Got your attention with that title, no?
Clearly my head is a bit in the clouds right now (or something like that…). After a kick-arse 75-minute yoga class yesterday, a 60-minute killer spin class today, first day of work in 2010, BOOKING A FLIGHT!!! (more on that in a bit) and enduring the sub-zero temperatures up in America’s Dairyland, I am pooped.
However, not pooped enough not to share some fabulous recipe requests with y’all.
Curried Acorn Squash Soup with Cinnamon and Cumin-Roasted Chickpeas
1 (15-oz) can cooked chickpeas
1 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. coconut oil (or any type of oil)
2 roasted acorn squash, cooled
1 to 2 cups vegetable broth
1 tsp. curry powder
1/4 tsp. cinnamon
1/4 tsp. garlic powder
a couple dashes of nutmeg
a couple dashes of ginger
S+P, to taste
Heat the oven to 400 degrees. On a sheet pan, combine the chickpeas (or ahem, garbanzo beans), cumin, cinnamon and oil. Mix well, and cook for 35 to 45 minutes, or until crunchy. Stir occasionally.
Meanwhile, in a food processor or blender (or with a stick blender), combine the roasted squash and vegetable broth until it reaches your desired consistency (I go less broth – I like a thicker soup). Then, add the spices to taste.
When you are ready to serve, either heat the soup up in a saucepan or in the microwave. Top with about 1/2 cup of the roasted chickpeas and devour!
Serves 2 to 4 people
Better Than Sex Cake
(Or as Janetha pointed out – Better than Sub-Par Sex Cake :)).
1 German chocolate or Devil’s Food cake mix
1 (14-oz) can sweetened condensed milk
1 (14 1/2-oz) jar caramel ice cream topping
1 (14 1/2-oz) jar hot fudge
1 (12-0z) container frozen whipped topping, thawed
2 to 6 Heath candy bars, to your own discretion
Bake the cake as directed on the box in a 13 x 9-inch cake pan. Remove from the oven, and poke holes in the top while the cake is still hot – about 1 inch apart. A wooden spoon or knife works well. Pour the caramel topping over the warm cake and spread with a knife, making sure it seeps into the holes. Then do the same with the sweetened condensed milk.
Heat the hot fudge in the microwave until it will pour easily (follow instructions on the jar for heating time – around 45 seconds). Pour into holes and spread with a knife.
Let the cake cook. It works best if you put it in the refrigerator overnight. (I also put the Heath bars in the fridge overnight to make them hard so they break easier).
When you are ready to serve, cover the cake with the whipped topping, crush the Heath bars over the top and devour.
Recipe courtesy of my co-worker and friend Natalie
Trust me when I say, both these recipes are AMAZINGLY DELICIOUS!
And about that flight? Well, it is not my BIG travel venture of the year (that is still TBD), but I am going to visit one of my bestest friends in world in CHARLOTTE, NORTH CAROLINA in the beginning of February! So. Pumped. And well, a couple of other gals I know just happen to live there as well…bloggy meet-up anyone?
That’s all for me today. I am about to shower and crawl in bed with Rachel Getting Married. I have been wanting to see this movie for forever!
Back to poke my head in the clouds…happy Monday :).