Icy, Spicy Cantaloupe & Cucumber Paletas

when it's raining outside popsicles should be the last thing on my mind.. but the whole sweet & spicy thing reminds me of mexico. and warmth. and sun. :D

FROM YUM SUGAR (yumsugar.com)

(makes 6 popsicles)

1/2 medium cantaloupe, peeled & roughly chopped
1/2 cucumber, peeled & roughly chopped

1 jalapeño, seeded and cleaned, roughly chopped

1/2 cup sugar (optional)

lime sliced (optional)
Directions:
1) Puree cantaloupe, cucumber, & jalapeño in a blender.

2) Add sugar to the liquid if it is too spicy or not sweet enough.

3) Fill up Popsicle molds. Place in freezer & wait patiently for 6 hours to freeze. Serve with a slice of lime.

http://www.yumsugar.com/1903008

Chocolate Peanut Butter Bars

Personally, i think step 13 sounds the best..yummy.. but to each their own. :)

FROM FUN AND FOOD CAFE (FunandFoodCafe.com)
(makes 8 Servings)
PEANUT CHOCOLATE BASE:
1tbsp + 1tsp canola oil, plus more for greasing the pan
4oz semi-sweet chocolate, chopped
1/2cup peanuts, toasted and chopped
1/4tsp salt
PEANUT BUTTER CHOCOLATE FILLING:
1/2oz semi-sweet chocolate, chopped
1/2cup + 2tbsp heavy whipping cream
3tbsp cream cheese, at room temperature
3tbsp creamy peanut butter, + 1/2cup for garnish
1/4tsp vanilla
Directions:
1. Lightly grease a 9 x4-inch loaf pan & set aside.
2. Melt the chocolate in a microwave safe bowl in 30secincrements, stirring well between each, until the chocolate is melted.
3. Add the peanuts, salt, oil & stir well.
4. Pour the chocolate mixture into the prepared loaf pan & spread into an even layer. Freeze, uncovered, until hard.
MAKING THE FILLING:
5. Melt the chocolate in a microwave safe bowl in 30sec increments, stirring well between each, until the chocolate is melted. Set aside.
6.Whisk the cream in an electric mixer fitted with the whisk attachment until medium peaks form. Transfer to another bowl & set aside.
7. Put the cream cheese, peanut butter (3 tbsp), & vanilla extract into the bowl of the electric mixer fitted with the paddle attachment. Beat on medium speed until light, fluffy, & doubled in volume, about 7min.
8. Scrape down the sides & bottom of the bowl, turn the mixer speed to low & add the melted chocolate in a slow, steady stream.
9. Once all the chocolate has been incorporated, gently fold in the whipped cream.
ASSEMBLING THE BARS:
10. Spread the filling on the frozen peanut chocolate base in an even layer & freeze until hard, at least 2hrs.
11. To unmold, invert the loaf pan onto a cutting board ^ gently tap the bottom to release the chocolate bar.
12.. Spread the peanut butter on top.Use a sharp serrated knife to cut the loaf crosswise into 1″ wide bars.
13. You can let them come to room temperature, or eat them now!

http://www.funandfoodcafe.com/2008/11/chocolate-peanut-butter-bars.html

Tangerine (or Clementine or Orange) Curd

FROM THE KITCHN (thekitchn.com)
(makes 3/4 cup)
3 egg yolks
1tsp tangerine zest (about half of a tangerine)
1/4cup tangerine juice (about one large tangerine)
5tbsps sugar
3tbsps unsalted butter, cold & cut into small pieces
pinch salt
Directions:
1. Whisk together the yolks, zest, juice, & sugar in a small sauce pan. Cook over medium-low heat for about 5min, stirring constantly, until the mixture thickens & coats the back of a wooden spoon.
2. Remove from heat. If you see any small bits of egg that have scrambled, strain the curd through a fine mesh strainer into a bowl. (This is also helpful if you simply want a smoother curd with no zest. If not, proceed directly to the next step.)
3. Whisk in the butter, a few pieces at a time, until incorporated.
4. Add the tiniest pinch of salt, if you want. (We liked the edge it gave our curd, but it's optional.)
5. Spread right away on toast or chill for a few hours, until more firm. Store in the refrigerator.

http://www.thekitchn.com/thekitchn/ingredients-fruit/recipe-for-winter-citrus-tangerine-curd-074398

Cinnamon Apple Butter

I LOVE RICE CRACKERS. okay. now that that is out of the way. i recently bought a pumpkin butter from trader joe's and even though it did not have any gluten in it per se, it was made on equipment shared with wheat. not fair for those going gluten-free. well, fabulously enough, this one you can make yourself, and without gluten contamination :)

FROM ALWAYS ORDER DESSERT (alwaysorderdessert.com)

8 Macintosh Apples, cored & sliced but not peeled

3cups apple juice (preferably no sugar added)
1tsp lemon juice

1tbsp cinnamon

1/4tsp ground cloves
1/2tsp nutmeg
Directions:
1. In the base of your slow mixer, add the apples followed by the spices, lemon juice, & apple juice. (juice should just cover the apples, but they shouldn't be swimming in it)

2. Set the slow cooker to "low" for 12-15hrs.

3. Once the apples have softened, darkened, & much of the liquid has reduced, use an immersion blender or food mill to process until smooth.
4. Transfer to a large pot & cook over medium heat for 10-15min until the liquid has reduced & the apple butter has thickened (take care because the mixture will splatter).
5. Let the apple butter cool completely before pouring into a glass jar or air-tight container. This will keep in the refrigerator for 3-4 weeks.

*NOTES: This recipe is made without any added sugars to highlight the natural sweetness of the apples & juice. You can use any apples you'd like, but try to pick a sweeter variety such as Macintosh or Jonathan; Granny Smith apples don't work quite as well in this recipe due to their acidity. You can also play around with the juice for slightly different flavors. Try using grape, pomegranate, or pear juice (avoid citrus juices).

http://www.alwaysorderdessert.com/2009/01/cinnamon-apple-butter-no-sugar-added.html

Easy Snack to Go!

i have been meaning to write about these bars for awhile, and have left the wrappers on my table to remind me. and really am starting to feel messy so i think it is about time i wrote this post.
LARA BARS!!!
not only do these share a name with a relative of mine, BUT they are also gluten-free, lactose-free (etc. etc.) & their chocolate version Jocolat is Fair Trade Certified... oh and did i mention deliciously yummy!

oh and their ingredient list isn't a whole bunch of chemicals. and no added sugars. (which is really starting to bother me with food. my friend bought deli-meat turkey today with added sugar & salt. does that even make sense?). i feel like i'm ranting, but these are fab, one bar i have 'Pecan Pie' the ingredient list is 'Dates, Pecans, Almonds'-that's it :)

one warning, my sister said she really liked these, and was all excited to finally have a gluten-free bar. ate them for 3weeks straight and now is sick of them. i guess the moral of the story is moderation?

their website is http://www.larabar.com/

Pumpkin-Spice Dip

PUMPKIN! YAY!

FROM RECIPE GIRL (recipegirl.com)
2- 8oz. packages cream cheese, softened
1cup powdered sugar, sifted
1 small can of unsweetened pumpkin
1tsp ground ginger
1tsp ground cinnamon
Directions:
1. In large bowl, blend cream cheese w/sugar.
2. Add pumpkin & spices. Blend well.
3.Serve with sliced apples.

http://www.recipegirl.com/Desserts%20Candies%20Custards%20&%20Puddings/Desserts%20Candies%20Recipes/Pumpkin%20Spice%20Dip.htm#TOP%20OF%20HOME%20PAGE

Peppermint Patties

FROM THE FOOD CHANNEL (foodchannel.com)
4 1/2cups powdered sugar
3tbsps melted butter
2 1/2tsps mint extract
1/2tsp vanilla
1/4cup evaporated milk
CHOCOLATE FOR DIPPING
2cups chocolate chips
2tbsps solid shortening

Directions:

1. Mix all together in a bowl & chill.
2. Roll into balls, which may be flattened out into patties or rolled into sticks.

3. Dip in melted chocolate and let harden.
CHOCOLATE FOR DIPPING:

4. Melt chocolate chips & shortening together in microwave.

*Note: Freeze these candies between steps to make them easier to mold. Of course, that means you can store them in the freezer, too, and just pull out as needed for quick holiday refreshment.

http://www.foodchannel.com/recipes/1607-peppermint-patties

Easy Nut Brittle

BY GIFTS FROM THE KITCHEN (foodchannel.com)
(makes about 1lbs/450g)
1tbsp unsalted butter, plus extra for greasing
1cup sugar
1/2cup light corn syrup
1 1/2cups roasted, salted peanuts
1tsp vanilla extract
1tsp baking soda

Directions:

1. Grease a large baking tray & a wide spatula & set aside.
2. Combine the sugar & corn syrup in a microwave-safe bowl or measuring cup. Microwave on high for 4min.

3. Remove from the microwave, stir in the remaining butter & the peanuts, return to the microwave & heat on high for another 3-5min. (The mixture should be come think and bubbly and turn a golden pale brown color.)

4. Remove from the microwave carefully (it will be very hot).

5. When completely cooled & hardened, break into pieces.

*Note: If not using a microwave, combine the sugar, corn syrup, & peanuts in heavy saucepan & stir over a medium heat until the sugar dissolves. Increase the heat to high and boil for about 20 min until a candy thermometer registers 295F, stirring frequently.

http://www.foodchannel.com/recipes/1642-easy-nut-brittle

Lavender & Orange Macaroons

FROM CANNELLE & VANILLE (cannelle-vanille.blogspot.com)

(makes about 4dozen small macaroons)

MACAROONS

181g almond flour

243g powdered sugar

138g egg whites

3g egg white powder

2g finely ground sea salt

81g granulated sugar

Zest of one orange

5 drops of blue food coloring

ORANGE BUTTERCREAM FILLING
50g egg whites
100g granulated sugar
150g unsalted butter, room temp
Zest of one orange

Directions:

MAKING MACAROONS:

1. Preheat oven to 325F. Set rack in middle

2. In a large bowl, sift together the almond flour, powdered sugar & salt. Set aside.

3. In the bowl of an electric mixer, add the egg white & the egg white powder.

4. Whip in medium speed until egg whites start to increase in volume.

5. When the egg whites are almost fully whipped & very fluffy, slowly start adding the sugar, sprinkle it in.

6. After all the sugar is incorporated, continue to whip the meringue in high speed now until semi stiff peaks have formed.

7. Add the orange zest & the food coloring. Add the meringue to the almond flour & powdered sugar mixture

8.with a spatula, fold the meringue into the dry ingredients about 10-15strokes (This is called “macaroner” and is also a tricky part. It is better to fold slowly and test a couple of macaroons because it is possible to over fold this mixture. We are looking for a shiny mass. But again, it is better to check for consistency. We are looking for a mass that spreads a little but not too much otherwise our macaroons will be flat.)

9. Pipe the mass onto half sheet pans lined with silpats. Sprinkle the wet macaroons w/dried lavender leaves. Make sure to pick out any stems or hard pieces.

10. Let them sit at room temp for about 30min so they dry. We want the tops to not stick to our finger when we touch them. This will ensure a crack-free macaroon.

11. Bake for about 8min & rotate sheet pan to ensure even baking. It should take about 14min but that depends on the oven. We want to be able to pick up the macaroon without it falling apart but we don’t want to over bake it either. It is better to bake it slowly so no browning occurs.

12. Remove them from the oven and slide the silpat onto a cold surface. Let them cool on the silpat.

MAKING BUTTERCREAM FILLING:

13. In the bowl of an electric mixer, whisk together egg whites & sugar lightly. Place over a water bath until sugar is dissolved & the mixture is warm to the touch.

14. Bring bowl to the electric mixer and whip until stiff peaks form.

15. Add butter, a tablespoon at a time while whipping.

16. Add the orange zest & mix until incorporated.

TO ASSEMBLE:

17. Pipe a teaspoon of the buttercream on a macaroon & top w/another one that is similar size.

http://cannelle-vanille.blogspot.com/2008/01/lavender-and-orange-macaroons.html

Grownup Chocolate Crackles

FROM THE STONE SOUP (thestonesoup.com/blog)

(makes 20 tiny crackles)

150g dark chocolate

50g roasted hazelnuts, chopped

1/2cup rice bubbles

2tbsp frangelico, optional

2tbsp cold milk, optional

Directions:
1. Melt chocolate in a bowl over a saucepan of simmering water making sure that the water level is low enough that it doesn’t touch the bottom of the bowl.

2. Stir in Frangelico if using. The mixture may ’split’ and become all dry and grainy. If this happens just stir through the cold milk for a magic transformation back to glossy chocolatey goodness.
3. Stir through hazelnuts & rice bubbles & place teaspoonfuls of the mix into tiny 1.5cm diameter patty papers. Allow to set in the refrigerator.

http://thestonesoup.com/blog/2006/12/a-moonlight-picnic/

Cinnamon Applesauce

FROM KARINA'S KITCHEN (glutenfreegoddess.blogspot.com)
(makes 6servings)
8-9 assorted apples (can use pears) - peeled, cored & chopped
1cup unsweetened 100% organic apple juice or cider
1/2cup water, more if needed
small pinch of fine sea salt
1tbsp agave nectar
1/2tsp cinnamon (or to taste)
Directions:

1. Place the chopped apples in a large saucepan & add the apple juice & enough water to barely cover the apples. Add a pinch of sea salt. Bring to a simmer over medium heat & cook the apples until they are fork-tender, about 15 to 20 min.
2. Mash the apples with a potato masher. Stir in the agave & cinnamon.

3. Continue to cook over low heat until the apples are soft & all the excess liquid has cooked off; about 5mins.

4. Remove from heat & cool.

5. Serve a room temp; or cover & store in an air-tight container & chill

http://glutenfreegoddess.blogspot.com/2007/12/latkes-and-two-apple-recipes.html

Candied Pistachios

FROM SIMPLY GLUTEN-FREE (simplygluten-free.blogspot.com)
1 egg white –lightly beaten
¼cup granulated sugar
1pinch course salt
1cup shelled pistachios
DIRECTIONS:
1.Preheat oven to 350F. Prepare baking sheet w/parchment paper.
2.Whisk egg whites w/sugar & salt. Add pistachios & stir until well coated. Spread coated pistachios onto prepared baking sheet in an even layer.
3.Cook for 15 – 20 mins until browned. Stir 2 -3 times during baking. Do not worry if the nuts seem to be kind of soft. They will harden as they cool off.
4.Let cool.

http://simplygluten-free.blogspot.com/2008/10/easy-fall-do-ahead-dinner-for-eight.html

Granola Bars

FROM GLUTEN FREE GIRL (glutenfreegirl.blogspot.com)
(makes 20)
2cups rolled oats, certified gluten-free
1cup hazelnuts
1cup agave nectar syrup
1cup muscovado brown sugar
2tbsps butter
1tsp vanilla extract
1/2tsp sea salt
1/4cup sunflower seeds
1cup brown rice cereal
2cups mixed dried fruit (mangoes, raisins, & cranberries)
Directions:
1. Preheat the oven to 325°. Line a small casserole dish w/parchment paper. (If you want thick granola bars, use a small casserole dish. For thin ones, choose a larger casserole dish.)

2. Slide the oats & hazelnuts onto a baking sheet and into the oven. Let them toast, turning them once in a while, for about 10 mins.
3. While those are toasting, put the agave nectar syrup, brown sugar, butter, vanilla, & sea salt into a saucepan. On medium heat, bring the syrup to a slow boil. Set aside.
4. In a bowl, combine the toasted oats & hazelnuts, the sunflower seeds, brown rice cereal, & dried fruit. Pour the syrup over this concoction & stir it all up, making sure everything is evenly coated.
5, Pat the mixture into the casserole dish, on top of the parchment paper. Smooth the top with a rubber spatula. Put the dish into the oven to bake.
6.Bake for 20-30 mins, depending on how crunchy you want the bars to be. Allow them to cool for at least an hour before cutting them up into bars.

http://glutenfreegirl.blogspot.com/2008/09/granola-bars-are-for-grabbing.html

Cheesy Popcorn

FROM MICHELLE EDELBAUM @ EATING WELL MAGAZINE (shine.yahoo.com/channel/food)
(makes 4 -1 cup servings)
4 cups hot air-popped popcorn
1/2 cup freshly grated Parmesan cheese
Cayenne pepper to taste
Directions:
1.Toss popcorn w/parmesan & cayenne to taste.

NUTRITION INFORMATION:
Per serving: 75 calories
3 g fat (2 g sat, 1 g mono)
9 mg cholesterol
7 g carbohydrate
5 g protein
1 g fiber
154 mg sodium
43 mg potassium