Hi, all. My apologies for not posting on time. Last Monday being a holiday (Indigenous Peoples’ Day!) threw me off, and I just never quite caught my stride. This week, I’m a day late due to excessive creativity.
Halloween is drawing near, less than two weeks away. I’ve been experimenting with no-bake recipes that I could conceivably make at school visits. This one from Baker Mama caught my eye because it also happens to be fairly nutritious, a mixture of peanut butter, honey, and oats with chocolate chips and mini M&Ms thrown in for fun.
Peanut butter isn’t a great choice for schools however, so I’ve altered the recipe to use sunflower butter and nut-free mini chocolate chips. (Check the labels to make certain your ingredients are made in a nut-free facility.) It happens to be naturally gluten-free, and it can be easily made vegan by substituting brown rice syrup for the honey. I suspect molasses might work as well, and today at Spindler Confections, I discovered the existence of cider syrup, which would probably be marvelous in this.
ALLERGEN-FREE MONSTER BALLS
- 2-1/2 cups old-fashioned oats
- 1 cup creamy or crunchy sunflower butter
- ½ cup honey (or brown rice syrup)
- 1 teaspoon vanilla extract
- ½ cup Enjoy Life or other mini chocolate chips
- Halloween-themed sugar sprinkles to taste
Combine the oats, sunflower butter, honey, and vanilla thoroughly, Stir in the chips and sprinkles and mix until roughly homogeneous. Roll into 1- to 1.5-inch balls. If you can refrain from instantly eating them all, refrigerate for up to two weeks.
We made the basic monster ball recipe above to bring to my daughters’ FIRST LEGO League meeting last Monday night, but Nora and I both thought they were entirely too plain to be called monster balls. Nora tried to decorate the balls but couldn’t get the decorations to stick. Then I had a brainstorm: honey. I happened to be at Michael’s today for other supplies and picked up a few extras: candy eyeballs and candy mustaches, sized for cupcakes but perfect for this purpose. We added coconut and edible green glitter gel for hair, candy corn for horns and legs, candy coated sunflower seeds for eyes, noses, and spines, and some apple raspberry fruit leather for mouths and tongues.
Cyclops, unicorn, and, um, warthog?
The result: far less healthy but much more fun snacks! I wish I’d thought to get red licorice whips for hair, too, and I could see using pretzel sticks or regular licorice for legs. Oh, and if you’re more of a chocoholic, there’s also a version of this that uses Nutella. I don’t quite dare. I may not be able to stop eating them. But if you’re brave enough, try it, and share your photos on my Facebook feed!
EDIT: Remember there are more recipes from A Witch’s Kitchen here.
Wednesday, October 11, 2017, 6:30-8pm • Derry Public Library • Derry, NH
I’m going to slip on my Jenise Aminoff persona and read a ghost story (that is NOT for kids – PG-13 at best) with fellow BroadUniverse members Elaine Isaak, Trisha Wooldridge, Inanna Arthen, and Elizabeth Black. We will have books for sale, too, some come by for chills and leave with new stories.
Here’s the recipe I’d intended to post last week, before that heat wave hit. Today, it’s cool and in the 60s, with fog in the morning and just a nip of autumn in the air: soup weather.
I have never been a fan of cold soups. They just taste wrong to me, none more so that Russian borscht, beet soup served cold with sour cream. I love beets, but if I’m eating them cold, I want them pickled or in a salad. Even warm, borscht doesn’t thrill me. It’s too simple, just beets and onions and broth and sour cream.
Then I met my husband, whose mother was Ukrainian, and she introduced me to Ukrainian borshch (shown above with a shot of vodka for cold winter nights), which is a rich and varied vegetable soup rather like minestrone, but made entirely with winter vegetables. In the summertime, when my garden is bursting with produce, I will often make something I call borschtrone, and its Italian or Ukrainian character is determined most by whether I have basil or dill to season it with.
The following recipe is the version used for Sviat Vechir, the traditional twelve-course meatless Christmas dinner (more on that later this year), so it works very well as a vegan entree. It can also be easily “beefed up” by substituting chicken stock and adding red kidney beans and/or chunks of kielbasa. Delicious with pierogies (varenyky if you’re Ukrainian) and fresh rye bread.
- 1 cup fresh or dried mushrooms
- 1 large onion, chopped
- 2 cloves garlic, pressed or finely chopped
- 3 Tablespoons vegetable oil (canola or sunflower work well)
- 2 cups beets, diced
- 1 cup carrots, diced
- 1 potato, diced
- 1/2 teaspoon dill (fresh or frozen)
- 1 teaspoon fresh parsley
- 3 cups shredded cabbage (I often substitute kale and/or beet greens)
- 1/2 cup tomato juice or canned or fresh diced tomatoes
- 3 peppercorns
- lemon juice to taste
- salt and pepper
- 8-9 cups water or vegetable stock
If you are using dried mushrooms, place in a bowl and cover with boiling water. Allow to soften and reserve the liquid for later. Slice mushrooms (fresh or reconstituted).
Saute the onion and garlic in oil until transparent. Add mushrooms and saute slightly. Add beets, carrots, and potato and saute until just beginning to soften around the edges. Add cabbage/greens, dill and parsley and cook along with the tomatoes/juice and water/stock. If you used dried mushrooms, include the reserved liquid here, reducing the amount of water/stock accordingly. Season to taste. Simmer until all vegetables are tender. (if you are using an Instant Pot, set it to Stew for 25 minutes). Add lemon juice with caution since you want the borshch tart, not sour. (I have a daughter who dislikes sour things, so I often omit it altogether.) Garnish with additional dill and parsley and serve with optional sour cream or tofu alternative. Serves 6-8.