Roasted Garlic, Browned Butter and Sage Hummus

Roasted garlic. Browned butter. Sage. Hummus.

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Four of the best things known to mankind combined in to one awesome appetizer.

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This was literally gone in 5 minutes and I felt like a kitchen superstar. Seriously, the flavors and texture in this were perfect. I mixed it up in a food processor in no time and  then served it at room temp.

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By the way, if you love garlic, this hummus is for you. The roasted garlic makes your house smell amaaaaazzzinnnggggg and the hummus taste even better (to anyone who is within 5 feet of me at any given time in the next few days, sorry I’m not sorry- this was totally worth it.)

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Not kidding, make this ASAP. For reals.

Recipe

Prep time: 5 minutes |Cook time: 45 minutes | Total time: 50 minutes

Serves 4

  • 15 oz can chickpeas, rinsed and drained
  • 1 head of garlic, roasted (see below)
  • 1 tsp olive oil
  • Sea salt, pepper for sprinkling
  • 1/4 cup butter
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 5 fresh sage leaves
  • 1/2 tsp ground sage
  • Salt and pepper to taste

Preheat oven to 400 º F. Cut off the top of a whole head of garlic, drizzle with olive oil and salt and pepper and wrap in tin foil leaving top exposed. Roast for 40 minutes or until garlic is soft. Remove from oven and let cool.

While garlic is cooling, brown butter. Melt butter in a sauce pan, then heat until it’s bubble and then begins to brown, stirring constantly. This will take approximately 5-7 minutes and you will know it’s done by the nutty smell the browned butter gives off. Remove from heat immediately.

Remove the skins from the garlic and place in a food processor. Add the rest of the ingredients and blend together until smooth. Spoon in to serving dish and eat up!

Adapted from Bake Your Day.

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Love • Currently Craving

I thought I might switch things up and share a couple of things that I am just dying over right now. Just dyiiiinnggggg. Lets have a little fun and pretend we have all the money/time/most awesome metabolism in the world and that we can just go out and buy/do/eat all these things. K? K.

First, these stacked rings. Just how cute would these causal-but-fancy things look on my hand? How cute?! {Scout Mob}

Oh and this necklace. Awesome. {Scout Mob}

Next, this hobo bag. Perfection. {J.Crew}

I just really want these shoes on my feet. Please. {Madewell}

This S’mores Cinnamon Roll Cake needs to get in my belly. {Baker’s Royale}

These Cake Batter Donuts might need to happen in my kitchen. Just sayin’. {Doughmestic Rebel}

Dirty Cupcakes with Nutella Frosting. Whhaaaaaaaaat. {Veggie and the Beast}.

This living room can be mine if it wants. I wouldn’t mind. {Blue Print Store}.

I think I need a bar cart and I think it should probably look something like this. {Camille Styles}

Finally, I don’t have to covet this beautiful bouquet because it’s currently sitting on my dining room table, but can you think of a more gorgeous way to start the week?

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What are you all currently coveting? Happy Monday!

Avocado Black Bean Brownies (Really)

Sometimes a recipe comes a long that I’m not sure it’s real. Sometimes its just stupid delicious. Sometimes it’s just too easy to be true. Every once in a while it’s healthy but also super awesome tasting.

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This recipe is all of those things and more. Soooo much more.

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Like for real you guys. I know you just read that title and were either A) totally grossed out, B) intrigued but still pretty grossed out or C) thought I was kidding. I’m so serious about these being super delicious that it’s not even funny. You need to try them. I think these are the best tasting brownies I’ve ever made, which is not a statement I throw around very often.

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There is no flour or butter in these beauties (the beans do the work of the flour, the avocado of the butter), and tons of fiber and healthy fats. Using dark cocoa powder and chocolate chips also adds antioxidants. These are gluten free and could easily be made vegan if you use an egg substitute in place of the eggs. Sounds kind of wonderful, right?

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These come out of the oven as dense, fudge morsels of chocolate heaven. They’re honestly amazing. And the best part? You can eat a whole bunch of them and not feel even a little guilty. Please, you guys, trust me on this one and make these, like, STAT. Ok? Ok.

Recipe

Prep time: 10 minutes | Bake time: 25-35 minutes | Total time: 45 minutes (plus cooling)

Yield: About 12 large brownies

  • 1 can black beans (15 oz)
  • 1/2 of a large ripe avocado
  • 1 egg
  • 2 egg whites
  • 2/3 cup brown sugar
  • 2/3 cup dark cocoa powder
  • 1 tsp olive oil
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp vanilla extract
  • 1/2 cups mini chocolate chips (these melt in to the batter and make it even MORE fudgey) plus more for sprinkling

Preheat oven to 350 º F. Grease a 8×8 or 9×9 pan and set aside. In a food processor or blender blend all ingredients except for the chocolate chips together until smooth. Fold in chocolate chips. Spoon entire mixture to your prepared baking pan and spread evenly. Top with chocolate chips if desired. Bake for 25-35 minutes until middle is set and cracks begin to appear in the top. Remove from oven and serve warm, cool, frozen, naked, with ice cream, whatever! Just enjoy (I know you will!).

Adapted from Ambitious Kitchen.

Smokey Shrimp Quesadillas with Avocado Yogurt Dipping Sauce

I dreamt about making these ‘dillas for weeks. Seriously. It was really weird and finally I just had to make them randomly one night because I just needed them out of my head.

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I’m not sure if it was the shrimp or the avocado dipping sauce that was the focal point of my fantasies. I still couldn’t tell you. Both were so delicious and tied together perfectly. The paprika added to both imparted this delicious smokiness that I find quintessential of Tex-Mex cuisine and just craveeeeeee (apparently).

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The sauce took literally seconds to make and was creamy, smooth and so yummy. It would be amazing and instantly devoured if served with just simple tortilla chips. Just a thought…

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The shrimpies were perfect and would also be great on just their own. But smothered in cheese and black beans, folded in between a crispy whole wheat tortilla and dipped in pretty much the best dipping sauce ever? I mean. I just can’t even.

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Currently fantasizing again. Siggghhh.

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Recipe

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes

Yield: 4 ‘dillas

Quesadillas

  • 1 lb shrimp, peeled and deveined
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tbsp olive oil
  • 1 bag mexican cheese, shredded
  • 1 can black beans, rinsed and drained
  • 4 whole wheat tortilla

Avocado Yogurt Dipping Sauce

  • 2 ripe avocados
  • 1 cup Greek yogurt (I used Chobani, obvi)
  • 1/2 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp salt

For the sauce: simply place all ingredients in a blender or food processor and blend until smooth. It’s so easy it’s not even fair!

For the quesadillas: Heat a large  pan over medium-low heat. Toss shrimp together with paprika, cumin and olive oil. Cook in pan until pink and springy, about 2 minutes on each side.  Remove from pan and set aside. Lay tortillas on a flat surface and coat half of the tortilla with cheese (as much or as little as you like). Spoon on black beans (again, as much or as little as you’d like!) and then evenly sprinkle 1/4 of the shrimp on top of the beans. Top with a little more cheese if desired. Fold the naked half of the tortilla over the dressed half. Heat a medium pan over medium high heat and coat with a little olive or coconut oil. Carefully place your ‘dilla in to the pan and heat until cheese is almost melted. Flip the ‘dilla carefully and heat the other side. Remove from heat and cut in to thirds. Let excessive-yogurt-sauce-dipping commence!

Loosely adapted from A Southern Fairytale

Peach Donuts with White Chocolate Glaze (made with Chobani!)

Well, I did it. I went down the rabbit hole and I don’t think there is any coming back.

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You guys, I made donuts. At home. In my itsy-bitsy kitchen. Life will never be the same.

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I’ve been wanting to try donuts forever. But I’m kind of resistant to frying things and going out and buying a donut pan just seemed like an ordeal (right??). But those sentiments obviously didn’t last long. I am now the proud owner of a donut pan and can bake up donuts whenever I please.

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And these donuts were fab. They were soft, flavorful and completely delicious. The peaches studding the batter added little bursts of summer, and the white chocolate glaze on top was a perfect compliment. I loved that these donuts were baked, not fried, to make them just a smidge healthier. AND. AND. They’re made with Chobani! And you know how I feel about things made with Chobani. Instantly healthy. #justaddgood. It’s a thing.

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I can’t wait to try more donut flavors. I’m thinking something outrageous next time. Yup, I’ve definitely gone down the donut rabbit hole and there is no turning back.

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Recipe

Prep time: 10 minutes | Bake time: 20 minutes | Total time: Approximately 45 minutes (with cooling and glazing)

Yield: 8-10 donuts

Donuts:

  • 2 cups flour
  • ¾ cups granulated sugar
  • ¼ tsp nutmeg
  • ¼ tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ¾ cup Chobani Greek Yogurt
  • 1 tbs water
  • 2 peaches, skin and core removed, diced

Glaze

  • ½ cup white chocolate chips
  • 2 tbs heavy cream
  • 1 cup confectioners sugar
  • 1/2 tsp almond extract

Preheat oven to 325ºF. Grease a donut pan and set aside. In a large bowl, mix together flour, sugar, nutmeg and cinnamon. Add the eggs, vanilla and almond extracts and mix well. Finally, add in the yogurt and water and mix well. Fold in the peaches. Scoop the batter in to the donut pan, filling the molds about 3/4 of the way full. Place in oven and bake for approximately 18- 20 minutes until a tooth pick inserted into the donuts comes out clean. Let cool for 5 minutes then turn donuts out on to a wire rack and let cool until the donuts are easy to handle.

While the donuts are cooling, make the glaze. In a small saucepan, melt the chocolate chips together with the heavy cream until no lumps remain. Remove from heat and add in the confectioners sugar. Dip the donuts in to the glaze and set on a wire rack to let glaze harden just a little bit. Then engulf your delicious creations.

Source: Life Love Lemons.