopped rhubarb in a 13 by 9 inch pan or 8 by 8 inch pan.
3. In a food processor, process the oats, cinnamon, ginger, flour, and brown sugar.  Add in the butter and process until combined.  Sprinkle topping over the rhubarb.
4. Drizzle lemon juice over the top and place in the oven to bake for 25 minutes or until topping begins to brown and dish is a little bubbly.  Serve warm or with ice cream.

Enjoy :)

Simple Greek Yogurt Fruit Dip

Looking for a healthy and gluten free dessert to have during Passover?  Actually, this is perfect for your Easter brunch as well!  This versatile fruit dip is the perfect thing to have on hand for a healthy dessert, great breakfast, or snack during the day! Just mix some honey in with some non-fat plain greek yogurt and serve with fruit! It tastes sweet and delicious and it is perfect healthy!

Today is my Spa Day with my Mom and I felt like this was the perfect sweet treat to talk about.  Plus, it is perfect for Passover when you basically have to be on a gluten free diet.  This is one awesome fruit dip!

Simple Greek Yogurt Fruit Dip

Ingredients:
1 cup non-fat plain greek yogurt (I used Chobani)
2 tbsp honey

Directions:
1. Mix together and serve with fruit! I had tons of strawberries and this was a great dip!

Enjoy :)

Healthy Avocado Chocolate Pudding

When I saw this recipe, I knew I just had to try it.  It is so simple and it looks delicious.  Also, it is pretty darn healthy and just a little crazy.

I have been so busy lately, but even I had time to whip this up in my food processor and then snack on it while working on homework/watching tv (that's right...I can multitask).  So let me tell you the recipe and then I have to go get ready for school!

Healthy Avocado Chocolate Pudding (adapted from Kirbie's Cravings)

Ingredients:
1 medium avocado
1/4 cup cocoa powder
1/3 cup agave nectar
1/4 cup skim milk

Directions:
1. Peel and take remove the seed from the avocado.  Place chunks of the avocado into a food processor.  Place the rest of the ingredients in.  Food process until smooth.  Eat immediately, or place in the fridge to chill.

Enjoy :)

Taste of Madison

I'm not sure I can think of a better way to end summer and kick off the new school year than celebrating the Taste of Madison.  The Taste of Madison is so much fun and it is great to see all the amazing foods Madison has to offer.  Also, it is a great way to hang out around the capitol!  I walked on over with my girls, Lauren and Caryn and we enjoyed some fantastic food.

My favorite item is the Betta Bruschetta from Johnny's Italian Steakhouse.  It is absolutely delicious! The tomatoes taste so fresh and juicy and it was the perfect treat on such a warm day.

Source: Johnny's Italian Steakhouse

After the Taste, my day just got better with a visit from my friend Anna from back home.  We had a great time shopping with my other friends, Tamara and Courtney and then going out at night!  Anna even gave me a great cocktail recipe and I can't wait to share it here!

After a fun night, Anna and I started off Labor Day with a nice breakfast at the Sunroom Cafe.  Afterwards, she had to head back towards Chicago and I needed to start getting ready for school!

I can't believe summer is finally over.  It was an amazing summer and now I am ready for a great senior year! I am already all ready with my Algebra warm-ups for the first week and I can't wait! Also, tonight is my first DTS meeting with the other members on the exec council.  Senior year, here I come!

Peach Blueberry Crisp

My brother left for college today!
I am so excited for him and I know he is going to do great and have an amazing time! Last night we celebrated his last night at home with a nice family dinner out and then I made a yummy dessert for after.

We had a ton of peaches lying around so I decided on a peach crisp.  But then, just to be exciting, I threw some blueberries in as well! It is only just occurring to me that the dessert was orange and blue and he is going to the University of Illinois! I mean, I totally planned that...

I made an apple crisp recently and I made this crisp in a pretty similar way.  It turned out super yummy and it just felt like a good summer dessert.  We topped off the warm crisp with some cinnamon vanilla ice cream and it was awesome.

Good luck, Zack! I know you are just going to love college!  I'll be visiting soon :)

Peach Blueberry Crisp

Ingredients:
8 peaches, pitted and sliced into 1/2 inch slices
2 cups blueberries
3 tbsp lemon juice
1/2 cup sugar
3/4 cup flour
3/4 cup rolled oats
1/2 cup chopped almonds
1/2 cup brown sugar
1/4 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup unsalted butter, melted

Directions:
1. Preheat oven to 450.
2. In a greased 12 inch skillet, place the prepared peaches and blueberries.  Toss with the lemon juice and 1/2 cup sugar.
3. In a medium bowl, whisk the flour, oats, almonds, both sugars, cinnamon, nutmeg, and salt.  Stir in the melted butter until you have a crumbly mixture that resembles wet sand.  Sprinkle the topping evenly over the peaches and blueberries and press down with your hands.  Bake for about 20 minutes or until the topping is a deep golden brown.

Enjoy :)

Apple Crisp

Today I am off on my 10 day adventure with Bri to the east coast.  Later today, I will be in Pittsburg enjoying the city for a night before we hit our first destination, Washington DC.  I am so excited to go on this trip! After DC, we are going to New York City and Boston.  It is going to be a blast!

But first, yesterday was my last day of camp! I can't believe it! The summer has truly flown by.  After everyting was over, I noticed I was actually pretty sad.  It was a really fun summer and I am going to miss all the kids so much! Also, the counselors I worked with were awesome.  I made them an apple crisp as a little "thank you for your hard work."

This apple crisp was made in my cast iron skillet! It looks super impressive and you get to do everything in one dish: prepare the crisp, and bake it!  It was super delicious and gluten free! Some of the counselors are gluten intolerant and so I swapped out normal flour for gluten free and we were good to go.  You don't notice any difference and everyone loved it! Top it off with some amazing vanilla ice cream and you are all set!

Apple Crisp (adapted from Brown Eyed Baker)

Ingredients:
For the topping:
3/4 cup gluten free flour
3/4 cup old-fashioned oats (gluten free works here too!)
1/2 cup chopped pecans
1/2 cup brown sugar
1/4 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup unsalted butter, melted
For the apples:
7-8 medium apples, peeled, cored, and sliced into 1/2 inch wedges (I used granny smith)
1/4 cup sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1 cup apple juice
2 tsp lemon juice
2 tbsp butter

Directions:
1. Make the topping: Whisk all ingredients, except butter, together and then whisk in the butter until mixture is well combined and resembles wet sand. Set aside.
2. Preheat oven to 450.
3. Toss sliced apples with the sugar, cinnamon, and nutmeg in a large bowl.
4. Bring apple juice to a simmer in the skillet and simmer until reduced to 1/2 cup, about 7-8 minutes.  Pour reduced apple juice into a measuring glass and stir in the lemon juice.  Set aside to cool.
5. Place skillet over medium heat and melt the 2 tbsp of butter.  When the foaming from the melted butter subsides, place the apples in the skillet and cook, stirring frequently, for about 12-14 minutes.  The apples will not be cooked, only starting to soften.  Remove from heat and pour the apple juice mixture into the pan.  Stir to coat.  Sprinkle the topping mixture evenly over the apples and press down.  Bake for about 20-25 minutes or until topping is a deep golden-brown and crispy!
Enjoy :)

4th of July 10K and Angel Food Cake

My 4th of July was crazy exciting.

First, my brother and I ran our towns traditional 10K! It was super hot (90 degrees in the shade at 8 AM), but we survived! It was a nice race and I'm proud of myself for doing it.  I've been doing all this half-marathon training, so this distance wasn't so scary.  However, the heat was, and it certainly got to me.  I had to walk a few times when I started feeling really overheated, but I finished in 1 hour and felt good about that! Plus, afterwards we showered and then celebrated with an awesome brunch!

Next, my family went to our parade, another yearly tradition, and it was pretty fun.  Again, the heat was awful (now it was around 98 in the shade) and so we headed back home to relax and cool off!

Our plans then took us to a family friend's bbq.  My mom was assigned to bring some fruit...

So, we did all this:

And I made an angel food cake because that just goes with berries! It was delicious.  The cake was light, sweet, perfectly moist, and amazing with all the fresh fruit.  This is a great recipe and I love how light it is!

Angel Food Cake (adapted from Health.com)

Ingredients:
12 egg whites
1 1/2 cups sugar, divided
1 cup cake flour
1/2 tsp cream of tartar
1/4 tsp salt
3 tsp vanilla
1 tsp lemon juice

Directions:
1. Preheat oven to 325.
2. In a small bowl, whisk the flour and 3/4 cup sugar together.  Set aside.
3. In a stand mixer, beat the egg whites on high until foamy.  Beat in the cream of tartar and salt until soft peaks form.  Slowly beat in the other 3/4 cup sugar, about 2 tbsp at a time, and beat on high until stiff peaks form.  Beat in the vanilla and lemon juice.
4. Sift the flour/sugar mixture over the batter, about 1/4 cup at a time, and fold in using a spatula.  Pour the batter into an un-greased angel food cake pan.  Run a knife through the batter to break air pockets.  Bake for about 50 minutes or until cake bounces back when lightly touched. Remove the cake from the pan by running a knife along the sides and bottom.  Let cool on a wire rack.

Enjoy :)

This 4th of July was really nice and I loved being surrounded by my family.  I am also super proud of myself and my brother for doing this 10K! I have a feeling that there will be many more family races to come :)

Oh, and then I found this out: Ashlee over at ABpetite sent two more awards my way! Thank you so much, Ashlee! I ABsolutely (see what I did there?) love her blog and her recipes are always amazing.  I am truly honored to be recognized by this fantastic lady!