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Be sure to try out this ultra refreshing watermelon strawberry and basil sorbet for a light sweet treat!
Yes, we’re nearing the end of summer 2020, but that doesn’t mean that we have to drop all of the melons and berries for pumpkin spice just yet! It’s definitely still pretty warm outside in Los Angeles, so this treat will keep you cool and help you hang on to summer just a little bit longer. This watermelon strawberry and basil sorbet is a wonderful cool treat for those of us who are vegan, lactose intolerant, and/or need a simple sweet treat to hit the spot.
One of the highlights of this dessert is that there is no added sugar! I definitely love sugar, but there’s no need for additional sugar in this recipe. The sweetness from the ripe watermelon and strawberries is just the right amount of sugar for this watermelon strawberry and basil sorbet.
The natural sugars from fruits are perfect for many recipes, so it’s not always necessary to add extra sugar to desserts with fruit fillings or toppings. If you have a sweet tooth, then feel free to add a tough of honey or a tiny spoonful of sugar for a hint of extra sweetness.
What you’ll need for this refreshing watermelon strawberry and basil sorbet
These recipes are also fruity and fun recipes that keep you cool throughout the warm months. If you’re a fan of fruit recipes, the I highly recommend that you check out these recipes!
Perfectly refreshing dairy-free and low sugar treat!
Ingredients
Scale
4 cups frozen watermelon (ripe and seedless)
2 cups frozen strawberries
10 fresh basil leaves
Zest of 1 lemon
Juice of 1 lemon
1 tablespoon honey (optional)
Instructions
Combine all of the ingredients in a food processor or blender. Blend until smooth. Depending on the appliance that you’re using, you may need to blend on low speed first, then gradually increase. It also helps to slightly thaw out the fruit or add 1/4 cup of liquid (water, dairy-free milk, or lemon juice) to help the fruit blend.
Transfer the mixture into a freezer safe container with a lid and freeze for at least 4 hours.
Remove the sorbet from the freezer and briefly whisk. It will have a bit of a slushy consistency.
Put the sorbet back in the freezer for at least 4 more hours.
Enjoy!
Notes
The sorbet will freeze well for about 2 weeks.
Allow the sorbet to slightly thaw, so that you can easily scoop it out of the container.
Prep Time:10 minutes
Cook Time:8 hours
Category:sorbet, sherbert, ice cream
Keywords: sorbet, sherbert, ice cream, dairy-free, vegan, no added sugar
Photo taken with Focos Processed with VSCO with g3 preset
Try out this asparagus, jalapeño , and prosciutto cast iron skillet pizza recipe!
I can’t get enough of pizza whether is a thin crust, thick crust, or herbed crust pizza. They all taste great to me! My ideal pizza needs to have a great crust and sauce. Those are the key elements to a perfect pizza. You can have the perfect toppings, but they can’t save a tough crust and bland pizza sauce.
The pizza sauce has just the right amount of tang and sweetness with a hint of heat. The pizza dough part of this recipe is credited to King Arthur’s Crispy Cheesy Pan Pizza Recipe. When I first made this recipe, I had recently purchased a cast iron skillet and wanted to try making a pizza dough that cooked perfectly in a cast iron skillet. It’s one of my favorite pizza dough recipes and paired well with my pizza sauce recipe!
The pizza sauce recipe yields enough sauce for about 5 pizzas (depending on how much sauce you like on your pizza), so don’t be surprised when you have left over pizza sauce.
The pizza dough recipe is the epitome of “Good things come to those who wait.” – it takes 16 hours to make the pizza dough. I advise you to not try to make this pizza when you’re hungry. The dough makes an excellent pizza crust and is definitely worth the wait!
1 tablespoon olive oil plus 1 ½ tablespoons olive oil for the pan
Pizza Sauce
1 – 28 ounce (800g) can of crushed tomatoes in sauce
1 – 14.5 ounce (400g) can of whole peeled tomatoes in sauce (400g)
1 teaspoon (5g) granulated sugar
½ teaspoon (3g) ground black pepper
1 teaspoon (3g) red pepper flakes
1 teaspoon (5g) Italian seasoning
1 teaspoon (5g) garlic powder
1 teaspoon (5g) oregano
6 basil leaves, finely chopped
½ cup of diced onions (approx. one medium onion)
4 cloves garlic
4 tablespoons (60 ml) olive oil
Toppings
1 ¼ cups (170g) mozzarella cheese, grated and loosely packed
½ cup of my homemade pizza sauce
3 oz prosciutto
5 stalks of asparagus, washed and chopped into 1 inch pieces
1 jalapeno, washed and sliced into circles
Instructions
Pizza Sauce
Pour the crushed tomatoes into a food processor or a blender.
Crush the whole tomatoes with your hands or smash them with a potato masher, then add the tomatoes and the juices and tomatoes to the food processor/blender.
Next, add the sugar, black pepper, Italian seasoning, oregano. Blend until smooth.
Turn the stove on to medium heat and add olive oil a large pot.
Add the onions and garlic to the pot and cook them for approximately 5 minutes until the onions are slightly translucent, stir occasionally.
Next, pour the blended tomatoes into the pot and stir in to mix with the onions, garlic and oil.
Season to taste with teaspoon of salt at a time. (optional)
Stir the sauce and bring to a boil. Once you see the bubbles on top of the sauce, then turn down the stove to medium low or low heat and allow the sauce to simmer for 20 minutes.
Stir the sauce every 5 minutes.
Turn off the heat and allow the sauce to cool before adding the sauce to the pizza.
This recipe makes approximately enough sauce for 5 or more pizzas (about 3-4 cups).
Store the pizza sauce in a freezer safe container or freezer bags for 3 – 5 months.
You can also store the pizza sauce in an airtight container for 3 days, but I recommend the freezer option since this recipe yields quite a bit of sauce.
These Ooey Gooey S’more brownies with raspberries are decadent, chocolaty, tart and scrumptious! You don’t need a camp-fire to have a delicious s’mores!
Summer is winding down, but it’s still pretty warm outside here in Los Angeles! S’mores are a childhood favorite of mine, so I’m excited to eat s’mores in any form. S’mores are even better with brownies! The inspiration for these brownies are the Ghiradelli dark chocolate raspberry squares.
These s’more brownies with raspberries are made with my Simple and Easy Brownie Recipe, so be sure to check it out since they’re a big part of this recipe! There’s four layers to these decadent brownies: a graham cracker, brownie, ooey gooey marshmallow and raspberry jam.
What you’ll need for these s’more brownies with raspberry jam
Marshmallows: I used jumbo marshmallows, but if you want less marshmallow (WHY?!), then you can use smaller marshmallows.
Graham Crackers: Used for the bottom layer of this dessert.
Raspberries: They give this dessert some fruity tang!
Lemon juice: Lemon juice is used for the raspberry jam.
Butter: Butter makes everything better.
Vegetable oil: Vegetable oil gives these brownies their chewiness.
Granulated sugar: This is where the sweet goodness comes from! This is used for both the raspberry jam and the brownies.
Brown sugar: Brown sugar adds a layer of rich flavor to this recipe from the molasses, but you can use all granulated sugar if you do not have brown sugar.
Eggs: Eggs are the leavening agent in this recipe.
Vanilla: Yes, these are brownies made with chocolate, but vanilla adds a nice additional layer of flavor to the brownies.
Flour: I used all purpose flour for this recipe.
Cocoa powder: This is where the majority of the chocolate flavor comes from.
Salt: Don’t leave out the salt. This is enhances the flavors in the brownies and keeps the brownies from being ridiculously sweet.
Chocolate Chunks: You can use any kind of mix in or omit the chocolate, but why wouldn’t you want to leave out extra chocolate? The more chocolate, the better! You can definitely use chocolate chips or chopped chocolate from a quality chocolate bar as well!
Espresso powder: Espresso powder is optional, but it enhances the chocolate in these brownies and makes the brownies extra chocolaty!
Can’t have s’mores without graham crackers! The first layer of these brownies has a graham cracker crust.
The second layer is the brownie! Be sure to try out my simple brownie recipe! It’s extra chocolaty and pairs well with the chocolate component of the s’more inspiration of the dessert.
Pour the brownie batter on top of the graham cracker crust then bake at 350F.
Next, add marshmallows over the baked brownie. I used jumbo marshmallows for extra gooiness! Brown the marshmallows in the broiler or by using a blow torch.
Pre-heat your oven to 350F and line an 8-in square baking pan with parchment paper.
Crush the graham crackers with a food processor or by crushing the graham crackers in a ziplock bag and rolling a rolling pin over the bag until the graham crackers are completely crushed.
In a large bowl, whisk together the graham cracker crumbs and sugar together. Pour in the butter, then whisk to combine.
Pour the graham cracker mixture into the prepared pan and use a rubber spatula, the bottom of a drinking glass or measuring cup to pack the crust into a solid layer. Bake the crust for 10 minutes at 350F. Prepare the brownies while the while the crust is baking.
Pour the brownie batter over the graham cracker crust.
Bake for 25 minutes or until a toothpick comes out clean with a few crumbs from the center of the brownie.
Marshmallow Topping
After the brownies are baked, allow them to slightly cool, then cut into squares. Add one jumbo marshmallow on top of each square. If you’re using smaller marshmallows, then sprinkle them all over the top of the brownies. Turn on the broiler on low and place the brownies under the heat. Watch the brownies CAREFULLY so that they do not burn. This will take 5 minutes or less.
You can also use a blow torch brown the marshmallows.
Allow the brownies to cool completely.
Clean cuts can be achieved by running hot water on a knife and cleaning the knife after each cut.
Raspberry Topping
Wash and clean raspberries, then cut them into even pieces and add berries into a saucepan.
Add sugar to the saucepan and mash the berries with the fruit using a potato masher or muddler.
Add the lemon juice.
Boil the berries for 20 minutes over medium heat while stirring occasionally.
Take a bit of the hot jam and put it on a frozen spoon then wait for it to cool. If you’re able to run your finger through the jam and you can clearly see the back of the spoon, then your jam is set. The jam should no longer be in a liquid state.
Remove the jam from the heat and transfer it to a clean jar.
All the jam to cool completely.
Add a spoonful of raspberry jam on top of each brownie and enjoy!
Notes
You may strain the raspberries if you do not like seeds in your jam.
Prep Time:40 minutes
Cook Time:45 minutes
Category:brownies, dessert
Method:Baking
Nutrition
Serving Size:9 brownies
Keywords: brownies, s’mores, raspberry jam, jam, fruit dessert, dessert
Brownies are one of those desserts that are on my list of comfort foods. They’re perfect any time of the year and pair well with many different kinds of flavors. Brownies are amazing with ice cream, whipped cream, nuts, chocolate chips, gummy worms, caramel or simply by themselves! I think it’s important to have a basic brownie recipe up your sleeve for a quick dinner party dessert, bake sale, office potluck or a late night snack!
These brownies are more on the cakey side with a slightly fudgy center. What’s your favorite kind of brownie? Cakey? Fudgey? Or a mix of both?
What you’ll need for these amazing, easy and simple brownies!
Butter: Butter makes everything better.
Vegetable oil: Vegetable oil gives these brownies their chewiness.
Granulated sugar: This is where the sweet goodness comes from!
Brown sugar: Brown sugar adds a layer of rich flavor to this recipe from the molasses, but you can use all granulated sugar if you do not have brown sugar.
Eggs: Eggs are the leavening agent in this recipe.
Vanilla: Yes, these are brownies made with chocolate, but vanilla adds a nice additional layer of flavor to the brownies.
Flour: I used all purpose flour for this recipe.
Cocoa powder: This is where the majority of the chocolate flavor comes from.
Salt: Don’t leave out the salt. This is enhances the flavors in the brownies and keeps the brownies from being ridiculously sweet.
Chocolate Chunks: You can use any kind of mix in or omit the chocolate, but why wouldn’t you want to leave out extra chocolate? The more chocolate, the better! You can definitely use chocolate chips or chopped chocolate from a quality chocolate bar as well!
Espresso powder: Espresso powder is optional, but it enhances the chocolate in these brownies and makes the brownies extra chocolaty!
You always need a quick, easy and delicious brownie recipe to run to! This is the one!
Ingredients
Scale
3/4 cup butter, melted and cooled
2 tablespoons vegetable oil
3/4 cup brown sugar
3/4 cup granulated white sugar
3 eggs, room temperature
1 tablespoon vanilla
1 cup cocoa powder
1/2 cup flour
1/4 teaspoon salt
1 –1/2 cup chocolate chunks
1 teaspoon espresso powder, optional
Instructions
Preheat the oven to 350°F and line an 8×8 baking pan with parchment paper.
Melt butter over medium heat in a sauce pan or in the microwave in a heat proof bowl. If you are going to melt the butter in the microwave, then be sure to melt the butter in 10-15 second intervals.
Set the butter aside and allow it to cool in the pan or in a heatproof bowl.
In a large bowl combine the cooled butter, vegetable oil, brown sugar, and white sugar. Whisk together. Add in the egg, and vanilla extract. Mix until well combined.
In another bowl whisk together the cocoa powder, flour, salt, and espresso powder. Add in half of the dry ingredients into the wet ingredients, then mix together. Fold in the chocolate chunks and be sure that you do not over mix the batter.
Pour the batter into the lined baking pan and bake in the oven for 25 minutes or until a toothpick poked into the brownies comes out clean.
Allow the brownies to cool and set before cutting them into squares (or whatever shape your heart desires!)
