Sweets

#BundtBakers: Stone Fruit

~ lk529 ~ 22 Comments
BundtBakers

With it being July I knew I had to take this month’s #BundtBakers theme in an All American direction. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is stone fruit and our lovely host is Felice of All That’s Left are the Crumbs.

While I can’t get enough of the smell of fresh peaches and nectarines I don’t particularly care for them. And in thinking of something that’d be great for the 4th of July I knew I had to go with cherries.

Chocolate and cherries are a classic combination. So I knew I wanted to do a chocolate cake. But how to incorporate the cherry? IMG_9243-2I decided to try following the method I use on my popular coffee cake and placing cherry pie filling in the middle of the batter. Well, just like my attempted Mimosa Bundt two months ago the fruit didn’t cooperate like I’d hoped. But this time it created a more beautiful result than I could have imagined! And it also eliminated my need to make a frosting. (For the record I planned on putting some cherry pie filling liquid into a chocolate glaze.) The cherry pie filling fell to the bottom of the bundt pan which created a “pre-made” cherry glaze for the cake. The only downfall is that my brand new star bundt pan didn’t get to shine in all its glory. Thankfully a couple of the stars remained filled with cake batter instead of cherries that I can still show it off.

All-American Chocolate Cherry Pie Cake

Ingredients:

  • 2 sticks butter
  • 1 C water
  • 1/3 C cocoa powder
  • 1 tsp salt
  • 2 C flour
  • 1 3/4 C sugar
  • 1 1/2 tsp baking soda
  • 2 eggs
  • 1 container (5.3 oz) cherry flavored Greek yogurt
  • 1 tsp vanilla extract
  • 1 can (21 oz) cherry pie filling

Steps:

  1. Preheat oven to 350 degrees F. Heavily grease bundt pan.
  2. In a saucepan melt together butter, water, cocoa powder, and salt.
  3. In a large bowl whisk together flour, sugar, and baking soda.
  4. Using a hand mixer add half of the chocolate mixture into the dry ingredients. When incorporated add the remaining chocolate.
  5. Add the eggs one at a time, the yogurt, and the vanilla extract.
  6. Pour half of the batter into the prepared bundt pan. Add cherry pie filling (I did not use all of the can) and top with remaining batter.
  7. Bake 50-55 minutes, or until a knife comes out cleanly. Allow to cool in the bundt pan for at least 10 minutes before turning out.

*This recipe is adapted from Maria & Josh at http://www.twopeasandtheirpod.com/chocolate-sour-cream-bundt-cake/*

All-American Chocolate Cherry Pie Bundt

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Cherry Chocolate Chip Bundt Cake by Renee at Magnolia Days

Cherry Carrot & Banana Bundt by Kelly at Passion Kneaded

Peaches n Cream Melba Bundt Cake by Laura at Baking in Pyjamas

Roasted Cherry Kugelhopf with Cherry Bourbon Glaze by Tux at Brooklyn Homemaker

Peachy Bundt by Margaret at Tea and Scones

Plum, Chocolate, and Orange Bundt Cake by Maria at Box of Stolen Socks

Cinnamon Peach Bundt Cake by Beatriz at I Love Bundt Cakes

Cherry Almond Ginger Bundt by Jane at Jane’s Adventures in Dinner

Chocolate Avocado Bundt Cake by Terri at Love and Confections

Black Forest Bundt Cake with Cherry Ganache Topping by Teri at The Freshman Cook

Caramel Mango Bundt Cake by Bea at Secrets from my Apron

Upside-down Apricot Butter Bundt by Stacy at Food Lust People Love

Blog-iversary

~ lk529 ~ 9 Comments

1yrToday is my blog’s anniversary! I can’t believe it’s been a year.  In my first year I have gained 132 followers and 113 Facebook friends. I’ve really enjoyed blogging. I will admit that I hit a spell in my first trimester of pregnancy when I was questioning my desire to continue with Sew You Think You Can Cook. Blame the hormones and exhaustion.

But I’m glad I stuck it out. I’ve met some great bloggers through The Crazy Ingredient Challenge, #BundtBakers, and Secret Recipe Club. I think joining in these link parties has brought me the most joy. It’s been nice to expand my horizons and get creative in the kitchen. In fact, I just joined another group – Foodie Extravaganza!

For my blog-iversary I decided to try something that’s always intrigued me. Using olive oil in baking. These cupcakes are beautiful – The olive oil gave them a nice golden color and the edges had a little bit of crisp to them which I adored. They’re not overly sweet so the cream cheese frosting accompanied them perfectly. I typically find icing to push cake over the top on sweetness level. I brought them to work and they were gone before lunch!

Olive Oil Cupcakes

Ingredients for cupcakes:

  • 1 1/4 C cake flour
  • 1 C sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 6 tbsp olive oil
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/4 C sour cream
  • 1/4 C milk

Ingredients for frosting:

  • 1 stick butter, softened
  • 4 oz cream cheese, softened
  • 2 C powdered sugar

Steps:

  1. Preheat oven to 350 degrees F. Grease a cupcake tin, or line with cupcake liners.
  2. In the bowl of a stand mixer mix the flour, sugar, salt, and baking powder. Add the olive oil and vanilla and beat until combined. Add the eggs one at a time, until fully incorporated. Add the sour cream until combined. Add the milk. Mix until batter is smooth.
  3. Place cupcake batter into prepared cupcake tin. Bake 25-30 minutes, or until a toothpick comes out clean. Allow cupcakes to cool.
  4. Make the frosting: Cream together butter and cream cheese. Add the powdered sugar in two installments. Beat until smooth. Add milk 1/4 tsp at a time if needed (I didn’t need it).

*This recipe is adapted from Brita at http://www.bakingisascience.com/lemon-lime-olive-oil-cupcakes/*

Olive Oil Cupcakes

Ginger Molasses Cookies

~ lk529 ~ 1 Comment

There are a lot of theories about foods to induce labor and while I don’t believe in any of them I’ve still used them as a nice excuse to indulge in hot wings.

And cookies.

A google search led me to a recipe for “labor inducing cookies” which are really gingersnaps with some cayenne. Except that I forgot to add the cayenne. I mean, really!? But, now I have a post perfect for National Gingersnap Day.

Quick question: Why is gingersnap day in July? Are we trying to go with the “Christmas in July” feel? The batter smelled like Thanksgiving to me!

These cookies are rich with molasses and spicy with ginger. (If you want to try to put someone into labor add the 1/2 tsp of cayenne I forgot about.)

Ginger Molasses Cookies

Ingredients:

  • 1 stick butter
  • 1/2 C sugar, plus extra for rolling cookies
  • 1 C brown sugar
  • 1/3 C molasses
  • 2 egg whites
  • 2 1/2 C flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt

Steps:

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugars. When combined add the molasses. Add the egg whites.
  3. In a bowl whisk together the flour, baking soda, spices, and salt.
  4. Add dry ingredients to the butter and molasses mixture in two installments.
  5. Roll dough into 1″ balls. Roll balls in sugar. Place on a parchment paper lined baking sheet. Bake 10-12 minutes. Allow cookies to cool on the baking sheet.

*This recipe is adapted from http://www.justmommies.com/pregnancy/labor-and-childbirth/labor-inducing-cookie-recipe*

Ginger Molasses Cookies

P.S. – They didn’t work. Neither did spicy foods. Or pineapple.

 

Cookies & Creme Milkshake

~ lk529 ~ 3 Comments

I haven’t experienced any weird cravings during my pregnancy.

Sure, there’ll be a food item that I really want at the moment, but it’s not something unusal for me. (Chips and queso, popcorn, Sour Patch Kids)

However, I will say, I’ve never had more milkshakes in my life! (Oh, I’m not complaining!) We’ve played around with plain vanilla, strawberry, Butterfinger, Oreo, and chocloate covered strawberry.

Today is National Vanilla Milkshake Day and even though this particular recipe isn’t for a vanilla milkshake, I thought it’d be a great excuse to share this Cookies and Cream masterpiece. (But hey, if you omit the Oreo’s it’s a vanilla milkshake! Close enough.)

Cookies & Creme Milkshake

Ingredients:

  • 4 Oreo cookies
  • 1 C milk
  • 4 scoops vanilla ice cream

Steps:

  1. Place all ingredients in a blender. Blend until smooth.

Oreo Milkshake

#BundtBakers: Tropical

~ lk529 ~ 15 Comments
BundtBakers

I am very excited about this month’s #bundtbaker’s post! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is tropical and our lovely host is Lauren of From Gate to Plate.

When I saw that June’s theme was to be Tropical I was immediately reminded of last year’s birthday trip to Hawaii. I knew I wanted to do something Hawaiian in theme and flavor.

I searched the internet for traditional Hawaiian cakes. Finding ones that didn’t include coconut ended up being pretty difficult! But I did find this Pineapple Macadamia Nut Loaf recipe on alohafriends.com on their page of popular luau recipes. We didn’t experience the typical tourist luau on our vacation (I’d done it in 4th grade with my family, and Stuart and I decided it wasn’t worth the money without having kids to enjoy the show.) so I can’t tell you if this quick bread was present. The recipe reminded me of banana bread. Except that instead of bananas you use pineapple! With Hawaii being the largest exporter of macadamia nuts, I liked that they are distributed throughout this bundt.

Pineapple Macadamia Nut Bundt

Ingredients:

  • 3/4 C crushed fresh pineapple
  • 1 1/8 C pineapple juice
  • 3/4 C vegetable oil
  • 6 eggs
  • 1 1/2 C sugar
  • 4 1/2 C flour
  • 4 1/2 tsp baking powder
  • 1 C macadamia nuts, chopped if desired

Steps:

  1. Preheat oven to 350 degrees F. Grease bundt pan.
  2. In a large bowl combine pineapple, pineapple juice, vegetable oil, eggs, and sugar.
  3. In another bowl sift together flour and baking powder. Stir into wet ingredients. Fold in macadamia nuts. Pour into greased bundt pan.
  4. Bake 50-60 minutes, until a knife comes out cleanly.

*This recipe is adapted from Mike & Kim at http://www.alohafriends.com/recipes.html*

Pineapple Bundt

I photographed my bundt on top of fabric I purchased from Quilt Passions in Kailua-Kona. I love these fabrics and can’t wait to finally begin working on our Hawaii quilt. Someday I’ll get around to it… If you’d like to see my posts about our vacation on The Big Island please check them out! I encourage you to put a trip to Hawaii on your bucket list!

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Pink Coconut and Grapefruit Bundt Cake by Laura at Baking in Pyjamas
Guava and Cream Cheese Bundt Cake by Terri at Love and Confections
Guava and Pineapple Impossible Cake by Kelly at Passion Kneaded
Passion-Orange-Guava Bundt Cake by Felice at All That’s Left are the Crumbs
Mini Spiced Caramelized Pineapple Bundt Cakes by Lauren at From Gate to Plate
Hibiscus Lime Bundt Cake by Tux at Brooklyn Homemaker
Mango Brown Sugar Glazed Bundt Cake by Tara at Noshing with the Nolands
Pineapple Pound Cake by Renee at Magnolia Days
Mango Ginger Bundt Cake by Stacy at Food Lust People Love
Almost Pina Colada Bundt Cake by Margaret at Tea and Scones
Mexican Mango Cake by Veronica at My Catholic Kitchen
Mango Coconut Bundt by Jane at Jane’s Adventures in Dinner
Mini Pineapple Lime Mojito Bundt Cakes by Zainab at Blahnik Baker
Tropical Pineapple Bundt Cake by Chaya at Bizzy Bakes

Grandpa Ray’s Grapefruit Pie

~ lk529 ~ 3 Comments

Today marks Grandpa Ray’s 90th year (aka it’s his 89th birthday). Grandpa Ray married Busia in 1999 and fell into place with our family. He learned our card games, and introduced us to new games. He joined Busia in being a “snow bird” and absolutely loved spending time at the Lake. He would spend all day, every day, working in the garden. And he enjoyed Busia’s cooking and accepted our Polish traditions.

This recipe is one of his! It’s the dessert he would bring to any gathering, and might be the only thing he knew how to make. It’s a unique pie that’s become a family favorite – it’s usually the one my brother requests at holidays. Many people are surprised this is a grapefruit pie – they think it is a key lime or similar pie. The “secret ingredient” of grapefruit isn’t often revealed until after they’ve tried it.

Grandpa Ray’s Grapefruit Pie

Ingredients:

  • 2-3 grapefruit
  • ¼ cup lemon juice
  • 1 can condensed milk
  • 1 graham cracker crust
  • 1 tub cool whip

Steps:

  1. Slice grapefruit. Use a strainer with a bowl beneath it and pull the “meat” or pulp from the rind and membranes. You will end up with less than a cup of “meat” – mix gently and break up larger pieces of grapefruit – do not press or you will lose the juice in the pulp. Pieces should be about the size of a corn kernel or smaller. (The juice in the bowl under the strainer is your treat – fresh grapefruit juice!)
  2. In another bowl, mix together the lemon juice and condensed milk.
  3. Pour grapefruit into this mixture dispersing the grapefruit evenly throughout the mixture.
  4. Pour into the graham cracker crust and refrigerate for at least 2 hours.
  5. Top with cool whip before serving.

Grapefruit Pie

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#BundtBakers: Breakfast

~ lk529 ~ 26 Comments
BundtBakers

I had fun with this month’s #bundtbaker’s recipe. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is breakfast and our lovely host is Kelly from Passion Kneaded.

Even though our post comes the week after Mother’s Day, I used Mother’s Day brunch as my inspiration. I thought it would be fun to do a take on the classic brunch cocktail – the mimosa. I may have been a little liberal with the assignment as I wouldn’t actually eat this cake at breakfast.

IMG_8767My plan was to do an orange upside down cake with champagne cake batter and an orange glaze. I had visions in my head of how beautiful my cake would be when I pulled it out of the pan. Turns out a bundt pan isn’t the best vessel for an upside down orange cake – the cake batter puddled underneath the orange slices so I didn’t have the beautiful caramelized oranges on top. And even more curious, the oranges floated to the top of the batter – aka the bottom of the bundt. But hey, I tried!

Mimosa Bundt Cake

Ingredients:

  • 1 orange, peeled and sliced in half moons
  • 2 C + 1 tbsp sugar, divided
  • 1 1/2 sticks unsalted butter, at room temperature
  • 6 egg whites, at room temperature
  • 1 tsp vanilla extract
  • 3 C cake flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 2 C champagne, at room temperature
  • 3 tbsp orange juice
  • 1/2 C powdered sugar

Steps:

  1. Preheat oven to 350 degrees F. Grease bundt pan.
  2. Layer half of the tbsp sugar in bottom of bundt pan, place orange slices on top of sugar, and top with remaining tbsp sugar.
  3. In a large bowl, sift the cake flour, baking powder, baking soda, and salt.
  4. In a stand mixer, cream together remaining 2 C sugar with butter.
  5. Slowly incorporate the egg whites into the creamed butter. Add the vanilla.
  6. Alternate adding the dry ingredients and the champagne, ending with the dry ingredients.
  7. Pour batter over orange slices and bake 40-50 minutes, or until a knife come out clean. Let cool ten minutes before removing from bundt pan.
  8. Make the glaze: whisk together the orange juice and powdered sugar. Add more powdered sugar if needed to reach desired consistency.

*This cake recipe is adapted from Joanne at http://joanne-eatswellwithothers.com/2013/01/recipe-pink-champagne-cake.html*

Stuart took the cake to work and returned home with an empty tray!

Mimosa Bundt Cake

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Banana Breakfast Bundt Cake by Varada at Varada’s Kitchen

Blackberry Chocolate Coffee Cake by Lauren at From Gate to Plate

Breakfast Bundt by Jane at Jane’s Adventures in Dinner

Callaloo & Saltfish Mini Bundt by Kelly at Passion Kneaded

Cheesy Bacon Sausage Brioche Bundt by Tara at Noshing With The Nolands

Cheesy Breakfast Sausage Bundt by Stacy at Food Lust People Love

Feta Cheese and Sundried Tomato Breakfast Bundt by Maria at Box of Stolen Socks

French Toast Bundt Cake with Maple-Bacon Glaze by Felice at All That’s Left Are The Crumbs

Granola Cake by Renee at Magnolia Days

Individual Breakfast Banana & Ginger Oatmeal Nutella Glazed Bundt Cakes by Laura at Baking in Pyjamas

Maple Bacon Bundt Cake with Bacon Pecan Streusel Swirl by Tux at Brooklyn Homemaker

Orange Blueberry Bundt Cake by Kathya at Basic N Delicious

Sausage and Potato Bundt by Margaret at Tea and Scones

Whole Grain Mini Blueberry Breakfast Bundts by Laura at The Spiced Life

#BundtBakers: Easter

~ lk529 ~ 26 Comments
BundtBakers

This is my second month as a member of #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is Easter and our lovely host is Tara from Noshing with the Nolands.

My first bundt was one of my grandmother’s recipes. This month’s bundt is as well.

With a theme of Easter there wasn’t any question in my mind as to what I would make. Busia would always make her pound cake and bake it in a Lamb or Chick cake mold and it would always be decorated with jelly beans. My mom has the chick cake mold but unfortunately we haven’t been able to find the lamb. I might just have to order a Spring Lamb 3-D Cake Mold off of Amazon. The first year I made this recipe we were having a group of friends over for Easter and I thought it’d be fun to serve cupcakes, and I decorated them with jelly beans to create a cute spring landscape.

2011 Easter Cupcake Landscape
2011 Easter Cupcake Landscape

As I think is the norm for pound cake I made the recipe in a loaf pan. But I always had problems with the top cracking, and I have issues when it comes to frosting cakes so it was never pretty.

2012 Loaf Pan Pound Cake
2012 Easter Pound Cake

Given that this blogging group is called #BundtBakers, this year I used my bundt pan to make my most beautiful Easter cake yet! Because the top of the cake becomes the bottom of the cake I didn’t need to worry about frosting uneven cake. The mold of the cake pan created a beautiful smooth surface that even my novice frosting abilities could handle. I decorated the cake in “Easter egg” style striping with jelly beans.

2014 Easter Pound Bundt
2014 Easter Bundt

Easter Pound Cake

Ingredients:Original Recipe

  • 5 eggs, at room temperature
  • 2 sticks butter, at room temperature
  • 1 2/3 C sugar
  • 1 tbsp lemon extract
  • 1/2 tsp almond extract
  • 2 C cake flour
  • 1/2 tsp salt

Steps:

  1. Preheat oven to 325 degrees F. Grease cake pan.
  2. In the bowl of a stand mixer beat eggs and butter until smooth. Add in eggs one at a time until incorporated. Add in the sugar. Once combined add the lemon and almond extracts. Add the salt and flour in batches until batter is smooth. Pour into greased cake pan and bake 50-55 minutes, until a knife comes out clean.
  3. Allow cake to cool before frosting with cream cheese frosting. (Recipe below)

Cream Cheese Frosting

Ingredients:

  • 5 tbsp butter, at room temperature
  • 5 tbsp cream cheese, at room temperature
  • 3 – 3 1/2 C powdered sugar
  • 1 1/2 tsp vanilla extract
  • milk, as needed

Steps:

  1. In the bowl of a stand mixer beat together butter and cream cheese until combined.
  2. Add sugar a few tablespoons at a time. Also, add vanilla 1/2 tsp at at time. Once all vanilla and 3 C of sugar have been added taste the frosting. Add more sugar to taste. Only add milk if needed to balance flavors or smooth out the icing. (I used very little more than 3 C of sugar and needed no milk.)

Easter Bundt Cake

If you are a food blogger and would like to join us, send an email to Stacy at foodlustpeoplelove@gmail.com or ask to join our private Facebook group. This is a purely administrative group. All recipes and photographs can be found on our individual blogs or on our Pinterest board.

And don’t forget to take a peek at what other talented bakers have baked this month:

Strawberry Poppy Seed Cake by Renee at Magnolia Days

Babka with Bittersweet Chocolate Chunks by Laura at The Spiced Life

Bursting-with-Berries Lemon Curd Bundt Cake by Felice at All That is Left is The Crumbs

Lemon Coconut Bundt Cake by Kathya at Basic N Delicious

Easter Bunny Bundt by Jane at Jane’s Adventures in Dinner

Bunny Nest Carrot Mini Bundts by Stacy at Food Lust People Love

Colorful Spring Bundt Cake by Varada at Varada’s Kitchen

Mini Lemon Spring Bundts by Tara at Noshing With The Nolands

Pineapple Pale Ale Bundt Cake with Brown Sugar Glaze by Melanie at Melanie Makes

Carrot Tea Cake by Veronica at My Catholic Kitchen

Hot Cross Mini Bundts by Kelly at Passion Kneaded

Easter Egg Cake by Margaret at Tea and Scones

Lemon and Elderflower Bundt Cake by Maria at Box of Stolen Socks

Strawberry Lemon Bundt Cake by Lauren From Gate to Plate

Disclaimer: This post contains affiliate links. 

Vanilla Honey Roasted Pecans

~ lk529 ~ Leave a comment

April 14th is National Pecan Day.

I’ve been wanting to try using the honey we brought back from Hawaii and after a trip to the Marietta Square farmer’s market in Atlanta where we inhaled Angel Pecans from Ye Olde Christmas and Candy Shoppe I knew that roasted nuts in honey would be a great way to utilize the Hawaiian honey. But first, I needed to do test runs with cheaper products.

National Pecan Day was an excellent excuse to try it out. I already had pecans in the pantry and my friend Tara of Tara’s Multicultural Table gave us vanilla bean infused honey for Christmas. I happily used that, roasted the pecans in the oven, and tossed with a little powdered sugar.

Vanilla Honey Roasted Pecans

Ingredients:

  • 1/3 C vanilla bean infused honey
  • 1 1/2 C pecan halves
  • 1/8 – 1/4 C powdered sugar

Steps:

  1. Preheat oven to 350 degrees F.
  2. Place honey in a microwave safe dish and microwave for 20 seconds.
  3. Toss pecans in honey. Place pecans in a single layer on a greased baking sheet and bake for 20 minutes, stirring halfway through.
  4. Remove pecans from baking sheet and allow to cool in a single layer. Toss in powdered sugar, to taste.

Honey Roasted Pecans

For other nut recipes, check out my Sugar and Spiced Nuts, Pecan Pie, or Pecan Crusted Salmon.

Eating the Bible: Journey On

~ lk529 ~ 1 Comment

Today I am taking a very liberal response to my Lenten call to cook through Eating the Bible: Over 50 Delicious Recipes to Feed Your Body and Nourish Your Soul.

I saw that Rena had a recipe for Trail Mix to accompany her study of Numbers 33:1-2 during which the journey from Egypt to Israel is detailed.

Today, Palm Sunday or Passion Sunday, marks the start of Holy Week in the Catholic Church. On Palm Sunday we celebrate Jesus’s entry into Jerusalem the week before his crucifixion. According to the Bible He was greeted by crowds placing palm branches along his path.

I thought that her Trail Mix would be a fun way to prepare for the journey of holy week ahead. During this week we celebrate Holy Thursday, the Last Supper, Good Friday, the Crucifixion of the Lord, and of course Easter Sunday, the day Jesus rose from the dead.

This week is also the last to survive without chocolate, or whatever other vice you gave up for Lent. So, make a healthy snack and power through!

Instead of Rena’s trail mix I made these Cinnamon Raisin Energy Balls – a healthier way to get your sweet tooth fix and a natural boost of energy.

Cinnamon Raisin Energy Balls

Ingredients:

  • 3/4 C peanut butter
  • 1/2 C honey
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/4 C instant oats
  • 1/4 C golden flaxseed meal
  • 1/2 C raisins

Steps:

  1. In a microwave safe bowl combine peanut butter and honey. Microwave for twenty seconds.
  2. Add remaining ingredients and mix until combined.
  3. Place in refrigerator for 30 minutes.
  4. Form into balls.

*This recipe is adapted from Miss Candiquick at http://blog.candiquik.com/cinnamon-raisin-energy-bites/*

Cinnamon Raisin Energy Balls

Disclaimer: This post contains affiliate links. 

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