Thursday, February 27, 2014

Chipotle Cheese Buckwheat Crackers

I don't know about you, but around here the family loves cheese. Especially if that cheese happens to be in that semi-crispy state that only comes after being baked or broiled - like a really good sandwich-maker style grilled cheese, slightly over-baked pizza or perfectly broiled lasagna. When it comes to snacking, my mom in particular is a fan of cheese and crackers - and being a fan of the dark, earthy flavours of whole grains like me, we love looking out for new combinations in the crispbread aisle.

When I received Casey Barber's Classic Snacks Made from Scratch almost a year ago, I made her version of "goldfish" crackers (which I titled Gold Stars), but kept the recipe bookmarked because I wanted to try out a gluten-free version. I finally got around to it - using a blend of gluten-free all purpose and buckwheat flours which I then perked up with smoky chipotle pepper and sweet onion powder. A delicate balance between nutty, salty, tangy and spicy, they are perfect topped with Hot Pepper Pomegranate Jelly or fruit chutney for your next party platter, or for tucking into your lunchbag as a side for a bowl of soup.

Gluten Free Chipotle Cheese Crackers

This Bread Baking Day we're covering crispbread recipes from all over the world. Check out our host, Kochpoetin, as well as our creator Zorra's pages for more info! Also shared with Gluten Free Fridays

Sunday, February 23, 2014


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Saturday, February 22, 2014

Nutella - Inspired Mocha Latte #RecipeRedux

Have we killed the Nutella trend yet? I don't know if it's dead yet, but I think Biscoff has taken hold in the world of "spread obsession" these days, at least in the blogging world. We can't get Biscoff around here, though, and even if we could my Italian stepfamily and my chocoholic mom and sister wouldn't likely stray to that side of the table. After all, we're the family that currently has 5 "family sized" jars of the stuff, not to mention the five kilo vat my stepbrother hoards in his bedroom:

Being in a household of Italians, we also indulge in our fair share of espresso-based beverages. While my stepbrother and I are the only two that actually enjoy the flavour of the strong coffee straight (since graduating from my childhood of cafe au laits with a shot of Baileys in the cold mornings of camping, I've always been a black-coffee person - unless Baileys or Godiva liqueur is involved!), my mom and stepdad are more into the cappuccinos, Americanos, mochas and lattes.

It was this combination of Nutella and latte love that inspired me to try creating a drink that embodied the best of each part - the creamy, slightly nutty chocolate flavour and the unmistakeable aroma and punch of espresso. Rather than use the spread itself (which is not only a hot commodity in this household but not overly good-for-you either (what with the palm oil, sugar and fake vanilla), I went back to one of my favourite "buttery" ingredients to cook with - natural, roasted and unsweetened cashew butter. It lends a decadent "thickness" to the drink and a hint of cookie-like flavour, which also plays very well with the unsweetened almond milk I used. Of course, for a real Nutella taste, I had to add in some sort of hazelnut element, and I was all out of Frangelico... so

The result is something you could only dream about finding at your local cafe - full of heart-healthy unsaturated fats, potassium, vitamins D & E and even a touch of protein, it's a 90-calorie treat that packs in so much more, and is delicious freshly made and piping hot or chilled into a delicious iced drink.

This month for the #RecipeRedux we are covering all things drinkable - if it's served in a mug, glass, or stein, we're showcasing the healthier side of the cup.

Friday, February 21, 2014

Flourless Chocolate Brownies

Now that I've armed you with that to-die-for Cocoa Icing, you had to know I'd be sharing a killer platform for it too! As my teacher training course has very (very) few people at my location (only about 9 if everyone comes), we rotate through the group to bring some sort of snack for our morning and afternoon breaks. Some weeks the coffee table is laden with boxes of storebought cookies or muffins (with an obligatory fruit platter), but since one of my classmates also happens to be my old boss from my Dietary Manager days at the school, I can't get away with too many shortcuts.

Besides being too "cookie cutter" for my tastes, the problem with most of those pre-boxed treats is that they're not necessarily allergy-friendly (and if they are, they're often bland and dry). Along with my own slew of intolerances, we have one vegan, two vegetarians and a girl with celiac and a dairy allergy. I made two different desserts at Christmastime (one with wheat, eggs and dairy, the other GF / vegan) but this time around I wanted to promote inclusiveness with something everyone would not only be able to eat, but would enjoy. I was so grateful to stumble onto Chrystal's recipe which, with a few easy modifications, is almost entirely allergy-free and diabetic friendly to boot. If you can believe it, absolutely zero flour goes into these rich, fudgy vegan bites of awesome! Yes, zero - the bulk of these chocolatey, (mostly) stevia-and agave-sweetened squares is made up of purple sweet potato (ube), vegan protein powder, ground flax and Ghirardelli Chocolate Sweet Ground Chocolate and Cocoa - no nuts, no flours or starches, no gums, no eggs and no milk. Now, the Ghirardelli does contain a small amount of sugar, so these aren't 100% sugar free... but that too is easily remedied with a switch to regular cocoa and a few extra pops of stevia.

Flourless Chocolate Brownies with Vegan Cocoa Frosting

My favourite thing about these bars was when I cut into them and hit a pocket of not-quite-pureed sweet potato. All of a sudden a flash of violet appeared in the middle of the rich brown, giving a marbled, unique appearance without really changing much in the way of texture or flavour. After it cooled, I proceeded to thoroughly drench the pan in that shiny Cocoa Icing, creating a dessert that looked and tasted absolutely sinful and verboten for restricted diets but in reality was anything but!

Shared with Gluten Free Fridays and Wellness Weekend

Thursday, February 20, 2014

Cooked Vegan Cocoa Icing

I've mentioned before that I'm not a fan of making frosting. It's too fussy, seems like it takes far too much butter and sugar to make it "perfect", and in the end I'm a horrible piper when it comes to cake decorating. Most of the time when I bake, the results are adorned with a sprinkle of raw sugar, if anything, with notable exceptions being celebration cakes. However, I do have a bit of a thing for minimalist, not-too-sweet icings and glazes, especially on brownies - and doubly especially if they are of the rich, bittersweet fudgy variety. My university cafeteria used to make the best blondies crowned with a thick layer of that dark chocolate heaven, and to date I never knew just what they did to make it so good!

Flourless Chocolate Brownies with Vegan Cocoa Frosting

That said, I'm willing to give it the old college (sorry) try, and I think I've found something close - not to mention vegan, gluten free, glossy and perfect to dip everything from cupcakes to cookies as well as for pouring over brownies or cake. Setting up like a firm, yet slightly soft fudge, it also and has a delicate hint of coconut flavour thanks to the Gold Label Virgin Coconut Oil I used as a base. The recipe doesn't use any chocolate, but instead gets its colour, flavour and (never-blooming) shine from my favourite cocoa powder, icing sugar and potato starch.  All in all, it's definitely spoon-worthy and a definite keeper in my file!

Shared with Gluten Free Fridays

Sunday, February 16, 2014

Greek Celebration Cookies

Well, the 2014 Olympics in Sochi started over a week ago, so I suppose I would be remiss if I didn't at least mention something about it on here. As of last count, Canada has 14 medals, tying up in fourth for total medal earnings so far. As for anything else to do with the Games, I'm about as good a person to ask as a brick wall... I honestly haven't watched any of them myself except for a few moments here and there when my sister flips the TV to watch the ice dancing.

That said, the whole global (i.e. non-sport) element behind the games is something more my speed, and the whole multi-national dimension is a great way of teaching world customs, history, geography and cultural norms to our class. For our Olympic-themed cooking day, I tried to blend the Greek history and symbolism of the Games with a kid-friendly, easy-to make cookie dough, resulting in a barely modified traditional Greek festival cookie (usually served at Easter), laced with sesame seeds (an ancient symbol of immortality and prosperity), glazed with honey and egg (for more prosperity and good fortune) and finally shaped like the famous rings of the Olympic Games. Instead of milk or water in the dough, fresh-squeezed orange juice added a sweet-tart note that cut the richness of the butter.

Greek Celebration Cookies

Did I tell my kids about all that symbolism? Well, yes, in a way. But I wasn't about to turn a fun morning of cookie making into a history lesson - they have enough time left for them in school to delve into those hidden meanings! My reward was seeing the looks on their faces when they tasted their handiwork. Imagine, cookies that don't come from a box!

Saturday, February 15, 2014

Apple Butter Biscotti #EatA2ZRecipeChallenge

One of the only things I love about the winter is the prevalence of hearty, warming food and drink. Not a day goes by where I don't have at least three big ol' mugs of tea, more if I'm sitting at my desk, and my daily bowl of oatmeal keeps my insides happy during the freezing cold mornings. One of my favourite mix-in combinations for porridge is a spoonful of apple butter, cinnamon, ground flaxseed and (when I'm feeling indulgent) a handful of toffee bits - the little pop of salty-bittersweet decadence elevates the plain bowl to a craveworthy meal in my opinion!

Those bowls of oats, and my favourite apple cinnamon tea, were my inspiration for this biscotti.  And really, can you go wrong with the nutritious, delicious trifecta of that fruity gold, hearty whole grains and spicy, warming herbal tea? Not only are these perfectly crisp and crunchy without being tooth-shattering hard, they're low-fat and easy to pack for an afternoon coffee (or tea) break too!

A new year also means a new round of the Eat A to Z Challenge hosted by Meal Planning Magic, Sparkles and a Stove and Alida’s Kitchen. If you want to join up, the hop for February is open until the 19th, featuring recipes with fruits, vegetables, legumes and grains beginning with A or B! I've joined in with this Apple Butter Biscotti, what about you?

Apple Butter Biscotti

Friday, February 14, 2014

Duff Goldman's Red Velvet Cake Mix (#ProductReview)

Happy Valentine's Day! With the prevalence of red and pink-hued treats out there at the moment, I thought it would be fitting to share a relatively new product on the "baking mix" market - Duff™ Red Velvet Cake Mix.

Duff Goldman Red Velvet Cake

Yes, that Duff. The Ace of Cakes has finally brought out a line of cake baking and decorating products "designed to let everyday bakers unleash their inner artist”, including cake mixes, frostings, fillings, pans, fondant, "cake tattoos" and sprinkles! According to the product website, "Duff’s premium cake mixes are just like the ones used in professional bakeries", which holds it to a pretty high standard given that the man behind the mix made his fame and fortune on cake! Home cooks are spoiled for choice when it comes to the varieties to - not content with chocolate and vanilla, the brand also features recipes like "Blue Suede", Camouflage (both "regular" and "pink"), Zebra, Tie-Dye, Confetti, Peanut Butter+Chocolate, White Mocha, Minty-Chip Chocolate and Red Velvet.

I've been a fan of Ace of Cakes for a while now, and so while I don't usually rely on cake mixes at home, I had to see if they were really worth the hype (and the slightly larger price tag than your run-of-the-mill boxes at the grocery store). The wonderful people at Gartner Studios (who manufacture the mixes) sent me boxes of Red Velvet and Zebra cake mix and tubs of Chocolate and the amusingly named "Not Your Bagel's Cream Cheese" frosting. Around here, the mixes are available at Michael's stores, but in the USA you can find them at Walmart, Safeway and Target as well as Amazon and (FYI, if you purchase through the official website make sure to enter the promo code NUMMYCAKE20 for a 20% discount on all products!).

I did have to bide my time before getting a chance to try the mix though, since cake isn't usually a staple in our household except for birthdays. Finally, my grandma's birthday rolled around last week, and we decided that the Red Velvet would be a perfect celebratory finale to the dinner. Making the mix is pretty standard, adding oil, water and eggs to the dry mixture. The tint of the batter was quite shockingly red, more than our homemade red velvet recipe, but the amount of dye thankfully didn't seem to translate into any off flavours.

Duff Goldman Red Velvet Cake

The resulting cake was definitely still vibrant scarlet, and sadly for the chocoholics in the household didn't have much of a cocoa flavour to it (I was unable to find a list of their ingredients online to see if cocoa was an ingredient like in our homemade version). It was, however, incredibly moist and tender (without falling apart), probably because of the low protein, low gluten flour they use (cake flour will create a light and fluffy texture), and it didn't dry out or taste stale even after we forgot it on the counter with just a layer of clingwrap across the cut side overnight. I was worried that the cake would be too sweet (as is the cake with most mixes), but the party guests all reported that wasn't the case - it was still clearly dessert but not cloyingly saccharine. The cream cheese frosting is dangerous to keep in the house if you (like me) are a fan of that flavour, since it tastes almost like a homemade recipe with just a touch more vanilla and sugar. I actually would suggest that true cream cheese fans beat in two tablespoons or so of plain cream cheese for a tangier flavour, especially if you're going to use it on something like carrot cake. It spreads well on the cake too, not tearing up the crumb (which can happen with overly stiff versions).

In fact, the cake was crave-worthy enough that my mom (who as a rule is not a "cake" person, and loves chocolate above almost everything else) had a big piece before telling me to "get it out of the house before she gained 20 pounds"! I took it to work, where my coworkers made quick work of reducing it to crumbs while asking if it was homemade. Given that I'm known for bringing in goodies fairly regularly, I'd say that was a ringing endorsement!

Duff Goldman Red Velvet Cake

If you use cake mixes on occasion, but are disappointed with the often dry, super-sweet results and standard flavours, I definitely suggest raising the bar with Duff's products. Even if you don't usually use a cake mix for your baking needs, the quality and ease of these makes them a perfect "in a pinch" option - after all, who doesn't need cake once in a while?

See all the products on, and don't forget to use the promo code NUMMYCAKE20 for a 20% discount on all products!

*Disclaimer: I received the cake mixes and frostings free of charge from Gartner Studios, but was not compensated for any review whatsoever. All opinions and photos are my own.

Thursday, February 13, 2014

Chocolate Cherry Coke Cupcakes (#DessertChallenge)

Who out there grew up with Cherry Coke? I remember impatiently waiting for lunchtime at Summer camp to open up my carefully packed meal, complete with a rockstar-lookalike can of that deliciously sweet soda.

These days, you can't buy Cherry Coke in Canada for some odd reason, and the restaurants with "soda jerk" style drink service have all either closed or sold out to the realm of pre-bottled offerings. In that respect, my all time favourite version of flavoured cola is completely extinct, leaving me no hope of finding it one day in a little specialty shop. I've tried to make my own flavoured cola before, but it's never the same.

Of course, one of my other favourite pairings for cherries is dark chocolate. The bitter, slightly earthy notes of cocoa work so beautifully with the bright, sweet-tart fruit, and really - is there anything sexier (and still G-rated)? Bearing all this in mind, it was only natural that I was drawn to this month's Behind The Curtain Dessert Challenge - Coca Cola and Cherry. I couldn't not add chocolate to the mix, what with the abundance of chocolate coke cake recipes out there, in the end creating a moist, chocolatey cake laced with a reduced cola syrup that was packed with bright flecks of candied cherries. For a nice "surprise" on the top, I stuck a whole candied cherry into the top of each cupcake before baking and glazed the whole works with a fudgy poured frosting that I had originally designed for brownies (stay tuned for that recipe soon!).

If you like cherries, Coke and / or the combination of the two, please check out all the goodies below and share the love!

Chocolate Cherry Coke Muffins

Monday, February 10, 2014

If I had $1,000,000 Ketchup (Fancy Ketchup)

If I had a million dollars
We wouldn't have to eat Kraft Dinner
But we would eat Kraft Dinner
Of course we would, we'd just eat more
And buy really expensive ketchups with it
That's right, all the fanciest Dijon ketchups

Ah, the Barenaked Ladies. I've been a fan of theirs for what feels like forever (and it very well could have been forever since their band is as old as me!) and I only just now got the chance to see them live in concert! I've always loved their If I Had A Million Dollars song, mostly because it's so amusing and yet I could realistically see myself purchasing or doing some of the things they mention.

If I had $1,000,000 Ketchup (Fancy Ketchup)In our house, ketchup itself is a major commodity - if we run out while my sister's home from school... oooh boy! She puts it on pretty much everything, so I'm sure that she's helping to keep the tomato processors in business (them and the pasta manufacturers), even though she only likes one particular kind (and not Heinz!). Between the BBQ's and everyday dinners over the Summer break, ketchup (or rather, three types of ketchup: my sister's "brand", sugar-free for my stepdad and spicy for my stepbrother) is almost a weekly purchase.

If I had $1,000,000 Ketchup (Fancy Ketchup)That said, one thing that nobody in my family does is put ketchup on Mac & Cheese (and apparently that's a Canadian thing!). But, no matter what we do as a family, every time I think of the phrase "Kraft Dinner" I can only ever think of the song, and it's fancy Dijon ketchups. That's what inspired me to make this homemade tomato condiment - I had already done a spicy version, so I figured I'd try taking things up a bit on the luxe scale. I found a recipe on Girlichef and immediately had to give it a try - with the merest of adaptations based on what I had and what we like. Cooked down, pureed and cooled, it was thick, rich and tres chic, without forgetting that it was ketchup. I may still refuse to dollop it on my KD, but fries, roasted cauliflower, crispy green beans and baked tofu are all fair game!

Saturday, February 8, 2014

Pecan Pie Granola

Pecan pie is one of those love it / hate it foods. I personally can't stand it - I abhor pecans in general - but my mom? She adores those buttery, toasted morsels in the classic dessert. One thing we do agree on is that almost every storebought pie, and most recipes as well, are soooo cloyingly sweet you just want to go brush your teeth and take a shot of insulin afterwards. We're also both of the mind that if you're going to call something _________ pie, it should have more of the title ingredient and less "glue" - hence the pie I made her a few years back.

The main problem with pecan (or any) pies, though, is they aren't exactly breakfast food. Heck, they aren't even a weeknight dessert food - not with over 400 calories a slice! So when my mom (back on the so-called "wagon" after the holidays) was jonesing for her nut and (lightly) corn-syrupy fix while dutifully eating her Yoghurt Pudding, I was inspired to make something she could use to give her that nuance of the hot Summer days in Georgia with a few more nutritional perks.

The first thing I definitely wanted to incorporate was a hint of coconut flavour - while I know that coconut isn't traditional in pecan pie, I always associate the two for some reason. Dark brown sugar added a hit of molasses flavour to the relatively bland base, while a shot of bourbon brought us back to the South. I knew I couldn't do away with the syrupy flavour entirely, so I added the treacle-like golden syrup to my batch. Unlike regular corn syrup, the golden stuff had a more "homemade" taste to it, almost toasty in comparison, and it played extremely well with the nuts and grains. Speaking of the grains, I picked out a trifecta that maximized flavour and nutrition - the standard oats, wheat germ and quinoa flakes. 

Pecan Pie Granola

A stint in the oven brought everything together, and then it was judgement day. Mom took a spoonful right from the tray and declared it "tasty", but it was after she sprinkled it onto her yoghurt that she truly began to enjoy it. The jar disappeared quickly - and she's already eying the sale flyers at our bulk store for more pecans!

Thursday, February 6, 2014

Sugar-Free Blueberry Yogurt Truffles - #holidayfoodparty

I cannot believe the first week of February is almost over! It's been a crazy week around here, between cooking classes with the kids (yummy Greek Olympic Cookies... stay tuned!), my co-op supervisor coming in today, and exams both last Saturday and this one! Luckily, next week (for me, at least) only has two "events" - Flag Day and the big ol' Valentines Day. I may not be attached to a beau these days, but I'm not an anti-Cupid either. I enjoy the heartfelt valentines that the kids write to each other, their teachers and their parents, seeing the glee on a person's face on their first V-Day as a couple or newlywed, and of course, passing around the goodies!

Sugar-Free Blueberry Yogurt Truffles

Most people think of chocolate truffles as being made with two basic, indulgent ingredients: chocolate and heavy cream. Neither of these are health foods, which is fine once in a while like on V-Day, but sometimes it would be nice to have a treat that was decadent, yet didn't make you feel like hitting the gym the next day! I was inspired to make these balls of rich, fruit-and-chocolatey goodness by a post on Foods For The Soul, where Amy made truffles packed with the superfood combination of dark chocolate and blueberry Greek yoghurt. I didn't have (nor could I find) any flavoured Greek yoghurt, so I figured I'd make my own with plain non-fat Greek yogurt and local berries that I froze over the summer. Since flavoured yoghurts are sweetened, I added in a dash of stevia, adding more after realizing that I had to add a huge amount of extra cocoa powder to bring the mixture to a scoopable consistency. Breaking out the stevia for the berries also inspired me to make the candies totally sugar free with stevia-sweetened dark chocolate in place of the regular bittersweet. An overnight chill and a toss in more cocoa created boxes of lightly fruity, perfectly bittersweet balls, perfect for giving out - or hoarding all to yourself (you know, while studying...).

In celebration of the sweet side of Valentines Day, the lovely Jen and a group of us #holidayfoodparty bloggers are having a V-Day blowout! No garlic, onions, beans or cabbage here (although I believe two people sharing the same meal cancel each other's effects out), we're all about the sugar, chocolate and cherries today! Please check out all the other wonderful offerings below and share the love!

1. Chocolate Dipped Sttrawberry Hi Hat Cupcakes (Gluten Free) from Pineapple and Coconut
2. Frosted Cream Cheese Cutout Cookies from Magnolia Days
3. White Chocolate Mousse with Frangelico from That Skinny Chick Can Bake
4. Chocolate Caramel Pretzel 'n Chip Tart from Gotta Get Baked
5. White Chocolate Cherry Brownies from The Messy Baker
6. Chocolate Champagne Cupcakes from The Girl in the Little Red Kitchen
7. Sugar-Free Blueberry Yogurt Truffles from What Smells So Good
8. Strawberry Cheesecake Heart Pie from Hungry Couple NYC
9 Red Velvet Heart Sandwich Cookies from Jen's Favorite Cookies
10. Chocolate Cannoli Cones from Created By Diane
11. Cherry Cheesecake Stuffed Cupcakes from Chocolate Moosey
12. Nutella Brownie Cheesecake No-Churn Ice Cream from Cupcakes and Kale Chips
13. Valentines Smores Hearts from Kelly Bakes
14. Chocolate Hazelnut Cookies from Roxana's Home Baking

Monday, February 3, 2014

Leftover Turkey & Kamut Soup

Now that we're firmly into February, my family has finally started to like eating poultry again! With all the hullaballoo that was the holidays, we wound up freezing a huge zip-top bag filled with skinned, chopped turkey meat that we just couldn't face yet again in hopes that it would be desired again before freezer burn set in. Of course, I had been keeping vegetable scraps in another bag in our freezer over the holidays, and I also kept all our turkey bones (and those from the other turkey dinners we went to). Armed with my freezer bounty, I had the makings of a hearty stock and a "Winter's-not-quite-over" soup too!

I was mostly inspired by my discovery of a few lonely leeks in our fridge that hadn't made it into that week's menu, which evoked the memory of old fashioned Cock-A-Leekie soup. Traditionally, it's only leeks, a few shreds of chicken, broth and barley, but since I know my mom (and her love of veggie-heavy lunches) I basically tore apart our crisper, adding carrots, celery, onions and garlic as well. In place of the barley (which is generally absent in our house), I swapped in the protein and fibre rich Kamut®, which added a rich nutty flavour and the texture of brown rice. The end result was nothing short of international: I started the works with a combination of Canadian camelina and Greek olive oils, added Italian red wine partway through and used classically continental thyme, rosemary and parsley, then I finished the soup with a touch of Asian flavour from tamari.

Leftover Turkey - Kamut SoupSimmered together and ladled generously into bowls, it made for a hearty and wholesome lunch with a ton of flavour - the perfect pairing to a cold blustery day!

Sunday, February 2, 2014

Cracker Jack Candy for a #SundaySupper Game Day

Take me out to the....

Well, okay, it's not quite baseball season yet, but that doesn't mean the weekend television offerings are devoid of sports. Where we are it's all about the hockey games (or massacres if you're a TML fan like my stepdad), but the star of the show this weekend is undoubtedly the Superbowl. Millions of fans, billions of dollars and an entire afternoon dedicated to a single sport - it's remarkable the things the human race does for fun, no?

I'll admit I've never watched a Superbowl game... heck, I don't think I've ever watched a football or a professional hockey game all the way through in my entire life. I just can't get into the "sports mentality" that surrounds the events, but that said... it's hard to pass up the party they bring along! It might be a mostly US "thing" to tailgate (I have yet to see any tailgaters for any event in Toronto) or host Superbowl parties, but if they're anything like the nights my stepfamily kicks off their hockey pool drafts you need three things: good friends, good beer and a lot of good food! That's what this week's #SundaySupper is celebrating - all sorts of good game day eats and drinks. Since I don't know any group that can throw a party down quite as well as ours, it's sure to be a blast! Our host this week is Heather of Hezzi-D's Books and Cooks. Thanks Heather!

My offering is a little twist on the classic Cracker Jack candy... an easily veganized, sweet, salty and nutty combination that uses ground up popcorn instead of big ol' kernels and is baked into a wafer-like "break up" confection. It's almost like a peanut butter granola bar - but with chopped peanuts and coarsely ground popcorn in place of the oats!

Now... I’m not telling you what to do with the (inevitable) crumbs, but this would make a delicious breakfast cereal (or ice cream topping!) in addition to out of hand nibbling. Let me know what you would do with your own bag of goodness!

Cracker Jack Candy

Game Day Appetizers:

Game Day Entrees:

Game Day Desserts:

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