Double Chocolate Chip Muffins

This is a great healthy-ish muffin recipe.While it does have chocolate chips and sugar, it doesn't have oil, and has some whole wheat flour...not bad considering the end result. I really think the coconut milk adds a little more moisture than cow's milk would. If you haven't tried coconut milk yet, go for it! My kids love it and it is the only milk that I drink.

Double Chocolate Chip Muffins

1 c. Flour
1 c. sugar
3/4 c. whole wheat flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3 T. cocoa powder
1 1/2 chocolate chips, separated

1/2 c. unsweetened applesauce
1 c. coconut milk (or cows milk, soy milk, or almond milk)
1 egg
1 t. vanilla

Preheat oven to 375. Combine dry ingredients and 1 c. of chocolate chips. In separate bowl, combine wet ingredients. Stir dry and wet ingredients until just combined.  Pour batter into 12 muffin cups and sprinkle each with additional 1/2 c. of chocolate chips. Bake approximately 15 minutes or until muffin springs back when gently pressed.

Cheddar Chipotle Scones

Seriously, what is better than a warm scone on a winter's day? These scones were fabulous! I can't believe they only have 3 tablespoons of butter! Next time I make these, I will use even more chipotle. The flavor was great, but I personally would have liked it even stronger. That being said, the kids loved these and they were not even close to being too spicy for them. This recipe is from Serious Eats. I could not believe how flaky these were, and I even subbed Greek yogurt for the sour cream! Try these, they would be fantastic with some spicy Italian sausage added.

Cheddar Chipotle Scones
2 c. AP Flour
1 T. baking powder
1/2 t. salt
3 T. butter, cold and cut into small pieces

3/4 c. sour cream (I used Greek yogurt)
1/2 c. sharp shredded cheddar
1  minced chipotle pepper in adobo
1 T. water
1 egg, beaten

Preheat oven to 350.Combine dry ingredients and cut in butter using pastry blender or 2 forks, until resembles coarse crumbs. Combine sour cream, cheese, pepper, water and egg and mix well. Fold into dry ingredients mixing just until combined. Knead into 8" round slab and cut into 8 wedges. Bake for 15-25 minutes until golden.

Pumpkin Spice Granola

This recipe is a winner! The thing I love best about this recipe is the fact that since pumpkin puree is used, there is no need for oil! This recipe is from Baking Bites and is one the whole family enjoys.

Pumpkin Spice Granola
2 c. puffed brown rice cereal (or rice krispies)
4 c. oats
2 t. pumpkin pie spice
pinch of cardamom
3/4 t. salt
3/4 c. brown sugar
1/2 c. pumpkin puree
1/4 c. pure maple syrup
1/4 c. applesauce
1 t. vanilla
3/4 c. chopped almonds
1 c. raisins

Combine all ingredients except almonds and raisins and combine well. Bake at 325 on cookie sheets for 25 minutes. Stir well. Sprinkle almonds and return to over for 10-15 minutes. Remove from oven and stir. After granola has cooled, add raisins and store in airtight container.

Rosemary & Garlic Crackers

Who knew that home made crackers could be so easy and so good? The whole family loved these simple crackers. I found the recipe here, and below is my version. These could so easily be changed up! You can use any type or combination of flours as well as herbs or spices.

Rosemary & Garlic Crackers

3 1/2 cups whole wheat flour (or combination of grains –I used whole wheat and oat flours)
1/4-1/2 c. butter, melted
1 cup water and 1 Tbsp apple cider vinegar
1 tsp sea salt
1 tsp baking powder

1 1/2 t. dried rosemary, crushed

1 t. garlic powder

1/4 c. grated Parmesan cheese

The flours can be soaked for 12-24 hours, but the crackers will be great even if you skip this step.

Combine flour(s) with water and vinegar. Soak (or not) for 12-24 hours.

After soaking (or not) add the melted butter, salt and baking powder. Knead ingredients together until well combined. Divide dough into two portions. Roll each portion into a large rectangle (about 1/16 inch thick). Cut into desired squares and place on a cookie sheet. Pierce each cookie with a fork 2-3 times. Bake in a 425 degree oven for 10-12 minutes until lightly brown. Enjoy!

Kale Chips

We got our 2nd CSA box for the summer today. In our box was some beautiful kale and I was sooooo excited. I’ve seen recipes online for kale chips and have been dying to try them. Well- the verdict is in——–DE-LIC-IOUS! Everyone in the family loved the chips. They just melt in your mouth. What a cool way to get your leafy greens! I combined a few recipes and came up with my own. Give it a try!

Kale Chips

2 bunches (or 1 large bunch) kale, washed and cut into small pieces (think smaller than tortilla chips)

1 1/2 T. rice wine vinegar (balsamic or even apple cider vinegar would work)

3 T. Olive oil

1 t. sea salt

1/3 c. grated Parmesan *optional

Whisk together oil, vinegar and salt. Using hands, toss kale with oil mixture. Spread onto 2 cookie sheets. Sprinkle with cheese (or not). Bake at 300 degrees for 15-20 minutes. Use a spatula about half way through to loosen the chips. Enjoy!

Carrot- Oat Cakes

We got this recipe at my son's physical therapist's office. They were handing these little cakes out for Easter treats. The kids loved them! What a great snack. Especially for on the go!

Carrot-Oat Cakes

1 c. rolled oats

1 c. chopped walnuts (we used cashews)

1 c. whole wheat flour

2 t. baking powder

1 t. baking soda

1/2 t. ground ginger

1/2 t. salt

2 c. grated carrots

1 c. maple syrup (buy 100% pure, it is a million times better)

1 c. raisins or dried currants (we used craisins and dates)

1/2 c. unsweetened finely shredded coconut

1 1/2 t. vanilla extract

Preheat oven to 325. Spray 9″ square pan with cooking spray.

Pulse oats and nuts in food processor until coarsely ground. Transfer to large bowl. Add flour, baking powder, soda, cinnamon, ginger and salt. Mix well. In a second large bowl, combine carrots, syrup, dried fruit, coconut and vanilla. Add carrot mixture to flour mixture and stir until completely combined. Transfer to prepared pan and bake until cooked through and deep golden brown, about 55 minutes (mine took 40). Cool, cut into squares and serve.

Oh, did I mention how much my husband loves these??

Taco Hummus

We love hummus. Taco hummus is hummus on an entirely different level. This recipe is GREAT! And I didn't even have all of the ingredients on hand. As I was eating some of this, I was thinking that it would even be a great replacement for meat in tacos! The kids really liked this too. The original recipe is from Savory, Spicy, Sweet, I have altered it a bit because I was out of tahini, paprika and onion powder---but I didn't miss those things. I did have to add a little more olive oil and some water to get to the right consistency.

Taco Hummus

Ingredients:
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
2 cups drained well-cooked or canned chickpeas, liquid reserved
1/4 cup extra-virgin olive oil, plus oil for drizzling
Juice of 1 lemon, plus more as needed
Salt and freshly ground black pepper to taste
water (as needed to get the right consistency)

Combine all ingredients in food processor and blend until creamy. Serve with pita chips, veggies, corn chips or even on toasted bread.

Peanut Butter and Banana Muffins

OK, this is a recipe AND a cook book review! This recipe is from Jessica Seinfeld's cook book, Deceptively Delicious. Her cook book is fabulous and features recipes with pureed fruits and veggies hidden cleverly in delicious meals and goodies! I have made a lot of the recipes in the cook book and will discuss those later. But, back to this recipe- I have tried this both with the pureed cauliflower and with the pureed carrot. Both version are fabulous, but my family likes the carrot recipe the best. I highly recommend this cookbook to anyone with or without children.

PEANUT BUTTER BANANA MUFFINS
(with carrot or cauliflower)
Non-stick cooking spray
1 c. brown sugar (divided 2) 1/2 c. portions)
1/2 c. natural peanut butter
1/2 c. carrot or cauliflower puree
1/2 c. banana puree
1 large egg white
1 c. whole wheat flour
1 t. baking powder
1 t. baking soda
1/2 t. salt

Preheat oven to 350. Grease muffin pan with nonstick spray. Combine 1/2 c. sugar, peanut butter, vegetable puree, banana and egg white. Mix well. Add dry ingredients and stir just until combined. Add 2nd 1/2 c. of brown sugar and stir only once or twice. Divide batter into muffin cups and bake until tops are golden and toothpick come out clean. About 15-20 minutes.

Here are the other recipes I have tried from this wonderful book-
Banana bread- Great!
Sweet Potato Pancakes- Fabulous, our new Sunday morning tradition
Aloha Chicken Kebabs- Great flavor, but had trouble keeping the breading on
Grilled Cheese Sandwiches (with squash puree)-Even better than the original
Sloppy Joes- Excellent

Granola

This is my stand-by granola recipe. We always have a jar (or 2) of this stuff around. Some of my favorite combinations are dried tart cherries and almonds, and blueberries and almond or pecans. This is absoutely delicious mixed into a bowl with plain fat-free yogurt and a little honey or agave nectar. My hubby also likes this on top of a salad with vinaigrette.

GRANOLA

3 c. oats

1 c. raw sunflower seeds (or nuts)

1 c. shredded, unsweetened coconut

1/4 c. brown sugar

1/4 c. pure maple syrup

1/4 c. vegetable oil

3/4 t. salt

1 c. dried fruit (I used blueberries this time)

Combine sugar, syrup, oil and salt. Combine oats, seeds and coconut, stir. Add oil mixture to oats. Spread over 2 cookie sheets and bake at 250 degrees, stirring every 15 minutes until done to your liking (I did 30 minutes). Cool and add dried fruit. Store in airtight container. Makes approximately 6 cups.

Peanut Butter Granola Balls

This recipe has become a family favorite at our house. It can be made with chocolate chips or any dried fruit, my favorite is dried cranberries because they are not too sweet. The recipe is from Everyday Food magazine.

Peanut Butter Granola Balls
Makes 24

1/3 cup honey (or agave nectar)

1/4 cup natural peanut butter

2 tablespoons unsalted butter

1 cup crisp rice cereal (we've even used cheerios successfully)

1 cup old-fashioned rolled oats

1/4 cup dried fruit

In a small saucepan over medium, heat honey, peanut butter, and butter. Stir until loosened and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, oats, and dried fruit.

Drop mixture by the tablespoon into mini paper cupcake or candy liners. Place on a rimmed baking sheet, and refrigerate until set, about 15 minutes. To store, refrigerate in an airtight container up to 1 week.

Good granola bars

I've been trying unsuccessfully to find the perfect granola bar recipe. They usually end up too bland or too dry. This is a fabulous, healthy recipe that would be easy to modify to suit your changing tastes. You could easily switch the type of nut, add chocolate chips, use a different type of dried fruit or even use ground flax seed in place of the wheat germ. This is a recipe that I will keep handy and use often.

Good Granola Bars

2½ cups rolled oats (old-fashioned or instant)
1 cup shredded coconut (I used unsweetened)

1/2 cup raw sunflower seeds
1/4 cup sesame seeds (I omitted these)
1/2 cup wheat germ (I used dry hot oat bran cereal)
1/2 cup slivered almonds (I used chopped pecans)
4 tablespoons butter or margarine
1/4 cup dark brown sugar
1/2 cup honey
1 cup raisins (I used golden raisins)
2 teaspoons vanilla extract

While your oven is preheating to 300°F, spread the oats, coconut, sunflower seeds, sesame seeds, wheat germ and almonds evenly on a 9" x 12" baking sheet. Bake these dry ingredients for 20 minutes, stirring them occasionally.

Meanwhile, heat the butter (or margarine), brown sugar and honey in a small saucepan, allowing the brew to simmer until the oat mixture is ready to come out of the oven. (If you or yours like really crispy granola, bake the dry ingredients an additional few minutes.) As soon as the oat mixture is out, add the raisins, stirring them into the other ingredients.

Now remove the honey from the heat and stir in the vanilla extract, then pour the hot liquid over the oat mixture and stir until all the dry ingredients are coated.

Next, press the granola firmly into the bottom of a greased 8" x 8" pan (I used a 9x13) and place it in the still-warm oven to bake (at the same 300°F as before) for 20 minutes. (An 8" x 8" pan makes bars about an inch thick; if you want thinner bars, use a slightly larger pan.) Allow to cool slightly, then cut bars- but do not remove from pan until completely cooled.

Reference: Mother Earth News, Denise Garouette

Rosemary Focaccia

I think we have a new family favorite! This is yet another delicious recipe from Gillian. The recipe is so very easy and the end result is just like any delicious focaccia you've had in a restaurant. I've made focaccia before and the texture was always off. And, this is by far the easiest yeast bread recipe I've ever used. File this recipe away! It's a keeper :)

Rosemary Focaccia
Ingredients:
1 1/2 tbsp. extra-virgin olive oil, plus more for greasing the bowl
1 clove garlic, minced
4 1/2 cups unbleached all-purpose flour
3 tbsp. finely chopped rosemary
2 tbsp. sugar
1 tbsp. salt
1 1/4-ounce package rapid-rise yeast (I used 2T. plus 1 t. yeast)
1 tsp. dried rosemary (crush it a little with a mortar and pestle)
1/3 cup Parmesan cheese, freshly grated (I used about 3/4 c. colby-jack mix)
1/6 cup mozzarella cheese, freshly grated
1 2/3 cup warm water (it should be about 110 degrees F)

Method:
1. Rub a large bowl with olive oil. Mix 1 1/2 tbsp. of olive oil with the clove of garlic. Cover and let sit. Combine the flour, chopped fresh rosemary, sugar, salt, yeast, and dried rosemary in the bowl of a stand mixer. Using the dough hook, stir in 1 2/3 cup warm water and mix until kneaded (about 2 minutes). The dough will seem wet and sticky.

2. Transfer the dough to the oiled bowl and cover tightly with plastic wrap. Let the dough rise in a warm place for 1-1 1/2 hours, or until it has doubled in bulk.

3. Line a baking sheet or baking dish (I used a glass lasagna dish) with a silicone baking mat or parchment paper. Spray with cooking spray. Stir the cheeses into the dough and transfer the dough onto the baking sheet. Spread to the sides of the sheet/dish with wet fingers. Brush the top of the dough with the olive oil-garlic mixture. If desired, sprinkle with additional (whole) fresh rosemary. Sprinkle with top with salt. Let the dough rise 1 hour more or until it is level with the sides of the pan.

4. Preheat the oven to 450 degrees. Bake 20-25 minutes or until golden brown on top and bottom. Allow the bread to cool for 20 minutes on a wire rack before unmolding and serving.Mine only took 15 minutes, but our oven is on the hot side.

Stats from the original recipe (I used less salt and part-skim mozzarella so mine may be a bit different...)
Per serving: 216 calories; 6 g protein; 4 g total fat (1 g sat. fat); 39 g carbs; 4 mg cholesterol; 929 mg sodium (eek!); 1 g fibre; 3 g sugars.

Reference:
This is based on the Oregano and Asiago Focaccia recipe from the April 2008 issue of Vegetarian Times. I used Baking Illustrated to figure out the ideal water temperature.

Green Smoothie

This post is really for my Mom. She doesn't believe me that a green smoothie can taste good. Well, they do! Greta begs me for them. Here's the recipe I use, but I'm sure it can be modified in many ways. I love these. I try to make one every day (if I have time). I feel so much better on the days that I get to have one. I hope you'll give it a try!
Green smoothie
3-4 large Romaine leaves (or about 2 c. spinach leaves works nice as well)
1/2 c. water
1 1/2 c. frozen strawberries
2 bananas
a little honey if needed
Combine romaine and water in blender and blend until smooth. Add remaining ingredients and blend. You can add ice if you like and if the bananas are not perfectly ripe, you can add a little honey. Makes enough for 2 adults.