The cookies you see to the left are the end result of a spontaneous Kitchen Adventure which transpired on 12/23/12 at 3am.
Instead of measuring and taking notes, I haphazardly through ingredients into a bowl and hoped for the best.
Yeah, I know. *smacks self* I should know better at this point and I apologize for my lack of judgement. Truth be told, I anticipated them totally sucking due to difficulty keeping the dough together as I scooped it out onto the pan. Instead, they were phenomenal.
And by phenomenal I mean crispy, not too sweet, & not your usual seasonal cookie.
I plan to make another batch following the measurements below and will report back upon sampling. However, it should be noted that cookie recipes are often forgiving so don't even think about not trying this recipe! Until then, I'm off like a prom dress ;-)
Oatmeal S'mores Cookies
Vegan, Gluten Free
Makes 12 - 18 cookies, depending on size
3 oz brown sugar, packed
4 Tbs sugar in the raw
1/3 ish cup semi sweet chocolate chips
2 handfuls (vegan) mini marshmallows ** see notes
1 - 1 1/4 ish cup old fashioned rolled oats
1/2 - 2/3 cup all purpose flour ** see notes
1/2 ish tsp guar gum, maybe a little more. ** see notes
Several shakes of apple pie spice
Shake of salt
1/2 ish tsp baking soda
1 tsp bourbon vanilla extract
1 eggs worth egg replacer ** see notes
1/2 - 3/4 cup (soy free) earth balance vegan buttery spread, half melted
Preheat oven 350F and prep your baking sheets.
Combine dry ingredients in large mixing bowl
Add the wet to the bowl and stir until well combined.
Shape heaping teaspoons of dough into balls and place on prepared baking sheet.
Press the top down to slightly flatten.
Bake at 350F for approx 11 - 13 minutes.
Remove pan froom the oven and let cookies cool down (and firm up) approx 5 min.
If your dough is too wet, slowly add additional flour.
If your dough is too dry, add splashes of water.
If you are having trouble handling/ shaping the dough, put it in the fridge to firm up a bit or get it to the pan and shape it
I used King Arthur Gluten Free All Purpose
Not gluten free? Omit guar gum and use regular all purpose flour
Not vegan? Use standard mini marshmallows and an egg
| |It does a body good:
- proper vision
- immune function
- skin and hair
- digestive and urinary tract
- supports cell growth
- Loss of appetite
- dry, rough skin
- dry eyes
- lowered resistance to infection
Vitamin A deficiency is rare in the US.
- blurred vision
- joint and bone pain
- liver damage
- dry cracked skin
- irregular periods
- hair loss
- liver damage
What to eat:
| |It does a body good:
- supports bones & teeth
- proper blood clotting
- vascular contraction & vasodilation
- muscle function
- nerve transmission
- intracellular signal
- hormonal secretion
Hypocalcemia (low blood calcium levels) results from medical problems or treatments, including renal failure, surgical removal of the stomach, and use of diuretics. Symptoms of hypocalcemia include numbness and tingling in the fingers, muscle cramps, convulsions, lethargy, poor appetite, abnormal heart rhythms. If left untreated, calcium deficiency leads to death.
- rickets in children
- soft bones
Toxicity of calcium is rare.
- kidney stones
- calcuim deposits in tissues
- hinders absorption of iron & other minerals
What to eat:
December * January * February
Year - Round
Yay, Reveal Day!!
Making Memories .... One Fun Thing After Another is written by Erin. Erin described herself as "a single Mom to two amazing kids, ages 6 and 8" and in her about me section, states that "in her spare time" she is a full time Middle School Counselor. *chuckles* As the name of Erin's blog implies, Making
Memories ... One Fun Thing After Another is a good time. I'm in awe of Erin's creativity and her fun food
section had me wishing Erin was my mom when I growing up.
Octo-Dog & Shells
Mini S'Mores Hand Pies
Root Beer Float Pops
Angry Birds for Dinner!!!
Eager to see what my assignment entailed but no near an actual computer, I logged onto Making Memories ... via my cell phone. The first recipe I clicked was for S'Mores Mini Hand Pies
, which linked me to S'Mores Stuffed Brownies
. Both recipes profoundly spoke to the former S'more addict self and I quickly came to terms that I'd be falling off the wagon at some point over the upcoming weekend. Miliseconds after texting Darin, my always willing partner in crime for throwing dietary caution to the wind, my S'Mores intervention transpired via this
recipe for Homemade Butterfinger Candy Bars.
I followed the recipe as written and the end result was everything I hoped for and more.
Family and friends gobbled these up in record time.Note
The recipe for homemade butterfinger candy bars requires only three ingredients, however one of those ingredients is candy corn. Rite Aide sells candy corn all year long and their brand candy corn does not contain High Fructose Corn Syrup. The ingredient list, which includes egg white and gelatin, as a whole is nonetheless suspect, so proceed with the usual label reading caution and as always enjoy in moderation.
Homemade Butterfinger Candy Bars
From Making Memories .... One Fun Thing After Another13 oz candy corn
(I used Rite Aide Brand)*13 oz peanut butter
(I used a natural, no stir kind)15 individual squares Trader Joes 72% Cacao Chocolate
Line an 8 x 8 pan with enough parchment paper, so that the paper drapes over the sides.
In a sauce pan over medium heat, melt candy corn. Be sure to stir the candy throughout the melting process. Once fully melted, add peanut butter to the sauce pan and continue stirring until well combine. Once combined, dump mixture into the parchment lined pan and spread evenly with back of spoon. Allow to cool completely.
When candy has completely cooled, cut it into rectangles (or squares if you prefer) and set aside. Melt chocolate in double broiler. Then dip rectangles into the melted chocolate and place each on sheet of wax paper to cool. Your butterfingers are ready to be devoured once the the chocolate has set :-)
Thanks for the awesome recipe, Erin. You rock!!
Emeril OW5005001 Bread Maker, Baguette Machine
Betcha though I forgot about this one. Given my track record on postings and follow ups, I cant really hold it against you.
Then again, if you honest thought I'd be forgetting him any time soon, I strongly suggest you get your head examined cause that right there is what (hot, filthy, sexy) dreams are made of.
But for now, it's time to talk bread -
Three Seed Millet Bread
Adapted from The Gluten Free Gourmet Bakes Bread (Basic Millet Bread Recipe)
1 cup millet flour *
1 cup tapioca flour
1 cup cornstarch
2 1/2 tsp guar gum
3/4 tsp salt
1 tsp agar powder
1 1/2 tsp egg replacer
1/3 cup almond meal
2 1/4 tsp dry yeast (1 packet)
2 flax eggs (or 1 egg + 3 whites)
3/4 tsp dough enhancer or vinegar
3 Tbs coconut oil
3 Tbs Brown Rice Syrup (or other liquid sweetener)
1 1/4 cups water + additional Tbs as needed
1 1/2 Tbs sunflower seeds
1 1/2 Tbs pepitas
1 1/2 Tbs hemp seeds
Save money via buying millet grain instead of millet flour. Grind grain as needed in a coffee grinder or grain mill until flour consistency is reached.
Bread Machine Method: Load ingredients into machine as per manufacturer instructions. Select white bread with medium crust. Press start.
By Hand Method: Grease and flour a bread pan. Set aside. Place all the dry ingredients into a large mixing bowl. Stir to combine. Make a little well in the center.
Proof yeast in large measuring cup. Add remaining wet ingredients. Stir to combine.
Pour wet ingredients into the dry ingredients and mix until all ingredients are incorportaed and dough comes together. Transfer dough to the prepared pan, smoothing it as needed with the back of a wet spoon. Place in warm location and let rest up to an hour. Dough should rise to the top of the pan.
Preheat oven to 400F. Place pan in hot oven and bake 10 minutes. Cover top of pan with foil and continue baking 40 to 50 minutes, or until the loaf has cooked all the way through. Remove from oven and allow to cool before transfering and/or devouring.
Quinoa Millet Bread Recipe
Adapted from Gluten Free Mommy's Millet Oatmeal Bread1 cup brown rice
(or sorghum) flour
1/2 cup quinoa
(or gluten free oat) flour
3/4 cup millet flour
1/2 cup tapioca flour
1/3 cup potato
(or arrowroot, or corn) starch
1/3 cup sweet rice flour
1/4 cup flax seed meal
(if using flax eggs – substitute ¼ cup of other flour of choice)1 Tbs guar gum3 egg equivalents
(egg replacer or flax egg)1 tsp apple cider vinegar2 Tbs liquid sweetener of choice 1 1/2 teaspoons salt2 Tbs of oil1 cup warm/hot water
For Proofing: 1 packet active dry yeast + 2 tsp sugar + 1/4 cup warm/hot water
Make sure all your dry ingredients (and eggs!) are at room temperature.
Grease the bottom of a 10 inch loaf pan or two 8 inch pans. If using flax egg or egg replacer, mix this now and set aside. Heat the oven to 200 degrees and then turn off.
In a large bowl, proof yeast. In a separate bowl, combine all the dry ingredients. Once yeast has proofed (approximately 10 minutes - It should be foamy and active! If not, start over with another packet of yeast), add remaining wet ingredients: water, sweetener, vinegar, egg or its equivelant). Stir. Now slowly add the dry ingredients, stirring to combine. Continue stirring for 10 minutes. The dough should be like very stiff cake batter.
Transfer dough from bowl to prepared pan(s) and place in warm oven to rise for about 1 – 1 1/2 hours. Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees.
Note: Slice and freeze for later use if you don't think you will finish this loaf quickly.
High Protein Baguettes
Adapted from Gluten Free Cooking School
Makes 6 baguettes3 cups High Protein Gluten Free Flour Blend
(see below) 1/3 cup palm sugar 1 tablespoon instant yeast 2 teaspoons guar gum 2 teaspoons salt 1/3 cup light extra virgin olive oil 1 3/4 cups club soda or sparkling mineral water6 Flax Yolks =3 Tbs of ground flaxseed + 9 Tbs of warm water + scant 1/4 tsp baking powder
Original directions can be viewed here
Dough can be used for high protein crackers - just line a baking sheet with parchment paper , plop batter on top, and spread as thin as possible with the back of a wet spoon. Scour before baking.
Make flax egg (don't forget to add the baking powder) and let stand 10 minutes. Combine all the dry ingredients in a bowl and stir to combine. Add flax egg and oil to the bowl, then slowly add club soda. Stir until all ingredients are fully incorporated. Set bowl in a warm space and allow dough to rise until double in size (about an hour).
Preheat oven to 350F.
Meanwhile, spoon dough into baguette pans and set aside to rise for approx 30 minutes (while oven preheats). You want the oven to be nice and hot before you start baking!!
Bake until golden brown (about 40 minutes). For extra crusty baguettes, remove from pan and bake directly on the oven rack for the last few minutes. High Protein Flour Blend
Adapted from this
Gluten Free Cooking School Flour Blend Recipe1 1/4 cups white rice flour
1 1/4 cups tapioca flour
1 cups quinoa flour
(or millet or a combination of the two)3/4 cup sorghum flour
1/2 cup superfine brown rice flour
1/2 cup gluten-free egg white protein powder
Add all the flours to a mixing bowl and stir until well incorporated. Transfer to an airtight container and store until ready to use.
Stuffed French Toast made with High Protein Bread
There's seaman everywhere ....
Source: David Dust
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?!?!
here'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 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?!?!
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
1/8 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.
I used Bob's Gluten Free All Purpose Baking Mix
Omit if not making gluten free or your flour blend already contains a gum
** 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 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.
1 Tbs Earth Balance Vegan Buttery Spread (or butter)
2 Tbs Dark Brown Sugar
2 Tbs Dark Rum
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,
Happy Saturday, Kids!
We are on week into the new year, which for me kicks off my official post-holiday mind and body reset. It's safe to say that I was a good time this holiday season in terms of cooking AND eating all sorts of delicious, most of which was out of my usual eating repetiore. I kicked off 2012 feeling like an overstuffed thanksgiving turkey. The damage from this year's overindulgences: 3 lbs gained. (Yeah, I know - 3 pounds isn't all the relevant and some would argue I needed it, but tis by no means the point so please bear with me!). However, unlike many others I make it point not to vow diet and fitness resolutions, particularly come January 1 as I always take vacation the first week of January. Vacation for me signifies a break from the usual day to day routine and I make it a point to kick back and relax carefree and flying by the seat of my pants. The week has gone quick.... TOO QUICK... and yet I find myself extra eager to re-focus my mind, reset my body, and ultimately go back to my usual food and fitness routine for two reason:
1. I'm a dietary creature of habit who prefers not to go through her days feeling like an overstuffed bird.
2. FITBIT ULTRA WIRLESS TRACKER
For those not familiar with fitbit or fitbit ultra, simply click the picture above and it will take you directly to the site, but the jist of this nifty device is that it tracks steps and calories burned, monitors sleep, and helps you stay motivated! In my opinion this is a health and wellness MUST and I am really not just saying that (because I'll make a small commission if you buy one after clicking either the picture above or the one in the side bar to the right). I LOVE LOVE LOVE my fitbit (maybe a little too much) and I even gifted Darin with one this holiday season (and even he is lovin' it!!)
So today was DAY 1 and I kicked off my morning with a fruit smoothie, using a new protein powder. I made a batch of cabbage vegetable soup in my 2 quart crockpot, which I enjoyed for dinner along with some quinoa and a mock fried plantain. Snack included my beloved protein popcorn. According to my fitbit ultra, I took 4322 steps, climbd 14 flights of stairs, traveled 1.8 miles, burned 1684 calories, and my activite score was 665. Woot woot! Not bad for a Saturday :-)
Moving on -
I found the recipe
(by the Tasty Cheapskate
) for the amazingness pictured above through the Secret Recipe Club's Cookie Party
and all I can say is that it did not dissapoint. The macaroon's were easier to make than I anticiapted and thus far have received rave reviews from all we have tried them. There is no doubt that I will definately be making them again in the very near future :-)
And on that note, time to dash off. Enjoy the rest of your weekend!!
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!
Fiesta Breakfast Cups
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
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.
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.
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
YOU KNOW WHAT TIME IT IS ...
IT'S SECRET RECIPE CLUB TIME!!
My assigned blog for this month was Hezzi-D's Books and Cooks
. The milisecond I got the assignment I clicked the link to see what deliciousness awaiting me and once again it was nothing short of amazing! My sweet tooth was running amuk that day, so instead of starting at the first recipe link and working my way to the end, I headed straight for the desserts section. I was approximately 3 pages in when the words CAKE BATTER BITES
popped out at me. I'm not even kidding when I say my heart fluttered and I all but wept when I read the words: "They taste just like Funfetti cake batter covered in chocolate." Cake batter anything is my heart and it was a dark day for me when my non-dairy, wheat and gluten limiting lifestyle ended my 31 year love affair with the batter. Come to think of it, I all but wept then too. Hell, it's been years and I still find myself cycling through the stages of grief when I come into close proximity with cake batter deliciousness! While I love my milk, butter (and cheese) free life, I can't deny my desire to swim in a vat of Ralph's (Ices) "Cake Shake". ;-b
After I reviewed the recipe, typed a message to Darin declaring Heather Lynne a genius and jotted down the ingredients list and instructions. Fully prepared to (single handedly) put down an entire batch in one sitting, I made sure to log in extra daily cardio throughout the week. Drunk with anticipation of my soon to be rekindled cake batter romance, I happily set to work in the kitchen. I followed the recipe as written in terms of amounts but I made the standard vegan swaps (earth balance vegan buttery spread instead of butter, unsweetened coconut milk instead of cow's milk) and also used gluten free flour in place of regular all purpose flour. That said, I'm not entirely sure why things went awry but it's safe to say the original recipe did not approve of my substitutions. My dough was impossibly sticky despite trying every trick for working with gluten free dough in the book (it's notoriously sticky), which made it almost impossible to shape. Almost.... I eventually wrangled into cute little balls. I then chilled said balls in the freezer for about 25 - 30 minutes, using that time to make a chocolate ganache as tastebud pleasing vegan white chocolate is seemingly non-existent in my neck of the woods. In regards to the ganache, I always go with Isa Chandra Moskowitz's recipe in Vegan Cupcakes Take Over the World because it's knock your socks off delicious yet quick and easy to make. This tiime was no exception but my cake batter bites did not approve of being dipped and began to flatten out into a disc shape at an alarming pace. To say I was devestated would be a serious understatement and I couldnt bring myself to take a picture. Hopefully that putting them back in the freezer would magically fix this culinary disaster, I stuffed them all into a container, placed it on my freezer shelf and went to my room to grieve. Several days later, I opened the container. They were nonetheless hideous but I ate one anyways. In two words: freakin delicious! As I proceeded to eat half the batch, I vowed to try again over the upcoming weekend. Attempt #2 - as you can see from the above picture - was a success :-) Cake Balls
Adapted from 2 cups Glutino Old Fashioned Cake and Cookie Mix
2 Tbs melted coconut oil
4 - 5 Tbs unsweetened coconut milk
2 Tbs coconut nectar
1/2 tsp pure vanilla extract
1 packet sprinkles (purchased at Wild by Nature - I dont recall the brand)
1 recipe Chocolate Ganache from Vegan Cupcakes Take Over the World
Extra Sprinkles for garnish
Line a baking sheet with parchment paper and set aside. Combine above ingredients in a medium bowl until a dough is formed. If dough is sticky, place it in fridge for 5 minutes or so as this will make it easier to work with. Otherwise proceed with shaping your dough into quarter sized balls. Place the balls onto the parchment lined sheet and freeze for 20 minutes.
While the dough is chilling, make ganache (or melt chocolate of choice) in a double broiler and allow to cool slightly. Remove dough balls from the freezer, and either dip in the chocolate ganache, covering each ball completely. (You can also just spoon chocolate over the balls and top with sprinkles if you dont mind the bottoms not being covered) Top with sprinkles and set tray back in the fridge to harden before devouring - YUM!! As Heather Lynne said in her original post: These are addictive!!
Shortly after my initial epic fail at making cake batter bites, I phoned Darin to vent my woes and we ended up making dinner plans for later in the week. I had yet to sample one of my balls and thus stated I needed to cook something that I could post on reveal date. I directed Darin to the website and he enventually decided on Buffalo Chicken Tenders
. I ended up using real chicken for him, Quorn Chik'n for mine - used Earth Balance instead of butter and Better Batter Gluten Free Flour - but followed Heather Lynne's instructions exactly as writen. I was a little nervous about cooking the chicken in that I didnt have a thermometer on hand and always worry that I'm going to accidentially posion someone via undercooked meat. (Highly plausible considering its been 15 years since I ate any kind of meat and overall have limited experience preparing it!) Darin however had a total faith and laughed when I asked where he kept his meat therometer. In hindsight I am not entire sure I've ever eaten Buffalo Chicken but my lack of experience in the field had no impact on the outcome of the recipe. Darin raved about his and I'm now officially obsessed with Buffalo Chik'n! (No seriously - after eating it that once, I have since made two Buffalo Chik'n centered meals and it's only been a week and a half - pics foor your viewing pleasure below!)
On a final note, I want to thank Heather Lynne for her delicious recipes and awesome blog! Positive vibes to all for a fantastic week ahead :-)
Buffalo Chik'n Pizza
Buffalo Chik'n Dip
(with Gluten Free Flat Bread!)
(details for both coming soon!)