lemon honey gummy squares *recipe*

These homemade gummies are so fun to make and pretty darn delicious. I've discovered that they make great throat lozenges when you suck on them slowly - the lemon and honey and perfect for a pick me up!

Ingredients:

3 tablespoons unflavored gelatin

1/3 cup lemon juice

3 tablespoons honey

Optional – Non-toxic, vegetable-based food coloring

Instructions:

• Whisk lemon/lime juice, honey and gelatin in a sauce pan until there are no lumps.
• Heat over low heat until it’s nice and melty, stirring constantly.
• Add food coloring and/or extract  if desired – you’re almost done now!
• Grab an ice cube tray or silicone mold (I don’t recommend silicone usually but since we’re not baking with it here I think it’s fine). You can use a basic pan, too, and then just cut into squares or use a cookie cutter after it’s set.
• Pour in the mixture, then pop in the freezer for 5-10 minutes to firm up. Once they’re out of the freezer they will stay firm at room temperature.
• Store in the fridge for up to 2 weeks.

Enjoy!

(recipe from Mommypotamus)

black bean brownies *recipe*

I am constantly trying to have my cake and eat it to, i.e. eat things I like and still stay healthy. I love desserts and goodies but I also realize how long it takes to tick down those calories on the elliptical machine, so I'm a big fan of the middle ground. These brownies are delish, completely gluten free, have a healthy kick of protein and much less sugar than traditional brownies.

So put aside your skepticism and give these babies a try.

Recipe originally from the Babble Blog here.

Black Bean Brownies

adapted from the Whole Foods Market

1 19 oz (540 mL) can black beans, drained and rinsed
1/2 cup sugar
2 large eggs
1/3 cup butter, melted
1/4 cup cocoa
2 tsp. vanilla
1/4 tsp. salt
1/2 cup chocolate chips
1/3 cup chopped walnuts or pecans (optional)

Preheat oven to 350°F.

Place the black beans, sugar, eggs, melted butter, cocoa, vanilla and salt in the bowl of a food processor and blend until smooth, pulsing and scraping down the sides of the bowl to ensure all the beans are completely pureed. Remove the blade and gently stir in the chocolate chips and walnuts. Pour into an 8″x8″ pan that has been sprayed with non-stick spray. Bake for 25-30 minutes, or until slightly puffed and set. Cool before cutting into squares.

Now we just have to wait and see what husband thinks about them... 

peace&love,

Jill

a key lime pie to die for

Love this key lime pie. At Easter I made it for husband for the first time and I had a can of sweetened condensed milk hanging around last weekend, so I made it again. Original recipe from the one and only Ree, the Pioneer Woman, here. I love all her step by step pictures.

Key Lime Pie

Ingredients:

• 18 whole Graham Crackers (the 4-section Large Pieces) 
• (Jill's note: I definitely used less than this... about 1/2 of what was called for.)
• 1/3 cup Sugar
• 1/3 cup Butter, Melted
• 1 Tablespoon (heaping) Lime Zest
• 1/2 cup Lime Juice
• 2 whole Egg Yolks
• 1 can (14 Oz) Sweetened Condensed Milk

Preparation Instructions:

Preheat oven to 350 degrees

For the crust:
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.
Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

Serve with sweetened whipped cream and more grated lime zest.

SO delish.

peace&love,

Jill