Knead to Cook

Food & fitness obsessed girl.

Strawberry Peanut Butter Popsicles.

by Filed Under: 4th of July/Patriotic, Desserts, Frozen Pops, Gluten Free, Ice cream, Smoothies, Vitamix, Wheat Free 2 Comments

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Okay, I had to do it.  I took the leftover smoothies I had from yesterday and froze them with tons of fresh strawberry slices inside for the extra bonus.  The kids are gobbling them up and they are packed with vitamins and protein!  Love that!  These are super easy to do and you can find pop molds just about anywhere really inexpensively!  Great for parties too!  Last day of school and I really think I would be happy eating watermelon for dinner all summer long.  But I guess I better head off and figure that out because my family wouldn’t share my watermelon dinner passion.  The weather is lovely -so grilling it is!

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— Knead to Cook

Banana Almond Butter Ice Cream. {Dairy-free.}

by Filed Under: 4th of July/Patriotic, Evolution Power Yoga 40 Days, Featured, Fruit, Ice cream, Vegetarian, Vitamix, Wheat Free 15 Comments

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We all have them… the bananas on our kitchen counter that are starting to spoil right in front of our eyes.  I buy so many bananas at the farmer’s market for smoothies and snacks, invariably some remain that look rather dismal and taunt me.  I typically freeze them (for future use) or I whip up some banana bread but with soaring 90 degree temps this week – I thought I would blend them up with some almond butter and make some healthy ice cream.  This recipe is so insanely easy and customizable – you will fall in love, fast & hard for this treat!

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— Knead to Cook

Key Lime Ice Cream. {no equipment necessary}

by Filed Under: Ice cream 3 Comments

After coming home from a lovely week of vacationing ~ my kids have a renewed appreciation for all things key lime/mango and anything tropical.  I wanted to surprise them tonight by making them some fresh key lime ice cream.  I think they’ll love it!  This recipe is super easy and requires no salt/ice cream maker.  Super easy and I promise – on hot night, this will be a welcome dessert!

Ingredients:

1 c of heavy cream (chilled)
1 can of sweetened condensed milk (14 ounces)
4 tbl of Key Lime Juice (either fresh or bottled)
Zest from one lime or key lime
1 lime or key lime cut into bite-sized segments (with the peel removed)
1 tsp of lemon extract

Directions:

In your stand mixer, whisk attached, whip the cold cream until stiff peaks form.  It will look just like whipped cream.

In a separate bowl, add the sweetened condensed milk, key lime juice, zest and segments and extract. Stir to combine and then fold into the whipped cream mixture.  Spoon into a tupperware container with a lid and freeze for at least 12-24 hours.

Enjoy!

 

— Knead to Cook

Pineapple smoothie.

by Filed Under: Beverages, Evolution Power Yoga 40 Days, Ice cream, Smoothies, Vegetarian, Yogurt Leave a Comment

Oh the heat of summer has certainly arrived.  Nearing 100 degrees today & tomorrow have prompted me to make a cool & refreshing beverage that we can enjoy. Pineapple, Chobani… it’s all so good!

Ingredients:

1 pineapple, skin & core removed, chopped into large pieces
1/2 cup of Chobani vanilla yogurt
3/4 cup of almond milk
6 ice cubes
1 tablespoon flax seed meal
1/2 cup of vanilla frozen yogurt

Directions:

Add all of the ingredients to your blender and blend until blended completely.  Pour into glasses and enjoy!

— Knead to Cook

Homemade Pistachio Amaretto Ice Cream.

by Filed Under: Desserts, Ice cream 33 Comments

 


So the warm weather has arrived, again, here in Pennsylvania.  80’s and quite balmy here as I sit and type this blog entry.  I’m so excited about this recipe.  I’m not a huge kitchen gadget fan and this is perfect!  No ice cream maker, rock salt or drama required!  No excuses… this is perfection and let’s face it, I haven’t led you astray yet!  🙂

Ingredients:

1 c of heavy cream (chilled)
1 can of sweetened condensed milk (14 ounces)
3 tbl of Amaretto
3/4 c of whole pistachios (shelled)
1 tsp of almond extract

Directions:

In your stand mixer, whisk attached, whip the cold cream until stiff peaks form.  It will look just like whipped cream 🙂

In a separate bowl, add the sweetened condensed milk, Amaretto, pistachios and extract. Stir to combine and then fold into the whipped cream mixture.  Spoon into a tupperware container with a lid and freeze for at least 12-24 hours.

Enjoy!

— Knead to Cook