Deviled eggs: one tasty dish that I associate with the return of Spring. I first remember eating them at my grandma’s house for Easter dinner, then as part of the potlucks during Memorial Day and Fourth of July cook-outs. It never occurred to me why my deviled eggs never tasted like those that I remembered eating at family gatherings. I had been following, what I thought were, fairly standard deviled egg recipes; they all included some sort of mustard. It turns out that the deviled eggs I grew up to love only had three ingredients — eggs, sugar and “salad dressing” (a sprinkling of smoked paprika was my addition). I learned this fact when I made deviled eggs with my mom this past Easter, her way. She turned to her recipe box and pulled out an index card describing her mom’s recipe. We laughed at the spelling of the title, and she told me, “I typed this recipe card the day before I left for college.” Slightly sweet and simply egg-creamy. Now I look back at these photos and think of the promise of Spring and the comforts of home.
A fresh batch of granola for my upcoming road trip! This go around, I changed up Melissa Clarks’ recipe with some dried mango, candied ginger, and walnuts. Packed and ready: a tasty remedy for the munchies and a potentially queasy stomach, along with a hint of summertime flavor.
3 cups old-fashioned rolled oats (regular or gluten free)
1 1/2 cups raw walnuts
1 cup raw pumpkin seeds
1 cup coconut
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 cup chopped (or torn) dried mangoes
1/4 cup finely chopped candied ginger
1. Preheat oven to 300 degrees. In a large bowl, combine oats, walnuts, pumpkin seeds, coconut, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
2. Transfer granola to a large bowl and add mangoes and candied ginger, tossing to combine.
Among the tea time snack treats I enjoy this time of year are Anna’s Ginger Thins and Caramel Bugles. Bugles used to be a special after-school treat at my babysitter’s house (when you could still buy them in boxes!). All of us kids would put them on the ends of our fingers and pretend that we had creepy pointed fingers like the Wicked Witch of the West. Bugles are also the perfect shape for making little witch hat desserts, usually stuck on chocolate cookies and dipped in chocolate. I decided to make a more earth-toned witch hat with my favorite snack treats using sunflower butter as the glue. The flavor combo is salty, sweet, spicy, nutty, and crunchy like fall leaves.
Those two! I cannot imagine my life without those women. Sometimes it’s funny to call them women, because we met right around the time we turned into teens. I am usually the one to bring up the fact that we are aging, but this time when we reunited, I felt completely opposite. Maybe it has something to do with happy and healthy futures? I am encouraged and just generally glad to have these special relationships.
So what do you snack on in the hot summer air? We had produce munchies and these totally addictive roasted chickpeas that Mary makes. I told her that I even prefer them to Chex Mix! Light summertime eating in the backyard is a fresh way to spend time chewing the fat without literally chewing the fat.
I have been making a concerted effort lately of packing magnesium-rich foods into my daily eating habits. Halibut and cooked spinach makes a tasty meal, but I cannot eat that every day. Also, munching on a variety of seeds can get boring pretty quickly. Then I realized, it doesn’t have to be that way: cocoa beans are a natural source of magnesium too!
Inspired by the Domestic Goddess herself, I modified this tasty crunchy snack. Goal: make in-taking more magnesium most enjoyable. Like Nigella says, the most difficult part of making granola is actually assembling the pantry ingredients (her granola recipes also appear in one of my favorite cookbooks, Feast). Almost every ingredient in my modified recipe is high in magnesium, and bonus points when added to yogurt, whole or soy milk. P.S. Also easily Vegan-friendly
1/4 cup natural cocoa
4 cups rolled oats
1 cup sunflower seeds
1/2 cup pumpkin seeds
1 cup applesauce
2 teaspoons ground cinnamon
1 teaspoon instant espresso
1/3 cup clover honey
1/4 cup blackstrap molasses*
1 cup light brown sugar
2 cups cocktail peanuts (nut allergies – replace with more seeds)
1 teaspoon kosher salt
2 tablespoons olive oil
Preheat oven to 300-degrees.
Mix everything together very well in a large mixing bowl (sometimes clean hands are the best and easiest tools for thorough mixing here). Half the mixture and spread in two baking tins (I had cookie sheets and lined them with parchment) and bake for 40 minutes, turning over half-way through baking. Allow to cool, break apart, and store in an airtight container.
*if you care for less of a molasses tang, use light molasses or substitute brown rice syrup/rice malt syrup like Nigella uses. I used blackstrap due to magnesium content and also because I happen to enjoy the molasses tang.
I love storm clouds, especially when they are topped with salty and sweet things and shared with my favorite people. Are you surprised to know that Barrett’s tale of the town of Chewandswallow was one of my favorite books (I am afraid to watch the movie – should I?), and perhaps one of the purchasing influences behind one of my favorite cookie cutters? I get a lot of use out of my Herriott Grace cloud cookie cutter for cookies (once I took pictures of the applesauce donut clouds I made with it), but this time I used it for snack pizzas! Pizzaclouds are a bit tedious but fun to individualize. During this round I made three varieties: chèvre/sweet onions (caramelized in olive oil, cinnamon & sugar)/sundried tomato-stuffed green olives, fresh mozzarella/basil pesto/tomato, smoked provolone/marinara/pepperoni. Wishing your stormy Spring days to be sweet and savory.
They do exist! Mind you, I have never been to Paris, but the macarons at Madeleines Bakehouse are worth my (and your) while. I have mainly had their fruit macaron selections (Apricot, Raspberry, Key Lime, Blackberry) up until this weekend. My mom and I stopped in the bakehouse for some French Pressed Coffee yesterday and took a few macarons to go. She chose Coconut, and said that “it is five times better than a Snoball!” I chose Crème Brûlée and Pumpkin. Pumpkin was yummy, with a fresh pumpkin butter center, but Crème Brûlée is my new favorite. The “trinity cream” dessert is in a sparkly, bite-sized sandwich poof of light, sweet indulgence. Airy flavor vibrance, AHOY.