It’s been a couple of weeks into the second semester, and schoolwork is beginning to ramp up again. Here are 4 recipes from the food network that can help get your mind off of school, letting your brain relax! Recipes might need to be modified for allergies.
Strawberry Banana Smoothie
https://www.foodnetwork.com/recipes/food-network-kitchen/strawberry-banana-smoothie-9429009
Ingredients:
- 1 banana
- 1 cup of strawberries
- ½ cup vanilla yogurt
- ½ cup of milk
- 2 teaspoons of honey
- Pinch of ground cinnamon
- 1 cup ice
Steps:
- Blend the banana, strawberries, yogurt, milk, honey, cinnamon and i cup ice in a blender until smooth. Pour into a glass
Dessert Kiddie Kebabs
https://www.foodnetwork.com/recipes/dessert-kiddie-kebabs-5399550
Ingredients:
- 12 fresh strawberries, hulled
- 6 marshmallows
- 6 brownie bites
- Chocolate syrup, for garnish
Steps:
- Assemble six skewers as follows: 1 strawberry, 1 marshmallow, 1 brownie bite and 1 strawberry (to cover the pointed end of the skewer). Place skewers on a serving platter and drizzle generously with chocolate syrup.
Dessert Quesadilla
https://www.foodnetwork.com/recipes/food-network-kitchen/dessert-quesadilla-5273792
Ingredients:
- Four 8-inch flour tortillas, cut in half
- 1 large egg, beaten
- ½ cup chocolate hazelnut spread
- Eight 1/4 -inch-thick slices of fresh fruit such as banana, strawberry or plum or 8 marshmallows
- 3 tablespoons unsalted butter, melted
- Confectioner’s sugar, for dusting
Steps:
- Lay 1 tortilla half on a clean work surface with the rounded side closest to you. Brush the edges of the tortilla with egg. Place 1 tablespoon of chocolate hazelnut spread in the center of the tortilla and place a piece of fruit or marshmallow on top. Fold one side of the tortilla half way over the filling so that the corner is in the 6-o’clock position, press to seal. Fold the other side over the filling so that the two edges overlap slightly and the corner is also in the 6-o’clock position, press to seal. The quesadilla will look like a triangle-shaped hand pie. Repeat with the remaining tortilla halves and fillings
- Melt half the butter in a large nonstick skillet over medium heat and cook half of the quesadillas until deep golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate. Wipe the skillet clean and repeat with remaining butter and quesadillas. Dust with confectioners’ sugar before serving
Fleur de Sel Chocolate Chip Blondies
Ingredients:
- 2 sticks unsalted butter, softened, plus more for pan
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 ⅓ cup all-purpose flour
- 1 ¼ teaspoon baking soda
- Pinch fine sea salt, if desired
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups semisweet chocolate chips
- 1 to 1 ½ tablespoons fleur de sel
Steps:
- Preheat your oven to 375 degrees F. Grease a 9 by 13-inch jelly roll pan with softened butter or cooking spray
- Beat your butter in the bowl of a stand mixer until it is light and fluffy, about 2 minutes. Add the brown and granulated sugars a little bit at a time, pouring them in on the side of the bowl. While you’re adding your sugars, stop the mixer occasionally and scrape the sides and bottom of the bowl to make sure that everything is fully mixed. Cream the butter and sugar mixture until it is light and fluffy, about 8 minutes. (Creaming creates air pockets in the dough, and therefore these blondies have a light and delicate texture.)
- Whisk your flour, baking soda and sea salt, if using, in a bowl. (Add the salt only if desired because there is plenty on top of the finished brownies.) Add your eggs 1 at a time, adding the second only after the first is fully incorporated. Once the second egg is fully incorporated, add your vanilla. Turn your mixer down to low speed and slowly add the flour mixture. Once the dry ingredients are fully incorporated into the wet ingredients, add in all those chocolate chips. Your machine will seem to be struggling to mix in the chocolate chips because there are so many of them, but don’t turn it up, leave it on low and allow it to fully mix the chips in. Spread your cookie dough into the prepared jelly roll. Evenly sprinkle the top of the dough with the fleur de sel
- Pop the blondies in the oven until they are golden brown on top and not wobbly in the center, 30 to 35 minutes. Allow the blondies to cool in the pan on a wire rack or on a dishtowel on your counter
- Cut the blondies, still in the pan, with a sharp knife into bars, about 48 pieces. Remove with a spatula and serve. (Store any leftovers in an airtight container for up to 1 week, but they will not last that long!)
Have fun with these recipes and email 26syeghian@montroseschool.org if you want to send in your own recipes for the school to try!
By Sorina Yeghian ‘26, Food and Wellness Editor
