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ALMOND MONSTER COOKIES

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My Dietary Changes

I’ve been making some changes in my day-to-day eating habits… again. I promise the end result in this post is a recipe for my incredible Almond Monster Cookies but hear me out on the journey. If you’ve been following me for very long, you might know that I was vegetarian for a while. There is so much that I love about a vegetarian diet but right now, it just isn’t realistic for me. If you’re curious, about the details, you can read more here. Family members of mine recently changed their diet to include gluten-free, dairy-free, and intermittent fasting. I know that intermittent fasting is not something I want to follow but their changes got me thinking and exploring. I’ve been curious about anti-inflammatory foods for a long time and have been reading up on some beginner level information. I certainly don’t claim to have a background in nutrition or medicine. Please don’t look to my choices as any type of advice or expert recommendation. I am simply sharing what is currently working for myself. Right now, I am significantly reducing gluten, dairy, and caffeine in my diet. As I do not have a true allergy to any of these items, I am not holding a strict elimination of these items.

Four rows of cookie dough balls on a tray with a scooper of dough above it.

What I’m Noticing

That Almond Monster Cookie recipe is still coming. First, let’s talk about what I am noticing most by reducing gluten, dairy, and caffeine. An INCREASE in energy. That’s right, more energy with less caffeine! It seems almost counterintuitive but it is a remarkable change. I have an easier time waking up in the morning. My energy maintains throughout the day rather than crashing once the coffee wears off. The other big difference I’m noticing is reduced puffiness under my eyes. I’m not talking slight puffiness from not sleeping well, I’m talking significant puffiness for which I’ve seen multiple doctors for. My docs have happily offered me lots of allergy meds and even botox type of injections. Not one of them ever mentioned diet change to me. I am so thankful to say the puffiness under my eyes has reduced significantly. No it isn’t completely gone, but I’m not self-conscience about it like I have been for a few years now.

Tray of monster cookies with three small plates, each with a cookie on it.

Challenge Accepted

Alright, let’s get down to the Almond Monster Cookies – that’s really why you’re all here, right?! I’m sure many of you have at least tried a gluten free and/or dairy free dessert at some point. You know how bad that experience can be. Listen, I love baked goods and I am not willing to completely give them up. You know what? I’m also not willing to give up quality flavor or texture in those baked goods. In other words, I’m up for the challenge of creating fantastic gluten-free, dairy-free dessert options. These Almond Monster Cookies are definitely monster sized and absolutely delicious. They have a lighter flavor and texture compared to the traditional peanut version but still include the candies and oats you expect in a monster cookie. Give these a try and tell me, do you miss the gluten? I think you’ll be too busy reaching for a second cookie to even reply here.

Large cookie in the palm of a hand.
Tray of monster cookies with three small plates, each with a cookie on it.

Almond Monster Cookies

Sarah Baade
These almond monster cookies are definitely monster sized and absolutely delicious. They have a lighter flavor and texture compared to the traditional peanut version but still include the candies and oats you expect in a monster cookie.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients
  

  • 2 ½ cups almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup vegetable shortening (butter flavored)
  • 1 cup packed brown sugar
  • ½ cup sugar
  • 3 large eggs
  • ½ teaspoon vanilla extract
  • 1 cup creamy almond butter
  • 1 ½ cups old fashioned oats
  • 1 cup mini chocolate chips
  • 1 cup plain m&m candies
  • ½ cup almond slivers

Instructions
 

  • In a medium mixing bowl, whisk together almond flour, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat together shortening, brown sugar, and sugar.
  • Beat eggs and vanilla into sugar mixture.
  • Mix in almond butter.
  • Gradually mix in dry ingredients.
  • Stir in oats, chocolate chips, m&m's, and almond slivers.
  • Cover and chill dough for a minimum of 1 hour.
  • Preheat oven to 350°F.
  • Roll dough tightly into golf ball sized balls and space out six on a parchment lined baking sheet.
  • Bake 18-20 minutes or until cookies are golden in color.

Notes

  • If you are baking these for someone who has a gluten allergy, please be sure to use gluten-free certified products.
  • I used an ice cream scoop to make it easier to get the dough into such a large ball.
  • I have made this dough up to 2 days ahead of when I planned to bake the cookies. Just be sure the bowl is covered with a lid or plastic wrap so it doesn’t dry out.
Keyword Almond Cookies, Almond Monster Cookies, GF Cookies, Gluten Free, Homemade Cookies, Monster Cookies

Peanut Butter Date Energy Bites

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Food Trends

Some people may think food trends are a recent experience created by social media but they really have a much longer history than that. In my grandmother’s old recipe box, I have recipes for jello molds that included shrimp. Yes, you read that right, shrimp jello. I honestly can’t think of very many foods that would gross me out more than shrimp jello. But let me tell you something, my grandmother wasn’t a strange woman, this was a trend back in the 1950’s. I have no idea if she actually made those recipes or not but I can tell you with certainty that I have no intention of ever making shrimp jello myself. In fact, I generally avoid food trends on here altogether. I know that you already have access to dalgona coffee or whatever other trend you want on TikTok and Instagram. However, I recently went down the rabbit hole of energy bites and created my own Peanut Butter Date Energy Bites. Once you try these, I know you’ll understand why I’ve added this trendy snack to this site.

Red bowl sitting on a white plate with energy bites.

The Exception

And yet, that general rule is being broken today. I’m actually quite late to this energy bite food trend. I initially looked at it as something to avoid on here – like shrimp jello. But here’s the thing I’ve learned, some food trends are around because they are fun to make or because they look interesting. Other food trends exist because they are legit worth the recipe. So, these Peanut Butter Date Energy Bites are my exception to the rule of avoiding trends in this space. I’ve been snacking on dates and peanut butter for a while – its a simple and healthy snack option. But adding in a few extra ingredients and blending it together in a food processor makes this snack even more delicious.

Crumbled ingredients in a food processor.
Crumbled ingredients in a food processor.

A Couple of Tips

Yes, this is an incredibly easy recipe. However, I do want to give you a couple of tips to make it as easy as possible for you. First, do yourself a favor and buy dates that are already pitted – this will save you the time of pitting them yourself. I recommend pulsing the dates in the food processor before adding the rest of the ingredients in. If your ingredients start to clump together into a large ball, break them up and then keep pulsing until you get a crumbly consistency. From there, you are ready to scoop and form those crumbles into a bite sized ball.

Red bowl sitting on a white plate with energy bites.

Peanut Butter Date Energy Bites

Sarah Baade
These energy bites are naturally sweetened by dates, naturally gluten free and dairy free, and absolutely delicious.
Print Recipe Pin Recipe
Course Snack
Servings 20 energy bites

Equipment

  • Food Processor

Ingredients
  

  • 12 oz pitted medjool dates
  • ½ cup creamy peanut butter
  • ½ cup old fashioned oats
  • 2 teaspoons ground flax
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions
 

  • Place dates in a food processor and pulse until broken into small pieces.
  • Add remaining ingredients and blend until crumbly. Scrape sides and break large clumps apart as needed.
  • Scoop crumbles into your hand and form into 1" balls.

Notes

Energy bites can be stored in an airtight container for up to 1 week in the refrigerator.
Keyword Dairy Free, Dates, Energy Bites, GFCF, Gluten Free, Healthy Snack, No Churn Peanut Butter Ice Cream, Peanut Butter Date Energy Bites, Vegan, Vegetarian

Looking for more peanut butter treats?

Peanut Butter Bliss No Churn Ice Cream

Peanut Butter Cut-Out Cookies

DARK CHOCOLATE TAHINI FUDGESICLES

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Summer Treats

We are in full on summer mode which means heat and humidity. Hello, Texas! Summer also means looking for ways to stay cool. We’ve been spending a lot of time at a neighborhood pool this year. Swim lessons and meeting new friends have been exhilarating after so much isolation amid the pandemic. However, pool time is challenging for us to squeeze in on the weekdays. With full time work and school plus an early bedtime for our girl, we need other ways to cool off Monday – Friday. Our alternative for keeping cool? Eating popsicles, of course! To be more specific, we are diving face first into these new Dark Chocolate Tahini Fudgesicles.

Hand holding a fudgesicle with a bite taken out of it.

Just A Twist

Don’t get me wrong, I love a classic fudgesicle. It’s nostalgic and delicious. But, I also love putting my own twist on recipes. It keeps things interesting when I’m creating new posts for you all. It also gives you something you can’t find in a store. You can easily buy a classic fudgesicle at any grocery store. But dark chocolate tahini fudgesicles are only going to happen in your own kitchen. Grab your popsicle molds, friends. This recipe has fewer than ten ingredients and you can mix them together in ten minutes or less. The hardest part will be waiting for them to freeze. The nutty flavor of tahini combined with the richness of dark chocolate gives you the twist you didn’t even know you were looking for.

Tray of fudgesicles.
Hand holding a fudgesicle with a bite taken out of it.

Dark Chocolate Tahini Fudgesicles

Sarah Baade
The nutty flavor of tahini combined with the richness of dark chocolate gives a new take on the classic fudgesicle.
Print Recipe Pin Recipe
Course Dessert
Servings 6 Fudgesicles

Ingredients
  

  • ½ cup dark chocolate chips
  • ¾ cup tahini
  • ⅓ cup sugar
  • 1 tablespoon corn starch
  • 1 tablespoon cocoa powder
  • 1 ¼ cups milk (I used almond milk)
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt

Instructions
 

  • In a medium pot, over low heat, stir together chocolate chips and tahini until melted and smooth. Be sure to scrape sides and bottom of pan as needed.
  • Stir in sugar, corn starch, and cocoa powder until combined.
  • Stir in milk, salt, and vanilla. Continue stirring until mixture just begins to simmer.
  • Remove mixture from heat and carefully pour into popsicle molds. **If you are using plastic popsicle molds, let mixture cool before pouring.
  • Freeze for a minimum of 4 hours or until frozen (I typically freeze overnight).
Keyword Dark Chocolate, Dark Chocolate Tahini Fudgesicles, Fudgesicle Recipe, Fudgesicles, Homemade Fudgesicles, Tahini

Looking for more cool treats?

Cherry Limeade Popsicles

Lemon Delight

BACON SPINACH QUICHE

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Brunch

Let’s talk favorite meals. I love any meal gathered with good friends and family. Most of my favorite dishes are home cooked recipes from my family. More specifically, most of these favorite recipes are for dinner. And yet, I have to admit that my favorite meal is actually brunch. I know, everyone loves brunch… but hear me out. I’ve never been much of a breakfast eater. Even as a young child, I just wasn’t hungry first thing in the morning. Give me a couple of hours to wake up and get going for the day and then I’m more than happy to grab a snack or a full on meal. The other thing I love about brunch is that you get to combine breakfast foods, salads, sweet pastries, and even savory casseroles. You can essentially mix and match all of your favorite recipes into one big, beautiful meal. For me, the centerpiece of brunch is almost always quiche. So, today I’m giving you my Bacon Spinach Quiche recipe.

Pan of quiche with a fork next to it.

No Shame

Let me start by talking about crust. I will never EVER shame anyone for buying a pre-made crust. In fact, that is exactly what this Bacon Spinach Quiche calls for. Do you have pre-made, homemade crust in your freezer? Fantastic! Put that dough to good use here! Personally, I have a love hate relationship with homemade pie dough. I love the taste, I hate making it myself. So for this recipe, I used a store bought, deep dish, frozen pie crust. I always blind bake (some folks call it pre-bake) the crust so as to avoid having a soggy bottom. The filling is exactly as the name says, bacon and spinach along with some cheese. Yes, you’re reading the recipe correctly, I use a blender to mix the eggs and cream. I’ve found that it gives the quiche a lighter texture compared to whisking it by hand. However, if you don’t own a blender, feel free to bust out the whisk and work it until the mixture starts to get frothy. Whatever crust you use or regardless of how you mix the eggs, I know you’re going to enjoy this Bacon Spinach Quiche.

Slice of quiche on a plate below a pan of the rest of the quiche.
Pan of quiche with a slice cut out of it.

Bacon Spinach Quiche

Sarah Baade
This rich and hearty bacon spinach quiche is the perfect centerpiece for any brunch gathering.
Print Recipe Pin Recipe
Course Breakfast, Brunch
Servings 6 Servings

Ingredients
  

  • 1 9" pre-made, deep dish pie crust, (thawed if frozen)
  • 4 slices bacon, chopped into ½" pieces
  • 1 shallot, diced
  • 6 oz baby spinach, roughly chopped
  • ½ cup shredded gruyere cheese
  • ¼ cup shredded Romano cheese
  • 5 large eggs
  • 1 cup half & half
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper

Instructions
 

  • Preheat oven to 400°F.
  • If not already in a tin, place pie crust in a deep 9" pie dish. Pierce several holes in the crust with a fork along the bottom and sides.
  • Place a layer of parchment paper over pie crust and fill with dry beans or pie weights. Place on a sheet pan and bake for 10 minutes. Remove from oven, remove beans and parchment paper, and let cool as you prepare remaining ingredients.
  • Reduce oven temperature to 350°F.
  • In a large skillet, cook bacon over medium heat until fully cooked. Remove bacon and excess grease from pan.
  • Add shallot and spinach to skillet and cook until spinach is wilted.
  • Add bacon back into the skillet and stir in with spinach. Remove from heat.
  • In a bowl, combine gruyere and Romano cheeses.
  • Place half of the spinach mixture into the pie crust followed by half of the cheese. Repeat with remaining spinach and cheese mixtures.
  • In a blender, mix eggs, half & half, salt, nutmeg, and pepper. Pour into pie crust over spinach and cheese.
  • Bake 25 minutes or until center of quiche is set.
Keyword Bacon, Bacon Spinach Quiche, Quiche, Savory Spinach Turnovers

Looking for more brunch ideas?

Blueberry Muffins with Streusel Topping

Orange Spiced Monkey Bread

Rainbow Fruit Salad

EASY SHRIMP GNOCCHI

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Bright Flavors

I have been craving bright, fresh flavors lately and this Easy Shrimp Gnocchi is the exact answer to my cravings. I know we all hate it when a food blogger says “you probably have all the ingredients in your pantry right now.” So, I’m not going to take it that far. But… this dish was created from ingredients that I buy routinely. I might not have each item in the kitchen at all times, but I shop these items on the regular. I love cooking like this because it feels less wasteful. I’m not shopping for unique ingredients that I might not use up. I’m not spending money beyond my typical grocery budget. These ingredients are easy to find and familiar to my family.

Pan of gnocchi, vegetables, and shrimp.

Any Time Of Day

While I typically think of gnocchi as a dinner item, I actually love this Easy Shrimp Gnocchi as a brunch dish. Yes, you can still have this for dinner but hear me out. The bright lemon flavor along with the spinach and tomatoes just scream brunch to me. To really put it over the top into brunch mode, add a fried or soft boiled egg to your bowl. So. Dang. Good! Keep in mind, this dish is light in flavor but also, the servings are moderate in size. In other words, you won’t be able to feed a crowd with this one unless you double the recipe. Whether you’re eating this for brunch or dinner, personally, I love this dish paired with a glass of white wine.

Blue bowl filled with gnocchi, shrimp, and vegetables.
Blue bowl filled with gnocchi, shrimp, and vegetables.

Easy Shrimp Gnocchi

Sarah Baade
This shrimp gnocchi has bright, fresh flavors and comes together easily in one pan.
Print Recipe Pin Recipe
Course Breakfast, Brunch, Dinner
Servings 4

Ingredients
  

  • 2 tablespoon olive oil, divided
  • 16 oz dry gnocchi (shelf stable)
  • 1 medium shallot, chopped
  • 2 cloves garlic, minced
  • 2 large handfulls fresh baby spinach
  • 10 oz small sweet tomatoes, halved
  • zest of 1 lemon
  • juice of 1 lemon
  • ½ teaspoon red pepper flakes
  • 1 lb raw shrimp, peeled and deveined
  • salt & pepper to taste
  • optional topping: shredded parmesan cheese

Instructions
 

  • Heat 1 tablespoon olive oil in a large skillet, over medium heat. Add gnocchi and cook until it starts to turn golden brown, approximately 7 minutes.
  • Add remaining 1 tablespoon olive oil, shallots, and garlic. Cook an additional 2 minutes.
  • Add spinach, tomatoes, lemon zest, lemon juice, and red pepper flakes. Cook until spinach is wilted.
  • Push all ingredients to one side of the pan. Add shrimp to other side of the pan, turn shrimp as needed until cooked through. Add salt and pepper to taste.
  • Toss shrimp with all other ingredients in the pan. Serve warm, topped with parmesan if desired.
Keyword Easy Shrimp Gnocchi, Gnocchi, One Pan Meal, Shrimp

Looking for more summer recipes?

Panzanella Summer Salad

Sober Sangria

Rainbow Fruit Salad

PEANUT BUTTER BLISS NO CHURN ICE CREAM

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Dessert vs Veggies

I’ve been spending a lot of time in the garden lately. It is such a beautiful distraction from the daily grind of work and laundry and lack of quality sleep. When I go out there, I feel like I’m in another world. I’m focused on something that brings me joy whether the plants flourish or fail. I daydream about all the potential these plants have and all the fresh produce I can use this summer. Until the garden is actually producing those veggies though, I am buying everything at the store. The comparison of a homegrown tomato vs store bought… well, you can’t even really compare. The color, the juiciness, the FLAVOR are all totally different. To be clear, I am thankful for every bit of food we can afford and have access to. However, with each watery tomato I grab from the store, I yearn more and more for the fresh garden variety. And in an effort to hold out for those fresh garden vegetables, I find myself opting for desserts instead of those watery tomatoes (or any other less flavorful veggie). I know it isn’t the healthy choice. But… it did bring me to this new recipe for Peanut Butter Bliss No Churn Ice Cream. So, don’t judge me, just enjoy the ice cream with me, lol!

Ice cream cone and scooper, each with a scoop of ice cream.

Bliss

Beauty is in the eye of the beholder. I feel like this is true for ice cream in addition to art (as I think that phrase was originally intended). To be fair, I wouldn’t have leaned toward peanut butt flavored anything a few years back. I’m not sure what has changed in the last several months but I’ve been enjoying several foods I didn’t want in the past. NO, I’M NOT pregnant, so let’s not even go there. Anyway, my new joy-giving ice cream is this Peanut Butter Bliss No Churn Ice Cream. A creamy base flavor of peanut butter with pieces of peanut butter cups and swirls of marshmallow cream. Those hints of chocolate and marshmallow are what really put it over the top for me. They are subtle but they both pair perfectly with the peanut butter. As usual, I’ve kept this recipe simple for you and made it a no churn ice cream. So, go grab your ingredients and your mixer, whip this up, and enjoy it with me as we wait for our gardens to grow.

Pan of ice cream with a cone and a scooper each with a scoop of ice cream.
Ice cream cone and scooper, each with a scoop of ice cream.

Peanut Butter Bliss No Churn Ice Cream

Sarah Baade
Creamy peanut butter ice cream with pieces of chocolate peanut butter cups and swirls of marshmallow cream.
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

  • 14 oz sweetened condensed milk
  • 1 cup creamy peanut butter
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups heavy whipping cream
  • 1 cup peanut butter cup candies (I used mini sized candies. You can use any size and cut them down into bit sized pieces)
  • marshmallow cream (I used about half of a 7oz jar but feel free to use more or less to your own liking)

Instructions
 

  • In a medium mixing bowl, stir together condensed milk, peanut butter, vanilla, and salt. Set aside.
  • In a large, chilled mixing bowl, beat heavy cream on high until soft peaks form.
  • Beat peanut butter mixture into whipped cream.
  • Stir in peanut butter cups.
  • Pour half of the mixture into a 9×5 loaf pan. Drop a few tablespoons of marshmallow cream into the pan and swirl with the ice cream mixture. Repeat this process with second half of ice cream and additional marshmallow cream.
  • Cover with plastic wrap and freeze for a minimum of 6 hours, preferably overnight.
Keyword Homemade Ice Cream, Ice Cream, No Churn, No Churn Ice Cream, No Churn Peanut Butter Ice Cream, Peanut Butter Bliss No Churn Ice Cream, Peanut Butter Ice Cream

Looking for additional Ice Cream Recipes?

No Churn Bourbon Pecan Ice Cream With Chocolate Swirls

Blackberry Cheesecake No Churn Ice Cream

No Churn Chocolate Chunk Coffee Ice Cream

LEMON CRINKLE COOKIES

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Challenging Month

March brought more blogging challenges than I’ve had in a while. As with many aspects of life, there are seasons of smooth, easy success. And then there are seasons where it seems like absolutely nothing is working. Last month, I had fail after fail after fail. I always have a running list of recipe ideas. I assign a few ideas to each month in my calendar to keep me going on new recipes and posts. With a goal of accomplishing a few new recipes each month, that list is essential. So during the month of March, I hit that list like I normally would. But this time, nothing was working out. I tested recipe after recipe and in the end, I only succeeded in getting one new post up on this site (here’s looking at you, Green Pea Hummus). Where does a food blogger go from here? You keep trying. Plain and simple, you keep going. And my next move was turning lemons into… cookies. To be honest, even this recipe for Lemon Crinkle Cookies took more trial and error than I prefer. But, I have to say, all of that effort has paid off and I am incredibly happy with these cookies!

Gold rack with powder sugared yellow lemon cookies.

Sweet Success

These Lemon Crinkle Cookies are a great balance of sweet, bright lemon flavor without being tart – the perfect lemon cookie. While creating this recipe, the first batch actually went straight into the garbage. Yes, it was that bad! But the potential was there. I love lemon desserts and I don’t give up easily. So, I tweaked and adjusted and then… success! I could eat an entire batch of these. I won’t, but I could. What do you do with extra cookies? I am a fan of freezing cookies but we don’t have room in our freezer right now. Instead, I brought these cookies to work and I’m so glad I did. I love sharing treats but I also appreciate getting honest feedback on new recipes. The praises were high on this one. I mean “these are my new favorite cookies” is not something I take lightly. Or how about “best cookies ever” as an unprompted review? Give these Lemon Crinkle Cookies a try for yourself and let me know what you think!

Gold rack with powder sugared yellow lemon cookies.
Gold rack with powder sugared yellow lemon cookies.

Lemon Crinkle Cookies

Sarah Baade
These lemon crinkle cookies are a great balance of sweet, bright lemon flavor without being tart – the perfect lemon cookie.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 3.5 dozen

Ingredients
  

  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1½ cups sugar
  • 3 large eggs
  • 1 Tablespoon lemon zest
  • 2 Tablespoons fresh squeezed lemon juice
  • yellow food coloring
  • 1 cup powdered sugar for rolling

Instructions
 

  • In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together butter and sugar.
  • Mix eggs, zest, and lemon juice into butter and sugar.
  • Gradually stir dry ingredients in.
  • Stir food coloring in a drop or two at a time, until you reach the desired brightness of yellow.
  • Chill dough for a minimum of 1 hour. Can be chilled overnight.
  • When ready to bake cookies, preheat oven to 350℉ and line baking sheet with parchment paper.
  • Roll dough into tablespoon sized balls then roll in powdered sugar until fully covered. Place on prepared baking sheet, 3 inches apart. Bake 10 minutes.
  • Cool cookies on baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Keyword Cookies, Lemon Cookies, Lemon Crinkle Cookies

Looking for more citrus based recipes?

Orange Spiced Monkey Bread

Five Spiced Citrus Salad

Key Lime Sugar Cookies

GREEN PEA HUMMUS

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Needing Those Greens

I was chatting with a friend about gardening and cooking the other day. More specifically, we were discussing all the nutrition green vegetables can provide. And yet, we tend not to get enough of them. The irony is that, as I look around the produce section of my local grocery store, I see more green veggies than any other color. It should be easy to accomplish but I think we just tend to get tired of eating the same things in the same old ways. So our conversation ended with me feeling inspired. Honestly, I’ve been wanting to do a monochromatic post for a while and this seems like the perfect opportunity. So here we go, green pea hummus accompanied here by tons of fresh green vegetables.

Dish of green pea hummus surrounded by green vegetables.

The Mash Up

My family eats a ton of hummus. I’m confidant we could consume a bulk sized tub in a flash. The only reason we don’t buy it in huge tubs is because we love to change up the flavor. Now, also thinking about vegetables, my daughter’s favorite happens to be green peas. Why not combine these two foods into a delicious green pea hummus? Also, why not dip lots of other green veggies in it for an afternoon snack? I can’t lie, my husband was hesitant when I came to him with this recipe. However, I completely won him over when he took his first bite. That mission of eating more green vegetables was easily accomplished here. This green pea hummus has a slight sweetness to it with a balance of fresh lemon juice and salt. It really is a great dipping hummus. But, I’m also all about this green pea hummus as a sandwich spread.

Dish of green pea hummus surrounded by green vegetables.

Green Pea Hummus

Sarah Baade
This slightly sweet green pea hummus is perfect for dipping veggies and crackers or spreading onto a sandwich.
Print Recipe Pin Recipe
Course Snack

Ingredients
  

  • 15oz canned chickpeas, drained and rinsed
  • ½ cup frozen or fresh green peas
  • ⅓ cup olive oil
  • 2 Tablespoons tahini
  • 2 Tablespoons fresh lemon juice

Instructions
 

  • Place all ingredients in a food processor or blender and blend until smooth. You may need to scrape the sides of the processor partway through in order to fully incorporate the ingredients.
  • Enjoy as a dip for veggies, pretzels, pita chips, etc. or as a spread for sandwiches.
Keyword Green Pea Hummus, Homemade Hummus, Hummus

Looking for more hummus recipes? Check out this Lemon Hummus or Jalapeño Hummus.

HOT CHOCOLATE MIX

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Cold Weather Days

I have spent time in cold places. Several years, in fact. Growing up in Kansas, we would see snow a few times each year. Grad school in Buffalo, NY felt like winter would never end. Living in Colorado still brought plenty of snow but it would melt pretty quickly. San Antonio? We rarely get snow here. But here I am, texting snow pictures to family and friends and quickly going through all of our hot chocolate mix. The South isn’t built to handle the cold and snow. It broke down the power infrastructure to the point that much of the state (not just the city, but the entire state) has had power outages for three days. Even as I sit here writing this, I’m expecting the power to go out again at any moment. This is not something I ever expected to deal with in South Texas.

Overhead view of a mug of hot chocolate and marshmallows next to a bowl of hot chocolate mix and a bowl of marshmallows.
Coping With The Cold

Admittedly, my family has had it better than most. We have a gas fireplace which normally doesn’t get much use but has thankfully still been functional without power. We also have a gas stovetop so I’ve been able to light that up with a lighter and still cook for the family. Did you know you can cook chicken nuggets on your stovetop? Turns out, they are delicious that way! We managed to save most of our food from spoiling by putting it outside in the freezing cold temperatures. We also have ample supply of hot chocolate mix. Truthfully, when I initially made this mix, I wasn’t sure how quickly we might go through it. A week ago, we were hitting nearly 80℉ – who drinks hot chocolate when its that warm out? But here we are, warming ourselves from the inside out with lots of hot chocolate as we sit near the fireplace. As I look out the window, I see that snow has started coming down at a pretty good pace again. Honestly, I’m over it. But at least I know we can snuggle up together with mugs of hot chocolate in our hands.

Overhead view of a mug of hot chocolate and marshmallows next to a bowl of hot chocolate mix and a bowl of marshmallows.

Hot Chocolate Mix

Sarah Baade
This mix is very easy to make and will keep the whole family warm during those cold winter days.
Print Recipe Pin Recipe
Course Drinks
Cuisine American
Servings 17 servings

Ingredients
  

  • 1½ cups dry milk powder
  • 1 cup powdered sugar
  • 1½ cups cocoa powder
  • ¼ cup powdered vanilla creamer
  • Optional toppings: marshmallows; whipped cream

Instructions
 

  • In a large bowl, stir together all ingredients until well combined.
  • Mix ¼ hot chocolate mix with 8oz hot water or milk. Stir until mix is fully dissolved. Add toppings as desired.
  • Store mix in an air-tight container.

Notes

If your cocoa powder has clumps, sift it into the bowl rather than just adding it in as is.
Keyword Chocolate, Hot Chocolate, Hot Chocolate Mix, Hot Cocoa, Hot Cocoa Mix

Wanting a treat to serve with this hot chocolate? I’ve got you covered. Check out my recipe for Fudgy Brownies. This is the perfect pairing for any chocolate lover.

FUDGY BROWNIES

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The Fudgy Brownies Journey

All my life I was making brownies out of a box mix. And I was content with it, until I wasn’t. A couple of years ago I made a box mix that was dull, flavorless, and more cake-like than true brownie texture. I didn’t even really want to serve them to my friends but that was all I had time for that day. Maybe it was the brand or type of mix that I bought that was the problem. I suspect it is actually just that I have higher expectations of baked goods. So I began the process of creating my own recipe. I bake everything else from scratch, why should fudgy brownies be the exception??

Brownies on a white background.

The Challenge

As it turns out, fudgy brownies are actually a huge lesson in chemistry. I did not study chemistry of any sort in college, certainly not food related chemistry. So, when my first attempt at my own fudgy brownies failed, I began to research. You’d be surprised how little information there is out there on how to get that shiny, flaky “skin” that we all love to see on top of our brownies. Without finding much info online, I have modified, adjusted, and tested several versions of brownies. Each version has been delicious. The asthetic has just been off from what I want.

Brownies on a white plate and white background.

The Answer

As I was about to finalize my recipe, a friend shared a YouTube video with me. She didn’t know I had been working on this recipe for a year and a half. A delicious, chocolate filled year and a half. This video explained what I was trying to figure out. That flaky shine on top of brownies is related to the sugars being fully coated in fat. I altered my recipe again… and again. As I sit here typing, I literally have four slightly different batches sitting on my counter. What I’ve determined is that the a super high gloss shine is achievable. I can almost see my reflection in one batch but it doesn’t taste as good. The ultimate balance is a light, flaky shine on top while maintaining that fudgy, rich chocolate in the middle. So here it is, my labor of love, my fudgy brownies recipe. Enjoy!

By The Way…

My favorite pairing with these Fudgy Brownies is my No Churn Chocolate Chunk Coffee Ice Cream. Go ahead and try it, and let me know if you agree 😉

Brownies on a white plate and white background.

Fudgy Brownies

Sarah Baade
Rich chocolate flavor with that classic flaky shine on top. You'll never reach for a box mix again.
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Equipment

  • Electric mixer. Ideally, a stand mixer is best for this recipe.

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 cup powdered sugar
  • ¾ cup semi-sweet chocolate chips
  • 1 cup all purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder (optional but adds richness to the chocolate flavor)
  • ½ teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350℉.
  • In a large mixing bowl, cream together butter and sugar. Scrape sides of bowl as needed. When you think you have it fully combined, scrape the sides again and continue beating the mixture for a few more minutes.
  • Add powdered sugar to the butter mixture. Start mixing on low so the powdered sugar doesn't fly out of the bowl. Gradually increase speed of mixer and beat until mixture is light in texture and almost white in color. (I use a stand mixer and let it run at the second highest setting while I prepare the next ingredients.)
  • In a microwave safe bowl, melt chocolate chips in microwave. Stir every 30 seconds in order to not burn the chocolate. Once fully melted, set aside to cool slightly.
  • In a medium mixing bowl, sift together flour, cocoa powder, espresso powder, and salt. Set aside. (Don't skip sifting. This prevents you from having clumps of cocoa powder in your brownies.)
  • Add eggs and vanilla to butter mixture and begin mixing at low setting.
  • While continuing to mix butter and eggs, add melted chocolate. Beat on medium speed until fully combined. Scrape sides of bowl as needed.
  • With a sturdy wooden spoon or spatula, gradually stir dry ingredients into mixture.
  • Spread brownie batter into greased 9×13 baking pan. Bake 30 minutes or until test toothpick come out almost clean (you want to see a few bits of slightly undercooked batter on the toothpick).
Keyword Brownies, Fudgy Brownies, Homemade Brownies

Looking for additional dessert recipes? Try these Peanut Butter Cut-Out Cookies or Chocolate chip Cookie Bars.