Salted caramel bites

July 14, 2016 | Food | 16 Comments »


Salted caramel bites

Salted caramel bites

I’m a little bummed that I got so behind on the blog these past 2 weeks. I have so much lined up, but haven’t had the time to sit and write up the posts. I should have been a month ahead of schedule, but life happened. I’ve also been dealing with some health issues. Nothing serious, but still pretty bothersome at times. I’ve had to change my diet drastically. At the moment I have to stay away from gluten and dairy. Fun times. It’s all good though. I’m making it work!

So while I work on getting all of those fun posts scheduled I figured I’d share a new recipe of mine. A few weeks ago I was scouring the supermarket for things I CAN eat and my husband stumbled upon these delicious Salted Caramel Bites. They were so good! And perfect for snacking on the go. Especially now that I can’t eat anything if I’m out and happen to get hungry. The problem? Well, I only purchased the one bag so that I could try them out and I ran out within a few days. The nearest store to purchase these delicious bites is over an hour away! And when I finally made it to the supermarket again they were sold out! So I tried to make my own.

It’s usually pretty easy to find copycat recipes online, but I couldn’t find a single recipe for these bites anywhere! So I went into my kitchen where I had everything on hand and dumped it all into my food processor and ended up with something VERY similar! I think lightly toasting the coconut brings these bites to life. I know it doesn’t look like much, but these sorts of bites/balls usually don’t yet still taste great! This recipe is a keeper for sure! You can follow this link to my recipe. Enjoy!

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Heavenly Coconut Bliss Balls

September 8, 2015 | Food | 10 Comments »


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If you’re reading this and you saw my mention of starting a Whole30 on Twitter last week you’re probably thinking ‘Uh, you’re already cheating, bruh!’ I should have said that my FRIEND is doing a Whole30 and I’M doing a version of it. While all of the ingredients in these delicious Heavenly Coconut Bliss Balls are technically Whole30 approved (aside from the protein powder and honey which I omitted), the ball itself counts as a frowned upon SWYPO (Sex With Your Pants On). I really want to give my diet a bit of a ‘Spring cleaning’ and I like the idea of Whole30. Eating real whole foods without all that processed, chemical laden garbage. But the thing is I exercise A LOT and get really snacky throughout the day. And I’m sorry, but there’s only so many carrot and celery sticks I can nom on. So to keep from getting hangry I whipped up a batch of these balls.

I’ve got a few recipes for raw balls and DIY Lara Bars that I love. But these? These truly are heavenly! The lemon and coconut compliment each other nicely making for a refreshing almost sinful treat. It’s like a healthier truffle. Ok I guess I get the whole SWYPO thing now, but I gotta do me, man. Anyway, they’re super easy to make and keep well in the fridge. I did alter the recipe a bit. I didn’t add the protein powder or honey. I also found that I only needed about 1/4 cup shredded coconut for coating the balls. Perfection!

Even if you’re not eliminating everything under the sun from your diet, I highly suggest giving these balls a go. I’m already planning to make some more almond meal so that I can make a batch for my mother-in-law. She loves these types of snacks. And it’s much healthier for her than the usual pastry she asks me to make. These balls are a keeper!

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And can I just say how happy I am that I can finally eat nuts again? For the past 2 years I was convinced that I was allergic to peanuts/tree nuts because of some health issues I was experiencing. I can’t even begin to tell you how happy I am that I can make and enjoy things like this once again. It’s the little things.

What kinds of things do you like to snack on throughout the day?

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Pumpkin Cheesecake Muffins

August 17, 2015 | Food | 20 Comments »


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For those of you who know me, you know that toward the end of August I get started on my pumpkin kick. I know. I know. We’re technically nowhere near the end of August and still have about a month left of Summer. Well, if eating pumpkin anything this early on in the year is wrong I don’t wanna be right! For those of you who don’t know me, be prepared. There’s going to be a whole lotta pumpkin going on around here.

I’ve got homemade pumpkin ravioli in my freezer, 2 jars of my own pumpkin spice syrup in the fridge, and a batch of these delicious Pumpkin Cheesecake Muffins sitting on the kitchen table. To hell with Summer, I’m ready for Fall NOW!

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Ok now that I’m done justifying my venture into all things pumpkin so early on in the year, we can turn our attention to these wonderful muffins. I stumbled upon the recipe for these Pumpkin Cheesecake Muffins some time last year. The moment I laid eyes on them I knew I had to make them. I’ve tried so many pumpkin muffin recipes and find that most are pretty good. But these? They’re amazing! They’re packed with pumpkin flavor and not the least bit dry. A lot of the pumpkin muffins I’ve made in the past have been on the dry side. Not these! The cheesecake center is perfection. Also, it might look like it’s overly sweet, but it’s not. It’s the perfect muffin to pair with your morning coffee.

Even though this recipe is amazing I did make a few changes. First, for the muffin I added 1 1/2 tsp pumpkin pie spice and 1 tsp cinnamon (the original recipe has it switched around). I just prefer more pumpkin spice. For the filling I used a whole package of cream cheese because I don’t like wasting stuff and I have no use for 2 oz of cream cheese. I also cut the sugar down to 1 tbsp rather than 3 tbsp. Then I use a 1/4 cup ice cream scoop to scoop the batter into the liners and top it with 2 tsp cookie scoop (2 scoops) of filling. I gently pat it into the center and top it off with the topping. I’ve never had any issues with it overflowing and it’s so much easier than all that layering. This way I get 12 even sized muffins.

These muffins freeze well. I usually set aside 4 for me and my son over the next 2 days and freeze the rest. Allow them to thaw overnight in an airtight container.

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If you’re a fellow pumpkin lover, you’re gonna wanna make these muffins!

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Welcome to Midwest Glam! My name is Lisa Marie and this is where I blog about all things beauty, food, and photography. While I mainly focus on beauty topics, I do weekly photography posts as well as the occasional recipe. Thank you so much for visiting!






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