Sweet and Spicy Honey Grilled Shrimp Skewers

My mom wanted to have a healthy, low fat meal a few days ago, and she said she was gonna grill up some barbecue shrimp.  This "cooking" she speaks of means she uses bottled barbecue sauce to baste shrimp.  And since I've turned into a little chef over the years, and really do not prefer bottled/store bought items, I insisted that I make a light sauce instead.  She agreed, of course.  I looked up a few of the top grilled shrimp recipes throughout the web, and came up with this delicious marinade.  I absolutely LOVE the flavors that combine in this dish!  The slightly spicy kick from the red pepper mixed with the sweet honey and fruity flavors, and mixed with the tart flavors from the vinegar, lemon juice, and shrimp were totally out of this world.  I never would have thought of using "fruity" flavors like applesauce and strawberry jam, but the result was so refreshing...the {perfect summer meal}.  I recommend serving this over rice, noodles, or salad.  I had this over a salad with chopped strawberries and goat cheese.  Best salad I've ever had.  My mom told me she'll definitely make this recipe instead of her "bottled" barbecue shrimp for now on.

Ingredients:

• 6 tablespoons honey
• 6 tablespoons olive oil
• 2 tablespoons chopped fresh basil (or two teaspoons dried)
• 2 tablespoons strawberry jam
• 1/2 teaspoon crushed red pepper flakes
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar or apple cider vinegar
• 2 tablespoons lemon juice
• 4 teaspoons brown sugar
• 3 tablespoons applesauce
• 2 pounds jumbo shrimp, peeled and deveined

Directions:

1. Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and brown sugar in a small bowl. Place and shrimp into a large resealable plastic bag or a large container with a tight lid. Pour the marinade over the shrimp, seal the bag or container, and shake to coat (if lid of container isn't very sealed, you can just stir the shrimp/marinade mixture well); refrigerate for 1.5 to 2 hours.
2. Preheat an outdoor grill for medium-high heat.
3. Thread the shrimp alternately on 8 metal or soaked wooden skewers.  Reserve sauce.
4. Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side, basting every 2 and a half minutes with the reserved sauce.  Serve hot.

Carrot-Oat Cake Bars

Who doesn't love a yummy, healthy snack?  This recipe was originally submitted from Whole Foods (best grocery store ever!!) and I figured I would try it out because I had been wanting to make a healthy recipe, since my family and I have had a little too many unhealthy things lately. (especially sweets....shocker, right?).  I love the hearty texture of this cake/bar.  It kind of reminds me of the Carrot Cake Lara Bar...only my recipe is wayyyy better.  The only fat in it is the coconut and nuts (which are healthy fats!), and a tiny bit of butter in the powdered sugar frosting - if you choose to use it. Everything else is made with extremely healthy ingredients!  This can be served for breakfast, dessert, or simply an anytime snack.  I had it warm for dessert with a powdered sugar frosting from my heavenly spice cake bars (found here) and at room temperature the next morning for breakfast with my healthy, yogurt glaze from my incredible, healthy carrot cake recipe (found here).  These bars only lasted a few hours in my house!  They are so perfect for on-the-go snacking as well!

Ingredients:

1 cup raisins

orange juice - enough to completely cover the raisins

Cooking spray 

1 cup rolled or quick cooking oats 

1 cup chopped nuts (I used almonds)

1 cup whole wheat flour 

2 teaspoons baking powder 

1 teaspoon baking soda 

1 teaspoon ground cinnamon 

1/2 teaspoon ground ginger 

1/2 teaspoon salt 

2 cups grated carrots 

1/2 cup pure maple syrup 

2 tablespoons honey

2 tablespoons unsweetened applesauce

1/2 cup sweetened finely shredded coconut 

1 1/2 teaspoons vanilla extract

Instructions:

Preheat oven to 325°F. Lightly oil a (9-inch) square baking pan with cooking spray and set it aside. 


Cover raisins with orange juice in a small sauce pan and bring to a boil, simmer for about 20 minutes, or until big and plump.  Drain and cool.


Pulse oats and nuts in a food processor until coarsely ground. Transfer to a large bowl. Add flour, baking powder, baking soda, cinnamon, ginger and salt and mix well. In a second large bowl, combine carrots, maple syrup, honey, applesauce, drained raisins, coconut and vanilla. Add carrot mixture to flour mixture and stir until completely incorporated. Transfer to prepared pan and bake until cooked through and deep golden brown, about 40 -60 minutes.  Set aside to let cool before cutting into squares.  Serve warm or at room temperature.  Frost if desired.

Warm with the powdered sugar glaze...












Made in muffin tins with the Greek yogurt yogurt glaze, topped with nuts and raisins (chilled)....

Blueberry - Coconut - Nut Muffins

Does that picture look yummy or what?  Nutty, sweet and fruity, this muffin bursts with the flavors of the tropics.  The one-two punch of coconut and macadamia nuts in this luxurious muffin will make you think you’re having your morning coffee in > Hawaii <. This recipe was adapted from Eating Well Magazine, and is every bit as delicious as the picture.  I altered it a little based on what I had on hand, and it turned out so amazing.  This was my first time making a really killer blueberry muffin, and I wouldn't change anything about the recipe.  Also, these muffins are surprisingly healthy!  They're made with whole wheat flour, healthy oils, and fresh fruit, so you don't have to feel guilty about eating more than one(: Drizzle them with honey and a dollop of whipped cream for an added touch of sweetness.


Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.

Yield: 12 muffins

Ingredients: 

1/4 cup sweetened coconut; 

2 tbsp plus 3/4 cup all-purpose flour, divided; 

2 tbsp plus 1/2 cup brown sugar, divided; 

5 tbsp chopped macadamia nuts (or any other nuts of your preference), divided;

2 tbsp vegetable or canola oil, divided; 

1 cup whole-wheat flour; 

1 tsp baking powder; 

1/4 tsp baking soda; 

1/8 tsp salt; 

1/2 tsp ground cinnamon; 

1 large egg; 

1 large egg white; 

3/4 cup nonfat buttermilk (regular is fine too); 

2 tbsp butter, melted; 

1/2 tsp coconut or vanilla extract (I used vanilla, but I wish I had coconut!!); 

1 1/2 cups fresh blueberries (make sure they're not wet, or they will sink to the bottom)

Garnish/toppings: honey, butter, and/or whipped cream (optional)

Instructions:

1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.

2. Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.

3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.

4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 15-20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.

5.  Serve warm with desired toppings.

The Best French Toast In the Entire Universe

 

Oh yeah.  I'm not kidding in the slightest...this is the BEST french toast recipe ever.  I first had it a few year's ago at my friend Lisa's house; her mom made it for us for breakfast.  I loved it so much...I had at least thirds.  I kept telling her how incredible it was, and she made it every time me and Lisa had a sleepover.  It cuts like butter, and the inside is perfectly eggy and soak up the egg/milk mixture sooo well.  The addition of orange zest gives it a wonderful, fresh taste that makes it so much better than any other french toast recipe.  And the honey makes it perfectly sweet and...ohmygoodness everything about this recipe is just SO perfect.  It's just as phenomenal every time I eat it.  It's one of those recipes where once you have it, you have to have it every couple weeks or so or you'll go insane because you love it so much. She gave me the recipe and I can honestly say I've only made it once, but I used a different bread, so it didn't turn out as good as she makes it. You have to use a good Challah bread, or it won't taste like the absolute best french toast in the entire universe.  But I promise you that if you follow this recipe exactly, it will be the best.  After you try this recipe, you will never eat another french toast recipe EVER again.  Whenever me or a friend or family member makes or orders french toast, it seriously tastes almost gross, because all you can think about is how much better this recipe is.  I recommend serving it will pure maple syrup, a little bit of powdered sugar, and fresh strawberries. Please try this recipe...it will not disappoint.  You can find this recipe here.

Mashed Banana Toast/Sandwiches

Do you mash or slice your bananas???


I would guess you have probably been slicing them your whole life.  Well, here's something new to try: MASH 'EM! All it does it make it creamy.  It's literally like creating your own banana spread.  Especially if the banana is really ripe...mashing a ripe banana will make it taste way better than a greenish banana (since ripe bananas have more sugar). Did you know that they sell banana peanut butter?  I don't understand why would anyone buy that when you can just make it yourself.  Anyways...instead of your usual peanut butter and sliced banana toast/sandwiches that I'm sure you've been doing for as long as you can remember, just mash the banana!  You can mix other spreads in with the banana if you want to change it up even more.  


Mashed Banana Toast/Sandwich:


Ingredients:
1 slice of bread, toasted   (or 2 for a sandwich)
1/2 to 1 ripe banana (depending how big it is)




Instructions:
Mash the banana as chunky or creamy as you'd like.  Spread mashed banana on hot toast.


***Add a slice of bread on top to make a sandwich if you prefer.  Toasting is optional. 


Variations:  Mix into mashed banana mixture before spreading on top of bread...

• peanut butter
• nutella
• honey
• melted chocolate chips (flavor of your choice)
• cocoa powder
• cinnamon
• blueberries
• almond butter (or other nut butter of your choice)
• chopped or sliced strawberries
• crushed Nilla Wafers
• toffee bits
• coconut flakes
• dash of vanilla extract
• brown sugar (this is very sweet..but delicious)
• chopped nuts of your choice
• grape nuts (or other cereal of your choice.  Honey Nut Cheerios and Cinnamon Toast Crunch is really good too)
• caramel sauce
• whipped cream
• chocolate sauce/syrup
• pudding
• maple syrup
• jelly 
• yogurt

Melted chocolate chips & banana:

Peanut Butter, Cinnamon, and Banana:

Peanut Butter, Banana and Chocolate Chunks:

Mashed Banana and Nutella Sandwich:

Almond Butter and Banana:

Spread it on graham crackers!

Honey Pear Cupcakes with White Chocolate and Pistachio Buttercream Frosting

 

    

I recently took a cooking class called "The Art of Cupcakes," by Chef Wynton Mann (you can check out his site at www.wyntonsworld.com), and it was so much fun!  We made five different types of incredibly delicious cupcakes: these, pumpkin cupcakes with maple and ginger buttercream frosting, banana nut cupcakes with cinnamon buttercream frosting, chocolate cupcakes with strawberry mascarpone cream cheese-filling and chocolate cream cheese frosting, and vanilla coffee cupcakes with tiramisu filling and coffee buttercream frosting.  I know you're probably drooling right now just reading over that. Imagine actually biting into them.  They were all sooo good...not one of them was even close to forgettable.  And none of the recipes are available online, so I guess you'll just have to make them all from my blog(:

By the way...of all the cupcakes we made in the class, these are my favorite....well...actually...it's a tie between these and the vanilla coffee cupcakes.  If you're not a coffee lover, then you'd like these pear ones better, though.  But if you do like coffee then, you'll definitely be all over the vanilla coffee cupcakes.  The reason I love these pear cupcakes is because they're the most unique and I'd never had anything like them before.  I'm also a huge sucker for white chocolate.  The frosting is seriously incredible...it's the best frosting I've ever had; I know pistachios sound kind of weird in a frosting - especially mixed with white chocolate - but the flavor combination of these cupcakes are absolutely perfect.

Yield:  12 cupcakes

Ingredients:

Honey Poached Pear:

1/4 cup honey

1 2/3 cup white sugar

1/2 vanilla bean

2 large pears

For the Cupcakes:

1/2 cup butter

1 honey poached pear, mashed

1 honey poached pear, sliced

1/2 cup syrup from poached pear

1.5 cups all-purpose flour

1/2 teaspoon salt

1.5 teaspoons baking powder

2 eggs

For the Frosting:

5 oz. white chocolate, melted

1/4 cup pistachios

4 oz. butter, at room temperature

2 cups confectioners' sugar, sifted

1 teaspoon lemon zest, grated

1 tablespoon lemon juice

2 tablespoons milk (more or less)

Directions:

For the poached pears:

Combine 3 cups water, honey, and sugar in a large saucepan.  Scrape the seeds out of the vanilla pod and add to saucepan.  Bring mixture to a boil and lower heat.  Simmer for 10 minutes on low heat.  Add the pears to the mixture and continue to simmer for 20 minutes or until pears are tender.  Remove the saucepan off the heat and strain the pears into a large bowl.  Pour the honey mixture over the pears and allow cooling before placing in the refrigerator.

For the cupcakes:

Preheat oven to 350.  Line a 12 capacity muffin tray with cupcake liners.  In a large bowl sift together flour, salt, and baking powder and set aside.  Cream butter until light and fluffy, about 2 minutes.  Add eggs, one at a time.  Beat well after each addition.  Alternately beat in the flour mixture and the honey syrup in three lots.  Fold in the mashed pear.  Evenly divide the cupcake batter into the cupcake liners and place a slice of the honey poached pear on top of the batter.  Bake for 20-25 minutes or until a toothpick comes out clean.  Allow to cool completely before frosting.

For the frosting:

Grind the pistachios with 1 tablespoon of confectioners' sugar in a food processor.  You can have the pistachios as fine or as course as you like.  Cream the butter until light and fluffy, about 2 minutes.  Add the lemon zest and the ground pistachios and beat until combined.  Add the icing sugar, lemon juice and the melted white chocolate. Beat the frosting for 3-5 minutes, adding the milk until you achieve the consistency you want.

Vanilla Almond Granola

If you've ever made granola, you probably know that it's pretty hard to mess up: just throw in a little this and that and bake it till it's browned and crunchy. So I wasn't worried when I threw this together.  This was my first time ever making granola, and I was really happy with the way it turned out. It's vanilla-almond-coconut-crispy-goodness.  You can eat it as cereal, add it to your oatmeal, have it as an ice cream topping, top it over applesauce or fruit, add it to yogurt (I add it to Greek yogurt every time I make it), or just grab a handful as a snack.  Any way you have it, it's always deee-lishh.  

Yield: about 10 servings

Ingredients:

• 2 cups old-fashioned oats
• 1/2 cup flaked coconut
• 1 cup sliced almonds
• 3/4 teaspoons salt
• 3/4 teaspoons ground cinnamon
• 1/4 cup vegetable oil
• 2 tablespoons packed brown sugar
• 1.5 tablespoons honey
• 1.5 tablespoons maple syrup
• 1/6 cup water
• 1/2 tablespoon vanilla extract

Directions

1. In a large bowl, combine the first five ingredients; mix well. In a saucepan, cook oil, brown sugar, honey, maple syrup, water and vanilla until sugar is dissolved. Pour over dry ingredients and mix well. Spoon into a greased baking pan. Bake at 275 degrees F for 1 hour or until golden, stirring every 15 minutes. Cool completely. 

Best Chocolate Chip Pancakes

Chocolate chip pancakes are my absolute favorite breakfast.  It's cake..and chocolate..at breakfast time.  What could be better? These really are the best chocolate chip pancakes you will ever have. I made these for my parents one Sunday, and they both couldn't stop talking about them all day.   They are absolutely perfect!!  They are so fluffy and melt in your mouth.  They are incredible even without the syrup...you can just use maple if you'd like, but definitely try this syrup. I loved it - however, use it in small amounts because it's very rich and deliciously buttery.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 1/2 cups milk
• 1/4 cup vegetable oil
• 1/4 teaspoon vanilla extract
• 1/2 cup chocolate chips

Cinnamon Honey Syrup:

• 1 cup honey
• 1/2 cup butter or margarine, cubed
• 1 teaspoon ground cinnamon

Directions:

1. In a bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk, oil, and vanilla; add to dry ingredients and mix well.  Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Sprinkle a handful of chocolate chips on top. Turn when bubbles form on top; cook until second side is golden brown. Keep warm while making syrup.
2. Combine the syrup ingredients in a 2-cup microwave-safe bowl. Microwave, uncovered, on high until butter is melted and syrup is hot, stirring occasionally. Serve with pancakes.