Affogato

after dinner affogato...

My dad is a simple food person and since this series of recipes is for him, I'm making a very simple dessert - an affogato. It's an Italian dessert of ice cream or gelato served with a shot of expresso poured over top. That's it! Affogato means "drowned" in Italian, so in essence we are drowning ice cream or gelato in expresso. Besides coffee, ice cream is definitely one of my dad's weaknesses (me too!).

This dessert isn't really even a recipe because it's so simple. It's perfect for a crowd because you can top it as each person likes (or let them do it). Among the optional toppings and add-ins my favorite are shaved dark chocolate, toasted slivered almonds, whipped cream, and a shot of Godiva Liquor. But, make it any way you like it (or how your dad likes it). Here's how...

Ingredients - Makes 1 Dessert
2 Scoops Ice Cream or Gelato (suggest vanilla, chocolate, or coffee)
1 Shot Expresso (or 3T strong brewed coffee)
Optional Toppings & Add-ins: Shaved Dark Chocolate, Toasted Hazelnuts/Slivered Almonds, Whipped Cream, 1 Shot Frangelico/Grand Marnier/Godiva Liquor, and/or Biscotti

Directions
Make the expresso or strong brewed coffee.

Put 2 scoops of ice cream or gelato in a serving dish. Top with the shot of expresso and any other optional toppings or add-ins desired. Enjoy this simple dessert on a warm summer evening.

Dark Chocolate Chunk-Zucchini Bread

break bread...

For my final post in this series I've made a usual subject as far as zucchini goes - zucchini bread. But, to pass it off as a dessert, I've added dark chocolate chunks into the mix. This bread is still perfect for breakfast, but it's also enough to satisfy my sweet-tooth after dinner. Break bread any time of the day!

This recipe is a little different than those for traditional breakfast bread. It uses oil and yogurt instead of butter, which helps keep the bread moist. It has both granulated and light brown sugar, which gives the crust a nice crunch. And finally, it primarily contains allspice, instead of the usual cinnamon. The next time you need to make a dessert, consider trying this twist on a classic. Here's how...

Ingredients - Makes 1 Loaf
Cooking Spray
1 C Shredded Zucchini, squeezed dry
1/2 C Vegetable Oil
1/2 C Plain Greek Yogurt (low-fat okay)
2 Eggs
1 tsp. Vanilla Extract
1 1/2 C All Purpose Flour
1/2 C Granulated Sugar
1/2 C Light Brown Sugar, packed
1 tsp. Baking Powder
1 tsp. Allspice
1/2 tsp. Salt
1/4 tsp. Baking Soda
1/4 tsp. Nutmeg
1 C Dark Chocolate Chunks

Directions
Preheat the oven to 350 degrees. Line a 9x5 loaf pan with parchment paper, leaving an overhang on two sides. Coat with cooking spray. Set aside.

Combine the wet ingredients: In a medium bowl combine the shredded zucchini, oil, yogurt, eggs, and vanilla extract. Mix together well and set aside.

Combine the dry ingredients: In a large bowl combine the flour, sugars, baking powder, allspice, salt, baking soda, and nutmeg. Whisk well and then stir in the dark chocolate chunks.

Bake the bread: Fold the wet ingredients into the dry, just until everything is incorporated. Pour into the prepared loaf pan. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve: Allow the bread to cool for an hour in the pan. Then remove to a rack to cool completely. Slice to serve. To store: wrap in plastic wrap and then foil. Store at room temperature for up to one week. Enjoy!

No Bake Chewy Chocolate Clusters

chocolate covered...

Finally, we come to the end of this rainbow series of comfort foods converted to healthier versions. I'm tackling dessert for this post. Something that by definition isn't good for you and most people avoid when eating better. However, as I've said in my other posts, moderation is key. I don't believe in cutting anything out of my diet, just having a little less of it - including dessert!

I've made a no bake dessert that requires very few ingredients, but ingredients that are full of health benefits. That's the problem with most desserts, they have empty calories! Not so with my Chewy Chocolate Clusters. They are loaded with pistachios, dried fruit, and dark chocolate. Nuts are full of good fats and fill you up. Both the dried fruit and chocolate are loaded with antioxidants. Even better, each of these clusters are only about 150 calories so enjoying one isn't going to spoil your healthy eating for the day. Don't skip dessert, make these...

Ingredients - Makes 12
1 C Roasted & Salted Pistachios, shelled
1/2 C Dried Cherry & Berry Mixed Fruit
6 oz. Dark Chocolate, finely chopped
Zest of 1 Orange

Directions
Line a baking sheet with wax paper or a Silpat mat. In a medium bowl mix the pistachios and dried fruit together. Set aside.

Bring a medium sauce pan or double boiler filled with 1 inch of water to a simmer over medium heat. Place half the chopped chocolate in a heat proof bowl. Put it over the simmering water, ensuring the bottom of the bowl doesn't touch the water, and stir until the chocolate is completely melted.

Remove from the heat and stir in the remaining chocolate until it is completely melted. Remove the bowl from the pot or double boiler. Then, stir in the fruit and nut mixture.

Next, spoon out heaping tablespoonfuls of the chocolate mixture onto the prepared baking sheet. Placing them approx. 1 inch apart. Sprinkle the orange zest over the top of each cluster.

Put the baking sheet into the refrigerator to set, about 15 minutes. Serve and store at room temperature. Enjoy!

Strawberry Balsamic Sorbet w/ Dark Chocolate Chunks

a sweet surprise

I'm staking a claim that my favorite dessert is any form of frozen treat - sorbet, sherbet, ice cream sandwich... There's nothing better than an ice cold sweet treat on a hot summer day. I think America's with me on this upcoming holiday weekend. It's summer, it's hot, and everyone should be eating frozen treats!

So, for this post I've made a somewhat unexpected strawberry sorbet. I've added balsamic vinegar to the mix. It adds a nice tang and pairs so well with the strawberries and dark chocolate. It's official, we've reached the tipping point of summer and the 90 degree days are upon us. Make this creamy sorbet to cool down. Here's how...

Ingredients - Serves 8
1 C Granulated Sugar
1/2 C Balsamic Vinegar
1/2 C Water
6 C Strawberries, hauled & sliced
1 Lemon, peel & juice
4-5 oz. Dark Chocolate Chunks

Directions
Combine the sugar, balsamic, water, and 3 wide strips of lemon peel in a sauce pan. Bring to a bubble and stir until the sugar is completely dissolved. Remove from the heat and rest for 20 minutes.

Remove the lemon peel from the simple syrup, discard. Combine half the syrup, strawberries, and lemon juice in a blender. Process until smooth. Transfer to a bowl. Process the remaining syrup, strawberries, and lemon juice. Add to the bowl.

Pour the mixture into the freezer can of an ice cream maker. Follow the manufacturer's instructions for your machine to make the sorbet. Put the sorbet into a freezer safe bowl, stir in the chocolate chunks, and freeze for 4 hours or overnight.

Remove from the freezer 15 minutes prior to serving. Scoop the sorbet into bowls and serve immediately. Cool off with this unexpected frozen sweet treat. Enjoy!