Recipe: Chocolate Covered Pumpkin Coconut Bites

Pupkin Truffles (Gluten Free, Dairy Free, Nightshade Free, Vegan) | Emily Levenson

There is something that happens every year around September. It starts out innocently at first, with a few recipes here and there. And then turns into an all out rampage, with everyone trying to one-up the other for the best flavor combination one could dream up.

What am I talking about?

Pumpkin season, of course.

Pupkin Truffles (Gluten Free, Dairy Free, Nightshade Free, Vegan) | Emily Levenson

And while I’m all for pumpkin flavored things (I prefer things like Pumpkin Bread and Pumpkin Flax Granola), there is such a thing as taking it too far (I’m talking to you Pringles and Extra).

So when I stumbled upon this recipe for Pumpkin Truffles, I kind of knew it was going to blow up.

Turns out a lot of people were interested in the pumpkin-chocolate-y goodness.

Pupkin Truffles (Gluten Free, Dairy Free, Nightshade Free, Vegan) | Emily Levenson

I will admit, when I first found the recipe, I was geeked that it was dairy-free. On closer examination, it was also gluten-free, grain-free, vegan and paleo-friendly. Score!

When it came time for me to try my hand at them, I apparently didn’t read the directions too closely (I’m guess it had something to do with a screaming baby) and subbed coconut flour for the coconut butter. I also decided that it would be fun to make them into more a buckeye (chocolate peanut butter truffle) and less of a healthy snack.

So, yeah.

Pupkin Truffles (Gluten Free, Dairy Free, Nightshade Free, Vegan) | Emily Levenson

With all of that in mind, I’m going to rate these bad boys at an 8 out of 10.

They are delicious, don’t get me wrong. They just weren’t what I was expecting. You know?

I plan to make another attempt at the pumpkin infused truffle-like balls. And this time, I’m going to know that coconut butter is a totally different ingredient than coconut flour. Also, I probably won’t use either. I’ll probably end up using another ingredient altogether. Because I’m crazy like that.

Pupkin Truffles (Gluten Free, Dairy Free, Nightshade Free, Vegan) | Emily Levenson

Chocolate Covered Pumpkin Coconut Bites
Author: 
Prep time: 
Total time: 
Serves: 12-18
 
Ingredients:
  • 1 cup pumpkin puree
  • 1 cup coconut flour
  • 3 tbs maple syrup
  • 1 tbs pumpkin pie spice
  • 6 oz (dairy-free) chocolate chips
  • 1 tbs spectrum vegetable shortening
Directions:
  1. Combine pumpkin puree, coconut flour, maple syrup and pumpkin pie spice in a large mixing bowl and combine until all ingredients incorporated.
  2. Line a rimmed baking sheet with parchment paper.
  3. Spoon 1-2 tbs of mixture and form into balls (I made mine about 1" diameter) and place on parchment lined baking sheet.
  4. Transfer to refrigerator to firm up (about 5-10 minutes).
  5. While your balls are chilling (heh), prepare your chocolate: put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it’s not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.)
  6. Take the sheet of balls from the refrigerator; use a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped pumpkin mixture on top. Return to the wax paper, undipped side up.
  7. Refrigerate for at least 1 hour before serving.
  8. Store in the refrigerator or freezer and serve chilled.
Allergen Information:
Nightshade Free, Dairy Free, Gluten Free, Wheat Free, Corn Free, Soy Free, Egg Free.

Note: Enjoy Life Brand chocolate chips are free of the top 7 food allergens, meaning they have no wheat, dairy, peanuts, tree nuts, egg, soy, fish or shellfish and are also made without casein, potato, sesame and sulfites.

Chocolate Dipped Almonds

Oh, and if you’re like me and always have leftover chocolate… grab whatever you have and dip! I love dipping almonds. I also think orange slices, bananas, and strawberries are excellent choices.

Pinteresting Things, Sriracha Edition

4 Recipes featuring sriracha

Because I couldn’t just leave well enough alone, I figured I would share some of my must-make sriracha themed recipes.

I would have added the sriracha burgers to the list, but I figured that would be overkill.

  1. Honey Lime Sriracha Glazed Cauliflower Wings via Cupcakes & Kale Chips
    I feel a little weird admitting that I’m finally starting to like cauliflower. The first recipe that had me saying “I guess it’s okay.” was Buffalo Falafel from Thug Kitchen. Since then, I’ve been adding it to fried rice religiously. And now? I have found at least two recipes that have featured cauliflower pretty prominently. OY.
  2. Sriracha Roasted Chickpeas via French Press
    I have sat back on the sidelines and watched as the food blogging world has talked about roasted chickpeas. I’m not sure why I haven’t delved in feet first, as I love chickpeas. Maybe I just never found a flavor combination that tickled my fancy? In any case, these roasted chickpeas are tickling my fancy. And will be on the menu soon.
  3. Homemade Chili Sriracha Hot Sauce via White on Rice Couple
    I’m always curious how things are made, and this recipe for homemade Sriracha looks super easy and tasty. It also allows for customization and adjustment of heat levels. Which, if you’re anything like The Hubster and I (heat wimps after not eating it for 5 years), then this recipe is for you!
  4. Honey Sriracha Roasted Brussels Sprouts via Shared Appetite
    This one is for The Hubster. He’s a huge brussels sprouts fan. I may be inclined to the like them, or at the very least tolerate them with a sauce like this. (Hmm. I may have to rethink my vegetable choices after this week’s list.)

What are some of your favorite ways to eat sriracha? I’d love to know how you use it, abuse it, or simply devour it.

Looking for more Pinteresting things?

Make sure to follow me on Pinterest! You can check out all of my boards at pinterest.com/emilylevenson.

 

 

 

Recipe: Sriracha Burgers

Sriracha Burgers » Emily Levenson

The very first time I bought sriracha, I had to return it.

One week after purchasing it, I was diagnosed with a nightshade sensitivity, ruling out all things made with chili peppers. To say I was bummed would be an understatement. But I suppose I didn’t really know what I was missing when it came to the sriracha.

Fast forward 6 years, and sriracha finally made another appearance on our shopping list.

Only this time, I didn’t have to return it.

Sriracha Burgers » Emily Levenson

Which is pretty darn fantastic, because I’m kind of obsessed with it now.

I add a little squirt into ketchup for a little kick. I add a dot into stir-fries and fried rices. But my absolute favorite way to use it? When making hamburgers.

They’ve pretty much taken over my life. And it’s the only way I want to eat hamburgers now. The Hubster too. The last time we had these, he said “I’m not sure where you got the idea for these, but I am so thankful that these have come into my life. They are damn good burgers.”

I kid you not.

Sriracha Burgers » Emily Levenson

If beef isn’t your thing, I’m pretty sure that you could add a tablespoon or two of sriracha to your favorite veggie burger recipe and it would be killer.

Sriracha Burgers
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients:
  • 1 lb ground beef
  • 1-2 tbs sriracha sauce, depending on spice preference
  • 1 tbs minced onions (dried)
  • pinch of salt
  • pepper
Directions:
  1. Combine all ingredients in a bowl and mix (with hands) until combined.
  2. Form into patties (we typically make 3-4 depending on how hungry we are.
  3. Heat skillet over medium heat.
  4. Place burgers in pan and cook for 5-6 minutes or until browned, flip and cook for another 5-6 minutes (or until desired doneness).
  5. Serve on a bun of your choice (wheat, gluten-free, lettuce) with your favorite toppings.
Allergen Information:
Dairy free, wheat free, gluten free, corn free, soy free, egg free.

 

 

Pinteresting Things

Pinteresting Recipes

The past few weeks have seen a smattering of new recipes showing up on the menu. I have to say, they have all been quite delicious, making me even more excited to go down the rabbit hole that is Pinterest.

The Hubster has even been getting in on the recipe hunting fun, and is the reason that Buffalo Falafel are in my life. It’s a good thing we’re already married, because that’s the sort of thing that would make me want to marry him on the spot.

We’ve made 3 out of the 5 recipes on this list, so can honestly say that they are delicious. The other two are on the menu for this week. Y-U-M.

  1. Vegetable Pakoras via Easy Indian Recipes
    I’ve always had a love-hate relationship with Indian food. I’ve often found the spices to be a bit full on for me, or the things I would enjoy are made with yogurt. I’m not really sure why I suddenly wanted these, but alas, I did. And holy crap were they good. Since that inaugural attempt, we’ve had them several times since, and adding in different veggie combinations for a bit of fun.
  2. Buffalo Falafel via Thug Kitchen
    I’m pretty sure y’all are going to revoke my foodie card when I admit this, but this is the first recipe I’ve made from Thug Kitchen. I mean, I’ve known about them and followed them for yearssss, but never wanted to make anything. What the fuck is wrong with me (sorry, channeling my inner Thug)?! I seriously think this is my favorite food on the planet right now. I didn’t want to stop eating them. Do yourself a favor and make them, pronto. (For my nightshade sensitive friends, I am SO SORRY.)
  3. Thai Beef, Vegetable, and Basil Stir-Fry via Fuss Free Cooking
    The Hubster has been on a Thai Beef kick as of late. The first variation we tried was with ground beef. It was good, just not a huge fan of the whole ground beef texture with the flavors. So we went on the hunt for a different recipe, and found this one. If you’re into beef, this is delicious. I’m sure it would be equally as tasty with chicken.  Or tempeh, if you’re into that kind of thing.
  4. Sriracha Ramen Noodle Soup via Baker by Nature
    We’ve been on a sriracha kick since our initial foray into Thai Beef. I’m pretty sure I was just about to try sriracha when I was first diagnosed with a nightshade sensitivity. Five years later, I got to try it for the first time. Now, I want to cook it in everything. This ramen noodle soup was no exception. Can’t wait to try this one out!
  5. Apple Pie Bread via Pip & Ebby
    And because no Pinterest exploration is complete without at least one dessert tickling your fancy, I had to include this apple pie bread. Looks delicious, right?

Looking for more Pinteresting things?

Make sure to follow me on Pinterest! You can check out all of my boards at pinterest.com/emilylevenson.

Recipe: NOT My Muddah’s Meatloaf.

Not My Muddah's Meatloaf | Emily Levenson

Growing up, meatloaf was a fan favorite.

My entire family looked forward to that dinner. Perhaps it was because My Mama often paired it with oven-fried potatoes. Or perhaps it was because she just had a knack for making it.

Who cares. It was delicious.

Not My Muddah's Meatloaf | Emily Levenson

When I started cooking for myself, I stopped eating meatloaf.

I honestly can’t tell you why—it’s possible it was a “touching meat” aversion. And then The Hubster stopped wanting meat and poultry, so meatloaf went even further out the window.

After my miscarriage I began craving red meat like crazy. I would walk past the meat counter in the store and find myself salivating and dreaming up ways to prepare the beef. The acupuncturist I went to at the time encouraged me to consume red meat, saying that it was a blood builder according to Chinese Medicine.

Not My Muddah's Meatloaf | Emily Levenson

In an act of solidarity (and born out of his own cravings) The Hubster and I began to eat red meat again.

It started with burgers. And then transitioned back into meatloaf. We seriously don’t go a week now without The Hubster requesting meatloaf.

So, in an effort to switch things up a bit, I decided to play around with My Muddah’s Meatloaf recipe.

The original:

  • 1.5 lbs ground beef
  • 1/4 cup bread crumbs or matzo meal
  • 1 tbs parsley flakes
  • 1/2 onion or 1 small onion, chopped
  • 1 tsp garlic powder
  • salt and pepper to taste

Simple. Satisfying. So freakin’ delicious.

Not My Muddah's Meatloaf | Emily Levenson

And then, I got it into my brain to switch things up a bit.

I’d been playing around with flavors for our hamburgers, so why not play around here? I took inspiration from the original recipe, the burgers, and the honey-balsamic meatballs.

The results: a delicious, flavorful, and gluten-free meatloaf that everyone devoured. Hooray!

Meatloaf | Emily Levenson

NOT My Muddah's Meatloaf.
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients:
  • 1.5 lbs ground beef
  • 1-2 cloves garlic, minced
  • 1 tbs parsley flakes
  • 1 tsp paprika
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbs Worcestershire sauce
  • 1 small onion (or ½ cup), diced
  • 1 egg
Directions:
  1. Preheat oven to 375°F.
  2. Combine all ingredients in a large mixing bowl and combine. Don't be afraid to get your hands in there and mush it all up.
  3. Pat into loaf shape (kind of like a football).
  4. Put in a glass pan and bake for 1 -1.5 hours, or until juices from meat turn clear and outside is browned.
  5. Let rest for 5 minutes before slicing.
  6. If loaf is still pink inside, return to pan and cook for an additional 5 minutes (or longer, depending on desired level of doneness).
Allergen Information:
Dairy Free, Gluten Free, Wheat Free, Soy Free, Corn Free.

 

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