Yesterday was ridiculously hot & humid here outside of Boston – you know, the kind of heavy heat that causes your legs to stick to the leather sofa and your blowout to frizz uncontrollably – and I was craving something cold and sweet something fierce.

Ok, so I probably shouldn’t have chosen a 90° evening to photograph this granita… by the time I actually got around to eating a serving, it was more akin to a half-melted slushy. But when a craving strikes, I oblige.

I suggest serving the granita immediately before it literally starts to melt before your eyes.

It struck me as I was photographing the granita that the shards of ice crystals kinda sorta look like grated carrots. Do you see the resemblance?

Indulge me and say yes ;).

This marks my first time making granita, and I’m proud to declare it a resounding success!

It couldn’t be easier, really. All you do is dissolve brown sugar, a few carrot cake-inspired spices, and a bit of maple syrup in a mixture of 100% carrot and pineapple juices, place the mixture in the freezer, scrape the ice to form crystals a few times, and voila! An icy, refreshing, and delicious summertime dessert.

I loved the bright orange hue of the granita, but it looked a little, well… naked.

I realized – right before digging into a frosty glass of the granita – that I had almost overlooked an essential component to carrot cake: the cream cheese frosting.

How dare I? The frosting used to be the only part of the cake that I ate. Nowadays, I’ll gladly tuck into a thick slice of carrot cake with a thin layer of frosting… but the sweet and creamy accompaniment has gotta be there.

One problem. I didn’t have any cream cheese; and even if I did, it seemed like a rather heavy accompaniment to such a light dessert.

Then I spotted the jar of coconut butter. In the heat, the coconut oil had separated from the solids, but it wasn’t anything a quick stir couldn’t fix.

I like the flavor enhancement of coconut in a carrot cake, so I drizzled some of the (well-stirred) coconut butter over the top…

… which resulted in a magic shell-like hard frosted topping.

Uh-huh. Yep. That was a goooood call.

I think you should try it too!

Ingredients

Instructions

1. Prepare the Carrots

Start by peeling and chopping the carrots into small pieces. This will make them easier to blend later.

2. Cook the Carrots

In a medium-sized saucepan, combine the chopped carrots, sugar, and water. Bring the mixture to a boil, then reduce the heat to a simmer. Cook the carrots until they are tender, which should take about 15-20 minutes.

3. Blend and Spice

Once the carrots are soft, transfer them to a blender or food processor. Add the ground cinnamon, nutmeg, cloves, and ginger. Blend until the mixture is smooth and well combined.

4. Add Fruits and Nuts

Pour the carrot mixture into a large bowl. Stir in the crushed pineapple, raisins, chopped walnuts, orange zest, lemon zest, and the juice from both the orange and lemon. Mix everything together thoroughly.

5. Freeze

Pour the carrot cake mixture into a shallow, freezer-safe container. Cover it with plastic wrap or a lid and place it in the freezer.

6. Scrape and Serve

After about an hour, use a fork to scrape the granita, creating icy flakes. Repeat this process every 30 minutes for about 2-3 hours or until the entire mixture has turned into light, fluffy ice crystals.

7. Garnish and Enjoy

Spoon the Carrot Cake Granita into serving bowls or glasses. If desired, top it with a dollop of whipped cream and some extra chopped walnuts for a delightful crunch. Serve immediately and enjoy!

Directions

Nutritional Information Per Serving (without the coconut butter)

• Calories: 250 calories per serving.
• Fat: 8 grams of fat per serving.
• Carbohydrates: 40 grams of carbohydrates per serving.
• Protein: 3 grams of protein per serving.
• Fiber: 4 grams of dietary fiber per serving.
• Sugar: Varies depending on the amount of added sugar but typically around 25 grams of sugar per serving.
• Sodium: Minimal sodium, usually less than 10 milligrams per serving.

*Edited to add a few photos!

I was first introduced to cranberry ice cream on Cape Cod… ya know, the nation’s capitol for cranberry bogs.

Well, maybe not officially – but I’m pretty sure the vast majority of this country’s fresh cranberries hail from our humble little state.

Anyway. Cranberry ice cream. Have you ever had it?! I really enjoyed the tiny cup I had out in Truro, and have been waiting for fresh cranberries to grace stores’ shelves so I could make a healthier frozen yogurt version.

Though it may not be the best time for a frozen yogurt recipe, it most certainly is appropriate to post a cranberry recipe given the holiday season.

Cranberries. Greek yogurt. Sugar. Salt.

That’s all it takes to make this fuchsia-hued dessert.

Plus a little patience – always patience when it comes to homemade frozen yogurt! BUT I can tell you that the end result is well worth the wait. Every time I make a frozen dessert I prepare myself for the demise of my 5+ year old ice cream machine, and every time it mercifully proves me wrong. Keep on truckin’ little guy =).

Sweet, slightly tart, creamy, and luscious, this cranberry fro yo tastes much more decadent than it actually is.

Plus, you can’t beat that color. In a world overrun by artificial food coloring, it’s important to remember that food with gorgeous colors do actually exist in nature.

As is true with most homemade frozen yogurts, this one is best if served either straight from the ice cream machine or after a brief (1-2 hours) sojourn in the freezer. Any longer and the frozen yogurt will freeze almost rock-hard, (yes, I’ve tried the vodka trick… it makes just a tiny bit of difference), rendering it a bit tough to scoop. However, if you do end up with leftovers – as I did – simply remove the container from the freezer about half an hour before you intend to serve the frozen yogurt. I’m not a huge fan of the microwave thaw method, but it will do in a pinch if you absolutely must have cranberry frozen yogurt rightthissecond (I wouldn’t blame you if this is the case).

Ingredients

Instructions

1. Prepare the Cranberries

• Start by rinsing the cranberries thoroughly if using fresh ones. If you’re using frozen cranberries, allow them to thaw for a few minutes.

2. Blend the Ingredients

• In a food processor or blender, combine the cranberries, Greek yogurt, granulated sugar, vanilla extract, lemon juice, and a pinch of salt.
• Blend the mixture until it becomes smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor to ensure all the ingredients are well incorporated.

3. Taste and Adjust

• After blending, taste the mixture. Depending on your preference, you can adjust the sweetness by adding more sugar or tartness by adding more lemon juice.

4. Chill the Mixture

• Transfer the blended mixture into a bowl and cover it with plastic wrap. Place it in the refrigerator for about 2-3 hours to chill. Chilling allows the flavors to meld and gives you a creamier texture.

5. Churn in Ice Cream Maker

• Once the mixture is thoroughly chilled, pour it into an ice cream maker. Follow the manufacturer’s instructions for churning, which typically takes about 20-25 minutes. During this time, the mixture will thicken and become more like frozen yogurt.

6. Serve or Store

• You can serve the Cranberry Frozen Yogurt immediately for a soft-serve consistency or transfer it to an airtight container and freeze it for a firmer texture.
• If frozen for a longer period, allow it to sit at room temperature for a few minutes to soften before scooping.

7. Garnish and Enjoy

• Garnish your cranberry frozen yogurt with fresh cranberries, a sprig of mint, or a drizzle of honey for an extra touch of flavor and presentation.
• Enjoy your homemade Cranberry Frozen Yogurt as a refreshing dessert or snack!

Directions

Nutritional Information Per Serving (about 1/2 cup)

• Calories: 180 calories
• Protein: 6 grams
• Carbohydrates: 39 grams
• Dietary Fiber: 3 grams
• Sugars: 32 grams
• Fat: 0.5 grams
• Saturated Fat: 0 grams
• Cholesterol: 0 milligrams
• Sodium: 20 milligrams
• Potassium: 115 milligrams
• Vitamin C: 13% of the Daily Value (DV)
• Calcium: 10% of DV
• Iron: 1% of DV

If you’re thinking that this cranberry frozen yogurt would go beautifully well with a warm Spiced Sweet Potato Blondie, you would be 100% correct!

It probably comes as no surprise, but I’ve always had a wicked sweet tooth. When my brother and I were kids, my parents typically kept healthy desserts in the house, (i.e. all-fruit popsicles, “healthified” homemade baked goods, etc.), but every now and then they’d splurge and buy us a decadent treat.

Some of my favorites were the vast array of Pepperidge Farm cookies: buttery Chessmen, chocolate-filled Milanos, crispy Bordeaux, spicy Gingermen, classic Chocolate Chunk… and fruit-filled Veronas. I simply adored those cookies with the sweet strawberry jam centers.

Although I can’t pinpoint the last time I indulged in these cookies, I can remember exactly what they taste like.

My Flourless PB&J Thumbprint Cookies are NOT a re-creation of the Veronas, but they do satisfy my craving for (peanut)buttery cookies with a fruity filling.

I slightly modified my recipe for Flourless White Chocolate Peanut Butter Cookies by adding a bit more Sucanat, (because I didn’t use an already sweetened peanut butter for the this batch), and replacing the white chocolate chips with a thumbprint-sized dollop of raspberry preserves in each cookie. You can use any type of jam you like – I prefer all-fruit varieties (meaning no added sugar) that contain pieces of actual fruit & seeds.

Ingredients

Instructions

1. Preheat Your Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

2. Mix Peanut Butter and Sugar

In a mixing bowl, combine the creamy peanut butter and granulated sugar. Stir until well blended.

3. Add Egg and Vanilla

Add the egg and pure vanilla extract to the peanut butter mixture. Mix until the dough comes together. It will be slightly sticky, which is what you want.

4. Form Cookie Dough Balls

Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving some space between each cookie.

5. Make Thumbprints

Use your thumb or the back of a spoon to make an indentation in the center of each cookie. Be gentle to avoid cracking the dough.

6. Add Jelly or Jam

Fill each thumbprint with a dollop of your favorite fruit jam or jelly. You can choose strawberry, raspberry, grape, or any other flavor that tickles your taste buds.

7. Bake to Perfection

Bake the cookies in the preheated oven for approximately 10-12 minutes, or until they are set and slightly golden around the edges.

8. Cool and Enjoy

Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Once they have firmed up, transfer them to a wire rack to cool completely.

9. Optional Dusting

If you’d like, you can dust the cooled cookies with a light sprinkle of powdered sugar for a touch of sweetness and elegance.

Flourless PB&J Thumbprint Cookies With Estimated Nutrition Per Serving

• Calories: Approximately 120 calories
• Total Fat: 9 grams
  • Saturated Fat: 2 grams
• Cholesterol: 15 milligrams
• Sodium: 60 milligrams
• Total Carbohydrates: 9 grams
  • Dietary Fiber: 1 gram
  • Sugars: 6 grams
• Protein: 4 grams

Directions

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a medium bowl, stir together the peanut butter through vanilla extract.
3. Using a mini ice cream scoop, spoon cookie dough onto prepared baking sheet.
4. Make a small indentation in the center of each cookie dough ball using your thumb and fill each with a bit (about 1/2 tsp) of preserves.
5. Bake at 350 degrees F until the cookies are lightly golden brown, but still soft, about 10-12 minutes.
6. Let cool for about 5 minutes on baking sheet, then cool completely on a wire rack. Cookies will harden a bit upon cooling, but the end product is a fairly soft & chewy cookie.

Why it took me this long to make a banana bread version of my beloved pancakes-for-one recipe I have no idea.

I’m not even sure what brought on the inspiration for this stack, but I can tell you that these ‘cakes smell and taste very similar to your favorite loaf of banana bread.

I consider bananas to be season-less, as prices, availability, and quality remain pretty consistent year-round. Other than during a brief aversion to them during my first trimester, I keep a bunch of bananas on our counter at all times; for slicing into cold cereal & folding into Greek yogurt during the warm months and for whipping into stovetop oats & mashing into baked goods when the weather turns cool.

We’re currently enjoying a preview of the gorgeous New England fall weather to come in the months ahead, and my baking instinct has kicked in. Visions of soft pumpkin muffins, flaky sweet potato biscuits, and loaves of warmly spiced quick bread have officially trumped those of sweet bing cherries, juicy ripe peaches, and frosty fruity popsicles.

If you’re craving the comfort of baked goods but are still in the midst of sticky, hot summer weather – or just don’t want to turn the oven on – these banana bread pancakes may be just what you’re looking for!

Ingredients (1 serving)

Instructions

In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a large mixing bowl, whisk together the egg white, buttermilk, vanilla extract, and mashed banana.

Stir dry ingredients into the wet just until moistened. Set aside to rest.

Heat oil or butter in a large nonstick skillet or griddle over medium heat.

When hot, spoon the batter into the skillet by the 1/4 cupful.

When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.

Flip pancakes and let cook for another minute or so, or until golden brown.

Serve pancakes with maple syrup.

Nutrition Per Serving

Calories: 280

Total Fat: 8g

Saturated Fat: 4g

Trans Fat: 0g

Cholesterol: 60mg

Sodium: 480mg

Total Carbohydrates: 45g

Dietary Fiber: 1g

Sugars: 11g

Protein: 7g

Vitamin D: 10%

Calcium: 20%

Iron: 15%

Potassium: 6%