Category Archives: almond butter

Nutty Crispy Treats

The night before Christmas Eve is movie night in our house.  We pull out all the holiday movie classics and curl up on the couch for some low key family time. Clearly this is an occasion that calls for some good homemade snacks.

Just because snacks are homemade doesn’t mean they have to be complicated!  No this year mama is TIRED and wants to make something simple.  I decided on Nutty Crispy Treats.  Ok I know everyone knows how to make rice crispy treats so that is not much of a recipe share there.  The thing I like to do that is a little different is to add different flavors to the marshmallows while they are melting.

For tonight’s movie fest I added almond butter to the mix.  After a substantial taste test by everyone in the fmaily I can tell you these Nutty Crispy Treats are wonderful.  In fact I may have to make a second batch to have enough left for the movies tonight.  No worries though, because I can pull a batch together in under 10 minutes.  And if you don’t have almond butter you can sub in some peanut butter or even Biscoff Spread (left over from those yummy Belgium Pancakes!) to the melted marshmallows.  Either would be equally delicious!

Seasons Eatings Everyone!!

Nutty Crispy Treats

Prep time: 3 minutes  - Cook time: 6 –  Makes: 16 treats

  • 3 tablespoons butter
  • 1 (10 oz) bag marshmallows
  • 1/2 cup almond butter
  • 5 cups rice crispy cereal
  • non-stick cooking spray

Spray a 13 x 9 inch baking dish with non-stick cooking spray and set aside.

Place 3 tablespoons butter in a large stock pot and melt on medium heat.  Add marshmallows to the butter and stir until the marshmallows are melted.

Remove pan from heat.  Add almond butter and stir until well mixed.  Add rice crispy cereal and stir until fully incorporated.

Pour mixture into prepared baking dish and press down so that the mixture is evenly distributed.  Let cool full then cut into 16 squares.

Other Recipes You Might Enjoy

Chunky Nutty Oatmeal Cookies

 

Cashew Butter Cookies

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Posted in almond butter, dessert, entertaining, Snacking | Tagged | 1 Comment

Swamp Cakes and Mud for Breakfast

Happy October everyone! What a great month.  The first full month of fall brings cooler temperatures, fall foliage, hay rides, delicious fall produce and one of my favorite holidays – Halloween!

I absolutely love Halloween.  You get the opportunity to make all kinds of fun food and then dress it up with fun names and accessories.  It so much fun that I pretty much carry the Halloween theme all month long.

This Halloween month I am kicking it off with my Swamp Cakes and Mud for breakfast.  Now don’t be afraid – it is just fun food with a  Halloween twist.  Swamp Cakes are really almond poppy seed pancakes topped with almond butter (aka “mud”).

      

I got the idea for green pancakes from post on Kristin over on Stuft Mama.  She added a handful of spinach to pancake mix and came up with delightful green pancakes.  I took the idea and added baby spinach to my own almond pancake recipe.  (Don’t worry, you can’t taste the spinach at all!)

You can top with your almond pancakes….I mean Swamp Cakes!…with what ever you like.  I opted for almond butter, banana slices, sliced almond and a drizzle of maple syrup.  They were delicious!  My own little mini monster ate them right up!

Swap Cakes (a.k.a Almond Poppy Seed Pancakes)

Prep time: 10 minutes  - Cook time: 15 minutes  - Makes: 14-16 pancakes

  • 1/3 cup whole wheat flour
  • 1/3 cup oat flour
  • 1/2 cup all-purpose flour
  • 1 tablespoons baking powder
  • 1/2 teaspoon table salt
  • 1 cup milk
  • 1 handful baby spinach (about 1 oz)
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon almond extract
  • 2 tablespoons honey
  • 1/2 teaspoon poppy seeds
Optional toppings:
  • almond butter
  • maple syrup
  • sliced almonds
  • fresh bananas

Place wheat flour, out flour, white flour, baking powder, and salt in a small bowl and stir with a fork until well mixed.  Set bowl aside.

Place milk and spinach in a blender and blend until smooth.

Pout like and spinach mixture into medium sized bowl.  Add egg, sour cream, almond extract and honey.  Whisk together.

Stir dry ingredients into egg and yogurt mixture until dry ingredients are fully incorporated.

Heat skillet (cast iron works great for pancakes if you have one) over medium heat.  Melt a pat of butter into the skillet or use non-stcik cooking spray to grease the pan.  Ladle in 1/4 cup of batter at a time, leaving space between each pancake.  Cook pancakes until bubbles just start forming (approximately 1 1/2 – 2 minutes), flip pancakes over and finish cooking  (approximately 1 1/2 – 2 minutes).

Transfer pancakes to warm oven (200°F) when each one is done cooking to keep warm until you are ready to serve.

Serve pancakes warm with toppings of choice.  If you have any pancakes left over, cool completely then place in a zip top baggie in the refrigerator.  These pancakes will keep for several days and reheat beautifully in the microwave.

 Other Recipes You Might Enjoy! 

Multigrain Blueberry Pancakes

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Posted in almond butter, almonds, breakfast, brunch, halloween | 8 Comments

Nutella ‘n Toffee Frozen Banana Bites

There is a tree on the edge of my house that has bugged me since I moved in.  It is planted too close to the house and it goes dormant (and therefore looks dead) for half the year.  But then this spring it popped out with big beautiful leaves and I decided maybe it wasn’t so bad….that is until the pod appeared.

   

About 2 weeks ago the tree sprouted a giant purplish pod almost as big as my head.  It looked like something aliens would pop out of and I eyed it suspiciously.  After a few days the first purple petal peeled off and instead of aliens, tiny little bananas popped out!  How cool is that?!  I have a banana tree in my yard!

   

Even though my little bananas are still too green to eat, I have bananas on the brain today.  So I went in search of a suitable recipe.  It is also exceptionally hot, heat dome covering the U.S. and all that, so I wanted a recipe that didn’t involve heating up my oven.  What I found was the recipe for Chocolate Dipped Peanut Butter Banana Bites, frozen little bananas treats featured on The Stir.  Perfect!

After reading the recipe I decided to tweak it a little bit.  Chocolate and peanut butter sounded delicious but I wanted to get a little more creative.  I created two versions of my Frozen Banana Bites.  The first one is a semi-sweet chocolate cover frozen banana bite drizzled with almond butter.  The second one is a Nutella covered frozen banana bite dipped in toffee chips.  Both are guaranteed to put a smile on your face!

These Frozen Banana Bites are very easy to make, but here are a few tips to make things go even smoother.  First put the toothpicks in before you freeze the banana slices.  After the slices are frozen and you are ready to dip in chocolate, work in batches.  Take half  of the slices out of the freezer at a time to dip in chocolate.  That way the rest of the bananas stay good and frozen until you are ready to dip them.  Finally when you are dipping the frozen bananas in the melted chocolate or melted Nutella, work quickly.  If you linger too long in the hot chocolate, the outside of the banana will melt and the chocolate won’t stick well.

So there you have it.  If you are in the mood for a chocolaty delicious frozen treat, give these Banana Bites a try.  And be sure to let me know what you think!

Nutella ‘n Toffee Frozen Banana Bites

Prep time: 15 minutes + freezing time

  • 2 ripe bananas
  • 1 cup Nutella (chocolate hazelnut spread)
  • 1/3 cup toffee chips

Slice bananas into 1 inch slices and stab with a toothpick.  Cover baking tray with a piece of tin foil. Place slices on a baking tray and put the tray into the freezer until slices are thoroughly frozen (at least 2 hours).

In a microwave safe bowl melt the Nutella in the microwave.  When the Nutella is fully melted, dip a frozen banana slice in Nutella and then dip into the toffee chips.

Return Nutella ‘n toffee covered banana slices to the tin foil covered tray and return to the freezer until fully frozen (at least an hour).  Enjoy!

Chocolate Dipped Frozen Banana Bites with Almond Butter Drizzle

Prep time: 15 minutes + freezing time

  • 2 ripe bananas
  • 16 ounces semi-sweet chocolate chips (mini chips will melt faster)
  • 1/2 cup almond butter

Slice bananas into 1 inch slices and stab with a toothpick.  Cover baking tray with a piece of tin foil. Place slices on a baking tray and put the tray into the freezer until slices are thoroughly frozen (at least 2 hours).

Use a double boiler to melt chocolate chips on the stove top.  When the chocolate is fully melted, dip the frozen banana slices in chocolate.  Return chocolate covered banana slices to the tin foil covered tray and place the tray back in the freezer until the chocolate freezes (about an hour).

In a microwave safe bowl melt the almond butter in the microwave until it is a good consistency to drizzle.    Drizzle almond butter over frozen chocolate covered banana bites.  Return the bites to the freezer until you are ready to enjoy!

 Other recipes you might enjoy!

Banana Nutella Muffin

Watermelon Sorbet with Chocolate "Seeds"

Nutty Banana Smoothie

 

 

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Posted in almond butter, banana, nutella | Tagged , , | 7 Comments