I bought a bunch of lemons and wasn’t quite sure what I wanted to do with them. I almost made another curd, but we had leftovers for so long that I wasn’t that tempted. One Saturday, I wanted cinnamon rolls without the cinnamon. So, I subbed the cinnamon for lemon and then made these sweet rolls.
The dough base is the same as my other chocolate chip cinnamon rolls. For the filling, you’ll need the juice from one lemon and sugar. You don’t need the butter that is called for in the other recipe. My first time making them, I tried using the melted butter plus the sugar with lemon juice. It was waaay to liquid-y and the filling slipped out faster than I could roll it. The filling was tasty but most ended up on the counter rather than inside the rolls. With just the juice and sugar, the filling doesn’t leak too much (though I still had a small bit coming out of the seams).
The glaze is definitely necessary with these rolls as it gives it not only another dose of the lemon flavor, but also helps to keep the rolls from being too dry. Normally, I’m give or take some frosting. I mean, I love it and usually add it, but if you wanted to you could leave it. For this one though, I wouldn’t leave without it. If you didn’t want the glaze itself, you could swap for a more cream cheese like frosting. These are a nice alternative to the traditional cinnamon rolls.Add a comment
There’re only so many times you can have plain almonds as a snack before they get boring. Please don’t show me another bag of unroasted plain almonds for a few months! Not unless I’m going to be making more of these delicious candied almonds. These have an explosion of cinnamon and a hint of cayenne to give it the slightest bit of heat.
You could leave out the cayenne, but it actually brings out the heat of the cinnamon rather than making the almonds spicy. If you wanted to give these a bit more heat, I’d double the amount of cayenne that I added. I may do that at a later time, but for now these are perfect.
The nice thing about these almonds is that you don’t have to roast them and it only takes one pot! You do have to watch the almonds and continuously stir them until all the liquid is gone. Instead of roasting, you just need to lay the almonds out on some wax paper to harden. It all takes roughly 30 minutes, and it’s perfect to make up the night before and grab a handful as a snack to go. These are so addicting that I might try it with other types of nuts to see how well they turn out!Add a comment
I feel a bit like I cheated. That’s how easy these amazing caramel candies are. I had some leftover caramel squares from when I made this trifle, and I wanted to make some type of candy with them. As soon as I looked over my shoulder and saw the bottle of peanuts, I knew what would be perfect.
These candies are crazy easy and super delicious. All you need to do is melt the caramel and throw in the peanuts. Let it set in the fridge and cut into squares. I mean it really doesn’t get any simpler than that. These need to be stored in the fridge, otherwise they get really sticky. I decided to wrap them in wax paper to help keep their stickiness to a minimum.
The mix of peanuts and caramel remind me of a Pay Day. There’s no nougat, but it’s not really needed as the caramel is sweet enough. Besides it sticking to everything, these were fun to make. The only other candy that I’ve made was truffles for Christmas a few years back (before I started blogging). These were a lot less work. I’m just going to chill out with some t.v. and a few of these for the evening!
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Why does granola taste amazing on everything!? I mean, you can sprinkle it over cereal, yogurt, and pancakes. Or just eat it straight out of the bag. I decided to make some granola and throw in some dates that I’ve had lying around the house. The Medjool dates are sweet like candy and the almonds give it a nice crunch. I also added hemp hearts for protein and other benefits. Hemp hearts are super healthy for you, and they’re starting to become easier to find. I got a huge bag of shelled hemp hearts from Costco.
I added a small bit of agave to the mix in order to get the nice big clumps of granola. That way, when you’re eating it over yogurt, every now and then you’ll come across a nice hearty piece of granola. I love getting the larger pieces. You could also add corn syrup instead of agave if you had it on hand. I actually had a tiny bit of corn syrup left from when I made granola bars a while back and actually used about half corn syrup and half agave making this batch.
In September, I’ll be beginning a yoga teacher training program. I’m so excited for this! We’ve gott a list of books and I need to start memorizing the full names of all the poses. In the beginning, we’re supposed to go on a cleanse, which is pretty much a vegan diet. It will definitely be interesting and a bit out of my comfort zone, but I’m interested in taking on this challenge and brining some of these recipes to you! This granola would definitely be approved in this cleanse, and I may start playing with recipes that will get me through the 21 days before I have to take the plunge. If you’re interested in what type of diet we’ll be adhering to, it’s from the book The Quantum Wellness Cleanse by Kathy Freston. She has some interesting points about the quality of food we put into our bodies. I’m not sure how I’ll be at the end of the three weeks, but I’m definitely going to keep you guys updated!Add a comment
We have finally had a weekend that felt like summer! I guess the Fourth was also warm, but this was one of the first weekends that I was outside catching some sun. Summer finally! On Saturday, I had a friend come over, and we enjoyed a party by the pool. My apartment complex put on a huge bash and music and food!
Then on Sunday, I met my parents and enjoyed an art fair in a neighboring city. There were a few clouds in the sky, but just enough to give some shade. There were so many amazing stalls, and I saw some pretty pieces that tempted me. Overall, coming away with a necklace and earring set was pretty good!
To combat those hot nights, this light dinner is perfect! It is also super quick to put together (which makes it a winner in my book). I finally decided to get some shrimp since I was not having chicken or beef one more time! It was definitely a time for a change and something new. I don’t usually cook shrimp, but there’s something about summer than just makes seafood that much more desirable.
I love the simple lemon flavor of this dish. All you need is a lemon, garlic, salt, and pepper. I began with sautéing the green beans and sweet pepper. It’s best to start with your veggies since the shrimp won’t take long. This allows the vegetables time to soften and absorb some of the garlic flavor. After the shrimp is added, I squeezed the lemon juice onto everything and lightly added some salt and pepper. You just need to mix everything together until the shrimp is warm. If you wait too long, the shrimp will get a bit overcooked and tough. You could add wild rice on the side instead of noodles if you’d like. I just love the shape of Cavatappi noodles. They’re just so much fun! We’ll definitely be making this again during the summer.Add a comment
Hi! My name’s Alexis and I finally took the leap into blogging after reading so many fun posts by other food bloggers. I’ve always had a passion for eating, but have never really felt comfortable in the kitchen. There are so many drool-worthy recipes out there, that I wanted to document my musings in the kitchen both following others’ recipes and becoming brave enough to create my own. Please take a look around! I really want to hear from you! If you make something, like something, don’t like something, please comment or use the contact form! Reading your comments really makes my day! If you’re looking for an easier way to get my recipes, you can sign up for my email and get them directly to your inbox. I hope to hear from soon.