Let’s face it, we all want to look decent in a swimsuit, and despite the still chilly weather, those summer months are creeping up! These brownies look pretty tasty, and at 37 calories a pop, how can we resist?

gastrogirl:

37 calorie brownies.

For the brownies:

3/4 cup nonfat greek yogurt (I used Fage 0%)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1 teaspoon baking powder
1 pinch salt

Preheat the oven to400°F. Grease a square baking dish (I used 8”x8”). Combine all incredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares. YAHM.

Optional: I added about 1/4 cup of chocolate chips to my batter, just to live dangerously. This brings the calorie count up to about 65 calories per brownie. Not bad, not bad.

I should probably have this framed and hung in my kitchen.

noraleah:

Food Network’s Comprehensive Guide to Frosting Colors (via fritesandfries)

I leave all things frosting related to M. but this is very pretty.

Pink Grapefruit and Radicchio Salad With Dates and Pistachios

(via NYTimes Dining & Wine)

2 pink or red grapefruits

2 medjool dates, pitted and thinly sliced

1/2 medium shallot, peeled and thinly sliced

Fine sea salt, to taste

1 small head radicchio, halved and cored

4 tablespoons extra-virgin olive oil

2 tablespoons coarsely chopped pistachio nuts

Freshly ground black pepper.

1. Slice the top and bottom off one of the grapefruits. Stand it up on a cut side and, using a small sharp knife, slice off the peel and pith, following the curve of the fruit. Save the peels (there should be some red fruit clinging to the pith). Repeat with the other grapefruit. Slice both grapefruits into quarter-inch-thick rounds and arrange on a platter. Evenly sprinkle the dates on top.

2. Squeeze the juice from the grapefruit peel into a small bowl. You should have about a tablespoon. If there is less, squeeze some from one of the grapefruit slices. Add the shallot and a pinch of salt; let sit for 5 minutes.

3. Meanwhile, thinly slice the radicchio and add to a bowl. Add the shallot and grapefruit juice and toss to combine. Toss in 3 tablespoons of the oil.

4. Sprinkle grapefruit slices with salt and drizzle with the remaining oil. Place a mound of the radicchio in the middle of the grapefruit, leaving a border of the fruit exposed. Sprinkle with pistachios and black pepper and serve immediately.

Yield: 4 servings.

noraleah:

Almond Butter & Jam Sandwich Cookies

For my GFF.*

* Gluten-Free Friend. 

Nora knows me so well. Man, I LOVE a sandwich cookie, but and this one combines almond butter and is inherently gluten-free?!? Bless her heart.

I ate a lot of peanut butter and jam sandwiches as a kid; not because I was picky, but because I just loved them. - excerpted from recipe author Sarah Britton of My New Roots