Katrina
These remind me of those delicious granola bars you have on here (which I LOVE)! Definitely need to give these a try!
Sunday, October 30, 2016
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Friday, May 20, 2016
Peanut Butter Pretzel Energy Bites
Energy Bites loaded with salty-sweet flavors and textures? Pretzels?
Toasted coconut? Peanut butter and oats and chia seeds? This is right
where we wanna be.
I am a lover of two things:
Let me just paint the picture.
It’s a Thursday or Monday or any old night. You worked a long day. You made a nice dinner – orrr maybe picked up Thai curry for takeout / judgement free zone – and now you’re ready to settle in for the night with Netflix and a _____. But what is the ____? It’s a treat, probably, although not *too* much of a treat because it’s just a Thursday night and you don’t want to go crazywild with it since you’ll go out on Friday or Saturday, but seriously, just a few bites of a little sweet-ish snack would be the perfect thing and please actually can someone bring that almost empty ice cream container and the bag of chocolate chips in here?
And then it’s Saturday afternoon and you’d really love to make a fun snack for those hungry hours between brunch and dinner but you also have a major nap on the agenda so time is limited here, people. Your jam right now is something that comes together without any special trip to the store and without a ton of fussy prep and with zero wait-time before you can eat it. This maybe makes us sound more desperate than we really are (right…?) but this is a situation that requires immediacy. No time to wait. Hangry alarms are ringing.
You and I both.
If I haven’t made this so super clear yet, I am of the mindset that a two-bite sweet snack after a meal or between meals or, let’s be honest, BEFORE meals sometimes makes everything right in the world. No need to go full blown piece-of-pie on me. I’m not looking for a quadruple scoop ice cream cone with all the toppings. All I need is literally a few little bites of something good to just make my mouth feel happy – and if it could be something that is also nutritious and real food and energy-giving, that would be my vision of practical-meets-healthy-meets-omg-delicious food heaven.
Yoohoooooooo! over here!
We’ve cracked the code on this dilemma.
These energy bites are similar to lots of the other energy bites you’ll find on the internet, except also not. There are a few key differences.
And just like that, we have ourselves the solution we’ve been looking for: a two-bite quick and easy energy bite snack that comes together with just about any ingredients you have on hand and keeps soft and delicious in the fridge for many weeks and packs in a little mini nutritional boost to give you energy which is why these are called ENERGY BITES.
GAHHHHH
We are just a little obsessed over here.
Thanks to Wholesome!® – makers of this Organic Blue Agave – for partnering with us for this post! And for being a great brand all-around.
I am a lover of two things:
- Salty Sweet
- Energy Bites (or other small dessert in round spherical form)
Let me just paint the picture.
It’s a Thursday or Monday or any old night. You worked a long day. You made a nice dinner – orrr maybe picked up Thai curry for takeout / judgement free zone – and now you’re ready to settle in for the night with Netflix and a _____. But what is the ____? It’s a treat, probably, although not *too* much of a treat because it’s just a Thursday night and you don’t want to go crazywild with it since you’ll go out on Friday or Saturday, but seriously, just a few bites of a little sweet-ish snack would be the perfect thing and please actually can someone bring that almost empty ice cream container and the bag of chocolate chips in here?
And then it’s Saturday afternoon and you’d really love to make a fun snack for those hungry hours between brunch and dinner but you also have a major nap on the agenda so time is limited here, people. Your jam right now is something that comes together without any special trip to the store and without a ton of fussy prep and with zero wait-time before you can eat it. This maybe makes us sound more desperate than we really are (right…?) but this is a situation that requires immediacy. No time to wait. Hangry alarms are ringing.
You and I both.
If I haven’t made this so super clear yet, I am of the mindset that a two-bite sweet snack after a meal or between meals or, let’s be honest, BEFORE meals sometimes makes everything right in the world. No need to go full blown piece-of-pie on me. I’m not looking for a quadruple scoop ice cream cone with all the toppings. All I need is literally a few little bites of something good to just make my mouth feel happy – and if it could be something that is also nutritious and real food and energy-giving, that would be my vision of practical-meets-healthy-meets-omg-delicious food heaven.
Yoohoooooooo! over here!
We’ve cracked the code on this dilemma.
These energy bites are similar to lots of the other energy bites you’ll find on the internet, except also not. There are a few key differences.
ENERGY BITE Ingredient DETAILS:
- Shredded coconut. Unsweetened and toasted plz.
- Pretzels bc TEAM SALTY SWEET! Also because usually I have at least one random box of cereal or crackers or salty snacks like pretzels sitting around that is needing to find a home within a recipe. This is its moment to shine.
- Oats – but not just plain oats (honestly, how do people eat them raw when they’re so big and chewy? I struggle.) – we run these through the food processor first for better texture. It’s the little things.
- Ch-ch-ch-ch-chiiiia seeds. Those soft little crunchies up in there make the whole thing. Seriously.
- Peanut butter but could also be almost any other nut butter because everyone’s invited to this party! ♡
- Coconut oil – I still can’t let go of the texture of these babies.
- Agave – Wholesome!® does it right with organic, fair trade, and non-GMO agave goodness. I love honey, for sure, but agave = hello vegan energy bites! The texture incorporates easily and also the simple sweet flavor is perfection.
And just like that, we have ourselves the solution we’ve been looking for: a two-bite quick and easy energy bite snack that comes together with just about any ingredients you have on hand and keeps soft and delicious in the fridge for many weeks and packs in a little mini nutritional boost to give you energy which is why these are called ENERGY BITES.
GAHHHHH
We are just a little obsessed over here.
Peanut Butter Pretzel Energy Bites
Serves: 20-25 bites
Ingredients
- 1½ cups rolled oats
- 1½ cups pretzels
- ½ cup shredded coconut, toasted if you wanna be fancy
- ¼ cup chia seeds or flaxmeal (or a combo)
- ½ cup peanut butter
- ¼ cup coconut oil, softened
- ¼ cup Wholesome! organic blue agave
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Instructions
- Pulse the oats and pretzels through a food processor (one ingredient at a time) to get a more uniform chopped texture. I usually give each about 15 quick pulses. You want the texture to be "crushed" - somewhere between whole and completely ground.
- Mix all ingredients together until combined. Roll into balls - usually I can get 20-25 with this recipe, depending on how many I eat during the rolling process. Chill in the fridge or freezer for 20-30 minutes. Done! I keep these in the freezer so they last longer and hold their shape nicely but they do well at room temperature for a day or two as well.
Notes
I used unsweetened coconut. To make them prettier, roll them in a little bit of toasted coconut or dip in chocolate.
Thanks to Wholesome!® – makers of this Organic Blue Agave – for partnering with us for this post! And for being a great brand all-around.About Lindsay
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Thursday, May 12, 2016
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Wednesday, May 4, 2016
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Sunday, April 3, 2016
Orange-blossom-bundt-cake-with-white-chocolate-ganache.
Ingredients
Cake:
Nonstick cooking spray, for pan
1 3/4 cups all-purpose flour
1/2 cup fine white cornmeal (stone-ground)
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/4 cups buttermilk
2 tablespoons grated orange zest
2 teaspoons orange blossom water
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 cup granulated sugar
5 large eggs
Ganache:
2 1/2 ounces heavy cream (a generous 1/4 cup)
6 ounces white chocolate chips
1 1/2 teaspoons grated orange zest
1 teaspoon orange extract
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Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F. Grease a Bundt pan with cooking spray; if your Bundt pan isn't nonstick, oil it and dust with flour.
In a large bowl, combine the flour, cornmeal, baking powder and salt. Whisk until well combined.
In another bowl, stir together the buttermilk, orange zest and orange blossom water.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light yellow and fluffy, about 5 minutes. Reduce the speed and mix in the eggs, one at a time. Mix in half the flour mixture, then all of the buttermilk mixture, and, finally, the remaining half of the flour; at each step, mix until just combined. Pour the batter into the prepared Bundt pan.
Bake on the middle rack until golden brown and just beginning to pull away from the edges, 35 to 40 minutes. Cool the cake in the pan on a rack for 20 minutes.
Meanwhile, make the ganache: Bring the cream to a simmer in a heavy-bottomed saucepan over medium heat, about 3 minutes.
While the cream is heating, combine the white chocolate chips, orange zest and orange extract in a heat-proof glass bowl, and set the bowl over the cream. When the cream reaches a simmer, pour it over the chocolate and let sit for 1 minute to begin to melt; then stir with a rubber spatula until smooth. Allow to cool slightly, about 10 minutes, stirring every couple minutes to ensure even cooling.
Invert the cake onto a rimmed plate and drizzle the top with ganache. Serve warm or at room temperature.
Recipe courtesy of Damaris Phillips
Lemon Yogurt Cake
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
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Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/lemon-yogurt-cake-recipe.html?oc=linkback
Banana Walnut Bread
Ingredients
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for preparing the pan
1 cup sugar
3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces
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Directions
Watch how to make this recipe.
Sift the flour, baking soda and salt into a medium bowl; set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout; set aside. Lightly brush a 9-by 5- by-3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/banana-walnut-bread-recipe.html?oc=linkback
Wednesday, February 24, 2016
Biscuits
Ingredients
55 m 12 servings 170 calsDirections
Print-
Prep
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Cook
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Ready In
- Preheat an oven to 450 degrees F (230 degrees C).
- Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
- Cut biscuits out with biscuit cutter and transfer to a baking sheet.
- Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.
Sunday, January 31, 2016
Potstickers
Ingredients
1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided
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Directions
Watch how to make this recipe.
Preheat oven to 200 degrees F.
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.
Recipe courtesy of Alton Brown, 2004
CATEGORIES:
Pork Appetizer Asian
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Read more at: http://www.foodnetwork.com/recipes/alton-brown/perfect-potstickers-recipe.html?oc=linkback
Classic Hot Wings
Ingredients
Canola oil, for frying
24 chicken wing parts (12 wings separated into 2 pieces)
One 12-ounce bottle cayenne hot pepper sauce, such as Frank's
1 stick butter
Several dashes Worcestershire sauce
Several dashes hot sauce, such as Tabasco
Blue cheese dip, for serving
Celery sticks, for serving
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Directions
Watch how to make this recipe.
Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.
Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.
In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat.
Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes.
Serve with blue cheese dip, celery sticks... and your favorite cold, fizzy beverage.
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