Salted Mexican Dark Chocolate Power Balls

Salted Mexican Dark Chocolate Power Balls

    The secret to keeping lost weight off?  Having plenty of delicious snacks around to get you through the mid-morning / afternoon cravings. I made up a big batch of these flavorful balls and keep them handy in the freezer now. The spice is nice.  The salt makes the sweet chocolate pop in your mouth. So many versions of this kind of snack out there. This is just my latest. Make some up and make them your own favorites. Your mouth will never know how good they are for your heart as well as your soul….          Hoping you have a wonderful weekend folks. I’m off to chilly Atlantic City, NJ with fingers crossed we don’t get too much of  Hurricane Matthew at the beach 🙁  I’ll have a bag (or two) of these yummy balls with me to snack on.  If you do whip up a batch of these little beauties, be sure to let me know how you liked them, changed them, put them to good use.      Time for me to make another bag full for work!  ♥  

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Spiced Carrot Cookies

Spiced Carrot Cookies

I’ve been juice, juice juicing this month.  What do you get when you juice?  Pulp!  And more pulp. I can’t handle buying beautiful, organic fruits and veggies and throwing away any little part of them.  So saving my pulp has produced a lovely little Spiced Carrot Cookie.   They’re Vegan, Gluten-free, with Refined Sugar Free options. Read on!  Read on!  Carrots and Orange is a nice, simple combination for juicing.  Mildly sweet.  Very healthy.  Relatively inexpensive.  Very quick! Just 3 or 4 carrots is plenty for a large juice glass.  And an Orange or two will round out the flavors.  The carrots will yield a cup or more of pulp for your cookies.  I don’t have a ‘juicer’ so I just blend the chopped carrots in a high speed blender and then strain the juice out through a fine mesh strainer.  Try to leave your pulp for an hour or so to remove as much liquid as possible.  I put my stainer over a deep bowl.  I squeeze a lot of the juices out with the back of a large spoon and then leave the bowl in the fridge so the pulp can drip through the strainer for a while without wasting…

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“Frumpy” Pumpkin Spice Croissants

“Frumpy” Pumpkin Spice Croissants

1 year ago – Pomegranate Freezer Fudge My first attempt at mixing, rolling, rising, rolling, folding, freezing, rolling, cutting, rising, baking making homemade croissants. They do involve a little bit of a process to get the flaky dough we’re so accustomed to in store bought croissants. This turned into a 2 day, off and on project to complete.  And with all those steps in preparation, I won’t bore you with all the details. I will link you up with a superb step-by-step instruction that got me through it all…. Thank you so much Izy at Top With Cinnamon ♥ I did make some slight changes to Izy’s recipe. I added the pumpkin filling and pumpkin spread.  I used whole wheat flour.  And I added 1 Tbs of cinnamon and 3 Tbs of sugar to the dough.  I also made my croissants much smaller.  Next time I’ll make them larger though as a lot of the pumpkin filling oozed out the sides when baking.  Still very good but not so great in appearance ;( I also sprinkled each one with a cinnamon sugar mixture after they were cooked. The pumpkin pie spice dipping sauce or filling is like pie pudding.  It contrasts…

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Summer Corn Chowder with Spicy Croutons

Summer Corn Chowder with Spicy Croutons

  With the heat of summer upon us, who wants a hot soup of all things?  Well, I do sometimes for my dinner with a side salad.  This light veggie filled soup uses summer vegetables with a light and mildly flavored broth to fill you up without weighing you down on a steamy summer evening.  Pair a bowl of this Corn Chowder up with some sliced veggies with dip and a icy cold beverage and you’ll have a wonderfully nutritious summer meal that doesn’t leave you standing over the stove for hours waiting for the flavors to meld.  You’re not going to boil this one away for hours like traditional chowders or feel stuffed from a heavy cream version like traditional chowders. Fresh summer corn on the cob, a few potato chunks, some diced beets and sliced cucumbers are all this soup needs. And the crunchy spicy croutons make a great topping to meld in with flavors from the broth as well. The croutons can help use up some stale bread from those humid summer days as well.  Homemade croutons are so delicious and easy to fry up in minutes.  Or dehydrate a few bread slices if you’re really trying…

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Pumpkin Spice Sugar-Free Drink & Dessert Syrup

Pumpkin Spice Sugar-Free Drink & Dessert Syrup

I haven’t ever tried the famous Starbuck’s Pumpkin Latte that everyone raves about each fall…but it sure sounds yummy! With 49 Grams of Sugar for the Starbuck’s  ‘Grande’ size……..and 380 calories for a 16oz. drink……….no thank you. But when I saw the picture on Pinterest from Savvy Eats for a ‘Coffee Shop Pumpkin Syrup‘, I knew that I had to try out a sugar-free version that I could use with Nut Milk or Cider.  After making this into my own version, sugar-free, I’m sure it will be perfect topping for ice cream or pies as well. Pumpkin Spice  Sugar-Free Drink and Dessert Syrup Recipe from SavvyEat.com Spoon in 1 – 2 Tbs. of syrup into hot drinks or drizzle over desserts. 2 tablespoons pumpkin puree 2 Tbs. Liquid Vanilla Stevia (I used NuNatural’s Brand) or 1/2 cup Agave 1 cup water or apple juice 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves Heat all ingredients in a non-stick saucepan over low heat.  Simmer until the Pumpkin has reduced down and the sweetner has thickened into a syrup.  If using Agave, you’ll need to stir more frequently. I used liquid Stevia and it reduced on low after…

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