Better Than Packaged Granola Bars

Does something ever just bug you?  And you could just move on but you become obsessed with winning.  I feel this way about the long list of ingredients in store bought granola bars.  And attempt after attempt of making my own failed.  I could only make delicious little baggies of granola but not the bars I wanted.  I finally won!  I've made these three times in the last two weeks and they disappear quickly and hold their bar shape.  If you don't want chocolate add some chopped fruit instead.  If you are not a coconut fan add more oatmeal.  If you don't have flax don't worry about it.  If you can't eat nuts add dried fruit or more oats.  The ratio of dry to wet ingredients seems to be the key from my very unscientific experiments!  Oh and I can only say these hold together for three days because that's the longest they've lasted in my house.  But I am still counting it as a win, good enough for me!

Better Than Packaged Granola Bars

Ingredients
2 1/2 cups oatmeal
1/2 cup coconut
3/4 cup chopped walnuts
3 tbsp flax
1 tsp cinnamon
1/2 tsp sea salt
1/3 cup olive oil
1/3 cup honey
1/4 cup maple syrup
1 tsp vanilla
1/2 cup chopped chocolate or mini chocolate chips

Recipe

1. Preheat the over to 400 degrees.  Bake the chopped walnuts on a baking sheet for 4 minutes.  Line another baking sheet with parchment paper.
2. Mix the dry ingredients oatmeal through sea salt together in a large bowl.
3. Mix the wet ingredients olive oil through vanilla in a medium bowl.  Tip:  If you measure the oil first and use the same measuring cup the honey will slide right out.
4. Add the wet ingredients to the dry ingredients and mix thoroughly.  Then add the chocolate until well mixed.
5. Dump mixture onto the parchment lined baking sheet.  Using a spatula firmly press down on the mixture and shape into a rectangle.  To shape the edges and get the oats really pressed down, I take the extra parchment paper and fold over the mixture and press down.  If you don't compact the oats enough you will have a crumbly granola bar.
6. Bake at 350 degrees for 25 minutes.  The oats should just begin to brown.  Check at 20 minutes as oven temperatures can vary.
7. Do not cut into bars until granola is completely cool.  About two hours.  Then using a very sharp knife cut into bars and enjoy!

Whole Wheat Lasagna with Ground Turkey

I grew up with my mom making the best Italian food.  Sauces from scratch and no measurements, all by hand.  Kids always in the kitchen helping and tasting as food was being made.  The tradition continues with my own take on lasagna.  My sister and the girls all in the kitchen stealing tastes and chatting as I cooked.  A perfect way to spend an afternoon!  I doubled the recipe to freeze a lasagna for the crazy hectic day that is in our future and will be made a little better by some warm comfort food.

Whole Wheat Lasagna with Ground Turkey

Ingredients
1 (8 ounce) package of whole wheat lasagna noodles
1 (16 ounce) package of ground turkey
1 1/3 cups cottage cheese
3/4 cup (6 ounces) cream cheese softened
2/3 cup ricotta cheese
1/4 cup parmesan cheese
salt and pepper to taste (2-3 grinds for us)
4 garlic cloves chopped
2 large eggs
1 jar of pasta sauce (26 ounces), we use a basil sauce
olive oil for oiling the pan
1 cup of shredded cheese

Recipe

1. Preheat oven to 350 degrees.  Oil 13 x 9 inch pan.  Set aside 1/2 cup pasta sauce
2. Cook lasagna noodles according to package directions.
3. Brown and crumble ground turkey over medium heat until completely cooked.  Add pasta sauce to the turkey except for the 1/2 cup set aside.  Simmer covered over low heat until warmed then turn off and uncover.  
4. In a large bowl thoroughly combine the cottage cheese, cream cheese and ricotta.  Stir in the parmesan, salt, pepper, garlic and eggs until combined.
5. Spread 1/2 cup reserved pasta sauce in the bottom of oiled pan.  Place 3 noodles over the sauce.  Top with 1/2 of the cheese mixture and 1/3 of the meat sauce.  Place 3 more noodles over the sauce.  Top with 1/2 of the cheese mixture and 1/3 of the meat sauce.  End with three noodles and top with remaining 1/3 meat sauce.  Sprinkle with shredded mozzarella.  
6. Cover pan with foil and cook for 30 minutes.  Remove foil and cook 10 minutes.  If you want a a nice bubbly top with bits of brown broil for 1-3 minutes watching that it does not over cook!  Let it sit for about 10 minutes before serving.

Vanilla Sugar Cookie Cutouts

I was trying to track down Michael's Grandma's famous recipe this year.  Apparently some mysterious relative gave it to me a few years ago but no one claims to recognize it!  I have bits and pieces but not the whole thing.  Maybe it was the the ghost of Christmas past.  So I decided to make up a recipe this year, fingers crossed that it was good.  I taste tested it on my Daisy troop and some parents and everyone just loved it!!  I am not a master baker so thank you Christmas ghost for pushing me to try something new.  The cookies retain their shape, are soft in the center with a good firm bite.  They are sweet enough unfrosted but not overly sweet with frosting.  I didn't get the best picture because decoration is all about fun anyway!

Vanilla Sugar Cookie Cutouts

Ingredients
1 1/2 cups butter
3 cups sugar
4 eggs
1 tbsp vanilla (kick it up a notch by adding vanilla bean seeds)
5 1/2 cups of flour
2 tsp baking powder
1 tsp salt
powdered sugar for rolling

Recipe

1. In a large bowl cream the sugar and butter until it's lightened in color and is light and fluffy.
2. While that's mixing - combine flour, baking powder and salt in a medium bowl and whisk to mix together.
3. Add eggs and vanilla to creamed butter and sugar and mix thoroughly.
4. Slowly add flour mixture to wet mixture.  Mix until just combined.  Scrape the bottom and sides as needed.  I usually hand stir after mixing to be sure I got all the flour incorporated.
5. Divide into four sections.  Roll them into balls and flatten.  Wrap with plastic wrap.  Chill for at least 4 hours or overnight.
6. Preheat the oven to 400 degrees.  Line cookie pans with parchment paper.
7. Remove the dough a section at a time for the fridge.  You will need to knead the dough.  Roll the dough out on parchment paper.  It will be hard to roll at first but will warm very fast so work quickly.  Use powdered sugar on the paper and rolling pin as needed.  Roll to 1/8 for crispy, 1/4 for softer but sturdy cookies.  
8. Cut shapes and put them on the cookies sheets about 1 inch apart lined with parchment.  Cook for 7 - 9 minutes in most ovens.  Time varies based on cookie size and thickness.  You want to pull out at the first sign the edges are getting lightly brown or just before.
9. Cool cookies for 2 minutes on cookie sheets then transfer to wire racks to cook completely.  Cookies are great plain or can be frosted, enjoy!

Machine Free Pumpkin Pie Ice Cream

We love ice cream but rarely make it.  Part of the problem is the frozen bowl our mixer uses.  I don't always keep it in the freezer.  I tend to make treats when the mood strikes and with the ingredients I have on hand.  Some of my favorite recipes and epic fails have resulted in this cooking style!

I had a Costco size heavy whipping cream to use.  You know why, I couldn't bare to go to another store the Wednesday before Thanksgiving toting three small children.  Didn't I see a method of ice cream that uses heavy whipping cream?  Yes thank you Kevin and Amanda's machine free method for making an ice cream base.  So I had half a pumpkin pie and all this whipping cream.  Umm problem solved I'll make ice cream!  The result is a decadent rich ice cream that was super easy to make.  On the plus side my mom is visiting and loved it too!

Machine Free Pumpkin Pie Ice Cream

Ingredients
2 cups heavy whipping cream, chilled
14 ounces sweetened condensed milk
1/3 - 1/2 pumpkin pie cut into pieces
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract

Recipe  

1. Whip heavy whipping cream until stiff peaks form.  If you over whip (as long as no solid butter has formed) you can add a few teaspoons of heavy whipping cream and whip by hand.  The cream should be good again in a few seconds.  Try not to over whip again!  I do this all the time by the way.
2. In a large bowl whisk condensed milk, spices and vanilla extract.  Gently mix in pumpkin pie pieces.
3. Fold the whipped cream into the condensed milk mixture until no white streaks remain.
4. Pour into 2 quart container and freeze for at least six hours or until firm.  We let ours warm up a bit before scooping.  Scoop and enjoy!

* Ice cream method is thanks to Kevin and Amanda

Pan Fried Lemon Butter Garlic Shrimp with Roasted Balsamic Brussels Sprouts and Green Beans

Here is a simple easy meal that adults and children should like.  This is a great way to introduce someone to brussels sprouts that doesn't usually eat them.  They are naturally bitter, but caramelize in the oven and adding the balsamic taste and a bit of salt magic happens!  I suggest breaking a few into leaves, they are crunchy and addictive.  This is a also a great recipe to have little children help snapping beans and pulling leaves off of sprouts.  Thinking warm spring thoughts on this snowy cold March day

Pan Fried Lemon Butter Garlic Shrimp

Ingredients
1-2 pounds of shrimp thawed and deveined
1 lemon
chipotle chili powder to taste
sea salt and pepper to taste
1 tablespoon butter

Recipe

1. Zest the lemon.  In a plastic bag or large bowl, combine lemon zest, juice from the lemon, chili powder, salt, pepper and shrimp.
2. Heat butter in large skillet over medium high heat.  Cook shrimp 3-4 minutes or until done, flipping after two minutes

Roasted Balsamic Brussels Sprouts

Ingredients
1-2 pounds brussels sprouts
1/4 cup olive oil
1/4 cup balsamic vinegar
1-2 garlic cloves minced
sea salt and pepper to taste

Recipe

1. Preheat oven to 400
2. Mix oil, vinegar, salt and pepper.  Note:  you can use less oil if you have less sprouts, just keep the ratio 1 to 1
3. Cut end off brussels sprouts then cut them in half.  Keep the loose leaves they are a family favorite roasted!  Put on baking sheet.  Pour oil mixture over them and toss to coat
4. Cook for 25 minutes stirring once

Simple Green Beans

Ingredients
1-2 pounds green bean ends snapped off
1-2 garlic cloves minced
1 cup chicken broth (or veggie)
1 tablespoon butter

Recipe

1. Wash and snap ends off of green beans.
2. In large skillet over medium heat melt butter.  Add garlic and cook for 1 minute.  Add green beans and cook for 2-3 minutes.
3. Add chicken broth.  Turn down heat to simmer.  Put a top on but vent it so moisture escapes.  Cook for 20 minutes.  You can remove the top the last five minutes.  All the broth does not need to be gone, you should cook until you get the beans as soft as you like them

Santa Cupcakes

I always like to try my hand at new things.  I'm not even average at decorating cakes or cupcakes with frosting but I do love to eat them so I keep trying.  Rylee wanted to bring Santa cupcakes to school so I did a quick pinterest search.  Found a picture of a santa cupcake with a dead recipe link and used that as inspiration.  I think these turned out really cute and anyone can do them!  Each one will be different and have it's own little personality.  I am happy to report they were a huge hit with preschoolers and teachers alike.

Ingredients

2 dozen cooled cupcakes

8 oz block cream cheese softened

2 tsp vanilla

1 tbsp lemon juice

dash of salt

5 1/2 cups powdered sugar

red sugar crystals

red cinnamon gems

confetti tiny sugar candies (or something eye colored and round)

rainbow sprinkles (or something mouth shaped)

Instructions

1. Bake your favorite cupcakes.  I used a vanilla cupcake, but any kind will work.  Let these cool completely before decoration.  You will have enough frosting to decorate two dozen cupcakes.
2. Mix cream cheese, vanilla, lemon juice and salt until creamy and completely incorporated.
3. Mix in the powdered sugar on low a little at a time, until it's all added.  Then mix on medium for a few minutes until the frosting get a bit fluffy.  You may need to scrape down the sides of the bowls a few times.
4. Each cupcake needs a thin layer of skin colored frosting.  Put 1/2 - 3/4 cup in a bowl.  Then to the frosting in the small bowl, add 4 drops of yellow, 3 drops red and 1 drop green food coloring.  Mix completely so there are no streaks.  The frosting will be a peachy skin tone.  Top each cupcake with a thin layer of the peachy frosting,
5. Now put your red sugar crystals in a bowl and dip each cupcake in the crystals in a crescent moon shape.  Pretty thin, this will be his hat.  You can try to make it a bit longer on one side to add the ball at the end of his hat,
6. Place your white frosting in a bag with a small star tip or in a ziploc bag with a small snip in the corner.  Make small dots along the edge of the red crystals and a bigger one where you want his hat to have a ball.  Then continue the dots all the way around the cupcake.  Make another layer at the bottom for his beard.  Add two dots where his mustache and mouth will be.  Look at the picture as a guide.
7. Place a cinnamon gem for his red little nose.  Two eye colored confetti's for his eyes.  And a pink or red rainbow sprinkle for his mouth,
8. You're done!  You can immediately sample as my children did.  And I did pop them in the fridge for a few hours before transporting to school.  Some say this may dry them out but it does save the frosting if they tip over in transport, which mine almost always do!

Pinterest Inspiration Photo

This link was dead when I clicked, or maybe because I'm in USA and don't have proper fonts.

http://thebestcupcakerecipes.com/christmas-santa-cupcakes/

Three Bean Turkey Chili in Slow Cooker

What did you hear early this morning?  I heard three little girl voices exclaiming:  Snow!!!  Snow!!!  First I thought, brrr and then chili of course, but I had errands and school pickups today.  I know people leave pots simmering but I can't do that if I'm not at home.  I don't even like the coffee pot to be in on mode even though it has an automatic shut off!  Slow cooker to the rescue again.  This chili is simple, healthy and has a nice smokey flavor thanks to the chipotle chili powder.  And as all chili lovers know this will taste even better the next day so be happy to have those left overs.

Ingredients

1/2 cup diced onion
1 lb ground turkey
2 cans of tomato sauce (15 ounce)
2 cans diced tomatos (15 ounce)
1 - 2 cups of chicken broth
1 can kidney beans (15 ounce) drained
1 can black beans (15 ounce) drained
1 can northern beans (15 ounce) drained
1 jalapeño minced (add two if you like it spicier)
1 tsp cumin
2 tsp chili powder, sprinkle for meat
1 tsp chipotle chili powder
salt and pepper to taste

Recipe

1. Cook onion in pan over medium heat until slightly browned.  Add ground turkey.  Sprinkle chili powder over meat to season.  Cook until meat is done and no longer pink, stirring to crumble
2. Add meat mixture and all other ingredients to slow cooker.  Add more spice and jalapeño for spicier chili.  Add 1 cup broth for thicker chili and 2 cups for a more soupy chili.  You can always add after it cooks awhile too.  
3. Cook for 6-8 hours on low.  Or you can cook an hour and high and 1-2 hours on low.  The longer you cook the better the taste.  Serve chili with cheese to garnish if you wish

Super Easy Slow Cooker Cheddar Broccoli Soup

School is in full swing now, busy in-and-out schedules keep us moving all day.  We still manage a family dinner each day and I am now understanding my mother's love of the slow cooker.  Start dinner, run and grab the kids take them to after school activities and come home to a done or nearly done meal.  It's magic!

This recipe was my first attempt at cheddar broccoli soup.  I wanted something that is creamy and hearty but a little healthier than the traditional soup.  I also didn't want to dirty a bunch of pans and needed it to cook while I was running the kids around, hence the slow cooker.  As an added bonus my four year old loved helping me add the ingredients to the slow cooker.  I used my immersion blender but didn't quite blend enough so I tried out my normal blender and it was perfect.  The soup was just shy of being deep enough and my immersion blender was splashing a bit.  It's hard to believe there is no cream or whole milk in this recipe!

Ingredients

4 cups of chicken stock
1/4 cup whole wheat flour
6 cups fresh roughly chopped broccoli
1 cup peeled and washed shredded carrots
3 cups cheddar cheese (we love tilamook sharp cheddar)
garlic powder, salt and pepper to taste

Recipe

1. Pour the chicken stock and flour into the crockpot.  Using a whisk combine until the flour is completely incorporated.
2. Add broccoli and carrots.  Cook on low for 3 hours or until broccoli is cooked.  
3. Remove 2-3 cups of the broccoli, don't worry if you get carrots too.  Chop these and set aside.
4. Add garlic powder, salt and pepper now.  I just add a sprinkle of each.
5. Add the cheese a cup at a time and let melt.  Stir it up before each addition.
6. Blend until smooth with immersion blender then add reserved chopped cooked broccoli.  If you don't have an immersion blender you can use a normal blender but be careful the soup is hot! Allow to heat a few minutes if the soup has cooled.
7. Serve with a sprinkle of cheese.

Healthy Banana Pumpkin Ice Cream

I had eight very ripe, with tons of those little brown spots, bananas sitting on my counter.  It was only a matter of time before the pesky fruit flies appeared.  I hate those things, they seem to hide and one always pops up days later.  I wasn't in the mood for baked goods but had been craving pumpkin ice cream.  So we experimented and loved the result.  A healthy ice cream that the girls could have for breakfast if they wanted to!  I've seen many variations (nutella, peanut butter, maple walnut) of banana ice cream, and plan on trying some others next time I have an overripe bunch.

Ingredients

4-8 bananas, whatever you have that is nice and very ripe
1/2 - 1 1/4 cup of pureed pumpkin
cinnamon or pumpkin pie spice to taste

Recipe

1. Slice your very ripe bananas into coins, lay out on a cookie sheet lined with waxed or parchment paper and freeze them for 1-2 hours.  Some people squeeze fresh lemon on them before freezing to preserve the color.  
2. If you froze for longer than 2 hours you will want to allow the slices to warm up for 15 minutes.   Put 1/2 cup of pumpkin in blender then add half of your bananas.  Blend.  You will will have to stop and stir and mash a bit until the mixture gets moving.  Add more bananas as mixture gets going.  Do you not add liquid if you plan to freeze later, it will cause ice crystals.  Blend until smooth once all the bananas are added.
3. Taste the ice-cream.  Do you want more pumpkin flavor?  Add more pumpkin.  Add your spices a little at a time now too.  Keep tasting until you get the flavor your family prefers.  The bananas will taste different depending on how ripe they are so you will likely make a different recipe each time.  Tasting is fun anyways!
4. You can serve the ice cream soft serve now, we love it this way!  Or put into a freezer container with a lid and freeze for 2 or more hours.  Then you can pull out and scoop.  It scoops best if you let it warm up for 10-20 minutes first.

Easy Slow Cooker Apple Sauce

If I am not moving in a whirlwind of activity during the daytime, I think I'd actually lose my balance. Since breakfast needed to cook 20 minutes with no help from me I had to occupy myself.  Surplus or orchard apples and a slow cooker, criss cross applesauce!  It's so simple and makes a great healthy snack or addition to a packed lunch.  The scent is amazing.  I've noticed in the past few weeks our neighborhood has had new homes go up for sale.  If I had an open house this time of year, forget baked cookie smell, I'd cook up some applesauce in my slow cooker and leave a big bowl of local apples to sample.  No applesauce to share though, that's all for the owners who have to work at a spotless house!

Ingredients

8-10 apples
1 tsp cinnamon
2 tsp honey
1/2 cup water
brown sugar or maple syrup to taste (optional)

Directions

1. Peel apples.  I usually cut them in four around the core then half those pieces.
2. Combine all ingredients, expect optional sugar, in slow cooker and mix together.
3. Cook on low for 6 hours.
4. Mash apples with potato masher for a homey chunky sauce or use immersion blender or mixer for smoother sauce.  
5. Taste the sauce.  If you want it sweeter add a tablespoon of brown sugar or maple syrup at a time until it suits your taste.  If you want more cinnamon add it now.
6. Sauce keeps for 3 weeks in the fridge.  You can also jar in for longer storage.  Serve warm or chill for later, yummy both ways.  Enjoy!

Sun Dried Tomato and Spinach Frittata

We are having a sudden heat wave here in Ohio.  You know the kind that prompts you to desperately run out looking for a kids swimming pool big enough for you to fit in!  Michael is not overly fond of breakfast for dinner but I found an exception, frittata.  You can make so many variations of frittatas and they come out amazing.  We had fresh spinach, sun dried tomato sausage, parmesan cheese and eggs, the makings of an tasty frittata that had my girls asking for seconds and thirds.  These are also great ways to sneak in veggies or meat for a picky eater.  They are easy to make, clean up and won't heat up your house on a hot day.  Perfect for a September heat wave or anytime!

Ingredients

1 cup pasteurized egg product (like real eggs from Costco)
4 eggs
1/2 cup parmesan cheese shredded and some more to sprinkle on top
pepper (to taste)
1 tsp olive oil
2-3 links pre-cooked sun dried tomato sausage chopped (we like aidells or another nitrate free brand)
2 cups baby spinach (packed)

Recipe

1. In a large bowl combine egg product, eggs, cheese and pepper.  Whisk until yolks are completely incorporated.  If you use a 10 or 12 inch pan to cook you can add 2-4 more eggs.
2. Chop sausage.  Chop spinach.  You can removed the large stems you see, some people don't like the texture with the stems.
3. Heat oil in pan over medium.  Add sausage and cook for a few minutes.  Add spinach and cook until just wilted.  Change heat to low.
4. On low heat add the egg mixture.  Stir everything together and make sure meat and spinach is evenly distributed in the pan.
5. If using double frittata pan.  Cover with second pan and cook on low for 10 minutes.  Sprinkle with parmesan cheese then cover again with the second pan.  Using oven mits flip the pans.  Cook on low for another 10 minutes.  
6. Using oven mits flip back over and slip frittata onto a plate.  Slice and serve, enjoy!
7. If using oven-proof pan.  Preheat oven to 350 degrees F.  Cook on low until the eggs on the bottom and edges are set for about 10-15 minutes.  Place in oven and cook 7-8 minutes or until eggs are cooked.
8. Using oven mits removed pan and slide onto a plate.  Slice and serve, enjoy!  
9. If using non oven-proof pan.  Cover and cook on low until the eggs are set for about 15-20 minutes.  Using oven mits slide onto a place.  Slice and serve, enjoy!

Feels Like Fall Flourless Apple Crisp

Tonight our family will be enjoying the sunshine and pool.  They kept it open an extra weekend after labor day, hip hip hooray!  But this morning was chilly and our local orchard has beautiful fresh apples out, so fall is on my mind.  What better bridge from summer to fall than apple crisp with sweet vanilla bean ice cream.  If you are like me you've made this many times.  Most of the recipes I see online have so many ingredients and way more sugar and topping than my fresh apples need.  So it was time to get cooking on my own.  The result was so good, I just might have to make it again next week.

This school year I am going to try to create a new recipe each week.  Looking to balance taste and health.  I'll spare anyone out there reading my recipe failures, but will share the ones we like.  And at the end of the school year I'll have some nice additions to my online recipe holder.  Enjoy the summer to fall bridge weeks!

Ingredients

6-8 medium apples sliced (use the ones marked good for pie or baking)

1/4 cup pure maple syrup

1 tsp cinnamon

1 1/2 cup oatmeal

1/2 cup brown sugar

1/4 cup butter chilled cut into small pieces

1/2 cup walnuts or pecans coarsely chopped

Directions

1. Preheat Oven to 375 degrees F.  Lightly butter or oil an 8 inch baking dish or large pie dish.
2. In a large bowl combine sliced apples, maple syrup and cinnamon.  Pour mixture into baking dish.  You will want enough apple sliced to fill the dish but not overflowing, you still need to add crumb topping.
3. In a medium bowl combine the remaining ingredients (except nuts) using a pastry blender or two knifes until crumbly.  Keep blending until crumbly or you'll have loose ingredients that won't bake as well.
4. Sprinkle crumble on top of baking dish.  Depending on the dish you may have more than you need.  In that case feel free to eat it!
5. Bake for 45 minutes and serve warm.  Vanilla ice cream is a wonderful accompaniment.  Enjoy!

Banana Oat Whole Wheat Waffles

 

Labor Day weekend has come and gone.  When I was in school this marked the end of summer, the time to catch those last bits of sunshine before the school year began.  Now living in Ohio our children are already in school two weeks before Labor Day.  But it's still feels like the last bit of summer before school starts.  Our neighborhood pool closes on Labor Day so there is always a crowd of swimmers, the last jumps off the diving board, last ice creams at the pool, last lazy dinner while the kids splash around.  And for us it also means we just spent an amazing weekend in northern Michigan at my in-laws cottage.

Now back to food.  What does this have to do with waffles?   Oops I left a bunch of bananas out and they got very ripe while we were away.  So I created this recipe using my favorite combo of whole wheat/ground oatmeal/flour.  I like to top waffles with cinnamon, sugar, more bananas and toasted pecans.

 

Ingredients

Dry
1 cup oatmeal
1 cup all purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
2 tsp cinnamon
1/4 tsp salt
Wet
2 tbsp brown sugar
3 tbsp. melted butter
2 eggs or 1/2 cup pasteurized egg product
2 large ripe bananas
1 tsp vanilla
1 cup milk

Recipe

1. Blend oatmeal in a blender for a minute or two.  I actually shake mine around to get it all blended.
2. Put blended oatmeal and all dry ingredients in a large bowl.  Whisk ingredients until combined.
3. Place wet ingredients in blender.  Blend until combined.
4. Pour wet ingredients into dry ingredients.  Mix just until combined, batter will have some lumps.  Try not to over mix.
5. Cook according to your waffle makers instructions.  Enjoy! 

Almond Flour Banana Muffins

 

Looking for some tasty snacks that don't pack a huge sugar rush?  My good friend recommended that we try almond meal. These muffins were yummy, just sweet enough with a little salt taste and filling.  The girls could eat them in the evening and we didn't have to worry about a huge running frenzy afterward!  They also made a great breakfast along with some fruit.  You can taste the butter used in the batter so there is no need to add any.  I may even try to half or omit the butter next time.  Enjoy!

Ingredients
3 cups blanched almond flour or almond meal
1 tsp baking soda
1/4 tsp sea salt
1/2 tsp baking powder
1 tsp cinnamon
3  eggs or pasteurized egg product
2 large or 3 medium very ripe bananas, mashed
1/3 cup honey or maple syrup, use less if the bananas are very ripe and sweet
1/4 c up melted butter
1 tsp vanilla extract
1/4 c up or so chopped pecans

Recipe

1. Preheat oven to 350 degrees. Grease or line a cupcake pan with wrappers.
2. In large bowl whisk almond flour, baking soda, salt, baking powder and cinnamon together
3. In medium bowl mix eggs, bananas, honey, butter and vanilla together until combined.
4. Add wet ingredients to dry ingredients and mix just until combined.  Do not overmix.
5. Fill muffin cups and top with chopped nuts.  Bake 20 minutes for muffins and 12-15 minutes for mini muffins.  Or until toothpick inserted in the center comes out clean.
6. Cool for one minute in the pan then remove to wire rack to finish cooling.

Recipe inspired by 

This recipe inspired by justapinch.com

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This recipe inspired by nuts.com

Click Here for Recipe

Dark Chocolate Lava Cakes

I have always preferred half baked cookies and french toast.  You know the type of things crunchy on the outside and melty, doughy on the inside.  So it came as no surprise years ago that I loved the first Lava Cake that I tried.  Dark intense chocolate cake with decadent melted chocolate spilling out when you slice it.  And it's served warm with a dallop of fresh whipped cream.  I never attempted to make one until this recipe because I thought they would be too difficult or time consuming.  Was I wrong!  My girls did all the stirring and dropping in of ingredients.  These are simple to make and so good.  We made ours milk free except for the optional whipped cream and loose no flavor, it's amazing.  Make them for a dinner party or holiday and you'll be sure to impress!

Ingredients

4 pieces (squares) Semi-sweet Baking Chocolate or 1 bag of semi-sweet chips minus a few you eat!
½ cups Butter or 1/2 cups fleischmann's unsalted margarine (dairy-free)
1 cup Powdered Sugar
2 whole Eggs or 1/2 cup pasteurized egg product
2 whole Egg Yolks
6 Tablespoons Flour
Optional Whipped Topping
2 cups Real Whipping Cream (seriously It's So Much Better!)
2 Tablespoons Sugar

Recipe

1. Preheat oven to 425 degrees.  Spray 4-6 ramekins with oil and place on cookie sheet.
2. Combine butter and chocolate in microwave safe dish.  Microwave on 50% power for 1 minute.  Stir thoroughly.  Then microwave 30 seconds more and stir.  Repeat until the chocolate in completely melted.
3. Whisk chocolate mixture and sugar until well combined.  Whisk in eggs, then flour.
4. Fill ramkins and back for 12-18 minutes depending on size of ramekins and oven.  All sides should be firm and just the very center soft.  
5. Remove from oven and let cool 1 minute.  Place a plate on top of the ramekin, and flip upside down so the cake is on the plate.  This will help the inside of the cake stay put until you slice it open.
6. Top with powered sugar and whipped cream if desired.  Combine heavy whipping cream and sugar and whip until stiff 

Original Recipe

Tweaked the original recipe as you will see in ingredients list, chocolate melting method and removal of cakes from ramekins.  This can be made milk free by using milk free chocolate, milk free margarine and skipping the whipped topping.  Here is the original recipe

Pumpkin Oatmeal Whole Wheat Pancakes

Here in Ohio fall is in full force.  The trees are creating an absolutely stunning landscape and the color is peaking.  We have had 70's and 60's and 50's for weather.  Sunshine and rain.  The girls are off school this morning and have been asking for pancakes.  In a tribute to these beautiful fall season we decided to create a new healthy pumpkin pancake recipe.  I used our oatmeal banana pancakes as a start and added a touch of fall and voila!  I have to say this is one of my new favorite pancake recipes.  I made a double batch and will be very happy to pull some out of the freezer next weekend.  Now if I get brave I may just tackle that apple maple bacon pancake I keep dreaming about.

Ingredients

1 cup uncooked rolled oats

1 cup whole wheat white flour

3/4 cup all-purpose flour

1/4 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon ginger

1/2 teaspoon nutmeg

1 egg

2.5 cups milk/almond milk/rice milk/coconut milk *plus extra if needed

1 1/2 tablespoons vegetable oil
1/2 of a 15 oz can of pumpkin or 1 cup pumpkin puree

1 teaspoon vanilla extract

1/8 cup real maple syrup

Recipe

1. Blend the oatmeal in a blender until it resembles course flour.  Whisk the dry ingredients together in a large bowl (from oatmeal to nutmeg)
2. Now that the blender is empty add remaining ingredients (egg through maple syrup) and blend until well combined.
3. Pour the wet ingredients into the the dry ingredients and mix until just combined.  If the batter seems too thick add more milk a little at a time.  It should be thicker, not runny
4. Heat large griddle to medium heat.  Drop pancakes in desired size.  We use around a heaping quarter cup for each pancake.  Flip when bubbles just begin to form on top top to brown the other side.  I noticed that the bubbles are harder to see with these
5. Serve warm with fruit or syrup if desired.  Enjoy!

Fluffy Hearty Whole Wheat and Oatmeal Waffles

It seems there are never enough lazy mornings to explore all the possible waffle recipes.  We are back on school schedule so everyone wakes early.  With that extra morning time its time to make a new yummy recipe.  This waffle is not overly sweet, is hearty, crisp on the outside and fluffy.  Perfect for topping with fresh fruit and some real maple syrup.

Ingredients

1 cup whole wheat flour
1 cup old fashioned oats
1 Tbsp and 1 tsp baking powder
1 Tbsp cinnamon
1 1/4 cup buttermilk OR 1 1/4 cup rice/soy/almond milk + 1 Tbsp vinegar
1/2 cup water
1 egg or 1/4 cup pasteurized egg product
2 Tbsp honey
2 Tbsp canola oil
2 Tsp vanilla

Recipe

1. Combine dry ingredients in a bowl with a whisk
2. Combine wet ingredients in a large bowl and mix thoroughly
3. Add dry ingredients to wet ingredients and mix until well combined
4. Cook waffles until crisp, or desired doneness.  Serve with fresh fruit and maple syrup

Banana Oatmeal Whole Wheat Pancakes

 

We have tried countless pancake recipes and this is my current favorite.  They are dense but fluffy, sweet but not too sweet, hearty and filling and most of all absolutely yummy.  The girls gobble these up and there is only 1/2 cup of brown sugar in a double batch!  I always double the recipe so I have enough left over to freeze two packs of 8-10 pancakes.  I love to be able to pop pancakes from the freezer for an any day treat.

Ingredients
1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1 egg
2 cups milk or rice milk
1 1/2 tablespoons vegetable oil
2 banana, mashed
2 teaspoon vanilla extract

Recipe adapted from 

This recipe comes from all recipes

Click Here for Recipe

Recipe

1. Blend the oatmeal in a blender until it resembles course flour.  Whisk the dry ingredients together in a large bowl (from oatmeal to cinnamon)
2. Now that the blender is empty add remaining ingredients (egg through vanilla) and blend until well combined.
3. Pour the wet ingredients into the the dry ingredients and mix until just combined.  If the batter seems too thick add more milk a tablespoon at a time.  It should be thicker, not runny
4. Heat large griddle to medium heat.  Drop pancakes in desired size.  We use around a heaping quarter cup for each pancake.  Flip when bubbles form on top top to brown the other side.
5. Serve warm with fruit or syrup if desired.  These are sweet enough to stand on their own, go light on the syrup

Original Recipe Modifications

• eliminated the dry milk
• added cinnamon
• blended ingredients instead of hand mixing
• reduced oil
• increased banana
• used rice milk
• used pasteurized egg product

Hot Pink Spring Nest Cupcakes

 

We have not one, not two but three girls!  They are 4 years and younger so of course they love bright colors and pink.  So when I spotted this bright pink edible grass at Target I knew I'd be making classic nest cupcakes.  The cupcakes turn out so cute and are the perfect addition to a spring party, Easter, a rainy day, a monday, whenever

Ingredients
Cupcakes

1 1/2 cups all purpose four
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup unsalted butter or fleischmann's unsalted margarine, softened
3/4 cup granulated sugar
2 eggs or 1/2 cup egg beater type product, room temperature
2 teaspoons vanilla extract
2/3 cup whole milk, room temperature or 2/3 rice milk and 1 tablespoon lemon juice
edible grass
chocolate egg candies

Frosting
1/2 cup (1 stick) butter or fleischmann's unsalted margarine, softened
3 1/2 cups powdered sugar, sifted
1/4 cup whole milk or rice milk
2 teaspoons vanilla bean paste or 1 teaspoon vanilla extract

Recipe adapted from 

This recipe comes from squidoo

Click Here for Recipe

Frosting Recipe

1. Beat margarine until creamy
2. On low speed add powdered sugar
3. Add vanilla then slowly add milk until desired consistency

Cupcake Recipe

1. Preheat oven to 350 degrees. Grease or line a cupcake pan with wrappers.
2. Sift flour, baking powder and salt together
3. Beat margarine and sugar until light and fluffy.
4. Add eggs and vanilla and mix until blended.  Sometimes the margarine will separate, mix a bit longer
5. Alternate adding flour and milk.  End with milk
6. Fill cups 2/3 full and bake 20-24 minutes.  Remove from pan after cooling for 1 minute and place on wire rack.
7. Frost cupcakes, add decorative grass and chocolate egg candies

Original Recipe Modifications

• used flieschmann's unsalted margarine instead of butter
• used real eggs from Costco (like eggbeaters) instead of eggs so the girls can safely sample the batter
• used rice milk instead of whole milk with a tablespoon of lemon
• used vanilla instead of vanilla paste

Decorate Your Own Sugar Cookie

 

One of my favorite sugar cookie recipes is from cooking light.  I don't feel nearly as bad when I cover it in frosting and decorations!  My girls love to help bake and I almost always let them help.  Sugar cookies can be messy and they always try to eat the decorations and frosting.  So I decided to not fight it, just go with it.  They each got their own cookie, frosting and decorations.  I let them decorate however they wanted and double dip in their personal pots after tastes.  They ended up with beautiful half eaten cookies and I managed to get all the rest pretty while they were busy.  This will be a fun activity for a playdate, maybe an outdoor playdate where the ants can eat the crumbs!

Recipe Modifications

• used pastuerized egg product
• used fleischmann's unsalted margarine
• used rice milk
• we made these for St Patrick's day not easter.  Any cookie cutter or cup will work

Ingredients

Cookies:

1 1/2 cups all-purpose flour (about 6 1/2 ounces)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1/4 cup butter, softened

1 teaspoon vanilla extract

1 large egg

Icing:

2 cups powdered sugar

3 tablespoons fat-free milk

1/4 teaspoon vanilla extract

Food coloring (optional) 

Recipe

This recipe comes from one of my favorite sites cooking light

Click Here for Recipe