total comfort apple date banana smoothie

I shared a pear pancake recipe a few days ago, which is also when I mentioned that I am more of a smoothie girl for breakfast. And here I am now with an apple smoothie. I’ve put off sharing a recipe like this, because I wanted to buy new glasses first, but that hasn’t happened yet. You see the only full set of glasses we have is a whiskey set. All the other glasses used to be part of different sets, but all the other ones got broken. Not on purpose, obviously, but a few accidents later, I’m left with a very weird collection of glasses not big enough for this smoothie and the kind that wouldn’t look too nice on a photograph. Or maybe they would, but I’m too embarrassed at this point. I do have a lot of glass jars though. I collect those with interesting shapes (well, interesting to me at least) and I have them in different sizes, so I grabbed one from there to serve this wonderful smoothie.

apple date banana cinnamon smoothie

I don’t want to bore you with glass talk, but that is the reality around here. I do plan on buying some new ones soon. It would’ve happened by now already if I wasn’t so damn picky and if I loved shopping more than I actually do. Anyway, I guess it doesn’t really matter where you drink from in the end, it’s more about what you drink. This Total Comfort apple smoothie is really good. It is such a treat and it just screams autumn and winter. I call it “total comfort” because it is almost a dessert in a glass and it makes me feel all cozy and good when I drink it.  The ingredients are few and simple, and I usually have them all at home, so this recipe is pretty much perfect.

apple date banana cinnamon smoothie

Ingredients:

  • 240 ml (1 cup) milk (I used low-fat cow’s milk)
  • 1 medium banana, peeled
  • 2 medium apples, peeled, cored and cut into large chunks
  • 6 dates
  • 1/4 teaspoon ground cinnamon

Directions:

  1. Put all the ingredients in a blender and mix on high until you get a creamy smoothie.
  2. Before serving taste a spoonful of the smoothie to see if it needs more mixing.

Notes:

  • These ingredients make one large and thick smoothie. It’s a great breakfast, but you can also divide it and make two servings (and share one with a friend).
  • Use any milk you like. When using milk in smoothies I usually go for rice, almond or cow’s milk, but I’ve had this smoothie before with oat milk too. I think rice or cow’s milk work best in this recipe though.
  • If you’re not in the mood for milk, apple juice or water are two good alternatives. But keep in mind that apple juice is usually very sweet on its own, so you might want to leave some of the dates out. Water is also great for diluting a very thick smoothie as it doesn’t alter the taste.
  • To make this smoothie extra cozy use warm milk instead.

 

 

pear pancakes with greek yogurt and honey

Although pancakes are considered to be breakfast food, the only time I have them for breakfast is when they are “leftovers” from the night before. I admit I admire people who have enough strength and focus in the mornings to make such a breakfast. I am more of a smoothie or granola with milk type of girl. And even that is after I’ve had my coffee. But if I was determined enough I’d love to have pancakes more often for breakfast.

pear pancakes with greek yogurt and extra honey

However, I think they’re perfect on a rainy afternoon or evening. To me they’re just the ultimate comfort food. And these today are a take on the pancakes my mom used to make when we ran out of Nutella. She would grate an apple and add that to the batter, along with some cinnamon and make the tastiest crepes ever. I think we even invented them together. Once cooked, we folded them in triangles and ate them like that. The simplest things are usually the most delicious. And that is what I craved on this rainy day.

Read More >

apricot almond upside down cake

I think I couldn’t have picked a better cake to celebrate the arrival of Fall. I know anything with apples is usually a big hit, but apricots are still around and I can’t say no to that. The combination of apricots and cinnamon makes this a transitional cake, summer moving into autumn. Some of the trees have started to lose their leaves and the days are getting shorter and colder. But I love autumn. I love the colorful leaves on the roads, foggy mornings and cold evenings when all I want to do is to wrap myself in a blanket and watch a good movie. And cake fits into that, right?

apricot almond upsidedown cake

I am now watching season 3 of Revenge. Any fans of that show here? I’ve seen some of it before, but I never finished the whole season, so I’m glad it’s finally on Netflix. Revenge doesn’t have anything to do with this apricot cake though, but the last piece I ate was while watching it, so that is something. I just love upside down cakes. They aren’t difficult to make, they can look pretty impressive, they make a delicious dessert or  a treat for when you have people over. But they’re also great to just nibble on or wrap in foil and take to work for a snack, without making a huge mess. Whew, that’s a lot of reasons for loving cake. Hopefully enough to convince you to make this, it really is good! Baked apricots turn into the most beautiful soft jam, combined with crunchy almonds and moist cake, you really get an explosions of flavors and textures.

Read More >

Theme by Blogmilk   Coded by Brandi Bernoskie