Yesterday at the Farmer’s Market, I found some amazingly gooey, ripe dates which are almost too smushy to pack and eat on their own. Immediately, I thought of making some truffle sized date balls. I love this no-bake, easy snack that you could serve at your upcoming Halloween bash!

How about putting a whole almond in the middle of them to make them look like eyeballs? Or you can just leave them as is…creepy or not, these are no doubt, delicious. Ivan and I snacked on them while carving pumpkins at the park. Pretty awesome date I must say…

For the Recipe, click here:

Crunchy Date Balls with Coconut Crust

There’s something about baking on a rainy day that is so cozy. I love the way the oven heats the house and the smells make you content to just sit around and sniff the air. I am about to make this bread for the second time this week…my plan was to make Banana Bread today, but all my ripening bananas were eaten before they could start to turn that brownish mystery banana color. Maybe next week. This bread is actually pretty healthy, so don’t kick yourself if you just have to have a second piece.

Pistachio and Date Loaf (Yield 1 loaf)

1 cup pitted, chopped dates

1 tsp baking soda

1/2 tsp baking powder

1 cup boiling water

1 tbsp softened butter

3/4 cup lightly packed brown sugar

1 egg

1/2 cup applesauce

1 tsp vanilla

1/4 tsp salt

1 cup whole wheat flour

1/2 cup all purpose flour

1 cup shelled pistachios, roughly chopped

Preheat the oven to 350 degrees. In a small bowl, combine dates and baking soda. Pour boiling water over the dates. This allows the dates to separate and oils to release. (Thank you Food Network!) Let sit while preparing batter.

In the bowl of an electric mixer, combine butter, sugar, egg, applesauce and vanilla. In a separate bowl, combine flour, baking powder and salt. Slowly add the dry mixture to the wet. Toss in the pistachios and date mixture and combine until just incorporated. Butter and flour a loaf pan. Pour the batter into the pan and bake for 40-45 minutes or until a toothpick comes out clean. Allow to cool on a rack and serve with cream cheese or by itself!

I am always looking for new things to throw into a salad and since pears right now are insanely good, I thought I would do up a little fruit, winter concoction. I probably would have preferred spinach to romaine, but alas, none in the fridge and I am not a fan of running to the grocery store for one item! So if you have some, use it!

Pear and Date Salad

1 Bosc or Comice pear, diced

2 dates, pitted and sliced

handful of chopped walnuts

1 oz grated sharp Wisconsin cheddar

2 cups chopped romaine or spinach leaves

White Honey Dressing

1/2 tsp white wine vinegar

1 tsp white truffle oil

1/8 tsp salt

1/8 tsp pepper

dash of cinnamon

drizzle of honey or agave

Whisk together. Toss and YUM!