Celebrate All Things Garlic with a Giveaway and a Recipe; Part 1: Black Garlic and Sun Dried Tomato Phyllo Bites – #4theLoveofGarlic

I’m beginning to think I need to rename my blog.  My kids aren’t so finicky anymore.  I mean, have you ever seen a 2 year-old, or a 10 year-old child with sensory issues, ever enjoy such grown up flavors like the bite of elephant garlic or the rich sweet molasses of black garlic?  I haven’t until I met my kids!  Lately they haven’t been afraid to try anything mommy has made in the kitchen.  I’m loving it!
And my entire family loved the Black Garlic and Sun Dried Tomato Phyllo Bites that I created.  Rich butter and sautéed elephant garlic cling to sheets of crispy phyllo pastry that is subtly filled with smears of smooth black garlic and cream cheese, chopped sun dried tomatoes and flecks of sweet basil.  All of this is sprinkled with savory feta cheese crumbles and a dash of parsley.
I have never had black garlic in my life, but when I sampled a piece from my collection from Melissa’s Produce, I knew it would go great in the Phyllo Bites I planned to make for the giveaway kick off.  It was mellow, and creamy, with a near roasted flavor that melted in your mouth.  Love!
 
And yes, I said giveaway!  What better way to kick off my birthday month with a giveaway that I was more than excited to collaborate in.  I mean, come on, it’s GARLIC!!!!!
#4theLoveofGarlic
In the days running up to National Garlic Day which is Wednesday, April 19th, a group of bloggers will be joining Camilla of Culinary Adventures with Camilla  in a veritable celebration of all things garlic!
The Garject
When Dreamfarm offered their new Garject to a group of bloggers to review*, and Camilla asked me to join, I was in!  Immediately.  And for six days, leading up to National Garlic Day which is Wednesday, April 19th, we’ll be sharing garlic creations, reviewing the Garject, and hosting a giveaway.  Six of our lucky readers will win their very own Garject.
Dude, it’s a nifty kitchen tool that I guarantee will not get shoved in the back of your kitchen drawer or given to the kids for Play-Doh projects.  You will not want to share it!
Melissa’s Produce is also sponsoring #4theLoveofGarlic and shipped all the bloggers a huge box of garlic, including elephant garlic and black garlic, to use in their recipes.  Can we say thanks!?!
 
The Bloggers
listed alphabetically
The Scoop
Here’s the schedule for the posts…if you’re a garlic fan, you won’t want to miss any of these recipes. Stay tuned! Oh, and several of us will be posting bonus recipes (like this one today!), so you’ll have more than enough inspiration for those garlic cloves.
April 14: Café Terra
April 19: event round-up with Culinary Adventures with Camilla
The Giveaway
One of our generous sponsors has contributed prizes for this event.
The giveaway runs from April 12th, ends on April 20th,
and is open to US residents only. No purchase necessary.

a Rafflecopter giveaway

The Event Sponsors
You can find Dreamfarm: on the web, on Facebook , on Twitter , and on Pinterest .
You can find Melissa’s: on the web, on Facebookon Twitter,  on Pinterest, and on Instagram

Black Garlic and Sun Dried Tomato Phyllo Bites

Prep Time: 35 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 15 minutes

Number of servings: 32

Per Serving 90 calories

Fat 7 g

Carbs 5 g

Protein 1 g

32


Black Garlic and Sun Dried Tomato Phyllo Bites

Rich butter and sautéed elephant garlic cling to sheets of crispy phyllo pastry that is subtly filled with smears of smooth black garlic and cream cheese, chopped sun dried tomatoes and flecks of sweet basil.  All of this is sprinkled with savory feta cheese crumbles and a dash of parsley.

Ingredients

  • 8 oz phyllo pastry sheets, thawed
  • 12 Tb salted butter
  • 1 clove elephant garlic (or 3 cloves regular garlic)
  • 1 bulb black garlic
  • 12 Tb cream cheese softened
  • 6 Tb chopped sun dried tomatoes in oil
  • 2 Tb lightly dried basil
  • 1/2 cup crumbled feta cheese
  • 2 tsp dried parsley

Instructions

  1. Preheat the oven to 350F.
  2. Prepare two 8x12 or 9x13 baking sheets by greasing with a smear of butter.
  3. Peel and press the elephant garlic with a garlic press and set aside. Peel the black garlic and set aside.
  4. In a small saucepan, melt all of the butter and the minced elephant garlic. Heat over medium low heat for about 3 minutes, until the butter is melted and the garlic is softened. Do not brown. Set aside.
  5. On a flat surface, unroll the phyllo pastry. Use a dampened paper towel to lay over the remaining pastry while working with each sheet.
  6. On each baking sheet, carefully lay out one sheet of pastry. If it breaks, just piece it back together. Using a pastry brush, brush on garlic butter, letting any pieces of garlic remain on pastry. Repeat with 3 sheets of pastry per baking sheet.
  7. On the third pastry layer and after the butter is brushed on, very carefully smear 2-3 black garlic cloves and 2 Tb cream cheese on each of the two layers, using the back of knife. Be careful not to pull the dough or break.
  8. Sprinkle each sheet with 1 Tb chopped sun dried tomatoes and 1 tsp lightly dried basil.
  9. Repeat the layers of three, then another layer of filling two more times, ending with 2-3 sheets of pastry on the top layer, depending how many sheets are in your box. You should have 3 filling layers with 3 sheets between each layer.
  10. Seal the final top layer with plenty of butter to keep edges down.
  11. Bake at 350F for 30-35 minutes.
  12. Remove from oven and sprinkle the pastries with the feta cheese and parsley, divided between the two.
  13. Cool slightly and cut into 16 triangles each, making a total of 32, using a pastry or pizza cutter. Serve immediately.
Featured savory flavors
*Disclosure: Bloggers received complimentary items from Dreamfarm for the purpose of review and complimentary ingredients from Melissa’s Produce for the purpose of recipe development. Dreamfarm also provided prizes for the rafflecopter free of charge. Comments are 100% accurate and 100% our own. We have received no additional compensation for these posts.

Snowflake Sesame Sweet Bread with Savory Goat Cheese – Blogger Recipe Challenge #sponsor

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

I never thought I’d be able to bake a bread so fancy dancy and swirly dirly, let alone taste amazingly so!!!

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Simply Sesame has this awesome recipe contest going on right now and would you believe it!? I entered this gorgeous bread.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Yes, this is what I have created to showcase the most decadent sesame butter I have ever tasted. And to boot-I created a savory goat cheese and Gorgonzola cranberry spread to serve with it.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Of course, also laced with more Simply Sesame spread.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

This gem of a snowflake is baked with layers of Simply Sesame’s Pistachio and Cardamom flavored spread and then adorned with chopped pistachios and a snow cloud of confectioner sugar. It is simply stunning for Simply Sesame.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

I know, I know, there are a LOT of pictures, but I couldn’t get over how beautiful this bread turned out.  I literally did NOT want to cut it!

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

My kids could not stop eating it. I HAD to stop eating due to carb overload. But….you better believe I went and ordered MORE Simply Sesame so I can make this for CHRISTMAS!!! I mean, yum!!!

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

The bread alone is delightfully soft and subtly sweet, adapted from Taste of Home’s star bread. Anyone can make it.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

If you’ve ever thought you can’t make fancy bread, think again. I’ve even got pictures for you!!  So when you read the recipe, refer to this pic and your bread will be gorgeous-I promise!

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Thank you Simply Sesame for introducing to me the simplicity of roasted organic Sesame seeds and GMO free oils with one of a kind flavors. Move over chocolate hazelnut spread, there’s a new guy in the kitchen!! Holla!

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

For more about Simply Sesame, visit their Facebook, Twitter and Instagram pages.  For ordering direct, please check out their webpage.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Enjoy and Merry Christmas!

Snowflake Sesame Sweet Bread with Savory Goat Cheese

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours, 20 minutes

Number of servings: 16

Per Serving 297 calories

Fat 14 g

Carbs 35 g

Protein 10 g

16


Snowflake Sesame Sweet Bread with Savory Goat Cheese

A warm sweet bread with layers of sweet sesame paste and sweet cranberries with a sprinkling of pistachios and powdered sugar. Serve this beautiful snowflake with savory goat cheese spread and watch it soften over the bread.

Ingredients

    For the Bread

  • 1 package or 1/4 oz active dry yeast
  • 1/4 cup warm water, 110F-115F
  • 3/4 cup warm milk, 110F-115F
  • 1 large egg
  • 1/4 cup unsalted sweet cream butter, softened
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 tsp cardamom (optional)
  • 3 3/4 cups flour, divided
  • 3/4 cup Simply Sesame Pistachio and Cardamom flavor
  • 3/4 cup dried sweetened cranberries
  • 2 Tb unsalted sweet cream butter, melted
  • 2 Tb finely chopped pistachios
  • powdered sugar for dusting
  • For the Savory Goat Cheese

  • 8 oz soft goat cheese
  • 1/4 cup crumbled gorgonzola cheese
  • 1/4 cup dried sweetened cranberries
  • 1/4 cup Simply Sesame Pure Roasted Sesame flavor
  • 1 Tb lightly dried or fresh parsley
  • 1/4 tsp cardamom

Instructions

  1. Dissolve the yeast in the warm water in a small bowl or glass until foamy, about 5 minutes. Meanwhile, warm the milk in the microwave or stovetop and gather the remaining ingredients, bowls, pizza pan and silicone mat/rolling pin for rolling dough, and 2 1/2" round cookie cutter or similar marker.
  2. In a large bowl, combine the milk, softened butter, sugar, salt and optional cardamom. Mix well and then add yeast mixture and 3 cups flour. Mix until smooth.
  3. Turn dough out onto floured surface. Carefully knead in 1/4 cup flour, using more or less depending on humidity. Knead for 6-8 minutes until smooth and elastic, to allow the gluten to develop. Place dough into a lightly greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Meanwhile, combine the ingredients for the goat cheese in a large bowl. Using a mixer, combine well. Transfer to a dip or spread bowl and refrigerate until ready to serve.
  5. After dough has double in size, turn dough out onto floured surface. Using remaining 1/4 cup flour and adding as needed, continue as follows:
  6. Divide dough into 4 equal portions.
  7. Roll out one dough ball into a 12" circle, dusting as needing so dough does not stick.
  8. Transfer dough to greased pizza pan.
  9. Carefully spoon 4 Tb of Simply Sesame Pistachio and Cardamom flavor over dough and spread with back of spoon, being careful not to tear the dough. Sprinkle with 1/4 cup sweetened dried cranberries.
  10. Repeat with remaining 3 dough balls, ending with a layer of dough.
  11. Use a 2 1/2" round cookie cutter, place in the center over dough layers; do not press down. With the cookie cutter as a guide, use a sharp knife to make 16 even cuts from cookie cutter to outside of circle. Remove cookie cutter. Carefully take two strands and twist two times outwards. Pinch the two ends together. Repeat around the circle, two strands at a time, making 8 twists. After pressing seams together, tuck the outer corners of each pair down to bring each twist to a triangle, making the whole bread resemble a star, or snowflake.
  12. Preheat the oven to 375F. Cover with plastic wrap and let rise in a warm place for 30 minutes. Remove plastic wrap and bake for 18-22 minutes until golden brown.
  13. Brush tops gently with melted butter. Sprinkle with chopped pistachios and dust with powdered sugar.
  14. Serve warm with cold goat cheese spread.

Notes

Prep time includes, prep, rest, and rise. Feel free to substitute the branded ingredients with like for like products.

*This post was sponsored by Bonelli Fine Food®, the makers of Simply Sesame.  I received free product from the sponsor for participating in their Blogger Recipe Challenge.  No additional compensation was received by me.  All opinions, text, images, and adapted recipe are my own.  Feel free to substitute the branded ingredients as needed with a like for like product.

 

 

 

 

Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Grilled Corn Guacamole | Famished Fish, Finicky Shark

This is a sponsored post written by me on behalf of Casabella, Gourmet Garden Herbs & Spices and Melissa’s Produce.  All opinions are 100% mine.

Please don’t miss the Giveaway here and other amazing Guacamole recipes below!

Grilled Corn Guacamole | Famished Fish, Finicky Shark

This week my husband and I went out on our weekly date night (toting along the two littlest ones of course).  We had our usual no-idea-what-to-eat dilemma, him no longer eating red meat and myself very rarely eating any meat.  We went to the food court at our local mall as I was off on a search for new shoes to fit my finally repaired and healing broken toe.  (Can you believe how much pain one little broken toe can produce!?)

Grilled Corn Guacamole | Famished Fish, Finicky Shark

After almost ordering a walnut and goat cheese salad from the sandwich place, I spotted a well know Mexican grill that sells the famous sofritos which inspired this meal.  Actually their entire menu inspired this dish of Tofu Sofritos Tacos with Citrus Cilantro Coleslaw and Grilled Corn Guacamole.  We used to order from this grill at least once a month during our company lunch meals at my workplace.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

Despite the fact that I never actually had the sofritos from this popular place (I used to get the chicken), I wanted to make them because of a) my craving for tacos and b) my desire to remove meat from my diet.  Let me just say that I LOVED my sofritos at least 10 times more.  I braised mine to perfection, ridding all traces of “soy” taste from these tacos.  And the guacamole…okay that is what we are here for.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

The guacamole at this famous Mexican grill is so delicious that they charge nearly $2 more to add it to your meal.  I love that they give large portions, so that’s good.  They also serve this wonderful corn pico de gallo.  These two toppings together make any taco or burrito bowl supreme.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

So when I was given the opportunity to create a recipe for Casabella’s newest innovation, the Guac-Lock guacamole container, I knew I had to make a Grilled Corn Guacamole.  The fresh avocados shipped direct to me from Melissa’s Produce went divinely with the purees and dried herbs from Gourmet Garden.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

And love the Guac-Lock I did!  I ate guacamole for a week.  On everything!  This photo was actually taken on day 5 of storing this guacamole.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

Please note the freshness!  And it didn’t even taste sour or overwhelmed with onion, as most avocado dips do when they contact air.  I didn’t have to scrape off any grey unappealing discoloration from the top of the guacamole each day I ate it.

I just spooned out what I wanted and smoothed out the top.  The handy pusher tool provided made it simple to “squeeze” all the air out and seal the lid.

Love this thing!!

Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 12

Per Serving 106 calories

Fat 8 g

Carbs 10 g

Protein 2 g

12


Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Ingredients

  • 3 avocados, peeled, pitted and diced
  • 2 ears corn
  • 1 jalapeño, seeded and diced
  • 1/3 cup diced red onion
  • juice of one lime
  • 1/2 tsp cumin
  • 1/2 smoked paprika
  • 1 tsp garlic salt (or 1 tsp Gourmet Garden garlic puree)
  • 1/4 tsp chili powder (or pinch Gourmet Garden red chili flakes)

Instructions

  1. Spray a griddle with nonstick cooking spray. Place 2 shucked ears of corn on the grill, sprinkling with salt and pepper if desired. Grill over medium heat, rotating to grill each side, about 10-15 minutes until corn is tender. Set aside to cool slightly.
  2. Place diced avocado in a medium bowl and smash lightly with a fork or masher.
  3. Cut corn kernels off cob using a sharp knife, catching the kernels into a medium bowl.
  4. Add corn and remaining ingredients to mashed avocadoes and mix well, mashing while mixing.
  5. Transfer mixture to an airtight container (such as the Guac-Lock) and store up to 6 days in the refrigerator.

Check these recipes out too!

Blog Tour | Famished Fish, Finicky Shark

Grilled corn guacamole-say what!?

This post was sponsored by Casabella, Gourmet Garden, and Melissa’s Produce. I received a Guac-Lock container, fresh herbs and pastes, and fresh avocados from the sponsors for participating in #GuacSquad12. All opinions, text, images, and recipes are my own. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.

An InLinkz Link-up

 

Summertime, Summertime…and Guacamole-Wait, Did you say Giveaway??!!!! #GuacSquad12

You know those girls that take for-ev-er to get ready?! Those ones that make their grand entrance walking down the stairs while all her guests await. The guests that are checking their watches thinking they could be somewhere else?

Well you aren’t that guest, cuz this was worth the wait! So stay right here! Cuz I might be late to the party (due to some unforeseen circumstances and hospital visits) but you are not late to the giveaway!

Between now and July 20th, I will be sharing 3, yes 3, mouthwatering recipes all leading up to my guacamole reveal. Guacamole reveal??? Yes! Read below and stay tuned!!!

It’s summertime! And that means ripe avocados and lots and lots of guacamole. Do you adore guacamole? If so, then #GuacSquad12 – a multi-day, multi-blogger event – is for you. Follow the conversation on social media with our event hashtag and visit the participating bloggers for some amazing twists on guac.

A dozen bloggers have come together to share fourteen different guacamole recipes during the month of July. Whether you’re a guacamole purist – think avocado, cilantro and lime – or you get a little more creative – think of some fabulous fold-ins such as pineapple or olives – the #GuacSquad12’s creations will make your mouth water.

Here’s are the GuacSquad Bloggers…

listed alphabetically by blog name

 

Here’s the blog tour schedule…

Join Us On Twitter…

Join us for a live Twitter chat on Saturday, July 16th at

7am Pacific/10am Eastern. We’ll be talking guac for an hour!

Here are Our Sponsors*…

and how you can find them around the internet

Casabella

on the web, on Twitter, on Facebook, on Instagram, on Pinterest

Gourmet Garden Herbs & Spices

on the web, on Twitter, on Facebook, on Pinterest, on Instagram, on Google+

Melissa’s Produce

on the web, on Twitter, on Facebook, on Pinterest, on Instagram

 

Here are Our Prizes…

We are giving away a dozen – yes, twelve! – Guac-Lock™s from Casabella.

And we have an amazing prize package from Gourmet Garden Herbs & Spices that includes their entire collection of stir in pastes and their lightly dried herbs.

 

 

The Giveaway…

Our generous sponsors have contributed prizes for this event. The giveaway runs from July 8th through July 25th when we will select thirteen winners who will be notified by email. The first twelve winners will receive the Guac-Lock™ by Casabella; the thirteenth winner will receive a generous prize package from Gourmet Garden Herbs & Spices. No purchase necessary. Winners will have 48 hours to reply with contact information or new winner will be chosen. Good luck!

 

a Rafflecopter giveaway

 

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links.

Although this post is sponsored, all opinions are our own.*

The Perfectly Imperfect Watermelon Slice Cookie – Fill the Cookie Jar

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

Perfectionism is overrated. I mean look at these cookies.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

What kind of watermelon slice is that? Is it a circle?

Is it a slice? Does it have a rind or no rind? All I know is that it is one dang delicious cookie.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

My kids could vouch for that. No that is not a magic disappearing cookie trick.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

That is my 18 month old swiping cookies while I’m taking photos.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

As soon as these cookies hit the plate, half the plate was gone.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

Between 4 kids and nearly four cookies each, they performed quite the vanishing act.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

Okay, so maybe it is a magic disappearing cookie trick. (I had to hold her hand still for this shot, because the cookies just kept going, haha.)

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

Either way, you don’t want to miss out on this summer cookie treat. Er, weeknight cookie treat.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

These remind me of mini versions of the giant watermelon slice cookies from the local panaderias (aka Mexican bakeries). These satisfied that craving, but I may have to eat five to compensate.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

Rolling the dough is a bit tricky. I’m sure you can chill it first if you want perfect cookies, but I preferred rolling it first right after mixing and then freezing the imperfect shape. I think it gives the cookies their character.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

Freezing the cookie dough gives them their imperfect shape of a flat bottomed watermelon slice. Don’t skip this step. It also keeps the dough from spreading while baking. That’s the major tweak I did with this recipe derived straight from Taste of Home.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

Mini chocolate chips are the watermelon seeds here, however you can also use chopped raisins.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

I hope you enjoy these cookies. Let me know what you think!

And please check out the other recipes from our Fill the Cookie Jar monthly cookie club led by Cynthia from Feeding Big. She rocks!

Perfectly Imperfect Watermelon Slice Cookies

Prep Time: 4 hours, 20 minutes

Cook Time: 33 minutes

Number of servings: 45

Per Serving 70 calories

Fat 4 g

Carbs 9 g

Protein 1 g

45


Perfectly Imperfect Watermelon Slice Cookies

Freezing the cookie dough gives these cookies their uniquely imperfect shape, making them resemble a flat bottomed watermelon slice.

Ingredients

  • 3/4 cup unsalted butter
  • 3/4 cup sugar
  • 1 egg
  • 1/2 tsp almond extract
  • 2 cups flour, plus more for dusting
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • rose and green gel food color
  • 1/3 cup mini semi-sweet chocolate chips

Instructions

  1. In a stand mixer, cream together the butter and sugar until fluffy. Add the egg and almond extract and mix until pale yellow.
  2. Sift together the flour, baking powder and salt in a separate bowl. Slowly add the dry mixture to the egg and butter mixture. Mix until combined into a dough. Set aside 1 cup of dough. Add desired amount of pink food color (pinch) to the remaining cookie dough and mix until combined, scraping sides as needed.
  3. Wash and dry the bowl. Add desired amount of green food color (pinch) to 1/3 of the remaining dough, mixing until combined and scraping bowl as needed.
  4. On a floured surface roll the pink dough into a log about 3" wide and 18" long. Set aside. Roll the green dough onto a floured surface the length of the pink dough and flatten to 4" wide. Do the same for the remaining white dough. Carefully wrap the white dough around the pink dough (it won't cover completely around) and the green dough over the white dough. Cut log in half and wrap each log in plastic wrap, green side up.
  5. Freeze at least four hours.
  6. When ready to bake, preheat oven to 350F. Thaw cookie dough slightly. Slice into 1/4" slices, making about 45 slices. Arrange on cookie sheets, 15 cookies per sheet. Top each cookie with 5-6 chocolate chips to resemble seeds. Bake for 11 minutes. Let cool on baking sheets one minute before transferring to rack to cool.

Notes

Recipe from Taste of Home, Technique from Famished Fish

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Canning with Vinegar: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

They say once you’ve learned how to ride a bike, you never forget. I think the same goes for canning. Once you’ve canned something once, you never forget. And you won’t want to stop. You’ll want to can everything. I’m serious. Something about preparing your own produce and topping it off with your favorite all natural preservative is just so rewarding.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

My favorite all natural preservative, I have to say is vinegar. It lends the most refreshing tartness to any vegetable or even fruit. It can be used as a cold short term preservative or heated in a canning bath and sealed for longer storage.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

I was really craving hot dogs and sauerkraut, but I didn’t want to wait around weeks for naturally fermented sauerkraut. I want to make some pickled cabbage! And I wanted spice! And I wanted chiles too! My hubby likes jalapenos slices on his hot dogs anyways, so what the heck. I made two options!

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

It’s amazing how many different uses there are for vinegar, besides pickling and preserving with canning. I love apple cider vinegar with my salad dressings or as a morning detox. I add it to my pancake mix to make a simple buttermilk. And I even put it in my potato salad to add some German flair.

You can find those tips and more at VinegarTips.com, including baking tricks, home cleaning short cuts and beauty tips. Check out their Pinterest page for convenient pinning. You can even follow them on Twitter for quick updates. My favorite is their smart phone app! Wow, you can’t get any sweeter than that!

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

I really do love cooking with vinegar. I love the different levels of pickling it can give your produce, dependents on the sugar and water (if any) ratio you combine it with.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

For the Pickled Garlic Jalapenos I used a 50/50 ratio of water and white vinegar and an extra touch of sugar to mellow out the spice. The garlic laced throughout adds a nice treat.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

And I absolutely could not get enough of the Harissa Cabbage Kraut (yes I know I’m basically saying cabbage twice, but it just sounds better that way!). I mean, by the time I got to the last few bites of my tofurky dog, the bun was soaked with delicious pickling liquid. (Darn it, I’m salivating again!) The harissa powder added the perfect punch of spice. Not too overwhelming with just enough heat not to overpower the bitter cabbage and sweet carrots.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

I really enjoyed canning these condiments. Honestly the last time I’d canned anything was after kid #1. I now have 4, so you can say it’s been awhile. But I still remembered the easy canning guidelines, it just came right back to me (like riding that bike!).

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

  • Always start with a clean hot jar.
  • Fill up to 1/2″ of the top of the jar.
  • Wiggle a chopstick down inside the jar to release trapped air bubbles.
  • Wipe the rim of the jar with a damp paper towel before putting on a new lid.
  • Boil the cans in water 1/4-1/2 up the sides of the jar for 10 minutes (I like to cover mine as
  • I canned mine in my electric pressure cooker)
  • Cool for 10 minutes before removing.
  • Flip cans upside down (using potholder) to seal quicker.
  • If they don’t seal, put it in the fridge or try again with a new lid.
  • Enjoy in 24 hours or more (depending on your recipe) though I ate these ones right away-haha!
Check out the easy recipes below. And for more awesome tips about vinegar, visit VinegarTips.com (duh).
Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut
Have you ever canned or pickled anything?

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Number of servings: 60

Per Serving 175 calories

Fat 1 g

Carbs 32 g

Protein 3 g

8


Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

Ingredients

    For the Pickled Garlic Jalapenos

  • 2 1/2 lbs jalapenos, sliced, stems removed
  • 4 bay leaves
  • 3 tsp pink Himalayan salt (3/4 tsp per jar)
  • 2 tsp cumin seeds (1/2 tsp per jar)
  • 4 tsp minced garlic (1 tsp per jar)
  • 3 3/4 cups cold water
  • 3 3/4 cups white vinegar
  • 4 1/2 Tb white sugar
  • For the Harissa Cabbage Kraut

  • 6 cups shredded cabbage (3/4 large head)
  • 6 medium carrots, grated
  • 2 Tb minced garlic
  • 1 1/2 Tb pink Himalayan salt
  • 1 Tb organic harissa powder
  • 4 cups white vinegar
  • 1/4 cup sugar

Instructions

  1. [For the Pickled Garlic Jalapenos]
  2. Slice the jalapenos with a food processor or a shark knife wearing gloves.
  3. Place the seasoning in each of four jars. Top with sliced jalapenos.
  4. Bring water, vinegar and sugar just to a boil. Ladle liquid carefully into each jars over the jalapenos within half inch of top. Using a chopstick, insert into jar releasing any trapped air.
  5. Wipe rim of jars with a damp paper towels. Tighten just to seal, but do not overtighten. Boil in a canning bath with water up to halfway up the jar over medium heat, covered for 10 minutes. Remove from heat and cool on stove 5 minutes before removing. Invert cans to cool completely and allow to seal. Tighten lids and store in pantry 6 months to one year.
  6. [For the Harissa Cabbage Kraut]
  7. Combine all ingredients in a large plastic or glass bowl and toss. Spoon into each of two jars within half inch of top.
  8. Using a chopstick, insert into jar releasing any trapped air.
  9. Wipe rim of jars with a damp paper towels. Tighten just to seal, but do not overtighten. Boil in a canning bath with water up to halfway up the jar over medium heat, covered for 10 minutes. Remove from heat and cool on stove 5 minutes before removing. Invert cans to cool completely and allow to seal. Tighten lids and store in pantry 6 months to one year.

Notes

You will need 6 "One and One Half Pint" Mason Jars with Lids If lids do not seal, transfer to refrigerator to enjoy.
Food processors are so simple to use at any age! This one loved feeding the carrots in.

*This post was sponsored by VinegarTips.com. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients (if any) as needed with a like for like product.

 

 

 

 

 

 

 

 

Spaghetti Squash and Spinach Fritters

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark Have you gotten into the spaghetti squash fad yet? So many people that are on gluten free or low carb diets are eating spaghetti squash by the truck load. While I’m not in that crowd-yet-I am watching a lot of my gluten intake lately.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

As a person with IBS and chronic bloating, I’m trying a lot of low FODMAP (Google it-it’s a mouthful) foods lately. Basically foods that don’t make you bloated or gassy or…well you get the picture.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

This past weekend I made the family steak and potatoes. They also requested baked beans. Those are on my No-No list. So opting for another veggie I pulled out my leftover spaghetti squash flesh I made earlier this week. I wanted to make an easy to plate fritter. I added spinach and onions.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

My baby girl polished off her portion. My boys said to leave out the onions. They really give them amazing flavor so use onion flakes if you have them. I’m not supposed to have onions, but in moderation, it’s okay.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

I love the crispy outside and tender inside of these fritters.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

This dish is also perfect for vegetarians and those giving up meat this time of year. You can serve it as a side dish for 4, or as a main dish for 2! And I love that it’s quick, easy and tasty!

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

A bit of greek yogurt or sour cream is just lovely with these. If you have lactose intolerance, you can certainly leave it out.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

These are so easy to throw together. Especially if you already have leftover spaghetti squash. If you don’t, it’s really simple to make. Check out the notes portion in the recipe below for directions.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

I finally bought myself a really good waffle maker about a month ago. I love it!

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

Check out how to make this recipe below!

Spaghetti Squash and Spinach Fritters

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 4

Per Serving 76 calories

Fat 3 g

Carbs 7 g

Protein 5 g

4


Spaghetti Squash and Spinach Fritters

Ingredients

  • 2 cups cooked and stranded spaghetti squash
  • 1 cup baby chopped spinach
  • 1/3 cup diced red onion (or 1 tsp onion flakes)
  • 2 eggs, lightly beaten
  • 2 Tb coconut flour
  • 2 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp tarragon
  • Dash chili powder
  • 4 Tb nonfat greek yogurt (optional)
  • 2 Tb chopped parsley (optional)
  • Cooking spray

Instructions

  1. Combine the ingredients in the order listed and mix gently.
  2. Spray a preheated waffle iron (with 4 sections) with cooking spray. Spoon half the mixture into the waffle iron and close. Bake for 8 minutes, or until golden and crisp. Repeat with remaining vegetable mixture.
  3. Serve with a spoonful of greek yogurt and chopped parsley. Make 2 main dish or 4 side dish servings.

Notes

To cook spaghetti squash, cut in half lengthwise, scoop out seeds. Place flesh side down on baking sheet. Prick with fork in several places. Bake at 375F until flesh pulls away from shell, 45-90 minutes, depending on size of squash. Or microwave, pricking all over first, then heating for 10-15 minutes. Cool slightly then cut open, scoop out seeds and then flesh.

Fruity Hatch Chile Cheese Ball – #FreshTastyValentines #sponsor #giveaway

If you’ve been keeping up with #FreshTastyValentines this week, you couldn’t have missed yesterday’s Earthy Crackers with Garlic and Dill. And you certainly don’t think I’d let you go all week without sharing with you the perfect spread for these crackers.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Wine, cheese, crackers=perfection! I just love digging into a creamy cheese ball based with low fat cream cheese and coated with heart healthy nuts. Pour me a glass of Woodbridge white wine by Robert Mondavi and I think I just may eat the whole cheese ball. Well, I’ll share with my sweetheart of course.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

This cheese ball is special though. It’s Fruity. It’s Zangy. It’s Not Ketchup! Not Ketchup is one of the 13 sponsors for this week’s Valentine event. Not Ketchup is the manufacturer of all-natural, paleo gourmet dipping and grilling sauces that doesn’t taste like ketchup. In fact, it isn’t even made with tomatoes. It’s fruit based with unique spices.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

The Tangerine Hatch Chile flavor is what I’ve used here. It is the first Not Ketchup flavor without any added sugar, and in fact it only contains 1 gram of sugar and is naturally sweetened with tangerines, apples and dates. It’s deliciously unique and the perfect pairing for this cheese ball loaded with dried fruit, diced jalapenos and creamy Colby jack cheese.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

 

You can find Not Ketchup online through their website, at these stores, and even on Amazon with free prime shipping.

I got the inspiration for this cheese ball after visiting a friend’s house for her son’s birthday. An appetizer that was served was a large block of cream cheese smothered in a spicy chipotle berry sauce. It was so addictive with the crackers. I-could-not-stop-eating-them. So when my tastebuds tingled with the sweet and spice from the Tangerine Hatch Chile Not Ketchup sauce, I thought it had to be made with cheese and crackers. So here ya go!

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Grab some wine and tempt your Valentine.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

First soften the cream cheese, seed the jalepeno, dice it up, chop the dried fruit and the walnuts.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

In a stand mixer, combine the cheeses and 3 Tb Not Ketchup sauce and Worcestershire sauce.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Add the chopped fruit and diced jalapeno.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Mix well and shape into two cheese balls. Wrap in plastic wrap and refrigerate 6 hours to 5 days.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Roll in the chopped nuts and serve.

Fruity Hatch Chile Cheese Ball | Famished Fish, Finicky Shark

Fruity Hatch Chile Cheese Ball

Prep Time: 6 hours, 20 minutes

Total Time: 6 hours, 20 minutes

Number of servings: 32

Per Serving 86 calories

Fat 7 g

Carbs 3 g

Protein 3 g

32


Fruity Hatch Chile Cheese Ball

Makes TWO cheese balls. Serve with crackers, pita chips or baquettes.

Ingredients

    For the Cheese Balls

  • 2 8 oz packages Neufchâtel cream cheese, softened
  • 8 oz shredded Colby jack cheese
  • 3 Tb Not Ketchup Tangerine Hatch Chile Sauce
  • 1 1/2 tsp Worcestershire sauce
  • 1/2 cup mixed dried fruit, chopped
  • 1 jalapeño, seeded and finely diced
  • {For the Topping]
  • 1 walnuts, chopped, divided
  • 2 Tb Not Ketchup Tangerine Hatch Chile Sauce

Instructions

  1. In a stand mixer or food processor, combine the cheeses and sauces and mix well.
  2. Add the dried fruit and diced jalapeño and mix until combined.
  3. Form mixture into two balls using hands and wrap in plastic wrap.
  4. Refrigerate at least 6 hours and up to 5 days.
  5. Roll in nuts before serving and garnish each cheese ball with additional 1 Tb Not Ketchup Tangerine Hatch Chile Sauce.

Notes

Cheese balls can be frozen up to 3 months before rolling in nuts.

This post was sponsored by NotKetchup. I received complimentary product from the sponsor for participating in #FreshTastyValentines. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.

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Earthy Crackers with Garlic and Dill – #FreshTastyValentines #sponsor #giveaway

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark
I remember many years ago, before children, before marriage, when it was just my husband and I and a fresh relationship. I remember sour cream and cheddar potato chips and huge tub of sour cream. I remember mounds and mounds of tangy cream being piled on each salty chip. And fighting over lovingly offering, the last of the crumbs from the silver lined bag.

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark

Romance can happen any day of the year. It can happen over a bag of chips and a tub of sour cream. Romance, laughter, sharing and caring. It is widely celebrated by many about 11 days from now on that special day called Valentine’s Day. But why wait for that one special day.

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark

Crackers and chips and all things crunchy take me back to those special sour-cream-dipping, licking-the-crumbs tug-of-war days. So it’s not a surprise I chose to make crackers for part of #FreshTastyValentines, hosted by my fellow blogger Camilla Mann. Except these crackers are a healthy bunch. Loaded with hulled hemp hearts from Bob’s Red Mill. Hemp hearts are loaded with healthy omegas and protein, perfect for the healthy snack lover. And they lend such a natural whole grain flavor to these crackers.

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark

Bob’s Red Mill is an employee owned company located in Milwaukie, Oregon which strives to produce the highest quality of whole grains freshly milled on their 17 acres of land. You can see more of what Bob offers here!

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark
I love the layers of nutty flax and sesame seeds in these crackers. And the hulled hemp hearts provided by Bob’s Red Mill add depth to this earthy cracker.

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark

Now I wouldn’t pair these with sour cream-oh you could, I’m sure. But these would pair fairly well with a cheese log or even a sweet orange marmalade. (I could go on and on about my love for citrus and nuts combined!)

So if you are feeling up for it, go ahead and try out these crackers, and swing by Bob’s Red Mill and take a look.

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark
Process the flours and hulled hemp hearts.

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark

Turn the dough out onto a floured surface.

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark

Roll out the dough into thirds and in half, after sprinkling on the healthy seeds.

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark

Roll out the dough and score it. Then brush it with egg wash and dust on the dill and garlic and salt.
Bake and cool and you’re done!
Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark

Just look at that heathy sheen and nutty texture.

Earthy Crackers with Garlic and Dill | Famished Fish, Finicky Shark

 

These crackers are loosely derived from this recipe concept by Mark Bittman.

 

Earthy Crackers with Garlic and Dill

Total Time: 35 minutes

Number of servings: 12

Per Serving 140 calories

Fat 10 g

Carbs 9 g

Protein 5 g

12


Earthy Crackers with Garlic and Dill

Ingredients

  • 1/2 cup sprouted or whole wheat flour
  • 1/2 cup all purpose flour
  • 1/4 cup Bobs Red Mill hulled hemp hearts
  • 1/2 cup finely shredded cheddar cheese
  • 3 1/2 Tb light olive oil
  • 1 Tb hemp seed oil
  • 1/2 tsp sea salt
  • 4-6 Tb low fat milk
  • 1 1/2 Tb black sesame seeds
  • 1 1/2 Tb Bobs Red Mill flax seeds
  • 1 egg beaten with 1 tsp water
  • 2 tsp dried dill weed
  • 3/4 tsp garlic powder
  • Sea salt for sprinkling

Instructions

  1. Preheat oven to 400F.
  2. In a food processor, combine the flours, hulled hemp hearts and pink sea salt and pulse to combine.
  3. Pulse in the oils and finely shredded cheese until combined.
  4. Pulse in the milk, streaming in a little at a time until the mixture forms a slightly sticky ball.
  5. Turn dough out onto a lightly floured surface. Roll out to a large rectangle about 1/3" thick. Combine the sesame and flax seeds in a small bowl. Sprinkle the rolled out dough with half the seed mixture.
  6. Fold dough into thirds and then in half and roll out again. Sprinkle on remaining seeds. Fold into thirds and in half again and let rest 10 minutes.
  7. Roll dough on a baking mat or parchment paper into a 13"x9" rectangle to fit a baking sheet.
  8. Transfer to the baking sheet. Using a pastry wheel, pizza cutter, or sharp knife, score the crackers clean through into desired sizes. Do not separate.
  9. Brush with egg and water mixture with a pastry brush. Sprinkle with dill, garlic powder and sea salt. Prick each cracker with a fork to prevent bubbling.
  10. Bake for 10-12 minutes, until edges begin to brown and crackers start to feel crisp. Remove from oven. Cool completely on baking sheet before breaking apart crackers. Store in a zip tight bag once completely cooled for up to 2 days.

This post was sponsored by Bob’s Red Mill. I received complimentary product from the sponsor for participating in #FreshTastyValentines. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.

And don’t forget the Rafflecopter giveaway with #FreshTastyValentines below!!

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Gone Nutty Figgy Pudding BonBons #SeasonsEatings

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

Raindrops on roses and whiskers on kittens

Big baggy sweatpants and food that’s finger lickin’

Sugar that sticks on your hips and your thighs

These are a few of my favorite things…

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

Seriously though, I finally burned off Thanksgiving weight gain, and I really don’t want more to creep on this Christmas as well! I am so proud of myself! I only ate 2 tamales yesterday! When tamale season hits I typically eat about 5 in one day-because I have to try them all as I steam them!

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

But this holiday season it’s about healthy eating, healthy foods and healthy snacks.

Did you know nuts are the perfect holiday snack food? No I am not talking about brittle (though, shh, I did make some) or pecan pie (but oh, doesn’t that sounds good!?). I’m talking about trail mix and snack mix, cheese and nut logs with crackers, yogurt with slivered almonds and figgy pudding with pecans. Wait-hold on-figgy pudding?!!!

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

Yes!! I said figgy pudding.

Nuts.com is looking for holiday themed healthy snack and I came up with just that! A holiday themed healthy snack. What’s more Christmas than bringing you some figgy pudding?? I concocted a way to make figgy pudding into bite-sized balls of delight. I packed the rich exotic taste of rum and orange soaked figs and raisins, sticky honey and sweet marmalade into a little ball rolled in sweet pecans. This nearly organic teeny little pudding ball is finished off with a light dusting of powdered sugar. Yummy!

And nuts.com has nuts AND figs in their store too!

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

And if this seems just a little odd to you-it’s been taste tested by my picky hubby and my son’s foodie loving behavioral aide. And I bet these taste amazing as the flavors meld weeks before Christmas.

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

I’ll let you know…I’m still counting down the days until Christmas. Well, off to go see Santa and take some family photos!

Here’s the recipe!

Healthy ingredients to start.

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

Orange infused dried fruits.

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

Figgy pudding gone nuts!

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

Sweet sticky goodness and rum flavor galore! (Feel free to use the real thing in the orange juice step-see recipe note.)

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

Mix it up for some sticky delight.

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

More nuts! This could be good.

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

They are all rolled up!

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

And ready for some snow!

Nutty Figgy Pudding Bonbons #SeasonsEatings | Famished Fish, Finicky Shark

Well Merry Christmas and Seasons Eatings!

Gone Nutty Figgy Pudding BonBons

Total Time: 6 hours, 30 minutes

Number of servings: 28

Per Serving 99 calories

Fat 6 g

Carbs 12 g

Protein 2 g

28


Gone Nutty Figgy Pudding BonBons

1/4 cup rum and 3/4 cup orange juice can be used in the simmering stage for more rum flavor and boozy bonbons.

Ingredients

  • 2 cups dried figs, stems removed
  • 1/2 cup raisins
  • 1 cup orange juice
  • 1/4 cup chopped pecans
  • 1/4 cup honey
  • 1/4 cup marmalade
  • 2 tsp rum extract
  • 1 tsp almond extract
  • 1 cup almond flour
  • 1 cup chopped pecans
  • 1/4 cup powdered sugar

Instructions

  1. Remove the stems off the figs with a sharp knife. Place the stems and raisins in a saucepan and pour orange juice over. Simmer on low about 10 minutes, until most of the liquid is absorbed into the dried fruit.
  2. Pour the fruits and juice into a food processor and puree completely until smooth and sticky.
  3. Add the 1/4 cup of the pecans and process until combined.
  4. Add the honey, marmalade and rum and almond extracts. Process.
  5. Add the almond flour and process until combined.
  6. Scoop the mixture into a container with a lid and chill to meld flavors, at least 6 hours or overnight.
  7. Process the remaining 1 cup pecans until it resembles large bread crumbs.
  8. Scoop the mixture into large tablespoons and carefully roll in hands to make a ball. Mixture will be sticky. Roll balls into minced pecans.
  9. Dust with powdered sugar and serve.