In honor of what most people consider to be the last unofficial weekend of summer, I made us a potato salad. But this isn’t any ordinary potato salad. Reason one: there is no mayonnaise (if you’ve been following along with me for a while, this shouldn’t surprise you). Reason two: the potatoes start off getting cooked in the usual way, but are then finished off on the grill, giving them great color and texture. And reason three: this salad is loaded with grilled figs, crumbled goat cheese and maple-sweetened almond clusters. It’s potato salad: reinvented.
Listen up for a second. These maple-almond clusters deserve their own paragraph. Because they are like crack. CRACK I tell you! I had to muster up a lot of willpower to not eat (inhale?) the entire batch. So addicting.
Speaking of addictions. On Monday I mentioned my current addiction to Steller. Well, I made a second story and I’m REALLY happy with the way it turned out! So go check it out and let’s share our stories! You can find my newest story here and my Steller profile here.
Wishing you all a wonderful weekend!
Guess what? It’s still August people! So I’m going to squeeze in one more frozen treat before Summer slips away.
Now, let’s be clear. I love Fall. In fact, it’s my favorite season. But I’ll embrace Fall when it’s the proper time. So nothing pumpkin flavored will pass my lips or be cooked in my kitchen for at least another week. I’m living in the moment and right now that moment is still Summer. So say hello to these Pina Colada Popsicles!
I made a record amount of ice cream this summer. So I apologize to all you vegans out there who were getting bombarded with dairy. But now I’ve got something that everybody can enjoy. Well, almost everybody. These Pina Colada Popsicles do have a teeny tiny bit of rum in them. Because heck, it wouldn’t be a Pina Colada without the rum, right? So maybe if you’re under a certain age you shouldn’t be eating these. Everyone else can just dig right in.
Like most popsicles, these are a cinch to make. If you can push the button on your blender (I’m sure you can!) then you can make these. The most agonizing part is waiting for them to freeze.
Coconut milk and a banana give these popsicles their creaminess. And pineapple chunks, pineapple juice and a splash of rum make these a truly tropical treat. And since I can never leave well enough alone, I decided to dip them in dark chocolate and sprinkle on a little toasted coconut as well. Seriously, don’t skip this part.
If you are keeping these strictly vegan, be sure to check the labels on your chocolate because not all brands are dairy free.