Project #2: Banana Mango Sorbet

So, last night I was feeling ambitious and decided to try a second project in addition to the muffins: homemade sorbet. This would’ve been more ideal to have ready on a day when it was hot and sunny outside, but it still turned out okay.

First of all, this recipe was incredibly easy which was great. I already had all of the ingredients lying around my kitchen so a trip to the grocery store wasn’t necessary (which was a good thing considering I decided to do this at 10:00 last night). It is also vegan which is perfect for my roommate Lindsay who doesn’t eat dairy! I found the recipe here, but tweaked it a little bit. Originally the recipe was for Spicy Mango sorbet, which called for chili powder, but I decided to skip the spice and just go for sweet instead.

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The finished product was pretty tasty, but there are a few things I would change for next time. The recipe calls for 1/2 cup of maple syrup, probably to balance out the spice of the chili powder (which I didn’t think about until later on), and after trying the finished product I would probably put in less maple syrup since it was a very dominant flavor in the finished sorbet. I would also add another banana or some frozen peaches to make it more creamy.

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The directions also advise that you use a metal container to store the sorbet in and help it set, so I used a metal loaf pan. This worked out well but it also made the sorbet a little bit difficult to scoop and caused it to get a tiny bit of freezer burn on it.

All in all it was an easy and fun recipe to try, and one that I will be able to try again and put my own spin on in the future. I highly recommend it for the hot summer days ahead!

You can find the recipe here, but also duplicated it below:

Ingredients

  • 1 fresh banana
  • 1 1/2 cups of frozen mango
  • 1/3 cups of fresh squeezed lemon juice
  • 1/2 cup of maple syrup

Directions

1. Allow frozen fruit to thaw a little bit, but not entirely so it is still frosty. Combine ingredients in a high speed blender. Blend until combined. Put into metal container and let set in the freezer (I left it in overnight).

2. Enjoy!

Project #1: Zucchini, Banana, & Flaxseed Muffins

Last night was Pinterest Project attempt #1, and I have to say it went really well! It was quite the adventure, as I ended up spilling a whole cup of brown sugar all over the kitchen floor and got flour everywhere, but that’s part of the process, right? Also my lovely roommate Julia helped and she took the photos featured in this post!

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I often pin a variety of recipes, but I always like to pin recipes that appear to be on the healthier side or use a lot of my favorite ingredients. It’s always a plus when a recipe has a simple method as well. I decided to try these muffins not only because it was a fairly simple recipe, but because I thought they might make a good on-the-go breakfast for my roommates and me on the way to our various summer jobs.

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The muffins turned out well and are very delicious (if I do say so myself)! They’re a bit denser, probably due to the flaxseed. The banana and zucchini help to make these muffins very moist, and they’re not too sweet which makes them perfect for breakfast or for a midday snack. They’re easy to make too, which is an added bonus! I will definitely be making these again, I’m happy to say that the first Pinterest Project was a success.

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I used this Martha Stewart recipe, which I have also replicated directly below.

Ingredients

  • Nonstick cooking spray
  • 1 3/4 cups of all-purpose flour (spooned and leveled)
  • 1/2 cup ground flaxseed
  • 1 cup lightly-packed brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups coarsely grated zucchini (from one large zucchini)
  • 1/3 cup mashed ripe banana (from one large banana)
  • 3/4 cup whole milk
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract

Directions

1. Preheat oven 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together egg, milk, and vanilla extract. Add milk mixture to flour mixture and stir until combined (do not over mix).

2. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Let muffins cool completely in pan on wire rack, about 30 minutes.

*I baked my muffins for only 20 minutes, which seemed to be plenty of time, but it depends on how hot your oven runs, so I would start with 20 and then go from there.