I really do NOT like Mondays! The weekend is always so much fun and relaxing. Wake up when you want...do what you want...watch TV. I have a ton of hobbies so there is always something waiting for me to explore. I paint, sew, and really like to cook and bake. Baking is off the list right now, but the others are ready and waiting.
My work is very brain intensive so I find peace in my hobbies. I started Friday night. I have a subscription to Cooking Light magazine. Of all the magazines I have received through the years, this has been the best investment I have ever made. When you are on a diet, you get sick of the same food over and over again. The magazine gives me ideas on how to try something different. And for that, I am thankful. The pictures get me excited about cooking. Sooo...on Friday after work I made these amazing Brownie Energy Bites. The recipe calls for hazelnuts but I do not like them, so I substituted pecans. Sometimes something as simple as this can lift your spirits. Dinner was cod with black beans and sauteed spinach with onions and garlic. Even my husband was impressed.
Ingredients
- 1/2 cup whole hazelnuts
- 12 whole Medjool dates, pitted and roughly chopped
- 2/3 cup almond butter
- 1/3 cup unsweetened cocoa
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
How to Make It
Preheat oven to 350°F.
Spread nuts on a small rimmed baking sheet. Bake at 350°F until lightly toasted, about 10 minutes, stirring once. Cool 10 minutes. Rub off skins. Reserve 20 hazelnuts. Pulse remaining hazelnuts in a food processor until finely chopped; transfer chopped nuts to a small bowl.
Pulse dates in food processor until almost pastelike. Add almond butter, cocoa, 2 tablespoons water, vanilla, and salt; process until well combined. Turn mixture out into a bowl; divide into 20 equal portions. Roll each portion around 1 whole hazelnut to form a ball. (Mixture will be oily.) Roll each brownie ball in chopped hazelnuts to coat. Chill until firm, about 30 minutes.
No comments:
Post a Comment