Name: Hearty Vegan Breakfast Granola
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Ingredients: 2 cups pitted or chopped dates; 1/2 cup walnuts (roasted peanuts, or almonds); 2 tablespoons of sesame tahini; 1 1/4 cups hot water; 1/4 cup honey (or agave, or maple syrup); 1 tablespoons vanilla; 1 tablespoons molasses; 1 tsp maple flavoring; 3/4 tsp salt; 42 ounces old-fashioned rolled oats*; 1/2 cup shredded (unsweetened coconut** (or more)); 1 - 2 cups slivered almonds (coarsely chopped walnuts, and/or roasted peanuts roasted peanuts)

Top 10 Best Roasted Pumpkin Seed Recipes {+ Halloween Memories}

October 27 By Renée ♥ 23 Comments

When the pumpkin is carved, there is another memory to make – Roasted Pumpkin Seeds!!

Pumpkin carving was always a BIG night for me. Dad would give me a piece of paper to work out the details on – mouth, eyes, nose – and then we would trace my drawing onto the front of the pumpkin. With a few sheets of the Oregon Journal covering our kitchen table, Dad would cut the top and pull it off, and then he and I would degut the pumpkin together while my mom watched. (She didn’t like the feel of pumpkin guts and left that part entirely to us.) Then Dad would help me carve the face, letting me hold the knife and showing me how to carefully cut each angle and line, all the while entertaining me with a steady string of his Halloween teacher-jokes. (What do ghosts put on their cereal? Booberries!)

I was four or five in this picture, and I have no idea what motivated me to draw a beard on my Jack-o-lantern, but there it is.

The scariest thing about Halloween “back in the day”? Trying to breathe under those masks!

I remember being so excited when our Jack-o-lantern was done! Mom would put some aluminum foil in the bottom of the pumpkin and set a white candle inside, and Dad used a long-handled match from our fireplace to reach down in and light the candle. Then he put the lid on and dimmed the lights and we would all stand back and watch the candle dance inside. That was the best, best, best part of Halloween. The trick-or-treating was fine, and the candy was great too, but that moment when we lit our pumpkin – that was Magic! Nowadays, a lot folks are painting their pumpkins or covering them with glitter and such, but not me. As long as I can manage it, there will be a Jack-o-Lantern on my porch – that little light shining out and the scent of warm pumpkin filling the air.

When the pumpkin is carved and lit, there is another memory to make: Pumpkin Seeds!!

PRO TIP – Quick, easy Pumpkin Seed Clean-up

1. Separate as much of the pulp as you can by hand. (“As much as you can” really means as long as you can stand it. For me, that’s about a minute. Pumpkin guts make my hands itch.)
2. Get a big bowl and fill it with water. Put the seeds in, pulp and all, and start squishing them around with your hands. The pulp will sink to the bottom, and the seeds will rise to the top. Easy peasy.

Once the pumpkin seeds are cleaned up, there are endless possibilities. Here are some ideas to get you started, courtesy of some of my favorite bloggers buddies:

Spiced Pumpkin Seeds {Flavour & Savour}
Crunchy Roasted Pumpkin Seeds {Living Sweet Moments}
Sweet & Salty Roasted Pumpkin Seeds {Sidewalk Shoes}
Sweet Salty Roasted Pumpkin Seeds {Nutmeg Nanny}
Chocolate Lovers Roasted Pumpkin Seeds {Perspective Portions}
Sweet Chili Roasted Pumpkin Seeds {Peter’s Food Adventures}
Cajun-Spiced Roasted Pumpkin Seeds {4 Sons “R” Us}
Sweet Pumpkin Seeds {Sugar Spun Run}
Salted Caramel Roasted Pumpkin Seeds {Garden in the Kitchen}
Pumpkin Spiced Pepitas {This is So Good}

Do you have a favorite Halloween memory? Please share it in the comments below!

Hearty Vegan Breakfast Granola

January 13 By Renée ♥ 6 Comments

Uncle David’s Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day!

If you love starting your morning with a delicious bowl of whole-grain goodness, you are in the right place! This great-tasting, protein-rich breakfast granola recipe is shared here courtesy of my sister’s Uncle David, faithful breakfast eater and lifelong vegan. Ever humble, Uncle David says, “I wish I could take the credit [for this recipe] but it is from a friend’s cookbook that is my favorite: Best Gourmet Recipes from Five Loaves Deli & Bakery [affiliate link] by Neva Brackett. I use the recipe all the time and never tire of it. Best of ever had. Enjoy!”

Regardless of the source, recipes for granola – favorite breakfast cereal turned traveling-snack of hippies, West Coast hipsters, and aging boomers alike – are as numerous and varied as are the ingredients used to make them. This recipe, however, stands out in a couple of significant ways: it contains no added fats, no sweets (i.e., carob, chocolate, candy-coated M&M’s and the like so often found in “trail mix” granola varieties) and is naturally vegan. Moreover, with just the right amount of sweetness and no more, it is a delicious, natural source of protein and complex carbohydrates.

The primary sweetener in this granola is pureed dates, which I thought sounded awful (I don’t like dates) when I first read the recipe; however, going on my sister’s recommendation, I gave it a try. BOY, am I glad I did!

Hearty Vegan Breakfast Granola

Course Breakfast, Snacks

Cuisine Vegan, Vegetarian

Prep Time 30 minutes

Cook Time 8 hours

Total Time 8 hours 30 minutes

Author David Hardwick

Ingredients

2 cups pitted or chopped dates
1/2 cup walnuts roasted peanuts, or almonds
2 tablespoons of sesame tahini
1 1/4 cups hot water
1/4 cup honey or agave, or maple syrup
1 tablespoons vanilla
1 tablespoons molasses
1 tsp maple flavoring
3/4 tsp salt
42 ounces old-fashioned rolled oats*
1/2 cup shredded unsweetened coconut** (or more)
1 - 2 cups slivered almonds coarsely chopped walnuts, and/or roasted peanuts roasted peanuts

Instructions

Place dates and 1/2 cup nuts in blender. Add hot water, honey, vanilla, molasses, maple flavoring and salt. Blend for about a minute until smooth.
Place the oats, coconut, and nuts in a roasting pan or very large mixing bowl.
Add blended mix to the oats in the large bowl and gently mix together with your hands.
Work the wet and dry mixtures together for several minutes until all the oats are all very evenly moistened and coated.
Place in large cake pans or cookie sheets, taking care not to pack or pat it down tightly. Keep it light and airy.
Place pans in oven at 200 degrees for about 8-10 hours. (I usually use a spatula to turn the granola a couple of times during the baking process.)
Remove from oven and allow to cool. Store in an airtight container.

Ingredient Notes

HONEY: The use of honey is a hot-button of contention in the vegan community: some are fine with it, while others are vehemently opposed to its use. Uncle David is one of the former; however, if you avoid honey altogether, you can substitute agave 1:1 for the honey.
NUTS: I have literally never made this the same twice: I’m always mixing up the nut blend, or adding more coconut, or throwing something in when I have a handful leftover that I don’t know what else to do with.
OATS: Uncle David’s says, “Preferably Quaker or Three-Minute brand—avoid other and most bulk brands. They go to pieces and don’t make a tender, flaky granola“*
COCONUT: We loooove coconut in our house, so I always use at least 2 cups.**
TAHINI: If you don’t have tahini, peanut butter makes a fine substitute.

It is a good idea to use an oven thermometer to be sure your oven is really 200 degrees. We have found that ovens vary greatly and granola can easily burn if the temperature is too high. For really tender granola, use a convection oven!

BONUS IDEA! The first time I made this, while I was “testing” the puree, it occurred to me that is would make a fabulous fruit dip, and it did! All you need to do is mix the date puree (from step #1) 50/50 with plain yogurt, add an extra splash of vanilla, then serve it up with some fruit chunks. People will call you a genius!

Nuts & Bolts {The Original Chex Party Mix}

December 21 By Renée ♥ 19 Comments

Long before you could buy Chex Mix seasoning packets at the grocery store, there was Nuts & Bolts – the Original (and so much tastier!) Party Mix.

Every year at Christmastime back when I was a child (just after the dinosaurs died) my mother’s best friend Mrs Houston would make a giant batch of Nuts & Bolts and give our family a big bag of it. The problem with that was, it didn’t matter how big the bag was – there was never enough. Spicy, smokey, and perfectly seasoned, I could have crunched through handful after handful for breakfast, lunch, and late night snack and still not have had enough.

Later, as a young married, I got a hankering for my favorite holiday treat, so I made “Chex Mix” with the packet stuff. Once. It didn’t even compare: it was like jonesing for a Dark Chocolate Raspberry 12-Layer Torte and getting a Hostess cupcake and a jar of jam instead. Luckily, Mrs Houston was still living at the time, so I asked her for the recipe and wrote it down on a 3×5 card, which I guarded for years like it was Charlie’s golden ticket.

Unfortunately, we had a few bumpy years, and amid all the moving, my little golden ticket got lost in the frey. I didn’t discover the disappearance, of course, until I got a bug to make Nuts & Bolts a few years ago; at which time I spent a couple of weeks silently panicking while I tried to piece together the ingredient list from fuzzy memories of batches past.

This story has a happy ending though. After some trial and error, Mrs Houston’s was recipe at last reclaimed, and now my holidays (and my hands) are once again filled with smoky, spicy, savory, snacking goodness.

Note that the recipe below makes a boatload and then some, so feel free to pare it down. (However, if you make the whole batch, you’ll have plenty to give away as gifts. Maybe.)

Nuts & Bolts {The Original Party Mix}

Course Snacks

Author Renée ♥ Adapted from a recipe by Betty Houston

Ingredients

1 - 14 oz. box Wheat Chex
1 - 12 oz. box Corn Chex
1 - 12 oz. box Rice Chex
12 cups Cheerios
1 bag thin pretzels – the stick kind about a pound
2 cups nuts
3 sticks 1 1/2 cups butter
½ cup light olive oil
½ cup Worcester Sauce
2 Tablespoons Liquid Smoke
1-2 teaspoons Tabasco sauce
1 1/2 teaspoons Lawry’s Seasoned Salt

Instructions

Take out the extra rack in your oven if you have one, and put the remaining rack on the bottom or next to the bottom level. Preheat oven to 225 degrees.
In a large paper grocery bag, mix cereals, pretzels and nuts together and set aside.
In a saucepan over medium heat, melt butter and oil together, and then blend in Worcestershire Sauce, Liquid Smoke, and hot sauce. Slowly pour over mixture in the bag, shaking as you do to cover everything. Sprinkle seasoned salt over everything, shut the top of the bag, and shake the heck out of it.

Roaster Pan Method:

Pour the mixture into a large (turkey) roaster pan. (It will barely fit.)
Place mixture in roaster pan into oven. Bake for 45 minutes.
Using oven mitts, carefully pour mixture into the large paper bag and shake a couple of times. Return mixture to roaster pan and return to oven.
Repeat 4 times, for a total baking time of 3 hours.

Paper Bag Method: (If you don't have a pan big enough.)

Roll the top of the bag down and place the whole thing on a large cookie sheet.
Place the bag on the cookie sheet into the preheated oven. Make sure that the top of the bag is at least a few inches away from the top oven element.
Bake for three hours, shaking the bag every 30 minutes.

Recipe Notes

Baking times are very flexible. You can shake and mix it every 30-60 minutes and it will be fine. Just make sure to bake it for at least 3 hours.

To make things easier when using the paper bag method, I prepare two bags - one full and one empty. Then every half hour, I just take the hot mixture out of the oven on the cookie sheet, pour it from the full bag to the empty one on the counter, and then put the (new) full one back in the oven. That way, the mix at the very bottom gets stirred, and I never have a clump of mix that doesn't get stirred. If you do a half-batch, you can easily make it in a large roasting pan.

Notes:

Most people use peanuts in this mixture, but Mr B doesn’t like them, so I use cashews instead.
Do not leave the Liquid Smoke out! (Did you know that Liquid smoke really is made from smoke? Yep. Chips or sawdust from hardwoods such as hickory or mesquite are burned at high temperatures, and particles of the smoke are collected in condensers. The resulting liquid is concentrated down for a stronger flavor.) Anyway, it lasts forever, so even if you never use it for anything else, you can keep it in the back of your seasoning shelf and pull it out every year just for this.
If there is a chance that vegetarians might be eating this, be sure to use a vegetarian Worcestershire Sauce.

Sugar & Spice Cranberries

December 2 By Renée ♥ 9 Comments

Sugar & Spice Cranberries are a tart, sweet treat – made with a deliciously spiced simple syrup.

The older I get, the more I come to appreciate the simple things, and at no time of the year do I feel this more intensely than during the holiday season. Call me boring (and some of you will!) but one of my favorite things to do this time of year is curl up with my sweetheart in our big, comfy chair and watch “It’s a Wonderful Life.” Not because I love the movie so much – honestly it isn’t my favorite. But it is his favorite. And let me tell you, to see the man that you fell in love with three decades and more ago still tear up when George Bailey stands on those stairs, the whole town gathered around, and that little bell on the Christmas tree rings – that moment is why I love it. In that moment when Jimmy Stewart, standing there holding Juju and her petals, smiles that magnificent whole body smile of his and somehow manages across seven decades to communicate to us on a level so deep that the first recognition comes not in cerebral cognizance, but through the base reactions of our own bodies – as our eyes well up and our cheeks flush and our hearts grow; in that moment we know – to our marrow – that life really is wonderful.

And then…that moment when the tensile strength of the water’s edge breaks and that single heavy tear falls down his face and he pulls me close and looks into me with wide-open eyes and wraps my soul in his smile. That. That right there. I would watch “It’s a Wonderful Life” a thousand times from beginning to end for that.

Believe me; I didn’t intend to go this direction at all when I started typing, but here I am. And now, here you are reading it. I guess that’s the thing about being your own editor: sometimes you keep the sentences [even the ridiculously long fragments] you love – not because they are particularly good, but simply because you love what they mean to you.

And now, back to our regularly scheduled program….

This post grew from the need to make a Spiced Simple Syrup for an amazing Spiced Cranberry Mule that Mr B will be sharing in an upcoming post. I started thinking about garnishes for his latest concoction and remembered seeing a recipe for Sugared Cranberries that I’d always wanted to try. Then, as usual, I decided to take it a step further, and Voilà! Sugar & Spice Cranberries!

Sugar & Spice Cranberries are a tart, sweet treat, made with a deliciously spiced simple syrup; perfect for holiday snacking, creating beautiful garnishes, or decking out everything from salads to desserts.

Sugar & Spice Cranberries

Prep Time 5 minutes

Total Time 5 minutes

Author Renée B. ♥ The Good Hearted Woman

Ingredients

1/4 cup Spiced Simple Syrup Recipe Below
1 cup fresh cranberries
1 cup granulated sugar

Instructions

Line a baking pan with a silicone mat, aluminum foil or plastic wrap and set a wire cooling rack on top.
In a small bowl, toss one cup of cranberries in ¼ cup of the spiced simple syrup. Remove with slotted spoon and place on wire rack. Let cranberries set on the wire rack for at least an hour.
Place the granulated sugar in a medium bowl or Ziploc bag, and toss the sticky cranberries until well coated. Refrigerate prepared cranberries for at least an hour before using. Cranberries can be refrigerated for up to a week.

Spiced Simple Syrup

Author Renée B. ♥ The Good Hearted Woman

Ingredients

2 cups water
2 cups granulated sugar
3-4 slices fresh ginger
4-5 cinnamon sticks
3 whole star anise
15 whole allspice

Instructions

In a small saucepan over medium-high heat, stir together water, sugar, cinnamon sticks, sliced ginger, star anise, and heat, stirring frequently, until the sugar has completely dissolved. Bring mixture to a boil and allow to simmer for 4-5 minutes. Remove from heat and allow mixture to cool completely.
Using a slotted spoon, remove spices from liquid and pour into bottle or jar. Mixture can be refrigerated for at least two weeks.

You should probably make a batch this weekend – you may be needing a little Spiced Simple Syrup and some Sugar & Spice Cranberries sooner than you think!

My Favorite Cookbook: Viktor from Fashion Corner {Guest Blogger Series}

August 26 By Renée ♥ 2 Comments

Isn’t is amazing how food brings people together? Today we welcome our farthest reaching guest blogger thus far – Viktor Milevski of Skopje, Macedonia! Viktor, who is part of the blogging team at Fashion Corner, is sharing his favorite cookbook with us (along with two great appetizer recipes!), as well as a good reminder of how important (albeit sometimes tricky) it is to keep our food traditions alive.

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This post may contain affiliate links.

For as long as I can remember, it has been our family tradition to host Sunday dinners to a different group of guests. The guests order of these dinners was simple; every first Sunday of the month our relatives would come by, and every third Sunday of the month our friends. These dinners required much preparation since there always were ten to fourteen people gathered, sitting on couple merged tables in the living room. We were serving way more than enough food and overeating was usual, especially since we come from the Balkans. It’s a common thing here, so having less food on the table can sometimes be offending.

The best part (which I enjoyed the most) was the food preparation, which lasted for hours. Every one of us had a part in it, with my dad playing the main Chef role. Without him, we simply couldn’t make those dishes that great. It was a great time because we were always picking one new recipe to prepare, among the traditional ones. This served as a new challenge, boosting the family spirit in getting work organized and done.

But (in every great story there is one but) unfortunately, when my dad went to work abroad, this tradition ceased. We had to cancel all the dinners we were hosting since we were seeing him only one weekend a month. That’s is not enough time to spend with the family, and still cook the same recipes and host two dinners. The tasty dinners, the family and friends gatherings, and the great moments of cooking together as a family were almost gone.

Until, few months ago I decided to get things back on track once again.

Knowing that we wouldn’t have as much time as before for organizing the dinners, I had to find a solution where we could prepare food faster and serve twice as many people. The solution was very simple, once I found “The Essential Fingerfood Cookbook.” The book provided us with recipes that are delicious, easy to digest and prepare. Our favorites are the bruschetta, which can be made with many different ingredients, and when chosen wisely, provide all the necessary nutrients for healthy meal.

This also solved the problem for inviting more people: since every recipe in the cookbook is about finger food, the treats are bite-sized and can be consumed while standing. This meant no chairs and extra tables were needed, leaving much more free space.

Thanks to this cookbook, now we have a new tradition. The dinners turned into parties – no more merged tables, chairs, dishes, or leftovers. Just one table full with different bruschetta and wine. I must admit that, in the beginning, it was hard to break with the Balkan tradition of always sitting at the table to eat, but after couple parties, everyone got used to it. Now I can surely say that they love it. So that’s how this one cookbook got all the good moments back to our family. All thanks to the “The Essential Fingerfood Cookbook.”

My Favorite Cookbook: Viktor from Fashion Corner {Guest Blogger Series}

Mushroom & Parsley Bruschetta

Servings 6 servings

Author Renée B. ♥ The Good Hearted Woman

Ingredients

French bread stick or Italian loaf
7 oz Mushrooms
3.5 oz Goat cheese
Parsley
Olive oil

Instructions

Preheat the oven to 400° F.
Cut a large French bread stick or Italian loaf into 1/2 inch slices. Brush the slices with olive oil on both sides and put them in the oven. Bake until golden on both sides
Heat a tablespoon of olive oil in a small frying pan, and fry the mushrooms until just tender.
Spread the goat cheese on top of every bread slice.
Chop the parsley and spread it on top of the goat cheese.
Add the mushrooms and finish it with some pepper.

Tomato & Basil Bruschetta

Servings 6 servings

Author Renée B. ♥ The Good Hearted Woman

Ingredients

French bread stick or Italian loaf
2 medium tomatoes
10 fresh basil leaves
Olive oil

Instructions

Preheat the oven to 400° F.
Cut a large French bread stick or Italian loaf into 1/2 inch slices. Brush the slices with olive oil on both sides and put them in the oven. Bake until golden on both sides.
Chop the tomatoes into small cubes and spread them on the bread slices.
Chop the basil and spread it on top of the tomato cubes.
Add some olive oil on top.

About Viktor: Viktor Milevski is a perfectionist by nature, big enthusiast, great chef, blogger and a beer lover. Find out more about him on his blog Fashion Corner!

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they will help us keep this site up and running – and (relatively) ad-free!! Please check out our disclosure policy for more details. Thank you for your support!

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My Favorite Cookbook is an ongoing Guest Blogger series. If you are interested in writing a post for this series, you can find submission guidelines here. (Please note that you do not need to be a food writer or blogger to submit a post.)

Smoked Salmon Pastry Cups

February 22 By Renée ♥ 6 Comments

These Smoked Salmon Pastry Cups {with marscarpone & fresh dill!} are deceptively easy to throw together, and perfect for any gathering.

Wild-caught Alaskan salmon is, by far, my favorite animal-based protein. Salmon is sustainable, delicious, and perfect for any occasion – from elegant wedding reception to late night pajama party.

Besides being a delicious and environmentally conscious choice, few foods contribute so much to your health as [wild caught] Pacific salmon. Salmon has a long list of proven health benefits:

Provides a good source of vitamins, proteins, and minerals
Helps maintain insulin levels in the body
Reduces your risk of cardiovascular disease
Improves memory and efficacy of brain functions
Helps prevent macular degeneration
Reduces risk of colon, prostate and kidney cancers
Aids in maintaining healthy skin and hair

Salmon can even help you sleep!

In the upcoming weeks, I’ll be featuring a number of delicious salmon recipes, and I thought I’d kick off the party with these luscious little easy-to-make salmon canapés.

Smoked Salmon Pastry Cups

Course Appetizer

Author Renée B. ♥ The Good Hearted Woman

Ingredients

Salmon Filling

8 ounces marscarpone cheese*
1/4 cup heavy whipping cream
Dash Worcestershire sauce
Dash hot pepper sauce or Sriracha
6 ounces smoked salmon chopped
1 tablespoon chopped fresh dill
1 teaspoon fresh lemon zest

Pastry Cups

2 sheets puff pastry barely thawed
1 egg beaten

Instructions

Salmon Filling:

In a medium bowl, whip together marscarpone, whipping cream, Worchestershire sauce, and hot pepper sauce until smooth and light.
Fold in chopped salmon, dill, and lemon zest.
Put filling into a pastry bag and set aside. (A Ziploc bag will work too.)
Pastry Cups
Preheat oven to 400° F.
Line a baking sheet with parchment paper.
Lay puff pastry out on a floured surface. DO NOT ROLL OUT!
Cut one puff pastry sheet into small circles, about 1 1/2 - 2 inches across. Put these circles on the prepared baking sheet.
Cut the second puff pastry sheet into small circles (the same size). Cut a small circle out of the middle of each one of these circles. Save the small circles!
Brush each of the circles on the baking sheet with beaten egg.
Place one "donut" pastry circle on top of each of the egg-washed circles.
Brush the top of the donut circles with egg-wash.
cut small decorative shapes from remaining puff pastry, to be used as garnish.
Bake in preheated oven for 20 minutes, or until golden brown. Remove from oven and place on cooling rack. Allow to cool completely.
Pipe each pastry cup full of filling. Garnish with fresh dill and small pastry shapes.

Recipe Notes

Yes, you can substitute cream cheese. 🙂

I use every bit of puff pastry dough that I can. You can use the extra dough to create lovely little garnishes and accents!

Banana Lumpia {Filipino Turon}

September 2 By Renée ♥ 8 Comments

Delightfully sweet with a delicate crisp bite, Banana Lumpia [Filipino Turon] is one of the easiest desserts you will ever make.

We were first introduced to this traditional Filipino dessert at this fruit stand in Kahuku, Oahu. Mr. B and I took each took a bite, and even as our mouths were still chewing, our eyes were saying, “we are definitely going to learn how to make these!”

The hardest part about making banana lumpia is buying the lumpia wrappers. You can find them in the refrigerated section of just about any Asian market, and in many supermarkets as well.

OK, the hardest part isn’t really buying the lumpia (or spring roll) wrappers so much as it is pulling them apart. They are rice-paper thin, and take a delicate touch. The brand of wrappers I’m using here are, by far, the most resilient and easiest to separate of those I have tried over the years, plus they are square, which makes the rolling that much easier. There is a downside to this brand though: the outcome is a little heavier, and less crisp than some of the more delicate brands. The best method I have found for separating sticky wrappers is to peel them back slowly, the same way you might pull a label off a jar when you are trying to get it off in one piece. (Some people suggest steaming them to soften them before using, but I haven’t tried that method yet.)

Lumpia, banana and otherwise, is traditionally deep-fried, but I’m not big into deep-frying. If you want to deep fry them, go for it; you will get that golden brown color all the way around. However, after making this a number of times, I find that pan-frying works very well, and I don’t have all that deep frying mess to clean up afterwards.

You can serve them as is, but a dip or two in some Caramel Sauce will take them to a whole ‘nother level. Enjoy!

5 from 2 votes

Banana Lumpia

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Author Renée B. ♥ The Good Hearted Woman

Ingredients

Bananas
Lumpia Spring Roll Wrappers
Raw sugar or brown sugar
Peanut oil for frying see note

Optional:

Caramel Sauce

Instructions

Cut a banana down the middle lengthwise.
Roll the banana half in raw sugar. (If you are using the super-sweet baby bananas, you can probably skip this step.)
Wrap prepared banana half in a lumpia wrapper. You can do this "burrito-style,' or leave the ends open.
Pour a scant 1/4 inch oil into a medium skillet and heat over medium heat until it reaches about 350°F. (A drop of water should sizzle when dropped in the pan.)
Carefully lay wrapped banana halves seam down in the pan. Do not crowd.
Fry on one side until golden, and then flip and repeat on the other side.
Drain on paper towels and serve immediately, alone or with caramel for dipping. (They are also good hours later - they just aren't as crispy.)

Recipe Notes

BANANAS: Use sweet baby bananas if you can find them, but regular bananas will work just fine.
OIL: I sometimes use unrefined coconut oil instead of peanut oil because I like the flavor it imparts to the lumpia; however, if you use it, use extreme caution due to its low smoke point, and definitely do not use unrefined coconut oil for deep frying.

One last tip: If you find this recipe in the middle of the night, or live in a place where fresh lumpia wrappers aren’t just around the corner at your local Asian market, you can use flour tortillas. I know this because I have made them in the middle of the night, and while the tortilla wrapper makes for an entirely different texture and flavor (and probably a different, more culturally appropriate name) it will definitely satisfy a late night sweet tooth.

Chocolate Fountain Tips & Tricks… {Some Learned the Hard Way}

July 7 By Renée ♥ 13 Comments

This post may contain affiliate links, but don’t worry – they won’t bite.

A few weeks ago, we hosted a little celebratory gathering for our graduating senior. Usually when I host a get-together, I get totally carried away making all kinds of party food, but life has been throwing us a few curves lately, and so I decided to keep things simple this time. And what could be simpler than a chocolate fountain, right?

We did a lot of things right. I’ll share those chocolate fountain tips in a minute, but this is the most important thing I can tell you about using a chocolate fountain, so if you don’t read anything else, read this:

When you are hosting a party and plan to use a chocolate fountain, the wind is not your friend. Ever. Say it with me… “The Wind is NOT my Friend.” Even when you think it is only a little wind, and no one will notice. Because guess what? You’re wrong! The chocolate will notice. And so will the laws of physics.

Location, Location, Location
Besides the actual chocolate itself, location is the single most important factor in the success or failure of your chocolate fountain. Consider heating and air conditioning ducts, traffic flow, pet access, wind, rain, bugs and small children when choosing where to set up your fountain. Also, be careful about where you lay the electrical cord: if someone were to trip on it, it could have dire consequences for your entire party.

Once we moved everything inside, the chocolate flowed like Multnomah Falls in Candyland.

On the Level
Before you ever pour a drop of chocolate into your fountain, make sure it is level. As in, plumb bubble-up level. Once again, melted chocolate is all about the laws of physics.

Prepping the Chocolate
Although I was tempted to buy more expensive chocolate, I decided to go with good old Tollhouse Semi-sweet Morsels, for a couple of reasons: they are low in milk solids, they are available at Costco in huge bags for a decent price, and they taste delicious when you melt them.

In order to get the chocolate to flow properly, you need to mix it with oil. (I know – you just squinched up your nose and said Eww.) But I stumbled onto the perfect solution: unrefined coconut oil.

A ratio of one tablespoon of coconut oil per cup of semi-sweet morsels works perfectly and tastes delicious.

Even if your fountain has an internal heating element (most do), do not attempt to melt your chocolate in the fountain. Heat your chocolate together with your coconut oil for 40 seconds at a time in the microwave, stirring after each interval and repeatin guntil completely smooth. Only then is it ready to pour into your fountain. Follow the directions that come with your chocolate fountain to determine how much you will need to start out. (We used a small fountain, and it took about two pounds of chocolate to start off)

#ChocolateFountain Tip ♥ 1 Tbls #CoconutOil: 1 cup #ChocolateChips = Smooth, Delicious Perfection Click To Tweet

Preheat, Prime & Prep
Preheat your fountain before adding the chocolate. When you have the fountain filled and running, let it run for a minute or two and then turn it off. Wait a minute or two and then turn it back on. This will help get any air bubbles out of the tube and auger system. Also, be sure to take the time to set up a second batch of chocolate for when you need to refill the fountain later.

Dippity-Do’s
We had lots of delicious choices for dipping: Bananas, Pretzels, Pineapple, Cream Puffs, Marshmallows, Pound Cake, and lots of Strawberries.

After the Party’s Over
No matter how tired you are, clean the fountain right away. If you wait until the next day, the chocolate will harden up and it will take you ten times as long to clean.

Bird in a {Grilled Cheese} Nest

January 9 By Renée ♥ 16 Comments

Portlandia’s answer to “Toad in a Hole“

This recipe falls into the “Why didn’t I think of that!?!?” category. By conservative estimates, I’ve probably made at least 5000 grilled cheese sandwiches in my twenty-something years as a mom, and at least a quarter that many Toad’s in a Hole.* So imagine the forehead slap involved when I stumbled over this brilliant mash-up while reviewing The Portlandia Cookbook {Cook Like a Local}.

Like any real Portlandian, I had change up the original recipe and put my own spin on it. (Mostly I just simplified it.) In the process, I omitted the need for (among other things) a broiler, mayonnaise (blech) and “truffle salt.”

Bird in a {Grilled Cheese} Nest

Ingredients

4 slices sandwich bread
2 tablespoons softened butter
2 ounces thinly sliced cheese Suggestions: Tillamook Medium Cheddar, Gouda, Jarlsberg
2 large eggs

Instructions

(This first part is just like making a standard grilled cheese sandwich.) Layer sliced cheese between two pieces of bread. Generously butter the outside of each piece of bread. In a medium non-stick skillet over medium-low heat, grill sandwiches on one side until golden brown.
Remove the half-cook sandwiches onto a plate or cutting board. Using a round biscuit-cutter or the rim of a drinking glass, cut a hole out of the middle of the sandwich.
Flip everything over and put it back into the pan, including the sandwich middles.
Crack an egg into each sandwich hole. Continue to grill until sandwiches are golden brown and eggs are done to your liking.

PROFESSIONAL TIP: Do not, under any circumstances, try to clean your kitchen, do the dishes, cycle the laundry and check your Instagram while the sandwiches are grilling.

*While in some far-off places, a Toad-in-a-Hole may involve sausages and such, here in Oregon the term most often refers to an egg fried inside a piece of toast that has had a hole cut out the middle of it.

Raspberry-Almond Baked Brie {Recipe}

December 8 By Renée ♥ 8 Comments

Raspberry-Almond Baked Brie is one of my favorite holiday party go-tos. It’s easy to make, holds up well if it needs to be transported, and brings just the right amount of “fancy” to practically any occasion. Serve it with apple slices or crisp crackers. (Try Lesley Stowes Cranberry-Hazelnut Raincoast Crisps. Yum!)

Raspberry-Almond Baked Brie

Ingredients

1 wheel of brie
1 sheet of puff pastry I use Pepperidge Farm
3 - 4 ounces of almond paste See Note
1/4 - 1/3 cup raspberry jam
1 egg white gently whisked

Instructions

Preheat oven to 350°.
Defrost puff pastry according to direction. Lay one sheet evenly in the bottom of a glass pie plate.
Slice the brie wheel horizontally as shown. Separate the layers.
Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick.
Use the brie container to cut a round of almond paste. (Or just use the brie as a guide and cut around it with a knife.)
Layer the almond paste circle in between the two brie circles.
Spread the raspberry jam evenly on top.
Using a pastry brush, apply a thin layer of egg white wash to the inside edges of the puff pastry. This will help to seal it together when you gather the edges.
Gather the puff pastry together at the top of the brie wheel and twist gently to seal.
Carefully slice off the big knot of pastry on the top. Use the extra pastry to create decorative shapes for the top if you wish.
Apply an egg white wash to the entire pastry.
Bake in preheated oven for 40-50 minutes, or until pastry is golden brown.
Allow to cool for 5-10 minutes before serving.
Serve with crackers or sliced apples.

Recipe Notes

You can find almond paste in the baking section of your grocery store, usually near the canned pie fillings. You can also make it from scratch, but I'll save that for another time. 🙂