Jalapeno Hummus

 Hummus is something I find myself using in my everyday life, I use it on crackers, veggies, sandwiches  chips, etc. So I decided to recreate my own version of one of my favorites... jalapeno hummus. Making your own hummus may sound like a daunting task if you haven't tried it before, but in reality it is so simple to make. Besides the ingredients, the only tool you need is a food processor.

First open a can of chickpeas and add them to the food processor.

 After that you can add the remaining ingredients into the food processor and blend them until creamy. It's as simple as that!

If you refrigerate the hummus it can last for up to a week, try it on veggies or crackers, or whatever else you want to try. Enjoy!

Ingredients:

• 1 can chickpeas (garbanzo beans)
• 1 1/2 jalapenos seeded (you can always do less if you don't like it too spicy)
• 2 cloves garlic
• 1 Tbls olive oil
• juice from 1 lime
• 3/4 cup of cilantro
• sea salt to taste

Samoa Bars

Sometimes during the month of February I realize how little self control I have. And the prime reason? Girl scout cookies. WHY are they so good? And why do I have to inhale an entire box if it's sitting in my kitchen? This is why we wanted to make these delicious bars. Coconut and chocolate in a dessert? Sign me up please every day. Well... not everyday, I'd gain the 70 lbs I have lost.. but maybe once a week ;).

Anyways, since it was February and since we both have men to make tasty treats for we decided to make Samoa bars for our boys for Valentines day. These are no way "clean" or healthy, but sometimes you have to make wonderfully bad for you treats for the people you love!

Recipe adapted from Martha Stewart:

• 3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination (we used a box of grahm cracker crust that we found on sale at Target)
• 1/4 cup sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 1 cup pecan pieces
• 1 1/2 cup semisweet chocolate chips or chunks
• 1 can (14 ounces) sweetened condensed milk
• 1 1/2 cups sweetened shredded coconut

Directions

1. Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
2. In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
3. Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
4. Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.