tag:blogger.com,1999:blog-77084979953268872282024-02-02T00:46:24.366-08:00Heather Cooks HealthyEnjoy this cookbook compilation of my personal favorite recipes for the every day chef. Look here for (mostly) healthy recipes for cooking, baking, grilling, etc. (Desserts were never meant to be healthy, so they get an exception!) I strive to make every meal as healthy as possible without compromising the flavor...
Comments are welcome!Unknownnoreply@blogger.comBlogger155125tag:blogger.com,1999:blog-7708497995326887228.post-25054079288273757702017-09-20T05:51:00.000-07:002017-09-20T05:51:35.517-07:00Pimpkin Chocolate Chip Granola Bars1 1/2 cups pumpkin<br />
1/4 cup molasses<br />
1/4 cup pure maple syrup<br />
1/4 cup honey<br />
1 cup whole wheat soft wheat flour<br />
3 cups rolled oats<br />
1/2 tsp baking soda<br />
1 tsp cinnamon<br />
1/4 tsp nutmeg<br />
1/4 tsp ginger<br />
1/4 tsp cloves<br />
1/2 cup chopped pecans<br />
1 1/4 cup chocolate chips<br />
<br />
Preheat the oven to 350 degrees.<br />
Line a 9x13 pan with tinfoil and spray with cooking spray.<br />
In a large bowl combine the first four ingredients. Stir in the next seven ingredients. Add the pecans and 1 cup of chocolate chips.<br />
Pour batter into the pan and sprinkle with the remaining 1/4 cup of chocolate chips.<br />
Bake for 20-23 minutes.<br />
Cool and cut into 20 granola bars.<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-75492643663305422852015-09-04T11:07:00.000-07:002015-09-04T11:07:34.175-07:00Peanut Butter Banana Chocolate Chip Muffin3 large ripe banana's, mashed<br />
3/4 cup chunky peanut butter<br />
3/4 cup brown sugar<br />
2 eggs<br />
1/4 cup butter, melted and cooled <br />
2 1/4 cup flour<br />
1 1/2 tsp baking soda<br />
1/4 tsp salt<br />
1/2 cup buttermilk<br />
1 1/2 cups chocolate chips<br />
1/2 cup peanuts, chopped<br />
<br />
Preheat oven to 375 <br />
Combine mashed banana's and peanut butter in a stand mixer. Using the paddle attachment beat until creamy. Next add the brown sugar and mix, then add eggs beating in one at a time. Lastly mix in melted cooled butter.<br />
In a small bowl combine flour, baking soda and salt.<br />
Add half of the dry ingredients and gently mix with a wooden spoon. Do not fully combine at this point. Add butter milk and the rest of the dry ingredients. Gently mix with a wooden spoon but do not fully combine at this point either. Add chocolate chips and gently mix until flour is just combined. Do not over mix!<br />
Coarsely chop peanuts and 1/4 cup chocolate chips<br />
Spray 2 cupcake pans with cooking spray. Using a large ice cream scoop fill the tins just over 3/4 full. Top with the chopped peanut mixture.<br />
Bake for 18 min or until tooth pick comes out clean. <br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-62808891497342828932015-06-17T19:29:00.001-07:002015-06-17T19:29:21.222-07:00Snickerdoodles This is a wonderful cookie!<br />
Yummy <a href="http://sallysbakingaddiction.com/2013/05/19/soft-thick-snickerdoodles-in-20-minutes/" target="_blank">Snickerdoodles!</a><br />
Thank you to <a href="http://sallysbakingaddiction.com/" target="_blank">Sallysbakingaddiction.com</a><br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-75836529507343198532015-06-08T08:35:00.000-07:002015-06-08T08:35:52.947-07:00Soft & Chewy Oatmeal Raisin Cookies I was looking for a traditional soft & chewy Oatmeal Raisin Cookie. To be honest I wasn't really a fan of oatmeal raisin cookies before I found these<a href="http://sallysbakingaddiction.com/2014/07/24/soft-chewy-oatmeal-raisin-cookies/" target="_blank"> amazing cookies</a>. If you can choose between raisins or chocolate chips it's not really a contest. :) But I made these, half the batch with raisins and the other half with chocolate chips. They were both great! But to my surprise I really enjoyed the batch with the raisins. I must be getting old. :) Thanks again to <a href="http://sallysbakingaddiction.com/2014/07/24/soft-chewy-oatmeal-raisin-cookies/" target="_blank">Sallys Baking Addiction.</a><br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-38897256457157275182015-06-07T06:53:00.000-07:002015-06-07T06:53:28.211-07:00This is by far the best Red Velvet Cake I have ever made or tasted.<br />
Thank you <a href="http://sallysbakingaddiction.com/">Sallysbakingaddiction.com</a>. <br />
<br />
<a href="http://sallysbakingaddiction.com/2015/02/09/red-velvet-layer-cake-with-cream-cheese-frosting/" target="_blank">Red Velvet Layer Cake </a><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-65881559608738259442015-06-07T06:45:00.002-07:002015-06-07T06:45:42.442-07:00Better than Restrant Fries12 medium potatoes<br />
1/2 C olive oil<br />
2 tsp chili powder<br />
2 T paprika<br />
1 T onion powder<br />
1 T garlic powder<br />
1 T salt<br />
<br />
Preheat oven to 450* <br />
Cut up the potatoes in to fries.<br />
Combine the rest of the ingredients in a bowl.<br />
Mix the cut potatoes and spice mix in a large bowl.<br />
Pour mixture onto 2 foil lined cookie sheets.<br />
Cook for 45 minutes. Rotate the pans top to bottom every 15 minutes.<br />
Yummy!<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-42410051688946363222015-06-07T05:55:00.000-07:002015-06-07T05:55:25.501-07:00Tandoori Grilled ChickenI found this recipe in a Weight Watchers magazine. The original title is "Tandoori grilled shrimp skewers."<br />
<br />
14 Chicken tenders <br />
1/3 C low fat plan Greek yogurt or sour cream<br />
1 1/2 t salt<br />
1 1/2 t lemon juice<br />
1 1/2 t olive oil<br />
1 t curry powder<br />
1 t cumin<br />
1 t coriander<br />
1 t garlic<br />
1 t ginger<br />
Chopped cilantro for garnish <br />
<br />
Combine all but the cilantro in a small bowl.<br />
Marinade the chicken in a Ziplock bag then grill to perfection.<br />
Garnish with cilantro.<br />
Enjoy!<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-45501004064727959202014-01-05T19:08:00.000-08:002014-01-05T19:08:37.202-08:00Fail Proof Pizza DoughThis is our favorite pizza dough and cheesy bread that is not whole wheat <br />
<a href="http://www.laurenslatest.com/fail-proof-pizza-dough-and-cheesy-garlic-bread-sticks-just-like-in-restaurants/" target="_blank">Fail proof pizza dough </a><br />
For variety add Italian seasoning to the dough while kneading.<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-64016090798208102072014-01-05T18:52:00.000-08:002014-01-05T18:52:03.534-08:00Chocolate Cream Cheese Frosting 8 oz cold cream cheese<br />
1/2 cup room temperature butter<br />
2/3 cups cocoa powder <br />
4 cups powdered sugar<br />
<br />
Beat cream cheese and butter until fluffy. Add cocoa a little at a time, beat until well combined. Add powdered sugar 1 cup at a time, beat until fluffy. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-48909772133359380362014-01-05T18:48:00.001-08:002014-01-05T18:48:28.543-08:00Cream Cheese FrostingThis is my go-to "butter cream frosting."<br />
<br />
8 oz cold cream cheese<br />
1/2 cup room temperature butter<br />
4 cups powdered sugar<br />
1 T vanilla extract<br />
<br />
Beat cream cheese and butter until fluffy. Add powdered sugar 1 cup at a time and vanilla.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-24780531819611361502013-11-22T11:38:00.001-08:002013-11-25T06:12:00.578-08:00Sweet Potato Casserole 5 Sweet potatoes<br />
1/3 to 1/2 cup white sugar<br />
3 eggs<br />
1 tsp salt<br />
3 T butter softened<br />
3/4 cup milk or evaporated milk<br />
1 tsp vanilla<br />
1 tsp cinnamon<br />
1/4 tsp nutmeg<br />
1/4 tsp cloves <br />
<br />
<u>Topping:</u><br />
1 cup brown sugar <br />
2/3 cup flour<br />
6 T butter<br />
1 cup chopped pecans<br />
<ol>
<li>Cut the ends off of each sweet potato.</li>
<li>On a large baking sheet covered with tin foil bake the sweet potatoes for about 1 hour at 400 degrees. </li>
<li>Scoop out the potatoes into a large bowl and mash with a potato masher. Add remaining non-topping ingredients and m<span class="plaincharacterwrap break">ix until smooth. Transfer to a 9x13 inch baking dish or a large casserole dish. </span></li>
<li><span class="plaincharacterwrap break"><span class="plaincharacterwrap break">In medium bowl, mix the brown
sugar and flour. Cut in the butter until the mixture is coarse. Stir in
the pecans. Sprinkle the mixture over the sweet potato mixture.</span> </span></li>
<li><span class="plaincharacterwrap break">Bake at 350 degrees for 40 minutes or until topping is lightly brown. </span></li>
</ol>
Admittedly this isn't a healthy recipe, but it is a very hard recipe to screw up -- it is one of the most flexible options for Thanksgiving Day when it comes to timing everything right. You can get away with cooking the casserole for 30 minutes -- but it is safe to keep cooking up to an hour without adversely affecting your final product.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-70335499218817109392013-11-22T11:15:00.000-08:002013-11-22T11:15:06.049-08:00Pumpkin Roll1 1/2 cups flour<br />
2 tsp baking soda<br />
2 T pumpkin pie spice<br />
2 cups sugar<br />
6 eggs<br />
1 15oz can pumpkin<br />
2 tsp lemon juice<br />
<br />
12 oz packaged cream cheese<br />
6 T butter<br />
1 T vanilla extract<br />
2 cups powdered sugar<br />
pecans (opt)<br />
<br />
<ol>
<li>Preheat oven to 375 degrees. Line a jelly roll pan with parchment paper cut to size. </li>
<li>In a small bowl combine the first 3 ingredients. In a larger bowl combine eggs and sugar and whisk well until well combined, then whisk in the pumpkin and lemon juice. </li>
<li>Add the flour mixture to the pumpkin mixture and stir until just combined. </li>
<li>Pour the batter onto the prepared jelly roll pan and smooth out evenly. </li>
<li>Bake for 15 minutes. </li>
<li>
Lay a damp linen
towel on the counter, sprinkle it with confectioner's sugar, and turn
the cake onto the towel. Carefully roll the towel up (lengthwise) with
the cake in it. Place the cake-in-towel on a cooling rack and let it
cool for 20 minutes.</li>
<li>Make the filling: cream butter and cream cheese until fluffy. Beat in the vanilla. Add the sugar one cup at a time to minimize the mess. Beat for another minute or two until light and fluffy. </li>
<li>
When the cake has
cooled 20 minutes, unroll the cake and spread the filling on it. Sprinkle with nuts if you choose. Immediately
re-roll (not in the towel this time), and wrap it with plastic wrap. </li>
<li>Dust with powdered sugar just before serving. </li>
<li>Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum
foil. </li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-32448450584065517672013-11-09T19:12:00.000-08:002013-11-10T06:40:28.015-08:00Chocolate Cupcakes or Sheet Cake <u><b>Cake: </b></u><br />
1 cup butter<br />
1/3 cup dark unsweetened cocoa powder<br />
1 cup water<br />
1 1/2 cups firmly packed brown sugar<br />
2 large eggs <br />
1/3 cup of a 14oz can of sweetened condensed milk<br />
1 teaspoon vanilla extract <br />
2 cups flour, sifted and remeasured<br />
1 teaspoon baking soda<br />
1 teaspoon ground cinnamon, (opt) <br />
1/2 teaspoon salt<br />
<br />
<b><u>Frosting: </u></b><br />
1/4 cup butter<br />
1/4 cup dark cocoa powder<br />
the rest of the 14oz can of sweetened condensed milk<br />
1 cup powdered sugar 1 cup coarsely chopped nuts<br />
<br />
<b>Instructions:</b><br />
<br />
<b><u>Cake:</u> </b><br />
<ul>
<li>Preheat oven to 325 degrees. Line 24 cupcakes or Pam spray a jelly roll pan for a sheet cake. </li>
<li>Melt butter in<b> </b>a small sauce pan. Stir in cocoa and water, bring to a boil. Stir in brown sugar. Temper two eggs before adding them to the chocolate mixture. Beat well with a wire whisk. Stir in the sweetened condensed milk and vanilla. </li>
<li>Sift 2 cups of flour and then remeasure by spooning sifted flour into measuring cup. Add baking soda, cinnamon (opt) and salt. </li>
<li>While stirring, slowly pour chocolate mixture into flour. Stir until well combined.</li>
<li>For cupcakes bake for 17-18 minutes or until toothpick comes out clean. </li>
<li>For a sheet cake bake for 15 minutes. </li>
</ul>
<br />
<b><u>Frosting:</u> </b><br />
<ul>
<li>Melt butter in a small saucepan, add cocoa and mix well. Stir in sweetened condensed milk and powdered sugar. Mix in 2/3 cup coarsely chopped nuts. Sprinkle the rest of the nuts over the top of the frosted cupcakes/cake. </li>
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-79949603007725217922013-11-06T14:22:00.000-08:002013-11-06T14:22:52.808-08:00Strawberry Cheesecake Brownie Cupcakes<b>Brownies:</b><br />
<b> </b>I used the brownie recipe found <a href="http://heathercookshealthy.blogspot.com/2008/11/fudge-topped-brownies.html" target="_blank">here</a> omitting the fudge.<br />
<br />
<b>Cheesecake:</b><br />
<b> </b>2 ( 8 oz pkgs<b> </b>) cream cheese<br />
1 (14 oz ) can sweetened condensed milk<br />
2 T lemon juice<br />
2 large eggs<br />
<br />
<b>Strawberry Jam:</b><br />
Jam of your choice<br />
<br />
Instructions:<br />
<ul>
<li>Preheat oven to 325 degrees and prepare 3 cupcake pans with 36 cupcake liners. </li>
<li>Prepare brownies according to recipe. </li>
<li>Cream cream cheese until it is light and fluffy. Slowly beat in sweetened condensed milk and lemon juice. Beat in eggs one at a time. </li>
</ul>
Build cupcakes: <br /><ul>
<li>Put just enough brownie batter into the cupcake cups to just cover the bottom (about 1 Tablespoon). </li>
<li>Add cheesecake batter until cups are about 2/3 full. </li>
<li>With about 1/2 tsp of strawberry jam place 3 small dabs onto each cupcake. </li>
<li>Bake for about 25 minutes</li>
<li>Remove immediately from cupcake pans </li>
</ul>
Note: There may be left over brownie batter. Enjoy a small pan of brownies. :)<br />
<br />
<br />
<br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-47974949773335800572013-11-06T12:59:00.000-08:002013-11-06T12:59:14.753-08:00Best Yellow Layer CakeI found this recipe <a href="http://smittenkitchen.com/blog/2009/07/best-birthday-cake/" target="_blank">here</a>. This is one awesome cake!<br />
<br />
4 cups plus 2 tablespoons (480 grams) cake flour (not self-rising)<br />
2 teaspoons (10 grams) baking powder<br />
1 1/2 teaspoons baking soda<br />
1 teaspoon (5 grams) table salt<br />
2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened<br />
2 cups (400 grams) sugar<br />
2 teaspoons (10 ml) pure vanilla extract<br />
4 large eggs, at room temperature<br />
2 cups buttermilk (475 ml), well-shaken<br />
<br />
Preheat oven to 350°F. Butter two 9-inch round cake pans and line
with circles of parchment paper, then butter parchment. (Alternately,
you can use a cooking spray, either with just butter or butter and flour
to speed this process up.)<br />
Measure flour, sift and remeasure. Combine flour, baking powder, baking soda, and salt in a medium
bowl. Beat butter and sugar in a large bowl
with an electric mixer at medium speed until pale and fluffy, then beat
in vanilla. Add eggs 1 at a time, beating well and scraping down the
bowl after each addition. At low speed, beat in buttermilk until just
combined (mixture will look curdled). Add flour mixture in three
batches, mixing until each addition is just Incorporated.<br />
Spread batter evenly in cake pan, then rap pan on counter several
times to eliminate air bubbles. (I like to drop mine a few times from
two inches up, making a great big noisy fuss.) Bake until golden and a
wooden pick inserted in center of cake comes out clean, 35 to 40
minutes. Cool in pan on a rack 10 minutes, then run a knife around edge
of pan. Invert onto rack and discard parchment, then cool completely,
about 1 hour.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-26040013790031705662013-11-06T11:19:00.001-08:002013-11-06T11:19:55.441-08:00Chocolate Granola8 cups whole oats<br />2 cups almonds or pecans<br />1 1/2 cups unsweetened coconut<br />3/4 cup apple sauce<br />2 T oil <br />3/4 cup maple syrup or 1/2 cup honey<br />1/4 cup unsweetened cocoa powder {heaping}<br />1/2 tablespoon vanilla extract<br />
<br />
In a large bowl, combine oats, almonds and coconut. Stir and set aside. In a small liquid measuring cup combine the next 5 ingredients and mix well. Pour chocolate mixture onto oats. Stir to coat and divide between two cookie sheets. Bake at 300 degrees, stir every 10 minutes for 1 hour. Cool and store in airtight container in the fridge.<br />
<br />
Note: if using pecans set them aside combined with 2 T of chocolate mixture. Add them to the pans half way through cooking time. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-16869114449690240342013-10-08T11:48:00.000-07:002013-10-08T11:48:37.783-07:00Thai Red Curry Beef<ul>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 pounds</span>
<span itemprop="name"> lean beef stew meat</span> <span itemprop="preparation"></span><span class="dollar"></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/8 teaspoon</span>
<span itemprop="name"> salt</span> <span itemprop="preparation"></span><span class="dollar"></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 cups</span>
<span itemprop="name"> finely chopped onion (1 onion)</span> <span itemprop="preparation"></span><span class="dollar"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 colored peppers sliced</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 can mushrooms </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4 </span>
<span itemprop="name"> garlic cloves, minced</span>
<span itemprop="preparation"> </span>
</li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">3/4 cup</span>
<span itemprop="name"> lower-sodium beef broth</span> <span itemprop="preparation"></span><span class="dollar"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 tablespoon</span>
<span itemprop="name"> dark brown sugar</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">3 tablespoons</span>
<span itemprop="name"> red curry paste</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 tablespoons</span>
<span itemprop="name"> fish sauce</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 tablespoons</span>
<span itemprop="name"> fresh lime juice</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 </span>
<span itemprop="name"> (13.5-ounce) can light coconut milk</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 </span><span itemprop="name">jalapeno pepper, minced</span>
<span itemprop="preparation"> </span>
</li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">2 cups</span>
<span itemprop="name"> bagged baby spinach leaves</span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">2 T corn starch</span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">2 T water </span></li>
</ul>
<span itemprop="name"> </span><br /><span itemprop="name"> </span><ol itemprop="instructions">
<li> Heat a large dutch oven over medium-high heat. Add beef;
cook 5 minutes or until browned, stirring occasionally. remove meat from pan and sprinkle with salt.</li>
<li> Return pan to medium-high heat. Add onion,peppers and garlic; saute 5
minutes or until tender. Return beef to pan and add mushrooms. Combine beef
broth and next 6 ingredients (through jalapeño); pour over beef. Cover
and cook in a 325* oven for 1 1/2 hours.</li>
<li>Remove from oven and stir in spinach. </li>
<li>Combine corn starch and water, stir into Curry</li>
<li>Serve over rice.</li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-5845494875304366042013-10-08T09:46:00.000-07:002013-11-08T12:47:25.953-08:00Exquisite Pizza Sauce6 ounce) can tomato paste<br />
<div style="margin: 0px 8px 4px 0px;">
6 fluid ounces warm water </div>
<div style="margin: 0px 8px 4px 0px;">
3 tablespoons grated Parmesan cheese
<br />
<div style="margin: 0px 8px 4px 0px;">
1 teaspoon minced garlic</div>
<div style="margin: 0px 8px 4px 0px;">
2 tablespoons honey</div>
<div style="margin: 0px 8px 4px 0px;">
1 teaspoon anchovy paste (optional)</div>
<div style="margin: 0px 8px 4px 0px;">
3/4 teaspoon onion powder</div>
<div style="margin: 0px 8px 4px 0px;">
1/4 teaspoon dried oregano</div>
<div style="margin: 0px 8px 4px 0px;">
1/4 teaspoon dried marjoram</div>
<div style="margin: 0px 8px 4px 0px;">
1/4 teaspoon dried basil</div>
<div style="margin: 0px 8px 4px 0px;">
1/4 teaspoon ground black pepper</div>
<div style="margin: 0px 8px 4px 0px;">
1/8 teaspoon cayenne pepper</div>
<div style="margin: 0px 8px 4px 0px;">
1/8 teaspoon dried red pepper flakes (optional)</div>
<div style="margin: 0px 8px 4px 0px;">
salt to taste</div>
<div style="margin: 0px 8px 4px 0px;">
</div>
<br />
<ul>
<li><span class="plaincharacterwrap break">In a small
bowl, combine tomato paste, water, Parmesan cheese, garlic, honey,
anchovy paste, onion powder, oregano, marjoram, basil, ground black
pepper, cayenne pepper, red pepper flakes and salt; mix together,
breaking up any clumps of cheese.</span>
</li>
<li><span class="plaincharacterwrap break">Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.</span></li>
</ul>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-4724911458481493092013-10-08T09:24:00.001-07:002013-10-08T09:24:59.255-07:00No Bake Power BallsI found this recipe on <a href="http://thewellflouredkitchen.com/2013/03/06/energy-power-balls-squared/" target="_blank">The Well Floured Kitchen </a>. I made a few adjustment because I didn't like the idea of so much extra fat along with the fat of the peanut butter. I may even try this without the applesauce and add just the reduced amount of butter. <br /><ul>
<li>1 Cup Peanut Butter (or other nut butter)</li>
<li>1/2 Cup Honey</li>
<li>2 Cups Rolled Oats</li>
<li>1/2 Cup Sunflower Seeds or nuts </li>
<li>1/4 Cup Ground Flax Seeds</li>
<li>1/4 Cup Butter </li>
<li>1/4 Cup Apple Sauce </li>
<li>1/2 to 1 Cup Coconut</li>
<li>3 Tbsp. Cocoa Powder</li>
</ul>
Place all of the ingredients into a food processor and turn it on until blended. Shape into balls using a cookie scoop or spread into a pan and cut into squares. Super Yummy!<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-8987217695527590412013-10-08T08:18:00.000-07:002013-10-08T08:19:10.546-07:00Whole Wheat Bagels <div style="text-align: left;">
I found this wonderful recipe on <a href="http://thewellflouredkitchen.com/2013/04/03/whole-wheat-bagels-and-the-importance-of-bulk-baking/" target="_blank">The Well Floured Kitchen</a>. Follow the link for beautiful pictures that go along with step by step instructions. If using a mixer that is stronger than a Kitchen Aid double or triple the recipe and freeze. <br />
</div>
<div style="text-align: left;">
4 Cups (16oz) White Whole Wheat Flour<br />
1 1/3 Cups (11oz) Water<br />
2 Tsp. Salt<br />
1 Tbsp. Instant Yeast (or 1 package active dry yeast)<br />
2 Tbsp. Ground Flaxseed (optional)<br />
3 Tbsp. Brown sugar or honey (if using honey add more flour)<br />
1 Egg beaten with a splash of water (for toppings) </div>
<div style="text-align: left;">
Toppings: Oats, Sesame Seeds, Dried Onion (optional)</div>
<br />
<br />
If you are using packaged yeast, you will have to proof your yeast
first using 1/4 cup of the water and a pinch of the sugar. Otherwise
add flour, water, salt, yeast, flax seed and sugar to the
mixer bowl and stir until it comes together. At this point if it seems
too dry, you can add a tablespoon more water. This dough should be
more dens than a regular bread dough. Knead at least 5 minutes in the
mixer, or 10 minutes by hand. Allow to rise until almost doubled, about 1.5-2 hours. Dump your dough onto the counter. Cut it into the desired number of pieces: 8,10,or 12. Take each piece of dough and try to gather the sides up, while rolling it gently into a ball on the counter. Place each dough ball onto a waiting sheet pan. After you finish the last one, return to the first and use your finger
to punch a hole in the middle of it. You can gently pick up your dough
and swirl it around your finger until the hole in the middle is a decent
size. Now cover with plastic wrap and allow to rest for 20 minutes. Preheat
your oven to 425°. Fill a wide deep saucepan with a few inches of water
and 2 tablespoons of sugar. Allow to come to a gentle boil. Drop in
about 5 bagels at a time. Cook about 90 seconds on one side, flip and
cook another 90 seconds on the other side. While they are cooking, you must heavily grease your sheet pan. Even
when I use a silpat, I find they need a little extra coconut oil. These
bagels are sticky business! Before you put them in the oven, if you want any toppings brush them
with a beaten egg and sprinkle with the topping. Bake about 10 minutes
on one side and then flip with a spatula and bake an additional 10
minutes. Don’t worry the toppings won’t fall off. If you would like
them darker, bake a few minutes more. Slice before freezing.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-6763504399622845982013-07-15T12:35:00.000-07:002013-07-15T12:35:02.981-07:00Soft Pretzels<ul>
<li class="ingredient" itemprop="ingredients">1 1/2 cups warm (110 to 115 degrees F) water</li>
<li class="ingredient" itemprop="ingredients">1 T sugar </li>
<li class="ingredient" itemprop="ingredients">1 package fast acting yeast</li>
<li class="ingredient" itemprop="ingredients">1/4 cup melted butter </li>
<li class="ingredient" itemprop="ingredients">4 1/2 cups flour</li>
<li class="ingredient" itemprop="ingredients">2 T vital wheat gluten</li>
<li class="ingredient" itemprop="ingredients">2 teaspoons kosher salt</li>
<li class="ingredient" itemprop="ingredients">10 cups water</li>
<li class="ingredient" itemprop="ingredients">2/3 cup baking soda (Snippet’s notes: Do NOT put this in the mix. It is for the boiling water!!)</li>
<li class="ingredient" itemprop="ingredients">1 large egg yolk beaten with 1 tablespoon water</li>
<li class="ingredient" itemprop="ingredients">Pretzel salt</li>
</ul>
<ol>
<li class="instruction" itemprop="recipeInstructions">Combine the water, salt, yeast, flour, butter and sugar.</li>
<li class="instruction" itemprop="recipeInstructions">Using the dough
hook attachment, mix on low speed until well combined. Change to medium
speed and knead until the dough is smooth and pulls away from the side
of the bowl, approximately 4 to 5 minutes.</li>
<li class="instruction" itemprop="recipeInstructions">Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil.</li>
<li class="instruction" itemprop="recipeInstructions">Return the dough
to the bowl, cover with plastic wrap and sit in a warm place for
approximately 50 to 55 minutes or until the dough has doubled in size.</li>
<li class="instruction" itemprop="recipeInstructions">Preheat the oven to 450 degrees F.</li>
<li class="instruction" itemprop="recipeInstructions">Line 2 cookie pans with parchment paper. </li>
<li class="instruction" itemprop="recipeInstructions">Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.</li>
<li class="instruction" itemprop="recipeInstructions">In the meantime,
turn the dough out onto a slightly oiled work surface and divide into 8-12
equal pieces. Roll out each piece of dough into a 24-inch rope.</li>
<li class="instruction" itemprop="recipeInstructions">Make a U-shape
with the rope, holding the ends of the rope, cross them over each other
and press onto the bottom of the U in order to form the shape of a
pretzel.</li>
<li class="instruction" itemprop="recipeInstructions">Place onto the parchment-lined half sheet pan.</li>
<li class="instruction" itemprop="recipeInstructions">Place the pretzels into the boiling water, 1 by 1, for 30 seconds.</li>
<li class="instruction" itemprop="recipeInstructions">Remove them from the water using a large flat spatula.</li>
<li class="instruction" itemprop="recipeInstructions">Return to the half
sheet pan, brush the top of each pretzel with the beaten egg yolk and
water mixture and sprinkle with the pretzel salt.</li>
<li class="instruction" itemprop="recipeInstructions">Bake until dark
golden brown in color, approximately 12 to 14 minutes. Transfer to a
cooling rack for at least 5 minutes before serving.</li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-35219461662649992552013-07-15T12:29:00.001-07:002013-07-15T12:29:43.169-07:00Honey Whole Wheat Pretzels<ul>
<li class="ingredient" itemprop="ingredients">Adapted from Food Network</li>
<li class="ingredient" itemprop="ingredients">1 1/2 cups warm (110 to 115 degrees F) water</li>
<li class="ingredient" itemprop="ingredients">1/4 cup honey </li>
<li class="ingredient" itemprop="ingredients">1 package fast acting yeast</li>
<li class="ingredient" itemprop="ingredients">1/4 cup melted butter </li>
<li class="ingredient" itemprop="ingredients">4 1/4 cups white whole wheat flour</li>
<li class="ingredient" itemprop="ingredients">1/4 cup vital wheat gluten</li>
<li class="ingredient" itemprop="ingredients">2 teaspoons kosher salt</li>
<li class="ingredient" itemprop="ingredients">10 cups water</li>
<li class="ingredient" itemprop="ingredients">2/3 cup baking soda (Snippet’s notes: Do NOT put this in the mix. It is for the boiling water!!)</li>
<li class="ingredient" itemprop="ingredients">1 large egg yolk beaten with 1 tablespoon water</li>
<li class="ingredient" itemprop="ingredients">Pretzel salt</li>
</ul>
<ol>
<li class="instruction" itemprop="recipeInstructions">Combine the water, salt, yeast, flour, butter and honey.</li>
<li class="instruction" itemprop="recipeInstructions">Using the dough
hook attachment, mix on low speed until well combined. Change to medium
speed and knead until the dough is smooth and pulls away from the side
of the bowl, approximately 4 to 5 minutes.</li>
<li class="instruction" itemprop="recipeInstructions">Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil.</li>
<li class="instruction" itemprop="recipeInstructions">Return the dough
to the bowl, cover with plastic wrap and sit in a warm place for
approximately 50 to 55 minutes or until the dough has doubled in size.</li>
<li class="instruction" itemprop="recipeInstructions">Preheat the oven to 450 degrees F.</li>
<li class="instruction" itemprop="recipeInstructions">Line 2 cookie pans with parchment paper. </li>
<li class="instruction" itemprop="recipeInstructions">Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.</li>
<li class="instruction" itemprop="recipeInstructions">In the meantime,
turn the dough out onto a slightly oiled work surface and divide into 8-12
equal pieces. Roll out each piece of dough into a 24-inch rope.</li>
<li class="instruction" itemprop="recipeInstructions">Make a U-shape
with the rope, holding the ends of the rope, cross them over each other
and press onto the bottom of the U in order to form the shape of a
pretzel.</li>
<li class="instruction" itemprop="recipeInstructions">Place onto the parchment-lined half sheet pan.</li>
<li class="instruction" itemprop="recipeInstructions">Place the pretzels into the boiling water, 1 by 1, for 30 seconds.</li>
<li class="instruction" itemprop="recipeInstructions">Remove them from the water using a large flat spatula.</li>
<li class="instruction" itemprop="recipeInstructions">Return to the half
sheet pan, brush the top of each pretzel with the beaten egg yolk and
water mixture and sprinkle with the pretzel salt.</li>
<li class="instruction" itemprop="recipeInstructions">Bake until dark
golden brown in color, approximately 12 to 14 minutes. Transfer to a
cooling rack for at least 5 minutes before serving.</li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-15328454317839461902013-07-15T12:11:00.000-07:002013-07-15T12:29:59.048-07:00Honey Peanut Butter Banana Cookies 4 ripe bananas, mashed <br />
1 tablespoon vanilla<br />
1 cup natural chunky peanut butter<br />
1/2 cup honey <br />
1 cups quick oats<br />
2 cup white whole wheat flour<br />
1 teaspoon baking powder<br />
1/4 tsp baking soda <br />
1/2 teaspoon salt<br />
1 cup semi-sweet chocolate chips*<br />
<br />
* For sugar free cookies omit the chocolate chips<br />
<br />
1.
Preheat oven to 350 degrees F. In a large bowl mash bananas. Add the vanilla,
peanut butter, and honey. Beat until a creamy consistency (best to do with
a hand mixer).<br />
<br />
2. In another bowl, combine the dry ingredients and stir into the banana mixture. <br />
<br />
3.
Fold in the chocolate chips. Place heaping tablespoon-sized balls of
the batter onto a parchment lined baking sheet. Flatten the cookie balls as they will not spread out like a cookie with butter in it. Bake for 15-18 minutes.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-11128169374561610482013-07-15T11:51:00.001-07:002013-07-15T11:52:57.792-07:00Zucchini-Bluberry Bread<div style="margin: 0px 8px 4px 0px;">
3 eggs, lightly beaten</div>
<div style="margin: 0px 8px 4px 0px;">
1/2 cup vegetable oil</div>
<div style="margin: 0px 8px 4px 0px;">
1/2 cup applesauce </div>
<div style="margin: 0px 8px 4px 0px;">
1 T vanilla extract</div>
<div style="margin: 0px 8px 4px 0px;">
1 1/2 cup sugar</div>
<div style="margin: 0px 8px 4px 0px;">
2 cups shredded zucchini, drained with cheese cloth</div>
<div style="margin: 0px 8px 4px 0px;">
2 1/2 cups all-purpose flour</div>
<div style="margin: 0px 8px 4px 0px;">
1 scoop or 1/2 cup whey protein powder*</div>
<div style="margin: 0px 8px 4px 0px;">
1 teaspoon salt</div>
<div style="margin: 0px 8px 4px 0px;">
1 teaspoon baking powder</div>
<div style="margin: 0px 8px 4px 0px;">
1/4 teaspoon baking soda</div>
<div style="margin: 0px 8px 4px 0px;">
1 tablespoon ground cinnamon</div>
<div style="margin: 0px 8px 4px 0px;">
1 pint fresh or frozen blueberries<br />
<br />
*Optional, replace protein powder with 1/2 cup flour<br />
<br />
Directions<br />
<ol>
<li> Preheat the oven to 350 degrees. Lightly grease 2 loaf pans. </li>
<li> Beat together the first five ingredients. Stir in the drained zucchini. Combine the dry ingredients and stir them into the zucchini mixture. Fold in the blueberries.</li>
<li>Bake for 50 minutes or until toothpick comes out clean. Cool on a cooling rack. </li>
</ol>
</div>
<div style="margin: 0px 8px 4px 0px;">
Honey Whole Wheat Variation</div>
<div style="margin: 0px 8px 4px 0px;">
</div>
<div style="margin: 0px 8px 4px 0px;">
<div style="margin: 0px 8px 4px 0px;">
3 eggs, lightly beaten</div>
<div style="margin: 0px 8px 4px 0px;">
1/4 cup vegetable oil</div>
<div style="margin: 0px 8px 4px 0px;">
1/4 cup applesauce<br />
3/4 cup honey </div>
<div style="margin: 0px 8px 4px 0px;">
1 T vanilla extract<br />
2 cups shredded zucchini, drained with cheese cloth</div>
<div style="margin: 0px 8px 4px 0px;">
3 cups white whole wheat flour</div>
<div style="margin: 0px 8px 4px 0px;">
1 teaspoon salt</div>
<div style="margin: 0px 8px 4px 0px;">
1 teaspoon baking powder</div>
<div style="margin: 0px 8px 4px 0px;">
1 teaspoon baking soda</div>
<div style="margin: 0px 8px 4px 0px;">
1 tablespoon ground cinnamon</div>
<div style="margin: 0px 8px 4px 0px;">
1 pint fresh blueberries</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7708497995326887228.post-6321570737595674692013-07-15T10:53:00.000-07:002013-11-25T18:10:26.052-08:00Whole Wheat Tortilla's <div class="ERSHead">
Serves: <span itemprop="recipeYield">12 Tortillas</span> </div>
<div class="ERSClear">
Adapted from Anson Mills</div>
<div class="ERSSummary">
</div>
2½ cups white whole-wheat flour<br />
½ cup oil<br />
1 teaspoon salt<br />
1 cup warm water<br />
<br />
<ol>
<li class="instruction" itemprop="recipeInstructions">In the bowl of a
heavy-duty mixer set with a dough hook, pour in the flour, oil and salt.
Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the
sides as needed. If your hand-held mixer comes with dough hooks those
can be used as well.</li>
<li class="instruction" itemprop="recipeInstructions">With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.</li>
<li class="instruction" itemprop="recipeInstructions">Take out the dough
and divide it into 12 equal sized pieces. I do this by making the dough
into a big log shape that is about 8 – 10 inches long. Then I cut it in
the middle. Then I cut each of those pieces in the middle and so on
until you have 12 pieces.</li>
<li class="instruction" itemprop="recipeInstructions">Using the palms of
your hand roll each piece into a round ball and flatten it out on a
baking tray or board. Cover with plastic wrap and let rest at room
temperature for at least 15 minutes or up to one hour.</li>
<li class="instruction" itemprop="recipeInstructions">Heat a cast iron
skillet, griddle or 12-inch skillet over med-high heat. The pan should
be fairly hot before you begin cooking the tortillas.</li>
<li class="instruction" itemprop="recipeInstructions">On a lightly
floured board or counter top, use a rolling pin to turn each ball into a
8 to 10 inch flat circle (measure against your recipe if printed on a
8.5X11 sheet of paper). Be careful not to use more than a teaspoon or
two of flour when rolling out each ball into a tortilla because too much
excess flour will burn in the pan.</li>
<li class="instruction" itemprop="recipeInstructions">Grease the pan with a touch of oil and then carefully transfer each tortilla, one at a time, to the pan
and cook until puffy and slightly brown, about 30 to 45 seconds per
side. Set aside on a plate to cool slightly. Eat within an hour,
refrigerate or freeze. </li>
</ol>
2½ cups white whole-wheat flour<br />
½ cup oil<br />
1 teaspoon salt<br />
1 cup warm water<br />
<br />
In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well.<br />
With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.<br />
Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.<br />
Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.<br />
Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle (measure against your recipe if printed on a 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla becaus(or ghee) and then carefully transfer each tortilla, one at a time, to
the pan and cook until puffy and slightly brown, about 30 to 45 seconds
per sidee too much excess flour will burn in the pan.
Grease the pan with a touch of oil . Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.
Unknownnoreply@blogger.com0