Tag - sweet

Spicy and Sweet Roasted Nuts

I’m giving you a fair warning. These are addictive. They have everything you want… sweet, savory, spicy, and salty. I highly suggest portioning these out or you’ll go through half the batch before you realize it.

Spicy and Sweet Roasted Nuts
1/4 cup sugar
1 teaspoon salt
1 teaspoon ground chipotle chile pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1 large egg white
1 cup slivered almonds
1 cup unsalted cashews
1 cup unsalted sunflower seeds
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1. In a small bowl, combine the sugar, salt, chipotle, cumin, oregano, and chili powder.
2. In a large bowl, whisk the egg white until it begins to get foamy. Pour the nuts into the egg and mix until they’re evenly covered.
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3. Mix in the spices. Lay the nuts out on a baking pan lined with parchment. Cook in a 325 degree oven for 15 minutes, tossing in between. Shut the oven off after the timer goes off and leave the nuts in the oven for another 15 minutes.

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His and Hers Pancakes + Homemade Whipped Cream

Jason and I were both craving pancakes this morning. He loves bananas and Nutella, I prefer strawberries and chocolate chips, so I made his with whole wheat batter and mine with gluten free batter. You can add any toppings to these batter recipes. I’ve used candied walnuts, pecans, blueberries, blackberries, and probably other things I’m not remembering now. Use whatever you prefer!  Each recipe below will make approximately 8 pancakes. I make the full recipe and save half for the next day.

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Whole Wheat Pancake Batter

1 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
1/4 teaspoon salt
3/4 cup skim milk
1 egg, lightly beaten

1. Mix dry ingredients together.
2. Mix wet ingredients into the dry.
3. Heat nonstick frying pan and when hot, pour on portions of the pancake mix.
4. Before they start too cook too much, place the toppings onto the batter placed on the pan. Do not overcrowd each pancake with toppings. It’s important that when you flip them, there’s some space for the batter to coat the edges of the toppings.

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Gluten Free Pancake Batter
1 cup gluten free all purpose flour (I use Bob’s Red Mill)
1 tablespoon flax seed meal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup applesauce
3/4 cup skim milk

Same instructions as the whole wheat pancakes.
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Homemade Whipped Cream 
1/2 cup heaving whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract

1. Put all ingredients in the bowl of a stand up mixer.
2. Using whisk attachment, turn on high until cream begins to stiffen.
3. Pause the mixer, and use a spatula to mix the ingredients and make sure there isn’t sugar sticking to the bottom of the bowl.
4. Turn machine back on high and mix until peaks form.

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