TAKE A BITE: BAKED CINNAMON SUGAR CREAM CHEESE WONTONS

This isn't the first wonton recipe to grace this lovely blog. I've gone spicy with the sriracha wontons, and I've gone savory with the blue cheese & cranberry wontons ... and now it's time to go downright sweet!

I bring to you:

Like the other wonton recipes I've shared, this one is so dang easy. You only need a few ingredients and a few minutes!

What you'll need to make it happen:

For the wontons-

- Wonton wrappers (I get nasoya from Target)

- Olive Oil Spray

- 1/2 brick of Cream Cheese 

- 1 tsp cinnamon + 2 tsp granulated sugar (to mix with cream cheese)

- 1 Tbsp cinnamon + 1 Tbsp granulated sugar (to top wontons with)

For the sauce-

- 1/2 cup raspberries (frozen or fresh)

-  1 Tbsp granulated sugar

- Water

How to make it happen:

Step 1: Mix together your cream cheese, cinnamon & sugar 

Step 2: Scoop about 1 Tbsp of your cream cheese mixture onto a wonton shell, and after wetting the edges, fold the shell in half, pressing the edges closed.

Step 3: Spray lightly with olive oil spray and sprinkle with your remaining cinnamon sugar mixture

Step 3: Bake in a 350 degree oven for 6 minutes, flip, and bake for another 6 minutes or until golden brown!

Step 4: Eat while still hot (just don't burn your mouth!)

While your wontons are baking, throw together your dipping sauce:

Step 1: Put your raspberries, sugar, and water in a microwave and heat for 30 seconds at a time until the raspberries are fully softened.

Step 2: Mash your raspberries together with a spoon until mixture is well combined.

If you want a smoother sauce, throw it in the blender or food processor until the chunks are gone!

Ugh these are good. I'm a bigger fan of savory things than I am of sweet usually, so I can only eat a couple of these- but the tangy raspberry sauce really helps balance these out!

What sweet snack is your go-to?

For more Food Recipes go HERE!

xo, lp

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BEST BITES: ROASTED ROSEMARY + GARLIC POTATOES

I haven't shared a recipe in a while, but I'm coming back with one that I actually can't believe I've shared before!

My mom has always made the BEST roasted potatoes- and different versions of them are usually my go-to side when I host people. Once you have the base recipe (potatoes, onions, olive oil) - you can add pretty much whatever you want to go with whatever your main course is!

This version is with garlic & rosemary, and is one of my favorites:

What you'll need to make it happen:

- Red Potatoes

- 1 medium white onion

- 2 cloves garlic

- 2 Tbsp olive oil

- 2 Tbsp chopped rosemary

- salt & pepper to taste

- parchment paper

How to make it happen:

Step 1: Preheat your oven to 350 degrees and line a baking sheet with parchment paper

Step 2: Cut your onions into thin strips, dice your garlic, and slice your potatoes into about 1 inch size, 1/4 inch thick pieces (see image below!)

Step 3: Toss your potatoes, onions, garlic, olive oil, and rosemary in a bowl until well mixed.

Step 4: Spread out evenly on parchment paper- the more you have overlap, the more unevenly they'll cook, so try to space them out well!

Step 4: Sprinkle with a dose of salt and cracked pepper and put in the oven for 15 minutes.

Step 5: After 15 minutes, flip/toss the potatoes, and bake for another 15 minutes.

Step 6: Put a fork (literally) in a potato- if it easily pierces it, you're good to go! If not, bake for 5 minutes more at a time.

Step 7: Put your potatoes on the top rack in the oven and turn on broil for 2-3 minutes. Monitor to make sure they don't burn or you don't set your parchment paper on fire! 

Step 8: Serve hot and enjoy!

 (potatoes ready to go in the oven!)

(perfectly roasted)

I garnished with a spring of fresh rosemary and a bit of cracked pepper:

My best recommendation in this recipe is to NOT over-salt while you're baking them. Wait until they're done and try one- if they need it, add more salt...but you don't want to oversalt them-there's no coming back from it!

What's an easy side recipe you always have in your pocket?

Be sure to pin this recipe on Pinterest to save it for later!

xo, lp

(let's be friends on instagram!)

BEST BITES: CURRANT + LEMON MUFFINS

Today's recipe includes an AWESOME ingredient I've actually never baked with before, but have always loved: CURRANTS!

Growing up in Minnesota, we had wild currants grow on bushes near our house. My sister and I would pick them and eat them right on the spot. I was so excited when I found them at the farmer's market recently! They're tart and tangy and pop when you bit into them- kind of like a hybrid between and cranberry and a pomegranate seed:

I decided they'd be perfect to bake with, so I threw them into one of my usual muffin recipes with lemon and they turned out EXCELLENT. Half the batter was in mini muffin tins, half was in regular- both were eaten equally between family and friends :)

Here's what you need to make it happen:

- 1 1/2 cup fresh currants- washed, and destemmed! If I had had more I would have put even more in!

- 1 lemon: both zest and juice

- 1 cup skim milk

- 2 large eggs

- 1/2 cup vegetable or canola oil

- 1 cup granulated sugar

- 4 teaspoons baking powder

- 1 teaspoon salt

- 3 cups all-purpose flour

How to make it happen:

Step 1: Preheat your oven to 400 and line your muffin tins with liners. 

Step 2: Combine your dry ingredients: flour, sugar, baking powder, and salt.

Step 3: Mix together your eggs, milk, and oil, and add to the dry mixture

Step 4: Stir in your lemon juice and zest, and gently mix all together with a spatula. I don't like using a mixer for muffins, they always end up kind of tough!

Step 5: Fold in your currants carefully so they don't all burst open!

Step 6: Fill your muffin cups 2/3 full if you want them to have a slight cap, or a little more full if you want the dramatic muffin top look (yes, I said muffin top!).

Step 7: For mini muffins, bake for 20 minutes- for regular muffins, bake for 25-30 (until lightly golden brown)

Step 8: Serve to your family/friends and enjoy!

 Personally, since the fruit is smaller, I think these were a lot better in a mini muffin form- each bite evenly guarantees some currant in it!

Have any of you ever baked with currants before? 

Tell me what you've made, I'd love to try the recipe!

xo, lp

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For more recipes, go HERE!