White Chocolate Funfetti Popcorn

White Chocolate Funfetti Popcorn

Popcorn is good on its own, but the addition of white chocolate and sprinkles makes it birthday-week-worthy.

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I shared this popcorn with the third- and fourth-graders at my church, and they could not quit eating it!  I lost count of how many times I heard, “Can I have some more popcorn?”

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Mint Chocolate Smoothie

Mint Chocolate Smoothie

If you are only here for the recipe, you can find it below the next picture.  If you want to read about how I went a little mint crazy last fall, keep scrolling!

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Ingredients

  • 1 cup milk
  • 1 overripe banana, sliced and frozen
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon mint extract
  • 1/2 scoop protein powder (optional)
  • 2 large handfuls of spinach (for the green color, optional)

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Simple Joy Saturday #51

Simple Joy Saturday #51

In 2019, I am posting a roundup of “simple joys” on the last Saturday of every month. Feel free to share your own simple joys in the comments!

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February 2019

Enjoyable Reads:

I kindly ask you to click the link above and review the flowchart at the beginning of the post.  It may change your life.

  • The Time Machine by H.G.Wells

I continued reading (or, more accurately, listening to) books on the 100 Books Bucket List.  Out of the 5 books I completed in February, The Time Machine is the only book that I can recommend.

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Forgive me for including two grammar-related resources, but if you consider yourself a snoot (syntax nudnik of our time), you will love Garner’s hefty handbook, which cheekily explains every grammar error you could ever encounter.

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Peanut Butter Cookie Hummus

Peanut Butter Cookie Hummus

PB Lover month

November is National Peanut Butter Lover’s Month

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Confession:  I love to eat raw cookie dough.

Photographic evidence from 2009:

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Raise your hand if you are going to die early from salmonella poisoning.

(my hand is raised)

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Peanut butter cookie hummus is a safe, egg-free way to eat raw cookie dough.  You can eat it on carrots, pretzels, cookies, chocolate bars, or (of course) a spoon!

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Ingredients

  • 1 can (15 oz.) chickpeas
  • 1/2 cup peanut butter
  • 1/2 teaspoon vanilla
  • 1 teaspoon sugar
  • 1/4 cup water

Directions

  • Combine all ingredients in a food processor until smooth.
  • Eat and enjoy!

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Question: Do you eat raw cookie dough?  What is your favorite cookie?

P.S. I’m linking up with Angie and her cohosts Diann @ Of Goats and Greens and Jenny @ Apply To Face Blog for Fiesta Friday.

 

 

Apple Cinnamon Peanut Butter Smoothie

Apple Cinnamon Peanut Butter Smoothie

November is National Peanut Butter Lover’s Month

PB Lover month

Have you seen the crazy milkshakes that are available at restaurants like Burger Batch in downtown Winston Salem?

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Cinnamon Apple Snack Mix

Cinnamon Apple Snack Mix

October is National Popcorn Poppin’ Month and National Apple Month and National Pretzel Month!

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As a child, my brother and I ate popcorn daily after school.  I still love a big bowl of salty popcorn, but I recently discovered a better way to enjoy this snack.

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Teriyaki Cauliflower

Teriyaki Cauliflower

September is National Honey Month and National Rice Month

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So I’m sitting here looking through my pictures of teriyaki cauliflower, and it occurs to me that this meal would be basically impossible to eat with chopsticks.

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I could probably eat the cauliflower with chopsticks, but rice and peas?  What was I thinking?

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Oh well.  The pictures look decent.  I’ll just grab a spoon before I eat this.

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Ingredients

  • 1 head cauliflower
  • 3/4 cup soy sauce
  • 2 tbs. honey
  • 1 tbs. freshly grated ginger
  • green onion

Directions

  • Preheat oven to 425 degrees Fahrenheit.  Line a baking sheet with parchment paper and lightly coat with non-stick spray.
  • Chop cauliflower into bite-sized florets.  Roast cauliflower for 20 minutes.
  • Meanwhile, combine soy sauce, honey, and ginger in a small saucepan.  Bring to a boil.  Reduce heat and simmer for 10 minutes.
  • Remove cauliflower from oven and stir into sauce.  Return cauliflower from pan and bake an additional 10 minutes.
  • Serve over rice and top with green onion.

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P.S. I am linking up with Angie and her cohosts Catherine @ Kunstkitchen’s Blog and Becky @ Bubbly Bee for Fiesta Friday.