Friday, October 14, 2011

Pumpkin Spiced Chickpeas

Fall is here. It's time for squashes and ciders. I love fall flavors. Always in the hunt for some new way to dress up a chickpea. This comes from The Purple Carrot. This recipe is relatively small. I recommend doubling the recipe. Great fall snack!
Pumpkin Spice Roasted Chickpeas Adapted from Peas and Thank You
  • 1 can chickpeas, rinsed, drained and patted dry (use Eden Organic brand for a BPA-free lining)
  • 2 tablespoons agave nectar
  • 1 teaspoon coconut oil (other oils work as well)
  • 1 teaspoon apple cider vinegar
  • 1/8 teaspoon sea salt
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon all-spice
  • Preheat oven at 400 degrees.
  • After patting dry the chickpeas, mix all ingredients into a bowl
  • Place them on a parchment lined cookie sheet, and bake them for about 40 minutes, stirring every 10ish minutes.
Before:And after:

Sunday, October 2, 2011

The Mast Brothers

If you have yet to hear of The Mast Brothers, you have missed out. These guys are making incredible chocolate about 50 steps away from my house. Walking down North 3rd street in Williamsburg Brooklyn, the smell of chocolate sometimes is so over powering, you become overwhelmed with joy. The love and craft the put into their chocolate is amazing.Watch the video below.

The Mast Brothers from The Scout on Vimeo.

For more info on their chocolate:

Honey Butter

My first introduction to Honey Butter was when I was a child. My family and I were very involved in our church in northwest Indiana. There were always events to go to, and dinners. Once a year, around Christmas, our church would throw a madrical dinner.
  What is that you ask? Well... long story short, we would turn our 1960's church basement into a medieval castle, set up large dressed up banquet tables, and the choir would sing traditional Christmas songs in costume while the guests fed on prime rib, potatoes and wassial. Doesn't that just sound "magical".
The one thing that was "magical" was the honey butter that Pastor Eastwood would make every year. It was made personally, by him, in the biggest industrial mixer i have ever seen in a church kitchen. I now regret saying, I would eat it by the spoonful. It was so delicious and creamy.

  I don't need to tell you a step by step on how to make honey butter. It's two things. Honey + Butter = honey butter. But here is a starting measurement.

  • 3/4 cup butter, room temperature
  • 1/4 cup honey
Use a Kitchen Aid standing mixer or a hand mixer until creamy. It's that simple. You can also add cinnamon for fun. Put this on your french toast, pancakes, dinner rolls, or just on a  spoon into your mouth.
Should keep in the fridge for about 2 weeks. Put in a air tight container for storing.