Rainbow Fruit Kebabs

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This past weekend was jam packed with activities and flew by way to quickly. On Saturday morning I participated in a 5k Color Run which was an absolute blast. In the afternoon our race team had a celebratory BBQ. I was torn on what we should bring with us to the BBQ. It was a pretty healthy group of individuals and I wasn’t going to be the person that brought 400 calorie cupcakes. No thank you. So I raided Pinterest boards on Friday for some healthy ideas. Sometime around 45 minutes later—after ogling pictures of adorable bulldog puppies and discovering exercises “guaranteed” to shrink my belly in 10 days—inspiration hit. I was going to make fruit kebabs. I mean who can argue with anything that Martha Stewart posts on her Pinterest board?

Since the BBQ was after the Color Run I decided to go with the rainbow theme and make rainbow fruit kebabs. These are hands down one of the easiest side dishes you can imagine. All you need to do is dice up some fruit, arrange the pieces on a skewer, and VOILA! You can get creative with the types of fruit you chose depending on what is in season.

Aside from making these spectacular kebabs, we had a few other fun activities over the weekend. On Saturday evening Matt and I saw D’Angelo in concert. I’ll admit, prior to the concert, the only D’Angelo song I remember was this one from high school. Wait until about minute 1:00 AND… drool. Then on Sunday we went to a lovely outdoor wedding for our apartment building neighbors.

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Rainbow Fruit Kebabs Recipe
Makes approcimately 20 fruit kebabs

Ingredients
10 large strawberries, halved
1 pound apricots, halved
1 pineapple, cut into chunks
5 kiwi, sliced
1 pint blueberries
1 cup grapes, seedless
20 skewers

Directions
Thread the strawberries, apricots, pineapple, kiwi, blueberries, and grapes alternately onto skewers, placing one to two pieces of fruit on each skewer. Arrange the fruit skewers decoratively on a serving platter.

Heather’s Helpful Hints 
Don’t feel that you have to stick to the fruit in the recipe. Feel free to get creative and swap out anything that you prefer. Maybe peaches instead of apricots or watermelon instead of strawberries. Have fun with whatever fruits are in season!

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Peanut Butter and Chocolate Truffles


Dinner parties are fun, wouldn’t you agree?

Last weekend Matt and I had dinner with our downstairs neighbors in our apartment. They cooked dinner and we offered to bring dessert. No big surprises there. I was tasked with coming up with a dessert that was dairy, gluten, and egg free. It’s the first time I’ve been faced with such requirements as a baker and I was up to the challenge. I spent Friday looking at gluten free and vegan baking blogs trying to find some inspiration.

Deciding to bake a vegan dessert can seem like a daunting commitment. No milk? No eggs? Wait…no BUTTER?! But, thankfully, just because we’ve grown up thinking that we needed eggs to make our cakes rise and butter to make them rich, doesn’t make it true. And vegan desserts prove that. While they aren’t quite like traditional desserts, they’re just as good. Sometimes even better.

These peanut butter chocolate truffles fall into the ‘sometimes even better’ category. Aside from being truly decadent, these truffles will leave you intensely satisfied. One of the things I really like about this recipe is that it only requires five ingredients. No special gluten-free flour or almond paste. There’s a good chance that you already have these ingredients in your pantry.


Peanut Butter and Chocolate Truffles

Servings: 20 • Size: 1 truffle • Calories: 156.0 • Fat: 6.1 g • Carbs: 25.0 g • Fiber: 2.9 g • Protein: 2.1 g • Sugar: 20.5 g • Sodium: 98 mg

Ingredients
16 ounces Medjool dates, pitted
1/2 teaspoon sea salt
1/4 cup natural salted creamy peanut butter
1 heaping cup dairy-free bittersweet or dark chocolate
1 tablespoon melted coconut oil

Instructions
Blend/pulse your dates until they completely mixed and form a ball in your food processor. Add 1/2 teaspoon sea salt and mix once more to incorporate. Using a small melon baller, scoop out small balls and roll/form them into balls. Place on a parchment-lined baking sheet and freeze for 20-30 minutes to set.

In the meantime, drizzle on peanut butter until the top is coated. If your peanut butter is super firm and not spreadable (meaning it’s either dry or not the natural variety), add it to a small mixing bowl with ½ tablespoon of coconut oil and microwave to melt. Stir to combine, then proceed as instructed. Freeze again for another 15-20 minutes, or until the peanut butter has formed a semi-firm “shell.”

Warm the chocolate over a double boiler or in the microwave in 30 second increments with 1 tablespoon coconut oil. Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet.

Top truffles with a small sprinkle of sea salt (optional), and repeat until all truffles are coated. Place back in freezer or fridge to set – about 30 minutes. Set out from the freezer or fridge to serve. For softer truffles, let come to room temperature.

Heather’s Helpful Hints
If your dates are not quite combining, drizzle in a tiny bit of warm water (1 teaspoon at a time) scraping down sides as needed, and mix until a rough paste or ball forms. If you add too much water it will be difficult to handle them later as they won’t freeze up well.

Dark Chocolate and Date Granola Bites

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Things have been a little quiet in the Sweet Precision kitchen lately. Don’t worry, I haven’t disappeared. And I actually HAVE been baking things. I’ve just been a little remiss when it comes to snapping some pictures and coming up with inspiration for a post. So instead of coming up with something witty to write about, I thought I’d just tell you how we’ve all been doing over the past month!

Life has been unexpectedly relaxing in Ann Arbor as we’ve headed into summer. Matt finished up his third year of school and is now beginning to study for his preliminary exam which he will take in August. One look at the list of books he is required to read has me thankful that my summer reading list only includes this and this. I had a quick trip to Minnesota to see a friend graduate as a Physician Assistant and to celebrate Mother’s Day. We then got to entertain when my college roomie visited Ann Arbor for a long weekend. Maya has been taking obedience classes (with limited success) and much amusement on our part. And now that it’s June, we Matt can plant the seedlings in our his garden. So that’s a run-down of what we’ve been up to over the past month!

Now onto the baking side of things…

Today, I wanted to share a no-bake recipe with you because as summer heats up, I find myself wanting to use my oven less and less. These granola bites are incredibly versatile and you can tailor them to include whatever strikes your fancy. I think they’re a great snack to keep in the refrigerator for those moments when you need a little treat. They’re like a homemade granola bar, but have the bonus of coming in a portion-controlled, bite size piece.

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Dark Chocolate and Date Granola Bites

Servings: 24 • Size: 1 inch balls • Calories: 106.0 • Fat: 4.0 g • Carbs: 19.0 g • Fiber: 1.0 g • Protein: 1.0 g • Sugar: 15.0 g • Sodium: 1.0 mg

Ingredients
1 cup chopped dates
1/2 cup honey
1 1/2 cups dry old-fashioned oats
4 ounces unsalted cashews (chopped)
4 ounces mini dark chocolate chips

Directions
On a cutting board, roughly chop the cashews and set aside. Combine the dates and honey in a food processor, and pulse until smooth and combined. Transfer the mixture to a large bowl, and stir in the oats, cashews, and dark chocolate chips until evenly combined. Cover and refrigerate for at least 30 minutes.

Once the mixture is cool (and easier to work with), use a spoon or cookie scoop to shape it into your desired size of energy balls. Store covered in the refrigerator for up to 2 weeks.

Heather’s Helpful Hints
Dates are a great alternative for sugar in certain recipes. With a subtle sweetness, they can be perfect for brownie batter or the base of homemade granola bars. Substitute two-thirds cup for one cup of regular sugar.

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