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Tag Archive: fall

Black Cat Cake Pops

October 28, 2013 Print this page

Rich, chocolaty, and filled with delectable figgy goodness, this cat cake pops are sure to please anyone this Halloween!

Ingredients

Prep Time 1 hr
Cooking Time
Total Time 1 hr
Yield 14 cat cake pops

FOR THE POPS:

16 ounces of Turkish figs (for me, 22 figs)

2 tablespoons of sunflower seed butter (can be substituted with creamy almond or cashew butter)

3 tablespoons of apple cider (can be substituted with water or apple juice)

1 heaping tablespoon of cocoa powder

A generous pinch of salt

Lollipop sticks

FOR DIPPING:

8 ounces of dark chocolate or dark chocolate chips

2 tablespoons of coconut oil

FOR DECORATING:

Almond flakes (can be substituted with pumpkin seeds, sunflower seeds, or large coconut flakes)

Blanched almond slivers, cut in half (can be substituted with sesame seeds, raisins, or mini chocolate chips)

Dried guava (can be substituted with dried mango)

Directions

Using a sharp knife, take off the stems of the figs and cube the fruit up into small but not micro pieces. Place them in the food processor and pulse until a ball starts to form, about 30 1-second pulses.

To the figs, add the sunflower seed butter, apple cider, cocoa powder, and salt. Process until no big pieces of fig remain and the added ingredients have been full incorporated, about 3 minutes.

Line a large baking sheet with parchment paper. Dip an ice cream scoop or large spoon in cold water, then scoop out a little more than a tablespoon of fig mixture. Drop it into your hands, roll it into a ball, and place it on the baking sheet. Repeat until you run out of figs: I made 14 decent-sized balls.

Stab a lollipop stick deep into the center of every ball. Place in the fridge for 15 minutes just to firm up a bit.

Meanwhile, in a double boiler or a bowl over a saucepan of simmering water, melt the dark chocolate with the coconut oil. Stir frequently with a spatula and remove from the heat as soon as it’s melted.

Take the fig pops out of the fridge. Dunk each one gently in chocolate and use a fork to cover every nook and cranny. Let the excess chocolate drip off over the bowl, then place the fig pop back on the parchment paper. Repeat with the remaining pops, then return to the fridge for 15 minutes so the chocolate will solidify but not completely harden.

Prepare your decorations: use almond flakes for the ears and blanched almond slivers cut in half  for the eyes. For the whiskers, use a pair of scissors to cut the dried guava into thin strips, then cut each strip into 4 segments. Make the noses by cutting two or three of the strips into little triangles or squares. You should have 2 ears, 2 eyes, 1 nose, and 4 whiskers for each cat.

To assemble your kitties, stick an almond flake on either side of the lollipop stick, then use a little chocolate to paste on the eyes, whiskers, and nose. You could leave it like that, but I thought my cats looked kinda creepy, so I used some more chocolate to paint on pupils and color in some of the ear.

Repeat with the remaining pops, keeping them as cool as possible so the chocolate won’t melt. I highly recommend keeping the pops you’ve finished or aren’t working on in the fridge or outside, if it’s cold out.

Let harden at a cold temperature for at least an hour before serving. Keep these guys in an airtight container in the fridge.


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The Best Chicken Soup Ever

October 26, 2013 4 Comments Print this page

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The weather’s getting colder. The sky’s getting darker earlier with each passing day. There’s a certain nip in the air that just makes it feel like fall…

…or winter, in my humble opinion.

Me Cold

For some reason, last year was the first year I really felt winter’s chill. I’ve always been a warm-blooded girl, but my freshman year, I walked around high school from November to March in my puffy orange jacket , a hat, and sometimes gloves because I was so. COLD. Last Tuesday was the first day I had to wear my jacket in class, and it was a sad, sad day. Goodbye warm weather…well, at least until I head south in a couple months.

While I don’t particularly like the cold, I do love cold-weather food. Soups, stews, braises, roasts? Sign me up! I love hanging out in my kitchen, the warmest room in the house, and breathing in the aroma of pot roast or coq au vin. I love all of the root vegetables–beets, sweet potatoes, squashes, parsnips, celery root–and the spices–cinnamon, cloves, nutmeg, allspice–and use them as much as I can in my cooking. To me, they’re like best friends that you don’t see all summer: they embrace you with a warm hug and just make you feel safe and comfortable. Mmm. That’s my kind of food: so soothing and gently flavorful, you can taste the love.

I’m here today with my first of many comfort food recipes: the BEST chicken soup I have ever made. It’s one of my favorite dishes EVER, and I would be happy to eat chicken soup every single day if you asked. And, since it’s a soup, I’m filled up with warm fullness from my first to my last sip (or bite). I like eating (or is it drinking?) soup with a small spoon so the wonderful feeling will last as long as possible. You too can enjoy this delicious awesomeness–it’s easy, doesn’t have too many ingredients, and won’t take you forever to make!

Want a print-out version of this recipe? Click here!

The first thing you’re going to need is a 3-4 pound whole chicken, cut up into 8 pieces. Want to know how to do it? Watch my video–the first one I’ve ever filmed for Yes to Yummy! I’ll warn you: I’m wearing my pink polar bear PJ bottoms and look at the camera a little funny, but it’s me in my purest, rawest (no pun intended) form. Plus, the background song is the Chicken Dance…and who doesn’t love the Chicken Dance?!

Cluck.

If you’re lazy or don’t have the time, use either a combination of chicken legs and breasts or all chicken legs. I wouldn’t recommend using all white meat: it dries out and is too chewy to pair nicely with the soup.

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Once your chicken is cut up (or out of its package), toss it in 1/2 cup of arrowroot powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Make sure each and every piece of chicken is well-coated!

In a  dutch oven or just a big pot, melt 2 tablespoons of butter (or ghee) with 1 tablespoon of olive oil over medium-high heat. Once the butter is completely melted, add in half of the chicken pieces (I put in 1 drumstick, 1 thigh, 1 breast half, and 1 wing) and let cook until completely browned on that side, about 5 minutes. Once darkened and crispy, flip it over to the other side and brown for another 5 minutes. Transfer the pieces to a plate and do the same with the other half of the chicken pieces.

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Your chicken will look marvelous, but don’t do anything to it yet! It’s still not completely cooked through.

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To the remaining fat, add 1 large onion, chopped, 3 medium carrots, chopped, and 3 celery stalks, chopped. Saute with a pinch of salt until softened, about 5 to 7 minutes. Sprinkle in 1/2 teaspoon each of turmeric and poultry seasoning, then add in 1 cup of apple cider and 6 cups of chicken broth.

A word about chicken broth: I do not recommend that you use store-bought. Honestly, there isn’t much chicken in there: it’s mostly salt and powdered vegetables, which don’t really contribute much flavor, do they? Making your own is easy: just boil the backbone of a chicken or a chicken carcass with some odd vegetables (onion peels, carrot bottoms, old celery stalks) for a few hours and strain.

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Bring the liquid and veggies to a boil, then turn the heat down to medium-low and add the chicken back into the pot. Cover it with a lid and cook for another 25 minutes.

When the 25 minutes have elapsed, remove the chicken from the pot and shred it up into little pieces. Discard the bones, or use them to make chicken broth for next time.

Add the chicken back to the pot and stir to combine. If you want a decadent, slightly creamy base, add in 1/2 cup of heavy cream. Stir just to combine, then let cook over low heat for at least another 10 minutes or until ready to serve.

I got my heavy cream in a glass bottle from grass-fed cows, so it has the health benefits that regular store-bought heavy cream doesn’t have. While this heavy cream is absolutely amazing, dairy isn’t for everyone (and neither is its high price tag for the good stuff!), so you can leave it out and still have a tasty soup.

Spoon this liquid of the gods into big bowls and sip down. Watch as your worries melt away into taste-bud explosive ecstasy…

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Now THIS is what Yes to Yummy is all about.

What’s your favorite fall or winter soup? Leave me a comment HERE (yay!) or on Facebook and let me know!


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The Best Chicken Soup Ever

October 26, 2013 Print this page

This is the best chicken soup I have ever made…heck, eaten, too. It’s like hugging a million fluffy bunny rabbits at once.

Ingredients

Prep Time 15 min
Cooking Time 1 hr
Total Time 1 hr 15 min
Yield 6 to 8 servings

1 3-4 pound whole chicken, cut into 8 pieces,  (or a combination of 3-4 pounds of legs and breasts or just legs) (learn how to cut it up here)

1/2 cup of arrowroot powder

1 teaspoon of salt plus a pinch for sauteeing

1/2 teaspoon of black pepper

2 tablespoons of butter (can be substituted with ghee)

1 tablespoon of olive oil

1 large onion, chopped

3 medium carrots, chopped

3 celery stalks, chopped

1/2 teaspoon of turmeric

1/2 teaspoon of poultry seasoning

1 cup of apple cider

6 cups of chicken broth (preferably homemade)

1/2 cup of heavy cream (optional)

Directions

Toss the chicken in the arrowroot powder, salt, and black pepper. Make sure each and every piece of chicken is well-coated!

In a  dutch oven or just a big pot, melt the butter with the olive oil over medium-high heat. Once the butter is completely melted, add in half of the chicken pieces and let cook until completely browned on that side, about 5 minutes. Once darkened and crispy, flip it over to the other side and brown for another 5 minutes. Transfer the pieces to a plate and do the same with the other half of the chicken pieces.

To the remaining fat, add the onion, carrots, and celery. Saute with a pinch of salt until softened, about 5 to 7 minutes. Sprinkle the  turmeric and poultry seasoning, then add in the apple cider and chicken broth.

Bring the liquid and veggies to a boil, then turn the heat down to medium-low and add the chicken back into the pot. Cover it with a lid and cook for another 25 minutes.

When the 25 minutes have elapsed, remove the chicken from the pot and shred it up into little pieces. Discard the bones, or use them to make chicken broth for next time.

Add the chicken back to the pot and stir to combine. Pour in the heavy cream if you’re using it, stir just to combine, then let cook over low heat for at least another 10 minutes or until ready to serve.

Spoon this liquid of the gods into big bowls and sip down.


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One Bowl Pumpkin Chocolate Chip Cookies

October 18, 2013 Print this page

Ingredients

Prep Time 15 min
Cooking Time 15 min
Total Time 30 min
Yield 2 dozen cookies

1 16-ounce jar of creamy almond butter

1/3-1/2 cup of maple syrup

1 cup of pumpkin puree

2 tablespoons of coconut oil

1 tablespoon of vanilla extract

1/3 cup of coconut flour

2 tablespoons of pumpkin pie spice

1 teaspoon of baking soda

A generous pinch of salt

1/2 cup of dark chocolate chunks

Directions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper

In the bowl of a stand mixer (or just a plain old bowl), mix together the almond butter, maple syrup, pumpkin puree, coconut oil, and vanilla extract until well-combined.

Sift in the coconut flour,  pumpkin pie spice, baking soda, and salt. Stir a few times, then fold in the dark chocolate chunks.

Using with a spoon, scoop out a heaping tablespoon of dough and use another spoon to push it onto the parchment paper. Gently flatten it with a damp fork and repeat with the rest.

Bake until just firm to the touch but not hard on the outside, about 15 to 18 minutes. Let cool completely on the baking sheets before transferring to your plate or an airtight container for storage.


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One Bowl Pumpkin Chocolate Chip Cookies (vegan, gluten-free, paleo)

October 7, 2013 Leave your thoughts Print this page

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Fall is officially here. In case you haven’t noticed the abundance of pumpkin recipes floating around the internet, I’m telling you it’s so. Put away those shorts and take out your fuzzy sweaters.

I like the idea of fall. I like the pretty colors on the trees. I like picking apples. I like sweatshirts in the morning and t-shirts in the afternoon. I like the smell of decaying leaves. I like the perfect blueness of the sky and the little breeze constantly dancing around.

Unfortunately, I spend most of fall like every other season hiding inside. I watch the weather do what it may from my bedroom window, slouched over a book or an essay, wearing pajamas regardless of whether it’s 37 or 73 degrees outside. I like to think it’s whatever season I decide to make of it. And that’s the season of a lazy teenager.

I do, however, love coming up with seasonal recipes. There is nothing like smelling the garlic and wine of a stew, the cinnamon and sugar from something baking. And I promise—these pumpkin cookies are sure not to disappoint with their wonderful autumnal-ness.

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See? See? There’s a leaf in the background. I am affirming it’s fall.

These cookies are SO easy to make. All you need is a bowl, a spatula or big spoon, and a baking sheet. That’s it. If you have all of the ingredients, these cookies can easily go from mixer to mouth in under half an hour—perfect for sudden cravings or uninvited guests.

Ready? Let’s get started.

Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Tinfoil or just greasing the sheets WILL NOT work here: these cookies are soft and sticky, so they need a surface they won’t get stuck to. 

In the bowl of a stand mixer (or just a plain old bowl), mix together 1 16-ounce jar of creamy almond butter (raw or roasted, it doesn’t matter), 1/3-1/2 cup of maple syrup (depending on how sweet you want it), 1 cup of pumpkin puree (see instructions below), 2 tablespoons of coconut oil, and 1 tablespoon of vanilla extract until well-combined. 

Sift in 1/3 cup of coconut flour, 2 tablespoons of pumpkin pie spice (see instructions below), 1 teaspoon of baking soda, and a generous pinch of salt. Stir a few times, then fold in 1/2 cup of dark chocolate chunks. 

Using with a spoon, scoop out a heaping tablespoon of dough and use another spoon to push it onto the parchment paper. Gently flatten it with a damp fork and repeat with the rest.

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Bake until just firm to the touch but not hard on the outside, about 15 to 18 minutes. Let cool completely on the baking sheets before transferring to your plate or an airtight container for storage.

These are best eaten within a day or two, but it’s highly unlikely they’ll last that long, anyway.

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If you have the time, I highly recommend you make your own pumpkin puree and pumpkin pie spice. They’re cheaper and taste way better than their store-bought counterparts—plus, you’ll have plenty of leftovers to use in another dish!

FOR THE PUMPKIN PUREE:

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Preheat the oven to 375 degrees. Using a small but sharp knife, stab 1 medium sugar pumpkin all over. Stab it like you are a St. Antoine peasant imagining what you’d do to Marquis. It starved and murdered your child and your father. Release your frustrations and barbaric anger. Clearly, I have been reading too much of A Tale of Two Cities.

Bake it until your pumpkin begins to darken and is soft to the touch, about an hour. Slice it in half to let it cool down, then scrape out the seeds and peel off the skin. Throw all of your roasted pumpkin in the food processor and blend until completely smooth.

FOR THE PUMPKIN PIE SPICE:

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To make this spice mixture, simply combine 3 tablespoons of cinnamon, 2 teaspoons of ginger, 1/2 tablespoon of nutmeg, and 1 teaspoon each of cloves and allspice in a small bowl. Seal with a lid and use whenever you need a little taste of fall.

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What is your favorite fall dessert? Leave me a comment on Facebook and let me know!


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