honey

Apricot Honey Goat Cheese Spread

March 28, 2014 by Erica

Apricot Honey Goat Cheese Spread

Happy Friday!

First of all, I have to say that I’m so glad you all love chocolate cake as much as I do. Not that I suspected otherwise… but, you know, I like bonding with you over cake. It’s kind of like a girls’ night, you know? We bond as we chat and eat chocolate together. My favorite.

Yesterday the phrase “I love you like a fat kid loves cake” popped into my head. Actually, I heard a wedding ceremony (on TV, thank goodness, not real life) where the bride included that phrase in her vows! Is it just me, or is that a little weird and… insensitive? Also, it implies that the speaker does not love cake, which I would hope to be false. Especially given the cost of wedding cakes. If you are gonna pay for a wedding cake, you better freaking LOVE that cake.

Anyway, let it be known that I love cake. Whatever that makes me, so be it!

But we are not here to talk about cake. We’re here to talk about goat cheese. Remember the time I put goat cheese on top of cake? That was awesome, and I think I’ve mentioned it in every post since. But I digress. Goat cheese. Focus.

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Blueberry Vanilla Cashew Energy Bites

February 7, 2014 by Erica

Blueberry Vanilla Cashew Energy Balls

Can we talk about recipe fails for a minute?

A few weeks ago I posted my latest recipe fail on Facebook – I was trying to recreate the blueberry vanilla cashew Kind bars that I love (and that you can no longer get at Starbucks – wahhhh!). Unfortunately, I was far from successful.

Blueberry Vanilla Cashew Energy Balls

They looked pretty and tasted delicious, but they just wouldn’t firm up. And when I tried to cut them… well, they didn’t look so pretty anymore.

Blueberry Vanilla Cashew Energy Balls

I had to take a picture because it was so hilarious.

They didn’t stick together at all, and were basically like eating globs of raisins and nuts covered in honey. Not terrible, but not exactly something I could recommend to you all.

But listen, I love those Kind bars, and I am seriously bummed that Starbucks doesn’t sell them anymore! (At least the Starbucks I’ve been to…) So despite failed attempt #1, I decided to bring my food processor to the rescue. And that’s why today we have, not bars, but balls.

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Honey Thyme Ice Cream

June 21, 2013 by Erica

Honey Thyme Ice Cream

I am currently on an ice cream bender.

As I posted on Facebook last week, my friend Andy donated his ice cream maker to a worthy cause: me trying out this peanut butter chunk ice cream from Edible Perspective. (Thank you Andy!!!) Well, I haven’t quite worked my way up to that fantastic recipe yet (it has 15 steps!); instead I thought I’d start with something simpler.

And then I fell in love with the simple ice cream recipes, and have made, oh, 4 batches in the past 4 days.

Honey Thyme Ice Cream

I actually waltzed into a 9:00 meeting without make-up earlier this week because I got caught up churning ice cream in the morning. I didn’t realize until 8:31 that I had to be into work (20 minutes away) in 29 minutes. Oops. I hadn’t gotten dressed, brushed my teeth, or put on make-up yet. Of those three things, obviously the make-up was the one that could wait until after the meeting. But don’t worry… the ice cream got churned and lovingly stored in the freezer before I left. Priorities.

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Chipotle Honey Mashed Sweet Potatoes

March 20, 2013 by Erica

Chipotle Honey Mashed Sweet Potatoes

Guess what kind of food I have for you today?

Sweet potatooooooes!

Sometimes I’m so predictable.

BUT not just any sweet potatoes. Creamy mashed sweet potatoes with a kick of chipotle and a drizzle of honey. If you only eat sweet potatoes once in your life, make sure they’re these ones.

Chipotle Honey Mashed Sweet Potatoes

Side note, does anyone know how to take a good picture of mashed potatoes? If I could have a guest photographer for all future mashed potato posts… that would be great.

Anyway, I’m kind of obsessed with the combination of chipotle/honey/sweet potato that I first came across in these tacos (my favorite!) from Naturally Ella. It’s good in everything! Well, that might be an exaggeration. But if I’m ever wondering what to do with some leftover sweet potatoes, that flavor combination always comes to mind.

These potatoes would be great with a pork chop and a side of green veggies… or just scooped straight out of the serving bowl (not that I would know anything about that!). I was also thinking of using them as a bed for a cauliflower steak with some sort of veggie gravy, which is probably what I’ll do next time. So many possibilities!

In other news, guess what I have for you tomorrow? Just a little sneak peak:

Coffee & Quinoa

And there won’t be any sweet potatoes in them, I promise.

Although, truth be told, I might choose these sweet potatoes over cupcakes if I had to make the choice… yep, there’s a very good chance that I would. Luckily no one in their right mind would make you choose between those two things. That would just be cruel! I’ll take sweet potatoes AND cupcakes, please.

Chipotle Honey Mashed Sweet Potatoes

5.0 from 1 reviews

Chipotle Honey Mashed Sweet Potatoes

Hands-on time

5 mins

Cook time

50 mins

Total time

55 mins

Author: Erica

Yields: 4

Ingredients

3 lbs sweet potatoes (about 3 large sweet potatoes)
2 Tbsp butter or Earth Balance
2 chipotle chili peppers from a can of chipotle chilies in adobo, minced
1 Tbsp adobo sauce (from the can of chipotle peppers)
2 Tbsp honey
¼ tsp kosher salt

Instructions

Preheat oven to 400. Scrub sweet potatoes and pierce several times with a fork. Bake until very soft when squeezed with an oven mitt, about 50 minutes.
Scrape the sweet potato flesh into a large bowl and discard the skins. Add remaining ingredients and beat with a hand mixer (or mash by hand) until thoroughly combined.
Serve hot!

Notes

Inspired by Eat, Live, Run.

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