Carrot Cake Energy Balls are bringing their double-packed punch of healthful + delicious goodness!
These little babies are the total package: gluten-, dairy-, and processed-sugar-free bundles of nutrients and flavor.
I love healthy foods because they make me feel good, all sharp-brained and physically energized. And I love delicious foods because, well . . . that’s pretty self-explanatory! I’m regularly on the lookout for ways to combine both qualities into one recipe. So it’s no surprise that Carrot Cake Energy Balls are a melding of tasty-yet-good-for-you stuff: fruits, veggies, nuts, seeds, spices, and natural sweetener.
I’m ecstatic to be posting this recipe, because it feels like a huge accomplishment to get here after all of my failed attempts at this one. Lovely A Cookable Feast readers, say hello to my Pumpkin Buttermilk Pancakes recipe [Cue noise-makers and vibrant confetti and kittens on tricycles yielding congratulatory banners and all manner of unbridled whimsy]!!!
This Pumpkin Buttermilk Pancakes recipe took the most attempts for me to develop of any recipe I’ve created – six total. I’ve worked on it over the last several weeks and was this-close to giving up on it until I took a different tack Sunday (oil instead of butter; more baking powder; adding baking soda, etc.) and came up with sweet, sweet, SUCCESS!
Today’s post is one of my favorite kinds of recipe posts – a GRANOLA recipe post. Say hello to Pumpkin Harvest Granola!
Blustery winds, dipping temps, waning daylight – it’s official: fall is solidly here to stay where I call home in Metro-Detroit. The extended run of 80-degree days we enjoyed through September is not likely to regale us with an encore at this point (though I’ll forever be an optimist hoping for that one last scorcher of a day to pop up and surprise us). Fall’s lucky it’s so cozy and has those pretty-colored leaves swirling about as distractions from the fact that for those of us in the northern climes, warm weather is essentially dead for the next six-plus months. And as luck may also have it, fall is the perfect atmosphere in which to bake granola.
I have a special recipe today: not one that I created, but one that I instead inherited from someone very important to me. Say hello to Gram’s Chocolate Zucchini Bread.
My beloved Gram passed away on July 30. I found myself wondering, “How do you say goodbye to one of your very favorite people in the world?”
Happy Monday, all! OK, I know Mondays are not the happiest days for those of us who have day jobs that don’t line up with the jobs in our head. In my head, I am an independent boss-lady creative phenom, holed up in my home office donned in jammies and leopard-print slippers, lovingly toiling over this blog and my other one, 100 Places in the D – and perhaps writing a novel or two while I’m at it (because why not?). So I totally get it. We all have our true passions, and being a cubicle rat working for The Man isn’t one of them! But we might as well make the best of where we are now, because gratitude is one of the prime ingredients that will shift us into being our truest, most authentic selves.
Happy Leap Day, all! We’ve got a little bonus day here, a last chance to cram some amazing goodness into February.
Lovely February! Confession: February has historically been my most hated month of the year, for reasons that are pretty obvious if you, like me, live in a northern part of the Northern Hemisphere. It is cold. It is gray. It is icy and snow-slushy and yucky. It’s the tail-end of winter, stillllll hanging on, with no feeling of the end in sight most winters (this winter has been pretty darn easy for those of us in the Detroit area, but still. It’s winter).
I was supposed to go out to brunch Sunday, but a little bully of a snowstorm derailed that. It wasn’t a blizzard, but it was enough slick roads and nastiness to keep me from getting on to the freeway and sliding around like a bumper car. After a high of about 50 degrees and walking around outside without a coat on Saturday, we are now sporting average highs around 20 degrees, blasting gales with wind chills in the single digits, and this lovely, freeze-y, arctic tundra landscape. Winter is finally upon us in Detroit! We’d been pretty spoiled so far this season with only one big snow prior to this last week. Reality check! Wah wah. But the one positive thing about inclement weather cancelling my plans on Sunday was that I got to stay home and make coconut chocolate banana granola.
Peanut butter is SUCH an obsession of mine. It makes everything better! Even yogurt, which is a delightfully worthy breakfast companion in itself – but add to it some yummy natural peanut butter and and raw organic honey and shredded unsweetened coconut and crunchy cacao nibs and it’s an I’ll-never-leave-you! breakfast companion. The fact that this bad-boy is totally processed-sugar-free just sweetens the pot . . . er, I mean Mason Jar.
Peaaaanut – peanut butter – and jelly!
I’m sitting here singing the above in a lilting, off-tune voice in my head (yes, my internal singing voice is as off-key as the one associated with my vocal box!). I seem to remember hearing this little ditty about peanut butter and jelly at some time somewhere when I was a kid – probably in some beloved cartoon or on a show like Sesame Street. I think most of us grown-ups can probably still identify with that childhood love of PB&J. I suspect it’s why the idea of making a granola based around this combo stuck in my head for months and wouldn’t go away until I did.
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