pumpkin pie hummus

pumpkin pie hummus
from yummy mummy kitchen

1-15 oz can chickpeas, drained and rinsed
1/4 cup cashew or almond butter
1/4 cup maple syrup
1 can pureed pumpkin
1 1/2 t ground cinnamon
1/4 t ground ginger
1/4 t ground nutmeg
1/4 t ground cloves
2 t vanilla
pinch of sea salt

1. Put all items in a food processor.
2. Pulse until smooth.
3. Serve with apples or crackers.

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spinach artichoke dip

spinach artichoke dip
from Alton Brown via foodnetwork

8 oz cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup Parmesan cheese, grated
4 cloves garlic, minced
8 oz artichoke hearts, sliced
6 oz frozen spinach, thawed
1/2 teaspoon red pepper flakes (optional and adds some spice)

1. Preheat oven to 350
2. Mix cream cheese, sour cream, and mayonnaise until well combined.
3. Add Parmesan cheese, garlic, artichokes, and spinach.
4. Season to taste with salt and pepper (add red pepper flakes if desired)
5. Bake for 30 minutes or until bubbling.

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candied nuts

Candied Nuts
from co-worker

1 pound nuts (almonds. pecans, or cashews)
2/3 cup brown sugar
1 egg white
1 tablespoon water
1 teaspoon cinnamon
Salt

1. Preheat oven to 250.
2. Line sheet pans with foil.
3. Whisk together egg white and water until frothy.
4. Add nuts and stir to coat.
5. Mix sugar and cinnamon until well mixed.
6. Add cinnamon mixture to nuts and stir until coated.
7. Bake for 1 hour.

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homemade nutella

HAPPY WORLD NUTELLA DAY!!!

 {Store brand nutella}

The crowning glory of the week--making nutella at home!  It's so easy, and it was 100x better than the store bought nutella.  I used it in all the recipes that I featured this week, and it worked wonderfully.

 {homemade nutella}

 {the homemade version is darker than the store-bought, and I didn't add tons of sugar so it wasn't super sweet either}

Are you asking--where do I get hazelnuts?  If you are in the Lexington area, Good Foods Co-Op has them in their bulk food section.  Otherwise, I would call around to local stores and see if they carry them.

one year ago:  creamed corn

homemade nutella
adapted from smitten kitchen

makes 2 cups

2 cups shelled and raw hazelnuts
1/2 cup unsweetened cocoa powder
1 cup powdered sugar (more if you prefer it sweeter)
1/4 teaspoon salt plus additional to taste
3 tablespoons grape seed oil

1. Heat the oven to 400 degrees. 
2. Spread the hazelnuts evenly over a cookie sheet and roast until they darken, about 10 minutes, rattling them around a bit halfway through to they toast evenly.
3. Transfer the nuts to a food processor and grind them for about 5 minutes. First they’ll become a paste. Then they’ll become more of a paste and finally, they’ll liquefy. Scrape down the sides as needed. 
4. Add the cocoa, sugar, salt and two tablespoons of the oil to the food processor and continue to process until well blended, about 1 minute. Add more salt if needed. Add the last tablespoon of oil if the consistency seems too thick. 
5. Store in refrigerator up to a week in a covered container--if it lasts that long! 

If you want more nutella recipes, I made nutella banana ice cream and nutella cupcakes.  I grew up eating nutella on a piece of bread for breakfast or as a snack so that's how I love it best!  How do you like to eat nutella?

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almond butter

My family has a slight obsession with nuts.  My grandfather and myself eat nuts every day in some form or another.  The Hubby LOVES peanut butter (as in straight out of the jar), and the rest of my family eats it a few times a week.  I was at the farmer's market last year, and someone was handing out samples of almond butter they had made.  We started talking, and she said it was really easy and handed me a recipe card.  I wasn't successful with her recipe, but I did some research and found out that all you need is the nut itself (her recipe had me adding oil and such to the nuts).

 {almond butter}

 {I prefer eating almond butter with pears, but apples or by the spoonful will work too!}

 {I was completely lazy and used pre-roasted and pre-salted nuts, but you can buy raw almonds and make the butter from that or roast them yourself}

Almond Butter

Makes 2 cups

3 cup almonds, whichever you like to eat (dry roasted, roasted, roasted and salted, etc)
1-2 tablespoons honey (optional and local)

1. Place almonds in a food processor and puree until smooth, about 7 minutes.
2. Taste and add salt if desired.
3. Add honey if you would like.
4. Store in an airtight container in the fridge. 

You can make nut butter with any nut really.  I am tempted to start making my own peanut butter!  You can make cashew butter or walnut butter--go wild!

Do you like eating nut butter?  Which is your favorite?

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Seasoned Oyster Crackers

This recipe has been in my family for YEARS!  We borrowed it from a family friend, and this stuff is addicting.  Seriously--you can't just eat a little bit.  These are a party favorite in my family or a "just because" especially since it's so cheap to make!

 {Seasoned Oyster Crackers}

 {Gathering ingredients}

 {Pour dressing over crackers}

 {Crackers will look oily when you first pour the dressing on, but after 24 hours, all you have left is the seasoning!}

One year ago:  Mediterranean Turkey Burgers

Seasoned Oyster Crackers

Makes 20 oz (fills about a gallon container)

2-10 oz bags oyster crackers
1 cup vegetable or grape seed oil
1 package Ranch dressing mix
1 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper

1. Place oyster crackers in a container.
2. In the measuring cup with the oil, add the spices and stir until well combined.
3. Pour dressing mix over crackers.
4. Close container and shake to coat all the crackers.
5. Let crackers set overnight to absorb oil and flavors, shaking container every few hours (no specific times just a few times).
6. Serve.

Do you have a favorite snack that your family can't get enough of?  I'd love to hear it!

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Quinoa Pizza Bites

In my endeavor to not eat gluten, one food I miss the most is pizza.  I love pizza, especially a good homemade pizza in about an hour, but I am TRYING to be good!  Soooo I was looking around on Pinterest one day, and I found a recipe for Quinoa Pizza Bites.  I was intrigued; the recipe looked easy, and it was gluten free so I gave it a shot.  Although this doesn't taste like real pizza, it does hit that craving when I get it!  These are pretty tasty, and they are a bit healthier than having a real pizza.

{They hit the spot for a pizza craving!  I have to fight my husband for them...}

{Adding onions and garlic}

{Make sure to cool the quinoa before adding cheese!}

{Add egg last to make sure the seasonings are right for the pizza bites}

{Stir until well combined}

{Fill each cup to the top because these will not rise}

Quinoa Pizza Bites

Makes 40 mini-muffin bites

2 cups cooked quinoa
1 cup onion, chopped
1 cup shredded mozzarella cheese
3 cloves garlic, minced
2 tablespoons dried basil
1 cup pepperoni, chopped
1 teaspoon of paprika
1 teaspoon dried oregano
3 eggs, scrambled
Pizza sauce (dipping)

1. Preheat oven to 350.
2. Mix together all ingredients except eggs.  Taste and season with salt and pepper.
3. Add eggs and stir until combined.
4. Place 1 heaping tablespoon of quinoa mixture into each mini-muffin cup and press down gently to compact.
5. Bake for 15-20 minutes or until tops start to turn golden brown.
6. Cool and freeze for future cravings.
7. Serve with pizza sauce for dipping.

I froze most of these after they cooled so I would have quick dinners (or snacks) when I needed them.  They freeze and reheat well which is fantastic! 

What do you do when you have cravings for 'junk food'?  Do you just ignore it?  Or do you try to substitute it?  Or do you just give in?

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Yogurt Bites

I love yogurt in all forms--drinkable, frozen, and regular.  However, sometimes I get too much, and I don't want to eat it all before the expiration date.  So I came up with something rather ingenuiness if I say so myself--freezing the yogurt into bite-sized chunks to eat whenever!  Yup--genuis right here!

{Frozen yogurt bites}

{I added strawberries and chocolate chips for a light and easy dessert!}

{A favorite yogurt although it was a bit runny for this project--still worked though!}

{Place yogurt in a bag and cut one of the tips off}

{On a frozen baking sheet, make dots with the yogurt bag}

{Place in the freezer for about 1 hour}

{Scrape off with a spatula--they came off easily for the most part, but there was one or two stubborn ones per sheet.  You have to be quick though because you don't want them to thaw!}

{Store in a bag in the freezer and grab a handful whenever.  This will be great for summer!}



One of my to-dos for the summer is creating a fantastic homemade frozen yogurt.  I attempted last year, and it did not turn out to say the least.  I know that if I can't do it, I'll always be able to make these!  ;o)

PS--Another item I'll be adding shortly is a sort of "look back".  I'm coming up on my 1 year anniversary with the blog (WOOT!!!), and every time I post (or whenever I remember), I'll link back to what I did the previous year on that date.  smitten kitchen does it, and I love the idea so I'll be doing it!

PPS--I hope that this weather decides what it wants to do!  It's May for heaven's sake!

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Peanut Butter Energy Balls

I started taking professional yoga classes with my mom in February, and can I say--what was I missing?!  The classes are definitely better than doing a DVD at home, and my body and mind are loving it!  However, after class (I'm up to four a week at the moment), I am usually hungry....Like ravenous...  I have no clue as to why I am (maybe I should ask the instructor...).  So I modified the peanut butter honey truffles which utilizes the TONS of oatmeal my brother left when he came for my wedding (yes--almost 6 months later, and I am still working on it!) and some other much loved ingredients.  They are quick and easy (not processing the oats into flour), and perfect to pop in when I am leaving to stave the hungry belly.

{My verison is without coconut}

{Cool layers that were completely unintentional}

{It does take some upper body strength to mix these puppies!}

This is a great base recipe, and then you add whatever you want or have in the cupboards!  My mom made these with coconut, chocolate chips, and chia seeds (instead of flax).  Make them yours!  Use a different nut butter if you want--hmmmm almond butter, chocolate chips, and coconut....  I'm off to make them!



Peanut Butter Energy Balls

Makes 18-20 (golf ball size)

Ingredients

2 cups oats

1 cup peanut butter

2/3 cups honey

2 teaspoons vanilla

These balls had:

1 cup mini chocolate chips

1 cup ground flax seed

1. Mix all ingredients together until well combined.
2. Roll into balls.
3. Refrigerate until set.
4. Place in baggies and store in the fridge.

I can definitely see adding dried apples and cinnamon for the fall.  I would add dried ingredients (e.g. dried berries, etc) because the fresh would put too much moisture into the balls and would not hold together.

What do you like to snack on?

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Thanksgiving: Apple-Cranberry Bars

Need an alternative to pumpkin pie for your Thanksgiving feast?  A fantastic fall dessert is the Apple-Cranberry Bar.  Apples and cranberries and crumble-like bottom and topping?...  YES PLEASE!

{Apple-Cranberry Goodness!}



I am also a sucker for crumble-type recipes (as if I haven't demonstrated that with the two crumbles I made this year!).  Something about baked butter, sugar, and flour is irresistable to me *sigh*  I am eating one as I write this....  FOR BREAKFAST!  :o)  It's got that cereal-bar texture and taste that is perfect for breakfast or just a snack too!

{Apples waiting to be peeled and diced}

{Mixing the filling ingredients}

{Time for the apples and cranberries!}

{Just a dash of cinnamon}

{My favorite part--the CRUMBLE!!!}

{Everythin's betta with butta!}

{Topping}

Apple-Cranberry Bars

Makes 18 bars

Ingredients

2 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
1 1/2 cups quick-cooking oats
1 1/4 cup packed brown sugar
1 cup butter, melted
1/2 cup pecans, chopped
1/2 cup sugar in the raw
1 tablespoon ground cinnamon
8 oz sour cream, room temperature
3 eggs, room temperature
8 cups apples, diced into bite-size chunks
10 oz dried cranberries

1. Preheat oven to 375.
2. Mix flour, salt, baking soda, oats, and brown sugar until blended.
3. Add butter and mix until crumbly.  Remove 1 1/2 cups crumb mixture to a small bowl; stir in pecans and set aside for topping.
4. Pat remaining mixture into the bottom of a greased pan.
5. In a small bowl whisk sugar, cinnamon, sour cream, and eggs together.
6. Toss apples and cranberries together; pour sour cream mixture over fruit and stir to coat.
7. Spoon filling onto crust; top with topping.
8. Bake for 45-55 minutes or until topping is golden brown and apples are tender.

Thanksgiving bonus: this can certainly be made the day (or days) before your feast!

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Peanut Butter Honey Truffles

I'm a grazer when I am at home (the first step is admitting you have a problem, right?) so I keep little to no snack foods, e.g. chips, candy, pretzels, etc, at home because I will eat them and gain weight (definitely not needed!).  However, I do snack on dark chocolate and cheese and peanut butter and whatever I am making for Ben for dinner (sometimes it's the dangerous pasta or mashed potatoes.... but mostly on the meat/veggies I make for him).  I also notice that I get a 'sweet' craving around that time of day.

{Delicious peanut butter honey truffles!}

I saw a recipe for peanut butter honey truffles on one of my favorite blogs, The Shiksa, and knew I had to try it as a snack.  ;o)  Luckily, it is packed with protein and hits that sweet craving right on the head in a single truffle (for me at least).  Plus they are easy to make!  Ben LOVES these; in fact, I wouldn't be surprised if he is eating the rest of them right now ( he LOVES peanut butter--almost too much!).

{Ingredients in a bowl}

{Mix and then roll!}

Peanut Butter Honey Truffles

Makes 30 truffles

Ingredients

1 cup oats
12 oz jar of natural peanut butter
1/2 cup honey
1/2 tablespoon vanilla
2 cups dried shredded coconut

1. Grind the oats in a food processor until powdery like flour.
2. In a mixing bowl, mix together the oat flour, peanut butter, honey, and vanilla until thoroughly mixed.
3. Grind the coconut in a food processor until cut into smaller pieces or powdery.
4. Roll peanut butter mixture into 1 inch balls.
5. Roll each ball in dried coconut to coat.
6. Refrigerate at least 2 hours before service.

I bought coconut flakes and didn't grind them more, but I wish I did.  They are still awesome though, and I will defeinitely do it next time.

What do you like to snack on?

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