Archive for Recipes
I’m on a mission to create new healthy snack recipes so that my boys will have some great options on hand. But here’s what happened after I made these Raspberry Oatmeal Bars: I dug into them while I was in the kitchen by myself and loved them so much that I forgot to call in the kids. Then when I realized I was like, “Eh, the kids can have a piece of cheese.” And then I kept eating the bars. Great mom moment, huh? :)
This may be one of the best snack recipes ever, hands down. The kids thought so too, once I remembered to share.
Raspberry Oatmeal Bars
1 1/2 cups whole wheat flour
1 1/2 cups rolled oats
1/2 cup sucanat
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup melted butter
1/2 cup raspberry jam (100% fruit)
Mix together flour, oats, sucanat, baking powder, and salt. Stir in melted butter until the mixture resembles crumbs. Press half of the mixture into an 8×8 inch baking pan. Spread jam over the top. Sprinkle remaining oat mixture on top of the jam layer, pressing down to cover.
Bake in a 350° oven for 30 minutes or until lightly browned.
You can definitely change these up by using a different variety of jelly or jam. I think apricot would be awesome in these, or strawberry, or peach…
If they last long enough, you can freeze them: Allow them to cool completely, then wrap individually for a quick grab and go snack. Place individually wrapped bars in a large freezer bag and store in the freezer for up to two months.
Here are some pictures to show more specifically how to put these bars together. They are really so easy!
First, mix together the dry ingredients. Then pour in the melted butter.
Press half of the crumbs into an 8×8 inch baking dish.
Bake in a 350° oven for about 30 minutes. Cut them while they are warm, or allow them to cool first.
Try to remember to share them with others.
Not only will I be making these frequently for snacks in the future, I think they will be wonderful for breakfast. And I’ll even try to remember to serve them to my children. ;)
It happened last week as I was mixing up a triple batch of Chocolate Chocolate Chip Muffin batter for the freezer. You’ve tried that by now right? Putting muffin batter into the freezer to help save time and so that you can have easy, fresh muffins? (Nope, I just can’t let it rest.)
Making a triple batch of the muffins was a great idea, as we eat at least 18 muffins at one time. However, a triple batch requires 3 muffin pans that hold 12 muffins each. I only have 2 muffin pans. Therefore, I filled my two muffin pans and put them into the freezer. I then poured the remaining batter into a bread pan, baked it for 50 minutes at 350°, and we ate it for breakfast the following morning.
Find the Chocolate Chocolate Chip Muffin recipe here.
I used sour cream instead of milk, which if you recall, is a great substitution to make muffins and breads more moist. So very good. And even better when eaten with fresh berries.
Which do you prefer - muffins or quick bread loaves? Do you find that most recipes work for either/or?
I’m not sure I’ve ever been so muffin-focused before. Thanks for putting up with all the muffin talk this week! I just love how many great varieties of muffins there are, and what great breakfasts and snacks they make. This Strawberry Cream Muffin is so delicious, you’ll feel like you’re eating dessert.
Strawberry Cream Muffins
1 3/4 cups whole wheat flour
1/2 cup sucanat
1 teaspoon baking powder
1/2 teaspoon sea salt
1/3 cup coconut oil or butter, melted
1 cup sour cream
1 cup chopped fresh or frozen strawberries
Stir together flour, sucanat, baking powder, and salt. Add oil, egg, and sour cream, mixing well. Fold in strawberries. Scoop batter into 12 well greased or paper-lined muffin cups. Bake in a 375° oven for 18-20 minutes or until lightly browned.
Don’t forget to mix up the batter and freeze it to make your muffin baking/dish washing life easier! (You knew I was going to say that didn’t you?)
Cheesecake is one of my favorite desserts. In fact, I believe I will have my boys make these for my birthday on Saturday. Since I’m turning 40, perhaps I could have them double this recipe so we can have 40 little cheesecake cups. (Why, so I can gain 40 pounds as I celebrate?) Yeah, we’ll just stick with a single batch.
Crustless Cheesecake Cups
2 – 8 ounce packages cream cheese, softened
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
3/4 cup real maple syrup or 1 1/2 cups unbleached powdered sugar
In a medium sized bowl, whip the cream until soft peaks form. In a separate bowl, beat together cream cheese, maple syrup, and vanilla. Fold whipped cream into cream cheese mixture. Scoop cheesecake mix into about 20 paper-lined muffin cups. Refrigerate or freeze until ready to serve. Top with fresh fruit.
These Crustless Cheesecake Cups are so easy to make and since they freeze well, they can be made ahead of time. You can even serve them frozen. Delish!
This little gem of a recipe has been tucked away on my Whole Wheat Waffle page for years. But I decided it needed to be brought out of hiding. Everyone must know about this. And you should also whip some cream and plop it onto your waffles with this blueberry syrup because then, you will experience bliss.
2 cups fresh or frozen blueberries
1/4 sucanat (dehydrated cane sugar juice)
Stir blueberries and sucanat together in a saucepan over medium heat for about 10 minutes until syrupy. Serve as is, or blend to make the syrup smooth.
Trying to get ahead? Make this syrup ahead of time, refrigerate or freeze, then rewarm when ready to serve.
What’s your favorite way to top a waffle?
This recipe was inspired by Laura S., someone I met at the Colorado Springs Meet and Greet. Not only was her idea brilliant, I think her name is absolutely beautiful. ;)
I wasn’t able to make these Chocolate Peanut Butter Cups look perfect and beautiful like one you’d pull out of a Reese’s wrapper. But I did make them taste better, so we’ll go with “taste before beauty” on this one. And of course, with these, you avoid the hydrogenated oils and turn out an even more delicious treat than one that comes from a factory.
Chocolate Peanut Butter Cups
1/4 cup natural peanut butter
2 teaspoons honey
1 cup chocolate chips
2 Tablespoons Butter
Stir together peanut butter and honey in a small bowl. Set aside. Prepare six regular sized or 15 mini-sized muffin cups with paper liners.
In a small saucepan, melt chocolate chips and butter, stirring until melted. Spoon half of the melted chocolate mixture into the prepared paper-lined muffin cups.
Place a spoonful of peanut butter mixture into each cup, dividing the mixture evenly among the cups. Top each with the remaining chocolate, smoothing it the best you can to cover the peanut butter.
Refrigerate for two hours until solid. (Or place in the freezer for about thirty minutes to speed the process.) Store in the refrigerator until ready to serve.
Do you like how I cleaned up the crusty baked-on edges of the pie plate before snapping the shot?
Oh my bad. I was thinking of another picture I didn’t take.
Sometimes, I just don’t feel the need to have grains or carbs with every meal. I’ve been learning to listen more to my body and to give it what it needs – or to not give it what it doesn’t need.
I have especially become more aware of my body’s nutritional needs since I began working out regularly. There are times I find my body screaming for protein. Other times, I can tell that if I don’t get some carbs in me, I am not going to feel well. Later, I might be craving a huge salad or an orange.
I’m not sure how to explain away yesterday’s chocolate chip cookie. Cookies. Plural. Did my body need them? Yes I think so. But of course, not really.
One day recently, while making pizza for my family, I found that I was not hungry for the crust. That day, I was just in it for the meat and veggies. Therefore, I cooked up some hamburger meat with mushrooms, sweet peppers and onions, stirred in some sauce, spread it in a pie plate, and topped it with cheese. I put it into the oven with the regular pizzas I had made, just long enough to melt the cheese the way I wanted it.
In case you ever find yourself short on time and not able to make a crust, or if you simply don’t want a pizza crust on your pizza – I highly recommend the Crustless Pizza. So incredibly tasty.
Ever tried this before?
It’s no secret that I like to serve fun treats for breakfast. If it’s made with whole grains, is low in (natural) sugar, can be served with fruit and/or eggs, and will keep my family nourished and full for at least two hours before they start asking for a snack or lunch, I consider it a breakfast food. Don’t get me started on my frequent rant of “who decided store bought donuts, honey buns, fruit loops, or other sugar-filled negative calories are a part of this balanced breakfast????”
You’ve already been informed of my Giant Breakfast Cookies, Breakfast Cake, and Homemade Poptarts. I’ve also shared that I occasionally serve homemade apple pie or peach cobbler for breakfast. Filling and wholesome, less sugar than drizzling syrup over a pancake = breakfast of champions. (Or at least of my boys, who I consider to be champions, without a doubt.)
While strawberries have been in season, from time to time, I have served Strawberry Shortcake for breakfast. It’s made with whole wheat and honey, and topped with fresh strawberries and whipped cream. If that’s not breakfast, I don’t know what is. My boys agree, of course.
Recently, I decided to bake my Shortcake batter in muffin cups for a fun twist. It was super easy. I made them the night before, and had a great breakfast to present to my family the next morning.
Find the recipe here. Instead of spreading the batter in a pan, scoop it into 10-12 well greased or paper-lined muffin cups. Bake at 350° for about 20 minutes. Serve with fresh strawberries and whipped cream.
What are some “treats” you serve for breakfast?
(And by the way, we enjoy the occasional Krispy Kreme when we’re visiting family or friends. It’s fun -just not a regular occurrence at our house. ) :)