 Y’all remember back in October when I re- created my childhood favorite aka Fudge Stripes, but then also pumpkin-ified it? Yeahhhh well this is basically another take on it and we’re not sure which one we like better. So good! So fun to make too. I realize I really like cutting shapes out of dough and drizzling icing on it . Yummmm. Tag me on instagram if ya make it! @thedailykale #thedailykale.
Recipe by The Daily Kale Dough: 2 cups almond flour 2 tsp ginger 1 tsp nutmeg 1/2 tsp cloves 1/2 tsp cinnamon 1 tbsp golden monkfruit Pinch of salt 4 tbsp coconut oil (melted) 1.5 tbsp almond milk Cashew Egg Nog icing: 1 cup cashews 3 tbsp maple syrup 2 tbsp coconut oil (melted) 4 tbsp egg nog creamer (@nutpods) 3-4 tbsp water Directions: For the dough, mix together all the dry ingredients in a bowl. Then in a separate bowl mix together the wet ingredients. Combine the two and stir until it’s come together. I even kneaded the dough with my hands a couple of times. Put the dough between two pieces of parchment paper and even it out. Not to thin though. Using a 1 cup size measuring cup as cookie cutter, cut out cookies and then cut out circle in the middle. Take the scrap pieces and continue putting the dough back together until your finished. It made about 12 cookies for me. Bake at 350 for 11-14 minutes. Let completely cool before dipping in icing. For the icing place all ingredients in the a blender and blend until completely smooth. Dip the bottom of the cookie in the icing. Place it sitting bottom up. Freeze cookies for about 30 m-1 hour. So that you can flip them over and won’t get icing everywhere. Drizzle with more icing. Store in the freezer until your ready to eat them! Thaw for about 5-10 minutes.
0 Comments
 This is not your average cheese stick situation folks. I have had this idea in my head for sooooo long and finally just went for it last week. Not gonna lie, I always get a little worried what I have in mind won’t work- but gosh dang it! It did! Successssssss. And now I get to share it with y’all. Please let me know if ya give it a try!
Fun fact: My dad used to own the bowling alley in our town for a short period of time, so we would be there a lot. I have lots of memories of spraying shoes, getting bowling lessons from my dad, hearing the pins crash together. But also chicken fingers and cheese sticks. It’s amazing the memories food can bring you. Mexican Style Cheese Sticks Recipe by The Daily Kale 6-8 cheese sticks (I used Oaxacan but mozzarella is totally fine) 2 eggs Coating: 1/2 cup Almond Flour 1/2 cup Tortilla Chips (crushed * I used @sietefoods ) Pinch of salt, paprika, chili powder, cumin, garlic powder, black pepper Pinch of fresh cilantro . Directions: Stir together the dry ingredients to create your coating mixture, lay out evenly on a big plate or even surface. Stir eggs in a bowl and set a side. One by one dip the cheese stick in the egg and let excess drip off and then roll around-coat/ press the mixture into the cheese stick. Repeat again, dipping into the egg and then again into the crumb mixture. Place on a parchment paper lined pan. Freeze for a minimum of 3 hours. Very important to freeze them for 3 hours minimum. Can be froze for longer period of time. Bake in an air fryer at 400 for 5 minutes. Serve with salsa for dipping !   No I have not started to decorate or listen to Christmas music, I have a pretty hard core rule for myself to wait until right after thanksgiving. But you do you boo boo. But! what I haveeeee been doing is enjoying a bunch of holiday lattes and food so that I can share some dope recipes with y’all! Like this one. Proud creator of these babies. Tag me in all of your re-creations. (also if you want a discount on the nutpods website use my code ‘thedailykale’. *Substitutions at the end. Gingerbread ‘Orero’ Cookies: Recipe by The Daily Kale C0okie: 1 1/2 cups almond flour 2 tsp ginger 1.5 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cloves 1/2 tsp baking soda Pinch of salt 2 tbsp coconut oil (melted) 4 tbsp maple syrup (@choczero) 1-2 tbsp almond milk Egg Nog Filling: 4 tbsp softened butter (vegan or reg.) 1/4 cup powdered sugar (@lakanto) 2 tbsp tapioca flour (@bobsredmill) 2 tbsp egg nog creamer (@nutpods) Pinch of cinnamon, nutmeg, ginger and salt Directions: In a bowl stir together all of the dry ingredients for the cookie. In a small separate bowl stir together the wet ingredients for the cookie. Combine the two together and stir. Use your hands to mold together the dough. Refrigerate the dough for 30 minutes. . For the filling place the flour and sugar together and stir. Then add in the butter and creamer and whisk together until smooth and creamy. *This hardens up into a paste just by refrigerating for 10 minutes. . Bake cookies at 350 for 10-12 minutes. Let them cool completely before putting the filling in between. Store in refrigerator so they will stay held together. Enjoy ! *I tagged brands that I used to keep these sugar free, but you can of course substitute for real powdered sugar and maple syrup. Also you can use regular egg nog if you prefer, I just love the nutpods creamer :)  Someone might think I’m crazy for saying this- but yo, I must admit, I’ve never liked traditional thanksgiving food. Just being honest with y’all. However my mom did used to make Brussels sprouts for me that I loveeeeed. Everything else I was not into. Just not my jam. . So I’m basically on a mission to make people like Brussels sprouts. I’m sure most of y’all already do. But just in case! anywho, I have my recipe for teriyaki Brussels- those were awesome. But I wanted to see if it would go a different flavor route- and it did! Yay. This peanut sauce has been my go for years - I have lots of recipes incorporating it that I highly suggest if you go back through some of my old posts (ahem, Dan Dan noodles being one of my favs!) Aighttttt y’all. Tag me if y’all try them . Air Fried Brussels Sprouts with Peanut Sauce Recipe by The Daily Kale Peanut sauce: 1/2 cup peanut butter 1-2 tbsp chili paste 1 tsp rice vinegar 2 tbsp sesame oil 4 tbsp tamari 1 tbsp golden monkfruit (or coconut sugar) 2 tbsp lime juice 1 garlic clove 1/4 tsp ginger powder Black pepper 1/4 cup green onion 4-6 tbsp cilantro 4-6 tbsp water (added in slowly) *Optional: garnish with cilantro and scallions and more crushed peanuts and sesame seeds *Blend everything together until completely combined and until desired creamy consistency. Marinade for the Brussels: 1/2 tsp golden monk fruit (or coconut sugar) 1 tsp sesame oil 1 tsp Chili paste Garlic powder to taste Black pepper to taste 2 tbsp tamari 1/4 tsp ginger powder pinch of tapioca(optional) Directions: I par boiled the Brussels for 5 min. Then strained them and cut them in half. I air fried for about 10-15 min at 400. Shaking/checking half way through. Then I sautéed the Brussels in the sauce until coated. *Using tapioca or cornstarch will make a glaze texture. If you don’t have it, it’s ok it just won’t be a glaze texture. Plate with purple cabbage, carrots and bell peppers. Drizzle with peanut sauce and crushed peanuts and more scallions.  It’s Fridayyyyy say whaaaa maybe you have some free time this weekend, maybeeee you wanna make a new recipe? well if that’s all true, perhaps : PUMPKIN PEANUT BUTTER COOKIES with a cute lil pumpkin in the middle?
. Just sayin’. We are kinda in love over here. This is my healthy/ pumpkin take on those blossom cookies I loved as a kid. Also these cute lil pumpkins are by @choczero meaning their sugar free and delicious - I’m a big fan of their products so I’m excited to share with y’all my discount code ‘THEDAILYKALE’ if you ever want to try something from them! Alright without further ado and in the voice of the cookie monster: coooooookies: —-- Peanut Butter Pumpkin Cookies Recipe by The Daily Kale Wet ingredients: 1/2 cup butter (melted) 1/2 cup Lakanto golden monkfruit 4 tbsp maple syrup (@choczero) 6 tbsp peanut butter 6 tbsp pumpkin purée 1 egg Dry ingredients: 2 cups almond flour 3/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt Pinch of: cinnamon, nutmeg, pumpkin spice —-- Topping: @choczero pumpkins Directions: Preheat oven to 350. In a bowl, combine melted butter and monkfruit and mix together. Add in peanut butter, pumpkin and maple syrup and stir until complexity combined then add in the egg last and stir together until smooth. In a separate bowl combine all dry ingredients and stir together, and press any clumps out. Combine the wet with the dry and mix together. Line 2 pans with parchment paper and spray with coconut oil. Using a spoon, scoop out the mixture and place evenly out on the pans. With wet hands form a cookie shape. Bake for 15-17 minutes. Press the chocolate pumpkins into the cookie and put in the freezer for about 10 minutes, so the chocolate doesn’t melt. *They will be hard to move without crumbling but I used a fish spatula (basically a really big thin spatula and placed them with the parchment paper underneath, on a cooling rack. They might seem crumbly at first- but they will come together as they cool :) *This batch for me made about 14 cookies. *They spread out quite a lot during baking so don’t make them too big :) *Enjoy |
Recipe
|
