december, 2020

thu17dec5:30 pm7:00 pmHEALTHY & DELICIOUS HOLIDAY TREATS WITH CAITLIN SELF

Event Details

Hosted by Enoch Pratt Free Library 

Virtual – Zoom – Registration required. Click here to register.

Relax while creating healthy and delicious holiday treats with Licensed Nutritionist Caitlin Self, MS, CNS, LDN.

a) Spiced Maple Pecans

1.5 Tbsp maple syrup
1/2 teaspoon cayenne powder (can increase to taste)
1/2 teaspoon sea salt
2 cups pecans (8 oz)
+ dash of coarse or flakey sea salt if desired

Instructions
Preheat oven to 375ºF.
Combine maple syrup, cayenne, and 1/2 teaspoon sea salt in a large bowl. Stir well, then add the pecans and stir until well coated.
Dump pecans onto a parchment or silicone-lined baking sheet. Bake for about 5 minutes. Check to ensure they’re not burning and stir if desired. Cook another 2-4 minutes.
Remove from oven and sprinkle with flakey sea salt. Spread out a little to cool.

b) Ginger Snap Muffins with Cream Cheese “Frosting” 

1 cup pitted whole dates
1 cup applesauce
2 Tablespoons molasses (or sub with brown sugar)
2 eggs (or 2 flaxseed eggs)
1 teaspoon vanilla
2 cups rolled oats (quick oats okay too)
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
[1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg] – alternatively, use 2 teaspoons pumpkin pie spice and add ½ teaspoon ground ginger
½ teaspoon salt

For Frosting:
4 ounces softened cream cheese (or vegan cream cheese)
1 Tablespoon maple syrup
¼ teaspoon vanilla extract

Equipment: blender, muffin tray (can use bread or cake pan instead), fork, spatula

Instructions
If your dates are hard, or if your blender is old, I recommend soaking the dates in hot water for about 5 minutes.
Preheat oven to 350ºF.
Add ingredients to blender, starting with liquid ingredients on the bottom to help everything blend.
Add remaining ingredients and blend until very well combined. You can choose to blend until the oats are fully processed, or leave some oats whole.
Pour into 12 muffin cups, and bake on 350ºF for about 18-20 minutes.
Poke with a toothpick to check for doneness (toothpick should come out 90% clean) – let cool slightly and serve!

For Frosting: Combine all ingredients in a large bowl and mix until well combined. This works best with an electric mixer, but if frosting is fully softened, it will work with a spoon! Whip until smooth and well combined, then refrigerate until ready to serve.

 

c) Stovetop Dark Chocolate Peppermint Bark

4 regular-sized candy canes (use Wholesome brand for allergy-friendly)
6 oz dark chocolate (70% Guittard bars are my favorite, can also use Enjoy Life chocolate chips)
Optional: 2-3 drops peppermint essential oil
Equipment: sheet pan, parchment paper, large zip-top bag (or reusable), heavy rolling pin or meat mallet or sturdy pan for smashing! You will also need either a microwave OR a pan and bowl that will work as a ‘double broiler.’

Instructions:
Line a sheet pan with a silpat or parchment paper then set aside.
Add candy canes to a large ziplock bag then place onto a kitchen towel and use a meat mallet or rolling pin to crush the candy (keep on kitchen towel in case the bag gets a small tear – easier to clean up.) Scoop out 2 Tablespoons crushed candy then set aside.
Stovetop: (DO NOT GET WATER INTO THE CHOCOLATE) Place a small pot of water on the stove. Fit a metal bowl into the pot. Add the chocolate to the bowl and stir until melted.
Microwave: (DO NOT GET WATER INTO THE CHOCOLATE) Add chocolate chips to a medium-sized bowl then microwave in 30 second increments, stirring between increments, until the chocolate is smooth – 1:30 – 2 minutes.
Add crushed candy canes and peppermint oil, if using, then stir to incorporate. Pour mixture onto the prepared sheet pan then spread into an even layer. It helps to pick the pan up and gently shake it back and forth until the candy has formed an even layer. Sprinkle with reserved crushed candy canes then refrigerate until the chocolate has set, 20 minutes.
Break bark into pieces then serve or package into gift bags and tie with a ribbon – keep chocolates refrigerated until eating or gifting.

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Time

(Thursday) 5:30 pm - 7:00 pm

Location

Online

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