Peppermint Mocha

Gotta try this one, too...

Been looking for a hot chocolate/coffee combo.  This one will give me a place to start.

(*See review below:)

Peppermint Mocha

Cook time

5 mins

Total time

5 mins

Warm up on a chilly day with this delicious peppermint mocha!

Author: Eliza @MellowMomma.com

: Drinks

Serves: 1

Ingredients

• ½ cup coffee
• ½ cup canned coconut milk
• ½ cup almond milk
• ½ Tbs honey
• 2 tsp unsweetened cocoa
• 3-5 drops pure peppermint extract

Directions

1. Brew your coffee.
2. In a small saucepan heat the raw honey on medium low heat.
3. Once the honey is melted add the cocoa and mix well until it is completely incorporated into a chocolate sauce.
4. Add the milk an mix well.
5. Add the coffee and mix.
6. Heat for another minute or two and pour into a mug!
7. You can drizzle a little more canned coconut milk on top and swirl. Enjoy!

http://www.mellowmomma.com/2013/12/06/peppermint-mocha/

photo courtesy mellowmomma

Review of this recipe:  This was so yummy...I may never have plain coffee again, okay, that's not true but here's the changes I made for my own personal preference.

1/2 cup coffee
1/2 cup coconut milk
1/4 cup cream
honey to taste
2 tsp carob powder
didn't try peppermint, yet! but I will:)

I placed everything in sauce pan except honey and heated it.  Carob doesn't like to dissolve well so you have to be sure it's all broken up before drinking it or you'll be drinking clumps.

Yum, so good!!

Kitchen Helpers

Veggie Pancakes

Here's a great way to use up your left overs...no one ever wants!

Vegetable Pancakes

SERVES: 2-3

 

INGREDIENTS

• 2 cups shredded veggies (I like to use a mix including things like white potatoes, sweet potatoes, zucchini, yellow squash and/or carrots…whatever you have on hand)
• 2 eggs
• 1 tablespoon whole-wheat flour
• ¼ teaspoon salt
• Olive oil for cooking
• Optional garnish: sour cream and/or applesauce

INSTRUCTIONS

1. Combine the shredded veggies with the eggs, flour, and salt. Mix thoroughly.
2. Heat a thin layer of olive oil in a sauté pan over medium heat. It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.
3. Once the oil has heated up add pancake size dollops of the veggie mixture into the pan. Cook for several minutes until the bottom starts to brown. Then flip and repeat.
4. Transfer cooked pancakes to a plate lined with paper towels.
   Serve warm with sour cream and/or applesauce.

http://www.100daysofrealfood.com/2011/09/12/recipe-vegetable-pancakes/

Home Made Lara Bars

These are yummy and so easy:)

Cashew Cookie Larabar

SERVES: 12 SQUARES

 

INGREDIENTS

• 1 cup Medjool dates, pitted
• 1 cup raw cashews
• ¼ cup peanut butter
• 1 tablespoon water
  

INSTRUCTIONS

1. Combine dates, cashews, peanut butter and water in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
2. Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
3. Slice into 12 even squares. For best results store in the fridge, although bars can be kept at room temperature.

4.9 from 10 reviews

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Granola Larabar

SERVES: 8 SQUARES

 

INGREDIENTS

• 1 cup homemade cooked granola
• ½ cup Medjool dates, pitted
• 1 tablespoon water

INSTRUCTIONS

1. Combine granola, dates and water in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
2. Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
3. Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.

4.9 from 10 reviews

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Peanut Butter Larabar

SERVES: 8 SQUARES

 

INGREDIENTS

• 1 cup Medjool dates, pitted
• ½ cup peanut butter

INSTRUCTIONS

1. Combine dates and peanut butter in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
2. Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
3. Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.

4.9 from 10 reviews

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Nut-free Larabar

SERVES: 8 SQUARES

 

INGREDIENTS

• 1 cup seeds (sunflower seeds, pumpkin seeds, or mixture of both)
• 2 teaspoons olive oil
• Two big pinches salt
• 1 cup Medjool dates, pitted
• 1 ½ tablespoons water
  

INSTRUCTIONS

1. Combine seeds with olive oil and salt and mix together thoroughly. Toast coated seeds in toaster oven, a pan on the stove (on low heat), or standard oven on 350 degrees F until slightly brown.
2. Combine toasted seeds, dates and water in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
3. Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
4. Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.

 http://www.100daysofrealfood.com/2012/07/01/recipe-homemade-larabars-4-ways-including-nut-free/

Photos courtesy of www.100daysofrealfood.com

Asian Cole Slaw with Radish Sticks

This looks like a great Shabbat side dish to take to fellowship.

Asian Cole Slaw (with Radish MiniSticks!)

SERVES: 5 – 6

 

INGREDIENTS

• 1 – 10 oz bag chopped coleslaw (about 3 cups)
• 1 – 4 oz bag “Radish MiniSticks” (available at WalMart)
• ⅓ cup chopped green onions
• ⅓ cup chopped fresh cilantro
• 3 tablespoons soy sauce
• 3 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 2 teaspoons peeled, minced fresh ginger
• 1 teaspoon fresh lime juice
• Dash red pepper
• Optional: Toasted sesame seeds for garnish

INSTRUCTIONS

1. In a large bowl toss together the cole slaw, radish ministicks, green onions, and cilantro. Set aside.
2. In a countertop blender (or using a handheld immersion blender) puree together the soy sauce, honey, vinegar, oil, ginger, lime juice and red pepper.
3. Pour the dressing over the coleslaw mixture and combine until evenly coated. Garnish with toasted sesame seeds (if desired) and serve.

http://www.100daysofrealfood.com/2013/08/02/recipe-asian-coleslaw-radish-ministicks/