Tag Archives: easy recipe

Maple Dijon Roasted Carrots

How is it already mid-November?! I’m pretty sure it was just New Year’s Day 2019 and now the year is almost over…not to mention, the holidays are right around the corner. The countdown to Thanksgiving 2019 is on, and I have to tell you, as a pregnant woman in my second trimester, I’m pretty  extremely excited! The pregnant appetite is real these days so I’m speculating I’ll down a second plate plus a dessert plate at least. Anyway, you’re not here for my Thanksgiving day dreams, you’re here for the carrots.

These are special enough for a Thanksgiving side, yet simple enough for a weeknight dinner. Roasting the carrots brings out their natural sweetness, which is only enhanced by maple syrup, counteracted by the tartness of Dijon mustard, and a touch of rosemary adds brightness. I struggle to get Zemirah to eat carrots, but she wouldn’t stop taking these right from the bowl while I was photographing them! I certainly hope your family will like these as much as mine did!

Maple Dijon Roasted Carrots


Ingredients

  • 2 lbs of baby carrots, halved lengthwise (large carrots would work, too, but would need to be sliced into quarters)
  • 1/2 cup of pure maple syrup
  • 2 tbsp of butter (my favorite brand of grass fed butter) or ghee, melted (or substitute with your favorite cooking oil such as coconut or avocado)
  • 1 tbsp of Dijon mustard
  • 2 tsp of dried rosemary
  • 1 tsp of kosher salt

Directions

  1. Preheat oven to 425 F
  2. Lay carrots flat on a parchment or silicone mat lined baking sheet
  3. In a microwave safe bowl, melt your butter or ghee (if using a liquid at room temp oil, ignore this step)
  4. Combine butter, syrup, mustard, rosemary, and salt
  5. Pour mixture over carrots and stir to ensure all carrots are covered
  6. Roast for 50-60 minutes, stirring halfway through, until fork tender
  7. Store leftovers covered in fridge for a week to 10 days

 

Easy peasy and delicious! The carrots in my Roasted Chicken with Carrots are also amazing, and for more vegetable side dishes check out my Crispy Brussels SproutsSweet and Sour BroccoliABC Brussels Sprouts, plus plenty of potato recipes. I hope this simple recipe inspires you for your Thanksgiving sides, or even as a way to make a weeknight dinner a little fancier – and it never hurts to cover your kids’ vegetables in syrup and butter 😛 Eat your vegetables, like them, too…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Pumpkin Pecan Muffins

How does time keep escaping me? I blinked and October is almost over! Halloween is a mere 9 days away, and I still haven’t hemmed Zemirah’s Elsa costume, nor have I blogged in over two weeks. Two weeks with no new recipes is officially my longest, albeit accidental, break from my blog. In case you missed it on my social media (click the links at the bottom of this post to follow me on Instagram, Pinterest, and Facebook), we are expecting Baby Mills #2 in April! I’m currently four months along, Baby is the size of a large avocado, and giving me sweet little jabs every now and then. After our miscarriage in July, we’ve been concerned with Baby’s health, but so far everything is looking perfect!

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Little baby bump when I was 12 weeks along.

Obviously pregnancy along with being the mom of a rambunctious toddler has kept me occupied, in a true Pinch of Crazy way. *insert crazy heart eyes here* Bear with me over these next months; I promise I’ll blog whenever I get the chance! For now, continue relishing your crisply cool fall days while enjoying these delicious, not-too-sweet, healthy Pumpkin Pecan Muffins. Nothing like a homemade pumpkin treat to welcome fall in!

Pumpkin Pecan Muffins


Ingredients

  • 1.5 cups of almond flour
  • 1 tsp of ground cinnamon
  • 1/2 tsp of ground allspice
  • 1/2 tsp of baking powder
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/3 cup of pumpkin puree (not pumpkin pie filling!)
  • 1/3 cup of coconut oil, melted (here is my favorite brand)
  • 1 egg
  • 1/4 cup of pure maple syrup
  • 1/2 cup of roughly chopped pecans (or buy pecan pieces)

Directions

  1. Preheat oven to 350 F.
  2. Line a standard muffin tin with 12 liners. (or use these reusable silicone liners)
  3. In a medium sized mixing bowl, combine first 6 ingredients (almond flour through nutmeg).
  4. Create a well in your dry ingredients and add the next 4 ingredients (pumpkin through syrup), stirring until just combined.
  5. Fold in your chopped pecans.
  6. Fill each liner about 3/4 of the way full.
  7. Bake in preheated oven for 20-25 minutes, until the top bounces back when touched and a toothpick inserted comes out clean.
  8. Serve warm or room temperature with butter and a drizzle of honey (optional but sooo delicious!)

I love this season of pumpkin treats! For more pumpkin recipes, check out my Pumpkin Bread with Crumb ToppingPumpkin Spice Cake, No Bake Pumpkin Pie, and Pumpkin Pie Coffee Creamer. If you’re searching for more a savory fall recipe, you would probably like my Spaghetti Squash Alfredo with Lemon Butter ShrimpCreamy Tomato Basil Soup, or my Two Bean Turkey Chili. Whatever you end up cooking/baking, I hope it warms your bellies and your hearts! Bask in these gorgeous fall days, nap in the afternoon sunshine, crunch some fallen leaves beneath your feet…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Apple Pie Parfaits

It is officially fall! The first day of fall was four days ago and the high today is…95. So while it may not quite feel like fall, we can still celebrate by busting out the decorations and using all the warm, spiced flavors! These Apple Pie Parfaits are full of all the fall flavors: cinnamon, nutmeg, cloves, and coziness. 🙂 Warm, spiced apples are “cozy” between layers of dairy free whipped cream and nutty, crunchy granola crumble. Delicious! I knew this recipe was a keeper when my picky nephew kept asking for more. *praise hands* I hope you and your family enjoy this vegan, refined sugar free fall treat as much as mine did!

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Apple Pie Parfaits


Ingredients

    For the apple filling:
  • 4 medium sized apples, thinly sliced (I used two Gala and two Granny Smith. I also left the skin on for looks + extra fiber, but you can peel them if desired.)
  • 1 tbsp of coconut sugar
  • 1/2 tbsp of pure maple syrup
  • 2 tsp of ground cinnamon
  • 1/2 tsp of ground cloves
  • 1/4 tsp of ground nutmeg
  • 1/2 tsp of vanilla extract
  • Pinch of salt
  • For the granola crumble:
  • 1/2 cup of old fashioned oats
  • 1/2 cup of slivered almonds
  • 1 tbsp of whole flax seeds
  • 1/2 tbsp of coconut sugar
  • 1 tsp of cinnamon
  • 1/2 tsp of salt
  • For the whipped cream layer:
  • Generous spoonfuls of dairy free whipped cream (there is also a coconut cream whipped cream made by Reddi Whip)

Directions

  1. Bring a large pot of water to a boil.
  2. Drop apple slices in the boiling water and boil for about 5-7 minutes, until tender crisp.
  3. While the apples are boiling, make your granola crumble by combining all ingredients in a blender or food processor. Pulse until combined, but with texture – you don’t want granola dust!
  4. Once apples are cooked, drain and return to pot. Stir in remaining apple filling ingredients until all slices are coated in “coziness” 😉
  5. In a glass of your choice, layer whipped cream, granola crumble, and apple slices. Repeat layers until you reach the top, ending with whipped cream!
  6. Serve warm.
  7. Keep leftovers separate – apples in the fridge and crumble at room temperature. Simply reheat the apples when you want more and layer away!

For more recipes to celebrate fall (or “hotumn” as I saw on Facebook), check out my Cinnamon ApplesauceSlow Cooker Apple CiderPumpkin Bread with Crumb Topping, or Pumpkin Spice Cake. And to make your home smell like a fall-themed bakery, use my “recipe” for Apple Cinnamon Stovetop Scent! I certainly wish it were cooler, but it’s my favorite season, so I will still celebrate! Enjoy this marginally cooler weather, celebrate anyway…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

 

Spaghetti Bake with Balsamic Glaze

Spaghetti is the ultimate easy dinner; delicious, loved by all, and you can easily sneak in some extra vegetables for the littles. Sometimes you just need to jazz it up, though, and what better way to do that than to top it with mozzarella, bake until bubbly, then drizzle with sweet and tangy balsamic glaze? I made this recipe by default (as per usual), but it was so delicious I decided to document. I’m telling you, it is like the Italian comfort food love child of spaghetti and lasagna: cheesy, saucy, delicious! I hope you give it a try – I’m willing to bet it will be a family favorite!

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Spaghetti Bake with Balsamic Glaze


Ingredients

  • 2 tbsp of olive oil
  • 1 red onion, diced
  • 8 oz of mushrooms, quartered
  • 2 bay leaves
  • 1 lb of lean ground beef or ground turkey
  • 1 tsp of salt
  • 2 tsp of dried parsley
  • 1.5 tsp of dried basil
  • 1 tsp of dried oregano
  • 1/2 tsp of garlic powder
  • 1 jar sugar free marinara
  • 1/2 lb of whole wheat or gluten free spaghetti
  • 2 cups (packed down) of fresh spinach
  • 8 oz of fresh mozzarella, sliced
  • Balsamic Glaze:
  • 1/3 cup of raw honey
  • 1/2 cup of balsamic vinegar

Directions

  1. Heat olive oil in a large pan over medium heat.
  2. Add mushrooms, onion, and bay leaves – cooking until tender.
  3. While cooking, boil salted water in a large pot – preparing to cook your spaghetti.
  4. Add ground meat to vegetables, crumbling while it cooks.
  5. Season with salt and spices, and continue to cook.
  6. Drain excess fat if necessary, and remove bay leaves.
  7. Once water is boiling, add your spaghetti noodles and cook according to package directions, using the minimum amount of time for cooking – the noodles will continue to cook in the oven.
  8. While noodles cook, preheat your oven to 375 F.
  9. Once noodles are cooked, drain and return to pot.
  10. Add cooked meat and vegetables, pasta sauce, and fresh spinach to the noodles; stir to combine well.
  11. Evenly spread spaghetti in a 9×13 pan, and top with mozzarella slices.
  12. Bake for 15-20 minutes, until cheese is browning and sauce is bubbling.
  13. While spaghetti is baking, make your balsamic glaze by combining honey and balsamic vinegar in a small pot, bring to a boil, then reduce heat and let it simmer until thickened.
  14. Serve spaghetti bake hot with a generous drizzle of balsamic glaze.
  15. Store leftovers covered in the fridge for up to a week.

For more pasta recipes, try my Zoodles with Meat Sauce or my Baked Ziti with Sausage. I hope this quick yet fancier version of spaghetti can become a family favorite for you! Indulge in some cheesy, saucy pasta…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Berry Watermelon Jigglers

Okay so I admit, I don’t know if “jigglers” is a word, but that’s what my mom always called the Jell-o squares she made us, and it’s just fun to say! We are still hanging out in the triple digits here in Texas, and I basically wish I could live in the refrigerator next to these refreshingly cool jigglers. These tasty little gelatin squares are made from fresh fruit, water, honey, and unflavored gelatin. That’s it! They are cool, fresh, and healthy! You get plenty of hydration from the fruit juice, antioxidants from the berries, and collagen from the gelatin. Not to mention, your kids will love them, and you can offer dessert without dripping sweat into a bowl of brownie batter. I hope these yummy fruit treats hit the spot for your family and keep you nice and cool!

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Berry Watermelon Jigglers

  • Servings: 16 squares
  • Print

Ingredients

  • 1 cup of fresh berries of your choice, or thawed from frozen.
  • 1 cup of chopped fresh watermelon
  • 4 cups of water
  • 2 tbsp of honey
  • 1 oz of unflavored gelatin

Directions


1. In a blender or food processor, combine fruit, water, and honey.
2. Blend until smooth.
3. Strain juice through a nut milk bag
4. Follow the directions for your gelatin on how much juice to boil, but for the Knox brand (linked above), I boiled 3 cups of juice and sprinkled the gelatin over 1 cup of cold juice.
5. Pour boiling water over soft gelatin, and stir until all gelatin is dissolved.
6. Pour gelatin into a 9×9 pan or these cute silicone molds
7. Refrigerate for 2+ hours, until firm.
8. Slice (or use cookie cutters for fun!) into individual jigglers!
9. Keep leftovers refrigerated.

If you, like me, are not a fan of unnecessary sweating, check out some of my other no bake treats like Dairy Free Chocolate MilkshakesNo Bake Chocolate Date Cake, and Dark Chocolate Peanut Butter Cups. And for more berry treats, try my Berry Lemonade or No Bake Cheesecake with Chocolate Crust – which is divine topped with fresh strawberries. Whatever you end up making, I hope you enjoy! Stay cool…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; it is just a small commission for me. Thank you for supporting A Pinch of Crazy!

 

Dairy Free Chocolate Milkshakes

We had our first triple digit days this week in good ol’ Dallas, Texas, and I have to tell you…it wasn’t that bad  I thought my face was going to melt off! Now you know I’ve had a long standing affair with chocolate (sorry, honey 😉 ), but when it feels like the oven might actually make my eyelashes meld into my eyelids, I am not about to bake – no matter how delicious a chocolate chip cookie might be. Thankfully I’ve discovered a lot of delicious, dairy free, no bake desserts where I can literally have my cake and eat it, too. One of those delicious desserts is, of course, “nice cream” – a creamy, sweet creation made with frozen bananas. This “milk”shake is a version of nice cream: a thick, creamy dark chocolate shake sweetened with honey and maple syrup, and thinned with coconut water for an extra burst of hydration + electrolytes. If you are melting in this heat wave, a big pitcher of Dairy Free Chocolate Milkshakes is just what you need to hydrate, cool you off, and satisfy your sweet tooth!

Dairy Free Chocolate Milkshakes


Ingredients

  • 3 frozen bananas
  • 3/4 cup of coconut water
  • 1/4 cup of coconut cream
  • 2 tbsp of 100% cocoa powder
  • 1 tbsp of unsweetened almond butter
  • 2 tsp raw honey
  • 1 tsp pure maple syrup

Directions

  1. Combine all ingredients in a blender or food processor
  2. Pulse/blend until smooth
  3. Serve immediately – chilled

For more no bake treats, check out my Chocolate Banana “Nice” CreamNo Bake Chocolate Date CakeNo Bake Cheesecake with Chocolate CrustMicrowave Molten Lava Cake, and Dark Chocolate Peanut Butter Cups. Do you think I have a thing for chocolate?! 😉 Whichever no bake treat you whip up, I hope you enjoy! Stay cool…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; just a small commission for me. Thank you for supporting A Pinch of Crazy!

Peanut Butter Swirl Brownies

Have you ever met a couple who had a perfect marriage? I have. They are both rich, and their sweetness and bitterness compliment each other in a decadent way. Peanut butter and chocolate. PB&chocolate4eva ❤

I'll stop with the corny mom jokes…even though it's true. Peanut butter and chocolate go together so deliciously perfect, and everyone knows it! And do you know what's better than a fudgy dark chocolate brownie? A fudgy dark chocolate brownie marbled with streaks of peanut butter and honey. *drool emoji* Add in that these brownies are also gluten free, dairy free, and refined sugar free and you've got a jaw-dropping healthier dessert! Even my picky nephew devoured one of these Peanut Butter Swirl Brownies and was an adorable chocolate-y mess. These brownies are delicious on their own, or topped with a scoop of nice cream for a spectacular sundae! Whip up a batch for all your summer celebrations!

Peanut Butter Swirl Brownies


Ingredients

  • 1.5 cups of almond flour
  • 1/2 cup of coconut sugar
  • 1/4 cup of 100% cocoa powder
  • 1 tsp of baking powder
  • 1/2 tsp of salt
  • 1/3 cup of coconut oil, melted
  • 1/4 cup of unsweetened almond milk
  • 1 egg
  • 1/4 cup sugar free peanut butter
  • 1/4 cup of raw honey

Directions

  1. Preheat oven to 350 F.
  2. Grease an 8x8 baking pan.
  3. Whisk together all dry ingredients (flour through salt) in a medium sized mixing bowl.
  4. Add melted coconut oil, almond milk, and the egg - stirring until well combined.
  5. Pour batter into the prepared pan.
  6. In a separate bowl, combine peanut butter and honey.
  7. Drop spoonfuls of the peanut butter/honey mixture on the brownie batter.
  8. Swirl with a knife to make a pretty marbled pattern.
  9. Bake for 20-25 minutes, until the brownies bounce back when touched.
  10. Let cool completely before slicing.
  11. Keep leftovers covered at room temperature.


For more PB&chocolate recipes, check out my Chocolate Chip Peanut Butter Cookie BarsDark Chocolate Peanut Butter CupsWholesome Chocolate Chunk Cookies, and Peanut Butter and Chocolate Overnight Oats (AKA dessert for breakfast) I hope you find a scrumptious, healthier treat for you and your family! Have a treat, not a cheat, eat dessert…and enjoy your pinch of crazy!

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