20 minutes or less, 5-ingredients, almond, delicious, dessert, easy, side dish, vegan, vegan baking, vegetarian

Nut Butter-Stuffed Chocolate-Dipped Dates

July 17, 2018August 2, 2018by Katherine Baker3 Comments

These nut butter-stuffed, chocolate-dipped dates are like a 14/10 on the amazing scale. 5 Ingredients. No fancy equipment or oven required. Insanely delicious sweet treat.

All you gotta do is crack open some dates, de-pit them, slather their insides with nut butter, squash a whole nut in there (optional, but recommended), dip in some melted chocolate, and finish with sea salt.

A short chill sesh in the freezer later, you have a treat that’s chewy, crunchy, creamy, salty, sweet, and chocolatey. It hits every desirable snack element in one swoop.

Honestly, the result is far better than it has any right to be. It tastes like a snickers but without any artificialness or sugar overload. They’re actually kind of like a lazy version of my favorite-ever Sunbutter Caramel Date Truffles with Sea Salt.

Continue reading “Nut Butter-Stuffed Chocolate-Dipped Dates” →

almond, almond meal, baking, cake, lemon, vegan, vegan baking, vegetarian

Mary Berry-Inspired Vegan Almond Cherry Cake with Lemon Glaze

July 4, 2017July 30, 2017by Katherine Baker2 Comments

So. A while back I made this cake. And it was amazing.

And for some reason, I saved the recipe as a draft, started 2 new jobs at the same time, and forgot about to post it.

But enough with my excuses; it’s time to share the recipe. I actually based this cake recipe from the beloved Mary Berry of the Great British Bake Off. Which btw is the greatest show of all times.

I requested to follow Mary on Insta months ago and she never accepted. Oh well. I still gave her cake a whirl, and damn she did not let me down.

It’s super moist and delicate thanks to the non-dairy butter and almond meal, and the cherries add a beautiful sweet-tart ness.

Cherries are one of my favorite fruits ever, so I loved them in this cake. I used frozen for this cake, although Mary Berry’s version used those syrupy jarred florescent ones. I feel comfortable with my choice. I also veganized the recipe. Sorry, Mary.

Give this cake a whirl, and let me know what you think. Tag me on Insta, or comment below.

Vegan Cherry Almond Cake

Prep Time: minutes
Cook Time: 30-40 minutes
Servings: about 6-8

Ingredients:

1 3/4 cups flour all-purpose flour
3/4 cup almond meal
3 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons chia seeds or flax
1/4 cup non-dairy milk
6 ounces non-dairy butter, softened (can sub neutral oil, like canola with varied results)
1/2 cup sugar
zest of one lemon
3/4 cup diced fresh or frozen/thawed cherries, tossed lightly in flour

For Icing:

Juice of 1 lemon
1/2-3/4 cup powdered sugar

For garnish:

Additional 1/4 cup cherries
1/4 cup diced almonds

Method:

Preheat oven to 350 degrees F. Grease a 9-inch bundt pan.
Dice cherries and toss lightly in flour to prevent them from absorbing moisture from cake. Set aside.
Combine chia seeds and flax with non-dairy milk. Set aside to congeal as an egg substitute.
Combine flour, almond meal, baking powder, and salt. Mix well.
In a separate bowl, whip sugar into softened non-dairy butter with a whisk or an electric mixer. Add juice of lemon.
Add non-dairy milk and chia seed mix into the non-dairy butter mix. Mix well.
Fold the dry ingredients into the non-butter/sugar mixture.
Fold in floured cherries.
Pour batter into pan and bake for 35-40 minutes until golden and a toothpick inserted in the center comes out clean upon insertion/removal (that’s what she said?).
While cake is baking, prepare icing by combining juice of one lemon with powdered sugar. Add more or less powdered sugar depending on how thick or thin you like your icing.
Drizzle icing over cooled cake. Garnish with diced almonds and cherries. Enjoy!

20 minutes or less, 5-ingredients, breakfast, easy, snack

Simple Seed Bars

April 29, 2015April 29, 2015by Katherine Baker2 Comments

All I really want in life is NUTS and SEEDS. Do you feel me?

Simple Seed Bars. Vegan && Gluten-free. Four ingredients!

There are so many puns that can be made when it comes to one of my favorite categories of foods, but for real I really am obsessed with nuts of all kinds. I always start to say my favorite and it results in me being like, “Probably cashew. And walnuts. Oh and obviously almonds. Peanuts for the peanut butter reasons. Did I mention that I love pistachios? Wait, also….” etc.

Simple Seed Bars. Vegan and Gluten-free. Four ingredients.

So when it comes to favorites, I can’t choose one. But I can almost guarantee I’m down to put nuts in my face any time of day any day of the week. They have always been and forever will be a staple snack in my diet, as well as a lovely accompaniment to chocolate, and of course, the breadth of my beloved nut butters.

Whenever I’m looking for a snack bar, I always look for ones with tons of nuts. This is why Kind Bars are my favorite snack bars. What makes me sad is that Kind Bars are expensive. Yes, I buy them anyway, and no I don’t think they are bad for you despite the drama going on with them right now.

Moving on. Last night I set out to make my own nut bars. Except then I burst open my bag of Sunflower Seeds. There was about a cup or so left in the bag that just went all over the place. This was when I decided I should just use the rest of them before they went to poop, salvaged what I could, and set out to make Simple Seed Bars.

The fun thing about these bars is that you can make them two ways: baked or frozen. If you like your nuts raw, simply store them in the freezer. If you like your nuts toasty and want the bars to hold together a bit better for traveling, bake them up for 10-15 minutes. I tried both methods and honestly enjoyed them both. Make a batch and try it both ways if you dare. Or don’t. Do you.

Baked or frozen these babies are crunchy, nutty, and full of satisfying seedy goodness. Sweetened only with dates, they have just enough glucosey goodness to keep your sweet tooth happy without horrifying it the way Quaker Chewy Bars do to mine. These are the perfect, easy, simple snack and when paired with fruit make a brilliant breakfast. And with only four ingredients and minimal prep, they couldn’t be easier. I truly hope you make them. That’s all for now folks, hope to SEE(d) you soon. #punny

Prep Time: 5 minutes
Cook Time: 0 minutes if using freezing method, but need at least 30 minutes if freezing; 10-12 minutes if using baking method
Level: easy makes one 9″ inch pan of Seed Bars, serving about 6 as a snack

Ingredients:

1 1/2 cups (8 ounces) dried pitted dates, soaked in 2 tablespoons water for 10 minutes
1 cup sunflower seeds
3/4 cup nuts of choice (I used a mixture of cashews and pecans, any will work)
3/4 cup raisins (and/or other dried fruit – I added some dried cranberries and cherries as well)

Directions:

1. Soak dates in water until tender, about 10 minutes. If using baking method to prepare, preheat oven to 350°F.

2. In a food processor, grind dates until a paste is formed.

3. In a large bowl, combine sunflower seeds, nuts, and dried fruit, Mix well. Add date puree and mix well again until a sticky dough has formed. Press dough into a parchment paper-lined 9″ inch square baking sheet.

4. Cover with an additional piece of parchment paper or plastic wrap and if using freezing method, place in the freezer to set, at least 30 minutes. If baking, place in oven for 10-12 minutes until lightly golden. Allow to cool before enjoying.

If using freezer method, keeps best if stored in freezer or refrigerator; if baking, store in an airtight bag or container.

Recipe Redux

Chocolate Nut Clusters with Sea Salt & Raw Sugar

February 18, 2015February 22, 2015by Katherine Baker3 Comments

Chocolate with nuts is my absolute favorite chocolate combination EVER. As both a chocolate addict and a nut lover, when they collide, I am euphoric. You may as well call me powerless before a bag of dark chocolate covered almonds. Specifically the ones from Trader Joe’s.

And as far as sweet treats go, chocolate and nuts aren’t such a bad thing. Nuts are full of healthy fats essential for brain function and dark chocolate has all sorts of antioxidants, as well as more fiber, protein and iron than you’d expect, which is why I feel no remorse enjoying a daily cup of hot cocoa.

That’s why when the Recipe Redux challenge for February was to share a recipe involving your favorite chocolate pairing, while I could think of a million chocolate combinations I enjoy, none could trump chocolate and nuts.

Take that a step further with chocolate covered nuts with salt. That extra punch brings out the best of both worlds, and you can bet your bottom dollar I will buy anything with the words “chocolate” “nuts” and “salt” in the title. Done. Sold. Gimme.

Here I add another element of crunch and intrigue with some raw sugar. It has the same gritty yet pleasant textural appeal as salt, but adds another depth of flavor to the treat.

Ingredients:

1 cup chopped dark chocolate or dark chocolate chips (I used Trader Joe’s 72% Pound Plus chopped)
1 1/2 cup nuts of choice (I used a mix of equal parts pecan and walnut)
1 tablespoon coconut oil (can also use butter)
2 tablespoon maple syrup or honey
1/4 cup raw sugar (like Sugar in the Raw)
1 tablespoon fine sea salt

Directions:

1. Line a baking sheet with parchment paper and set aside. Chop nuts and place in a large bowl. In a small bowl, microwave coconut oil until melted. Add maple syrup and sti. Pour onto nuts and mix until nuts are evenly coated. Sprinkle raw sugar and mix again. Allow to sit until coconut oil has cooled and sugar is sticking to nuts, about 10 minutes.

2. Meanwhile, microwave chocolate in a small microwave safe bowl in 30 second increments, stirring after each increment, until melted. Allow to cool slightly, about 3-4 minutes. Pour chocolate over nut mixture and mix well until nuts are covered with chocolate.

3. Using two spoons or a small ice cream scooper, transfer small amounts of nut mixture onto baking sheets in clusters of desired size. Before chocolate has set, sprinkle more raw sugar and raw sea salt over the top of the clusters.

4. Place clusters in the fridge and allow chocolate to set, at least 15-20 minutes. Remove from fridge and enjoy!

For more Chocolate Goodness from other members of the Recipe Redux, click around below!

An InLinkz Link-up

dessert, gluten free, vegan, vegetarian

Almond Joy Black Bean Brownies [vegan + gluten free]

December 13, 2014December 14, 2014by Katherine Baker4 Comments

Black bean brownies have been going viral on the blogosphere for quite a while. It seems like every time I turn around I see them re-pinned or re-blogged or re-attempted or talked about by a foodie friends. And for the last year or so, I have been curious. Skeptical, but curious nonetheless.

Last night my curiosity finally got the better of me and I finally set out to give them a whirl. Here are my thoughts: you really can’t taste the black beans. Like at all. I was very skeptical that they’d have a strong bean-y flavor. They don’t.

Texture wise they’re my ideal brownie: FUDGY. I’m team-fudgy when it comes to brownie. Not team cake-y. This is a personal preference. Taste wise they’re pretty darn chocolately I must say. The coconut oil adds a nice mild coconut undertone to the chocolate, but you can use vegetable oil if you’d like.

I added almonds and coconut and decided they were Almond Joy themed but truly this was a result of what was on hand in the house (per usual).Also I adore nuts and chocolate and coconut together, but you can twist and turn these babies with whatever mix-ins you desire. Dried fruit would be lovely too. I also added dark chocolate chips. Don’t skip this. They’re basically essential. #texture #morechocolate

The secret, in my humble opinion, to black bean brownies, is patience. I KNOW. The worst. Especially when you’re me and you’re hungry and/or things smell good and they’re chocolate-related. But trust me. Wait until these are fully chilled to enjoy. In fact, they taste best frozen. And they taste best if let sit overnight. This gives the chocolate flavor a chance to develop and really sink in and take over. The longer they #chill the chocolatelier they are. So I’d highly recommend cooling or even freezing these babies for maximum enjoyment.

So here is my first attempt at/experience with black bean brownies. They’re better than I expected, for sure. But personally I do tend to enjoy black bean-less brownies over black bean brownies, but I’m happy I tried to make these, as they certainly are delicious, healthy, full of fiber, and were fun and super easy and fast to make, and most importantly they’ve put me on a brownie kick, and I’m now fully amped to share a bunch of my favorite brownie recipes ever on kbaked.com. Stay tuned, stay full of gas, and stay chocolatey. 😉

Stay tuned, stay full of gas, and stay chocolatey. 😉 xoxo, kbakes.

Prep Time: 10 minutes

Bake Time: 25-30 minutes

Level: Easy

Yield: one 9″ square pan of brownies, about 12 servings

Ingredients:

1 15-ounce can black beans (approx 1 1/2 cups), drained and rinsed
3/4 cup cocoa powder
1 cup brown sugar
2 teaspoons baking powder
3 tablespoons coconut oil, melted
1/2 cup apple sauce or 1/2 mashed banana
1/4 cup almond milk
1 cup dark chocolate chips
1/2 cup chopped almonds, plus more for top (optional, but highly recommended)
1/4 cup coconut shreds (optional)

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. In a food processor or blender combine all ingredients besides chocolate chips, almonds, and coconut shreds. Puree until smooth. Transfer to a bowl and fold in chocolate chips, almonds, and coconut shreds.

3. Grease or line a 9″ square baking tray with parchment paper. Pour batter into the baking tray and smooth it around with a spatula. Pop into the oven and bake for 25-30 minutes, or until a toothpick placed in the center of the brownies comes out clean upon removal.

4. Allow to cool completely before you even attempt to slice them (I know, I know, it’s basically torture). I recommend letting them cool in the refrigerator for at least 30 minutes, and slicing them and storing them in the freezer and enjoy :-). #fudgy

Uncategorized

Cherry Oatmeal Breakfast Cookie Sandwiches with Healthy Ganache Filling

August 4, 2014August 4, 2014by Katherine Baker5 Comments

So. How do you explain this situation: you are standing outside at 6:55am wearing an oversized NYU hoodie and periwinkle blue leggings, accented by mismatched socks peeping through 6-year-old Birkenstocks, with a plate full of breakfast cookies before you, and your giant camera, simultaneously eating the cookies while taking pictures of them, when suddenly the lawn service guy who is roughly your age comes around with a weed whacker and scares the daylights out of you???

Answer: you don’t. You do not even try to explain the situation. You and your camera, dangling from your neck, run back inside and feel super awkward. Then you realize 2 minutes later you don’t care and go back outside and continue taking photos in peace, totally ignoring the weed whacking going on within your 4 foot radius. You finish the cookies and you head back inside, settling upon the fact that there is no quality explanation of this behavior, and that life is going to go on as usual because you have delicious breakfast cookies to eat.

COOKIES FIX EVERYTHING! And these babies are simply scrumptious. It’s no secret that I’m crazy about oatmeal (in fact, my first EVER food-related article was written about a restaurant called OatMeals in NYC) and it’s also no secret that I love cookies. Lastly, it’s kind of fun for me to make baked goods that are normally not-so-nutrious good for you. Like these. Packed with whole grains and fiber, the cookies are great on their own or enhanced with a yogurt-based ganache (easily made vegan or not)- which is honestly as creamy and thick and rich and delicious tasting as any frosting you come across without being so nasty. The cocoa powder adds thickness and chocolatelyness because that’s what cocoa powder does. #foodsciencelessonoftheday

Overall, these babies make for a satisfying breakfast, snack, or even dessert. They are nice and chewy. And also hearty with chunks of nuts. And sweet, but not too sweet. All things, I personally, look for when I’m in the mood for a specifically healthy-but-sweet-tasting-chewy craving. But most importantly, Millie approves. She even got a lil fiesty begging for these. Look at that sass. She just loves food. So do I. Sometimes, I swear we’re actually related. #family

Prep Time: 20 minutes

Bake Time: 10-12 minutes

Level: Easy

Ingredients:

2 cups rolled oats
1 cup dates
1 ripe banana
1/2 cup almonds
1/4 cup dried cherries
1 teaspoon cinnamon
1/2 teaspoon nutmeg
dash of salt
1 cup Soy or Greek yogurt
3-4 tablespoons unsweetened cocoa powder
1 tablespoon sugar or agave (optional)

Directions:

1. Preheat oven to 350 degrees. Meanwhile, place dates in a bowl of water and allow to soften for about 10 minutes.

2. Take one cup rolled oats and whirl in a food processor until a fine powder forms. This is your oat flour. Empty it from the food processor and set aside in a large mixing bowl. Add remaining 1 cup rolled oats.

3. Place softened dates into the food processor along with the mashed, ripe banana and 1/4 cup of the almonds into the food processor. Blend until a play-dough like paste forms. Remove from the food processor and add to the large mixing bowl with oat mixtures.

4. Add cinnamon, nutmeg, and salt to the large mixing bowl. Mix all until well combined.

5. Chop remaining 1/4 cup almonds and 1/4 cup dried cherries and add to the bowl. Mix again.

6. Scoop golf-ball sized balls of cookie dough from the bowl onto a nonstick baking sheet. Press the cookies down slightly with your palm to flatten a bit, and bake for about 10-12 minutes, until the oats begin to brown.

7. Remove cookies from baking sheets and allow to cool completely. While the cookies are cooling, assemble the ganache: mix yogurt, cocoa powder, and sugar to taste in a small bowl. You can play with the amounts of chocolate and sugar you use in the ganache. The more cocoa powder you add, the thicker it will be. You can also make the ganache as sweet as you desire by adding more cocoa powder.

8. Using a knife, spread 3 tablespoons of the ganache on each cookie. Eat cookie. Or assemble two cookies with some ganache into a nice little healthy cookie sandwich. Or you can dip the cookies straight into a bowl of ganache, basically using the cookie as a vessel for the ganache (it’s really thick and tasty!). The possibilities are endless and delicious! Enjoy.

Uncategorized

Cherry Chia Muesli Bread

July 23, 2014July 23, 2014by Katherine Baker5 Comments

We’ve been out of bread for like, 52 hours in this house. Which is, in my humble opinion, an emergency. I’ve been picking up whole grain bagels from Panera on the daily to get through these rough times. But last night, when I found myself unable to bear the thought of waking up to a bread less morning, I decided the store was too big a hassle (read: did not want to put pants on) so I dug deep into my dwindling pantry and decided to whip some up to bake in the morning.

sorry for the excessive bread porn..

I was inspired by these weird Muesli rolls I grew quite found of when I studied abroad in Paris. This Monoprix grocery store right by school sold them $0.60 and when paired with some fresh fruit it made for the perfect little breakfast to eat before class (b/c eating IN class was a no-no in Franceland).

Another no-no in France was iced coffee. It was like finding a nice, straight, actually decent non-pig boy at NYU. Basically impossible. I spent a gross amount of money and endured a lot of snickers from Starbucks cashiers who served me my iced Americanos, as they seemingly always enjoyed pointing out their appropriate names.

So in Paris, not as much iced coffee. But great muesli rolls I’ll remember forever. Win some, loose some. Overall one of best experiences of lyfe.

Back to bread: it’s the BEST. Especially when it’s homemade. Like this stuff. I didn’t have raisins like the muesli rolls I ate in France so I used dried cherries which I diced up. I also didn’t have millet seeds (which are GREAT in breads like this) so I used some chia seeds.

The result was frickin’ delicious and a true treat to wake up to baking this morning and eat as a second breakfast because let’s be honest I need to eat within 10 minutes of getting out of bed or I punch people. So it baked as I downed my berries and oatmeal and served as a delicious mid-morning snack-attack buster.

It’s really great warm. Or toasted. Or with almond butter. Would also pair nicely with goat cheese. Or cheddar. Or as part of a sandwich. Sweet or savory. Or just plain. Okay I really like this bread. Go bread. BREAD!! #carbs5ever

Prep Time: 4 hours (including rising – if left overnight will be longer)

Cook Time: 22-35 minutes

Level: Easy

Ingredients:

1.5 cups warm water
1 packet yeast
1 tablespoon sugar (to feed the yeast! nomnom #betterrising)
2 cups whole-wheat flour
1 cup all-purpose flour
1/2 cup rolled oats, divided half
1 teaspoon salt
1/2 cup mixed nuts, chopped (I used almonds, pistachios and cashews. and tbh this was because I bought an individual bag of these nuts at Walgreens earlier in the day and they were what was around. walnuts would work great. use what you have, always!)
1/4 cup sunflower seeds
1/2 cup dried cherries, chopped
4 tablespoons chia seeds

Directions:

1. Heat water to 110-115 degrees and sprinkle yeast and sugar into the bowl. The sugar is for the yeast to eat. This will help it activate and your dough to rise. <–this is your mini food science lesson of the day.

2. Let the water/yeast sit for 5-10 minutes until it smells yeasty and looks foamy. Yum. Add flours, salt, and 1/4 cup rolled oats and mix.

3. If using a stand mixer, attach the dough hook and let it work its magic for about 5 minutes. If doing it by yourself (bless your soul) kneed on a floured service for about 10-14 minutes.

4. Place dough in an oiled bowl and allow to rise/double in size. Two or three hours is minimum. I did overnight.

5. Punch down dough. This redistributes the yeast (#foodscienceminilesson2) and transfer dough ball to a lightly floured surface. Knead a few times and use a rolling pin or hands to flatten.

6. Chop nuts and dice dried cherries. Add sunflower seeds, chia seeds, and remaining 1/4 cup rolled oats together. Mix nuts, seeds, and chia together to make muesli.

7. Sprinkle about half of muesli onto flattened dough and then fold dough in half so the muesli is on the inside. Give it one knead then roll out then flatten the dough once more, sprinkling 1/4 of the muesli mix (half of what’s remaining) here and there. Next fold and knead the dough into a round ball orby thing. Honestly I think when it looks a little imperfect it looks more beautiful.

8. Sprinkle what’s remaining of the muesli on top of the dough and allow to sit (shaped) on a gently oiled baking sheet for an hour. This is the second rising aka the “proof”. It’s actually more important than the first. (#foodscienceminilesson3) Don’t skip this step. The proof is in the puddin’ LOL. sorry.

9. While the dough is proofing, relax for a while. Walk your dog. When there are about 20 minutes left in your proofing time, preheat the oven to 450 degrees and place an empty baking sheet on the lowest rack. This has a purpose I promise. Give the dough ball a slash or two (or three) with a knife.

10. When the oven is preheated and dough is proofed, place bread in the oven on its baking sheet. Pour a large cup of water onto the lower empty baking sheet to create steam which will help your bread brown and develop a beautiful crust. You can also spritz it a few times with a spritz bottle full of water, but this seemed more complicated at the time.

11. Allow bread to bake 22-30 minutes until fragrant and golden and delicious. When it is done, should should hollow when you tap it on the top.

12. Allow it to cool (if you can wait) and slice with a serrated knife. Enjoy plain or with literally any topping because it is so good you can do no wrong. Like, it’d even taste good with ice cream and pickles on top. Probably. Maybe. Anyways, eat up.

Uncategorized

Homemade Twix + Homemade Almond Joy

June 10, 2014June 10, 2014by Katherine Baker1 Comment

As long as I’m rolling out candy recipes, (Kit Kats earlier today, Take 5 Bars with Graham Cracker and Sea Salt yesterday,) I thought I’d also post my homemade Twix and homemade Almond Joy bars. These were also part of my DIY Candies piece for NYU Spoon and were featured on The Daily Meal. I gave Kit-Kats their own post because Kit-Kats are a godly food in my eyes so I felt they deserved it. I’m combining Twix and Almond Joy because they’re also in my top 5 favs, but I’m also kind of lazy right now and I think my pup has to poop so I’m anxious to finish this post so we can go on a walk. And you know what? My blog my rules. *whip crack* Anywhoo, I feel like everyone loves Twix. I do too. I also feel like a lot of people think of Almond Joy as “old people” candy. It’s not. It’s great. Don’t judge my love of it and think I’m an old grannie. Even though ever since I turned 22, I’ve been going to bed progressively earlier. It’s fine trust me, I just like my bed a lot.

I feel like it is my responsibility to clarify, while I categorize all these homemade candies as “easy,” I should also mention that they’re all putsy. (ie: you got to have a bit of patience because it’s a lot of repetitive handling and spreading of chocolate etc). But spreading chocolate and being putsy is fun when you get delicious end results. At least in my eyes. Give these a whirl. And just like the Take 5 Bars, I reccomend Sea Salt. Also that Real Salt brand Sea Salt is dank monies. You should buy it. It’s like $6 for that bag, but so, so, so worth it. Last night I ate some food just so I could have a vessel for the salt. I do that a lot with hot sauce too. And salsa. And then I need a sugary chaser, like these bars. Life is all about balance, people!

Twix:

Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes

Ingredients:
1 small box butter shortbread cookies
1 9 ounce bag baking caramels
1 12 ounce bag chocolate chips
sea salt (optional)

Directions:

1. Place parchment paper or aluminum foil onto a large plate or baking sheet, and place it next to your work space.

2. Unwrap caramels and place in a microwave safe bowl. Microwave on high in intervals of 30 seconds until melted, stirring between each interval.

2. Spread caramel onto shortbread cookies using a knife. Place each caramel covered cookie onto the prepared sheet. Sprinkle with sea salt if you’re fancy.

3. Allow caramel to cool on cookies. This should take about 20 minutes.

4. Empty the chocolate chips into a large microwave safe bowl. Place in the microwave and microwave in increments of 30 seconds, stirring after each increment, until chocolate is melted. Be careful not to burn chocolate.

5. Use a knife to spread chocolate on all four sides of the caramel coated shortbread cookies and place back onto prepared pan.

6. Place cookies in the refrigerator until chocolate has set, about 30-60 minutes.

Almond Joy

Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes

Ingredients:
4 cups sweetened flaked coconut
7 ounces sweetened condensed milk (half of a small can)
1 1/2 cups powdered sugar
1 12 ounce bag chocolate chips
1/2 cup raw almonds

Directions:

1. Line a 9×9 pan with parchment paper or grease with butter or nonstick spray.

2. Pour sweetened condensed milk into a medium sized bowl and add powdered sugar. Mix until smooth and well combined. Fold in sweetened coconut.

3. Pour coconut mixture into prepared pan. Spread and pat it down evenly with a spatula.

4. Place almonds in rows on top of the coconut mixture. Press each one into the coconut just a lightly, until each nut is about half submerged in coconut.

5. Place pan in the refrigerator for about an hour until coconut is set and firm.

6. Grease a sharp knife with cooking spray. Cut the coconut mixture in rows following the pattern made by the almonds, and then into individual 2-inch bites.

7. Place parchment paper or aluminum foil onto a large plate or baking sheet, and place it next to your work space.

8. Empty the chocolate chips into a large microwave safe bowl. Place in the microwave and microwave in increments of 30 seconds, stirring after each increment, until chocolate is melted. Be careful not to burn chocolate.

9. Using hands, dip each 2-inch bite in chocolate and use a knife to coat chocolate evenly. Place on lined baking sheet.

10. Place almond joys in fridge for 30-60 minutes until chocolate is firm. Keep cold until serving. Nom it up and defend these beauties as young AND old person candy.

Uncategorized

nutty brown rice krispie treats

July 26, 2013by Katherine Baker1 Comment

I love making homemade granola and granola bars. In fact, that might be the next recipe I post. but today, I wanted something a little sweeter and decadent than my standard healthy granola bar recipe produces.

I was also in the mood for something with a little more crunch. For me, texture plays a huge part food. Sometimes i just want to eat something soft, like a big chewy cookie made even softer with oatmeal baked in. Other times, only something with a bite will do, and a nut-infused candy bar is the only thing that will satisfy me.

Today, the mood was crispy. I was specifically craving one of those crispy-style granola bars that Kid’s Cliff Bars makes, but i also felt like cooking, so i decided to make my own.

This recipe, like all recipes really, is just a guideline. Use whatever you have around the house – toss in your choice of nuts and toppings. Whatever you end up with, it’ll likely taste delicious!

another bonus – not that i am – but this recipe is gluten free for those who must be conscious of it!

For the bars:

4 cups brown rice krispies (regular will also work)
2 tablespoons butter, melted
1/4 cup brown sugar
1/2 cup honey (or agave)
1 cup peanut or almond butter
3/4 cup nuts (i used almond and cashew today)
1 cup chocolate chips (or butterscotch or white chocolate chips)
1 cup chocolate chips, melted (for optional drizzle on top)

Directions:

Melt butter in the microwave (about 30 seconds). Add brown sugar and mix.
Add honey to brown sugar/butter. Mix again.
Add peanut butter. To make stirring easier, it may help to microwave for about 20 seconds before mixing.
Fold in cereal. Mix with a spatula or large spoon until evenly coated. If they aren’t “sticky” enough at this point, add more honey until they are sticky!
Add nuts & chocolate chips.
Pour into a 9×13 pan that has been buttered or sprayed with cooking spray.
Melt remaining chocolate chips in the microwave, and drizzle on top of bars.
Place in the fridge to let them firm up.
Cut, eat, enjoy! 🙂

Uncategorized

the tastiest way to jazz up greek yogurt – almond extract

July 17, 2013July 17, 2013by Katherine Baker9 Comments

The most amazing thing just happened.

I added almond extract to my greek yogurt. And it elevated its flavor to a whole new level.

All I did was take plain Greek Yogurt (Fage is best, in my opinion – thickest texture and minimal “sourness” I associate with some other brands) and stir in a tiny dash of pure Almond Extract. You don’t need a lot – just about a half teaspoon for a 6oz container will do.

I obsess over anything almond so this was a huge hit for me. It almost felt like I was eating marzipan-flavored frozen yogurt. The plain yogurt is an excellent backdrop for almond flavor – the tanginess mellows and the nuttiness plays the star. And the thick creamy texture of the yogurt made this feel so rich and decadent, yet the fact remains that it’s eating yogurt, so this is actually quite healthy!

Add a dash of sugar, some agave or some honey and honey, you’ve got dessert. I’ve been craving this stuff since the first time I made it a few days ago. It’s absurdly good for how simple it is.

Toppings that pair well with this creation include slivered almonds for a crunch, fresh berries for textural contrast, and/or chocolate chips for your sweet tooth. You could also use other extracts to flavor your Greek Yogurt – vanilla, lemon, etc. Parfait pour un parfait. Bon appetit amis!