Name: Peach Popsicles with Coconut Milk
Prep time: 5 h 15 min
Yield: 10 popsicles
Ingredients: 4 peaches (about 1.5 pounds), peeled, pitted, and cut into large chunks; 1 can (13.66 ounces) full-fat coconut milk; 1/4 - 1/2 cup honey (depends on how sweet you like it)

Peach Popsicles with Coconut Milk

July 8, 2016

Peach popsicles with coconut milk contain only three ingredients and can be thrown together in less than fifteen minutes. They’re healthy and refreshing!

Is there any summertime pleasure (aside from fighting the drips from a double scoop on a sugar cone) more perfect than eating a popsicle? My love of popsicles started early, when my Papaw would always have Fudgesicles at his house and my mom would buy me Creamsicles. To this day, I am not sure that there is any flavor more perfect than orange sherbet wrapped around a vanilla ice cream core, and I sure wish I could figure out how to do this myself. Later, I graduated to Jell-O pudding or gelatin pops, and in college I can remember sneaking extra Icee cones out of the sorority freezer when I had cleaning duty (I am pretty sure my dues covered a couple of extra popsicles).

As an adult, my tastes lean toward fresh fruit pops. When a stomach virus hits, I send Philip to the grocery store (or if both of us are sick, as was the case on the awful Christmas Eve of 2013, the less sick of us goes) to get Edy’s fruit pops. Strawberry are my favorite. The day that my popsicle mold (<–affiliate link) came in the mail was one of the best days of my blogging life thus far.

Since that day, I’ve given you strawberry popsicles, lime popsicles, and piña colada popsicles…but no peach popsicles. I had to fix that; the world needs peach popsicles. Since peach and coconut pair beautifully, I decided to give these peach popsicles a honey-coconut milk swirl. They came together so quickly, and the flavor was spot-on…exactly what I was looking for.

If you are looking for a cool, healthy, and easy treat this summer, give these peach popsicles with coconut milk a whirl!

This post contains affiliate links. This means that if you click on the link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!
For more great recipes, check out the Meal Plan Monday link-up on Southern Bite!

Mary

Yield: 10 popsicles

Peach Popsicles with Coconut Milk

5 hr, 15 Prep Time:

5 hr, 15 Total Time:

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

4 peaches (about 1.5 pounds), peeled, pitted, and cut into large chunks
1 can (13.66 ounces) full-fat coconut milk
1/4 - 1/2 cup honey (depends on how sweet you like it)

Instructions

In a food processor or blender, puree the peaches until smooth.
In a medium bowl, whisk the entire contents of the can of coconut milk with the honey until smooth.
Spoon the peach puree and the coconut milk mixture into the wells of a 10-popsicle mold in an alternating manner until the wells are full. You may have a very small amount of coconut milk left over.
Place the top on the popsicle mold and add the popsicle sticks. Freeze for several hours; serve straight from the freezer.

Notes

Prep time includes time to freeze the popsicles.

https://chattavore.com/peach-popsicles-with-coconut-milk/

Vegan Chocolate on Chocolate Cake

September 18, 2015

Everyone welcome guest blogger Brandon, who is the baker at Loveletter Cake Shop in NYC. Brandon is bringing us a vegan chocolate on chocolate cake (chocolate cake with chocolate ganache) today. Enjoy, and don’t forget to check out the amazing menu on his website!

What’s better than chocolate cake? Vegan chocolate cake. OK, maybe it’s not better than classic butter and eggs chocolate cake, but it’s just as good. And anything vegan that’s just as good as its non-vegan counterpart is a monumental achievement indeed.

The key to this chocolate cake recipe—and really, any chocolate cake recipe—is the quality chocolate you use. You can always use your standard Hershey’s cocoa powder, but to achieve a decadent, premium quality chocolate cake that your guests will demand the recipe for, it’s hard to replace a premium Dutch Process cocoa powder like Bensdorp or Valrhona (and no, Hershey’s Special Dark doesn’t count!). Here at Loveletter, we’ve done all the taste tests, and yes, quality does matter. Our testers have chosen chocolate cakes made with imported, Dutch process cocoa time and time again.

You’ll notice in the recipe below that the sugar is added last. I admit this is a bit strange, and I’m not even sure of the chemistry going on behind the scenes here. But I do know this: when I add the sugar the normal way—at the beginning of the recipe along with the other dry ingredients—the cake inevitably sinks in the middle. When I add the sugar at the very end and lightly mix until just combined, the cake rises beautifully straight. The taste and texture of both methods are identical. It is simply a structural improvement when adding the sugar last.

I suspect this has something to do with the sugar dissolving and adding too much weight to the batter when mixed in early. A conventional chocolate cake made with the binding power of eggs will not require this additional step; it will rise just fine regardless of when the sugar is added due to the strength of the egg whites. But vegan cakes need a little more help, and this trick works for us every time.

If you ever notice that your cakes are sinking in the middle, give this nifty technique a try. It isn’t guaranteed to fix your particular issue (there are plenty of reasons why a cake might sink), but if your recipe is lacking structural ingredients or calls for a good deal of sugar, try adding your sugar last.

Chocolate on Chocolate Cake (Vegan)
This recipe comes from Loveletter Cake Shop
30 minPrep Time:
30 minCook Time:

Save Recipe

Print Recipe

My Recipes My Lists My Calendar
Ingredients
For the cake
1 3/4 C Flour
1 1/4 C Sugar
3/4 C Dutch Process Cocoa Powder
1 Tsp Baking soda
2 Tsp Baking powder
3/4 Tsp Salt
1/2 C Vegetable/Canola/Coconut Oil
4 Tsp Pure vanilla extract
1 1/8 C Room temperature water
For the ganache
7 Ounces Dark chocolate, chopped
8 Ounces Unsweetened soy/almond milk
2 Tsp Vanilla extract
Instructions
Cake Preparation
Preheat oven to 350 degrees and grease two 6” round cake pans.
Sift all dry ingredients into a bowl except sugar
Sift sugar in a separate bowl and set aside
Combine wet ingredients and dry ingredients (except the sugar)
Mix on low speed until incorporated
Add the sugar slowly and continue mixing on low until batter is rid of lumps and perfectly smooth
Pour half of batter into each pan and bake for approximately 30 minutes or until toothpick inserted into the middle of the cake comes out clean.
Frosting Preparation
Place your chocolate into a bowl and place the bowl over very hot water. Wait until chocolate is completely melted.
Combine milk and vanilla and heat over the stove until nearly boiling
Very slowly add chocolate to milk and stir until combined (overstirring will cause your ganache to break)
Let sit for 1-2 hours (add more melted chocolate or hot milk to adjust the consistency of your ganache)
7.8.1.2
125
https://chattavore.com/vegan-chocolate-on-chocolate-cake/

Coconut and Peach Oatmeal

August 13, 2015

This coconut peach oatmeal is creamy, fresh, delicious, and vegan. It makes me wish peach season lasted all year long…sigh.

Coconut peach oatmeal is what’s up, you guys. I’ve been obsessed with peaches lately…they are so good and I just can’t get enough of them. I love to stop at Bryden’s Market and pick up a cup of peaches (does anyone else think that it’s funny that they call those little baskets “cups”?). It feels like Christmas and I’ll cry when they’re gone. I’m not going to think about that right now, though. Instead, I’m going to think about this vegan coconut peach oatmeal that I made for Peace.Love.Quinoa. Crista writes a great vegan blog!

To get the recipe for coconut peach oatmeal, click here!

Easy Chickpea Salad with Shallots

July 24, 2015

Easy chickpea salad is a delicious quick vegetarian salad. It’s perfect on a sandwich or spread on crackers, and you won’t even miss the chicken or tuna!

Lately, I’ve been kind of flying by the seat of my pants as far as meals are concerned, at least lunches. We eat the same thing (coffee, eggs, cheese toast) for breakfast every.single.weekday. And, of course, I’m a compulsive meal planner where dinner is concerned. I just can’t seem to get into the hang of planning lunches, even when I try to plan them.

Take this week, for example. I have been trying to lose a few pounds (or at least a few inches, since my favorite jeans haven’t fit me in a year and this, my friends, is a tragedy). I actually went to Stephanie O’Dea’s (of Crockpot 365 fame) website and printed off a breakfast/lunch/dinner/snacks meal plan (scroll down to the bottom of her printable page). I then embarked on a quest to plan a week’s worth of meals that not only fit into the caloric range I wanted, but also fit a specified amount of macronutrients (carbs, protein, fat) while still giving me leeway to cook for the blog. And I was successful….not so successful, though, when it came to actually making the meals that I’d planned for lunch. As I type this, it’s Wednesday and I have yet to cook any of the things that I had planned to cook for lunch this week. Oh well…I’ve still been logging my meals in My Fitness Pal and they’re fitting, so I guess I’m doing okay.

So all this to say, I’ve been planning for weeks to make these baked falafel bites from Oh She Glows. They really do sound good and not very difficult or time consuming, but for some reason I just couldn’t bring myself to make them. Instead, I decided to mash up the chickpeas and mix them up into chickpea salad-also inspired by Oh She Glows, but this time the Oh She Glows Cookbook. I really didn’t follow Angela’s recipe at all, though…just using what I had in the house. The recipe is meant to mimic chicken or tuna salad, and let’s be honest…of course it doesn’t taste like chicken or tuna….but this easy chickpea salad is every bit as tasty and easy as tuna or chicken salad to throw together!