Nuts


Actually, they are supposed to be Chocolate CORNFLAKE Haystacks but we don’t have a lot of cereal in the pantry so I used CORN CHEX instead.  Dorie said we could change the recipe around because it is a “DIYer’s dream”.  Thank you, Dorie.  I changed a lot.  Not because I wanted to but because I didn’t get to the store this week.  WEATHER!!!

So let me show you my Chocolate Corn Chex Haystacks instead

 

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I have been making Haystacks for years – the stove top kind – and usually with chocolate and peanut butter {Imagine these with chopped peanuts and PB chips!}.  They are some of The Man’s fave cookies.  He was happy when he saw these.

I did make a FEW subs.  I used Semi-Sweet chocolate instead of Milk Chocolate.  Dried Cranberries instead of Raisins {EWWWW!!}.  Chopped Almonds instead of Pecans.  Dorie said we could…..

GOOD STUFF!!

The recipe is from Dorie’s Cookies on page 174.

For more cookies -> Dorie’s Haystacks!  This week’s cookie for Tuesdays with Dorie

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On page 42 of Dorie’s Cookies you will find a recipe of a cookie so luscious that it will make your head spin.  Three words – chocolate, caramel, nuts.  NUFF said!!

OK!  Maybe you need more to entice you.  A chocolate shortbread covered in chocolate caramel and covered with nuts.  How can one possibly go wrong with THAT!!!

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I don’t think you can!

I only made one change, and not intentionally.  I picked up the bowl of nuts and tossed them into the caramel before I realized I had picked up the wrong bowl.  It should have been the chocolate.  So everything is mixed together.

**SIGH**

But in the end it all turned out alright.  They were just as delicious, or so says The Man.{I’m still on Whole 30, so…..}

More cookies on Tuesdays with Dorie – Dorie’s Cookies.

We don’t publish the cookie recipes.  Go buy Dorie’s Cookies.  You won’t be sorry.

 

I have sad news. This is the LAST SRC  post – ever!!  After five and 1/2 years our fun and discovery is coming to an end.  It was a great run!  I discovered so many great food blogs, food,  and people.  I have cooked outside my comfort zone.  Learned new techniques and flavors.  I am sad to see it all come to an end.  Thanks to Amanda, Sarah, Amy, Jane, Susan, Camilla, and April for leading us through 5 1/2 years of food exploration!  I have cooked with all most of them and they have some awesome recipes to share.

As you know, I usually do three recipes from my ‘assignment’.  How can you possible go with JUST ONE??  Sometimes I share the recipe on the blog and sometimes I just leave a link.  We wanted you to visit their blogs after all.  I decided to go out with a bang and NOSH more than three.It was only NATURAL since there were so many good recipes on my ‘assigned’ blog.  When I first got it I thought. “I will never find much here!” because it was a Healthy, Gluten-Free, practically Sugar-Free blog.  Really!  But as I went through the Noshings/Recipes I found much more than I expected.  Thanks to Nora of Natural Noshings  I have more great recipes to work through.

So….

Breakfast:  p1100112

 Pumpkin Pie Smoothie

If I were on a liquid diet this would come close to the real thing.  Lots of cinnamon, nutmeg, cloves, and ginger in this one.  Oh, and pumpkin.  I could eat this a lot!

Lunch:

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Kung Pao Chicken

My son and I love Asian (and Indian) cuisine.  Nora has so many Asian style dishes it was hard to pick just one.  We started with this one.  I didn’t change a thing.  It was perfect just as it was.

I also tried a pizza for lunch. Not pretty, but pretty tasty.  And with a completely different crust.  The crust is made with WILD RICE!!!  It was chewy, slightly crunchy.  I used Nora’s crust for a simple mushroom/Mozzarella Pizza.  So completely different.

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Wild Rice Pizza Crust

The only drawback is that the wild rice takes so long to cook.  I would suggest, if you want to make this pizza, is the cook the rice the day before.  Other than that…

Dinner:

We got back late from an unexpected trip and I needed something quick for dinner.  One of the MANY recipes I Pinned was the Pizza Quinoa Casserole.  It was ready in a short time.  The time it takes to cook the quinoa.

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Pizza in a bow? Maybe.  At least the flavors.  A spicy sauce.  Lots of cheese.  All mixed with quinoa.  Healthy Pizza!!

Okay.  I would have loved to make more from Nora’s blog but I just plain ran out of time.  I can still go back and do the ones I missed.

Thanks, Nora, for some lovely and delicious food!

Again – thanks to all of our ‘leaders’ past and present.  I have really enjoyed meeting new foodies and cooking from their recipes.  I enjoyed all those times I didn’t think I would find anything on them to cook.  I enjoyed all the ‘out of the box’ adventures with some.  I will miss The Secret Recipe Club!

It’s Fall y’all!  At least according to the calendar.  But with daytime temps still in the mid to upper eighties and nights only going down to 72 or so here in the Deep South it sure doesn’t feel like Fall.  So how do you get in the mood while running the A/C and wishing for cooler weather instead of Summer Part Deux?  You bake with Fall ingredients – apples, persimmons, pecans.  All of them tied up in one big beautiful bundt.

This one is full of all those ingredients plus “Fall” spices

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      3/4 cup chopped pecans

 

      1 1/2 cups firmly packed brown sugar

 

      1/3 cup butter, softened

 

      2 eggs

 

      1 cup cooked persimmon

 

      1 teaspoon vanilla

 

      2 3/4 cups all purpose flour

 

      3/4 cup milk

 

      1/3 cup apple juice

{I used some spiced pear juice as I was out of apple}

      1 tablespoon baking powder

 

      1 heaping teaspoon pumpkin pie spice

 

    3/4 teaspoon salt

Heat oven to 325°. Grease and sugar* 10 or 12 cup Bundt” Pan.

In a large mixing bowl, mix brown sugar, butter and eggs until very light and fluffy.

Add persimmon and vanilla; mix very well.

Add all remaining ingredients; mix well. Gently spoon into prepared pan.

Bake at 325° for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. 16 servings.

* Using sugar to coat pan adds a sugary golden crust to the cake

I drizzled it with a caramel ganache. Recipe for the ganache is from Crazy for Crust.

This cake was unbelievable moist and full of flavor.  One of the best I have made in a long while. {And it would have been beautiful if part of it hadn’t stuck to the pan – thus the leaves!!}

Want more FALL Bundts.  Please visit all the bakers below.  Lots of deliciousness there.

BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Thank you Terri ( of The Freshman Cook) for hosting this month.

Kayte picked this week’s theme for Eating with Ellie – Soup and Salad.  Really, we could make one or the other or both.  It’s still pretty warm in Louisiana these days so I went with salad.

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This is a rice salad mixed with pistachios, orange slices, and basil.  the dressing is made from red wine vinegar, mustard, orange juice, honey and EVOO.

I liked the mix of wild rice and brown rice with the nuts and fruit but I didn’t care much for the dressing.  The rice mix  added a nice ‘tooth feel’ to the salad. I will make it again – but with a different dressing.

I like that Ellie made me think, at least for me, outside of my regular salad ‘box’.

The recipe is from Ellie’s The Food You Crave (page 147) but is also on FoodTV.

There are more soups and/or salads at Eating With Ellie.

If you are in need of a super quick, super tasty sweet treat then Ellie has just the one for you.

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These were ready in no more than 7 minutes.  A lot of taste in a little bite.  Simply: pistachios and dates ground up with some cinnamon and nutmeg and rolled in coconut.  DONE!!

The recipe makes 8 so you may want to make 3x that batch because they will go very fast.

This was Kayte’s pick for Christmas week and it is a nice way to get away from all the chocolate, peppermint, sugar, etc. that I know you have been indulging in since Thanksgiving.  And,  AND they are only 55 calories EACH!!!

The recipe is from Ellie Krieger’s Weeknight Wonders (page 290).  Need more – just pop over to Eating with Ellie for more truffles.

This month’s theme for Bundt Bakers is BOOZY BUNDTS. Rum, Vodka, liqueurs, moonshine, anything that is boozy.

I think most of the time when one makes a boozy bundt it is with rum. Being from the south we tend to go more toward the comforting drinks like bourbon. Papa used to like a little shot of Southern Comfort in the afternoons. Dad was all in for Wild Turkey. Me, well, I don’t drink but I always kept something in the house for others. I was WELL prepared when Lauren of From Gate to Plate choose her flavor of the month. I just had to find the right cake. And what is more southern than Sweet Potatoes and Pecans?

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Fall is pecan season. And sweet potato season. Bourbon is always in season. I couldn’t think of a better way to celebrate fall than with this cake. And then add a Bourbon Syrup. Yes, please!

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Ingredients:

    3 tablespoons finely chopped pecans
    1 1/2 cups firmly packed brown sugar
    1/3 cup butter, softened
    2 eggs
    1 cup cooked sweet potatoes { 1 good sized one}
    1 teaspoon vanilla
    2 3/4 cups all purpose flour
    3/4 cup milk
    1/3 cup bourbon
    1 tablespoon baking powder
    1 teaspoon pumpkin pie spice
    3/4 teaspoon salt

Heat oven to 325°.
Butter a 10 or 12 cup Bundt” Pan. Sugar the pan well. Sugar puts a nice sweet crust on the cake. Sprinkle bottom and up sides of pan with the chopped pecans.
In a large mixing bowl, mix brown sugar, butter, and eggs until very light and fluffy. Add sweet potatoes {potato can be baked in the oven or in the microwave. You could use canned but they may be too sweet} and vanilla;
mix very well. Add all remaining ingredients; mix well.
Gently spoon into prepared pan.
Bake at 3250 for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes.
Remove from pan; cool completely on rack.

Bourbon Drizzle:

    1 cup sugar
    1/2 cup water
    1 tsp butter
    1/2 tsp vanilla
    2 Tbl bourbon

Bring sugar and water to a boil in a small saucepan. After 5 minutes add butter, vanilla, and bourbon. Cook until nice and syrupy. {If you over-cook it it will turn to concrete when cools on the cake!}

The bourbon taste is in the background and not very strong. The sweet potato flavor is the more pronounced. {Adapted from Bundt Classics}

It didn’t last long…..

Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un Pecado

Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate

Baba au Rhum by Terri at Love and Confections

Banana Bourbon Bundt Cake by Linda at Brunch with Joy

Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook

Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake

Chocolate Baileys Bundt Cake by Beatriz at I Love Bundt Cakes

Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands

Chocolate Guinness Bundt by Veronica at My Catholic Kitchen

Chocolate Guinness Bundt Cake by Patricia at Patty’s Cake

Chocolate Khalua Bundt Cake by Lauren at Sew You Think You Can Cook

Chocolate Kahlua Bundt Cake with Kahula Glaze by Tanya at DessertStalking Blog

Coffee Baileys Bundt Cake by Kathya at Basic N Delicious

Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner

Gingerbread Rum Bundt cake by Laura at Baking in Pyjamas

Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor

Grand Marnier and Tangerine Bundt Cake by Carola at En la cocina de Caro

Irish Coffee Bundt Cake by Laura at The Spiced Life

Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen

Lemon Rum Bundt by Catherine at Living the Gourmet

London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love

Peach Brandy Pound Cake by Renee at Magnolia Days

Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic

Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm

Rum Pudding Cake by Rebekah at Making Miracles

Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones

Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker

Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded

Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.

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