Peanut Butter Banana Muffins

 

We are on a muffin kick here lately.  They are easy to make with a two year old "helper" and a newborn observer!  These muffins were a great way to use some very ripe bananas we had on the counter.  They were the perfect blend of peanut butter and bananas in my opinion.

This recipe makes 12 muffins.

2 large ripe bananas
1/3 C unsweetened applesauce
1 1/4 C flour
3/4 tsp baking soda
1/4 tsp salt
2 TBSP butter, softened
1/3 C brown sugar
2 large egg whites
1/2 tsp vanilla
10 TBSP peanut butter (divided - 8TBSP and 2 TBSP)

Preheat the oven to 325.
Line 12 muffin tins with liners or a light layer of cooking spray.
In a large bowl, cream together the butter and sugar.
Add the egg whites, vanilla, vanilla, 8 TBSP peanut butter, bananas, and applesauce.
Stir in the flour, baking soda, and salt until just combined (do not over mix the batter).
Fill each muffin tin half way with half of the batter.
Place a small spoonful of peanut butter on the top (divide the remaining 2 TBSP of peanut butter evenly among the 12 muffins).
Cover the peanut butter drops with the remaining batter.
Bake for 25 minutes until a toothpick comes out clean (of the batter...there may be some peanut butter).
Let the muffins cool for 5 minutes in the pan and then remove them from the pan and finish cooling them on a wire rack.

This recipe is adapted slightly from www.skinnytaste.com.

Applesauce Oat Muffins

 

These are some tasty muffins and ones you don't have to feel bad about eating!  They have limited sugar and are made with oats and whole wheat flour.  The applesauce gives them a slightly different texture than if oil were used, but it did not take away from the flavor.  I liked them as a basic muffin and my husband turned them into dessert with a layer of cream cheese frosting on the top!

This recipe makes 12 muffins.

1 C old fashioned oats
1 C unsweetened applesauce
1/2 C milk
1 large egg
1 tsp vanilla
4 TBSP butter, melted
1/3 C sugar
3/4 C whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt

Preheat the oven to 375.
Line 12 muffin tins with liners or a thin layer of cooking spray.
In a large bowl, combine the oats, applesauce, milk, egg, vanilla, and butter.
Add in the sugar, flour, baking powder, baking soda, cinnamon, and salt.
Mix until just combined (you don't want to over mix or you will have tough muffins).
Divide the batter evenly into the 12 muffin tins.
Bake for 15-20 minutes (until a toothpick comes out of the center, clean).
Let the muffins cool on a cooling rack.
These muffins freeze well (don't put them in the freezer until they are cooled completely)!

This recipe is from www.melskitchencafe.com.

Whole Wheat Banana Muffins

These bananas were a tasty snack.  It was great because I used really ripe bananas so they were sweet enough to balance out the whole wheat flour without using any added sugar!  These are not cupcakes (super sweet and filled with sugar) disguised as muffins to try to pass for a healthy option.  Try these muffins for a treat or breakfast and you will not be disappointed.

This recipe makes 12-24 muffins depending on your muffin tin size.

1 1/2 C whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
2 eggs
1/2 C butter, melted
1/3 C honey
2-3 very ripe bananas (2 larger ones or 3 smaller ones), mashed (easy to do with the back of a fork)

Preheat the oven to 350.
Line muffin tins with liners or a light layer of cooking spray (I used "regular" sized muffin tins...that could mean different things to different people, hence the potential quantity of 12-24 muffins).
Put the flour, baking soda, salt, and baking powder in a large bowl.
Add the eggs, butter, and honey and mix until just combined.
Fold in the mashed banana.
Pour evenly into the muffin tins (the batter should come almost to the top of the tin).
Bake for 18-22 minutes until a toothpick inserted into the middle of the muffins comes out clean.
Remove from the pan and cool on a wire rack.

This recipe is adapted from 100daysofrealfood.com.

Peanut Oat Honey Bars

 

These are tasty, easy bars to make using real ingredients.  They are not full of sugar but satisfy a need for a little afternoon snack.

This recipe makes 9 bars.

1/2 C honey
1/3 C peanut butter
1 TBSP butter
1/2 tsp vanilla
2 C oats
1/2 C honey roasted peanuts
1/4 tsp cinnamon

Preheat the oven to 300.
Line the bottom and sides of an 8"x8" baking pan with parchment paper.
In a mixing bowl, mix together the oats, peanuts, and cinnamon.
In a small saucepan on medium heat, melt together the honey, peanut butter, and butter.
Add the melted mixture and the vanilla to the bowl of dry ingredients.
Mix together completely.
Spread in an even layer in the parchment paper in the baking dish.
Bake for 22-25 minutes until golden.
Let the bars cool and cut into 9 squares.
If you do not let the bars cool, they will be really crumbly...so patience is a key here!  They become more solid (but not too hard) in the fridge.
Store leftover bars in an airtight container in the fridge.

This recipe is adapted from peanutbutterandpeppers.com.

Grilled Cinnamon Pineapple Slices

 

When my husband and I traveled to South America a few years ago, one of my favorite things to eat was the fresh fruit.  In the chiaroscuro restaurants (places where waiters bring around fresh grilled meats and pineapples and serve you slices off the larger piece of meat or whole pineapple) fresh grilled pineapple was served.  Some of my favorites had a cinnamon and sugar glaze.  I made personalized pieces of cinnamon sugar glazed pineapple that reminded me of the delicious pineapple we ate while traveling.
This pineapple is a really simple side dish, dessert, or snack for the upcoming barbeque season!

This recipe serves 2-4 (depending on the size of the pineapple).

2 tsp ground cinnamon
2 TBSP sugar
1 large pineapple, peeled, cut into 1/2" thick slices

Mix the cinnamon and sugar in a small bowl.
Sprinkle the mixture on each side of the pineapple slices.
Grill each side of the pineapple for 2-3 minutes.
Serve warm!

This recipe is a Cookie Sundays original.

Whole Wheat Banana Applesauce Oat Bread

The name of this bread may be quite the mouthful to say, but this slightly sweet, hearty bread is definitely a delicious mouthful to eat.
Healthy versions of classic treats or desserts are risky.  People come in expecting a sweet, traditional bite and when that is not what they get, they may be disappointed.  So don't expect a traditional banana bread to come out of the oven as a result of baking up this delicious loaf...but expect something tasty nonetheless.
I loved this bread and love the heartiness and the fact that it was not too sweet.  The riper the bananas, the sweeter the bread...because there is no added sugar in the bread!

This recipe makes 1, 9"5" loaf of bread.

 1 (+ a little bit more...just fill the measuring cup a little over the top) C ripe, mashed bananas
1/3 C honey
1/3 C unsweetened applesauce
1 tsp vanilla extract
1 egg
3/4 C milk (I use 2%)
1 1/2 C whole wheat flour (or for a slightly lighter loaf, use 1 C whole wheat and 1/2 C all-purpose flour)
1 C rolled oats
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon

Preheat the oven to 350.
Lightly grease a 9"x5" bread pan.
Mix together the bananas, honey, applesauce, vanilla, egg, and milk in a large bowl.
In a separate bowl, stir together the flour, oats, baking powder, baking soda, salt, and cinnamon.
Combine the wet and dry ingredients but be careful not to over mix them or your bread will be tough.
Pour the batter into the pan and cook for 50-70 minutes (until a toothpick comes out of the center of the loaf mostly clean (no "wet" batter attached but a few crumbs are ok).
Remove the bread from the oven and let it cool in the pan for 3-5 minutes.
Let the bread finish cooling on a wire rack before you slice into it.

This recipe is adapted from www.ambitiouskitchen.com.

Healthy Granola

I love granola!  It is a great snack, can be substituted for cereal, goes really well with fruit and yogurt...the reasons are endless.  The other granola recipe I have is fantastic but definitely more of a treat than a healthy staple, but is oh so delicious.  This granola is definitely healthier but in no way does it sacrifice flavor!
You really can use any combination of nuts and seeds you have handy.  I tend to buy whatever is on sale so the combination will be slightly different every time.  Create a combination that works for you and your family.

This recipe makes 7-8 C of granola.

3 1/2 C old fashioned rolled oats
2 C sliced, chopped nuts (almonds, walnuts, cashews...)
1 C shredded coconut (unsweetened for a healthier granola)
1 C raw seeds (sunflower, pumpkin...)
2 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground nutmeg
6 TBSP unsalted butter (or canola oil)
1/2 C honey
2 tsp vanilla extract
1/2 tsp salt

Preheat the oven to 250..
Cover a large, rimmed baking sheet with a piece of parchment paper.
In a small saucepan, heat the butter and honey on medium heat until the butter is melted.
Remove the honey and butter from the heat and stir in the vanilla extract.
Combine all of the dry ingredients in a large bowl.
Coat the dry ingredients entirely with the honey mixture.
Spread evenly onto the pan.
Bake for 60-70 minutes.
Remove the pan from the oven.
Let the granola cool completely.
Break it into chunks and store it in a large ziploc bag or airtight container.

This recipe is adapted from www.100daysofrealfood.com.

Cinnamon Swirl Bread

This bread was so good and I cannot wait to make cinnamon bread french toast with a loaf this weekend!
(Please ignore the fact that my cinnamon bread here has a little hole in the middle.  It came out of the oven and what did I do instead of let it sit and cool completely?  That's right...slice it for my husband and I to eat right away...I am a sucker for warm, fresh bread.  As it cooled, it sunk a little in the middle.  It is in no way doughy or weird as a result, it just developed a nice hole in the middle as a result of my impatience!)
This bread looks so pretty and can easily be made into cinnamon swirl raisin bread, too.

Bread:
1 C milk
6 TBSP butter
2 1/2 tsp active dry yeast
2 eggs
1/3 C sugar
3 1/2 C flour
1 tsp salt

Cinnamon Mixture:
2 TBSP softened butter
1/3 C sugar
2 TBSP cinnamon

Egg Coating:
1 egg
1 TBSP milk

Melt the butter into the milk in a small saucepan on the stove over medium heat.  Do not bring it to a boil.
Let the milk/butter mixture sit for a few minutes until it is cool enough to touch,
Sprinkle the yeast over the butter/milk mixture and let it sit for 10 minutes.
Mix the sugar and the eggs in a large mixing bowl.
Mix in the milk/butter/yeast mixture.
Add half the flour and mix it until combined.
Add the rest of the flour and knead the dough (with a dough hook on a mixer or by hand) for 10 minutes with a mixer or about 15-18 by hand.
If the dough is still sticky, add a little bit of flour until it is no longer sticky to touch.
Put the dough in a large bowl that has been lightly greased and let it rise for 2 hours.
Butter a bread loaf pan.
Mix the cinnamon and sugar together for the filling.
Roll the dough out on a clean lightly floured surface and roll it out into a rectangle that is 18"-24" long and almost as wide as the bread loaf pan you are going to bake the bread in.
Spread the 2 TBSP of softened butter over the dough rectangle.
Sprinkle the cinnamon and sugar mixture over the butter.
Roll the dough tightly to make a loaf.
Pinch the seams and place it in the buttered pan.
Let the loaf rise for 2 hours.
Preheat the oven to 350.
Whisk together the egg and 1 TBSP milk.
Brush it over the top of the loaf.
Bake for about 40 minutes until the top is golden brown.
Let it cool before slicing and serving (if you can wait).

*This recipe is from www.thepioneerwoman.com

Banana Zucchini Bread

One more zucchini recipe for you and this one is amazing!  The combination of bananas and zucchini in one muffin make this bread so moist and delicious.  This is a perfect way to bid those last few zucchini plants good-bye.

This recipe makes one loaf of bread (9"x5" pan) or 12 muffins.

1 1/2 C all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
2 eggs
1 C sugar
1/4 C canola oil
1/4 C unsweetened applesauce
1 1/2 tsp vanilla extract
1 medium, ripe banana
3/4 C zucchini, shredded

Preheat the oven to 350.
Line 12 muffin tins or grease one 9"x5" bread pan.
Cream together eggs, sugar, canola oil, applesauce, vanilla, and banana.
Mix in the flour, baking soda, baking powder, cinnamon, and salt.
Do not over mix or your bread will be tough.
Fold in the zucchini.
Pour the batter into the muffin tins or bread pan.
Bake muffins for 18-22 minutes or bread for 45-60 minutes until a toothpick comes out clean.
Let the bread cool for 10 minutes before removing it from the pan.
Remove it from the pan and let it finish cooling on a wire rack.

This recipe is adapted from www.browneyedbaker.com.

Zucchini-Apple-Carrot Muffins

Zucchini season is winding down but there is so much left to use still!  These muffins are tasty and fairly healthy.  I made a double batch and put half in the freezer to pull out later.  They warm up nicely in the microwave when I need a little afternoon snack.  I love that they use wheat flour and various vegetables and tasty green apples.  They are so good looking, too.  The pops of green and orange look so vibrant and fall-ish!

This recipe makes 12 muffins.

1 1/2 C whole wheat flour
1/2 C flour (or just use 2 total cups of whole wheat flour)
2 C total, shredded zucchini, granny smith apple, and carrots (I used about 1 C zucchini, 1 small apple, and 10-15 baby carrots)
2 eggs
1/3 C sugar
1/4 C honey
1 tsp vanilla
1/3 C unsweetened applesauce
2 TBSP vegetable oil
1 1/2 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg

Preheat oven to 350.
Line or spray with nonstick spray 12 muffin tins.
Combine all of the dry ingredients in a large bowl.
Mix all of the wet ingredients in a separate bowl.
Add the fruit and veggies to the wet ingredients.
Mix the wet ingredients in the dry ingredients until just combined (don't over mix).
Divide evenly among the 12 muffin tins.
Bake for 20-25 minutes (until a toothpick comes out clean).
Serve warm or cooled.

This recipe is adapted from www.theleangreenbean.com.

Peach Salsa

A friend of mine posted a recipe for peach salsa on her blog and I knew I had to make some.  We have delicious peaches here in the fall and I cannot get enough of them!  This recipe is completely customizable.  Make it as spicy or cilantro-y as you would like!

2 large peaches, diced
1/3 C red onion, finely chopped
1 jalapeno, seeds removed, finely chopped
1/2 C chopped cilantro
1 TBSP honey
2-3 TBSP lime juice (about 2 limes)
dash Cayenne pepper
dash kosher salt

In a small dish, mix the honey, lime juice, Cayenne pepper, and salt.
Place the peaches, onion, jalapeno, and cilantro into a large bowl.
Drizzle the honey mixture over the peach mix and toss until all of the fruit and veggies are coated.
Refrigerate for 1-2 hours.
Serve with chips, pita bread, or as a topping.

This recipe is adapted from tastykitchen.com.

Lemon Zucchini Bread

 

Every year I am in search of new ways to use the abundance of zucchini from my garden.  It grows like crazy!  Even when everything else is gone, the zucchini just keeps on growing.
This bread is a moist, soft bread.  It is not too sweet and has a light lemon flavor to it.  The green speckles from the zucchini look beautiful in the yellow hues of the bread.  It is a lighter tasting bread that hit the spot when we were looking for something not too heavy and not too sweet.

4 C flour
4 tsp baking powder
1 tsp salt
2 eggs
1 C canola oil
1 C milk
4 TBSP lemon juice
zest of two lemons
1 1/4 C sugar
2 1/2 C zucchini, grated

Preheat oven to 350.
Combine all the dry ingredients in a large bowl.
Mix in the wet ingredients (minus the zucchini) until just combined.
Fold in the zucchini.
Pour into 6 mall loaf pans (4.5"x2.5") or two regular pans.
Bake for 30-35 minutes for the small pans or 50-70 minutes for the regular pans.
Remove from the oven and let them cook in the pans for 5 minutes.
Remove from the pans and let them cool on a wire rack before cutting and serving.

This recipe is adapted from www.intimateweddings.com.

Baked Tomatoes

I love tomatoes.  My husband does not and whenever we go somewhere to eat and his salad or dish comes with tomatoes, he puts them on my plate for me!
These are a fun, really simple side dish that allows for your own individual preferences to come through (more seasoning, less cheese, etc.).  The tomatoes could also add a little flair to sandwiches or burgers.

2 large tomatoes, sliced (about 1/4"-1/2" thick)

Italian blend shredded cheese (or just Parmesan)

Italian seasoning (or a 1:1 ratio of dried basil and dried oregano)

olive oil

Preheat the oven to 400.

Lightly coat a baking sheet with cooking spray.

Place the tomato slices on the baking sheet.

Sprinkle with the desired amount of cheese and seasoning on each tomato slice (this really is up to you!).

Drizzle each tomato lightly with olive oil.

Bake for 10-12 minutes until the cheese starts to turn golden.

Serve warm.

Blueberry Scones

Here we are, back on the blueberry kick.  Seriously though...some delicious things came out of the last batch of fresh blueberries I got!  These scones were good no matter how we ate them.  Fresh out of the oven they were warm and soft and the blueberries burst in your mouth.  The next morning, the scone was cool, but just as tasty.  The scones we froze (unbaked) baked up nicely later on in the week.  Basically, however you are going to eat them, just eat them!

This recipe makes 8 scones.

8 TBSP frozen, unsalted butter
1 1/2 C fresh blueberries, washed
1/2 C milk (I used 2%)
1/2 C sour cream
2 C all-purpose flour
1/2 C sugar + extra for sprinkling
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tsp grated lemon zest (optional)
2 TBSP unsalted butter, melted

Preheat the oven to 425 with a baking rack in the middle.
Grate the frozen butter.
Put the blueberries in a small bowl and place them in the freezer.
Whisk together the milk and sour cream.  Keep it in the fridge.
Mix together the flour, sugar, baking powder, baking soda, salt, and 1 tsp of the lemon zest.
Add the grated butter and combine it with the dry mix with your fingers.
Add the milk and the sour cream mixture and stir it until it is just combined.
Turn the dough out onto a large floured surface.
Knead the dough with your hands a few times until the dough holds together in a rough ball. (You can always add a little more four - you don't want the dough sticking to everything.)
Roll the dough into a 12"x12" square (approximate).
Fold the dough into thirds so it makes a long, thin dough rectangle.
Fold the dough into thirds again by bringing in the short ends, to form a square.
Put the dough on a floured plate and place it in the freezer for 5 minutes.
On the lightly floured surface, roll the dough out into a 12"x12" square again and sprinkle the blueberries on top and then gently press them partway into the dough.
Roll the dough into a tight log (using a spatula to get the dough off the floured surface may help).
Put the roll seam side down on the lightly floured surface and roll it out to a 12"x4" rectangle.
Using a sharp knife, cut the rectangle into four even squares.
Cut each square in half to form two triangles.
Line a baking sheet with parchment paper.
Place the scones on the parchment paper.
*If you would like to freeze the scones, place the scones on the parchment paper and then into the freezer for 20 minutes.  Then place them in a freezer safe, airtight container or bag and keep them in freezer until you are ready to bake them.  They may need additional baking time depending on your oven.  Keep and eye on them and remove them when golden brown.*
In a small bowl, combine the remaining 1 tsp of lemon zest and sugar (or you can just use sugar).
Brush the top of each scone with melted butter.
Sprinkle with the lemon zest-sugar mixture.
Bake for 15-22 minutes until the scones are golden brown.
Cool slightly on a wire rack for a few minutes before serving.

This recipe is adapted from www.annies-eat.com.

Blueberry Muffins with Lemon Crumb

These muffins are perfect because of the little lemon/sugar mixture crumbled on top.  The combination of the sweet lemon with the blueberries and soft, moist muffin are perfect for breakfast, a snack, lunch...well, anytime really!
I love this time of year and all the fresh produce available and on sale!!  Blueberries are not cheap so when they go on major sale, I buy a lot and make as many things as I can with them.
Enjoy these little muffins soon!

This recipe makes 2 dozen (24) muffins.

Lemon-Sugar Topping
2/3 C sugar
3 tsp grated lemon zest (about 2 lemons)

Blueberry Muffins
2 C fresh blueberries, washed
1 1/8 C + 1 tsp granulated sugar
1 TBSP water
2 1/2 C all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
4 TBSP unsalted butter, melted
1/4 C vegetable oil
1 C buttermilk
2 tsp vanilla extract

In a small bowl, mix together the sugar and lemon zest for the topping and then set it aside.
Preheat the oven to 400.
Prepare 24 muffin tins with liners or a layer of cooking spray.
In a small saucepan, simmer 1 C blueberries, 1 tsp sugar, and the water over medium heat for about 5-6 minutes.
While they are simmering, mash the berries.
The mixture will reduce and thicken.
Put the berries in a small bowl and let them cool for about 10-15 minutes.
Combine the flour, baking powder, salt, and remaining 1 1/8 C sugar in a large bowl.
Add  the eggs, butter, oil, buttermilk, and vanilla.
Fold in the remaining cup of blueberries until everything is just moistened.  You do not want to over mix the batter.
Scoop the batter evenly into all of the muffin tins.  The batter should only fill the tins about halfway.
Using a small spoon (about 1 tsp), scoop a little bit of the blueberry mixture onto the top of the muffin mix.
Using a toothpick, swirl the blueberry mixture into the batter.
Top each muffin with a little bit of lemon sugar.
Bake for 15-18 minutes until the tops are golden.
Let the muffins cool on a wire rack.

This recipe is adapted from www.acooksquest.blogspot.com.

Peanut Butter and Oat Bites

I snack all day long.  I am constantly hungry.  It is a good thing I work out and my metabolism hasn't started to slow down yet or I would be in trouble.  But I really am hungry all the time...I don't eat out of boredom.  I like to snack on healthy things though....fruit, veggies, whole grains...but sometimes I get stuck in a rut.  I need new variations of snacks.  Snacks that have protein in them keep me a little fuller a little longer so this peanut butter-packed "bite" is perfect.  A few of these will hold me over until the next craving!

This recipe makes about 24-30 "bites".

1 C oats
1/2 C creamy peanut butter
1/3 C honey
1 C sweetened coconut flakes
1/2 C wheat germ
1/2 C raisins
1 tsp vanilla

Combine all of the ingredients in a medium bowl.
Refrigerate the mixture for about 30 minutes.
Roll the dough into 1" balls.
Keep in the refrigerator in an airtight container for up to 1 week.

This recipe is adapted from smashedpeasandcarrots.blogspot.com.

Blueberry Applesauce Oatmeal Muffins

These are incredible.  The only mistake I made was making a single batch instead of doubling it first thing!
These muffins are a lot healthier than a standard muffin recipe but taste amazing.  They are hearty without tasting "healthy".  They are great warm or cooled.  I could eat the entire batch on my own...and I just might as soon as I am done writing this for you!

Make 12 muffins.

1 1/4 C whole wheat flour
1 1/4 C oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 C unsweetened applesauce
1/2 C buttermilk*
1/4 C brown sugar, packed
2 TBSP canola oil
1 large egg
3/4 C fresh blueberries

Preheat the oven to 375.
Grease or line 12 muffin cups.
Mix all of the ingredients except the blueberries together in a large bowl until the dry ingredients are just moistened.
Gently fold in the blueberries.
Spoon the batter evenly between 12 muffin cups.
Bake for 16-20 minutes (until a toothpick comes out of the center of the muffins clean).
Cool on a rack.

*Out of buttermilk?  See my buttermilk replacement tutorial!

This recipe is adapted from annies-eats.com.

Fruit Dip

This fruit dip is heaven.  Usually I am all for just eating fruit by itself because fresh fruit itself is so divine.  This dip though is amazing...I may have started eating it by the spoonful...

8 oz. package of cream cheese (softened)
3/4 C brown sugar
1 C sour cream
2 tsp vanilla
2 tsp lemon juice
1 C cold milk (I used 2%)
1 small package of instant vanilla pudding
crushed Heath candy bar (optional)

Beat the cream cheese and brown sugar together until it is smooth.
Add each additional ingredient in order, beating until smooth after each ingredient.
Cover and chill until ready to serve with fresh fruit.

*This recipe is from my aunt Kay.

Spiced Orange Pecans

On the 4th day of Christmas my true love gave to me...tasty pecans to munch on!

These tasted just like Christmas!  I love spiced, flavored, or candied nuts - they are an easy, handy side to snack on and a tasty way to get in some extra protein!

2 egg whites, lightly beaten
3 TBSP orange juice
2 C pecan halves
1 1/2 C powdered sugar
2 TBSP cornstarch
2 TBSP grated orange peel
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp allspice
1/8 tsp salt

Preheat oven to 250.
Place a layer of parchment paper on or grease a large cookie sheet.
Mix the egg whites and orange juice.
Toss the pecans with the juice mixture and then drain them.
Combine the powdered sugar, cornstarch, orange peel, cinnamon, cloves, allspice, and salt in a large bowl.
Add the pecans and coat them in the mixture.
Spread in a single layer on the cookie sheet.
Bake for about 30-35 minutes until dry and light brown.
Cool and store in an airtight container.

*This recipe is adapted slightly from Taste of Home.

Beignets

I always post homemade recipes.  I have to tell you about these beingets though.  Someday I will recreate them with a homemade recipe I will post, but for now, why ruin something so perfect.
Two summers ago, we went to Louisiana as part of a vacation and visited my wonderful friend Jane and her family.  While visiting New Orleans, they introduced us to the famous Cafe Du Monde.  They have these amazing beingets that people wait forever in line for.  My in-laws went to New Orleans on a stop after a cruise and picked up a Cafe Du Monde beignet mix for me.  I was ecstatic!
If you are ever in the New Orleans area, make sure to stop at Cafe Du Monde - and if you love the beignets as much as I do, stock up on the mix - you will not be disappointed!