Recipe of the Week: "Raw" Chocolate Chip Cookie Dough Bites

Well, I've developed a fairly good obsession with an addicting treat.  This "raw" cookie dough is not really raw.  It just looks this way because it's made with almond butter and honey and is not cooked and contains no raw ingredients (like eggs).  As of the writing, I have ONE left to eat.  Oh, my, these are SO good!  I got this recipe from The Nourishing Home.  There are also Gingersnap and Snickerdoodle bites!  I'm so ready to try those next.

Chocolate Chip Cookie Dough Bites
1/2 cup creamy raw almond butter (I made my own- see Heavenly Homemakers)
1/4 cup, plus 1 tbsp Organic Raw Honey
1/2 tsp vanilla extract
1/4 cup, plus 1 tbsp Organic Coconut Flour
3 tbsp ground golden flaxseed meal

1/4 tsp sea salt
1/4 cup fair-trade dark chocolate chips, carob chips or chocolate chips

In a large bowl, mix together the raw almond butter, honey and vanilla until creamy and well blended. In a separate bowl, mix together the coconut flour, ground flax seed and salt. Add the dry ingredients to the wet and mix well to combine. Use your hands to knead the dough to thoroughly combine. If it's too wet, add a bit more coconut flour. If the dough is too dry and doesn't hold together well, knead in one teaspoon of water. Fold in the dark chocolate chips or carob chips. Then, scoop out tablespoon-size portions and roll into one-inch balls using your hands to create a bite-sized treat. *Refrigerate truffles for 30 minutes before serving. Makes about 18 cookie bites. Recipe Variation: Use 100% all natural peanut butter (the kind you have to stir) instead of raw almond butter to make yummy Peanut Butter Chocolate Chip Dough Bites.


I found the perfect ingredients at Tropical Traditions- raw honey and coconut flour.  And yes, you need to use coconut flour.

Organic Raw Honey - 17.6 oz. glass jar

1 Organic Coconut Flour - 2.2 lbs.

Recipe of the Week: Zucchini Chocolate Chip Cookies

I made these cookies from a tweaked recipe at Heavenly Homemakers.

2 cups shredded zucchini
1/2 cup melted butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 t. salt
1 t. baking soda
1/3 cup cocoa
3 1/2 cups whole wheat flour
3/4 cup chocolate chips

Shred zucchini (I use a food processor).  In a large mixing bowl mix white sugar, flour, salt baking soda and cocoa.   In a separate bowl, stir shredded zucchini, brown sugar melted butter and egg.  Then mix with dry ingredients.  Fold in chocolate chips.  Use a large scoop to put 1 1/2 T. sized balls of dough onto a cookie sheet.  I use my Pampered Chef ice cream scoop.  Bake in a 350° oven for 15 minutes. This makes about 24 cookies.

I put them in the freezer so they last longer!

Recipe of the Week: Zucchini Chocolate Chip Cookies

I love recipes from Finding Joy in My Kitchen. The only thing that I usually add to my recipes that I get from her are nuts (SnoWhite is allergic to them so she omits them). In this recipe I added dried cherries and chopped nuts. These are so good. I might make this dough and make waffle cookies with it. Stay tuned!

Recipe for Zucchini Chocolate Chip Cookies

Freezer Food Cooking: New Easy Method and Recipes

One thing I dread about cooking is getting out all the ingredients and putting them away, especially things that I use for baking like flour, oats, baking soda, spices.  So I decided to pick out 4 recipes and mix up the dry ingredients which had several common ingredients.  I put them in labeled bags and when I want to make them I already have the tough part (in my opinion) ready to go.  Also, I actually made these things a lot faster than if I had to get out all of the ingredients.  I think I need to adopt this method as I get closer to menu planning.  I'm more apt to cook/bake if  half of the work done in advance.

Here is what I chose to make:

Farm Style Oatmeal Cookies from Good (cheap) Eats
I added 1 tsp cinnamon and 1 tsp allspice to mine.

Blueberry-Zucchini Muffins from Finding Joy in My Kitchen

Cinnamon Zucchini Waffles from Life As Mom

Corn Dog Muffins from Heavenly Homemakers
I stretched 4 hot dogs by splitting them in half.  I also didn't use liners, I just greased the muffin cups.

I really want to stock up my freezer with breakfasts, goodies and lunch items.  This seems like an easy way.  I noticed that I was more apt to cook if it was ready to go.  All I needed to do was add wet ingredients.  This is not a new idea, but it's one I just figured out!

Recipe of the Week: Pistachio Pudding Salad

Ingredients:
*12 oz Cool Whip
*20 oz can crushed pineapple, drained
*1 cup sour cream
*2 cups marshmallows
*small package pistachio instant pudding

Mix all ingredients.  Sprinkle some marshmallows on top.  Refrigerate until ready to serve. 
Great no baking recipe to do with kids!

Ready to stir!

Adding marshmallows

Licking- the best part!

All done!

Recipe of the Week: Oatmeal Chocolate Chip Cookies (from Lynn's Kitchen Adventures)

I just love cookies and I love oatmeal and chocolate.  I decided to try Lynn's recipe and added a few healthy extras and a few extra spices.

Oatmeal Chocolate Chip Cookies

• 1 cup butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cup oatmeal, ground in blender (measure then grind)
• 12 ounces chocolate chips
• 1 1/2 cups chopped nuts 

My healthy extras- 1/2 c. wheat germ and spices (cinnamon, nutmeg, allspice)

Cream butter and sugars. Add eggs and vanilla mix until well combined. Add dry ingredients including oatmeal. Mix well and then add chocolate chips and nuts. Bake at 375 degrees for 10-11 minutes. Enjoy!

These were SO good that I could have eaten them in a few days.  As it is, they are all gone and I need to make more!

Recipe of the Week: Homemade Brownies (from Lynn's Kitchen Adventures)

So I was craving something chocolate and I saw this come up on Facebook from one of my favorite cooking blogs: Lynn's Kitchen Adventures.  It was Homemade Brownie Mix.  Well, I couldn't resist!  So I made the actual brownies with some of my own additives.

So for the flour I used a Super Flour recipe that I got from Super Baby Food:
Combine 1 cup white flour, one cup wheat flour and one cup wheat germ.

Also, instead of putting one cup of butter in the brownie mix I put in a 1/2 cup butter and 1/4 oil.

And last I added chocolate chips and chopped up pecans.

These were very yummy!

Recipe of the Week: Chocolate Brownie Oatmeal cookies (Cookie Carnival)

I like to join fun clubs online and this is a fun Cookie Carnival that happens every month (although I don't participate every month).  It's real simple.  Sign up with Tami Rose and she will send out an email with 2 cookie recipes for that month's carnival.  It's up to you if you want to participate.  If you do, make the cookie and send an email with picture back to Tami.  You can read more info HERE!

This month I made Chocolate Brownie Oatmeal Cookies.  I followed the recipe, but I added some wheat germ to make it "healthy."  Also, I didn't chill the dough.  It made 6 dozen cookies.  I've never used cream cheese before, but it keeps the cookies moist even after freezing.   This recipe came from Quaker Oats.com.

Ingredients

• One  8-ounce package cream cheese, softened
• 8  tablespoons (1 stick) margarine or butter, softened
• 1  cup firmly packed brown sugar
• 1/2  cup granulated sugar
• 2  eggs
• 1/2  teaspoon vanilla
• 2  cups (12 ounces) semi-sweet chocolate chips, melted
• 1-1/2  cups all-purpose flour
• 1-1/2  teaspoons baking soda
• 3  cups Quaker® Oats (quick or old fashioned, uncooked)
• 1  cup chopped nuts
•   Powdered sugar (optional)

 

 

 

 

 

 

 

 

 

Preparation

In large bowl, beat cream cheese, margarine and sugars until creamy. Add eggs and vanilla; beat well. Add melted chocolate; mix well. Add combined flour and baking soda; mix well. Add oats and nuts; mix well. Cover; chill at least 1 hour.
Heat oven to 350°F. Shape dough into 1-inch balls. Place 3 inches apart on ungreased cookie sheets.
Bake 8 to 10 minutes or until cookies are almost set. (Centers should still be moist. Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
Sprinkle with powdered sugar, if desired. Store tightly covered.

Cook’s Notes

To melt chocolate chips, place in 1-quart glass measuring cup or microwaveable bowl. Microwave on HIGH 1 to 2 minutes or until melted and smooth, stirring every 30 seconds. Or, place in top part of double boiler over hot, not boiling, water; stir occasionally until smooth.

Yield

ABOUT 6 DOZEN

Recipe of the Week: Banana Split Bread

MMMM, Banana Split Bread!

I've been making this bread for many years because it's yummy and easy.  

I found this recipe in an old Home Cooking magazine and have tweaked it to add some healthy ingredients.

Cream wet ingredients: 

1/2 c. butter

1/2 c applesauce

1/2 c. sugar

1 egg

1 c mashed banana

3 T milk

Stir dry ingredients in separate bowl:

2 c flour

2 T flax meal

1 tsp baking powder

1/2 tsp baking soda

1/2 c chopped pecans

Add:

1 c. choc chips

Mix wet and dry ingredients.  Fold in pecans and choc chips.  Bake in greased loaf pan @ 350 for 60-70 min.

Recipe of the Week: Zucchini Cake

I got this recipe from my friend Erin at MOPS.  Instead of using a cake pan, I used a bundt pan so cook time is longer.

2 1/2 c flour 1 1/2 c sugar 3/4 c cocoa 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 3 eggs 3/4 c vegetable oil 3/4 c applesauce 3 c grated zucchini 1/2 c sour cream 1 tsp vanilla Mix all ingredients and pour into a greased 9x13 pan. Bake at 350 for 45-55 minutes In bundt pan bake at 350 for 1 hour and 15 min (or more).

Recipe of the Week: Peanut Butter Oatmeal cookies

I found this recipe in the Taste Of Home Express Lane menu section.  These cookies taste better when left in the fridge several days.  They are much more chewy.  Easy and MMMM, mmmm.  :)

1/2 c peanut butter
1/2 c brown sugar
1 egg
1-1/4 c quick cooking oats
1/2 tsp baking soda

• In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well.
• Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container. Yield: 2 dozen.

Recipe of the Week: Sweet Raisin Bread

I don't know if this has ever been published so I won't exactly claim it as all my own, but try it out and let me know!  My husband actually made this recipe and I used some of my own version of ingredients.  He took another bread recipe and tweaked it to make this one.

In a separate bowl mix:
*1 cup raisins
*2 T brown sugar
*1 tsp cinnamon
*2 T honey

Mix in another bowl: (dry ingredients)
*2.5 c flour
*1 T sugar
*1 tsp baking powder
*3/4 tsp salt
*1/2 tsp baking soda

Mix in another bowl: (wet ingredients)
*2 eggs
*1 c yogurt
*1/2 coconut oil (can use olive oil)
*1/4 c milk

Mix dry and wet ingredients.  Fold in raisins.  Pour into greased loaf pan.  Bake at 350 for 50 min.

Recipe of the Week: Zucchini Chocolate Chip Cookies

I don't know about you, but when I think of something to make I rush around trying to get the ingredients and my kitchen becomes a disaster in the process. I can't find things and I get confused about what I put in the bowl and ugh! then I start to hate cooking. So now that I have a son, my cooking time is limited, yet, I found a way to make things a lot easier for me. I have learned to set up all my ingredients before I start to cook/bake. At least then I'm not rushing around the kitchen like a chicken with my head cut off!

Today I'm going to make zucchini chocolate chip cookies. (Please click on the link to see the recipe) I have set out my ingredients and I am ready to go. Ah, relief! No mayhem here today.

My recipe comes from a great book I read at the library last spring called Animal, Vegetable, Miracle by Barbara Kingsolver. I highly recommend this book. It tells of a family that takes a year off to eat from their garden. It has some great stories and interesting ways to eat from your garden. Also check out the website: www.animalvegetablemiracle.com.

Ultimate Recipe Swap: Chocolate Zucchini Cake

I received this recipe from a teacher friend (thanks, Debi) a few years ago at my bridal shower at school. This is so healthy!


Ingredients:
*1/2 cup butter, melted
*1/2 cup vegetable oil
*1 3/4 cup sugar (or 1 cup applesauce and 3/4 c. sugar)
*2 eggs
*1 tsp. vanilla
*1/2 cup sour milk (1/2 cup milk plus 1 tsp. lemon juice)
*2 cups flour (I use Flour Blend, see below, from The Sneaky Chef)
*4 Tb. cocoa
*1/2 tsp. baking powder
*1 tsp. baking soda
*1/2 tsp. cinnamon
*1/2 tsp. ground cloves
*2 cups zucchini, shredded (I actually pureed mine a little bit)
*1/4-1 cup chocolate chips

Cream butter, oil and sugar. Add eggs, vanilla and milk, beat until fluffy. (To the wet ingredients I added a teaspoon of flax seed oil blend). Mix dry ingredients together and slowly add to creamed mixture. (To the dry ingredients I added 2 T of flax seed meal). Beat well. Add zucchini stirring with a wooden spoon. Pour into a lightly greased and floured cake pan. Sprinkle top with choc. chips. Bake at 325 for 40-45 min. Enjoy!

Flour Blend:
Makes 3 cups of flour blend

- 1 cup all-purpose, unbleached white flour
- 1 cup whole wheat flour
- 1 cup wheat germ, unsweetened

> Combine the flours and wheat germ in a large bowl.

> This blend can be stored in a sealed, labeled plastic bag or container in the refrigerator for up to 3 months.

Find more great recipes with flour on Life As Mom!

Recipe of the Week: Sweet Potato Chocolate Chip Bread

I made this bread for New Years. It is so yummy and such a great substitute for pumpkin bread. Sweet potatoes are so healthy and inexpensive. You can find the complete recipe on one of my favorite food blogs: Finding Joy in My Kitchen. Be sure to check out SnoWhite's awesome recipes. I did add some chopped pecans to mine.

Ultimate Recipe Swap: Cocoa Chocolate Chip Pancakes

I am joining yet another fun group- Ultimate Recipe Swap on Life As Mom. This week we are to submit a healthy recipe. Read on!

This recipe is a lot more healthy than you think. I am hooked on the Sneaky Chef and this one tastes great! Your kids will love them and won't even know they are eating blueberries and spinach!

Makes about 18 pancakes
3/4 c. Flour Blend (see below)
1 tsp. baking powder
1/2 tsp. salt
2 T unsweetened cocoa powder
1 tsp. pure vanilla extract
1/4 c. milk
1 large egg
1/4 c. Purple Puree (see below)
2 T. honey or pure maple syrup
1/4 c. chocolate chips
Optional: 1/4 c. fresh or frozen blueberries

Mix together Flour Blend, baking powder, salt and cocoa powder. Set aside. (To store for instant cocoa pancake mix in the future, triple the dry ingredients and keep in a sealed, labeled plastic bag).

In another bowl, whisk together the vanilla, milk, egg, Purple Puree, honey (or maple syrup), and optional blueberries, if using. (If using frozen berries, don't thaw them before adding; this will prevent from bleeding.) Add the wet ingredients to the dry ingredients until just blended. (Don't overmix.) Add a little milk if batter is too thick. Add the chocolate chips and mix lightly.

Butter or spray a large skillet over medium heat. Test the pan to see if it's hot enough by tossing a few drops of water in- it should sizzle. The skillet will grow hotter over time so turn it down if it starts to smoke. Drop tablespoonfuls or small ladles of batter onto the skillet in batches. Try to get chocolate chips with each pancake. When bubbles begin to set around the edges of the pancakes and the skillet-side of the pancake is golden (peek under), gently flip them over. Continue to cook 2-3 min until set.

Serve stacked high with powdered sugar, drizzled with warm maple syrup or fruit.

YUM!

Flour Blend
Makes 3 cups of flour blend

- 1 cup all-purpose, unbleached white flour
- 1 cup whole wheat flour
- 1 cup wheat germ, unsweetened

> Combine the flours and wheat germ in a large bowl.

> This blend can be stored in a sealed, labeled plastic bag or container in the refrigerator for up to 3 months.

Purple Puree (I make several batches of this in the summer and freeze in cupcake pans, pop them out and put in a bag. They are about 1/4 c. each.)

Makes about 1 cup of puree
- 3 cups raw baby spinach leaves*
- 1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
- 1/2 teaspoon lemon juice
- 1-2 tablespoons water

*note: I prefer raw baby spinach to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.

> Thoroughly wash the spinach, even if the package says “prewashed.” If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.

> Fill the bowl of your food processor with the spinach, blueberries, lemon juice, and 1 tablespoon of water; puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth-out the puree.

> This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.

Recipe and a movie: Soft Ginger Apple Cookies/ I Remember Mama

I really like ginger snap cookies, but I found a much healthier version with almost the same taste. Try it out:

Soft Ginger Apple Cookies
1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup applesauce
1 large egg
1 1/2 tsp ginger
1 tsp baking soda
1/2 tsp salt
2 3/4 c. flour

Beat butter and sugar until fluffy. Add remaining ingredients except flour. Add flour until just blended. Drop by tablespoons on ungreased baking sheet. Bake at 350 for 10-12 min. Yum!

(I made the little plaque at MOPS.)

Here's a movie to enjoy while your much on your warm cookies: I Remember Mama. It's a heart warming story about a Norwegian family settling in San Francisco in 1910. Don't forget the tissues.

Cookie Blog Carnival: MGM cookies!

I'm sharing MGM cookies with you today. I got this recipe from my grandma and we used to make these every Christmas. We loved rolling them out, tasting the dough, spreading with frosting and decorating. We are not sure what MGM stands for except that it could mean movie star cookies (my grandma lived in CA). (This is actually a picture of some cookies my niece and nephew made last year).

Cookies:
2.5 cups flour
1/2 cup sugar
1 tsp salt
1/4 tsp baking soda
3/4 cup brown sugar
2 eggs
1 tsp vanilla
3/4 cup butter
2 cups oats
powdered sugar

Preheat oven to 350 degrees. Lightly grease 2 baking sheets.
Sift together flour, sugar, salt and baking soda in a large mixing bowl. Add brown sugar, eggs and vanilla. Mix well. Using dough beaters, cut in butter until mixture resembles course crumbs. Add oats. Work dough with fingers until it just holds together.
Sprinkle powdered sugar on large cutting board. Place half of dough on cutting board. Roll to 1/4 in thickness. Cut into desired shapes with cookie cutters. Arrange on prepared sheets with a spatula. Repeat with remaining dough. Bake for 10-12 min and cool.

Frosting:
1 (16oz) package powdered sugar
1/4 tsp salt
1/4 cup milk
1 tsp vanilla
1/3 cup butter softened
food coloring

Combine powdered sugar, salt, milk, vanilla and butter in a mixing bowl. Beat until smooth and creamy. Divide among 3-4 small bowls. Add food coloring. Frost cookies. Decorate as desired.  Add a healthy extra- non-fat powdered dry milk

Makes 2-4 dozen depending on the size of your cookie cutters. Enjoy!!


(2009) My friend Shelly, who invited me to this Cookie Blog Carnival, has a line up of some great prizes on her blog. So leave a comment here and then head on over to www.chiccraftychick.blogspot.com and let Shelly know you did so you can enter the giveaways. Thanks for stopping by!

PS. OK, here is a healthy extra for the cookie...
I used my Flour Blend (1 cup whole wheat, 1 cup white, 1 cup wheat germ) for the flour.

I guess I'm just a sneaky chef!

Recipe of the Week: Sneaky Chef Chocolate Cupcakes

Actually these cupcakes are called: Choc-ful Cupcakes with Incredibly Improved Icing

Cupcakes:
4 T butter
1/2 c. chocolate chips
1 egg
2 tsp vanilla extract
3/4 c. PURPLE PUREE (see below)
1/2 c. sugar
1 c. FLOUR BLEND (see below)
2 T unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt

Preheat oven to 350. Line a muffin tin with paper lines (12).
Melt the butter and chocolate chips in the microwave and cool a bit. In another bowl stir egg, vanilla, Purple Puree and sugar. Combine with melted chocolate mixture.
In a mixing bowl stir Flour Blend, cocoa powder, baking powder and salt. Add this to the chocolate mixture and blend thoroughly. Fill muffin cups to the top.
Bake 23-25 min and frost with Incredibly Improved Icing. (Even tastes good without)

Icing:
1 cup nonfat dry milk
1/2 c powdered sugar
1/4 c boiling water
1 tsp vanilla extract

Mix dry milk and powdered sugar in a bowl and add boiling water and vanilla. Mix very well. Add a little more water until desired consistency.

PURPLE PUREE: (may also use Beech Nut baby food apples and blueberries)
I triple this and freeze in muffin tins (1/4 c. portions) and then put in freezer bags. Best to make in the summer with fresh blueberries.

Makes about 1 cup of puree
- 3 cups raw baby spinach leaves*
- 1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
- 1/2 teaspoon lemon juice
- 1-2 tablespoons water

*note: I prefer raw baby spinach to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.


> Thoroughly wash the spinach, even if the package says “prewashed.” If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.

> Fill the bowl of your food processor with the spinach, blueberries, lemon juice, and 1 tablespoon of water; puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth-out the puree.

> This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.

FLOUR BLEND:

Makes 3 cups of flour blend

- 1 cup all-purpose, unbleached white flour
- 1 cup whole wheat flour
- 1 cup wheat germ, unsweetened

> Combine the flours and wheat germ in a large bowl.

> This blend can be stored in a sealed, labeled plastic bag or container in the refrigerator for up to 3 months.

For more great recipes from the Sneaky Chef: http://sneakychef.com/

Recipe of the Week- Rhubarb Pudding

Hi, I have decided to add a new feature to my blog. I am crazy about recipes and I scour the internet for what to make for my family. I also ask anyone for recipes, so most of these recipes are not mine, but I will give credit where it is due. My quest is to post at least one recipe a week of something that I have made.

My first endeavor was to make a dessert for MOPS this week. So I chose Rhubarb Pudding. I actually got this recipe from a clerk at Summit Trading Company. We met Marcel as our cashier and developed this acquaintance relationship and Jeremy always talked about what he was growing in the garden. One day she gave us this recipe and I tried it out for a 4th of July potluck one year. I do have this advantage that my husband cans things from our garden. So I actually used the strawberry rhubarb sauce that he made for this recipe.

Rhubarb Pudding
3 cups rhubarb cut up
1 cup sugar
(I used Jeremy's canned sauce)
cinnamon
1 Tb butter

2 eggs, beaten
1/2 cup sugar
1/2 cup water
3/4 cup flour
1 tsp. baking powder

Put rhubarb in casserole dish (9X13) and cover with one cup sugar. Dot with 1 Tb butter and sprinkle good with cinnamon. Beat eggs, sugar, water, flour and baking powder and pour over rhubarb. Bake at 375 for 45 min.


I am looking forward to sharing more recipes with you. I have found some fabulous websites with yummy food.