This Savory Sweet Potato Gratin with Pecans recipe is sponsored by Fisher Nuts.

It’s no surprise that sweet potatoes are a popular side dish this time of year – especially for holiday meals. Because they are filled with so much nutrition, I really do enjoy sweet potatoes all year long, especially made as sweet potato fries or rounds, or paired up with up with smoked chicken-apple sausage and more veggies in a simple sheet pan meal for one of my go-to quick dinners.

Although I do enjoy a traditional sweet potato casserole on Thanksgiving, I tend to like my sweet potatoes served in more savory recipes like this Sweet Potato Gratin with Pecans I’m sharing today. The combination of flavors in this dish is absolutely delicious, and the Parmesan-pecan topping adds crunch and texture that will make your tastebuds sing. You can’t go wrong serving this dish alongside beef, roasted chicken or turkey.
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This recipe was created in partnership with Fleischmann’s® Simply Homemade®.

I think it’s no secret here that I don’t bake very often. It’s not that I dislike baking, it’s just more of a process for me than cooking (and it’s hard to find the time!). Cooking comes to me very naturally, I don’t always feel the need to use exact measurements or ingredients and I can be really creative with what I have on hand. There are times where I wish baking came to me more naturally, but the reality is it doesn’t so it takes a bit of persuading from my sweet kids to talk me into baking them treats.

When I told my kids I was going to try out a new line of baking mixes for the blog, they were thrilled (and so was I!). I couldn’t wait to try the new Fleischmann’s® Simply Homemade® Muffin & Bread Mixes, not only because they are filled with ingredients I feel good about (real fruit and juices!), but they are also created to use with Greek yogurt – an ingredient I love to include in recipes whenever I can.

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The post Cinnamon Banana Nut Muffins appeared first on Aggie's Kitchen.

This recipe was created in partnership with Fisher Nuts.

It’s that time of year again. The time of year when everyone is either loving or hating Brussels sprouts. I’m a big fan, but it wasn’t until college that I was actually introduced to these little green gems so I guess I’m sort of a late bloomer in the I love Brussels sprouts club. I’m hoping to convert my family (specifically my kids) to the club so I’m always trying new ways to cook them up. Roasting them is my absolute favorite (how can you not love those crispy outer leaves?).

My kids are still on the fence, my husband is a big no, but my 2 year old loves them…he devoured multiple servings of this Roasted Sweet Potatoes and Brussels Sprouts with Pecans dish when I made it last week.

That’s my boy!

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It’s been a few weeks since I’ve blogged and I have to be honest, it feels a bit awkward writing this post. Truth is, I’m suffering from blog burnout, and after just about 6 years of blogging, something I’ve experienced a couple times. This time feels different though. In my past burnouts I found myself come out of it by looking for inspiration in the kitchen (I wrote a little post about it here a couple of years ago). Right now though, life with 3 kids is just completely full and taking over and I’m in full on survival mode. Cooking has become pushed aside as more of a chore and something I am doing as a necessity, not as a pleasurable activity. My meals are simply thrown together with the priority being quick, nutritious and as effortless as possible (and the less clean up the better). The thought of pulling out a camera during the chaos called dinnertime makes me cringe, and finding the time to write a post is just getting harder and harder. There are just a million other things I’d rather be doing lately, none of them include being on my laptop (except going through my “to print” photos that are piling up at a ridiculous pace – oy vay).  :):)

This is real life. I have 2 busy kids finishing up their school year and a 7 month old who is busy exploring his new world. I’m totally embracing it people. (well, trying to 😉 )

Just when I thought I may never make anything worthy of a blog post ever again…an impromptu late afternoon nap happened while the kids were outside playing with their friends yesterday. I needed to use up what I had to serve alongside some simply broiled salmon for dinner. This came together during that short little nap, and I loved it, as did my husband. It’s a perfect summer quinoa salad, one that I will surely be making again.

Until next time my friends… xoxo

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I’ve been on a granola making kick for the last couple of months. Apparently my kids are into it because they pretty much ask me for granola as a snack almost every afternoon as well as at breakfast. They love having it in a bowl with a bit of Greek yogurt and honestly it couldn’t make me happier to hear them ask for it, even when I’m not necessarily in the mood to make it.

I took the last couple of weeks off from making it but since this week is my daughter’s birthday week I decided to surprise the kids with a fresh batch when they get home from school today. When I make our granola I keep it on the counter in a pretty glass jar, it’s nice to look at as well as easy to serve – just spoon into a bowl for a quick healthy snack!

Making granola at home is super simple (if you haven’t tried it yet please do!) and each time I make it I try to add something a little different to it to keep things interesting. One thing that always stays the same is the nuts – my granola has to have plenty of nuts in it for texture, protein and nutrients. This time I used honey instead of my normal maple syrup and I added a little dark chocolate for fun.

It turned out seriously delicious!

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The post Honey Nut Cocoa Crunch Granola appeared first on Aggie's Kitchen.

This Gingerbread Spiced Nuts recipe is sponsored by Fisher Nuts.

‘Tis the season…for so much, right? The holidays for my family feel very low key this year, and I have to admit, I kind of like it. Between a new baby and transitioning into a new house, there just isn’t much extra time (or let’s be honest, energy) for stuff that really isn’t all that important as it has been in the past. For example, our tree, our stockings, and a few decorations are up, but I am wondering what’s in the 3 other large plastic bins sitting in the garage marked Christmas and if I really need all that “stuff”. I’m not missing anything so I guess I don’t need it right? Maybe next year it’ll come back out…but for now, I’m truly enjoying Simple. I’m also a little (a lot) behind on Christmas shopping (hello Amazon Prime), Christmas cards and pretty much everything else relating to the holiday..although I’m proud that I did get manage to get about 1/3 of my Christmas lights out in the yard. 😉

Like I said, the theme for this year’s holiday for me is truly…Simple. And it’s ok.

Speaking of simple, this spiced holiday nut recipe is pretty simple – just the way I like it! Although I mentioned our holidays are more low key this year, we are still spending time with family and friends and of course when people get together there is usually food involved. Spiced nuts are always a welcomed treat at any get together and they can’t be easier to make – take it from a slightly sleep deprived mom who is not spending a lot of time in the kitchen lately. These nuts take less than 20 minutes to put together and that includes oven time. You can package them up in a pretty holiday tin to take with you to a holiday party, or set them out for guests that are stopping by. Of course you can just treat your kids to some as an after school snack, I’m sure they won’t mind. 🙂

I was inspired by the flavors of the season when I made these nuts using Fisher’s Nuts. I used a blend of Walnut and Pecan Halves but any combination of nuts will work. These bake up in just 10 – 12 minutes, you know they are done when you start to smell something delicious in the air!

Happy Snacking!

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I have never been one to only eat salads in the warm weather months. Maybe that’s because I live in Florida and we have warm weather almost all year long?

I’d like to believe that I would enjoy a salad here and there in the cold winters that some of you experience in the North (and/or West I guess I should say). For me, building a salad comes from whatever is in season, looks good in the produce section or whatever you are craving really. I can never say no to a crisp bowl of crunchy salad veggies with a good homemade dressing or vinaigrette.

Now, though I can eat salad any day of the year, I don’t necessarily always want to make a salad for myself. That’s another story. Lately I have been in a salad rut, but was inspired to create this one with the newly arrived fruits of the season that I’ve been seeing lots of – apples and pears. What goes perfectly with a salad chock full of apples and pears? Why, pecans of course.

I have a hard time choosing a favorite when it comes to nuts, but I will say that pecans are definitely up there on the list. Especially when it comes to fall inspired dishes, like this salad. I created a simple pecan vinaigrette using Fisher Nut Pecan Halves and it is absolutely delicious, as you can imagine a nutty vinaigrette to be. Toasting up the pecans and adding them to the vinaigrette base while still warm infuses a little extra flavor into the mixture – so good! It was a perfect dressing for this simple seasonal salad, but honestly I can’t wait to drizzle it over other fall roasted veggies like butternut squash and Brussels sprouts.

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**Giveaway Now Closed** Congrats to Erika of Itzy’s Kitchen!

You are going to want to make this granola. I insist that you make it, actually. Not only will it make your house smell incredible, but it is the perfect snack to take with you while you are running errands in the car, watching tv, or just playing around on the computer. It’s great sprinkled over yogurt or even some vanilla ice cream. I warn you though, portion it out because you might be surprised at how much you can eat of it in one short sitting. It is definitely addictive.

This Cranberry Spice Granola recipe is the first of many recipes I have flagged from a new cookbook written by my colleague and blogger friend, Kelsey…also knows as The Naptime Chef. I’ve been following Kelsey’s blog for years, and recently got to know her even better through writing for Babble’s Family Kitchen blog together.

What you will love the most about her cookbook (which is now available on Amazon) is that there is something for everyone in the book. The premise behind her blog, and now her cookbook, is that you don’t have to compromise on good eating after having kids because your time is limited. Kelsey finds a way to create and recreate recipes that fit into a busy parent’s schedule. And I love the “naptime stopwatch” she includes with every recipe, making it easy to plan ahead.

A few dishes I’m anxious to try are Orzo with Artichokes, Tomatoes and Pine Nuts, Soba Noodle Salad, Baked Sesame Tomatoes, Sticky Orange Drumsticks (my daughter will LOVE these!) and the Artichoke Lasagna. Did this list just make you as hungry as it did me?

In the meantime though, I’ll just continue to snack on this granola.

If you have never had homemade granola, then you’re in for a treat. Homemade granola is incredibly versatile, change it up based on what you have on hand. I happened to be out of the pecans that were called for in this recipe, so I easily subbed in sliced almonds.

The Naptime Chef's Cranberry Spice Granola

Ingredients:

• 1/3 cup vegetable oil (I cut this down to about a 1/4 cup)
• 3 cups old fashioned oats, not quick cooking)
• 1 cup sweetened shredded coconut (I used the unsweetened variety)
• 1 cup chopped pecans (I used sliced almonds)
• 1 teaspoon sea or kosher salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 1/2 cup pure maple syrup
• 1/4 cup apple cider or apple juice
• 1 cup dried cranberries

Directions:

1. Preheat oven to 350 degrees. Grease a large rimmed baking sheet with a little vegetable oil or non-stick cooking spray. Set aside.
2. In a large bowl, combine oats, coconut, nuts, salt, cinnamon, nutmeg, and ginger. Gently stir together with a spoon until the oats and spices are completely mixed. In a separate bowl, combine oil, vanilla extract, maple syrup and apple juice or cider and pour over oat mixture. Stir the oats carefully and gently until completely combined and coated with the liquids.
3. Spread the oat mixture on your baking sheet in an even layer and bake for 10 minutes. After 10 minutes, take your baking sheet out of oven and carefully stir the granola so that it will toast up evenly. Place back in oven and cook for an additional 10-12 minutes or until golden brown. Remove pan from oven and add cranberries to granola, stirring to combine. Let cool.
4. Once cooled, store in a cool dry place in a container with a tight fitting lid.

Recipe from The Naptime Chef, with permission

Giveaway:

One lucky winner will receive their own copy of The Naptime Chef cookbook

Starts today, Saturday, March 10 and ends Thursday, March 15 at 12 noon (EST)

(Sorry, giveaway open to US readers only. Winner will be chosen randomly using Pick Giveaway Winner plugin application – winner will be notified by email and have 48 hours to claim prize or another winner will be selected.)

To enter into the giveaway:

Leave a comment on this post telling me what your favorite snack is.

Additional Entries can be earned by:

(leave a separate comment after you complete each item, each comment will count as an entry)

1. “Like” Aggie’s Kitchen on Facebook. (if you already a fan, let me know, that counts as an entry!)

2. Follow @AggiesKitchen on Twitter (if you already follow, let me know, that counts as an entry!)

3. “Like” The Naptime Chef on Facebook.

4. Follow @TheNaptimeChef on Twitter

5. Share about giveaway on Twitter: “I want to win The Naptime Chef cookbook from @aggieskitchen http://su.pr/19C84T #giveaway ”

6. Share about giveaway on Facebook with link to this post.

7. Subscribe to Aggie’s Kitchen RSS feed.

(and of course…I’m required to tell you…)

Disclaimer: I received my own copy for review for this giveaway but as always my opinions on this blog are always my own.

The post The Naptime Chef’s Cranberry Spice Granola {Recipe and Giveaway} appeared first on Aggie's Kitchen.

I’m exhausted people.

I have been a baking machine the past few days and have loved every minute of it.  I have never baked so many cookies in such a short time in my life.  I’m taking my time, measuring all the ingredients like I know I should be and things are tasting good.  I get it now…I get why you all love baking so much.  Not sure if I’m up for it all year long, but for the time being I’m having fun.  I’m thinking eventually I’ll be able to get all my pictures taken and uploaded and recipes shared with you all…

In the meantime, enjoy these little guys.  I made these last year and again this past week.  I wouldn’t consider these little bourbon balls cookies…but more so spiked “no-bake” yummies.  They are a fun treat to add to any cookie plate or to bring to a holiday party.  They pack quite a little punch in a such a little bite.  Everyone I’ve given these to have loved them…so if you are looking for a little something different and fun to make, these are them.  And you don’t have to turn on the oven for them either.  Which could be a good thing if you are totally baked out.  Oh, and be sure to keep them away from the kiddos.

Pack them up in a holiday tin as shown with individual bourbon balls in mini muffin cups. They really make a fun gift for neighbors, coworkers and friends!

Bourbon Balls

Ingredients:

• 1  (12-oz.) package vanilla wafers, finely crushed
• 1  cup  chopped pecans or walnuts
• 3/4  cup  powdered sugar
• 2  tablespoons  cocoa
• 2 1/2  tablespoons  light corn syrup
• 1/2  cup  bourbon
• 1/2 teaspoon vanilla
• Powdered  sugar

Directions:

1. Combine vanilla wafers, pecans, powdered sugar, and cocoa in a large bowl; stir well.

2. Combine corn syrup and bourbon, stirring well. Pour bourbon mixture over wafer mixture; stir until blended. Shape into 1-inch balls; roll in additional powdered sugar. Store in an airtight container up to 2 weeks.

Recipe slightly adapted from Southern Living Best Loved Cookies

The post Southern Living’s Bourbon Balls appeared first on Aggie's Kitchen.

(this giveaway is now closed)

I’ve been seeing posts about Tate’s Bake Shop all over the web lately.  Lots of great baking going on out there!  Tate’s might be a new name to you, but they are not new by any means…they opened their doors in the Hamptons, NY in 1980 and sold some of their baked goods at Ina Garten’s own shop Barefoot Contessa. After I was recently contacted by them to try their cookies and check out their cookbook I quickly realized I was introduced to them a couple of years ago by my sister in law Jamie.  Jamie raved about this cookbook and has actually posted these yummy blueberry muffins and blueberry buckle from it too.

I absolutely loved their cookies…they are made just how I like them, crisp on the edges, slightly chewy in the middle.  And they are buttery…in a very good way. I was mailed a nice sample of their chocolate chip, macadamia nut and oatmeal raisin cookies.  I’m hoarding a package of the oatmeal raisin ones in the pantry…

You want to try some of these cookies? (I know you do…)

Tate’s Bake Shop is offering one of my readers this same cookie package along with their awesome cookbook.  Ina Garten actually wrote the foreward in the book, and I will assure you, you will find some wonderful recipes in there.  I have my eye on a few already, and have already baked these Carrot Muffins up twice this past weekend.

Giveaway: Tate’s Bake Shop Gift Pack and Tate’s Bake Shop Cookbook

Ends Thursday, midnight (EST)

To enter into the giveaway:

Leave a comment on this post telling me your most favorite kind of cookie.  Mine is definitely oatmeal raisin.

Sorry, giveaway open to US readers only.

Additional Entries can be earned by:

1.  Become a fan of Tate’s Bake Shop on Facebook.  “Like” them and then come back and leave a separate comment telling me you did so.

2. Become a fan of Aggie’s Kitchen on Facebook.  “Like” Aggie’s Kitchen then come back to this page and leave a separate comment telling me you did so.

3. Follow @AggiesKitchen on Twitter, then come back to this page and leave a separate comment telling me you did so.

4.  Share about giveaway and link back to this post on Facebook, Twitter or your own blog and leave a separate comment telling me you did so.

Bonus: Tate’s Bake Shop is offering a discount code “cookie” to Aggie’s Kitchen readers for 15% off on any tatesbakeshop.com purchase from now through December 31st.

Now as far as these muffins go…they were delicious.  If you are a carrot cake fan, then you will love these.  They were dense and full of goodness, I even added a little coconut to the second batch.  I bet these would actually make a great cupcake with some cream cheese frosting…um, yea….now we’re talking.

Tate’s Bake Shop Carrot Muffins

Ingredients:

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 3/4 cup vegetable oil
• 3/4 cup sugar
• 3 large eggs
• 2 cups carrots, grated
• 1/2 cup, pecans
• 1/2 cup raisins
• 2 teaspoons vanilla
• 1 apple, peeled and cored, chopped

Directions:

1. Preheat oven to 400 degrees. Grease muffin pan cups.
2. In a medium bowl, mix flour, baking soda, cinnamon, and salt.
3. In a large bowl, combine the sugar, oil and eggs. Mix until they are well combined. Stir in the carrots, pecans, vanilla, and apple. Fold in the flour mixture.
4. Spoon the mixture evenly into the prepared muffin cups. The muffin cups should be filled to the top. Bake for 20 minutes or until cake tester or toothpick inserted in the center of a muffin comes out clean.

Recipe from Tate's Bake Shop cookbook

(Note: Original recipe says it makes 10 muffins, I was able to get 12 muffins in each batch)

The post Tate’s Bake Shop Carrot Muffins and a cookie & cookbook giveaway appeared first on Aggie's Kitchen.