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Top 11 in 2011

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2011 was a big year.

 

 

I began this blog at the end of 2010 (yes, I missed my blogiversary), and I cannot believe how much my life has evolved since.

Thank you, thank you, thank you to all of the wonderful bloggers out there.  You have inspired me in so many ways – introducing me to new foods, pushing me to think of new flavor combinations, motivating fitness and healthy living by example and through kind comments.

 

Resolutions aren’t my cup ‘o tea – I like to tackle goals as I think of them throughout the year.

In lieu of posting those and in honor of a rockin’ 2011, I decided to list the top 11 posts for the year.

 

Often I see bloggers comment that they don’t necessarily agree with the top posts… but in this case I largely agree.  There are a couple of soups/stews not on the list – but you guys apparently like breakfast and dessert (and I have no room to judge)!  Out of these 11 my top 3 are #1, 2, and 7.

 

Top 11 in 2011

1. Sparkling (Champagne) Cake Balls (these would be great to bring to a NYE party – toast with balls!)

 

2. Peach Cobbler Chia Pudding (with an overview on the benefits of chia)

 

3.  Sweet Potato Pie Oatmeal

 

4. Rosemary Lemon Shortbread Cookies

 

5. Coconut Banana Chocolate Chip Cookies (with an overview on the benefits of coconut flour)

 

6. Coconut Milk Greek Yogurt (with PBJ Vegan Yogurt recipe)

 

7. Cherry Balsamic Chickpea Salad (this was one of my favorite meals of the year)

 

8. Biscoff Cookie Dough Balls

 

9. Liquid Sweet Potato Pie

 

10. Garam Masala Daal (this post also includes my favorite Banana Cashew Chia Pudding recipe!)

 

11. PB&J Pancakes (gluten-free and vegan!)

Thank you to everyone who has read this blog, left a comment, passed along my link, written an inspiring blog… I am honored to have you all in my life and wish nothing but the best for us all in 2012!

***

I stopped posting on weekends… but check back tomorrow for a special Saturday post that might come in handy this weekend.

If you are a blogger, are your “most viewed” recipes the one you like the most?

What is your biggest hope or goal for 2012?

 

Salted Biscoff Hazelnut Cookies

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You know you need one more cookie recipe.

Salted Biscoff Hazelnut CookiesOk, maybe 2.

I made about 100 cake balls as dessert for last Saturday’s holiday party.  If you recall, about a month ago I created 2 varieties:

For the party, I made both again.  Variety IS the spice of life.

Upon polling the crowd, I confirmed my theory that the one you like best depends on whether you prefer dark or white chocolate.  I like dark.

Since it was my first catering job, I was extra-paranoid about running out of food… so I baked cookies too!

I thought Chocolate Sea Salt Cookies were the best thing ever… but Salted Biscoff Hazelnut Cookies may have ousted it.  *Gasp*

These are a shortbread cookie – thick and buttery.  I love the texture of shortbread (hence these rosemary-lemon and olive-basil cookies), yet I rarely make them without a savory component.

I’m so glad I tried it – the hazelnut with the brown sugar-y Biscoff spread was like buttah in my mouth (in a good way… I realize a mouth full of better isn’t for everyone Paula Deen).

Cookie #2 was my mom’s favorite: Coconut Macaroon Cookies.

With just 4 ingredients, these are the easiest things you’ll ever make.

If you love coconut, make these ASAP.  Recipe found here at Pearl and Pine (Sarah’s photography rocks, btw).

Salted Biscoff Hazelnut Cookies

by Laura Hall

Prep Time: 20 mins

Cook Time: 18-20 mins

Keywords: bake dessert biscoff hazelnuts cookie

Ingredients (24 cookies)

  • 2 C flour
  • 1/8 tsp baking powder
  • 1/4 tsp salt
  • 3/4 C salted butter, room temp
  • 1/3 C sugar
  • 1/3 C firmly-packed brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1/2 C Biscoff spread
  • 1/3 cup hazelnuts, chopped
  • Fleur de sal (for topping)

Instructions

Sift together flour, baking powder, and salt in small bowl.

Cream together butter and sugars with mixer until well-blended and whipped. Add vanilla extract and egg, mixing to combine. Combine Biscoff spread with into egg mixture, again mixing until well incorporated.

Gradually add the flour mixture, mixing until just combined – careful not to over-mix. Fold in hazelnut bits.

Roll dough into a log about 3 in thick. Place the log on the edge of wax or parchment and roll it up in paper. Chill at least 2 hours in fridge until firm enough to slice. (You can also freeze until you need them.)

Preheat your oven to 300 degrees. Line cookie sheet with parchment paper. Slice log into 1/4 inch thick rounds and place them on the prepared baking trays (leave room for them to spread just a bit). Lightly sprinkle fleur de sal salt onto each round.

Bake 18-20 mins. Cookies are done with they turn a light golden-brown color. Allow cookies to cool completely before moving.

Note: You can sub any nut butter for the Biscoff (but if you haven’t tried Biscoff spread yet you are missing out!).

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***

 Happy Holidays, Everyone!  

I hope you all have a fun, happy weekend full of deliciousness.

Biscoff Granola

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I’m primed by Whole Foods.

Did you know that stores are priming you to buy certain things?  They use store layout, temperature, displays, dewy mist on fresh veggies… they even leave the cantaloupes in the cartons at WF to make then feel more “rustic” (read: farm fresh).

Bananas and apples have “ideal” colors for sales.  Despite the beautiful color, the average grocery store apple is actually 14 months old according to this article.  Gross.

Unfortunately, you can look at my grocery bill and see that Whole Foods‘ visual merchandising works on me.  And I majored in advertising!

Funny how logic tells you one thing, yet impulse still takes over…

It seems I’ve also been primed by Delta and Biscoff.  Impulse took over and I am posting an airplane-inspired delicacy today because I’m leaving for Italia tonight!!!  I thought this trip would never get here.

Well, it’s almost here.  I have a 730am meeting that is 30-45 min north of the city.  Why didn’t I take today off?!

We are flying Delta, which means I will be enjoying more than my fair share of Biscoff.  And I will be praying for an upgrade.

Naturally, I made Biscoff Granola to take with me.

Crunchy, cinnamon-laced, cookie-inspired.

These are filled with raw oatmeal, sunflower seeds, and cashews as the base.  The coconut give it a little chew and the cacao nibs bring a cocoa-coffee-laced flavor (coffee + Biscoff = perfection).

It’s fantastic on it’s own, with yogurt, on ice cream, and atop a bowl of oats with PB.

Click here to order your own Biscoff spread from their website.

Biscoff Granola

  • 1/2 C sunflower seeds (raw, unsalted)
  • 1/2 C cashew pieces (raw, unsalted)
  • 1/2 C oatmeal (uncooked)
  • 1/4 C unsweetened coconut chunks (shredded would work too)
  • 2 T cacao nibs
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3 T Biscoff spread
  • 1 tsp vanilla
  • Flax egg (1 T ground flax + 1 T water)

Preheat oven to 325F. 

Combine ingredients in a large bowl, mixing to combine.  Add wet ingredients and stir until well-blended.

Press mixture onto parchment-lined baking sheet.  Bake for 30-35 mins.  Let cool completely before breaking apart.  Store in air-tight container.

Note: this is a “crumbly” granola.  I use a flax egg as a binder, but if you want yours to stick together in more clusters, try adding a tablespoon of maple syrup or agave.

***

During my travels, I’ll try to find the perfect wine to pair with Biscoff. 🙂

Are you a knowing victim of visual merchandising?

What is the best trip you’ve ever taken?

Biscoff Cookie Dough Balls

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Let’s talk about balls.

 

Hee hee… yes, I’m 10 years old…

Delta is my home-away-from-home this week.  Lots of work travel.  It’s only appropriate that I highlight my favorite Delta snack – Biscoff.

biscoff

 

Ever since Miss Smart benevolently bequeathed unto me a scrumptious jar of my very own Biscoff spread, I’ve been fantasizing innovating new and decedent different ways to use it.

I’m officially on the sauce.  Soft serve sauce, that is. 🙂

 

Enter: Biscoff Cookie Dough Balls.

I’ve got a lovely bunch of coconut balls… here they are standing in a row…

 

No joke – these really are like eating a big, satisfying bite of Biscoff cookie dough.

This edible cookie dough is a bite-sized ball of brown-sugar and coconutty deliciousness.  At less than 60 calories, 2.5g of sugar, and 1 gram of protein, they aren’t that bad for you!  I’m not claiming Biscoff to be a health food, but the other ingredients are. 🙂

 

A couple of these balls make a great pre-workout snack – easy to grab and go with a teensy sugar boost to pick you up.  They even have a whole gram of protein each!

 

These may be the best balls yet.  And I really, really loved S’more Balls.

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Don’t worry, you’re getting the recipe…. AFTER you tell me if you’ve been doing push-ups!

I’m really proud of myself – I did them all but one day this week.  The day I skipped was one where I did the P90X Tricep workout, which is push-up-heavy.

 

I also tried out a new-ish ab exercise.  Hayley @ Oat Couture posted 4 and 6-minute versions of a plank sequence she does.  It reminded me that I’ve been slacking in the planking (click here for my plank advice).  It really is the single best thing you can do (aside from cardio) to improve your abs.  Click the links below to see Hayley’s plank progression with her demo pics (she has perfect form!).

 

Workout Recap (8/1-8/7)

 

The running was a bit lacking this week because I was SO SORE from the P90X leg workout that I was struggling to do much (that’s what I get for slacking on legs).

However, I did bang out 9 miles on Sunday (in 1:12:14!!!) AND I committed to running Atlanta’s Thanksgiving Half Marathon with some friends. I can’t wait!

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Biscoff Cookie Dough Balls

  • 1/2 C Biscoff spread
  • 1/4 C applesauce
  • 1/2 tsp vanilla
  • 3 T coconut flour
  • 3 T white whole wheat flour
  • 1/2 C rolled oats
  • 2 T unsweetened shredded coconut (optional)

 

In a large bowl using an electric mixer, combine wet ingredients until smooth.

Slowly mix in flours, followed by the oats. Lastly, mix in shredded coconut.  

Scoop ~2 tsp of dough onto parchment-lined tray and roll to form balls. Freeze or refrigerate until dough firm.

Enjoy!

Makes ~20 balls

Notes: If you don’t have access to Biscoff spread, substitute your favorite nut butter.  If you do that be sure to taste as you go – you may need to add maple syrup or other sweetener.  You may also sub in other flours – or use all coconut for gluten-free dough!

Approximate Nutritionals: 58 calories, 2.9 g fat, 6.8g carbs, 0.9g fiber, 2.5g sugar, 1g protein

***

Thank you for your input on the dessert for Feast Noir!  I think I’m going with the Peach Tart… but those brownies will happen SOON too!

What are your favorite balls?  (Keep it clean!)

Have you been doing push-ups?!

 

Thank Yous and Push Ups

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Today I am thankful.

I was sitting on my couch last night feeling a little grouchy and whiney and over-tired… it was one of those moods.  You know, the ones where you’re almost in tears for no good reason. 

Then I realized that was just silly.  Monday was not too shabby!

A few things I am thankful for at the start of the week:

  • Being selected for the FoodBuzz Top 9 again for the Indian-Spiced Tofu Scramble I made last week
  • All the bloggy friends – old and new – read my ramblings and left comments over the past few days… you guys continue to inspire and make me grin from ear to ear
  • Making my flight this morning (serious close call)
  • Getting a 1st class upgrade on the return this afternoon
  • Having the discipline to still get a workout in tonight (P90X shout out!)
  • Arriving home to a surprise package  (’cause I am one lucky duck)

The ever-so-awesome plate-licking Miss Smart of The Smart Kitchen blog-fame sent me goodies!!!

In my box of good stuff:

  • BISCOFF spread!!!  (OMG – it is just as amazing and I’d dreamed it would be!)
  • Reese’s (my all-time favorite candy)
  • Vanilla Chia Raisins w/ Green Tea (I’ve never heard of such things but I can say they are now half gone)

This totally made my night.  Those raisins are what I have to credit for powering a good workout.  Double thanks, Miss Biscoff Fairy. 🙂

 

Many of you have commented/asked about the 84 push-ups I do on the daily.

Yes, I really do them.  NO – I don’t do them in a row. 🙂  (They are done in 3 sets.)

The best part?  YOU can do them too!  You just have to break it down and be consistent.

I posted a 4-step “how to” back in May – click here to check it out.

(Added bonus: Re-reading that just reminded me about runny eggs on my pizza.) 

Focus, Laura.

Push ups.  Back in May, I was only up to 75.  Today I am doing my 84 and honestly… I need to quit slacking and re-test (read the post… you’ll see what i mean about re-testing).

***

I promise something more creative (probably involving Biscoff) tomorrow. 🙂

Do you ever get into a funk for no reason?  How do you break out of it?

Did you read the push up post?  Are you going to try it?!

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