Test Kitchen, you say? Clover and Thyme’s Test Kitchen is where I try a recipe provided on a product’s packaging that I have never tried before and give a report on how our family liked it!
We have tried Chex’s Muddy Buddies before, but today at breakfast my daughter noticed a different recipe on the back of the Chex box – Chex Lemon Buddies. They looked delightfully sweet and yummy on the box, and I’ve been craving all things lemon lately, so we decided to give it a go.
You can find the recipe here (the recipe has a big ol’ copyright slapped on it, so I don’t want to get the good folks at General Mills huffy.) The recipe comes together much like the Muddy Buddies, only vanilla baking chips and lemon are the glue that hold these happy buddies together. To my dismay today, my grocery store was in full scale renovation mode and everything was in a different spot than it usually is. Since the baking section was in a state of shambles, I had to settle for white chocolate chips instead of the vanilla chips the recipe calls for. I’m not sure there is much of a difference, though. Also, for the sake of simplicity, I simply zested a full lemon and then used all the juice from it, though the Chex recipe does give measurements for each.
The result? Success! I think it goes without saying that these were yummy. I was pleasantly surprised, though, by the delicate flavor of the lemon in these. I expected the powdered sugar and lemon to be a little cloying, but they reminded me of a little lemon meringue pie in every square. And just like their muddy cousins, they are extremely addictive. I’m sending these buddies off to my daughter’s sleepover tomorrow night so I don’t eat them all!
Have you tried these lemony buddies? What did you think?
I never intended to like hummus. I have a long-standing distain for Garbanzo beans (a.k.a. chick peas – never trust a bean with an alias.) And I’ll admit, I cringe when I see a salad with these guys perched on top. Blech.
But hummus, when made the way I like it, really lemony with a little garlic and salt, well, that’s another story altogether. I have my Lebanese sister-in-law to thank for showing me that garbanzos can be quite yummy when done up right. So without further ado, here’s my take on a simple, yummy hummus.
- 1 (16 oz.) can Garbanzo Beans
- 1 (heaping) tbsp tahini
- 1 clove garlic, crushed
- 1/4 tsp sea salt
- 1/4 cup lemon juice (bottled or fresh)
- 1 tbsp olive oil
Drain 1 can of garbanzo beans and reserve 1/4 cup of the liquid from the can. Set liquid aside and place beans in a food processor. Add tahini, garlic (I use a garlic press,) salt and lemon juice and process until smooth. Scrape down sides, replace lid and process again, adding the reserved juice from the can through the “emulsifier drizzle hole-thingy” in the food processor lid (is there a technical term for that? LOL) until the hummus is smooth but not runny (you may not need all the liquid.)
Serve immediately with a little olive oil on top, or keep in the fridge for up to a week.
I don’t use olive oil in the actual mixture itself, but you certainly can if you prefer. Just drizzle a tablespoon or two in with your reserved juice from the can.
While I normally try to use fresh squeezed lemon juice in recipes, I actually prefer the taste of bottled for this recipe – I think it has something to do with the acidity of the bottled lemon juice. Try it both ways and see what your taste buds prefer. There are bottled juices available with no preservatives added, if you decide to go that route.
I always wipe down my tahini jar rim and lid before putting it back in the fridge. Otherwise it gets all crusty and gross. Just a friendly tip from Miss Fussy Pants.