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Archive for the ‘Snacks’ Category

I just made this cake today (see pics in previous post) and it is ridiculously quick and easy.   If you are vegan or being careful with what you eat, you will love it.  It isn’t a typical cake flavor, not sickenly sweet like most cakes.  I would think of it as a sort of short bread cake, less sweet, but still delicious.  It has the consistency of cake and smells delectable while baking.

1 1/3 cups all-purpose flour
2/3 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp fine sea salt
1 cup pure maple syrup
2/3 cup water
1/3 cup olive oil
2 tsps cider vinegar
1 Tbs vanilla

Preheat your oven to 350F.   Prepare one round cake pan or pie plate by lightly oiling it and dusting with flour.

Mix the first five (dry) ingredients in a medium mixing bowl.  Combine the remaining (wet) ingredients in a separate bowl. Make a well in the middle of the dry mixture and whisk in half the wet mixture.  Once that is well-combined, pour the remaining wet mixture in and stir until it is a batter.  Pour into prepared pan.

Bake 30 – 35 minutes, being sure not to undercook.  Check for doneness by inserting a toothpick into the center of the cake.  Cake is done when toothpick is clean.  This cake is gooey in the middle if not well baked (and not a good gooey).

Once removed from oven, let the cake cool in the pan for 10 minutes, then top with fruit of your choice.  I used strawberry halves and dusted the entire top with raw sugar.

This recipe is adapted from the Maple Syrup World website.

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I just received my very first giveaway prize ever and wow!!   For a first-timer this is quite exciting.   I had entered a giveaway with The Kathleen Show for an amazing basket of organic food goodness from Nature’s Path Organics, never ever expecting to win one of five baskets.   But I did!   Today the fab gift arrived and it’s amazing!

As you can see the foods were packed on a gorgeous bamboo tray, and there was even a reusable shopping bag enclosed!  I’ve already tried the Blueberry Toaster Pastries and they were sooooo good.  I now have health bars, cereals, granolas, oatmeal and some great looking organic foods made for kids that I can ship to my grandson.   My breakfasts just became a lot more interesting.  

Thank you again (very much) to The Kathleen Show and to Nature’s Path Organics for such a delightful giveaway.  I couldn’t have asked for a better first time! 

 

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During these pre-summer-already-sweltering days in Oklahoma, I feel like I’m trying to survive by eating ice — lots of ice in my drinks, sometimes more ice than liquid.  So last night I was dreaming about ice (and more ice), so I went back to my blender with this smoothie idea.  

Strawberry Chocolate Cinnamon Walnut Smoothie

1 cup whole strawberries, tops removed
1 1/4 cup chocolate almond milk
3 dashes of cinnamon
1/4 cup walnut halves
2 handsful of ice

Blend until ice is fully chopped.  Pour into glass and top with chocolate shavings.  Drink.  Hold glass to forehead for extra cooling.  Drink some more.

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LAST WEEK, I POSTED THE Heirloom Tomato Sandwich with Herbs and Creamy Tofu Spread recipe from Whole Living on the “14 Months to 50” Facebook page as our first recipe for Thursday Cooking Club.   Today we will all meet on the Discussion tab to tell how we made the recipe our own, offer opinions, etc.   Here’s what I did:

I don’t eat tofu, so I substituted goat cheese in this recipe.   In two small mixing bowls, I divided 4 ounces of goat cheese.   I added chopped fresh dill and a couple of squeezes of lemon to the goat cheese in one bowl, along with a dash of cracked pepper, then blended with a fork.  In the second bowl, I added chopped fresh basil and cracked pepper.  I’m not sure it’s possible to use too much dill or too much basil — in my house it isn’t.  I have always loved basil and cream cheese and with goat cheese I can closely imitate that flavor combo, with just a little bit of added tang. 

After blending the herbs with the cheese, I spread half of each mixture on 1/2 slice of wheat artisan bread.  I topped the dill mixture with halved grape tomatoes, more dill, and pieces of fresh lettuce.   The basil mixture was topped with tomatoes, more basil and walnuts.  Then I sprinkled the entire dish with cracked pepper and sea salt.  

This recipe is good for a brunch or lunch, snack, or even as an appetizer if entertaining.   The flavors are very savory, and the bread gives it some weight — delicious and filling. 

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ONE THING I LOVE ABOUT cooking is occasionally you think you are out of food, then you discover if you just throw a few things together you can make something delicious.  That’s what happened to me today.   I had a can of chickpeas, so I did an online search for recipes and found Fusion Hummus at allrecipes.com.  Since I only had one can of chickpeas on hand, I exactly halved the recipe.  I also used dried rosemary, 1/4 teaspoon crushed, instead of the fresh.   After putting all the ingredients into my blender, I shook a few dashes of salt and pepper on top, and blended.  A few pieces of whole grain flatbread made for a very delicious lunch.

I think the tanginess of this hummus makes it a perfect side dish for a cookout or picnic.   It will be perfect alongside potato salads, pasta salads or other Memorial Day type foods.   Serve with chips, crackers, or breads.

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This is a recipe from Happy Herbivore.   They looked sooooo good, I just had to try them and let me tell you, these little chickpeas do not disappoint!   I followed the recipe exactly, except for the sugar – I use evaporated cane sugar which is pretty fine in texture, so I just skipped the blender part and sprinkled the sugar right on the chickpeas at the proper time.   They are magnificent!   I will get addicted to these, no question about it. My house smells like a roasted almond stand.   I’m pretty sure I just found my new favorite snack.

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Tonight I made this tasty, interesting appetizer, and I almost made it like the original recipe.  The only things I did different, which are minor, are that I left the garlic in the oil when I added the herbs and pepper and I served it with dark rye toast points, not french bread.

Here is the original recipe from Epicurious for Baked Radicchio and Herbed Goat Cheese.   The flavors are so different, with the marjoram, basil and rosemary in one dish, along with garlic, goat cheese and radicchio.  The blend of aromas when it’s baking makes the house smell sooooo good!   This is a good recipe for an appetizer, but could also be served as a side dish to a meal.

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