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Pumpkin Peanut Butter

Have you had enough of pumpkin yet?

We certainly hope not, because we have one last recipe to add to the onslaught of pumpkin-themed-everything that you have probably been being hit with for the past month-and-a-half.  If you are tired of it though, perhaps we could change your mind… with a cookie?

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Oh sorry, that’s just the dough- you were expecting the baked stuff, weren’t you?

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*Disclaimer: there may or may not have been a certain amount of dough that did not quite make it into cookies…

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But isn’t it kind of a rule that you always have to taste-test the batter before you bake the cookie?  It is in our house, anyways 😉

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In all seriousness though- these cookies are fantastic.  Who knew that peanut butter and pumpkin could be such a winning combination?  Of course, the chocolate chips just add that extra bit of decadence 🙂

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It’s difficult to describe the texture of these cookies.  They’re soft but dense, sort of cake-like but not quite as light as cake- you know what? Maybe you guys should just try them and decide for yourselves what the texture is instead of letting us ramble on forever, sound like a plan?

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And after all that we completely forgot to mention that these are gluten free!  How silly of us!  We used our trusty‘ol new gluten-free flour blend, of course :).

If you think the peanut butter-pumkin combo is strange, we urge you to give it a shot- we think you’ll be pleasantly surprised.  We know we were!

And after you’ve made these cookies, we give you full permission to start into all things ginger bread, peppermint, cranberry, chocolate and Christmas-filled wonderfulness!

Gluten-Free Peanut Butter Pumpkin Chocolate Chip Cookies

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Prep Time: 10 minutes
Bake Time: 15-20 minutes
Makes: 12 cookies

Ingredients:

2 c. Gluten-Free flour blend
1
/4 tsp xantham gum
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 eggs
1/2 c. pumpkin puree (not pumpkin pie filling)
1/2 c. peanut butter
1/2 c. liquid honey
1 tsp vanilla extract
1/4 c. – 1/2 c. chocolate chips

Directions:

Preheat the oven to 350F

Combine the flour, xantham gum, baking powder salt and cinnamon in a medium-sized bowl.
In a separate smaller bowl, combine the remaining ingredients except the chocolate chips.
Add the wet ingredients to the dry ingredients and stir just to combine.  Stir in the chocolate chips.
Cover a baking sheet with parchement paper and spray with non-stick cooking spray.  Drop the dough onto the sheet, about 2 tbsp for each cookie.
Using a floured fork, press the cookie so that it’s flat, shaping them to make them round.
Bake for 15-20 minutes, or until they are firm enough to be picked up and the bottoms are slightly brown.

~twosaucysisters

What was your favourite pumpkin recipe from this Fall?  Are you looking forward to Christmas baking?  What are you planning to make?

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Summer’s End

Hi everybody- Long time no see!

Between being away up north in Magnetawan all last week with no access to internet (or showers, we might add…) and moving into our new house in London this week (also with no internet access yet- thank you Starbucks for your free wifi!) we have basically fallen off the face of the planet.  The blog planet, that is!

We have also done hardly any cooking over the past few days (unless you count thawing muffins in the microwave as cooking…) so we are seriously lacking in blog topics and recipes to share with you.  But being that it is the start of the new school year and we are currently feeling rather nostalgic about the summer, this is the perfect time to do a summer recipe recap post!

So, without further ado, we give you our favourite recipes from this summer…

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Blackened Salmon

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Slow-Cooker Pulled Pork

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Zucchini Pesto Noodles with Turkey Meatballs

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Strawberry Asparagus Corn Salad with Chicken

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Quinoa Pesto Tabouleh Salad

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Easy Greek Salad

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Basil-Sage-Arugula-Walnut Pesto

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Tzatziki Hummus

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No-Bake Chocolate Lavender Tart

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Chocolate-Peanut Butter Layer Cake

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Chocolate-Peanut Butter Rice Krispie Freezer Bars

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No-Bake Peanut Butter Banana Granola Bars

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Chocolate Peanut Butter Banana “Ice Cream”

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Peach Crumble Bars

So as you can see, we spent some time doing a little grilling this summer, enjoyed all the delicious fruits and veggies that summer has to offer, and apparently really enjoyed making chocolate-peanut butter-banana everything (which we honestly didn’t realize until writing this post- evidently we’re a little obsessed).

It was a fantastic summer and we’re sad to see it end, but we’re looking forward to a great 4th year here at Western University and another great season with the Mustangs!

Our posting may still be a little sporadic over the next little while as we continue to get settled in, but we’ll try to check back with everyone in a few days!

~twosaucysisters 

Guest Post: Meet Linda!

Hi, 2SS readers!  Today we have a special treat for you because we have Linda guest-posting for us, and she is bringing you not one, not two, but three yummy dessert/snack recipes!  Linda is from housekeeping.org. She is a Texas-based writer who loves to write on the topics of housekeeping, green living, home décor, and more. She welcomes your comments which can be sent to b.lindahousekeeping@gmail.com.

Take it away, Linda!

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3 healthy desserts you can make with kids

I love to cook with my children and since we all have a bit of a sweet tooth we all love to cook desserts. Some desserts can be a little overwhelming for kids however. Others can be too full of fat and sugar to be a healthy way to end the day. These three recipes offer the best solution for my family. Fast, easy, tasty and somewhat healthy my children and I go back to these recipes again and again:

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Easy Pineapple Angel Food Cake

Ingredients:

1 (20 oz) can of undrained pineapple, crushed or tidbits

1 box angel food cake mix

Directions:

Simply stir together the two ingredients in a large mixing bowl until smooth and then pour into a lightly greased 9×13 baking dish. Bake in a 350 degree oven for 20 minutes or until the top is golden brown. Serve with whipped cream and berries for a tasty treat. You can also use two 8 inch cake pans and bake for around 15 minutes.

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Red, White, and Blueberry Dessert

Ingredients:

1 lb fresh strawberries, sliced

1 pint fresh raspberries

2 pints fresh blueberries

1 (16 oz) container of light Cool Whip

Directions:

Using a tall glass, like a parfait glass, put in a layer of around a dozen blueberries. Then about an inch of Cool Whip.Then another layer of raspberries. Then more Cool Whip. Then blueberries again, then Cool Whip again, and then top with sliced strawberries. You get a really cool patriotic flag effect that is perfect for the Fourth of July. You can also make your own whipped cream if you prefer that flavor.

 

Chocolate Cookies

Chocolate Crackle Cookies

For this easy recipe I use a few substitutions to make it lighter. The cookies still taste great. For deeper chocolate flavor use a dark chocolate cake mix. You can also make these cookies lemon by using lemon cake mix. For even stronger lemon flavor you can use half a teaspoon of vanilla and half a teaspoon of lemon juice. If you don’t mind the extra calories, these cookies also taste great iced!

Ingredients:

1 box of chocolate cake mix

2 large eggs (or egg substitute)

1/3 cup oil (or applesauce)

1 teaspoon vanilla extract

1/3 cup confectioner’s sugar (for rolling)

Directions:

Preheat oven to 375 degrees. Mix together all ingredients except confectioner’s sugar. Blend well. The batter will be thick. Form into large balls (1 ½ tablespoon approx.). Roll the balls in powdered sugar and place on parchment paper about two inches apart. Bake for 7 to 12 minutes or until middles look slightly undercooked. Let cool for five minutes before removing to a wire rack.

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Wow!  These recipes all look delicious!  Thank you so much, Linda, for guest-posting for us today.  We hope you all enjoy her recipes, and we hope you all head over to housekeeping.org and pay her a visit!

*All photos in this post are courtesy of Flickr

~twosaucysisters

1 Year Recap: Recipe Round-Up

In light of our recent one-year blogiversary celebration, we thought it would be appropriate to do a recipe round-up of some (emphasis on the “some”) of our favourite/most popular recipes from this past year.  Since we can’t just choose a few, though, we’ve broken it down into categories.  Enjoy!

Breakfast

Since breakfast is pretty much our favourite meal of the day, we had a lot of trouble choosing our favourite recipes, but here are the ones that made the cut:

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Chocolate-Banana Upside-down Pancakes

We made these for a crowd a few weeks ago when our family had a giant garage sale along with a few other types of pancakes, but these were the hands-down favourite.  This just confirms in our minds that everyone loves chocolate, peanut butter and banana.

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Banana-Stuffed French toast with English “Cream”

After making this stuffed french toast recipe, we’re not sure if we can ever eat regular french toast ever again.  And as if that’s not enough, we also have a blueberry-lemon version and an apple pie version to satisfy all your stuffed french toast needs!

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Banana Waffles

If pancakes aren’t your thing, well, you’re crazy, but maybe the satisfying toasty crunch of waffles is more up your alley? Regardless, you should make these right away.  Added bonus- make these in the morning and your house will smell like delicious waffles right through into the afternoon!

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Orange Strawberry Banana Pancake in a Jar

Ever since our very first peanut butter banana pancake in a jar, we’ve made countless varieties of the genius creation, but this particular version quickly rose to the top as one of our favourites.  Probably because it’s so pretty- just look at those bright colours!

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Red Velvet Buckwheat Bake 

We love buckwheat bakes, but not only was this one of our all-time favourite versions, this was definitely a reader favourite too!  And who doesn’t want to eat red velvet cake for breakfast?

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Peach Raspberry Overnight Oats Parfait

Summer is on it’s way, which means so is summer fruit!  You can be sure that overnight oats parfaits will be on the breakfast menu for us now that the weather is warming up, and as soon as peach season hits we’ll be re-making this wondrous parfait!

Lunch

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Pizza Crepes

It’s pizza and a crepe at the same time.  What more needs to be said?

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Szechuan Chickpea Patties

Peanutty chickpea goodness all wrapped up in one delicious vegetarian burger. Yum!DSCN5182

Chipotle Chicken Wraps

Creamy spicy chicken inspired by one of our favourite on-the-go store-bought lunches.  A healthier version of an old stand-by?  Yes please!

Dinner

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Baked Salmon with Strawberry Basil Rice Pilaf and Strawberry Avocado Salsa

This dish is summery, pretty, healthy and delicious.  You really can’t ask for anything more now can you?

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Caramelized Onion BBQ Chicken Pizza

Pizza is the perfect food.  And if it’s possible to improve on perfection, then this pizza definitely did!  We loved it, our family loved it- ladies and gents, we have a winner!

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Noodle Bowl

Countless variations of these were consumed to ward off the chill during the extra-long winter we had this year.  Highly recommended when you find yourself in need of a comforting bowl of warmth on a cold winter night!

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Slow-Cooker Pulled Pork

We do not love pork, but we love this meal!  But if pork really isn’t your thing, maybe pulled chicken would suit you better?

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Sweet Potato Mango Lentil Curry

Nothing beats a hearty bowl of curry, but this meatless variety that’s full of veggies, sweet potatoes and chunks of sweet mango really takes the cake!

Sides

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Caper Cranberry Tapenade

These sweet-and salty crisps are perfect for a little appetizer.  Highly recommended for all those summer dinner parties you’re planning on having 😉

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Home Fries

Everyone loves home fries, and these ones use a simple trick to make them nice and crispy every time.

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Easy Greek Salad

Even if you’re not having a Greek-themed feast you should make this salad!  Tangy and colourful, it’s a nice break from a traditional garden side-salad.

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Slow-Cooker Baked Beans

Baked Beans in the slow cooker are an easy way to enjoy the tasty side dish with hardly any effort.

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Roasted Fall Veggie Salad

Roasted vegetables are one of the best things in the world- no exaggeration! And yes, we realize that asparagus is not a Fall vegetable, but that is a minor detail.  We made a roasted vegetable salad and it was the Fall, ergo Roasted Fall Veggie salad.

Dips/Spreads

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Apple Butter

Quite possibly one of the easiest recipes in the entire world with only four ingredients and two steps (ok 3 if you count chopping the apples).  And no added sugar- just pure apple-y goodness!

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Salsa Chipotle Hummus

Obviously you knew a hummus recipe was bound to make it on to our list.  And to be honest, we put up this recipe not because it’s our favourite, but more as a representation of all our hummus recipes, because how can you really choose just one when they’re all incredible?  You can’t.

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Beet and Feta Bean Dip

Ok, so this dip is very similar to a hummus recipe- but it is so good that it needed to be recognized all on its own.  Even if you don’t like beets we bet you would like this dip!  It doesn’t really taste like beets, and it has an amzing bright pink colour.  Who wouldn’t want to eat bright pink food?

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Chai-Spiced Blueberry Jam

Fresh blueberry jam with a spicy twist.  Slather on toast, pancakes, waffles, or eat straight from the jar with a spoon.  However you go about it- you must try this jam!

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Cafe Latte Almond Butter

Its a rich, creamy almond butter that tastes like coffee- Java lovers unite!

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Vegan Cheese Sauce

This sauce is so good you’ll want to put it on everything.  And we promise no one will ever know there’s no cheese in it.

Snacks

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Fig Newtons

These are the best when you need a quick pre-run snack, or you need something small to tie you over until your next meal.  And they’re whole wheat, sugar-free, and delicious!

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Kale Chips

Quite possibly the most addicting snack ever.

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Chocolate Chip Lentil Granola Bars

Want a hearty, chewy granola bar?  Add lentils- simple as that.

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Roasted Chickpeas

If you’re in need of a crunchy snack, nothing will satisfy that craving better than these chickpeas.  We recommend you never allow your pantry to be without a jar of them.

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Lemon Coconut Muffins

Muffins are always fantastic snacks, and these ones are some of the softest, most pillow-like muffins we’ve ever had.  The lemon adds some zing and makes them almost refreshing, if it’s possible for a muffin to be that way!

Desserts

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Chocolate Fudge Black Bean Brownies

We’ve had several people make this recipe and rave about it!  But if you’re in the gluten-intolerant crowd, never fear, our gluten-free red velvet brownies are sure to squash any brownie craving.

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Chewy Ginger Snaps

Don’t wait for the Christmas season to make these, they’re too tasty to only have once a year!

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Pumpkin Rice Pudding

Here’s another one that should not be held off until the appropriate season.  Because really, is there truly a season for delicious, thick and creamy rice pudding?  We like to think that sort of thing is a year-round treat.

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Vegan Zucchini Bread Cheese Cake

Who ever said vegans can’t have cheesecake has clearly never tried vegan cheesecake.  Oh well, their loss!

We also want to give honourable  mention to our chocolate cake from our anniversary post.  We didn’t include it in today’s round-up because we just wrote about it, but it needed to be mentioned!

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So there you have have it- quite possibly the longest post ever written, but maybe the most delicious? 😉

We hope you find something on this round-up that catches your eye, and that you have been enjoying the recipes we’ve been posting all year.  If there’s something that you’d like us to make, please feel free to leave a comment or send us an email (twosaucysistas@gmail.com) – we love hearing from you!

Cheers to a great year!

~twosaucysisters

Pillows of Sunshine

We love lemon, as is evident here, here, here and here.

We also love muffins.

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So why not make lemon muffins?

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And of course, we love to put poppy seeds in whenever we bake with lemon!

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We also love the lemon + coconut pairing, so naturally we made these muffins with part coconut flour.

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The coconut flour just makes them so pillow-y soft with a hint of sweetness, yet the lemon gives them a sunshine-like brightness, they really couldn’t have turned out any better!

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We hope these muffins bring some sunshine to your day like they did to ours!

Lemon-Coconut Muffins

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Prep time: 10min
Bake time: 15-20min
Makes: 12 muffins

Ingredients:

1 c. whole wheat flour
1/2 c. white flour
2 tbsp coconut flour
1.5 tsp baking powder
1/2 tsp baking soda
2 tbsp poppy seeds
1/4 tsp salt
2 tbsp white sugar

1 egg
juice of 1 lemon (~1/4 c.)
zest of 1 lemon
1 c. milk of choice
2 tbsp coconut oil, melted
2 tbsp honey
1/3 c. plain yogurt
1/2 tsp coconut extract (optional)

Directions:

Preheat oven to 350F.
In a medium sized bowl, combine all of the dry ingredients. In a separate bowl, mix together the wet ingredients. Pour the wet into the dry and stir until just combined.
Divide batter evenly between 12 greased muffin cups.
Bake for 15-20 minutes, or until lightly browned and firm to the touch.

~twosaucysisters

Gruffins?

So often, we talk about how one of the key concepts to eating well is being prepared. Thinking about your day, where you’re going to be, will there be healthy food available to you or should you bring your own, etc etc.

We’ve also mentioned before how one of the things we tend to have difficulties with is snacks. We are often on campus from the morning until we come home from practice in the evening, or in the summer time we may be at work for several hours, and bringing enough can be a problem. Our coach always tells us “Bring snacks with you everywhere!” , can he couldn’t be more right! If you don’t bring your own snacks, than you are at the mercy of whatever is available, which often is not very good in terms of your health. Here on Two Saucy Sisters, we try to come up with plenty of easy, grab-and-go snack recipes, because we know how difficult it can be to bring healthy food with you everywhere!

Things like our Chocolate Chip Lentil Granola bars, Chai Spiced Everything Mini Muffins,  Fig Newtons, and Fruit and Nut Energy Bars are all easy to prepare and easy to pack, throw in a bag or purse and take with you!

Of course, we’re always experimenting and making new snacks (after all, new is always better, right? 😉 ). With that, we bring you our latest creation, Cinnamon Apple Bars!

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A slightly dense, slightly fluffy, muffin bar! They’re great for when you can’t decide if you want a muffin or a granola bar. So we guess you can call them muffola bars? Or how about Gruffins?

Mmmm better not

The apple slices leave the very top prevent them from being dry, and frankly we just like the way they look!

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These hearty, flavour-packed bars are just the thing to tie you over between meals and keep you satisfied!

Happy [healthy] Snacking! 🙂

Cinnamon Apple Bars

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Prep time: 10min
Bake time: 30min
Makes: 9 bars

Ingredients:

2 c. whole wheat flour
2 tsp cinnamon
1 tsp baking poweder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp nutmeg
1 egg
1/4 c. milk
1/4 c. apple juice
3/4 c. unsweetened apple sauce
1/3 c. date paste
1/2 c. raisins
1 apple, sliced

Directions:

Preheat oven to 350 F.
Grease an 8x8inch baking pan.
In a large bowl, combine dry ingredients. In a separate bowl, combine the wet ingredients, excluding the apple.
Add the wet to the dry and stir until just combined.
Pour the batter into the pan and spread evenly. Place apple slices on top, pressing them in slightly.
Bake for 30min, or until a toothpick inserted in the centre comes out clean.

~twosaucysisters

What are some of your favourite snacks to pack for the day?

WIAW: Apples and Spice

Hello Everyone! 🙂

We apologize for being so MIA (missing in action) lately, we’ve been having a really busy week! With two midterms this week and a ton of group project meetings, not to mention National Championships for cross country this weekend, we’ve had a little less time for blogging. After all, school comes first, right? (?!?)

That doesn’t mean that we haven’t been eating awesome food, though! We’ve re-made a couple recipes from our own blog, as well as still working through our pinterest board.

We made these black bean pancakes:

With this chocolate sauce:

We made this soup:

and this smoothie:

Tastes almost exactly like a creamsicle!

We made these Pumpkin Amaze Ballz:

The name made our 13-year-old selves giggle hehe

and this parfait:

We also made a chocolate version of this:

And re-made this dip:

So as you can see, we do NOT sacrifice eating yummy food for, well, anything! 🙂

Because we’re so busy (and, in fact, have a mid term later this morning and would like to get studying for it) we give you a teaser:

Apple Spice Granola bars! 🙂

The recipe will be up on Friday, we have a special post for you tomorrow. 🙂

Happy WIAW!

And don’t forget to head on over to visit Jenn at Peas and Crayons to see what everyone else has been eating this week!