PFMs in the Kitchen: Macerated Fresh Fruit Salad, Sweetened with Agave

If you're anything like me, the summer heat brings around cravings for foods that are refreshing and light. But what's a girl to do when the occasional temptation for sweets come around? Just put together a quick macerated fruit salad...it's super easy and delicious. It definitely beats the sugar crash you will get after reaching for that candy bar or soda bottle. Depending on what fruits and liquids you choose, you can get flavors that range from tart to sugary to spicy...the combinations can be endless. I love to include berries- they are rich in fiber and low in calories. Plus they are full of anti-oxidants and high in Vitamin C. The maceration process enhances the natural flavors of the fruit until they become super juicy with amped-up taste. The almond and fruit flavors in here go incredibly well together. The agave is a low-glycemic alternative sweetener that will take this healthy dessert to another level! This dish is a special treat that my mom shared with me...and now I get to share it with you.  Enjoy *wink*

You need:

2 pints blueberries

4 nectarines, sliced

1 lime, juiced

1/4 cup to 1/2 cup Disaronno Originale amaretto liqueur

1-2 tbsp agave (to taste)

cinnamon or nutmeg (optional)

How to:

Combine lime juice with the agave. Pour over fruit, then add the amaretto in and toss gently until coated. Cover and let sit for at least 30 minutes. Sprinkle a bit of cinnamon or nutmeg to taste. Serve immediately, (in a fancy martini glass!) or it can be refrigerated, covered for the next day. xoxo Becca

PFMs in the Kitchen: Medjool Date Balls

I first made these about a year ago when I was following a vegan diet (in case you're just tuning in, I've been a pescatarian my entire life.) These sweet round treats are so quick, easy, and tasty that you may never need to eat a piece of cake again. Well...maybe. My dad recently brought over the BEST medjool dates I've ever had. Cue the drool. Immediately I thought back to this recipe...and it was time to whip up a batch again!

You need: 

1 1/2 cups medjool dates, pitted

1 cup raw walnuts

2 tsp raw cacao nibs (optional but so yummy)*

1/2 tsp cinnamon

1/4 cup almond butter

shredded coconut

How to:

Grind up the walnuts in a food processor and pulse until finely ground. Add in the dates, cacao nibs, and cinnamon. Keep grinding until it's all blended up. Add the almond butter and pulse until it becomes a sticky gooey paste. Now scoop out about a tablespoon of the goods with your fingers and form it into a ball. Then roll into a plate of dried shredded coconut to coat them. You will be tempted to try one right away (and you can!) but trust me that they are even more magical after you refrigerate them. They will firm up a bit and can last for a week sealed in a container in the fridge. Seeing as you will want to eat them for breakfast, snack, and dessert- they probably won't make it that long! Recipe gives you about 12-14 balls.

*Organic Raw Cacao Nibs are easy to find at a health food store, and they are known as a superfood that will increase energy and enhance health. Cacao has a rich supply of antioxidants, and they are high in fiber. I sprinkle these in smoothies, oatmeal, and sometimes even in my coffee. They add a bit of chocolate flavor and subtle crunchy texture to this recipe. Oh and they are vegan.

PFMs in the Kitchen: Chocolate Nest Cupcakes

I don't know what I loved most about this holiday...the mimosa-filled family brunch or the pastel colored chocolates? Whether you are now finding yourself with an excess of Easter candy or you want to file away a recipe for next year, here's an easy dessert that puts those cute candy-coated eggs to good use. Fair warning: this is not what I would deem a "healthy" recipe! Adapted from a simple book of cupcake recipes...it's convenient, especially when you want to browse by special occasion. We made mini cupcakes instead of regular size...easier for family members to sample. They enjoyed 'em very much! And though my nest-making technique of using a vegetable peeler on a chocolate bar worked like a charm, I would have been just as happy to change up the flavor by using coconut flakes...maybe next year!

Recipe adapted from 500 Cupcakes by Fergal Connolly p.194

for the cupcakes:

2 sticks sweet butter, softened

1 cup superfine sugar

2 cups self-rising flour

4 eggs

1 tsp. vanilla extract (I swear by this one)

for the frosting: 

4 oz. semisweet chocolate bar, flaked (I used a veggie peeler)

2 tbsp heavy cream

 3/4 cup semisweet chocolate, chopped

candy-covered mini eggs (I used Cadbury Mini Eggs)

Preheat oven to 350. Place paper baking cups into muffin pans. Combine all of the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into cups. 

Bake for 20 minutes. Now is a good time to make your chocolate flakes. Put them in the fridge (covered) until you are ready to use them. Remove the pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

To make the frosting, put the chocolate and cream in a small saucepan over low heat. Stir gently till combined. Remove from heat and stir until the mixture is smooth. Working quickly, spread onto the cooled cupcakes. Top with chocolate flakes and place 2 mini eggs on top. 

Store unfrosted in an airtight container for up to 3 days, or freeze up to 3 months. Makes 2 1/2 dozen mini cupcakes (or 1 1/2 dozen regular size).