Apples, cinnamon, and peanut butter make for a delicious and easy snack. Served on a toasted mini bagel.
How many of you live in or around Cleveland, OH? Or maybe visit there every now and then? Heck if you just like board games and beer, hear me out. My friends are opening Cleveland’s first board game cafe called Tabletop Board Game Cafe. Tabletop will feature over 1000 board games, weekly trivia night, monthly diy design sessions in their maker space, and will be located in Ohio City. Cool right? If you don’t believe me check out the video on their Kickstarter to find out more and even play a role in putting the finishing touches on their cafe.
I have been helping them out by trying out various smoothie and bagel bite recipes for their menu. This recipe is yet another and although it’s not quite as exciting as some that I made in the past, there’s no denying apples, cinnamon, and crunchy peanut butter.
One year ago: Peanut Butter Baklava Bars
Two years ago: Pork Chops with Pineapple Fried Rice
You favorite Nashville candy can now be made at home. These peanut butter goo goo clusters taste like buckeye truffles with crunchy peanuts.
If you lived in or near Nashville, TN you have heard of Goo Goo Clusters. The traditional one is made with marshmallow, caramel, and peanuts which is covered in milk chocolate. As delicious as that sounds, being a smart company they also made a peanut butter version which of course wins my heart every time.
I’m not sure how they make their peanut butter Goo Goo Cluster but I used my buckeye candy recipe as the basis for this one. Peanut butter, butter, powdered sugar, and graham cracker crumbs come together to make the peanut butter discs which then have peanuts pressed into them before being dunked in milk chocolate. Simple as that!
One year ago: Crispy Gnocchi
Chicken rollatini is easier to make than it looks. This version is stuffed with spinach, feta, and sun-dried tomatoes and coated with almond flour.
I’ve been following Prevention RD for awhile and had the pleasure of reviewing Nicole’s first cookbook, Everyday Healthy Cooking, and was excited to get my hands on her second installment, Cooking and Baking with Almond Flour. Although I do not have a gluten allergy/intolerance I do have some close friends who are and I find myself playing with almond flour more often. In her newest cookbook, Nicole provides gluten-free recipes for breakfast, lunch, dinner, and between-meal snacks. Recipes include honey-almond granola clusters, banana nut waffles, caprese quinoa bake with balsamic reduction, cranberry pumpkin bread, meyer lemon–raspberry cupcakes, key lime pie bites, and many more.
Similar to her first cookbook, Nicole also includes Cook’s Comments, Fun Facts, and Nutrition Notes that teach readers how to adjust portion sizes, make heavy recipes “light,” and convert recipes for non-gluten-free friends. In addition, each recipe includes nutrition information including the amounts of calories, carbohydrates, and fats.
And guess what? I’m also giving away a copy of her cookbook to one lucky reader! Enter using the Rafflecopter located at the end of this post.
The first recipe I tried was the lemon bars. I was super excited because I have never made regular lemon bars, let alone gluten-free. Unfortunately the crust floated to the top when I poured the filling over it and although it still tasted wonderful it was not very pretty. I’m not entirely sure what I did wrong except maybe I did not bake the crust long enough.
The second recipe I tried is the one I am sharing with you. Chicken breasts are stuffed with spinach, feta, and sun-dried tomatoes then coated with an almond flour-Parmesan mixture. It was a no-fail recipe both in execution and flavor. I am a huge fan of nut-crusted chicken and the nutty flavor that it adds – so much better than regular bread crumbs.
One year ago: Lighter Chicken Parmesan
Two years ago: Chicken Gnocchi Soup
Learn the secrets for all your favorite bar snacks and what beers pair best with them with the new Ultimate Beer Lover’s Happy Hour Cookbook.
From the award-winning author of The Ultimate Beer Lover’s Cookbook, comes the new brew-worthy cookbook called The Ultimate Beer Lover’s Happy Hour containing over 325 recipes for the best bar snacks and beer cocktails. With recipes such Spicy Friday Night Nuts and Flying Buffalo at the Tap Pizza, you will discover the tricks to making the usual favorites and some fun new finds. Every bar snack also comes with pairing suggestions to maximize the experience for your taste buds. And today I am happy to have this boozy cookbook take a pit stop on my blog complete with an “Ultimate Beer Lover’s Oktoberfest Celebration Giveaway” which includes:
- 1 signed copy of The Ultimate Beer Lover’s Happy Hour by John Schlimm
- 2 Humane Society of the US T-shirts (1 male M, 1 female M)
- Lucky Brand Jeans Gift card for 1 free pair of jeans
- 6 Straub Brewery Pilsner Glasses
- Coleman soft cooler with hard liner (red)
- Weber Barbecue Apron, black
- 1 OXO Steel Bottle Opener
- Set of 2 wooden snack bowls
- Set of 4 wooden coasters
Enter to win using the Rafflecopter widget located at the end of this post.
Before you run off to enter to win that beer-ific prize pack check out these nuts! In addition to being a quick recipe to throw together, I already had all the ingredients on hand. Talk about some last call happy hour snacking. If you are feeling daring there are recipes for making your own margarine and worcestershire sauce (recipes included at the bottom) but I just stuck with the store-bought stuff. I also used the oven method for preparing this recipe, giving it a nuttier flavor, but it can also easily be made in your microwave.
Need more snacks? I’ve also included the recipe for some Hippie Cayenne Sourdough Pretzels. Grab a beer and enjoy!
One year ago: Baked Apple Cider Oatmeal
Start off fall right – with ice cream! This easy no-churn ice cream takes just like a pumpkin cannoli or at least what I think a pumpkin cannoli would taste like.
I am a true believer of ice cream and its application year round. To prove my point I made a seasonal ice cream using pumpkin! It’s also super easy to make and does not require an ice cream maker, which means you have no excuses not to make this.
The flavor is pumpkin cannoli and while I have never actually tasted a pumpkin cannoli before I bet it tastes just like this ice cream, minus the cold factor. My favorite part is the crispy roasted pepitas which is why I sprinkled even more over the top.
Fancy looking food doesn’t have to be difficult. Cook up with prosciutto-wrapped chicken with a balsamic date sauce in under 20 minutes.
How do you make cheese stuffed and bacon wrapped chicken fancy? You use prosciutto instead of bacon and slather it with some balsamic-date sauce. This chicken may look and sound fancy but it is also easy to make, with the hardest part being not eating the prosciutto before wrapping it around each piece of chicken (maybe you should buy extra just in case). After cooking the chicken to golden perfection, balsamic vinegar and chopped dates are combined in the same skillet to absorb all the leftover chicken, prosciutto, and cheese flavors. Spoon over chicken and enjoy.
One year ago: Apple Cinnamon Pretzels
These banana bread brownies are what you get when you combine moist banana bread with chewy brownies. Perfect for chocolate and banana lovers.
The best part about this being the last year of my 20s is that I am not alone. Many of my friends are also turning 30 this and next year making it feel like a year long celebration. One such friend is Brandi who was my roommate for the first two years of grad school and retained our friendship since. She is a fantastic person, incredibly talents and thoughtful, and I was stoked when I found out that one of her friends organized a “30 celebrations” for her 30th birthday. For 15 days before and 15 days after her birthday, friends signed up for a day or two to wish her happy birthday in whatever way they choose. I of course decided to mail her baked goods. She loved the combination of chocolate and bananas so these banana bread brownies seemed like the appropriate choice. They should be arriving at her doorstep today and I hope she likes them! Happy (almost) 30th birthday Brandi!!!
One year ago: Orange Chicken with Asparagus
Two years ago: Buckeye Monkey Bread Muffins
These healthy peanut butter granola bites are dipped in dark chocolate to resemble buckeyes. They are a snacky, healthier version of the popular buckeye candies.
Today is yet another Buckeye football Saturday and therefore PB+Choc Saturday. I am actually tailgating today, but oddly enough NOT for the Ohio State game. Some friends are in town this weekend for the UT-Florida game and I will be joining them for the adventure! I have never tailgated at a game where I did not have a sworn allegiance so I’m just along for the ride.
While I will wear some orange to join in the spirit of the day, I may layer some Ohio state gear in there as well since both games are at the same time. With highs barely reaching 60 today (wasn’t it 80 on yesterday?) no one can blame me for layering. Besides, I plan on bringing these granola bites along just in case they need persuasion. They resemble buckeye candies but are healthier (even more than my healthier buckeyes), made with oats, peanuts, dates (or raisins), and honey.
One year ago: Jalapeno Popper Fettucine Alfredo
Two years ago: Hazelnut Praline Paste
Try this fall flavored white bean hummus made with pumpkin and served with homemade chili powder spiced pita chips.
You guys. It’s October so I finally gave in to fall and pulled out the pumpkin puree. The weather must have known because the high today is actually under 80 for once. As much as I enjoy fall weather, it’s been difficult to get into the fall-mindset with all the heat that lingering around.
But anywho back to this pumpkin. I turned it into a white bean hummus and even made homemade pita chips seasoned with chili powder. Because no hummus dip is complete without some pita chips and making them is just too easy. Of course you can buy pita chips but the flavor combination was spot on for this dip.
One year ago: Gluten-Free Apple Butter Swirl Cheesecake Bars
Two years ago: Chicken Pesto Lasagna Rolls
Next time you are preparing a vegetable side dish, throw them on the grill! These grilled Brussels sprouts couldn’t be easier and are tossed with pistachios, cranberries, and parmesan cheese.
When it comes to vegetables roasting is my favorite way to cook them, especially when it comes to Brussels sprouts as made evident by many different roasted Brussels sprouts recipes on my blog. Apparently it is also the most common vegetable to appear in side dishes. After years of avoidance starting in childhood and then rediscovering them as an adult it seems I am now trying to make up for lost time. So why not continue my little Brussels crush and add another method of cooking to the list? Let’s grill.
With handy tools such as skewers and grilling skillets, cooking vegetables on the grill has been made much easier. I cannot tell you how many times I have watched pieces fall in between the cracks. But not anymore! After only 10 minutes on the grill these Brussels sprouts were cooked and slightly crispy on the outside. After a quick toss with pistachios, cranberries, and parmesan cheese they are ready to be served along side of your favorite grilled meat.
One year ago: Tofu Lettuce Wraps With Cashew Sauce