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Whipped. Food, Drink And Conversation From Around The Table

No Bake Peppermint Patty Bars II – Naturally Sweetened With Dates I was recently emailed by a blog reader named Kara who wanted to know if I could make a version of my Peppermint Patty Bars using dates as a sweetener. I thought it was a great challenge indeed! The original Peppermint Patty Bars are below, complete with a chocolate layer and large flake coconut on top. The first bars are more dessert-like (and go perfectly with a cold glass of almond milk!) Here are a few troubleshooting tips: 1. 2. 3. No Bake Chocolate Mint Bars 1 year ago: Long Weekend Grilled Salad 2 years ago: Cherry-Blueberry Chocolate Vegan Overnight Oat Parfait A spin-off of my Peppermint Patty Bars, this time naturally sweetened with dates. Print, Email, or Text this recipe yield: 12 small bars Ingredients: For nutritional info, see here. I find these taste best straight out of the freezer – the peppermint flavour and sweetness is intensified when chilled. Don’t have dates, but still want to make the bars? Hope you are enjoying the Labour Day weekend as much as I am!

22 Ways To Get Your Vegan Snack Attack On It must be snacking season because I’ve had a lot of emails lately asking for some healthy vegan snack ideas and I thought it was a great idea for a post. Many of the recipes below are also some of the most popular snack recipes of 2011, so I will also add this post to my Top Recipes of 2011 page for easy reference. Ready to get your vegan snack attack on? 1. Endurance Crackers My all-time favourite cracker and quite possibly one of the top 3 recipes so far in 2012. 2. Enjoy this ultra-creamy, thick, and energizing smoothie, with a hint of orange that will help keep those cold bugs at bay! 3. Love dipping your finger into a bowl of cake batter? 3. Just like my favourite salt and vinegar chips, but better. 4. Incredibly easy to make. 5. Growing up, I always loved strawberry nutri-grain bars. 6. Adapted from the lovely Heather, this almond butter is the best thing to pair with a juicy apple or drizzled over fruit. 7. 8. 9. 10. for the rest click the link to continue… 11. Simple. 12. 13. 14.

A Healthy Mac &Cheese That Doesnt Taste Like Cardboard After reviewing the Flat Belly Diet! Family Cookbook yesterdayand raving about the tasty yet healthy mac and cheese, you didn’t think that we would tease you and not share the recipe with you, right?! Of course not! Our moms taught us well; we love to share. 4 oz multi-grain macaroni 4 tbsp olive oil, divided 3 tbsp Panko bread crumbs 2 tbsp flour 1/2 tsp paprika 1/2 tsp salt 1/8 tsp black pepper 2 c fat-free milk 1/2 c shredded, reduced-fat Cheddar cheese 1. 2. 3. 4. 5. Each 1-cup serving of this comfort food has 328 calories and a good amount of healthy fats.

Brown Eyed Baker — Sweet. Savory. Sinful. The Cook Abides. Top 10 Secret Recipes Food The weekend is upon us, and what better way is there to enjoy it than to cook or bake some of your favorite takeout treats? Think of how much money you will save by whipping up these lovely recipes instead of paying out all the big bucks to the fast-food chains. So, here it is: the top 10 secret recipes! 1. Sauce 1/4 cup Miracle Whip 1/4 cup mayonnaise 2 tablespoons french salad dressing 1/2 tablespoon sweet relish 2 teaspooons dill pickle relish 1 teaspoon sugar 1 teaspoon dried, minced onion 1 teaspoon white vinegar 1 teaspoon ketchup 1/8 teaspoon salt The Rest 1 regular sized sesame seed bun 1 regular sized plain bun 2 beef patties (2 ounces each flattened to bun size) 2 tablespoons Big Mac sauce 2 teaspoons reconstituted onions 1 slice real American cheese 2 hamburger pickle slices 1/4 cup shredded lettuce To make the sauce, mix together all the ingredients about one hour before using. To assemble: Discard the crown half of the regular bun, retaining the heel. 2. 1. 3. 1. 4. 1. 5. 1.

How To... Cook Healthy Mozzarella Sticks photo credit Who says our favorite cheesy foods have to be off limits? Mozzarella sticks are awesome for every occasion, and make for a delightful snack that most of us have been accustomed to since childhood. Now that we’re mature college girls who are more health conscious, we can still have the cheesy snack we all love, guilt-free! What you need 12 sticks of string cheese in your choice of cheese, go for the low sodium kind if you want to be extra healthy1 egg2 tbsp of flour5 tbsp of bread crumbs2 tbsp of parmesan cheeseA dollop of olive oil, or cooking spray Preparation Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozenBeat the egg in a small bowl. What makes them healthier? What do you think? Have you tried this recipe?

Lauren's Latest — Everyday Ingredients–Extraordinary Food LaSaGnA TiMpAnO I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music?" From there we worked together to come up with this deep, colorful, and multi-flavored lasagna version of a timpano. If you are using words like deep, colorful, and multi-flavored to describe something inspired by tUnE-yArDs, you already know you got it right! Start by making a lasagna crust. Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. All sealed up. After baking.

New Years Eve Party Food -- Make Bacon Pops!! (recipe tutorial) <div class="greet_block wpgb_cornered wpgb_shadowed"><div class="greet_text"><div class="greet_image"><img class="enable-pib-img-under" src=" alt="WP Greet Box icon" data-recalc-dims="1"/></div>Thanks for coming by! I try to feature a new creative tutorial every day -- and I'd love to have you follow along: <a href=" rel="nofollow"><strong>subscribe to my email updates</strong></a> or <a href=" rel="nofollow">come follow along on Facebook</a>.<div style="clear:both"></div></div></div> Portable bacon….I mean genius right?!?! What could be better? Oh I know, portable bacon with cheese. I failed to have any lollipop holders on hand….but you can use them…or long picks. Maybe put one of those fancy sparkler toothpicks on the end and be extra festive Cook six pieces of bacon until very crispy. Place on a platter and chill until ready to serve. xoxo

A Cozy Kitchen Sex in a Pan Sex in a Pan – crazy name for a dessert, but it’s one of the best desserts you’ll ever have, it’s mostly a pudding dessert with a crunchy pecan bottom crust. Don’t laugh at the name of this dessert! OK, you can laugh, it is funny. Oh my God, it was unbelievable. I was in love, I had never had anything like it before. Here’s what the layers look like. I just had to share this wonderful dessert with you. Update: Since I originally wrote this post, I’ve made sex in a pan numerous time since it’s a favorite at my house. Sex in a Pan Author: Jo Serves: 10 servings Ingredients Crust 1 cup pecans, chopped 3 tbsp white sugar ½ cup butter 1 cup flour Cream cheese layer 1 8 oz package cream cheese 1 cup powdered sugar (use ½ cup for less sweetness) 1 cup whipped cream or cool whip Vanilla pudding 1 package of instant vanilla pudding (5.1 oz or 144 g) 3 cups milk (use 2 cups if you want a firmer pudding) Chocolate Pudding Last layer 2 cups whipped cream or cool whip shaved chocolate Instructions Enjoy!

The No-Knead Bread December 18, 2008 | By Adam Roberts | 56 Comments If you haven’t heard about the no-knead bread by now, you clearly don’t read many food blogs (or newspapers, for that matter.) Last year, in The New York Times–actually, TWO years ago in The New York Times (the article was published November 8, 2006! Boy, I’m way behind on making this)–Mark Bittman coaxed a recipe from master bread baker Jim Lahey for perfect bakery-quality bread at home. Really, it just came down to an impulse. 3 cups all-purpose or bread flour 1/4 teaspoon instant yeast 1 1/4 teaspoons salt I went into the kitchen and mixed those things together. That was it. I spent the next day frolicking in the meadow and healing the sick, and when I was ready for bread–approximately 7 PM, Saturday night–I looked back at my bowl and saw this: It had risen! [Note: just so you have the actual timing of this, it should rest for at least 12 hours, preferably 18. The next step is to flour a work surface. 2 more hours! Isn’t that a beauty?