Category Archives: Dessert

Weekly Eating – 4/9/18

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

 

Monday:

Breakfast – The very last sweet potato biscuit with honey, and the very last crepe with strawberry jam. This was my favorite, why wasn’t I doing jam all along?! Next batch I will know better.

strawberry crepe and sweet potato biscuit with honey

Lunch – Last of the Chana Saag and basmati rice. So healthy, so cheap, so easy, so filling. What’s not to love.

Snack – So remember the whole Starbucks points and stars thing? I had earned enough for a free food or drink item. I save these up until I really need an extra coffee or forgot lunch/breakfast, and today was a 2-coffee day (my FitBit can prove how crap my sleep was!). I saw the Hazelnut coconutmilk mocha last week and wanted it badly. But it’s a “specialty” drink and thus more expensive, so I figured this free rewards was the best way to go.

Well… turns out you cannot redeem rewards at the one near me 🙁 Which I found out, once I got up to the counter, with a huge line behind me… a more iron-willed frugalista would have said thanks and walked away. But I wanted the sugar and caffeine real bad… so I gave in and got one anyways, just the smallest size they have (a Short, btw, in case you want fewer calories! Same # espresso shots, less sugar). At least I still had money on the gift card so I didn’t pay for it per se, and now I know what it tastes like and won’t actually use my free reward on it.

Later in the afternoon I had another CLIF cherry-apple-chia bar. I am even more sad I didn’t buy more because the boy loves them too, and ate half the box! I’m NOT complaining, more fruit in the daily diet is always a good thing. Maybe I need to figure out how to make them.

Dinner – I had two health coaching clients with a time gap between which was too short to make sense to try to go home, so I got to go to my fave Indian restaurant! I got the Aloo something or other, with bell pepper and onion and cauliflower.

Indian aloo gobi cauliflower curry

IT WAS AWESOME and the garlic Naan was manna from heaven. I had to force myself to save half and not inhale it all immediately. Gave me a serious need for more cauliflower in my life.

Tuesday:

Breakfast – Chickpea salad sandwich! I had a batch already made and who says lunch things can’t be breakfast things? Crazy people.

Lunch – Leftover cauliflower and rice and naan. Just as good the second time, if not better.

Snack – Handful of dried prunes. No I’m not an old person I just honestly love their taste and chewiness, what of it?

Dinner – Quinoa with stir fried veggies

Snack #2 – I put out a call for cauliflower suggestions, and Sarah from SmileandConquor reminded me that Buffalo Cauliflower “Wings” are a thing! Boy am I glad she did.

roasted buffalo cauliflower 'wings'

I whipped up a batch immediately, and the boy and I proceeded to demolish a half a head of cauliflower in under 5 minutes.

Wednesday:

Breakfast – Blueberry great grains and soymilk. I was a little leery of dried blueberries, because the ones I’ve had previously were really tough, but they worked in this cereal.

Lunch – 5 Bean Vegan Chili. I made a small batch yesterday and just wasn’t feeling it for dinner, so I packed up the leftovers into single serve containers for lunch for myself and the boy today.

Dinner –Falafel burgers. I had a few cups of chickpeas to use up, and a ton of breadcrumbs. I save the heels and pieces of bread we don’t eat in the freezer until I’ve got a big batch, then roast ’em into breadcrumbs. Saves food waste and means I don’t have to buy them at the store! So I added some spices and called it burgers.

falafel burger

Snack – I wanted to try out a copycat Larabar recipe, but of course ended up using whatever I had. I blitzed an apple and a half cup of dried craisins in the food processor, and then added cinnamon, salt, almonds, and some dates. Pressed into a thin bar, they were chewy and sweet and a perfect snack. I cut it into 10 bars and refrigerated the 8 I didn’t eat immediately.

Thursday:

Breakfast – Coffee & an apple date bar

Lunch – Salad with quinoa, edamame, frozen peppers and onions, and sprouts with some lemon tahini dressing.

Snack – Whoever brought Reese eggs, I hate you and I love you

Dinner – Peanut noodle stir fry with broccoli, cauliflower, and mushrooms

Friday:

Breakfast – PB&J toast

Lunch – Leftover miso soup from the weekend

Snack – 1 lonely leftover swiss roll, and a fruit bar

Dinner – Ravioli & a salad

The Weekend

This weekend is supposed to be sunny and warm and amazing and I am really excited about it! We are spending Saturday doing some spring cleaning and yard work, and having a little cookout. I need to find our metal kebab skewers for the zucchini and peppers and onions and mushrooms.

Then on Sunday I have a Health Coaching client follow up to start my day, and if I can convince the boy I want to take a long hike. Or, we might finish anything that we didn’t get to Saturday. Or, I could plant another set of beans and peas, or weed the front garden and plant my basil sprouts and marigolds. Maybe we will be lazy and play video games all day. Who knows!

Food Total: $70.80

Not bad for 2 different store stops. This does include the Kroger meat and cheese sales ($1.99/lb ground turkey and $0.99/lb cheese of which we got 4 each) for the boy’s burritos, along with some tofu, plain Greek yogurt that we use instead of sour cream, and oodles of veggies.

Spring mix 5oz 0.99
Brocc/cauli steam mix 12oz 1.69
Clover sprouts 0.79
Green bean, onion, mushroom mix 1.99
zucchini / squash mix 1.99
Cauliflower heads 2 for $2 4
Pitted dates 40 oz 8.99
Anjou pears 2 1.25
Bananas 3 0.86
Shelled org edamame 2 14oz 4
Spinach big box 5.99
bananas 8 1.53
avocado Haas 3 2.07

We also spent about $20 on allergy meds: Benadryl, DayQuil, eye drops. Spring allergies are no joke in the south. Cars literally turn yellow with a coat of pollen, and we stay that way for months. Oh well, I’ll take a yellow car over a white one any day!

Lessons Learned

Harris Teeter does produce markdowns on Tuesdays! Haha sort of kidding… but seriously you should consider checking out your local stores on different days of the week and at different times if you are able. You never know when things you use often will be on clearance. The caveat with produce is you have to be sure you will use it soon, or else need to freeze or otherwise preserve it.

 

How about you guys? Did you have a learning week or an awesome week of wins?

Weekly Eating – 3/26/18

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Happy Easter, if you celebrate!

 

Well, to balance out last week’s super frugal food spending, I way over spent this week! I cannot be trusted in grocery stores, even with super detailed lists, it seems.

grocery shopping haul

Also, the boy was out of state on a work trip all week, which means I got to go out and party with friends on a work night, twice! Woo hoo, the crazy life of a 30 year old. 🙂 I did basically 2/3 of my eating-out for the year in one week. I don’t ‘go out’ a whole lot since I like cooking so much.

But, it was really nice to finally get a lot of one on one friend time with several different people, and try out a few new food spots. I’m always on the hunt for new stand outs, and good places to take people who visit from out of town. I’d say there are a few new names on the list now.

Monday:

Breakfast – Last of the sweet potato biscuits with honey. Hoping to make a new batch of these over the weekend, they are seriously the perfect breakfast.

sweet potato biscuit with honey

Lunch – Leftover split pea soup & whole grain bread.

split pea soup and bread

Snack – Chocolate peanut butter granola bar.

granola bar

Dinner –Last of the tortilla soup.

tortilla soup

So I thought I had already finished this, but I tricked myself! I put some away in regular containers, but then also one mason jar full. I found it when trying to rearrange the fridge, and had that for dinner. Just as satisfying as I remember.

jar of tortilla soup

Tuesday:

Breakfast – The last slice of my banana bread loaf. Found it in the bottom of the cheese drawer for some reason… and, I have 2 bananas turning a darker brown every day on the counter, so it might be time to replenish the supply.

end of banana bread

Lunch – The rest of the Spring Green Creamy Gnocchi

Spring green gnocchi

Snack – Cut up pineapple and honeydew

pineapple and honeydew

Dinner – Out with a friend! We went to a place in Durham called Juju, which is a pan-Asian tapas bar. The menu is all fancy small plates meant for sharing, and they have half off wine on Tuesdays! Of course, I’m totally frugal, and not their target audience at all. When I see $45 for a bottle of wine, my first thought is I could get like 9 liters of boxed wine for that price!

juju brussels sprouts

We ended up with the house special red in a carafe, and the waiter actually made a dig about it (because it is the cheapest wine on the menu). But I don’t care, it still was enough for us both to have 2 glasses and that was actually quite enough, thank you very much. I gotta drive my butt home, sir.

juju chicken biscuits

We each chose 2 things, and split everything. The plates looked smallish, but the presentation was on point, and everything was tasty. It was actually really filling, we were struggling to finish it all by the last course. The duck fried rice (below) was excellent, and the fried chicken buns (above) were definitely the star of the show.

juju duck fried rice

I was surprised by the vegan spring rolls, since they were fried. I thought spring roll meant the cold rice paper wrapped kind, but oh well. It was a lovely night, and even though it was pushing $40 for one meal, it was worth the time spent chatting and enjoying myself.

juju spring rolls

Wednesday:

Breakfast – Cranberry Great Grains & Almond milk. I guess it’s time for a cold cereal breakfast phase now that I’m out of sweet potato biscuits… 🙁

great grains with cranberry

Lunch – A big mixed greens salad, and a slice of leftover pizza from the weekend.

pizza and salad

Snack – More pineapple and honeydew! A honeydew is a large fruit, turns out… and I had 2 pineapples cut up. So.

pineapple and honeydew

Dinner – I did not have a plan here, but there was a lot of cabbage, and pinto beans that had to be used ASAP. So I was like, hybrid stir fry slash beans and rice? Why not!

crazy stir fry with beans

Thursday:

Breakfast – I love Hummusapien’s blog (if I lived in OH still I’d want to live in Columbus and be her friend) and got inspiration from her green smoothie. It included: “pineapple, banana, hemp seeds, kale, ginger, turmeric, black pepper, orange juice, and almond milk.”

crazy green smoothie

So I actually had all those things, and blended them up (minus the black pepper because yuck), and boy. What an… interesting texture. Hemp seeds will no longer go in my smoothies. Now I know.

Lunch – Leftover split pea soup! This was thick and hearty and I could only eat like 2/3 of it and was totally full. Also I ran out of flax seed bread so I used a whole grain bun.

split pea soup and buns

Snack – Crunchy oats & honey granola bar. I know, I know, this one is basically a candy bar because of how much sugar is in there, but desperate times, people.

granola bar

Dinner – I had a multi-course dinner, because I marinated some veggies and put them in the oven to roast, but got hungry before they were done. So I started with an appetizer of cucumbers and turmeric hummus.

hummus and cucumber

And then I had a salad with some hemp hearts and the rest of the marinade, which became salad dressing. In case you’re wondering:
1 tbsp apple cider vinegar + 1 tsp ginger paste + 1 tbsp honey + 1/2 tbsp olive oil.

salad

And finally once they were done I enjoyed my roasted Brussels sprouts and carrots over rice.

roast veggies and rice

And then I went out with some friends to Clouds Brewery in Durham! Clouds is amazing, if you’ve never been and enjoy trying different types of beer you need to go. They have a wall of taps, and you get a bracelet that you swipe on the screen to pour. Yes, you pour your own beers! And it charges you by the type and by the ounce, so you just turn your bracelet back in and it adds up your tab. Gotta love modern technology.

Friday:

Friday is a holiday, woo hoo!

Breakfast – I knew I was going to lunch with friends, so I just had a small fruit and nut energy bar.

cherry almond bar

Lunch – We went to a place called Na’Mean, which is a Korean sandwich place in Durham. It is indeed slang for “know what I mean”.

namean

I got the Pork Belly Banh, which is a slice of crispy/soft pork belly on a banh roll with house pickled veggies, jalapenos, special sauce, pickles, and fresh cilantro. It was awesome! And the seaweed salad on the side made me swoon. I adore seaweed salad.

belly banh

The place was right near an Asian grocery too… I know I promised no more groceries but… c’mon guys! I’m the Budget Epicurean! I had to go at least look around. And then buy some brown rice because we are out. And also the ingredients to make seaweed salad at home!

Dinner – Seaweed salad noodle bowl and steamed bok choi. I hadn’t had bok choi in a long time, so I picked up a small bag for $1, and the noodles were on sale: $1.99 for 3 pounds of rice noodles!

asian market groceries

I have never cooked with seaweed until now. It’s really easy! Just soak to rehydrate, and then eat it. I added some edamame, and made a sauce from this recipe to pour over it all. Nomnomnom.

seaweed salad and bok choi

The Weekend

This weekend will be chill because the boy just had a stressful week flying for work and dealing with the cold in CT. We are considering hitting up a new brewery we heard about called Carolina Brewing Company. Rumor has it you get free beer on the tour… and/or maybe having a spontaneous game night with friends.

If we get really motivated perhaps I will even get the raised bed  garden set up, and some berry bushes. I’ve got it all planned out, we just need to go get the actual supplies: dirt, vermiculite, seeds, & plants. We shall see how we are feeling. I also need to meal plan, and prep some things for next week.

Food Total: $114.44

Remember how I said I wanted a low grocery bill this week?… yeah…

I had this whole game plan mapped out, and set up a calculator to count down from $75 so I knew how much was left of what I wanted to buy. I diligently compared ads and sales, and checked my cabinets and freezer before making any plans.

grocery shopping lists and plan

I thought I totally crushed it at Kroger, even with a few things I picked up here and there. My calculator told me even with all the planned purchases I had $17 left over for “splurges”. There was a great sale on coffee, and I had a $3 off coupon! Well… what I didn’t realize is I accidentally grabbed 4 cans of the wrong size… and the sale and coupon didn’t apply to them 🙁

I also picked up some organic chicken breasts and a small brisket roast to treat the boy. He was gone out of town all week on a work trip to CT. And let me tell you, Connecticut in March is not the most fun. IT WAS SO GOOD. I forgot how mind-blowing brisket is… But, I remain committed to the 80% vegetarian thing, going to keep trying.

brisket

And then dried chickpeas were on sale for 0.99/lb! I cannot pass that up, since I use them so much in my homemade hummus and various salads. It is (almost) always cheaper per pound to buy dried, and I don’t mind the prep of soaking them overnight. I usually just toss some sort of bean in water overnight on a Friday or Saturday, then use my slow cooker all day Saturday or Sunday. Easy peasy, I have cheap protein ready for all week.

soaked chickpeas in the crock pot

To be fair, the Moscato was a hostess gift for the person who planned the baby shower I went to, and the diapers and wipes were a gift for the couple, obvs. Also in good news, the cake pops were a HUGE hit! Who knew.

second batch of cake pops

Lessons Learned

When I have a very specific list, it might be better to send in the boy. He hates grocery shopping, and will whip in and out of the store in the time it takes me to just look around the produce section.

That’s not a bad idea actually…grocery shopping to me is like a game, an adventure to find the best deals. I almost always wind up with some purchases I didn’t plan on. Of course, they are also almost always justifiable (crazy mark downs, actually the best sale price I’ve seen all year, etc.) but still… unplanned for $ spent.

Anywho, the point is, I definitely went over my desired goal of $75, and my stretch goal of $100. Again. Meaning March was wayyyy over the $400 total I’m supposed to spend. Sigh. No more food shopping until April, that’s for sure. I’m determined to do better next month. Maybe the boy really will become the default shopper.

I definitely learned the importance of cleaning out the refrigerator now and then! There were tons of little odds and ends and leftovers that I ate this week. Good thing the boy left for a while, it was mostly the soups and veggie options! 🙂 But clearing out your refrigerator and rearranging every week or every other week is a great habit to start. It reminds you of what leftovers are around and what other ingredients you have to work with for the next coming week.

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

Weekly Eating – 3/19/18

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

So, remember how we had five 20-year-olds at our house for St. Patrick’s Day? Turns out they are just as much old people as we are! They got in around 8pm, we played some games, and then everyone headed for bed around ten. They are welcome back anytime! 🙂

st. patricks day preparation

I made a big green breakfast spread for them, and they hit the road early so as to get home, presumably to sleep for 16 or so hours. What is it about sitting in a car for hours that just exhausts you?

st. patricks day green breakfast

Then on Sunday, I realized Monday was the next Bull City Food Swap! I had some pierogi in the freezer so I took those out, but I wanted another item too (you can never have too much to trade), and I had found a recipe for sweet potato biscuits I really wanted to try out. So I whipped up a batch and OH MAH LAWD Y’ALL…

sweet potato biscuits

Biscuits. Are. So. Good.

Fresh and hot out the oven, drizzled with butter and honey… swoon

fresh sweet potato biscuits from the oven with butter and honey

So I packed up a few packages of biscuits to trade too, but kept a good batch for us to nom all week. I also prepped some overnight oats, since the steel cut kind is not my favorite to microwave.

refrigerator full of overnight oats

Monday:

Breakfast – Tried the overnight oats, with golden raisins, chia seeds, and pumpkin seeds. I added what I thought was a “pinch” of salt but whoa boy, it was too much for even me, the die-hard salt lover. Good thing my office drawer still had a jar of my favorite breakfast. I split it in half and mixed in some non-salted oats and all was well.

Lunch – I made a much more successful batch of black beans over the weekend, and brought in a big container of beans & rice.

black beans and rice with hot sauce

Snack – I was an unstoppable snacking machine today. I had some grapes and strawberries just before lunch.

strawberries and grapes

Then a handful of pistachios in the afternoon.

handful of pistachios

And finally a granola bar on the drive home so I didn’t gnaw my arm off. What the heck?

granola bar in the car

Dinner – I tossed a bunch of cans into a slow cooker, and came home to Slow Cooker Tortilla Soup. Deeeeeeelish and soooooo easy.

slow cooker tortilla soup

The Bull City Food Swap was fun, even with me showing up almost an hour late! I got my times mixed up, thinking it started at 8 when really it was at 7. So I rush in at 7:45, just as the swapping part is wrapping up…

cutting fresh bacon

But, since I had high-value trades, I still made out like a bandit with 3 types of energy bars, granola, gingersnap cookies, chicken sausage, and homemade carrot cake. People went nuts over the pierogi… maybe 3 hours for a few dozen really is worth it?

bull city food swap trades

Tuesday:

Breakfast – More overnight oats, which does not make for exciting pictures, so I spared you 🙂

Lunch – Leftover refrigerator soup

refrigerator soup

Snack – A mixed berry pecan energy bar from the swap. They are sort of Larabar like, made mostly from dried fruit, nuts, and dates. And hot damn are they delicious…

berry pecan energy bar

Dinner – Since it was the first official day of spring, I made my Spring Green Creamy Gnocchi! With cut up chicken sausage added, because seriously, if I could put a scratch-and-sniff on this screen for you, I totally would. IT SMELLS SO GOOD.

spring green creamy gnocchi with chicken sausage

Wednesday:

Breakfast – Sweet potato biscuits with honey, & fresh pineapple. I love that pineapples have been on sale a lot lately.

sweet potato biscuits with honey and pineapple

Oh, and we woke up to a dusting of snow… happy Spring?

second day of spring snow

Lunch – Leftover gnocchi, and the rest of the beans and rice. For once I actually felt really full after lunch 🙂

spring green gnocchi beans and rice and salsa

Snack – I didn’t even want to snack until almost 4pm, when I cut up some mini cucumbers and had it with turmeric hummus.

cucumbers and turmeric hummus

Dinner – One pan salmon, asaparagus, and potato wedges. We gettin all fancy up in here. (By fancy, I mean lazy).

one pan salmon, asparagus, and potato wedges

Dessert – We don’t often have dessert, unless popcorn and/or wine counts. But since we had high-quality carrot cake in the house, we split a piece, and totally inhaled it. Addictive, for sure. This is why I don’t keep it around!

homemade carrot cake

Thursday:

Breakfast – Sweet potato biscuits and honey, and a protein shake

sweet potato biscuits with honey

Lunch – Last of the tortilla soup

leftover tortilla soup

Snack – Berry/nut energy bar. These things are seriously so good. On my list of things to figure out how to make now.

Dinner – Split pea soup!

split pea soup ingredients

Super easy, nice and warm on a cold day, and totally delicious with some multigrain bread.

split pea soup

Friday:

Breakfast – Sweet potato biscuits with honey. I almost forgot to take a picture I inhaled it so fast! And a bag of honeydew & pineapple.

sweet potato biscuits

Lunch – Leftover gnocchi, and the tiny bit of leftover salmon and potato wedges. Waste not, want not!

gnocchi and leftover salmon

Dinner – I looked at my fridge and realized I had a batch of slow cooker pinto beans that needed used ASAP, and had a half a cabbage. Turns out there aren’t a ton of recipes using those two ingredients, but one with pasta sounded interesting, so I did an experiment.

cabbage pinto bean and carrot pasta dish

It turned out decently too. I steamed the carrots and cabbage for about 20 minutes until soft, then added in the beans, about 1/3 lb of spaghetti noodles and 1 cup water, and simmered for 10 more minutes. Then I sprinkled on some garlic salt and cayenne, and it was actually pretty tasty! And super cheap.

 

The Weekend

This weekend I’ve a baby shower to attend, so I’ll spend a little bit on a gift for that. I think I’ve come up with the best way to contribute to the food at a low cost to me.

baby shower cake pops

I have a white cake left over from my “3/3” party (I made Tres Leches cake, but the mix made enough for 2 so I froze one). I thawed it, and made my own cream cheese icing, to create cake pops! Then I decorated them with sprinkles, and they are totally adorable, and basically free (given I already had all ingredients paid for).

And I also have a girls’ night planned, which will include dinner at a local Thai place (SO EXCITED!) and probably a drink or two afterwards. I think it is so important to have friend groups to just hang out and relax with. Whatever the expenditure ends up being I consider worth it, and an investment in my health and happiness!

 

Food Total: $27.66

WHOOOOOOOOOOOOO!!!

This week’s food total is something I am quite proud of! I based my meal plan havily around pantry staples, and with making my own bread products plus the trades from the Swap we ate like kings on very little cash. I needed to balance out last week’s spendiness.

Staples $7.49 Fruit/Veg $18.45
Vanilla frozen yogurt quart 3 Asparagus 1 lb 1.09
peppermint extract 4.49 Green grapes 1.5lb 3.04
Bananas 7 1.85
Kiwi 4 1
Cabbage 2.6lb 0.77
Avocado 4 1.94
Russet potato 8lb 2.79
Frozen peas & onion 1.98
Honeydew 3.99

And this is even with factoring in the “splurges” to make Shamrock Shakes (frozen yogurt, peppermint extract) and green breakfast (honeydew, kiwi, grapes) on St. Patty’s Day.

shamrock shakes

Lessons Learned

I really need to incorporate more soups in the meal plans! It is unfortunate the boy is not a big fan, but I’m slowly bringing him around. The split pea soup was something I was nervous about (he HATES peas) but he actually said it was pretty good! Soups made with pantry staples and legumes are soooooooo cheap y’all. I’m going to shoot for a similarly low bill next week too.

It can also never be said enough, but eating leftovers is so important to saving money and being frugal! I ate tons of leftovers this week, which is basically like free meals. You’ve already paid for the ingredients, and cooked the meal, so re-eating it is free. Whereas if you don’t eat leftovers and trash them, you are contributing to food waste and throwing away dollar dollar bills. Just suck it up and eat the leftovers! The world and your wallet will thank you.

 

How about you guys? Did you have a learning week or an awesome week of wins?

Red Raspberry Smoothie

 

As the days begin to warm up, the sunlight lingers longer, and the smell of spring is in the air, breakfasts start moving from warm and filling oatmeal and hash, to fast, fresh, and light. The most perfect warm days breakfast? Smoothies of course!

A smoothie is always a great choice, for so many reasons.

  • They are a great way to get more fruits & vegetables in your diet
  • When you make them, you can control how much sugar is added
  • The options are endless, you could try any fruit ever in a smoothie
  • They are super portable for on-the-go breakfast or snacking
  • It is easy to sneak in more superfoods like greens, flax, or chia

In the spirit of spring, I decided to develop a whole new stable of smoothie recipes. I’ve experimented a lot over the years, but lately had fallen into a rut of sorts, where it was just frozen mixed berries, a banana, and done. So I got it into my head that I should make… a RAINBOW OF SMOOTHIES!

rainbow of smoothies

With a different flavor for every color of the rainbow, you need never get bored of smoothies! And the best part is, that even these are just guidelines, feel free to experiment with whatever fruit, juice, milk, or vegetable combos sound good to you. And if you have a winner of a recipe, I’d love for you to share in the comments!

Today’s recipe starts at the beginning, with the recipe representing Red: Red Raspberry Smoothie.

Ingredients:

  • 1 cup frozen raspberries (or strawberries)
  • 1 banana
  • 1/2 cup yogurt
  • 1/2 cup cherry juice
  • Optional: 1/2 cup ice cubes, 1 tbsp flax seeds

red raspberry smoothie

Step 1: In a blender, combine all ingredients. Blend until smooth.

red raspberry smoothie

 

 

Want to enjoy the whole Rainbow? Check out all the colors:

Hand-Dipped Chocolate Covered Strawberries

With Valentine’s Day being tomorrow, you may be one of those people who is desperately searching the internet for the perfect “last-minute” ideas. Maybe you are almost ready to run to the store and shell out way too many dollars for over-priced and sub-par drug store candy.

Or perhaps you are celebrating solo, or with your friends, and just want a little treat for yourself or your girls, to make the day extra special. But you don’t have all day to slave over a hot stove.

Here’s your answer!

Chocolate dipped strawberries. They are universally loved, as who could resist a sweet, juicy fruit dipped in chocolate? And they are marvelously easy to make, taking mere minutes plus a little bit of chill time. But, you could make them as fancy as you wish, by mixing dark, regular, and white chocolate, sprinkles, coconut, crushed nuts, or any other whim of your imagination.

coconut oil and chocolate with a strawberry

Ingredients:

  • 1 cup chocolate chips (whatever kind you like)
  • 2 tbsp coconut oil
  • Berries

20170213_195254

Step 1: Put a smaller pan over a large pan of water, and bring the water to a boil. This helps to melt to the chocolate, but keep it from burning or getting scorched on the bottom. The coconut oil also helps to make the melted chocolate smooth and glossy.

very last minute valentines day dessert idea

 

Step 2: Once melted, dip your strawberries in! Hold them by the green parts and the top, and drag through the melted chocolate.

Dipping a strawberry in chocolate

Mmmm look at that melty goodness! You could use any kind of berry or fruit for this honestly, bananas or pineapple would also be great.

20170213_195415

Step 3: Lay your chocolate covered berry on wax paper, on a plate or cookie tray that can fit in your refrigerator or freezer.

Chocolate dipped strawberries

Step 4: Put the berries in the fridge or freezer, to harden, at least 10 minutes. If using the freezer, don’t forget about them! You don’t want strawberry ice cubes. They are best fresh!

20170213_200815

The fun part about making your own chocolate-dipped treats is that sometimes you have extra melted chocolate. And you can go as crazy as you want! I had some almonds and peanuts, so I made nut clusters with mine, and sprinkled it with sea salt. The same idea applies, just let them chill for 10 minutes to an hour in the fridge before enjoying.

 

Do you have any Valentine’s Day plans tomorrow? If you want to avoid the crowds and overpriced “prixe-fixe” food, I’d suggest a simple yet impressive meal at home; everyone loves to be cooked for 😉 <3

Weekly Eating – 1/15/18

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Well, turns out we got iced in on our trip to Texas! With freezing rain that turned into snow, followed by days of below-freezing temps, flights were grounded and hills were un-navigable. Just walking out onto the porch was a bit of an ice skating adventure. The dogs did not want to leave the house. We saw several cars in ditches in the following days because they didn’t think it was “that bad”.

And then the following day, our destination city gets hit with a foot of snow! I thought we moved south to get away from this winter crap? Several people who have lived in NC a long time say it’s been the coldest winter in memory. And we usually get a few snow days, but a foot in one day is kind of ridiculous. It meant extra time with family though, so overall it was kind of nice. 🙂

Monday:

Breakfast – I had the honor of hanging out with Kara from BravelyGo this morning at Summer Moon! I happened to be in town and she agreed to stop by and chat about all things Austin, business, and food with me. I really enjoyed getting to know this spunky, driven woman, and hope we stay in touch in the future.

Also, Summer Moon moon milk is magical, and their breakfast tacos are really dang tasty.

Lunch – Leftover chicken and dumplings soup from the weekend

Dinner – Chicken tortilla soup – it was served with crushed up tortilla chips, and it was like a piece of the puzzle of the universe aligned inside my head. Ahhhh, that’s why it’s called tortilla soup!

Snack – I had brought along some Miracle berries, so we had a fun experiment night! Miracle berries come from West Africa, and they have a compound in them that binds to your taste receptors.

Anything bitter, and especially sour, starts to taste sweet. Limes and grapefruits become absolute candy. The effect takes a few minutes to kick in, and lasts about 30 minutes to an hour. It’s very fun to watch people’s reactions to drinking pure vinegar!

Tuesday:

Breakfast – I was inspired by yesterday to make breakfast tacos

Lunch – turkey sandwich, just because there was lunchmeat in the fridge and we had eaten all leftovers already

Snack – Pecan pie! We were snowed in today, with just about everything in the state cancelled. So we took stock of the pantry, to make sure we could survive. Mom in law found all the makings of pecan pie, so how could we not?

And if you’ve never had warm pecan pie just out of the oven and covered in caramel ice cream, don’t wait for the next blizzard, go make that happen!

Dinner – Pasta with meat sauce. Because no matter the weather or what else is happening, a big plate of carbs covered in sauce always sounds good. We did sneak quite a bit of veggies in though, there is bell pepper, onion, jalapeno, and tons of spinach in there!

Wednesday:

Breakfast – Greek yogurt with granola and blueberries

Lunch – BBQ brisket sandwich and mac-n-cheese. We took a friend out for an early birthday lunch at a local BBQ place. The brisket was fatty, but I know what I’m getting into when I order brisket. The mac n cheese was phenomenal though, so creamy.

Dinner – Tex Mex. We were in Texas, after all, how could we leave without some enchiladas?

Thursday:

Breakfast – blueberry smoothie

Lunch – Our flight was delayed an hour, which was fine because I was starving. So I got a (way overpriced) beer, burger & fries.

And then, just as I’d paid the bill, some guy runs in and yells “if you’re on the flight to Raleigh Durham, chug your beers and pay your bills, the flight is back on time!” And so we ran…

Dinner – We finally made it home, and basically collapsed into bed. Oh, and this is what we came home to…

car covered in snow

Friday:

Breakfast – I made toast with peanut butter on one piece and jelly on the other. So naturally I was like…now it’s a sandwich. Not a song.

Lunch –I was not feeling great, apparently traveling just inevitably makes me sick for a few days. I heated some minestrone soup from the freezer.

Then I passed out for a 2 1/2 hour nap. The good news is, I felt so much better afterwards.

Dinner –Ribs (also from the freezer), potato wedges and edamame. Again, a very nice one-pan dinner.

The Weekend

This weekend is for resting and recovering, I’m feeling better but now it’s hubs’ turn. No more travel for a while, which is good. We have to unpack, do laundry, and restock the refrigerator eventually. Someone needs to remove the foot of snow in the driveway, and if we feel up to it there’s a post-holiday party at a friends’ house. I also got the “How Not To Die Cookbook” from the library, so I plan to spend some quality time with it and get some new ideas!

how not to die book and cookbook

Food Total: $72.43

I did a grocery run one day while in Texas to help re-stock. They were very generous with buying all the food, but I felt bad about drinking all the green tea and eating all the flip yogurts. (Y’all know that choco coco loco is my weakness.) This also includes the Summer Moon run, and the lunch we bought for our friend. And the silly expensive airport lunch. (Seriously, $7.50 for 10 oz of Bud Light?)

Lessons Learned

You just gotta roll with it, because life will throw you all kinds of crazy curves. From sickness to weddings, traveling is bound to happen. And you can pack all the granola bars and trail mix you want, but you will probably want real food and have to pay for it at some point. Just accept that. And having meals in the freezer is such a life saver. You can get home, just pull out a few bags or jars, put it in the fridge, and know that tomorrow you can eat real food.

And you never know what mother nature has in store. It is far better to be safe, than sorry and in a ditch. Always pack layers, lots of layers, no matter how warm you think the place you’re going will be. And take the dang vitamin C like your mom said. Who cares if it’s real or placebo effect, if you think you’re gonna get sick it’s better to be over-ready. On the same note, bring Claritin! Because cedars, yo.

 

How about you guys, did you have a great week or a learning week?

Chocolate Peanut Butter Buckeyes

 

O – H !

Anyone?

(The correct response is, I – O!)

If you’ve never had a Buckeye candy, boy are you missing out! They are balls of sugar and peanut butter dipped in chocolate, and so rich and creamy it is positively mind blowing. We have started calling them sugar-sugar-peanut butter-butters, because that is an accurate reflection of the ingredients list.

They are named after the state tree of Ohio, the Buckeye tree. A buckeye nut is dark brown with a lighter brown circle, and is a part of the chestnut family. The buckeye nut itself is not edible, but this candy after which it is named most certainly is edible! It is darn near irresistible, in fact.

The Ohio Buckeye nut, photo from Wikipedia: https://en.wikipedia.org/wiki/Aesculus_glabra

I made a big batch of these for a cookie swap with some friends, and they were a total hit! Only one person had had them before, so it was extra fun to watch my friends experience these for the first time. They were described as “peanut butter fudgy wrapped in chocolate” and “like a ball of Reese’s” and “mmmmmmmmmm…”

They are very quick and easy to make, with just a handful of ingredients. And they are no-bake! That’s right, no oven required. All you need is a refrigerator or freezer to get the peanut butter balls to harden before dipping, and a microwave to melt the chocolate. Honestly, the inside peanut butter ball is so tasty and fudge-like, you could probably get away with no coating it and just calling it fudge!

This recipe makes approximately 5 dozen Buckeyes, depending on how large or small you roll them. You will also need at least one toothpick, for dipping the peanut butter balls.

Ingredients:

  • 2 cups peanut butter
  • 1 cup butter (1 stick)
  • 4 cups powdered sugar
  • 1 tbsp vanilla flavoring

Coating:

  • 1/2 cup chocolate melting chip, baking chocolate, or chocolate chips
  • 1 – 2 tbsp coconut oil or Crisco

Step 1: In a stand mixer or with a handheld mixer, cream the butter and peanut butter well. Blend until it becomes soft and thick.

Step 2: Add the vanilla, and then slowly add the powdered sugar. Be careful not to just dump it all in, or the powdered sugar will explode everywhere! Not that I know from experience or anything…

Step 3: Once it is all mixed and has become a soft but firm dough, scoop out by teaspoon-fulls and roll into balls. Put the peanut butter balls on a wax-paper or foil-lined pan, and refrigerate or freeze for an hour or more. You want the balls to be hardened and cold, so that the liquid chocolate solidifies faster once they are dipped.

Step 4: In a microwave safe bowl, add the chocolate and the oil. Microwave in 30-second bursts, stirring in between, until it is melted. Take your peanut butter balls, and stick a toothpick in one side. Dip the ball into the chocolate and swirl it around a little, leaving only a small section of light brown at the top. Let the melted chocolate drip off, and then place back on your tray.

Put them back in the refrigerator or freezer to let the chocolate harden. They will keep in the refrigerator for about 3 weeks, and they can freeze well for up to 3 months. They are super rich and addictive, and so easy to make! In about an hour, you can create several dozen of these treats to share, sell, or keep all to yourself. Enjoy!

 

Have you ever had or heard of a buckeye? Do you have any family recipes that you make every year?

Cracker Cookies: An Heirloom Family Recipe

 

There are certain things about your childhood that you will never forget, and experiencing or thinking of these things just takes you back. Maybe you had a particular place you always vacationed (oh hey, Conneaut Lake Park), or a song that every time you hear it you are transported to a certain place and time, or a specific smell or meal that always reminds you of happiness.

For me, it is cracker cookies.

They are called many things, from wafer cookies to sandwich cookies, but I have always known them as Cracker Cookies. Cracker cookies have always been my favorite Christmas cookie. Those light, buttery, sugar bombs were so dang addictive, I couldn’t trust myself around them.

We used to spend hours in the kitchen together, my mom and I, and usually my sister or grandmother. Mom would be rolling the dough, lovingly trying to get it to just the right thickness to be crispy and wafer thin but not crack in half under minimal pressure. I’d have a bowl full of sugar and a fork, and mom would toss the little rounds of dough at me as they came off the shot glass.

I’d wriggle the dough around until nicely covered in grains of sugar, and line them up in neat rows on the baking pan. Then I’d stab-stab-stab-stab, exactly 4 times, to make holes with the fork. I never did know why… maybe to bake evenly, maybe it just made them look pretty, maybe mom just needed to keep me busy until the first batch was done and could come out of the oven.

Regardless, we would then have dozens of little dough circles, piled on the cooling racks and waiting to be filled with yet more butter and sugar, to create a cavity causing sandwich of happiness.

The dough recipe is the original recipe my family has been using for decades, whereas I tried a new filling recipe this year. You can find infinite icing recipes online using regular sugar, powdered sugar, cream cheese, and all sorts of what-have-you. The beauty is that you can change your filling at any time, you could even go super crazy and try something fruit-focused like jam.

Another fun fact of these is that they are not just Christmas cookies.

Oh no. These little minxes can be changed up with the drop of a dye, to become wedding colors, or graduation centered, or a pastel array for a baby shower. The dough can be dyed as well as the frosting, for infinite variations. If you are super ballsy, you could even dip the finished sandwiches in chocolate! Whoa, nelly, make sure you have an appointment with your dentist lined up soon 😉

Recipe makes approximately 36 cookies, or 18 sandwiches. Can easily be doubled, tripled, or quadrupled for your cookie swap. If you’d rather watch me make these in Virtual Reality, simply Click Here or scroll to the bottom of the post!

Ingredients:

  • 1 stick room temperature butter (1/2 cup)
  • 1 cup flour
  • 1/2 cup plain white sugar
  • 2 tbsp vanilla
  • 2-3 tbsp half and half or milk
  • Extra sugar for coating
  • Plastic wrap
  • Rolling pin
  • Baking sheets
  • Stand or hand mixer

Directions:

  1. In a stand mixer or with a handheld mixer, cream your butter well for about 5 minutes. You want it to be very soft and light, almost liquid.
  2. Add the flour, sugar, and vanilla. Let it mix for 7-9 minutes; it will become quite dry and crumbly. At this point you may lose faith, but trust me, this will become dough very soon.
  3. Add 2 tbsp of milk or half and half. You can also use heavy whipping cream for richer flavor, or almond or coconut milk. The dough should begin coming together and smoothing out. If it remains a little too crumbly, you can add one more tbsp slowly.
  4. Once the dough has become smooth and sticky, scrape it out onto some plastic wrap, and refrigerate for at least 2 hours, up to a week. You could also freeze it for up to 6 months at this point.
  5. After 2 hours or 2 days, take the dough back out and flour a large surface. You can use your counter, tabletop, or a large cutting board or silicone baking mat.
  6. Place the dough on the flour with the plastic wrap on top. Begin rolling out the dough, pressing down firmly and evenly. Flip the dough, replace plastic wrap, and roll some more on the other side. You want to roll until it becomes about 1/4-1/8 inch thick.
  7. Once the dough is rolled out, cut circles with a 1-2 inch cutter, or use a plain shot glass. This is the easiest method I’ve found.
  8. Put the circles into the sugar, and mix it around to coat well on both sides. Place on an unsprayed cookie sheet.
  9. Bake at 350 for 7-9 minutes, turning once. You want them to be just barely beginning to brown on the bottoms.
  10. Take them out and let sit for 3-5 minutes on the pan. Remove and cool on a wire rack. Once cool enough to handle, you can begin filling them!

 

Filling ingredients:

  • 2 cups powdered sugar
  • 1 stick of butter
  • 1 tbsp milk (if needed)
  • 2-3 drops food coloring

Directions:

  1. In a large bowl, cream the butter for about 5-7 minutes, until softened.
  2. Add the powdered sugar, a little at a time, and mix well. Add in the vanilla as well.
  3. As it comes together it will thicken and become smooth. If not, you can slowly add a tiny splash of milk.
  4. Color it however you like, and spread a teaspoon onto one cooled cookie. Gently press another on top to complete your sandwich.

 

Cracker Cookies: An Heirloom Family Recipe

Yield: 18

Cracker Cookies: An Heirloom Family Recipe

Ingredients

  • 1 stick room temperature butter (1/2 cup)
  • 1 cup flour
  • 1/2 cup plain white sugar
  • 2 tbsp vanilla
  • 2-3 tbsp half and half or milk
  • Extra sugar for coating
  • 2 cups powdered sugar
  • 1 stick of butter
  • 1 tbsp milk (if needed)
  • 2-3 drops food coloring

Instructions

  1. In a stand mixer or with a handheld mixer, cream your butter well for about 5 minutes. You want it to be very soft and light, almost liquid.
  2. Add the flour, sugar, and vanilla. Let it mix for 7-9 minutes; it will become quite dry and crumbly. At this point you may lose faith, but trust me, this will become dough very soon.
  3. Add 2 tbsp of milk or half and half. You can also use heavy whipping cream for richer flavor, or almond or coconut milk. The dough should begin coming together and smoothing out. If it remains a little too crumbly, you can add one more tbsp slowly.
  4. Once the dough has become smooth and sticky, scrape it out onto some plastic wrap, and refrigerate for at least 2 hours, up to a week. You could also freeze it for up to 6 months at this point.
  5. After 2 hours or 2 days, take the dough back out and flour a large surface. You can use your counter, tabletop, or a large cutting board or silicone baking mat.
  6. Place the dough on the flour with the plastic wrap on top. Begin rolling out the dough, pressing down firmly and evenly. Flip the dough, replace plastic wrap, and roll some more on the other side. You want to roll until it becomes about 1/4-1/8 inch thick.
  7. Once the dough is rolled out, cut circles with a 1-2 inch cutter, or use a plain shot glass. This is the easiest method I've found.
  8. Put the circles into the sugar, and mix it around to coat well on both sides. Place on an unsprayed cookie sheet.
  9. Bake at 350 for 7-9 minutes, turning once. You want them to be just barely beginning to brown on the bottoms.
  10. Take them out and let sit for 3-5 minutes on the pan. Remove and cool on a wire rack. Once cool enough to handle, you can begin filling them!
  11. In a large bowl, cream the butter for about 5-7 minutes, until softened.
  12. Add the powdered sugar, a little at a time, and mix well. Add in the vanilla as well.
  13. As it comes together it will thicken and become smooth. If not, you can slowly add a tiny splash of milk.
  14. Color it however you like, and spread a teaspoon onto one cooled cookie. Gently press another on top to complete your sandwich.
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http://www.budgetepicurean.com/comfort-food/cracker-cookies/

 

 

It’s the world’s first Virtual Reality Cooking Show!

Want to watch me make these cookies start to finish, real time, in Virtual Reality?! You know you do. While watching, simply click and drag the screen to get a full 180 degree experience. Or if you have a VR head set, you can watch it in VR and feel like you’re right there in my kitchen with me.

Let me know what you think, and we may bring you more delicious content soon.

 

 

This post contains some affiliate links to Amazon products. They are the exact products I have and use, and if you purchase through these links this site receives a small commission. Thanks for stopping by!

Hosting a Cookie Swap Party

Disclaimer: Some of the links take you to a product, which if you buy, will give this blog a tiny commission, so I can eat more cookies. Thanks!

 

With the winter holidays just around the corner, you may be feeling stressed already, sad and anxious, dreading travel and spending time with crazy aunt Millie… or you might be filled with the holly jollies, stringing lights everywhere, humming Christmas tunes to yourself, and dreaming of all the seasonal things you plan to do.

Hopefully, you have several things to look forward to this holiday season. Regardless of if you celebrate Christmas, Hanukkah, Quanzaa, the Winter Solstice, or anything else, the winter holiday season is always a season of joy, love, tradition, and generosity. And food. Lots and lots of food. Especially desserts.

If you don’t have holiday traditions already in your own family or friends group, might I recommend starting one?

There are a million and one ways to enjoy the winter, regardless of what you believe, what the weather is like, and where you live. But one of my all-time favorite traditions that I hope to start myself in my new home state is a Cookie Swap.

There are basically two ways to do a Cookie Swap.

  1. Everyone brings already-made cookies, in an agreed-upon amount, and each person goes home with some number of each kind of cookie
  2. Everyone brings a recipe and ingredients, and then you bake them all together; each person still goes home with some number of each kind of cookie

Obviously, the kind of party you could or should host depends upon who has the facilities. If you are all in college or graduate school or tiny one bedroom apartments, then baking six dozen of five kinds of cookies might be a stretch. But if you have a decent sized kitchen with lots of counter space, I’d recommend that route!

A cookie swap is an awesome holiday tradition for several reasons.

Saves Time

If your family is at all like mine, you used to spend a LOT of time making cookies. Like, weeks upon end of flour, butter, sugar, mix it all together. Add the eggs, add the milk. Roll, make sure they are all the same size, dust with flour, roll some more, preheat to 350. Set the timer, whip the filling, thaw the dough, chill the icing.

The time it takes to make each kind of cookie is quite nearly inversely related to how delicious it is. Sure, there are some exceptions (really outstanding sugar cookies? sure) but that’s pretty much how it goes. You know that those cookies only Nana knows the full recipe for and take 18 hours in total are damn delicious.

My very scientifically accurate cookie vs time graph

So imagine you wanted to have all those tasty cookies, which on your own would take about 96 hours of work to create. But then you get to have them all, after only one day. Magic and sorcery you say?

Nay. Only the magic of teamwork.

Saves Money

In a similar way that you can use the magic of scale to save yourself time making lots of kinds of cookies in one go, you can also use the magic of economy by purchasing ingredients in bulk. You can probably find a cheaper price per pound on sugar if you know you will need 30 pounds of it versus 3.

You can agree to buy all ingredients at once and then split it all ways, or assign specific ingredients to certain people. It helps to have at least one very organized person in the group to organize the little details like this.

It is also very likely that you will save money versus buying holiday cookies at the store. Sure, if you buy generic crap off the day-old bakery shelves, you definitely will find better deals. But for a homemade, unique, made with love dozen cookies? Those things sell for easily $5-$20 per dozen, depending on the intricacy of recipe.

Recipes to try:

Bonding

Along with saving money on the actual cookies themselves, you are saving yourself some money by enjoying some frugal entertainment. Instead of going out to a movie and spending $15 on tickets plus $10 on concessions, a happy hour with $8 drinks, or dinner and maxing out your credit card, you can make new friends, and get closer to friends you already have in the comfort of someone’s home for almost free.

You can start many more traditions inside this tradition as well. Maybe make up your own words for traditional Christmas songs. Or have a theme, like a type of nut, a color, or “frosted” each year. One of the best ideas I’ve seen is to have everyone write down their recipe in a journal. Then each person gets to take home a copy, that will have all the cookie recipes each year.

Imagine a few decades from now, passing those books on to family or loved ones, and telling stories of holidays past. That time you spilled the flour all over the floor, the time your friend set off the smoke alarm because she got drunk and forgot to set the timer, or that time your cute neighbor came over to crash the party because it smelled so good.

If you think this sounds great, then now is your moment! Here is how to set up your very own cookie swap:

  1. Decide if you want everyone to bake at home, then just bring cookies and hang out, or if you will all bake together.
  2. Determine who would be interested in coming, and from there who could host the party and when.
  3. Invite a group of about three to seven people. That would be enough variety but not overwhelm most kitchens.
  4. Choose your cookie recipes. It could be a family recipe handed down for generations, or a new one you’ve always wanted to try. I wouldn’t recommend going too crazy your first year, unless you are already a pretty accomplished baker.
  5. Compile all the recipes and figure out your shopping list. Obtain all the ingredients. (And maybe a gallon or two of eggnog, wine, or whatever holiday beverage tickles your fancy)
  6. Show up! Make sure to have plenty of baking sheets, cooking spray, tin foil, wax paper, hand towels, a mixer, whether a hand mixer or standing like a KitchenAid, and plastic ware or tins for everyone to take home their bounty.

That’s all there is to it! If you are the host, be considerate of guests with little touches like holiday music, holiday scents, and having plenty of drinks and snacking foods. If you are attending, be considerate of your host and make sure you help clean up afterwards! Cookie baking does turn your kitchen into a flour-and-egg warzone.

I was lucky enough to be able to attend a friends’ family cookie swap, and it was SO MUCH FUN! We drank wine, mixed, tasted, and talked about life. Grandma shared her wisdom, Grandpa was shocked that I could do shots of whiskey with him, we told stories and laughed a lot. I got to go home with a box full of 7 different kinds of cookies, but more importantly a bunch of fond memories, and the anticipation of doing it again next year!

 

Do you have any fun holiday traditions? Have you ever hosted or attended a cookie swap?

Chocolate Peanut Butter Protein Puppy Chow

 

OMG. Guys. Don’t make this.

Seriously, it is so delish, I cannot stop eating it! I had to make a second batch in order to have enough to share at my wine tasting weekend party. Sure, it is WAY healthier than your mom’s puppy chow recipe, but still… not when you eat 5 cups of it in one go.

Not that I’d do that.

Hopefully y’all know what puppy chow IS, by the way?

This is basically chocolate and peanut butter (strong start) with Chex rice crisp cereal, sprinkled in powdered sugar. That sort of looks like puppy food, hence the name.

And moms used to make this ALL THE TIME to get the kids to SHUT THE HELL UP and leave them alone for a minute. (No, just my mom? Whatever, your loss). Which works awesomely, cause this sh*t is addictive and delicious. See above.

But… that’s a metric crapton of sugar. Isn’t that the stuff you’re supposed to keep kids away from? Ahh, the blissful “good old days” before the food police and veganism and artificial sweeteners that actually are neurotoxins took over the world.

Anyways, in all seriousness, this stuff kinda looks like dog food, but is DEFINITELY NOT FOR DOGS. Do not feed this to your puppy. Besides, it is so good I doubt there will be any left after you hoover the bowl clean. Sharing with friends / children optional.

This recipe is slightly healthier, in that we cut out a lot of the sugar by using vanilla protein powder. You can also use regular protein powder plus 1/4 cup stevia or other (healthier) alternative sugar substitute. This of course ups the amount of protein per serving, making me feel like it’s basically a health food.

(Spoiler: it is not. It is still a treat, with tons of calories, but at least it is a slight improvement. Treat it as such, in moderation, and you should be just fine.)

Ingredients:

  • 4 cups chex cereal
  • 1/4 cup chocolate chips
  • 1/2 cup peanut butter
  • 1/2 cup vanilla protein powder
  • 2 tbsp. peanut powder (or peanut flour)
  • 2 tbsp. cocoa powder

Step 1: In a large glass or microwave safe bowl, melt the peanut butter and chocolate chips together. I nuked it in 30 second bursts times 4, with stirring in between.

Step 2: Pour in the cereal, and mix gently but well to coat all the pieces in chocolatey peanut buttery deliciousness.

Step 3: Mix the dry ingredients in a large zip top bag. Pour the coated cereal in, and shake it like a polaroid picture! (Throwback, anyone remember what a polaroid actually is? Lord am I starting to feel old these days…)

Step 4: Pour the cereal out onto a wax paper lined cutting board or cookie tray to dry. That’s it! Try to keep your hands off the slightly-still-warm tasty snacks. Good luck  😉

 

 

Chocolate Peanut Butter Protein Puppy Chow

Yield: 4 1/2 cup servings

Chocolate Peanut Butter Protein Puppy Chow

Ingredients

  • 4 cups chex cereal
  • 1/4 cup chocolate chips
  • 1/2 cup peanut butter
  • 1/2 cup vanilla protein powder
  • 2 tbsp. peanut powder (or peanut flour)
  • 2 tbsp. cocoa powder

Instructions

  1. In a large glass or microwave safe bowl, melt the peanut butter and chocolate chips together.
  2. Pour in the cereal, and mix gently but well to coat all the pieces in chocolatey peanut buttery deliciousness.
  3. Mix the dry ingredients in a large zip top bag. Pour the coated cereal in, and shake it.
  4. Pour the cereal out onto a wax paper lined cutting board or cookie tray to dry.
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http://www.budgetepicurean.com/vegetarian/chocolate-peanut-butter-protein-puppy-chow/