Handmade Peach Frozen Yogurt

handmade peach frozen yogurthandmade peach frozen yogurthandmade peach frozen yogurthandmade peach frozen yogurt

  1. Blend three and a half cups frozen peaches (coarsely chopped) and a half cup plain yogurt (I used greek yogurt) in a blender or food processor. **I had to add the peaches a little bit at a time to get the blender to blend it up until smooth, a food processor might work better** 
  2. Mix together superfine baking sugar and the lemon juice and then pour slowly into the peach-yogurt blend.
  3. Freeze until almost solid **I let mine sit overnight because in typical recipe-test fashion I started this about 30 minutes before bedtime but a few hours would work too if you start it at a reasonable time of day!** and then serve!

Oh my goodness you guys, this stuff is bomb. Handmade frozen yogurt in three steps with four ingredients without an ice cream machine?? Who knew. It’s September and fruit is kinda on the decline but peaches are still in season and Cali is still not really ready for Fall weather so frozen yogurt isn’t too strange to make. Besides, even if it is a bit chilly wherever you are, this stuff is just so peachy good, it’s worth the goosebumps.

– <3 A. 

Chocolate Week

blueberry chocolate shake

It’s chocolate week at VMMV. Somehow, every recipe I was stumbling across and wanting to try to see if it might be a new, often-used addition to my recipe box–chocolate was involved. So I decided why not just make a week of it: I’ve got a (fairly) healthy truffle recipe and lots of tasty things to share with you this week so stay tuned! I had planned this week’s chocolate party to coincide also with my first payment of a painful amount of cash for my grad program—to help ease the ouchies just a bit—and just because I ended up doing the painful deed last week didn’t make it any less horrifying. At some point this will all be worth the nose wrinkle and eye squint when I click “submit payment,” but for the moment, bring on the truffles people…bring all of them.

Get the recipe for this shake here. It’s an interesting mix of maple syrup, blueberries, chocolate, nutmeg, vanilla, and cinnamon. I used nonfat milk but it was a bit thin so I would go with something not quite as non-fatty and thicker. Sometimes healthy just isn’t worth it.

blueberry chocolate shakevmmv recipe boxvintage muse modern viewsI dipped a few blueberries in chocolate for garnish and wowzers, I think I might just keep a pan-full of those always handy in the freezer for the next few months as I trek through my first quarter. They’re just the little boost of pleasure I need to face the word “homework” rearing its ugly head again on my daily planner. *sigh* Those months I thought I was graduated sure were nice.

– <3 A. 

Lemon-Lime Granita

lemon lime granitaingredientsgranitaI’m on an Italian kick I guess this month. I found this recipe in my tea party book and thought it sounded perfect for the still-scorching August days. A granita is an Italian dessert made from sugar, water, and whatever flavoring or juice you decide to add. This one mixes lemon, lime, and a hint of basil:

  • In a saucepan, slowly bring the sugar, water, and rinds to a simmering boil and stir until the sugar is dissolved. Remove from heat.
  • Add the lemon and lime juices**if you’re using juice straight from the fruit, you’ll have to strain after this step. I used the pre-juiced lemon and lime juice so I didn’t need to strain it**
  • Add the chopped basil
  • Pour the syrup into shallow containers and cover with cling-wrap**I used two pie pans. Don’t pour too much in or it will take forever to freeze!**
  • Check the syrup after an hour and break it up with a fork **sort of like you’re raking the syrup**. Repeat at least two more times to get a pile of little crystals.

I ended up leaving mine in the freezer overnight and the next morning it was still completely usable so if you wanted to make this the night before a party, it would totally work. If your freezer is a little more hardcore and freezes it too hard so you can’t “rake” it into crystals, just pop it in the frig and let it soften a bit. It’s super refreshing and you don’t need a lot of it, granitas are meant to be just a snippet of something sweet after a heavy pasta dish etc. It’s something different from the usual ice cream and it looks so chic served in little bowls–the perfect end to a summer an August night.

lemon lime granitalemon lime granita

– <3 A. 

When Things Start Slipping

watermelon cake

watermelon dessertThere is a point between control and out of control when things just start slipping. Nothing too terrible has really happened, or isn’t likely to happen, but you have that uneasy feeling that life has slipped a bit. When your head is so full of dates and deadlines, of people and problems, of mundane to-do’s and big wishful thoughts that everything begins a slow-mo slide down from the control tower of your brain.

This “cake”? It became a metaphor for that emotion: I tried to make that beautiful and brilliant watermelon cake for Father’s Day, have you seen it on Pinterest? It looked so refreshing and so easy and I was super excited to give it a go for Dad’s day. But about ten seconds into icing the watermelon with my cool whip frosting, I realized this was not going to be a very merry dessert. Nothing sticks to watermelon, did you know that? I really want to know how other people do it because from the moment I began frosting to the moment I realized I was NOT going to serve this guy, my icing did a slow, sad, soggy slide down the sides of my melon and concluded in creating a watermelon-juice-soggy-moat at the bottom of the fruit dome. MMmmmm, now doesn’t that sound delightful? I did try to regain control, in fact, all things considered it was a fairly heroic attempt: I added the raspberries I was going to decorate the top with to try and give the icing a bit of a grip, but this only succeeded in quickening its descent downward. Then I thought, well, why waste the sugar-coated walnuts? That might add some much-needed crunch to the mess so I threw those on as well, and, because the walnuts I guess wanted to add to the whole effect of the fail, they decided to be rancid and that at last concluded my attempts of cake-salvation.

I guess if metaphors give us morals then the moral of this one is, if things are slipping, something’s gotta give because if you don’t choose to throw something out, trust me, it will slip all by itself, despite your best struggles to save.

 – <3 A. 

Other VMMV Recipes (that worked!) 

header  DSC_0701-002  lemon cheesecake cocktail

    Coffee Squared               Lemon Raspberry Cake       Lemon Cheesecake

Strawberry-Chocolate Bowls

strawberry chocolate bowls

chocolate strawberry bowls

chocolate strawberry bowls

strawberry-chocolate bowlsAren’t these so cute!!?? Balloons, chocolate and a filling of your choice and in about 20 to 30 minutes you have an elegant dessert.

  • Blow up your balloons to any size you want (smaller balloon = smaller bowl).
  • Wash and dry the balloon so your chocolate doesn’t taste like balloon!
  • Melt down your chocolate either over a double-boiler or in the microwave (microwave is so much faster, just make sure you melt it in 30 second intervals, stirring in between so you don’t burn the chocolate)
  • Dip the balloon down into the chocolate (you may have to spoon it on the balloon as well to get the chocolate to come up the sides high enough to make a bowl-shape)
  • Place the balloons on a cooking sheet with non-stick parchment paper on the sheet and chill for 20 minutes.
  • Pop the balloon by making a tiny hole at the top to let the air out slowly and you have left behind a perfect little serving dish made of chocolate.

I wanted to keep it light and fairly healthy so I just filled mine with some cut strawberries, and topped it with a spot of whipped cream, chocolate shavings, and a mint leaf for garnish:

strawberry chocolate bowls

strawberry chocolate bowls

strawberry chocolate bowls

strawberry chocolate bowlsIt’s such a fun twist on the usual chocolate-covered strawberries and these little bowls are actually way easier to make and eat. Summer dessert perfection I say…happy Friday!

– <3 A. 

 original chocolate bowl recipe via

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Raspberry Lemon Cake          15 Minute Cream Puffs        Engraved Truffles 

An Introduction

In case you were waiting with bated breath regarding news of my haircut from the this not that post last friday…it was a success! I feel much more human now.

In other news, I am super excited to introduce to you a new member of VMMV:

Nikon camera photographyI finally took the plunge and upgraded my camera. Hopefully with the help of this guy, I will be able to share more pictures with all of you to go along with my posts. I’ve been wanting/intending to do the upgrade for a few months now but this week, with Thanksgiving and the holidays on the horizon, it was finally the perfect time to do so.

So, stay tuned for the evolution of my photography! And, also stay tuned for more about these guys:

miniature pies for thanksgivingThanksgiving officially marks the beginning of the holiday season and with the numerous parties that I’m sure are marking your calendar, it can be a little overwhelming if you’re planning on making some homemade magic to mark the holidays. Pinterest is packed with updates on traditional recipes and quick, easy dessert options but it really doesn’t feel like Thanksgiving unless you have pie.

These mini-pies are so, so easy and fast that you won’t have an excuse not to make them. Plus, they’re the perfect size for an individual helping and, because they’re so easy, its fun to customize flavors that you know your guests will love. It doesn’t have to be pumpkin, apple, and pecan. Last year lemon was a top-favorite with blackberry a close second: yum, yum!

Recipe and top-secret tips to follow so stick around!

– <3 A.