Tag Archives: recipes

My Favorite Fall Recipes

It’s a chilly afternoon- even a little blustery. It’s also the first day I noticed some leaves changing color. The first official day may have actually been a few days ago, but as far as I’m concerned, today is my first day of fall.

I love inventing and trying new recipes; so much so that I often forget some good ones I’ve made in the past. This slideshow may be for my benefit as much as yours. So let’s all reminisce and get re-inspired together, shall we?

And of course, there are plenty of other great recipes for fall- and all seasons- here.

Comments Off on My Favorite Fall Recipes

Filed under Eat

Cinnamon Granola Bark

Meet the Hippie of Christmas treats.

I love love love this because it’s a more delicate kind of bark but the flavors are so nice. It reminds me of yogurt and granola. Cinnamon-y perfection. And it’s vegan! And if you want, gluten free!

Cinnamon Granola Bark

24 oz. white chocolate chips (vegan if necessary)

1 tbsp ground cinnamon

2 cups granola (your choice! The kind I used was honey almond and it was fabulous)

Line a baking sheet with parchment paper and spray with a bit of cooking spray. Gently melt white chocolate chips in intervals in the microwave or over a double boiler until almost completely melted. Remove from heat and stir in cinnamon until smooth. Spread about half of the mixture in a thin layer over the baking sheet. Sprinkle granola throughout. Pour the remaining chocolate/cinnamon mixture over the baking sheet and spread so that it covers most of the granola. Let set in the fridge or in a cool place (I put it outside on the back porch).

Peace, love, and granola.

Comments Off on Cinnamon Granola Bark

Filed under Eat, Holidays, Sweets

Crack Toffee Bark

Okay, I feel like the content of my blog lately may warrant a little disclaimer.

No worries, The Pursuit of Hippieness is not changing over from a healthy lifestyle blog to “Desserts Only”. There’s just an abundance of more indulgent recipes this time of year because, let’s face it: it’s the perfect time to indulge!

And trust me, this is worth every calorie.

It’s a kind of everything-but-the-kitchen-sink recipe. But everything works together AMAZINGLY. Salty, sweet, caramel-y, nutty, chocolatey. A.k.a perfection. There’s a reason why I named it “Crack”… it’s ridiculously addictive.

We’ll be back to regularly scheduled [healthier] programming soon enough. In the meantime, soak in the season.

Crack Toffee Bark

2 cups pretzels broken into small pieces

2 cups pieces of peanut butter cups

1/2 cup white sugar

1/2 cup brown sugar

1 1/2 tsp corn syrup

1 cup butter (or Earth Balance)

1 tsp vanilla extract

1/2 tsp salt

24 oz. semi sweet chocolate chips (tempered if you would like)

Line a large baking sheet with greased parchment paper. Disperse pretzel pieces and peanut butter cup pieces into a square area.

In a heavy saucepan, gently heat butter until melted. Mix sugars and corn syrup in a separate bowl. Add this mixture to the saucepan when butter has melted. Add 2 tbsp water, and stir with wooden spoon or plastic spatula until sugars have dissolved completely. Raise heat to medium high, and clip a candy thermometer to the side of the pot. Stir constantly to make sure the butter and sugars do not separate, and continue to scrap down the sides of the pot so the sugar does not crystalize. Once the temperature reaches 260, lower the heat and continue cooking and stirring until the temperature reaches 300. Remove from heat immediately, and add vanilla and salt. Stir in, and pour toffee over the pretzels and peanut butter cups and spread.

If you’re having trouble spreading it thin, you can pop it in the oven for a few minutes at 400 degrees. Be careful not to let it burn!

Let cool completely until hardened.

Temper chocolate, or just melt over a double boiler. Spread half of it over the top of the toffee/pretzel/peanut butter cup mixture.

Let set, and cover with greased parchment paper. Place a cutting board on top and grab hold of the cookie sheet. Carefully flip. Peel the parchment paper off of the bottom of the toffee (which will now be facing up). Spread the remainder of chocolate, and let set.

Break into pieces and keep in an airtight container in the fridge for 7-10 days.

Comments Off on Crack Toffee Bark

Filed under Eat, Holidays, Sweets

Pumpkin Peanut Butter Chewy Bars

This next recipe is also kind of a happy accident. I set out with the intention of creating healthier Rice Krispie Treats that included pumpkin to be in the Halloween spirit. Instead I got a delicious, healthier version of a chewy bar. And it’s all spiced up for this time of year. No added sugar, gluten free, and absolutely vegan. Sticky, chewy, and delicious. For kiddies and grown-ups alike :)

Pumpkin Peanut Butter Chewy Bars

6 cups puffed cereal

1 tbsp cinnamon

½ tsp ground cloves

½ tsp ground ginger

1/2 cup canned pumpkin

1/3 cup brown sugar

½ cup date syrup* or agave

2 tbsp peanut butter

1 tbsp vanilla

Line a 13×9 inch pan with wax paper. Mix all of the dry ingredients together in a large bowl.

In a saucepan over medium heat, bring all of the wet ingredients except for the vanilla to a simmer, stirring to make sure it doesn’t stick to the edges.

Let simmer, stirring, for about 2 minutes. Remove from heat and stir in the vanilla. Pour over the cereal/spice mixture and stir until thoroughly combined. Scoop the mixture into the prepared pan and flatten with a spatula. Let cool completely, and then transfer to the freezer, covered, until completely firm. Slice and serve.

*To make date syrup, soak a container of pitted dates in water for a few hours or overnight. Puree in a blender or food processor until smooth.

Comments Off on Pumpkin Peanut Butter Chewy Bars

Filed under Eat, Gluten Free, Sweets