Showing posts with label almonds. Show all posts
Showing posts with label almonds. Show all posts

Monday, May 23, 2011

Stop Buying That Shit!

If you spend about 15 minutes you can make your own go-anywhere snack bars that are chock-full of great vitamins and minerals and happy fats.


Where will you take them?  To the gym?  to the movies?  to your plastic surgery consultation to buy a better rack?  Like I said, they go anywhere!

OK, let's do this:

Stupid Easy Energy Bars
makes 10 bars
total time 15 min


1 lb medjool dates, pits removed
1 handful dried berries
5 handfuls of nuts and seeds of your choice, I used:
walnuts
cashews
slivered almonds
pistachios
pumpkin seeds
dried cranderries
2 oz. dark chocolate

Make sure all the pits are removed from the dates and run them in a food processor.  This will take a few sessions as dates have a tendency to glob up.  If you don't have a food processor chop them up over and over and over until they form a big sticky blob.  It will take a while if you do it by hand.  Just keep going.

For larger nuts (hee hee), I've found it's better to run them in a food processor until they resemble coarse sand.  That's what I did for the cashews and walnuts (bottom left).  If you don't have a food processor, put them in a heavy duty plastic bag and smash them with a hammer.  Seriously.




Next, melt the chocolate by placing it in a heat proof bowl.  Place the bowl in a pot with a small amount of boiling water making sure not to let the water get into the bowl of chocolate.

Now mix all the nuts together in a big bowl.  Cut the blob of dates into 4 parts and place it in the bowl of nuts and seeds.  Use your hands to mush the nuts into the dates.  Add more nuts if it seems like there's enough sticky date surface area.  You know when you've reached Maximum Nut Capacity when they stop sticking.

Mash the whole mess out flat on a baking sheet lined with wax paper.  Now you can cut them into whatever shape you want.  Drizzle with the melted chocolate and refrigerate.  Once they're cool, store them in the fridge in an air tight container.

Friday, February 11, 2011

Weekend Calorie Splurge: Croissant Bread Pudding

I have been talking about making croissant bread pudding forever, but couldn't make it until I had an event to attend where I could share it (Thanks, Super Bowl !! ).  Otherwise it's just me, the Real Housewives and a warm baking dish full of everything delicious. 

OK, let's do this:

Croissant Bread Pudding
makes 16 servings
total time 35 min


1 T butter for greasing
4 big croissants
2 c heavy cream
4 egg yolks
1/2 c sugar
1/4 c Nutella (I just found a great organic, fair trade copycat version at Whole Foods)
handful sliced almonds
handful small dark chocolate chunks

Preheat the oven to 350ºF.

Grease a large glass baking dish.  Tear the croissants into bite size pieces and place in the baking dish.

Meanwhile heat the cream in a small saucepan over low heat.  Don't allow to boil.  When tiny bubbles form around the edges, remove from heat.

While the cream is heating, whisk the egg yolks, sugar and nutella together.  Slowly whisk in the warm cream.  Pour the whole mixture over the croissants.  Add the almonds and chocolate and mix thoroughly with your hands.  It will be very moist.  Bake 25 min.