Whiskey Sour

Ahhhh whiskey.

Whiskey

My first exposure to whiskey was a shot I took one night in a bar in Barcelona. I remember thinking “huh… that wasn’t so bad.”

My next encounter with whiskey was also a shot. I was traveling for work and, as I often did, I was having dinner alone at the bar of a restaurant. Some nice guys started chatting with me and eventually we wound up with shot of Jameson. Delicious.

Then one of my friends started ordering Marker’s Mark on the rocks when we went out. That was when I was truly converted to being a whiskey drinker (although Maker’s is technically a bourbon). It took a couple of tries to really get used to sipping it straight but I was hooked from the get go. So carmely. So good.

Whiskey Sour

Both Nathan and I are now regular whiskey drinkers. Pendleton doesn’t last long at our house. It is mostly drank on the rocks, sometimes we drink it neat. Occasionally it winds up mixed in to something. It’s just so darn good.

Bull Rum makes a delicious whiskey that we have been sipping on lately. Finally I made it in to whiskey sours a couple of night ago.

Whiskey Sour

Please please please listen to me when I tell you to not buy sour mix. A whiskey sour is just lemon juice, simple syrup, and whiskey. Separating the components like that makes it a breeze to adjust the flavor. Like it sweeter? Add more syrup. Like is sourer? Add more lemon juice.

I am only sharing one whiskey drink with you today. Either of the drinks I have already shared with you when we talked bourbon are great with just plain whiskey.Whiskey

So make a drink with your whiskey but take time to sip it on the rocks. If you have listened to me and purchased good spirits you wont be disappointed.

One year ago today: Homemade pasta and One year

Whiskey Sour

Whiskey Sour (makes 1 drink)

1/2 ounce lemon juice
1/2 ounce simple syrup
2 ounces whiskey
Cherry for garnish

Pour all the ingredients except the cherry into a shaker filled with ice. Shake till well chilled. Pour over ice into a glass. Garnish with a cherry or two. Drink in garden in the sunshine.

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Martinis and Gimlets

Gin gets a bad rap.

I think when people think of gin they think of gnawing on a pine tree. While some gin does have a heavy juniper flavor there are so many other varieties and flavors out there. Dismissing gin because you don’t like juniper means you haven’t tried enough gin.

So drink more gin.

Gimlets

I happen to love craft gin. Pretty much all of it. We have Brokers in our cabinet as a basic level dry gin for mixing. Also we have been lucky enough to have three of the very best gins on the market in our cabinet as well. And all three of those are from Oregon.

Aria from Bull Run and Bankers Gin from Vivacity Spirits are both so London dry style gins and are SO different from each other. Bankers is crisp, dry, and citrusy. Aria is a bit softer with a pronounced forward juniper flavor and a lingering finish. Both are stunning.

Gin

But then there is the Native Gin from Vivacity as well. I had the privilege of meeting and chatting with Caitlin who is the distiller at Vivacity. She lovingly called Native her gateway gin. And a gateway it is indeed.

See I didn’t drink gin till I tried Native. Last winter at a holiday market was the first time I really tasted gin at all. Yes. You did just read that right. I have been drinking gin for less than six months. Trust me when I say I’m making up for lost time.

Stir a martini don't shake it

After tasting the Vivacity gins I braved buying Native later on that week. I say braved because I was still a tad scared of gin. Buy oh my the gin and tonics we drank…. That bottle disappeared quickly. Then Nathan was gifted Vivacity’s Bankers Gin for Christmas and that was dispatched just as quickly.

Somewhere along this journey of mixing gin and tonics and gimlets I realized I really like gin. One night out with girlfriends I just up and ordered a martini. Holy deliciousness. Seriously. Who knew olive soaked in gin were that good too!?

Gimlets

If you love gin you know what I am talking about. Come over and I will make you are martini. If you don’t like gin, please come over and I will make you a gimlet and let you sip on some Native Gin and you will realize gin wasn’t what you thought it was.

Martinis

One year ago today: One year anniversary party

Gimlets

Gimlet (makes 1 drink)

Gimlets are traditionally made with Rose’s lime juice but I just can’t (or won’t). I am offering you options here to either use fresh lime or Rose’s.

2 ounces gin (London dry is best)
3/4 ounce lime juice
1/2 ounce simple syrup
OR 1 ounce Rose’s lime juice

Pour the ingredients into a shaker filled with ice cubes. Shake till well chilled. Strain into a chilled cocktail glass.

Martinis

Martini (makes 1 drink)

3 ounces gin (splurge for a great gin)
1/2 ounce dry vermouth (or to taste)
Olives for garnish

Pour the gin and vermouth into a tall glass filled with ice. Stir gently with a spoon till well chilled (we don’t shake martinis because it clouds the gin). Strain into a martini glass and garnish with olives.

Mint Juleps and Old Fashioneds

When I wrote the initial post about how to stock your liquor cabinet I lumped whiskey and bourbon together. While I don’t think it is imperative that you have both I highly encourage it.

Because more liquor is just that- more liquor. And that is rarely a bad thing. Unless it is. Then please don’t.

Both mint juleps and old fashioneds I think are standouts for bourbon. You can make these with whiskey and no one will mind one bit. But buy bourbon and keep it on hand. If you can.

Mint Julep

Mint juleps are a traditional southern drink and the signature drink of the Kentucky Derby. Crushing the ice to smithereens is an extra step but one I seriously think you should take. Just wrap the ice in a towel and whack it with your rolling pin. Or do as I did and just whir it in your food processor. Either way you want tiny crushed ice bits. It is way cool when the outside of your glass freezes (ha ha ha).

Mint Julep

Besides if you have been making drinks along with me so far you will already have the mint in your fridge. Or just grow a big patch outside your front door.

Mint Julep

Old fashioneds are a new to me drink. Clearly they are not new new seeing as they are old fashioned (man I am on a roll). When I first started making these I was using real maraschino cherries. Oh my yuck. Thankfully I complained to a friend and he suggested using dark morello cherries from Trader Joe’s. What an easy swap and what a win.

Old Fashioned

Granted the morellos wont last for years on end in your fridge the same way but they are a great treat to appease a toddler while you are whipping up your drinks for the evening. Not that that has ever happened to me. Nor did I make him a virgin tequila sunrise because he wanted a drink like mommy’s.

Old Fashioned

The other ingredient you need to hunt down for old fashioneds are bitters. Bitters are a “liquor that is flavored with the sharp pungent taste of plant extracts and is used as an additive in cocktails.” In this case we are using Angostura bitters. One bottle is relatively cheap and will last maybe forever. Just do it. Being able to make old fashioneds is worth it. 

One year ago today: Earl grey cake with rhubarb cream cheese glaze and Spanish tortilla

Mint Julep

Mint Julep (makes 1 drink)

Leaves from 4-5 mint sprigs
1/2 ounce simple syrup
2 1/2 ounces bourbon whiskey
Mint sprig for garnish

Place the mint and simple syrup into a old-fashioned glass. Muddle well to dissolve the sugar and to release the oil and aroma of the mint. Fill with crushed ice, pour the bourbon on top, and stir well until the glass becomes frosty. Garnish with the mint sprig.

Old Fashioned

Old Fashioned (makes 1 drink)

2 1/2 oz bourbon whiskey
1-2 dashes Angostura bitters
1 tsp sugar
1-2 morello cherries
1 lemon peel twist

Place the sugar in a glass and drop in the cherries. Muddle into a paste using a muddler or the back end of a spoon. Pour in bourbon, add a dash or two of bitters, fill with ice cubes, and stir.

Margaritas and Tequila Sunrises

Ok so I already told you the first bottle of alcohol I bought was a peppermint schnapps to add to my hot cocoa. While I cannot say this with 100% certainty I am pretty confident the second bottle I bought was tequila.

Many a night in college was spent at the late night half off appetizer and cheap margaritas happy hour at Applebees (I feel like I just outed myself for saying that). Love me a margarita.

Margarita

At first I only wanted them blended and with strawberry. Over time I moved on to just lime and blended then finally lime on the rocks. Oh the salt. That was my favorite part.

And once there was this one night with a bottle of tequila and another of orange juice. There may have only been three of us that night but we drank the.whole.bottle. One of the three who were there that night refuses to drink tequila sunrises to this day. Hint- it isn’t me.

Tequila Sunrise

A few years ago I traveled to Mexico for work and had the pleasure of learning to sip tequila. Goodness gracious that stuff is delicious. And artisan tequila can be as unique and tasty as craft bourbon. Yes I said it. That is how much I like it.

So picking which tequila drinks to make you was SO easy. These are my go to. Margaritas more so than tequila sunrises because a) they aren’t as sweet and b) I tend to have all the ingredients on hand.

Margarita

If you have been following along making drinks you will already have all the things you need to make margaritas. Tequila sunrises you simply need orange juice and grenadine. Grenadine last forever by the way. I can’t even tell you how long we have had the bottle that we own.

Tequila Sunrise

So bottoms up. These are two of my faves.

One year ago today: Vanilla poppyseed thumbprint cookies with strawberry jam

Margaritas

Margarita (makes 1 drink)

1 ounce lime juice
3/4 ounce triple sec
1 1/2 ounces tequila
Salt for rim

Place salt in a shallow dish. Moisten the rim of a rocks glass with a lime, then dip in salt. Add ice to the glass. Fill your shaker 3/4 full of ice. Add the tequila, lime juice, and triple sec. Shake for 30 seconds or till well chilled. Pour over ice into the prepared glass.

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Tequila Sunrise (makes 1 drink)

4 ounces orange juice
2 ounces tequila
1/2 ounce grenadine

Pour the tequila and the orange juice into a highball glass with ice cubes. Stir. Slowly pour the grenadine around the inside edge of the glass, it will sink and slowly rise to mix with the other ingredients naturally.

Lavender Scones

Right.

It’s scones again.

I feel like I need duck every time I hand you another scone recipe lest you throw it back at me.

But I just love them. So.much.

I have made lavender cupcakes for you before and they were divine. When I had a request for scones from a friend a few days ago I couldn’t help but pounce on this recipe.

Lavender scones

I was skeptical to put the lemon zest in as well as the vanilla AND lavender. I really wanted a strong lavender flavor and though the other two might overpower it. Not the case. Seriously trust this recipes. Make it as it is written and you wont be disappointed.

Have you ever made something that is lavender flavored? You should do it. It isn’t like just munching on flowers. I promise. It is delicate and light.

These scones are so perfect. Usually I am good after just one scone or sweet treat. I found myself eating three in a row. It was so totally worth it.

They are on the make again soon list. Join me?

Lavender scones

One year ago today: Homemade butter

Lavender Scones (makes 16 small ones)
From Bon Appetit

3 cups all-purpose flour plus more for surface
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender buds
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch cubes
1 cup plus 2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
2 tablespoons sanding or granulated sugar

Arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal. Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms. Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10×6″ rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 Tbsp. buttermilk. Sprinkle with sanding sugar. Bake until scones are golden and a tester inserted into the center comes out clean, 13–15 minutes. Transfer to wire racks; let cool.

Lavender scones

Blueberry Oatmeal Pancakes

Right.

So I can’t believe I haven’t shared these with you yet.

Blueberry oatmeal pancakes

They hit our breakfast rotation a few months ago and have been a frequent visitor ever since. I often have all these ingredients on hand (yogurt around here is hit of miss) and this makes a fairly big batch.

When I say it makes a big batch I mean it is way more than Nathan, Little, and I can eat for breakfast. The first time I made them I was a little worried about all the extras. Then I did something I have never done before. I froze the leftovers.

Blueberry oatmeal pancakes

Seriously.

I simply put a piece of wax paper between each pancake, threw them in a zip lock, and popped them in the freezer. A few days later I tossed one in the toaster hoping it would be a great breakfast treat for Little. It was an instant win.

Since that day I make these every time we run out of pancakes in the freezer. As with any toddler food they are starting to loose their favorite food status but I persist. Served with some scrambled eggs I feel pretty ok calling this a complete breakfast. If I sneak some green juice in there I win mom of the day before 8 am.

Blueberry oatmeal pancakes

Breakfast (or really any meal) with a 2.5 year old is less than tidy. While these pancakes can, and do, make a spectacular mess I continue to serve them. Some days Little seems to think of them more as paint… as was the case the morning I opted to make and photograph these.

I clean up a lot of messes around here these days. Mine and not mine. But I do get a lot of kisses. I guess it is worthwhile in the long run.

Blueberry oatmeal pancakes

One year ago today: Fudge Date Balls and Shepherds’s Pie

Blueberry Oatmeal Pancakes (makes 12-15)
From Damn Delicious

1 2/3 cups whole wheat flour
2/3 cup old-fashioned rolled oats
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt
1 cup milk
4 tablespoons unsalted butter, melted
2 large eggs
1 cup (or more) blueberries

In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together yogurt, milk, butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently stir to combine.

Lightly coat a griddle or nonstick skillet with butter. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 3-4 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer. Serve immediately with maple syrup.

Blueberry oatmeal pancakes

Cheesecake with a Chocolate Cookie Crust

Since making this chessecake there has been an incredible amount of self control going on at our house. Sure we inhaled half of it the first day but since then we haven’t touched it. We are expecting friends for dinner tomorrow night so I am actually saving it.

Want a little bit of insight? The real reason it is still around is because I am neurotic. I have a way of needing things to be just so. In the case of this cheesecake we had half left so it made sense to save it all. Because there was half. Rational right?

Cheesecake with a chocolate cookie crust

Had there been a third or a quarter or anything less I am sure that we would have continued eating it. My poor sweet husband knowing and understanding my neurosis has not dared to touch it. And I love him for putting up with me.

How bad is this really? It’s bad. I have a set way in my head of thinking of the leftovers- particularly when they are baked goods or sweets.

For example I had nine leftover cupcakes the other day and the fit neatly in three rows of my cupcake pan in my fridge. After an event I added one more to it so there was 10 (I like even numbers more than odd). Nathan thinking it was safe since the 10th one looked like the odd man out asked if he could eat it.

Cheesecake with a chocolate cookie crust

No. Sorry love. I am neurotic and now in my mind 10 is better than 9 so you have to leave it.

Living with me comes with cupcakes and cheesecake and one terrible case of the crazies sometimes.

BUT we all get to eat more cheesecake tomorrow and enjoy it.

I am blessed more than you know to have people who put up with me.

Ps. This cheesecake? The best I have ever had. And I am not kidding.

Cheesecake with a chocolate cookie crust

One year ago today: Snickerdoodles

Cheesecake with a Chocolate Cookie Crust (serves 10-12 easily)
From Martha Stewart 

One half of a batch of this cookie recipe for the base
2 1/4 cups sugar
3 pounds (six 8-ounce packages) cream cheese, room temperature
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs

Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Pat the cookie dough evenly into the bottom of the prepared pan. Place pan on a baking sheet. Bake until crust is set, 12 to 15 minutes. Transfer pan to a wire rack to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.

Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

Cheesecake with a chocolate cookie crust

Homemade Falafel with Tahini Sauce

Remember when I bought tahini for the first time the other day? And made pita bread? Best day ever.

So I did it again. Not the buying tahini part because I already had some but the making pita bread. Just a half batch this time. Lets not get crazy out of hand people. And then I made homemade falafel to fill it with.

Homemade Falafel and Tahini Sauce

Seriously. Made my own falafel. Who knew it was so easy? Sure you gotta stand over the stove and fry them but it is so worth it.

Precious little brings me as much pleasure as being able to make restaurant quality food at home. I love being able to make things I would otherwise have to pay someone to make for me. And for a fraction of the price plus there is the upside that I get to share it with you.

Homemade Falafel and Tahini Sauce

Speaking of sharing things what are you up to on May 31st? This sweet little blog turns two at the end of May and last year it was SO fun to see many of you at the first anniversary party. Wanna have another party? I’ll cook. It will be delicious. There will be drinks. But seriously. Please just come celebrate with me. I would be over the moon.

Homemade Falafel and Tahini Sauce

Mark you calendar- My 31st. Be there or … I don’t know. I have no threats to make. Just come. It will make me happy. I might make you some pitas.

Homemade Falafel and Tahini Sauce

One year ago today: Baby bok choi and mushrooms and risotto primavera

Homemade Falafel with Tahini Sauce (makes XXX)
From Just a Taste

For the falafel:
2 cups roughly chopped white onion
6 garlic cloves
2 cups cooked chickpeas, drained
1 cup lightly packed parsley leaves
1 cup lightly packed cilantro leaves
1 teaspoon salt
¼ teaspoon chili powder
2 teaspoons cumin
2 teaspoons baking powder
½ cup all-purpose flour
Canola oil, for sauteing
Pita bread, for serving

For the tahini sauce:
1¼ cups plain yogurt (full fat or non-fat)
¼ cup tahini (sesame paste)
2 Tablespoons fresh lemon juice

Add the onion and garlic cloves to the bowl of a food processor and pulse just until they are finely minced. Remove the mixture and set it aside.

Add the chickpeas, parsley, cilantro, salt, chili powder, and cumin to the bowl of the food processor and pulse until they are roughly blended but not pureed.

Return the onion mixture to the food processor, along with the baking powder and just enough flour so that when you pulse the processor, the mixture begins to form a small ball and is not sticky. (Note: Start by adding ¼ cup of flour, and then the remaining ¼ cup. You can add more if the mixture is still too wet.)

Transfer the falafel mixture to a bowl, cover it with plastic wrap and refrigerate it for 1 hour.

While the falafel mixture is chilling, prepare the tahini sauce by whisking together the yogurt, tahini and lemon juice. Season it with salt and pepper, cover it and place it in the fridge.

Once the falafel mixture has chilled, use a small ice cream scoop or spoons to form the mixture into balls (roughly 3 Tablespoons per ball). (Note: You can also add additional flour at this point, if the mixture is too wet to scoop.)

Set a large sauté pan over medium heat and add a liberal amount of canola oil so that the pan is well-coated. Let the pan pre-heat for 3 minutes then add the falafel one by one, browning them on the first side for 3 minutes, then flipping them once and browning the second side until the mixture is cooked throughout.

Transfer the falafel to a paper towel-lined cooling wrack and immediately season them with salt. Repeat this process until you have cooked all of the falafel.

Place three or four falafel inside a halved, warmed pita and drizzle with the prepared tahini sauce.

Homemade Falafel and Tahini Sauce

Sweet Potato Hash Browns with Ketchup Aioli

BRUNCH!

Easter absolutely screams brunch to me. Even though I don’t think I have ever done an Easter brunch. We are mostly ham and deviled eggs sorta people around here.

Sweet Potato Hash Browns with a delicious Ketchup Sauce

Something that has eluded me (and continues to elude me) has been hash browns. I can’t count the number of times we have tried to make them. If you know the secret please share with me. I am at a total loss.

What possessed me then to try and make sweet potato hash browns is also a mystery. I do however know that they.turned.out. Stop the presses. I actually made crispy potatoes in a pan. Well sweet potatoes but crispy fried potatoes nonetheless.

Sweet Potato Hash Browns with a delicious Ketchup Sauce

These were immediately devoured as soon as I was done taking pictures. The sauce really takes this one step further. I urge you to make it. And make it with craft ketchup. Remember Red Duck? We did a couple recipes with them recently and I am developing recipes for them on a monthly basis now.

Trust me- this sauce will only be as good as the quality of your ketchup so make it count.

Sweet Potato Hash Browns with a delicious Ketchup Sauce

So make em for brunch. Or make in the afternoon and devour the evidence before anyone else gets home. Just make em!

Ps. I really think the reason this works so well is the rinsing then draining/squeezing in a towel of the shredded potatoes. At least that is what I am telling myself. So drain and squeeze well! Get those puppies as dry as you can.

Sweet Potato Hash Browns with a delicious Ketchup Sauce

 

One year ago today: Flourless chocolate cake

Sweet Potato Hash Brown with Ketchup Aioli (makes 10-12 patties)
From High Heels to Hot Wheels

2 pounds sweet potatoes, peeled & shredded
1/4 cup green onions, chopped
1/2 teaspoon garlic powder
3 tablespoons egg whites
1 1/2 tablespoons olive oil
1/4 cup all purpose flour
1 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1/4 cup safflower oil (if frying)

1/2 cup reduced fat or fat free sour cream
1/4 cup ketchup
1 tablespoons fresh chives, finely chopped
Dash salt & pepper

For the Sweet Potato Hash Browns
Place shredded potatoes in a colander and rinse until the water runs clear. Let drain for about 10 minutes. Wrap the potatoes in a clean dish towel and squeeze to pull out liquid. In a large bowl, combine potatoes, onion, garlic, egg whites, olive oil, salt & pepper. Stir to coat and combine evenly. Heat safflower oil in a large saute pan over medium high heat. Once oil is hot, place about 1/4 cup of potato mixture into pan (being careful of oil splashes). Fry for 4-5 minutes per side depending on thickness of potato cakes. Using a slotted spatula carefully remove cakes from oil and place on a paper towel lined plate to absorb excess oil.

For the Ketchup Aioli
In a bowl, combine sour cream, ketchup, chives, salt & pepper. Stir to combine completely.

Serve the warm patties topped with sauce and extra chives.

Sweet Potato Hash Browns with a delicious Ketchup Sauce

Coconut Cream Pie Date Balls

A little over a year ago I found myself in the home of a lovely friend and she served me the most delicious date balls. I even shared them with you remember?

What I didn’t share with you was the funny interchange that happened when I asked for the recipe. She looked at me puzzled. A bit like I was lost. “A recipe?” she asked. “You just throw things together!”

Um. I had never had the privilege of making anything of the sort so she obliged and hunted down a recipe that resembled her fantastic creating. It was an instant hit around this house.

Coconut Cream Pie Date Balls

After the second or third time of making these date balls I realized why she looked at me so strangely. It really is just as easy as throwing things in the food processor and turning it on. Granted it has to be things that you like and that will go well together but seriously… just throw things in there and whir!

Date balls are a staple around here. So are Lara Bars when I am too lazy to make my own date balls. My absolute favorite Lara Bar flavor is coconut cream pie. Shorty after learning to make date balls I started reading the ingredients on the back of Lara Bars and crafting date balls with similar ingredients.

Coconut Cream Pie Date Balls

These are such a win. And so incredibly delicious. The toddler loves them. Nathan and I snack on a couple as a sweet after dinner treat. They come together in an instant and are so very forgiving of proportions or additions and subtractions when it comes to ingredients.

Make a batch. Then be brave and branch out. Use different nuts. Or add cocoa power. Maybe a different dried fruit like cranberries. Oh I bet apricots would be divine!

Coconut Cream Pie Date Balls

One year ago today: Rye caraway scones and peanut butter cookies 

Date Balls (makes about 30)
Mine

4 cups dates (pitted if they aren’t already)
1/2 cup unsweetened dried coconut plus more for rolling
1 cup cashew (or pieces as they are infinitely cheaper)
1/2 cup coconut oil

Add all of the ingredients (except the extra coconut for rolling) to the bowl of your food processor. Pulse until it is finely ground and is paste like. Scoop out with a spoon and roll into balls. Drop the balls on the extra coconut in a bowl or a plate and roll around till well coated. Place on a tray. Chill in the fridge and enjoy.

Coconut Cream Pie Date Balls