Summer Berry Pavlova

Summer Berry Pavlova

Is it just me, or do you get really excited when berries start coming down in price during the summer months? FINALLY I don t

have to pay $8.99 for a big thing of strawberries! This Summer Berry Pavlova is an awesome summer dessert. Perfect for just after grilling sessions on the back patio. I love it because it isn t a super heavy dessert so it is perfect for hot summer nights. The fresh berries are refreshing and pack a little bit of nutrition into your dessert. I actually don t feel too guilty about eating this dessert because it is far lighter then your standard cake. It is finished with a dreamy dollop of fresh whipped cream. Summer eating doesn t get any better then this! And seriously how beautiful are these to look at? If you are looking for a WOW factor dessert to take to a party this summer, this Summer Berry Pavlova is just that. Typically, Pavlova is made with a larger meringue circle, however I love a mini dessert. If you d like to make one large meringue disk, simply pipe in one big circle. You can use an icing spatula to create peaks or patterns if you want it to look super fancy. With all the beautiful, bright berries it is so easy to make this dessert look beautiful without spending too much time on decorating! If you make one large meringue disk, just pile up your berries and whipped cream on top, and slice it like a cake.

Meringue Making Tips Meringue is easy to make, so don t be intimidated! Above are

the 3 stages of whipping the meringue: 1. Soft peaks 2. 1/2 the sugar added 3. Finished Your meringue will be nice and glossy when it is finished. If you rub a little between your fingers you shouldn t feel any grit of sugar. I took a spatula and very gently put it into my piping bag fitted with a Ateco 850 tip. Sometimes people take a cup or bowl and make circles on their parchment paper with a sharpie (flip the parchment paper over then so that the marker won t get on your meringue) as a guide. I didn t feel this was necessary because I didn t care if they weren t all exactly the same as they were just for my family. My kids have no idea what meringue even is, so they would never look at them and wonder why they aren t the same. The perks of your audience being babies and toddlers!

Chocolate Ganache Brownies

Hands up if you like a big old chocolate explosion of a brownie? These Chocolate Ganache Brownies are just that Rich, decadent brownies topped with a delightfully creamy ganache. Basically Little Debbie on steroids. Truth: In high school I worked at a buffet. We used to make boxed brownies and slather them with canned frosting. We didn t even cover them up at night and I would still eat them, all dried out 3 days later, especially if the soft served ice cream they also had was involved. Brownies + Frosting = Heart Eyed Emoji. Fast forward to when I went to Pastry Arts school. I realized there was a much, much better way to achieve this type of frosted brownie. GANACHE. The epitome of chocolate awesomeness. So versatile, so deliciously smooth and pretty. You can put it on cakes, pour it over desserts, and yes you can also frost brownies with ganache.

With Valentine s Day right around the corner, you may want to show someone some love by whipping up a batch of these brownies as dessert. If your Valentine is into a super fudgy, semi-sweet chocolate brownie, then this recipe is perfect! Valentine s Day to me this year means my baby is almost full term. When I saw the Valentine s Day stuff popping up at all the store s my mind just kept telling me you are one day closer. Keep going. It is almost over! Being a mom of 4 boys already and being pregnant has been well hard. Everything hurts, I m out of breath, my body is just tired of being pregnant. But alas, one day closer one day closer.

Recipe Tips This recipe is super easy, yet super easy to totally bomb. Take it from me, I ve done it before! 1. Please, for the love of all things line your 8 8 inch brownie pan with parchment paper. It will change your brownie life forever. More importantly, it will give you a nice little slab of perfect brownies that you can easily pull right out of the pan and top with your ganache. 2. If you are wondering who on earth bakes brownies in such a small pan, you are not alone my friend! Generally I scoff at all of the recipes that suggest a dinky little 8 8 pan. I have 4 and a half kids and a husband. I m not here to waste my time making 9 brownies. HOWEVER. these brownies are extremely decadent and one brownie will suffice. This is the ONLY brownies you will see coming out of my kitchen in an 8 8 pan. If you happen to be feeding your own little army and feel you might need more, go ahead and double the recipe and use a larger pan. 3. Ganache is super easy to make, but does require some cooling time. When you first mix your ganache, the consistency will not be right to put on the brownies immediately. You will need to put your ganache in the refrigerator until the consistency becomes thick and spreadable. 4. When cutting your beautiful Chocolate Ganache Brownies, there is a method to the madness. First, using a large chef knife is the best way to get a perfectly cut brownie. Second, running the knife under hot water and wiping it off before each cut will ensure you don t mess up your ganache. I know, I know tedious however aren t they beautiful?!?! What I m really saying is don t take a butter knife and run it through your ganache topped brownies and expect it to look the way

mine do. THEY WILL BE A HOT MESS.

*Brownie recipe borrowed from this here wee little website. I have attempted several times to make this recipe my own by switching things out. What I learned is if it ain t broke, don t fix it. The original recipe is perfect.

Creamy Pasta Lemon Basil Shrimp

This pasta though! Move over fancy-pants Italian restaurants because this pasta just swooped in to remind everyone cooking Italian food at home is SO EASY! That s right, if you have 25 minutes and a few fresh ingredients then you are on your way to this delicious pasta soaked in a creamy sauce, and topped with fresh basil and parm cheese. You in? Of course you are in or you wouldn t be here, gawking at that

pour shot like a 13 year old boy with a nudie mag. I mean, not that I was ever a 13 year old boy or anything, but I was just thinking.. well.. ya know what forget I ever said that and let s get back to the food porn! And now. it is food blogger confession time brought to you by 3Boys Unprocessed! Confessions are as followed: This pasta is not whole wheat I m not as excited about this post because it isn t a cupcake I ve recently become obsessed with cupcakes Did I mention the word cupcake? Yes, you read that correctly. I m using refined pasta but baking whole wheat cupcakes. That totally makes sense doesn t it? Hmm I know, I know it s totally crazy but just let me go on with my crazy self and let s all pretend they are both whole wheat so I can feel a little less crazy. My refined pasta was imported from Italy and had a sparkly and official Italy sticker on the bag. You know, like the best sticker EVER that we all longed for in Elementary School. A seal of approval, if you will. I looked at it EVERY TIME I was at the grocery store, longing for it s beautiful ridges to take pretty pictures of and plop some big bad shrimpies on top of. Last time I was at the grocery store somehow it ended up accidentally falling into my cart and I totally thought it was whole wheat when the cashier swiped it over that cool scanner. You know, because my kids were yelling about wanting coloring books and other crap they throw near the cash registers to lure all the parents into buying. Even though I totally said NO WAY to the coloring book, somehow the pasta slipped by my radar. Ok, truth is, it looked cool so I bought it! A slight lapse in Real Food judgment but hey, we are all human right? And about those cupcakes you see I was always kind of obsessed with cupcakes (hence a big ol pink cupcake tattoo on

my foot), but my cupcake obsession was lying dormant for a while I was on an ice cream binge.. I mean eating healthy. I kid, I kid! The ice cream binge never happened but babies did and I just haven t had all the time in the world to bake pretty things. Now I have a food blog as an excuse so the cupcake madness just might be back for good!

Now that all my dirty food laundry is aired I guess we can get back to this creamy and delish pasta that could be served up for any occasion, including a Monday night! You can totally throw a curve ball in your life by making this epic pasta on a Monday and surprising your spouse like you are newlyweds or

something. Remember, it only takes about 25 minutes to put together so throwing this together on a weeknight is do-able and easy! Just a little FYI, I used a homemade chicken stock that I did not season yet. If you are using a boxed stock, check the ingredients for MSG (labeled MSG, autolyzed yeast, yeast extract) and choose a stock that is lower in sodium and doesn t contain anything you wouldn t put in your own stock. If you are interested in making your own (super easy I promise!) check out my post on Everything you Need to Know About Making Your Own Chicken Stock. And then that pesky sauce went all up on the side of my sauté pan to ruin this beautiful picture. Please ignore and maybe it won t happen again!

Whole Wheat Shortcakes with Blackberries and Fresh Whipped Cream My husband picked some wild blackberries at his parent s house. Right in their yard they have a blackberry bush, and down the street at a vacant house he found another bush with a ton of wild blackberries on it, ready to be picked! For all of his efforts I knew he would love a dessert. I really wanted to choose a dessert that wouldn t take away from the berries because it isn t everyday we get to eat wild blackberries that we picked ourselves. I thought back to a bakery that I worked at, who had a lovely strawberry shortcake. I always loved the fresh whipped cream that they served in their shortcakes, and nothing beats fruit with fresh whipped cream!

I found a recipe for the cakes in a Cooking Light magazine I have. I adapted the recipe to use whole wheat flour and raw cane sugar instead of all-purpose flour and refined sugar. One thing that I keep in mind when making desserts is the fact that no, desserts aren t necessary and sugar itself isn t an ingredient to over-consume. However, you can still make desserts better by using real ingredients that aren t as refined. Instead of dumping a cake out of box that is filled with dangerous fats and calls for GMO oils, you can use whole ingredients and yield a product that outshines the boxed stuff times 1000. If you are already used to making from-scratch desserts, just look for recipes that use whole ingredient instead of refined (they are out there). If all else fails, just make substitutions and tweak recipes to fit your own healthy. When I was reaching for my flour I accidentally grabbed the stone ground whole wheat instead of my whole wheat pastry flour. Typically I would use the whole wheat pastry flour for a recipe like this one, but I was pleasantly surprised how nice they turned out with the stone ground whole wheat flour. The cakes themselves were biscuit-like, just like a typical shortcake. They are a bit dry to begin with, but with the addition of the cream and berries they are just the right texture. I have to say, this one was really a home-run!

Obviously my husband ate all of his shortcake, but just incase you wanted the proof here it is!

The best part about these babies is they can easily be served in mason jars to make them even more awesome! If you d like to go the mason jar route, simply bake the cake part of this recipe on a parchment lined (or buttered and floured) sheet tray. Once the cake bakes and cools, use a circular Ateco cutter or the top of your mason jar to cut circles of cake.

I layered cake, whipped cream, berries, cake, whipped cream, berries and wow! They were beautiful and delicious!

Whole Wheat Chocolate Tarts Yesterday was Easter so we had a big celebration at my sisterin-law s house. It was a wonderful day! We had beautiful weather here in Pennsylvania and a delicious meal. They grilled some fresh salmon and we had a really nice variety of side dishes to go along with it. For someone trying to eat unprocessed food there were lots of options and it was nice to

see a meal without all the additives at someone else s home! I made some mini-desserts to take including these delicious Whole Wheat Chocolate Tarts. I had a very hard time finding a recipe with whole ingredients so I adapted my own using this recipe from Martha Stewart. They turned out fantastic! As with all of my dessert recipes, I like to mention sugar is still sugar! Although this is a less refined version that doesn t mean I m going to go crazy with it because I think that it is better. I switched out the all purpose flour for whole wheat pastry flour and the regular sugar for a pure cane sugar. I also used a higher quality cocoa powder as opposed to the standard Hershey s brand. Sometimes you get what you pay for and in this instance I would rather support a company that doesn t use a ton of additives and unknown ingredients in their products. Although Hershey s cocoa powder has only one

ingredient, the rest of their products are all filled with questionable ingredients. Here are links to these products. I also used this wonderful mini-tartlet pan to get a really nice looking shell. It is super easy to use and your end product looks like something straight from a professional bakery. If you have ever wondered how specialty bakeries make their mini products so eye appealing, it is the use of pans like this one.

I filled these chocolate tarts with Mascarpone cheese. I did two varieties of Mascarpone in the shells, one was plain and the other had a hint of coffee in it. The Mascarpone really helps make these delicious because it is creamy and smooth without the use of any additives or extra flavorings. It is simple and allows for the chocolate and fruit to shine and really make this dessert. Sometimes less is more when it comes to sugar in desserts and this is one of those instances.

Creamy Caesar Dressing. Mason Jar Style! Have you ever checked the ingredient list of the dressing you are using? Thankfully, I have and all I can say is I will never be consuming store bought dressing again! Something about dumping a bunch of chemicals, artificial flavoring, and preservatives on a beautiful mound of spinach doesn t make sense. Another reason I will never be purchasing store bought dressing again is the false advertising I have seen from the companies making these products. When I searched for the ingredients I went to the website for Ken s Steakhouse and they were promising to be using only the most select ingredients. They have very clever phrases printed on their packages, for instance Chef s Reserve. This gives the impression your dressing was handcrafted in a steakhouse just for you but unfortunately everything about Ken s marketing is an illusion. Here are the 26 ingredients in the creamy Caesar: INGREDIENTS: Soybean Oil, Water, Distilled Vinegar, Egg Yolk, Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Garlic, contains less than 2% of: Salt, Olive Oil, Sugar, Lemon Juice Concentrate, Spices, Natural Flavor, Potassium Sorbate, Sodium Benzoate and Calcium Disodium EDTA as Preservatives, Onion*, Xanthan Gum, Propylene Glycol, Alginate, Molasses, Corn Syrup, Caramel Color, Anchovy (Fish), Tamarind, Titanium Dioxide (for color). *Dried. Not exactly the select ingredients I thought Ken s was talking

about! I bolded all of the ingredients I consider questionable in this dressing, and there are a lot! Essentially your consuming genetically modified soy and a bunch of other unknown ingredients. Soybean oil is highly refined, unhealthy, and cheap so I choose not to consume it at all. For more on soybean oil click here. I purchased a special glass bottle to make dressing that had a bunch of recipes printed on the bottle. In theory this was a great idea but trying to put thick ingredients into a small hole just doesn t work out so well. I resorted to a half pint wide mouth mason jar and it was perfect! It fit just right into the jar and I realized this made it super easy to make without creating a bunch of dishes and a mess! Fresh Mint Ice Cream If there is one thing my household loves it s ice cream! When we started eating unprocessed foods ice cream was one item that disappeared from my freezer. If you take a stroll down the freezer isle in your local grocery store and read some of the ingredient lists one thing is clear there are a ton of additives in ice cream that do not need to be there. I am not talking about tons of sugar because the sugar is the least of worry in this case. Ingredients I have seen on ice cream containers range from carrageenan to polysorbate 80 to propyl paraben. I am guessing you don t have those ingredients in your house and neither do I. So why allow someone else to put them in your food? Making your own ice cream is really simple. All you need is something to freeze the ice cream in and a few real ingredients. For my husband s birthday this year I knew I

wanted to make some fresh mint ice cream to go along with a dark chocolate tart. If you have never tasted fresh mint ice cream you are missing out big time! It is so much better then the store bought stuff! Here is the recipe I used for my husband s birthday and it turned out fantastic. *If you are having trouble finding the Mocobado Sugar at your local grocery store here it is on Amazon.