simplydish

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Blueberry Icing…

I love the idea of using healthy foods to colour icing – or anything that requires food colouring really.

Today we celebrate two beautiful five year olds … and what small person doesn’t love a cupcake?!  🙂

We used the ‘So Simple White Cake’ recipe for the cupcakes, so nothing new there ……………. but, we made a simple icing to top the little baked tasty treats and because they’ve been made to celebrate two lovely girls I wanted to make the icing a little ‘fluffier’.  🙂

In the mixer with the butter and the icing sugar, we added eight frozen blueberries and a splash of rasberry lemonade.  YUM!

It took away a bit of the sweetness and added a bit of freshness … and they look ‘girly’!  🙂

Raspberries work great for pink, tumeric works wonders for yellow and a pinch of spinach for green!

Give it try next time – any healthy touch is a good one … I think.  🙂

Have a wonderful day in the sun y’all!

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Popcorn!

We enjoy this healthy snack so often that I wanted to share the idea again for those who may have missed it the first time around.  🙂

And… if you try this once, you just might be hooked!

Melt two tablespoons of coconut oil in a large pot and add just enough popcorn to cover the bottom – once the oil it hot.

As soon as it’s finished popping, sprinkle a small amount of sea salt (or himalayan…it’s fantastic and has the highest mineral content) and a generous amount of red star nutrional yeast and enjoy!!!

Sharing is good…….  🙂

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Smarties Ice Cream Cake!

July 1st, 2012 026 - Copy

MMMM  MMMM  MMMMMM!

This (birthday) cake was fantastic and SO easy!

For the crust…

Mix together two cups of chocolate cookie crumbs (we use GF crumbs) with a quarter cup of melted coconut oil.

Press the mixture into the bottom of a parchment lined springform pan and place in the freezer for fifteen minutes.

While the crust is in the freezer…

Take out your vanilla ‘So Delicious’ ice cream (you want enough ice cream to fill your pan – approximately four containers) and let it sit for about fifteen minutes.

Put all of your ice cream into a bowl and add in ground smarties – about one cup of them.

A food processor or a spice grinder will work best to grind them.

Mix the ice cream and smarties together with a hand mixer/kitchen aid and pour into your pan.

Smooth out the top of your cake and place it in the freezer for at least a few hours.

Top with ‘whole’ smarties and voila!

Enjoy!  🙂

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Note:  smarties are not vegan or gluten-free.

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