[Instant Pot] Greek Yogurt Cheesecake

This was a big week for my favorite pressure-cooking kitchen companion: can you believe that among all the super-sales on Prime Day, Instant Pot was the #1 top-selling non-Amazon-device item in the US? That means the cult following surrounding this multi-talented multi-cooker just grew by 215,000, and there are flocks of new fans that are just getting to know its time-saving/energy-efficient/flavor-boosting abilities. Welcome aboard, amigos! Let’s share recipes and celebrate with cheesecake.

In Instant Pot’s dessert repertoire, cheesecake is the unexpected star. What makes the pressure cooker such a good tool for this job? The high-pressure steam in the sealed vessel cooks the dense filling evenly, while the moist environment helps prevent the surface from drying and cracking. It’s the perfect storm for cheesecake perfection!

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Easiest Seasonal Treat: The Apple Turnover Ice Cream Sandwich

Seasonal cooking gets tricky when the calendar says it’s Fall, but the weather does not. This is a treat that can ease the pain of being stuck in that awkward limbo between seasons – when you’re dreaming of warm spices and baked goods fresh from the oven, but what you really need is something out of the freezer. If you’re drawn to the autumnal charms of apple pie, and you agree that it’s at its best when a la mode, you’re way overdue for an inside-out twist!

Join me in lazy-cooking bliss by buying a box of apple turnovers from your local bakery. Freeze them, slice them in half, and admire the airy void between the pastry and the filling. Soften a tub of vanilla ice cream or frozen yogurt and use it to fill the pocket, gently pressing a spoonful at a time to create an even layer. Pop your stuffed triangles back into the freezer to firm up, and look forward to blowing your mind.

Each stuffed triangle is a perfect hand-held package, but it’s a rich dessert, so keep portion size under control by choosing smaller pastries. I’m on the hunt for mini-sized turnovers, because this would just be such a killer finish for a dinner party!

Apple Turnover Ice Cream Sandwich

Need another easy way to indulge your cravings for Fall flavors? Check out last year’s suggestion: The Easiest Seasonal Pumpkin Treat (Dark Chocolate Edition)

Avocado Fudgesicles

This summer, I’ve had two recipe-testing obsessions. The first involves whole-grain sourdough pizza crust*, and although it satisfies my endless curiosities into both bread baking and home fermentation, it also makes me feel like a crazy person every time I insist on turning on my oven. The other fixation is much more seasonally reasonable: the quest for the perfect healthy fudgesicle.

I’ve been dreaming of a deeply dark chocolate pop, lightly sweetened, and I had my heart set on achieving a rich and creamy texture from nutrient-dense avocado. I also set high standards for a classic fudge flavor (ie. I didn’t want this thing to just taste like chocolatey guacamole). It took a few tries to get it just right, but this is it!

Depending on the size of your avocado and the type of dark chocolate you use, this recipe comes out to about 200 calories per serving (with about 13g total fat, 4.5g saturated, and 13 grams of sugar). So it’s a legit dessert – but one that is built from real food ingredients, a dessert that will give you real satisfaction in addition to its richness in nutrients. You can also cut the portion size if you have smaller popsicle molds – my squeeze-pop molds hold about 1/2 cup of liquid.

I wasn’t about to waste my weekend trying to create beautiful images of tubes of brown goo, so you’re stuck with the quick pic above. They may not be photogenic, but they have a lot of good qualities that should convince you to try the recipe: a short list of simple ingredients, healthy fats, antioxidants, limited sugars, fiber (5g per serving!), vegan-friendly, and a super-easy technique that will leave you with plenty of time for summer fun.

*Posts on my new sourdough habit are coming soon! In the meantime, get your fermentation fix on my sourdough pinboard.

**Need more healthy frozen desserts to beat the heat? Try my Fresh Strawberry Frozen Greek Yogurt, or the whimsically named chocolate cookie variant: Joe-Joe Fro-Yo

Avocado Fudgesicles

Avocado Fudgesicles

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 4 popsicles

Avocado Fudgesicles

2 oz. dark chocolate (~1/3 cup of chips/chunks)
1 small/medium ripe avocado
1 cup almond milk (or substitute coconut milk)
3 tablespoons maple syrup
1/4 tsp. vanilla extract
1 pinch salt

Place the chocolate in a small bowl or measuring cup and gently heat in a microwave (taking it out to stir after each 20 second increment) until smooth. Combine all ingredients in a blender (or attach a mason jar for easy cleanup). The chocolate will re-solidify, but it will still be soft enough to blend. Puree until very smooth and pour the mixture into popsicle molds. Freeze until solid, about 3 hours or more, depending on the size/shape of your molds.

https://flavorrd.com/2015/09/avocado-fudgesicles/

Whole-Grain Pumpkin Snickerdoodles

As good as these cookies look, I have to tell you that they can look even better. The part that you’re not seeing is the impeccably crackly turbinado sugar crust that sadly dissolved in my humid kitchen in the 24 hours between the baking session and the time I managed to get the camera out. I really wanted to bake a fresh batch to give you some more true-to-life images, but I had to tackle these, and then a gluten-free version for a potluck party, and then Halloween happened… and you guys, I’m sorry, but I just can’t handle another batch of cookies in my house right now. I promise, when the occasion strikes to bake my next batch, I’ll Instagram it for you. Deal? Surely you understand that I just had to get this online, because pumpkin season is fleeting, and I don’t want you to miss out on such a great cookie. I mean, seriously: Whole-Grain. Pumpkin. Snickerdoodles.

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BBQ Popcorn

After resolving last week to fill out my Recipe Index with more of my favorite quick weeknight dinners, I noticed another woefully empty blog category here at flavorrd: snacks! (!!!)

I’m definitely a snacker. I fully respect mindful eating, but there’s also nothing I love more after a long work week than a fully-stocked Netflix queue and a big bowl of something crunchy. And if you choose the right snack, there’s nothing wrong with that!

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Dark Chocolate Cake with Berries & Coconut Cream

Are you looking for a way to express your gratitude to whoever invited you to this weekend’s barbeque?

Are you staring down too many pounds of fresh berries that you couldn’t resist at the farmer’s market?

Are you sick of your vegan friends getting in the way of your desire to top everything with whipped cream?

This cake is the answer to all of these questions.

This time of year, fruit pies and cobblers get all of the attention. And sure, summer fruits are worth celebrating, but why not invite chocolate to the party? Personally, I think fresh berries and dark chocolate are really complimentary flavors – antioxidants on top of antioxidants, naturally! And of course berries & cream are a classic combo (and a personal weakness of mine), so getting swept up by the whipped coconut cream sensation taking over the internet solidified the vision of my perfect mid-summer dessert. I mean, any topping that can unite the vegan and paleo communities has got to be some powerful stuff, right?

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Dark Chocolate Almond Spread

Let’s see if I’m totally out of line with this opinion, or if some of you can relate… I like the idea of Nutella, but in practice it’s just too over-the-top unhealthy most of the time. The stuff is overwhelmingly sweet, slick with excess oil, and frankly… not real food. I’m not above a little candy here and there, but the problem is that a nutty chocolate spread doesn’t need to be such a dietary disaster.

I had been wanting to experiment with a superior spread for a while, but I don’t have a food processor and I was wary of grinding up nuts in my blender. Luckily, Jeanine from Love and Lemons is smarter than me and recently shared a spread that circumvents this issue entirely by starting the recipe with almond butter. Duh!! I’m so thankful for the internet.

As a bonus, this is the kind of recipe I can even pass along to friends who aren’t into cooking. It’s extremely simple: Almond butter. Dark chocolate. Coconut oil. I took creative liberty and added an extra tablespoon of high-quality cocoa powder to really push the flavor, and you guys… it’s so much better than Nutella.

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Vegan Horchata Sorbet

Happy Friday people! I’m a little preoccupied with the prospect of the glorious spring weekend ahead, so today’s post is going to be as fast as today’s recipe (hint: pretty dang fast). As promised, this is an effortless, make-ahead dessert perfect for Cinco de Mayo, or any occasion that calls for creamy, surprisingly vegan deliciousness. Sweet and simple!

If you’re not familiar with horchata, it’s a sweet and creamy rice-based beverage, flavored with cinnamon and served in abundance in any worthwhile taco shop. And now, we can eat a bowl of it frozen for dessert!

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Fresh Strawberry Frozen Greek Yogurt

The last time we talked, I promised a culinary celebration of Spring and strawberry season. This dessert? I think it does the job.

Remember that time I made Joe-Joe Fro-Yo? This is a simple variation on that same recipe, but replacing the oreos with fruit. Dietitian Nobel Prize material, right? While not exactly ground-breaking recipe modification, it yields a sweet treat with genuine whole food benefits. Even more justifiable than the original!

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Banana Jam

You’re looking at a luxurious breakfast, fragrant with flavors of the tropics. If you want to close your eyes and feel transported to a sunny veranda, I recommend this recipe as a starting point. You can almost feel the ocean breeze, and while it’s distinctly tropical, I can’t tell you if you’re in the Caribbean, southeast Asia, or on a Pacific island… that’s up to your imagination, and the flavors you choose to pair with it.

In addition to offering a vacation in a jar, this is also a recipe for those times when your bananas are browning faster than you can handle. I didn’t know that banana jam was even a thing until a friend from my RD program enlightened me, and I am so glad she did. If I end up with overripe bananas, I don’t often muster up the enthusiasm to bake banana bread. I usually just toss the neglected fruits in a freezer bag for smoothies, but I love having this easy option for a little something special.

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