"Let it go, let it go; can't hold it back anymore!" Can't get this song out of your head? Neither can I, but I don't mind; I love it! Frozen is a new favorite in my house. I was watching Frozen last week and it inspired these fun and delicious snacks that kids and parents will enjoy.

"Reindeers are better than humans; Sven don't you think I'm right." Forget about Rudolph; Sven is my favorite reindeer and I'm sure he would love these carrot sticks with hummus.

Hummus
16 oz. can garbanzo beans, drained
1 head roasted garlic
1 tablespoon tahini
Salt, to taste
Pepper, to taste
2-3 tablespoons olive oil
Put everything except the olive oil into a food processor. Turn on the food processor and slowly drizzle in the olive oil. Leave it on for about 5 minutes or until the hummus is smooth and creamy. Store in an airtight container in the fridge.
Serve this with Carrot Sticks and Sven will be your friend forever!

"I want to stuff some chocolate in my face!" Anna has the right idea in this song; forget the guy, go for the chocolate (and then go back to the guy). These truffles are definitely "stuff your face" worthy. 

Milk Chocolate Truffles
12 oz. milk chocolate chips
1 cup powdered sugar
1/8 cup milk
1/2 cup chocolate sprinkles
Melt the chocolate, sugar, and milk over a double boiler. Put in the refrigerator to harden. After the chocolate mixture is hardened, use a small ice cream scoop to scoop out balls of the chocolate. Roll around in your hands and then roll in the sprinkles to cover each ball. Put back in the fridge to reset and serve.
Makes about 2 dozen

Mint Chocolate Truffles
28 Andes mints (one package)
1/3 cup powdered sugar
1 tablespoon milk
1/4 cup colored sugar (preferably green)
Melt the mints, sugar and milk over a double boiler. Put in the refrigerator to harden. Once hardened, use a small ice cream scoop to scoop out balls of the chocolate mixture. Roll around in your hands then roll in colored sugar to coat each ball.
Makes about 1 dozen

Bonus Recipe!!
When I finally found tahini in the store, it was almost twelve dollars! Here is an easy homemade alternative. (If your wondering, the tahini was next to the peanut butter in my store.)

Tahini
2 cups roasted sesame seeds
1/4 cup olive oil
Put sesame seeds and olive oil in a food processor and blend until smooth.

Firstly, I just want to say I am so grateful for the rain we have been receiving in California this past month. We desperately need it and I love the rain! However, it has been making the temperature drop quite a lot, and what better than a soup to warm you up from the inside out?
Since I work at night, there is not much time to cook dinner, so I made this in the slow cooker soup and it turned out wonderful.

Kale and Lentil Soup

1 pound lentils
2 pounds vegetable broth
4 cups water
1 red onion, minced
3-4 carrots, peeled and chopped
3 stalks celery, chopped
4 cups kale, chopped
1 sprig rosemary
2 sprigs thyme
Salt and Pepper to taste

Throw everything except the salt into the slow cooker. The salt will make the lentils cook slower. Cook on low for 5 hours or on High for 3 hours. When the lentils are cooked, season with salt to taste and serve with crackers.