Hummus is one of my favorite snacks. With vegetables or pita chips, in this case, it makes a wonderful mini meal!
This pumpkin hummus screams fall as it is flavorful and savory. The pita chips, also savory, make a great accompaniment.
These two homemade treats taste fresh and tasty and will be your new favorite snacking meal.
Pumpkin Hummus with Pita Chips
recipe from Spoon Fork Bacon
Baked doughnuts are my favorite kind of doughnuts. I was never a fan of doughnuts before I got a doughnut pan. I love the texture of baked doughnuts. They become fluffy and cake-like, and they are perfect to glaze.
On Saturday morning when I woke up wanting to make doughnuts, I decided on cinnamon sugar. These doughnuts are light but still totally rich and decadent. Served with fresh squeezed orange juice, these doughnuts are sure to be a great start to your weekend.
Cinnamon Sugar Doughnuts
recipe from Baker Bettie
The summer has come to an end, but summer produce is still showing itself. In California we have an abundance of fresh produce. Vendors at the farmers market sell juicy peaches, fresh bread, and my favorite – ripe heirloom tomatoes. Tomatoes are one of my favorite summer foods. They taste great on a sandwich, made into a sauce, or a fresh topping to some greens. I also love peppers. Red, orange, yellow bell peppers that can taste as sweet as candy. These foods are what summer is all about! Fall is great, but I love to finish off a season with a recipe worth remembering. This time it’s salsa. Salsa which is inspired from my favorite summer produce, juicy tomatoes and bright peppers.
This salsa is made with roasted peppers and tomatoes. It boots with flavor thanks to red onion, garlic, and an Anaheim pepper. I love salsa because it is both easy to make and easy to eat! In a taco, with some chips, on eggs, there are so many ways to devour fresh salsa. If you are looking how to bottle up summer and never let it go, fresh salsa is way to do it.
Roasted Pepper Salsa
*This recipe is very versatile. Use what you have and the amounts you have.
9 small tomatoes, halved6 assorted small bell peppers, halved
1/4 red onion
1 clove garlic
1 Anaheim pepper
coarse salt & pepper
In a roasting pan combine tomatoes, peppers, onion, garlic, and pepper. Coat with a hearty drizzle of olive oil and sprinkle with coarse salt and pepper. Bake at 400 degrees for 15-20 minutes until vegetables are tender. Let cool until comfortable to handle.
Slice the pepper in half, and remove the seeds. This is easiest to do with a spoon. place the pepper and all other ingredients into a food processor and pulse until blended but still chunky. (I like my salsa chunky but be free to make yours to your desired consistency.) Salt and pepper to taste.
Keep salsa in an air tight container in the refrigerator for up to 1 week.
Now that it is officially summer, we are entertaining with pool parties, picnics, and outside fun! Food involves BBQ, ice cream sandwiches, tons of fresh fruit, lemonade, and sun tea. Also, salads. Salads are my favorite meals during the summer. They are light, refreshing, are quick to prepare and require no oven! If a salad involves fresh herbs and fruit – it is always worth making. Watermelon and Cucumber Salad fits all the criteria!
I love this salad because of all the major flavors hidden within it! You have sweet onions, crunchy cucumber, bitter watercress, juicy watermelon, and tangy feta cheese that brings it all together. A salad always tastes better when all of the flavors are different yet taste well together. This salad is an excellent example of just that!
Quick to prepare and easy to eat, Watermelon Cucumber Salad will be the next thing you make on your weeknight menu!
Watermelon Cucumber Salad recipe from Cooking Light
6 cups watermelon, cut into 1-in pieces
1 cup chopped watercress
3/4 thinly sliced yellow onion
1 medium cucumber, sliced
2 tbsp chopped fresh mint
2 tbsp chopped fresh cilantro
2 tbsp fresh lime juice
2 tsp olive oil
1/4 tsp salt
1/2 cup crumbled feta cheese
Combine the first four ingredients in a large bowl. Combine mint and next three ingredients (through oil) in a small bowl, stirring with a whisk. Add juice mixture and salt to watermelon mixture; toss gently to coat. Sprinkle with feta.
When I saw this salad, I died and went to food heaven. As I have recently turned to a vegetarian diet, I am all over veggie packed meals with legumes and grains added to them. Give me some chickpeas and farro and I’m good to go!
But this salad doesn’t involve chickpeas and farro. Instead, this beauty contains cannellini beans and croutons. In case you are unfamiliar with croutons, they are pieces of bread which have been chopped into squares and have been baked or toasted. They usually involve some kind of fat (oil or butter) and herbs. They are kings in food heaven!
Besides the wonderful croutons, my favorite part of this salad is the dressing. It is a simple mixture of olive oil, balsamic vinegar, maple syrup, and salt & pepper. The maple syrup kicks into the acidity of the vinegar and creates the perfect sweetness. The combination of these ingredients make for a perfect vinaigrette.
This salad is the perfect transition from spring to summertime. Full of flavor and colors, it is a beauty! I have found my new favorite salad!
Recipe lightly adapted from Sweet Sugar Bean
*I omitted the cheese and switched out pea shoots for greens
I love Pinterest. What I enjoy most about it, is all the inspiration. Inspiration regarding interior design, organization, fashion, gardening… My favorite? The recipes! I love finding recipes on Pinterest as it gives me a new outlook on how other people get creative with food. Which is what this Strawberry-Cinnamon Cake is all about!
I love the idea of putting pureed strawberries into a cake. Also, cinnamon. It tastes like a doughnut and looks like one too!
This cake is delicate but not too crumbly. The flavor is perfect!
Can’t decide between doughnuts and cake for dessert? This cake is the perfect answer!
Strawberry “Doughnut” Cake
I have never really been a fan of gluten-free baking. Something about the texture always seemed odd to me. Too dry, too crumbly, too bland, etc.
Though recently, I have fallen in love with gluten-free flour mixes! My favorite part about these blends is that you can treat it like regular flour and that you dont have to try and decide which type of nut, rice, or bean flour to combine in one baked good. In the flours that I have used (here and here), I treat it like I am using regular flour, meaning I use the exact amount of GF flour as I would flour.
Gluten-free flour mixes are changing the way I think about gluten-free baking, which makes me want to make everything gluten-free. Lets start with cookies!
These cookies are flat and fragile, but they are silky, soft, and packed with flavor!
Vanilla flavored marshmallows. We will chop these into chocolate chip size pieces. They add texture and flavor.
These cookies involve oatmeal. Because why would we not involve oatmeal?
The thing about pre-baked gluten-free cookie dough is that it is very soft. Because we want it firmer to scoop, we will chill the dough for 30 minutes to 1 hour.
These cookies are packed with flavor. They bake and turn out like cookies full of gluten. You will never know the difference!
Gluten-Free Oatmeal Marshmallow Cookies
2 1/4 cup gluten-free flour mix
1 tsp salt
1 tsp baking soda
1 cup brown sugar
1/2 cup sugar
1 cup butter
1 tsp vanilla
2 cups gluten-free oats
15 large marshmallows (I used some that were gluten-free and vegan), chopped
Preheat oven to 375. Line baking sheets with parchment paper.
Combine dry ingredients in a bowl, set aside.
Mix together butter and sugars and cream until well blended, 3-4 minutes.
Add eggs and vanilla.
Once all combined, add dry ingredients. Mix slowly until combined. Fold in oatmeal and marshmallows.
Chill dough in fridge until slightly firm, about 30 minutes to 1 hour.
Bake cookies for 8-10 minutes. Let cool on baking sheets 5-10 minutes until transferring to wire racks.