Baked Kale Chips

Today I'm sharing an unpublished blog post from June 9, 2022. It is a blog draft long forgotten in the sorrow of that year. I'm sharing it with you today, four years later, with a heart full of gratitude and love for my dear husband, and our home in Alaska.

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Still haven't discovered the joys of kale?  Well then, you probably haven't discovered baked kale chips!  Kale chips are a crispy, salty, veggie snack that are healthy, and delicious.

This bunch of kale came from my greenhouse, where I have an abundance of kale growing that I add to many recipes, including smoothies and kale pasta. But today, I'm using this bowl of kale to make baked kale chips.

To make, start by pulling off all the kale leaves from the thick stems. Then, in a large bowl, drizzle about 2 tablespoons of olive oil over the kale; and mix together with your hands.

Lay the kale out onto a cookie sheet, or two, and sprinkle with salt.

Set the oven to 300 degrees, and put the kale in the oven immediately.  When the oven is preheated to 300 degrees, turn the oven off, and check on the baking kale chips to see if they're baked and crispy.  If not, leave them in the warm oven for another 5-10 minutes, until desired crispiness. This baking method slowly bakes the kale by not overheating the delicate leaves.

Enjoy!

Favorite Autumn Recipes

Today I'm re-sharing a few favorite autumn recipes from my blog. Most of these recipes, and photos, go all the way back to 2014, and carry with them not just flavor, but family history, stories, and love. And in this season especially, I'm reminded that gathering around the table with those we love is a gift as rich as the foods we share.

May your table be filled with the blessings of love, comfort, and warmth always,

Kim

Toasted Pumpkin Seeds

Pumpkin Chocolate Chip Bread

Pumpkin Crumble Cake

Sweet Potato Fries with Spicy Mayo Sauce

Vegan Peanut Butter Cookies

It's raining here at our winter home in the desert, and I can't think of a better way to lift spirits and create a little normalcy at home during this global pandemic, than to bake a batch of cookies!  And if you're at home with children, baking cookies is a fun and simple way to homeschool and keep little hands busy while providing a sweet, but not too sweet, treat at snacktime too.

This batch was made with almond flour.

 I made these soft peanut butter cookies by myself today, but when my baby granddaughter is old enough, these simple little cookies, requiring only 4 ingredients, will be the first cookies we'll make together!

Stay safe and well my friends,
Kim

Vegan Peanut Butter Cookies

Makes 12 small cookies

Ingredients:

1 flax egg (1 Tbsp flaxseed meal plus 3 Tbsp water)
1/2 cup almond flour or unbleached all-purpose flour
1/4 cup brown sugar
1/2 cup creamy peanut butter

Instructions:

1. In a small bowl, mix together flax egg, let sit for 5 minutes.
2. In another larger bowl, mix together flour and brown sugar.
3. Add peanut butter, and combine until mixture is crumbly.
4. Add thickened flax egg, and combine.
5. Roll dough into balls, then flatten.  I use my fingers, but if dough is too sticky, a fork works too.
6. Bake on a parchment paper-lined cookie sheet in a preheated 350 degree oven for 10-12 minutes.  Keep an eye on them, they can burn very quickly.

Maple Candied Walnuts

I just couldn't let this beautiful summer go by without sharing at least one new recipe on my blog.
So today's recipe is a simple maple candied walnut recipe that is my favorite flavor combination; salty and sweet!  They're delicious sprinkled on a salad, and make a great little snack too.
Enjoy!

Maple Candied Walnuts

Ingredients:

1 1/2 cups walnuts
1/4 cup maple syrup
1 tsp vanilla
1/4 tsp salt

Instructions:

1. Line a cookie sheet with parchment paper.
2. Preheat a non-stick pan over medium heat.  This step will help caramelize the walnuts properly.
3. Add walnuts, maple syrup, vanilla, and salt to the pan.
4. Stir constantly for about 5 minutes, until walnuts are carmelized.  There should be no liquid left in the pan.
5. Spoon walnuts evenly onto parchment-lined pan.  The caramelized syrup will harden as it cools.  Sprinkle with more salt, to taste.
6. Let cool for 2 hours before placing in an airtight container.

Toasted Pumpkin Seeds

Don't forget to save your pumpkin seeds after you carve your jack-o-lantern!  They're delicious toasted, and make a great little snack.
Happy Halloween!

Toasted Pumpkin Seeds

~ After carving your pumpkin, lay the seeds in a skillet to dry. Don't worry about washing the pumpkin off the seeds, leave it on to dry for more pumpkin flavor.

~ Let seeds dry for several hours, or overnight.

~ Place 2 tablespoons of butter in skillet with dried seeds, and toast over medium heat until nicely browned, stirring frequently.  This does not take long, about 5 - 10 minutes.

~ Season to taste with sea salt.  And if you like your pumpkin seeds spicy hot, add a little cayenne pepper.

Maple Chocolate Chip Cookies

My youngest son calls these my "vegan cookies", and they are, except for the addition of dark chocolate chips (although some brands of dark chocolate chips are vegan).  But, these cookies are egg and dairy free, and a nourishing little treat, especially if you add a handful of chopped nuts.  They are definitely yummy, and never last long!

Maple Chocolate Chip Cookies
Makes 2 dozen

Ingredients:

2 cups quick oats
1 cup all-purpose flour
1 cup sweetened flaked coconut
1/2 tsp. cinnamon
1/4 tsp. sea salt
1/2 cup pure maple syrup
1/2 cup coconut oil, melted
1 tsp. vanilla
rounded 1/4 cup dark chocolate chips
1/4 cup chopped nuts (optional)

Instructions:

1. Preheat oven to 350 degrees.
2. Combine oats, flour, cinnamon, salt, and flaked coconut in bowl.
3. In a separate bowl, mix together syrup, melted coconut oil, and vanilla.
4. Pour the wet ingredients into the dry, and mix together until moistened.
5.   Fold in chocolate chips and nuts.  If the dough is still warm from the melted coconut oil, wait until it cools before adding the chocolate chips.
6. Place cookie-size balls on cookie sheet.
7. Bake 14 - 16 minutes, or until lightly browned.
8. Remove from pan, and let cool.

Recipe adapted from Beauty That Moves