Gluten-Free Power Bars

Posted on August 13, 2015 by admin
Gluten-Free Power Bars
Yields 16
Give your kids - and yourself - a healthy, homemade alternative to pre-packaged snacks. Make a batch of these satisfying power bars on the weekend and enjoy them all week long! Simply drop a few into your lunchbox, backpack or purse for a mid-morning or afternoon snack on the go!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 cup pistachio nuts, shelled
  2. 1 cup sunflower kernel
  3. 2 cups cashew nuts
  4. 2 cups almonds
  5. 1 cup vanilla protein powder, (optional)
  6. 1/2 cup coconut water
  7. 1 teaspoon vanilla extract
  8. 1/4 cup agave, nectar
  9. 1/2 cup honey
  10. 1/2 cup unsweetened cocoa, powder
  11. 1 cup dried, blueberries
Instructions
  1. Preheat oven to 325°F.
  2. Place pistachios, sunflower kernels, cashews and almonds in blender jug and dial to MIX for 20-30 seconds or until finely chopped.
  3. Place chopped nuts into a large mixing bowl.
  4. Add protein powder, coconut water, vanilla extract, agave nectar, honey, and cocoa powder to blender jug and dial to MIX/Speed 2 for 5 seconds.
  5. Combine liquid mixture to chopped nuts, mix until combined then fold in dried blueberries.
  6. Place mixture onto a parchment lined sheet tray and flatten out to about a half inch thickness.
  7. Place tray into preheated oven for 20 min or until top is dry.
  8. Allow to cool and then cut to desired size.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Berry-Granola Breakfast Pops

Posted on August 7, 2015 by admin
Berry-Granola Breakfast Pops
Yields 3
Popsicles for Breakfast? Of course! Breakfast is the most important meal of the day and now Quick Pops make it fun. Smile and face the day with a breakfast that's as cool as your brand new clothes and school supplies!
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Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Ingredients
  1. 6 ounces Vanilla Greek Yogurt
  2. 1/3 cup (2 ½ oz) 2% milk
  3. fresh raspberries (2-3 per Quick Pop)
  4. 4 ½ teaspoons granola
MAKE THE BASE
  1. In a medium bowl, whisk together Greek yogurt and milk until well combined. Mixture will thin out and become a pourable consistency.
ASSEMBLE THE POPS
  1. Slice each raspberry in half lengthwise. Using the Zoku Fruit Wand,** (or chopsticks) apply the sliced side of the raspberries to the walls of the Zoku Quick Pop Maker molds. Insert sticks and pour about 1 ounce of the yogurt mixture into each of the molds, allow the mixture to freeze. Add granola on each side of the sticks (about 1 ½ teaspoons per pop), pushing down with a chopstick if necessary. Pour yogurt base to the fill line. Let freeze completely, then remove the pops with the Super Tool and enjoy. Recipe doubles well to create 6 Quick Pops.
Notes
  1. **Zoku Fruit Wand is part of the Zoku Tool Kit and is sold separately.
  2. Recipe courtesy of ZOKU
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Bourbon Sweet Potato Cheesecake

Posted on July 31, 2015 by admin
Bourbon Sweet Potato Cheesecake
Serves 8
Today is National Cheesecake Day! Our favorite here in The Cook's Warehouse office is this Bourbon Sweet Potato Cheesecake from The Dairy Good Cookbook. When the advance copy came in the mail earlier in the spring, this recipe immediately caught our eye! Our lead buyer, Gregg, who is a cheesecake “expert”, made this for the office as part of a birthday celebration. It was an instant HIT! Want more "dairy good" recipes?
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Prep Time
40 min
Cook Time
3 hr
Total Time
3 hr 40 min
Prep Time
40 min
Cook Time
3 hr
Total Time
3 hr 40 min
SWEET POTATO
  1. 2 Large Sweet Potatoes
CRUST
  1. Softened butter, for the pan
  2. 2 cups finely ground gingersnap cookies
  3. 6 tablespoons butter, melted
FILLING
  1. 3 (8 ounce) packages cream cheese, at room temperature
  2. ½ cup (1 stick) unsalted butter, at room temperature
  3. 1 cup sugar
  4. 2 cups sweet potato puree
  5. 3 tablespoons bourbon or apple cider
  6. 1 teaspoon ground ginger
  7. 1 teaspoon ground cinnamon
  8. ¾ teaspoon ground nutmeg
  9. 2 tablespoons heavy cream
  10. 4 large eggs, at room temperature
TOPPING
  1. 1½ cups sour cream
  2. 2 tablespoons sugar
  3. 1½ tablespoons bourbon
Instructions
  1. For sweet potato puree, bake two large sweet potatoes in a 400°F oven for forty-five to fifty-five minutes or until tender. When cool, scoop the flesh into a bowl. Puree in a food processor or food mill.
  2. Preheat the oven to 350°F. Place the oven rack in the lower third of the oven. Generously butter a 10 inch springform pan; set aside.
  3. For the crust, combine the cookie crumbs and melted butter in a medium bowl. Press the crumbs evenly on the bottom and ½ inch up the sides of the prepared pan. Bake for about 8 minutes or until the edges of the crust are lightly browned. Cool on a wire rack.
  4. For the filling, combine the cream cheese, butter, and sugar in a large mixing bowl. Beat with an electric mixer on medium speed until combined, scraping the bowl as necessary. Add the sweet potato puree and mix until blended. Beat in the bourbon, ginger, cinnamon, nutmeg, and the heavy cream. Add the eggs, two at a time, beating after each addition. Mix until the eggs are incorporated and the batter is smooth.
  5. Pour the batter into the crust. Bake for 20 minutes. Reduce the oven temperature to 325°F and bake for 20 minutes. Reduce the oven temperature to 300°F and bake for 20 minutes. Reduce the temperature to 225°F and bake just until the cake is set around the edge but still slightly jiggly in the center, 15 to 20 minutes.
  6. Meanwhile, for the topping, whisk together the sour cream, sugar, and bourbon in a small bowl.
  7. Transfer the cheesecake to a rack. Turn the oven to 350°F. Spread the topping evenly over the cheesecake. Bake just until the topping is set, 5 minutes. Remove cheesecake from the oven and carefully run a paring knife around the edge of the cake. Cool completely on a wire rack. Cover and refrigerate the cooled cheesecake for several hours or up to two days. Remove springform ring before serving.
Notes
  1. Photo credit: Dean Tanner and Peter Krumhart
  2. © Copyright 2015 Andrews McMeel Publishing, LLC, "The Dairy Good Cookbook". Recipe used with permission
Adapted from The Dairy Good Cookbook
Adapted from The Dairy Good Cookbook
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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