Fifteen Spatulas

I have wanted to share this recipe with you for quite some time, but it makes sense it’s finally happening now that we’re in the cold of winter. When it’s 20 degrees outside, that means it’s a baking day, obviously. Haha.

These Coconut Rum Eclairs are a recreation from a trip I took to Turks & Caicos last August with my husband. The trip was very last minute and spontaneous (I think we booked it 10 days before we left), but the island was so spectacular it didn’t matter that we didn’t plan much beforehand. Turks & Caicos is a wonderful place to go if you’re looking for some of the most incredible beaches in the world, and some good food. Before we make the eclairs, I want to share a few of my favorite photos from our trip:

I felt a little guilty in my Black Bean Hummus post a few weeks ago saying that I like black beans more than chickpeas for hummus, so now it’s time to share a recipe where chickpeas really shine and can’t be replaced. I mean, you can’t really roast black beans to a crispy, delicious snack, so chickpeas are the star here!

A couple years ago was the first time I discovered that you could roast chickpeas into a crispy little snack. I don’t remember where I read it, but the author of the post talked about snacking on these little chickpeas instead of popcorn, and I was intrigued.

You can find plenty of recipes online for both sweet (cinnamon sugar) and savory versions of roasted chickpeas, but I wanted to try doing an Indian spiced chickpea. I was delighted with the results, so here’s how to make it!

I have a serious love for frittatas. A few years back I used to love having sweets for breakfast (hello cinnamon rolls and blueberry muffins), but over time I’ve come to prefer something that will actually fuel me for the day. I find myself mainly eating leftovers from dinner the night before or eating savory eggy dishes like this.

The best part about a frittata is its versatility. Need to use up leftover ingredients in the fridge? Odds are you can throw it into a frittata. I’ve already done a few frittatas on Fifteen Spatulas before, but this one is a hybrid between one of my favorite dishes from my time living in Spain, Tortilla Espanola, and an Italian frittata.