Sweet and Spicy

October 27, 2011 § Leave a comment

Sometimes you have a craving and you can’t decided how to satisfy it. Do you go with Sweet or Savory? I’ve always leaned towards savory things like potato chips, pretzels and popcorn, but sometimes there is nothing better than a big bowl of ice cream or chocolate. While carving pumpkins last weekend I saved the seeds to roast and I decided to make half sweet and half spicy. I used this Sugar and Spice Roasted Pumkin Seeds recipe for the sweet ones and this Spicy Pumpkin Seeds recipe for the savory ones. They turned out Din-O-Mite if I must say. Now I don’t have to settle, I can have sweet and spicy all in one sitting.

Ingredients For Spicy Pumpkin Seeds:

  • 2 cups raw pumpkin seeds
  • 1/4 cup butter, melted
  • 1/2 tsp. Tabasco sauce
  • 1 tsp. cayenne pepper
  • 1/2 tsp. cumin
  • 1 Tbsp. chili powder

Ingredients For Sugar and Spice Roasted Seeds:

  • 1 cup pumpkin seeds
  • 1 tablespoon melted butter or vegetable oil
  • 1 tablespoon granulated sugar, or more, to taste
  • 1/2 to 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice

For both recipes, preheat oven to 300 degrees. Spread dried and seasoned seeds on a baking sheet lined with foil and roast for 45-60 minutes.

Power Shake

October 25, 2011 § 1 Comment

Since my life has recently become crazy busy, I have found it hard to make time for nutritious meals (also, all the Halloween candy around my house is killing me). As someone who use to pack a lunch and many snacks everyday I am quickly coming to realize that when I do have time for myself I need to make smart choices, or should I say FAST choices. This Peanut Butter Espresso Shake meets all the necessary requirements to make me happy and not kill my diet. Peanut butter, check; Chocolate, check; and Espresso, check. Dump everything in the blender and you’ve got a power protein shake to carry you through the day. This shake is great for breakfast, lunch and even dinner when in a pinch.

Peanut Butter Espresso Shake-recipe adapted from Nescafe Dolce Gusto

Ingredients: 1 frozen banana, 1 Tbsp creamy peanut butter, 1 cup of milk, 1/2 tsp vanilla extract, 1 Tbsp cocoa powder, 1-2 shots of espresso (optional) and ice crubes.

Simply add all ingredients to your blend and mix. Simple and tasty; how easy is that?

Mocha Hot Fudge

October 21, 2011 § Leave a comment

Sweets, Sweets, Sweets! It’s the only thing I’ve had on my mind lately. I think it has something to do with trying to get back in shape after having Cash. As someone who works out to eat whatever I want (in moderation that is) I am finding it really hard to restrict myself. As I was watching the Food Network the other day I decided if I’m going to give in to my cravings I would prefer to have it be something homemade and not processed (I’m trying really hard to stay away from all that Halloween candy out there). I found this recipe for Mocha Hot Fudge over on Not Rachael Ray. I cannot wait to pour this sauce over ice cream, a baked apple or put a spoonful in a cup of coffee. There’s nothing wrong with a little indulging if it’s homemade, right?

Mocha Hot Fudge
makes 2 cups

1 cup granulated sugar
1/3 cup cocoa
2 Tbsp all-purpose flour
4 Tbsp espresso powder
1 cup fat-free milk
2 Tbsp unsalted butter
1 tsp vanilla extract

1. In a small saucepan, combine sugar, cocoa and flour, and espresso powder with a whisk.
2. Add milk, butter, and vanilla.
3. Bring to a boil over medium high heat, stirring continuously, and boil 2-3 minutes or until thickened.
4. This thickens a bit more as it cools, but you can store it in the fridge and warm up how much you want, when you want it.

*I substituted rice flour for all-purpose flour to make this recipe gluten free.

Gluten-free Pumpkin Granola

October 19, 2011 § Leave a comment

Image source: With Style & Grace

I came across this recipe the other day over at “With Style & Grace “. The pictures were so enticing that I rushed out to purchase all the necessary ingredients to make it. Granola is a great breakfast option for those of us who are gluten-free and adding Pumpkin to it is the perfect fall indulgence. I must say, this granola is a great way to start your day since it is full of fiber, vitamins and good for you carbs that will give you loads of energy for the day.

With Style & Grace adapted this recipe from Two Peas and their Pod (I want to give credit where credit is due).

Gluten-Free Pumpkin Granola recipe:

Ingredients

  • 4 cups gluten-free rolled oats [use regular oats if not gluten intolerant]
  • 1 cup almonds, chopped [or nuts of your choice]
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon. salt
  • 1/2 cup packed brown sugar
  • 1/2 cup pumpkin puree
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Optional 3/4 – 1 cup dried cranberries

Directions

Preheat oven to 325 degrees.

Line your two baking sheets with parchment paper; set aside.

In a large bowl, mix together gluten-free oats, chopped almonds, pumpkin pie spice, cinnamon, nutmeg and salt until well combined.

In a separate bowl, combine brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract and using a whisk or fork, whisk until smooth.

Add wet [sugar] mixture to the dry ingredients and with a spatula, mix until everything is coated. If it seems too dry, add a little more applesauce & maple syrup.

Spread the granola mixture onto the prepared baking sheets – I do one baking sheet at a time, but you could probably do both, just be sure to rotate. Bake for 20-25 minutes. Carefully remove and mix for even baking. Bake for an additional 18-20 minutes or until the granola looks nice and golden.

Remove from the oven and let cool before stirring in the dried cranberries, if you chose or add in before serving.

Store in an airtight container. I keep mine in the fridge, but in the pantry is fine as well.

Image source: With Style & Grace

Along came a Baby

October 17, 2011 § 1 Comment

Cash Anthony Baron

Well, it’s official, little Baby Baron finally made his arrival! Cash Anthony Baron was born on October 5th and has been mesmerizing me ever since. These past few weeks have flown by with tons of baby cuddling and visitors. It’s absolutely amazing how this little man has changed my world upside down for the better. I may actually have to let go of some of my obsessions and become obsessed with a whole new life.

I had been told by other mothers that there is nothing quite as special as giving birth to your child and having your world change; they are completely right. My priorities have shifted (but don’t worry, I’ll still make time for postings). Stay tuned for more updates on Cash but as for now I need to go and love on my little baby boy!

Where Am I?

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