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Sweet

Plate Parfaits

one and a half slices greek yogurt parfait recipe cacao nibs
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

The OneandahalfSlices Plate Parfait

There are several OneandahalfSlices signatures: The Signature Salad, The Signature Cocktail, Skillet Cornbread (and how OneandahalfSlices got its name). This indispensable Plate Parfait is definitely a signature for the list.

For whomever has rushed into OneandahalfSlices headquarters (aka my house) mid-afternoon after eight hours at the office and claimed to be starving (you know who you are)… For whomever has woken up at HQ in the morning with only 10 minutes to spare… You have probably been served a OneandahalfSlices Plate Parfait. What is a Plate Parfait? Well… it’s a Greek Yogurt Parfait… on a plate.

It is high in protein, low in fat, great for gut health, and deliciously satisfying at almost any time of day. The go-to breakfast. The I’m Starving snack. The dessert when you really want ice cream but don’t need the sugar.

#equalpartsdisciplineandindulgence 

what you need to know

There is really no incorrect way to make a plate parfait.

Below are the ingredients I use and an example of the assembly.

one and a half slices greek yogurt parfait recipe cacao nibs
  1. berries. strawbs, blackberries, pomegranate seeds, or finely diced peaches and apples are my fruits-of-choice.
  2. nut butter. almond, walnut, sunflower, peanut, thin enough to drizzle.
  3. greek yogurt. no fat or full fat; loving my Skyr recently from Iceland.
  4. granola. homemade granola or my gluten-free amaranth granola.
  5. honey. make sure it is local. did you know that eating local unpasteurized honey can help you build tolerance to local pollens which makes allergy season less dramatic?
  6. flax seeds. for fiber and digestion.
  7. chia seeds. for antioxidants.
  8. cacao nibs. for antioxidants, mood, and immunity.

Now that you’ve got all your favs, go ahead and use a spoon to spread that thick greek yogurt onto a plate using a circular motion. Drizzle with honey and a little cinnamon if you’re feeling fancy. Then pile your fruit high in the center, drizzling the whole ordeal with your nut butter. Now it’s time to sprinkle: granola (no more than 2-3 tablespoons), chia, flax, and cacao. A little toasted fresh coconut can go a long way here as well. Ooh, and toasted chopped hazelnuts (life changing)! But you get the picture. Improv is the main game here with the Plate Parfait. 

🍓🌰🍎

More Interesting Breakfasts
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Sweet

Silver Dollar Pancakes

One and a Half Slices breakfast brunch thin pancake recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Silver Dollar Pancakes

One and a Half Slices breakfast brunch thin pancake recipe

Growing up my dad – like everyone’s dads – made pancakes for breakfast. Left to my own devices, I would always select crispy waffles or French toast, but we all know that, of the three, pancakes are the simplest and quickest to churn out for restless pre-teen sleepovers. My dad always made what he called Silver Dollar Pancakes, or thin, almost crepe-esque pancakes – more Nordic than American. To this day, I find the inch-high fluffy restaurant pancake an insult to the morning, preferring crepes or crepe-style confections whenever possible. Stack a few of these beauties, drizzle in good quality maple syrup, and garnish with a few fresh (or stewed) berries.

🥞🍓🍁

Happy Easter Sunday!

what you need

1 cup flour

1 egg

1 cup whole milk

1 tablespoon sugar

1 teaspoon baking powder

3 tablespoons butter

1 teaspoon salt

how to make it

Whisk dry ingredients together. In a separate bowl, whisk the egg, then add two tablespoons of the butter (melted) and the milk. 

Combine the two mixtures until just incorporated (lumpy batter is totally cool at this point – do not overmix). 

Place pancake batter in fridge overnight or for at least an hour. When ready to cook, heat a skillet to medium-high heat and add the remaining tablespoon of butter. Spoon batter onto skillet, spread out to desired thickness, and let rest until bubbles begin to form on the top. At this point, flip the pancake and cook through on the other side.  
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Sweet

Flaky Cobbler

skillet berry fruit cobbler easy oneandahalfslices
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Flaky Stone Fruit Cobbler

skillet berry fruit cobbler easy oneandahalfslices

We find ourselves mid-way through summer with a plethora of beautiful fruits like blueberries, blackberries, peaches, and plums. The stone fruits – peaches, nectarines, apricots, and plums – are delicate fruits with high water content that break down quickly in heat, making them ideal for pies, cobblers, and the like. With two boxes full of fresh peaches and plums from the CSA, I started hunting for a cobbler recipe to accompany fresh sausages and grilled summer squash for a Fourth of July meal. While I would usually favor a biscuit-based cobbler recipe, this one looked interesting and warranted my investigation. It did not disappoint. Sweet and flaky up top, juicy beneath, and great with fresh whipped cream or a dollop of vanilla gelato. This is a super quick and simple cobbler you can churn out on demand – and trust me… it will be on demand. Recipe credit to the Smitten Kitchen.

what you need

🍑2-2.5 pounds fruit (stone fruits like peaches and plums, berries, or even apples)

🍋Juice from half a lemon (plus zest)

🧈4 tablespoons butter

🍥1/2-3/4 cup sugar

🍞1 1/4 cup flour

🧂1 teaspoon baking powder

🧂1 teaspoon cinnamon

🧂1/2 teaspoon salt (can omit if using salted butter)

🥛1/2 cup whole milk

🧊1/4 cup hot water

🍦Vanilla ice cream or gelato, and cinnamon for serving (I like Talenti Tahitian Vanilla)

how to make it

Heat oven to 350 and ready a 9″ cast iron skillet. Slice the stone fruits and arrange them in the skillet. Squeeze lemon juice, and sprinkle lemon zest and cinnamon over top of fruits. 

In separate bowl, beat butter and sugar together. Add flour, baking powder, and salt until all well combined. Add milk and beat until fluffy. 

Dollop the batter over the fruit and then spread it out so it forms a lid. Sprinkle with a bit of sugar and then pour hot water over the top. Bake for an hour or until the lid is golden brown, then let sit for at least 30 minutes before serving. 

Serve with a dollop of vanilla ice cream and a sprinkle of cinnamon.
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Sweet

Pavlova Cake

pavlova cake recipe elegant dessert oneandahalfslices
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Pavlova

Pavlova cake is my new favorite dessert. It is the single most elegant, delicate, graceful dessert I have yet encountered – more so than soufflé, macaron, or profiterol. It is crunchy and mallowy, creamy and mildly sweet, and very customizable. Its cloud-like cream topping rests on a pillowy meringue base, topped with the fruit, chocolate, or accent of your choosing. Best made in low humidity, I give you, (Australian) Pavlova. Also check out this post for mini pavlovas with cardamom cream and pistachio!

🌻🌻🌻

what you need

1 cup white sugar + 2-3 more tablespoons extra

4 large egg whites

1 teaspoon vanilla extract

1/2 teaspoon cream or tartar (sub arrowroot, rice wine vinegar, or lemon juice)

1 teaspoon corn starch

1 pint heavy whipping cream

Fruit of choice, maple syrup, chocolate shavings, cocoa powder, cinnamon, etc. for topping.

Latest Posts

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Strawberry with milk chocolate shavings 

Strawberry & toasted walnut with maple cream

Dark chocolate shavings & toasted pecan

Grand Marnier cream with strawberry

Blackberry & pomegranate seed

Dark chocolate shavings over honey cream

how to make it

Preheat the oven to 350 and prepare a baking sheet with parchment paper.

Base. Beat the egg whites until peaks are stiff and stand upright when the beaters are inverted. Add in the sugar and continue beating until the peaks are stiff and glossy. This should take just under 10 minutes. Stir in the cream of tartar and cornstarch.

Spoon meringue onto parchment paper and smooth with a spatula using a circular motion. The meringue should form an 8-9 inch circle with a dip in the middle and higher edges.

Bake. Place in oven and immediately reduce oven temperature to 200. Bake the large Pavlova for approximately 90 minutes or until edges become golden and the top cracks slightly. 

Top. Beat the heavy whipping cream (I use just under a pint) until soft peaks form. Add desired amount of sugar for sweetness and beat until medium peaks form. Pro-tip: try adding cinnamon and/or maple syrup to the whipped cream to sweeten and flavor. Spoon whipped cream onto meringue base and use a spatula to spread it and smooth it to desired aesthetic. 

Decorate. This is the fun part. Sprinkle on your fruit of choice, cinnamon, chocolate shavings, or anything else that occurs to you. Some of my favorite combinations are listed to the left!

Slice and serve immediately. Pavlova will keep overnight in the refrigerator. You can easily make the meringue base and whipped cream in advanced, and assemble the Pavlova at the last minute for serving.

Unbaked
Baked
Raspberry Coconut
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