Candied Walnut Popcorn

MERRY CHRISTMAS!!!! Hope you’re all having an amazing day so far! I know this Christmas looks a little different than past years, but hopefully you guys can find some way to hang out with family, whether it be virtually or with a small, socially distant group in person.

For a fun and festive Christmas recipe, I thought I’d share a delicious popcorn mix! It’s a quick and easy recipe that you can whip up while celebrating the holiday. The walnuts are beautifully candied in some maple syrup on the stove, making them tender and sweet, balancing perfectly with the salted popcorn! I also threw some cinnamon in there for some extra Christmas flavour.

Also, we’re making our popcorn from scratch! Of course, you can use pre-made popcorn if you want to speed things up even more, but making your own is surprisingly easy and healthier. You’ve just got to heat up the oil, toss in the kernels, and listen to them pop! Plus you can season to your own taste with salt.

I’m going to keep this post short today so you can get straight to the recipe and go back to making holiday memories! I hope you enjoy this recipe and have a great rest of your day:)

Candied Walnut Popcorn

Serves: 4

Total Time: 20 minutes

Ingredients:

  • 2 tbsp coconut oil
  • 1/3 cup popcorn kernels
  • 1 1/2 cups walnuts
  • 2 tbsp maple syrup
  • 1/2 tsp cinnamon + more to taste
  • Salt to taste

Directions:

  1. Heat the coconut oil in a large pot over medium-low heat.
  2. Add in the popcorn kernels to the pot, and put on the lid, leaving it slightly ajar so that the steam can escape. Listen to the kernels pop! When the popping slows, remove the pot from the heat.
  3. Season the popcorn to taste with salt.
  4. In a small pot, combine the walnuts and maple syrup. Put the pot on the stove over medium-low heat, and wait for the maple syrup to come to a slight simmer. Keep stirring the walnuts and maple until the maple syrup begins to caramelize and turns into a sticky coating on the walnuts, about 3-5 minutes.
  5. Take the pot off of the heat and let the candied walnuts cool for about 2 minutes before adding them to the popcorn. Mix everything up and season to taste with some more salt and cinnamon.
  6. Enjoy!!

Merry Christmas and I’ll see you soon with my 2021 Bullet Journal Set-Up! I’m so excited:))

Yours Truly,

Olivia:)))

Cinnamon Spice Hot Chocolate

Hey there! I’ve been really getting into the Christmas spirit this past week, and embracing the cozy winter vibes. And nothing says cozy winter vibes more than hot chocolate! So today I’m bringing you an amazing Cinnamon Spice Hog Chocolate recipe that is SO delicious and made with actual dark chocolate- not just cocoa powder.

That’s right, I used 3 squares of a Lindt 100% Dark Chocolate Bar in this stuff🥰 You can always sub for a lower cocoa concentration, but I find that the 100% gives the hot chocolate a nice, rich flavour. Plus, it doesn’t contain any sugar or dairy, so that keeps this recipe refined sugar free and vegan! I sweetened it by adding a bit of maple syrup, which is the perfect touch👌👌 It’s not too sweet, and allows the chocolate and the spices to shine through.

This recipe also contains some nice spices, namely cinnamon, ginger, and allspice. Working together, they make for a nice and aromatic cup of hot chocolate🥰 They’re the first thing I added to the pot along with the almond milk, proceeding to stir in the chocolate and maple syrup. Then I brought everything to a low simmer and poured it into my favourite mug. Winter heaven!!

I hope you enjoy this cozy recipe! I can definitely see it becoming a new weekend go-to for me:)

Cinnamon Spice Hot Chocolate

Serves: 2

Total Time: 10 minutes

Ingredients:

  • 2 cups unsweetened almond milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice
  • 3 squares (about 2.5 grams) Lindt 100% Dark Chocolate
  • 1 tbsp maple syrup

Directions:

  1. Heat the milk, along with the spices, in a small pot over low heat.
  2. Stir in the squares of chocolate and allow them to melt. Add in the maple syrup and continue to stir.
  3. Bring the hot chocolate to a slight simmer, then remove from the heat and pour into your favourite mug:)
  4. Enjoy!

The perfect way to start a Monday! Can’t wait for more great holiday recipes coming soon😍 Also, I have an exciting announcement to make later in the week, so make sure that you stay tuned to my Instagram account- mydayisbooked_blog. See you Wednesday!!

Yours Truly,

Olivia:))

Healthy Edible Cookie Dough

Happy Friday!!! We are exactly five weeks away from Christmas- how exciting is that?!?! I’m definitely brainstorming some awesome Christmas recipes right now🙌 If you have any recipes that you’d like me to make, be sure to let me know because I want to have a plethora of holiday awesomeness available for you!

I think I’m about due for a dessert recipe because I haven’t posted one in a while. This is for all you people out there who like to lick the batter off of the spoon, or sneak a finger into the bowl of cookie dough. Which, let’s be honest, is probably all of us. I remember that I tried making this kind of edible cookie dough way back, but my blender wasn’t very good so I still had a lot of chickpea chunks leftover. No, I haven’t attempted edible cookie dough since, and yes, I said chickpeas. No typos around here people!

This Healthy Edible Cookie Dough mostly consists of chickpeas, and before you X out of this blog post, here me out. Chickpeas are actually a great base for any flavour you want to throw at them; they’re kind of the blank canvas of the legume world. Combine that with the amazing, dough-like texture you get when you blend em up, and you get the perfect candidate for a healthy, edible cookie dough base!

Of course, I added other ingredients to create that cookie dough flavour. We’ve got vanilla, peanut butter, cinnamon, a little bit of oats, some maple syrup and a pinch of salt. I blended my dough with some water as well so that everything came together nicely. After that it’s up to you to completely customize your dough! I suggest adding dark chocolate chips or chopped figs and cinnamon- that’s what I did and it’s SO GOOD👌 But really, anything works. It just depends what kind of cookies you like!

This “dough” can be eaten straight (very good) or used as a sort of dessert hummus (also very good), or you can use it to top your oats, toast, or smoothie bowl (really, anyway you eat it it’s going to be good). It makes a great snack or dessert! Hope you enjoy:)

Healthy Edible Cookie Dough

Serves: 2 as a dessert, 4 as a dip

Total Time: 10 minutes

Ingredients:

  • 1 can of chickpeas, drained and rinsed
  • 1 tbsp natural peanut butter
  • 2 tbsp maple syrup
  • 2 tbsp rolled oats
  • 1 tsp vanilla extract
  • 2 tbsp water
  • 1/4 tsp cinnamon
  • A pinch of salt
  • 1/4 cup mix-ins like chopped dates or dried figs, dark chocolate chips, nuts, seeds, or fruit (optional)

Directions:

  1. Add all of the ingredients, except the mix-ins, to a blender or food processor and blend until smooth and creamy.
  2. Spoon into a bowl and mix in your mix-ins!
  3. Eat straight from the bowl or use as a dip or spread:)

Have a great Friday and an awesome weekend my friends! I’ll see you next week with more delicious recipes and my December Bullet Journal Set-Up❤️

Yours Truly,

Olivia:)

https://mydayisbooked.com/2020/10/30/pumpkin-date-granola/

Pumpkin Date Granola

You know how I love my granola! Couldn’t let fall pass without making a nice pumpkin one😍😍 With this I used up the rest of the pumpkin purée I had frozen which was perfect. I used the first half in my Pumpkin Oat Cookies, which you should definitely check out because they are delicious.

In this granola, we’ve got a LOT of pumpkin flavour, as well as pumpkin seeds, puffed wheat, and dates for sweetness🙌 And you’d better believe that some magic is gonna happen in the oven and you’ll be left with some serious clusters. What is a granola without the clusters? This stuff makes the perfect healthy breakfast. It’s vegan and refined sugar free, and goes great with milk, yogurt, oats, or on a smoothie bowl!😍

It only takes about 30 minutes to whip up this recipe, so you can make it in a flash when you feel like you need a quick snack or dessert. Pumpkin muffins and stuff are so overrated. This granola is so versatile and crunchy and way more tasty. I’ve got a big container of it in my fridge right now and can’t wait to eat it all up❤️

Hope you enjoy!

Pumpkin Date Granola

Serves: 4-6

Total Time: 30 minutes

Ingredients:

  • 2 cups quick or rolled oats
  • 1 cup puffed wheat
  • 1/2 cup shelled and roasted pumpkin seeds, salted
  • 3 dates, chopped
  • 1/4 cup maple syrup
  • 3/4 cup unsweetened pumpkin purée
  • 1 tbsp coconut oil, melted
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp ginger

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Mix together the oats, puffed wheat, pumpkin seeds and chopped dates in a large bowl and set aside.
  3. Stir together the pumpkin, coconut oil, maple syrup and spices in a separate, small bowl. Add into the oat mixture and mix until everything is throughly combined.
  4. Spread the granola in an even layer on a parchment lined baking sheet, and place in the oven for 15 minutes.
  5. Increase the heat to 400 degrees Fahrenheit and continue to bake for another 2-5 minutes. Keep a close eye on the granola at this point, as it can burn quickly.
  6. Remove from the oven and enjoy!

This recipe is so good! Let me know if you decide to make it! Have a great weekend:)

Yours Truly,

Olivia:))

Pumpkin Oat Cookies

Yay I finally got my hands on some canned pumpkin! You get a break from the apple recipes for a while. These Pumpkin Oat Cookies are the first thing that I made when I cracked open that can, and I gotta say, they’re pretty good. All that pumpkin-y goodness mixed up with maple syrup and a bunch of spices- mmmmm!

This recipe is super versatile too, because it’s nice and healthy. No refined flour or sugar, plus it’s dairy free! So you can munch on these for breakfast, dessert, as a snack, or any other time that you’re craving that pumpkin spice:)

To whip these babies up, I just stirred everything together in a bowl, then formed the cookies on a baking sheet and baked them for 15-20 minutes. It doesn’t get much simpler than that! I topped mine with some pumpkin seeds, but you could use chocolate chips, raisins, or coconut, or even mix some of that stuff directly into the batter. Anyway you make em, these cookies are delicious and need to be on your TBB list! (To Be Baked). Hope you enjoy!

Pumpkin Oat Cookies

Serves: Makes about 12 Cookies

Total Time: 35 minutes

Ingredients:

  • 1 cup unsweetened pumpkin puree
  • 1/4 cup maple syrup
  • 2 1/2 cups oat flour
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ginger
  • 1 tsp vanilla
  • 1 egg
  • 1 tsp baking powder
  • A handful of pumpkin seeds for topping, optional

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a medium sized bowl, mix together all of the cookie ingredients until combined.
  3. Scoop out about a tablespoon of the mixture and roll it into a ball. It might be pretty sticky, but that’s ok. Place it on a parchment lined baking sheet and flatten into a cookie shape. Repeat until you have about 12 cookies.
  4. Press about 3 pumpkin seeds onto the top of each cookie and place the pan into the oven. Bake for 15-20 minutes, until the bottoms are golden brown.

I’ll see you guys on Friday! Until then, enjoy these awesome cookies:))

Yours Truly,

Olivia:)))