Showing posts with label Nuts. Show all posts
Showing posts with label Nuts. Show all posts

Monday, April 13, 2020

Banana Noatmeal

Hi.  Hello.  Look at this--I'm here!  I know, you thought you'd never hear from me again.  Well, tricked ya.  I really, really miss the good old days of blogging.  I miss wanting to share things with you.  I miss doing all the baking my heart desires.  I even miss spending time writing up blog posts, though let's be honest, I think that's probably all bloggers' least favorite part of this gig.  Times change.  I just can't seem to get things done like I used to be able to do.  I'm fine.  I'm healthy.  I'm busy.  I'm tired.  Even with this crazy time of the COVID-19 worldwide pandemic and being home more, I seem to be just as busy with boys and dogs (We have 3 now! Chip and Candy are both coming up on ten years old, so we adopted Trixie last November.  She's now 7 months old--what was I thinking being a puppy mom again?  She's a Corgi/Pomeranian mix).  I keep finding other things to do besides baking and sharing.  It's sad, I know. 



That said, my friend Shelby from Grumpy's Honeybunch has a cookbook out! The One Pot Paleo Cookbook is available from Amazon now (linked here).  Check it out.  Everything looks and sounds so delicious.  I love that they are simple one pot meals and could use a sheet pan in the oven, a skillet on the stove or a slow cooker!  I was excited to hurry and try a recipe but am limited on trips to the store right now (as we all are) so I quickly looked for something I could make with ingredients I already have and settled on this Banana Noatmeal.  Afterall, breakfast is probably my favorite meal of the day and guess what I eat almot every day?  Oatmeal, with banana to be exact.  I've actually wanted to try a Paleo version for a few years now so this was just perfect!  If you're eating a Paleo diet (or even if you're not!) this is great as it is low-carb since it doesn't actually have oats.  Hence the clever name of noatmeal.  But I can't believe how much it literally tastes like oats.  I prefer for my oatmeal with used the quick cooking kind (gluten free, please), so this has the same texture.  The main ingredient is almond meal.  Then it also has some flaxseeds (I used ground meal), some hemp seeds and chia seeds (the recipe says white chia seeds, I only had black).  Everything is simmered with coconut or almond milk, then served with bananas, walnuts, a drizzle of maple syrup and a dusting of cinnamon. 

This is my ideal breakfast!  Excited to try it with berries when I can go shopping and get some!

Go get Shelby's cookbook!  Whether you follow a Paleo diet or not, it's got lots of great recipes!  Can't wait to try more!

On a family note, my "baby" turned 13 (ahhh!) in March.  We all went to dinner as a family, including my married son, Scott and his wife Diana and our son Parker who turned 18 and moved into his own apartment.  We went out the day before our state decided on a stay home, stay safe initiative and closed dining-in at restaurants.  For Easter yesterday, we had everybody over for grilling some hot dogs and hamburgers outside.  Scott, Diana and Parker stayed out of the house and tried to maintain the 6 feet rule from us.  Sam enjoyed hiding some Easter eggs outside for them to hunt.  It was fun watching grown kids collecting eggs.  We had some much-needed laughs together.  We look forward to this pandemic being over and life being more normal again.  How are y'all getting along?  We are truly blessed!  I was even able to go get my monthly infusion for MS last week.  Had to wear a mask and that is hard for me.  I named it being like "walking claustrophobia".  But I survived and I'm grateful my infusion center is still operating and they are taking a lot more sanitizing precautions and spacing everyone out more than normal.  I'm kind of hoping when we get to go back to things being more like they were before this virus came along, that the world learns to be more giving and kind and loving as it's been during this time.  What good things have you noticed in the world lately?


Thursday, December 31, 2015

True No Bake Cookies—The Easiest and Yummiest Cookies Ever

True No Bake Cookies

If you’re looking for the world’s most simple, yummiest treat (you could totally whip these up in minutes and serve them for New Year’s Eve tonight), this is the cookie!  There was recently a very small feud (not really a feud, just an observance) between a fellow food blogger and I about these classic no bake cookies.  This recipe I’ve made and posted today are THE original cookies, THE recipe I grew up making.  There are no other True No Bake Cookies. ; )  That said, Blaise from Blaise the Baker posted a step-by-step tutorial about these cookies yesterday on his Facebook page.  You can get his (not original, hehe) recipe on the link to his blog.  After I saw his post, it dawned on me that every time I have seen these cookies, for years—they have always had peanut butter in them.  I’m here to tell you, even as a chocolate and peanut butter lover, that these should not be made with peanut butter.  It’s wrong. 

Okay, okay, it’s probably not wrong.  But THE True No Bake Cookies I grew up with do not have peanut butter, so it has always seemed wrong to me.  After chatting with Blaise, I looked through my good old recipe box for the recipe.  And when I say old, I mean it—I have in that box recipes from when I took a cooking class in 7th grade, so we’re talking 34+ years ago.  Whew!  Anyway, there I found THE recipe!

And here I share THE recipe with YOU!  Peanut butter not necessary.  If you need the chocolate/peanut butter combo fix, eat a Reese’s. 

True No Bake Cookies

True No Bake Cookies, by Katrina, Baking and Boys!

2 cups granulated sugar

1/2 cup unsalted butter

1/2 cup 2% milk

3 tablespoons cocoa powder

1/2 teaspoon salt

1 teaspoon vanilla

3 cups old fashioned oats

1/2 cup nuts (I always remember walnuts, peanuts are not an option, haha), optional

1 cup sweetened, shredded coconut, optional

In a large saucepan, over medium heat, combine together the sugar, butter, milk, cocoa and salt.  When it comes to a good rolling boil, boil for exactly one minute.  Remove from heat and add the vanilla.  Stir well.  Add the oats, coconut, and nuts and stir together to combine.  Drop by rounded spoonfuls onto waxed paper and let cool.  They don’t even take 30 minutes to cool and set up.  Serve the plateful and watch them disappear.  Makes 18-20.  (The nuts and coconut are optional.  I left out the nuts as my kids don’t love them.)

True No Bake Cookies

You do not need to make these all perfectly uniform.  They shouldn’t be.  That is what makes them “true”.

How do you make no bake cookies?  Wondering if I have other fellow non-peanut butter no bake cookie people out there.  I’m sure Blaise and all the others out there who put peanut butter in theirs still have a great cookie.  Just having a little fun.

Happy End of 2015!  And here’s to a wonderful New Year to you all!  Make it a great one!  I plan to do so!

Monday, December 28, 2015

Spicy Mixed Nuts (Refined Sugar Free, Paleo)

Paleo Spiced Mixed Nuts

Looking for a munchy snack for New Year’s Eve?  These spiced mixed nuts are great!  They aren’t just perfect for New Year’s or any other holiday, I’d make them year round.  And they are pretty healthy—there are no refined sugars in them—just good Grade B maple syrup, and not even that much.  A little egg white to add to the protein and some great spices make these perfectly crunchy and delicious.  I’ve loved having them here while others around me are eating so many other treats that I no longer eat. 

I used pecans, almonds, and just a handful of cashews and hazelnuts along with some raw sunflower seeds.  I threw a little orange zest in the mixture and it’s good.  I wish I would have added a little more.  The kick from some cayenne is just enough, but if you’d like it even spicier, add a little more.  I was afraid and didn’t want to make them too spicy since I’m mainly the only one eating them around here.  Love the sweet combo of cinnamon, maple and orange.  It goes well with the cayenne, chili and cumin powder to make a great sweet and spicy flavor.

These made for some nice holidays gifts I also handed out.

Spiced Mixed Nuts

Spicy Mixed Nuts (Paleo, Refined Sugar Free), by Katrina, Baking and Boys!

5 cups mixed nuts (I used a mixture of mostly pecans and almonds, with some cashews, hazelnuts and some sunflower seeds)

2 large egg whites

¼ cup Grade B maple syrup

½ teaspoon ground cinnamon

½ teaspoon cumin

1/4 teaspoon Ancho chili powder

¼ teaspoon cayenne powder

1 teaspoon grated orange zest

Preheat oven to 275 degrees F. Line a rimmed baking sheet with a Silpat or parchment paper. Put all the nuts in a large bowl. Whip the egg whites in a stand mixer or with a hand mixer for 2 minutes, until frothy. Add the rest of the ingredients (except the nuts) and fold it all together. Spread the mixture evenly on the baking sheet and bake for 45 minutes, stirring every 15 minutes. Remove from oven and let cool completely. Store in an airtight container. Or portion them out into cute gift bags and ties.

Spiced Mixed Nuts 3

Saturday, December 20, 2014

Salted Mixed Nut Brittle

Best Salted Mixed Nut Brittle

I’m here!  I know I haven’t been blogging as much and it makes me sad, but one can only do what they can do, right?  Before Christmas is here (it’s almost here!), I wanted to share this perfectly crispy, but not tooth-breaking-hard mixed nut brittle.  That’s right—mixed nuts.  Why not use other nuts and not just peanuts in a brittle?  I’ll never go back to just peanuts again.  In fact, this brittle doesn’t even have peanuts.  I used a mix that is peanut-free. 

My friend, Paige (chef extraordinaire), who blogs at For Love of the Table first introduced me to this brittle (the link to her blog is the recipe!) and I’ve made it numerous times since.  I used some Planters mixed nuts that have lots of pistachios as well as the usual cashews, almonds, pecans and some Brazil nuts.  Hazelnuts would be so good, too!

This brittle is easy (the stove does all the work).  Some sugar and water, a little corn syrup and butter are dissolved, then brought to a medium boil.  The only difference for me compared to Paige’s instructions is that she says it should take about 10 minutes to come to hard crack temperature and mine took almost 20 minutes.  Just make this when you have some time to hang around the kitchen and babysit it a bit, but you can plan to easily get a few other things done while it’s cooking away.  Check out Paige’s blog post for not only the recipe, but I love that her posts are always so full of the best instructions.  I have never had a “recipe fail” when I follow the directions in her recipes. 

Best Salted Mixed Nut Brittle I love Paige’s tip to have the nuts on a baking sheet in a low temperature oven to warm them while the brittle is cooking.  Once the mixture is at the right temperature, you need to quickly add the nuts, stir and spread it on a buttered sheet.  It begins hardening quickly, so to have the nuts warm, it helps the process, rather than if you add colds/room temperature nuts, it brings the brittle to a cooler temperature faster and makes it start hardening before you can even spread it on the baking sheet!  Here’s where I forgot (waaaahhh!) to salt the brittle while it was still soft enough to keep the salt on top, but definitely add it as soon as you spread it because the salt is a great addition, even if you’re already using roasted, salted nuts.  And it looks great with those little white specks on top.  Even though mine was a bit hardened when I remembered, there is still a little finer salt on the top.  I hurried and ground my pink Himalayan sea salt over it, so it wasn’t as course as it should be.  But this brittle sure tastes great!

You know how when you break it in to pieces and smaller bits and chunks break off?  I might have tasted a few of those, but only if there was a healthy nut in them.  ;  )

Here’s the link to the recipe again on Paige’s blog.  If you like or love brittle—make this!  It’s fun and perfect to give as gifts, too.

Tuesday, August 19, 2014

“Raw” Brownies with Walnuts (Grain Free, Vegan, Sugar Free)

"Raw" Brownies with Walnuts

These “raw” brownies are so easy to make and have just a few ingredients but they taste so good.  I don’t even think someone who doesn’t know they are grain free, have no added sugar and are vegan would realize that they are such, nor would they realize they are made with dates.  A great, healthy treat—I’m so happy to have things like this when I make full fat, high sugar treats for others and just want a little something for myself.  I don’t think real treats are bad now and then, but for now, I’ve given up sugar and gluten and THIS is just the kind of thing I love.  You will, too!

I’ve made similar things before, like these Chocolate Hazelnut Bombs or these Almond Joy Fudge Bars.  Even these Healthy Fudge Brownie Bites are more like these “brownies”, but they have honey added as well.  Today’s “Raw” Brownies just have dates, nuts, and cocoa as the main ingredients.  Easier and I think I like them more.  I’ll have to make both and do a taste test (that’s really just my way of having to make more treats for myself). ; ) 

“Raw” Brownies, (Grain Free, Refined Sugar Free, Vegan) by Katrina, Baking and Boys!

1  1/4 cup pitted dates

1 cup raw cashews, chopped (I like cashews for the base as they don’t have a distinct flavor, but these would make great brownies with other nuts, too)

5 tablespoons raw cacao powder (or cocoa powder)

1 teaspoon vanilla extract

pinch of salt

1/2 cup walnuts, roughly chopped—optional

1 tablespoon Enjoy Life mini chocolate chips (or other chocolate of your choosing)—optional

Line a 9x5 inch bread pan with nonstick foil.  Place the dates in a glass bowl and cover with boiling water.  Let stand 10 minutes.  Drain the dates (reserving the liquid) and pat them dry.  Roughly chop them (always do this to check for pits!).  Put the cashews in the bowl of a food processor and pulse until finely chopped.  Add the dates and pulse a few times.  Add the cocoa powder and salt.  Process until all is finely ground and well combined.  May take a minute or two until you get the consistency you want.  Add the walnuts and pulse just a few times so they are left as big pieces.  Spoon all of the mixture out of the processor, scraping the the bowl.  The mixture is a bit sticky, but try not to eat it all before you press it into the pan.  Put it in the pan and before you press it all down evenly, sprinkle on the chocolate chips.  Refrigerate for an hour.  Cut into 16 pieces.  Store in refrigerator in an airtight container.

"Raw" Brownies

These are perfectly chocolaty, I love brownies with nuts, and there is no extra sweetness needed, they would even still be great without the walnuts and extra chocolate chips.  I can’t wait to run out of these and make some more—I have quite the stash of dates and nuts to use up!

"Raw" Brownies

These would be great with any other nuts, pecans especially, but I am partial to walnuts in brownies.  I think I’ll try them with peanuts soon, too, and get that great peanut butter chocolate combo. 

"Raw" Brownies with Walnuts

Have you seen enough photos?  I must end this post, because every time I see more, I want to grab another one.  Make these.  The end. 

Thursday, July 17, 2014

Chocolate Peanut Butter “Granola” Bars (Oat and Grain Free)

Chocolate Peanut Butter Granola Bars (Oat-Grain Free)

These might just look like every other granola bar you’ve seen and you might even be wondering why “granola” is in quotes in the title.  That would be because there are no oats or grain in these.  The kick of flavor from all the different nuts, coconut, and of course, chocolate is heavenly in these bars and the grain is not missed at all.

I made these right before my family reunion in June.  When getting out other desserts to share, I snuck one of these out of the fridge for me (since I’m not eating any of the other treats that were available) and my brother, Matt, asked what they were.  He was interested in them since he tries not to eat much sugar and he knew they were probably healthy since I was eating them.

Within minutes, they were almost completely gone.  Matt loved them.  He encouraged others to try them and they liked them as well.  I hurried and snuck a couple more bars to save for me for another time and let them get devoured.  Without oats and other grains, the nutty flavor is intensified and these have just the right amount of chocolate.

I got this recipe from Danielle’s blog, Against All Grain.  Love her blog and cookbook and her!

Chocolate Peanut Butter “Granola” Bars, adapted by Katrina, Baking and Boys! from Danielle at Against All Grain

1/4 cup (84 grams) raw honey

1/2 cup (148 grams) organic, natural peanut butter

2 tablespoons (28 grams) coconut oil

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup raw almonds

1/2 cup raw walnuts

1/2 cup raw pecans

1/2 cup raw cashews

7 pitted dates, roughly chopped to check for pits

1/4 cup raw sunflower seeds

1/4 cup shredded, unsweetened coconut

1/4 cup Enjoy Life mini chocolate chips

Line an 8x8 inch baking pan with nonstick foil.  Set aside.  In a small saucepan, combine the honey, peanut butter, coconut oil and salt.  Heat until all melted and combined together.  Stir in the vanilla.  In the meantime, put all of the nuts and the dates in a food processor and pulse until mixture resembles course sand.  Add the sunflower seeds and coconut and pulse a few times until they are mixed well with the other nuts.  Remove the peanut butter mixture from the stove and stir the nut mixture into it.  Once it is all combined, pour the mixture into the prepared pan.  Place a piece of parchment or waxed paper on the top and press it down evenly with your hands.  Remove the paper from the top and sprinkle the chocolate chips on top and again using the parchment/waxed paper, press them in to the top of the bars.  Put the pan in the freezer and freeze for 2 hours.  Remove bars from the pan and the foil and cut into desired sized bars on a cutting board.  Store in an airtight container in the fridge for 2 weeks.

Chocolate Peanut Butter "Granola" Bars

It’s official, I am making these again today.  They are full of nuts and pretty sweet, I think the bars could even be cut smaller than I did in the photos.  But at this size, they are a perfect snack or energy bar.

Chocolate Peanut Butter "Granola" Bars

Tuesday, April 29, 2014

Individual Gluten Free Chocolate Chip Banana Coffee Cake

Individual Gluten Free Banana Chocolate Chip Coffee Cake 2

Yesterday I had a bunch of overripe bananas that needed to be used.  I made one of my favorite things with most of them—this Absolutely Delicious Banana Chocolate Chip Coffee Cake.  My family likes this cake and they ate the whole thing last night.  I think everyone ate two pieces!  I felt a little left out.  I knew making the cake I wasn’t going to eat any, but was still a bit bummed.

It hit me—I could make my own little cake using gluten free flour and some organic brown sugar.  While they ate, I got to work and whipped up this Absolutely Delicious Individual Gluten Free Banana Chocolate Chip Cake!  It was so easy and done in minutes and I was in heaven.  Next time I’ll make it ahead and eat cake with the family.  I used Enjoy Life (gluten, dairy, soy, refined sugar free) mini chocolate chips.  Love these!  You might recall my Individual Gluten Free Chewy Brownies from a few months back.  This is the same concept with some different ingredients.  I actually think I might make a few ready-to-make packs of all the dry ingredients for these and the brownies.  How awesome it would be to just grab a little bag/container with everything I need already premeasured.  This banana cake and the brownies just have a little added coconut oil and almond milk.  I love using powdered egg/egg whites in these and have quite a bit in my food storage.  If you don’t have that, you need to get some.   They are great to have on hand and I do not notice a difference in things I’ve used them for.  I wouldn’t make scrambled eggs out of them, but they are great in baked goods.  The directions tell you to add water to the powdered egg, but I have used them many times just adding the powder to my dry ingredients.  I knew with the banana cake there was enough moisture in it.  If you do use them for something like cookies, you can add a tablespoon or two of water to the ingredients.

Honeyville Grain has 2 1/4 pounds cans of it, which is what I have.  You can also buy powdered egg whites in cake decorating stores or aisles and they might be called meringue powder.  I’ve used that before in individual baked things as well.  Honeyville has egg white powder and whole eggs powder.  Handy for lots of things.

Individual Gluten Free Banana Chocolate Chip Cake, by Katrina, Baking and Boys!

3 tablespoons gluten free flour blend (I used Premium Gold ancient grains blend)

2 tablespoons organic brown sugar

pinch of salt

1 teaspoon egg white powder

1  1/2 tablespoons almond milk

1  1/2 tablespoons (21 grams) organic coconut oil, melted

1/2 teaspoon vanilla extract

3 tablespoons (40 grams) mashed banana

dash or two of ground cinnamon

For topping:

1 tablespoon Enjoy Life mini chocolate chips

1 scant tablespoon organic brown sugar

cinnamon to taste

*nuts—optional  (I forgot them!), walnuts or pecans, 1-2 tablespoons, chopped

Put the flour, sugar, salt and egg white powder in a small bowl.  Whisk together to combine.  Add the almond milk, coconut oil and vanilla and stir to combine.  Add the mashed banana and a couple dashes of cinnamon and stir to combine.   Grease a ramekin lightlywith coconut oil.  Pour the banana in to the ramekin and spread evenly.  Stir together in a small bowl the chocolate chips, brown sugar, cinnamon and nuts.  Spoon/sprinkle it over the batter.  Cook in a microwave for 45-60 seconds.  Let sit to cool for a few minutes. 

Individual Microwave Gluten Free Chocolate Chip Banana Cake

Try not to eat the whole cake in one sitting.  Oh wait---you can, it’s all yours and isn’t too big!  Go for it! ;  )

Individual Gluten Free Banana Chocolate Chip Coffee Cake

Friday, August 30, 2013

Crazy Nutty Gluten Free Granola

Crazy Nutty Gluten Free Granola 8-28-13

I have been craving crunchy things.  With eating gluten free, refined sugar free and even cutting back on lots of grains, I felt like I just needed to crunch something.  I used to eat homemade granola almost everyday and was really missing it.  (Know what else I miss, sometimes just taking a big chug of fat free milk…..I’ve cut back on dairy, too, and have heard fat free has all kinds of chemicals in it, so I don’t drink it anymore, but it’d sure be nice after one of these Gluten Free Chocolate Zucchini Brownies that are so good you’d never know they are gluten free or refined sugar free.  They are SO good chilled in the fridge, too.  Must make more.

We’re talking about granola here though.  So I set out to make me a crunchy gluten free granola.  The only sweetener in this is raw honey.  You could use maple syrup or agave, too.  I decided to put a bunch of nuts and seeds in this.  I’m so happy with how it turned out—perfect, I must say. ;)  I wanted a clumpy granola and there is a perfect “trick” to that.  Once it comes out of the oven, don’t stir it.  When it is completely cooled, it will have stuck all together and you can break it in to any sized pieces you’d like.

Crazy Nutty Gluten Free Granola 8-28-13

This is the perfect kind of granola to just take a baggie full somewhere for a snack on hand.  But if you break up the pieces a little smaller, it’s also great on top of yogurt with some fresh berries.  One of my favorite things.

Crazy Nutty Gluten Free Granola 3

Look how clumpy that is!  Of course, you don’t have to make it gluten free, I just used gluten free oats—this is still a great granola with any kind of oats.

Crazy Nutty Gluten Free Granola (Refined Sugar Free), by Katrina, Baking and Boys!

2 cups gluten-free oats

3 tablespoons ground flax meal

1 tablespoon sesame seeds

¼ cup unsweetened shredded coconut

¼ cup raw almonds

½ cup raw pecans

¼ cup raw sunflower seeds

½ teaspoon salt

1/3 cup raw honey

3 tablespoons organic coconut oil

1 teaspoon vanilla extract

Preheat oven to 300 degrees F. Line a baking sheet with a Silpat or parchment paper. Set aside.

In a large bowl, combine the oats, flax, sesame seeds, coconut, almonds, pecans, sunflower seeds and salt. Stir together.

In a microwave safe bowl, combine the honey and coconut oil. Microwave on high for 30 seconds. Stir together with a whisk until well combined. Add the vanilla and stir to combine. Pour this mixture over the dry ingredients and stir until everything looks wet. Spread the mixture evenly on the baking sheet. Bake for 20-22 minutes until fragrant and browned. Remove from oven and cool completely on a wire rack. Do not touch the mix during this time as it is setting up and will be clumpy. Once it is completely cooled, you can break it in to clumps and store in an airtight container. *You can use any nuts and seeds you’d like or have on hand, just make it nutty!

Crazy Nutty Gluten Free Granola 4

I think I’ll go snitch a bit of the granola right now.

Monday, August 19, 2013

Salsa Asada in the Blendtec

Salsa Asada

My wonderful husband bought me a Blendtec!  We are having so much fun making all kinds of things in it.  Since making diet changes that include not eating gluten, I was wanting to make my own almond flour and other nut flours and butter.  It was wearing out my food processor.

We have already (in less than a week) made countless smoothies, almond butter, peanut butter, soups and this delicious salsa.  The Blendtec comes with some great little recipe books that we are plowing through.   We did end up making a change to the recipe from Blendtec recipe, they used fresh vine-ripened tomatoes, but since we didn’t have any at the time, I used some canned whole tomatoes.  Here’s the link to a lot of their great recipes, but the Salsa Asada one isn’t on their website.  Lots of other good ones though!

Super simple to make, just added all the ingredients to the blender and pulse a few times until it was the consistency we wanted.  You can pulse less if you like a chunkier salsa.  I like mine to not have really any chunks at all.  This salsa has a little different kick in it from some liquid smoke and some vinegar.  It is otherwise pretty similar to the one we make most often, called Mildly Wild Salsa.   Try this one if you like a little kick.  Don’t tell those who try it what it is that is in it and see if they can guess what that smoky flavor is.

Salsa Asada, by Katrina, Baking and Boys!, adapted from Blendtec

2—14 oz. cans of whole tomatoes, drained

2 jalapenos, skins blackened over gas stove (for extra spiciness, don’t throw out the seeds and ribs, just cut off the tops)

1 small shallot (or 1/4 medium onion), peeled and chopped into 4 quarters

2 cloves garlic, peeled

about 1/3 cup fresh cilantro (or to taste)

1 tablespoon distilled white vinegar

1  1/2 teaspoons sea salt

1/2 teaspoon all natural liquid smoke

With a gas burner on medium heat, set two jalapenos over the rack and blacken each side.  You can hold them over the flame with tongs as well, it is often necessary to move them around to get even blackening.  Once they are blackened, put them in a bowl and cover it.  In the bowl of a blender, add the drained canned tomatoes (there were about 4-5 whole tomatoes in each can).  Add the shallot, garlic, cilantro, vinegar, salt and liquid smoke.  Remove the skins from the jalapenos by rubbing them with a paper towel.  (Don’t rinse away that grilled flavor!  A little black skin left on them is okay.) 

One all the ingredients are in the blender, pulse it in 1-2 second pulses until it is the desired consistency.  Pulse less if you want chunky salsa, more if you want it smoother. 

(This was a little spicy for me, but others in the family loved it.  I would remove the ribs and seeds from one jalapeno next time and left them in the other.)

Homemade nut butters in the Blendtec

With the new Blendtec, it has the big jar, but we also got the smaller one that is used more for making nut butters.  If you’re going to get a Blendtec, I would recommend getting the smaller jar (for an added price) as well (though you CAN still make nut butters in the bigger jar).  Also not pictures, I made sunflower seed butter—within seconds!  When I was doing these butters in my food processor, it was taking 10-15 minutes to get it to a smooth consistency and I think my food processor would have eventually died for the overworking. ;)

It would be overkill if we took pictures of all the smoothies we’ve been making and Kevin made a tortilla soup (all the raw veggies are just added to the blender, then you push the “soup” button and within seconds you have soup—it even heats it slightly.  We liked it a little hotter, so we did heat it a little on the stove after that.  Kevin liked the tortilla soup so much, he’s made it twice already (and this is coming from someone who claimed he didn’t like soup)!

(This is not a sponsored post and I was not paid to say this, I just love my new Blendtec!)

Thanks for the Blendtec, Kev!  I wasn’t even begging for it, he just knew I wanted one and that it would get used.  What a guy!

Saturday, August 10, 2013

Grain Free Chewy Chocolate Chip Cookies (Refined Sugar Free)

Grain Free Almond Butter Chocolate Chip Cookies

Yesterday I posted the Healthy Fudgy Brownie Bites and mentioned how they are now one of my favorite treats.  On Facebook I also mentioned that besides those I have found some fantastic, perfectly chewy, you'd-never-know-they-were-healthy chocolate chip cookies.  I think I might just keep a running stock of these two things and I’ll be good for a long time—though that wouldn’t be fun to not keep trying new things, would it? ;)

Well, these are definitely great chocolate chip cookies and if you didn’t tell anyone, I think they’d never know they didn’t have flour or refined sugar.  I plan to make them again, maybe even today.  They have some coconut in them, which might add to the chewiness.  I think I’ll try them without the coconut, but with lots of nuts and see if they are still pretty much the same.  These also have no added oil or butter—just almond butter.  Instead of loads of sugar they just have a little honey in them.  I used the Enjoy Life mini chocolate chips, which happen to be soy free, dairy free, refined sugar free and grain free.  You could use any kind that suits your diet needs. 

Once again I found these cookies at Jennifer’s blog, Unrefined Kitchen.  She has so many recipes that I want to try.  SO glad I tried these.  Looking through the recipe, I didn’t really change anything, so the link goes to her recipe.  She mentioned using 1/3 cup of honey and more if you’d like—I only used 1/3 cup and they are perfectly sweet.  She also suggested trying nuts in place of some of the coconut, so that is what I did—1/3 cup of unsweetened coconut and 1/3 cup of pecans.  My next try (today?) will be leaving out the coconut.  I love the coconut, but some people who are taste testers of mine don’t like it.  I baked the cookies about 10 minutes.  My scoop must be a bit bigger than Jennifer’s scoop, as I only got 16 cookies and she said the recipe makes about 20.  I used homemade almond butter.

Grain Free Almond Butter Chocolate Chip CookiesYep, just finishing up this post and seeing these photos, I need to make these again—today.  Need to run and get more chocolate chips first.  Give them a try.

Here’s the link again for Jennifer’s Almond Butter Dark Chocolate Chip Cookies at Unrefined Kitchen.

Grain Free Chewy Chocolate Chip Cookies 3

I tried, but you still can’t see the amazing texture and chewiness these cookies have in the crosscut photo, you’ll just have to taste them for yourself.

Sunday, June 02, 2013

Coconut Lime Cranberry Pecan Bars—Secret Recipe Club

Coconut Lime Cranberry Pecan Bars 5

These Coconut Lime Cranberry Pecan Bars that I made for the Secret Recipe Club were a perfect pick to make.  I made them for the monthly book group I’m in and also gave some to one of the boys’ bus drivers to thank her for the year of rides home from school.  They really are good!  The blog I got them from was my assignment for June, Anna’s blog, bcmom's kitchen.  Anna’s blog was a new one for me and I really enjoyed looking through her recipes.  Yum!

Anna got this recipe from her local newspaper’s food section that was posted in a cookie contest.  I made a few little changes to the recipe.  The filling has some cranberry juice in it and while I was at the store to get some, I saw some cranberry lime juice and thought that sounded really good.  So I decided to use that and lime zest instead of orange zest that was also in the recipe.  That cranberry lime juice was really good, it was from Ocean Spray.   Other than that and some slight changes to the icing recipe, I followed Anna’s recipe.

Coconut Lime Cranberry Pecan Bars

Just for the heck of it, I only iced about half the bars.  They are good both ways.  I put some lime zest in the icing, so there is a little extra kick in that.

Coconut Lime Cranberry Pecan Bars 6

Coconut Lime Cranberry Pecan Bars, by Katrina, Baking and Boys!, adapted from Anna at bcmom's kitchen

Crust:

1  1/4 cups all purpose flour

1/2 cup packed light brown sugar

1/4 teaspoon salt

1/2 cup unsalted butter, cold, cut into pieces

1/2 cup finely chopped pecans

1/4 cup finely chopped dried cranberries

Filling:

2 large eggs

1 cup granulated sugar

2 tablespoons cranberry lime juice (or cranberry juice)

1 teaspoon lime zest (about half a large lime or all of a small lime)

1 teaspoon vanilla extract

1/2 cup finely chopped pecans

1 cup chopped dried cranberries

1/2 cup sweetened shredded coconut

Icing:

1 cup powdered sugar

1/2 tablespoon cranberry lime juice

1/2 tablespoon lime juice

1 tablespoons heavy cream

1/2 tablespoon milk

Preheat oven to 350 degrees F.  Line a 9x13 inch baking pan with non stick foil (or don’t, you don’t have to).  For the crust, put the flour, sugar and salt in a food processor and pulse to combine.   Add the cold butter and pulse until well combined.  Also combine the pecans and cranberries.  Press the mixture onto the bottom of the pan.  Bake for 12 minutes.

While the crust is baking, make the filling by whisking together the eggs, sugar, cranberry-lime juice, lime zest and vanilla.  Stir in the pecans, cranberries and coconut.  Pour evenly over hot crust (spreading it carefully).  Return to oven and bake for 25 minutes.  Let cool on wire rack.

Make icing by combining all ingredients in a medium sized bowl and whisking together until smooth.  Remove bars from pan by lifting the foil edges.  Set on a cutting board and slide the foil out from under the bars (that’s what is so great about non-stick foil and you don’t have to cut bars in the pan).  Cut bars into desired sizes.  Drizzle icing over as many bars as you’d like.  (You can drizzle the icing before cutting the bars if you’d like, but I like having icing dripping down the sides of each one.)  Let icing dry for 20-30 minutes to harden if you want to stack the bars for storage or serving.

Coconut Lime Cranberry Pecan Bars

Being a chocolate gal, these are still great as is, but I also can’t quite thinking that they’d be good with some mini chocolate chips in the filling or possible drizzled with melted white chocolate.  Ooh, yum.  Great blog, Anna.  Thanks!

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Thursday, March 07, 2013

Another Loss to Share and More Memories, Including Fruit Punch and Cashews

Lara

This is going to be difficult, but today marks eleven years since my sister, Lara, passed away—March 7, 2002.  I just wrote a post this past November about my older sister, Mandi, and her losing battle with multiple sclerosis in November 1999.  I remember thinking that I had some time before I had (wanted) to do this again for Lara, but can’t believe it is already that time.  Neither true story is easy to tell.

Lara was just 12 months older than me, born October 27, 1968.  I posted a lot more pictures of Mandi than I have available of Lara.  That is because I have Mandi’s photos from when she was growing up.  My mom made us all an album, the kind with those old sticky pages where you peel the clear plastic away and stick photos to the page.  After Mandi’s passing, I took that album and removed the photos from it because they are not good (not acid-free) for safe keeping photos for years and years.  I told my mother I would redo her album.  I still have the photos—not in an album yet.  But I don’t have too many pictures of Lara when we were younger.

Here’s Lara and I in about 1971.  Notice—I kept drinking my milkshake.  Lara abandoned and dropped hers to hold the kitty.

1971

And here we are on my 3rd birthday, Nov. 15, 1972.  Notice again, I’m  making sure I eat my cake.  Lara is trying to steal my presents! ;) 

My 3rd birthday, Nov. 15, 1972

Notice a trend here—I still always go for the food, especially treats! ;)  It was destined way back when.

1971/72

Can’t forget this one with Mandi, Lara and I.  Aw, so cute!  (Can anyone else tell my mom used to cut our hair herself?  Yep, she’d put tape across our forehead and cut whatever hair stuck out the bottom.)

Lara and I at Flintstone Park in Rapid City, South Dakota 1978

Here is a fun one of Lara and I in about 1977-78.  Our family went on a trip to Rapid City, South Dakota and saw Mt. Rushmore, went in caves and stayed at an RV campground in a rented camper.  Have you ever been to Flintstone Park there?  We thought that was so fun.

Here’s a fun little story that I always like telling about Lara.  When we were probably 9 and 10 (maybe 10 and 11), we lived in Broomfield, Colorado.  This isn’t the funny part, but during those years (I was ages 7 to 11 while we lived there), we each had a paper route—yes, those were the good old days when kids used to deliver newspapers.  We lived up this big hill from where our school was (YES, we walked to school and back uphill both ways, trudging through feet of snow!), but a lot of our paper route was down the hill.  We loaded our packs with papers and hopped on our bikes and headed down the big hill.  I don’t remember exactly, but we crashed hard on our bikes, tumbling and getting pretty beat up.  That’s not the particular story, but just something I remember as Lara and I screamed to make sure we were both okay.

Anyway, Lara, Matt (my 4-years-younger-than-me brother) and I were walking around in the neighborhood.  Lara got this crazy idea to go to a church nearby and the three of us climbed up on the roof.  Little history here, Lara was all tomboy and a bit rebellious.  I was goody-goody and prissy, I’ll admit it.  Matt was only about 6 years old and pretty much did whatever he was told.  Back to the rooftop.  On the way up, I got a sliver in my finger.  After getting to the top, I was annoyed about my finger, so I climbed back down and walked home to cry to mom about it.  In the meantime, Lara and Matt decided it would be fun to tear pieces of shingles off the church roof and throw them out into the road where there were oncoming cars.  Next thing my parents knew was that the police station (which at the time they were janitors for) called to tell them they’d picked up Lara and Matt and had them in for booking.  Not kidding, just to scare them, they took them to the police station, fingerprinted them and took their mug shots.  Can’t forget the big ol’ smile on Matt’s face in his mug shot.  Apparently someone driving by the church saw what they were doing and called the cops.  To this day I SWEAR I did not do anything more than climb up on the roof.  If Lara were here, she’d say I was tearing shingles off the roof, too.  She was always trying to get me in trouble and blame things on me. ;) 

Another good little story, one time Lara and I were walking around town again (this was so long ago it was back when it was fine to let young children wander around cities on their own).  We’d walked and walked and decided we were thirsty.  We ended up going inside a Popeye’s Chicken Restaurant to buy a drink.  Lara went up to the counter and was looking at the menu and said, “We’d like a Q-T of Fruit Punch, please.”  I slugged her and said, “that means quart”.  Teased her forever that she didn’t know Q-T meant quart.  Had to hold on to anything I could because way more often than not, SHE teased ME about anything and everything. 

In honor of this great remembrance, the other day I made a fun fruit drink for the family as an evening snack.  It was a big hit.  Must have made Q-T’s and Q-T’s of it.

Fruit Punch Drink 3-4-13

Quick and easy drink to make that would be perfect for parties.  It’s a combination of fruit punch, pineapple juice, ginger ale and orange sherbert.   Here’s the link for the recipe found at Allrecipes.  I halved it for our family night treat.

Lara also took great pride in teasing and jokingly bullying me.  She thoroughly enjoyed slugging me (hard).  I was silly enough that when she’d slug me, I always needed the other arm to feel the same, so I’d have her slug me hard on the other arm.  She also used to sit on me and tickle torture me.  This wasn’t just light playful tickling, she’d dig her fingers in to my armpits until my laughing turned to crying.   She thought this was so funny.  She was always much stronger than I.  She’d also pin me down, sit on top of me, hold my arms above my head and dangle a nasty spit loogie right in my face.  She’d never let it fall, just torture me while I screamed and turned my head back and forth.  sigh!

Throughout a lot of our teenage years, Lara and I each had a room in part of our house at the time that was unfinished.  It was just the sheetrock walls and floor boards, no paint, no carpet, etc.  Off in that same part of the house, just off from the kitchen was the walk-in pantry.  I remember Lara and I snuck in there a time or two and gorged ourselves on a BIG bag of cashews my mom had in there.

Cashews

Chocolate chips seemed to also be eaten a lot as my mom used to buy things like that in bulk.  At one point, Lara and I literally made ourselves sick eating too many cashews.  (You know what happens if you eat too many cashews at once?)   Well, in remembrance of that lovely occasion, I made some really good cashew cookies.  Stay tuned for that post with the recipe!

Salted Cashew Crunch Cookies 3-6-13

Lara liked punk and hard rock music and that whole genre of 80’s look—the clothing, the music, the attitude.  One day my friend, Ann, and I thought it would be fun to get all “punked” out with Lara.  You can’t really tell with this photo, but we had gobs of make up on and looked pretty hot and ferocious in our short skirts and tights.  Lara is on the left.  She definitely looked like she was tough.  Ann and I, not so much. ;)  We pranced all through our neighborhood like that, making sure everyone saw us.  That is the only time in my life and in all 10 years of the 80’s that I ever looked like that, I was 13 or 14.  I’d have to say I was more of the “big hair” nerdy preppy-wannabe type.

DSCF3844

Lara loved to scare people.  She would hide around every corner of the house and just wait to jump out at someone innocently walking by.  She had quite the screech she’d do when she’d jump at you.  She always thought it was SO funny.  I know she took great pride in scaring my mom and dad especially.  It was all in fun.   One time I’d gone to my room (in the unfinished part of the house) to go to bed.  I knelt down at my bed and was saying my prayers.  I kept feeling something on my leg and kept flicking at it.  After about the third time of feeling something crawling on my leg, I jumped up, flipped on my light and there was Lara hiding under my bed laughing her head off at  how she scared me half to death.  I thought there was a spider on me.  Will never forget that!

Lara LOVED corn.  If we were having corn for dinner, and especially at Thanksgiving, her plate would look like this—you can’t even really tell, but there is at least 2 cups of corn on that plate.  We finally got to where we always made Lara serve herself last so everyone else could have some corn.  She did just about the same thing with mashed potatoes, too.  Every summer for years, my mom would have dozens of ears of corn and we’d all spend a day shucking it, cooking it, cutting the corn off the cob, bagging it and freezing it to enjoy all year.  Lara was always right there helping with this task because she loved corn!

Corn! 3-5-13

I mentioned it already, but she was rebellious. During those years, she had a hard time obeying our parents. What we didn’t know then was that with her being mad and hating school and all of that, she was suffering from bi-polar depression. 

When Lara was 16, she left home.  When she was 17, she had her first child, Saharra.  When she was 18, she had her second, Jim.  When she was 19, Kayla was born.  And when she was 21, Holly came along.  I’m not going to go in to all of it, but I wish I had pictures to show of her and her kids.  So sweet and cute.  One thing I think to this day is that Lara was a wonderful mother.  She loved her children.  She did everything she could for them.  Life was definitely hard for her.  She was married to the first three kids’ dad for a while, then had Holly with her second husband.  That only lasted for a few years. 

Here’s a fun picture of my family that I found.  I was thinking it was probably from about 1987, but it might be more like 1989.

Scott Family about 1987This picture is SO 1989, I concluded that because I don’t have my braces on and I had my braces on for 5 years, from 1984-1989!  And why oh why would a photographer make the two chunkier people sit on the ground so their fat is more squished?  That always bugged me about this picture.  It makes me laugh.  Wow, we have all sure changed!   Lara looked good.  She lived not too far from us with the kids.  I used to get one of her kids every Saturday and take them out for the day to do fun things.  Loved that time being an aunt!

There are just too many details and this is getting very long.  During those years of struggle with Lara trying to raise four young kids, she had a very hard time dealing with all the men, past and present in her life, which also included fighting for custody of the kids.  There were a number of years for a while (after I’d left home and moved to Utah), that she was gone and my parents had her four kids.  One thing we have learned as a family since her passing is that you can never judge someone or know what they are going through, especially when they have a mental illness.  I know my parents tried being there for her when they could and I know she struggled with ever feeling like she fit in our family.  Thank goodness that everyone is so unique and different!  Can you imagine what it would be like if everyone were the same?  No, the years with Lara struggling to figure out who she was even back to when she was a teenager until later as an adult were not easy.  It pains us to this day to have not shown her more love and understanding.  She needed more help than she was getting from her family.  I don’t even know all of the situation with her illness, but in her later years, she had gotten some counseling and was on medication that helped her make better decisions. 

I’m still choosing to leave out some of the details, but after fighting over the phone with her ex-husband about more custody issues with the kids,  she told her friend she was with that she was going to go kill him and then kill herself.  It was then her friend struggled with her to get the gun she had away from her.  We actually don’t really know what really happened, if the gun went off in the struggle accidentally or what, but my sister shot herself in the head.  I am not telling you this for sympathy or to hear about how sorry I’m sure anyone reading this who didn’t know is, what I really hope is that somehow this gets anyone else who might be struggling with anything in their life to seek help.  We have so many things we wish we could go back and change as a family.  So many things we really wish we knew about dealing with mental illness.  If you have someone in your life that needs help—help them get help!

Kevin and I lived in Arizona at the time, but I got a call from my parents in the middle of the night.  I will now forever hate the sound of a phone ringing in the middle of the night!  I flew to Idaho the next day.

Lara passed away two days after being put on life support at the age of 33.  She left four teenage children who I know have struggled with not having their mother.  She loved them so much.  I love those four wonderful now-grown kids!  Saharra will be 27 next week!  Jim is almost 26.  Kayla will be 25.  And dear, sweet Holly was killed in a car accident at the age of 17 in I believe 2007.  I suppose she needed her mother and went to go be with her.  Yes, I know it seems that my family has certainly had their share of tragedy.  We have a sure knowledge that we will all be together as a family again someday and find comfort in that. 

Here are some links for Suicide Prevention and Mental Illness if you know of anyone in need.

National Suicide Prevention Lifeline

American Foundation for Suicide Prevention

Information about Bi Polar Disorder

And WEAR YOUR SEAT BELTS!  Holly was the only one in a car full of friends who was killed and she was not wearing her seat belt.

IMG_2892

Love you, Lara!  Try as I do, I cannot make that same sound she’d make when she’d jump out and scare someone.  I have even tried to show my kids and it’s really just more laughable when I try to do it.  No one can make that screech like Lara did, but I’m sure everyone in my family can hear it in their heads. 

Friday, March 01, 2013

Lime Macadamia Coconut Quaker Oat Squares Snack Mix with White Chocolate

Lime Coconut Macadamia Quaker Oat Squares with White Chocolate 2

I know I just posted some Quaker Oat Squares Snack Mix as my last post.  I loved that stuff.  I can’t stop thinking of new flavors to try as well.  So here’s another, and it’s a mouthful—to say and eat!  If you like the combination of lime and coconut (and I had to throw in some macadamia nuts just because I had some) along with the perfect pairing of white chocolate, you’ll like this.  One thing I like about this snack mix is that you really can add or leave out anything you’d like.  I put in lots of nuts, but if you don’t like a certain one, leave it out.  The mix will still be delicious, especially if you’re putting in things you like. 

Lime Coconut Macadamia Quaker Oat Squares Snack Mix with White Chocolate, by Katrina, Baking and Boys!

1/3 cup unsalted butter

1/3 cup honey

1/4 cup packed brown sugar

1/2 teaspoon salt

juice of half a lime

3 cups Quaker Oat Squares Cereal

1  1/2 cups old fashioned oats

1/2 cup pecans

1/2 cup almonds

1/2 cup shredded sweetened coconut

1/4 cup chopped macadamia nuts

zest of 1 lime

2 ounces of white chocolate, chopped

Preheat oven to 275 degrees.  Mix together in a small saucepan the butter, honey, brown sugar, and salt.  Heat over medium-low until sugar is dissolved and the mixture just barely comes to a boil.  Remove from heat and whisk in the lime juice.

Put the cereal, oats, pecans, almonds, coconut, and macadamia nuts in a rimmed baking sheet and mix together. Stir in the lime zest.  Drizzle the sugar mixture over the cereal mixture and stir to coat evenly.  Bake for 45 minutes, stirring every 15 minutes.  Let baking sheet sit on wire rack until cool, then mix in the chopped white chocolate.  Try not to eat it all in one sitting!

Lime Macadamia Coconut White Chocolate Quaker Oat Squares 2-28-13

I have a Coconut Lime Granola that I’ve made that is one of my granolas.  This snack mix is now right up there as one of my favorites, too.  Try it.  You could substitude Chex for the Oat Squares cereal, but the Quaker cereal has more of a crunch and a bit of sweetness to it that is really good.