Friday, February 28, 2014

Mini Chocolate Chip Cookie Tarts

What's the best way to eat a chocolate chip cookie? In tart form, or course. I am sure that was not your first answer, but you will definitely come to love these mini chocolate chip cookie tarts. I got some mini tart pans for Christmas, and just had to try them out. This was the perfect recipe for them. The ingredients are a bit different than your normal chocolate chip cookie's ingredient list would be, but do not be alarmed. They are simply delicious.


Mini Chocolate Chip Cookie Tarts (7)

Mini Chocolate Chip Cookie Tarts
makes 8 mini tarts
2- 15.5 ounce cans of chickpeas
1 cup rolled oats
2 tsp baking soda
½ tsp salt
2 tbsp honey
1 cup pitted dates
½ cup brown sugar
¼ cup butter, softened
1 egg
¼ cup milk
2 tbsp cornstarch
2 tsp vanilla extract
1 cup chocolate chips

Preheat your oven to 350 degrees and oil 8 mini tart pans. Blend the oats into a flour in a food processor. Stir together the oat flour, cornstarch, salt, and baking soda in a large bowl. In a separate bowl, cream the butter and sugar. Add the vanilla, honey, egg, and milk. Drain and rinse the chickpeas. Process them in the food processor along with the dates until there are no longer any chunks, and it is creamy. Stir all the ingredients together, adding in the chocolate chips last of all. Divide the dough between the tart pans. Bake for 15-20 minutes. Allow the tarts to sit in the pans for 10 minutes before removing to a cooling rack.

Thursday, February 27, 2014

Cards and Biscuits

My new birthday paper stack has these birthday cake cut outs that I think are super cute. I topped this one with a candle sticker and made a card for a little boy I babysit.


 
 
These cheesy biscuits have a bit of a kick to them. I love each cheesy and spicy bite. They are perfect accompaniments to soups, stews, chilies, or any other comfort food that would benefit from the punch of cayenne pepper.
spicy cheese drop biscuits (4)
 

 
Spicy Cheese Drop Biscuits
makes a baker’s dozen
1 ¾ cup flour
¼ cup cornmeal
1 tsp baking powder
¾ tsp salt
2 cups shredded queso quesadilla or Monterey Jack cheese
2 ounces cream cheese, softened
4 tablespoons butter, softened
6-8 tablespoons water, as needed

Preheat your oven to 450. Mix together the dry ingredients including the shredded cheese. Cut in the butter and cream cheese until the dough resembles little balls. Add the water until a soft (but not too sticky) dough forms. Using about 3-4 tablespoons of dough at a time, make little balls and press them flat. Arrange on a baking dish and bake for 15 minutes. Cool for 5 minutes before serving.

Wednesday, February 26, 2014

Chocolate Chip Cookie Dough Frozen Yogurt

Where does decadent meet (sort of) healthy?
 


chocolate chip cookie dough frozen yogurt (1)

 
Right in this mug of happiness. May I introduce you to chocolate chip cookie dough frozen yogurt? I don't think you will have trouble getting along.


Chocolate Chip Cookie Dough Frozen Yogurt
makes 1 ½ - 2 quarts
For the frozen yogurt:
4 cups plain or vanilla Greek yogurt
1 cup milk
1 ripe banana
¼ cup honey
½ cup sugar
1 tbsp vanilla extract
¼ tsp salt

For the cookie dough:
¾ cup rolled oats
3 tbsp butter, softened
2 ounces pitted dates
¼ tsp salt
½ cup chocolate chips

To make the cookie dough, put the dates in a bowl of very hot water. Set aside to soak for 5 minutes. Meanwhile, process the oats into a flour in a food processor or blender. Add the butter, salt, and soaked dates. Blend until everything comes together and it looks like cookie dough. Add in the chocolate chips and refrigerate for 2 hours.

To make the frozen yogurt, blend together all of the ingredients. Refrigerate for 2 hours. Using an ice cream maker (mine is from Cuisinart), pour the cooled yogurt mixture into the frozen ice cream maker’s attachment bowl. Let the machine run for 20 minutes. Once the yogurt is creamy, drop about ½ a teaspoon of the cookie dough into the running machine at a time as well as the chocolate chips. Once it is all stirred up, serve immediately for soft serve, or pour into a sealed container and freeze for 3 hours for normal ice cream. You may need to let it thaw on the counter for 10 minutes before scooping out and serving.

Tuesday, February 25, 2014

Date Crepes and a Thank You Card

These crepes are sweetened only by pureed dates, and are super thin and crispy. I found using a high speed blender yields the best results because you wouldn't want any chunks of dates in your batter. Like all crepes, you have to get the perfect technique of spreading the batter around the pan and not flipping them until the right moment. After a little practice, I am sure you will have happy results with these yummy crepes.
date crepes (1)

Date Crepes
serves 2-3
1.5 ounces pitted dates
1 egg
1 cup warm water (110 degrees)
1 tsp dry active yeast
¼ tsp salt
½ cup water

Combine the dates and hot water in a high powered blender. Blend until well mixed. Add the remaining ingredients and blend until everything comes together. Let the batter rise in a warm place for 1 hour. Preheat a nonstick pancake pan to medium heat. Blend the batter for a few seconds to mix it all up again, and then pour about ¼ cup of it onto the preheated pan. Swirl the batter around to form a thin crepe. Cook until the top is dry and the bottom comes easily off the pan. Flip and cook the other side until golden.

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Here is an easy card to make to show your appreciation. I used one of Harp's stamps along with a cut out star and oval for a quick and easy card.

Monday, February 24, 2014

Gluten Free Yogurt Cornbread

My friend's mom follows a strict gluten free diet. She cannot eat anything with gluten in it without getting sick. When we were visiting them over Christmas break, she made some cornbread for us out of a Bob's Red Mill cornmeal mix. I am not trying to say anything bad about Bob's Red Mill or her cooking (she is a very good cook), but there was something about the cornbread that was just off. There is something about a lot of gluten free foods that is a little off, and this should not have to be the case. And thus was born my gluten free cornbread that does not sacrifice the taste in following along with the diet.

gluten free yogurt cornbread (9)
I even got creative and used one of our cast iron cornbread molds. Isn't it so cool?
gluten free yogurt cornbread (14)
 
A Pampered Chef brownie pan worked just as well, though. Especially when the cornbread was topped with a little buttery goodness. How could you go wrong?

gluten free yogurt cornbread (12)
 
Gluten Free Yogurt Cornbread
serves 12
1 cup rolled oats
1 cup cornmeal
¾ cup plain Greek yogurt
4 egg whites
¾ cup frozen corn, thawed
1 tbsp apple cider vinegar
¾ tsp salt
1 tsp baking soda
2 tsp baking powder
½ cup butter, melted

Preheat your oven to 400 degrees, and oil a brownie pan or corn cob cast iron pan. Blend the oats into a flour. Add cornmeal, salt, baking powder, and baking soda to the blender. Blend until well mixed. Add the corn kernels and blend until there are no more whole kernels. Combine the remaining ingredients in a bowl, and whisk them together. Stir the dry and wet ingredients together until just combined. Scoop about 3 tablespoons of batter into each hole in your prepared brownie pan. Bake for 8-10 minutes, or until a toothpick comes out clean. Let the cornbread sit in the pan for 5 minutes before serving.

Sunday, February 23, 2014

PB&J Banana Bread

Today is National Banana Bread Day. If you know me, I like to add bananas to just about any type of bread I bake. The riper, the better. Banana bread is my go to quick bread (in fact, I am eating banana bread muffins right now). Spread with peanut butter and jelly, banana bread turns simply decadent. Tonight's banana bread recipe is even better. The peanut butter and jelly are already swirled in the bread.

pb&j banana bread (3)

It's a match made in heaven. (Or more like a three way love triangle that actually works.)

pb&j banana bread (4)
PB&J Banana Bread
makes 2 mini loaves
1 cup peanut flour
1 cup quick oats
½ tsp salt
½ cup sugar
2 eggs
1 tbsp apple cider vinegar
1 tbsp butter, melted
2 tsp vanilla extract
1/3 cup milk
2 bananas
¼ cup creamy peanut butter
¼ cup strawberry jelly
 
Preheat the oven to 350 degrees. Oil 2 mini loaf pans. Whisk the egg, butter, apple cider vinegar, vanilla, and milk together. Mash up the bananas and add them to the mixture. In a separate bowl, combine all the dry ingredients. Mix the wet and dry ingredients together. Pour the batter evenly between the two mini loaf pans. Spread 2 tablespoons of peanut butter and 2 tablespoons of jelly over each of the loaves. Use a knife to gently mix them in. Do not over mix. You want swirls of jelly and peanut butter. Bake for 30 minutes, or until a toothpick comes out clean. Allow the bread to sit for 10 minutes before removing from the pans. This is not a firm loaf for sandwiches, but it is perfect for slicing and eating plain or spread with more peanut butter and jelly.

Saturday, February 22, 2014

My new plate!

The other day my school hosted an event called "Mugs and Kisses". We all got together to paint plates, bowls, and mugs that each coast $3. The proceeds all went to World Vision. It was a really fun and inexpensive way to help a good cause. My friends and I enjoyed spending time together painting gifts for loved ones or ourselves. Mine was kind of like a gift to all of you out there reading my blog. I have been needing a simple plate to take my food pictures on that is not plastic. This ceramic plate fit the bill. After painting it, I just baked it at 350 for 30 minutes, hand washed it, and now it is completely food safe.
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I tried to keep it really simple so that the food on the plate was the star instead of the plate itself. I just could not help but add in the polka dots, though.
 
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Now to fill the plate up with a delicious meal is another project in itself. I found a recipe on Martha Stewart's website for sesame chicken, and I wanted to try it out. Getting a little creative, I decided to sub the chicken for chickpeas and the rice for cauliflower rice. It was a great call, and I loved every bite of it.
 
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Sesame Chickpeas over Cauliflower Rice
serves 1
2/3 cup chickpeas, cooked
2 tbsp corn starch
1 egg white
1 tbsp sesame seeds
1 tbsp honey
1 tbsp soy sauce
¼ tsp garlic powder
1 tbsp sliced green onion
1 tsp oil
1/3 large head of cauliflower
 
To make the cauliflower rice, use a hand chopper to finely chop the cauliflower. Microwave on high in a microwave safe bowl with a lid for 2 minutes.
 
To make the sauce, melt the honey for 15 seconds in the microwave. Whisk the honey, sesame seeds, garlic powder, and soy sauce together. Set this aside.
 
To cook the chickpeas, heat a nonstick skillet over medium heat with 1 tsp of oil coating the bottom. Whisk together the egg white and cornstarch. Toss the chickpeas in the mixture. Cook the chickpeas in the pan for 5-6 minutes, or until lightly browned. Flip them over halfway through.
 
Add the green onion to the pan with the chickpeas. Next, pour in the sauce, stirring until it all sticks to the chickpeas.
 
Serve the sesame chickpeas over your cauliflower rice and enjoy!
 

Friday, February 21, 2014

Homemade Fig Newtons

This might be by far my ugliest recipe yet, but the results are too delicious to pass up. I have never actually had a Fig Newton before. They just look a little nasty, but I heard that some people like them. If they taste anything like what I made, everyone should love them. Anyway, I had some fig jam that I didn't know what to do with, so homemade Fig Newtons were the first thing that came to mind. They might not taste legit, but you should still give them a try.

fig newtons (4)
 

Fig Newtons
makes 5
1 cup all-purpose flour
½ tsp baking powder
¼ tsp salt
2 tbsp butter, softened
2 tbsp honey, melted
1 egg, beaten
1 tbsp milk
fig preserves

Preheat your oven to 350 degrees. Mix together the flour, salt, and baking powder in a bowl. Add in the honey, butter, milk, and egg. Stir until completely combined. Form the dough into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes. Once the dough has chilled, roll it out into a large rectangle on a floured surface about ¼” thick. Spread the preserves over half of the dough. Fold the other half over and cut it into 5 rectangles. Bake on a nonstick baking stone for 20 minutes. Allow to cool for 5 minutes before removing to a cooling rack to cool completely.

Thursday, February 20, 2014

Cauliflower Fried Rice

Want a quick and healthy take on a Chinese take out favorite? Look no further than cauliflower fried rice. Some plain old cauliflower is spiced up with various veggies, scrambled eggs, and soy sauce. So put that take out menu away and get cooking!

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Cauliflower Fried Rice
serves 2-3
3 cups cauliflower rice
1/2 cup diced carrots
1/2 cup frozen peas, thawed
2 tbsp. sliced green onion
1/2 tbsp. soy sauce
1 tbsp. oil
1 egg, beaten

Prepare the cauliflower rice and allow it to cool to room temperature. Heat the oil in a large nonstick skillet over medium heat. Scramble the egg until fully cooked. Remove the egg from the pan and add the vegetables. Cook for 5 minutes. Now add in the cauliflower rice and soy sauce. Stir until everything is all mixed together, finally mixing in the egg. Cook for an additional 2 minutes and serve.

Wednesday, February 19, 2014

16 Years Ago Today...

My baby sister Sydney is 16 today! I cannot believe it. This is the first time I have not been with her on her birthday in her entire life. I really miss her, and wish I could have been with her to celebrate this especially momentous birthday.

butter pecan pancakes (10)

I always make Syd breakfast in bed for her birthday, but that was not really an option this year. Here is a recipe for some delicious butter pecan pancakes that I would have made her had I been home.


butter pecan pancakes (3)
Butter Pecan Buttermilk Pancakes
serves 6
¾ cups pecans, chopped
2 ½ tbsp. butter
3 tbsp granulated sugar
2 cups flour
3 tbsp sugar
1 tsp salt
2 tsp baking powder
1 tsp baking soda
1 egg
2 egg yolks
¼ cup melted butter
2 cups buttermilk

Melt 2 ½ tablespoons of butter over medium heat in a small pan. Stir in the sugar and add the pecans. Toast until golden and aromatic. Meanwhile, whisk together the eggs, buttermilk, and butter. In a separate bowl combine the dry ingredients. Stir the wet and dry ingredients until just combined. Add in the pecans. Preheat a nonstick pancake pan to medium heat until water “dances” on top of it. Scoop out 3 tablespoons of batter out at a time and cook for about 4-5 minutes, or until the top bubbles and looks dry. Flip and cook the other side for a couple of more minutes until golden. Serve with maple syrup.

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Here is the birthday card that I sent my beloved not-so-little sister. Have a great day Sydney!

Tuesday, February 18, 2014

A Buckwheat Bake

I had some buckwheat groats that I got at Whole Foods just to try out, and I also had some buckwheat flour leftover from a recipe that I used it in. I decided to make my own buckwheat bake. I have read about these before, but had never tried one. It is kind of like a microwave muffin. I love the somewhat crunchy bites of the buckwheat groats. Of course I had to make it chocolate.


chocolate buckwheat bake (3)
Chocolate Buckwheat Bake
serves 1
¼ cup buckwheat flour
1 tbsp buckwheat groats
1 tbsp cocoa powder
¼ tsp baking powder
2 tbsp applesauce
1 egg
1 tbsp milk
1 tbsp honey

Stir the dry ingredients together in a small microwavable ramekin. Whisk in the wet ingredients until everything is well incorporated. Microwave on high for 90 seconds, or until a toothpick comes out clean.

Monday, February 17, 2014

Happy Gotcha Day Harper!

I have another baked doughnut recipe coming your way. Today is a momentous day for my family, and what better way to celebrate momentous occasions than doughnuts? Six years ago today we welcomed little Harper into our family. She is not so little anymore, but we still love her to death. My mom posted a picture of her having doughnuts for breakfast in bed. They were just plain powdered doughnuts, not as sophisticated as these, but it works.


Baked Lemon Cornmeal Doughnuts (4)

Baked Lemon Cornmeal Doughnuts
makes 8-9 doughnuts
1/3 cup all purpose flour
2/3 cup cornmeal
½ tsp salt
½ tsp baking powder
½ tsp baking soda
¼ cup sugar
1 tbsp melted butter
1 egg
1 cup plain Greek yogurt
3 tbsp lemon juice
1 tbsp lemon zest (optional)
 
Preheat your oven to 350 degrees and oil a doughnut pan. Mix together the cornmeal, flour, salt, sugar, baking powder, baking soda, and lemon zest, if using, in a bowl. In a separate bowl, beat the yogurt, lemon juice, egg, and butter together. Combine the wet and dry ingredients. Stir until just mixed. Spoon the batter evenly into the holes in the pan, only filling them about 2/3 the way up. Bake for 10 minutes, or until a toothpick comes out clean. Let the doughnuts cool for 5 minutes before removing from the pan.

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Here is a cute card to celebrate! Making ice cream cones is so much fun with my scallop cutter.



Happy Gotcha Day Harper! I love you so much!
 
 
 

Sunday, February 16, 2014

Give a Grouch Some Joy

Today is National Do a Grouch a Favor Day and National Almond Day. I think these two holidays can play hand in hand in creating this amazing almond joy tart that I made this past week. I think any grouch would feel honored to receive this. You may actually turn there day right around.
Almond Joy Tart (12)

 
Almond Joy Tart
For the crust:
2 cups crumbs from my chocolate graham crackers (or store bought chocolate graham crackers)
2 tbsp softened butter
2 tbsp applesauce
1-2 tbsp milk

For the filling:
1 cup rolled oats
1 cup cooked chickpeas
½ cup toasted coconut flakes
¾ cup almonds
½ tsp salt
1 ripe banana
½ cup milk
½ cup sugar
toasted coconut and chocolate chips for topping

Preheat your oven to 350 degrees. Combine the graham cracker crumbs, butter, applesauce, and 1 tablespoon of milk. Stir well, adding more milk if needed to form a slightly sticky ball. Spray a 10” tart pan with oil and press the crust into the bottom. Bake for 12 minutes. Set the crust aside to cool.

Meanwhile, using a high speed blender, blend the oats and coconut flakes together into a flour. Add the almonds and blend them until they are fine. Now add in the chickpeas and blend until there are no more chunks. Add the banana, sugar, salt, and milk. Blend until everything is well combined.

Pour the filling into the prepared crust. Top with more toasted coconut and chocolate chips. Cover with plastic wrap and refrigerate for at least 2 hours.
Almond Joy Tart (1)
 
Almonds are definitely one of my favorite nuts, and how could you go wrong when pairing them with chocolate and coconut?
Almond Joy Tart (8)
 
With this recipe under your belt, there will be no more grouches on National Do a Grouch a Favor Day for years to come.

Saturday, February 15, 2014

Yeasted Gluten Free Banana Chia Bread

I just love banana bread. I have made quite a few variations of it on my blog. This one is unique because it uses chia seeds and is actually a yeasted loaf rather than your typical banana quick bread. Plus, it is completely gluten free as long as you use gluten free oats. They had a lot of over ripe bananas at my work, and I happily took them home in hopes of creating some delicious banana bread. And delicious it was...



Yeasted Gluten Free Banana Chia Bread
2 tsp dry active yeast
½ cup warm milk (110 degrees)
2 tsp chia seeds
1 cup oats, blended into a flour
1 cup cornmeal
2 tsp cinnamon
½ cup sugar
¾ tsp salt
2 tsp baking powder
1 tsp baking soda
2 ripe bananas
2 tablespoons melted butter
2 egg whites
1 tbsp apple cider vinegar

Whisk together the yeast, chia seeds, sugar, ¼ cup oatflour, ¼ cup cornmeal and warm milk. Cover and let it rest in a warm place for 90 minutes. In a separate bowl, combine the remaining dry ingredients. Blend the eggs, butter, and bananas together with the apple cider vinegar. Add the yeast mixture and dry ingredients to the blender and blend until well combined. Pour into an oiled loaf pan and let it rest in a warm place for an hour. Preheat your oven to 350 degrees. Bake the bread for 30-35 minutes, or until a toothpick comes out clean. Let the bread sit for 10 minutes before removing to a cooling rack or slicing.

Yeasted Gluten Free Banana Chia Bread (8)
Waiting for the bread to cool right after pulling it out of the oven is always the hardest part, but it is necessary if you want bread that slices nicely without crumbling everywhere.
Yeasted Gluten Free Banana Chia Bread (11)
 
Slightly toasted with butter and jam is the way to go. Trust me, you'll love it.

Friday, February 14, 2014

Won't You Beet Mine?

Happy Valentine's Day everyone! I know that a lot of people get super depressed on Valentine's Day because they do not have a "lover". Well I think that is silly because God has blessed up with a whole world full of people to love. If there is no one in your life that you love enough to wish them a Happy Valentine's Day, you must be some kind of radical hermit in Antarctica. Anyway, I have plenty of people in my life that I love including my wonderful sisters, adoring parents, and amazing friends.
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This is the card that I made for Sydney. I can finally post it now that Valentine's Day is over and she hopefully already got it in the mail. (I forgot to ask when I called them today.) The pop out message is an inside joke between us since I refused to let her kiss me for years. I thought she had cooties.
 
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The title of my post is based off of these burgers. They are an adaptation to the sweet potato chickpea burgers I shared a couple of days ago. These also only serve two, so they are perfect for a Valentine's date with that special someone (whether it be your boyfriend, best friend, mom, or little brother).
beet chickpea burgers (2)

Beet Chickpea Burgers
serves 2
½ cup chickpeas, cooked
¾ cup cooked beets, sliced
1 medium egg, or one large egg white
¼ cup panko bread crumbs
¼ cup sliced red onion
dash of salt
dash of cayenne pepper powder
¼ tsp garlic powder
¼ tsp Italian seasonings
2 burger buns
lettuce, tomato, ect.

Preheat your oven to 350 degrees. Heat a skillet with a little oil over medium heat. Add the onion and cook until lightly browned, about 5 minutes. Set the onion aside to cool. Once the onion has cooled, combine it along with the beets and chickpeas in a food processor. Process until there are course chunks. Whisk in the egg along with the seasonings and bread crumbs. Form into 2 patties and bake on a nonstick stone for 20 minutes. Flip and cook an additional 5 minutes. Let the burgers cool for 5 minutes before removing from the pan.



beet chickpea burgers (1)
Happy Valentine's Day! Remember that God is the one who loves you the most.

Thursday, February 13, 2014

Last Minute Valentine's Day Gifts

Are you like me and have procrastinated until the very last moment to make your friends Valentine's gifts? Fear no more, here are two quick ideas you can finish tonight and gift tomorrow.

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I made this first gag gift for my roommate, Hannah. I just made a plain origami box with this message written inside.
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I gave my crafting buddy Tori this little tea cup gift box stuffed with raspberry tea (any other flavor just would not do for Valentine's Day). The instructions and template can be found here. I tweaked it a bit by using my own paper instead of the premade design on the template.
 
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This frozen yogurt is definitely going along with my pink themed post. On the lighter side, it would be a great change from all those heavy chocolate desserts usually associated with Valentine's Day. Plus, it's pink. It's also wonderfully strawberry filled, smooth, creamy, and, well, frozen. (Oh, and did I mention that this frozen yogurt is pink?)
 
strawberry frozen yogurt (2)
 
Strawberry Frozen Yogurt
makes 1 ½ quarts
3 cups frozen strawberries, thawed
1 ½ cups Greek yogurt
2 cups milk
¾ cup sugar
 
Blend all the ingredients together in a high speed blender. Using an ice cream maker (mine is from Cuisinart), pour the yogurt mixture into the frozen ice cream maker’s attachment bowl. Let the machine run for 10-15 minutes. Once the yogurt is creamy, pour it into a sealed container. Freeze for 3 hours or serve immediately as soft serve. You may need to let it thaw on the counter for 10 minutes before scooping out and serving.
 

Wednesday, February 12, 2014

Sweet Potato Chickpea Burgers


Here is another simple Valentine's meal for two. These vegetarian sweet potato burgers are sure to make your sweetie fall in love at first bite. Lathered in a lusciously thick tahini sauce and squished between a homemade bun, these burgers are filled with flavor and amazing texture.
 

sweet potato chickpea burgers (10)

Lathered in a lusciously thick tahini sauce and squished between a homemade bun, these burgers are filled with flavor and amazing texture.

sweet potato chickpea burgers (4)
 
Sweet Potato Chickpea Burgers
serves 2
½ cup chickpeas, cooked
¼ cup mashed cooked sweet potato
1 medium egg, or one large egg white
¼ cup panko bread crumbs
¼ cup sliced red onion
1 tsp tahini
dash of salt
dash of cayenne pepper powder
¼ tsp garlic powder
¼ tsp ground cumin
2 buns (recipe follows)
tahini sauce (recipe follows)
lettuce, tomato, onion
 
Preheat your oven to 350 degrees. Heat a skillet with a little oil over medium heat. Add the onion and cook until lightly browned, about 5 minutes. Set the onion aside to cool. Once the onion has cooled, combine it along with the sweet potato, tahini, and chickpeas in a food processor. Process until there are course chunks. Whisk in the egg along with the seasonings and bread crumbs. Form into 2 patties and bake on a nonstick stone for 20-25 minutes. Flip and cook another 5 minutes. Let them cool for 5 minutes before removing from the pan. Serve with the tahini sauce and veggies tucked into a toasted bun.
sweet potato chickpea burgers (7)
 
Tahini Sauce
1 tbsp hot water
1 tsp lemon juice
1 tbsp tahini
 
Whisk the ingredients together. Serve spread on top of your burger.
 
hamburger bus for two (1)
 
Hamburger Buns for Two
makes 2
1 cup flour
½ cup warm water (110 degrees)
dash of salt
2 tsp yeast
1 tbsp old fashioned rolled oats
 
Combine the flour, salt, and yeast in a small bowl. Add the water and knead for 10 minutes. Brush with oil and cover with plastic wrap. Let it rise for 1 hour. Preheat your oven to 400 degrees. Divide the dough in half, form into buns, and top with the oats. Bake for 10 minutes. Allow the buns to cool before splitting in half.

 
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All my classes after 10 am were cancelled this morning, so I took the opportunity to make some Valentine's cards before work. This one is for my friend Tori who I had not been able to make a card for yet since she is always over when I am crafting.