Dessert for Breakfast | Kaitlin With Honey

First things first: I need to invest in a foam roller.I never understood the point or appeal of foam rollers until I started running on a regular basis. I sure get it now! My muscles are sore and tight in a way they have never been from my other workouts. Eeesh. Even though I have definitely caught the running bug, I was physically grateful to have today’s training be run-free. I also had to cut it ten minutes short in order to get myself fully prepared to fly out tonight, and I wasn’t complaining about that, either!I came home and made a really different smoothie from the norm. It was very exciting! (The little things, remember?) I mean, for starters, it was pink!This sounds so lame (…probably because it is…), but I’ve been aiming for a pink smoothie for a while now. That’s why my recent brown (or brown-ish) smoothies have been so very disappointing. Food just tastes better when it looks pretty.Not that this smoothie needed any help. It was ridiculously good. It took me forever to figure out what it reminded me of, but eventually I realized it basically tasted like dessert – a raspberry mousse!


Raspberry Mousse Smoothie

Into the mix went:3 ice cubesbig handful fresh baby spinach1/2 scoop Jay Robb’s Vanilla Whey Protein Powder1/2 cup unsweetened almond milk1/8 cup nonfat plain greek yogurt1/2 frozen banana1 cup fresh raspberries (I actually measured this out, for once)~ a couple drops almond extract (I would use more next time and call it a Raspberry Almond Smoothie… ahh, things to come!)On top:drizzle (~1/2 tbs) coconut butterhandful Cinnamon PuffinsI love it when kitchen experiments go so very, very right! The only reason I wouldn’t make this all the time is that it’s a fairly expensive smoothie; one cup of raspberries is actually about $2 in itself.Anyway, lunch and snack today were a total finish-the-fridge foods, but everything was awesome.

For lunch, I made another serving of my Hummoney Mustard Tuna Salad (no changes).I also had half of the leftovers from last night’s green & yellow wax beans on the side, served cold.The plan was to eat other other half of them tonight, but I’m not really feeling them anymore. I might be a little bean-ed out.And, of course, I had the requisite fruit. I brought two little plums but I only ate one. The other was shared with Lauren.Food tastes better when it’s shared, too. Unless it’s carob chips.Or flaxseed chips.Or shredded oats.Then, you’re on your own.


Snack was EPIC. I brought in the remainders of last night’s sweet potato fries and broiled them in the toaster oven for about five minutes. I dipped the hot fries in some chilled nonfat plain greek yogurt and flaxseed almond butter.So. Freaking. Good.Plus, I’m completely satiated, which is a good thing because I don’t think I’m going to have the chance to eat until 9:00pm or so.

Where Was The Tiramisu Invented?

It seems that there has been a lot of controversy when it comes to cakes. Last year, we reported on the court case about Vienna’s famous Sacher Torte, and today, we bring you the latest scandal in baking: Where was Italy’s tasty tiramisu invented? And who created it first?



Italy has long gained famed for its food–pasta, pizza, cappuccino, espresso, panna cotta and the list goes on–but the country has been trying to get its copyright stamped on several of its culinary inventions for the past couple of years.Italy has certified its Naples Margherita pizza and its mouth-watering cappuccino, even elaborating on the exact ways in which they must both be made to be qualified as “truly Italian.” When it comes to making pizza, Italians state that it must be cooked on a dough that has been raised for nine hours, topped with only specific types of mozzarella and tomatoes. For the true cappuccino, the Italians believe that the right quantities of milk and coffee are needed, but must most of all, the steam must be of the right temperature.


Literally meaning “lift me up” in Italian, tiramisu has become one of the staple Italian desserts, along with panna cotta. Although there are several ways to make a tiramisu, the true origins of the fluffy and sumptuous coffee flavored dessert still remain somewhat debatable.Photo credit: TrustypicsHistoric reports trace tiramisu back to the 17th century, when it was first created in honor of the grand duke of Tuscany, however, it seems that its true birthplace lays in Treviso, a town located 40 minutes north of Venice.Some sources say that Carminantonio Iannaccone was the first to create tiramisu in 1969 in Treviso, others say that it was dreamt up one year later by Alba Campeol, owner of Treviso’s Bechherie, with her 27-year-old chef Roberto Linguanotto.Alba Campeol’s restaurant still exists today and is currently managed by her son, Carlo. “When Alba was breastfeeding me a few years earlier, she had turned to mascarpone mixed with sugar and biscuits soaked in coffee to keep her energy up, which is traditional in Treviso,” shared Carlo with The Guardian. “Then, with her chef, she turned those elements into a pudding.”



No matter who created the tiramisu first, Treviso is trying to claim ownership over the creation of the dessert. President of Veneto (the region of Treviso) Luca Zaia would like to see tiramisu become the official dessert of the area.Photo credit: Efilpera“It’s like pizza in Napoli,” Zaia told the Huffington Post, adding that he is planning to compile a dossier to qualify tiramisu as an authentic Treviso dessert, with the goal to fight against the many copies that you can taste worldwide today.So next time you’re in Venice and are in need of a boost, travel to Treviso and have a spoon of the cake right at its source. It will surely lift you up!

How to Make Your Pizza Crust Crispy

Pizza crust can make or break a pizza. Some people prefer a doughy pizza crust while other prefer a crispier crust. I personally love a crispy crust. You can achieve a crispy pizza crust even when you are making homemade pizza.

Things You’ll Need:

• olive oil
• hot oven
• pizza crust


Step 1

Pick out your pizza crust. You can make it from scratch or use your favorite pre-made crust from the grocery store.

Step 2

Line your bottom wire rack of your oven with aluminum foil. This will help keep your oven clean while baking your pizza. Pre-heat your pizza to 450 degrees.

Step 3

Brush olive oil on your pizza crust. This can be done with a cooking brush or even with a paper towel doused with the oil. Put a thin coating on the crust until it has an even shine. Don’t forget the sides if you have a thicker type crust.

Step 4

Put the pizza crust in the oven directly on the top rack for about three to four minutes. You don’t want to over crisp it so check it frequently. It should be slightly browned and slightly crisp. Ideally it should be a quarter of the way baked.

Step 5

Carefully remove the crisped crust from your oven. Using oven mits, gently slide it on a pizza pan. Place the pan on your counter or the top of your oven.

Step 6

Put your pizza toppings on your pizza starting with the sauce. Once all your desired toppings are on the pizza, carefully slide the pizza off of the pan on to your oven rack.


Step 7

At this point, you can either leave the oven at 450 degrees or turn it down to 425 degrees. Baking it at the higher temperature will produce the crispest crust and bake it the fastest. Baking it at the lower temperature will still produce a crips crust, but it will give the toppings more time to brown.

Step 8

When your pizza is fully baked, carefully remove it from the oven by once again sliding on to your pizza pan. Cut and enjoy your crispy pizza!