20s for your Holidays- Tested and Approved!

Happy Holidays! 

Since I've last posted a recipe I've become the mother of two, welcoming my 9 lb baby boy at the end of October.

So what have I been up to since?  You know, nursing, laundry, entertaining my three year old.

I haven't had much free time for recipe development.

But I have been able to test out some recipes from other trusted food bloggers out there.  I wanted to share with you a couple of Christmas cookie recipes and two holiday desserts that are certainly worth your while!

And when I do get back to recipe development in the New Year- there will be a heavy focus on the 80s, so enjoy these now......

1. This chocolate silk pie recipe from A Bountiful Kitchen is easy AND incredible.  I made it for Thanksgiving with an eggnog-infused whipped cream and there were requests to bring it back for Christmas dinner.  One tip: make sure you beat the butter and sugar (I highly suggest using ultra fine baker's sugar) for a full 5 minutes to eliminate any grittiness that can happen with a silk pie.

2.  I also made this delicious pumpkin creation from Lauren's Latest.  It. Was. Amazing.  Make it- don't question it. It's like a pumpkin lava cake.

3.  I have never made gingerbread cookies before.  And this was the year to give it a go while my three year old is begging to "help" me in the kitchen.  These gingerbread cookies from A Baking Moment are easy, they are perfect for decorating because they do not lose shape in the oven, and they stay soft (if you like that sort of thing).

4.  These sugar cookies are perfect.  Follow the recipe exactly (do NOT skip the freezer step) if you want soft, rounded mounds of deliciousness. I love the sprinkles- they add great decoration when you're short on time (yes they add some artificial colors but we will let that slide for now).

ENJOY!

2015 Healthy Gift Giving Guide

Looking for some last minute gift ideas for the health enthusiast in your life?

I LOVE the idea of these over-sized outside games.  It inspires you to get outside and MOVE!

Yard Dice



Yard Dominos



These foodie dice give you meal inspiration at the throw of a dice!

Foodie Dice



My old stand-by is Sauce Active Wear! They are now more than hats- they have amazing leg wear as well too in great prints and styles.

Sauce Active



These foodie-inspired tees, tanks, and sweatshirts from Sub_Urban Riot are always aimed to please!

Sub_Urban Riot



Last but not least is giving the gift of fantastic olive oil- straight from your own tree!  Pomora offers quarterly deliveries of amazing olive oil (I'm a user) straight to your door from an adopted olive oil tree.

Pomora


Use the code EAT8020 for 25% off of your tree adoption!

Maternity Leave

I will be taking a brief break in posting new recipes while I enjoy time with my new baby. Please check the 80 and 20 archives for recipes! Thanks for understanding!

80(ish)--- Cinnamon Apple Tortilla Pizza with Pistachios

We are beyond blessed to have friends with apple trees!  Right now we are swimming in them....happily.  Apple desserts can be a healthy way to satisfy that sweet tooth.  Here's a quick and easy tortilla pizza for you, topped with crushed pistachios for some healthy fats and a kick of flavor.

Cinnamon Apple Tortilla Pizza with Pistachios
Serves 2

1 flour tortilla, 8-10"
1 1/2 small apples, cored and sliced thin
1 tsp sugar
1/2 tsp ground cinnamon
1 tsp brown sugar
1 tsp AP flour
1 tsp crushed pistachios

Preheat oven to 400 degrees.  Place tortilla on a baking sheet.  Mix apple slices, sugar, and cinnamon in a microwave-safe bowl.  Cook in the microwave for 1 minute, or until softened slightly.

Place apple slices onto the tortilla, in whatever design you choose.

In a small bowl, combine flour and brown sugar.  Sprinkle onto the apples, then follow with crushed pistachios.

Bake pizza for 4 minutes on the baking sheet, then transfer directly to the rack to cook for additional 2-3 minutes, or until tortilla is crisp.  Remove from the oven, cut into four slices and serve.

Nutrition Info per 2 slices:  126 calories, 1 g fat, 2 g protein, 24 g carbohydrates

Thanks for the love!

I am so excited that Eighty Twenty was chosen to be a part of this group!

Check out the link to see what other blogs have going on!  Thank you for your support!!

80--- Lemon Chia Seed Dressing

This citrus-filled dressing will keep you in summer for just a bit longer.  The omega-3 -filled chia seeds add a nice bit of texture and thickness to the dressing.

I have been using Pomora Olive Oils for many months now.  I am always excited to receive a shipment and I was super excited to receive some flavored oils in the mail!  For this dressing I used the lemon-flavored oil.  My hubby also loves the chili-flavored oil (yes it is spicy).  If you haven't heard of them before, head on over to their website to check it out!

Lemon Chia Seed Dressing
Makes 3/4 cup

1/2 cup fresh squeezed lemon juice
1 tsp lemon zest
1/4 tsp salt
1/4 cup lemon-flavored olive oil (see Pomora's here)
Dash ground white pepper
1/4 tsp sugar
1/3 tsp dry mustard
1 tsp chia seeds

Combine all ingredients in a covered jar and shake well to mix.  Place in refrigerator overnight to allow flavors to combine.  Shake prior to using.

Nutrition Info per 1 Tbsp: 42 calories, 5 g fat, 1 g carbohydrate, 45 mg sodium

80--- Honey and Walnut Ricotta-Stuffed Roasted Peaches

Summer is coming to an end... but it seems that stone fruit season is still in full swing!  This is a delicious dessert that is beautiful and satisfying and includes fresh peaches- get them while you still can!

Honey and Walnut Ricotta-Stuffed Roasted Peaches
Serves 2

1 large peach, pitted
1/4 cup part skim ricotta cheese
1 Tbsp crushed walnuts
1 tsp honey, divided
Dash ground cinnamon

Preheat oven to 400 degrees.

In a small bowl, whisk together ricotta, walnuts, and 1/2 tsp honey.

Use a sharp spoon or paring knife to create a deeper pit in the center of each peach.  Spoon ricotta mixture into each pit.

Sprinkle each ricotta-stuffed half with ground cinnamon.  Place the peaches on a baking sheet (may need to prop up with aluminum foil) and bake for 10-12 minutes or until peach is softened and filling is warm.

Remove from the oven and allow to cool slightly before drizzling with remaining 1/2 tsp honey and serving.

Nutrition Info per 1/2 peach: 133 calories, 4 g fat, 5 g protein, 15 g carbohydrates, 3 g fiber