Food & fitness obsessed girl.
The best combination of flavors in a sweet treat maybe EVAH! These popcorn white chocolate chip bars are super moist, crunchy and flavor-packed. I used my favorite popcorn ever, Live Love Pop, and it was the perfect combination with vegan white chocolate chips. I wanted to make something Bill could eat, which is why I used white chocolate chips and it’s perfection. Seriously. Kids, adults & everyone in between loves these. I can’t wait for you to give these a try!
— Knead to Cook
When Amber over at Good Saint posted her pumpkin spice bread I knew I needed to try it. After all I’m a self proclaimed pumpkin addict this time of year. I’m mean, not PSL at Starbucks kinda addict, but muffins, breads, cookies…ya know the basics.
I made a batch Monday sans icing and by Tuesday (today) I was whipping up batch number 2 they were so loved! Amber is a super talented, honest yogi/vegan blogger. Clearly her recipes are as awesome as she is…. and this one is a KEEPER for sure!
Her recipe was made in loaf form and you can click here for her baking times but I went the muffin route because my family seems to need grab-n-go food plus my youngest cutting anyting results in a mass amount of crumbs for me to clean up so… muffins were the chosen option 🙂
— Knead to Cook
Happy Fall? As I sit here typing up this recipe it’s a sweltering 90 degree day. Funny enough, it’s been really hot here since fall arrived. BUT this weekend… THIS weekend the weather cools down. I’ll refrain from jumping up and down until I’m putting on my cozy sweaters and leggings.
To jumpstart my fall feelings, I ran over to my local farm stand & grabbed some apples. I immediately knew I would try this recipe out (adapted from my berry recipe here) . I made a few changes but it was heavenly. The aroma is truthfully all I needed today, alongside cranking my air conditioning up, to be quite honest. Please note my tips below to ensure that the apples cook nicely. Okay, let’s go!
— Knead to Cook
I really tried to capture the ooey, gooey texture in these pictures.
If you attended my Athleta meet & greet this past Monday, I made a pumpkin-less version of these. They are moist, not overtly sweet, delectable and the perfect comfort food. Adding beans clearly poses a healthier twist, along with maca (natural energy source) and no refined sugars tip this treat into a healthier category.
This recipe is very easy and all you need is a food processor or blender. Very simple, pretty much fail-proof and a hit with everyone. Let’s face it, no one needs to know black beans are in this recipe! The pumpkin adds a seasonal twist that is customary come September & October. Think about Halloween parties right through to Thanksgiving with this recipe. Let’s get started…
— Knead to Cook
Valentine’s Day is quickly approaching and I love sharing homemade treats not only with my Valentine, but friends and special people in my life. Little treats made from the heart always mean so much to people. Share the love. But heed my warning… these are a completely addictive little treat.
These are super easy to make and you can decorate them with fun sprinkles or top with sea salt. Vegan and gluten free with no refined sugar. This recipe can be doubled if you want to treat yourself.
“A friend is someone who knows all about you and still loves you.”
― Elbert Hubbard
— Knead to Cook
Pumpkin Almond Butter Cookie Bars by Knead to Cook.
Pumpkin almond butter cookie bars.
September is here! My favorite month. Of course our weather has been perfection and now that September is here – the heatwave has arrived! So funny. Everyone is back to school and work today so I’m back to a routine. Went to the gym early and got a 5 mile progressive run in and then lifted. Went to the farmer’s market to load up and came home to cook and bake for the week.
Now that September is here that means hopefully cooler days, chilly nights, sweaters and jeans and the quintessential flavor ~ pumpkin everything! So freaking excited! Oh and our wedding anniversary and trip is this month.
— Knead to Cook
I know, I know… a bit late on the roasted pumpkin seed recipe. In fact last year I never even got around to posting this recipe! As Halloween approaches everyone’s schedules blow up and it seems like we rush (if we do) to carving our pumpkin and harvesting the seeds. This year I had been on a training run and hurt my foot (stepping on something in the dark) and I was icing my foot. Hubby got home late from work and carved the pumpkin for me (very appreciative) and cleaned the seeds and stored them for me.
Yesterday, before the trick or treaters started and our dinner guest (my daughter’s boyfriend) arrived – I quick roasted these up so we had them to snack on. They are one of my favorites and really pack some awesome healthful benefits. As always, adjust the spices to your liking and enjoy!
— Knead to Cook
Yet another recipe I’ve been dying to try ever since I laid eyes on it. The original recipe is from http://mywholefoodlife.com/2013/10/09/pumpkin-pecan-caramel-bars/ however I adapted it a bit to suit my family and their preferences. The bars are super moist and delicious. Pumpkin flavor is quite nice throughout. My family eats these for breakfast, snack or dessert. Will most definitely be making these again! Please note my comments before diving into this yummy recipe.
— Knead to Cook
Admittedly, I’m not a huge Halloween fan. I’ve never been into scary movies, dressing up and all of that. I know, that sounds so boring and practical but it’s just who I am. My oldest however, loves good “vintage” – yes, I say this sarcastically, because the “vintage” scary movies are from my time (late 70’s – early 80’s). Ever since 6th grade, we’ve been hosting a scary movie party for her and her girlfriends. Well it’s expanded quite a bit over the past three years but the same core group of friends still come (and look forward to it each October). We’ve expanded it this year to include some male friends too (can you hear me sighing loudly?). Insert my youngest quizzing my oldest if any of the males coming are her boyfriend and annoying the oldest beyond belief. {Insert arguing here.} I think we are expecting around 18 teenagers for s’mores outside in our fire pit and the feature movie is Nightmare on Elm Street. It is always fun and my husband and I do like to throw a few unexpected twists into the night, especially torturing the girls we know will scream the loudest and scare everyone. So the tradition continues. Today I bought a ton of movie snacks and whipped up a batch of Ghirardelli white chocolate Halloween bark for the festivities. Ghirardelli sent me an awesome care package last week and I’m happy to start creating some fun, seasonal recipes with their awesome products, this being my first one.
This recipe is super easy and totally customizable to your taste and what you have on hand. Whips up in minutes! Let’s get started!
— Knead to Cook
I feel compelled to make this disclaimer… if you’re looking for healthy clean eating, this is NOT your recipe. I have to be honest, I don’t eat refined sugars or processed anything but I realize that’s my choice and sometimes an indulgent, fun treat is good when you’re a kid and I have two of them so here it goes! I spotted these Pumpkin Spice M&M’s yesterday and thought they would be fun in some pumpkin spice blondies. So I bought a bag and off I went. It’s a fun treat for the fall season. Again, everything in moderation.
— Knead to Cook