Tag Archives: Sheet pan

Honey Roasted Carrots with Goat Cheese and Thyme

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I like lots of different veggies, but I’ve never been very crazy about carrots. I wish I liked them better because they’re so good for you! The only way I really like them is if they are cooked with some kind of glaze on them. I became inspired to try some kind of carrot side dish after I saw this recipe that included carrots, goat cheese, and thyme. I thought I’d add some honey, too, for a little sweetness, and I used more olive oil so I’d have a little extra glaze to spoon over the carrots. I love the lightly sweet flavor of the honey-olive oil glaze on these! The savory fresh thyme really compliments that flavor and the tangy crumbles of goat cheese add a nice punch. This side dish is a great combination of lightly sweet and savory flavors–hopefully with recipes like this I’ll be eating more carrots from now on! 🙂

HONEY ROASTED CARROTS WITH GOAT CHEESE AND THYME by NancyCreative, adapted from Food52

Makes about 6 servings

  • 2 pounds whole carrots
  • 1/4 cup olive oil
  • 1/4 cup honey
  • salt and pepper to taste
  • 1 Tablespoon fresh thyme leaves (about 5 to 7 sprigs of fresh thyme, depending on how big your sprigs are)
  • 1/3 cup crumbled goat cheese (chevre)
  • A few extra fresh thyme leaves from another sprig or two, for garnish

Preheat oven to 400ËšF. Line a 10×15″ baking sheet with parchment paper; set aside.

Peel carrots and cut diagonally into thirds–if carrots are large, halve or quarter the pieces (doing this makes all the carrot pieces a more uniform size so they’ll cook evenly).

In a large bowl, mix olive oil and honey together, blending well. Add carrots and toss in olive oil/honey mixture. Season with a few dashes of salt and pepper. Add the fresh thyme leaves and toss all ingredients again until salt, pepper, and thyme are evenly distributed among the carrots.

Spread carrots on lined baking sheet and roast at 400˚F for 20 minutes, until tender–stir carrots halfway through the baking time so they are evenly heated.

Spoon carrots into a serving dish and crumble goat cheese over the warm carrots; garnish with additional fresh thyme leaves and serve immediately.

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Do you like carrots? What’s your favorite way to prepare them?

S’mores Popcorn from The S’mores Cookbook and a Giveaway!

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bildeWhen I think of summer treats, I think of S’mores around a campfire. But when I looked through my review copy of The S’mores Cookbook  by Susan Whetzel, I realized that you can enjoy the great taste of S’mores all year round in lots of different ways! This hardcover book is filled with lots of wonderful full-color photos of the many recipes you can make. And the publisher, Adams Media, has offered to send a giveaway copy directly to the winning commentor on this post! See the end of the post for details.

So S’mores are not just for summer anymore…you can make a great S’mores dessert whenever you crave it! And actually, S’mores are not just for dessert anymore, because this book also includes breakfast recipes, too! Some treats from this book that I’d like to try out are:

  • S’mores Stuffed French Toast
  • S’mores Popovers
  • Mini Dark Chocolate S’mores Muffins
  • S’mores Coffee Cake
  • Dark Chocolate S’mores Pie
  • S’mores Mousse Cups
  • S’mores Dip
  • S’mores Cupcakes
  • S’mores Chocolate Chunksters

I decided to make the S’mores Popcorn first because it’s been really hot and humid lately, and I wanted to do a no-bake recipe. Plus, this is a great recipe to give as a food gift, packaged in a cellophane bag–and with Christmas just 4 months away, I’m on the lookout for some tasty and easy food gift ideas! 🙂 It’s really kind of addicting, so you’ll want to either have lots of people help you eat it up or share with your friends! The two kinds of chocolate mixed with the caramel corn and marshmallows make a really rich and yummy treat! It’s also a great snack to make in the fall if you’re having a tailgate party or watching the games at home. Store-bought caramel corn works great in this, or you can use homemade if you like.

When I melted the chocolate, I added just a little bit of coconut oil, about 1 teaspoon per cup, to make the chocolate a  little smoother for drizzling. If you do this, the chocolate will take a little longer to dry or set, and it may not package as well since the chocolate will be a little gooier, so it’s definitely an optional thing. If you decide to add some oil when melting the chocolate and if you’ve used an extra large sheet pan to spread your popcorn mix on,* you can put your pan of S’mores popcorn in the fridge, after everything is mixed together, for at least a half hour or until chocolate is set.

Here’s the recipe…

S’MORES POPCORN BAGS from The S’mores Cookbook

Yields: 10 gift bags

Feel free to make your own caramel popcorn for this amazing treat, but store-bought works amazingly well and tends to hold up and look nicer in the gift bags. Either way, it’s a win-win situation!–Susan Whetzel

  • 1 cup semi-sweet chocolate chips, melted (Note: I used an extra 1/4 cup later in the recipe)
  • 1/2 cup crushed graham cracker crumbs
  • 8 cups caramel popcorn
  • 1/2 cup white chocolate chips, melted
  • 2 cups mini marshmallows
  • 10 cellophane gift bags
  • Ribbon, to tie bags, as needed

Cover the counter with parchment paper (*I lined an extra large sheet pan with parchment paper instead). Drizzle the parchment with melted semisweet chocolate and immediately sprinkle with graham cracker crumbs and popcorn, making as even a layer as possible.

Drizzle the white chocolate over the popcorn; allow to dry. (NOTE: I melted an additional 1/4 cup semisweet chocolate chips and drizzled this over the popcorn, too, for an extra chocolatey taste). Once chocolate is dry, pour the popcorn from the parchment into a large bowl; add marshmallows.

Divide evenly into cellophane bags, and tie with decorative ribbon.

This makes a great game snack or food gift and it’s so easy to make, so keep it in mind for football season and gift- giving at the holidays!

bildeThe Giveaway is Now Closed. Congratulations to commentor #8, Linda G., for winning the book!

Now for the Giveaway….if you’d like to enter to win a copy of The S’mores Cookbook, leave a comment on this blog post between now and Sunday, September 1, at midnight (CST)–the random drawing will be made from the comments on this post only! Winner will be chosen ramdomly via Random.org and announced on Monday, September 2. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing). Giveaway is limited to readers in the Continental U.S. and Canada.

First entry: Leave a comment on this post telling me if you make S’mores often or if you’ve made any S’mores-inspired recipes this summer.

Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following!

Don’t worry if your comment doesn’t show up right away–because of spam, I need to approve all the comments before they show up! Hope you all have time to enter, and enjoy your Labor Day Weekend!

 

Debbie’s Honey Pecan Granola

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A friend and co-worker of mine, Denise, gave me a yummy homemade gift this past Christmas season…Honey Pecan Granola. And she included the recipe, too, which I was excited about, because I love this granola! Denise got this wonderful recipe from her daughter’s boyfriend’s mother Debbie. She had given Denise the granola last Christmas and it was so good Denise made three batches this year for Christmas gifts! Hence, I am calling this recipe Debbie’s Honey Pecan Granola, and I’m so glad Debbie made it for Denise so Denise could make it for me! 🙂 I’ll want to carry on that tradition myself next year! But it’s a recipe you’ll also want to make throughout the year for your family and friends because it’s not only really good but it’s healthy, too, sweetened with honey and flaked coconut. It’s great for breakfast with milk or mixed in with yogurt. I like to snack on it just the way it is. Denise told me that others told her it was really good as a topping for vanilla ice cream. So it’s a pretty versatile recipe! Thanks, Debbie and Denise, for sharing this!

DEBBIE’S HONEY PECAN GRANOLA

  • 6 cups old-fashioned oats
  • 3 cups flaked coconut
  • 1 1/2 cups chopped pecans
  • 1/2 cups canola oil
  • 1 cup honey
  • 1 teaspoon vanilla

Preheat oven to 225ËšF. Combine oats, coconut, and pecans in large bowl.

Microwave oil, honey, and vanilla in small bowl until honey is like the consistency of water, about 1 minute.

Pour honey mixture over oat mixture and combine well. Spread this onto a 15″ greased sheet pan and bake at 225 degrees for 2 1/2 hours, turning granola every 30 minutes to keep it from over-browning.

Remove from oven and spread onto waxed paper (or parchment paper) to cool.

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What a yummy way to start the day! Do you have a favorite granola recipe?

Linked to Sunday Showcase, Potluck Sunday, Tempt My Tummy Tuesday, Tuesdays at the Table, Tasty Tuesday, Show and Tell, Strut Your Stuff, Foodie Friday, Favorite Things Friday, Favorite Things Saturday.