Honey Almond Date Balls

Memorial Day weekend is coming, bringing with it lots and lots and LOTS of food.  And I don’t know what it’s like where you’re at, but here it’s in the 90s already!  And you know what that means…pools.  And lakes.  And…bikinis.  Yes, it’s already swimsuit season!  Yikes!  Are you ready?!?  It kinda snuck up on me, I gotta admit, but I am trying to incorporate more and more natural sweets (as in honey, fruits, etc) into our diet so we don’t look like the michelin man when we bare it all at the first water-type event this year.  Of course, can’t do anything about the whiteness (trying to avoid that pesky skin caner) but we CAN do something about the shape of our bodies and our overall health!

(Sorry, little peptalk for myself there.  Ahem.  Ok, back to the recipe…)

If you are watching what goes in your mouth this weekend (like me and my husband) and are kinda scared about the next 72 hours of festivities and merriment, may I suggest these Honey Almond Date Balls as a sweet and healthy alternative?  You might want to double or triple the batch because once people taste them, they will want more.  Seriously.  Jeremy doesn’t even like coconut and he LOVES these things.  I left the recipe alone for the most part except instead of rolling the balls in more almonds, I rolled them in unsweetened coconut.

We love ’em.

We’ve made a double batch for this weekend.

We’re ready to battle the crazy food war.

BRING IT.

Original recipe by David Lieberman

Honey Almond Date Balls
 
Ingredients
  • 1 c. Raw Almonds (do 2 cups if you plan on rolling the balls in almonds)
  • 2 c. Pitted Dates, preferably Medjool
  • ¼ c. Raw Honey
  • ⅓ c. Dried, Unsweetened Shredded Coconut
Instructions
  1. Preheat oven to 350 degrees.
  2. Grind almonds in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant and a shade darker.
  3. Roughly chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl. And the almonds and honey to the dates. Mix together until evenly incorporated.
  4. Using a damp washcloth to dampen your hands periodically, for the mixture into 1" balls and roll in the coconut.
  5. Store in an air-tight container at room temperature for a few days or transfer to the fridge and they will keep for a couple of weeks.
Notes
Makes 25 balls.

 

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No-Bake Oatmeal Peanut Butter Cookie Dough Bites

The healthy recipes just keep getting better and better!  This week I’ve got a fabulous, super-quick recipe for no-bake energy bites…that taste like a cross between peanut butter cookie dough and no-bake cookies.  Can you say YUM??  They are full of good stuff that won’t send you on a sugar-high but instead provide a source of natural, tasty energy.  All you need is one bowl and handful of ingredients–get busy!

Recipe adapted from fooddoodles.com

No-Bake Oatmeal Peanut Butter Cookie Dough Bites
 
Ingredients
  • ½ c. All-Natural, Smooth Peanut Butter (or any nut butter you prefer)
  • ⅓ c. Honey
  • 2 t. Pure Vanilla
  • ¾ t. Fine Sea Salt
  • 1 c. Rolled Oats
  • ½ c. Wheat Germ
  • ½ c. White Whole Wheat Flour
  • Oats, Peanut Halves, etc for topping
Instructions
  1. In a large bowl stir together peanut butter, honey, vanilla and salt until smooth. Add oats, wheat germ and white whole wheat flour and stir until thoroughly mixed together. Form into 1" balls and roll in oats or top with peanut half. Store in the refrigerator in an air-tight container.
Notes
Makes 2 dozen.

 

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Bakery Review – Stacey’s Sweets in Ozark

 

This past weekend Jeremy and I went on a cupcake tasting roadtrip to some new bakeries in Ozark and Nixa.  I had been following Stacey’s Sweets on Facebook and every picture she would post looked sooo good and I was so excited to finally get a chance to taste everything!  Her shop is located in the corner of an older building on the square in Ozark and even though it was tiny, it was packed with cuteness.  She even had a couple of small tables and chairs to eat at, which we took full advantage of.

I went ahead and ordered one of each cupcake she had in the case (eight total!) because at $1.75 apiece they were VERY affordable (if not somewhat underpriced!) and also got a brownie because they looked delicious.  I passed on the cake pops, but they were covered in sparkly red, pink and purple sanding sugar and totally adorable…very tempting.  We started tasting with the brownie and wow, it was SO good.  Very fudgy, loaded with chocolate chips and had that nice thin crackle “crust” on the top.  We had a hard time not eating the whole thing.

Cake Pops
Fudge Brownie

Next up, cupcake tasting!  The flavors were Red Velvet, Wedding Cake, Cookie Dough, Pretty Princess Strawberry, Double Chocolate, Peanut Butter Cup, Honeybee and Cherry Bomb (see photo captions for descriptions).  I can honestly say that these cupcakes not only looked pretty but were so yummy!  Her cakes were light and fluffy and the frosting was not overly sweet but somewhat airy and not heavy or greasy, which was nice.  It’s one of the better cupcake tasting experiences I’ve had in a loooong time!  I could definitely see myself making a special trip to Ozark just for these cupcakes (or the brownie!) and would strongly advise you to do the same–you will NOT be disappointed!

Red Velvet--Red Velvet Cake with Cream Cheese Frosting topped with a Heart Gummy Candy
Pretty Princess Strawberry--Strawberry Cake with Strawberry Buttercream
Peanut Butter Cup--Chocolate Cake with Peanut Butter Frosting and Mini Peanut Butter Cup
Honeybee--Banana Cake with Peanut Butter Frosting, Honey Drizzle, Chopped Peanuts and Banana Chip
Double Chocolate--Dark Chocolate Cake with Chocolate Buttercream and Mini Chocolate Chips
Cookie Dough--Chocolate Chip Cake filled with Cookie Dough, topped with Brown Sugar Buttercream and Mini Chocolate Chips
Cherry Bomb--Cherry Cake with Cherry Filling, Cherry Buttercream, dipped in Ganache and topped with a Cherry
Wedding Cake--White Cake, Vanilla Buttercream, Candy Pearls
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Homemade Christmas Candy

This past weekend I made homemade candy, which is probably my favorite thing to make in the kitchen.  I tried a couple of old recipes and a couple of new ones.  One of the new ones was out of a candy book that I have and unfortunately it was a total disaster.  It was supposed to be similar to a 3 Musketeers but was more like chocolate taffy.  The taste was great because I used my super delicious Mexican cocoa powder but the texture was way off.  I was soooo disappointed in the recipe but I’m not going to give up!  I think that is what I like about candy making, it can be a challenge and it’s fun to figure out why recipes went wrong and what to do right or change the next time.

Here is a small collection of candy recipes that I’d love to try this Christmas, from simple to a little bit more complicated.  The homemade Snickers bar and Coffee Toffee are totally calling my name…actually they ALL look good!  Which one would you like to try??

Chubby Hubby Truffles

Gumdrops

Coffee Toffee

Honey Vanilla Bean Marshmallows

Cherry Cordials

Pumpkin Spice Truffles

Peanut Brittle

Eggnog Fudge with White Chocolate and Walnuts

Chocolate Cheesecake Truffles

Chocolate Dipped Caramels

Oreo Truffles

Divinity

Homemade Snickers

Peanut Butter Cups

Candy Cane Marshmallows

Salt Water Taffy

Chocolate Covered Coffee Crackle Crunch

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Healthy (yes, healthy!) Fall Inspired Desserts

Believe it or not, there are some people on diets this time of year.  Yes, DIETS, preparing/starving themselves for the two month long eat-o-rama that begins around mid-November and doesn’t stop until somewhere around the new year.  I myself believe in moderation and balance and try to get plenty of exercise and eat an overall healthy diet (I definitely do NOT believe in starvation and “diet” trends).  And I am most certainly planning on indulging during the holidays but in moderation.

So, for those more health-conscious readers out there like myself, I thought I would provide you with some healthy dessert options for you to bring to those family get-togethers.  Some are most definitely more healthy than others; there are low-fat, low-calorie, high-protein, low-sugar, etc.  Options!  That’s what I’m all about. 🙂  I’ll definitely be testing a couple (the Date Bars and Honey-Almond Cake are calling my name!) to see if they are worthy of the upcoming family festivities. I’ll post my results!

Pumpkin Spice Whoopie Pies

Chocolate Accordion Bread

Sweet Potato Cinnamon Bundt Cake with Orange Glaze

Pumpkin Rice Pudding (Scroll a just over half-way down the page to see the recipe.)

Chocolate Cupcakes

Sunny Oat-Date Bars

Apple Dumpling Cinnamon Rolls

Chocolate Chip Pumpkin Bars

Oatmeal Peanut Butter Coconut Cookies

Flourless Honey Almond Cake

Pumpkin Sesame Cookies

Chocolate Torte

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Honey Nut Bars

Alright, here are some adjectives: ooey, gooey, salty, sweet, soft and chewy.  Like the sound of that?  Good, then you will l-o-v-e, LOVE these Honey Nut Bars.  They embody every single one of those yummy descriptive words.  Oh, I forgot ADDICTING. I had to get these out of my house fast…I have absolutely no self-control when it comes to salty and sweet things!  If you love that combination as much as I do, make these immediately!  You will be so very happy you did…or maybe not once you have three or four or ten of them.  Ooooops.  I would know nothing about that though….

Enjoy!

Honey Nut Bars

Crust:

1 Stick+2 T. Unsalted Butter, melted

1 c. AP Flour

1 c. Rolled or Quick Oats

3/4 c. Firmly Packed Light Brown Sugar

1/2 t. Baking Soda

1/4 t. Salt

Topping:

3/4 c. Firmly Packed Light Brown Sugar

6 T. Unsalted Butter

1/3 c. Clover Honey

1/2 t. Salt

2 T. Heavy Whipping Cream

2 t. Pure Vanilla Extract

1 t. Cinnamon

3 c. (17 oz.) Whole Salted Mixed Nuts, toasted (I forgot to toast mine and they turned out fine)

Directions

Heat oven to 350 degrees.  Grease a 9×13 pan and line with foil, leaving extra foil to hang over the ends so that you will have “handles”.  Grease the foil.

For the crust, thoroughly combine all the dry ingredients.  Add melted butter and combine well.  Spread and press the crust into the bottom of the pan evenly.  Bake for 10 minutes and then let the crust cool on a rack for 10 minutes.

Place the nuts in a large bowl.  Bring the sugar, butter, honey and salt to a boil in a medium saucepan over medium-high heat, stirring often.  Slowly and carefully add the cream and return to a boil.  Remove from the heat and carefully add the vanilla and cinnamon.  Pour mixture over the nuts and coat them thoroughly.  Pour the nut mixture over the crust and spread evenly.  Press down on the nuts slightly with the back of a spoon.  Bake for 20 minutes, until the topping has just started to bubble slowly.

Let cool on a wire rack for 10 minutes and then using the foil “handles” remove from the pan and let cool completely.  Cut into squares with a sharp knife.  Make sure no foil has stuck to the bottom of the bars.

Makes 16 bars.

 

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