Watermelon Granita

So, we need more fruit in our lives. And by "we", I mean a certain 3-year old. One by one, foods she used to love have been dropped from her list of approved foods. One has "dirt" in it (pepper), another has the cheese and meat mixed (how dare it), that one looks funny (even though we devoured it just last week). Basically, bread and cheese are okay. And anything else is highly suspect. I know, I know. We should not be surprised. But we can still try a few things, you know?

And so we tried Watermelon Granita. And we all fell for it. It was super easy, so we might try another fruit soon.

Ingredients
1/2 whole seedless watermelon, cut into chunks (about 8 cups)
4 TBSP lemon or lime juice (originally calls for fresh lime, but we aren't that coordinated and subbed lemon juice)
1/3 cup sugar (to taste)

Process
Put half the watermelon, half the juice, and half the sugar in a blender. Unless you have a super sized blender. Process until smooth, and pour into a pan or large flat tupperware.

Repeat with the other half of the ingredients. The pan/tupperware should only be half full (use a second if needed).

Freeze for a couple of hours, and lightly scrape the top/edges with a fork or spoon. Return to freezer, and continue scraping in another couple of hours. Repeat until the entire mixture is shaved. Cover the containers with lids or plastic wrap.

Tell 3-year old it is red "ice cream" or "slushy" and enjoy.

Next Best Thing To...

This is not a fancy dessert, but it's sooo good. I hadn't eaten it in years, and when I ate it this summer, I remembered how awesome it is. Try it.

1 C flour
1/2 C butter
1 C chopped pecans or walnuts
8 oz softened cream cheese
1 C powdered sugar
8 oz Cool Whip, divided
1 large pkg (6-serving size) instant vanilla
pudding mix
1 large pkg (6-serving size) instant chocolate
pudding mix
3 C cold milk
grated chocolate

Mix together flour, butter, and pecans until crumb-like. Press into bottom of 9" x 13" pan and bake at 350°F until golden brown, 15-20 minutes. Cool completely.

Combine the cream cheese, powdered sugar, and half the Cool Whip. Spread over the cooled crust. Then mix the pudding mixes with the milk and mix until smooth and thickened. Spread over the cream cheese layer. Spread the remaining Cool Whip on the top and garnish with grated chocolate. Keep refrigerated.

Anyday Sundae

Food processing frozen bananas results in a surprisingly ice cream like texture. This is tasty!

1/2 C skim milk
2 C frozen banana slices (~2 medium bananas)**
4 t chocolate syrup
2 t chopped nuts

Pour skim milk into blender. Blend on high for about 15 seconds. Add frozen banana slices and blend on high for about 4 or 5 seconds. Stop and stir with spoon as needed.

*Freezing overripe bananas works best. Cut them into slices before freezing.

Sweet Potato Souffle

I'll take this over pumpkin pie any day.

3 C fresh mashed sweet potato
1 C sugar
1/2 t salt
2 eggs, beaten
1/3 stick butter
1/2 C milk
1 t vanilla

Mix all ingredients, pour into a greased 9" x 13" baking dish. Cover with following topping:

1 C brown sugar
1/3 C flour
1 C chopped pecans
1/3 stick butter

Bake 35 minutes at 350°F.

Alison's Bundt Cake

Super easy, very tasty. If you wanted to make Auburn's day, you could add dried cherries and use super dark chocolate chips. Just don't overbake it.

Mix together:

1 devil’s food cake mix
1/2 C sugar
1/2 C oil
3/4 C water
8 oz sour cream
1 bag chocolate chips
4 eggs, each beaten in separately

Pour into a greased bundt pan and bake for 50-60 minutes at 350°F.

Perfect Cream Cheese Frosting

I love this cream cheese frosting because it's not too sweet. You can taste the tanginess of the cream cheese.

8 oz cream cheese, softened but still cool
3 T butter softened, but still cool
1 T sour cream
1 t vanilla
1 C powdered sugar

Mix cream cheese, butter, sour cream, and vanilla at medium high speed in the stand mixer fitted with whisk attachment. Then add confectioners’ sugar and mix until very fluffy, about 1 minute.

Mascarpone Brownies

I cannot recommend these highly enough. Unlike most brownies, though, they're better cold or room temperature.

Brownies
1 C unsalted butter (plus more for preparing pan)
3 oz semisweet chocolate, finely chopped
1 C granulated sugar
1/2 C cocoa powder
1/2 C mascarpone cheese, softened
3 eggs, at room temperature
2 t vanilla extract
1/2 C flour
1/4 t salt

Preheat oven to 325°F. Butter a 9" square glass baking pan and set aside. Place the butter and chocolate in a microwave-safe bowl. Microwave at half power in 30-second intervals, stirring between each heating. Continue until both are completely melted. Sift sugar and cocoa powder. Add to the butter/chocolate mixture. Beat in (by hand) the mascarpone, eggs, and vanilla extract until smooth. Fold in flour and salt.

Pour batter into pan and spread evenly. Bake for 45-50 minutes, or until a toothpick comes out clean. Cool in pan on cooling rack.

Ganache Frosting

6 oz semisweet chocolate, finely chopped
6 T heavy cream
3 T unsalted butter

Place chopped chocolate in a small bowl. Set aside. In a small saucepan, heat the butter and cream over medium heat, stirring constantly. When mixture is almost boiling, pour over the chocolate. Let stand for 1 minute, then stir until smooth.

Pour ganache over cooled brownies and spread evenly. Allow ganache to firm before cutting brownies.

Smart Cookies

If you want a less horrible for you treat, these are a great alternative.

1 C whole wheat flour
1 C brown sugar
1-1/2 C oats
1/2 C oat bran
1 C raisins
3/4 C semi-sweet chocolate chips
1/2 C walnuts, broken
1/4 C flax seeds
1/2 t baking soda
1 t cinnamon
1/4 t nutmeg
1 t vanilla
1/2 C applesauce

Preheat oven to 350°F. Mix everything together and then divide the mixture into 16 equal parts. Roll into balls, and then flatten (they don’t grow much as they bake). Bake for 14 minutes on a greased baking sheet. Let rest on a cookie sheet for 3 minutes and then transfer to a wire rack to cool.