Hello Everyone! Hopefully tonight’s recipe will be able to get your brains going to have a guess on what the theme for December on Amcarmen’s Kitchen is. Like I said in the previous post, it may be obvious to some after this, or maybe you’ll have to wait until next week to make the connections. My best friend Jialing actually planted the idea in my head, and when I came up with the final theme, even she was excited to know that I’d be doing this for December. I’ll give you guys a slight clue – it definitely is Christmas-related.
Anyway, I’m going to keep tonight’s post short and only because I don’t have a long-winded back story to tell about who I came across these energy bites in the past and here I am having a go at my own version – because that isn’t the case here. I merely just browsed the World Wide Web in search for recipes that I could try out specifically for this month’s theme. I came across this recipe on Pinterest a while back, and I thought I’d give this one a go seeing as it is simple (that’s right, only 5 ingredients!) to make and deliciously energising indeed! Just a heads up, they may be a bit too sweet for some who are intolerant to anything sweet because of the dates, but nonetheless, they are pretty darn good! Check out the original recipe by Danae over on Recipe Runner.
PREP TIME 15 MINS| COOKING TIME —| MAKES 12 BALLS
1/2 cup dried cranberries (unsweetened if you want them to be paleo)
1/2 cup medjool dates (about 6-7 dates), roughly chopped
1/2 cup raw almonds (or almond meal)
1/2 cup raw cashews
1/2 teaspoon vanilla extract
Pinch of salt
Using a high-speed blender or a food processor, pulse the almonds and cashews and almonds until they are finely ground, but be careful as to not turn them into nut butter.
Add in all the remaining ingredients to the blender or food processor and blend/pulse until everything starts to come together. When needed, scrape down the sides of the blender or food processor several times, and then add up to 2 tablespoons of water to the blended mixture. You may need to remove the mixture from the blender or food processor and place it into a bowl, mashing it together with your hands or a spatula.
Form the mixture into approximately 12 balls at about a tablespoon each.
Store the energy bites in an airtight container in the refrigerator or freezer. Enjoy as a snack when you feel that afternoon slump starting to kick in!
For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life (John 3:16 ESV)
Happy Easter everyone! I spent my day eating, shopping, walking, and eating some more with my food buddy Jialing and her boyfriend Zargham. It started off with lunch at the newly opened Roadside Café in Kingsford, then we made our way to the city to do some unnecessary shopping. Most of the stores in Pitt Street and the Westfield were closed because of the Easter holidays but as you walked towards Market City, stores were opened and busy with insane sales. We made this conclusion: “Asians” not that we were being racist being Asians ourselves, just pointing out the obvious stereotypes.
Anyway, on our shopping trip, we stopped by a store called General Pants Co. along George Street. I met a saleslady and her name was Shannon (apologies if this isn’t how you spell your name). We talked about what we’re up to for the Easter long weekend, and she mentioned that she was wanting to do some baking today. I mentioned to her that I recently started a food blog and gave her my link. Shannon, if you’re reading this, hope you enjoy my blog! Feel free to share with your family and friends 🙂
We ended the night having dinner at Chinese Noodle House, and about $80 poorer from food and shopping today.
I wanted to make something special for Easter but I didn’t get around to being out all day. So nevertheless, I pulled out an old recipe as requested by one of my friends, Miss Yvonne Wang. She has had these cookies many times and always gave it a big thumbs up. So just for her, and of course everyone else, today’s recipe as titled: Cranberry & Pistachio Cookies
I originally followed this recipe and tweaked it a bit, so please do check out the original as well by the BBC GoodFood
PREP TIME 1 HOUR 10 MINS| COOKING TIME 12-15 MINS| MAKES 2 DOZEN COOKIES
For the cookie dough
175g unsalted butter, cut into chucks
1/3 cup caster sugar
1/2 tsp vanilla extract
1 cup plain flour
1/3 cup pistachios, roughly chopped
1/3 cup dried cranberries, roughly chopped
For the pistachio paste
1/4 cup pistachios
1 tbsp icing sugar
3 tbsp cold water
Combine the pistachio paste ingredients in a blender and blend until pistachios are roughly chopped and combined (does not have to be smooth in texture). Set aside until needed.
Toss the butter, sugar and vanilla extract with a spoon. Add the flour, pistachios and cranberries into the mix and stir – you might need to use your hands at this stage to bring the mix together as a crumble mix. Add in the pistachio paste and stir it in to combine as a dough.
Half the dough and shape each half into a log. Cover in cling wrap and chill in the refrigerator for a minimum of 1 hour before baking, or alternatively, the dough can be kept in the freezer for up to 3 months.
Preheat the oven to 180C. Slice the logs into about 1cm thick rounds and place on a baking tray lined with baking paper. Bake for 12-15 minutes or until golden brown. Cool completely on the tray.