The Flour City Kitchen

The Flour City Kitchen Hey foodies! I’m Mike, a passionate home cook- let’s make something together.

04/02/2025

A little inspiration for tonight’s dinner. Now go swing by the store and grab some steak. All my recipes are listed on my YouTube channel.

03/31/2025

Peanut Butter Filled Quinoa Chocolate Bars
Yields: 8-10 bars
Prep time: 15 minutes
Chill time: 2 hours
Ingredients:
* 2 cups quinoa
* 2 cups chocolate chips
* 1 cup peanut butter powder
* Almond milk (as needed for peanut butter paste)
* Candy bar molds
Instructions:
* Toast the Quinoa: * Heat a large skillet over medium heat.
* Add the quinoa and toast, stirring constantly, until it starts to pop and smell nutty (about 5-7 minutes).
* Let cool completely.
* Melt the Chocolate: * Place the chocolate chips in a microwave-safe bowl.
* Microwave in 30-second intervals, stirring in between, until melted and smooth.
* Assemble the Bars: * Lightly grease the candy bar molds.
* Pour a thin layer of melted chocolate into the molds.
* Place in the freezer for 10-15 minutes to set.
* Make the Peanut Butter Filling: * In a small bowl, whisk together the peanut butter powder with enough almond milk to form a thick, spreadable paste.
* Fill the Bars: * Remove the molds from the freezer.
* Spoon a layer of the cooled quinoa into each mold.
* Top with a layer of the peanut butter paste.
* Seal with Chocolate: * Pour the remaining melted chocolate over the peanut butter layer.
* Tap the molds lightly on the counter to remove any air bubbles.
* Chill and Enjoy: * Place the molds back in the freezer for at least 2 hours, or until the chocolate is completely set.
* Once set, gently pop the bars out of the molds.
Tips:
* Use any type of chocolate chips you like, but semi-sweet or dark chocolate works best.
* If you don't have candy bar molds, you can use a loaf pan lined with parchment paper.
* These bars can be stored in an airtight container in the refrigerator for up to a week.
Enjoy your delicious and healthy peanut butter filled quinoa chocolate bars!

03/31/2025

Date Peanut Butter Delights
Yields: Approximately 6-8 bars (depending on cut size)
Prep Time: 15 minutes
Chill Time: 1 hour
Ingredients:
* 8 ounces pitted Medjool dates, halved
* 1/4 cup peanut butter powder
* Water (amount varies, see instructions)
* 2 tablespoons chopped peanuts
* 1/2 cup (or desired amount) sugar-free chocolate chips (Lily's brand recommended)
Equipment:
* Loaf pan (approximately 9x5 inches)
* Parchment paper
* Mixing bowl
* Microwave-safe bowl
* Spatula or spoon
Instructions:
* Prepare the Pan: Line a loaf pan with parchment paper, ensuring the parchment covers the bottom and sides.
* Date Layer: Arrange the halved Medjool dates in a single, even layer on the bottom of the prepared loaf pan, covering the entire surface.
* Peanut Butter Mixture: In a mixing bowl, reconstitute the peanut butter powder with enough water to create a runny, spreadable consistency. Stir until smooth.
* Peanut Butter Layer: Pour the peanut butter mixture evenly over the date layer.
* Peanut Topping: Sprinkle the 2 tablespoons of chopped peanuts over the peanut butter layer.
* Chocolate Layer: In a microwave-safe bowl, melt the sugar-free chocolate chips in 30-second intervals, stirring in between, until completely melted and smooth.
* Chocolate Coating: Pour the melted chocolate evenly over the peanut and date layers, spreading it to cover the entire surface.
* Chill and Set: Place the loaf pan in the refrigerator and chill for at least 1 hour, or until the chocolate is completely set and firm.
* Cut and Serve: Once set, remove the candy bars from the loaf pan using the parchment paper overhang. Cut into bars of your desired size and serve.
Notes:
* Adjust the amount of water added to the peanut butter powder to achieve your preferred consistency.
* You can use other types of nuts or seeds in place of peanuts.
* Make sure to watch the chocolate carefully while melting to prevent burning.
* Store leftover candy bars in an airtight container in the refrigerator.

03/30/2025

Roasted Honey chickpea SaladOne medium head cauliflower, cut into florets 1 can chickpeas1pk polish sausage2 1/2 top honey,3 tbsp olive oil¾ tbsp paprika1 tsp cumin1 tsp garlic powder¾ tsp salt1 ripe avocado, chopped ½ cup chopped parsley ⅓ cup red onion, minced2 tablespoons of red wine vinegarPreheat the oven to 425Add thecauliflower and chickpeas to a bowl, toss with the olive oil, honey, paprika, cumin, garlic powder and salt. Toss to combine. Spread the mixture onto a sheet pan, roast for 30-35 minutes, until tender and brown. Add the roasted cauliflower and chickpeas to a bowl with the avocado, parsley, onion, sunflower seeds and lime juice,. Toss to combine.Transfer to a plate and top with an extra honey drizzle.

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Rochester, NY

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