The sound of my mother’s stainless-steel teapot clanking shut is always my signal that it’s time for chai. Chai has always been a part of my daily culture. As a child, I had the habit of walking around the kitchen table just to smell what was in my par…
The sound of my mother’s stainless-steel teapot clanking shut is always my signal that it’s time for chai. Chai has always been a part of my daily culture. As a child, I had the habit of walking around the kitchen table just to smell what was in my parents' cups. There was something so intoxicating about that aroma—sweet and spicy, cozy and warm. I started drinking chai at a young age, mixed with plenty of milk when I was too young for the burst of caffeine; even today, when I am most definitely old enough to handle the straight-up version, it is the absolute anchor of my morning routine.
In India, every family has a unique blend and the recipe is a deeply personal representation and tradition. My maternal grandmother's recipe is the one I cherish most. To celebrate my family’s blend, I created my own version of this special recipe: bursting with ginger and black pepper, and rounded out with cardamom, cinnamon and cloves.
This post is sponsored by Kroger. If you are looking for an EASY appetizer for the holidays, a family potluck, or any special occasion, I have the perfect recipe for you, Pesto Parmesan Cheese Straws. This is a no-fuss, no-stress recipe, which makes it…
This post is sponsored by Kroger. If you are looking for an EASY appetizer for the holidays, a family potluck, or any special occasion, I have the perfect recipe for you, Pesto Parmesan Cheese Straws. This is a no-fuss, no-stress recipe, which makes it perfect for serving at parties. The cheesy twists are easy to…
We’ve partnered with Blue Diamond to highlight clever tips and tricks for pulling off any holiday get-together without breaking a sweat. It’s your party, after all, so you might as well enjoy it!
If you’ve ever attended one of my holiday parties, it…
We've partnered with Blue Diamond to highlight clever tips and tricks for pulling off any holiday get-together without breaking a sweat. It's your party, after all, so you might as well enjoy it!
If you've ever attended one of my holiday parties, it's likely you've walked into one of two scenarios: me running back and forth into the kitchen, sweating, frantically trying to get some sort of appetizer or main course on the table; or else I'm cool as a cucumber, dressed up in a new outfit I definitely bought for the occasion, only there's nary a plate of food in sight—just wine.
Daphne Kauahi’ilani Jenkins measures time in butter mochi. Each Friday in Portland, Oregon, she sells tray after tray of rotating flavors, offering slices like Passion Fruit–Dark Chocolate, Macadamia–Key Lime Pie, and Matcha-Hibiscus-Strawberry for $5 …
Daphne Kauahi’ilani Jenkins measures time in butter mochi. Each Friday in Portland, Oregon, she sells tray after tray of rotating flavors, offering slices like Passion Fruit–Dark Chocolate, Macadamia–Key Lime Pie, and Matcha-Hibiscus-Strawberry for $5 a piece. Jenkins, a holistic nutritionist and home baker, describes them as "delicious, and beautiful in a very homey way." (I’d offer one edit, which is that her butter mochi—adorned with rose petals, mango-peach preserves, and delicate slivers of dried lemon—in fact looks incredibly professional.)
There’s nothing in the American baking lexicon that’s truly comparable to butter mochi, the classic Hawaiian tray bake. At first glance, butter mochi brings to mind an American blondie—indeed they are both square, chewy, and pale buttery-gold in color. Upon his first bite of a dense, custardy interior slice, my dad proclaimed it “chess pie, but with coconut milk,” which feels far more apt. Jenkins is more likely to compare it to another Southern favorite: “It’s this viscous, elastic, but pound-cake-esque baked good,” she said. “Because it’s so chewy, it delivers flavor over and over and over. It kind of has its way with you.”
This no bake energy bites recipe will have everyone asking for more! Peanut butter, oatmeal and honey make the perfect easy snack.
There’s nothing better than a snack that tastes like a treat: and this recipe covers both. Try these No Bake Energy Bites! They taste like dessert, but they’re a simple combination of peanut butter, oats and honey. Of course, there’s a teeny hint of chocolate thrown in too! Compare them to store-bought energy bites, and there’s no comparison. The homemade version is extraordinarily delicious! Here’s how to make this delicious treat (er, snack).
Ingredients for no bake energy bites
These no bake energy bites take no time to put together and just a handful of ingredients. In fact, you might already have these in your pantry! (Except the mini chocolate chips, though you might already stock those, too.) Here’s what you need:
Old Fashioned rolled oats
Cocoa powder
Mini chocolate chips
Unsweetened shredded coconut
Creamy peanut butter (no sugar added, or tahini or sunflower butter for nut free)
The consistency of the dough in these energy bites varies based on the texture of the peanut butter. It can also vary based on the rolled oats. Here’s what to know:
Use very creamy peanut butter. We don’t recommend using super thick peanut butter or even almond butter, which can be very thick right out of the jar. Creamy PB is best for this one!
Start with a little less oats. Follow the recipe below for quantities! If the dough feels stiff, you can proceed. If the dough feels pretty sticky, add the full amount of oats.
Freeze, then adjust. Freezing the dough helps it set and become firm and rollable. If it’s not stiff enough add more oats; if it’s too crumbly add a hint more peanut butter and honey.
Variations: sunflower butter and tahini
Battling a peanut butter allergy? We know some classrooms and schools may not allow it due to allergies. Here are a few alternatives to peanut butter that work here:
Sunflower butter: You can try sunflower butter, which is made from sunflower seeds. The flavor isn’t quite like peanut butter in a sandwich, but hidden by the other flavors here it can work.
Tahini:Tahini is a great substitute for peanut butter, and it would be fantastic in these energy bites.
Cookie scoop is helpful but not required
When we make these no bake energy bites, we like to use a cookie scoop. Why? It makes for perfectly portioned balls. That’s why these pictures look so uniform! A cookie scoop is also great for making perfect cookies (yep!) and other things like Veggie Dippers.
Use a #40 cookie scoop. This makes 1 1/2-inch balls that are 1 ½ tablespoons.
These energy bites are good right away after you make them: but even better if you refrigerate for about 1 hour to set the texture. After that, they store well! Here’s what to know:
Homemade energy bites last up to 2 weeks refrigerated. They likely last even longer than that. You could freeze them if you like, but we haven’t tested this.
Bites last at room temperature in lunches. They become stickier when they’re room temperature, but they should last in brown bag lunches.
If transporting, you’ll want to wrap them. If you’re bringing them somewhere as a snack, wrap in plastic wrap. They become stickier as they get warmer, so eat as soon as you can.
More energy bars and snacks
Oats, peanut butter and honey make magic when it comes to snacking! Here are a few more tasty snacks you’ll love with this combination:
Mix all ingredients together in a bowl, starting with 2 ¼ cups rolled oats. If the dough feels fairly stiff move to the next step; otherwise add the additional ¼ cup if the dough feels fairly sticky. (The texture depends of the dough depends on the type of peanut butter and type of rolled oats. With our very creamy peanut butter it works with 2 ½ cups oats total.) Freeze the bowl for 5 minutes to allow the dough to firm up even more: it should feel stiff and rollable at this point. If not, you can mix in a handful more oats — or if it’s too crumbly, add a hint more peanut butter and honey.
Roll the dough into 20 small balls, pressing the dough together with your hands. A 1 1/2-inch cookie scoop (#40) is helpful to make uniform balls. Store refrigerated to firm up the texture even more, but you can eat immediately. Refrigerate for up to 2 weeks. (See the Storage Info section above for more on storage and transportation.)
Category:Snack
Method:No Bake
Cuisine:American
Keywords: Energy bites, No bake energy bites, Energy bites recipe
This weekend is prime for pumpkin picking and carving. With Halloween just days away, it’s time to grab a knife and carve a jack-o-lantern. But what are you supposed to do with all the leftover seeds from inside the pumpkin? The easy option would be to…
This weekend is prime for pumpkin picking and carving. With Halloween just days away, it’s time to grab a knife and carve a jack-o-lantern. But what are you supposed to do with all the leftover seeds from inside the pumpkin? The easy option would be to discard or compost them, but don’t! They make a delicious snack raw or roasted that you can enjoy for weeks to come.
Once you’ve completely gutted the pumpkin prior to carving it, (“awww, you didn’t tell me you were gonna kill it!”), place the seeds and pulp in a large bowl and fill it completely with water. Using your hands or a fork, stir the pumpkin inners around, allowing the seeds to float to the top of the water. Once most of the seeds have separated from the pulp and floated to the top, use a slotted spoon or spider to remove the seeds from the water and place them in a separate colander. Rinse any remaining pulp from the seeds in the colander with running water. From here, it’s time to dry them! Spread the seeds in a single layer out on a dish towel or a few sheets of paper towel and pat them dry to get rid of any excess moisture.
We make popcorn almost every single week. It is our boys favorite snack. They love munching on big handfuls while we watch movies, sports, or play family games. We usually do regular popcorn with butter and salt, but sometimes we splurge and make marsh…
We make popcorn almost every single week. It is our boys favorite snack. They love munching on big handfuls while we watch movies, sports, or play family games. We usually do regular popcorn with butter and salt, but sometimes we splurge and make marshmallow popcorn, kettle corn, peanut butter popcorn, or Homemade Caramel Corn. Caramel…
I love a GOOD scone. Strawberry, blueberry, chocolate chip, and peach scones are a few of my favorites, they are all so delicious. But during the fall months, I am all about Pumpkin Scones. The pumpkin scones are soft, moist, and spiced with the perfec…
I love a GOOD scone. Strawberry, blueberry, chocolate chip, and peach scones are a few of my favorites, they are all so delicious. But during the fall months, I am all about Pumpkin Scones. The pumpkin scones are soft, moist, and spiced with the perfect mixture of cinnamon, nutmeg, ginger, and cloves. The scones also…
Before you start assembling a board of cheese, charcuterie, and crackers for happy hour tonight, check your pantry if you have a milk allergy: Simple Mills, a popular producer of gluten-free snacks, has issued a voluntary recall of its Fine Ground Sea Salt Almond Flour Crackers. According to the brand, a select number of boxes of the sea salt crackers were incorrectly packed with bags of Farmhouse Cheddar Almond Flour Crackers. The ingredient panel on the Fine Ground Sea Salt Almond Flour Cracker boxes does not disclose milk, which is a major health concern for people who have an allergy or sensitivity to dairy. Milk is a key ingredient in the brand’s cheddar crackers. At this time, there are no other known health or safety risks associated with consuming the Farmhouse Cheddar crackers—so if you’re OK with dairy, it should be safe to eat the crackers. “We know this type of news can be concerning, so as a valued customer we want to make sure you have all the facts,” said the brand in their alert.
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The product lot impacted by the recall includes 4.25-ounce boxes with UPC number 856069005131. The best-by dates read February 12, 2022, February 13, 2022, February 14, 2022, and February 15, 2022. The boxes may have been sold as individual boxes or part of a 3- or 6-pack from wholesale grocery stores, direct delivery services, and e-commerce. Impacted recallers include Walmart, Target, Kroger, Publix, and Sprouts. This is the only Simple Mills product that is subject to the current recall. Impacted retailers have been notified of the recall and are in the process of removing the cracker boxes from their warehouses, distribution centers, and store shelves.
Before you start assembling a board of cheese, charcuterie, and crackers for happy hour tonight, check your pantry if you have a milk allergy: Simple Mills, a popular producer of gluten-free snacks, has issued a voluntary recall of its Fine Ground Sea Salt Almond Flour Crackers. According to the brand, a select number of boxes of the sea salt crackers were incorrectly packed with bags of Farmhouse Cheddar Almond Flour Crackers. The ingredient panel on the Fine Ground Sea Salt Almond Flour Cracker boxes does not disclose milk, which is a major health concern for people who have an allergy or sensitivity to dairy. Milk is a key ingredient in the brand’s cheddar crackers. At this time, there are no other known health or safety risks associated with consuming the Farmhouse Cheddar crackers—so if you’re OK with dairy, it should be safe to eat the crackers. “We know this type of news can be concerning, so as a valued customer we want to make sure you have all the facts,” said the brand in their alert.
The product lot impacted by the recall includes 4.25-ounce boxes with UPC number 856069005131. The best-by dates read February 12, 2022, February 13, 2022, February 14, 2022, and February 15, 2022. The boxes may have been sold as individual boxes or part of a 3- or 6-pack from wholesale grocery stores, direct delivery services, and e-commerce. Impacted recallers include Walmart, Target, Kroger, Publix, and Sprouts. This is the only Simple Mills product that is subject to the current recall. Impacted retailers have been notified of the recall and are in the process of removing the cracker boxes from their warehouses, distribution centers, and store shelves.
This pumpkin spice muffins recipe comes out moist and perfectly spiced! Bake up a batch to celebrate the season.
Looking for a way to use canned pumpkin puree? Try these Pumpkin Spice Muffins! These muffins are the perfect level of sweetness, moist and cozy scented with cinnamon, nutmeg and cloves. We made them for a crowd and everyone agreed: these are fantastic! The flavor of fall is encapsulated in each bite. This is the recipe to try if you have a load of pumpkin puree in your pantry or fridge (and we do).
Ingredients in pumpkin spice muffins
These pumpkin spice muffins are a straightforward spin on the classic muffin, using a hefty dose of pumpkin spice. They’re not overly sweetened or rich, relying on pumpkin and applesauce for much of the moistness. Here are the ingredients you’ll use:
All purpose flour
Pumpkin pie spices
Baking soda, baking powder and salt
Brown sugar
Pumpkin puree
Eggs
Neutral oil
Applesauce
There’s not much to this pumpkin spice muffins recipe: it’s made like a classic baked good. Mix the wets, mix the dries, combine, and bake! It takes just 25 minutes and these bake up like a charm: they come out moist and cozy scented.
Pumpkin pie spice: use purchased or homemade
Fall is not complete without a big bottle of pumpkin pie spice! But did you know you can also make it at home? It’s fun to do and works as a DIY gift as well. Here’s what you need for homemade pumpkin pie spice:
2 tablespoons cinnamon
2 teaspoons ground ginger
2 teaspoons ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg
Variations and mix-ins
There are several ways to mix up these pumpkin spice muffins! Our recipe uses a bit of granulated sugar and pumpkin spice as the topping, but you can vary that or add a few mix-ins to the batter. Here are some ideas:
What’s the best way to store these pumpkin spice muffins? The sugar adds a little crunch to the topping, so here’s the best way for it to hold up:
Up to 4 days: Place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top. The paper towels absorb the moisture that rises to the top of the muffins.
1 week or more: These muffins store well in the refrigerator as well! Let them sit out at room temperature for a few minutes before eating.
3 months: Freeze in a sealable container and store up to 3 months.
More pumpkin spice recipes
When you’re in the mood for pumpkin spice, here are a few more pumpkin recipes to use it:
Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
In a large bowl, stir together the flour, 1 tablespoon plus 1 teaspoon of the pumpkin pie spices, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the brown sugar, pumpkin puree, eggs, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly, mounding the batter in the center with a spatula.
In a small bowl, mix 1 ½ tablespoons granulated sugar with the remaining ½ teaspoon pumpkin pie spices. Sprinkle the mixture evenly over the tops of the muffins.
Place the tray in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months.
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