Roasted Chickpea Crunchies

I must admit, I had heard of roasted chickpeas before, but never explored the idea further. Then Saturday night rolled around and I found myself watching a movie and wanting, no, needing something salty and crunchy. My pantry lacked popcorn, crackers and any junk food for that matter. But there they sat, right in front of me: humble chickpeas. 

After looking through my spice cabinet I picked out herbes de provence and sea salt. I tossed the chickpeas with a little olive oil to coat and sprinkled on a generous amount of the herb mixture and salt. I spread it out in an even layer on a baking sheet and put it into a 400 degree oven.

Every 20 minutes I shook the pan to make sure the chickpeas evenly roasted, and about 50 minutes later they were done. The longer in the oven, the crispier and tastier they get. I sprinkled a little more sea salt on the hot chickpeas to taste.

I admit these chickpeas turned out to be the perfect movie snack. Any leftovers can be tossed in a salad in place of nuts for an extra crunch!

Roasted Chickpea Crunchies
(Printable Recipe)

2 cups chickpeas

1 T. olive oil

Sea Salt, to taste

1 T. dried herbs and/or spices*

Preheat the oven to 400 degrees. Toss together chickpeas, herbs, olive oil, and salt. Spread out on a single layer of a foil lined baking sheet. Roast for up to an hour, shaking the pan every 20 minutes. Adjust seasonings. Store in an airtight container for up to a week.

*Be creative here. I used herbes de provence, but anything in your spice cabinet will work. Try Cajun, Mexican and Italian spice blends to change up the flavor!

Oatmeal Raisin Cookies Without (as much) Guilt

I have a hard time turning down warm cookies and an even harder time resisting from making them when I get a craving. I decided since I would probably cave anyway, there should be some sort of middle ground. I found a recipe using whole wheat flour and no butter and tweaked it a bit to produce an oatmeal raisin cookie that didn't taste like "diet food." 

The whole wheat flour in the cookie actually yields a great texture. It's kind of chewy, but sturdy at the same time. To add even more texture and a molasses flavor I rolled the tops of the cookies in demerara sugar before baking.

Oatmeal Raisin Cookies Without (as much) Guilt

Adapted from Martha Stewart

1/2 cup whole wheat flour

1/2 cup all-purpose flour

1 teaspoon baking powder

pinch salt

1/2 teaspoon cinnamon

1/3 cup canola oil

2/3 cup light brown sugar

1 egg

1 teaspoon vanilla extract

1/2 cups old fashioned oats

1/2 cup raisins (dried cranberries are great too!)

Demerara sugar

Heat oven to 350 degrees. Whisk together dry ingredients in a medium bowl. In another bowl, mix oil, sugar, egg and vanilla extract. Add dry ingredients, stir to combine. Fold in raisins and oats. Roll dough into balls and dip the tops in demerara sugar. Place on a parchment-lined baking sheet and bake for 14-16 minutes. Store in an airtight container.

Homemade Italian Sodas

My first taste of an Italian soda was in the late 50s at the local soda fountain inside a pharmacy. It is hard to find a place that sells this flavor-packed, sparkling, delicious drink anymore, since soda fountains are a thing of the past. 


Nostalgia of the soda fountain can be brought back to life, by making these Italian sodas. I serve these after an Italian meal or as a refeshing drink on the patio while watching the sun set. Using grated chocolate as a garnish makes the soda extra special!


Homemade Italian Sodas
Serves 2
4 ounces Torani Syrup: Hazelnut or Raspberry

12 ounces sparkling water or seltzer water
1 1/4 cup crushed ice
1/4 cup half and half
Whipped cream
Grated chocolate (optional)


Combine all ingredients in order listed in spill proof shaker and shake until thoroughly mixed. Top wtih whipped cream and grated chocolate, if using. Serve immediately.

Birthday Cake Ideas for Kids

Every year I ask my children what kind of cake they would like for their birthday. I enjoy making their birthday cakes. It is always fun to try and make a cake to match their request. I am by no means a professional cake decorator. This is simply for fun and to appeal to my children. Please don't submit my photos to Cake Wrecks. Remember these cakes were made out of love. Here are a few of the cakes I've made over the past few years...

One of his first words was "fish" 

Western Birthday Party (I love missing front teeth!)

Tea Party (Don't look too close...I didn't want to make more frosting to fill in spots.)

He loves Krispy Kreme doughnuts and was eating one before he blew out the candles.

Fairy Party 

My daughter is 8 years old today and requested a guitar cake. Luckily, I found a template and video here. I loved this cake because there was only one cake to bake to construct the guitar.  She requested "Funfetti" too (I like to make cakes from scratch.)  

Position template on the cake

Cut and piece together

Give it a crumb-coat with frosting

Decorate until you or your child is satisfied.

So this afternoon, we will be having a rock star party with girls singing and dancing and eating this guitar cake made with love. I wish I could keep her from getting older because I never want her to leave home. At least she says she is never leaving either (for now).

Happy Birthday Princess!

Double Chip Cowboy Cookies With Nuts and Coconut

Sometimes I just get the craving for a cowboy cookie-the more substantial chocolate chipper. This is my go-to cowboy cookie recipe with a couple minor adaptations to suit my chocoholic and nut addictions.




Double Chip Cowboy Cookies with Nuts and Coconut
2 cups old-fashioned rolled oats or 6 grain oats

2 cups flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1 cup (2 sticks) unsweetened butter, softened

1 cup light brown sugar

2/3 cup white sugar

2 room temperature eggs

1 teaspoon vanilla

1 cup milk chocolate chips

2 cups semi-sweet chocolate chips

1 cup shredded coconut

1/2 cup chopped walnuts

1/2 cup chopped pecans

Preheat oven to 350 degrees. In a large bowl, stir together the oats, flour, baking soda, baking powder, salt and cinnamon. In the bowl of a mixer blend the butter and sugars until smooth. Add the eggs and beat until fluffy. Blend in vanilla. Gradually add the flour mixture to the butter mixture.  Add chocolate chips and coconut. 

Line baking sheet with parchment. Drop dough by tablespoon fulls onto baking sheet about 2 inches apart, and bake for 10-12 minutes until lightly browned on edges. Let cookies sit on baking sheet for a minute to cool.  Remove to wire rack to cool.

How to Grow Wheatgrass Just in Time for Easter

Wheatgrass is an edible plant and a cute-as-a-button decoration for Easter. Wheatgrass is nutritious and contains a long list of vitamins, minerals and even amino acids. Once grown, wheatgrass can be snipped and put in your favorite smoothie for breakfast, added to Easter baskets or simply used as a centerpiece.

Soak wheat grains overnight in a jar or covered dish. Drain grains and spread over a clear plastic flower pot liner filled with good organic potting soil.

Place in or by a window where the sun can shine through. Mist with plenty of water daily.

Wheat grass should be fully grown in 7 to 10 days.

King Cake

The Princess and the Frog was released on DVD yesterday. In my house we were reminded how many days until we could buy the movie by our "resident princess" for days. Since it takes place in New Orleans, I think we'll have King Cake, a traditional Mardi Gras cake, while we watch it. Don't forget to insert the plastic baby in the dough! My kids love eating this cake or maybe just dismantling their piece to see if they have the baby. The winner gets $1. This recipe from VG's Bakery in Knoxville, Tennessee is so good. I love many of their other baked goods too. 

King Cake

FOR THE DOUGH:

1/4 cup butter

16 oz. sour cream

1/3 cup sugar

1 teaspoon salt

2 (1/4 oz.) package active dry yeast

1/2 cup warm water

2 eggs

6-1/2 cups all-purpose flour, divided

1/2 cup white sugar

1-1/2 teaspoons ground cinnamon

1/3 cup softened butter

FOR THE FROSTING:

3 cups powdered sugar

3  tablespoons butter, melted

3 tablespoons milk

1/4 teaspoon vanilla

colored sugars for decorating

Heat first 4 ingredients in a saucepan over low heat, stirring often, until butter melts. Cool mixture to around 100-110 degrees. Dissolve yeast and 1 T. sugar in 1/2 cup warm water in a large bowl; let stand for 5 minutes. Add butter mixture, eggs, and 2 cups flour, beat at medium speed with electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.

Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a well greased bowl, turing to grease top. Cover and let rise in a warm, draft free place for 1 hour or until doubled in size. Stir together 1/2 cup sugar and cinnamon, set aside. Punch dough down, divide in half. Turn 1 portion out onto a lightly floured surface; roll to a 28" x 10" rectangle. Spread with 1/2 of softened butter, then sprinkle evenly with 1/2 of cinnamon sugar mixture. Roll dough jelly roll style, starting at long side. Place dough roll seam side down, on a lightly greased baking pan. Bring ends together to form an oval ring, moistening and pinching edges together to seal. Repeat with remaining dough, softened butter and cinnamon sugar mixture. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in size. Bake at 375 degrees for 15 minutes or until golden brown. Cool on a wire rack.

Stir together powdered sugar and melted butter, adding milk until frosting is a drizzling consistency. Stir in vanilla. Spoon frosting over cooled cake until covered, then sprinkle colored sugars in patches around entire cake. 

Homeschool Guest Column

What I submitted as a letter to the editor ended up becoming a guest column last month to my surprise...


"Since I began the adventure of homeschooling this year, I would like to help eliminate the stereotype regarding a lack of socialization with home-schooling.  My decision to homeschool was supported by all my friends and family, but I would like to explain to the nonhomeschool community what I have learned thus far." Continue Reading...

Irish Soda Bread with Caraway Seeds and Golden Raisins

I smiled this morning as I took my Irish soda bread out of the oven, knowing tomorrow is St. Paddy's Day. I miss my mother who taught me to enjoy the holiday from the moment I awoke by pinching me if I did not have green on and dancing the Irish jig around the house. I am grateful to be Irish! 

This buttered top bread has a sweet mouthwatering taste that makes you want to eat it right away. I have heard the Irish folks in my family say the Irish proverb,"Half a loaf of bread is better than no bread at all." My recipe uses greek yogurt, but you can also substitute the yogurt and milk for buttermilk.

Irish Soda Bread with Caraway Seeds and Golden Raisins

5 cups all-purpose flour

1 cup sugar

1 tablespoon baking powder

1 1/2 teaspoons salt

1 teaspoon baking soda

1/2 cup unsalted butter, cut into cubes, room temperature

2 1/2 cups golden raisins

3 tablespoons caraway seeds

2 cups plain greek yogurt

½ cup milk

1 large egg

Preheat oven to 350°F. Generously butter a heavy ovenproof 10 to 12 inch skillet. Whisk first five ingredients in a large bowl to blend. Add butter; using fingertips, rub in until coarse crumbs form. Stir in golden raisins and caraway seeds. Whisk together greek yogurt, milk and egg in medium bowl until blended. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky). Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using a sharp knife dipped into flour, cut a 1-inch-deep X in the top center of the dough. Bake until bread is cooked through and wooden skewer inserted into center comes out clean, about 1 hour 15 minutes. Cool the bread in the skillet for 10 minutes. Butter tops and cover with a clean linen towel. Turn out onto rack and cool completely. Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.

Chocolate Mint Whoopie Pies

Food historians believe whoopie pies originated in Pennsylvania, where they were baked by Amish women and put in farmers’ lunch boxes. Tired from a morning’s work, the farmers purportedly would shout “Whoopie!” if they discovered one of the desserts in their lunch pails. The first whoopie pie I tasted was from a farmers market in Hershey, Pennsylvania. It was so delicious that I almost hollered "Whoopie!" like an Amish farmer!  In parts of Pennsylvania, whoopie pies remain a celebrated sweet. The annual Whoopie Pie Festival at the Hershey Farm and Inn in Strasburg, Pennsylvania, features a whoopie pie eating contest and the coronation of the Whoopie Pie Queen.  


In the spirit of St. Patrick's Day I decided to make a batch of mini whoopie pies and added mint extract and green food coloring to give to friends as St. Patrick's Day treats. 

Chocolate Mint Whoopie Pies
Makes up to 6 dozen mini whoopie pies
1 cup Sugar
½ cups Butter, Softened
1 teaspoon Vanilla Extract
1 whole Egg
1 cup Milk
2 cups Flour
½ cups Cocoa Powder
1-½ teaspoon Baking Soda
½ teaspoons Salt
½ teaspoons Baking Powder


FOR THE FILLING:
2 cups Powdered Sugar
1 cup Marshmallow Cream
¼ cups Butter, Softened
¼ cups Shortening
3 teaspoons Milk
1 teaspoon Mint Extract
6 drops Green Food Coloring


Preheat the oven to 375 degrees. Mix together sugar, butter, vanilla, egg and milk. In a separate bowl mix the flour, cocoa, baking soda, baking powder and salt. Gradually add to wet mixture and mix until combined. Drop by teaspoons on a parchment-lined cookie sheet. Bake for 5 minutes or until set.


For the filling, mix together all ingredients, adding an additional teaspoon of milk if too thick. Spread between two cookies.