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... snacks on the trail - imaginechildhood.com

... snacks on the trail - imaginechildhood.com
Sometimes having everything neatly wrapped up all in one place can be a great thing... especially when you have a 50lb bag on your back or just a couple of unhappy campers... ... that's why we can't live without these... ... wonderful chewy energy packed homemade cherry-coconut-almond (with a hint of lime) trail mix bars. ... simple and fun to bake (especially with kids!)... ... they'll make sure you and your band of merry explorers will never have to turn back early. Chewy Cherry-Coconut-Almond Trail Mix Bars: 2 Cups Rolled Oats 1/2 Cup Flour 1 Tsp. 1/2 Cup Brown Sugar 1/3 Cup Melted Butter 1/4 Cup Maple Syrup 1 Cup Sliced Almonds 1 Cup Dried Cherries 1/2 Cup Coconut Flakes plus some for topping (Sweetened or Non-Sweetened) A Dash of Lime Zest. Preheat oven to 325 degrees. Drizzle the butter/syrup mixture over the dry ingredients and toss with a fork until well incorporated. Bake at 325 for 10 to 15min or until golden brown. Let cool completely and cut into rectangles. Happy Trekking! Related:  Energy bars, nuts, seeds

Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven. Makes: one 9x5x3-inch loaf

Correcting The Worlds Wrongs With Campfire&Bananas - Home - Burgh Baby "What are you doing?" my husband asked. He was staring at me as if I had eighteen heads, each with 20 piercings and Mike Tyson-esque tattoos. "Making Campfire Bananas," I said. In my head, his question was quite possibly the dumbest one I had ever heard him ask. "What are those?" ::blink::blink::blink:: ::blinkblinkblinkblinkblink:: "Are you serious?" "Yeah, what are they?" "You are a victim of child abuse," I told him in a bewildered tone. I turned to Twitter to report this crime against humanity. My memories of Campfire Bananas are wrapped in Girl Scout camp and fires by the lake and all sorts of . . . . hell, who really cares? Anyway, let me share with you how joy can be packaged in a banana peel. Campfire Bananas You'll need some bananas, chocolate chips, marshmallows, and I am a fan of throwing some peanut butter into the mix as well. Peel one strip from the banana and then cut a groove in the banana, kind of like how the Sandwich Artists at Subway used to cut the bread "boat style."

Homemade Energy Bars ~ mor.sl Blog After a summer of domestic travel visiting family and friends, I’ve learned two things about my traveling self… 1. My luggage expands to twice its volume and weight by the end of any trip, no matter if it's a long weekend in the city or a two week jaunt through wilderness and wine country. 2. Solving #1 is hopeless. With cost savings in mind, I set out to make a batch of homemade energy bars, with my cyclist husband (aka discriminating ingestor of portable food) as test bunny. Recipe for ‘Almond Joy-esque’ energy bar (Makes about six 45gram bars) Ingredients: 10 dates, pits removed ¼ cup unsweetened, shredded coconut ¼ cup sliced almonds, blanched 1 tablespoon cacao nibs 1 tablespoon extra virgin coconut oil Put cacao nibs and shredded coconut into a food processor and pulse until a grainy texture appears. Add sliced almonds and pulse until just combined. Add the pitted dates and pulse until the mixture sticks together. Add ½ tablespoon of coconut oil and pulse. Refrigerate for a few hours. Enjoy!

I'm Just Mad About Peach-and-Plum Saffron Almond Cake Hey there, Monday. Back so soon? I've got so many stories I'm dying to tell you. Like about this hysterically good dinner I had at the Fatty Crab on the UWS on Friday night. Awesome weekend, for sure, but I am SO tired. You start with peaches and sugar plums. These you'll grab and slice thickly (no baby slices allowed), and arrange all haphazardly into an absolutely heavenly batter. Picture a moist cake with ground almonds, a big shower of lemon zest, and (this is where it gets good)...saffron. Don't forget to wake up the saffron by simmering it in a little saucer of milk first. It will come out of the oven all sunshine yellow with fruit studding the cake like circle of stained glass. I was so in love with this cake by the time it came out of my oven that I practically kept it in my lap while it cooled, leaning down every few minutes just to inhale. I can't wait until you try this. *****Did you enjoy this post?

Culinary Thymes - Easy Recipes For Stylish Entertaining Petite Lasagnas recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF. Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna:

Dutch Oven Recipes Here it is - my dutch oven cook book with all the dutch oven recipes I could find. Everything from chicken recipes to dessert recipes for you to have a go at on your next camping trip. Dutch ovens let you get away with easy cooking so give these a try. I'd love to hear back from you on your results or if you have questions about any of these dutch oven recipes. I'm always looking for more to add, so drop me a recipe if you have one to share. For help with dutch oven temperatures and coal placement, see my Heat Settings page. If you want to cook a hearty chicken dinner or an easy dessert in your dutch oven, these recipes will help you create great food for your friends.

REAL honey nut bars It amazes me how many 'HONEY' nut bars sold at the supermarket and health food stores contain sugar. Flip over the wrapper and you'll most likely find processed sugar as one of the top ingredients listed. Don't get me wrong.... So here's my sweet, chewy recipe for my own version of REAL honey and nut bars. Saya's REAL honey nut bars Ingredients: 1/2 cup honey 1 cup granulated dry roasted peanuts* 1 1/2 cups granulated dry roasted almonds* 1 handful of dry roasted almond chunks (I just made rustic chunks by putting them in a ziplock bag and hitting them for half a minute with a wooden spoon - great chef skills) 1 heaped tablespoon of cinnamon pinch of salt 1/2 teaspoon vanilla extract * I used a food processor for the granulated nuts. Instructions: Roughly tuck in baking paper into a square shallow dish leaving a generous amount of baking paper spilling over the side. In a saucepan over a low to medium heat, melt the honey, salt, vanilla extract and cinnamon together.

Nutella Cinnamon Rolls May 10, 2011 | Print | E-mail | Filed under bread, nutella There are some days that I just lose my appetite. It might be because of my mood, or that nothing sounds good, or that I’m in a food rut again and need to spice things up a bit. When my appetite comes back though, what I’m inevitably craving is some sort of comfort food. Yesterday happened to be one of those days, and by the end of the day all I could think about was a warm cinnamon roll fresh from the oven. Fortunately, over the weekend I whipped up a batch of my go-to recipe…only this time, I halved the recipe so that I’d only get 3 pans of rolls instead of 6. 2 cups whole milk1/2 cup vegetable oil1/2 cup sugar2 1/4 tsp active dry yeast5 1/2 cups flour, divided1/2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1 stick butter1/2 cup nutellaCinnamon For the glaze (for three 8″ pans of rolls): 3 cups powdered sugar6 Tbsp milk In a large pot, whisk together the milk, vegetable oil, and sugar. Spray three 8? Leave a Reply

Crispy Potato Roast Recipe Hey Guys! So…it’s still really hot out…wtf! I’m totally ready for fall…forget this, “I just don’t want summer to end” BS…I’m OVER IT! Okay, I apologize for being aggressive right there, but man does this weather make me grumpy. There are a few things that get my mood up during weather like this: 1) My Dog (always) 2) Frequent Fro-Yo and Hawaiian Ice trips with the boyfriend 3) This Roasted Onion Dip. Remember when you were a kid and sleepovers were still the best thing ever? If you are willing to brave a hot kitchen for about an hour (woof, I know), this dip is totally worth it and a delicious treat to help keep you cool (once you’re sitting and enjoying it) and leave you feeling guilt-less afterwards! xx Jenny Roasted Onion Dip Serves 5 to 6 Ingredients: 2 large sweet onions, quartered 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 yellow onion, thinly sliced 1 tablespoon light brown sugar 3 garlic cloves, minced 1 cup nonfat Greek yogurt 1/2 cup sour cream 1/2 teaspoon cumin

Refreshing Raspberry Mojito | à la carte kitchen Fresh mint is super abundant this time of year. The crop in my garden is already a bit out of control, and it’s only May! I use mint all summer long in iced tea, fruit salads, tabbouleh, and more. The Mojito is a traditional Cuban cocktail made with lime juice, sugar, sparkling water, white rum, and of course, fresh mint. as photographed by our team, à la Carte Partners Raspberry MojitoMakes 1 serving 8 fresh mint leaves 1/2 ounce freshly squeezed lime juice 1 teaspoon superfine sugar 2 ounces white rum 2-3 ounces seltzer 4-6 fresh raspberries - Place mint leaves, lime juice and sugar in a highball glass (something tall and narrow is perfect). - Fill glass with ice cubes. Heather

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