Sprint 2 the Table

Appetites and Adventures

Christmas Eve

By

We had a fun Christmas Eve here.  The reports of Christmas Day snow added to the usual excitement.

Baby Sis and I squeezed in a 3.4 mile run.  Good thing – it has been too snowy and icy to go ever since!

Never a fan of traditions, I tried a bunch of new dishes:

  • Butternut squash gnocchi
  • Herb-roasted root veggies
  • Popovers
  • Chocolate gingerbread cake
  • Peanut butter fudge

I’m only posting the recipe for the fudge… the rest are still in progress.

The gnocchi was good – I’m happy with it for my first attempt, but I think I handled the dough too much.  It was fun to make though!

We also enjoyed a great Cab by Four Sons.

Family friends came by for dessert, drinks, and a little gifting.

We enjoyed some Liquid Gingerbread.

Check out our dessert spread!

Kathy brought over her famous pretzel sticks.  My sister liked them…

Even Honey the Dog pigged out – she ate an entire bag of bones before we caught her!

This is my new favorite protein-packed dessert:

(Check out the candy-cake in the background!  Ann brought over this sinfulness.  It involved chocolate, Rolos, M&Ms, and other items I’ll never admit to eating.)

Back to the fudge.  Read carefully – this is a very complex recipe with super-complex adaptions from Vintgae Sugarcube.

Peanut Butter Fudge

  • 1 Jar whipped butter cream icing
  • 1 Jar peanut butter
  • 1 Pkg semi-sweet chocolate chips

Line a 8×8 dish with parchment paper.  Microwave jar of icing for 50 seconds.  Pour into a medium bowl and mix with the jar of peanut butter.  Fold in the chocolate chips.  Pour mixture into dish and refrigerate overnight or, if you are impatient like me, freeze for ~2 hours.  Cut into small squares and serve!

Store in fridge.

***

Christmas pics to come as soon as I figure out how to load pics onto my new Mac…

Was Santa good to everyone?  What was your favorite gift?

Baking with Booze

By

Good thing I got my butt to the gym today.

’cause I do love cupcakes.

Baby Sis let me tag along to her gym today where I tried out Body Pump for the first time.  It was really good!  I thought I was sooooo tough and started with more weight than I should have, but I quickly rectified that situation.

Part of me is scared I will be a whole new level of sore tomorrow, but the other part of me really likes feeling a workout. 🙂

Truth be told, I still like kickboxing better.  Something about hitting a bag is so satisfying.

So… what is it that had me chasing Baby Sis out of my batter?

Gingerbread cupcakes filled with raisin-infused rum ganche and topped with cinnamon icing.

Heaven.

You know you’ve reached a new high when your mom says:

“This is the best thing you’ve ever made.”

I’ve literally been thinking about this recipe since I made Irish Car Bomb Cupcakes last year.

Once your muffins are baked, let them cool completely before carving out the center.  If you have one of these, your life will be easier.

(Thanks for the early present, Madi!).

Centers can also be removed with apple corers, grapefruit spoons, fingers, and knives.

Next, get your fancy icing bag standard placstic baggie.  Fill it with the ganache, then cut the very tip of the corner off to fill the cakes.

Fill the cutouts carefully just to the top of the cupcake.

Let that cool/solidify in the fridge for 30 mins (or 10 in the freezer if you’re impatient like I am).

Meanwhile, make your cinnamon icing.

Then – using the afore mentioned classy baggie method – ice the cupcakes.

Note to self: Get a hair cut!

Icing cakes isn’t one of my many skills…

But I don’t think Santa will mind. 🙂

Gingerbread Rum-Ganache Cupcakes with Cinnamon Icing

by Laura Hall

Prep Time: 45 mins

Cook Time: 15 mins

Keywords: bake dessert ginger rum Christmas cake winter

Ingredients (12 cupcakes)

    For the Cupcake

    • 1/2 C canola oil
    • 3/4 C brown sugar (packed)
    • 1/3 C molasses
    • 2 eggs
    • 1/4 C buttermilk
    • 1 1/2 C whole wheat flour
    • 1 tsp baking soda
    • 1 T ginger
    • 2 T cinnamon
    • 1/4 tsp cloves
    • 1/4 tsp nutmeg
    • 1/2 tsp salt
    • 1/2 C crystallized ginger (chopped)

    For the Ganache

    • 8 oz semi-sweet chocolate
    • 2/3 C heavy cream
    • 1 T butter, room temp
    • 4 tsp dark rum (I used the raisin-infused rum left over from this recipe

    For the Icing

    • 1 stick salted butter, room temp
    • 2 C confectioners’ sugar
    • 1/4 C almond milk
    • 1 tsp vanilla extract
    • 2 tsp cinnamon

    Instructions

    For the Cupcake

    Preheat the oven to 350F. Line a 12-cup cupcake tin with paper liners.

    Using the paddle attachment on your electric mixer, beat the oil with the brown sugar and molasses until well combined. Add the eggs one at a time, mixing after each addition. Scraping down the sides of the bowl as needed. Beat in the buttermilk.

    In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.

    Add the dry ingredients to the wet, beating just until combined. Fold in the crystallized ginger.

    Pour batter into the cupcake liners, filling each about 3/4 full. Bake about 15 mins. Let the cupcakes cool completely.

    For the Ganache

    Roughly chop the chocolate and place in a heatproof bowl. Bring the cream to a simmer.

    Pour hot cream over the chocolate. Let it sit until chocolate appears melty (about 30 secs), then stir until smooth. If chocolate isn’t totally melted, pop it in the microwave for a few seconds.

    Add the butter and rum and stir until combined.

    Let that cool to room temp while you make the icing.

    For the Icing

    Using a mixer, beat butter until smooth.

    Add the confectioners’ sugar, milk, vanilla, and cinnamon. Mix until blended and creamy; adding more confectioners’ sugar 1 T at a time as needed.

    To Assemble

    Carefully remove center of cupcakes. A cupcake corer, apple corer, or sharp knife will work. I find it easier to do this while the cakes are still in the tin. (What you do with the scraps is your business.)

    Fill center of cupcakes to brim with ganache and allow to cool/solidify a bit in the fridge (~30 mins) or freezer (~10 mins).

    Ice cupcakes.

    Stuff your face.

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    ***

    These are pretty fabulous… and I tend to agree with Mom.  They may just be the best thing I’ve ever made.

    What’s the best thing you’ve ever made?

    Merry Christmas Eve!!!

    S’more Balls

    By

    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.

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    ***

    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?

    Green Beans and Chocolate

    By

    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.

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    ***
    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

    Raw Dough Balls

    By

    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!

    ______________________________________________________________________________________

    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???

     

    Baking Binge

    By

    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.

    _____________________________________________________________________________________


     

    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???

    ____________________________________________________________________________________

    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!

     

    Healthy Baking 101

    By

    December would be one of my favorite months if it wasn’t so coooooold

     

    (Yes, I just whined that).

    Last night I attended a Holiday Ball with a good friend.  We had a blast getting all dressed up and dancing to some disco jams.  There were photogs all over, so I’ll be posting some of pics when I find them online.

    Then we went to The Ritz for a drink. This is a side-show not to be missed.

    Parking: $5

    Glass of Champagne $12

    Fabulous shoes that gave me blisters: $124

    Watching 20-something blonde girls hanging all over potential Sugar Daddies: Priceless

     

    Overall, a very successful night.  True to fashion, we ended up at a restaurant at 3am.  This is how I know my habits have changed though – we went to R. Thomas (not Waffle House) and I ordered a raw plate (not some eggy-pancakey-syrupy monstrosity).  It was quite satisfying.

    Needless to say, this morning I needed some coffee to get going.  I like to try new things, so the mini bags of coffee at World Market are perfect for me.  This morning I had Pecan Pie – my favorite holiday coffee so far.  Best enjoyed oatmeal and a healthy scoop of Trader Joe’s Crunchy Valencia Peanut Butter.  It has the perfect amount of sweet, salty crunchiness (if you’re into that sort of thing).

     _________________________________________________________________________________________

    Since I’m in the festive holiday baking mood, I thought it would be appropriate to share some tips for making your goodies a little less fatty more healthy.

    ‘Tis the season to fight off the “fat” pants! 🙂

     

    Healthy Baking 101

    1. Sub whole-wheat flour for half of the white flour called for
    2. Cut out some of the sugar in super-sweet dishes (reducing by just 1 T will save you 48 calories!)
    3. Replace an egg with 2 egg whites or 1/4 cup of an egg substitute
    4. Reduce butter by replacing 1/2 with something else to compliment the flavor of your goodies (try: applesauce, pumpkin puree, non-fat yogurt, mashed bananas, low-fat buttermilk)
    5. Go topless (hang on to your shirts if you’re near a window please!) with your cakes – icing can add 130 calories, so try just dusting cakes with powdered sugar and/or cocoa or keep it simple by frosting only the top)
    6. Use the low-fat version of cream cheese, sour cream, milk, yogurt, etc.
    7. Sneak in the sweet without the sugar using Stevia powder or drops (you can also get flavored drops for an extra punch)
    8. Get on the powder with cocoa-based goodies instead of chocolate chips !  Quick math lesson: 6 T of cocoa +1 T canola oil + 1 T fat-free sour-cream = 2 squares of unsweetened baking chocolate (saving you 85 calories and 14 g of fat)
    9. Cooking spray work just as well as butter for your non-stick needs
    10. Replace whipping cream with evaporated skim milk


    Keep in mind when using replacements:

    • Applesauce is an acidic ingredient, so you may want to add a little (start with (1/8 tsp) baking soda to smooth the flavors
    • When using applesauce to replace fat, try whole-wheat pastry flour instead of all-purpose.  It is more tender and, without the fat, less protein = better
    • Watch the flavor – healthier recipes are often bland because fat is a flavor carrier.  Add 1-2 tsp of canola oil to help it out, or consider incorporating lemon/orange/lime-zest
    • To keep it light and fluffy:  Mix dry and liquid ingredients in separate bowls, adding liquids to dry, and don’t mix too much
    • Don’t over-bake.  This may seem obvious, but desserts are more susceptible to becoming dry and crumbly with less fat.

    ***

    Happy Baking!

    Do you have a favorite healthy baking secret?

    What is your favorite holiday treat?

     

    Go Time + Sweet Potato Falafel

    By

    The baking has begun. 

    Welcome to the holiday season.

    Can you guess what this is?

    My neighbor and baking-extraordinaire made TURKEY cupcakes!  Unbelievable.

    The stuffing is made of tiny cubes of pound cake and the greenery is cereal.  I wish I was that creative/talented!

     

    For my first non-cleanse dinner, I made Sweet Potato Falafel based on these by 101 Cookbooks.

    Sweet Potato Falafel

    • 2 Medium sweet potatoes, cooked
    • 1 tsp Cumin
    • 1 tsp Coriander
    • 1/2 tsp Cinnamon
    • 1/4 tsp Turmeric
    • 2 Garlic cloves, minced
    • Juice of half a lemon
    • 1 C Rice flour*
    • 1 T EVOO
    • 1 T Toasted sesame oil
    • Sprinkling of chia seeds
    • Salt and pepper

    Put the sweet potatoes, cumin, garlic, coriander, lemon juice and flour into a large bowl. Salt and pepper to taste, add EVOO and sesame oils, then mush with fork until smooth with no chunks. Place in fridge to firm up for 30 mins. The mix should be more gooey than wet.  If needed, add a bit more EVOO or flour (the water content of sweet potatoes varies).

    Preheat the oven to 400F.  Using a tablespoon or a falafel scoop, scoop the mixture on to an oiled tray. Sprinkle seeds on top and bake in the oven for 15-20 mins, until the bases are golden brown.

    Makes about 15 falafel.

    *Amp up the protein by subbing half of the rice flour for Growing Natural’s Rice Protein Powder.

    These were great with a salad and leftover grilled eggplant!

     

    Now for the fun, dessert-like things baked. 🙂

    1. Angela’s Itty Bitty Carrot Cake Cookies (check it out on Oh She Glows)

    2. Kentucky Derby Pie (the alco/choco-holic’s version of pecan pie)

    This is one of my favorite “treats.”  Mom has been making it forever.

    It is fantastic, easy to make, and perfect to gift a friend or bring to a dinner party.

    Kentucky Derby Pie

    • 1/2 C Salted butter, melted
    • 1 C Sugar
    • 1 C Light corn syrup (I use the Karo)
    • 2 T Bourbon (I use Jack and pour those tablespoons generously over the bowl)
    • 3 Eggs
    • 1 C Semi-sweet or dark chocolate morsels
    • 1 C Pecans, lightly chopped
    • Pie crust (making your own is a pain unnecessary – use the Pillsbury.  It tastes just fine!)

    Combine butter, sugar, and corn syrup.  Add bourbon and eggs.  Mix well.  Fold in nuts and chocolate.  Pour in pie shell (I grease the pie dish before putting the shell in because the insides usually seep over and make it the crust stick).

    Bake at 350 for 30-45 mins (this has taken up to an hour before… depends on your oven).  It will poof up a bit and may crack in the middle.  When it’s done it shouldn’t be real jiggly, but will have a little movement.  It will brown.  Let it cool before you serve it!  It is made to pair with a scoop of vanilla ice cream and a cup of bourbon coffee.

    3. Flour-less Chocolate Crack Cake

    It is important to taste as you go

    Carefully pour into springform

    Move your fingers, Mom!

    Top with sea salt and drizzle of EVOO

    This is good.  Close to perfect.  Recipe to come when I make a few tweaks.

     

    In anticipation of the 10K tomorrow morning, I tasted the baked goods verrrrry lightly.  And then I drank a neon-Green Monster. 🙂

    Neon colors taste better

    Then I looked at the baking aftermath and shuddered.

    ***

    In the thankful spirit of the season, here are some things I am particularly thankful for this year:

    • My mom
    • My sisters
    • Great friends
    • A new job that I love
    • Sticktuitiveness
    • The ride

    Happy Thanksgiving!!!!

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