Yum

Tuesday, September 29, 2015

CLIF® Organic Trail Mix Bars~ Review

Disclaimer:  "CLIF® bar provided me with my 10 CLIF® Organic Trail Mix Bars for sampling and review purposes. As always, all opinions on my blog, are my own."



Life has a way of getting busy and boy has mine been a roller coaster ride of business these past few months. Being able to keep it all together and running smoothly has been my #1 priority. That and still eating healthily, while feeling like I barely have a moment to breath. For times like this, I'm all about good food on the go. Something I can bring with me, to inhale when I remember that I haven't taken the time to eat breakfast or lunch. 

Granola bars, or trail mix bars have always been a snacking staple in our house. But now that I am losing weight, exercising and watching what I eat (most of the time), I've become more cautious about these types of snacks. While many of these claim to be a healthy snack, are they really? Most are jam packed full of high fructose corn syrup and ingredients I can't even pronounce. Sure they taste good, but how good are they for you?



When I was presented with the opportunity to try the NEW CLIF® Organic Trail Mix Bars, I jumped at the chance. I had seen CLIF® Bars in stores for years and years, but had never really tried them. Being able to try their new bars, I have fallen in love with them. Not only do they taste fantastic, they also are organic, great source of fiber, healthy, vegan, vegetarian and are gluten free.

I was sent 10 bars in total, 2 of 5 NEW flavours

  • Coconut Almond Peanut
  • Dark Chocolate Peanut Butter
  • Dark Chocolate Cherry Almond
  • Dark Chocolate Almond Sea Salt
  • Dark Chocolate Pomegranate Raspberry
My favourites were the Dark Chocolate Cherry Almond and Dark Chocolate Almond Sea Salt. Even though I am trying to be more healthy and active, I still love chocolate and loved that I could feel good about eating it in these bars. The kids both went crazy for the Dark Chocolate Peanut Butter and have requested that I buy several more. At about $1.99/bar, these could be great road trip snacks, sure to satisfy the kids BIG hunger, LOL. 

You can find out more about CLIF® Organic Trail Mix Bars by visiting their website and can find the bars in the following stores- Loblaws, Whole Foods, Sobeys, Wal-Mart, Longos, Safeway, Thrifty Foods, Save on Foods, Federated Coop, Calgary Coop, IGA, Costco, Shoppers Drug Mart, London Drugs, Rexall, Jean Coutu, most airports, Mac’s, Couche-Tard, Shell, Canadian Tire, 7 Eleven, Moutain Equipment Coop, Running Room, Sport Chek, Amazon.ca, Spud.ca

Sunday, September 27, 2015

What's for Eats? Sunday Sept 27th, 2015

Meal planning is a great way to save money on groceries and you won't be standing in front of the fridge at 4pm, wondering what to make!



Weekly Meal Plan Dec 14, 2014 www.hunwhatsfordinner.com
Image courtesy of basketman at FreeDigitalPhotos.net

Happy Sunday! Things here have been hectic. Work is really wearing me out and paired with a cold, I am one exhausted Momma. I really didn't stick to our meal plan last week and I'm starting to wonder what I did feed the kids for dinner, LOL. It's been a whirlwind, but I'm hoping this week is quieter. Since I didn't make much of anything I had planned last week, I'm going to bring a lot of those ideas over this week. So here is the plan






  • leftovers
  • Skinny Lemon Chicken Skillet (new recipe)

Thursday, September 24, 2015

Creamer Potato & Bacon Puff Pastry Rosettes

Thin sliced Creamer potatoes and bacon are stuffed between layers of puff pastry and rolled into a beautiful rosette.

Little Potato Company Creamer Potatoes


I'm sure many of you have seen the apple rosette recipe floating around the internet lately. They are absolutely gorgeous! Since I'm trying to stay away from sweets, I decided to take the idea of the apple rosettes and create a savoury version using creamer potatoes and bacon.

I have to say, these were a little more difficult to make than I thought they would be, but by the last two, I had my technique perfected. I made this appetizer for Sunday brunch, for the kids and I, as we enjoyed a relaxing morning. After an exhausting week of training at my new job and coming down with a cold;  Little Potato Company Creamer potatoes, pastry and bacon were just what I needed.


The Little Potato Company Creamer Potatoes


I know a lot of you probably wonder why we call these little potatoes, creamers. That's because they are actually a varietal of potato called creamer potatoes. These are not your immature, picked before they develop their flavour, baby potatoes that many of you are accustomed to eating. These are fully mature potatoes, that do not grow any bigger. Since they are fully grown, they have a wonderful creamy texture with a slightly sweet flavour. They really are a great addition to any dish!


The Little Potato Company Creamer Potatoes


I decided to go with the Terrific Trio varietal for this recipe. I figured the three colours would make the rosettes look that much more beautiful. Terrific Trio has three varietals of creamers in one package- red, yellow and blue.



The Little Potato Company Creamer Potatoes


Creamer Potato & Bacon Puff Pastry Rosettes

1 pkg puff pastry (I used the Tenderflake kind)
3-4 each red, blue and yellow Creamer potatoes (Terrific Trio varietal)
8 slices of bacon, cooked but not crispy
coarse sea salt
1 tsp onion seasoning
black pepper
2 Tbs butter, melted
1/4 C sour cream
1 tsp fresh chives

Preheat oven to 350 degrees F.

Using a mandolin, carefully cut Creamer potatoes, to thin slices. Place in a bowl of water.

On a lightly floured surface, roll our puff pastry to 1/8 of an inch thick. Cut pastry into 8- 2 inch wide strips. Place one slice of cooked bacon onto each strip of pastry. Alternating the colours (red, blue, yellow), layer the Creamer potatoes over the pastry and bacon, so that the potatoes are peeking out over the top of the pastry. Fold the bottom half of the pastry over the potatoes and bacon and carefully begin to roll the dough, making a rosette.

Place in a muffin tin which was sprayed with cooking spray. Brush with melted butter and sprinkle with coarse sea salt, pepper and onion seasoning. Bake for 20-25 minutes, until pastry is golden and cooked through.

In a small bowl combine the sour cream with the fresh chives. Serve with warm potato rosettes.





This recipe is being shared at these AWESOME linky parties

Hearth and Soul
Made By You Monday
Marvelous Monday
Clever Chicks
Much Ado About Monday

Sunday, September 20, 2015

What's for Eats? Sunday Sept 20, 2015

Meal planning is a great way to save money on groceries and you won't be standing in front of the fridge at 4pm, wondering what to make!



Weekly Meal Plan Dec 14, 2014 www.hunwhatsfordinner.com
Image courtesy of basketman at FreeDigitalPhotos.net
Happy Sunday! Boy has this past week been exhausting. Training at work and early mornings have worn me out to the point of catching a cold. So now I'm trying to fight this bug before I go back to work tomorrow. I'm glad I had the weekend off to recoup from such a hectic week! This week shouldn't be too bad. I only work a few days, then the weekend. Here's what I have planned this week, for dinner




  • Omelets (ham and cheese, broccoli and cheese, mushroom) with toast and fruit
  • Leftovers
  • One Pot Mushroom Spinach Pasta (new recipe) with garlic toast
  • Sweet and Sour Pork Chops with oven roast potatoes and carrots


Monday, September 14, 2015

Simple Supper Tuesday #128


Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party




Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.




Recipe(s) with the MOST CLICKS




No Churn 4 Ingredient Coffee Ice Cream- Seasonal and Holiday Recipe Exchange


Recipes that CAUGHT MY EYE





Holy- Moly Chicken- Best of Long Island and Central Florida




Crock Pot Cheesy Chicken and Potatoes- Table for Seven




Vegetable Lasagna- Life Anchored




Watermelon Dessert Pizza- Almost SuperMom


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 photo SimpleSupperTuesday





The Party Rules
 
 
  1. Please link up Crock Pot and/or easy RECIPES only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Sunday, September 13, 2015

What's for Eats? Sunday Sept 13, 2015

Meal planning is a great way to save money on groceries and you won't be standing in front of the fridge at 4pm, wondering what to make!



Weekly Meal Plan Dec 14, 2014 www.hunwhatsfordinner.com
Image courtesy of basketman at FreeDigitalPhotos.net

Happy Sunday! Today is my third day training in the kitchen at a Retirement Facility in town. Boy am I exhausted, but I LOVE it!! I'm training on the lunch and dinner shift again today and next week I train on the breakfast and lunch shift. Time flies by and I love the people I work with and getting to know the seniors.

Next week will be exhausting with my shifts starting at 6:30, so I need to be on the ball for dinner, or we may end up eating cereal every night, LOL. Here's my plan, let's hope I stick to it, because last week's plan went out the window....







  • Omelets (ham and cheese, broccoli and cheese, mushroom) with toast and fruit
  • Leftovers

Thursday, September 10, 2015

REESE Chocolate Peanut Butter Cheesecake Brownies #DoYouSpoon

A chewy brownie is topped with a creamy REESE chocolate peanut butter spread cheesecake and covered with a REESE chocolate peanut butter spread ganache, resulting in chocolate/peanut butter ecstasy!


#DoYouSpoon


Guess what Canada?!? REESE Peanut Butter Chocolate Spread has finally made it's way to Canada! I had stumbled upon it while visiting my Mother in Law last year and was hoping us Canadians would get in on the Peanut Butter Chocolate action too. Boy am I glad we did! If you are a fan of the irresistible REESE Peanut Butter Cups, then you have got to try their new spread!

When a few jars arrived at the house, Queenie quickly laid claim to them. I explained that I wanted to try and make a recipe using the spread and she agreed that I could have one of the two jars for baking, LOL. She's been enjoying the spread on toast in the morning and we've all been enjoying it with apple slices. A deliciously fun way to jazz up snack time!


#DoYouSpoon



I knew right away I wanted to try and create a cheesecake brownie, with the spread. My girlfriends and I were planning a back to school BBQ during Labour Day weekend, so I quickly volunteered to bring dessert. Let me tell you, as soon as they heard the six words- REESE Chocolate Peanut Butter Cheesecake Brownies, they could barely wait to try them. 

I incorporated this addictive smooth, chocolaty peanut butter spread into the cheesecake filling and chocolate ganache for these cheesecake brownies. The result was fantastic! 


#DoYouSpoon


REESE Chocolate Peanut Butter Cheesecake Brownies

Brownie
6 Tbs cocoa
1/2 C (1 stick) butter
1 C sugar
1/2 tsp vanilla
1/4 tsp salt
1/3 C flour
2 eggs

Cheesecake
2- 8oz pkgs cream cheese, softened
2/3 C REESE Chocolate Peanut Butter Spread
eggs
1/4 C sugar
1 tsp vanilla

Ganache
1 1/2 C semi sweet chocolate
1/2 C REESE Chocolate Peanut Butter Spread
2 Tbs light cream
6 REESE Peanut Butter Cups, chopped

Preheat oven to 350 degrees. Grease an 9x9 inch square baking dish and line with parchment paper; so that some of the paper hangs over the sides. 

In a small pot, melt the butter over low heat. Whisk in the cocoa powder and sugar, until smooth. Remove from heat let cool 5 minutes. Beat in eggs, flour, vanilla and salt; whisking until smooth. Spread into the bottom of prepared baking dish and set aside.

In a mixer bowl, beat the cream cheese until light and fluffy; using the paddle attachment. Beat in the REESE Chocolate Peanut Butter Spread, sugar, vanilla and eggs; beating until smooth. Pour cheesecake batter over brownie batter in pan. 

Bake in preheated oven for 35-45 minutes; until cheesecake is set. Remove from oven and cool to room temperature. 

For the ganache, in a small pot melt together the chocolate and REESE Chocolate Peanut Butter Spread. Once melted, whisk in the cream until mixture is smooth and silky. Pour over cooled cheesecake brownie and sprinkle with chopped REESE Peanut Butter Cups. Place in refrigerator to set. 


#DoYouSpoon


Disclaimer: This post is sponsored by Hershey’s Canada and I have been compensated monetarily and with product. All opinions on this blog are my own.


This recipe is being shared at these AWESOME linky parties

Hearth and Soul
Made By You Monday
Marvelous Monday
Clever Chicks
Much Ado About Monday


Monday, September 7, 2015

Simple Supper Tuesday #127

It's back to school week for us, in Ontario Canada. The kiddos start tomorrow morning and I couldn't be more exciting. While I did enjoy our summer break, I'm ready for the kids to have their routine back! I also start work tomorrow and I am a little nervous. I've been a housewife/stay at home mom for the last 14 yrs and getting back into the work force is both nerve racking and exciting all at once. Wish me luck!!!

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party




Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.




Recipe(s) with the MOST CLICKS




Hawaiian Pound Cake- From This to That


Recipes that CAUGHT MY EYE



Bacon Avocado Crostini- Just us Four




Slow Cooker Harvest Pork Roast Dinner- Homemade Food Junkie




Rotisserie Blackened Chicken Parmesan Pasta- Major Hoff Takes a Wife




Apple Fritter Cupcakes- Kleinworth and Co


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 photo SimpleSupperTuesday





The Party Rules
 
 
  1. Please link up Crock Pot and/or easy RECIPES only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted


Blueberry Maple Muffins~ Secret Recipe Club

These tender muffins are sweetened with maple syrup and studded with wild blueberries.


Secret Recipe Club- Blueberry Maple Muffins


It's time for this month's Secret Recipe Club reveal! I love being part of a group of bloggers, who cook from one another's blogs and then blog about it. It's so exciting to learn about a new blogger every month! I really enjoy seeing who had my blog and to see what recipe they chose to make! It reminds me of how many great recipes are on my blog and makes me want to go back and make many of them again. This month I was assigned to the blog Baking and Creating with Avril. Avril is a blogger from New Hampshire, who loves to bake. Her blog also has tons of savory dishes that aren't too fancy and include step by step photos. She has been blogging for 5 yrs, and her blog is full with fantastic recipes I would like to try. 

I bookmarked several recipes from Avril's blog, this month, like her Caramel Swirled Apple Pear Bread, Easy Sesame Chicken and Blueberry Pie Pancakes. As delicious as these recipe sounded, I decided to use up some wild blueberries I have in the freezer and make these Blueberry Maple Muffins. I am so glad I made these! The kids inhaled them, they were so good. They were moist and tender, and not very sweet due to the maple syrup. 


Secret Recipe Club- Blueberry Maple Muffins


Blueberry Maple Muffins
adapted from Baking and Creating with Avril

2 C flour
1 Tbs baking powder
1/2 tsp salt
1 C vanilla yogurt
1 C  maple syrup, divided
6 Tbs coconut oil, melted
2 eggs, room temperature
1 C blueberries (fresh or frozen)
2 Tbs flour
2 Tbs sugar


Preheat oven to 350 degrees. Grease a 12 well muffin tin and set aside. 

In a small bowl combine the blueberries with 2 Tbs flour and 2 Tbs sugar. Set aside.

In a large mixing bowl combine the vanilla yogurt, 3/4 C maple syrup, coconut oil and eggs; until well combined. 

In a separate bowl mix together 2 C flour, baking powder and salt. Add dry ingredients to the wet ingredients and mix until almost combined. Gently stir in the blueberries, until just combined.

Using a medium cookie scoop, or 1/4 C measure; fill each well of your muffin tin to 2/3 full. 

Bake for 20-25 minutes; until a toothpick inserted into the center of the largest muffin comes out clean. Remove from oven and brush the top of each muffin with the remaining 1/4 C maple syrup. Let cool 10 minutes, before removing to a wire rack. 

Once cooled completely, store in an air tight container for 3-4 days.







Sunday, September 6, 2015

What's for Eats? Sunday Sept 6, 2015

Meal planning is a great way to save money on groceries and you won't be standing in front of the fridge at 4pm, wondering what to make!



Weekly Meal Plan Dec 14, 2014 www.hunwhatsfordinner.com
Image courtesy of basketman at FreeDigitalPhotos.net
Well I was all confused last Sunday, thinking it was Sept 1st already, LOL. My whole week was like that, not sure why. I'm glad I finally have my days straight, since the kids start school on Tuesday. I also start a new job on Tuesday and I am excited, nervous and happy. I haven't been in the work force for 13 yrs, so I'm hoping I can handle this new task and still come home to take care of the kids and the house!

I really didn't follow my meal plan last week. The weather ended up being some of the hottest we've had all summer. Which is odd because the week before, we all felt like Fall was starting early. The hot weather should continue on this week as well, so I'll be planning some hot weather food and hopefully I can tackle those new cold weather recipes soon. Here's the plan for our first week of back to school



  • Chicken and Veggie Quesadillas (new recipe) 
  • French BBQ Chicken with grilled veggies (zucchini, mushrooms, peppers, red onion)




  • Leftovers
  • Breakfast for dinner- Omelets with choice of ham, cheese, broccoli, tomatoes, onions as filling

Friday, September 4, 2015

Hot Chocolate Mousse Cupcakes

Gorgeously tender chocolate cupcakes are filled with a silky hot chocolate mousse. Bringing these decadent cupcakes up to a whole new level.



Happy September!! I am finally ready for this summer to be over. The kids head back to school in 4 days and I couldn't be happier. This past week, they've been bickering worse than an old married couple! I've been trying to keep them occupied, but it's been so hot and humid out, we really hate being outside.

As I was browsing through some of my USB sticks the other day, I stumbled across these cupcakes I made a few years back. Having never posted them on my blog, I decided this would be the perfect opportunity. I must confess though, that this summer I've been less than inspired when in the kitchen. So finding these photos was a blessing in disguise, because I didn't have a new recipe to share with you guys!!

I remember these cupcakes completely. It was one of those OMG these are so good, I can't wait to post them to the blog, recipes. However my old laptop suddenly got infected with malware from a faulty Pinterest pin (so be careful!), that I lost everything on it. Thankfully I had saved these to my USB, while backing up my blog. In the frustration and stress of being a blogger without a computer, I forgot about these until I unearthed my USB the other night. I am SO happy to share these cupcakes with you because they are utterly fantastic and heavenly!




Hot Chocolate Mousse Cupcakes

1 1/2 C flour
3/4 C good quality cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 eggs, room temperature
1 1/2 C sugar
1/2 C vegetable oil
1 tsp vanilla
1 1/4 C boiling water

Filling
1 C heavy cream (35% fat)
1 Tbs powdered sugar
1/3 C hot cocoa powder
1 Tbs cocoa powder

Buttercream
1/2 lb of butter (two sticks), room temperature
1/4 C cocoa powder
4-6 C powdered sugar
2-3 Tbs heavy cream

Preheat oven to 350 degrees F. Line a 12 well muffin tin with cupcake liners.

In a mixing bowl sift together the flour, 3/4 C cocoa powder, baking powder, baking soda and salt. Set aside.

In a larger mixing bowl, cream the sugar and eggs until light and fluffy. Add in the vanilla and vegetable oil and mix well. Beat in the flour mixture, until well combined. Using a wooden spoon, stir in the hot water. Pour batter evenly into each paper lined well; filling to 2/3 full.

Bake cupcakes for 20-24 minutes; until a toothpick inserted in the center comes out clean and cake springs back when lightly pressed. Let cool 5 minutes, before removing from cupcake tin to a wire rack. Cool to room temperature.

While cupcakes cool, beat heavy cream, 1 Tbs powdered sugar, hot cocoa powder and cocoa powder, until cream comes to stiff peaks. Cover and place in refrigerator to cool.

In a mixer bowl using the whisk attachment beat the butter until light and fluffy; about 2 minutes. Beat in cocoa powder until smooth. With the mixer set to low, beat in powdered sugar, 1 C at a time, making sure it is well incorporated before adding more. Start with 4 cups of powdered sugar, adding more if mixture is too loose (it should have the consistency of stiff cookie dough). Add in 2 Tbs of heavy cream and beat until very light and fluffy, adding more cream if needed. Set aside.

Once cupcakes are cool, take an apple corer (not an apple wedger!), or a melon baller and remove a circle of cake from the center of each cupcake. This hole should almost reach the bottom of the cupcake.

Place mousse filling into a large zip top bag, or pipping bag. Snip the end and fill the cavity of each cucpcake with mousse filling.

Fit a second pipping bag with a #2A tip, or larger, and fill with buttercream. Pipe buttercream onto each cupcakes, creating a swirl as you do so. 

Tuesday, September 1, 2015

Chocolate-Covered Peanut Butter & Banana Tarts

A delicious chocolate peanut crust is filled with peanut butter filling, topped with a banana and covered in chocolate. The perfect dessert, in one little bite!


Copy Cat Pampered Chef Chocolate-Covered Peanut Butter & Banana Tarts


This is one of the many recipes I fell in love with, when I was a Pampered Chef consultant. I first made these for a pot luck/team meeting and I've been making them again, every so often, when the kids want a sweet little treat. So simple to make and perfect for summer, since you don't have to turn on the oven! 

The kids love the combination of peanut butter and banana. Add some chocolate and it's heaven in their books. I love that these are pretty enough to serve at any summer BBQ, or any special occasion really. Cute mini muffin liners really take these little gems to the next level. So if you're looking for a simple, delicious dessert that chocolate and peanut butter lovers will fight over, this is the one!


Copy Cat Pampered Chef Chocolate-Covered Peanut Butter & Banana Tarts


Chocolate-Covered Peanut Butter & Banana Tarts
adapted from The Pampered Chef

1 C dry roasted peanuts, divided
1/2 C honey roasted peanuts
1 C semi sweet chocolate chips, divided
1/2 C creamy peanut butter
1/4 C powdered sugar, plus 1 Tbs for shaping tarts
1 ripe banana (medium to large)
2 tsp coconut oil

Place mini cupcake liners into well of a 24 count mini cupcake pan. Set aside.

Coarsely chop the dry roasted and honey roasted peanuts in a food processor. Set 1/4 C of peanuts aside. 

In a microwave safe bowl, melt 1/2 C chocolate chips, using 30 second intervals. Stir until smooth. Pour melted chocolate into the food processor with peanuts and process until thoroughly combined.

Using a small cookie scoop, scoop chocolate peanut mixture into each paper lined well of your mini muffin tin. Using a mini tart shaper dipped in 1 Tbs powdered sugar, make an indentation in each portion of chocolate peanuts. 

In a small mixing bowl, beat together the peanut butter and 1/4 C powdered sugar, until smooth and creamy. Scoop mixture into a zip top bag, snip one corner and fill each chocolate peanut shell with equal amounts of peanut butter filling. 

Evenly slice your banana into 24 round slices. Place one slice of banana over peanut butter filling of each tart.

In the same microwave safe bowl, melt the remaining 1/2 C chocolate chips, with the coconut oil, using 20 second intervals. Stir until smooth and spoon melted chocolate over each banana slice. Sprinkle with remaining 1/4 C chopped peanuts. Refrigerate for 10 minutes, to firm up the chocolate, remove tarts to a serving platter and enjoy.