Jul 062012
 

If you read a few healthy living blogs each week or follow several on twitter, you’ve probably heard about the awesome WILD HARVEST Breakfast Showdown going on between HLS attendees. 

BREAKFAST SHOWDOWNSMALL

I love recipe contests because they push me to get a little bit creative in the kitchen – something that does NOT come naturally – so I couldn’t help but get involved with some recipe creation of my own using at least three of the awesome WILD HARVEST products from the box of deliciousness that arrived for my ingredient choosing pleasure. I decided to go go ingredient crazy and choose five WILD HARVEST products for my recipe creation.

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Let’s make trail mix pancakes with peanut butter maple sauce! A total #FTWBreakfast, I promise.

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Trail Mix Pancakes
makes 8 medium pancakes

Ingredients

  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon WILD HARVEST organic ground ginger
  • 3/4 cup skim milk
  • 1 egg
  • 2 Tablespoons margarine, melted
  • 1/4 cup WILD HARVEST organic apple sauce
  • 1/2 cup WILD HARVEST natural cherry vanilla granola
  • 1/6 cup WILD HARVEST organic California raisins
  • 1/6 cup cashew pieces
  • nonstick cooking spray

Instructions

  • In a medium bowl, combine flours, baking powder, salt, cinnamon, and WILD HARVEST organic ground ginger.
  • In a separate bowl, combine milk, egg, melted margarine, and WILD HARVEST organic apple sauce.
  • Stir dry ingredients into wet ingredients until just combined.
  • Add remaining ingredients and stir slightly until mixed.
  • Bring griddle or fry pan to medium heat, after spraying it with cooking spray. 
  • Using a 1/4 cup measuring cup, scoop an overflowth cup of pancake batter onto the heated pan.  Allow to cook about 2 minutes, until the batter just starts to bubble, then flip to cook through completely.
  • Best served warm, fresh off the stove top.  You can also keep warm in an 150 degree heated oven until serving. 

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Peanut Butter Maple Sauce
makes about 1/2 cup

Ingredients

  • 1/4 cup WILD HARVEST organic creamy peanut butter
  • 1/4 cup pure maple syrup
  • 2 Tablespoons apple sauce

Instructions

  • Combine ingredients in small sauce pan on stove, while bringing heat to medium.
  • Heat for 3-5 minutes, stirring often.
  • Serve warm or refrigerate to cool for an apple butter type consistency.

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P.S. SUPERVALU INC. provided me, along with all the other HLS attendees, with the opportunity to enjoy these products and enter this contest free of charge. Thanks, yo!

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P.P.S. I’ve been loving this trail mix that inspired these pancakes: it all started with a bowl of granola, raisins and cashews while reading blogs one afternoon. WILD HARVEST natural cherry vanilla granola, WILD HARVEST organic California raisins, and unsalted cashews.  Try it as a snack mix, try it mixed in yogurt, try it in these pancakes – just try it.  It’s a crazy delicious blend of flavors and textures!

PB Bliss Cake

 Posted by at 6:00 am  THS Recipes
Mar 022012
 

This is the story of the most amazing cake I’ve ever made.

pbbliss cake

Remember when my parents were coming to town and I was obsessing, just a tiny bit about making the most dreamily delicious cake to belatedly celebrate my mom’s birthday.

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This is how the list of possible cake recipes started:

The Kitchen’s Chambord Layer Cake. The most decadent Chocolate Peanut Butter Torte. Chewy Brownie Bundt Cake. The list went on and on, until it completely overwhelmed me and I decided that I just couldn’t decide.  And I went back to basics.

One of the cake options on my list was from one of my favorite sweet treats blogs – Little Bitty Bakes.  One of my favorite things about Liz’s blog is her ability to post super simple short cut recipes every now and again, for those of us who aren’t against the middle aisles and occasionally [or, often] rely on a box mix to get the job done. Her Pumpkin Cookies & Crème cookies are one of my favorite go-to, last-minute, baked treats.

I thought about how much better it would be to take something simple and make it extra special, rather than try something elaborate that I’m not familiar with, probably ruining it in the end, and resorting to a grocery store bakery cake coming to the last minute rescue.

So, I went in search for a recipe from a trusted blog for a simple cake made special. And I found this recipe from Eat, Live, Run.  And then I got to work.  And then I thought – ummm….no.

no no no

Proof? Oh, yeah.  One and a half cups of chips?? No.

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But did I trust myself and take some of those chips off the cake before baking. No, of course not. Instead I baked the cake for the recommended time.  Then, because the cake wasn’t done, I baked it for an additional 15 minutes. And then another additional 15 minutes. And then another 15 minutes, until finally I realized I know better and should have just made necessary changes from the get go.

And that, ladies and gentlemen, is how I found myself in the baking aisle of the local market, 15 minutes before closing, restocking my cake mix stash and coming up with my own damn recipe to make this amazing PB Bliss Cake.

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PB Bliss Cake includes: two layers of moist peanut butter chocolate chip chocolate cake, with a peanut butter buttercream filling, smothered with a vanilla peanut butter frosting, and sprinkled with bits of crumbled Reese’s Peanut Butter Cups.

PB Bliss Cake
for one double layer, 9-inch, round cake

Ingredients

  • 1 box chocolate cake mix of choice
        & ingredients needed per box instructions
  • 1/3 cup peanut butter chips
  • 1/3 cup chocolate chips
  • about 2 cups buttercream frosting of choice, [try this recipe]
  • 1/2 of one container vanilla frosting of choice
  • 1 cup peanut butter, divided
  • 4 Reese’s Peanut Butter Cups, [two regular sized packages]

Instructions

  • Prepare cake batter as instructed on box.  Pour batter into two prepared 9-inch round cake pans.
  • Sprinkle one half of the chocolate chips and peanut butter chips over the top of each cake.
  • Bake according to package directions. Allow to cool completely before assembling and frosting.
  • In a mixing bowl, whip together buttercream frosting and 1/2 cup of peanut butter. Use this peanut butter buttercream as the filler layer between the two 9-inch rounds as well as a base layer of frosting to cover the top layer of cake.  Set cake aside for at least 30 minutes to allow buttercream to set.
  • In a mixing bowl, whip together 1/2 of one container vanilla frosting and the remaining 1/2 cup of peanut butter. Frost cake completely.
  • Crumble Reese’s Peanut Butter Cups to garnish top of cake.  Do this immediately after your frost the cake, in order that the candy pieces adhere to the cake as the frosting sets.
  • Get out the milk. Serve and enjoy.

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Pre-run Fuel

 Posted by at 4:00 am  SGIKS, THS Recipes
May 192011
 

I used to think I hated M&Ms. 
Ok, maybe not hated, but I didn’t really care for them.

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Then last autumn, Julie came over for a Handmade Christmas extravaganza and while we stood in the snack aisle at Target, suggested we get a bag of dark chocolate peanut M&Ms.  This may or may not have changed my life; or at least my snacking.

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I was a bit perplexed at the Spring Off 10K when going through our race packets, I came across a one pound bag of plain M&Ms.  “Interesting.”  I thought as I thought as I pinned my race bib.  “Didn’t expect that one.”

Not too long after, I was rushing to get out the door for a run one morning and realized I hadn’t prepared any breakfast before hand.  Going through my cabinets, looking for good pre-work out fuel, I came across the bag of M&Ms and thought about a plate I often see on Mindy’s blog – bread, nut/seed butter, and chocolate or cinnamon chips.

A new favorite pre-long-run sandwich was born…

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  • 2 pieces whole wheat bread
  • 1 Tablespoon no salt added, crunchy peanut butter
  • about 20 M&Ms

Note:  I’m no expert in fitness or nutrition, but as my weekly mileage continues to climb, I am in a constant place of trying to learn what works best for me.  I’ve found that eating this sandwich [about 300 calories] with a glass of water 20-40 minutes before a run gives me a great source of energy and decent staying power to get through a 5-6 mile run.