Archive | October 2013

Recipe Day! DESSERTS!

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Black Bean Truffles, Coconut Panna Cotta Ice Cream, Maple-Rosemary Almonds, Maple Roasted Bananas

Well, I’m so far behind in getting recipes that I’ve found and tried out, up here for you!  It just blows my mind as to where all my time has gone!  So, I’m going to put the above featured recipes here for you to try and comment on.  Let me know how you like them and if you made any changes.

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MAPLE-ROSEMARY ALMONDS

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Maple Rosemary Almonds, a set on Flickr.

This recipe is very easy and very good.  Folks think you bought them! This recipe is a Rachel Ray recipe, you can find the original version here at Rachel Ray Magazine/Maple-Rosemary Almonds and I have it here also.

Ingredients
2 cups unsalted roasted almonds
2 tablespoons maple syrup
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons vegetable oil
Directions
In bowl, mix all ingredients. Scrape onto parchment-lined baking sheet. Bake, stirring once, until golden and toasted, about 15 minutes.

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COCONUT PANNA COTTA ICE CREAM

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Coconut Panna Cotta Ice Cream, a set on Flickr.

This recipe I’ve had for a long time and never had the chance to make it for one reason or another.  This recipe comes from Carrie Vitt at Deliciously Organic.  The only change I made was, I made it into ice cream and I used frozen blueberries.

Ingredients
For the panna cotta:

4 cups full fat coconut milk, divided (I prefer Native Forest or Natural Value)
1 tablespoon unflavored gelatin
1⁄3 cup raw honey
2 teaspoons vanilla extract
1 cup seasonal berries

Instructions

Pour 1 cup coconut milk into a medium saucepan and sprinkle evenly with the gelatin. Let the milk sit for 5-10 minutes to allow the gelatin to soften.

Heat the milk and gelatin over medium heat, stirring constantly, until gelatin is dissolved and milk begins to steam. Stir the remaining coconut milk and honey into the warm milk and whisk until all the ingredients are dissolved. Remove the pan from the heat and stir in the vanilla. Let the mixture cool for 10 minutes.

Divide the coconut milk mixture evenly among 6 glasses or small bowls. Cover panna cottas tightly with plastic wrap, making sure the plastic wrap does not touch the cream’s surface. Refrigerate for about 5 hours, until cold and set. When you are ready to serve, top with seasonal berries.

Now, after 5 hours mine had not set and we were taking this to a friends house for dessert. So, what to do??? Pull out the ice cream maker and make ice cream!

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BLACK BEAN TRUFFLES

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Black Bean Chocolate Truffles, a set on Flickr.

This wonderful recipe I came across on Pinterest.  It is by Ambitious Kitchens blog.  I did omit the protein powder and added more of the cocoa powder, which she gives the option for in the recipe.

Ingredients
1- 15 oz can low-sodium or no salt added organic black beans, rinsed and drained, and patted dry
1 scoop chocolate protein powder of choice (can use vegan if desired)
1 1/2 tablespoons coconut oil, plus 1 teaspoon for chocolate coating
2 tablespoons pure maple syrup

5 tablespoons good-quality unsweetened cocoa powder
3.5 oz good quality chocolate, chopped (vegan, if desired)
Toppings, if desired: sprinkles, flaked coconut, and/or chopped nuts

Instructions
Place black beans, 1 1/2 tablespoons coconut oil, and maple syrup in large bowl of food processor; process until very smooth in consistency. You may need to scrap down the sides. Slowly add in cocoa powder and chocolate protein powder (if desired). Taste and add more cocoa powder if necessary.
If you decide not to add in protein powder, simply replace with about 3 more tablespoons of cocoa powder or until batter tastes chocolaty enough to your liking.
Place truffle batter in fridge for about 20 minutes. After 20 minutes, remove from fridge and form batter into 12 even dough balls; roll them with your hands like you would roll a sugar cookie. A tip: You can use latex gloves if you don’t want messy hands! Place truffles baking sheet lined with parchment paper and place back in fridge while you make chocolate coating.
Heat chocolate and 1 teaspoon coconut oil in small saucepan on very low. Stir every so often until chocolate has melted and is smooth. Remove from heat. Coat each truffle in chocolate by using a fork or toothpick (they don’t have to be perfect!). Roll in sprinkles, nuts or coconut if desired. Place back on parchment paper and back to the fridge for 10 minutes. Enjoy!
Notes
Feel free to coat the truffles in whatever you’d like.
To make them vegan, be sure to use vegan chocolate and a vegan chocolate protein powder.
These will keep for a few days in the fridge…if they last that long!

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MAPLE ROASTED BANANAS

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Maple Roasted Bananas, a set on Flickr.

I believe this recipe also was on Pinterest,  it comes from the Pastry Affair blog.  I generally make plantains similarly but I make them in the fry pan.  I find the fry pan easier.  This recipe works for either plantains or bananas, if you use plantains, when you flip them over, smash them down.  I didn’t make the Cinnamon Whipped cream, I didn’t use them as a dessert, I used them as a side with dinner.

Maple Roasted Bananas with Cinnamon Whipped Cream

Yields approx. 4 servings

Roasted Bananas
4 ripe bananas
1/2 cup maple syrup
3 tablespoons brown sugar
1 tablespoon lemon juice (or dark rum)
1/2 teaspoon cinnamon

Preheat oven to 375 degrees F.

Cinnamon Whipped Cream
1 cup cream
1 teaspoon cinnamon

In a medium bowl, mix together the cream and cinnamon until hard peaks form. Serve immediately.

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Update on Buddy’s Flock

I can’t believe with going on vacation and all, that it’s been a little more than a month since I posted anything about Buddy’s flock!  Oh my!  Well, let me see if I can get you back up to date.

Right after I made the Chicken Saddle for Fuzzy, a couple days later we re-homed her to my girlfriend Pam’s flock.  She has a small flock and Fuzzy was getting pecked on too much for my liking, she couldn’t go anywhere or do anything without one of the other hens running and pecking her.  So, she’s at Pam’s thriving.

In the meantime, the hen that went broody and was due to hatch eggs on Oct 5 left the nest and her 8 eggs.  Before she left the nest, another hen went broody with 5 eggs.  I would have put the others under the newly broody hen but she left them unattended at night and we had no idea.  That’s the first time we ever had anything like that happen.  But the hen that went broody last, sat on hers and on Oct 7, 3 chicks hatched!

So now we have a total of 14 chicks!  The funny thing is, Mama Goldie is STILL with her chicks and they are now 12 weeks old!  They are a very, very close knit family!  When they dust, they are generally all touching.  The ‘babies’ very rarely leave her side, where she goes, they go, where they go, she goes!  It’s fine with me, the chicks get that much more training and protection, even though, now, they are almost as big as she is!  Mama Dottie finally left her chicks when they were 8 weeks old, they are now 9 weeks old.  They are doing well, and they are not allowed to free range, they’re not big enough yet, and its just not that safe out there.  We only free range the flock late in the afternoon and they are pretty much supervised during that time.

So, now we have a grand total of 28 fine feathered friends!  1 Rooster, 13 hens & 14 chicks!  And since its getting dark earlier now and they are molting we’re only getting 4-5 eggs a day.

So, how is your flock doing?? How many eggs are you getting a day?? Will you be using a light this winter?? Do you have any chicks??  Did you ever have a mom like our Goldie who just loves being a mom??

Pumpkin Chocolate Chip Bars

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Pumpkin Chocolate Chip Bars, a set on Flickr.

Hello Everyone! I know, its been about 3 weeks since I’ve posted! Vacations will do that, at least I posted a few good places to eat along our vacation trail, I do have a couple more I’ll be posting, I AM so behind! I have allot of thing to post I think you’ll like.

But, right now, I just made this Pumpkin Chocolate Chip Bars recipe, I found it on Facebook yesterday and today I decided to bake and this is the recipe I chose to start with.

For some reason, I feel like I’ve really accomplished something, if I’ve baked. Does anyone else feel that way??

Well, like I said this recipe was on Facebook, via Tropical Traditions. This is the link to the original recipe posted on Tropical Traditions written by Sarah.

Don’t get frantic like everyone else did when you read the recipe, there is NO flour! The coconut cream Concentrate takes place of that.

You will notice that I put all my ingredients except for the chocolate chips into a pint jar. That’s because my blender is an Oster and I can attach the blades to canning jars which is really neat. Next time though I will use a quart jar. The reason I’m using the canning jars is because they’re smaller in size than the large blender container, which will keep the mixture from flying all over the sides and top, I think thats a little wasteful.

Also, you will notice that I didn’t use regular chocolate chips. I had purchased this bag of Enjoy life Mini Chips when I was last at the grocery store, the ingredients are: Evaporated Cane Juice, Natural Chocolate Liquor (non-alcoholic) & Non-Dairy Cocoa Butter. I figured since the recipe was gluten, dairy, sugar & nut free, that the chocolate chips should be good to eat also. Oh, I didn’t have pumpkin puree I had canned pumpkin, I don’t know what the difference is, but it seemed to work just the same.

So here’s the recipe, but do go and check it out on Tropical Traditions site, thats where I buy my Coconut Cream Concentrate.

PUMPKIN CHOCOLATE CHIP BARS

Preparation Time: 10 minutes

Gold Label Virgin Coconut Oil (just for coating the pan)
1/2 cup pumpkin puree
1/2 cup Coconut Cream Concentrate, melted
1/3 cup raw honey
2 eggs
2 teaspoons vanilla
2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
1/2 cup dark chocolate chips
Preheat the oven to 375 degrees ºF and grease an 8×8 baking dish with coconut oil.

Combine all ingredients (except chocolate chips) in a food processor or blender and puree/blend until combined. Pour the mixture into the prepared dish and add the chocolate chips, spreading them all around.

Bake for 25-30 minutes or until a toothpick comes out clean!

Let cool for about 10 minutes, then cut into bars and serve.  I’m a little cautious when it comes to pumpkin for some reason.  After the bars completely cooled I stored them in the fridge.