1 cups all purpose flour
Thursday, December 30, 2010
1 cups all purpose flour
Thursday, December 23, 2010
We made these for Santa. But this is Kaleb's 6th cookie in about 5 minutes. Santa might not get any!
I hope I have some left by the time it is dry. Makenzy keeps sneaking handfuls.
1 box Multi Grain Chex
1 box Cinnamon Toast Crunch
2 cups unsweetened coconut
1 cup slivered almonds
1-1/2 cups sugar
1-1/2 cups brown sugar corn syrup
3/4 cup butter
1 tsp almond extract
Combine cereals, coconut, and almond in a large bowl.
In a large saucepan, combine sugar, corn syrup, and butter. Cook and stir over medium heat until the mixture comes to a boil. Boil for 2 minutes, then remove from the heat. Stir in almond extract and pour over cereal mixture. Toss to coat well.
If packaging to give away, or if you don’t want it quite so sticky, spread Chex mix out over parchment or waxed paper to dry. Allow to dry up to 8-12 hours before packaging.
Friday, December 10, 2010
Thursday, December 9, 2010
Preheat oven to 325.
Spray a 9 x 13 pan with cooking spray.
Tuesday, December 7, 2010
1 teaspoons baking soda
½ teaspoons salt
2 ½ cups flour
2 teaspoons cream of tartar
Monday, December 6, 2010
1 3/4 cups granulated sugar, plus 1/2 cup more for coating
2 large eggs
1 can pumpkin
1/2 cup molasses
1 tablespoon balsamic vinegar
1 teaspoon pure vanilla extract
4 1/4 cups all-purpose flour
1 tablespoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon cardamom
1/2 teaspoon freshly ground black pepper
1/3 cup crystallized ginger, finely chopped
Cream the butter and 1 3/4 cups sugar in a large bowl with an electric mixer on high speed.
Lower to medium and add the eggs, pumpkin, molasses, vinegar, and vanilla.
Sift together the flour, baking soda, ground ginger, cinnamon, cloves, cardamom, and pepper. With the mixer on low, slowly add the flour mixture to the butter mixture. Beat until incorporated.
Fold in the crystallized ginger.
Chill dough overnight.
Preheat oven to 375. Using a cookie scoop form dough into balls. Roll in the remaining sugar. Place on a parchment lined cookie sheet, press down the dough gently, and leave the dough 2 inches apart.
Bake 12-14 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
Sunday, November 28, 2010
3/4 cup butter, melted
1/3 cup brown sugar corn syrup
1 cup chopped almonds
1 loaf Pepperidge Farm Brown Sugar Cinnamon Bread, torn into small pieces
1 1/2 cups milk
1 tablespoon vanilla
Monday, November 22, 2010
1 egg, beaten
Let dough rise according to package directions.
Roll dough into a rectangle. Brush egg on dough (save a little).
Evenly spread brown sugar, 1 tsp cinnamon sugar, and raisins on dough leaving a 1 inch border.
Roll dough into a loaf shape.
Put back in loaf pan.
Brush remaining egg on top. Sprinkle remaining cinnamon sugar on top of loaf.
Bake according to bread dough package directions.
Wednesday, November 17, 2010
1 cup butternut squash puree
Tuesday, November 16, 2010
Monday, November 8, 2010
Friday, November 5, 2010
Tuesday, November 2, 2010
Sunday, October 31, 2010
1 2/3 cups (11 oz pkg) butterscotch flavored morsels - divided
2 cups all purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup pumpkin
1/2 cup applesauce (I used pear sauce)
3 large eggs (I used 3/4 cup Egg Beaters)
1 teaspoon vanilla extract
Preheat Oven to 350. Spray a Bundt pan with cooking spray (I used a mini bundt pan and a mini pumpkins pan)
Microwave 1 cup morsels in small, uncovered, microwave safe bowl on medium-high (70%) power for 1 minute, Stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until melted. Cool to room temperature.
Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in a medium bowl.
Stir together melted morsels, pumpkin, applesauce, eggs and vanilla extract in a large bowl with a wire whisk. Stir in flour mixture,
Spoon batter into prepared Bundt pan.
Bake 40-50 minutes or until wooden toothpick comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. (Mini pans took about 25-30 minutes)
Serve with butterscotch sauce.
For Butterscotch Sauce :Heat 1/3 cup evaporated milk in medium heavy duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels and stir until smooth.
Return to heat - stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.
Thursday, October 28, 2010
Saturday, October 16, 2010
2 tsp. ground cumin
2 tbsp. flake salt
1-1/2 tsp ground black pepper
1 tsp. ground coriander seeds
1 tsp. garlic salt
2 tbsp smoked spanish paprika
1 tsp. ground chipotle
2 tbsp oregano
2 tbsp honey
2 tsp BBQ 3000
1 tsp. mustard
Wednesday, October 13, 2010
4 pork chops
1 small box (or can) french onion soup
1 can Healthy Request cream of mushroom soup
1 tsp bbq seasoning
Combine above ingredients in a slow cooker. Cook on low for 6 hours.
Serve over rice or spaghetti squash.
3 oz portion of pork chop with 1/2 cup broth = 6 points
Monday, October 4, 2010
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
1-1/2 cups granulated sugar
1-1/2 cups Splenda
2 cups butternut squash puree
1 cup Egg Beaters
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup water
1 large apple, peeled,cored, and diced
Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
Combine flour, cinnamon, baking soda and salt in large bowl. Combine sugar, Splenda, butternut squash puree, egg beaters, vegetable oil, applesauce and water in large mixer bowl; beat until just blended. Add butternut squash mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans.
Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Wednesday, September 29, 2010
I could not wait to open up this jar and dig into it. There was quite a bit of separation. I made a bit of a mess stirring it together. But that didn't bother me. I didn't let any of it go to waste. I licked it right off my hand. Yes, I said I licked it. And before you think anything if you tasted it you would do the same thing.
The balance of coconut and peanut butter was perfect! The flavor is very strong. Some other nut butters I have tried get lost when you mix it in with things. Not this one! I put it in my pineapple smoothie and could still taste the deliciousness! It made a divine addition to my smoothie!
This is a very diet friendly food too. 1 teaspoon = 1 Weight Watchers Point
Saturday, September 25, 2010
1/2 cup butter, cubed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans, toasted
1-1/2 cups all-purpose flour
2 tablespoons packed Splenda blend brown sugar
2 teaspoons baking powder
1 teaspoon salt
½ cup Egg Beaters
1-1/3 cups fat free milk
1 cup pureed pumpkin
1/2 cup cinnamon goat cheese
In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat; stir in pecans.
In a small bowl, combine the flour, Splenda blend brown sugar, baking powder and salt. In another bowl, whisk the Egg Beaters, milk, pumpkin and goat cheese. Stir into dry ingredients just until moistened.
Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with brown butter.
Friday, September 24, 2010
*Note* Recipe calls for 1 cup chopped pecans. I left these out because I was making it for young kids.
Thursday, September 23, 2010
Wednesday, September 22, 2010
1 cup pureed pumpkin
1/3 cup unsweetened almond milk
1/4 tsp nutmeg
1/2 tsp cinnamon
1 pie pumpkin, cut in half seeds & pulp scraped out
Preheat oven to 400.
Place 1/2 of pumpkin cut side down on a foil lined jelly roll pan.
Bake 60 minutes or until a fork or knife easily pierces the pumpkin. (This will vary based on the size of your pumpkin.)
Peel the skin off the pumpkin.
Puree in the food processor in batches.
Repeat with second half of the pumpkin. (My pumpkin wouldn't fit in the oven all at once.)
Tuesday, September 21, 2010
Friday, September 17, 2010
18 peanut butter cream sandwich cookies
1 block 1/3-less-fat cream cheese, at room temperature
1/2 cup creamy peanut butter
1/2 cup natural cane sugar
1 tbsp pure vanilla extract
2 eggs, at room temperature
1/2 cup 2% honey Greek yogurt
pinch of fleur de sel
Preheat oven to 275. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each of 18 lined cups.
In the bowl of an electric mixer, beat the cream cheese and peanut butter at medium speed until smooth, scraping down sides of bowl as needed. Add in sugar and beat until combined. Beat in vanilla.
Beat in one egg at a time, scraping down the sides of the bowl as needed. Beat in yogurt and salt.
Spoon batter evenly among the 18 lined cups, filling each almost to the top. With the back of a spoon, smooth out the top of each filled cup.
Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack.
Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.
Walnuts contain Vitamin E#alpha, beta, delta and gamma-tocopherol, making it exceptionally high in antioxidants.
Nutritionists tell us that Omega 3 fatty acids are found in only a few plant food sources, yet are essential to a healthy body. In a 2,000-calorie diet, 3 tablespoons of walnuts will provide our daily requirement of these Omega 3 fatty acids.
Thursday, September 16, 2010
2 tbsp color flow mix
If using hand mixer, use high speed. Color flow icing "crusts" quickly, so keep bowl covered with a damp cloth while using. Stir in desired icing color.
Tuesday, September 14, 2010
On with the review! The Pecan Butter was FANTASTIC! The packet was the perfect amount of pecan goodness! It was not oily. It had little bits of pecans. This in a chunky version would be amazing! The pecan version is higher in fat which makes it not as diet friendly. But on days that you have eaten well all day this is a perfect treat!
1 packet = 6 weight watchers points (Good thing my sample was a packet. Otherwise I would have been on the couch with the jar and a spoon. It is that good!)
Monday, September 13, 2010
1/4 cup caramel butterscotch ice cream topping
Slowly add in confectioners' sugar.
3/4 cup Egg Beaters
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups grated baby carrots
1 cup raisins
1 cup chopped pecans
1 batch caramel butterscotch frosting
Thursday, September 9, 2010
1/3 cup unsweetened applesauce
3/4 cup water
1/2 tsp nutmeg
1 packet = 4 Weight Watchers Points
Spray waffle iron with cooking spray. Place sandwich in. Cook about 5 minutes or until done.
Here is a little bit of information from their website:
What makes our Nut Butters so special?
Taste – Simply put, they taste the best
Unique variety – In addition to our superior Almond Butter and Tahini, we make five unique varieties: Walnut Butter, Pecan Butter, Cashew Butter, and Macadamia/Cashew Butter. Our coconut products include the ever popular Coconut Butter and it's related "Bliss SuperFood Blends... as well as our NEW Extra Virgin Pure Coconut Oil.
Fresh – We hand-select only the finest new-harvest nuts, seeds and coconut for our butters - our almonds and walnuts are the best California has to offer
Quality – All of our nut and seed butters are hand crafted in small batches in Berkeley, CA with careful attention to detail.
Organic – We only use 100% certified Organic nuts, seeds, and coconut meat which means no toxic pesticides, chemicals, or genetically modified organisms. (Certified by QAI)
Pure – We don't add any extra ingredients. No salt, sugar, preservatives or artificial flavors - Nothing. Which means that all you get is the clean, fresh taste of nuts and seeds the way nature intended.
Raw – The ingredients which comprise our products are raw, not roasted, and made into butter with a low temperature process. This means that all of the enzymes, proteins and vitamins are intact, in their natural state and fully utilized by the body. Heat destroys these sensitive nutrients.
Powerful – Forget caffeine! Packed with energy-laden nutrients, our nut butters are a great source of sustained energy.
Healthy – Nuts and seeds in the form that we make them - totally raw and organic and processed into butter (purée) - are among the most basic and healthy foods one can eat on the planet, offering to the consumer:
*Non-animal proteins and enzymes
*Vitamins and Minerals
*Essential fatty-acids (including Omega-3, of which Walnut butter has the most)
... All in products more readily digestible than whole nuts...making them truly whole foods.
PEANUT, GLUTEN, and DAIRY FREE
Kosher – All of our products are KSA Kosher certified.
Storage – None of our products need to be refrigeratedI had a very hard time trying to decide what to try first. I ended up going with the Cashini. It is a very smooth blend of cashews, sesame seeds, and sea salt.
Here is what the packet looks like opened.
I put most of the Cashini in a smoothie. But it was so good I licked every last morsel of it from the wrapper. I have never tasted anything quite like this. I am super pumped Premier Organics sent a large jar of Cashini along with this packet. If you haven't tried this go get some now! This shows where you can get it online.
For those of you that track Weight Watchers points a packet is 5 points.