S’more Balls

December 22, 2010 By Laura

Everyone has a favorite holiday video. Maybe you watch It’s a Wonderful Life each year. Or Elf (I love the part where he eats spaghetti topped with syrup and candy).

I watch Alec Baldwin’s SNL classic: Schweddy Balls.

A few weeks ago I made Cookie Dough Balls (based on Angela’s recipe at Oh She Glows). They were amazing, and I couldn’t wait to try out my own interpretation(s).

Without further ado…

…in the spirit of tasty balls

…I give you:

S’more Cookie Dough Balls

Dipped in dark chocolate and topped with graham cracker crumbles.

By the time they cooled enough to take pictures, I had lost a couple of balls!

S’more Cookie Dough Balls

by Laura Hall

Prep Time: 30 mins

Keywords: raw dessert gluten-free vegan vegetarian cashews dates chocolate chips oatmeal Christmas healthy winter fall

Ingredients (15 balls)

2/3 C raw, unsalted cashews
1/4 C oats
1/2 C spelt flour (can sub other flour)
1/4 C graham crackers (smashed into a rough crumble)
1 tsp sea salt
3 Medjool dates, pitted and chopped
1 tsp vanilla extract
3 T pure maple syrup
2-3 T marshmallow fluff
2- 3 tbsp dark chocolate, rough chopped
1/3 cup dark chocolate, melted, for dipping

Instructions

Place cashews and oats in food processor until finely crumbled. Add in the flour, graham crackers, kosher salt, and roughly chopped dates. Process until fine.

Add vanilla and maple syrup. Blend until the mixture comes together in a ball. Manually stir in marshmallow fluff. If too crumbly, add more syrup or a tiny bit of water.

Stir in the 3-4 T of chopped dark chocolate. Roll into balls (about 2 tsp in size).

In a double boiler or microwave, melt 1/3 cup of dark chocolate in a small bowl. Now dip each ball into the chocolate and place on baking sheet. Sprinkle balls with crumbled graham crackers.

Freeze for 1 hour or overnight to set.

***

I have to brave the mall to finish some Christmas shopping. Christmas Eve is like amateur day at the mall… hopefully it won’t be too bad yet tonight.

Is everyone else done with their shopping?

Breakfast of Champions

December 21, 2010 By Laura

Most of us can agree than overnight oats are good. Even better is oats in a jar. BUT…

The truly epic iteration involves this:

Everything is better with chocolate. 🙂

Since eating Nutella by the spoonful isn’t a balanced meal, I added the following:

1/3 C Multi-grain oatmeal
1/4 C 0% Greek Yogurt (plain)
1/3 C Almond milk
1/4 tsp Cinnamon
Whatever was left in the Nutella jar… (1-2T?)

Surprisingly, I did let it stay overnight in the fridge (it was dangerously close to becoming a midnight snack).

This was my reward in the morning:

Had I not been so excited, I may have added some fruit – banana or strawberry would have been good in it.

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Tonight I go to the trainer for the first time in 2-3 weeks. I am beyond excited. He promised me a satanic workout.

Is it weird that I consider that a good thing?

Green Beans and Chocolate

December 19, 2010 By Laura

Now that we are home the cooking can resume!

Mom has been running around the house like a humming bird on crack. I’m not sure if it is the pain medicine or the fact that she is finally able to walk again. Well, its still more of a shuffle, but close!

Since Christmas is this week and mom is still recovering, I’m going to hang out at her house until next weekend. Not to mention the fact that my sisters are in town and her kitchen is better than mine.

I finally got to exercise again and it felt GREAT alright. Apparently when you don’t exercise for 10 days, getting amped up again is difficult.

My uncle and Baby Sis were her when we arrived on Saturday, so I let them watch Mamma and ran a quick 3 miles. It really was quick – 26 mins – but it felt like an hour.

Today was a little easier. P90X Shoulders and Arms, followed by Ab Ripper X. I love a good core workout.

Other than that, I have been in the kitchen. Some healthy creations, some borderline, and some down right sinful.

Variety is the spice of life.

The Healthy

I made a French Green Bean Salad using a Lemon- Tahini Dressing inspired by this one by Angela at Oh She Glows.

In summary – YUM. I loved the crispiness of this salad and the tahini dressing was like hummus with a zing. Best of all, it was super healthy and easy to make.

French Green Bean Salad

~1 lb French green beans
6 dried Mission figs, quartered
1 cucumber, sliced
1 large carrot, sliced
handful flat-leaf parsley, chopped
1/2 tsp garlic salt
S&P (to taste)

Bring large pot of water to a boil. Remove ends from beans and steam until bright green and still crisp. Remove from water and place immediately in an ice bath (this will chill them and stop the cooking). Remove from bath and dry. Place in bowl and toss lightly with garlic salt, carrots, cucumbers, figs and parsley.

Top with crackers or pita and Lemon-Tahini Dressing.

Serves 3-4

Lemon-Tahini Dressing

4 T tahini
Juice from 1 lemon
3/4 tsp honey
3-4 T water
1 tsp EVOO
S&P (to taste)

In a small bowl, combine tahini, honey, lemon juice, EVOO, and S&P. Thin out with some water (add one tablespoon at a time) and stir until well combined.

The Borderline

It is a bit of a repeat. But this time I’ve learned a couple of tricks.

Roasted Banana Rum-Raisin Breakfast Bread

Lessons:

Check it at 40 mins. Mom’s oven cooks fast.
Don’t skimp on the rum raisin soaking time. They get super soft and flavorful when you actually let them soak the whole hour.
Use the paddle attachment in the mixing bowl. I forgot until half way through the first time. This loaf was much fluffier.
Don’t sub evaporated milk for coconut milk. It was an emergency… but the coconut gives it more depth of flavor.

***

And, back by popular demand, PB Sunflower Granola!

Thanks to Ann, I did get it to stick together better. Press it down hard immediately after taking it out of the oven. Then don’t touch it again until it is totally cool.

Ready for the sinful?

The Sinful

Fudge. More specifically, peanut butter fudge. With walnuts.

I was making something else, had the marshmallow fluff out, and thought “why not?”

The Jett-Puffed recipe has always been my go-to, but I think this one is pretty good. It is less greasy and sugary (1/2 C less in fact)… You can actually eat an whole square without that sugar over-dose feeling. Whether that is good or bad, I’ll let you decide.

Chocolate Peanut Butter Fudge

by Laura Hall

Cook Time: 25 mins

Keywords: boil dessert Marshmallow Fluff peanut butter chocolate chips Christmas

Ingredients (20 servings)

2 1/2 C sugar
1/2 tsp salt
1/2 stick butter (salted)
2/3 C evaporated milk
5 1/2 oz (~3/4 jar) Marshmallow Fluff
1 tsp vanilla
12-oz. Ghirardelli semi-sweet chocolate chips
2 T peanut butter
1/2 C walnuts

Instructions

Line an 8-in square baking pan with aluminum foil; set aside.

In large saucepan combine the first 5 ingredients. Stir over low heat until blended.

Increase heat to medium and bring to a full-rolling boil, stirring constantly for 5 minutes (until sugar is completely dissolved and mixture is perfectly smooth).

Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Barely fold in peanut butter. Pour into lined pan and cool completely before cutting.

***
Do you have that one thing you make every year? One your friends request

Happy Holiday baking to all!

http://farm6.static.flickr.com/5003/5275326845_15813cc850.jpg

All I Want for Christmas

December 18, 2010 By Laura

Still in the hospital with mom.

I’m rapidly becoming less and less impressed with doctors. They are supposed to FIX problems, not create them!

Anyway, since there isn’t any food to speak of, I thought I’d share my Amazon Christmas Wish List! Baby Sis was looking for mine and texted me to ask a question: “Is yours the one with all the cooking stuff?”

Duh.
So here are my Top 10 Wish List Items (no, they aren’t ALL about cooking!).

1. The Improvisational Cook – There are several cookbooks on my list, yet I know I’ll do my usual. Use them 2-3 times and then get distracted by other shiny objects recipes and not open it again for 2 years. I still want this one though. The theory behind why certain ingredients work and how to expand dishes fascinates me. Some people read novels, I read cookbooks.

2. Food Scale – For my diet?! HAHAHAHA! No, friends. Scales are much more accurate than measuring cups. Better to bake with! I’m fully aware that I’m probably the only person in the world wishing for a scale so I can make more yummy anti-diet food.

3. The Healthiest Meals on Earth – This is the last one, I swear! Again, this book has a lot of background and “why it works” info, with the addition of more nutrient data. Love. It. I’ll probably store it on the scale to balance out the baked goods.

4. Glass Straw – I love my smoothies. And I do have occasional hippie-like guilt for the excess plastic I waste using a different straw everyday. A glass straw would solve it all!

5. Ice Cream Maker – It is the perfect size – 1/2 a pint! I’ve been eyeing a certain Oatmeal Ice Cream recipe for a while. Add blueberries and cinnamon. Peanut butter sauce. Chopped walnuts. Coffee. Is anyone else hungry?

6. Shun LEFT-HANDED 6-in Utility Knife – That’s right. LEFT-HANDED!!! Maybe this will help alleviate the little problem I have with slicing my fingers?!

7. Wrist Guards – These are for derby. Mine smell so bad I can hardly stand it. I’m also hoping Santa brings some elbow pads to replace that stench too. 🙂

8. Ninjabread Men Cookie Cutters – Speaking of derby… these will allow me to make appropriately themed cookies for my Sake teammates!

9. Measuring Matroyshkas – How cool are these? Hopefully they are accurate. I cannot get enough nifty kitchen stuff!

10. Power Balance Wrist Band – I heard these work. I saw a demo. It is probably a load of you-know-what. I reallllly want to try it out. In theory, this band “uses holograms embedded with frequencies that react positively with your body’s natural energy field.” It supposedly makes you stronger and more steady. Sounds like an athlete’s dream come true.

Honorable mentions:

Kindle
Warm long sleeve top for outdoor sporting
SPIbelt
Salt and Pepper Mill

***

I’m now trying to shop for a certain sister who is IMPOSSIBLE to buy for.

What do you do for situations like that? Gift cards???

Bah Humbug

December 14, 2010 By Laura

The hospital isn’t as festive as the mall that’s right down the street. The food options are less plentiful too. Apparently the drugs are good but Mom won’t share.

In other news, we have our own little Christmas tree.

A little blue ball and a broccoli stem. Hung with care.

Thanks, Tall Pine!

Raw Dough Balls

December 14, 2010 By Laura

This post title makes me smile. 🙂

I haven’t gotten to exercise for 2… 3… 4 days and I am restless. Mom is still having a helluva time trying to recover. This means I refill a lot of water and juice glasses (hydration is key!), I make tons of PB + crackers, and – my favorite outlet – I bake. It also means that this post has taken me 3 days to finish.

Some people go to spas, I can relax with a late-night grocery store trip. No lines and I can wander around inspecting new items without running over screaming kids (sorry if that was your kid’s toe…).

Part 2 of my relaxation method is creating. I love to cook/bake/thrown stuff together in the kitchen. I like trying new things.

Cookie dough balls. Sans egg.

But first, we all know that in order earn dessert, veggies must be eaten. Yes, Mom. It finally stuck.

When life gives you 1/2 a leftover roasted butternut squash, make Butternut Hummus.

It sounds weird, but it is good.

Butternut Hummus

1/2 Roasted butternut squash
2 T EVOO
2 Garlic cloves
Salt & pepper
2 T Tahini

Place ingredients in food processor, blend until smooth. Add crackers, cucumber slices, zucchini sticks, and enjoy!

Notes: You can add anything to this! Try rosemary, cumin, red pepper flakes, lemon, cilantro, cinnamon… butternut tastes good with it all!

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Good job eating your veggies. Now you may have dessert, courtesy of Angela at Oh She Glows.

Chocolate Chip Cookie Dough Balls

2/3 C Raw, unsalted cashews
1/4 C Oats
3/4 C Spelt flour (can sub other flour)
1 tsp Sea salt
5 Medjool dates, pitted and chopped
1 tsp Vanilla extract
3 T + 2 tsp Pure maple syrup
2- 3 tbsp Dark chocolate, chopped
1/3 cup Dark chocolate, melted, for dipping

Place cashews and oats in food processor until finely crumbled. Add in the flour, kosher salt, and roughly chopped dates. Process until fine.

Add vanilla and maple syrup. Blend until the mixture comes together in a ball. If too crumbly, add more syrup or a tiny bit of water.

Stir in the 3-4 T of chopped dark chocolate. Roll into balls (about 2 tsp in size).

In a double boiler or microwave, melt 1/3 cup of dark chocolate in a small bowl. Now dip each ball into the chocolate and place on baking sheet.

Freeze for 1 hour or overnight to set.

Makes about 20 balls.

***

I am pretty sure there aren’t any of these left in the house.

Now that I have these down, I’m looking forward to making more flavors.

What should be next? Cinnamon Roll? Pumpkin Pie Spice? S’Mores???

Hospital food is gross

December 11, 2010 By Laura

It has been a while since I’ve posted! Mom has been in quite a lot of pain, so between care-taking and a crazy work week I have barely had time to think.

In the hospital I was able to have oatmeal from breakfast, but it was a little… well, it tasted like hospital food. 🙂 Their lunchtime salad bar was lacking too, so I made a quick trip out to Whole Foods for provisions on day 2.

Thank god for the hot bar!!!

I also picked up some chicken soup for mom (canned hospital salt broth wasn’t cutting it).

We are finally home now. I have a whole new appreciation for a real bed, food, showers, and exercise (in that order).

Sitting around all day makes me want to run. I don’t feel comfortable leaving mom alone at the house, so I settled for P90X. It felt amazing to moooove!!!

Mom has been craving that Roasted Banana-Rum Raisin Bread. I’ve eaten it plain, heated it in the microwave with peanut butter, crumbled to top a smoothie, and toasted it with ice cream and chocolate syrup. Tonight I want to toast it in the oven with powdered sugar.

You know that Texas Pete hot sauce commercial where the old lady says “I put that shit on everything”? That’s how we are with this bread. 🙂

For breakfast today Mom wanted eggs and bacon. She had heard on The Dr.’s that Jennie O-Turkey Bacon is good. So I tried it.

The Dr.’s were wrong. At least the dog likes it…

I was smart elected to finish off some pumpkin we had in the fridge. I made a little breakfast bowl.

In my bowl:

Greek yogurt
Pumpkin puree
Kashi Warm Cinnamon Heart-to-Heart Cereal (YUM!)
Fiber One
Cinnamon
Nutmeg

Breakfast bowls are awesome for someone like me who gets too excited about breakfast and can’t decide what sounds best. This way I get a little last of everything!

Sans the fake bacon.

Today I’m going to leave mom’s house for the first time for a quick grocery trip! I love the grocery store. *swoon*

I’m in the mood to BAKE!

***

If anyone knows of a good non-pig bacon, I’d love to hear about it.

Baking Binge

December 7, 2010 By Laura

Last night I returned to Mom’s house for a post-cleanse baking binge.

Ok, ok… it didn’t start out about food. I was staying with her becasue I had to take her to the hospital today for a procedure… which is where I’m writing this from. (Everything went perfectly – just have to stay for precaution.)

Anyway, I walked in the door last night and was ordered to find a use for 5 bananas that were about to go bad.

I take BAKING orders well. 🙂

What is the best resource for spur-of-the-moment banana-based recipes?

Food blogs. (Duh.)

It was a tough choice, but I settled on the following from two of my fav food bloggers.

Pumpkin Pie Banana Chunk Oatmeal Cookies from Oh She Glows

I followed Angela’s cookie recipe almost exactly, but here it is with a couple edits:

1 egg
1 C regular oats
1 C whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
2 T chopped walnuts
1/2 tsp sea salt
1 tsp cinnamon
2 T cacao nibs
1 tsp vanilla extract
1/4 C pure maple syrup
1/4 C agave syrup
1 small ripe banana, chopped
3/4 C canned pumpkin

Preheat the oven to 375F.

Mix dry ingredients in a medium bowl and set aside. Mix wet ingredients in a small bowl. Pour wet into dry ingredients, stirring well. Place batter onto parchment-lined pan in 2 T sized scoops. Bake for 15 mins.

Makes 15 cookies.

Verdict: I would totally make these again. Mine appear to be “fluffier” than hers (maybe because she used rice crisps originally?). These are like little muffin balls of goodness.

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Roasted Banana-Rum Raisin Breakfast Bread

(from 101 Cookbooks)

3/4 C golden raisins
1/2 C dark rum
2 ripe bananas, unpeeled
2 C cake flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 T unsalted butter, softened
2/3 C sugar
2 large eggs
1/2 C unsweetened coconut milk
1 tsp pure vanilla extract
1/2 C toasted walnut halves

Preheat the oven to 325F.

In a small saucepan, combine the raisins and rum. Bring to a boil over medium heat, and let stand for 1 hour. Strain the plumped raisins and set aside. Find creative use for remaining liquid.

Place the bananas on a cookie sheet (yes, in the peel). Bake in the oven for 12 mins, or until the skins are black and they have just started to seep. Remove from the oven , set aside, and let cool.

Sift the flour, baking powder, baking soda, and salt into a mixing bowl. Set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed for about 3 minutes. Turn the machine to low and add 1 egg. Mix until completely incorporated and then add the second egg. Mix again until completely incorporated.

Meanwhile, squeeze the flesh of the bananas out of the skins and into a small mixing bowl. Add the coconut milk and vanilla and mash together. Add half of the banana mixture to the electric mixer bowl and blend thoroughly on low speed. Add half of the flour mixture and mix until combined. Add the remaining banana mixture, blend thoroughly, and add the remaining flour mixture; mix just enough to thoroughly blend the ingredients. Fold the walnuts and reserved raisins into the batter and pour it into a lightly greased 9 x 5-in loaf pan.

Bake in the oven for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool, slice, and serve warm. Alternately, sprinkle with the powdered sugar and glaze briefly under a preheated broiler. (I didn’t try the glaze, but I will be when we get home tomorrow!)

Makes 1 loaf.

Verdict: Wow. I was about to eat the coconut/banana mixture alone. The only changes I made were the nut choice (she used pumpkin seeds) and, consequently, the name (she said pumpkin instead of rum raisin… I think rum adds a certain something).

Go make this bread. Now.

Why are you still reading this???

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In other news, being stuck in a hospital make me super productive at work. And my butt is numb. 🙂

Hospital food is gross, but I was smart and brought overnight oats for breakfast, the 5th banana, flax crackers, and a cookie to get me through most of the day.

Time for Mamma’s walk!