Vanilla Chai Sweet Hummus

chaiIt is time to welcome fall even though it is still super warm here in the Sunshine State! So, to bring on the hope of some slightly cooler air, I will be making Vanilla Chai Sweet Hummus with all its warm, autumn spices. It will be available on Thursday at 1280 Sarno Rd. Stop in between 10-4:00.

Happy (almost) fall!

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Hummus Pinwheel Cookies – A Hit at The Melb. Beach Farmer’s Market!

I made these pinwheel cookies this past weekend to give away as samples at the Melbourne Beach Farmer’s Market. I used the Spiced Fig Hummus and the Chocolate Peanut Butter Hummus to create two delicious kinds of treats! They quickly vanished off the tray 🙂

Head off to The Green Turtle or Downtown Produce to pick up some hummus in order to recreate these little treasures!DSCN6649

If you want to add a burst of flavor to some ordinary cookie dough, here is a great and simple way to do it: Roll out the cookie dough, spread on some Gingerbread Hummus, roll up the dough like a jelly roll or cinnamon roll log, and slice and bake! Here is the recipe:

  • Immaculate Baking Co. Organic Sugar Cookie Dough- 8 cookie dough rounds

  • 2 Tablespoons of Gingerbread Hummus

Preheat oven to 350. Allow dough to sit out for about 5 minutes. Lightly flour counter and roll out dough to an approx. 8″x4″ rectangle.  Spread hummus over the entire rectangle. Starting on the long side, carefully roll the dough over until into a long log-shape. Slice into 10-12 cookies and place on a cookie sheet. Bake for 8-10 minutes. Allow to cool a few minutes on the pan and then transfer to a wire rack.

You can use any flavor of sweet hummus and you can double the recipe to accommodate your tastes and needs.

Grilled Ham and Parmesan Cheese with Orange Date Hummus

 

20130315-113712.jpgAs if you don’t already know, ham pairs beautifully with orange! Here is a warm and crusty sandwich to make for your lunch today – Grilled ham and Parmesan cheese with orange date hummus, fresh spinach, and red onion.

Butter your bread with Earth Balance spread. Spread orange date hummus on the unbuttered side of one of the slices.  Then layer with a large slice of Parmesan cheese, Applegate ham, red onion, and fresh spinach leaves. Grill over medium heat, cheese side down first (gotta get it melting!). Flip when browned to your likeness. Enjoy!

Roasted Coconut Lime Corn on the Cob

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In keeping with last night’s corn theme, here is one of my latest recipes utilizing one of my sweet hummus flavors. Since traditional Mexican cuisine marries lime with corn, I conjured up the idea of roasting corn with Coconut Lime Hummus. The recipe is simple:

  • 4 Tablespoons Coconut Lime Hummus

  • 2 teaspoons extra virgin olive oil or coconut oil

  • 2 -3 ears of organic corn

Mix the oil and hummus together. Pull back husks from corn and spread on hummus mixture. Pull husks back over ears and trim any excess husk/silks from the tip of the corn. Roast in a 350 degree oven for about 30 minutes or until kernels are soft when squeezed. You can also grill in the same way over a low flame.

High Protein Waffles (and Accidently Gluten-free too!)

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This is my newest waffle recipe that I’ve created. My mom gave me a bag of quinoa flour for Christmas, so here is a high-protein waffle that uses a mix of the quinoa flour and brown rice flour making it gluten-free as well.  The waffle pictured above has a schmear of Chocolate Peanut Butter Hummus, sliced bananas, and a sprinkle of organic cinnamon. Drizzle with a touch of honey or pure maple syrup if you would like. 🙂

  • 1 cup quinoa flour

  • 1 cup brown rice flour

  • 1-2 ripe bananas, mashed

  • 2 eggs, beaten

  • 1 cup almond milk

  • 1 cup water

  • 1 teaspoon baking powder

  • 1/4 cup extra light virgin olive oil

  • 1 tablespoon coconut oil, melted

  • 1 tablespoon honey

  • 1 teaspoon vanilla

  • dash of salt

  • 1 teaspoon cinnamon (optional but delicious!)

  • 1 tablespoon ground flaxseed (also optional but very healthy and nutty!)

Mix flours, salt, baking powder, cinnamon, and flax  together in a large bowl. Mash the bananas in another bowl and then add in the wet (which are the remaining) ingredients. Stir until well-mixed. Add the wet mixture into the flour mixture and stir until combined. Cook according to your waffle maker’s directions.
My waffle maker usually produces 4-5 large waffles with this whole recipe.

Super Bowl vs Thanksgiving

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Yikes!

Super Bowl Sunday runs a close 2nd, just behind Thanksgiving, when it comes to calorie consumption.

Enjoy the big game without all those extra, empty, and fatty calories and swing by Downtown Produce to purchase some hummus and make a delicious sweet hummus snack tray.

A Super Bowl Crowd Pleaser

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Super Bowl food need not be super heavy and greasy. Here is a great platter that my family loves- especially with a new find of ours-  Terra Sweets and Carrots Chips.

Cinnamon Raisin Hummus with crisp apple slices, celery sticks (think ants on a log!), and the carrot and sweet potato chips

Or try Coconut Lime Hummus with tortilla chips, graham crackers, and strawberries

I am shipping on Wednesday, so if you are out of the area and are interested in purchasing some sweet hummus to have in time for the Super Bowl, please contact me today.

Coconut Lime Thumbprint Cookies

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Here is a second cookie recipe (the first one being Gingerbread Pinwheels) using sweet hummus. Christmas was the ideal time to play around a bit since the kids and I had an afternoon to roll, cut, and decorate some for them and some for Santa. Once again I used Immaculate Baking Co.’s Organic Sugar Cookie Dough.

  1. Allow cookie dough to sit out for a few minutes so it is easier to work with.

  2. Roll two cookies together and then flatten slightly with palm of hand.

  3. Press thumb into middle of cookie making a small well.

  4. Fill cookie center with 2 teaspoons of Coconut Lime Hummus.

  5. Bake for 10-12 minutes at 350.

  6. Cool for a few minutes on cookie sheet and then transfer to cooling rack.

Gingerbread Hummus Pinwheel Cookies

DSCN6649If you want to add a burst of flavor to some ordinary cookie dough, here is a great and simple way to do it: Roll out the cookie dough, spread on some Gingerbread Hummus, roll up the dough like a jelly roll or cinnamon roll log, and slice and bake! Here is the recipe:

  • Immaculate Baking Co. Organic Sugar Cookie Dough- 8 cookie dough rounds

  • 2 Tablespoons of Gingerbread Hummus

Preheat oven to 350. Allow dough to sit out for about 5 minutes. Lightly flour counter and roll out dough to an approx. 8″x4″ rectangle.  Spread hummus over the entire rectangle. Starting on the long side, carefully roll the dough over until into a long log-shape. Slice into 10-12 cookies and place on a cookie sheet. Bake for 8-10 minutes. Allow to cool a few minutes on the pan and then transfer to a wire rack.

You can use any flavor of sweet hummus and you can double the recipe to accommodate your tastes and needs.

Orange Date Hummus Stuffed Chicken Breast

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Since oranges and dates are both holiday flavors, this is a great dish to make for a Christmas Eve  or a Christmas dinner party. It is simple yet tasty and pairs well with traditional winter sides like sweet potatoes, green beans, brussel sprouts, or a lightly dressed bed of greens.

  • 2 boneless, skinless chicken breasts

  • 2 tablespoons Orange Date Hummus

  • 1 Tablespoon reduced-fat cream cheese

  • Salt and Pepper to taste

  • Extra Virgin Olive oil

  • Fresh rosemary sprig

  • 1 orange, sliced

Preheat oven to 350. In a small bowl, mix the orange date hummus and cream cheese. Heat 2 tablespoons of olive oil in a large sauce pan over medium heat. Butterfly the two chicken breasts and season with salt and pepper. Place butterflied breasts into pan and sear 2 minutes per side. Transfer to an 8 x 8 baking dish. Divide the orange date hummus mixture evenly. Place half the mixture onto a breast and fold the top of the breast over. Repeat with the other chicken breast. Top each chicken with orange slices and fresh rosemary sprig. Bake at 3:50 for approximately 20 minutes or until internal temperature is 160. Allow to rest 3 to 5 minutes before cutting and serving.