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Dark Chocolate Popcorn Cups

November 6, 2019 by Sarah Leave a Comment

Sweet or salty snack … let’s have both shall we?! For when you can’t decide which way to go these Dark Chocolate Popcorn Cups are absolutely the right answer. Dark chocolate cups topped with salty organic popcorn, crunchy marcona almonds, and dried pitted tart cherries.

Individual portions only take a few minutes to prep and are perfect entertaining sized treat! Serve them right in the wrapper to allow guests ease for mingling at your next gathering.

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Dark Chocolate Popcorn Cups

Sweet or salty snack?? Let's have both! Dark chocolate cups topped with salty popcorn, crunchy Marcona almonds, and dried pitted tart cherries!

Course: Dessert, Snack

Cuisine: American

Servings: 24 cups

Author: Sarah Ricci

Equipment

Cupcake Pan
24 Cupcake Liners

Ingredients

12 oz Bag Dark Chocolate Chips
1/4 cup Marcona Almonds medium chopped
1/2 cup Lesser Evil Organic Popcorn Himalayan Pink Salt or other favorite flavor
1/4 cup Dried Pitted Tart Cherries
1/4 tsp Sea Salt Flakes

Instructions

Line two cupcake pans with 24 cupcake liners and set aside.
In a double boiler, melt the dark chocolate chips over medium heat, stirring often, until just a few chips remain un-melted. Remove from the heat and continue to stir until fully melted.
Scoop 2 spoonfuls of melted chocolate into each cupcake liner. This should give you thin layer across 24 cups. Sprinkle with the almonds, popcorn, cherries and salt flakes. Press lightly to make sure the items stick.
Place the chocolate in the refrigerator until fully set, at least 2 hours.

From time to time, I work with amazing companies I believe in to develop recipes for my website. Today’s post was brought to you by Lesser Evil Snacks! All opinions are 100% my own and I thank you for supporting the brands that encourage my creativity.

Pumpkin Pecan Granola

October 28, 2019 by Sarah Leave a Comment

Healthy pumpkin pecan granola sweetened with maple syrup and loaded with fall spices! I’m taking a timeout to enjoy the flavors of fall. Lightly sweetened homemade granola topped on yogurt or with my favorite milk as a cereal, is a wonderful way to-do so!

Crunchy bits of oatmeal loaded with pumpkin seeds and pecans. Once the granola turns golden brown, remove it from the oven and let cool completely. During the cooling process it will crisp up making it a lovely snack or breakfast topper! The kids enjoy it as is, and I enjoy topping it on yogurt or in a bowl with our favorite milk.

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Pumpkin Pecan Granola

Healthy pumpkin pecan granola sweetened with maple syrup and loaded with fall spices!

Prep Time5 mins

Cook Time25 mins

Course: Snack

Cuisine: American

Author: Sarah Ricci

Ingredients

2 cups Organic Old Fashioned Rolled Oats
1/3 cup Raw Pecans
2/3 cup Raw Pumpkin Seeds (pepitas)
1/4 cup Coconut Oil
1/2 cup Maple Syrup
3 tsp Organic Pumpkin Puree
1 tsp Cinnamon
2 tsp Pumpkin Spice
1 tsp Pink Salt

Instructions

Preheat oven to 325 degrees.
In a large bowl combine together the oats, pecans, seeds, spices and salt.
In a small glass dish warm the coconut oil in the microwave until melted. Whisk in the maple syrup, and pumpkin puree. Pour wet ingredients over the dry ingredients and quickly mix with spatula.
Spread the mixture evenly onto a baking sheet and bake for 25-30 minutes, stirring at the halfway point.
Once the granola turns golden brown, remove from oven and let cool completely. During the cooling process it will crisp up.
Enjoy by topping on yogurt or in a bowl with favorite milk.

Pumpkin Cupcakes with Spiced Cream Cheese Frosting

October 20, 2019 by Sarah Leave a Comment

Fall inspired Pumpkin Cupcakes with Spiced Cream Cheese Frosting. One of my favorite cupcakes to make from September through November because they have all the comforting flavors of autumn!! Finding fresh grind spices at Spiceology to pack these cupcakes with all the flavor and love!

Simple decoration in piping cream cheese frosting and topping with Organic, dye-free candy corn from a company called Yum Earth! Fun fact, Yum Earth is an organic candy company based out of Connecticut!

These cupcakes were the perfect hit for a women’s business luncheon I catered in mid October! Sweet treat for some powerful ladies running some of central Connecticut’s best businesses!

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Pumpkin Cupcakes with Spiced Cream Cheese Frosting

Fall inspired Pumpkin Cupcakes with Spiced Cream Cheese Frosting. Loaded with spice and all the flavors of fall!!

Prep Time30 mins

Cook Time18 mins

Cooling Time10 mins

Total Time58 mins

Course: Dessert

Cuisine: American

Keyword: Cream Cheese, Cupcake, Pumpkin

Servings: 12 cupcakes

Author: Sarah Ricci

Ingredients

Pumpkin Cupcakes

1 1/3 cup Organic All-Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Pink Salt (Himalayan salt)
1 tsp Ground Cinnamon
1 Tbsp Pumpkin Pie Spice
6 oz Canned Pumpkin
1/4 cup Organic Granulated Sugar
1/2 cup Organic Light Brown Sugar
1/2 cup Vegetable Oil
2 large Eggs Organic Valley

Spiced Cream Cheese Frosting

4 Tbsp Organic Sweet Cream Cultured Butter Organic Valley
8 oz Organic Cream Cheese Organic Valley
2 tsp Vanilla Extract
1/4 tsp Ground Cinnamon
1/2 tsp Pumpkin Pie Spice
2-3 cups Powdered Sugar

Instructions

Pumpkin Cupcakes

Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, pink salt, cinnamon and pumpkin spice; set aside.
In a large bowl, whisk together the pumpkin, both sugars, vegetable oil, and the eggs until completely combined. Add the flour mixture in two additions, folding with a rubber spatula until well combined.
Fill each cupcake about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 18-20 minutes. Allow to cool in the pan for 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.

Spiced Cream Cheese Frosting

Using an electric mixer on medium-high speed, beat the butter until fluffy, 1 to 2 minutes. Add the cream cheese, vanilla, ground cinnamon and pumpkin pie spice. Continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the powdered sugar gradually and mix until smooth and combined. When frosting becomes light and fluffy it's ready!!
Using a decorating bag and tip or an offset spatula, frost the tops of the cupcakes. The cupcakes can stay at room temperature for a few hours, but than should be refrigerated. Will stay fresh in fridge for up to 3 days in an airtight container.

Notes

If you don’t have Pumpkin Pie spice you can D.I.Y – 4 tablespoons ground cinnamon + 2 teaspoons ground ginger + 2 teaspoons allspice + 2 teaspoons ground nutmeg + 1 teaspoon ground mace + 1 teaspoon ground cloves! Mix all ingredients until well combined. Store in an airtight container in a cool, dry place up to 6 months.

Butternut Squash Soup

October 18, 2019 by Sarah Leave a Comment

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We are ALL loving a hot bowl of Pureed Butternut Squash Soup during the fall and winter months in Connecticut! As a Mom, I’m happy because its loaded with some of my favorite detoxifying flavors like ginger and turmeric. Both of these natural ingredients are packed with detoxifying properties and anti-inflammatory compounds. This soup is perfect for weeknight eats or for a little detox snack in-between meals.

My rule of thumb is ‘fresh is best’ especially for seasonings and spices. If you are unable to find fresh garlic, ginger, turmeric, thyme, or onions you can substitute with powders here if needed. I was actually unable to find fresh turmeric at my store this week and with a busy family I did not have time to run around town in search of it….. so turmeric powder was used here, but remember if you can, fresh is always best!

As a thickening agent in this soup I added in whole grains to give it a few more nutrients. I typically use brown rice in these kinds of soups because the kids like it best this way, but you can substitute any whole grain like quinoa, barley, farro, wild rice, or couscous. Please don’t overthink with this soup – keep it simple and use what you have on hand in your pantry. In the end, the star of this dish is the creamy and smooth butternut squash!!

Star of the Show: Butternut Squash – Peeled and diced into cubes

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Butternut Squash Soup

Pureed butternut squash soup is hearty, healthy, and complete with detoxifying properties.

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Soup

Cuisine: American

Servings: 4 bowls

Ingredients

2 lbs Butternut Squash peeled + diced
1 Yellow Onion chopped
1 Carrot chopped
1 tbsp Oil olive or avocado
3 cloves Garlic crushed
3 tbsp Fresh Ginger minced
7 cups Broth chicken or bone
1/3 cup Brown Rice uncooked
3 tbsp Turmeric Powder
4 springs Fresh Thyme
1 pinch Salt & Pepper season to taste
1/2 cup Greek Yogurt or Coconut Cream swirl/garnish – OPTIONAL

Instructions

Prep your squash. Slice off both ends of your butternut squash. Holding the squash in one hand, use a sharp vegetable peeler in the other hand to peel off the outer layer of the butternut squash. Cut squash in half lengthwise and remove seeds. Finally you will want to cut squash into about 1 inch cubes.
Chop yellow onion and carrot. Peel and mince fresh ginger. Crush garlic cloves lightly with the flat of a knife and remove skin.
In a Dutch oven or large pot saute veggies until tender. Add in broth of your choice, the dry rice and all the seasonings!! Cover and simmer for 1 hour until everything is tender.
In batches slowly pour the mixture from your pan to a household countertop blender to puree in batches until creamy! If you have a handheld immersion blender you can keep the soup on the stove and do the work there.
Serve warm bowls of soup by adding in a swirl of Yogurt/Coconut Cream (OPTIONAL) and sprinkle of turmeric on top! Thyme for garnish if you want to be fancy!

Hot Fried Chicken Sandwich with Blue Cheese Slaw

October 11, 2019 by Sarah Leave a Comment

Teaming up with my friends at Spiceology to create the perfect fried chicken sandwich!! Golden buttermilk fry with a kick of heat from a blend of perfect spices in Spiceology’s, Nashville Blend. Topped with cool and creamy blue cheese slaw for the ultimate Hot Fried Chicken Sandwich!!

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Hot Fried Chicken Sandwich with Blue Cheese Slaw

Prep Time4 hrs

Cook Time50 mins

Servings: 4 people

Author: Sarah Ricci

Ingredients

Wet Ingredients for Fried Chicken

4 Chicken Breasts
2 Tbsp Spiceology Nashville Hot Seasoning or other favorite seasoning blend
1-2 cups Buttermilk

Dry Ingredients for Fried Chicken

1 1/2 cup Flour
2 Tbsp Spiceology Nashville Hot Seasoning or other favorite seasoning blend
4-5 cups Canola Oil for shallow frying

Blue Cheese Slaw

4 cups Green or Red Cabbage shredded
2 Carrots shredded
2 cups Blue Cheese Dressing favorite brand; Maries All Natural

Nashville Hot Aioli

1/2 cup Mayonnaise
2 tsp Lime Juice
1 Tbsp Spiceology Nashville Hot Seasoning or other favorite seasoning blend

Extras

4 Brioche Buns
Pickles, Jalapenos, Cucumber Slices, etc.

Instructions

Wet Ingredients for Fried Chicken: In a large glass bowl, combine the chicken with all the wet ingredients. Marinate in the fridge for 4-6 hours or overnight.
Dry Ingredients for Fried Chicken: Remove chicken from fridge and in a shallow bowl, combine all the dry ingredients except the oil. Using tongs, shake excess liquid off the chicken pieces and coat each piece in the dry flour mix.
Fry: Heat the canola oil in a cast-iron skillet or frying pan. Using tongs add each piece of chicken to the hot oil. Fry for 5-6 minutes on one side, then 2-3 minutes on the other side until golden brown and crispy. Drain on a paper towel lined plate and sprinkle with a little more salt to help the skin crisp up + add taste.
Blue Cheese Slaw: Toss all your ingredients together.
Aioli: Mix all your ingredients together.
Build: Pile that golden fried chicken on top a brioche bun loaded with creamy aioli, all your fixings, and enjoy!

Creamy Tomato Soup

September 23, 2019 by Sarah Leave a Comment

We say TOMATO!! It’s beginning to feel like fall in Connecticut and I’m feeling all the comforts of the season with a warm creamy bowl of tomato soup served with a side of grilled cheese sandwiches!! The kids are also happy with this pairing because a simple classic is always a classic!! This recipe is perfect to pull together on the weekend giving you leftovers all week long!

What makes this soup extra rich? High quality heavy cream helps give it a smooth and creamy flavor! Who’s ready for warm soup season?! I’m ready for the leaves to change colors, warm bonfires, and the cozy aromas of fall to fill my home!

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5 from 1 vote

Creamy Tomato Soup

Course: Soup

Cuisine: American

Keyword: tomato

Equipment

Countertop Blender or Immersion Blender

Ingredients

1/4 cup Butter
1 Tbsp Thyme fresh leaves
1 Yellow Onion chopped
2 cloves Garlic minced
1/4 cup Tomato Paste
2 28 oz. can Diced Tomatoes
1/4 cup Heavy Cream
8 cups Water
Salt + Pepper to taste

Instructions

Melt butter in a large pot over medium heat. Add thyme, onion, and
garlic. Cook until onion is completely soft and translucent, 10–12
minutes. Increase heat to medium-high; add tomato paste. Continue
cooking, stirring often, for about 6 more minutes.
Add tomatoes and 8 cups water to pot. Bring to a simmer for about, 50
minutes. Remove soup from heat; let cool slightly.
Working in small batches, purée soup in a blender until smooth. You can also use an Immersion blender right in the pot if you have one!
Stir in ¼ cup cream. Simmer soup until flavors meld, about 15 more minutes. Season to taste with salt, pepper. Add more cream, if desired for extra creamy texture.

Cashew Coconut Balls

September 11, 2019 by Sarah Leave a Comment

A quick and healthier sweet snack or lunch treat to keep Mama and the kids happy. I love snacking balls and these are one of my top favorites because they are made with cashew butter and unsweetened shredded coconut – whats not to love here, really?! Plus, this recipe only uses 4 simple ingredients and makes about 16 balls. We love them best cold and you can stash them in a freezer for up to 3 months!

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Cashew Coconut Balls

Cashew Coconut Balls are perfect for when you want something sweet and satisfying fast! This so simple 4-ingredient recipe is a perfect snack or lunch treat!

Course: Snack

Equipment

Food Processor or Blender

Ingredients

1 1/2 cup Organic Oatmeal
1/2 cup Honey
1/2 cup Cashew Butter or Peanut Butter
1/2 cup Unsweetened Shredded Coconut plus an additional 1/4 cup for rolling

Instructions

Place the oats in a food processor or blender and pulse until finely ground.
In a medium mixing bowl, stir together the cashew butter and honey until well combined. Add in the ground oats and coconut.
Use a spoon to scoop about a tablespoon of the mixture into your hand. Roll into a ball. Repeat with remaining mixture. This should make about 16 balls.
Place the coconut in a separate bowl or plate and roll the balls in the coconut to completely cover.
Store balls covered in the fridge for up to a week, or in the freezer for up to 3 months.

Sesame Soba Noodle Salad

September 7, 2019 by Sarah Leave a Comment

Thinking beyond the lunchbox sandwich, this sesame soba noodle salad is a refreshing alternative side with a nice source of protein and some complex carbs! Tiny diced rainbow peppers and carrots add a pop of color to a dish that shines with sweet sesame flavor! We had purple bell peppers growing in our garden this summer so tossed them in this dish, but this side is so versatile you can even swap out for other veggies you love or add in fun additions like tofu or edamame. Get creative for a dish that works as well for a summer party as it does for a back to school lunch option!

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Sesame Soba Noodle Salad

Sesame Soba Noodle Salad is a refreshing alternative side with a nice source of
protein and complex carbs! Tiny diced rainbow peppers and carrots add a
pop of color to a dish that shines with sweet sesame flavor!

Ingredients

Noodle Salad

1 Package Soba Noodles (8.8 oz package)
2 Carrots grated
1/2 cup Rainbow Peppers diced
3 Scallions cut on a bias

Dressing

1/4 cup Honey
1/4 cup Liquid Aminos or Soy Sauce
2 Tbsp Rice Vinegar
2 Tbsp Sesame Oil
2 inch piece Ginger grated
1 clove Garlic minced
1/3 cup Olive Oil
2 Tbsp Sesame Seeds

Instructions

Cook Soba noodles as instructed on package.
In a large bowl whisk together the honey, liquid aminos, rice vinegar, sesame oil, ginger and garlic until well combined.
Add the carrots, rainbow peppers, scallions, and soba to the bowl and toss to combine with the dressing. Garnish with the sesame seeds and serve cold.

Homemade Liquid Hand Soap

August 30, 2019 by Sarah Leave a Comment

Are you a label reader? Are you that person standing in the store aisle reading the back of a new package label before you buy it? Like an investigative reporter, do you research and dissect a new product before you take it home with you? I am 100% with you!! Yes, I’m a label reader and that Mama standing in the aisle right next to you!!!! The top questions I ask a product before purchasing: What are the ingredients or materials used? Where did it come from? and…. Do I really need this??? I check all labels before bringing something into my home and I’m not just talking about food here! I’m talking household cleaning products, beauty products, personal care products, home and textile products. Everything from my kids toys, the pans in my kitchen, the shampoo in my bathroom, the paint on my bedroom walls…. everything!!! My home is by no means 100% green or toxic free, but I try hard to make sure not only the food we eat, but the home we live in is healthy, friendly for the environment, and as less toxic as it can be.

If you live in my house you will hear me yell “wash your hands” about 100 times a day to my kids. Sadly, there are so many unnecessary chemicals found in liquid hand soap. Top chemicals in hand soap you want to avoid are any fragrances, parabens, Sodium Laureth Sulfate, Sodium Lauryl Sulfate, Methylisothiazolinone & Methylchloroisothiazolinone, Cocamidopropyl Betaine and Triclosan to name a few.

Making your own toxic free liquid hand soap has never been so easy and you can avoid all the bad stuff here!! The base is made with pure Castile soap. Castile soap is a concentrated natural vegetable-based “soap” that greatly differs from the toxic soaps we are accustomed to from the store. You can find Castile soap here on Amazon or at Target. I also found these Amber glass pump bottles on Amazon here. Also, you can check out my recipe below for toxic-free hand soap! Now go “wash your hands” and be carefree!

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Homemade Liquid Hand Soap

Homemade Liquid Hand Soap to keep everyone's hands clean and chemical free.

Equipment

Amber Glass Pump Bottles

Ingredients

1/2 cup Castile Soap Liquid
1/2 cup Distilled Water
1 Tbsp Vitamin E Oil
1 Tbsp Olive Oil
10 drops Favorite Essential Oil We Love Lavendar and Sweet Orange

Instructions

In a glass pump bottle or recycled soap dispenser, add the water first, then the liquid castile soap, followed by the oils. Shake all the ingredients together.
Shake the soap dispenser each time before using, then squirt a small amount on your hands as needed, rinsing with water.

Notes

The oil and vitamin E are added to moisturize the skin. The oil won’t blend with the water, so you’ll need to gently shake the soap before each use.

Sheet Pan Breakfast Egg Sandwich

August 13, 2019 by Sarah Leave a Comment

All things Back to School include meal prep that still allows my kids to have a hot breakfast packed with protein before we all head out the door! Darren is changing the morning breakfast game with his “pizza” sheet pan eggs loaded with garden veggies and uncured ham. Perfect served on an English muffin with smashed avocado and a slice of tomato or just plain out of the pan. Make a pan on Sunday and store leftovers to get you though the rush of the week!

Check out all our fun making them here on Better Connecticut!

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Sheet Pan Breakfast Egg Sandwich

Darren is changing the morning breakfast game with his sheet pan eggs loaded with garden veggies and uncured ham.

Prep Time7 mins

Cook Time13 mins

Total Time20 mins

Servings: 4

Equipment

Half Sheet Pan

Ingredients

6 Eggs large
1/4 cup Milk whole or cream
4 oz Colby Jack Cheese shredded
1/4 cup Diced Ham uncured
1/4 cup Green Bell Peppers diced
2 Tbsp Chives
Non Stick Spray olive oil
English Muffins
Butter

Instructions

Preheat oven to 375 degrees. Spray half sheet pan with non stick spray.
In a medium bowl whisk together eggs and milk for about 2 minutes until well combined.
Pour egg mixture into half sheet pan and sprinkle with ham, peppers and chives. Do NOT add in the cheese (yet).
Bake in oven for 11 minutes. Now remove from oven and add cheese to top and bake for an additional 2 minutes until cheese melts evenly.
Remove from oven and when cooled, cut into squares. Serve with toasted and buttered english muffins.

Notes

You can make this with a full sheet pan if you don’t have a half sheet pan – just double the recipe! You can store leftovers in an airtight container in fridge for 4 days. Nice optional additions include smashed avocado + fresh tomato slices!