luchip16-blog

[luchip16-blog]

#TentuPropioEstilo

[luchip16-blog]

THE NAILS OF THE WEEK:

Candy nails. Apply one coat of light pink polish and then, with a very thin brush, some lines of yellow, green, white, blue, pink and orange polishes.

[luchip16-blog]

[luchip16-blog]

I haven’t really addressed this much but: I love frozen treats. My biggest guilty indulgences are usually frozen and let’s be real, it’s usually ice cream or froyo.

I’ve been on a baking spree to make some cupcakes for coworkers, which was really fun. Although, it certainly is a reminder of how many refined, white and nutrient void ingredients go into baked treats. 

Anywayyy, during said baking spree, I’ve been borrowing my mom’s super nice Cuisinart food processor and KitchenAid mixer. Amazing. It makes me want to get married just so I can put these things on my registry.

In creating these cupcakes, I used a homemade strawberry puree and decided to use the leftovers in a homemade sorbet.

Using just 3 ingredients, this may be the easiest kitchen concoction I’ve ever made. It is SO good.

frozen strawberries

frozen bananas

rice milk

I mixed these in the Cuisinart food processor, poured it in a shallow tupperware, froze it and it was better than any froyo or ice cream ever. That’s the recipe. Oh, and then I used a melon baller to create perfectly round miniature scoops.

For the record, I DO actually own a Cuisinart ice cream maker. This worked better. I think if I was using heavy creams, sugars or other ingredients that were more dense or required more movement to shape, I’d use the ice cream maker. But this method is FAIL PROOF.

Frozen bananas are the perfect consistency, texture and flavor for a base in a frozen dessert. And I have so many of them….go try this out!

Happy Monday!

Enjoy the picture of the cupcakes I made, I just want to reassure you, I didn’t eat any frosting!