Category Archives: Recipes

Rhubarb Cobbler For Two

Two single servings of Rhubarb dessert
Individual Servings of Rhubarb Cobbler

One of the things I most look forward to in spring is rhubarb from the garden. I certainly make good use of it as I find it is very versatile. Today, with the smaller household in mind, I am sharing my recipe for a delicious Rhubarb Cobbler perfectly sized just for two servings. Continue reading Rhubarb Cobbler For Two

How To Make Panna Cotta

Plated Molded Dessert
Panna Cotta topped with Roasted Rhubarb

While the mention of Panna Cotta conjures up images of a fancy dessert one would expect to find in a fine restaurant, this dessert is actually quite simple to make and takes very few  ingredients. It is elegant and sophisticated in its simplicity and will surely impress those lucky enough to sit around your table. Continue reading How To Make Panna Cotta

Chicken and Ham Casserole

Large casserole made with pasta, chicken, and ham
Chicken and Ham Casserole

This Chicken and Ham Casserole is a great way to use up leftover chicken and ham.  The meats can, of course, be cooked special for this casserole; however, using leftovers lessens the prep work.  The combination of the two kinds of meats makes for a more interesting and substantial casserole than if only one kind was used.  However, despite its name, this casserole can be made with just either 2 cups of cooked chicken or 2 cups of cooked ham, instead of a cup of each. Continue reading Chicken and Ham Casserole

Homemade Rhubarb Tomato Ketchup

French Fries dipped in Rhubarb Tomato Ketchup
Homemade Rhubarb Tomato Ketchup is Perfect with French Fries

I am always looking for ways to use rhubarb as it’s one of my favorite ingredients to cook with and to eat.  It’s a versatile ingredient and I have discovered, when combined with tomatoes, it makes a tasty Rhubarb Tomato Ketchup.  Use this condiment just as you would a typical tomato-based ketchup. Continue reading Homemade Rhubarb Tomato Ketchup

Baked Caramel Pudding For One

Caramel Pudding
Baked Caramel Pudding for One

Single-serving “mug” cakes and puddings are popular for those living alone. I haven’t published many recipes for one or two servings since the industry standard for recipe development tends to be dishes that will generate four to six servings.  That, however, for singles living alone can be a problem, particularly if the dish desired is not one that can be batch cooked and frozen in individual serving sizes for later use.

Sometimes, one has a craving for something sweet but if there are not several people to eat it up, who wants a pudding that will make four to six servings when you really only want the one serving! My proportionately sized Baked Caramel Pudding is perfect when you have no one to please with a dessert but yourself! Continue reading Baked Caramel Pudding For One

Gluten Free and Lactose Free Macaroni and Cheese

Macaroni and Cheese
Gluten-free and Lactose-free Macaroni and Cheese

Tasty homemade macaroni and cheese that is both gluten-free and lactose-free is indeed possible! Gluten-free pasta has come a long way in its quality and I find the variety of lactose-free products is now reasonably extensive. I have created this recipe for Gluten-free and Lactose-free Macaroni and Cheese specifically to accommodate diets where both gluten and lactose intolerance are issues. Continue reading Gluten Free and Lactose Free Macaroni and Cheese

Rustic Oat Bran Biscuits

Biscuits
Rustic Oat Bran Biscuits

Having a repertoire of biscuit recipes at the ready is always handy. The wonderful thing about biscuits is that they are easy to make and can be pulled together quickly, just in time for a meal. This, of course, is due to the fact that they are leavened with baking powder, not yeast.

Biscuits are always best served when they are fresh from the oven and still slightly warm and that is true of these Rustic Oat Bran Biscuits, too. Continue reading Rustic Oat Bran Biscuits

Ham Salad Sandwich Recipe

Ham Sandwich
Ham Salad Sandwich

I am a huge fan of cooking a big turkey, roast of beef, or ham for the leftovers they generate. It’s great to be able to get multiple meals from one cooking exercise. Today, on the sandwich board, I am featuring a tasty Ham Salad Sandwich made with ham that was leftover from a recent boiled ham dinner (leftovers from a baked ham work equally well in this sandwich). Continue reading Ham Salad Sandwich Recipe

Lemon Sponge Pudding Recipe

Lemon Pudding
Lemon Sponge Pudding

This self-saucing Lemon Sponge Pudding, baked in a bain marie, consists of a lovely lemon sauce topped with a light-as-air sponge cake.  How this all transpires is actually quite magical.  This is because the pudding mixture (both the sponge cake topping and the lemon sauce) are all mixed together when they go in the baking dish.  During baking, the two components, like magic, separate out with a delectable creamy lemon sauce forming on the bottom beneath the light sponge cake. Continue reading Lemon Sponge Pudding Recipe

Classic Banana Bread Recipe

Banana Quick Bread
Classic Banana Bread

This Classic Banana Bread is super moist and tasty.  Best of all, it’s really easy to make and, apart from the bananas, takes only standard pantry ingredients.  It’s the perfect way to use up extra ripe bananas since Banana Bread is best made with overripe bananas. They have so much flavor and add the extra moisture for which banana bread is known. Continue reading Classic Banana Bread Recipe

How To Make Perfect Scones

Scones
Scones

There is just something absolutely delightful about fresh scones still warm from the oven.  Ever so much better they are when slathered with a dollop of either clotted cream or English double cream and a favorite jam or lemon curd. This posting today is all about how to make perfect scones. Continue reading How To Make Perfect Scones

Gluten-free Blueberry Zucchini Muffins

I am not a fan of muffins that have a cake-type texture.  I like the muffins, whether wheat-based or gluten-free, to be deli-or café-style, hearty, and generously sized.  That’s exactly how I have created these tasty Gluten-free Blueberry Zucchini Muffins to be! Continue reading Gluten-free Blueberry Zucchini Muffins

Coffee Hazelnut Energy Bites

These Coffee Hazelnut Energy Bites prove there is more than one way to enjoy coffee!

Energy Balls
Coffee Hazelnut Energy Bites

Energy bites are known by several different names including energy balls, power balls, or bliss balls. A tasty, portable, and convenient on-the-go snack, these bites are great for the lunch bags. They are also  the perfect pre- or post-workout snack. I often take one with me if I am out running errands and they are a frequent snack packed when I travel as they can be consumed on the go.

Energy Balls
Coffee Hazelnut Energy Bites

One of the best places I find for ingredients for these energy bites is my local bulk food store. Here, I can purchase just the precise amount of each ingredient needed for the recipe and I am not left with a big bag or container of some ingredient I might not use for anything else.

This recipe for Coffee Hazelnut Energy Bites calls for Medjool dates.  These are large dates that have a softer, more chewy texture than the smaller firmer dates.  The latter do not have the rich flavor that the Medjool dates have. Because of their soft texture, Medjools are great to infuse with the coffee for these energy bites.

Energy Balls
Coffee Hazelnut Energy Bites

Energy bites freeze very well and I have a stash of about four kinds stowed away in my freezer at the moment as I like a variety to choose from.  Later in this posting, you will find links to other energy bite recipes on my website.

These treats are not difficult to make but, in terms of special equipment, a food processor is required to prepare them and to get the ingredients well mixed.

Energy Balls
Coffee Hazelnut Energy Bites

 [Printable recipe follows at end of posting]

Coffee Hazelnut Energy Bites

Ingredients:

5 oz Medjool Dates, pitted and coarsely chopped (apx. 6-7 large dates)
½ cup strong hot coffee (e.g., Espresso)

4 oz hazelnuts, finely ground (apx. 1 cup)
¼ cup smooth hazelnut butter
2 tbsp honey
1 tbsp coconut oil, melted and cooled
2 tbsp cocoa
2 tsp hemp protein powder
1 tbsp ground chia seeds
1/8 tsp cinnamon
1/16 tsp fine sea salt
1 cup quick rolled oats (gluten-free, if required), pulsed 4 – 5 times in food processor
2/3 cup shredded coconut

Method:

Pour hot coffee over dates in small saucepan. Cover and let sit 20 minutes, stirring once or twice. Drain, reserving the coffee.

Place drained dates in bowl of food processor. Pulse 8 – 10 times. Add 1 tbsp reserved coffee, pulsing until dates form a thick, pliable, moist, paste-like consistency. Add 1 tbsp additional coffee, if required.

Add remaining ingredients and pulse mixture until well combined. If mixture seems too dry, add 1 – 2 tsp of reserved coffee. Place mixture in refrigerator for 15-20 minutes to chill.

Roll mixture by hand into balls, using approximately 25g of mixture per ball.  Place balls on parchment-lined baking sheet and place in freezer for 20-25 minutes to firmly set. Store, in single layers separated by waxed paper, in airtight covered container in refrigerator for up to five days or, for longer storage, store in freezer.

Yield: Apx. 22 balls

For other energy bite recipes from My Island Bistro Kitchen, click on the links below:

No-bake Chocolate Almond Bliss Balls
Peanut Butter Coconut Energy Balls
Prune and Pistachio Power Balls

Coffee Hazelnut Energy Bites

These no-bake Coffee Hazelnut Energy Bites prove there is more than one way to enjoy coffee! Super great treat for when the energy wanes.
Course Snack
Keyword energy balls, energy bites
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 5 oz Medjool Dates, pitted and coarsely chopped (apx. 6-7 large dates)
  • ½ cup strong hot coffee (e.g., Espresso)
  • 4 oz hazelnuts, finely ground (apx. 1 cup)
  • ¼ cup smooth hazelnut butter
  • 2 tbsp honey
  • 1 tbsp coconut oil, melted and cooled
  • 2 tbsp cocoa
  • 2 tsp hemp protein powder
  • 1 tbsp ground chia seeds
  • 1/8 tsp cinnamon
  • 1/16 tsp fine sea salt
  • 1 cup quick rolled oats (gluten-free, if required), pulsed 4 – 5 times in food processor
  • 2/3 cup shredded coconut

Instructions

  1. Pour hot coffee over dates in small saucepan. Cover and let sit 20 minutes, stirring once or twice. Drain, reserving the coffee.
  2. Place drained dates in bowl of food processor. Pulse 8 – 10 times. Add 1 tbsp reserved coffee, pulsing until dates form a thick, pliable, moist, paste-like consistency. Add 1 tbsp additional coffee, if required.
  3. Add remaining ingredients and pulse mixture until well combined. If mixture seems too dry, add 1 – 2 tsp of reserved coffee. Place mixture in refrigerator for 15-20 minutes to chill.
  4. Roll mixture by hand into balls, using approximately 25g of mixture per ball. Place balls on parchment-lined baking sheet and place in freezer for 20-25 minutes to firmly set. Store, in single layers separated by waxed paper, in airtight covered container in refrigerator for up to five days or, for longer storage, store in freezer.

Recipe Notes

Yield: Apx. 22 balls

 

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Energy Balls
Coffee Hazelnut Energy Bites