Carrot Cake Energy Balls

Ask me what my favorite cake is and I’ll immediately exclaim, “Carrot Cake!” This is my adult answer. My inner 10-year-old silently responds with “Funfetti Cake.” Not gonna lie, that pure white cake scattered with rainbow sprinkles makes me smile. But carrot cake? That’s just pure goodness. Or as Tom Haverford would say, “a big ole cookie.”

This is one excited face ready to devour a carrot cake:

I’ve made my own carrot cake once. It took a long time and I made a huge mess. Was it worth it? Yes. Would I do it again? Maybe for someone really freaking special. In the meantime, I’ll keep making a (much) healthier and quicker version.

Carrot Cake Energy Bites

adapted from Baking Serendipity

• 1 cup rolled oats
• 1/4 cup shredded carrots
• 1/4 raw almonds, quartered (or chopped)
• 1/4 cup raisins
• 1/4 cup milled flaxseed
• 1/2 tsp. cinnamon
• 1/2 cup almond butter
• 1/3 cup maple syrup

Preparation

1. In a mixing bowl, stir together oats, shredded carrots, almonds, raisins, flaxseed, and cinnamon.
2. Add almond butter and maple syrup and stir until evenly combined.
3. Place mixture in refrigerator for at least one hour.
4. Shape mixture into one-inch balls. Makes about 18-20.

This is the next best thing to carrot cake, I promise. Not only do you get a similar flavor from them, you get natural energy! Toss one back before a workout and you’re golden.

Toss two back and you might explode with happiness.

Mexican Hot Chocolate Cookies–Brrr, It’s Cold!

In my head I’m belting out “Baby, it’s cold outside!” It’s in the 40s right now. The 40s. Last week I was complaining about the 50s and I feel like a jerk for that. I’m sorry! I was adjusting. Funny thing is, I’m going to North Carolina next weekend and it’ll be even colder there. Thank goodness I’ll have the mittens my Grandma made me. Maybe when I’m there she’ll teach me how to make a pair. That would be sweet!

Meanwhile, I’m doing everything I can to stay warm. I’ve got on my fuzzy socks and am under about 42 layers of blankets as I type this. If I had hot chocolate, I’d be drinking that, but instead, I have cookies. Of course I have cookies.

Mexican Hot Cocoa Cookies, from Martha Stewart

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 3/4 cups sugar
• 2 large eggs
• 2 teaspoons cinnamon
• 1/2 teaspoon chile powder

1. Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.

2. In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

I’ve said it before, and I’ll say it again: Martha Stewart is a genius. Her recipes, or at least those that I’ve tested, are solid. They’re not fussy, they’re to the point, and they are good. Very good. I’ve made these cookies several times and they are always a crowd pleaser. They’re sweet with just a subtle hint of spiciness. If you didn’t know the recipe called for chili powder, you’d wonder where the kick came from. They’re light, tender cookies that will stay soft for a couple days. But don’t expect them to last that long – they’ll be gobbled up in no time.

Next time it’s too cold outside to leave the house, fire up that oven and get to baking.

Might I suggest having a couple with a glass of hot chocolate?

The chocolate chip cookie is a classic. What is your favorite unconventional cookie?

Pumpkin & Black Bean Chili (Vegan!), New Running Playlist

And just like that, the temperature dropped. I realize it’s snowing in some places, but holy crap this crisp weather came out of nowhere. It is 45* as I type this. 45 degrees!!! That’s just rude.

Meanwhile, my Gruber Farm CSA still thinks it’s Summer. I’m not upset about it; I’ll hang onto Summer as long as I can.

Week 7’s box:

• apples
• corn
• tomatoes
• black eyed peas
• the cutest pumpkin ever
• yellow squash
• broccoli

I was so excited to see that adorable pumpkin as I hadn’t bought one this year. It may be too late to carve it, but I can surely make pumpkin puree for more pumpkin bread. I bet it’ll be a million times better than the canned stuff.

Just checked the weather. It’s still 45*. I’m still cold. I bet you are too, so I made us some chili.

Pumpkin & Black Bean Chili

• 1 tbsp. olive oil
• 1 onion, chopped
• 2 cloves of garlic, chopped
• 2 large tomatoes, chopped
• 2 ears of corn, kernels removed
• 2 (14.5 oz.) cans of black beans, drained and rinsed
• 1 (15 oz.) can of pumpkin puree
• 2-3 tbsp. Sriracha, depending on your heat preference
• 2 tbsp. chili powder
• 1 tsp. salt
• 1 tsp. cumin
• ½ tsp. cinnamon
• Optional toppings: crumbled pita chips, avocado

In a large saucepan, heat olive oil over medium heat. Sauté the onion until softened, about 4-5 minutes. Add garlic and cook an additional minute. Add the tomatoes, corn, black beans, pumpkin, Sriracha, and spices. Stir until evenly combined. Reduce heat to low, cover, and let simmer for 20 minutes. Serve warm with toppings. Makes 5 servings.

This chili is very different from anything I’ve had. In fact, it’s better. It’s both sweet and spicy and you can adjust the seasonings to your liking. You should also note that when you first mix all the ingredients in the pot, it will seem very thick. I promise that after simmering, the juices will come out and it will be just right. You can trust me…and Sarah:

She made my day with that tweet!

In other news, I’m still running longer distances, with 5 miles being my new minimum. Amanda and I always run together, but right now her doctor says she has a sprained ligament. : ( Will you please pray for her? I hate that she’s hurting and want her healed a.s.a.p.!

Now have a looksee at my current running playlist:

What’s your favorite cold weather food?

How do you like your chili?

What’s your favorite song at the moment?

Creamy Sweet Potato Soup / Gruber Farm CSA Week 3

Hello friends!

I guess the heat has something to do with the Summery produce that I’m still getting in my CSA. I was looking forward to Fall veggies – where are they?

In the box:

• watermelon
• eggplant
• sweet potatoes
• cucumbers
• green tomatoes
• muscadine grapes
• cherry tomatoes
• onions
• yellow squash

Almost every time I’ve gotten sweet potatoes, I’ve baked them. It was time for something new: soup!

Creamy Sweet Potato Soup

Ingredients:

• 2 medium sweet potatoes (about 1 pound)
• 1 medium onion
• 4 cups (or one 32 oz. carton) low sodium, fat-free vegetable broth
• 1/2 cup milk
• 1 tbsp. brown sugar
• 1 tsp. cinnamon
• 1/8 tsp. nutmeg

1. Peel the sweet potatoes and cut them into small chunks. Place the sweet potatoes, onion, and broth in a medium saucepan and bring to a boil over high heat. Lower the heat, cover, and cook for about 20 minutes or until the potatoes are soft.
2. Puree in a blender or food processor until smooth.
3. Return the soup to the saucepan and add milk, brown sugar, cinnamon, and nutmeg. Reheat and enjoy!

You’re probably like, “3 steps? Really? Sure.” Oh, but really. Let me show you.

Boil the veggies.

Transfer them to your food processor. Blend. Make a mess. Ignore that wine glass, it’s just there to look cool. It wasn’t full a few minutes before or anything.

Put the soup back in the pot, add spices, and heat until warm. 

Serve to anyone and everyone willing to eat it. They’re goanna love it!

Okay my soup loving friends, I’ve got a proposal of sorts. Do you have a favorite soup recipe that you’ve made several times? How about a special family recipe that has been passed down to you? Or what about a new favorite that you recently discovered?

Would you be interested in a healthy soup contest? Think about it and let me know. I’d love to host a contest on my blog where the winning recipe will be featured in an upcoming post and you’ll win a prize! I’d love to know if you’re interested. :)

CSA Week 7 / Broiled Peaches with Goat Cheese & Honey

The further we get into the Spring season, the better the assortment of produce I receive from Gruber Farm. When I opened last week’s box, I thought “Woah, best week EVER.” Ehhh wrong! This week is even better. I’ve been really happy with Gruber Farm thus far because you get a good assortment of many different types of produce versus a few different things.

Week 7:

• red potatoes
• yellow corn
• onions
• patty pan squash
• a pumpkin? some sort of squash…
• string beans
• peaches (!!)
• turnips

I always dig into the fruit first. It’s the most appealing to me and easiest to cook…or not cook at all. This time I cooked!

Broiled Peaches with Goat Cheese & Honey

This “recipe” doesn’t require drawn out steps; it’s easy as pie. But not a peach pie.

All you do is turn your broiler on low, slice or halve the peaches however you prefer, and pop them in the oven. Watch them!! Let them brown a little, but be careful – they will burn and you will end up with crunch. Not fun.

When they’re browned to your liking, remove them from the oven, drizzle them with honey, and top them with goat cheese crumbles and a sprinkle of cinnamon.

Eat them while they’re warm!

Top them with ice cream. But don’t tell me about it. I’ve given up desserts.

This doesn’t count as dessert right?

What’s your favorite fruit-based dessert?

Why is there a phrase “easy as pie”? PIE IS NOT EASY TO MAKE.

Tasty Tuesday

It has been a while since I made a list of new products I’ve discovered, so here goes! Enjoy! 

1. Fage’s Greek yogurt is my absolute favorite. Nothing compares to their rich, creamy texture. They have so many different flavors and I can honestly say I like every single one. Recently, they came out with a raspberry flavor. It’s divine!

2. After seeing Trader Joe’s Hot & Sweet Mustard on Katie’s blog several times,  I finally decided to give it a try. Wow. Just wow. Now I see why she goes through a jar a week. If you’re a fan of mustard, go pick this up immediately. I love topping my Morningstar veggie burgers with it.

It sort of reminds me of Chick-fil-A’s mustard. No wonder why my taste buds are loving it!

3. Thanks to my dear Sara, I finally tried the Cinnamon Coffee Cake Kashi bar. She was so kind to send me not one, but four bars, and I devoured them immediately. They remind me of my favorite Luna Bar, Iced Oatmeal Raisin. I hope to one day find them in my area.

4. We all know how much love I have in my heart for Popchips. I am most fond of the Barbecue, Sweet Potato, and Salt & Pepper flavors. After trying the Jalapeno flavor recently, I have added it to my list of faves. It’s a spicy one!

5. Since becoming a Vegetarian, I’ve been trying different veggie burgers. So far I’ve gagged at the Trader Joe’s veggie burgers (random green bean hanging in the patty was CREEPY!), but really loved the Morningstar Spicy Black Bean burger. I’ve also enjoyed the Morningstar Asian Veggie Patties.

6. Peanut Butter & Company’s Dark Chocolate Dreams is a chocolate lover’s dream peanut butter. It’s creamy and smooth, with a rich chocolate flavor. You can put it on top of, well, anything. Even a spoon will do – just don’t eat the spoon!

7. Lastly, I’d like to share a wine with you: Marchigue Cabernet Sauvignon from El Huique.  First introduced to me by Trish of Vidalco Wine, this fabulous bottle is an excellent and affordable choice. It’s sweet, soft, and velvety with flavors of cassis, blackberries, and currants. I could drink this all night long. Oh, wait. I have.

What new products have you recently found and loved?

Please recommend any vegetarian products that you like. Or dislike – a girl needs your help!

Butternut Squash and Blue Cheese Quinoa

Try not to be shocked that you’re seeing a recipe on my blog. I know, it’s been a hot minute. Forgive me, for I have blog sinned. I’ve just been eating way too much Chick-fil-A.

At Trader Joe’s, the produce isn’t priced by weight, but just a set number. B-nut squash is $1.99, so naturally I picked up the largest one I could find. This monster was like a newborn baby. Lugging it up the stairs was both a bicep and a leg workout and I am not even kidding.

You know what else was a workout? Peeling the stupid thing. #firstworldproblems

I cut the squash up in 1-inch cubes and roasted it for about 35 minutes on 400*.  That evening, I used it to decorate my quinoa.

Butternut Squash and Blue Cheese Quinoa

Ingredients:

• 1 cup quinoa
• 2 cups low-sodium, fat free chicken broth
• 1/2 tsp. cinnamon
• 3 cups roasted cubed butternut squash
• 6 oz. bag of baby spinach
• 4  Laughing Cow blue cheese wedges (or use 2 oz. blue cheese)

Preparation:

1. In a large saucepan, add quinoa, chicken broth, and cinnamon and bring to a boil. Reduce heat and simmer for 10-15 minutes or until broth is absorbed.
2. Add the butternut squash  and blue cheese and mix well.
3. Stir in the spinach until wilted.

Love a colorful recipe! If only this had something purple in it, then we’d have all my favorite colors.

As I was eating this and loving it (obviously), I asked my twitter friends for help naming the recipe. I got some funny responses:

Ben, Thatrunnerchick, and Boding are amazing.

Stevie is a freakshow and I love him.

Andy and Derek aren’t allowed in my house now.

Bo, Heather, RotiRolls and Holly can walk right in the door without knocking.

Have I told you guys lately that I love twitter?

What I’m Loving Wednesday

1. On Monday, my very first printed article hit the stands. Featured in the Going Out section of Mount Pleasant Magazine, you will find my article on wine tasting. I can look at my blog all day long on the computer, but to finally have something in print is so exciting!

My favorite part is my shameless single girl plug in the contributors section. You just never know who might get their hands on this.

Here is a link to the online edition: http://mountpleasantmagazine.com/winter2011/

*Locals can pick up a copy at the Mount Pleasant Harris Teeters, Piggly Wigglys, Whole Foods, Triangle Char & Bar, The Shoe Fairy, Mary Mojo Boutique, Village Library, Metto Coffee, Mount Pleasant Visitors’ Center, Salon Capelli, T-Mobile (1036 Johnnie Dodds Blvd.), Boulevard Diner, Great Clips on Coleman Boulevard, On The Run, and High Thyme Cuisine on Sullivan’s Island.

2. While at the library yesterday, I noticed this book. I was cracking up in the aisle by myself. I mean really, I feel like the library is so conservative, but clearly not.

In case you missed this hilarious post, I’ve previously posed with this gem. It was a joke…kind of…

If you’re my facebook friend (which you should be), you will appreciate my current profile picture, which is very similar to the one above. But better.

3. Ashley informed me that one of my favorite beverages, Vitamin Water in XXX zero flavor is actually an excellent hangover cure. It’s chock full of Vitamin C, B3, B5, B6, and B12, manganese and electrolytes. Electrolytes help replenish the fluids the alcohol stole from you and vitamins are just wonderful, obvi. Plus, the name XXX always makes me think of my nickname Xtina.

4. My friend Eric, a food critic for the Charleston City Paper, has dared me to do the cinnamon challenge. Although I told him I put cinnamon on everything, he doubts my ability to choke down a full tablespoon. I will vlog this. Get ready!

5. You should also get ready for a chocolatey giveaway tomorrow! Stay tuned…

Three Ingredient Dessert: Baked Bananas with Honey & Cinnamon

We all know and love whipped banana “ice cream”, but how about a warm banana dessert? My friends, using just 3 ingredients, you can have another delicious dessert without the guilt!

First, let’s take a look at one of my favorite fruits: the banana.

What’s to love about bananas?

• very good source of potassium (helps with muscle cramps!)
• good source of Vitamins B6, C, and manganese
• help maintain normal blood pressure
• low in sodium

So what are the three ingredients necessary to make this easy dessert? Banana, cinnamon, and honey.

1. Peel the banana, slice it in half, and place in an oven-safe dish.

2. Drizzle with honey.

3. Sprinkle with cinnamon.

A lot of cinnamon.

4. Cover and place in oven that has been preheated to 400*. Bake for 15-20 minutes, depending on desired softness. 

Of course you’re totally welcome to stop here and enjoy your warm, caramelized banana. But should you? I say add more toppings! For me? Peanut butter morsels and coconut! Yum!!

Have you ever had baked bananas?

What would you top your baked banana with?

Baked bananas or banana soft serve?

HAPPY FRIDAY!

Baking Carrot Cake Cookies in Gym Attire

Around 5 a.m. this morning, a nasty storm came through Mt. Pleasant. It was so loud that it woke me up and I thought the world was ending. No joke! It shook me up so much that I couldn’t go back to sleep. I must also mention that I didn’t fall asleep until about 1 a.m. So running on 4 hours of sleep, I decided to start working at home.

By the end of the day, I knew I should go to the gym, but I was exhausted. I know better than to go to the gym when I’m overtired. I end up doing a pathetic workout and feeling like crap rather than energized. Boo.

So I skipped and baked instead. This makes total sense, right? I decided to leave my gym clothes on and get in the kitchen!

The dough was so good, I didn’t really want to bake it. I just kept looking at it.

And then I ate some.

And some more. Even though it looks like I’m kissing the dough…

I present to you…

Carrot Cake Cookies!
adapted from the Brown Eyed Baker

Yield: 18 cookies

Ingredients:

• 2 cups all-purpose flour
• 1 tsp. baking powder
• ½ tsp. salt
• 1 tsp. ground ginger
• 1 tsp. cinnamon
• 1/2 cup unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 1/3 cup light brown sugar
• 1 egg
• ½ teaspoon vanilla extract
• 1 cup shredded carrots
• 1 cup sweetened shredded coconut
• 1 cup raisins
• ½ cup chopped walnuts

Preparation:
1. Preheat oven to 375*.
2. In a medium-sized bowl, whisk together the flour, baking powder, salt, ginger and cinnamon.
3. With a stand or hand mixer, beat the butter on medium speed for 1 minute. Add sugars and beat until light and fluffy, about 2 minutes. Add the egg and vanilla and beat for another minute. Slowly stir in the flour mixture until just incorporated.  Carefully mix in the carrots, coconut, raisins and walnuts.
4. Spoon cookie dough onto a baking sheets. Baking for 15-18 minutes or until slightly browned.



These cookies are tender but full of texture from the carrots, coconut, raisins and walnuts. They taste very similar to carrot cake, but almost in soft muffin-cookie form. I used much less butter than the original recipe which made my cookies softer. If you’d like a crumbly cookie, use the original recipe. 

While I was baking, Santo sent me a message saying I needed to meet him later to pick up my birthday present. I love experimenting with new cookies and Santo is my go-to cookie taster! He is always honest and I’m glad to provide him with sugar. He’s such a great friend – it’s the least I can do!
Now my present from Santo…oh my goodness, another pickle present!
Not only do these say “Tickle my pickle” but they glow in the dark. Hahahaha.

I must admit, if I met a guy and he wore these, I’d be a tad bit concerned, wouldn’t you? However, rolled over 3 times and worn by me, they are pretty stinkin’ cute!

Ignore the rather large bruises. I am a clumsy mess.
Thanks Santo!!