Rum Balls

These were a failure. Mostly because I forgot I don't like rum and that was all these tasted like. If I reattempted them, I will swap out some of the booze for another liquid. They were messy to make but in a fun way.

Rum Balls
Ingredients

• 1 1/2 cups confectioners' sugar
• 2 1/2 cups vanilla wafer crumbs
• 2 tablespoons cocoa powder
• 4 tablespoons honey
• 1 cup walnuts, chopped (optional)
• 1/3 to 1/2 cup rum 

In large bowl combine 1 cup of the confectioners' sugar with the rest of the dry ingredients. Add the rum and honey and knead into a sort of dough. Form the dough into 1–inch balls, then roll in the remaining confectioners' sugar. Place the balls in an airtight container and store in the refrigerator at least a couple of days before serving.

Split Pea Soup

And just to mix up the first day of posting, here is a recipe from About.com Southern Food that I have successfully made more than once (no photos though.)

Split Pea Soup
Ingredients:

• 1 (16 oz.) pkg. dried green split peas, rinsed
• 1 meaty hambone, 2 ham hocks, or 2 cups diced ham
• 3 carrots, peeled and sliced
• 1/2 cup chopped onion
• 2 ribs of celery plus leaves, chopped
• 1 or 2 cloves of garlic, minced
• 1 bay leaf
• 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
• 1 tbsp. seasoned salt (or to taste)
• 1/2 tsp. fresh pepper
• 1 1/2 qts. hot water

Preparation:

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well.
Serves 8.

Despite feeling intimidated by this soup, it was relatively simple, especially since I almost never peel my vegetables (I don't see the point) and I use my stick blender to chop vegetables for anything I make in the slow cooker. I stole some tips I saw on Michael Smith's Chef at Home and added a tablespoon of white wine vinegar and a cup of frozen peas at the end to brighten the flavour and add some freshness. This ended up being a REALLY thick soup, but could probably be thinned by adding water with the frozen peas.

Kale Spinach and Pear Smoothie

I came across this and had to save it because I am, along with some friends, signing up for my first CSA share this summer. I'm very excited for it, but am also nervous because I've been told you get a lot of greens for the first few weeks. Hopefully, this recipe turns out as delicious as described, because I think I can handle eating kale this way.

Photo source

Kale Spinach and Pear Smoothie

1 heaping cup spinach leaves

1 heaping cup chopped kale leaves

1/2 pear

1 frozen banana

1 1/2 cups cold almond milk (or soy milk or orange juice)

1 tablespoon honey

See the full recipe and description on Joy The Baker

First Post = Recipe I Am Most Excited To Try... Apple Bacon Turnovers!

For my first post, here is a recipe that has been sitting my email since October that I cannot wait to try.

(Image: Emma Christensen)

Crispy Turnovers with Apple, Bacon, and Caramelized Onions
Makes 8 turnovers
2 sheets frozen puff pastry
6 strips bacon, diced
2 medium-sized yellow onions, sliced thinly
1 apple, diced small
1/2 teaspoon cinnamon
1/2 teaspoon salt
2-3 tablespoons cider vinegar
1 egg yolk mixed with one tablespoon warm water
Optional: 4-6 ounces gouda or sharp cheddar cheese

Full recipe, description and more photos are on The Kitchn website.

Bacon, apples and caramelized onions are quiet possibly my 3 favourite ingredients for any recipe, so I can only imagine how amazing they will be together. Also, cheese will never be "optional" in any of cooking.