DIY Wednesday: Chocolate Caramel Candy

July 22, 2015July 22, 2015 / ktbuchs87

Sometimes you just need something sweet, preferably covered in chocolate. There are days that a piece of fruit is just not going to satisfy your sweet tooth. I used to think that I had to fight that sweet craving because it was a sign of my weakness. I would ignore it and tell myself that I was making my willpower stronger. I was really just making myself miserable.

Having a craving for sweet stuff doesn’t mean that you are weak, it means that you are human. Indulging in a sweet treat every once in a while is totally fine and better for your sanity in the long run. You just have to do it the right way. If you find yourself reaching for a candy bar multiple times throughout the day, then maybe you need a little sugar detox. But if you’re looking for a little bite every now and then, this DIY is just for you.

Homemade food is always going to trump store bought because you are in control of the ingredients. That is especially true for this candy. It’s only two simple ingredients, but will still satisfy that craving for a little something decadent. You can even add nuts or seeds for a little crunch and texture. Make a batch and keep them on hand for whenever you need a little bite of chocolatey caramel-y goodness!

Chocolate Caramel Candy

10 Medjool dates, pitted and sliced in half (you could also use prunes)
1 cup dark chocolate chips (read notes for another substitution)
1 tbsp coconut oil
pinch of sea salt
peanuts, cashews, hazelnuts, almonds (optional)

Place pitted and sliced dates into a bowl and cover with hot water. Let dates soak for 10 to 15 minutes until very soft
Drain the dates and place them into a blender with the pinch of salt. Blend until everything is completely smooth.
Spoon about a teaspoon or so of the date caramel mix into a silicone mold. You could also put them on a parchment lined cookie tray. If you’re using nuts, press one into each caramel now. Freeze for 30 to 45 minutes.
Melt the 1/2 cup of dark chocolate chips and 1 tbsp coconut oil. You can do this in the microwave in 20-second intervals stirring until all the chips are melted and it’s smooth. Or you could melt the chips in a double broiler.
Line a cookie sheet with parchment paper. Remove the frozen date caramel and pop them out of the molds. Using a fork, dip the caramel into the chocolate and place onto the cookie sheet, working quickly. Place the sheet into the freezer once they’re all covered
Freeze for 15 minutes then enjoy! Keep the candy in a container in the freezer so they don’t melt.

*Note* You can also use baking chocolate for the coating. Use 100% cacao and melt in a double broiler with 1 tablespoon coconut oil and 1 tablespoon of maple syrup or honey. Stir constantly until completely smooth.

Recipe: Popcorn Clusters

June 5, 2015June 5, 2015 / ktbuchs87 / 2 Comments

Friday. I can hear the collective sigh of all you hardworking people! I know that this week has been crazy busy for me and I am really glad that the weekend is almost here.

Adam and I are actually going to his aunt’s wedding today in Waukegan so our weekend is going to start a little early. But I did want to make sure I gave you guys something yummy to make over the weekend. I’m always thinking of you like that!

This is just a quick snack I threw together because I randomly had leftover popcorn. I know, weird right? Who has leftover popcorn? Anyway, I was going for a healthy popcorn ball but that did not happen at all. Luckily what did happen is a fairly tasty treat/snack. It’s always great when your mistakes turn into delicious things. Don’t you wish that would happen in real life? Like don’t worry about messing up that interview, it’s now a plate of cookies! That would be awesome. Oh well, maybe someday…. Ok enough babbling onto the snack!

Popcorn Clusters

1 1/2 cup popped popcorn
2/3 cup assorted nuts and seeds (I used pecans, almonds, and pumpkin seeds)
1/2 cup dark chocolate pieces
1/4 cup coconut oil, melted
1/4 cup maple syrup
3 tbsp tahini or almond butter
1 tsp cinnamon
1/4 tsp salt

In a medium bowl mix together the nuts, seeds, and chocolate. Set aside and line a muffin tin with liners. Place about 2 tbsp popcorn in each liner. Sprinkle a little of the nut/seed/chocolate mix over this.
Place the oil and maple syrup in a medium saucepan and place over medium high heat. Heat until the mixture is just bubbling and then add in the tahini or almond butter. Stir to combine and heat for 2-3 minutes.
Turn of the heat and stir in the cinnamon and salt and then moving quickly pour about a tablespoon over each muffin liner.
Once all the tahini mixture is used up, move the popcorn clusters to the freezer and freeze for at least 30 minutes or until the clusters have hardened.

Once the clusters have cooled you can pop them out of the tin and store them in an airtight container. Make sure to keep them in the freezer or fridge so they don’t melt! Now you have a delicious snack whenever you get hungry!

OH! You guys should also go check out the blog Girl-ish. They are an awesome blog that writes about fashion, entertainment, life, and health and I am one of their newest contributors! I’m really excited to be working with these ladies and can’t wait to bring you more tasty and healthy food over there.

Have a super weekend and see you guys on Monday!

Honey Roasted Almond Butter

April 3, 2015April 3, 2015 / ktbuchs87

You guys. This almond butter. When I found out that I would have access to a Vitamix for a few days the first thing I knew that I wanted to make was some kind of nut butter. I am a nut/seed butter junkie and I have some form of it everyday. The down side to this addiction is that it can get a little pricey. For some reason people seem to think that you need to add a bunch of ingredients to nut butter when in reality all you need is nuts and a little salt. You would think that the versions with less ingredients would in turn cost less but alas they are more expensive. Now I can still find peanut butter and almond butter for a decent price, but I can’t indulge in all the other awesome nut and seed butters out there unless there is a big sale.

It a lot more cost-effective to make your own nut butter, but I sadly do not have the proper equipment to do this. I tried once to do it with my food processor and I’m pretty sure I almost blew it up. That wasn’t the case with the Vitamix. In less than five minutes I had wonderfully creamy almond butter. It was magical.

I didn’t want to just do a regular nut butter for you today, I wanted to make it a little special. Celebrate high-powered blenders, ya know? So with just a few easy steps you can have this tasty honey (or maple) roasted almond butter to put on everything. And if you’re like me, you WILL put it on everything. Toast, oatmeal, celery, spoons, fingers…. Anywho, onto the recipe!

Honey Roasted Almond Butter

2 cups raw almonds
1/3 cup honey or maple syrup to make vegan
sea salt

1. Pre-heat oven to 375. Place almonds in a large bowl. In a small saucepan over medium heat, warm the honey or maple syrup for a few minutes. Constantly stir and make sure that you don’t let it boil. You just want to heat it up to a nice pourable consistency.

2. Pour honey/maple syrup over your almonds and stir to coat. On a baking sheet lined with parchment paper, spread out the almonds into an even layer. Sprinkle with a little sea salt and place into the oven.

3. Bake for 10 minutes. Remove and shake the almonds a little to move around and place back in the oven for 5 to 10 minutes. Make sure you watch the almonds carefully so they don’t burn. You want them to be a nice golden brown not black.

4. Once done remove from oven and let cool for a few minutes. Once cooled, place all the almonds into your blender or food processor. Depending on the kind of blender you have this could take a few minutes and you might have to stop and scrape down the sides a few times. Just be patient and soon you’ll have a smooth and creamy nut butter.

That’s it! A few simple ingredients, a few easy steps, and you have yourself a nice treat! Make sure you store it in an airtight container and it should last you a week if kept in the fridge. Now go find things to eat with your almond butter. Remember fingers work just as well!

Chocolate Covered PB Balls

January 16, 2015 / ktbuchs87

When I was younger, my sister, mom, and I would spend most of our summer days at the park district pool. My sister and I would play in the pool all day while my mom would read by the side of the pool. Our park district pool was actually really awesome. It had slides, diving boards, drop slides, waterfalls, sprinklers, and a sand pit. Needless to say it was hours of fun and we would play to exhaustion. Like most pools there was a mandatory break every hour where everyone had to get out of the pool for 15 minutes. During this time we would eat the snacks that my mom brought along. She had frozen grapes, pretzels, and peanut butter balls. Those peanut butter balls were awesome. They were sweet, bite size, and provided more energy to play in the sun all day long.

I haven’t had those peanut butter balls in a really long time, but I thought about turning them into a dessert for the holidays. All I did was tweak a few of the ingredients and then obviously I had to dip them in chocolate to make them even better than before.

These were a hit and they are a great little treat to keep on hand for when you need something a little sweet. While the ingredients are healthier than say a Reeses Peanut Butter Cup, this is still a treat. So try not to shove five in your face at once. Not like I’ve done that….

Chocolate Covered PB Balls

Peanut Butter Balls

3/4 cup peanut butter
1/4 cup maple syrup
2 tbsp honey
1/2 cup oat flour (grind regular oats until you have a fine powder)
1/4 tsp salt (less if your peanut butter has salt)

Chocolate Covering

1 bar of 100% Cacao baking chocolate
1-2 tbsp maple syrup
1 tbsp coconut oil

1. In a large bowl mix together peanut butter, maple syrup, salt and honey. Slowly add in the oat flour until you have a dough. You might not use the full 1/2 cup or you might need more.

2. Using a tablespoon, scoop out some peanut butter dough and roll into balls. Place onto a baking sheet lined with foil. Once you have used all the dough, place the baking sheet into the freezer.

3. Either using a double broiler or a microwaveable bowl, melt the baking chocolate. Before adding the maple syrup, make sure it is room temperature. If you add it in cold, the chocolate will seize up and you will have a clumpy mess (trust me, not fun). Add in room temperature syrup and oil and stir to combine.

4. Remove peanut butter balls from the freezer. Using a fork, dunk the balls into the chocolate covering and place back on the baking sheet. If you want to make them fancy, you can sprinkle with sea salt, crushed peanuts or other nut. Once you are done place the peanut butter balls back into the freezer for at least 30 minutes.

Keep these in a container in either the freezer or refrigerator until you’re ready to eat. If you’re a huge fan of the pb/chocolate combo then these are going to be your new favorite thing. I think that I might have to keep them on hand at all times…..

What is your favorite flavor combo?

Have a great weekend everyone!

Holiday Update

December 23, 2013 / ktbuchs87

Yes, I’m still here and I haven’t forgotten about you! It’s been busy around our house lately with Christmas this week. This was the scene in my kitchen yesterday:

There are now a ton of tasty Christmas treats to share with our family and friends in the next few days! I am usually the neatest/cleanest person, but when it comes to baking I turn into a tornado in the kitchen. Oh well it’s fun and my reward is delicious treats. I hope that your Holiday celebrations are going well and you are taking the time to really stop and enjoy the season. So many times we get caught up in all the chaos and busy-ness of the year and forget to take a moment to breath and be thankful for all the joy that we have! Merry Christmas everyone!