Sunday, October 16, 2016

Kettle Chip Recipe Ideas with Neal Brothers Chips

Neal Brothers Gourmet Kettle chips are now available in the US exclusively at Whole Foods.  They're all-natural, gluten free non-GMO, and come in four bold flavors:

* Montreal Steak Spice
* Maple Bacon
* Pink Himalayan Salt
* Spicy Srirachup

Check out the video below for some of my ideas for using the chips in your recipes.  

Although these chips were sent at no cost to me this is NOT a paid sponsored video and the reviews and opinions are my own.

Sunday, October 2, 2016

Everything Spiced Almonds

Everything Spiced Almonds

If you like everything bagels, I’ve got the perfect snack for you... They’re everything almonds.  

And they’re delicious.

Poppy and sesame seeds mingle together with garlic, onions and caraway seeds to take these nuts to a level of flavor you won’t believe.  They’re a great little party snack and even better as a game day nosh. 

Actually I chose to do almonds because they’re naturally shaped like little footballs so they're sure to become a Sunday classic with my crew. 

My only regret was that I just made one pound.  Next time I’ll double the recipe for since these were devoured before my eyes.

Everything Spiced Almonds
Prep time: 5 minutes
Bake Time: 1 hour

  • 16 oz almonds (unroasted & unsalted)
  • 1 egg white
  • 1 tbsp poppy seeds
  • 1 tbsp sesame seeds (I used black and white tuxedo seeds)
  • 1 tsp minced garlic
  • 1 tsp minced onion
  • 1 tsp caraway seeds
  • 2 tsp sea salt
  • ¼ tsp garlic powder
  • ¼ tsp onion powder

Video Tutorial: 

  1. Preheat oven to 290ºF (or 143ºC) and line a baking sheet with parchment paper sprayed with non-stick spray.
  2. To make the everything seasoning, stir together all the poppy seeds, sesame seeds, minced garlic, minced onion, caraway seeds, sea salt, garlic powder and onion powder
  3. Add the almonds to a bowl that's large enough to mix them.
  4. Beat the egg white until light and frothy then pour over the almonds and mix until all the almonds are coated.  
  5. Pour the everything seasoning mixture over almonds and stir until the almonds are covered with the mixture then pour them onto the baking sheet and spread into an even layer.
  6. Roast for 1 hour turning and breaking apart every 20 minutes then remove from the oven and cool on the pan before serving.

Sunday, September 18, 2016

Paleo Butter Pecan Nice Cream

Paleo Butter Pecan Nice Cream

Is there truly such a thing as healthy ice cream?

Maybe not but this Butter Pecan Nice Cream is a healthier knock-off indeed.

It redefines healthy gourmet indulgences for sure.  It’s not only gluten free, it’s dairy free, egg free and free of added refined sugars too.  But beyond all that it’s downright delicious.

Most nice creams are done using only bananas as the base ingredient before adding the other flavors.  I’ve combined bananas with unsweetened coconut cream to add a more luxurious mouth-feel. Then dates are added to give a more complex sweetness and a touch of sea salt helps to mimic the salty flavor of butter.  And this smooth creamy frozen dessert has plenty of chopped pecans stirred-in at the end to complete the masterpiece.  

This nice-cream is beyond good reaching a level of mind blowing deliciousness.

Butter Pecan Nice Cream
Prep time: 10 minutes
Servings: Makes 1 quart (8 half cup servings)

  • 4 ripe bananas
  • 3 pitted dates (roughly chopped)
  • 8 pecan halves
  • ¾ cup coconut cream
  • ¼ tsp salt
  • ½ cup chopped pecans (to stir in at the end) 

Video Tutorial: 

  1. Slice the bananas into 1 inch pieces and freeze for at least 2 hours.
  2. Add the frozen bananas to the bowl of your food processor with the pitted dates, pecan halves, salt and coconut cream, then process until it is smooth and creamy.  (You’ll need to stop the processor a few times to scrape down the bowl.)
  3. Place into a freezer safe container, stir in the chopped pecans, cover and freeze for 2-3 hours then serve.     

Notes: If frozen solid, remove from the freezer 10 minutes ahead of serving to soften a bit.

Sunday, September 4, 2016

Peanut Butter Brookie

Peanut Butter Brookie

Have you ever had a Brookie?  They’re part brownie, part cookie and 100% delicious.

But some Brookies can be a little too sweet. 

Not these!

The typical recipe combines brownie batter with a classic chocolate chip cookie dough.  I reduce the sugar in both recipes and switched things up by stirring my chocolate chips into peanut butter cookie dough instead for that sweet and salty component. 

The small change makes these less cloying and more delicious.  You're gonna love this.

Peanut Butter Brookie
Prep time: 20 minutes
Bake Time: 40 minutes
Servings: 24

Ingredients For the Peanut Butter Cookie Dough
  • 1 ¼  cups gluten free flour
  • ½ tsp baking powder
  • ¼  tsp salt
  • ¾ cup peanut butter (192 grams by weight)
  • 6 tablespoons softened butter
  • ¼  cup sugar
  • ½  cup brown sugar (firmly packed)
  • 1 eggs
  • ½ cup mini chocolate chips

Ingredients For the Brownie Batter
  • ½ cup gluten free flour
  • ½  tsp baking powder
  • ¼ tsp salt
  • ¾ cup butter (1 ½ sticks)
  • ¾  cup sugar
  • ¾ cup unsweetened cocoa powder
  • 1 tsp vanilla
  • 2 eggs, room temperature
  • ¼ cup mini chocolate chips

Video Tutorial: Coming Soon

  1. Preheat the oven to 350°F (or 175 °C) and line a 9 inch round cake pan with parchment paper sprayed with nonstick spray.
  2. For the peanut butter cookie layer, stir together the flour, baking powder, and salt and set aside
  3. Cream together the peanut butter, butter and both sugars until smooth.
  4. Add the egg and mix until well blended. (the mixture may look curdled at this point)
  5. Add the flour mixture mix until incorporated then stir in the mini chocolate chips and mix until evenly dispersed.   
  6. Reserve ¼ of the dough and press the remaining 3/4 of the dough into an even layer onto the bottom of the prepared pan then use a knuckle to make some divots over the surface.
  7. For the brownie layer, stir together the flour, baking powder and salt and set aside.   
  8. In a medium microwave safe bowl melt the butter then add the sugar, cocoa powder, and vanilla then whisk until well combined.
  9. Add the eggs and mix until incorporated.
  10. Add the flour mixture and stir until the wet and dry ingredients are well combined then stir in the chocolate chips and spread the brownie batter over the cookie layer.
  11. Break off small pieces of the reserved dough and scatter them evenly over the brownie layer then bake for 38-40 minutes.
  12. Allow to cool in the pan for 10 minutes before removing.  Cool completely before cutting.

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