Honey Cinnamon Iced Latte

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This may be the longest I’ve gone without posting a recipe to Hungry Hannah. Lately I’ve had a few co-workers and family members ask if I’ve posted recently on my blog and I’ve felt sad each time to say no. I still love food, blogging, photography, and cooking, but these days my chances to create a recipe post from start to finish are limited. I plan to continue posting when I can but it won’t be as frequently as the old days. I appreciate those who have continued to read HH, and new readers too!

September 29th was National Coffee Day and while I’m a couple weeks behind, I still wanted to contribute some love to one of my favorite things in the world: iced coffee. I always enjoy trying new coffee shops and unique coffee flavors or recipes.

This past summer, Dan and I tried out a highly-rated coffee shop in the North End of Boston called Thinking Cup. Thinking Cup serves Stumptown Coffee, the famous roasters from Oregon, in a variety of classic and unique drinks. My personal favorite is, of course, their Honey Cinnamon Latte. I was unsure if honey would go well with coffee but I found that it blended perfectly into their delicious espresso. This drink became a quick favorite and any time Dan and I are near a Thinking Cup, I have to stop by to get one.

Thinking Cup’s Honey Cinnamon Latte features a homemade honey and cinnamon syrup with freshly brewed espresso and milk. I recreated the coffee by making my own honey simple syrup infused with cinnamon and used a stove-top espresso maker to brew the coffee. These little guys are easy and inexpensive if you’re looking for a quick espresso or latte in the mornings:

Stove-top Espresso Maker

If you don’t own an espresso maker, you can simply brew a cup of strong coffee – dark roast or espresso blend will get you the most authentic flavor. The honey cinnamon syrup is so tasty I bet it will be enjoyable no matter what type of coffee you make! I prefer this coffee iced only because I’m an iced coffee fanatic, but I’m sure it’s delicious hot as well.

Honey Cinnamon Iced Latte
inspired by Thinking Cup

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Ingredients:
makes one latte

  • For the syrup: (makes roughly 1/3 cup – use the extra for another coffee or even over pancakes!)
    – 1/4 cup honey
    – 1/4 cup water
    – 1/2 tsp cinnamon (plus a cinnamon stick, if available)
    – 1/2 tsp vanilla extract
    – optional: 1/2 tsp maple extract
  • 2 shots freshly brewed espresso or 1 cup strong-brewed coffee
  • 1 cup milk (I used 1% but any type will work!)
  • Honey Cinnamon syrup
  • ice cubes

Directions:

  1. To make the syrup, combine water, honey, cinnamon, and vanilla extract in a saucepan. Cook over very low heat for about 5 minutes, stirring often to make sure nothing sticks to the bottom, until honey is melted. Let cool while preparing coffee.
  2. Prepare the coffee using your preferred method.
  3. Combine your fresh espresso/coffee, milk and sweeten to your liking with the honey cinnamon syrup. I used about 3 tsp. Stir and finish off with ice cubes and a sprinkle of cinnamon. :)
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Start by making your honey cinnamon simple syrup

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Always a perk if you have a cute jar to store the extra syrup in.

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Brew your delicious coffee!

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Combine your coffee, milk, and syrup, and enjoy! :)

Mango Chipotle BBQ Burrito Bowl

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If you are still reading my blog, you are great. Work and busy weekends have taken over my life, leaving little time for blogging. Recently I’ve had a couple friends tell me they keep checking my blog but are disappointed when they find no new posts. That of course made me want to update, and because I miss it!

So it’s August already. Summer always has a way of getting away from you, doesn’t it? Having only been out of school for a couple of years, I’m still getting used to having no formal vacations, deadlines, or breaks built into my schedule. It makes the seasons kind of seem like a blur and sometimes I find myself having no idea what day or even month it is (like a few months ago when I started to write “September” as the date… what?)

Today’s post is inspired by a recipe that I’ve been eyeing forever: Chipotle-Mango BBQ Chicken Salad on Iowa Girl Eats. I’ve been following IGE for a couple years now and it’s one of my favorite food blogs, as well as one of the few I subscribe to. I’ve had this particular recipe saved for a long time and decided it was time to try out this miraculous-sounding BBQ sauce. I decided to take a slightly different take on the recipe and make mine into a burrito bowl instead, because who doesn’t love a good burrito bowl?

This Mango Chipotle BBQ Burrito Bowl is filled with chicken marinated in a sweet and spicy semi-homemade barbecue sauce, rice, and some of my favorite veggies like bell peppers, fresh corn, and avocado! It’s a great summer recipe because most of the ingredients are in season right now and is light enough that you won’t feel guilty eating it. To make the sauce quicker and easier, I added pureed mangoes and chipotle peppers to store-bought BBQ sauce. My favorite thing about recipes like this is that you can completely customize it to your taste and you get a bit of each flavor in every bite!

Mango Chipotle BBQ Burrito Bowl
adapted from Chipotle-Mango BBQ Chicken Salad on Iowa Girl Eats

Ingredients:
makes about 3 burrito bowls

  • For the sauce:
    – 1/2 cup fresh diced mango
    – 1/3 cup barbecue sauce
    – 1/4 cup tomato sauce
    – 2 chipotle peppers in adobo sauce, seeds removed and diced
  • 1 lb. boneless chicken breast, cut into 1-inch strips (I used tenderloins)
  • 1.5 – 2 cups cooked brown rice
  • Assorted toppings of your choice (about 1/3 cup of each):
    – Diced bell peppers
    – Diced tomato
    – Corn
    – Beans
    – Avocado
  • Optional: cheese, sour cream, scallions, cilantro
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Ingredients for the sauce, plus tomato sauce! Always forget to picture at least one ingredient…

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Your delicious toppings!

Directions:

  1. In a food processor or blender, combine ingredients for the sauce. Blend until smooth. Place chicken in a medium bowl and pour 2/3 of the sauce over it, making sure each piece is thoroughly coated. Cover with plastic wrap and marinate in the fridge for at least 2 hours or up to 6.
  2. Cook your chicken on the grill or in a frying pan over medium-high heat until cooked throughout. Let rest for about 5 minutes and then cut into bite-sized pieces.
  3. Start to assemble your burrito bowls: First rice, then chicken, your toppings, and then drizzle with the remaining mango chipotle sauce and enjoy!
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Start by preparing your mango chipotle BBQ sauce: combine diced mango, bbq sauce, chipotle peppers, and tomato sauce, and blend until smooth.

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Pour 2/3 of the sauce over your chicken and stir, making sure each piece is thoroughly coated. Marinate for at least 2 or up to 6 hours in the refrigerator.

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Cook up your chicken, either on the grill on in a frying pan.

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Assemble your delicious burrito bowl! Start with rice, chicken, and your favorite toppings.

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Finish off with the remaining mango chipotle sauce, and optional cheese and sour cream. Enjoy!

{Skinny} Bang Bang Shrimp

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Hello everyone! I feel like I haven’t updated in ages. Things around here have been a bit hectic lately. Not to mention that I  briefly went through a weird phase where I lacked inspiration and motivation to cook, and when I did, I often didn’t enjoy whatever I made. This was especially strange for me because I usually love cooking and love eating. I think I chalked it up to being busy and stressed, and have been feeling back to normal the past week – phew!

Anywho, I had a few ideas of what to post today but when I saw shrimp on sale at the store I immediately knew what I wanted to make. Recently I’ve seen a lot of recipes for “Bang Bang Shrimp” and they always catch my eye. It’s a dish that includes crispy, breaded shrimp served with a creamy and spicy chili sauce. This dish is served at Bonefish Grill, a restaurant I’ve never been to and therefore have not actually tried the original recipe, but I could tell from the ingredients that I would love it.

I was even more inspired when I saw a lightened up version of the dish over at Cooking for Keeps. I followed this recipe pretty closely, though I opted for Greek yogurt over mayo for the sauce and used regular flour instead of almond flour. I also added a bit of teriyaki sauce which I thought bumped the sauce up a notch. The sauce is rich and flavorful, all while being light on calories. Breading the shrimp is optional – I very lightly breaded mine in flour and cooked them in a bit of coconut butter which was delicious!

I also love this recipe because it looks fancy, but takes less than 30 minutes to make! You can used thawed frozen shrimp and store-bought chili sauce to make the recipe even easier, and I bet you nobody will know the difference. :)

Skinny Bang Bang Shrimp
adapted from Skinny Bang Bang Shrimp with Homemade Sweet Chili Sauce on Cooking for Keeps

Ingredients:
serves 2

  • 1/2 lb large, raw shrimp (about a 12-count), peeled & de-veined
  • 1/4 cup all-purpose flour
  • 1.5 Tbsp oil (I used coconut, but olive or canola work too)
    For the sauce:
  • 1/4 cup plain Greek yogurt
  • 3 Tbsp sweet chili sauce (I like Frank’s brand)
  • 1 Tbsp teriyaki sauce
  • 1 tsp Sriracha (2 if you like things spicy)
  • 2 green onions, diced
  • Rice to serve on the side

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Directions:

  1. In a small bowl, combine the ingredients for the sauce and whisk. Set aside.
  2. In a large frying pan, heat your oil over medium heat. Toss the shrimp in the flour and gently place in the hot oil. Fry on each side for 1 – 2 minutes, or until shrimp is pink and breading is crispy.
  3. Turn the heat down to low and pour the sauce over the shrimp. Cook for an additional minute or so, until the sauce is hot. Serve over rice and optional veggie, and enjoy!
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Start by preparing your sauce!

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Lightly coat your shrimp in flour

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Frizzle up your shrimp in the hot oil

 

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It will look something like this when it’s finished cooking!

 

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Pour sauce over your shrimp, cook for another minute, and it’s ready to serve!

 

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:)

Healthy Secret-Ingredient Brownies

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There are two desserts out there that I almost never tire of and could always find room for: soft, chewy, traditional chocolate chip cookies, and fudge brownies. I don’t often allow myself to eat these sweets, but when I do I find that they always hit the spot.

I started bookmarking and reading a lot of recipes for healthy brownies over the past year. Some recipes make small substitutions, like swapping out oil for applesauce or using honey in place of sugar. Some recipes use seemingly odd ingredients like avocado or black beans. Today, I bring you a healthy, chocolatey, moist brownie that doesn’t include any avocado, no bananas, no applesauce, no dates, and absolutely no beans of any kind.

So what is the secret ingredient? you may be wondering. It is… (drumroll)…

Prunes!

Okay, before you turn your nose up in disgust and stop reading, hear me out for a minute. Prunes have a reputation for being a food only old ladies or babies eat because of their high fiber content, and a lot of people assume they’re foul-tasting and not something they’d enjoy. To me, a prune tastes like a cross between a raisin and a dried cherry and I think a lot of people would actually like them if they tried them out. And if people can stick things like black beans or avocados in their dessert recipes, surely we can handle a dried fruit in a brownie recipe.

Recently I was thinking to myself that prunes would go well with chocolate, like a chocolate covered raisin, or how chocolate Larabars use pureed dates with cocoa powder that end up tasting similar to fudge brownies. I found this recipe for Fudgy Guilt-Free Brownies on Oatmeal with a Fork and the ingredient list was pretty much exactly what I was looking for.

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This brownie recipe includes pureed prunes instead of oil, less than a half cup of your favorite natural sweetener, ground oats instead of white flour, and only 1 (optional!) tablespoon or butter or coconut oil in the whole recipe. They are moist, chewy, super chocolatey, and have more of a cake texture. I almost considered calling it cake instead of brownies, but at the same time they’re so flavorful that they don’t need icing or frosting. I have always considered myself to be a fudge brownie kind of person, but these brownies are just darn good.

Here’s where the recipe gets a little weirder. You can certainly puree the prunes yourself with a bit of water or even juice, but to get the best texture for these brownies, it’s recommended to use baby food prunes. I can hear your stomach churning and your skepticism growing, but think about it: baby food prunes are really just prunes that have been professionally pureed and any skin or tough parts are strained out. They have a silky texture and will blend right into your brownies without anyone noticing. The brownies do have a slightly fruity flavor, but I find that it goes well with the recipe. They were even approved by my picky-eater roommate Kathleen, and Dan, who prefers traditional recipes without weird ingredients.

So as you browse the baby food aisle at your grocery store, without children of your own or children who are grown, you may wonder what you’re doing with your life, as I did. But just trust me. These brownies are good.

Healthy Secret-Ingredient Brownies
adapted slightly from Fudgy Guilt-Free Brownies on Oatmeal with a Fork

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Ingredients:
makes 16 2-inch brownies

  • 3/4 cup oats, measured and then ground into flour (any type of flour will work here)
  • 1/4 cup + 2 Tbsp cococa powder (I used half dark chocolate/dutch and half regular)
  • 1/4 cup + 2 Tbsp sweetener of your choice (sugar in the raw, coconut sugar, or regular ol’ white sugar)*
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup pureed prunes (2 5-oz containers of baby food works perfectly)
  • 1 egg, whisked (or 1 Tbsp ground chia or flax seeds for vegan)
  • 1.5 Tbsp honey or maple syrup
  • 1.5 tsp vanilla extract
  • 1 Tbsp butter or coconut oil, melted (optional)
  • 1/3 cup chopped dark or semi-sweet chocolate

*If using stevia or other concentrated sweetener, be sure to follow baking directions on the package as a little goes a long way.

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Ingredients for the brownies…

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Plus common baking ingredients…

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And the secret ingredient!

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You can use prunes with apples if you feel better about it.

Directions:

  1. Preheat oven to 350ºF and spray an 8×8″ baking dish thoroughly with cooking spray.
  2. In a medium mixing bowl, combine all of your dry ingredients: oat flour, cocoa powder, sugar, baking soda, and salt. Whisk well and set aside.
  3. In a large mixing bowl, combine wet ingredients: pureed prunes, egg, honey, vanilla extract, oil/butter, and whisk. Add dry ingredients to wet and stir until combined. Fold in chopped chocolate.
  4. Pour into your greased baking dish and bake for 17 – 18 minutes (18 was perfect for mine), or until a toothpick inserted into brownies comes out clean. Let cool before serving, and enjoy with a glass of milk or ice cream!

Note: Because these brownies are so moist and slightly sticky, they may require extra care when slicing them. Chilling them before cutting will make for neater brownies, but I was too anxious to do so, which is why my brownies are rather messy looking.

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:)

 

 

Spicy Red Lentil Dip (Hummus)

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Spring weather has FINALLY arrived in Massachusetts and it is glorious. This winter was the longest, coldest, snowiest winter I can remember and it was starting to feel like spring would never come. Yesterday was a nice 65 degrees and I spent the day with Mirva, Naomi, Emily and Brian enjoying the weather and playing cornhole.

This Spicy Red Lentil Dip was inspired by a delicious hummus I picked up recently – Eat Well Embrace Life Spicy Yellow Lentil Hummus. It was so tasty but a little bit pricey so I decided to whip up my own. I love lentils and of course hummus, and find that sometimes dips made with beans other than chickpeas are just as good (if not better) than the traditional stuff.


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I couldn’t find yellow lentils (I’ve actually never seen them before, though I did consider buying yellow split peas instead), so I picked up some red lentils. Red lentils have a mild, nutty flavor and are not quite as earthy-tasting as brown or green lentils. I threw in all the ingredients you would put in hummus – tahini, olive oil, garlic, lemon juice, salt – but I read recently that hummus literally translates to “chickpeas” in Arabic, which is why I’m calling this a dip instead of hummus (even though it’s the same concept).

In addition to the base of the recipe, I added a red fresno pepper, cayenne pepper, hot sauce, and smoked paprika to spice up this dip and bring it to life. I love how the lentils blend up super smooth and make a perfect texture for the dip. I love lentils not only because they’re tasty, but they’re also loaded with protein – 1/4 cup of dry split red lentils has 13g! Perfect for vegetarians/vegans, or for those looking for a filling snack.

Spicy Red Lentil Dip
makes ~2 cups


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Ingredients:

  • 1 cup dry split red lentils, rinsed
  • 2 – 4 Tbsp Tahini (sesame seed paste – I love Trader Joe’s Tahini Sauce)
  • 1 Tbsp olive oil (more if needed)
  • juice from half of one large lemon (about 2 Tbsp)
  • 2 cloves garlic, minced
  • 1 jalapeño or red fresno pepper (use half for less heat)
  • 1 – 2 Tbsp mild hot sauce
  • 1/2 tsp smoked paprika
  • sprinkle of cayenne pepper powder
  • salt, to taste
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Your ingredients, plus the spicy pepper

Directions:

  1. Bring 2 cups of water to a boil and cook red lentils according to package directions. They typically take about 15 minutes to cook. They may start to break down and become mushy or all of the water may not evaporate/be absorbed – this is okay and will make blending easier.
  2. While you’re letting your lentils cool, combine your tahini, olive oil, lemon juice, garlic, and hot pepper in a food processor and pulse until smooth.
  3. Add in your lentils, hot sauce, paprika, cayenne pepper, and salt and continue blending, stopping to scrape down the sides when necessary, until well-combined and smooth. Taste and adjust any spices/salt to your liking. Serve with pita chips, carrot sticks, or on a sandwich and enjoy!
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Cook your lentils according to package directions. When they’re finished, they’ll look something like this.

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In your food processor, combine the tahini, olive oil, lemon juice, garlic, and hot pepper. Pulse until smooth.

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Add the cooked lentils to your food processor and pulse until smooth.

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And there you have delicious & nutritious, creamy, Spicy Red Lentil Dip! :)

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