Orange and Rosemary Pecans

I was looking for something to put out on the coffee table for people to snack on before dinner on Easter. Back in January, I had bookmarked this recipe from Baked Bree. I love candied nuts, so I figured that this combination of flavors would be slightly different, but absolutely delicious. I was absolutely right! We went to our co-op to buy nuts and other assorted things I needed for Easter in bulk. When we got home, Joel decided to tally up how much I spent on nuts, as a way to kind of prove that he believes I tend to go overboard on buying "special" ingredients. The grand total? $40. On nuts. Yeah, I think I have a problem. Too bad nobody really ate these. I liked them, but at the end of the night, the bowl was still full!

4 cups Pecans
3 tablespoons Butter
6 tablespoons Sugar
1 tablespoon Sea Salt
3 tablespoons Rosemary, chopped
3 tablespoons Orange Zest (you will need 2-3 oranges, depending on their size)

Roast the pecans for 10 minutes in a 350 degree oven. Keep a close eye on the pecans so that they do not burn. Finely chop the rosemary. Zest the oranges. In a large sauté pan, melt the butter. Add the pecans, salt, sugar, rosemary, and orange zest. Toss together to evenly distribute the ingredients. Store the nuts in an airtight container.

5-Minute Kettle Corn

Perhaps the most simple recipe that has ever graced the pages of my blog comes to you via Beautiful Disasters, my assignment this month for the Secret Recipe Club. This blog is written by Casey, a high school athlete. I admire the fact that she is able to maintain such a creative and cute cooking blog at this time in her life. I was a high school athlete and though it was over a decade ago, I can't imagine having the time to be that creative! So kudos to you, Casey!! Anyway, after flipping through Casey's entire blog, for some reason I kept coming back to this 5-minute homemade popcorn recipe. Joel and I do enjoy popcorn, but we always buy a box of microwave popcorn bags. Even if we try to grab the "light" buttered variety, you never really know how much junk is in it, so the simplicity of this recipe really caught my eye. I enjoyed how easy this popcorn is to make, and it is very tasty too, which is a good thing because the smallest sized bag of kernels that my store had was 2 pounds. Looks like I'll be enjoying homemade popcorn quite often!

2 tablespoons Popcorn Kernels
2 teaspoon Oil
1 tablespoon Sugar
Dash of Salt
Brown Paper Lunch Bag

Pour the kernels, oil, sugar, and salt into a small bowl and mix until all kernels are coated. Pour the bowl's contents into the brown paper bag. Fold the top of the bag over 1 inch, then fold over again 1 inch. Place the bag in the microwave on the popcorn setting, or for about 1 minute and 15 seconds. Either way, turn off the microwave when the popping slows to less than one pop every second to avoid burning. Open slowly and carefully. Serves one (or like Casey says, 2 if you are nice!).

Peanut Butter Pretzel Sandwiches

For Christmas, I like to try new things. This year, in addition to making coconut macaroons, I decided to make a non-cookie kind of snack. I wanted something that would make a lot, since I wanted to share with my friends at work. I really like pretzels, peanut butter, and chocolate, so I searched for a recipe that combines them all, which I had seen at this time last year.  However, I couldn't find the recipe I was looking for! Then, I went on Pinterest (where I waste too much time!) and lo and behold, I found the recipe I was looking for over at Two Tiny Kitchens. These pretzels were super simple and so delicious! I doubled the recipe and was able to make several dozen, which gave me enough to share with some of the girls at work as well as leaving some for me and my family!

1 cup Creamy Peanut Butter
2 tablespoons Butter, softened
1/2 cup Powdered Sugar (or a little more)
3/4 cup Brown Sugar
Pretzels
1 bag Semi-Sweet Chocolate Chips

Combine peanut butter and softened butter in a large bowl with a fork or whisk (I used a stand mixer). Add the sugars and mix to combine. At this point, if the filling is easy to roll into balls without sticking, it is ready to go. If not, add a little more sugar until it reaches the right consistency. Use a teaspoon, measure the filling and roll each portion into a small ball. Sandwich the peanut butter ball in between two pretzels. After all of the balls are rolled and successfully sandwiched, place the pretzels on a cookie sheet and put it in the freezer for about a half hour. Pour the chocolate into a microwave safe bowl and heat for 30-second intervals, stirring occasionally until completely melted. Remove the pretzels from the freezer and quickly dip each half-way into the melted chocolate. Return to the tray and repeat with remaining sandwiches. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the fridge until serving time.

Caramelized Onion Dip

My friend held her second annual wine tasting party tonight.  This year, in addition to bringing a bottle of wine, each attendant was asked to bring either an appetizer or a dessert.  I brought a bottle of gewürztraminer and this dip, which I found here on Pink Parsley, originally from Ina Garten.  I enjoyed this dip very much.  The cayenne gives it a little punch of heat and the caramelized onions are amazing!  It didn't see too many others eat it, which disappointed me a little bit since I rushed home from work to make it, but it left more for me to enjoy, since it was my dinner!

2 Vidalia or Yellow Onions (I only used 1)
3 tablespoons Butter
3 tablespoons Olive Oil
1/4 teaspoon Cayenne Pepper
1 teaspoon Salt
1/2 teaspoon Black Pepper
4 ounces Cream Cheese, at room temperature
1/2 cup Sour Cream
1/2 cup Mayonnaise

Cut the onions in half and slice them into 1/8-inch thick slices.  There should be about 3 cups total.  Heat the oil and butter in a large sauté pan over medium heat.  Add the onions, cayenne, salt, and pepper and sauté for 10 minutes.  Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized.  Allow to cool slightly.  In a bowl, combine the cream cheese, sour cream, and mayonnaise and beat with an electric mixer until smooth.  Add the onions and mix until well combined.  Taste for seasonings.  Serve immediately or chill to serve later.

Chocolate Peanut Butter Granola Bites

This past Saturday was my birthday and Joel had a surprise up his sleeve for me.  He told me to pack an overnight bag, took me to lunch at a restaurant close to our house, and gave me 3 envelopes that would tell me where we were going, what we were doing on Saturday, and what we were doing on Sunday.  Envelope #1 was hotel reservations, which told me we were going to Toronto.  Envelope #2 had a piece of paper and another, smaller envelope.  Upon closer inspection, I saw that it contained the confirmation sheet for dinner reservations, along with tickets of some sort.  On Saturday night, we had a fabulous dinner at Mercatto, followed by a trip to Massey Hall to see Lowest of the Low!  What an awesome evening!  On Sunday morning, we grabbed a quick breakfast and headed up to the CN Tower.  It was such a clear, beautiful day that we were able to see all the way across the lake.  I even walked across the glass floor, though it took me quite a bit of time to gather up enough courage!  The trip ended with a stop (my first) at Ikea on the way back home, where we bought a pretty (and very cheap) duvet cover for our bed.  The only down-side to this whole trip was that the hotel bed was uncomfortable, plus we never sleep well when we are not at home, so needless to say, we were both exhausted when we got home.  However, it was Mother's Day, so our day was far from over!  We did a quick load of laundry and stopped by my mom's to see her for a little bit.  We are taking her out for dinner tomorrow, so after about an hour, Joel started getting crabby and we came home to rest before going out for dinner with his parents.  While he laid down for a bit, I decided to make this granola, which I found on What's Cookin, Chicago?, which she adapted from How Sweet It Is.  Good stuff, I tell you!  How can you go wrong with chocolate and peanut butter?!  I did make a few slight changes, based on what kind of nuts I had on hand in the freezer, so my version is below.  I can't wait to have this tomorrow morning for breakfast!

2 cups Dry Rolled Oats
1/4 teaspoon Salt
1/2 cup Chopped Hazelnuts
1/2 cup Slivered Almonds
1 tablespoon Cocoa Powder
1/2 cup Dark Chocolate Chips
1/2 cup Creamy Peanut Butter
1/4 cup Honey
1 teaspoon Brown Sugar

Combine all ingredients in a large bowl.  Using your hands, roll into bite sized pieces and place on parchment/foil lined sheet.  Bake at 325 degrees for 25 minutes.  Remove from the oven and allow to cool completely.

Everything Crackers

When we had our friends over last Saturday, I wanted something to nibble on before we ate dinner.  I picked up some cheese and hummus, but I decided that I wanted to try my hand at making crackers instead of buying a box.  I found this recipe on An Edible Mosaic and thought it would be perfect.

Homemade Nutella

Tuesday was a day of errands.  After spending what seemed to be the majority of the day in the car, Joel and I both started to get into a funk.  As soon as we got home, Joel put on his iPod and went out for long walk.  I opted to stay inside.  I knew that being in the kitchen would help me get out of this mood I was in, so I decided to cook.  I had been thinking about making a chocolate-hazelnut spread similar to Nutella, so I googled a recipe and decided to make the first one that came up.  I found it here at Su Good Sweets.  Though I now may be slightly deaf from the whirling of my food processor, this was amazing--tasted just like the real thing!

2 cups Raw Hazelnuts
1 cup Powdered Sugar
1/4 cup Unsweetened Cocoa Powder
Up to 1/4 cup Vegetable or Nut Oil
1/2 teaspoon Vanilla Extract

Place the hazelnuts in a single layer of a baking dish.  Toast the nuts in the oven at 350 degrees for about 15 minutes, until the skins are almost black and the meat of the nuts are brown.  Stir the nuts half way through baking to ensure even color.  When the nuts are toasted, allow to cool. When they have cooled completely, wrap the hazelnuts in a kitchen towel and rub until most of the skins have been removed.  Process the hazelnuts in the bowl of a food processor for about 5 minutes, or until they have liquefied, scraping down the sides of the bowl occasionally.  At first, you will get coarsely ground nuts, then a fine meal, then a clump will form around the blade, and finally, after the oils have been released, a liquid similar to the consistency of peanut butter will be produced.  At this point, add the sugar, cocoa, and vanilla.  Slowly drizzle in the oil, enough to make a spreadable consistency.  Transfer to an airtight container and store in the fridge for up to 2 months.  Allow to come to room temperature and stir before using.

Muddy Buddies

Sorry for the crappy quality iPhone picture--Joel took our good camera with him to FL

Last week, Joel went to Florida to visit his parents, so I stayed at my mom's house so that neither of us would be alone.  During that week, a friend of my mom's told her that she had made "Sweet Minglers" and had put a bag together for my mom and I.  We had no clue what that meant, but assumed it was a cookie.  On Saturday at bowling, we were surprised when we received the bag that it was the Crispix version of Muddy Buddies (or Puppy Chow, as some people call it).  Well, the little snack sized bag lasted all of about 5 minutes when we got home that night.  I decided that I was going to make a batch of it for us to munch on during the Super Bowl last Sunday.  I grabbed a box of Chex out of the pantry and the recipe was right on the side.  This stuff is highly addicting, and I would recommend making it only when there is going to be a group of people, because otherwise, I guarantee you'll eat it all yourself!

9 cups Rice Chex or Corn Chex Cereal
1 cup Chocolate Chips
1/2 cup Peanut Butter
1/4 cup Butter
1 teaspoon Vanilla
1 1/2 cups Powdered Sugar

Place the cereal into a large bowl and set aside.  In a microwave safe bowl, combine the chocolate chips, peanut butter, and butter.  Cook on high for 1 minute, then stir.  Microwave for 30 more seconds, then stir again until the mixture is smooth.  Stir in the vanilla.  Pour mixture over the cereal, stirring to coat well.  At this point, pour the cereal mixture into a 2-quart zip top bag, or a bowl with a cover.  Pour in the powdered sugar, close the bag/bowl, and shake until the cereal is well coated.  Store in an airtight container in the fridge.

Chocolate Dipped Clementines

I love orange chocolate.  In fact, if I had to choose my favorite kind of chocolate, I'd choose orange, followed closely by dark.  When I saw this recipe on How Sweet It Is, which she found from Food Network, I immediately couldn't wait to make it.  I love how insanely simple it was, and how it paired actual orange with chocolate.  And it satisfied my sweet tooth!  I pared down the recipe to make only 1 clementine worth, only so I didn't go overboard since I knew I'd be the only one eating these.  What a delightful treat-the perfect combination of sweet and salty...and Vitamin C!

6 Clementines, peeled and segmented
1 (3.5 ounce) Chocolate Bar (I also used Lindt 70% Dark)
Coarse Sea Salt

Lay the clementines on a parchment paper lined baking sheet.  Melt the chocolate in either the microwave or a double boiler (I used microwave-30 seconds at a time until the squares melted).  Dip half of the clementine in the chocolate and sprinkle with salt.  Continue with remaining slices.  Refrigerate for 10 minutes before serving.

Pumpkin Spice and Maple Granola

I love fall.  I love everything about it; the smells, the temperature, the sweaters, the colors, and the food that comes with the season, especially the pumpkin!  I saw this recipe on Pink Parsley and knew I wanted to give it a try.  I had some ingredients on hand, and I ran to our co-op for the rest.  Of course, mid way through baking it I realized I didn't pick up any yogurt to have with it in the mornings!  I really need to do a better job planning my trips to the grocery store because this is definitely not the first time I've forgotten something, and unfortunately I'm sure it won't be the last.

3/4 cup Pumpkin Puree
1/2 cup Pure Maple Syrup
1/4 cup Canola Oil
2 tablespoons Honey
3 cups Old Fashioned Oats
1/3 cup Flax Seeds
1/2 cup Pepitas
1/2 cup Whole Almonds
1/3 cup Sunflower Seeds
2/3 cup Coconut
2 tablespoons Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Ground Ginger
1 teaspoon Salt
1/3 cup Golden Raisins
1/3 cup Dried Cranberries
1 cup Dried Figs, chopped
1/3 cup Dried Apricots, chopped (I added this)


In a large bowl, whisk together the pumpkin, maple syrup, oil, and honey.  Add the oats, flax seeds, pepitas, almonds, sunflower seeds, coconut, and spices, and mix well to combine.  Transfer to a baking sheet lined with parchment paper, and spread to distribute the mixture to a uniform thickness.  Bake at 350 degrees for 30-40 minutes, stirring the granola about every 10 minutes, until golden brown and crispy.  Allow to cool to room temperature and mix in the dried fruits.  Store in an airtight container.