Sunday, April 17, 2011

Easy Homemade Nutella

Whipping up a jar full of this stuff is ridiculously easy…

What you need:

-a food processor, or pretty decent blender that can chop up nuts with no worries
-a spoon
-about 3 cups roasted hazelnuts, pieces or whole
-about 1/4 cup (or more) cocoa powder
-a few tablespoons agave, or other liquid sweetener
-1/2 tsp salt
-a jar to store it in
-a lid for the jar

What you do:

Place nuts into food processor and blend until smooth. This could take several minutes. Scrape down the sides as necessary. Add in cocoa powder, agave and salt. Pulse quickly to blend. Stir well, and spoon into your storage jar. Close lid tightly. Store in fridge.

See how easy?!

Friday, April 15, 2011

Roasted Garlic Creamed Spinach

Roasted Garlic Creamed Spinach

* 1 large head of garlic, top trimmed to expose the cloves
* EVOO – Extra Virgin Olive Oil, for drizzling
* Salt
* 1 cup half-n-half
* White pepper, to taste
* Freshly grated nutmeg, to taste
* 2 tablespoons butter
* 1 round tablespoon flour
* 2 10oz boxes chopped spinach, defrosted and wrung dry in a clean kitchen towel

Yields: Serves 4

Preheat oven to 425°F. Drizzle garlic with oil and season with a little salt. Wrap tightly in foil and roast garlic to soft, 45 minutes. Let cool to handle.

Combine garlic, half-n-half, salt, white pepper and a little nutmeg in a blender and purée. Adjust seasoning to taste.

In medium skillet over medium heat, melt butter and whisk in flour. Cook 1 minute, add half-n-half mixture and bring to a bubble. Separate spinach with your fingertips as you add to the sauce. Simmer at a low bubble to thicken, 20-25 minutes.

Thursday, April 14, 2011

Morning Glory Muffins

Morning Glory Muffins


1 cup Fiber One® original bran cereal
2/3 cup vanilla soymilk
1 1/4 cups all-purpose flour
1/2 cup ground flaxseed or flaxseed meal
3/4 cup chopped apple
1/2 cup packed brown sugar
1/2 cup finely shredded carrot
1/4 cup flaked coconut -- I skipped this one and opted for 1 very ripe medium smashed banana
1/4 cup raisins
1/4 cup finely chopped pecans
3 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup fat-free egg product
1 tablespoon vegetable oil
1 teaspoon vanilla

1. Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray bottoms only of baking cups with cooking spray. (Muffins will stick if baking cups are not sprayed.) Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2. In large bowl, mix crushed cereal and soymilk; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.
3. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Serve warm.

Monday, April 11, 2011

Fudgy Peanut Butter Cake

Fudgy Peanut Butter Cake

Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 1½ hours
Ideal slow cooker size: 2- to 3-qt.

¾ cup sugar, divided
½ cup flour
¾ tsp. baking powder
⅓ cup milk
¼ cup peanut butter
1 Tbsp. oil
½ tsp. vanilla
2 Tbsp. dry cocoa powder
1 cup boiling water

1. Butter or spray interior of slow cooker.
2. Mix ¼ cup sugar, flour, and baking powder together in a small bowl.
3. In another larger bowl, mix milk, peanut butter, oil, and vanilla together. Beat well.
4. Stir dry ingredients into milk-peanut butter mixture just until combined. Spread in buttered slow cooker.
5. In bowl, combine cocoa powder and remaining ½ cup sugar. Add water, stirring
until well mixed. Pour slowly into slow cooker. Do not stir.
6. Cover. Cook on High 1½ hours, or until toothpick inserted in center of cake comes out clean.

Serving suggestion: Serve warm with vanilla ice cream.

I take this to potlucks and it is always a hit.

Notes from the Recipe Tester:
1. If you double the recipe, cook for 2 hours.
2. This is a pretty sturdy cake. I kept one of my test cakes for over an hour before serving it, and it was just as good, if not better, than the one we ate right away.

Thursday, April 7, 2011

Chocolate Nachos

DD1 has decided on an International Food Party (complete with food fight) for her birthday this month. While I was rounding up ideas, I came across this. And yes... it's definitely going on the menu!! Chocolate Nachos -- sugar sweetened tortilla crisps covered with chocolate sauce, mini diced strawberries, sprinkles, strawberry and vanilla ice cream. I think we found our midnite snack...

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