Whiskey Pecan Bars

I love sweets, have I mentioned that before? One of my favorite treats this time of year is pecan pie. I mean really who doesn’t love the taste of buttery pecans and bourbon? I usually get my fix over Thanksgiving but it is definitely a treat I intend to have more than once.  I came up with this recipe sort of accidently. I was testing out different combinations for pecan pie filling, sans corn syrup, when I made the concoction below. My husband loved it, and this means a lot coming from him; being a south Georgian man he knows his pecans and he knows his whiskey. I told him I just needed a crust and he told me it was great without it. Who wants to fuss with a crust anyway? I decided to make this into bars because it’s a little bit drier than regular pecan pie and it makes perfect little bites for that part goer that “just wants a sliver” or a mom dashing past the fridge while chasing baby.

Whiskey Pecan Bars

1.5 cups raw chopped pecans

2 tbl grass-fed butter

2 tbl molasses

4 tbl maple syrup

2 tbl whiskey or bourbon

2 tbl flax meal

6 tbl coconut shreds

The batter should start to thicken and stick together

Combine butter, molasses, and maple syrup in pot and cook on medium heat until it begins to bubble. One it starts boiling let it bubble for a minute without stirring. Remove the pot from the heat and mix in whiskey, pecans, flax meal and coconut shreds. The mix should start to thicken. Press into an 8x3 inch parchment lined pan. A standard loaf pan will also work. The parchment paper is essential or it will stick even if you oil it. Bake on 350oF for 20 minutes or until the top no longer looks wet. Allow the pan to cool completely, I let one set in the fridge, then cut into bars. 

Notes and Substitutions

I haven’t tried it but I’m pretty sure chia meal or and egg could replace the flax meal

You could use coconut oil instead of the butter to make it vegan, but I highly recommend the butter

There is some debate as to whether or not whiskey contains gluten, I think spiced rum would taste great in it’s place.












I love cooking with the flavors of alcohol; what are some of your favorite alcohols to cook with?

Feed Me Friday

I finally graduated college! I’m so excited to have a little extra free time. I’ve been doing a lot of napping, cooking, and eating. My eats for today (Wednesday) definitely reflect the holiday baking I’ve been doing.

Breakfast

I made smoothies for breakfast this morning so we could sleep in a little later. It has banana, blueberry, homemade coconut kefir, flax oil, chlorella, and cinnamon. Mercury loves sharing these.

 

I also had a sugar cookie and piece of fudge that I made for  me Noah’s work Christmas party. Breakfast of champions I know.

Lunch

 

Since I had such a decadent breakfast for lunch I wanted something simple. I heated up leftover soup. It had homemade veggie stock with gelatin, cabbage, parsnips, carrots, turnips, and onions. Not the best soup I’ve made but it has been feeding me for the last 3 days. Mercury approved too!

 

Snack

Throughout the day I ate another sugar cookie and a chocolate peppermint mini donut….. and a piece of fudge. Well at least it’s homemade and healthier ingredients.

Dinner

Dinner was delicious. I roasted a spaghetti squash; then scooped out the squash and mixed it with a bag of frozen peas and a cashewcheese sauce. Then I baked it. We ate the whole thing. Mercury really loved this one.

Desert

We went to see holiday lights at the local University but stopped and got hot chocolate first at our favorite local coffee shop. 

Then when we got home and a Christmas miracle happened. Mercury went to sleep and Noah and I got to sit on the couch and just talk (and drink beer!)

It was cold but we had to get out to snap this shot!

What are you eating this week?

Chocolate Mini Cake Donuts with Peppermint Glaze

I recently started a Pintrest account. Yeah, like I need one more distraction! Immediately my board was inundated with peppermint concoctions. Some chocolate donuts with white chocolate peppermint icing caught my eye and I knew I had to make a “me” version. I originally made these “donuts”, which are really more like cake, for Mercury to snack on. They were with cinnamon and plantain with a cashew glaze. Super yummy but not chocolate-peppermint! These have been a nice little sack to have around the house. Don't let the word 'donut' fool you, these are loaded with healthy fats, fiber, and natural sugars. Enjoy.

Chocolate Mini Cake Donuts with Peppermint Glaze

Gluten Free, Vegan

Adapted from this recipe

Wet Ingredients

1 ripe banana

3 tbl maple syrup

2 tsp vanilla extract

2 tbl soft coconut oil

¼ cup  shelled hemp seeds

¾ cup water

Dry ingredients

3 tbl ground chia seeds

½ cup coconut flour

¼ rounded cup cacao powder

½ tsp salt

½ tsp baking soda

Peppermint Glaze

Inspired by this recipe

8 tbl coconut butter

4 tbl coconut oil

2 tbl maple syrup

1.5 tsp peppermint oil

1-2 tbl ground dry goji berries

1. Combine the dry ingredients, use a fork to whisk out any clumps.
2. In a blender or food processor combine the wet ingredients until smooth.
3. Mix the wet ingredients into the dry until a soft batter starts to form. It should hold together when rolled.
4. Scoop out 2 tablespoons worth of dough and roll into a ball. Mash the ball into a circle onto a parchment lined baking sheet and poke a hole in the center with your finger. These wont rise much so flatten them to the desired height.
5. Bake on 375oF for 15-18 minutes (I bake on a stone so it takes a little longer). They will look a little dry on top and smell like chocolate banana bread when ready!
6. Let them cool while you make the glaze.
7. To make the glaze, first melt your oils together then combine all of the ingredients and whisk with a fork. If your oils are to warm then it will be hard to combine. You may need to let them cool a little to get it to mix.
8. Once the donuts are completely cool (I popped them in the freezer for 30 minutes) you can ice them by dunking them into the glaze. The goji berries will be sunk to the bottom so I used a spoon to spoon them on top. Put them back onto the lined tray and put them in the freezer to harden the glaze.
9. Store in the fridge.

Notes and Substitutions

• You can use ground flax for the ground chia. I tested both.
• I noticed that as I got to the end of my glaze it started to get clumpy as the coconut butter separated out. I used homemade coconut butter so this may be why. The last few weren’t pretty but still tasted good. Also you can let the glaze cool to a soft butter consistency and use a knife or spatula to “ice” the tops of the donuts, just stir it a few times as it cools.

Here are some links to a few of my favorite peppermint recipes

White Chocolate Peppermint Fudge from Detoxinista

-This recipe was the inspiration for my glaze and is super delicious. I actually think it would make a great topping for these donuts all on its own

Protein Thin Mints from Purely Twins 

-I make these all the time and I pretty much lived off of them when my son was a newborn. They are so easy to make and amazing to taste.

Peppermint Patties from Elana’s Pantry

-I love making home made and natural versions of candy.

Mint Chunk Icecream from The Spunky Coconut

-Um really, what’s better than ice cream?

What is your favorite chocolate-peppermint treat?

Feed Me Friday

One of the reasons I love reading blogs (besides killer recipes) is seeing what other people eat regularly. So, with inspiration from many other blogs, I have decided to start a series called ‘Feed Me Friday’ in which I will share with you my dining experience once a week. With our dietary restrictions and a baby that wants to share whatever is on my plate, I often get asked what I eat. So I thought I’d share. I almost forgot this (tuesday) morning! So bear with me as I get used to remembering to take pictures of what I eat for a day.

Breakfast

I am currently a little under the weather so my husband fixed us breakfast before he left for work.

Pasture raised eggs and chopped plantain sautéed in coconut oil, garlic, and salt.  Topped with sauerkraut and nutritional yeast.

Coffee with hemp milk

I make my hemp milk with dates, shelled hemp seeds, vanilla, a dash of salt, and water.

Mercury ate the same thing except water instead of coffee!

I also finished off a couple bites of cacao-mint chia pudding. Not pictured because I ate it all while I was waiting for eggs!

Snack

Even though I’m not feeling great, today was the first sunny day in over a week so I took Mercury out for a walk and fresh air. I found myself at our local organic juice bar. I had a smoothie with raspberry, strawberry, kale, and jalapeno. Lucky for me Mercury fell asleep so I didn’t have to share.

Lunch

I had and easy lunch of leftovers. Collard, turnip, and dandelion greens with onion, pecans, and white beans. Sautéed in coconut oil with a mustard sauce that had Dijon mustard, olive oil, ginger, water, and a little maple syrup. I enjoyed a Bragg's Apple Cider Vinegar drink. It had ACV, honey, and water. I would have liked it a little more vinegar-y.

Mercury shared the same with me and Shaka!

Dinner

Parsnip fries, mustard greens sautéed in coconut oil and rice/hemp/almond patties topped with Dijon mustard. I’m working on the patty recipe but I hope to share it soon. I split a Chuice with my husband. It is a local company that makes juice with bits of herbs and nuts in it. Always a delicious treat!

Dessert

A very large glass of wine, not pictured here because I was in bed : )

What are you eating this week?