Easy no churn strawberry ice cream recipe

Easy no churn strawberry ice cream recipe with just 3 ingredients. Step by step pictures recipe.

I have already raved enough about my love towards strawberry earlier in my posts and how I had developed an aversion with the flavour. Now last month I somehow was craving something with strawberry and could get fresh strawberries too. Aj was so much excited to know I was planing for this. He was craving for ice cream and we didn’t buy him because of the situation. So it was definitely a treate for him. Enjoyed every bit of it.

Though Vj is not fan of certain things, he have it because of the fact it is homemade. Was happy that they enjoyed homemade ice cream for few days. I too had couple of times. Made it with just whipping cream. But you can also add some 1/2 cup milk. Use icing sugar as it has some corn starch which helps to make the ice cream softer in texture. Check out my

Ingredients

  • 400 ml Whipping cream
  • 10 fresh strawberries
  • 1/4 cup sugar

Instructions

  • First clean the strawberries. Cut off the green part along a small portion attached to it.
  • Place clean strawberries, sugar in a mixie. Grind smoothly.
  • Take whipping cream in a mixing bowl. I place my bowl over cold water to fasten the whipping process.
  • Start beating with a electric hand mixer. keep whipping in circular motion covering all the cream until you get stiff peaks. Do not over beat.
  • Add the fresh strawberry puree to it and fold to mix in the strawberry.
  • Now transfer to a freezer safe container. Freeze for 10 hours before serving. For softer texture, you can take out after an hour before it fully freezes, and again grind and freeze. It’s messy but helps in softer ice cream (I skipped)

Notes

  • You can use half cup milk also in the recipe. Using icing sugar helps for softer texture.
  • Taking out the ice cream before it completely freezes and grinding helps in softer texture of ice cream (do couple of times)

Homemade strawberry ice cream method:

  1. First clean the strawberries. Cut off the green part along a small portion attached to it.

    The post Easy no churn strawberry ice cream recipe appeared first on Raks Kitchen.

Easy Chewy Granola Bars

Easy Chewy Granola Bars

Granola bars ono nonstick aluminum foil.

We’re excited to partner with Reynolds Wrap® for this sponsored recipe

Easy to make chewy granola bars that are homemade filled with regular oats, shredded coconut, dried cranberries, salty almonds, mini dark chocolate chips all combined with a sweet honey and a peanut butter flavoring. Snack time just got easier with these tasty bars!

Cleanup was a breeze using Reynolds Wrap Non-Stick Aluminum Foil.  Since these can get a bit sticky, we were able to just line our pan with Reynolds Wrap Non-Stick Aluminum Foil. You don’t even have to spray the pan you are using, you just press the granola bars on the dull side of the foil. We were able to easily lift the bars out of the pan and slice them into bars. This foil is also great for foods like Easy Grilled Pizza, Mini Burritos, cheesy casseroles, BBQ Chicken Nachos, barbecue, wings, Monte Cristo Sandwiches, and foods grilled in foil packets. The food doesn’t stick and just lifts right off so that you aren’t left with a huge mess that you have to scrub off. 

Grab and go with these simple to make granola bars! Try more varieties like almond granola bars or no bake peanut butter and chocolate chip granola bars for more flavors and different ways to enjoy a delicious granola.

Easy Chewy Granola Bars

I love making recipes that include pantry staples. The great thing about granola bars is that they are so versatile. You can mix and match what you put into your granola bars and use up things that you have in your pantry.  They make a great grab and go, healthy snack or even a quick breakfast.  They are packed with nutrients and flavor that my kids loved.   We have been spending a lot of time in the kitchen and house and this made a fun afternoon activity together.  The kids enjoyed making them just as much as I did!

Cleanup was a breeze using Reynolds Wrap Non-Stick Aluminum Foil.  Since these can get a bit sticky, we were able to just line our pan with Non-Stick foil.  You don’t even have to spray the pan you are using, you just press the granola bars on the dull side of the foil.  We were able to easily lift the bars out of the pan and slice them into bars. This foil is also great for foods like cheesy casseroles, barbecue, wings, and foods grilled in foil packets. The food doesn’t stick and just lifts right off so that you aren’t left with a huge mess that you have to scrub off.  You can also get creative with your aluminum foil while you are baking and make custom single serve cake pans or even split pies.

Make it Easier with Reynolds Wrap® Non-Stick Aluminum Foil:

Reynolds Wrap® Aluminum Foil offers a variety of different cooking foil that accommodates just about any task. Reynolds Wrap® Aluminum Foil withstands high heat and extreme cold, making it perfect for everything from grilling to freezer storage and is quick and easy to cleanup.

Whether in the oven, on the grill or anywhere in between, Reynolds Wrap® Non-Stick Aluminum Foil gets the job done anytime and anywhere. You can cook, cover, freeze and store with ease.

  • Easy Cleanup: Line pans with non-stick foil when cooking in the oven to avoid sticking.
  • Prevent Over-Browning: Use non-stick foil to cover pans when you’re cooking cheesy or sticky foods in the oven.
  • Lock in Flavor: Cooking with foil packets helps make quick and easy meals.

Make it Easier with Reynolds Wrap:

Reynolds Wrap® Aluminum Foil offers a variety of different cooking foil that accommodates just about any task. Our kitchen foil withstands high heat and extreme cold, making it perfect for everything from grilling to freezer storage and is an quick and easy to cleanup.

Reynolds Wrap® Non-Stick Foil is the aluminum foil you trust with a special food-safe non-stick coating. Reynolds Wrap® Non-Stick Foil is perfect for lining pans and freezer storage.

Whether in the oven, on the grill or anywhere in between, Reynolds Wrap®Non-Stick Foil gets the job done anytime and anywhere. You can cook, cover, freeze and store with ease.

  • Easy Cleanup: Line pans with non-stick foil when cooking in the oven to avoid sticking.
  • Prevent Over-Browning: Use non-stick foil to cover pans when you’re cooking cheesy or sticky foods in the oven.
  • Lock in Flavor: Cooking with foil packets helps make quick and easy meals.

Granola bar ingredients in small bowls with Reynolds warp non stick aluminum foil in the photo.

Gather Granola Bar Ingredients:

All together these ingredients make for the best chew granola bars. They add a sweet and salty flavor with a soft and crunchy texture throughout each bar. The combination is out of this world good!

  • Old Fashioned Oats: Thick oats make this easier to stick together.
  • Chocolate Chips: Dark chocolate and mini chips add that sweet, soft crunch.
  • Coconut Flakes: Sweet flakes of coconut fill these granola bars with flavor.
  • Almonds: Crunchy salty almonds can be halved or crunched up even.
  • Dried Cranberries: Fruit taste that has a soft texture.
  • Peanut Butter: Is like the glue that holds them all together.
  • Honey: Love the sweetness and bond this honey makes. I will even warm it up for a few seconds to have it slide right into the bowl.
  • Reynolds Wrap® Non-Stick Aluminum Foil: Accommodates the bars and helps them slide right off without sticking.

Start Mixing:

Simple ingredients with simple instructions! Perfect for a quick treat to throw together and let freeze for a treat quickly. One bowl and one pan ready to go! This will be a favorite granola bar your family is going to love.

  1. Mix together: In a large bowl combine oats, dark chocolate chips, chocolate chips, coconut flakes, almonds, cranberries, peanut butter, and honey until incorporated.
  2. Spread and freeze: Line a 9×13 inch pan with Reynolds Wrap® Non-Stick Aluminum Foil.  Spread the granola bar mixture evenly in the pan and press down firmly.  Freeze for 30 minutes until the bars are firm and cut into rectangles.

The process of making granola bars. Add all the ingredients in to a glass bowl then stirring together with a plastic spoon. Adding Reynolds wrap to the pan and the spreading the granola mixture into the pan and patting the top of it to level it out.

Variations of Granola:

These chewy granola bars  has all the basics. A sweet, salty and crunchy texture and flavor. Mix in all your favorite ingredients to make it your way. Change it up each time you make it and see all the variations that will become favorite granola bars.

  • Oats: It is best to have a thick consistency with the oats but using protein powder or flax seed in with the oats adds more protein and makes them even healthier.
  • Peanut Butter: Organic peanut butter will work or even a nut spread is a delicious alternative.
  • Honey: If you don’t have honey, a thick maple syrup can also hold and bind the granola together.
  • Fruit: Any dried fruit is delicious and adds the fruity taste.
  • Nuts: Substitute or add in any type of nut.

Storing Granola the Right Way:

  • Airtight container: Once frozen place each bar in an airtight container. Before layering the bars on top of each other, place a sheet of Reynolds Wrap® Non-Stick Aluminum Foil in-between the layers of bars to prevent them from sticking together. Keep in the refrigerator up to 7 days or freezer up to 1 month.
  • Thawing Process: Place bars in the refrigerator overnight and enjoy the next day!

Sliced up granola bars.

Frequently Asked Questions:

  • How can I tell which side of the non-stick foil to use? The non-stick side is the side with the dull or flat finish. 
  • Do you need to grease or use non-stick cooking spray? No, food won’t stick to Reynolds Wrap ® Non-Stick Aluminum Foil. You can use it for all your baking, roasting, and grilling recipes or for covering or freezing situations – without the need for grease or spray.
  • When you use Reynolds Wrap® Non-Stick Aluminum Foil, does it affect cooking time? No, using Reynolds Wrap® Non-Stick Aluminum Foil will not affect the cooking time of your favorite recipes. However, pan lining with Reynolds Wrap® Non-Stick Aluminum Foil will cut down on your cleaning time!

Granola bars cut into slices with the Reynolds wrap in the back ground.

Try More Snack Recipes Today:

  • Fluffy Marshmallow Cream Cheese Fruit Dip
  • Creamy Avocado Yogurt Dip Recipe 
  • Easy 5 Minute Avocado ToastA granola bar standing up on a photo with a hand holding it.

 

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Easy Chewy Granola Bars

Easy to make chewy granola bars that are homemade filled with regular oats, dried cranberries, salty almonds, mini dark chocolate chips all combined with a sweet honey and a peanut butter flavoring. Snack time just got easier with these tasty bars! 
Course Snack
Cuisine American
Keyword chewy granola bars, granola bars, granola bars recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 18 Granola Bars
Calories 223kcal
Author Alyssa Rivers

Equipment

  • Large Bowl
  • 9×13 inch Pan
  • Reynolds Wrap® Aluminum Foil

Ingredients

  • 2 cups old fashioned oats
  • 1/2 cup mini dark chocolate chips
  • 1/2 cup coconut flakes
  • 1/2 cup almonds
  • 1/2 cup dried cranberries
  • 1 cup peanut butter
  • 1/2 cup honey
  • Reynolds Wrap® Aluminum Foil

Instructions

  • In a large bowl combine oats, dark chocolate chips, chocolate chips, coconut flakes, almonds, cranberries, peanut butter, and honey until incorporated.
  • Line a 9×13 inch pan with Reynolds Wrap Aluminum Foil. Spread the mixture evenly in the pan and press down firmly. Freeze for 30 minutes until the bars are firm and cut into rectangles.

Nutrition

Calories: 223kcal | Carbohydrates: 24g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 73mg | Potassium: 203mg | Fiber: 3g | Sugar: 13g | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

 

Granola bars stacked on top of each other on a plate with the nonstick wrapper in the photo.

Lechon Kawali Kare-Kare

Today’s ECQ UPDATE:

I wasn’t able to watch Pres. Duterte’s Speech but here’s what I got as per Facebook Friends….

As per Pres. Duterte’s Speech, April 27, 2020.

After the 15th of May, if the ECQ will not be extended anymore, we should all assume that a GCQ will be imposed on ALL of the regions affected by the COVID-19. Let us help Malacañang in informing people of the new normal we have to follow. Familiarize yourselves to avoid confusion.

General Community Quarantine (GCQ) Rules:

1. Selected workers in non-essential services are allowed to go to work.

● electronics
● exports
● manufacturing
● e-commerce
● delivery
● repair services
● maintenance
● housing

2. Half of employees work from home, 50 percent are working on site:

● Finance
● Business process outsourcing (BPO)
● Non-leisure trade and service

3. Will remain CLOSED:

● Schools
● Amusement centers
● Leisure facilities
● Gaming
● Tourism services

4. NOT permitted to leave the house:

● Children (0 to 20 years old)
● Elderly (60 years old and above)
● People with high-risk health issues

5. ONLY shops catering to NECESSITIES will be allowed to re-open in malls. Malls will limit entry of shoppers.

6. Air conditioning will be limited in malls. WIFI will not be provided. NO loittering allowed.

7. Priority construction projects can resume

8. Non-workers are allowed to buy food and go out to avail of essential services

● Allowed will be people who are 21 to 59 years old.
● EXCEPT again: children, elderly, vulnerable people

9. Public transport can operate at reduced capacity.

10. Local government units shall ENFORCE CURFEW for nonworkers.

11. Airports and ports can only operate for the unhampered DELIVERY OF GOODS.

—–—-

So as you can see, we can’t really go back to the old “normal” as we knew it. Not until a vaccine is found anyway. We have to go by the GCQ and remain staying at home as much as we can.

Okay, enough of the ECQ, Let’s talk about LECHON KAWALI KARE-KARE.

To be honest, Kare-Kare is one of the dishes that I used to be intimidated to cook. Mukha kasi syang mahirap lutuin because there are lots of ingredients. As a matter of fact, I used ready made mixes before but I felt that there’s something lacking with regards to the flavor.  I put peanut butter and experimented with the flavor.. but I always went back to old school crushed peanuts and rice flour. The crushed peanuts I use are not the dry ones ha. It’s the one with oil which you can buy at your nearest wet market — kinda like peanut butter but it’s not creamy nor sweet. It’s just like wet crushed peanuts. Oh and I love love using atsuete seeds!

I think I’ll have another round of this next week!

Kayo mga mommies, anong favorite nyo i-Kare-Kare?

OTHER RECIPES YOU MIGHT LOVE…

Author:

Ingredients
lechon kawali
  • 1 kg pork liempo, sliced thick
  • 2 bay leaves
  • 2 tbsp salt
  • 1 tsp peppercorns
  • water
  • oil for frying
vegetable kare-kare
  • 2 tbsp atsuete seeds
  • 3 tbsp canola oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1 large banana heart, sliced
  • 4 pcs eggplant, sliced
  • 2 bunch sitaw (long beans), cut into 2-inch long pieces
  • 2-3 bunch pechay
  • bagoong for dipping
  • 3 cups water
  • 1 tbsp rice flour dissolved in 1 cup water
  • 250g crushed peanuts
  • 1½ beef cube
  • 1- 2 tbsp sugar
  • bagoong alamang for serving

Directions
  1. Prepare the Lechon Kawali: Do this the day before. Fill your pot with water and put salt, peppercorn, and bay leaves. Cook until tender. Once cooked, cool into room temperature and keep in the freezer.
  2. Cook the Lechon Kawali: Heat oil in a pot and fry the lechon kawali until golden brown. Set aside while you cook the Vegetable Kare-Kare.
  3. Boil and tenderize banana heart slices in water with salt and set aside. Then fry eggplant slices in a separate pan and set aside. Steam the pechay and sitaw together and set aside.
  4. Cook the Kare-Kare Sauce: Heat oil in a pot and add the atsuete seeds. Cook for 1-2 minutes until the oil turns orange. Remove the seeds.
  5. Sauté the garlic and onion until wilted. Pour in water and add the beef cubes. Also add the crushed peanuts. Stir to dissolve.
  6. When everything is dissolved pour in the rice flour dissolved in water. Add the sugar. Mix well.
  7. Bring to a boil and add more water if it turns out too thick.
  8. Season with patis to taste.
  9. To Serve: Put the sauce in a large bowl. Top with the cooked vegetables and the Lechon Kawali. Serve with bagoong alamang and steamed rice.

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Lechon Kawali Kare-Kare appeared first on The Peach Kitchen.

Cherry Pie

Even the most novice baker can achieve success with this easy and delicious Cherry Pie recipe. It includes a homemade cherry pie filling made with fresh or canned cherries, baked inside a flaky pie crust.  

I have too many favorite pie recipes to count and most can be enjoyed all year round, like cherry pie, Coconut Cream Pie, and Key Lime Pie.

Of all the pies in the world, Cherry Pie tops the list as one of the easiest pies to make, and I’m excited to share the simple, delicious recipe with you all!

How to make Cherry Pie:

If using fresh cherries:

  • Pit and halve the cherries. Add them to a mixing bowl with the sugar, cornstarch and lemon juice and toss to combine. Set aside while you prepare the pie crust. (When using fresh cherries you don’t need to cook the mixture, like you do with the canned cherries).

If using canned cherries:

  • Drain the juice from the cans of cherries into a saucepan, reserving 1/3 cup in a small bowl. Set the cherries aside.
  • Add cornstarch to the bowl with the reserved 1/3 cup of juice and stir well to combine.
  • Heat the saucepan (that has the juice in it) over medium heat. Add the sugar and stir well. Bring mixture to a low boil. Stir in dissolved cornstarch mixture. Cook, stirring, until thickened, about 2-3 minutes. Stir in butter and lemon juice. Fold in the cherries. Add a few drops of red food coloring, if desired.
  • Allow mixture to cool to room temperature while you prepare the pie crusts.

Three process photos for making cherry pie filling using canned cherries.

  • Line pie plate with pie crust and cherry pie filling into it. If desired, cut the top crust into wide strips to lay a lattice crust on the pie, or place the whole, uncut pie crust over the filling and poke a hole in the top for steam to release as the pie bakes. (Here’s a lattice top tutorial if you’ve never made one on a pie.)
  • Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie crust and sprinkle the crust pieces lightly with granulated sugar.

Two process photos for adding cherry pie filling and then a lattice crust to a pie dish.

  • Bake at 400 degrees F for 40-45 minutes.

Some Tips for perfect cherry pie:

Should you use Sweet or Sour Cherries for cherry pie? Sour, tart cherries (sometimes called “pie” cherries) are most commonly used in desserts like cherry pie. If using sweet cherries, decrease the sugar in this recipe by at least 1/3 cup.

Use a homemade pie crust! For pies like this that bake for longer in the oven, a homemade pie crust will make a difference in how the crust holds up as it bakes.

Most store-bought pie crusts are super thin and flimsy so the edges brown and dry out more quickly when baking. (Store-bought crusts work better for custard or pudding type of pie that only requires a pre-baked pie shell).

The good news, is my favorite pie crust recipe can be made weeks or even months in advance so that your pie dough is ready to “roll” (pun intended 🙂 ) when you need it!

Make ahead Instructions:

Both the cherry pie filling and pie crust can be made a few days in advance, stored in the fridge until ready to use.

Freezing Instructions:

Baked and cooled cherry pie can be covered tightly and frozen for 2-3 months. Thaw overnight in the refrigerator. The prepared cherry pie filling and pie crust can also be frozen, stored separately.

A slice of cherry pie on a plate.

CONSIDER TRYING THESE HOMEMADE PIES:

  • Lemon Sour Cream Pie
  • Pumpkin Pie with Caramel Pecan Topping
  • Chocolate Mousse Cheesecake Pie
  • Key Lime Pie
  • Chocolate Cream Pie
  • Oreo Cheesecake Pie

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Overhead view of a baked cherry pie with lattice crust.

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Cherry Pie

Homemade cherry pie is such an easy pie recipe and works great with fresh or canned cherries, so you can enjoy cherry pie all year round! 
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 122kcal
Author Lauren Allen

Ingredients

  • 4 cups fresh, sour cherries or three (14.5 oz) cans sour cherries
  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 2 Tablespoons butter
  • 2 Tablespoons lemon juice
  • red food coloring , optional
  • 1/2 teaspoon ground cinnamon
  • homemade pie crust (this recipe makes 2 crusts: one for the bottom and one for the top)
  • 1 large egg white , beaten with a fork
  • granulated sugar , for sprinkling on top

Instructions

If using fresh cherries:

  • Pit and halve the cherries. Add them to a mixing bowl with the sugar, cornstarch and lemon juice and toss to combine. Set aside while you prepare the pie crust. (When using fresh cherries you don’t need to cook the mixture, like you do with the canned cherries).

If using canned cherries:

  • Drain the juice from the cans of cherries into a saucepan, reserving 1/3 cup in a small bowl. Set the cherries aside. 
  • Add cornstarch to the bowl with the reserved 1/3 cup of juice and stir well to combine.
  • Heat the saucepan (that has the juice in it) over medium heat. Add the sugar and stir well. Bring mixture to a low boil. Stir in dissolved cornstarch mixture. Cook, stirring, until thickened, about 2-3 minutes. Stir in butter and lemon juice. Fold in the cherries. Add a few drops of red food coloring, if desired.
  • Allow mixture to cool to room temperature while you prepare the pie crusts.

Prepare Pie:

  • Preheat oven to 400 degrees F. Grab your 9” deep dish pie pan. (You can use a regular 9” pan but you may have more filling than you need).
  • Remove one chilled pie crust dough from the fridge. On a lightly floured counter, roll out your dough to about 12” in diameter. Gently place in the bottom of your 9” deep dish pie dish. Spoon the cherry filling into the unbaked crust and sprinkle a little cinnamon over the filling.
  • Remove the second pie crust from the fridge and roll it out in a similar manner. Use a pizza cutter, knife or pastry wheel to cut the crust into long strips, about 1/2” wide. Lay strips over the crust in a lattice pattern. (If you’re lazy, like me, you can just lay half of the strips going one direction, and the others on top, going perpendicular, leaving a small space between each.)
  • Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie crust and sprinkle the crust pieces lightly with granulated sugar.
  • Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and gently place a piece of tinfoil over the top crust to keep it from getting too brown. I remove this tinfoil about 5 minutes before it’s done baking.
  • Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut and serve it, or cover it and refrigerate it overnight to serve the next day.
  • Leftover cherry pie will last up to 5 days, stored in the fridge.

Notes

Make ahead Instructions: The cherry pie filling and pie crust can both be made a few days in advance, stored in the fridge until ready to use. 

Freezing Instructions: Cover the baked and cooled cherry pie tightly and frozen for 2-3 months. Thaw overnight in the refrigerator. The prepared cherry pie filling and pie crust can also be frozen, stored separately.

Nutrition

Calories: 122kcal | Carbohydrates: 26g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 21mg | Potassium: 106mg | Fiber: 1g | Sugar: 22g | Vitamin A: 90IU | Vitamin C: 4.2mg | Calcium: 7mg | Iron: 0.2mg
Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe June 2017. Updated April 2020 with process photos and more detailed instructions.

The post Cherry Pie appeared first on Tastes Better From Scratch.

Corn Tomato Avocado Salad

Healthy Corn Tomato Avocado Salad is the perfect summertime dish. Add it to your next cookout spread and watch it disappear faster than you made it.

Hi there! This is Natalya from Momsdish. I love homemade meals that require simple ingredients. That being said, great summer salads should always be quick, easy, and delicious.

I can’t wait to share this simple recipe with you just before the outdoors start heating up and the last thing you will want to do is turn on your oven or stove. My family loves serving this salad with baked chicken legs or baked cod. 

The best part of this salad is that it is super wholesome. There’s nothing processed or unhealthy added — just veggies at their absolute best. Let’s eat!

Tips For Corn Tomato Avocado Salad

Here are some of my top tips and tricks for making this summertime salad perfect every time: 

  • Grill corn for that extra smoky flavor. If you already grilling some meat, why not take this salad to the next level and grill your corn? Using full cobs, give the corn a nice char. Then, using a sharp knife, remove the kernels from the cob and allow them to cool down completely. 
  • Add some fresh herbs. Cilantro or parsley adds a nice pop of flavor. 
  • Pick the ripest avocados. You want a smooth, easy bite. Go for the avocados that have a little give with a light squeeze. 
  • Onions, onions, onions. Use whichever onions you prefer. I am partial to red for this recipe, but yellow or white will work great as well. 
  • Use your favorite tomatoes. From grape to cherry to heirlooms, there are all kinds of tomatoes that will work great in this recipe. I like to stick to grape or cherry because of their lower water content (think: less soggy!), but so long as you are serving the salad right away, you should be good using heirloom or Roma. 
  • Whisk your wet ingredients. Whisk your dressing ingredients together in a small bowl. Pour over your salad. This will ensure even-coating!  

How to Make Corn Tomato Avocado Salad?

This no-fuss salad is super easy to make. Grab a large bowl and follow these step-by-step instructions to nail it every time: 

  1. Prepare your corn (use fresh, frozen, or canned). 
  2. Cut you avocado, corn, and tomato into uniform, bite-sized pieces. 
  3. Dice your onions and combine everything in a large, glass bowl. 
  4. Whisk together oil, lime, and salt in a small bowl. Toss the dressing into the veggies and serve immediately! 

Tips for Keeping The Salad Fresh

Avocados are notorious for turning brown super quickly. Here are a couple of pointers on how to keep this salad fresh if you make it ahead of time: 

  • Drizzle lime juice over the avocado to prevent them from browning
  • Only add the dressing right before you plan on serving 
  • Keep salad covered in an airtight container or with plastic wrap 
Corn Tomato Avocado salad in a plate

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Corn Tomato Avocado Salad

Corn Tomato Avocado Salad is the perfect summertime dish. Add it to your next cookout spread and watch it disappear faster than you made it…
Course Salad
Cuisine Tex-Mex
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings

Ingredients

  • 1 cup corn (canned, fresh or frozen)
  • 1 large avocado
  • 1 cup cherry tomatoes
  • 1/2 small red onion
  • 1/2 medium English cucumber
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp salt adjsut to taste
  • 1 tsp ground black adjust to taste

Instructions

  • If you’re using frozen corn, thaw it out by running it through cool water in a colander. If using canned corn, drain and rinse. Or, if you are grilling your corn, make sure to use a sharp knife to carefully remove the kernels from the cob. Then, let them fully cool to room temperature.
  • Cut avocado, cucumber and tomatoes into bite-sized pieces.
  • Dice onions and combine them with the rest of the chopped produce.
  • Whisk the oil, lime juice and salt together in a small bowl. Lightly toss with your veggies and serve.

Pupcakes! (Dog cupcakes with healthy frosting)

Pupcakes piled high with dog friendly frosting to celebrate Dozer’s 8th birthday! Peanut butter and banana gives these easy dog cupcakes a smell that drive them crazy. And the crowning glory – fluffy frosting made with no butter, no cream cheese, sugar free. Aren’t you dying to know the secret?? 😉

Pupcakes – dog cupcakes with fluffy frosting!

Dogs eat anything, but in my world, that’s no reason to lower the bar! So these cupcakes are everything you want in YOUR cupcakes – except they’re sugar free and made with dog friendly ingredients 😂:

  • Tender crumb that’s soft and fluffy
  • Moist, not dry – no pooch will ever choke from dry cake in MY house!
  • Peanut butter banana smell that dogs go crazy over

As for the frosting? The secret ingredient is potato made creamy with yogurt and sweetened with honey!Far better for dogs than using copious amounts of butter, cream cheese and icing sugar used in normal fluffy frostings.

The thought of potato frosting mightn’t appeal to US. But pooches love it!

Dozer the golden retriever - waiting to eat Pupcakes

Showing moist, tender inside of Pupcakes

What you need for pupcakes

Here’s what goes in these cupcakes – these are all dog friendly ingredients. It won’t upset your dogs stomache and you won’t have a mess to clean up on your lawn tomorrow (sorry to gross you out! 😂). Dozer at 5 of these yesterday, and 4 the day before (many photo and video retakes!) and it didn’t affect his digestion at all.

What goes in Pupcakes - dog cupcakes

How to make dog cupcakes

The making part is no different to making your favourite blueberry muffins! Except you might have extra unwanted “help” in the kitchen if you let your pooch get involved…. (wait until you see Dozer’s “help” in the recipe video!!)

Frosting for dog cupcakes

The secret ingredient in the creamy, fluffy frosting you see on these cupcakes is potato. 

You’ll see plenty of dog cakes and cupcake recipes online with sky-high swirls of frosting made with high in fat ingredients like cream cheese and peanut butter. Looks great. Bad for dogs.

At most, you’d limit it to a smear on each cupcake – which pooches wouldn’t complain about, but lacks the wow factor visually.

So last year when I was mucking around with Dozer’s birthday cake, I came up with the idea of using POTATO instead. Made creamy with some yogurt plus water, and a touch of honey to sweeten it = perfect piping consistency, and far better for dogs than cream cheese so you can use plenty.

You and I wouldn’t eat it. But your dog is going to LOVE it!

Close up of pupcakes

What goes in dog friendly “frosting” for Pupcakes

Here’s what you need:

How to make Pupcake frosting

The trick here is to cook the potatoes until very, very soft – literally fall apart – so when you “whip” it up with yogurt, water and honey, it will become smooth with a fluffy buttercream frosting consistency!

Piping dog friendly frosting on pupcakes

Looks so real, humans will eat it!!

After last years’ hilarious incident where my friends’ husband ate the Dozer’s Birthday Cake because it looked so REAL (while my friend watched silently, just for the amusement of seeing his reaction 🤣), I decided I better play it safe this year and top it with dog biscuits!!!

But actually, dog biscuit aside, these cupcakes are perfectly safe for humans to consume. They just taste rather…interesting!!!

Platter for doggie birthday cupcakes - Pupcakes

Virtual doggie birthday party!

Given that children aren’t allowed to have birthday parties in this new world order, it didn’t seem very fair that Dozer should have one. Also because, given the carnage at last years’ party, I knew that the frenzy of excitement created by taking treats down to the beach with 20+ golden retrievers would cause chaos that would likely lead to inadvertently lead to breaches of social distancing requirements!! 😂

So this year, I packed up the pupcakes and distributed them among his friends – here are a few pics of Dozer’s buddies enjoying them!!

Aggie-Gordie-Prscilla-Caddie-Pupcakes

Doggie cupcakes packed to give to Dozer's friends

Happy Birthday Dozer!🎉

Happy 8th birthday Dozer!! I’ve loved you since the moment I laid eyes on you, that fateful day when I went out “just window shopping” for a puppy. As a pure bred golden retriever, you’re riddled with flaws with your double joints, your long legs, and your abnormally large size.

But to me, you’re perfect – and I wouldn’t have you any other way! – Nagi x

PS Wait, I lie. If you could just stop shedding fur everywhere, that would be terrific. That’s the only thing I’d change about you!

PPS Also, picking up your own 💩

Dozer the golden retriever dog 8th birthday


Watch how to make it

Dozer “helping” me make Pupcakes….(not!)

Pupcakes! (Dog cupcakes with pooch friendly frosting)

Recipe video above – don’t miss Dozer “helping” me make these cupcakes! Made with banana and peanut butter which dogs go mad over, the crumb is moist and tender, stays fresh for a week. Frosted generously with doggie friendly icing made with potato – much better for dogs than using loads of cream cheese, peanut butter or other typical frosting options.

Dog cupcakes:

  • 2 ripe bananas ((150g/5oz after peeling, ~2/3 cup mashed))
  • 1/2 cup (100g) peanut butter (, smooth or creamy (Note 1))
  • 1/3 cup (80g) honey
  • 2 eggs
  • 1 1/2 cups (225g) flour (, all purpose/plain OR wholewheat/wholemeal (Note 2))
  • 2 1/2 tsp baking powder
  • 1/4 cup (65 ml) oil (, vegetable, canola, peanut or olive oil)
  • 3/4 cup (185 ml) water

Fluffy dog friendly “frosting”:

  • 500g / 1lb potatoes (, peeled and cut into 2 cm/1″ pieces)
  • 2 tbsp honey
  • 1/2 cup (125g) yogurt, plain low fat ((any unsweetened type) OR sour cream)
  • 2 – 4 tbsp water
  • 12 small dog bone biscuits (, for decorating (optional))
  1. Preheat oven to 180°C/350°F (160°C fan). Line a 12 hole muffin tin with cupcake liners.
  2. Place bananas in a bowl and mash with a potato masher until smooth as you can get it.
  3. Add peanut butter, honey and eggs. Whisk well until smooth.
  4. Add flour, baking powder, oil and water. Whisk until smooth.
  5. Divide between cupcakes until 3/4 full. Bake 22 minutes until the top is golden, or until a skewer comes out clean.
  6. Transfer to cooling rack and cool for 30 minutes before topping with “frosting”
  7. Frosting:
  8. Place potato in a large pot of water. Bring to boil, then cook potato for 20 minutes until very, very soft and starting to crumble on the edges.
  9. Drain, then return into empty pot. Add yogurt, honey and water (starting with 2 tbsp). Beat with electric beater for 1 minute on speed 3, increasing to speed 5, for 1 minute or until smooth and creamy. Add more water if needed – it should have a soft consistency like frosting.
  10. Transfer to piping bag fitted with a 1.5cm / 3/5″ round nozzle (Note 2 for other nozzles). Pipe in swirling motion onto cupcakes, top with dog biscuit.

1. Peanut butter – make sure the peanut butter doesn’t contain Xylitol which is an artificial sweetener that is not good for dogs. Kraft peanut butter does not contain Xylitol which is what I use.

If you are unsure, go for all natural peanut butter (health aisle of supermarket) which is just pure peanuts. (Then use the leftovers to make Thai peanut sauce for yourself!)

2. Flour – I’d ordinarily use wholemeal/wholewheat flour because it’s got more nutrition than white flour, but I’m out of stock and trying to minimise grocery outings!

3. Piping – you can use a standard star shaped nozzle (like this one) but don’t try to use a Wilton #1M or #1B nozzle used to make pretty swirls like on these cupcakes. The consistency of the potato frosting isn’t suitable – it just won’t hold its shape.

Life of Dozer

Just because this ENTIRE post is dedicated to Dozer, doesn’t mean I’m going to skip the Life of Dozer section! 😂 Here he is, on the job during this recipe video shoot. He scored many, MANY Pupcakes in carrying out his job….

Dozer video shoot for Pupcakes

The post Pupcakes! (Dog cupcakes with healthy frosting) appeared first on RecipeTin Eats.