Ok guys. These just might be my best invention yet.
So over the holidays, when I was making my famous cinnamon rolls, I had a wacky thought.
What if I could make these chocolate? And you know what? It totally worked and they are so good.
What better way to kick off the month of love and chocolate than with chocolate sweet rolls? There is no better way in my opinion.
Since my cinnamon roll dough starts with vanilla pudding, I just used chocolate instead! I have to say that the chocolate dough was an easier dough to work with! Much more supple (eww I hate that word, but I can’t think of anyway else to describe it!) and just seemed to come together really well.
So you roll out the dough, slather it with butter and sugar, and sprinkle it with mini chocolate chips.
This meal is perfect for breakfast, lunch, or dinner.
Added bonus: it’s quick and easy!
You start by making some oatmeal. I like this 10 grain kind from Bob’s Red Mill, but any kind of hot cereal will do.
I should probably mention too that you shouldn’t add any sweeteners when cooking the oatmeal, because, well it’s a savory dish. Just a little salt with the water.
So I have joined forces with fitnessformommies.net, as a regular contributor! I’m so excited and that means good things for you, my With Love from the Vine readers as well! Every Monday, I will feature a healthy recipe to be featured on fitnessformommies.net. This week is all about the smoothie!
I love smoothies as a quick and easy breakfast, snack, or even lunch. Make sure to add in some protein powder to give your smoothie some staying power in your body and you are golden!
I have tried many protein powders, and this new one, Plant Head, fits the bill. For only 110 calories you get 15 grams of protein! That puts this whole smoothie at only 250 calories! Plus, if you use soy yogurt its vegan and gluten free. You can’t go wrong here. Plus it is such a pretty color!
Cherry Blueberry Smoothie
- 15 cherries
- ⅓ cup blueberries
- ½ cup vanilla yogurt (use dairy free if vegan)
- ½ c light almond milk
- 1 scoop Plant Head protein powder
- 5-6 ice cubes
- Place all ingredients in the blender and blend.
Still have any Lemon Curd left over? Here’s the perfect way to use it up. This dessert is a cinch to throw together and has a big “wow” factor.
If you want to impress someone, bring a trifle. In fact, bring this trifle. You won’t be sorry.
If anything, make this for the lemon whipped cream.
Thank you everyone for indulging me this week on one of my favorite flavors: LEMON! As for what I’m going to do with the rest of those lemons on my tree? Well there’s always lemonade, lemon bars, lemon chicken, Lemon Parmesan Tilapia, the list goes on and on!
And for the ones that I can’t use up? Throw the whole lemon in the freezer! The pulp gets a little mushy when de-thawed, but the zest and juice are like they just came off the tree.
Favorite lemon tip ever.
Lemon Trifle with Mixed Berries
- 1 prepared angel food cake
- 2 small boxes lemon pudding
- 4 cups milk
- 1 lb blueberries
- 1 lb strawberries
- 1½ cup heavy whipping cream
- ⅓ cup powdered sugar
- ½ teaspoon vanilla
- 1 cup
- Lemon Curd
- Cube the angel food cake. Make the pudding according to the package directions.
- Place the cream, sugar, and vanilla in a large bowl. Whip until slightly thickened. Beat in lemon curd until thick.
- In a trifle dish, place half the angel food cake, half the lemon pudding, half the blueberries, half the strawberries, and half of the lemon whipped cream. Repeat with remaining ingredients. Refrigerate until ready to eat.
Way back in the day I used to date a Greek guy. Alas, the guy didn’t stick around but his mother’s lemon potatoes did! I love these as a side dish to any dinner.
(I’ve even been known to eat them cold out of the fridge. Please don’t tell on me.)
It doesn’t get any better than a plate of lemon potatoes straight from the oven.
- 4-6 russet potatoes, peeled and cubed (enough to cover the bottom of a 9x13 baking dish)
- ⅓ cup extra virgin olive oil
- ¾ cup of lemon juice
- zest of 2 lemons
- 4 cloves of garlic, grated
- 1 tablespoon dried basil
- salt and pepper
- Preheat oven to 400 degrees.
- Place the potatoes in a 9x13 baking dish. In a bowl mix together the rest of the ingredients. Pour over the potatoes and toss. It might seem like a lot of liquid, but the potatoes will absorb it.
- Bake for 30 minutes, tossing the potatoes around a few times while baking, until fork tender.
It doesn’t get any more lemony than lemon curd. This recipe is so easy and basically foolproof. You won’t get any of the bits of egg you could when using other recipes. Lemon curd is so fresh and versatile you will want some in your fridge at all times!
You start by creaming the sugar and butter together, and then add in the eggs. Your mixture will go from pretty and smooth,
This dressing is to die for. Its good on anything. Salad, a dressing for fish or chicken, poured over rice, you name it.
Most vinaigrettes call for a 3 to 1 ratio of oil to acid. I like to be able able to really taste the acid, in this case lemon juice, in my vinaigrette so I use a 3 to 2 ratio or even a 1 to 1 ratio like I did in this vinaigrette.
I also love that I finally got to use my new nifty dressing bottle! Isn’t it pretty?
Shallot Lemon Vinaigrette
- 1 tablespoon shallots, chopped
- 4 tablespoons extra virgin olive oil
- 1 lemon, zested
- 4 tablespoons lemon juice
- salt and pepper to taste
- Place the shallot and oil in a bowl and microwave f or 1 minute to infuse the shallot flavor into the oil. Let cool slightly. Whisk in the lemon zest and juice. Add salt a pepper to taste.
Welcome to Lemon Week here on With Love from the Vine! If you have been reading my blog for a while now, its no secret that I love anything with lemon in it! I live in Southern California and am lucky enough to have a Meyer Lemon tree in front yard. (See that picture up there? My tree.) So, needless to say I have an exuberant amount of lemons that need to be used! Starting with Lemon Meringue Pie.
The is my grandpa DeVaughn. He had a birthday (85!!! woot woot!) last week! (He’s making Pomegranate Jelly in this picture. Yum.) One of his favorite desserts is Lemon Meringue Pie, which happens to be one of my mom’s specialties. I will forever associate Lemon Meringue Pie with my grandpa.
You start with a pre baked pie shell,
I joined a blogger gift exchange over the holidays hosted by Michelle at ahealthymrs, and although my gift didn’t show up until last week (it came from Canada and got stuck in customs!) it was a really fun experience!
I got this cute sign from Stephanie at citywitcountrycharm. Thanks Stephanie! It will go great in my living room!
My randomly drawn blogger was Jackie from jackiecooks. You can read about what I sent her here. (Pomegranate Jelly rules!)
Thanks everyone! It was fun!
So, you know those churros at Disneyland? I think thats the only reason my kids want to go there sometimes. But, sadly I can’t afford to take them to Disneyland whenever a churro craving hits. So I learned how to make my own, and you know what? These are better than the ones at Disneyland.
You start by making a choux dough, which is the same dough used for cream puffs. Don’t let the fancy name scare you, its just a cooked dough.
Once your dough is made, then you need to fill your pastry bag or ziplock bag with the dough. I used a star tip at the end. The easiest way to do this is to place your bag in a mason jar or big glass so it stands upright for you when you are filling the bag. I have another super easy tip for testing if your oil is ready or not too! I’m just full of easy tips today!