Butterscotch Chobani Pumpkin Blondies.

by Filed Under: Brownies, Snacks, Vegetarian 11 Comments

 

 

This has been a challenging week for me.  I’ve been sick for the past 4 days and unable to go to the gym or run.  I’ve been trying, much to my chagrin, to calm down, relax and try to heal.  Today I had an overwhelming urge to bake a treat for the weekend.  My daughter is off tonight to a camping out party and I thought it would also be a nice treat to take to share.  It is quintessentially fall recipe and quite tasty as my taste testers have reported back to me.  I’m hoping to try it tomorrow sans Halls cough drops.

Ingredients:

2 1/3 cups of all purpose King Arthur’s flour
2 teaspoons of pumpkin pie spice
1 tablespoon of ground cinnamon
1 teaspoon baking soda
1 tablespoon flax seed meal (or wheat germ)
1 teaspoon salt
1 stick of butter, softened (half of a cup)
1/4 cup of Chobani vanilla yogurt
3/4 cup of white sugar
3/4 cup of light brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 -15 ounce can of pumpkin puree
1 1/2 cup of butterscotch chips (you can use peanut butter chips or chocolate chips too)

Directions:

Preheat your oven to 350 degrees.  Spray your 13×9 pan with flour baking spray or line it with parchment allowing the paper to hang over so it’s easier to remove.

In a mixing bowl combine flour, pumpkin pie spice, cinnamon, baking soda, flax and salt.  Whisk to combine.  In your stand mixer, paddle attached, blend butter, Chobani and sugars.  Then incorporate egg and vanilla.  Next beat in the pumpkin puree.   Once blended, turn the speed to low and slowly, in thirds, incorporate the flour mixture.  Scrape down the side of the mixing bowl as needed.  Then add the chips.  Stir with a spoon to avoid breaking them down.  Then pour your batter into your prepared pan.  Bake for 40-45 minutes or until a toothpick inserted comes out clean.  Let cool before removing and slicing.

— Knead to Cook

Chobani Spinach Kiwi Apple Smoothie.

by Filed Under: No bake/cooking required!, Smoothies, Snacks, Vegetarian 2 Comments

There is a sea of healthy green smoothies out there.  I do quite a few and love them all so much.  This one I just whipped up, attempting to clean out my vegetable bin before my weekly trip to the farmer’s market tomorrow.  This smoothie is so good and so necessary.  I’m fighting a losing battle against my allergies and needed a good vitamin c punch.  This was perfect for lunch.  Plus protein-packed, thanks to Chobani, so my muscles are thankful post workout.

Ingredients:

1 cup of vanilla almond milk
1/4 cup of vanilla Chobani
2 kiwis, peeled
10 green grapes
1 giant handful of baby spinach leaves
1 cored green apple, skin on
1 teaspoon chia seeds (optional)
1 banana
10 ice cubes

Directions:

Place everything in your blender or Vitamix and blend until creamy.  Pour into glasses (makes 3-4 glasses) and top with a slice of fresh kiwi.

— Knead to Cook

Candy Corn Marshmallow People.

by Filed Under: Candy, Desserts, Halloween, Holiday, Holiday Baking Ideas, Party Foods, Snacks, Vegetarian 142 Comments

 

I made these last year and they were a total hit.  I shared the on my blog and on Facebook and they have shown up as a guest on many other blogs.  I needed to make more and take a better photo of these cuties.  I made these super-sized.  These are the jumbo marshmallows but this recipe works well with the regular size as well.

Ingredients:

1 bag of marshmallows
8 ounces of white chocolate
Vegetable/canola or coconut oil
Yellow food coloring
Orange food coloring
Black gel icing tube

OR you can use colored Wilton baking chocolate in orange and yellow.One bag each is sufficient.

 

Directions:

You have many different options for chocolate use on this recipe – please read the entire recipe before proceeding to ensure that melting is optimized and you don’t have any issues.

If using the colored Wilton chocolate melts, melt according to the package directions and then follow directions below.  Of course adding food coloring isn’t necessary.

If using melting wafter in white chocolate or chocolate in bar form – chop the chocolate into very small pieces for easier melting (melt in a double boiler or in the microwave on the defrost setting).  Set the time for small increments, like 30 seconds and remove and stir.  If using a double boiler, bring a small saucepan filled with about 1/4 way up filled with water to a boil and place an oven-safe bowl over the top.  The water below should not be touching the bowl.  Add the chocolate and melt slowly, whisking frequently. Once the chocolate is completely melted, you may add a bit of oil to the chocolate if needed to loosen it up.  I start with a small amount, 1 teaspoon and add more if necessary.

Pour the chocolate into two separate bowls and add your food coloring (if using white chocolate and not the colored Wilton chocolate).  Add the coloring and whisk.  Dip your marshmallow in the orange first about 1/3 of the way up and then set on some parchment paper.  Proceed throughout the marshmallows doing the orange.  Placing your dipped marshmallows on a platter or a table lined with parchment. Once the chocolate is set up and firm, repeat with the yellow and only coat half way up the orange color.  Again, let that set up.  Using a gel tube of black icing, gently make two eyes and let that set up before bagging (this seems to take the longest).   Avoid putting too much of a dot for the eyes or they will drip.  Enjoy!

 

— Knead to Cook

Pumpkin Pie Roasted Almonds.

by Filed Under: Nuts, Snacks, Vegetarian 108 Comments

If you follow my blog, you know I’m a pumpkin addict.  I start cooking with it the minute the kids go back to school and fall creeps into my psyche.  I love the warmth of the aroma and the taste is out of this world!  Funny enough, I don’t like pumpkin pie.  I can’t explain it but I whip up so many other great substitutions that I’m cool with it.

Super easy recipe…

Ingredients:

2 cups of raw almonds
3 teaspoons of ground cinnamon
2 1/2 teaspoons of pumpkin pie spice seasoning
4 tablespoons of organic agave or honey
1 teaspoon of vanilla extract
Sea Salt

Directions:

Preheat the oven to 325 degrees.  Line a cookie sheet with parchment or foil.

Into a bowl place your almonds.  Then add cinnamon, spice, agave or honey and vanilla.  Toss to coat each nut.  Spread the nuts evenly on the cookie sheet.  Sprinkle with sea salt.  Bake for 18-20 minutes.  Let cool and serve.

 

 

— Knead to Cook

Sweet Pumpkin Hummus.

by Filed Under: Desserts, Dips, Evolution Power Yoga 40 Days, No bake/cooking required!, Snacks, Vegetarian 10 Comments

Hummus doesn’t always have to be savory.  I whipped this little dish up last fall, of course, pumpkin inspired, and I had to make it again.  I just love it!  My kids love it too with sliced apples.  In fact, I have it all ready for them when they get home from school.  Great snack and so healthy!  You have to give this one a whirl.

Ingredients:

1 -15oz can of chickpeas, drained and washed
1 heaping cup of pumpkin puree
1/4c nut butter (peanut, almond, cashew)
2 tbl coconut oil
2 tbl maple syrup
1 tsp vanilla
1/2 tsp honey
2 tsp ground cinnamon
1 tsp of freshly grated ginger
1/8 tsp nutmeg
1/2 tsp salt

Blend it all in your food processor until hummus consistency. Serve with apples, crackers, graham crackers, gingersnaps etc.

— Knead to Cook

Mock Brownie Bites Enrobed in Dark Chocolate with Sea Salt.

by Filed Under: Desserts, Snacks, Vegetarian 8 Comments

These little mock brownie bites are a chocolatier take-off of my energy bites.  I wanted to make these taste a bit more brownie-like but avoiding the bad fats and calories associated with regular brownies.  Plus, these are bite-sized and perfect for kids after-school snacks or for their lunches.  I topped these with a dash of sea salt and they are in one word… heavenly!  Perfect at room temperature or frozen.

Ingredients:

1 c almonds, toasted
16 pitted Medjool dates, pitted
4 tbl of good quality cocoa
3 tbl of dark chocolate chips (optional)
1 tablespoon of agave or honey
1/8th tsp of salt
8 ounces of dark chocolate to melt
Sea salt

Directions:

Preheat oven to 400 degrees.  Place the almonds on a cookie sheet and bake for 6 minutes.  Add the almonds to your processor and blend until you have fine chunks of almond.  Then add the next ingredients through the 1/8th tsp of salt to your food processor and blend until a large mass forms.  Break it up and process again until it it is well blended.  Form into bite size balls (using a scoop) and place on a platter.

Over a double boiler, melt the dark chocolate.  Once completely melted, drop a bite into the chocolate and coat.  Remove with a fork, allowing the chocolate excess to drain back into the bowl.  Place on the platter and sprinkle with a touch of sea salt.  Repeat.

Freeze for 30 minutes until the chocolate firms.  Serve and enjoy!

— Knead to Cook

Baked Apple Chips.

by Filed Under: Fruit, Snacks, Vegetarian 10 Comments

Today is September 3rd.  Summer weather is still lingering but the hopes for the crisp fall air are palpable.  I, myself, cannot wait for the chill in the air, cozy sweaters, jeans and the leaves to dazzle me with their vibrance.  School, for us, starts tomorrow.  The smells of freshly sharpened pencils and the excitement are abound!  Today, we chose to pick apples… my favorites tart green & Honeycrisps.

Once we got home, I promptly pulled out my mandoline and started slicing.  Apple chips were on the brain and the perfect snack to pack in lunches tomorrow.  These are super easy, extraordinarily sweet and tart and promise to bring a smile to your face.

You can customize these how you want them.  I made three versions.  One plain, one with cinnamon and sugar and one with a powdery rub.

Ingredients:

4 apples (I used tart green granny smith type apples), washed and sliced 1/8 of an inch thick – remove seeds
Lemon juice

Rub – 2 teaspoons of ground cinnamon, 1 teaspoon of sugar and 1/2 teaspoon of ground nutmeg.

Cinnamon and sugar combination – I used a prepared container of cinnamon and sugar blend.

Directions:

Preheat the oven to 215 degrees.  Line 3-4 cookie sheets with parchment paper.  Drizzle the lemon juice over the top of all of the slices.  This prevents discoloring.

Then if you’re opting to do plain – place the slices in a single layer on your baking sheet.

If you’re topping with cinnamon and sugar – place on the cookie sheet and sprinkle with the mixture.

If you’re using the rub – place the cinnamon, nutmeg and sugar in a shallow bowl.  Mix.  Then place the apple slices in the mixture, dust off and place on the cookie sheet.

Bake for 1 hour and 30 minutes or until crisp.  Keep a watchful eye after the one hour mark.  The edges will curl a bit and they will feel crispy or just about there.  Remove and let cool.  Store in a tupperware container for 2-3 days.

 

— Knead to Cook

Truffle, Rosemary & Sea Salt Baked Purple Potato Chips.

by Filed Under: Potatoes, Snacks, Vegetarian Leave a Comment

I am fascinated with purple potatoes.  I just love the color!  Vibrant and so unique.  And with the mantra – Eat the rainbow! – well, this is a no-brainer!  Baking these with just a touch of olive & truffle oil will sway any chip aficionado over to the world of lower fat, super tasty, baked potato chips.  I made a huge batch for my daughters to take to school in their lunch – so much better than pre-packed chips. And a funky purple potato to put a smile on their face… all the better!

Ingredients:

2 lbs of purple potatoes, washed and sliced 1/8 of an inch on a mandoline slicer or a knife
1/4 cup of good olive oil
1 tablespoon of truffle oil
Sea Salt
3 tablespoons of chopped fresh Rosemary

Directions:

Preheat your oven to 425 degrees.  In a mixing bowl, combine the olive oil, truffle oil, sea salt and Rosemary.  Brush a thin layer of the oil mixture onto 2 cookie sheets.  Set aside.

Once your potatoes are sliced (soak them in a bowl of water for about 15 minutes).  Drain, rinse and then lay one layer of potatoes out on your cookie sheet.  Avoid overlapping.  Then brush each one with a bit of the oil mixture.  Sprinkle with salt and bake. Now the timing varies.  I start out with about 15 minutes on my timer.  I peek in on them and remove the chips that are getting tan and crispy.  Return the cookie sheet back in to bake for an additional 5-8 minutes.  I continue the process until all are cooked perfectly.  Some cook faster than others.


I place on a paper towel to drain/cool.  Then store in a tupperware container (if any are leftover).  Good for about 2-3 days.

— Knead to Cook

Baked lemon thyme purple potatoes.

by Filed Under: Potatoes, Snacks, Vegetarian Leave a Comment

Today was one of those crazy busy days.  Thankfully I went to the farmer’s market and picked up some gorgeous goodies.  Purple fingerling potatoes are one of our favorites.  Today I wanted to bake them up with herbs from my garden and they are quite a tasty snack or side dish for dinner!

Ingredients:

Purple potatoes, sweet potatoes or regular white – thinly sliced with skin on
Sea Salt
Olive oil
Thyme, rosemary or whatever herb you like to use.

Preheat your oven to 350 degrees.

Spray your cookie sheet with olive oil.  Then lay out, in a single layer of potatoes that you will spray with olive oil.  Top with sea salt and your herb of choice.  Bake for 25-30 minutes or until the edges turn golden and start curling up.  Set cookie sheet on a rack to cool and then serve and enjoy!

 

— Knead to Cook

Chobani Cake Batter Protein Smoothie.

by Filed Under: Smoothies, Snacks, Vegetarian 3 Comments

Monday.  A reason to celebrate?  Why not!  My daughter had a bang-up time with her trainer in the a.m. and I thought I would make her a fun, protein-packed recovery shake to make her smile.  It worked!

Ingredients:

1/2 cup of very cold Chobani vanilla yogurt
1 scoop of vanilla whey protein powder
1/2 teaspoon of almond extract
2 tablespoons of cake batter mix
1 frozen, ripe banana
3/4 cup of almond milk (vanilla)
8 ice cubes
1/2 teaspoon of Xanthan gum (thickening agent) (optional)
Directions:

Add everything to your blender/vitamixer.  Blend until cold, creamy and frothy!  Pour into a glass and sprinkle some fun rainbow sprinkles on top and a fun straw.  Watch the smile appear :)

— Knead to Cook