Archives for February 2014

Swap Meet.

Y’all…

who wants to give me a foot massage?

Seriously.

My feet are aching.

I love, love, love, my new job.

Sooooo…I guess the foot pain is minor compared to the rewards of my job.

But seriously.

I will pay you good money.

Oh, and chances are I will probably feed you too.

Lots of sweets.

About 2 Sunday’s ago, I took a little trip with my dad to a swap meet.

If you are not sure what a swap meet is…think classic car parts meet the “let’s empty everything out of our house + garage and sell it to people,” type of redneckish convention.

It’s actually one of my favorite past times.

My dad used to haul my seester and I to these things every weekend, mostly, just to look at classic cars and see if there were any car parts he could purchase.

My seester and I went for the beanie babies.

Yes, people, I was a beanie baby fantatic.

Don’t act like you don’t know what I am talking about.

My mom, well, she went for the food…more specifically, the freshly made kettle corn.

My dad and I didn’t find anything this swap meet, however; we did leave with some kettle corn for my mom.

The bag was huge.

Soooo…I got creative.

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Let’s trash this up.

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Let’s add some toasted coconut.

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I mean…how can you go wrong?

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I added almonds and tossed it all in a vanilla almond butter caramel-like sauce.

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And that people…

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is how you make ultimate snack food.

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Duh.

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Like the ultimate movie food!

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Somebody pass me the milk duds and let’s go to town!

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Crunchy-town heaven.

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Kettle corn is where it’s at, people.

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Don’t worry.

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You need not drive to a swap meet to get kettle corn…you can find ready to pop kettle corn at you’re local grocer.

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Soooo…I guess you should go buy that stuff…

IMG_4143like now.

😉

Toasted Coconut Almond Kettle Corn
Author: 
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9-10
 
Sweet kettle corn with toasted coconut + almonds tossed in a vanilla maple almond glaze and baked until crisp. Perfect for snacking. Gluten-free, vegan, refined sugar-free.
Ingredients
  • 5 c. of kettle corn, popped according to package directions, cooled
  • 1 c. toasted flaky coconut
  • 1 c. dry roasted, unsalted almonds
  • ½ t. salt
  • ½ c. pure maple syrup
  • ⅓ c. coconut sugar
  • ½ c. almond butter
  • ½ t. pure vanilla extract
Instructions
  1. Preheat the oven to 200 degrees F.
  2. Place the cooled pop corn in a large mixing bowl almond w/ the toasted coconut and almond.
  3. In a small sauce pan, combine the maple syrup and sugar and bring to a boil.
  4. Let the mixture simmer for a few minutes, remove from the heat and stir in the almond butter until smooth.
  5. Then mix in the vanilla.
  6. Pour the glaze immediately over the pop corn mixture and toss until evenly coated.
  7. Place the popcorn in a 9x13 in. baking pan and spread evenly.
  8. Bake for 30 minutes, tossing every 10 minutes to avoid burning.
  9. Once finished baking, pour the popcorn out onto wax paper and allow to cool completely.

MANGIA!!!

Old Lady.

I’m pretty sure that I’m 80 years old.

At least my Pandora thinks so.

Tony Bennett radio, anyone?

I will just blame it on my obsession with old Italian grandfather-like figures who can croon a song or two. 🙂

Spring is practically around the corner.

Let’s just throw that out there.

Excuse my failure to stay on one topic.

Houston has it all.

Winter and spring in one week.

The weather is super confusing…one day I wear flip-flops, the next I’m bundled up like an eskimo with my fur boots on.

Regardless of the weather, it’s spring in my mind.

I see lush flower beds, hear birds chirping, and see Easter baskets filled to the brim w/ Reese’s PB Eggs in my near future.

So, it’s only natural to break out the summer squash.

Of the zucchini variety.

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You can pretty much get zucchini year round in Texas.

You can also find watermelon in December here as well.

It’s a foreign concept.

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Seriously.

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A zucchini + banana smash bang!?

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You get your fruit and veggie in one muffin.

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How do you like them apples?

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My corn-ball status is a 10.

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I’m pretty awesome like that.

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So, I guess we can celebrate spring now w/ this inaugural recipe, right?

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Of course I dripped these muffins out in a little sunflower seed butter glaze i made.

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Because you know i just love to make my muffin into a freaking cupcake.

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My sweet tooth is uncontrollable.

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Can you tell?

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Thought so.

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😉

Zucchini Banana Muffins
Author: 
Recipe type: Breakfast, Muffins, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-14
 
Fluffy, slightly sweet muffins chock full of zucchini and banana. Gluten-free, paleo, refined sugar-free, nut-free.
Ingredients
  • 2 over-ripe bananas, mashed
  • ½ c. granulated stevia
  • ¼ c. extra-virgin olive oil
  • ¼ c. light coconut milk
  • ¾ c. liquid egg whites, or 4 large eggs
  • 2 T. pure maple syrup
  • ½ c. coconut flour
  • 1 t. baking soda
  • 1 small zucchini, grated and squeezed of water using a paper towel or cheese cloth.
Instructions
  1. Preheat the oven to 350 degrees F. Line a muffin tin with papers liners, spray the liners w/ baking spray.
  2. In a large mixing bowl, combine the bananas, stevia, evoo, coconut milk, eggs, and maple syrup whisking until combined.
  3. Stir in the coconut flour and baking soda until a thick batter begins to form.
  4. Fold in the grated zucchini.
  5. Pour the batter into each muffin cup, filling each cup about ¾th of the way full.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted into each muffin comes out clean.
  7. Let cool slightly.
  8. Top with a combination of melted sunflower seed butter, maple syrup, and coconut milk.
Notes
Liquid egg white measurements can vary for different boxed brands. Sometimes brands say that 1 c. of liquid egg whites = 4 large eggs, however, my brand said ¾ c. liquid egg whites= 4 large eggs, so I would keep with that measurement even if your brand says 1 c. of liquid egg whites = 4 eggs. An extra 4 cup with leave the muffins with too much liquid.

MANGIA!!!

P.B.

Peanut Butter…that is all.

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Just kidding.

But seriously…peanut butter is my middle name.

You all know this.

Yesterday when I asked a group of people if they had any plans for the weekend, one guy replied with, “Yes, I’m going to taste wedding cakes w/ my fiance…in Colorado.” Mind you…we live in Texas.

Turns out he is originally from Colorado where the wedding will be held.

I cannot wrap my mind around paying for a trip to another state just to taste wedding cakes.

It would have to be an EXTREMELY delicious cake.

It wouldn’t hurt if peanut butter was involved.

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I added some banana + oats

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+ chocolate chips up in thur because

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for reaaaaalz…

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duh.

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Plus, these are super duper healthy because of those oats, right?

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Sure are.

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Oh yes.

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You know it.

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🙂

Peanut Butter Chocolate Chip Oat Bars
Author: 
Recipe type: Dessert, Bars
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Hearty oatmeal bars chock full of peanut butter, banana, and chocolate chips. Gluten-free, vegan, refined sugar-free.
Ingredients
  • 2 overripe bananas, mashed
  • ½ c. creamy peanut butter
  • ⅓ c. pure maple syrup
  • ¼ c. gluten-free oat flour
  • ¼ t. baking powder
  • ¼ t. baking soda
  • ½ c. gluten-free rolled oats
  • ¼ c. + 2 T. mini vegan chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8 in. square baking dish w/ cooking spray.
  2. In a large mixing bowl, combine the bananas, peanut butter, and maple syrup.
  3. Stir in the oat flour, baking soda, and baking powder until combined.
  4. Fold in the oats and ¼ c. of the chocolate chips.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Sprinkle the top w/ the remaining 1 T. of chocolate chip.
  7. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the bars comes out clean.
  8. Let cool completely, slice into squares, and serve.

MANGIA!!!

Secret Recipe Club

I feel as though I have been running around like a chicken with it’s head cut off.

If that make sense.

Good news…my shin splints are gone! Who knew, that rest, ice, compression, elevation crap really worked!

I also advise fro-yo, some good netflix watching, and Mr. Happy to help rub those shin splints away.

Duh.

No matter how busy I get, I always have time for y’all.

Oh, and Secret Recipe Club.

I have yet to miss a month.

It’s my fave time of the month.

Fo reeeeeaaaaalz.

😉

Here we go.

I was super ecstatic when I learned that my secret blogger for this month was Jess Wakasugi (pretty awesome name, huh?), the 20-something baker/cook behind the blog Life’s Simple Measures.

Jess is a super amazing baker.

I mean, seriously…check out this recipe index.

I spent hours trying to decide what to make.

I wanted to bake everything from her 7-Layer Magic Bars to her Chocolate Chip Cookie Dough Bars and her Candied Bacon Chocolate Chip Cookies. Say whaaaaaaat!?

But…alas! My childhood spoke to me…Oatmeal Creme Pies.

Everything you could want in a Little Debbie re-make and more!

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I could have eaten the entire cookie dough alone!

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These babies have slightly crispy edges, with a chewy interior.

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This cookie defines an oatmeal cookie.

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It’s all about the oats.

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Super hearty with a hint of cinnamon.

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Dare I say these are acceptable breakfast cookies.

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Oh, and the creme!

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Super duper creamy.

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To make the recipe gluten-free, I used gf oat flour/oats and I made a coconut cream filling.

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To keep these longer, I stored them in the freezer and let them thaw for about 5 minutes before eating.

ABSOLUTE HEAVEN.

🙂

5.0 from 2 reviews
Oatmeal Creme Pies
Author: 
Recipe type: Cookies, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Crispy, yet chewy oatmeal cookies sandwiched together w/ a creamy coconut milk vanilla filling. Gluten-free, refined sugar-free, nut-free.
Ingredients
  • For the cookies:
  • 1 stick + 2 T. unsalted butter, softened
  • ¾ c. coconut sugar
  • ½ large egg
  • 1 t. pure vanilla extract
  • 1 c. + 2 T. gluten-free oat flour
  • ½ t. baking soda
  • ¼ t. salt
  • ⅛ t. ground cinnamon
  • 1.5 c. gluten-free rolled oats
  • For the vanilla coconut creme filling:
  • 1 can full-fat coconut milk, refrigerated
  • 2 T. pure maple syrup
  • 1 t. pure vanilla extract
Instructions
  1. For the cookies, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a stand mixer, fitted with a paddle attachment, beat the butter and sugar together until creamy.
  3. Add in the egg and vanilla and beat until smooth.
  4. Stir together the flour, baking soda, salt, and cinnamon.
  5. Add the flour mixture to the butter mixture and mix until combined.
  6. Fold in the oats.
  7. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for 10-12 minutes or until the edges are slightly golden and centers are basically set.
  8. Allow the cookies to cool completely on the baking sheet. This will allow them to crisp up.
  9. While cookies are cooling, make the filling.
  10. Open the canned coconut and scoop the thick cream from the top of the can and save the liquid for something else.
  11. In a small mixing bowl, whip together the coconut cream, maple syrup, and vanilla until smooth.
  12. Spread about 1 tablespoon of filling on half a cookie and top with a remaining cookie half.
  13. Devour.

MANGIA!!!

Love Bites.

It’s official.

I have a job.

How do I know this?

I have shin splints after a week and a half of work.

Yes, shin splints.

This occurs when I am on my feet 24/7/365…on occasion.

No, I’m not complaining.

I actually LOVE my new job and I just take this as a sign.

I sign that I’m a bad-ass at my job…haha!

There is this thing on Friday.

You know, that day where you are supposed to send flowers to your significant other, a box of chocolates to your b.f.f., and a cookie bouquet to your mom.

Duh…Valentines Day.

As you may have heard…I am sans boy frannnnnnd currently, unless you want to give me Juan Pablo’s number…you can find me on the couch, feet up, in my p.j.’s watching a series of sappy love story movies.

Yep, this is my life.

You know you want to be on my level.

Whatever you do…involve chocolate in the mix.

Specifically, this bread.

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Y’all….this bread is INTENSE!

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I’M WRITING IN ALL CAPS FOR THIS REASON!

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It’s super-duper melt in your mouth with a wow-za chocolate flavor that will blow your mind!

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Plus, it’s covered in an amazing chocolate glaze.

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This stuff screams Valentine’s Day.

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I mean serrrrrrrriously?

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Would I present you with anything less than delicious?

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Did I mention this bread is stuffed w/ mini chocolate chips?

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Ya…that pretty much guarantees chocolate in every bite.

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That’s really all you need.

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Excuse me…I’m off to fatten up my co-workers 😉

Double Chocolate Chip Bread
Author: 
Recipe type: Quick Bread, Bread, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Intensely chocolate bread stuffed w/ mini chocolate chips & topped w/ a dark chocolate glaze. Gluten-free, paleo, refined sugar-free, vegan option.
Ingredients
  • For the bread:
  • 1 c. almond butter
  • 2 T. unsweetened, cocoa powder
  • 2 large eggs (or 2 flax eggs if vegan)
  • 3 T. pure maple syrup
  • 1 T. pure vanilla extract
  • 1 t. apple cider vinegar
  • ½ t. baking soda
  • ⅛ t. salt
  • ½ c. vegan mini chocolate chips
  • For the glaze:
  • 2 T. vegan mini chocolate chips, melted
  • 1 T. almond butter
  • 2 T. maple syrup
  • 1 T. coconut milk
Instructions
  1. For the bread, preheat the oven to 350 degrees F. Grease a 9 in. loaf pan w/ cooking spray.
  2. In a large mixing bowl, combine the almond butter, cocoa, eggs, maple syrup, vanilla and apple cider vinegar.
  3. Stir in the baking soda, salt, and chocolate chips until smooth.
  4. Pour the batter into the prepared pan.
  5. Bake for 25-30 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  6. Let the bread cool completely.
  7. For the glaze, combine all ingredients in a small mixing bowl until smooth.
  8. Drizzle the glaze over the bread and slice.

MANGIA!!!