Happy post-Super Bowl/pre-Valentine’s week! Did you watch the game last night? I wasn’t entirely invested in the outcome for either team, (in fact I was still feeling pretty petty about the Vikings loss from two weeks ago) but it was super fun getting to see my old home of Minneapolis come to life for the big game. I indulged in some pizza – it’s after whole30!!!! – and also baked these now Instagram-famous cookies while watching the game.
It was a very low-key weekend over here in the TBK studio. After traveling all last week for work I got home on Friday night and passed TF out. I was E X H A U S T E D. In fact, I spent more than half of Saturday in bed and the only conversation I had with anyone all weekend was with the cashier at Trader Joe’s. It was definitely an introvert weekend and I feel so much better having taken some time to do nothing – not even shoot any recipes for the site. Sometimes you just need a mental break right?
Now that I’m getting back up to normal energy levels, it’s time to gear up for the week of love!!! I’m not huge on Valentine’s – mostly because I’ve never really had any one special person to celebrate with – but I do use it as an excuse to squeeze in an extra self-care/treatyoself day and I love celebrating Galentine’s. This year I have a heart shaped pizza on the docket and maybe some little wrapped chocolates while watching some of my favorite rom-coms and feel-good faves. Currently on the list ::
– Bend it Like Beckham
– How to Be Single
– Letters to Juliet
– How to Lose a Guy in 10 Days
– Leap Year
I probably have room for 1 or 2 more, so let me know which ones you love.
So as for Galentine’s Day….last year in Minneapolis myself and a couple amazing friends had a girls sleepover and it was so much fun. We had all the best snacks like cupcakes and chocolates and chips and we just had an overall great time just hanging out and celebrating the wonderful female friends that we are all blessed with in life. This year, Alicia is throwing a Tarot Card Reading Galentine’s Night gathering and I’m so excited! One of the things that I am so thankful for is the amazing group of women who have welcomed me into their circle of friends since moving to Sacramento. So to be able to spend a night toasting to friendship next week is going to be so fun. But what do you bring to a Galentine’s gathering? Since I’m little-miss-healthify any kind of snack, I’m bringing these chocolate topped seed and nut bars.
They’re kind of like a healthier riff on rice krispie treats and are packed with protein and deliciousness. It’s also a super-forgiving recipe which is great. A little less or more of the sweet and sticky mix isn’t going to mess anything up, and you can totally adjust the ingredients based on what you have on hand. Aka this is my kinda recipe. Let me know what combos you try and what fun plans you have for Valentine’s and Galentine’s this year!
In the meantime – I’ve joined a few other amazing foodie gals who are sharing their Galentine’s treats as well! Check them out at the below links!!
Earl Grey Frosted Brownies | Chocolate Bottomed Strawberry Fool | Red Velvet Whoopie Pies | Chocolate Wine Cake | Pink Grapefruit and Thyme Shortbread Hearts | Blood Orange Margarita Sorbet | Vanilla Rose Shortbread Cookies | Chocolate Panna Cotta | Horchata Latte Cheesecake | Chocolate Coffee Layer Cake
All the love,
chocolate topped nut and seed bars
servings – 15 squares time – 15 minutes cook, 15 minutes prep, 15 minutes still
2 tbsp solid coconut oil
1 cup nut butter of choice (I used a walnut/almond blend)
1/2 cup maple syrup
1/2 tbsp cinnamon
pinch of pink himalayan salt
1 1/4 tsp vanilla
3 cups of puffed rice cereal
1/2 cup of toasted chopped hazelnuts
1/2 cup toasted pumpkin seeds
1 tbsp chia seeds
1 tbsp hemp seeds
2 cups of dark chocolate
optional, toasted coconut for garnish
- in a stovetop pot, add the coconut oil, nut butter, maple syrup, cinnamon, salt, and vanilla. bring up to a low – medium heat, stirring to combine. heat for about 10 minutes, stirring occasionally to keep the bottom from sticking. you basically just want a smooth mixture. remove from heat and set aside to cool.
- in a large bowl, add the puffed rice cereal, nuts and seeds. add the cooled nut mixture to the bowl and carefully stir to combine, making sure all the cereal and nuts get coated.
- line an 8 inch sheet tray with parchment paper and pour the cereal mix onto the paper. rub coconut oil on your hands and press the rice cereal into an even layer – the coconut oil will help keep the mixture from sticking to you.
- set the tray in the fridge and let cool for about 15 minutes.
- add two cups of dark chocolate into a microwave safe bowl and temper in 30 second increments – heating for 30 seconds, remove and stir, 30 seconds in the microwave, until the chocolate is smooth and melted.
- grab the sheet tray from the fridge and pour over the melted chocolate. spread into an even layer and top with toasted coconut. set back in the fridge until the chocolate has set.
- remove the bars from the fridge, and cut the bars into desired shape. store in an air-tight container for up to five days. after that the bars start to go stale.