There's seaman everywhere ....
 Source: David Dust
Whoreay!
It's Fleet Week in NYC and the timing couldn't be more fantastic! I've been struggling to find the time, energy, motivation, and most importantly, the words, to write this post. Experience has taught me that it cant be forced, and instead must flow, but one day became two and two quickly became four, and that became a week.... a vicious cycle to say the least. The days, and my frustrations, continued to accumulate. I was overly worked, overly stressed, and ultimately drowning in the drama and negativity of another. I almost abandoned ship (pun intended)....
Instead I decided to disconnect and clear my energy.
“You may not realize it when it happens, but a kick in the teeth may
be the best thing in the world for you.”
– Walt Disney
BEST DECISION EVER! Three weeks have passed since I initially sat at my computer to write this post, which has been revised, deleted, and rewritten more times that I care to count. Blessing in disguise I say, all because it's fleet week. I've been gifted with the rare opportunity to shout: there's seaman everywhere and have it be appropriate. In a word: EPIC!
Seriously, what is it about men in uniform that is so damn sexy?!?!
There's something undeniably purrrr inducing about a man in dress blues ...or whites ... or fatigues ... or heavy black bunker gear... (you get the idea). That something will vary greatly from person to person, though researchers and/or experts have tried to explain it ( here and here), and studies (such as this) have debunked the notion that women prefer men in uniform, it's nonetheless a common theme among many women (and men who love men).  Source: Aviation Explorer As for my own uniform fetishism, instead of trying to explain it, I say just go with it! As a gal who often cites time not being her side, it's imperative that I use every millisecond I get to my advantage. That said, I've concluded that time spent undressing (with my eyes), violating (in my mind), and restraining myself so I pounce right then and there is far more entertaining and more importantly of greater benefit, than time spent analyzing. Besides, is an explanation REALLY necessary here?!?! Purrrrrr ...
Yeah, I didn't think so either. Let's file this one under "it speaks for itself". Moving on, life awaits so I'm gonna wrap this chapter up BUT for those lookin to go down (heh) and check out fleet week, you still have plenty of time cause there will be seaman everywhere until May 30th!
Until next time, I'm off like a prom dress!
Coconut Chocolate Chunk Cookies
Small Batch - Makes Approx 9 Large Cookies
Egg replacer to equal 1/2 an egg
1 Tbs + 1 - 2 tsp coconut oil
1/3 cup sucanat or brown sugar
1/4 tsp vanilla extract
1/8 tsp baking powder
1/8 tsp baking soda
1/16 salt
1/8 cup shredded unsweetened coconut
3 Tbs dark chocolate chunks
In a mixing bowl combined all the dry ingredients except sugar and chocolate chunks. Set close by. Make your egg replacement in a large measuring cup, then combine the coconut oil, sugar, and vanilla until smooth. Add wet mixture to the mixing bowl with the dry ingredients and mix until well combine. Add chocolate chunks. Stir and pop in fridge.
Preheat oven to 350F.
Meanwhile, line a baking dish with parchment paper. Then when oven is preheated remove dough from fridge and divide / roll it into equal size balls. Do NOT over flatten - cookie spread will vary pending amount of coconut oil used. (For batch pictured I used 1 Tbs and 2 tsp). Place dough balls on lined cookie sheet and press down slightly. Bake for 12 minutes, or until golden.
Let cookies cool 7 minutes to firm up before devouring before devouring.
Notes
I used Bob's Gluten Free All Purpose Baking Mix
Omit if not making gluten free or your flour blend already contains a gum
Live Delicious!
xo
** Recipe Catch Up Post **
Jalapeno Popper Panini
2 slices of your favorite bread (I used a homemade gluten free flatbread)
2 Jalapeno Peppers, sliced & seeded
1 - 2 Tbs cream cheese (I used a vegan one)
2 - 4 Tbs cheddar cheese shreds (I used Daiya)
1 -2 tsp salsa, optional (a dash of taco seasoning can also be used)
Roast jalapenos in toaster oven until charred, then immediately but carefully remove the skins.
While jalapenos roast, heat up grill (I used my Cuisinart 4-in-1 griddler. In a small mug or bowl mix together cream cheese, cheddar shreds, and salsa (or seasoning) and smear on both slices of bread. When the jalapenos are ready, lay them on one smeared side of bread, then top with the other smeared slice. Spritz or lightly brush sandwich with olive oil and place on grill. Cook until hot and melty.
Triple Chocolate Lust Cookies
Adapted from Alli N Son
3/4 cup Earth Balance Vegan Buttery Spread
1 cup sucanat (or dark brown sugar)
1/2 cup turbinado sugar
1 egg
1 egg yolk
2 teaspoon vanilla extract
2 cups gluten free baking mix, cookie mix, or your own flour blend
1 cup gluten free old fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups mixed variety (dairy free) chocolate chips (dark, white, semi sweet)
In a large saucepan over medium heat, melt the Earth Balance. Once melted, remove from the heat and add the sugars, stirring until mostly smooth. Chill in the fridge for 10 minutes. While the sugar mixture is chilling, mix together the dry ingredients. Set aside.
Remove the sugar mixture from the fridge and stir in the egg, egg yolk and vanilla. Add the dry ingredients, stirring to combine. Stir in the chocolate chips. Chill in the fridge for at least an hour, or overnight.
Preheat the oven to 325F degrees.
Remove the cookie dough from the fridge and roll into 1 inch balls. Place balls on a parchment lined baking sheet and bake at 325F for 10-12 minutes. Allow to cool prior to transferring from the baking sheet to another surface.
Banana Fosters
1 Tbs Earth Balance Vegan Buttery Spread (or butter)
2 Tbs Dark Brown Sugar
2 Tbs Dark Rum
Dash Cinnamon
Pinch Ginger
1 Banana, peeled & halved lengthwise and crosswise
2 scoops vanilla coconut milk ice cream
Melt earth balance in a small non-stick skillet over medium heat. Add the brown sugar, cinnamon, ginger, rum, and two (2) Tbs of water to the skillet and stir. Cook, while stirring until sugar dissolves. Add the banana and saute until soft, flipping banana once.
Scoop ice cream into a bowl. Spoon banana onto the ice cream Top with sauce & serve,
Once you go Antique, you never go back …
This was good.
DAMN GOOD! Make it now.
RIGHT NOW!
Seriously. I’m not kidding.
Go
GO NOW! Enjoy!
Antique Broccoli
Adapted from this recipe by Linda Larsen 3 cups broccoli florettes
2 carrots, peeled and sliced
2 small white onions, chopped
1/4 cup earth balance vegan buttery spread
1/4 cup gluten free all purpose flour (I used Bob’s)
2 cups unsweetened original almond coconut milk blend
Fresh ground pepper, to taste
Garlic powder, to taste
1 – 1 ½ cups cheese shreds (I used a mix of Daiya Mozzarella & Daiya Cheddar)
1/4 cup nutritional yeast
1 slice Tapioca Bread, processed in food processor Wash and chop vegetables. Place in 9 x 13 baking dish. Set aside.
Preheat oven 350F.
In heavy saucepan over low heat, melt 1/4 cup vegan buttery spread. Stir in the gluten free flour with a wire whisk. Cook over low heat for three minutes, stirring constantly (this mixture is called a roux). Do not allow the mixture to brown. Gradually stir in milk, whisking constantly. Cook over low heat for 3-5 more minutes until sauce begins to thicken. Season to taste, then stir in the vegan cheese shreds and the nutritional yeast. Remove from heat and stir until the cheese melts and the sauce blends. Pour over vegetables in baking dish. Sprinkle with bread crumbs.
Bake casserole, uncovered, at 350 degrees for 30-40 minutes, or until bubbly and topping is crisp and golden brown.
Note:
For the Chicken Fried Steak, I followed this recipe, but used gluten and dairy free versionsof the ingredients.
Saturday. To say I didnt have a great week would be an understatement. Between work, a very unnecessary and even more unappreciated ride on someone else's crazy train, and now the snow I am on my wiitts end. Witts end on a Saturday.... A wise man once said to me that I can see the glass half full or I can see it half empty. The genuis of this that is shows you have a choice, which fulfills the human need for a sense of control. Whether or not you really are in control isnt relevant and if you think about past situations and experiences, don't ya notice that they are always a easier to handle when you feel as though you have the option of taking the reigns and navigating the course instead of buckling up and bracing for impact. Being a woman of action, I decided to take the reigns and navigate my way out of the fuckery... with pie .... cause if you think about past situations and experiences, don't ya notice that they are always a little easier to handle when you have pie on hand *chuckles* Added bonus is having someone sexy to share your pie with... Ooh La La! My pie making turned out to be dual purpose as it both calmed the storm and provided me with an opportunity to FINALLY use the adorable pie plates I scored during my last visit to the Christmas Tree Shop. For those in need of a pie for one, you can easily half the recipe although you can never go wrong with extra pie dough. Roll it out, bake it up, and use as desired in snack mixes, ice cream, yogurt..... The possibilities are endless! Blackberry Peach Pie w/ Crumb Topping
Gluten Free and Vegan
For the crust
Adapted from Everything Pies
1 1/2 cups Gluten Free Flour Blend
1/3 cup ice cold coconut oil (I put it in the freezer for a bit)
1/4 cup ice cold apple cider juice
1/2 Tbs Brown Rice Syrup
1/2 Tbs Lighter Bake
For the Filling
1 container of blackberries
2 small peaches, skinned and diced
2 Tbs apple cider or juice
1 tsp pure vanilla vanilla
For the Crumb Topping
3 Tbs Gluten Free Flour Blend
3 Tbs Gluten Free Oats
2 tsp brown rice syrup
Cinnamon, to taste
For the Crust: Place all yof the dry ingredients in a chilled glass bowl and toss mixture with a fork. Break the coconut oil into chunks and add it to the flour. Then using your fingers, rub the coconut oil into the butter until the mixture resembles cracker crumbs and tiny peas. Next, whip the ice cold apple cider juice with the lighter bake and brown rice syrup. Quickly add this to the dry ingredients and toss with a fork. The dough may look dry but if it comes together in your hand when you squeeze it, your good. Now ,divide this mixture in half to make two balls by squeezing it all together. Compress and flatten the balls to form two large disks. Wrap disks tightly with plastic wrap and chill for 30 - 60 minutes.
For the Filling: Meanwhile, preheat oven to 375F. Wash the blackberries and place in a bowl. Peel and dice the peaches, then add them to the bowl with the blackberries. Add the apple cider and the vanilla and stir till well combine. Place in the fridge until ready to use.
For the Crumb Topping: Combine oats, flour, brown rice syrup and cinnamon until it comes together to form a crumbly topping.
To assemble: Spray pie plates with cooking spray. Instead of rolling out the dough and then placing it on the plate, I find the following easier: Take on ball of chilled dough, divide it in half, and gently line the sides and bottom of the plates, taking additional dough from the remaining half as needed until plate is completely covered. Repeat for each pie you are making. Next, spoon filling onto your pie crusts, then top with the crumb mixture. Bake at 375F until crust is golden and fruit filling is soft (approx 30 minutes). To prevent crust from burning, you may cover pies with tin foil once it reaches your desired level of golden deliciousness.
Enjoy!
Live Delicious
xo
Ole' These were a happy accident as I had no intention on making corn tortilla cups the other morning nor did I plan to eat egg whites. I woke up at the ass crack of dawn so that I could hit the gym before work. I headed to Sky (Athletic Club) for my usual morning cardio with a tropical (Mango! Pineapple! Banana!) fruit smoothie on the brain. 45 minutes of heart pumpin' cardio and a 5 minute drive home later, I stood in my kitchen, fridge door open wanting nothing to do with a fruit smoothie and everything to do with my dear old friend "Fiesta Whites". As I plucked the necessary ingredients from the shelves, I opened my seemingly designated drawer only to descover that I was out of cheese shreds (drats!) but in with gluten free corn tortillas (score!). 15 minutes later, the Fiesta Breakfast Cup was born!
Enjoy!
Fiesta Breakfast Cups
Serves 1
2 corn tortillas
1/2 cup egg whites
Dash Garlic Powder
Pinch Mrs Dash Onion & Herb
4 Tbs Salsa
1 heaping Tbs of Nutritional Yeast, optional
Cilantro, garnish
Preheat oven to 350F. Take cupcake (or muffin pan) and flip it upside down. Set aside.
To make cups:
Lightly wet tortillas (I always buy the smallest sized ones) and place between two plates (bottom plate right side up, top plate flipped upside down like a cover) and microwave 1 - 2 minutes. Remove from microwave and lightly spray with cooking spray. Place tortillas in between the cups on the upside down muffin pan so that it forms the shape of a bowl. (This works best when you place the tortill in the middle of four cups, arranging as needed but dont stress it too much as it somehow always comes out great even when it looks wonky on the pan). Bake at 350F for approximately 9 minutes, or until tortilla start to turn golden brown.
Meanwhile, season and cook egg whites on stove burner as you normally would. Once cooked, remove from the pan and chop so that it fits into the cups. Then, in a small mug, mix together the salsa and the nutritional yeast. Microwave until hot.
To assemble:
Place tortilla cups on a plate. Add chopped egg whites, then top with salsa mixture. (If I had cheese shreds I would have tossed the shreds with the egg whites and then topped with salsa). Garnish with cilantro. Serve hot. Live Delicious
xo Special Note to the Ladies:
I don't know why, but in my experience, men are impressed by these tortilla cups. When asked how you made them, simply reply "magic", then smile and wink. :-)
Your welcome xo
Homemade Butter Toffee Crunch Candy Ingredients: Earth Balance Soy Free Buttery Spread, Sugar in the Raw, Trader Joes Blanched Almond Slivers, Trader Joes Pecan Pieces, Trader Joes Pound Plus 72% Dark Chocolate. Reading Food Labels
The 12 Most Pervasive & Detrimental Food Additives and Substances You Can Eat ** For an in depth (and more professional) look at each of following ingredients and why they are best avoided click HERE ** ARTIFICAL SWEETNER: link to over 90 side effects. The chemical breakdown these substances can be toxic and when combined with other food additives (artificial colors) they have a more potent effect on the nerve cells.
REFINED SUGAR: high sugar consumption and the corresponding evevated insulin levels can cause weight gain, bloating, fatigue, arthritis, migraines, obesity, lowered immune function, cardiovascular disease as well as can disrupt nutrient absorption and possibly lead to depression, PMS symptoms, and stress
MONOSODIUM GLUTAMATE (MSG): binds to certain receptors and cause sensitive neurons to die. Other side effects include: headaches, itchy skin, dizziness and respiratory, digestive, circulatory, and coronary concerns
ARTIFICIAL COLOR: synthetic chemicals that do not occur in nature; most are derived from coal tar (yum!) and can contain up to 10 parts per million of lead and arsenic. Artifical colors can cause allergic reactions, hyperactivity & ADD in children and may contribute to visual & learning disorders or cause nerve damage.
BHA and BHT: additive which seem to affect sleep and appetite & have been associated with liver and kidney damage, hair loss, behavioral problems, cancer, fetal abnormalities and growth retardation. Note: BHT is in ALOT of mainstream popular brand Gluten Free foods (example: General Mills Cereals)
SODIUM NITRATE and NITRITE: preservatives added to processed meat. These compounds transform into cancer causing agents known as nirosamines in the stomache. Side effects include: headaches, nausea, vomiting, and dizziness.
CAFFEINE: causes calcuim to be excreted from the bones, which can lead to osterporosis and increased infertility.
OLESTRA (Olean): Inhibits the absorption of some vitamins and other nutrients. Other causes: diarrhea and anal leakage
BROMINATED VEGETABLE OIL (BVO): used to keep flavor oils in soft drinks in suspension. When consumed its stored in fat and can accumulate over time. BVO is banned in 100 countries and can lead to reproductive interference and birth defects.
PARTIALLY HYDROGENATED FUCKERY (aka: partially hydrogenated vegetable oil): made by reacting vegetable oil with hydrogen. The level of polyunsaturated oils (good fat) is reduced and trans fat is created. Linked to heart disease, breast and colon cancer, atherosclerosis and elevated cholesterol.
PESTICIDES: Every year more than two billion pounds of pesticides are added to our food supply (this equals about 10 lbs per person per year). Many pesticides used throughout the world are carcinogenic and accumulation undermind our ability to resist infectious organisms, may impair fertility and contributes to miscarriages and defects.
FRANKEN- FOOD: (aka: GMOs or genetically modified organisms): plants or animals that have had their DNA modified. In the US the majority of corn, soybean, cotton, and canola crops are genetically modified and one or more can be found in nearly every processed food. GMOs have not been proven safe and companies using GMOs are not required to note such on their packaging (other countries do). Studies show GMOs may decrease immunity to disease in plants as well as humans, may cause resistance to antibiotics, and may have a negative impact on genetic function. Pre-packaged Counterpart 1928, Heath originally contained sugar, butter, and almonds, and was a small squarish bar weighing 1 ounce. In 1996, Hershey elongated the bar to align with its competition. Heath weighs in at 1.4 ounces and it's current ingredients (as per this site) are: milk chocolate, sugar, palm oil, dairy butter (milk), almonds, salt, artificial flavor, and soy lecithin. However, this one lists the current ingredients as: milk chocolate, sugar, dairy butter (sic), partially hydrogenated soybean oil, almonds, salt, artificial flavor, and soy lecithin, nonfat milk, lactose,vanillin, palm oil, cooca butter + notes to "keep an eye on the original sales packaging, as Hersheys is changing many of its recipes to include PGPR and MSG." Conflicting information resulted in a search on the Hershey's website. However, " Ingredients information for this flavor is not available online at this time. Please consult the package label or call us at (800) 468-1714 for further information". ZOINKS! Alrighty then! Looks like I will have to check the label and see what is listed on the wrapper the next time I am at the market. I'll snap a picture and (hopefully remember to) report back. In the meantime, I'm off to enjoy a much needed lazy Saturday morning! Live Delicious
xo
Good Morning!! I've been meaning to publish this post for days now but computer issues prevent such from transpiring. I'm hoping the problem is fully resolved as I've been cooking up a storm, but only time will tell. Anywho, a few posts back, I shared my the great news of having been accepted into the Secret Recipe Club. Well, the day of the reveal, I sat perched at my computer and anxiously waited to see who was assigned my blog. After what seemed like an eternity, I finally discovered that my blog was assigned to Taylor @ Greens and Chocolate. After a quick scan of her recipe list, I began clicking (and favoriting) for the yummy details. Everything looked AMAZING but one recipe in particular grabbed my attention (and crossed my mind more times than Ill ever admit):  Picture by Greens and Chocolate I vowed (to the herd) to make them immediately but with so many recipes and so little time, the days drifted by, bar-less and lackluster. Filled with despair, I was tempted to seize any opportunity which allowed for making them. Then reality set in and I reluctantly accepted the fact that running major appliances in the kitchen at 3am on a weekday would be inconsiderate to my house mates (even if they epically fail to reciprocate any and all common courtsey). Besides, everyone knows you can rush deliciousness! Leaving my rendevenous with the bars in the hand's of fate, Caramel Apple Cheesecake Victory was mine a mere 12 days later.
Everything's Coming Up Milhouse!
Before we hop to it, I want to quickly note my adaptations to the original recipe as I recently received a few inquiries regarding such and this one serves as a simple illustration on how to veganize a recipe as well as how to substitute ingredients based on what is already in your house and/or own personal preference and taste.
To veganize this recipe, I first replaced the dairy butter with coconut oil. Coconut oil is my preferred replacement when a recipe calls for dairy butter, although a vegan butter or buttery spread, such a Soy Free Earth Balance, may also be used. Next, I replaced the egg with EnerG brand Egg Replacer. However, there are a several great vegan substitutes for eggs and it really comes down to what your specifically making. The last veganizing element of this recipe pertains to brand of sugar (as opposed to replacing an aminal or animal derived product with a vegan one). Cane sugar (white and brown) is often processed with animal bone. I used Wholesome Sweetener's brand Fair Trade Organic Brown Sugar (and frequently use the Sucanat as that is also vegan) and Trader Joes Turbinado Raw Sugar Cane.
In regards to substituting based on what's on hand and/or personal preference, I used Namaste Biscuits, Pie Crust, and More in place regular all purpose flour as the only all purpose flour I have in the house is Better Batter and I did needed it for another recipe. Along with this, I used a homemade caramel sauce in place of a commercial (or even premade vegan one) and included the recipe for such at the very end.
Thus far I have made the following recipe twice: once for myself and once for friends. On both occasions, I scaled down the scaled down the original recipe (I can't be trusted with a 9 x 13 pan's worth of anything) and baked my small batches in a 8 oz mini casserole baking dish and a mini tin loaf pan. Along with this, when I made this for just me, I opted for a thin cheesecake layer (via cutting the amounts listed below in half) in an attempt to make it a little less sinful and a little more waist friendly and used Quinoa Flakes in place of the oats in the topping.
Caramel Apple Cheesecake
Adapted from Greens and Chocolate Enjoy!
For the crust:
1/2 cups Namaste Biscuits, Pie Crust, & More
1/8 cup fair trade organic brown sugar
1/6 - 1 /4 cup coconut oil (room temp)
In medium bowl, combine the flour (I used Namaste Biscuits Pie Crust & More for this recipe) and brown sugar. Cut in the coconut oil with your fingers until mixture is crumbly and evenly distributed. Press into prepared pans and bake in preheated oven for 5 - 7 minutes, or until lightly browned.
for the cheesecake filling:
1 package Trader Joe's Vegan Cream cheese,
1/2 cup (or slightly less) turbinado sugar
1 eggs worth egg replacer
1/2 tsp pure vanilla extract
In a blender/food processor (I used the magic bullet) or by hand using an electric mixer, beat cream cheese with sugar, egg replacer and vanilla. Pour over warm crust.
for the apples:
1 granny smith apples, peeled, cored, and finely chopped
Few shakes of apple pie spice
1 Tbs turbinado sugar
Stir together diced apples, cinnamon, nutmeg, and sugar. Spoon evenly over cheesecake mixture.
for the streusel topping:
1/4 cup fair trade organic brown sugar
1/4 cup Namaste Biscuits, Pie Crust, & More
1/8 cup Trader Joes Gluten Free Oats
2 Tbs coconut oil (room temperature)
In a small bowl, combine all ingredients with your hands. Sprinkle evenly over apple mixture.
Bake 30 - 40 minutes in pre-heated oven, then drizzle with caramel sauce and let cool.
*** BONUS RECIPE ***
This sauce is SO FREAKIN GOOD!! The recipe below makes more than what is
needed for the recipe above, which allows for gluttonous caramel dipping as you see fit with the leftovers.
Homemade Caramel Sauce
1/4 cup Vegan Soy Free Earth Balance
1/2 cup fair trade organic brown sugar
1/2 cup unsweetened coconut milk
1/4 cup brown rice syrup
1/4 tsp bourbon vanilla extract
1/2 tsp pure maple extract, optional
Candy thermometer, required
Glass jar with lid
Place all ingredients EXCEPT extracts in a saucepan that's big enough to accommodate your candy thermometer in that when attached to the side of the pan, the point is not touching the bottom but will reach 2" down into mixture.
Stir mixture to combine and bring it to a boil over medium high heat, stirring often. Once boiling, reduce heat to medium, attach candy thermometer to side of pot, and continue to cook while continuously stirring. When mixture reaches 230F, remove from heat and stir in the extracts. Carefully pour into glass jar and allow to cool. Tightly secure lid and store in refrigerator until ready to use.
To use: Place lid covered jar in hot water until sauce becomes pourable.
Gooooooood Morning!!
So glad it's finally friday :-) I have alot going on the next few days and a long list of things I want to get done this morning so I'll be keepin it short and sweet. I somehow overlooked these two little gems, but after stumbling upon the pictures, I couldnt not post them immediately. Both recipes are simple to make, quick to cook, and taste oh so delicious! Even better is the small batch size, making them perfect when cookin' for two: ooh la la!
Positive vibes to all for a fantastic day!
xo
BLT Fritters w/ Chipotle Nayo
Adapted from this recipe, by Suzanne B Serves 2 1 large tomatoes, chopped and drained
1/2 tsp minced garlic
1/2 tsp red wine vinegar
1/2 tsp sugar
1/4 tsp dried oregano
1/4 tsp black pepper
2 Tbs facon (or cooked bacon, crumbled)
1/4 cup Better Batter Pancake & Baking Mix
1/8 cup gluten-free pankos style bread crumbs
1/2 tbsp olive oil, optional
2 Tbs Nayonnaise
1 Tbs Chipotle Sauce
In small bowl, whisk together nayonnaise and chipotle sauce. Set aside. In large bowl, stir together tomatoes, garlic, vinegar, sugar, salt, pepper and facon (or bacon). Stir in Better Batter. Then stir in the bread crumbs. Shape mixture into 8 patties. If frying, heat oil in a non-stick skillet. Place patties in the pan and cook on medium high heat, flip once when bottoms are golden brown, about 3-4 minutes. Make in batches, adding additional oil as needed. Put finished fritters on baking pan in 200F oven to stay warm. If baking, pre-heat oven to 350F. Place patties on a parchment lined (or greased) baking sheet and bake approxcimately 15 - 20 minutes, or until golden brown, flipping half way through. Serve warm. Jalapeno Poppers
Serves 2
6 - 8 whole jalapenos
1/2 Tbs vegan cream cheese
1/2 Tbs cheese shreds
1 Tbs salsa of choice
Few Shakes of Mrs Dash Fiesta Lime
Fash of garlic powder
1/8 cup pankos style plain bread crumbs
1/2 Tbs nayonnaise
1 tsp+ water, as needed
Preheat oven to 400F. Prepare a baking sheet w/ parchment paper (or spray with cooking spray).
Mix together the nayonnaise and enough water to mimic an egg white on a small plate. Set aside. In a separate bowl, mix together the bread crumbs and seasoning. Set aside as well
Combine cream cheese, cheese shreds, and salsa in a small bowl. Cut jalapenos in half lengthwise and crack open enough to remove the seeds, but don't pull entirely apart. Stuff each jalapeno with the cheese salsa mixture. Then roll each stuffed jalapeno in the nayonnaise mix and coat with now seasoned bread crumbs. Arrange in a single layer on a baking sheet.
Bake at 400F in oven until golden brown, about 20 minutes.
Pretzel Bread It's come a long way on this site, with it's first appearance (and my first personal experience with such) being Darin's Superbowl Party. An instant "party favorite" and my most requested recipe to date, pretzel bread went on to appear here and here and here and here. On average, it would be safe to say I made a batch per week yet two or three batches in a day was not unusual. Pretzel Bread: The Cheese Bites Edition Always baked with love, any time day or night, I'm rather proud of the progress it's made in terms of recipe, technique, and appearance. I never tire of making it. Undeniably delicious, and always there for me when I need it (in good times and in bad, in sickness and in health...) I never tire of eating it. Yet, a love/hate relationship seems to have developed. I can't help but feel it overshadows my other hits ( S'Mores Bars, Cannoli Cones, Mango Pepper Bruschetta, Cocoa Bread ... ). Perhaps Pretzel Bread and I just needed a break; a little time a part to help the heart grow fonder.
A mere two weeks later (bearing eerily yet striking resemblance to my last relationship), I was back at it. A caramel craving that just wouldn't quit had landed me in the kitchen immediately after work. All day I pondered how to indulge my sweet, sugary, oh so delicious craving, with it finally hitting me at about 3:15pm. Barely in the door, I threw my stuff at the bottom of the stairs and dashed towards my bread machine. Loading up the machine in record time, I excitedly started the dough cycle. At the hour mark, I prepped my pans. I made the caramel. I got the baking soda bath ready and I pre-heated the oven when finally I heard: *beep-beep-beep* The dough was ready and I intently set to work. Caramel Pretzel Bread Bites
Muffin Cup; Baking Opt 1 Sweet Pretzel Bread Dough ~
2 1/4 tsp yeast
1 cup water
2 Tbs vanilla coconut milk, warmed*
2 Tbs melted coconut oil*
1 Tbs coconut nectar **
1/2 tsp salt*
If using bread machine:
Place ingredients into the pan as stated by manufacturer's instructions. Select dough cycle
If mixing by hand:
Notes:
*Standard Regular Recipe uses: 2 Tbs unsweetened, original non-flavored warm milk, 2 Tbs Olive Oil, 1/2 tsp celery salt. Standard recipe may be used if you wish to make half caramel half regular.
**Any sweetener will also work (sucanat, brown sugar, agave, etc if you do not have coconut nectar).
Baking Opt 1:
Divide dough into desired sized bites. Dip in the baking soda bath and place individual bites in muffin cups (Do NOT use muffin liners - as seen in the picture above) OR place all the bites in a cake or loaf pan. Pour caramel sauce over bites and bake at 400F
Baking Opt 2:
Divide dough into desired size bites. Bathe the bites in the baking soda bath as you normally would. Bake until almost done (approx 5 or so minutes to go). Remove from oven and dip in or pour on caramel sauce and return to oven for remainder of the time. Sugary Sweet & Oh So Delicious Caramel Sauce 3 oz coconut milk
3 oz Sucanat
1/3 cup brown rice syrup
1 Tbs molassess
1 Tbs water
1 Tbs arrowroot
1 Tbs vegan margarine
1 tsp vanilla
In a small saucepan, combine first four ingredients. Cook over medium heat, while whisking occasionally, for 3 minutes. In a small glass, whisk together the water and arrowroot. Add slurry to the saucepan and continue cooking, while whisking constantly, an additional 2-3 minutes or until sauce it thickens. Remove from heat and stir in remaining ingredients. Ooh La La: an explanation of surprise, sometimes with very strong sexual connotations AND a new category on this blog. This section will include indulgent treats, perfect date night / impress your guest recipes, and discussion that is sexual in nature.
Oh, What A Match Made in Sugary Deliciousness Heaven It Would Be!! I am at a loss for words on this one. The recipe you are about to view is indulgent. In fact, it is so indulgent, it resulted in the making of a new category: Holiday & Special Occasion.
Delicious and relatively simple to make, this sweet treat can be enjoy any time, day or night but as a Health Coach / Lifestyle Motivator let the record show that I strongly advise against daily (and/or weekly) consumption (hence the words Holiday and Special Occasion).
That said, you might be wondering what sparked the making of such a fabulous treat. Well friends, the source of todays inspiration came from none other than Darin's 33rd Birthday!! Happy Birthday, Darin! Darin loves kit kat bars. Always has, always will. However, Darin now follows a relatively healthy, gluten free, dairy free diet. Translations: No more kit kats for Darin. However, Darin has no hesitation about throwing dietary caution to the wind which resulted in me having no hesitation about making Darin a whole batch of gluten free, dairy free kit kat meets twix bars. It's your birthday Darin - Enjoy it! Just be sure to resume your usual daily workouts and 80% healthy eating habits come Monday! Adapted from Allrecipes Kitty Kat Bars 2 boxes Glutino Crackers*
2 cup kinnikinnick graham crackers, crushed*
3/4 cup sucanat
1 cup turbinado sugar
1 cup earth balance buttery spread
1/2 cup coconut milk
2 teaspoon bourbon vanilla extract
2 cup semi-sweet chocolate chips
3/4 cup Trader Joes natural unsalted creamy peanut butter
Put graham crackers, sugars, butter, milk in a saucepan; bring it to a boil. Boil for 5 minutes. Remove from heat and add vanilla. Place a layer of crackers in a 13x9" pan and pour 1/2 of the mixture over it. Make another layer of crackers and pour the remaining mixture. Add one last row of crackers. Over low heat, melt both chips and peanut butter. When melted, spread evenly over the top layer of crackers. When cool, cut into desired bars or squares. Notes: Not avoiding gluten and/or wheat? Use 1 box of Trader Joes buttery rounds and 1 box Trader Joes Graham Crackers (crush in food processor).
|
RSS Feed
