Inspired by Salt & Straw in Portland, these Strawberry balsamic Hand pies are flaky, perfectly sweet, and finished with a Vanilla-y Honey glaze.Continue reading “Strawberry Balsamic Hand Pies + Honey Glaze”
Homemade fruit and nut crisps made with just a few pantry staples + the most delicious whipped feta with za’atar + lemon!Continue reading “Homemade Fruit and Nut Crisps + Za’atar Whipped Feta”
Pigs in a Blanket with Everything Seasoning & Parmesan are served with harissa ketchup and bourbon mustard for an elevated Superbowl favorite. These are honestly the best pigs in a blanket I’ve ever tasted!Continue reading “Pigs in a Blanket with Everything Seasoning & Parmesan”
Tempura fried cheese curds are my favorite happy-hour or game night snack! They’re lightly crunchy and perfect with spicy & garlicky Sriracha mayo.
Growing up, one of my all-time favorite things to do was spend the night at my grandparent’s house. My grandma and I would sew, take a ride in the golf cart, and have tea parties. My grandpa would buy me ice cream and take me to breakfast after church on Sunday mornings. Whatever sports game he was watching would blare throughout the house, and every time I smell Listerine, I think of my grandpa. He has a green comb that he keeps on a side table next to his recliner. My grandma has a violin hanging on a velvet backdrop across the room. My grandparents have lived in this house my whole life, and it’s still one of my most comforting, happy places. Continue reading “Everything Bagel Popcorn”
Matcha kettle corn is an earthy, almost floral snack. Lightly sweetened and flavored with matcha powder, it is Perfect for movie night or a snack bar!
I know that St. Patty’s Day is not a super celebrated holiday in the U.S. (and probably we don’t really celebrate the correct way), but I’ve always felt drawn to it purely based on the fact that my favorite color is green. As a little girl who was obsessed with green, I thought it was the coolest that there was a holiday where everyone wore my favorite color. And now, I’m planning my trip for Ireland! And guuuuyyyyyys. I’m crushing hard on Ireland. Based on pictures, I’m pretty sure I’m utterly in love.
I’m a little bummed about this St. Patty’s Day this year, because I’m having surgery the day before. No beer or corned beef for me wah wah 🙁 But then! I was innocently going about my day, and god knows why, but I started thinking about kettle corn. (Do I really need a reason?). And then suddenly without hesitation, matcha kettle corn popped into my brain. And what better way to celebrate St. Patty’s Day than with green kettle corn?!
Remember in elementary school when we would have parties for all the holidays, and without fail, at every single celebration, someone’s mom would make those sweet popcorn balls with shit tons of Yellow 6 and Red 40 and Blue 294u304889? I have a vivid memory of trying my damnedest to bite into one, but it was absolutely impossible. Why did no one’s mom just think to make regular kettle corn? Anyways, the point is that matcha kettle corn is essentially an adult-friendly throwback to green-colored sweet popcorn balls except without the poison, so you’re welcome !!
Notes: As for the matcha part of this kettle corn, I would say you have to be a pretty big fan of matcha to enjoy this. Well, obviously. If you want a light coating, start with about 1 tsp. of matcha. You can add less for a very light coating. Add another 1/2 tsp. if you want a little more flavor. I liked it with 1 1/2 tsp., but I luuuurve matcha. Also, I believe that the kettle corn is perfectly sweet with 1/4 c. of sugar, especially to balance the earthiness of the tea. But, feel free to use less if you don’t like sugary kettle corn. My dad doesn’t like super sugary kettle corn but said it’s the perfect balance of sweet. So take that as you will!
Matcha Kettle Corn
Matcha Kettle Corn
- 2 tbsp neutral oil or coconut oil
- 2 tbsp butter
- 1/2 cup popcorn kernels
- 1/4 cup sugar
- 1 1/2 tsp matcha
- Pinch of salt
- In a heavy stockpot with tall sides, heat oil over medium-high heat. Add a few popcorn kernels. Once they’ve popped, reduce the heat to medium and add the butter and the remaining popcorn kernels. Stir.
- Sprinkle the sugar over the top. Cover the pot with a lid, and gently shake the pot until most of the kernels are popped, about 1-2 seconds between pops.
- Immediately pour the popcorn into a medium-sized, heat-proof bowl or container with a lid. Sprinkle the matcha powder and salt over the popcorn. Place the lid on bowl or container, and shake until the matcha is evenly distributed. (You can also use a large brown paper bag if you don’t have a container with a lid!). Let cool (the sugar will be hot!). Happy snacking!
XO Sara Lynn
*Song of the Day: Abducted by Cults
Aside from crying at IAMS dog commercials and avoiding all conversations involving politics or football, my most common past time of late has included attempting to make the best chocolate chip cookies e v e r.
I know this is a hefty task. Everybody has their favorite version of the best chocolate chip cookie, and somebody else’s favorite may not match mine. But if I’m going to own a bakery and coffee shop in the future, I just have to have the best chocolate chip cookies ever. It’s become an obsession of sorts.
I’m not going to lie, my favorite chocolate chip cookie has always been the Nestle Tollhouse recipe. They have magic within them. I don’t even know what they’re doing over at Tollhouse, but I want in on it. It’s the recipe I grew up with, so I will always love them. But what if I can make Nestle’s recipe even better?
Yeah, that’s what I’m going for.
Unfortunately, my cookie labs are only done on the weekends when I feel like my friends can stand trying another batch of chocolate chip cookies (about once or twice a month). This is also because 1. I don’t have time to bake cookies constantly and 2. Even if I did, I’m sure humans actually cannot function long term on a complete cookie diet. It’s a sad, but true, fact.
Therefore, I preoccupy myself with other kinds of projects.
Enter healthy granola bars.
I really love granola bars as a quick snack or breakfast. Sometimes I spend entirely too much time looking at myself sullenly in the mirror because I don’t want to put on makeup and I haven’t had breakfast or coffee yet. That’s a granola bar in the car morning. They happen more than one would expect.
Unfortunately, the nutrition facts on the back of granola bars terrify me. Oh my god. The mere amount of added sugars alone. And I don’t want to get into sodium, fat, and chemical additives.
It makes me realize why American food is banned in multiple countries around the world.
Additionally, I cannot justify spending $10 on a box of somewhat “healthy” granola bars that mostly taste like cardboard. Why is it so hard to get some quick, healthy food for a reasonable price?! Am I really asking for too much?!
Luckily for us all, healthy granola bars are super easy to make at home! They’re also way cheaper and freeze-able, and don’t have a bunch of sugars and icky gunk in them!!!
People who care about their bodies, rejoice!
2 c. quick oats
1 c. raw almonds
1 c. dried cranberries
1/4 c. pumpkin seeds
1/4 c. sunflower seeds
2 Tbs. flax seeds
1/3 c. almond butter or peanut butter
1/2 c. honey
1/4 c. agave
1/4 c. coconut oil, melted
1/2 tsp. cinnamon
*Optional step*: Toast oats, nuts, and seeds in an oven at 350* until you can smell nuts and everything is a nice golden brown. I left out this step, but you can totally do this if you want less of a “raw” taste.
In a large bowl, mix together the almond butter, honey, agave, coconut oil, cinnamon, and salt until smooth. Add oats, almonds, cranberries, pumpkin seeds, sunflower seeds, and flax seeds. Stir mixture until combined thoroughly.
Press mixture into a greased 9×13 pan. Bake for about 30 minutes, or until the granola bars are golden brown on the edges. Remove from oven and let cool completely.
Cut into bars. You can do larger or thinner bars depending on your preference.
*You can do any mixture of nuts and seeds, dried fruits, etc. You can also do more agave, less honey, etc. Everything in this recipe is super easy to replace and adjust. You can make these however you want!*
Also, I’m just going to throw out there that a small amount of mini chocolate chips would be good in place of cranberries.
Chocolate chip cookie granola bars?!
I’m going to go ahead and stop now.
Song of the Day: Let Her Go–Mac DeMarco
I am using my brand new WordPress app on my iPhone so this post may be a little odd. And the pictures are by my iPhone too but I’m trying my best!
For the next week, I’ll be at my cabin relaxing but I wanted to share a little snack I’ve been obsessed with lately. Trail mix!
However, most trail mixes are made up of peanuts, raisins, and fake chocolate. Gross.
So I decided to make my own! Because I do not like raisins or fake chocolate, I bought some dark chocolate M&Ms and chopped up some dried pineapple. Delicious!
1 1/2 c. Almonds
2 c. Peanuts
1 1/2 c. Cashews (I used pieces instead of halves because they were 1/2 off)
1 c. Dried pineapple, chopped
1 1/2 c. Dark Chocolate M&Ms or chips
Combine all ingredients in a bowl. Keep in a Ziploc or Tupperware. Serve!
This is delicious and perfect for a cabin hike!
Hope you all love this recipe! (If you can call it that! It’s so easy!)
*This recipe is vegan, gluten free, and vegetarian! Score 🙂