Flourless Chocolate Cake with Strawberry Sauce.
I mean come on. You gotta check the recipe out at Today’s Housewife! You won’t regret it. 🙂 It’s glorious. Absolutely divine.
Happy Thursday!
Tag: strawberries
Honey-Lime Fruit Salad
So, I made a mistake. I made this fabulous fruit salad several months ago, and promptly forgot about it. When I found the photo this week, I just knew I had to blog about it before it was too late. Before all of summer’s fresh fruit is gone. And I know that may be sooner, rather than later, but I just had to share. I hope you understand.
This Honey-Lime Fruit Salad is absolutely fantastic. I’m not used to making dressing for fruit salads, but it’s definitely something I can get used to doing! The dressing is sweet, fresh, and tangy–sweet with honey and brown sugar, fresh from the mint, and tangy from the lime juice. Tossed with the fruit, this salad is light and sweet–and the perfect complement to your next brunch or any meal, really. You can make it with whatever fruit you have on hand or what’s fresh and available, and then whip up the dressing before serving. This is definitely an easy and yummy side dish that I will make again and again.
Reader Question ~ How do you dress your fruit salads?
Honey-Lime Fruit Salad [from Jenna’s Everything Blog]
printable version
Ingredients:
- 10 cups fresh seasonal fruit [berries, melon, kiwi, mango, etc.]
- 3 tablespoons fresh lime juice
- 3 tablespoons chopped mint leaves
- 3 tablespoons honey
- 3 tablespoons brown sugar
Directions:
Prepare dressing by whisking together the lime juice, mint, honey, and brown sugar. Peel and chop fruit, then toss with dressing. Garnish with extra mint. Can be prepared in advance but if you include berries or brightly colored fruit [i.e. watermelon], wait to add until serving as they may bleed.
Yield: 6-8 servings
Time: 15 minutes
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Strawberry Chocolate Coconut Pancakes
Confession time: I almost didn’t even bother taking pictures of these Strawberry Chocolate Coconut Pancakes.
It was a Saturday morning two weeks ago, the first in about six weeks that I was a) home and b) not doing a marathon training run, so I just wanted to eat. my. breakfast. In peace. No photography. [I apologize! Bad blogger attitude. Shame on me!] But… my dear husband thought differently. And for that, you should be eternally grateful. Just kidding… kinda. 🙂 One bite of these delicious dream boat pancakes and I knew that my husband saved me from making a terrible, horrible mistake.
I started out by whipping up a batch of my basic pancake batter, the origin of which is a mystery to me. I’ve been making these pancakes for several years, and the recipe is handwritten in my recipe journal, so I unfortunately cannot take credit for the basic recipe. However, I can take credit for the mix-ins!
After the basic batter was prepared, I perused my refrigerator and cupboards and took inspiration from two of my favorite sweet treats: luscious, fresh strawberries and creamy, rich chocolate. Both flavors are complimented by a hint of tropical coconut in the batter, in the form of coconut oil and coconut flakes.
As I fried these babies up on a hot skillet, I dropped on plenty of chopped strawberries and mini chocolate chips. Once my plate was piled high, I covered the lot with more strawberries, chocolate, and coconut and dug in. It was like a trip to the tropics before 10 a.m., I tell ya!
I’m so glad that my Ben knows a winning recipe when it’s right in front of him. Now, if only a trip to the tropics was right in front of him… I suppose for now I’ll just have to settle for a delicious, indulgent tropical breakfast instead. 🙂 It’s just as good, I promise!
Strawberry Chocolate Coconut Pancakes
printable version
Ingredients:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- sprinkle of salt
- 1 tablespoon sugar
- 1 1/4 cups skim milk, at room temperature
- 1 egg, at room temperature
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup cut strawberries + more for topping
- 2 tablespoons mini chocolate chips + more for topping
- 2 tablespoons unsweetened dried coconut flakes + more for topping
Directions:
In a medium bowl, whisk together dry ingredients [flour, baking powder, salt, and sugar]. In a small bowl, stir milk, egg, coconut oil, and vanilla until well combined. Make a well in the dry ingredients and then pour wet ingredients over top and stir until just moistened. [Lumps are a-okay!] Then, fold in coconut. Spoon out batter onto hot griddle in 1/4-1/3 cup increments and sprinkle on desired amounts of strawberries and chocolate chips. Cook until golden brown and serve topped with more strawberries, coconut, and chocolate. Enjoy! Makes 10-12 medium size pancakes.
Notes:
If the milk and eggs aren’t at room temperature, it’s not the end of the world. I think the consistency is better if they are, but I’m not always that organized [or patient!]. Also, melted butter can be used in place of oil. I haven’t tried this, but for even more of a coconut emphasis, consider using lite coconut milk instead of skim.
The Pajama Chef 