Cherry Pie Pops

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Pie pops?  That's right!  Pie pops, not cake pops.  I cannot take credit for these adorable bit-size treats, although I would like to!  I've seen these cute mini pies pinned to pinterest (one of my many obsessions.)

After cake pops took off, it seems anything is put on a stick! Pop Tart Pops,  Martini Jello Pops, Cream Puff Pops, Macaron Pops, Cinnamon Roll Pops, the list is endless and fun.  It makes for a convenient treat wonderful for little fingers or less guilt.

Cherry Pie Pops
Yields 12 pie pops
Recipe adapted by Epicurean Mom

Ingredients:

1 1/2 cups unbleached all-purpose flour

10 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon sugar

1/3-1/4 cup ice cold water

Cherry pie filling (homemade or store bought)

12 wood pop sticks

1 egg white

1 tablespoon water

Preparation:

Preheat oven to 350 degrees.

Place the flour, butter, salt and sugar into a food processor. Process until mealy.  While the food processor is running add the cold water until dough just comes together. If dough becomes too wet, add  some more flour.

Preheat oven to 350 degrees.  Lightly flour a sil pat or hard surface.  With your hands mold dough into a circle and roll out to 1/8-inch thick.  With a circle cookie cutter (I used 3-inch) cut out circles.  

Combine egg white and 1 tablespoon water together.  Whisk until frothy, set aside. 

Lay parchment paper over a baking sheet.  Gently take one of the dough circles, lay on top of parchment.  Spoon 1-1 1/2 teaspoons cherry filling in the middle of the dough.  Using a pastry brush, or your finger, lightly coat the exposed dough with egg wash.  Put a pop stick in the middle of the cherry filling (make sure the stick is place toward the top of the circle.)  Gently place another dough round on top of filling, press sides down to seal.  Crimp the edges to your liking and coat top with the egg wash.  repeat with remaining pie pops.  

Bake for 10-15 minutes, or until golden brown.  Let cool before serving. 

Berry Cheesecake Bars {Hearts}

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I love cheesecake.  When I say love, I mean LOVE! 

Tastes heavenly?  Check!  Loaded with calories?  Check!  Do I still eat it?  Check!  There is an easy and healthy way to get your cheesecake fix in but not load up on all the unnecessary calories.

Did you see my Lemon Blueberry Cheesecake Bars?  They were a huge hit at home and with my readers.  Conveniently, they were bite-size to satisfy your sugar fix and skimp on added calories.  That's my type of dessert!

I made these berry cheesecake bars/hearts special for V-day by adding raspberry puree to the filling.  It turned them a lovely shade of light pink, colorfully festive!  

You can dress them up by cutting them into bite-size hearts, perfect for Valentines Day!  I'm sure you or your Valentine would love these delicious homemade sweethearts! 

Aren't they cute??

Blackberry Cheesecake Bars

Recipe adapted by Epicurean Mom

Yields 9-12 bars

For Raspberry Puree:

9 ounces fresh raspberries, rinsed

2 teaspoons sugar

1 teaspoon juiced lemon

Add all ingredients to a small saucepan over medium heat.  Cook down, stirring occasionally, until syrupy, about 10 minutes.  Let cool slightly and pour mixture through a sieve.  Set aside. 

For Graham Cracker Base:

11 graham cracker sheets

1/4 teaspoon salt

1 tablespoon sugar

1/4 teaspoon cinnamon

5 tablespoons butter, melted plus more for greasing

Preheat oven to 325 degrees.  Grease a 9 x 9 baking pan with butter.  Lay parchment paper over the top of the pan, leaving a slight overhang, repeat with other side.

*Leave oven on for cheesecake bars* 

Crumble graham crackers in a bowl of a food processor, pulse until mealy.  Add the remaining ingredients, pulse until well combined.  Pour the graham cracker mixture into the lined baking dish.  Evenly and firmly pat down with the bottom of a glass.  Bake for 12-15 minutes, until just set.  Set aside.

For Filling:

16 ounces cream cheese, room temperature 

1/2 cup sugar

2 eggs 

raspberry puree

1 cup fresh blackberries, rinsed 

Combine all ingredients in the bowl of food processor, process until well combined.  Consistency should be very smooth.  Pour into prepared graham cracker crust.  Place blackberries onto filling and poke down until partially exposed or completely covered (I covered mine.)

Bake in already preheated oven for 35-45 minutes, until set and middle jiggles just slightly.  Let cool for at least an hour then cool in fridge for 3 hours.  Using the parchment overhang, carefully remove cheesecake from pan and cut into bars or cut into cute shapes.

Acai Bowl {Power Breakfast}

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What is Acai {Ah-sigh-ee}?  Acai is a very special small purple superfruit from the Amazon.  It promotes a healthy heart and healthy weight.  

This purple berry is packed full of antioxidants, omega-3s and amino acids.  These little guys outrank nearly any other superfruit on the planet; including pomegranates, blueberries and goji berries.

A well-known local spot here in Santa Barbara known as The Backyard Bowls specializes in these unique superfruit bowls.  My family is slightly addicted, to say the least.  

Even with cold stormy weather upon us, nourishing your body with an antioxidant packed bowl will add an energy boost to your day.  I make these right before my workouts or mommy walks! 

(Goji Berries)

*Kid tested* recipe?  You betcha! I find it's hard to get my girls to eat antioxidant rich foods.  Lo (1.5 years) hates fruit--odd I know!  When I make one of these omega-3 rich bowls, Lo and Ky gladly eat it right up! 

Acai packs and dried goji berries can be found at any of your local health food stores or via the net.  

Acai Bowl

Recipe by Epicurean Mom

Serves: 2-3

Ingredients:

1 acai pouch (3.53 oz) , frozen and crushed 

1 banana, plus 1/2 cup sliced bananas for garnish

1 cup frozen strawberries

1/2 cup apple juice

1/3 cup blueberries

1/4 cup shredded coconut

1/3 cup granola, I used flaxseed granola

1/4 cup goji berries

*Or any other berries that you desire*

Preparation:

Combine acai, banana, strawberries and apple juice.  Blend until smooth.  Spoon into serving bowl garnish with bananas, blueberries, coconut, granola and goji berries; repeat with remaining bowls.

Roasted Sweet Potato Apple and Sage Soup

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First and foremost, I love all my wonderful readers!! If it wasn't for you this blog wouldn't be.  Thank you! Let's all stay in touch, take a minute to subscribe to Epicurean Mom by email or RSS feed and on Facebook.  

Now on to SOUP...

I'm boycotting our sunny California weather and dipping into a nice warm bowl of homemade soup!  I've been patiently, or not so patiently, waiting for a cold winter day to make a simmering bowl of goodness!  Alas, it hasn't happened.  Next option? To make one anyway!

Finding the right method for cooking vegetables is important, since it's a pretty well known fact: Vegetables are good for you!  A lot of people see eating veggies as a chore.  Well, it doesn't have to be that way. Vegetables can actually be very tasty!

Roasting gives the vegetables a unique flavor.  Cooking them slowly in the oven helps to caramelize and enhance the natural sweetness.  Even though it takes a while to roast, the prep time is virtually non-existent!  Just toss vegetables with olive oil and herbs, put in a baking dish and let them roast!  So easy and tastes much better then steaming or boiling.

I'm a savory sweet gal, so I thought adding a touch of apple and sage to the sweet potatoes would be a yummy addition, and it was! This recipe is so easy to modify to your liking.  Add a dash of cinnamon and/or nutmeg to give it a real harvest kick!

Enjoy! 

Roasted Sweet Potato Apple and Sage Soup
Recipe Adapted by Epicurean Mom


Yields 4-6 Servings 

Ingredients:

3 red-skinned sweet potatoes (yams)

3 tablespoon olive oil

1 apple, peel and cored

1 tablespoon fresh sage, chopped

1/4 cup apple cider

3 cups vegetable broth

1 cup 2 % milk

1 onion, diced

dash of cinnamon 

dash of nutmeg

salt and pepper to taste

Preheat oven to 350 degrees.  Wash and dry potatoes.  Place whole potatoes on a baking sheet drizzle with 1 tablespoon olive oil.  Bake for 40-45 minutes, or until soft and cooked through.  Cut into 2-inch pieces. Set aside.

Pour remaining 2 tablespoons olive oil in a dutch oven over medium heat.  Add onions, apples and sage.  Cook until onions are soft and translucent.  Mix 1/4 cup apple cider and veggie broth.  Bring to a boil then reduce heat to simmer.  Cover and cook until the apples are soft, about 10-15 minutes.  Place the potato chunks in the dutch oven, using an immersion blender or blender, blend until pureed.  Add milk, salt, pepper, cinnamon and nutmeg, mixing well.  Spoon into bowls, garnish with cinnamon and sage leaves.  

Southwestern Quinoa Wrap {Vegetarian}

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I've been on quite the quinoa kick lately, have you noticed??  As I mentioned in this post, quinoa is extremely versatile and an easy, gluten-free substitute for gluten grains.

The other night as I was dozing off to sleep I thought of using quinoa in a wrap (the same way I would use lentils) and adding a tex-mex flare to it.  Sounds yummy, no?  Yummy indeed!

 

Have you tried adding quinoa to your kids diet? You can make these protein filled wraps kid-size by downsizing them and making them into cute pinwheels, adorned with adorable butterfly toothpicks...who could resist??  My girls sure couldn't, Ky (5) said, "Mommy, I love these beany burritos!!"

Plus these bad boys are LOADED with protein and are super healthy!  It's a win win! 

Southwestern Quinoa Wrap
Yields 3-4 wraps
Recipe adapted from Epicurean Mom

For Chipotle Dressing:

Ingredients
6 oz Fage 0% yogurt (greek yogurt)
1 teaspoon adobo sauce
1/2 chipotle chili, seeded and chopped
1/4 teaspoon garlic, minced
1/2 Mexican lime, (key lime) juiced, although lime would do just fine.
pinch of salt

Combine all ingredients together.  Mix until well incorporated, set aside.

For Quinoa Wraps:

Ingredients
1 cup quinoa, rinsed well
2- 2 1/2 cup veggie broth
pinch of salt
1 can organic black beans, warmed or cold
1 medium onion, coarsely chopped
2 tablespoons olive oil
1 avocado, sliced
2 ears of corn, shucked
2 bell peppers, grilled and sliced into strips (Any color pepper works. I used all the colors)
4 whole wheat tortillas
hot sauce, garnish

Heat veggie broth and quinoa in a small saucepan until just boiling.  Turn to low-medium and simmer for 25 minutes, or until just tender.  Fluff with a fork and set aside.

Heat olive oil in a small skillet over medium heat, add the onion.  Cook until browned and caramelized, about 10 minutes.  Set aside.

Preheat oven to 375 degrees.  Place shucked corn on a baking sheet, drizzle with olive oil and toss to coat.  Bake until just browning, about 7-10 minutes, stirring occasionally.

To Assemble:
Slather chipotle sauce over the middle of tortilla.  Scoop a heaping spoonful of black beans, quinoa, caramelized onions and corn.  Place bell pepper strips over the top and finish with avocado slices.  Roll, serve with hot sauce and Enjoy!

Quinoa Salad with Edamame, Basil and Pine Nuts {Recipe}

Are you still detoxing from all the carb loaded Holiday foods?  We definitely are!  The nutty quinoa seeds are a healthy and gluten-free alternative to grains.

Almost any fruit or veggie you mix with quinoa will be tasty! The versatility is endless!  Have I sold you yet??  

Here are a few of my favorite quinoa recipes:

Nutty Cinnamon Quinoa- 101 Cookbooks 

Quinoa, Watermelon and Feta- Tartelette

Quinoa Stuffed Artichokes- Simple Bites

Garlic Shrimp with Quinoa- Perrys' Plate 

Red Quinoa with Mushrooms and Kale- Bev Cooks

Fruit Salad with Quinoa- Not Without Salt

I added the basil to the slightly cooled quinoa, in order to wilt it and tossed it with toasted pine nuts.  My hubby couldn't get enough of it.  He came back for seconds, thirds, fourths!  My kids? Well, let's just say I need to slowly introduce more quinoa to them! 

Make this...tonight!  Your body and self will thank you!

Quinoa Salad with Edamame, Basil and Pine Nuts

Recipe adapted by Epicurean Mom

Serves 4-6

Ingredients:

1 1/2 cups quinoa, rinsed well

3 cups veggie broth

1 small onion, chopped

2 tablespoons avocado oil or olive oil

1/2 cup basil leaves, torn

1/3 cup pine nuts, toasted 

1/3 cup edamame, steamed and shelled

1 teaspoon garlic

a handful of grape tomatoes, halved

pinch of salt

1/4 cup balsamic vinaigrette 

Aged balsamic, for garnish

Fresh basil leaves, for garnish

In a medium saucepan over med-high heat combine rinsed quinoa and veggie broth. Bring to a boil and reduce heat to low and simmer for 20-25 minutes, until broth is completely absorbed.  Set aside to cool for 5-10 minutes, add basil and fluff. 

In a small skillet over medium heat combine avocado oil, garlic and onions.  Saute for 10-15 minutes, until caramelized.  Set aside to cool. 

Combine all ingredients, except for the aged balsamic and basil leaves, in a salad bowl.  Toss and spoon into serving bowls, drizzle aged balsamic over salad and garnish with basil leaves. 

Healthy Whole Wheat Pancakes and Pecan Butter Topped with Glazed Pecans

Choosing healthier food ingredients, doesn't mean you need to skimp on taste!  Whenever possible my family eats organic, all natural and whole grain foods.  

I've eaten many whole wheat pancakes to find they taste and have the consistency of cardboard.  I wanted mine to be relatively healthy, yet tasty!

Using whole wheat flour and buttermilk made these pancakes very fluffy and extremely tasty!  I would know I made 3 separate batches of these, which I finally perfected! 

My family loved these, in fact, I couldn't keep them on my girls plates fast enough!  

Of course if you want really healthy pancakes replace the glazed pecans with toasted and only use a small amount of the pecan butter.

Enjoy!

Whole Wheat Pancakes and Pecan Butter Topped with Glazed Pecans 

Yields 8-10 servings

Recipe Adapted by Epicurean Mom

For Pecan Butter

Ingredients:

2 sticks softened butter, not melted

1/3 cup powdered pecans

1/2 tablespoon vanilla sugar, or granulated

1 teaspoon vanilla

1/2 teaspoon cinnamon

pinch of nutmeg

Combine all ingredients in a small bowl, stirring until completely incorporated.  Place parchment paper in the top of a butter holder.  Scoop the butter into the placed parchment paper, smooth out the top.  Place in the freezer until just set. Store in refrigerator until ready to serve. 

For Pancakes:

Ingredients:

1 1/2 cups whole wheat flour

2 teaspoons baking powder

1tb sugar

1 teaspoon cinnamon

1 teaspoon vanilla

pinch of nutmeg

1 1/2-1 3/4 cups buttermilk (Depending on desired pancake thickness)

2 eggs, slightly beaten

2 tablespoons unsalted butter melted

1/4 cup chopped glazed pecans

Heat the griddle on med/low-med 10 minutes before spooning pancake batter.

Combine all ingredients in a medium bowl, whisk until smooth.  Spoon batter on heated griddle, flipping after the tops are bubbly, or the bottom is golden brown.  Repeat with remaining batter. 

Place the pancakes on a plate topped with pecan butter and glazed pecans, drizzle with maple syrup.