Pinterest Post Update

After some thought, I’ve decided to turn off the auto-send “recipes” from IFFTT – this is the cool tool that would send my pins from Pinterest to this blog automatically. While it is a super cool feature, I pin way too much and any “real” posts I do get lost in the mix. With that, I wanted to share my Pinterest boards with you all – feel free to follow me 🙂

Appetizers

Breads

Brunch and Breakfast

Gluten/Grain-Free

Made from Scratch

Meals

Tasty Treats

Snacks

 

Beer Bread

photo (7)I made this bread and wanted to share a picture and some notes.

All in all, the bread is pretty good. It is SUPER easy to make, which is a plus. It took less than 10 minutes to mix things together and get it into the oven. It was extremely moist and had a wonderful texture. The beer bitterness took some getting used to, but after a few slices I was hooked. I could see how it would be really good with a cheesy dip (stay tuned for a semi-healthy cheesy dip in the near future, hopefully).

The original recipe calls for 1/2 cup of butter but states you can get away for 1/4 cup. Honestly, you could get away with 1/8 cup (2 TBSP). This was SUPER buttery and I can’t imagine what it would be like with twice what I used.

Be sure to shift the flour (or at least fluff with a fork). The original recipe has many notes from people who tried the bread and it was too dense.

I plan to to try this recipe again soon with a few modifications – less butter and the addition of some tasty herbs. I’ll update again if I have anything new to share about it.

Note: the beer was DELICIOUS and I recommend you all try it if you ever end up in Hayward, WI. It is brewed by the Angry Minnow.

Pull Apart Bread

Garlic Parmesan Pull-Apart Bread that is super easy to make.

To make it healthier:

  • Use homemade biscuits made with whole wheat flour (find a recipe from this post under “biscuit topping”)
  • Use olive oil instead of butter for the garlic-Parmesan topping
  • Be sure to use REAL parmesan cheese (not that powdery stuff) so you get more flavor with less cheese.

 

Larabars

Homemade Larabars – Chocolate Chip Cashew Cookie Dough! via http://pinterest.com/pin/119275090103150322/

Much cheaper than buying them at the store for almost $2 each! I first fell in love with larabars back in 2010 (read more here), thanks to a suggestion from my food from Sarah. I have been making them at home ever since, but after a quick search of my blog I just realized I have never posted my recipe! The link provided above and here will take you to Oh She Glows’ version. I usually don’t add salt or vanilla and follow a different pattern for mixing the ingredients, but it all turns out the same in the end. Here is the general ingredient structure I follow.

  • 1.5 cups of nuts (any mixture – I usually buy raw or roasted, unsalted nuts whenever possible)
  • 1 cup of pitted dates or combination of dates and other dried fruit (not chopped, but the big ones that don’t have a pit)
  • 0.5 cup of add-in chocolate chips, coconut, or more dried fruit

You can mix and match nuts, seeds, fruit, and ingredients as you like.  As you see here I have 1.5 cups nuts and 1.5 cups fruit and other. Play with the consistency to see how you like yours. You can make a bigger batch by keeping the proprotion of nuts:fruit and add-ins about the same.

Here are the steps I take to make the bars:

  • Place the nuts in a food processor and pulse them so they are very small pieces (some will be chopped while others will be a powder) and set this aside. Add the dates and let the food processor (no need to clean it out) and turn it on. It will need to process for a while. First the dates (or 1 cup combination of fruit) will roll up into a big ball. Then it will start to smooth out. Stop the food processor once the dates have smoothed out. Add the nuts to the mixture and pulse until everything is combined (maybe 10 pulses).
  • Line a square 8″ x 8″ baking pan with wax or parchment paper. Remove the mixture from the food processor and place in the pain. Pat the mixture down firmly and spread with your hands to cover the entire pain. Continue to pat the mixture together until the mixture seems to be pressed down as far as it can go. Set in the refrigerator for an hour. Cut the bars and wrap in cling wrap. You can keep them at room temperature, in the refrigerator, or in the freezer.