It’s spring.

But there’s snow on the ground.

And I’m not happy about it.

[Yes, I’m aware I just started one sentence with the conjunction “but” and the very next sentence with the conjunction “and”… I’m not trying to win any English contests here.]

We’ve had a few spring-like days here in New England, but one peek outside, and you could easily be fooled into thinking it’s December.

At least I have a batch of this warm, comforting, hearty soup to combat the lingering wintertime blues.

Cauliflower is roasted with onions and garlic, then pureed with chicken or veggie stock into a thick soup. I drizzled my initial bowl with olive oil and topped it with some crispy cauliflower “crumbs”; you know, the little bits that you pick off of the baking sheet and snack on while you wait for the florets to cool. Just me?

Although delicious the first way, some might prefer this soup jazzed up with some additional flavors; a job well-suited for the classic buffalo-blue combo.

I may not have warm weather, but I have soup!

Roasted Cauliflower Soup {Two Ways}

Ingredients (4 servings)

Instructions

Preheat oven to 425°F. Combine cauliflower florets, unpeeled garlic cloves, and onion wedges on a large rimmed baking sheet. Drizzle olive oil over the veggies, and toss to coat. Season to taste with salt and pepper. Roast until the cauliflower is crisp and browned and the garlic & onion are soft, about 30 minutes, tossing once.

Meanwhile, bring the stock to a simmer in a large saucepan set over low heat.

When the veggies are done roasting, allow to cool for 5 minutes. Squeeze the roasted garlic cloves out of their skins and dice the roasted onions. Reserve a couple Tbsp of roasted cauliflower “crumbs” for garnish, if desired.

Add the roasted cauliflower, peeled garlic cloves, and diced onions to the simmering stock mixture. Remove from heat. Puree with an immersion blender OR puree in a blender (in batches) until desired consistency is reached. Season to taste with salt and pepper.

Garnish with olive oil & reserved roasted cauliflower crumbs – or buffalo sauce and blue cheese – if desired.

Estimated Nutrition Per Serving (approximately 1 cup):

• Calories: 230
• Protein: 4g
• Carbohydrates: 13g
• Dietary Fiber: 3g
• Sugars: 5g
• Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 630mg

When I posted my Cinnamon Raisin Peanut Butter I mentioned that I would share a homemade version of another of my favorite peanut butter flavors: yep, white chocolate!

Now I know some people dislike white chocolate.

If that is your position, then I suppose I can accept it… but only if you promise me that you’ll try this peanut butter. If you don’t love it, then I guess you really do have a problem with white chocolate.

You should get that problem checked out.

If you are a fan of white chocolate… well first of all I like you, and second of all you will want to make this peanut butter as soon as possible.

Like, now.

Go ahead and get your food processor out.

I’ll wait…with this jar of creamy, dreamy white chocolate peanut butter at my side ;).

Ok let’s do this.

The peanuts will break down into a coarse paste after about 5 minutes of processing.

A teaspoon of canola oil breaks the paste down into a creamy butter. You don’t absolutely need to add the oil, but it results in the perfectly drippy consistency that I adore in a peanut butter.

I added just enough melted white chocolate to give the peanut butter a sweet richness, but not so much that it morphed into a cloying dessert.

Ah, there’s the creamy & smooth finished result!

A bit of Kosher salt balances out the sweetness, and a touch of vanilla extract adds an extra flavor element.

See that spoon in the jar? Yeah, that’s probably how most of this peanut butter will be consumed, but I will try to reserve some for drizzling over yogurt or smearing onto toast.

You might even want to double the recipe so you can have some leftover peanut butter to make these.

Or maybe these?

Next up? Dark chocolate peanut butter!

White Chocolate Peanut Butter

Ingredients

Directions

Nutrition Information per 2 Tbsp serving:

192.6 calories, 15.7 grams total fat, 2.7 grams saturated fat, 9 grams total carbohydrate, 2.2 grams fiber, 4.3 grams sugars, 6.8 grams protein

Estimated Nutrition Per Serving

• Calories: 150 calories
• Total Fat: 11 grams
• Saturated Fat: 3 grams
• Cholesterol: 2 mg
• Sodium: 50 mg
• Total Carbohydrates: 9 grams
• Dietary Fiber: 1 gram
• Sugars: 7 grams
• Protein: 4 grams

Yes, I’m feeding into the Valentine’s Day frenzy, but why not take advantage of the opportunity to gather together some of my favorite chocolate recipes?!

• Individual Mint Chocolate Cheesecakes

A crisp mint chocolate cookie “crust” balances out a creamy and rich cheesecake filling. If you like Thin Mint girl scout cookies, you are going to love these mini cheesecakes!

• Mocha Brownies

Chocolate & coffee… a match made in heaven! These thick brownies are the perfect combination of chewy and fudge-y…

• White Chocolate Mocha Ice Cream

… and are even better when topped with a scoop of this decadent ice cream. Mocha brownies + mocha ice cream = bliss.

• Chocolate Chip Cookie Dough Cookies & Cream Ice Cream

Mocha not your thing? Try this ice cream that features a beautiful marriage of two classic flavors: chocolate chip cookie dough + cookies & cream.

• Flourless Dark Chocolate Peanut Butter Cookies

Ridiculously simple to make, these cookies feature the timeless pairing of chocolate and peanut butter.

• Raw Vegan Chocolate Pudding

Whip together this raw chocolate pudding to woo the special vegan in your life :).

Happy chocolate eating!

Ingredients

• 2 cups whole milk
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/4 cup semi-sweet chocolate chips
• 1/2 teaspoon vanilla extract
• Whipped cream and chocolate shavings for garnish

Instructions

1. In a saucepan, whisk together the milk, cocoa powder, and sugar over medium heat until it’s hot but not boiling.
2. Add the chocolate chips and vanilla extract, then continue whisking until the chocolate is fully melted and the mixture is smooth.
3. Pour the hot chocolate into mugs and top with whipped cream and chocolate shavings. Serve immediately and enjoy!
4. Chocolate-Covered Strawberries These elegant chocolate-covered strawberries are a classic Valentine’s Day treat.

Nutrition (Approx. Per Serving)

• Calories: 280
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 27mg
• Sodium: 15mg
• Total Carbohydrates: 30g
• Dietary Fiber: 3g
• Sugars: 20g
• Protein: 2g

I follow neither a raw nor vegan diet, but I can appreciate the ease and simplicity of whipping together a tasty dessert that requires no cooking.

This thick and rich pudding has the consistency and flavor of traditional chocolate pudding, but contains drastically different ingredients. Instead of heavy cream or milk, eggs yolks, refined sugar, and chocolate, this raw & vegan pudding is comprised of dates, ripe bananas, cocoa powder, and just a touch of pure maple syrup. In fact, if your bananas are ripe enough, the maple syrup might not even be necessary to achieve the desired level of sweetness.

All you need are the ingredients listed below, plus a food processor or blender, to make a truly satisfying & healthy chocolate pudding.

And that, my friends, might be just what you need as a mid-week end-of-winter pick-me-up!

Raw Vegan Chocolate Pudding

Ingredients

Directions

1. Cover dates with warm water in a small bowl and let soak for 10 minutes, or until soft. Drain.
2. In a food processor, combine all ingredients up to cocoa powder and blend until smooth. Taste, and add maple syrup if desired. Serve immediately or chill in the refrigerator.

Estimated Nutrition Per Serving

Please note that these are approximate values and may vary based on the specific brands and ingredients you use:

• Calories: 290 calories
• Total Fat: 19g
  • Saturated Fat: 3g
  • Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 50mg
• Total Carbohydrates: 29g
  • Dietary Fiber: 8g
  • Sugars: 17g
• Protein: 4g

These values are based on using the specified ingredients and serving the pudding into 4 equal portions. Adjustments in ingredients or portion size may affect the nutritional content. Enjoy your Raw Vegan Chocolate Pudding while keeping these nutrition estimates in mind!

A few of you expressed concern when I mentioned that my ice cream maker couldn’t quite handle the Peanut Butter Cookie Frozen Yogurt base. No worries – “she’s” up and running :). I think I just tried to over-tax her (anyone else assign genders to their kitchen appliances? Anyone?) with that thick Greek yogurt & sandwich cookie mixture! I am happy to report that the old girl gladly accepted this silky smooth white chocolate mocha ice cream base without any complaints.

A mixture of  1% low-fat milk, creamy half-and-half, bold espresso powder, and a bit of sugar are brought to a gentle boil before being poured over sweet white chocolate chips. Although I can’t say with any degree of certainty that this ice cream tastes just like Starbucks’ popular White Chocolate Mocha beverage, (I’ve never had one), I bet the flavors are pretty similar. The rich and sweet white chocolate flavor is complemented by the kick of espresso in this delicious lightened ice cream.

I enjoyed my first serving of the ice cream with an extra sprinkling of white chocolate chips and a few chocolate-covered espresso beans, which I highly recommend you seek out if you enjoy the classic chocolate & coffee flavor combination. Later on in the week, I couldn’t help but add a scoop of the ice cream on top of a warmed Mocha Brownie… and I can’t even describe how utterly amazing that duo was!

Seeing as this will be my last post before trekking down to CT for Christmas with my in-laws, I will take a moment to wish all of you a Happy Holiday! I will be back before the new year with a couple of healthy savory recipes, which I’m sure many of us will be ready for after all of the cookies and baked goods of the holiday season ;).

White Chocolate Mocha Ice Cream

Ingredients

Directions

Oh yes I did. I really didn’t have a choice, you see. I had leftovers that I had to use up: chocolate sandwich cookies from the oreo cupcakes I made for one of my student’s birthday; eggless chocolate chip cookie dough from the cookie dough truffles I made for a friend’s Halloween party (kept fresh in the freezer); and heavy cream from the roasted sweet potato cheesecake I made for Thanksgiving.

I’m not rescinding what I wrote in this post about craving healthier desserts, nor what I wrote in this post about eating lighter between the holidays. I find it easier to slowly make my way through a batch of homemade ice cream than a batch of homemade baked goods. Whereas cookies sit out on the counter calling my name every time I enter the kitchen, ice cream gets tucked away in the freezer for when true cravings strike. Ice cream also stays fresh for much longer than baked goods; this obvious fact takes away the pressure to consume the fruit of my efforts before it goes bad.

The 3:1 ratio of 2% milk to cream, respectively, creates an ice cream significantly lower in fat that regular ice cream without completely sacrificing the rich flavor. The crushed sandwich cookies and bits of cookie dough elevate the vanilla ice cream to a new – delicious! – level. The cookie crumbs become almost fully immersed in the ice cream, ensuring a chocolaty flavor with every bite. The pieces of cookie dough remain fairly soft despite the freezing process, and provide a nice textural contrast.

Chocolate Chip Cookie Dough Cookies & Cream Ice Cream

Ingredients

Directions

I just couldn’t help but sneak in another summer treat before this blog is overtaken by autumn desserts featuring pumpkin, sweet potatoes, apples, pears, and chocolate.

Organic berries are becoming tougher to find as the season for summer fruit comes to an end, but I scored a container last week at Trader Joe’s… and instantly knew what I wanted to make with them:

These popsicles!

Strawberries and balsamic vinegar just go together. I know the idea of including vinegar in a dessert might seem strange, but it works beautifully in a variety of recipes.

You’ll just have to trust me on this. I wouldn’t lead you astray.

I’ve been loving these popsicle molds I scored at Marshall’s, and will probably continue to make frozen treats with them throughout the cooler months.

But these popsicles are all about holding on to summer for a little bit longer. Strawberries are pureed with a delectable vanilla balsamic vinegar and a bit of cane sugar, poured into molds, and accompanied by larger pieces of berries that make for a beautiful presentation once fully frozen.

Each popsicle is only 60 calories, so go right ahead and have two if you’d like ;).

Farewell strawberries… until next summer!

Vanilla Balsamic Strawberry Popsicles

Ingredients

• 1 lb hulled ripe strawberries, preferably organic, divided
• 2 Tbsp unrefined cane sugar
• 2 Tbsp vanilla balsamic vinegar, available from Boston Olive Oil Company (alternately, you can use 2 Tbsp balsamic vinegar + 1/2 tsp pure vanilla extract)

Directions

1. Combine 2 cups hulled & halved strawberries, cane sugar, and vinegar in a medium-sized mixing bowl; stir gently to coat. Let sit at room temperature to macerate for 30 minutes.
2. Meanwhile, thinly slice remaining strawberries and set aside.
3. Pour the macerated strawberry and vinegar mixture into a food processor or blender and process/puree until smooth.
4. Combine the pureed strawberry mixture with the sliced strawberries in a mixing bowl; stir to incorporate.
5. Pour mixture into popsicle molds; insert sticks and freeze for at least 8 hours or overnight.

Nutritional Information Per Popsicle:

60.7 calories, 0.5 grams fat, 2.6 grams fiber, 12 grams sugar, 0.7 grams protein

Estimated Nutrition Per Serving

Please note that these are approximate values and can vary based on the specific brands and ingredients you use:

• Calories: 90 kcal
• Carbohydrates: 16g
• Protein: 4g
• Fat: 1g
• Saturated Fat: 0.5g
• Cholesterol: 5mg
• Sodium: 15mg
• Fiber: 1g
• Sugars: 14g

The nutrition information provided is based on a single serving size (1 popsicle) and includes values for calories, carbohydrates, protein, fat, saturated fat, cholesterol, sodium, fiber, and sugars. Keep in mind that these values may change if you modify the recipe or use different ingredients.

On any given Sunday afternoon from September through December, you can find John – and countless other men – planted in front of the T.V. watching a football game.

Although I don’t often make typical football-watching-fare (with the exception of chili, which is a cold-weather staple for us) I whipped up some homemade chile con queso for us to eat during the Giants game the other weekend.

I also tossed together some of my homemade blue cheese dressing to go alongside John’s store-bought buffalo wings.

Yep, I’m a good wife… but don’t you for a second think that I forgot to make something especially for myself as well ;).

This desserty snack (or snacky dessert) came together in just a few minutes.

Here’s what you need to do:

1. Break open a bag of kettle corn (the Popcorn Indiana brand is fantastic – not too much sugar) and spread the sweet/salty popcorn in an even layer on a parchment-lined baking sheet.

2. Mix in some all-natural mini marshmallows and graham cereal.

3. Drizzle on some sticky caramel sauce.

4. Drizzle (or, if you’re like me, attempt to drizzle but end up dolloping) on some melted chocolate, and stick the whole shebang in the fridge to chill for a half hour.

Once the chocolate hardens, break up the mixture and serve it either in individual cups or as is on the baking sheet if feeding a casual crowd.

Although some guys might go for this, I can pretty much guarantee that it will be mainly the ladies who flock to this crunchy, gooey, sweet, salty, and chocolatey snack.

Yeah, it covers pretty much all of the bases.

Not planning on hosting or attending any football-watching get-togethers any time soon?

No problem.

Just because I used that excuse doesn’t mean that you need it make this mess of deliciousness.

Make it for your neighbor. Make it for your kids. Make it for your co-workers… or your boss.

Make it for yourself.

Caramel S’mores Kettle Corn

Ingredients

Directions