A quick snack or a sneakily healthy dessert, these little balls take about 10 minutes to create. The espresso powder adds depth to the sweetness, and the ground almonds create a wonderful texture. This recipe is going into our snack rotation.
- 1 cup raw almonds
- 3/4 cup pitted dates
- 5 oz. dried cherries
- 3 T. cocoa powder, divided
- 1/4 tsp. + 1/8 tsp. espresso powder, divided
- Pinch of salt
- Pulse the almonds in the food processor a few times to get them chopped.
- Add dates, cherries, 2 T. cocoa powder, 1/4 tsp. espresso powder, and salt.
- In a small bowl, mix 1 T. cocoa powder with 1/8 tsp. espresso powder.
- Form the date mixture into 24 balls.
- After all balls are formed, dip each one in the cocoa powder mix, then roll between your hands. Keep your hands over the bowl so that excess powder drops back into the bowl. Brush off any excess cocoa powder, then set each ball on a tray or plate.
- Store in an airtight container.
‘Tis the season for lots of parties. Here is a compilation of my favorite dishes and drinks to share!
Appetizers and Snacks:
Caramelized Onion Dip: Skip the packet of onion soup mix and make this real-food version instead.
Popcorn: This can be as healthy or as naughty as you like. A little popcorn salt, or add some butter and parmesan if you want it all to disappear within 10 minutes.
Time to start the holiday baking!!!
Did those exclamation points sell you on how excited I am about baking? ‘Cause that’s a lie. Not a fan. Not even a little bit.
But I know that other people love it, and I also know that everyone expects sweet treats for parties and such. Here are links to the blog’s best cookie and sweet treat recipes: Continue reading
I’m cheating on this post. It’s really just my Pumpkin Bread recipe made with gluten-free flour. Continue reading
This sweet, fluffy concoction is perfect for a sultry summer afternoon. The kids call it a watermelon slushie, which is pretty accurate. Serve it with spoon or a straw. Continue reading
Refreshing and sophisticated, these popsicles taste like summer. Basil + lemon = divine. Continue reading
If you have a summer birthday and don’t want to heat up the house by baking a cake, take a look at this project.
I made these for my dad’s birthday. He’s a huge lemon fan. He loves lemon meringue pie, but I’m afraid of trying to compete with his memories of my grandma’s pies. These cookies are much simpler because you don’t have to worry about pie crusts. The tart lemon curd works perfectly with the sweet, airy meringue cups. Continue reading
I stumbled across this recipe while thumbing through a cookbook published by the St. Anne’s society of Holy Angels Church in Aurora in 1978. It’s called “I Can’t Believe It’s a Cookie,” by my mom’s friend Tari Hankes.
I know that Tari is a baker and chef of great talent, and I noticed that the cookies seemed to be idiot-proof in that they only required 3 ingredients and 2 sentences’ worth of instructions. Score.
I also noticed that those 3 required ingredients did not contain any gluten, so they would work for my GF friends. Even better, it was gluten-free cookie before “gluten-free” was a thing, so they had to pass a much more strict taste and texture test – they weren’t “good, for a gluten-free cookie.” They were just plain “good.” Continue reading
Face cake is terrifying. Putting a photo of someone you love on a cake and then cutting into it for dessert is creepy, creepy, creepy. Especially when that someone thinks it would be hilarious to use red velvet cake for the foundation. Continue reading