Thursday, October 31, 2013

Happy Halloween: Candy Corn Pecan Pie

If you've ever found yourself thinking "this pecan pie simply isn't sweet enough", here's a seasonal variation which is bound to make your dentist cringe: Candy Corn Pecan Pie.

Listen, I wish I could take credit for this idea. But it was the brilliant Rachel of Coconut & Lime who planted the seed in my head and who also (thank you!) gave her blessing for me to make this monstrous bit of Halloween magic happen.

The idea is simple: classic pecan pie, plus candy corn. The candy corn melts so beautifully into the corn syrup and brown sugar mixture that it must feel like it's coming home; it adds a nice, vanilla-y sweetness to the pie that will satisfy even the sweetest of tooths. In fact, it's so sweet that you may push your candy sack aside after a slice. So you see, it's the perfect food to enforce moderation!

Find the recipe on Serious Eats!

via CakeSpy http://www.cakespy.com/blog/2013/10/31/happy-halloween-candy-corn-pecan-pie.html

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via Personal Recipe 3493501

Onion Blossom & Baked Beans

Today's recipe is something I've been wanting to try for years now, ever since I saw one on an episode of Will & Grace. A deep-fried onion may not sound all that appealing to some, but to me it sounded, and looked, like heaven.

All hail onions!

Sorry, my love for onions sometimes cannot be contained.

Of course, my recreation steers clear of all that artery-clogging oil - instead I baked the onion in the oven for the same crispy texture. As this recipe was developed for the Celebrate Health competition, I paired the onion blossom with their new baked bean range, as a sort of dipping sauce.

Ingredients

Celebrate Health Tomato Baked Beans

1 Large Red Onion

15g Oat Flour

3 tsp Orgran Egg Replacer

6 Tbsp Water

1 tsp Smoked Paprika
Optional: Onion and Garlic Powder

Directions

Peel the outer layers of the onion and cut off the top
Place the onion cut side down on a chopping board and begin making cuts into the onion, 1cm from the base
Continue the cuts at 1-2cm intervals around the onion

Turn the onion over carefully and gently separate the layers from each other. At this point it should look like a blossom/flower
Cut out some of the innermost layers to make room for our baked beans later

Whisk the egg replacer and water together until frothy

Dunk the onion into the egg replacer, covering the whole onion, inside and out

Place in a zip-lock bag with the oat flour and paprika, shaking until the mixture sticks to the onion - or just use your hands if you don't mind getting messy

Repeat the egg replacer and flour steps a second time

Place the onion in a 200 degree Celcius oven, cooking until nicely browned (around 15 minutes) - the outside will be crispy, the inside slightly soft

Heat the baked beans up in the microwave and serve in a small ramekin in the middle of he onion blossom as a dipping sauce

Makes 2 serves

Macros per serve

146 calories

5.5g protein

0.8g fat

29.4g carbs

5.2g sugar

7g fibre

via Stacie Michelle http://stacie-michelle.blogspot.com/2013/11/onion-blossom-baked-beans.html

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via Personal Recipe 3493517

Wednesday, October 30, 2013

Spicy Moroccan Lentil Soup

For the month of October, Celebrate Health was running an epic Facebook and Instagram competition. For the chance to win 100 of their products, their fans were instructed to get creative with their range of sauces, lentils and quinoa.

I have been a fan of Celebrate Health products for quite some time, so I couldn't resist coming up with a few recipes for a chance to win. Over the next few days I'll be sharing those recipes with you.

Today I take a simple pack of Moroccan flavoured lentils and turn it into a spicy and hearty soup.

Ingredients

1 x Celebrate Health Moroccan Lentils

1 1/2 Cups of Low Sodium Vegetable Stock

1 Diced Red Chilli

1/3 Cup Diced Red Onion

1 Tbsp Mayver's Hulled Tahini

Directions

Cook the lentils as per the package instructions and set aside.

Sauté the onion and chilli until nicely browned.

Add the vegetable stock and lentils to the onion and chilli, simmering for 10 minutes.

Remove from the stove and pulse in a blender until smooth.

Ladle the soup into a bowl, swirling the tahini and topping with some sliced chillies.

Makes 2 serves

Macros per serve

275 calories

21g protein

6g fat

21g carbs

3g sugar

10.5g fibre

via Stacie Michelle http://stacie-michelle.blogspot.com/2013/10/spicy-moroccan-lentil-soup.html

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via Personal Recipe 3493517

A Recommended Recipe just for you

October's Newsletter brings you refreshed Channels, Surfline, plus Halloween Recipes. Boo!

These Channels have new Triggers and Actions.

Click on a Channel icon for Recipe ideas!

Surf's up! Keep an eye on your favorite surf
spots with the new Surfline Channel.

We collected a few festive Recipes
just in time for Halloween…

Trick-or-Treat: Recipes for the grownup Halloweenie

—The IFTTT Team

P.S. Need a last-minute costume idea? Dress as a QA Engineer
and join us at IFTTT!

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The Bake-Off is Coming: Creamy Fruit and Nut Cinnamon Roll Cups

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy!

These cinnamon roll cups contain a mixture of fruit and nuts stuffed inside. You know what that means: HEALTH FOOD! And the best kind, because it's all wrapped up and delivered to your belly in a cinnamon roll and copious icing wrapped package. This fine contribution to the world of health food comes at you from Becky McKay of Boulder, Colorado.

Creamy Fruit and Nut Cinnamon Roll Cups

Prep Time: 15 Min Total Time: 35 Min Makes: 8 servings

Ingredients

1/4 cup Apricot Preserves
2 tablespoons golden raisins
2 tablespoons sweetened dried cranberries
2 tablespoons finely chopped pecans
1/8 teaspoon ground nutmeg
1 can Pillsbury refrigerated cinnamon rolls with icing
4 oz (half of 8-oz package) cream cheese, cut in 8 cubes

Procedure

Heat oven to 375°F. Spray 8 regular-size muffin cups with No-Stick Cooking Spray. In medium bowl, mix preserves, golden raisins, dried cranberries, pecans and nutmeg until well blended.
Separate dough into 8 rolls; reserve icing. Place 1 roll, cinnamon side up, in each muffin cup; firmly press dough in bottom and up side of each cup. Spoon apricot mixture into each cup. Top each with cream cheese cube; press in lightly.
Bake 13 to 20 minutes or until golden brown. Remove rolls from pan.
In small microwavable bowl, microwave icing on High 10 seconds. Drizzle over warm rolls.

via CakeSpy http://www.cakespy.com/blog/2013/10/30/the-bake-off-is-coming-creamy-fruit-and-nut-cinnamon-roll-cu.html

Put the internet to work for you.

via Personal Recipe 3493501

CakeSpy for Craftsy: How to Promote Your Baking Business on Twitter

Want to promote your awesome baking business on Twitter? Here are some tips.

via CakeSpy http://www.cakespy.com/blog/2013/10/30/cakespy-for-craftsy-how-to-promote-your-baking-business-on-t.html

Put the internet to work for you.

via Personal Recipe 3493501

Stuffed Apple Three Ways

As much as I love stewed apple with cinnamon, there are times when I crave different flavours with apples. Here's three low fat options for stuffed apples with some of my favourite foods: peanut butter, dates, coconut and raspberries.

It's too easy to keep the doctor away when apples taste this good.

Date and Coconut Stuffed Baked Apple

1 x Apple

20g Pitted Dates

5g Shredded Coconut

1 tsp Natvia

Roughly chop the dates and mix with the coconut and Natvia

Core the apple and stuff with the mixture

Either bake in the oven or microwave for 4-5 minutes

190 calories

1g protein

3g fat

37g carbs

26g sugar

7g fibre

Bleeding Heart Apple

It seems only fitting that with Halloween tomorrow the apple stuffed with the raspberries reminded me of a bleeding heart

1 x Apple

40g Raspberries

Core the apple and stuff with the raspberries

Either bake in the oven or microwave for 4-5 minutes

109 calories

1g protein

0g fat

26g carbs

19g sugar

7g fibre

Peanut (flour) Butter Apple Tower

1 x Apple

15g Peanut Flour

1 tsp Natvia

Water

Mix water into the peanut flour and Natvia until slightly runny

Core the apple and cut into rounds

Spread peanut butter onto each round and stack on top of each other

Pour any remaining peanut butter into the space where the core was

143 calories

8g protein

2g fat

26g carbs

18g sugar

7g fibre

via Stacie Michelle http://stacie-michelle.blogspot.com/2013/10/stuffed-apple-three-ways.html

Put the internet to work for you.

via Personal Recipe 3493517

Tuesday, October 29, 2013

The Bake-Off is Coming: Peanut Butter Caramel Sticky Rolls

Wendy Wiseman of Bella Vista, Arkansas is my new favorite person. Why? Because she's the one who dreamed up these decadently dreamy Peanut Butter Caramel Sticky Rolls. I have no doubt that sticky fingers are a problem around these rolls, not only because well, they're sticky, but also because people will want to steal an extra after they've had a taste!

Here's how you make 'em.

Peanut Butter Caramel Sticky Rolls

Prep Time: 20 Min Total Time: 55 Min Makes: 12 servings

Ingredients

1/2 cup powdered sugar
1/2 cup Caramel Flavored Topping
1/4 cup Creamy Peanut Butter
2 cans Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1/2 cup Chocolate Flavored Hazelnut Spread

Procedure

Heat oven to 400°F. Place paper or foil baking cup in each of 12 regular-size muffin cups. Generously spray with No-Stick Cooking Spray.
In small bowl, mix powdered sugar, caramel topping and peanut butter until blended. Unroll both cans of dough. Spread half of the caramel mixture evenly over each dough sheet to within 1/2-inch of edges. Starting on short side, roll up each dough sheet. Cut each roll crosswise into 6 pieces. Place cut sides up in muffin cups.
Bake 12 to 18 minutes or until golden brown. Remove from pan to cooling rack. Cool 15 minutes.
Meanwhile, in small microwavable bowl, microwave chocolate hazelnut spread on High 30 to 60 seconds. Drizzle over rolls.

via CakeSpy http://www.cakespy.com/blog/2013/10/29/the-bake-off-is-coming-peanut-butter-caramel-sticky-rolls.html

Put the internet to work for you.

via Personal Recipe 3493501

Chocolate & Peanut Butter Lamingtons [Vegan, Gluten & Sugar Free]

With their fragrant coconut and sweet chocolate coating teamed with a moist cake centre, it is no wonder that lamingtons are an Aussie favourite.

Since Natvia were kind enough to send me some of their products, I have been doing so more baking. Also, being vegan, I had to find alternatives for the eggs, chocolate, butter and milk which you would usually use in a recipe for lamingtons. After a few unsuccessful attempts, the Chocolate and Peanut Butter Lamingtons were born.

Ingredients

For the cake:

2 Cups of Oat Flour

1 Cup of Natvia for Baking

3/4 Cup of Almond Breeze Unsweetened Vanilla Almond Milk

1/2 Cup of Peanut Flour (mixed with water to make thick peanut butter)

3 tsp Orgran Egg Replacer

2 tsp Baking Powder

1-2 tsp SweetLeaf Vanilla Creme Liquid Stevia

For the coating:

45g Peanut Flour
6-8 tsp Vitarium Drink Mix in Chocolate
1/2 Cup of Water
40g Unsweetened Shredded Coconut

[Alternatives]

Try different types of nut butters - I just prefer peanut (flour) butter as it's far lower in fat

Use orange or peppermint liquid stevia in the cake, rather than vanilla, to balance nicely with the chocolate coating

Directions

Sift the flour, egg replacer and baking powder into a large mixing bowl

In a separate bowl, cream the Natvia and peanut butter

Add the peanut butter, milk and stevia to the flour and mix until well combined

Pour into a 7 x 9 inch silicone mould and place in an oven pre-heated to 180 degrees Celcius

Cook for 35-40 minutes or until a knife comes out of the cake clean

Allow the cake to cool and then cut into 15 even pieces

It is suggested to use day-old cake to coat in the chocolate and coconut, so store the cake in an air-tight container overnight

Mix together the Vitarium, peanut flour and water until it becomes a slightly runny (but thick) icing
Dip each piece of cake into the chocolate and cover all the sides
Sprinkle with the coconut and repeat until they're all covered
Store the lamingtons in the fridge - if they last that long

Makes 15 serves