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Dark Chocolate Pecan And Cashew Tassies

  

  I love pecan pie. The gooey, sugary, nutty confection that results from the culmination of less than 5 ingredients. 

Truth be told when I was pregnant with the triplets, I pretty much ate an entire pecan pie (I actually ate) all by myself and justified that I had three little men I was growing. I still make a pecan pie once a year for Thanksgiving and enjoy every and savor bite.


 So you can imagine my excitement when I found this recipe in the Eating Well web site.

 Imagine, a healthy-fixed pecan pie. 

Count me in. 

  I made a few changes to the original recipe. I made it gluten free by using coconut flour in place of whole wheat flour. 

The Dark chocolate chips are optional. 

Quite honestly I had a jones-en for some dark chocolate. ūüėČ 

You can not add them and end up with a more traditional pecan pie taste.  

    Ingredients 

Gluten free crust

1 cup pecans

1/2 cup brown sugar

6 tablepoons coconut flour

1 tablespoon butter

2 tablespoon Coconut oil
     

  
Filling

8 oz dates 

1 1/2 cup water

1/2 cup brown sugar

4 oz cream cheese

1 teaspoon vanilla

2 tablespoon dark chocolate

   
Directions

Preheat oven to 375¬įF. Coat 24 mini muffin cups with cooking spray.

To prepare crust: 

Pulse coconut flour, brown sugar,pecans, 2 tablespoons butter, coconut oil and salt in a food processor until the mixture resembles a smooth cookie dough. 

Scoop the mixture into the prepared mini muffin cups and press evenly into the bottoms. I used about 2 teaspoons. 

Filling Prep: 

Combine dates, water, brown sugar and 2 1/2 tablespoons butter in a small saucepan. Bring to a boil over medium-high heat and cook, stirring frequently, until majority of the liquid has cooked away, 8 to 12 minutes. 

Let cool slightly, then process the date mixture in a blender or food processor until processed into a paste. Add cream cheese and vanilla; blend or process to combine. Transfer to a medium bowl. Stir in pecans and cashews. Divide the date-nut filling among muffin cups like 1 heaping teaspoon, use top of teaspoon to level filling evenly. 

Bake until the crust is golden brown and the filling is lightly cooked, 15 to 17 minutes. Let cool in the pans for 10 minutes.

 Loosen the edges of the crust with a small spatula or butter knife and transfer the tassies to a wire rack to cool. Sprinkle with confectioners‚Äô sugar or serve with homemade whipped cream. That is how my husband eats them. ūüėä

 

  
  

Warm Sriracha Cashews

Warm Sriracha Cashews

Sriracha Cashews on Cookie Sheet
Sriracha Cashews Ready for the Oven

I am embarrassed to say how quickly we go through a Costco container of cashews. But in my defense we are a family of NINE. ;0 I should say we are a happy family of nine¬†since research shows cashews make you happy. ūüôā
To be quite honest, I don’t think I ever tasted a cashew until I married my husband and his relationship with cashews is borderline…
Well, I will save that for another post. ūüėČ
Anywho, as a child we only got nuts that were still in the shell and the cashew took too much effort to crack so I stuck with the pecans. That was as exotic as I got unless I branched out of my comfort zone and tried to crack a walnut.

Close up of Sriracha Cashews
Close up of Sriracha Cashews

That all changed when I met my husband. ¬†He has childhood memories of visiting the original Nuts On Clark with his dad and buying the best cashews know to a little boy in Chicago. ¬†Today, all of my children have an uncanny love for cashews and my husband often complains that all of “his” cashews are gone. ¬†I can’t help but laugh to myself¬†because he truly believes he is the only one who eats the cashews.


I have made cinnamon almonds before but never played with “The Cashews” so I decided to try and play with the buttery nuts.

If you have followed for any length of time you know I have a slight obsession with Sriracha, so what better way to celebrate my 16 year anniversary than with a union of his favorite and my favorite item.

Ingredients

2 teaspoons coconut oil

2 teaspoons brown sugar

2 teaspoons Sriracha

2 teaspoons Chipotle Tabasco

1 teaspoon chili powder

1/4 teaspoon pepper

1 cup roasted cashews, unsalted

1/2 teaspoon salt

Directions

Preheat oven to 350 and line a large cookie sheet with parchment paper

Heat coconut oil in a medium saucepan over heat and add brown sugar, Sriracha, Chipotle Tabasco, Chili Powder, and pepper.

Stir until sugar dissolves and mixture begins to bubble.

Add in cashews and coat with mixture.

Cook for 2-3 minutes stirring constantly.

Spread cashews evenly on prepared baking sheet.

Use a spatula to spread into an even layer and separate cashews.

Sprinkle nuts with salt and bake for 7-8 minutes.

Cool on the pan and then serve.

 

Sriracha Cashews in bowl
Sriracha Cashews

What is your favorite nut?

 

4.6 from 5 reviews
Warm Sriracha Cashews
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
 
A slightly spicy treat perfect for snack or your next holiday party
Ingredients
  • 2 teaspoons coconut oil
  • 2 teaspoons brown sugar
  • 2 teaspoons Sriracha
  • 2 teaspoons Chipotle Tabasco
  • 1 teaspoon chili powder
  • ¼ teaspoon pepper
  • 1 cup roasted cashews, unsalted
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 350 and line a large cookie sheet with parchment paper
  2. Heat coconut oil in a medium saucepan over heat and add brown sugar, Sriracha, Chipotle Tabasco, Chili Powder, and pepper.
  3. Stir until sugar dissolves and mixture begins to bubble.
  4. Add in cashews and coat with mixture.
  5. Cook for 2-3 minutes stirring constantly.
  6. Spread cashews evenly on prepared baking sheet.
  7. Use a spatula to spread into an even layer and separate cashews.
  8. Sprinkle nuts with salt and bake for 7-8 minutes.
  9. Cool on the pan and then serve.

Whole Wheat Pizza Dough

Whole Wheat Pizza Dough

Pizza dough with mozzarella and basil

Ingredients

  • 1/2 teaspoon brown sugar
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1/2 ¬†teaspoon salt
  • 1 teaspoon garlic salt
  • 3 cups whole wheat bread flour2 tablespoons olive oil
Dough Rising
Dough Rising In Bowl
  • Directions
    1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
    2. Stir the salt, garlic salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
    3. Turn dough out onto a clean, well-floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well-oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
    4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
    5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Whole Wheat Pizza Dough
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
 
An Easy Pizza Dough that will make you second guess calling your delivery guy.
Ingredients
  • 2¼ teaspoons active dry yeast
  • ½ teaspoon brown sugar
  • 1½ cups warm water (110 degrees F/45 degrees C)
  • ½ teaspoon salt
  • 1 teaspoon garlic salt
  • 3 cups whole wheat bread flour2 tablespoons olive oil
Instructions
  1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
  2. Stir the salt, garlic salt and oil into the yeast solution. Mix in 2½ cups of the flour.
  3. Turn dough out onto a clean, surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well-oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
  4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
  5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Whole Wheat Carrot Cake Pancakes

Whole Wheat Carrot Cake Pancakes

My favorite meal of the day is breakfast.  You can have sweet, savory or both.  Now if you have been following for a while you know my favorite vegetable is carrots.  You can imagine my excitement when these little beauties turned out absolutely perfect.  I am in love and these are now our go to breakfast.

IMG_1961.JPG
The pancakes are moist and you would never know there are two cups of veggies in them.  The whole wheat flour and wheat germ give these pancakes an extra boost of fiber.


We served these with homemade whipped cream and maple syrup. ¬†ūüôā

 

Ingredients

3 cups whole wheat flour

1/4 cup wheat germ

2 Tbsp sugar

2 Tsp baking powder

1 Tsp baking soda

2 Tsp cinnamon

1 Tsp nutmeg

1 Tsp salt

5 large eggs

3 cups coconut milk

4 Tbsp butter, melted

1/4 cup applesauce

1 tsp vanilla extract

2 cups loosely packed, finely grated and patted dry

2 tsp lemon zest

 

 Directions:

In a large bowl mix the flour, wheat germ, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.

In a separate bowl mix the eggs, coconut milk, butter, vanilla, carrots and lemon zest.  Mix till smooth.

Add the wet ingredients to the flour mixture. Fold gently till incorporated.  Will be slightly lumpy.

Heat griddle over medium heat. Brush pan with butter.

Using a 1/4 cup cookie scooper, drop batter onto griddle.  Cook until bubbles form and pop.  Roughly 2 minutes. Flip and cook the other side.

Keep pancakes in warm oven until ready to serve.

 

5.0 from 3 reviews
Whole Wheat Carrot Cake Pancakes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
A dessert loved by many is now a healthy breakfast you can enjoy any time of day.
Ingredients
  • 3 cups whole wheat flour
  • ¼ cup wheat germ
  • 2 Tbsp sugar
  • 2 Tsp baking powder
  • 1 Tsp baking soda
  • 2 Tsp cinnamon
  • 1 Tsp nutmeg
  • 1 Tsp salt
  • 5 large eggs
  • 3 cups coconut milk
  • 4 Tbsp butter, melted
  • ¼ cup applesauce
  • 1 tsp vanilla extract
  • 2 cups loosely packed, finely grated and patted dry
  • 2 tsp lemon zest
Instructions
  1. In a large bowl mix the flour, wheat germ, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
  2. In a separate bowl mix the eggs, coconut milk, butter, vanilla, carrots and lemon zest.  Mix till smooth.
  3. Add the wet ingredients to the flour mixture. Fold gently till incorporated.  Will be slightly lumpy.
  4. Heat griddle over medium heat. Brush pan with butter.
  5. Using a ¼ cup cookie scooper, drop batter onto griddle. ¬†Cook until bubbles form and pop. ¬†Roughly 2 minutes. Flip and cook the other side.
  6. Keep pancakes in warm oven until ready to serve.

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