Chocolate sauce in ten minutes? I think so! This silky, rich, and simple chocolate sauce will replace any bottle or jar you buy from the store and you’ll find it takes less time to make than to actually go and buy a jar of pre-made sauce. Knowing what’s in it is just icing, I mean, sauce on your cake!
My favorite way to eat this (besides with a spoon) is on top of my favorite springtime dessert!
Spring meant angel food cake with fresh fruit for my Mema. I find myself making this classic and simple dessert each spring, usually for Easter, but it’s also great for potlucks or dinner parties or to celebrate anything (including yourself). This dessert is perfect because it’s not heavy like many are and you can still satisfy the sweet tooth you’ve got.
makes about two cups
- 2 oz. unsweetened chocolate (I use Baker’s brand, each square is ONE ounce)
- 1 oz semi sweet chocolate (Baker’s brand)
- 1/3 cup milk
- 1/3 cup sugar
- 3 tablespoons butter
- 1/2 teaspoon vanilla
- In a saucepan, combine chocolate, milk, sugar and butter over medium heat.
- Melt, whisking regularly.
- As the contents melts together, whisk constantly to bring everything together.
- Once sauce has combined, add vanilla and removed from heat.
- Sauce should be smooth. Whisk until you get desired consistency and thickness.
- Cool to serve or keep in fridge and reheat gently in 30 sec. increments in microwave or in warm water bath for serving.
Citrus Syrup Fruit Salad
These veggie “noodles” are hearty enough to hold sauce, super easy to make, and can add some extra servings of veggies in your diet! Spring is here, produce is showing back up at the farmers market and we’re all eating lighter, a bit healthier, and enjoying the longer days with endless sunshine.
I had seen Skinnytaste making some amazing veggie noodles with her fancy gadget. A search on the all knowing Internet revealed I had several choices in gadget and I chose to buy the $10 solution–I’m not that hardcore and who knows what else I can do with it?
I bought the OXO Good Grips Julienne Peeler and hit the grocery store for some carrots and zucchini for noodle magic. To put this in one word: IMPRESSED. This gadget made me beautiful noodles in no time flat. Two standard sized carrots and one small zucchini yielded about two cups of noodles. I blanched them for about two min. to heat them through and put some of my favorite healthy sauce on them.
yields about 2 cups noodles
- 2 medium to large carrots, peeled
- 1 medium zucchini, washed
- Using the Julienne peeler, hold the veggie down on a cutting board and fun the length of it with the peeler. Remove the noodles, breaking them up if they’re attached to each other.
- In boiling water, blanch for two minutes (maybe three at most) to soften the noodles and heat through.
- Strain in a colander to remove water.
- Serve hot with your favorite sauce!
- Tip: I made a large batch and also cooked 1/4 lb of spaghetti, cooking the veggie noodles with the pasta the last few minutes. I ate less of the real pasta, more vegetables and didn’t notice what I was missing: carbs and cals!
Healthy Alfredo Sauce
Spinach Cilantro Alfredo Sauce
Stating that the weekend was beautiful would not be doing it enough justice
You’ll love this because the cinnamon pops, it’s warm and rich without being too heavy, and will really pump up any Spring breakfast or brunch! This is a twist on the classic breakfast bake that I already love. This is a lighter version that’s perfect for Spring and Easter or any old day. It also keeps very well so you can make it ahead and reheat it or serve at room temperature. Some maple syrup over the top will seal the deal for anyone who joins you for brunch.
This is a one-to-one ratio so for every slice of bread, an egg will be needed for the custard. Keep this in mind if you want to double or halve the recipe, it’s up to you. The bread gets browned and the bits sticking up get golden while the custard cooks up and the cinnamon shines through.
- non-stick spray
- 4 slices of bread, torn into pieces
- 4 eggs
- 2/3 cup milk
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup shredded cheese of choice
- Spray a 8×8 pan with non stick spray
- Preheat oven to 350 degrees
- Tear bread into the pan
- Mix the eggs, milk, cinnamon, salt, and pepper into a custard.
- Pour across the top of the bread
- Top with cheese
- Bake for 20 minutes until everything is cooked through.
- Serve warm or at room temperature with maple syrup.
Spring Green Smoothie
Bacon Egg Cups
Spring cleaning. Good for closets, goodwill, the salvation army, but what about our GI tract? It’s no secret that winter….winter has been extra long this year and months of comfort food are making us all sludgy on the inside. This smoothie is packed with those great nutrients from spinach plus some calcium and protein to keep you going and a touch of sweetness that isn’t over powering. The slightly sweet flavor of the honey really shines without making you think you’re going to have to chew all that spinach.
I had been at brunch w friends and one mentioned that she had tried a ‘green juice’ of sorts, but noted it was too gross tasting and ‘stringy’ to finish. Ew….I like a smoothie as much as the next person, so I gave this one a whirl in my blender and trust me: it’s not stringy. I don’t want to chew my smoothie.
5 minutes tops
- 2 cups spinach leaves
- 1/2 cup non-fat greek yogurt
- 2 tablespoons honey (or use honey yogurt)
- 1/2-1 cup milk of choice (depending on how thick you like things)
- In a blender, blend this up until it’s the consistency you like!
Black Cherry Chocolate Smoothie