tag:blogger.com,1999:blog-24132653412549704332024-02-19T04:02:27.725-05:00Mix it UpAn assortment of delicious recipes from all over the webSShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.comBlogger293125tag:blogger.com,1999:blog-2413265341254970433.post-48014652706186611072014-03-04T18:43:00.003-05:002014-03-04T18:43:48.508-05:00Big News!<div dir="ltr" style="text-align: left;" trbidi="on">
This blog is almost two years old. What?!<br />
<br />
Remember <a href="http://mouthwateringfoods.blogspot.com/2012/04/pumpkin-squares.html" target="_blank">this post</a>? It's the post that began it all on April 22, 2012. The time has just flown by, hasn't it?<br />
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(picture of pumpkin sqaures)<br />
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This year, I've got a bit of an early birthday present planned. I'll still make a cake- don't worry about that- but there's also been so behind-the-scene's action that y'all are finally gonna get a look at.<br />
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As of (insert date) Mix it Up is getting a complete makeover!<br />
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This banner?<br />
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GONE!<br />
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This layout?<br />
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GONE!<br />
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Even this name?<br />
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<b>GONE!</b><br />
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Here's a sneak peak of the new and improved look. I'll hope to see you at The Smart Cookie blog soon!<br />
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<tr><td class="tr-caption" style="text-align: center;">Categorized recipes!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A new way to comment</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Social media + Search engine</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">About me</td></tr>
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<span style="font-size: large;">To visit the brand new site click here: <a href="http://thesmartcookieblog.com/" target="_blank">The Smart Cookie</a></span><br />
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(P.S. Special shout out to my mom, who did all the behind-the-scenes work to get the new site up and runny! Everyone thank her!!)<br />
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I'll see you Thursday on the website for a new recipe :)</div>
SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com1tag:blogger.com,1999:blog-2413265341254970433.post-33374829878412367112014-02-27T03:30:00.000-05:002014-02-27T03:30:00.226-05:00Mixed Berry Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhga82QDNSLPBM5vr70vjRg3P-44ZvXu-fHjzXmGvFqdwiCyRyqkDKx56kpBJp15DMD91zB-q053tjHfxtF7B59vNb3BwFIxyFH3DE9SP2tlUeY5i_cLbdLVZ8WRPXIpSHqg8XG0sg_2hSE/s1600/IMG_4824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhga82QDNSLPBM5vr70vjRg3P-44ZvXu-fHjzXmGvFqdwiCyRyqkDKx56kpBJp15DMD91zB-q053tjHfxtF7B59vNb3BwFIxyFH3DE9SP2tlUeY5i_cLbdLVZ8WRPXIpSHqg8XG0sg_2hSE/s1600/IMG_4824.JPG" /></a></div>
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I've been on a fresh strawberry kick. Also, a cake kick. It was only logical to combine them together, right?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyta-9Azvy7akAcZx1vqQJOpXWDWMe6JVgLeB_kp8GvIcQBgm-zR89ADhrpBMflKXeWM4xKHx214ac6HfrAkhHPqu_SLPTlzGeVfaKTQeH7fyo-LJRC1WF4eSWNU96mm2BJzn1FQmqzW3c/s1600/IMG_4779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyta-9Azvy7akAcZx1vqQJOpXWDWMe6JVgLeB_kp8GvIcQBgm-zR89ADhrpBMflKXeWM4xKHx214ac6HfrAkhHPqu_SLPTlzGeVfaKTQeH7fyo-LJRC1WF4eSWNU96mm2BJzn1FQmqzW3c/s1600/IMG_4779.JPG" /></a></div>
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I give you…<br />
<b><br /></b>
<b>Mixed Berry Cake. </b><br />
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It's a dense cake filled with yogurt, honey, and frozen fruit. (No, I didn't use my beloved fresh strawberries in the cake. I'd much rather eat those!). Perfect for breakfast, brunch, or an afternoon snack!<br />
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<b><u>Mixed Berry Cake</u></b><br />
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<ul style="text-align: left;">
<li>2 cups spelt flour</li>
<li>2 tsp baking powder</li>
<li>1/2 tsp cinnamon</li>
<li>1/2 cup honey</li>
<li>1 egg</li>
<li>1 tsp vanilla</li>
<li>1 cup yogurt, plain or vanilla</li>
<li>1/3 cup milk</li>
<li>1 cup frozen mixed berries</li>
</ul>
<div>
Preheat oven to 350F. Grease an 8in round pan. In a large bowl, mix together flour, baking powder, and cinnamon. In another bowl, combine honey, egg, vanilla, yogurt, and milk. Add wet ingredients to dry and mix until a smooth batter forms. Add frozen fruit and mix to incorporate. Pour batter into prepared pan and spread into an even layer. Bake in preheated oven for 40-45 minutes, until a toothpick comes out clean. Allow to cool completely before slicing. Recipe makes 8 servings.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkAPOXuYdTyQN7xxjQWcQqYQ63QA_OqNoE-Pp465fFIgmkSRg48fFA1apWypRHfEmyamJAcBYY0Pzx5hDXUe8Q3EOa4Efh6PrJX0lniZWR8mEpMB-HbbRlM-p5xjGRyLxrZZb3H0Hja68/s1600/IMG_4810.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkAPOXuYdTyQN7xxjQWcQqYQ63QA_OqNoE-Pp465fFIgmkSRg48fFA1apWypRHfEmyamJAcBYY0Pzx5hDXUe8Q3EOa4Efh6PrJX0lniZWR8mEpMB-HbbRlM-p5xjGRyLxrZZb3H0Hja68/s1600/IMG_4810.JPG" /></a></div>
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SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com4tag:blogger.com,1999:blog-2413265341254970433.post-49347938395141900272014-02-22T04:00:00.000-05:002014-02-22T04:00:02.359-05:00Chocolate Brownie Smoothie {Recipe ReDux}<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="MsoNormal">
Dear Winter,<o:p></o:p></div>
<div class="MsoNormal">
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I have a bit of a love/hate relationship with you.<span style="mso-spacerun: yes;"> </span>You see, your snow is pretty and on some days
it’s nice to curl up with a good book while you whirl around outside;<span style="mso-spacerun: yes;"> </span>that’s when I like you.<span style="mso-spacerun: yes;"> </span>But this year, I think you’ve been going a
bit <i style="mso-bidi-font-style: normal;">too </i>crazy. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I don’t meant to be cruel, but I’m completely done with
you.<span style="mso-spacerun: yes;"> </span>I’m done with your freezing
temperatures, buckets of snow, and bleak days.<span style="mso-spacerun: yes;">
</span>Please go away, and soon.<span style="mso-spacerun: yes;"> </span>I do
believe it’s high time for your friend, Spring, to take over.<o:p></o:p></div>
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Consider the smoothie I’m sharing today as a going-away
present. The theme for the month’s
Recipe ReDux was beverages, and I thought it would be perfect to create
something that reminded me of warm weather and sunshine. I think that if you taste how good this
smoothie is, you’ll realize how wonderful the warm seasons are. Maybe then you’ll give Spring and Summer a
chance to shine.</div>
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<o:p></o:p></div>
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I really hope I’m right.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaCJnyASHfxj8m8FcV1Az3UitKTzTzEGkwWRVEdWyFdjHy5EdbWlayEvt0u3h5Fm5k3OOL1ZHg-sZUH_6KArr7G3vH0rDRRgqMTXqLo4XW9-Na8Z6qU5Pf9RUZK8rfz4_NeFTMizQ5SQHd/s1600/IMG_4859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaCJnyASHfxj8m8FcV1Az3UitKTzTzEGkwWRVEdWyFdjHy5EdbWlayEvt0u3h5Fm5k3OOL1ZHg-sZUH_6KArr7G3vH0rDRRgqMTXqLo4XW9-Na8Z6qU5Pf9RUZK8rfz4_NeFTMizQ5SQHd/s1600/IMG_4859.JPG" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This smoothie I’m offering you, it’s very good.<span style="mso-spacerun: yes;"> </span>I call it a Brownie Smoothie, and I promise
you it tastes even better than it sounds.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I started by making a batch of super chocolate-y
brownies.<span style="mso-spacerun: yes;"> </span>They tasted amazing and were
packed with protein, thanks to the yogurt I added to the batter.<span style="mso-spacerun: yes;"> </span>But once the brownies were baked, I decided
to do even more.<span style="mso-spacerun: yes;"> </span>I really wanted to
offer you something good, Winter.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
And good this smoothie is. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYU9jSeyL55FPziPVFyyMb7moyFLW8Fz2korowMncSEwI3hzBf74X4XiYqbE4FeyibMk5-6YW-jwTwbC96ACk6Wx31AqNwrJ9eq62ZOtsXBGNTf0r7J-skOFUYgs7eF0g3w6gDglH1vU0D/s1600/IMG_4840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYU9jSeyL55FPziPVFyyMb7moyFLW8Fz2korowMncSEwI3hzBf74X4XiYqbE4FeyibMk5-6YW-jwTwbC96ACk6Wx31AqNwrJ9eq62ZOtsXBGNTf0r7J-skOFUYgs7eF0g3w6gDglH1vU0D/s1600/IMG_4840.JPG" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p> </o:p>I kept things quick and easy, using only two ingredients, if
you don’t count the brownies. This
smoothie is also quite easy to customize.
I wasn’t quite sure of your favorite fruit, and I wanted to give you the
chance to decide. Spring and Summer have
some lovely fruits to offer. If mixed
berries aren’t your thing, feel free to use only strawberries, raspberries, or
even banana. As for the milk, any kind
you like works: non-fat, low-fat, soy, almond.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I hope you accept my peace offering, Winter.<span style="mso-spacerun: yes;"> </span>As you sip this refreshing smoothie, please
consider raising your temperatures, brightening the sky, and decreasing the
amount of snow you drop of us humans.<span style="mso-spacerun: yes;"> </span>I
speak for anyone living in a cold climate when I say it would mean a lot.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Much Thanks,<o:p></o:p></div>
<div class="MsoNormal">
A girl who is completely and totally tired of you (in the
most respectful way)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrtKeB35z8BaqmxfBTuorFnogVxjVYjVHz4uk9oq9JwABjpX7WyuEfMZC1TuhPmjLcQrX9aDNtJGsel4o0i8xEdQ28yk0f94s7xf7Rw2WELXXs0gMfOpi-oRuw0WwdFTCKtmhpFKUTLl20/s1600/IMG_4850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrtKeB35z8BaqmxfBTuorFnogVxjVYjVHz4uk9oq9JwABjpX7WyuEfMZC1TuhPmjLcQrX9aDNtJGsel4o0i8xEdQ28yk0f94s7xf7Rw2WELXXs0gMfOpi-oRuw0WwdFTCKtmhpFKUTLl20/s1600/IMG_4850.JPG" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Chocolate Brownie
Smoothie</u></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Brownies:<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>2 (5.3 oz) containers of Greek yogurt (300 g total) (I used
vanilla flavored, but any flavor that pairs well with chocolate will work)</li>
<li>½ cup rolled oats</li>
<li>½ cup special dark cocoa powder</li>
<li>1/3 cup honey</li>
<li>1/3 cup milk</li>
<li>1/3 cup semi-sweet chocolate chips, melted</li>
<li>½ tsp baking powder</li>
<li>½ tsp baking soda</li>
</ul>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Smoothie:<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>1 cup frozen mixed berries (or frozen strawberries, frozen
raspberries, frozen banana, or another frozen fruit that pairs well with
chocolate)</li>
<li>¾ cup milk of choice</li>
<li>1/3 cup baked brownies (from recipe above)</li>
</ul>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Preheat oven to 350F.
In the container of a high-speed blender or food processor, combine all
ingredients for brownies. Blend until
mixture is completely blended and smooth.
Make sure the oats have broken down completely. Grease an 8x8 pan (or a loaf pan, for thick
brownies) with cooking spray and pour brownie mix in. Spread into an even layer. Bake in preheated oven for 15 minutes, until
brownies are firm. Once fully baked, let
brownies cool completely and then set aside.
Rinse blender or food processor quickly, and then measure frozen fruit
and milk into the bowl. Blend quickly,
until a smoothie-like consistency is reached.
Add brownies and blend again until incorporated. Top with crumbled brownies, if desired. Recipe makes 1 large smoothie or 2 small
ones, with leftover brownies. You can
use leftover brownies to make more smoothies or you can just eat them on their own.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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<a href="http://new.inlinkz.com//luwpview.php?id=366965" title="click to view in an external page.">An InLinkz Link-up</a></div>
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SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com6tag:blogger.com,1999:blog-2413265341254970433.post-9483929794189615452014-02-17T03:30:00.000-05:002014-02-17T03:30:04.782-05:00Cheesy Quinoa Bites<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsWbbxlfJwrDG3cKQETN43ghmoUvZ5wTkXGwf2EQgKxNQoI0I3XBoa_2pbcovQpkRjwJrtPC88tfaU_3tJ5ku3bRvNJ-UOYWLZ1ZL7oe1nRW9_QJ468mw8lLumYO_ZUiGdwuBMtthfIi9n/s1600/IMG_4690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsWbbxlfJwrDG3cKQETN43ghmoUvZ5wTkXGwf2EQgKxNQoI0I3XBoa_2pbcovQpkRjwJrtPC88tfaU_3tJ5ku3bRvNJ-UOYWLZ1ZL7oe1nRW9_QJ468mw8lLumYO_ZUiGdwuBMtthfIi9n/s1600/IMG_4690.JPG" /></a></div>
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<b>Fact:</b> Snack time
is the best time of the day. If you
disagree, you’re probably eating the wrong snacks.</div>
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<o:p></o:p></div>
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But fear not, my friends, because I’m about to introduce you
to one of the best snacks <i>ever</i>. And it comes in the form of a foolproof
recipe with melty cheese. You hungry
yet?<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYDMJiSePrGB5Aa9Pra8OlpL7j6x4jwH4m06oSUikvJKID0iZF9E6B_CyjsPvsqE-5Efb8mn6PBdOTjUzp4MA9Ka3vkEZEPIoTTZSkpEDsCs99Ov8vdeGaryFJRr8YHLI80RRl64LLl34p/s1600/IMG_4675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYDMJiSePrGB5Aa9Pra8OlpL7j6x4jwH4m06oSUikvJKID0iZF9E6B_CyjsPvsqE-5Efb8mn6PBdOTjUzp4MA9Ka3vkEZEPIoTTZSkpEDsCs99Ov8vdeGaryFJRr8YHLI80RRl64LLl34p/s1600/IMG_4675.JPG" /></a></div>
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I made these last Saturday.
Then I made them again Sunday.
And upon noticing the empty plate on Monday morning, I contemplated
making them again (unfortunately, I had to attend this really annoying this
called School on Monday, so I couldn’t make a third batch)</div>
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<o:p></o:p></div>
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The point is, however, that these little quinoa bites are
straight up addicting. They are highly
snack-able, pop-able and nibble-able.
When they’re freshly baked, they taste good. When they’re room temperature, they taste
good. When they’re cold, they taste
good.<o:p></o:p></div>
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Bottom Line: These
Cheesy Quinoa Bites taste <b><i>really good</i></b>.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCMYM2o75YhmC9YuF8MfTfouRxOVuzyjEydGzzsGoU7EAHLml91StaFqNh4_Tf4Yh6zmxhejdb1Fc4CQzmO4mRw6VO5S6qP5ZsdA8Aibmr3pi_zEQuiN0mNYotyEAz__2K1zh5EtnjGw1l/s1600/IMG_4677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCMYM2o75YhmC9YuF8MfTfouRxOVuzyjEydGzzsGoU7EAHLml91StaFqNh4_Tf4Yh6zmxhejdb1Fc4CQzmO4mRw6VO5S6qP5ZsdA8Aibmr3pi_zEQuiN0mNYotyEAz__2K1zh5EtnjGw1l/s1600/IMG_4677.JPG" /></a></div>
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<o:p> </o:p>Remember how I sad this is a foolproof recipe? What I meant is, everything about it is
easy. It’s easy to remember, easy to
make, and easy to eat. A triple threat,
perhaps?</div>
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<o:p></o:p></div>
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Well, one thing’s for certain; Snack time just got <i>waaaay </i>better.<o:p></o:p></div>
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Cheesy Quinoa Bites</div>
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· 2 cups cooked quinoa</div>
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· 2 stalks celery, chopped</div>
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· ½ red bell pepper, chopped</div>
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· 2 cloves garlic, minced</div>
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· 2 mozzarella cheese sticks, sliced into small pieces</div>
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· 2 eggs</div>
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· 2 tbsp flour</div>
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· ½ tsp salt</div>
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· ½ tsp chili powder</div>
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<ol style="text-align: left;">
<li>Preheat oven to 350F. Grease two mini muffin tins with cookie spray.</li>
<li>Measure quinoa into a large bowl. </li>
<li>Add celery, pepper, garlic, and chopped cheese sticks. Mix to combine.</li>
<li>Add eggs to bowl and mix until completely incorporated. Mixture will be wet and may not hold together very well. That’s okay.</li>
<li>Add flour, salt, and chili pepper and mix together again. This should help to make the mixture slightly less sticky.</li>
<li>Scoop into prepared pans, filling each muffin hole to the top. Bake in preheated oven for 12-15 minutes, until quinoa bites are firm and cheese has melted. </li>
<li>Let cool before removing from pan. To serve, you can heat up Quinoa Bites or leave them at room temperature. Recipe makes 2 dozen small bites.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB78hS-nt-uofelNyorJPJxHzfhYfTpIp7jAb-PB4sgG10lMtQzq3A7Qkic-EfyEufXUYBuiSi-sKCl7a56SljJu_3FnVlhEkWGo7pptJO9I0SWFtz9onbN1gQNoF0DmUkBFFr9nCXNypL/s1600/IMG_4682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB78hS-nt-uofelNyorJPJxHzfhYfTpIp7jAb-PB4sgG10lMtQzq3A7Qkic-EfyEufXUYBuiSi-sKCl7a56SljJu_3FnVlhEkWGo7pptJO9I0SWFtz9onbN1gQNoF0DmUkBFFr9nCXNypL/s1600/IMG_4682.JPG" /></a></div>
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<o:p> </o:p></div>
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<o:p>On another note, has anyone been watching the olympics? Go team USA! (Or whatever other country you're rooting for)</o:p></div>
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SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com2tag:blogger.com,1999:blog-2413265341254970433.post-43476519778002978102014-02-11T03:00:00.000-05:002014-02-11T03:00:05.300-05:00Cookie Dough Spread (or Dip)<div dir="ltr" style="text-align: left;" trbidi="on">
Think of cookie dough. Think of peanut butter or your favorite nut butter. Now mash the two together into one.<br />
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<br /></div>
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The result is the recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtyGLYcqXxldnCT5bXcxrq-q5cq5K6Nv8wmVaHZnPIZZUYMcr3U242A2TgM3Frdv5Bkw6OP0ReBsdV92go2ynbROqX9UUQ-EQaJwemljafebGnCRyNczY879AI_JEAlcUfUZSi5ClqwGBw/s1600/IMG_4598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtyGLYcqXxldnCT5bXcxrq-q5cq5K6Nv8wmVaHZnPIZZUYMcr3U242A2TgM3Frdv5Bkw6OP0ReBsdV92go2ynbROqX9UUQ-EQaJwemljafebGnCRyNczY879AI_JEAlcUfUZSi5ClqwGBw/s1600/IMG_4598.JPG" /></a></div>
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So hopefully that image you came up with sounded pretty good. If it didn't.... you imagined it wrong ;)</div>
<div>
<br />
Becuase this Cookie dough Spread is absolutely delicious. It's cookie dough minus the raw eggs and rock-in-your-stomach feeling. And you can put it on things!<br />
<br />
Things like...<br />
<ol style="text-align: left;">
<li>Pretzels</li>
<li>Fruit</li>
<li>Cookies</li>
<li>Toast</li>
<li>Spoons</li>
<li>Fingers</li>
</ol>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabBC3ffa8yBRJzo_wUHOaIU3IzmtgHDU7DkrsTkyarhLszN7VKO0LSpAuGJwhvlxK3b2Z1JwGbqxz8zksnEKvF6Jk9LsixZbHiFtJgNSqkJKrwuc1pC5BKk1I2BGRn9Ue4UcxCsRdIq-K/s1600/IMG_4636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabBC3ffa8yBRJzo_wUHOaIU3IzmtgHDU7DkrsTkyarhLszN7VKO0LSpAuGJwhvlxK3b2Z1JwGbqxz8zksnEKvF6Jk9LsixZbHiFtJgNSqkJKrwuc1pC5BKk1I2BGRn9Ue4UcxCsRdIq-K/s1600/IMG_4636.JPG" /></a></div>
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<div>
Morale of the story? You want this on your plate right now. Like, <i>right now</i>.<br />
<br />
(Right now.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyxZGkcf_V1ZgS49m7HSDLl2LQDmuS4-oKlTlR-FPNHrbA1HljWB_UBgn0-byOjtWbrJzgQVRQgIynL5870u2OdIb3iw9foRPi4Am8R1ztj7LwtvfFpD3mOV80lXDhR-a9N-toROPGr7O/s1600/IMG_4593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyxZGkcf_V1ZgS49m7HSDLl2LQDmuS4-oKlTlR-FPNHrbA1HljWB_UBgn0-byOjtWbrJzgQVRQgIynL5870u2OdIb3iw9foRPi4Am8R1ztj7LwtvfFpD3mOV80lXDhR-a9N-toROPGr7O/s1600/IMG_4593.JPG" /></a></div>
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<div>
<b><u>Cookie Dough Spread</u></b><br />
<ul style="text-align: left;">
<li>1 cup rolled oats</li>
<li>1/3 cup milk</li>
<li>1/4 cup applesauce</li>
<li>1 cup chickpeas</li>
<li>1/4 cup sugar</li>
<li>1 tsp vanilla</li>
<li>1/2 tsp baking soda</li>
<li>1/2 cup chocolate chips</li>
</ul>
<div>
Combine all ingredients in the bowl of a food processor. Blend until completely combined, with no oat or chickpea lumps. Add chocolate chips and blend quickly to combine. Transfer mixture to jar or other serving container and store in fridge until you're ready to eat it. Makes about 1 cup of dip.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TXRcgjKWNFlUoLqyD2sxKnr80GoUz_naMWnV_PteMUsr7nXnXP37aKuC5_Zj9-QDt7mZG_D6hQZJR_HDAsDB20aXavskpXhBgduiUAXEatUoL5OLcd63Y05-uaZyvO-xI7OtJXnM6N2b/s1600/IMG_4602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TXRcgjKWNFlUoLqyD2sxKnr80GoUz_naMWnV_PteMUsr7nXnXP37aKuC5_Zj9-QDt7mZG_D6hQZJR_HDAsDB20aXavskpXhBgduiUAXEatUoL5OLcd63Y05-uaZyvO-xI7OtJXnM6N2b/s1600/IMG_4602.JPG" /></a></div>
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You know, I've heard cookie dough is a wonderful Valentine's Day dessert….<br />
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SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com7tag:blogger.com,1999:blog-2413265341254970433.post-2664086317065639602014-02-05T07:36:00.000-05:002014-02-05T07:36:44.029-05:00Wonderful Pistachios + Dried Cranberries + Chocolate Dipped Clementines = One Great Pistachio Pairing<div dir="ltr" style="text-align: left;" trbidi="on">
<i>{I received free pistachio samples from the Pistachio Health Institute mentioned in this post. By posting this pairing I am entering a contest sponsored by Pistachio Health Institute and am eligible to win prizes associated with the contest. I was not compensated for my time.}</i><br />
<br />
The development of this post required me to eat a lot of pistachios. I am totally okay with that.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEPhqBdX-i8rCzzE3DivchTtcGBMmKDg7IhaieRvaXA69AKV4b5Px0qhznLj8AxmgU8uNrkYHKLWyBLpyI1NBY0nAUfVyvcao3mgU9FrJZQm9vQcxLaXZkaE8N5hh85rP9QOl_QOuCBcbE/s1600/IMG_4572-001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEPhqBdX-i8rCzzE3DivchTtcGBMmKDg7IhaieRvaXA69AKV4b5Px0qhznLj8AxmgU8uNrkYHKLWyBLpyI1NBY0nAUfVyvcao3mgU9FrJZQm9vQcxLaXZkaE8N5hh85rP9QOl_QOuCBcbE/s1600/IMG_4572-001.JPG" /></a></div>
<br />
<br />
For this contest, you were challenged to create a pairing of pistachios and other foods/drinks to create the perfect snack. Now, I'm all about snacks (as you may already know), but I'm used to creating <i>recipes.</i> You know, like when you put a bunch of ingredients in a bowl and mix them together into one result.<br />
<br />
A <i>pairing </i>is not really a recipe. You don't mix many things into one, you combine a few things into one idea. That probably made no sense to you, but the point is, this contest required a different frame of mind that I'm used to.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPLgTNbylHcLYYfepQT4pBJR7Z1z0WwXcKC235EydMDaHB80xNbWHaWj4ZNWwroxUnLY662W_V-nqii2ecd-8kmKV6YS_pQEtw5820x8TlEn1lSy9VjlBc1EvCc6KPyyVd7M7H2rbGOvST/s1600/IMG_4564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPLgTNbylHcLYYfepQT4pBJR7Z1z0WwXcKC235EydMDaHB80xNbWHaWj4ZNWwroxUnLY662W_V-nqii2ecd-8kmKV6YS_pQEtw5820x8TlEn1lSy9VjlBc1EvCc6KPyyVd7M7H2rbGOvST/s1600/IMG_4564.JPG" /></a></div>
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I'm always up for a challenge though, and in the end I came up with an awesome combination. Seriously, your snack time is about to get 1000x better. Here's what's going down:<br />
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<b>Part 1 of the pairing</b>: Wonderful Pistachios; roasted and salted, in shell, simple perfection..<br />
<b><br /></b>
<b>Part 2 of the pairing: </b> Dried Cranberries; totally snackable, just sweet enough, deliciosu.<br />
<b><br /></b>
<b>Part 3 of the pairing:</b> Chocolate Dipped Clementines; slightly sour orange, rich chocolate, completely decadent together.<br />
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As you can see, this is probably the best snack plate ever. But the best parts? It takes about two minutes to prepare <i>and </i>it ain't half bad for you. Get snackin'!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilN8L6xmgEWGOmqAH8EDHHpaO1PGJjsPGcyQtwmgoPqaLGa6XiTfmB6OP_g0e1ahhbDz1CH20n01koUFz-EQout-fENwcKAY6Dck27adcIxK6UdUHjZhsWxpWC8QB2AX1gAmd8nr2wDulJ/s1600/IMG_4566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilN8L6xmgEWGOmqAH8EDHHpaO1PGJjsPGcyQtwmgoPqaLGa6XiTfmB6OP_g0e1ahhbDz1CH20n01koUFz-EQout-fENwcKAY6Dck27adcIxK6UdUHjZhsWxpWC8QB2AX1gAmd8nr2wDulJ/s1600/IMG_4566.JPG" /></a></div>
<br />
<b><u>Pistachio, Dried Cranberry, and Chocolate Dipped Clementine Pairing</u></b><br />
(Note: This is less a recipe, and more general instructions for creating this pairing)<br />
<ul style="text-align: left;">
<li>Wonderful Pistachios</li>
<li>Dried and Sweetened Cranberries</li>
<li>A couple clementines, peeled and sectioned</li>
<li>About 1/2 cup semi-sweet chocolate chips (or good-quality dark chocolate)</li>
</ul>
<div>
<b>How to Serve: </b>Line a large plate with wax or parchment paper. Place chocolate in a microwave safe bowl and microwave in 1 minute intervals until completely melted. Dip clementine slices into chocolate and place on prepared plate so the chocolate can harden. Repeat until all chocolate has been used. Place plate in fridge for a little while to let the chocolate harden completely. Fill a small bowl with wonderful pistachios. Fill another bowl with dried cranberries. Place both on a serving platter. In the remaining space, arranged chocolate dipped clementines. Enjoy!</div>
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SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com8tag:blogger.com,1999:blog-2413265341254970433.post-6788733263482403022014-02-02T10:55:00.000-05:002014-02-02T10:55:56.296-05:00Healthy Baking Basics: Flours<div dir="ltr" style="text-align: left;" trbidi="on">
This post right here is going to be the first installment of your guide to healthy baking. What the staples are, what different ingredients do, what the heck a flax "egg" is: you can find it all in this Healthy Baking Basics series.<br />
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Today's topic: Flour<br />
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There are tons of flours other than your typical all purpose and the goal of this post is to introduce you to some of my favorites. Healthy baking can be intimidating, and the goal of this post is to help you understand a bit more about some of the less common ingredients.<br />
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<b><span style="font-size: large;">Spelt Flour</span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JNuhu-t7jBojNiwRBV86VIIh3LRo3ydeh80SznKieOKjn5h0lneS5dtvuE3Dq4uEm_tURAGoPunZCPsVfxOr133nH4oP0TEcS_gDCdlKp8znUMVlvlnW-gECh_ZYnPQupN0v9ux8_clg/s1600/Healthy+Oreos+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JNuhu-t7jBojNiwRBV86VIIh3LRo3ydeh80SznKieOKjn5h0lneS5dtvuE3Dq4uEm_tURAGoPunZCPsVfxOr133nH4oP0TEcS_gDCdlKp8znUMVlvlnW-gECh_ZYnPQupN0v9ux8_clg/s1600/Healthy+Oreos+3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://mouthwateringfoods.blogspot.com/2013/05/healthy-oreo-cookies.html" target="_blank">Healthy Homemade Oreos</a></td></tr>
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<b>What It Is:</b> Spelt flour is a popular and readily available non-wheat flour. It's made from spelt, a cereal grain in the wheat family, and has a higher protein content and fewer calories than other wheat flours. Spelt flour does, however, contain gluten- albeit a lesser amount that all purpose flour- so it's not suitable for those who follow a gluten free diet.<br />
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<b>When To Use: </b>I use spelt flour like "normal" bakers use all purpose. It is, quite obviously, good for all purposes. You can use it in cookies, cakes, brownie, and pretty much anything else that uses flour. The one warning I'll give you is that spelt flour does lend a slightly different taste to baked goods; not in a bad way, just be prepared to notice a slight change.<br />
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<b>Where To Buy:</b> I buy Bob's Red Mill spelt flour from <a href="http://www.amazon.com/Bobs-Red-Mill-Organic-24-Ounce/dp/B004VLVOZO/ref=sr_1_1?ie=UTF8&qid=1390943161&sr=8-1&keywords=spelt+flour" target="_blank">Amazon</a>. If you're looking to buy in bulk, this is a great option. The price is cheap ($0.16 per ounce) and there's even an option to have a new order delivered to you automatically every couple of months. If you're worried that 4 bags of spelt flour is too much, you can find individual bags at Whole Foods or the organic section of your local grocery store (Bob's Red Mill and Arrowhead Mills are two popular brands).<br />
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<b>Recipes To Get You Started: </b>About 75% of the recipes on this blog use spelt flour, but I'll share a few of my favorites here.<br />
<ol style="text-align: left;">
<li><a href="http://mouthwateringfoods.blogspot.com/2013/04/the-blogss-first-birthday-lets.html" target="_blank">Chocolate Beet Layer Cake</a> - This cake is fluffy, moist, and absolutely full of rich chocolate flavor. Despite it's healthy ingredients, a slice of this cake wouldn't look at all out of place in the window of a bakery. Spelt flour is the only flour used, so this recipe is a great place to give the new flour a try.</li>
<li><a href="http://mouthwateringfoods.blogspot.com/2013/03/healthy-brookies.html" target="_blank">Healthy "Brookies"</a> - A Brookie is a mix between a cookie and a brownie, making this the perfect recipe to illustrate the versatility of spelt flour. A dense and fudge brownie makes up the bottom of this baked good, and a gooey chocolate chip cookie can be found on top. What's not to love?</li>
<li><a href="http://mouthwateringfoods.blogspot.com/2013/05/healthy-oreo-cookies.html" target="_blank">Homemade Oreos</a> - Oreos are known for being super addicting, and this recipe definitely lives up to that expectation. But unlike the infamous store-bought cookies, you can eat a couple of these healthified ones without feeling guilty. If you don't wanna use a ton of your new spelt flour, these cookies are a good choice because the recipe only requires 1/2 cup flour.</li>
</ol>
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<b><span style="font-size: large;">Oat Flour</span></b></div>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://mouthwateringfoods.blogspot.com/2013/06/healthier-chocolate-chip-cookies-two.html" target="_blank">Oat Flour Chocolate Chip Cookies</a></td></tr>
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<b>What It Is:</b> Oat flour is flour made from oats. That's pretty easy, right? Specifically, oat flour is made from rolled oats or quick oats. Think Quaker brand. This flour is gluten free if made from certified gluten free oats, so it proves an easy and cheap flour option for people with a gluten intolerance. that being said, even if you do eat gluten, it's still a great flour option because of it's natural sweetness and lower calorie count.</div>
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<b>When To Use: </b>Oat flour is a bit trickier than spelt flour in terms of usage because it's lack of gluten makes it behave a bit differently. In my experiments, I've found that oat flour is a good option for when you want a softer texture or when there are already oats used in a recipe (ex: Oatmeal Cookies). I've occasionally had some problems with oat flour baked goods rising, so that's something to keep in mind for the future. Oat flour also has a really nice sweet flavor that comes through when there are no other strong flavors to hide that. As a general guide, oat flour is great for soft cookies, breads, oatmeal cookies and granola bars.</div>
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<b>Where To Buy: </b>I don't actually buy my oat flour; I make it! My family loves oatmeal, so we've always got rolled oats of some kind on hand. Whenever I need oat flour for a recipe, I just grind up rolled oats in a coffee grinder (or blender or food processor) until they reach a fine, flour-like consistency. Ideally, I would make a whole jar of flour at once so it would last me well into the future, but I'm usually not that organized. The good thing is, oat flour is easy enough to make that you can just grind it up on the fly. If you're really opposed to a homemade version, you can buy prepackaged oat flour as well. Check the organic aisle of your grocery store.</div>
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<b>Recipes To Get You Started:</b></div>
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<ol style="text-align: left;">
<li><a href="http://mouthwateringfoods.blogspot.com/2014/01/dried-fruit-granola-bars.html" target="_blank">Dried Fruit Granola Bars</a> - A classic granola bar filled with all of your favorite mix-ins, these bars use a mix of rolled oats and oat flour. The special flavor of the oats definitely comes through, which I love. If you're looking for an easy homemade snack bar, this is the recipe for you.</li>
<li><a href="http://mouthwateringfoods.blogspot.com/2013/06/healthier-chocolate-chip-cookies-two.html" target="_blank">Healthier Chocolate Chip Cookies</a> - I love love <i>love</i> this cookie recipe. It may not yield a classic CC cookie, but the resulting dessert tastes so good that I promise you won't care. It's the oat flour. I'm telling you, that stuff is magic.</li>
<li><a href="http://mouthwateringfoods.blogspot.com/2013/02/good-ol-banana-bread.html" target="_blank">Classic Banana Bread</a> - There isn't much that beats freshly baked banana bread, and there's even less that beats a slice that you don't have to feel guilt about. This version of banana bread is made completely with oat flour, so it's 100% gluten free!</li>
</ol>
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<span style="font-size: large;"><b>Whole Wheat Flour</b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGY4epQEqdUrvVx6fM6xzlPR_AFYKYsMwCS4qivUWvHBjzszlvi4NAEtZMob_LCqdpeABQhClBxAF7t2WxPamP7xEwcANMLMxdn7oWxNzVkASRN5x0f0YyFW_qpp8ZWmKwuBy90sQ0pyLd/s1600/Chocolate+Brownie+Bites+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGY4epQEqdUrvVx6fM6xzlPR_AFYKYsMwCS4qivUWvHBjzszlvi4NAEtZMob_LCqdpeABQhClBxAF7t2WxPamP7xEwcANMLMxdn7oWxNzVkASRN5x0f0YyFW_qpp8ZWmKwuBy90sQ0pyLd/s1600/Chocolate+Brownie+Bites+1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://mouthwateringfoods.blogspot.com/2013/02/chocolate-waterfall-brownie-bites.html" target="_blank">Chocolate "Waterfall" Brownies</a></td></tr>
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<b>What It Is: </b>Most likely, you're a bit more familiar with whole wheat flour. It's made from grinding the whole grain of wheat, hence the name 'Whole Wheat'. Whole wheat flour is relatively popular and most people have used it at some time or another.</div>
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<b>When To Use: </b>If you're looking to add some more whole grains to your favorite recipe, there are a couple ways you can to do it. One way is replacing some, or all, of the flour with whole wheat flour. This is where you have to be careful. Whole wheat flour is famous (infamous?) for weighing down baked goods and making them dense and hard. No one want's that, so I'm going to tell you how to avoid it. First of all, a really easy solution is to stick to recipes that already use whole wheat flour. There are tons of experienced bakers out there who have spent months perfecting the perfect whole wheat recipe; skip the stressful testing and use of of their recipes instead. However, if there's a specific recipe you'd like to use, you can try replacing 1/2 of the flour with whole wheat. That won't always work perfectly, but it's usually pretty successful.</div>
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<b>Where To Buy:</b> Whole wheat flour is super easy to find. Just head over to the flour aisle in any store you shop at and pick up a bag. I buy King Arthur whole wheat flour.</div>
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<b>Recipes To Get You Started:</b></div>
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<ol style="text-align: left;">
<li><a href="http://mouthwateringfoods.blogspot.com/2013/07/chocolate-pumpkin-muffins.html" target="_blank">Chocolate Pumpkin Muffins</a> - The texture of these muffins is amazing, so they're great for someone who want's a whole wheat recipe that doesn't seem whole wheat. These muffins use half spelt flour and half whole wheat. They make a wonderful breakfast with some yogurt and fruit.</li>
<li><a href="http://mouthwateringfoods.blogspot.com/2013/02/tater-less-tots.html" target="_blank">Tater-less Tots</a> - Finally, a recipe for something other than dessert! For all the flours listed on this page, including whole wheat, desserts aren't the only way they shine. These faux tater tots are a perfect example. The whole wheat flour helps to hold them together while adding some whole grains as well.</li>
<li><a href="http://mouthwateringfoods.blogspot.com/2013/02/chocolate-waterfall-brownie-bites.html" target="_blank">Chocolate "Waterfall" Brownies</a> - This is one of my favorite brownie recipes on the blog: they're bite-sized, super fudgy, and have a 'waterfall' chocolate filling. However, despite my love for this recipe, I had forgotten it even had whole wheat flour in it. That's the true test, ladies and gentleman, and these brownies passed with flying colors.</li>
</ol>
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<b><span style="font-size: large;">Whole Wheat Pastry Flour</span></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKV-WbWViTewZvKVXpNplzBnyu1zUFuRbYRllOt6DjpzGj6HBhke33BqNWCnD-oXwQ0iK-dyvlnVVbTrBxDv3CYu_r7Wm8kLcYPQhGc5J6sliCzxehPKMK4Zu0sxte0jV4dmxACu2LaUeu/s1600/Blueberry+Pancakes+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKV-WbWViTewZvKVXpNplzBnyu1zUFuRbYRllOt6DjpzGj6HBhke33BqNWCnD-oXwQ0iK-dyvlnVVbTrBxDv3CYu_r7Wm8kLcYPQhGc5J6sliCzxehPKMK4Zu0sxte0jV4dmxACu2LaUeu/s1600/Blueberry+Pancakes+4.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://mouthwateringfoods.blogspot.com/2014/01/whole-what-wild-blueberry-pancakes.html" target="_blank">Whole Wheat Blueberry Pancakes</a></td></tr>
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<b>What It Is: </b>Whole wheat pastry flour is high-starch and low protein flour. It's softer and has a finer texture than regular whole wheat flour, so it's less likely to yield a dense baked good. The texture of baked goods made with whole wheat pastry flour will usually be the same as the texture of the baked good when it was made with white flour.<br />
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<b>When To Use: </b>Switching all purpose flour out for whole wheat pastry flour in your favorite recipe probably won't hurt the texture. It may, however, alter the taste. Most of you probably know that "whole wheat" has a pretty distinct flavor. If you're looking for that flavor (like in whole wheat bread), whole wheat pastry flour may help to yield a fluffy result with the same taste. If that's not a flavor you're looking for, you have two options: Use half white flour and half whole wheat pastry flour or use all whole wheat pastry flour in a recipe that has big flavors to cover up the wheat-y taste. Big flavors are things like peanut butter, chocolate, etc.<br />
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<b>Where To Buy: </b>Whole wheat pastry flour is pretty easy to find. If you can't find it in the regular flour aisle of your grocery store, check the organic aisle. Also, Bob's Red Mill makes it and so does the 365 brand from Whole Foods. I buy from both of those places.<br />
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<b>Recipes To Get You Started:</b><br />
<ol style="text-align: left;">
<li><a href="http://mouthwateringfoods.blogspot.com/2014/01/whole-what-wild-blueberry-pancakes.html" target="_blank">Whole Wheat Blueberry Pancakes</a> - These pancakes are hearty, filling, and still fluffy, thanks to the whole wheat pastry flour. There's definitely some whole wheat flavor to these guys, but it goes really well with rest of the ingredients, so I'm sure you won't mind. If you're looking for a breakfast to jumpstart your day, this is it!</li>
<li><a href="http://mouthwateringfoods.blogspot.com/2013/04/nutella-swirl-banana-muffins.html" target="_blank">Nutella Swirl Banana Muffins</a> - Made with half spelt flour and half whole wheat pastry, you'll hardly be able to tell these muffins are whole wheat. And there's nutella in them. Really, how could you say no?</li>
<li><a href="http://mouthwateringfoods.blogspot.com/2013/04/extra-fudgy-brownies.html" target="_blank">Extra Fudgy Brownies</a> - This recipe doesn't even make brownies, it makes <i>fudge</i>. A whole pan of it, and somehow it's actually healthy. Woohoo! Obviously, the pastry flour in these doesn't help to keep the texture light. Instead, it adds some secret whole grains.</li>
</ol>
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<span style="font-size: large;"><b>White Whole Wheat Flour</b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKQi-EJi7M1ZQaOMokHuGUx8adZpqB51qrFHumNI-IImfx5pCbP8MbcrAJGOWhSxAHOPVeUXDFCsoy7CSxF3a7M5uf_2pJUXhBerVufvF82rgtDQbDOEAB-jWxqBoTyUyvDsaos7R3KjpY/s1600/healthier_nyt_chocolate_chip_cookies_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKQi-EJi7M1ZQaOMokHuGUx8adZpqB51qrFHumNI-IImfx5pCbP8MbcrAJGOWhSxAHOPVeUXDFCsoy7CSxF3a7M5uf_2pJUXhBerVufvF82rgtDQbDOEAB-jWxqBoTyUyvDsaos7R3KjpY/s1600/healthier_nyt_chocolate_chip_cookies_1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picture belongs to <a href="http://www.texanerin.com/" target="_blank">Texanerin Baking</a></td></tr>
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<b>What It Is: </b>Here's where things get a bit confusing. This flour has both the word 'white'<i> and</i> 'wheat' in the name; What?! It's not just a marketing scam to make white flour seem healthy. White whole wheat flour is ground from a varety of white-wheat. It has the same nutritional benefits of whole wheat flour, but it's milder and lighter in color.<br />
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<b>When To Use: </b>The rules of substitution for this flour are pretty similar to those of whole wheat flour. I'd recommend you scroll up and check those out again. In a nutshell, to avoid altering texture, substitute half the flour in a recipe out for white whole wheat flour. If a recipe already calls for whole wheat flour, you can use white whole wheat flour to replace it. For people who don't like whole wheat taste or color, this could be a good idea. If you want to make cookies, brownies, or another baked good that doesn't rely too much on texture, feel free to try using all white whole wheat flour.<br />
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<b>Where To Buy: </b>As with other whole wheat flours, check the flour aisle of your local grocery store. If you don't have any lucky there, head to the organic section or a specialty food store. There's also the online option, if bulk doesn't bother you. <br />
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<b>Recipes To Get You Started:</b><br />
I've just started experimenting with white whole wheat flour, so I don't have any recipes specifically made for it on the blog. Instead, I'll link to some delicious looking recipes I've found<br />
<ol style="text-align: left;">
<li><a href="http://www.texanerin.com/2013/09/healthier-new-york-times-chocolate-chip-cookies.html" target="_blank">Healthier New York Times Chocolate Chip Cookies</a> by Texanerin Baking - She made the famous NY Times recipe healthier! That takes talent. It's partly thanks to white whole flour, I would presume. Check out this recipe, and pretty much everything elso on her blog for some delicious whole wheat treats.</li>
<li><a href="http://www.kingarthurflour.com/recipes/whole-wheat-waffles-recipe" target="_blank">Whole Wheat Waffles</a> by King Arthur Flour - If you look at the picture next to this recipe, the waffles don't look whole wheat,<i> but they are. </i>That, my friends, is the beauty of white whole wheat flour.</li>
<li><a href="http://www.101cookbooks.com/archives/macaroon-cherry-tart-recipe.html" target="_blank">Macaroon Cherry Tart</a> by 101 Cookbooks - Cherries are on of my favorite foods, and in the dead of winter, I miss them so much. Words can't express how good this tart looks. Actually, words can't express how good every recipe on 101 cookbooks looks. Go look at all of it.</li>
</ol>
Congratulations! You made it to the end of this<i> super long </i>post. Hopefully the information here was helpful and can aid you as you as you continue your adventure into the wonderous world of healthy baking.<br />
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Next up in the Healthy Baking Basics series: Sugars!<br />
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SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com3tag:blogger.com,1999:blog-2413265341254970433.post-71517925759072625122014-01-29T03:30:00.000-05:002014-01-29T03:30:05.343-05:00Peanut Butter and Jelly Thumbprint Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
Growing up, I skipped the peanut butter and jelly faze. I went through a pasta faze and a chicken nugget faze and I even went through a frozen corn faze, but a PB&J faze? Not once.<br />
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I was never the kid with a smushed sandwich in their lunch everyday, or the kid who survived solely on the jar of peanut butter and grape jelly in the fridge. In fact, to this day, I've never had a typical Peanut Butter and Jelly sandwich.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSj4XZfDUierixr5qgMtVGkJJVmvQFsRoT52kMVt99H0MAqO16Lvz9QgYIclkQREMEgVUGYwosX8cOzpuJJvioQ-V5TeKvO33jnjvUYGl8LzvZSP63z96cKtDP7PRc7hBGPCkfEA-OxNFp/s1600/IMG_4531-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSj4XZfDUierixr5qgMtVGkJJVmvQFsRoT52kMVt99H0MAqO16Lvz9QgYIclkQREMEgVUGYwosX8cOzpuJJvioQ-V5TeKvO33jnjvUYGl8LzvZSP63z96cKtDP7PRc7hBGPCkfEA-OxNFp/s1600/IMG_4531-001.JPG" /></a></div>
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I can't really say I mind, though. Sure, I may get some weird looks when I tell people, but it's not like I missed out by not eating that stereotypical sandwich. White bread, Jiff peanut butter, and grape jelly? Eh, I think I'll pass.<br />
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But take the classic flavors of a PB&J and turn them into a healthy, natural, and delicious cookie and you've got me drooling.<br />
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These cookies disappeared in under 24 hours. I ate three in a row without even stopping for air. I would make them again in a heartbeat.<br />
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Subtly sweet, hearty, and 100% healthy, these cookies are a triple threat. PB&ampJ lover or not, you will <i>adore</i> them.<br />
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<b><u>Peanut Butter and Jelly Thumbprint Cookies</u></b><br />
Cookies:<br />
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<ul style="text-align: left;">
<li>1 1/2 cups spelt flour</li>
<li>1 cup rolled oats</li>
<li>1 tsp baking soda</li>
<li>1 tsp cinnamon</li>
<li>1/2 cup + 2 tbsp peanut butter</li>
<li>1/2 cup applesauce</li>
<li>1/3 cup maple syrup</li>
<li>1/4 cup milk</li>
<li>1 tsp vanilla</li>
</ul>
<div>
Filling (can also be replaced with your favorite jam or jelly):</div>
<div>
<ul style="text-align: left;">
<li>1 1/2 cups wild blueberries, frozen (feel free to try another frozen fruit, but I can't guarantee the results)</li>
<li>2 tbsp chia seeds</li>
<li>2 tbsp maple syrup</li>
</ul>
<div>
For Cookies:</div>
</div>
<div style="text-align: left;">
<ol style="text-align: left;">
<li>Preheat oven to 350F. Line a baking sheet with parchment paper or a nonstick baking mat, or grease a baking sheet.</li>
<li>In a large bowl, combine flour, oats, baking soda, and cinnamon. Mix together. Add peanut butter, applesauce, maple syrup, milk, and vanilla and mix well until completely incorporated. Dough will be sticky.</li>
<li>Take about 11/2 tbsp of dough and form into a ball. Place on baking sheet. Continue until all dough has been used. You should have 10-12 large dough balls. There's no need to place them far apart on the baking sheet because these cookies will not spread in the oven.</li>
<li>Using your thumb or the back of a spoon, press down in the middle of the cookies to create an indent for the jam to go in.</li>
<li>Bake in preheated oven for 8-10 minutes. Cookies will look under baked at first, but that's OK. They continue to cook as they cool, so by the time the cookies have cooled down they will be fully baked.</li>
</ol>
<div>
For Filling:</div>
<div>
<ol style="text-align: left;">
<li>Combine blueberries, chia seeds, and maple syrup in a cereal bowl and give them a quick stir to incorporate.</li>
<li>Microwave the bowl for about two minutes, or until the blueberries have melted and the mixture is juicy. Microwaving times may vary depending on your microwave. (You can also do this on the stovetop, although cooking times will change)</li>
<li>Remove from microwave and place in fridge to firm up for about 30 minutes. You will know the filling is ready when it has a jelly-like consistency and is no longer juicy.</li>
<li>Use about 1 tsp of filling to fill each cookie. Once cookies are done, store in fridge until serving time. Recipe makes 10-12 large cookies.</li>
</ol>
</div>
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Enjoy your Wednesday everyone!</div>
SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com2tag:blogger.com,1999:blog-2413265341254970433.post-43215646318770839622014-01-27T06:35:00.000-05:002014-01-27T06:35:18.224-05:00Chocolate Pretzel Tarts with Caramel<div dir="ltr" style="text-align: left;" trbidi="on">
Here's the full title for this recipe: <b>Chocolate Brownie Tarts with Peanut Butter Pretzel Crust and Peanut Butter Caramel On Top.</b><br />
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A bit of a mouthful, huh? But tell me it doesn't sound delicious.<br />
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This recipe was born when my mom accidentally bought too many pretzels. I'm not quite sure what she was thinking, but she came home from the grocery store with two <i>huge </i>bags. I don't want or need that many pretzels, so recipe ideas immediately began flying through my head.<br />
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What goes well with pretzels? Peanut butter, chocolate, peanut butter <i>and </i>chocolate, yogurt, more chocolate... the list goes on and on. In the end, I decided to combine a whole bunch of delicious pretzel combinations into one amazing recipe. And hence, these tarts were born.<br />
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Please don't be intimidated by this recipe. Please, please, please. I promise you, it's really not that hard. In fact, despite the three different parts to it, there are only ten different ingredients. That's really not too much. <i>Aaannd, </i>none of the ingredients are really outlandish or anything. The weirdest it's gonna get is special dark cocoa power, and even that can be subbed in for another high quality cocoa of your choice.<br />
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So really, no chickening out and convincing yourself this recipe is too much work. <b>It's not! </b>It'll all be worth it once you take the first bite....<br />
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<b><u>Chocolate Pretzel Tarts with Caramel</u></b><br />
<b>Crust:</b><br />
<br />
<ul style="text-align: left;">
<li>60 g (about three cups, un-crushed) pretzels</li>
<li>3/4 cup milk</li>
<li>2 tbsp peanut butter (or another but butter of your choice)</li>
</ul>
<div>
<b>Brownie Filling:</b></div>
<div>
<ul style="text-align: left;">
<li>2 cups rolled oats</li>
<li>1/2 cup special dark cocoa powder (or another good quality cocoa powder)</li>
<li>1/2 cup applesauce</li>
<li>1/3 cup honey</li>
<li>1/2 tsp baking soda</li>
<li>1/3 cup milk</li>
<li>1/2 tsp baking powder</li>
<li>2 tsp vanilla</li>
</ul>
<div>
<b>Caramel:</b></div>
</div>
<div>
<ul style="text-align: left;">
<li>2 tbsp honey</li>
<li>1 tbsp peanut butter</li>
<li>1/3 cup milk</li>
</ul>
<div>
<b>To make crust:</b></div>
</div>
<div>
<ol style="text-align: left;">
<li>Preheat oven to 350F. Grease a muffin tin or line with 12 silicone cupcake liners.</li>
<li>Place pretzels in the bowl of a food processor. Process until the pretzels have turned into fine crumbs. </li>
<li>Add milk and nut butter and blend again until completely mixed.</li>
<li>Take crust mixture and press into prepared pan. You should have enough to make 12 "cupcakes"</li>
<li>Set aside.</li>
</ol>
<div>
<b>To make filling:</b></div>
</div>
<div>
<ol style="text-align: left;">
<li>Quickly rinse and dry bowl of food processor.</li>
<li>Add all ingredients of filling to the bowl of food processor. Process until completely combined, with the oats completely broken down and the batter smooth.</li>
<li>Scoop about 1/4 cup of batter into each prepared crust so that the crust is full.</li>
<li>Place pan in preheated oven for 18-20 minutes until filling is firm and crust has browned.</li>
<li>Remove from oven and let cool.</li>
</ol>
<div>
<b>To make caramel:</b></div>
</div>
<div>
<ol style="text-align: left;">
<li>While tarts cook, make caramel. In a small saucepan, whisk together honey and peanut butter. Cook in high until mixture has reduced by about half.</li>
<li>Once reduced, remove from heat and add milk. </li>
<li>Turn heat to low and continue to mix until mixture has thickened into a caramel. Remove from heat and let cool.</li>
<li>Once cool, spread onto cooked starts.</li>
<li>Store in fridge until serving time. Recipe makes 1 dozen tarts.</li>
</ol>
</div>
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Make. These. Now!!</div>
SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com0tag:blogger.com,1999:blog-2413265341254970433.post-28432317539038937032014-01-22T08:57:00.000-05:002014-01-22T09:43:37.513-05:00Tomato Caramelized Onion and Spinach Pizza (Recipe ReDux)<div dir="ltr" style="text-align: left;" trbidi="on">
There are two types of pizza: adult pizza and kid pizza. I'm guessing you know which one is which.<br />
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While kid pizza is not limited to only children, it is the kind most eight year-old's will reach for. Thick, fluffy crust, tomato sauce, and melty cheese to top it all off. Maybe some sort of meat on top.</div>
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Then there's adult pizza, the type that I love. All bets are off when it comes to adult pizza. One can throw pretty much whatever they want on top and no one will question it. Lemons, beans, squash; it's all fair game.</div>
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The pizza I'm sharing today is a mix of the two primary types of pizza. It's not super crazy, but it isn't your average cheese pizza either. <br />
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You start with some caramelized onions. OK, a lot of caramelized onions. Once they're all golden and delicious, stir in some marinara sauce and coat the onions with it. That's gonna be the first layer of your pizza. <br />
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Next comes baby spinach. Nothing fancy, just lay it down in a thick layer covering the onions. Don't worry about there being too much because it's gonna shrink down a ton in the oven.<br />
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Finally, top your pizza with fresh mozzarella and sun dried tomatoes. Perfect! This pizza is simple, but delicious, and you're going to love it!<br />
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<b><u><br /></u></b>
<b><u>Tomato Caramelized Onion and Spinach Pizza</u></b><br />
<ul style="text-align: left;">
<li>1 pizza crust of choice (I used store bought, but you can make your own)</li>
<li>2 onions, chopped</li>
<li>marinara sauce of choice (either store bought or homemade is fine)</li>
<li>baby spinach</li>
<li>fresh mozzarella</li>
<li>sun dried tomatoes, packed in oil</li>
</ul>
<div>
Preheat oven to 450F. Line a baking sheet with parchment paper. Add some olive oil to a pan and add chopped onions. Caramelize onions; if you don't know how, check out <a href="http://www.simplyrecipes.com/recipes/how_to_caramelize_onions/" target="_blank">these directions</a>. Add marinara sauce and mix to coat onions. Place pizza crust (pre-baked, if homemade) in prepared pan. Arrange onions in an even layer on top of crust. Add a layer of spinach, and top that with a generous amount of fresh mozzarella. Lastly, evenly distribute sun dried tomatoes on top. Bake in preheated for 15 minutes, until cheese has melted. Slice and enjoy!</div>
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SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com10tag:blogger.com,1999:blog-2413265341254970433.post-47471690107458827452014-01-17T03:00:00.000-05:002014-01-17T03:00:07.154-05:00Brownie Batter Pie with Oatmeal Cookie Crust<div dir="ltr" style="text-align: left;" trbidi="on">
Fact: Ghirardelli has the best brownie mix in the universe. <br />
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I don't even want to hear you disagree. Your argument is invalid.</div>
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But, as good as that brownie mix is, I can't justify how bad it is for you. Especially if you're like me and can't stop at one brownie. I don't buy it anymore.<br />
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Recently, however, I discovered a giant Costco-sized package of Ghirardelli brownie mix hiding in my pantry. Tempting, don't you think? In an effort to use it up, I've been using the brownie mix in a variety of healthier and unconventional ways. The pie right here is a definite winner.<br />
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I love pies; both the fruit and the chocolate varieties. In my experiments I've found that chocolate types are much easier to 'healthify' than their fruity counterparts. I <a href="http://mouthwateringfoods.blogspot.com/2013/04/chocolate-chip-banana-cookie-pie.html" target="_blank">have</a> <a href="http://mouthwateringfoods.blogspot.com/2013/10/crustless-marbled-chocolate-pumpkin-pie.html" target="_blank">so</a> <a href="http://mouthwateringfoods.blogspot.com/2013/05/salted-cookie-crust-mousse-pie.html" target="_blank">many</a> <a href="http://mouthwateringfoods.blogspot.com/2012/11/pumpkin-chocolate-mousse-pie.html" target="_blank">chocolate</a> <a href="http://mouthwateringfoods.blogspot.com/2012/12/double-decker-chocolate-cake.html" target="_blank">pie</a> <a href="http://mouthwateringfoods.blogspot.com/2013/06/no-cauliflower-cookie-pie.html" target="_blank">recipes</a> on this blog.<br />
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This Brownie Batter Pie is an excellent addition to the collection. It has a chewy crust that comes in the form of an Oatmeal Chocolate Chip Cookie and a rich and fudgy filling that tastes just like brownie batter! <br />
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What could be better?<br />
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<b><u>Brownie Batter Pie with Oatmeal Cookie Crust</u></b><br />
Crust:<br />
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<ul style="text-align: left;">
<li>1 cup rolled oats</li>
<li>1/4 cup applesauce</li>
<li>1/2 tsp baking soda</li>
<li>2 tbsp honey</li>
<li>1/2 tsp vanilla</li>
<li>1/4 cup milk</li>
<li>1/4 cup chocolate chips</li>
</ul>
<div>
Pie Filling:</div>
<div>
<ul style="text-align: left;">
<li>1 12.3 ounce package shelf-stable tofu (I get mine from Trader Joes)</li>
<li>2 1/2 cups of your favorite brownie mix (use a high quality mix for the best taste)</li>
<li>1/4 cup milk</li>
</ul>
<div>
Preheat oven to 350F. Grase a 9in circle pan. In the bowl of a food processor, combine all crust ingredients except chocolate chips. Process until completely mixed. Add chocolate chips and process briefly to incorporate. Mixture will be runny. Pour oatmeal cookie batter into prepared pan and spread into a thin layer so that it covers the whole area of the pan. Set aside. Quickly rinse and dry the bowl of your food processor. It doesn't have to be completely clean. Add tofu, dry brownie mix, and milk to food processor. Mix until<i> completely</i> combined. Make sure there are no tofu chunks or dry spots of brownie mix. Pour pie filling on top of unbaked crust and spread into a smooth and even layer. Bake in preheated oven for 30-35 minutes, until filling is firm. Let chill for at least 3 hours, or overnight, before slicing and serving. Recipe makes 8 servings. Store pie in fridge.</div>
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SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com0tag:blogger.com,1999:blog-2413265341254970433.post-67471111067336417372014-01-13T06:41:00.002-05:002014-01-13T06:41:43.721-05:00Easy Chocolate Banana Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
Easy food is good food.<br />
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That's why I try to make the bulk of the recipes of this site pretty simple.<br />
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But let me tell you, when you want some dessert, and you want it fast, sometimes even the easy recipes on this blog take too long to prepare. But fear not, my fellow dessert lovers, for I have solved the problem. This recipe for Chocolate Banana Muffins has six ingredients, comes together in less than 10 minutes, uses only one bowl, and tastes delicious to boot.<br />
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Total success!<br />
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Next time you're in need of a quick chocolate fix, look no further than these delicious muffins!<br />
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<b><u>Easy Chocolate Banana Muffins</u></b><br />
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<ul style="text-align: left;">
<li>2 banana</li>
<li>2 cups flour</li>
<li>1/4 cup special dark cocoa powder</li>
<li>1 tsp baking powder</li>
<li>1/3 cup honey</li>
<li>1/2 cup milk</li>
<li>1/2 cup chocolate chips</li>
</ul>
<div>
Preheat oven to 350F. Grease 12 cups in a cupcake pan, or line a muffins pan with cupcake liners. In a large bowl, mash bananas until smooth. Add flour, cocoa powder, baking powder, honey, and milk and mix until a smooth batter forms. If you have trouble mixing it together, add some more milk by the tbsp. Mix in chocolate chips. Scoop batter into prepared pan or liners until about 3/4 full. Bake in preheated oven for 20-25 minutes, until firm. Recipe makes 12 cupcakes.<br />
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Enjoy y'all!</div>
SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com6tag:blogger.com,1999:blog-2413265341254970433.post-48379946988094047372014-01-10T06:44:00.002-05:002014-01-10T06:44:44.610-05:00Dried Fruit Granola Bars<div dir="ltr" style="text-align: left;" trbidi="on">
I don't know if this happens to anyone else, but in my family, we have a bit of a dried fruit problem.<br />
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It's not the eating that's the problem, it's the buying. The quantity of dried fruit in our kitchen increases at an alarming rate, until it's practically spilling out of the cabinets. I don't have an aversion to dried fruit (I'm looking at you, all you raisin haters), but things were getting a little out of hand.<br />
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Solution? Make granola bars, of course.<br />
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These bars are pretty versatile. There's a simple base of oats, oat flour, applesauce, and peanut butter, and to that you add two cups of whatever the heck you want. Dried fruit, chocolate, nuts, seeds, sprinkles, pretty much every mix-in you can think of will work. I used 1 1/2 cups of dried figs, dried apricots, dried cranberries, prunes, and yellow raisins (yes, I had all of that on hand), and 1/2 cup of chocolate. Because chocolate makes everything better, right?<br />
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Once that's done, all you've gotta do is spread your batter into a pan and pop it in the oven for about half an hour. <br />
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These are not wimpy granola bars. They make a great afternoon pick-me-up and paired with some fruit and yogurt, one bar will keep you full for hours.<br />
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I'm a fan of store bought bars, don't get me wrong, but nothing compares to a homemade snack in both the nutritional and taste department. You're gonna want to make these bars, guys, don't miss out a recipe <i>this</i> good.<br />
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<b><u>Dried Fruit Granola Bars</u></b><br />
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<ul style="text-align: left;">
<li>3 cups oat flour (to make: grind rolled oats into a fine flour in a blend, coffee grinder, or food processor)</li>
<li>2 cups rolled oats</li>
<li>1 tbsp baking powder</li>
<li>1 1/4 cup applesauce</li>
<li>1/2 cup honey or agave</li>
<li>2 tbsp peanut butter (or another but butter of your choice)</li>
<li>2 cups dried fruit, chocolate, and/or nuts of your choice (I used 1/2 cup chopped chocolate and 11/2 cups chopped dried fruit)</li>
</ul>
<div>
Preheat oven to 350F. Grease a 9x9 square pan. In a large bowl, mix together oat flour, rolled oats and baking powder. Add applesauce, honey/agave, and nut butter and mix until completely combined. Your dough will be wet and sticky at this point. Mix in all of your desired add-ins until evenly incorporated. Scoop dough into prepared pan and spread into a smooth and even layer. Bake in oven for 28-32 minutes, until slightly golden and firm to the touch. Once cooled, slice into 18 thin bars, and store in fridge until serving time. Bars will keep in fridge for up to one week.</div>
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Happy Friday everyone! What are your weekend plans?</div>
SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com0tag:blogger.com,1999:blog-2413265341254970433.post-55796429898227751092014-01-07T06:50:00.003-05:002014-01-07T06:50:34.828-05:00Caramelized Onion and Goat Cheese Tarts with Wild Blueberry Salsa<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
<i style="line-height: 17px; text-align: -webkit-auto;"><span style="font-family: inherit;">{By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.}</span></i></div>
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I know, I know, this sounds weird. Just trust me on this one.<br />
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This week is all about blueberries. Wild blueberries, to be exact.<br />
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<i>But aren't all blueberries the same?</i><br />
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<b>No! </b>Wild blueberries are the smaller, more intensely flavored sibling of the blueberries you're used to seeing is stores. They've got twice the antioxidants of cultivated blueberries and are so much fun to cook with. The easiest way to get your hands on some wild blueberries is to check out the freezer aisle of your local grocery store. Wild blueberries should be found with all the other frozen fruit; look for "wild" on the bag and the feel of smaller berries inside.<br />
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Because I already made one wild blueberry recipe that was sweet, I wanted to try out something savory. Now, you must know that I'm a lot less comfortable when it comes to<i> cooking</i> rather than baking, so this proved to be quite the challenge. No worries though, after much deliberation and some experiments, I came up with this quirky and delicious meal. Let me break it down for you:<br />
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First, we have puff pastry, topped with goat cheese and caramelized onions and baked to flaky perfection. Sounds pretty good, right? Here's where things get funky (in a good way). I made a lime cilantro and blueberry salsa to top the tart with right before serving. It doesn't sound like it would work, but it so does. There's something about the tart/sweet flavor of the blueberries and the sourness of the lime that perfectly pairs with creamy goat cheese and super sweet caramelized onions. <br />
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This is one meal that's so weird, you can't help but try it.<br />
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<b><u>Caramelized Onion and Goat Cheese Tarts with Wild Blueberry Salsa</u></b><br />
For Tarts:<br />
<br />
<ul style="text-align: left;">
<li>1 sheet puff pastry dough, thawed</li>
<li>4 onions, chopped and caramelized*</li>
<li>1/4 cup goat cheese</li>
</ul>
<div>
Preheat oven to 400F. Line two baking sheets with non-stick baking mats or parchment paper. Roll puff pastry dough out until it's the thinnest you can make it without it ripping. Cut into 6 even rectangles. Place dough on baking sheets. Take a spoonful of caramelized onions and spread on top of each rectangle. Sprinkle each rectangle with goat cheese on top of the onions. Bake in preheated oven for 15-20 minutes, until golden-brown and flaky. </div>
<div>
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<div>
For Salsa:</div>
<div>
<ul style="text-align: left;">
<li>2 cups wild blueberries, frozen</li>
<li>1/2 cup cilantro, chopped**</li>
<li>juice of 1/2 lime</li>
<li>1-2 tsp honey </li>
<li>salt to taste</li>
</ul>
<div>
While tarts bake, make salsa. In a medium bowl, combine blueberries, cilantro, lime, and honey. Mix together to combine. Taste and add salt as necessary. Let salsa sit until tarts are ready. In this time, the blueberries will begin to thaw slightly and make the salsa juicy and easier to eat. I don't recommend making the salsa the day before because it will become more juice than berries by then.</div>
</div>
<div>
<br /></div>
<div>
When tarts are done baking, serve and then top with blueberry salsa right before eating. Store any leftover tarts <i>without</i> blueberries salsa in the fridge and reheat in the microwave or oven. Add salsa after reheating.</div>
<div>
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<div>
Notes:</div>
<div>
* If you're not sure how to caramelize onions, <a href="http://www.simplyrecipes.com/recipes/how_to_caramelize_onions/" target="_blank">here's</a> an online tutorial </div>
<div>
** If you don't like cilantro, use basil, parsley or mint to replace it. It will alter the taste, but it will still be delicious!</div>
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SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com8tag:blogger.com,1999:blog-2413265341254970433.post-838354843961315802014-01-05T18:37:00.000-05:002014-01-07T06:51:07.727-05:00Whole What Wild Blueberry Pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
<i style="line-height: 17px; text-align: -webkit-auto;"><span style="font-family: inherit;">{By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.}</span></i><br />
<br />
Raise your hand if you at too much over the holidays.<br />
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It's okay, I'm guilty too. And I'm not even sorry.<br />
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<br />
But now it's a new year, a new beginning, and we're gonna start it off healthy.<br />
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It's time to get back on track, guys, and I've got just the recipe: Whole Wheat Wild Blueberry Pancakes. They're sort of amazing.<br />
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I don't know if you've heard of wild blueberries before, so I'll tell you a bit about them. They're uncultivated blueberries, known for their small size and stronger taste. Whereas "normal" blueberries are plump and mostly water, wild blueberries are tiny little spheres that are pure blueberry flavor. If you've ever been to Maine, you've probably seen and heard a lot about this fruit. In terms of health benefits, wild blueberries are bursting with them. They're super good for you, with twice the antioxidants of cultivated blueberries. Also, their cute size makes them even more fun to eat.<br />
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Paired with whole wheat flour and made into a delicious batch of pancakes, wild blueberries help to create a breakfast for champions with this delicious recipe.<br />
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<b><u>Whole Wheat Wild Blueberry Pancakes</u></b><br />
<br />
<ul style="text-align: left;">
<li>2 cups milk</li>
<li>1 tbsp apple cider vinegar</li>
<li>1 3/4 cup whole wheat pastry flour</li>
<li>1 tbsp baking powder</li>
<li>1 1/2 tsp cinnamon</li>
<li>1/2 tsp salt</li>
<li>3 tbsp chia seeds, ground</li>
<li>1/2 cup water</li>
<li>3 tbsp oil</li>
<li>3 tbsp maple syrup</li>
<li>1 tsp vanilla</li>
<li>3/4 cup quick oats</li>
<li>1/4 cup wheat bran</li>
<li>1 cup frozen wild blueberries</li>
</ul>
<div>
In a medium bowl, combine milk and vinegar. Set aside to curdle. Meanwhile, combine flour, baking powder, cinnamon, and salt in a large bowl. Whisk ground chia seeds into milk mixture and add to flour mixture along with water, oil, maple syrup, and vanilla. Mix until just incorporated. Do not over mix. Add oats, wheat bran, and wild blueberries and mix again. Cook as you would cook any other pancakes. But because these are thick and hearty, be extra careful to make sure that each pancake is cooked all the way through. Recipe makes 5-6 thick pancakes.</div>
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SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com10tag:blogger.com,1999:blog-2413265341254970433.post-41564463957754456382014-01-03T11:12:00.001-05:002014-01-03T11:12:58.364-05:00Craft Time - Vegetable Art<div dir="ltr" style="text-align: left;" trbidi="on">
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How about something a little different today? I don't know about you, but where I live the snows coming down hard and school is closed for the day.</div>
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Pefect craft weather!</div>
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Lately I've been getting more into DIY projects. I think they're really fun for the winter and I've been pinning craft projects like crazy over on <a href="http://www.pinterest.com/mixitupblog/" target="_blank">Pinterest</a>.</div>
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I finally decided to actually try something out (yes, I have the dreaded pin and then never try syndrome), and it came out pretty well if I do say so myself.</div>
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I call this<i><b> Vegetable Art</b></i>. And yes, vegetables<i> are</i> necessary in the creation of the piece. I don't call myself a food blogger for nothing ;)</div>
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Basically, it's a super fun and easy way to create unique and fun wall art. I made mine for my room, so it's fit for a teenage girl, but you could easily change the feel of the painting based on colors and how you decide to polka-dot your canvas.</div>
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Inspiration for the project came from from<a href="http://www.pinterest.com/pin/286963807480661180/" target="_blank"> this pin</a>.</div>
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<b><i>What Do You Need?</i></b><br />
<ul style="text-align: left;">
<li>1 blank canvas of any size</li>
<li>4 paint colors of your choice (I went to a pain store, picked out a color swatch that I liked, and asked for a sample in each other. It's cheap and gives you a lot of paint; enough for many more projects than this)</li>
<li>Potatoes, carrots, and any other root vegetable of your choice</li>
</ul>
<div>
<b><i>How Do You Make It?</i></b></div>
<div>
<ol style="text-align: left;">
<li>Prepare a clean work place. Set down your canvas and prepare your paints by pouring each one into a shallow container with a large surface area. I used the lid of the paint containers (see first picture)</li>
<li>Slice your vegetables into round disks. Try to be mindful of how the shape will come out after you cut it. Your painting will come out best if there are multiple sizes and shapes of your circles.</li>
<li>Start painting! It's your choice as to whether you want to paint with any design in mind or just go crazy. At first I tried to do big circles to small, but then I gave up and polka-dotted in random places. I think it'll look pretty good no matter what you do. The important thing to remember is <i>not to use too much paint</i>. You want each stamp not to be solid, because that what makes it so cool to look at.</li>
<li>Let it dry and hang it up. Currently, mine is sitting on my dresser, but I hope to have it up on the wall soon. Maybe I'll post a picture once it's up.</li>
</ol>
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I'll be back with the usual recipe post in a couple days. Happy new year everyone, and here's to an awesome 2014!<br />
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SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com1tag:blogger.com,1999:blog-2413265341254970433.post-8472021793079632652013-12-27T09:19:00.001-05:002013-12-27T09:19:35.451-05:00Asian Sweet Potato Wedges<div dir="ltr" style="text-align: left;" trbidi="on">
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This is gonna be a short and sweet post; just like the recipe!</div>
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I've made these Sweet Potato Wedges three times in the past week. They are incredible, and super <i>duper</i> easy.<br />
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Basically, you cover sweet potatoes in soy sauce, maple syrup, and sesame oil and then bake 'em to perfection. I'm telling you, something magical happens in the oven.<br />
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These wedges are delicious on their own, there's not doubt about that, but if you want them to taste like absolute heaven, I have two words for you: <i>Peanut Sauce. </i>I've said it before and I'll say it again; Peanut Sauce makes everything better. These are no exception.<br />
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Make them and you just might eat the entire batch in one sitting.<br />
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<b><u>Asian Sweet Potato Wedges</u></b><br />
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<ul style="text-align: left;">
<li>4 sweet potatoes, cut into wedges</li>
<li>3 tbs soy sauce</li>
<li>1 tbsp maple syrup</li>
<li>1 tbsp sesame oil</li>
</ul>
<div>
Preheat oven to 350F. Place cut sweet potatoes in a large bowl. A soy sauce, maple syrup, and sesame oil, and toss to coat all sweet potato pieces. Spread wedges into as even a layer as possible on a baking sheet. Bake in preheated oven for 20-25 minutes, until soft. Serve warm and with peanut sauce, if desired. Store any leftovers in fridge for up to one week. They probably won't last that long though.</div>
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SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com2tag:blogger.com,1999:blog-2413265341254970433.post-46124076725906241272013-12-21T17:11:00.001-05:002013-12-21T17:11:40.845-05:00"Good Luck" Golden Donuts {The Recipe ReDux}<div dir="ltr" style="text-align: left;" trbidi="on">
This months Recipe ReDux theme was good luck food. I was <i>so</i> out of my element.<br />
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At my house, we're not really one for superstitions or traditions (Fun Fact: We had ribs on Thanksgiving). Because of that, I wasn't really sure what to make that would inspire good luck. Fortune cookies...?<br />
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Luckily, this thing called the internet exists to help educate uneducated souls on the mysteries of the world. To google I went!<br />
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After some research, I decided to make these "Golden" Donuts. Here's why they're lucky:<br />
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<ul style="text-align: left;">
<li>The round shape. It signififies the year coming to a full circle and new year beginning.</li>
<li>The golden color. The color is supposed to be a sign of wealth and riches in the new year</li>
</ul>
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I bet you never knew you could eat a donut for good luck, did ya? Well, now you do. Grab 2!</div>
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<b><u>"Good Luck" Golden Donuts</u></b><br />
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<ul style="text-align: left;">
<li>1 1/2 cups spelt flour</li>
<li>1 tsp baking powder</li>
<li>1/2 tsp baking soda</li>
<li>1/4 tsp salt</li>
<li>1 cup yogurt</li>
<li>1/4 cup honey or maple syrup (maple syrup makes them taste like pancakes! Always a good thing)</li>
<li>1/4 cup milk</li>
<li>1 egg or egg replacement</li>
<li>2 tbsp oil</li>
<li>1 tsp vanilla</li>
</ul>
<div>
Preheat oven to 350F. In a large bowl, mix together all dry ingredients. In another bowl, mix together remaining ingredients. Add wet to dry and mix until a smooth batter forms. Scoop batter into a donut pan (any size is fine) and bake in preheated oven for about 7 minutes. Time will vary depending on size of pan. Remove from pan while still hot and store in an airtight container. For a lucky year, eat on New Years ;)</div>
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SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com3tag:blogger.com,1999:blog-2413265341254970433.post-14571602015445232792013-12-19T03:30:00.000-05:002013-12-19T03:30:00.500-05:00Cranberry Chocolate Chip Oatmeal Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
'Tis the season of cookies, so it's only right that I post a new cookie recipe, right?<br />
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These cookies are super simple, yet delicious all the same. Hearty oats, a subtle sweetness and<i> tons </i>of cranberries and melty chocolate in every bite.<br />
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<i>Mmmmmm....</i><br />
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When I first made these, I deemed them breakfast cookies. However, as soon as my mom tasted one, she informed me, with great seriousnesss, that these cookies are<i> not </i>breakfast cookies. They are most definitely 'anytime' cookies. To withhold these cookies at all times other than breakfast would be a crime, they're so good.<br />
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I have to say, once I ate a cookie myself I had to agree. And so did the rest of my family as we finished the batch off for dessert, snack, and yes, breakfast.<br />
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<b><u>Cranberry Chocolate Chip Oatmeal Cookies</u></b><br />
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<ul style="text-align: left;">
<li>1 1/2 cups spelt flour</li>
<li>1 1/2 cups quick oats</li>
<li>1/2 cup dry sweetener of choice (that measures like sugar)</li>
<li>1 tsp baking powder</li>
<li>1/2 tsp baking soda</li>
<li>1/2 tsp cinnamon</li>
<li>1/4 tsp salt</li>
<li>1/2 cup chocolate chips</li>
<li>1/2 cup dried and sweetened cranberries</li>
<li>1 egg or egg substitute (i.e. 1 flax "egg")</li>
<li>1/4 cup applesauce</li>
<li>2 tbsp coconut oil, melted (or vegetable oil)</li>
<li>1/2 tsp vanilla</li>
<li>If necessary, up to 1/3 cup milk/water</li>
</ul>
<div>
Preheat oven to 350F. Line two baking sheets with parchment paper or a non-stick baking mat. In a large bowl, mix together first seven ingredients (flour through salt). Add chocolate chips and cranberries and mix to incorporate. In another bowl, mix together remaining ingredients. Add wet to dry and mix until a dough forms. If necessary, add milk/water 1 tbsp at a time until dough is wet enough to shape into balls. Take about 1 1/2 tbsp of dough, form into a ball and place on baking sheet. These cookies will not spread while they bake, you can put them close together. If you want flatter cookies and not balls, flatten dough before baking. Bake in preheated oven for 8-12 minutes, until golden and firm. Let cool completely before transferring to an airtight container. Makes about 20 small cookies.</div>
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Happy eating everyone!</div>
SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com1tag:blogger.com,1999:blog-2413265341254970433.post-79276032270940843502013-12-17T03:30:00.000-05:002013-12-17T03:30:01.315-05:00Cookie Cake (Version 3)<div dir="ltr" style="text-align: left;" trbidi="on">
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I'm so so so so so so so<i> so</i> sorry.</div>
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I've been gone for <i>ages. </i>I won't make excuses, but I'm just really sorry for holding out on y'all. I've still been baking, but I just haven't gotten around to the whole posting thing. My sincerest apologies. Really.</div>
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But, because sorry can only get you so far, I also make you a cake... that tastes like a giant cookie. </div>
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Cookie cakes are sort of one of my favorite things in the world, so I give you my third version of this masterpiece. This version is dense, moist, and packed with melty chocolate chunks (they sell them at Trader Joe's know just fyi). And it just wouldn't be a Mix it Up recipe without secret ingredients, so I also through in some tofu and beans. It's amazing. I swear.</div>
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<b><u>Cookie Cake</u></b></div>
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<ul style="text-align: left;">
<li>1 can white beans, drained and rinsed</li>
<li>1 package tofu</li>
<li>1 cup rolled or quick oats</li>
<li>1/2 tsp baking soda</li>
<li>2 tsp baking powder</li>
<li>2 tbsp peanut buter (or another nut butter of your choice)</li>
<li>1/2 tbsp vanilla</li>
<li>1/4 tsp salt</li>
<li>2 tbsp honey</li>
<li>1/2 cup Monk Fruit in the Raw or another sweetener of your choice that measures like sugar</li>
<li>1/2 cup chocolate chunks</li>
</ul>
<div>
Preheat oven to 350F. Combine all ingredients except chocolate chips in the bowl of a food processor. Mix until completely combined with no bean clumps. Mix in chocolate chips. Grease a 9inch round pan and scoop dough in. Spread into an even layer. Bake in preheated oven for 25-25 minutes, until golden brown and a tooth pick comes out clean. Slice and serve!</div>
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I'll do my absolute best to keep things more frequent in the weeks to come. However, if I'm unable to make that happen, at least know you can drool over this pie. Here's one more picture to keep your mouth watering:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxCAwpi3Ke5EAA_A2d5iWLBhmhaBMXPGUucIg-SF8F5IlHirejJsMXHlMGgzkb0XSy1tyPXB-ZNS1xk8SFfqSyz2ajSmRLGc5-HeHVLSRHnQ6BbOgA6x9WI5Vk3IaXciRf6mFDmAkMVWx/s1600/Cookie+Cake+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxCAwpi3Ke5EAA_A2d5iWLBhmhaBMXPGUucIg-SF8F5IlHirejJsMXHlMGgzkb0XSy1tyPXB-ZNS1xk8SFfqSyz2ajSmRLGc5-HeHVLSRHnQ6BbOgA6x9WI5Vk3IaXciRf6mFDmAkMVWx/s1600/Cookie+Cake+5.JPG" /></a></div>
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Stay tuned for some cookies!</div>
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SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com4tag:blogger.com,1999:blog-2413265341254970433.post-8326627534973542332013-12-06T15:27:00.000-05:002013-12-06T15:27:39.259-05:00Blueberry Muffins with a Hint of Ginger and Lemon {Monk Fruit in the Raw}<div dir="ltr" style="text-align: left;" trbidi="on">
<i>{I received free samples from Cumberland Packing Corp., maker of Monk Fruit In The Raw. By posting this recipe I am entering a recipe contest sponsored </i><i>by Cumberland Packing Corp. and am eligible to win prizes associated with the contest. I was not compensated for my time.}</i><br />
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Stories from blueberry muffin baking:<br />
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1. Lemons have decided to hate me. I don't really understand, honestly, we've always had such a great relationship, but the day of these muffins? Yeah, not so much. I got squirted in the eye with juice at least 4 times while I was <i>zesting</i> them. Like, there wasn't even any juice exposed and it still managed to somehow hit me in the eye. I repeat, they hate me.<br />
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2. For some reason, the folks down at Trader Joe's thought it would be a good idea to make curry powder and cinnamon look really similar, so much that <i>I almost put freaking curry powder</i> <i>in these muffins! </i> The spices in our house are pretty jumbled up and so as I dug through the chaotic plastic bin that is our spice rack I spotted something that looked like cinnamon and grabbed it. Upon (somewhat) closer inspection I saw that the label had some word that started with a 'C' on it, further confirming that this bottle held cinnamon. Thank god I caught a whiff of it's very not cinnamon-y smell or these muffins would have been a lot worse and also quite spicy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVc_y8aSm2ZLropkE3bfEvRNAXXQhyG8ve_sv_ijUJini9aV62asAO2MLSSsG9Jo_JLaYEZ7t5BOm4BxzAcRbPn27Nqv5WhdEmlvPt3Sqcpb4-NY43WCcDaSl6h2khhvItSoTcS_mYcv6d/s1600/Blueberry+Muffins+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVc_y8aSm2ZLropkE3bfEvRNAXXQhyG8ve_sv_ijUJini9aV62asAO2MLSSsG9Jo_JLaYEZ7t5BOm4BxzAcRbPn27Nqv5WhdEmlvPt3Sqcpb4-NY43WCcDaSl6h2khhvItSoTcS_mYcv6d/s1600/Blueberry+Muffins+2.JPG" /></a></div>
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3. I hereby proclaim myself a blueberry fanatic. That's right, it's official now. After adding 1 1/3 cups of blueberries to this batter (which, admittedly, was probably too much), I came to the realization that I put more blueberries on my oatmeal in the mornings. Yes, more. No wonder my family goes through frozen fruit so fast. I eat almost 2 cups <i>per meal.</i><br />
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4. MONK FRUIT IN THE RAW. I like this stuff, I really do. It gives me pleasure to use only a couple tablespoons of "real" sugar per recipe and than still have the result taste perfectly sweet. I don't know if you realize this, but that's really cool. Low calorie is cool too because it means I can eat more (!!). Also, when you pour the Mink Fruit in the Raw it looks like little tiny snowflakes (actually, more like fake snow, but whatever) and that makes me happy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_YgWG5fZlwhLjMXF9jTGdaeShJNZljGiPNtXlQBKm2jY9PivGUVnVH55IjsOVMlxKBLg96qhoG3z-o3kIn02AyKZDvOAqX9P5LTbm8gdqGhGs3KxB8tBrFncCigK_S6LJGbQQPkaksbVe/s1600/Blueberry+Muffins+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_YgWG5fZlwhLjMXF9jTGdaeShJNZljGiPNtXlQBKm2jY9PivGUVnVH55IjsOVMlxKBLg96qhoG3z-o3kIn02AyKZDvOAqX9P5LTbm8gdqGhGs3KxB8tBrFncCigK_S6LJGbQQPkaksbVe/s1600/Blueberry+Muffins+3.JPG" /></a></div>
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5. Blueberry muffins are good, but blueberry muffins with a hint of lemon and ginger are really really really good. Really. (P.S. they smell perfect while they cook. Don't blame me if you decide to camp out in front of your oven while they're baking)<br />
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<b><u>Blueberry Muffins with a Hint of Lemon and Ginger</u></b><br />
<ul style="text-align: left;">
<li>2 cups spelt flour</li>
<li>1/3 cup Monk Fruit in the Raw</li>
<li>3 tbsp turbinado sugar</li>
<li>2 tsp baking powder</li>
<li>1 tsp powedered ginger</li>
<li>1/2 tsp cinnamon</li>
<li>1/4 tsp salt</li>
<li>1 cup milk</li>
<li>3 tbsp vegetable or coconut oil</li>
<li>3 tbsp lemon juice</li>
<li>1 tbsp vinegar</li>
<li>1 tbsp lemon zest</li>
<li>1 tsp vanilla</li>
<li>1 - 11/3 cup frozen blueberries (I used 1 1/3 and it was probably too much, but I love blueberries so I didn't mind. Use whatever you see fit)</li>
</ul>
<div>
Preheat oven to 350F. Grease a muffin pan. In a large bowl, mixtogether all dry ingredients until completely incorporated. In another bowl, whisk together milk, oil, lemon juice, vinegar, lemon zest and vanilla. Let sit a couple minutes to let the vinegar mix into the milk. After a couple minutes, add wet ingredient to dry and mix just until incorporated. Don't overmix. Gently add in blueberries. Scoop about 1/4 cup batter into each muffin hole. Bake in preheated oven for 16-18 minutes, until firm. Let cool before remiving from pan and storing in an airtight container. Makes 12 large muffins.</div>
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SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com7tag:blogger.com,1999:blog-2413265341254970433.post-40348770410750626122013-12-02T03:30:00.000-05:002013-12-02T03:30:00.448-05:00Monk Fruit in the Raw: Frosted Chocolate Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
<i>{I received free samples from Cumberland Packing Corp., maker of Monk Fruit In The Raw. By posting this recipe I am entering a recipe contest sponsored </i><i>by Cumberland Packing Corp. and am eligible to win prizes associated with the contest. I was not compensated for my time.}</i><br />
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So Thanksgiving is over, and the holiday season has officially begun.<br />
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And, other than the holidays of course, one of the best things about holiday season is the food. Specifically, the desserts.<br />
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However, with that said, it's also important to stay healthy. Believe me when I say I want to gorge myself on cookies just as much as the next person, but I don't because a) If I do i'll feel like crap later and b) there are healthier desserts that taste just as good.<br />
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Todays recipe is an excellent example of one of those desserts. I give you: Frosted Chocolate Brownies which are delicious <i>and</i> gluten free + sweetened with only fruit. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfuYpJu3L7z-uUKt93-GO9F0bj0W_BCugOEZ71V7Eq1gGZhuiLoyKMbaWhhx_zXURmXGgfd9izCQympUcFHhtMX5PGQIOY1v9bf8UWOHQ4MiOKyHk232Us0vKkg3Thkf3Nx3eZIIWJnlw/s1600/Frosted+Brownies+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfuYpJu3L7z-uUKt93-GO9F0bj0W_BCugOEZ71V7Eq1gGZhuiLoyKMbaWhhx_zXURmXGgfd9izCQympUcFHhtMX5PGQIOY1v9bf8UWOHQ4MiOKyHk232Us0vKkg3Thkf3Nx3eZIIWJnlw/s1600/Frosted+Brownies+2.JPG" /></a></div>
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What's the catch?</div>
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Get this... there isn't one!</div>
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When you've got the right ingredients it's east to put together a dessert that's healthy as well as decadent. I mean, look at those brownies! Who would have guessed they're made without butter, oil, or granulated sugar?</div>
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One of the secrets in these guys is the use of Monk Fruit in the Raw. It's a zero calories sweetener made from monk fruit (and other natural ingredients). Now, I'm not usually a fan of artificial or calorie-less sweeteners, but I've made an exception for this brand because it's <i>100% natural</i>. The real problem I have with products like Splenda or Equal is that they're loaded with chemicals I don't want entering my body, but with Monk Fruit In the Raw, I don't have to worry about that. It's an easy way to keep foods low calorie <i>and</i> all natural. (Just remember that it's only recommended to sub out half the sugar in a recipe for Monk Fruit in the Raw in order to avoid any problems like rising, texture, etc. In this recipe I used dates as the other sweetener.)</div>
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I'm happy to report that my first experiment with Monk Fruit in the Raw worked out perfectly. You will <i>not believe</i> that these rich and fudgy brownies are actually on the healthier side of desserts. By all means, feel free to help yourself to seconds.<br />
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<b><u>Frosted Chocolate Brownies</u></b><br />
<b>Brownies:</b><br />
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<ul style="text-align: left;">
<li>1/2 cup yogurt</li>
<li>1/4 cup milk</li>
<li>1 egg</li>
<li>1 tsp baking powder</li>
<li>1/2 cup dates (5 large)</li>
<li>1/4 cup Monk Fruit in the Raw</li>
<li>1/2 cup rolled oats</li>
<li>1/4 cup Special Dark cocoa powder</li>
</ul>
<div>
<b>Frosting:</b></div>
<div>
<ul style="text-align: left;">
<li>1 ripe avocado</li>
<li>1/2 cup yogurt</li>
<li>1/4 cup chocolate chips, melted</li>
<li>1/4 special dark cocoa powder</li>
<li>1/4 cup Monk Fruit in the Raw</li>
<li>2 dates</li>
<li>1 tsp vanilla</li>
</ul>
<div>
Preheat oven to 350F. Grease an 8x8 pan (or a smaller pan, if you want thicker brownies). In the bowl of a food processor, combine all ingredients for brownies. Blend until completely incorporated with no oat or date chunks. Pour into prepared pan and spread into an even layer. Bake in preheated oven for 15 minutes (baking time may change if you use a different pan), until a toothpick comes out clean. Once brownies are done, remove from oven and let cool.</div>
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Quickly rinse out your food processor and dry (it's not necessary to completely clean it). Then, to make frosting, combine all ingredients in the bowl of food processor. Blend until smooth and thick, with all ingredients compeltely mixed. You should be able to take a spoonful of the frosting and tip it upside down without ot falling off. Spread frosting on top of baked brownies and chill for at least one hour. Then, slice into 9-16 squares and serve.</div>
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SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com4tag:blogger.com,1999:blog-2413265341254970433.post-26640263151915585572013-11-25T07:00:00.001-05:002013-11-25T07:00:17.863-05:00Chocolate Caramel Dip<div dir="ltr" style="text-align: left;" trbidi="on">
This Dip. Just. This Dip.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3gBvqsTe5fgCAyWWcXswBhwifh813GNLYgrozdd4imqwlf_RmKzA-tYShuSEMDiRoRv7HYS0qCKK73n7mjl_5e8NCZQOQNMxPaGWUdwBSQOyzX0OWZT4_KhM2issAk_7YH5-4xiS_Tl7/s1600/Caramel+Dip+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3gBvqsTe5fgCAyWWcXswBhwifh813GNLYgrozdd4imqwlf_RmKzA-tYShuSEMDiRoRv7HYS0qCKK73n7mjl_5e8NCZQOQNMxPaGWUdwBSQOyzX0OWZT4_KhM2issAk_7YH5-4xiS_Tl7/s1600/Caramel+Dip+1.JPG" /></a></div>
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I'm at a bit of a loss for words.<br />
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It's really good, guys. <i>Really </i>good.<br />
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This is the kind of dip one eats by the spoonful. You <i>could </i>dip in fruit or cookies, but when you have a healthy chocolate caramel dip sitting in fruit of you, I doubt you'll worry about that. More likely, you'll go in with a spoon.<br />
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I know I did. Enjoy!<br />
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<b><u>Chocolate Caramel Dip</u></b><br />
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<ul style="text-align: left;">
<li>2 tbsp peanut butter</li>
<li>2 tbsp maple syrup</li>
<li>1/3 cup milk</li>
<li>1-2 tbsp special dark cocoa powder</li>
</ul>
<div>
In a small saucepan, mix together peanut butter and maple syrup. Heat on medium, stirring constantly, until mixture has reduced by half. Lower heat and add milk. Continue to stir until mixture thickens to the consistency of a sauce. Remove from heat and let cool. Once cool, transfer to a container and add cocoa powder. Mix until completely incorporated. Serve with fruit, crackers, or eat it by the spoonful.</div>
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SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com0tag:blogger.com,1999:blog-2413265341254970433.post-43067729204366911752013-11-21T07:05:00.000-05:002013-12-13T06:50:26.860-05:00(Gluten Free) Chocolate Chip Cookie Mix {The Recipe ReDux}<div dir="ltr" style="text-align: left;" trbidi="on">
Absolute best gift this holiday season = homemade cookie mix<br />
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Seriously, there is no one in this world who doesn't want a mason jar full of something that can quickly to cookies. What's more, this cookie mix is gluten free and on the healthier side of things. Oh yeah, and it still tastes <i>amazing.</i><br />
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Talk about the perfect gift.<br />
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When I found out that the Recipe ReDux theme this month was some sort of homemade mix, cookies immediately popped into my head. Let me tell you, the concept is totally as cool as I imagined.<br />
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In case you're unfamiliar with Chocolate Chip Cookie Mix (which you probably are, because I'm not sure if it's a thing yet), here's the basic rundown. It's like the dry ingredients for cookies, mixed up already and then put in a super hip mason jar. So all you have to do to make cookies is add wet ingredients- which in this case are as simple as coconut oil/oil, milk, and optional vanilla- and then mix to get cookie dough. After that, your cookies can be made in minutes!<br />
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Now, a step-by-step guide to giving the gift of cookies:<br />
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<ol style="text-align: left;">
<li>Buy a mason jar, ribbon, and some sort of label (mine is a brown lunch bag and sharpie, fancy is not necessary)</li>
<li>Use this recipe to whip up the (gluten free!) dry ingredients for your cookies and then place it all in your mason jar. Stick the label on the mason jar.</li>
<li>Somewhere (like on paper, or card, or something) on the side of your jar, write down the wet ingredients and baking time, which you can find below.</li>
<li>Deliver your homemade cookie mix and watch the recipient of your gift jump for joy!</li>
</ol>
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<b><u>Gluten Free Cookie Mix</u></b></div>
<div>
<ul style="text-align: left;">
<li>2 cups oats flour (grind oats in a blender/food processor/coffee grinder until they form a fine flour)</li>
<li>3/4 cup buckwheat flour (grid buckwheat groats in a blender/food processor/coffee grinder until they form a fine flour)</li>
<li>1/2 cup turbinado sugar or another type</li>
<li>3/4 tsp baking soda</li>
<li>1/2 tsp cinnamon</li>
<li>1/2 tsp salt</li>
<li>3/4 - 1 cup chocolate chips</li>
</ul>
<div>
Mix together all ingredients except chocolate chips in a large bowl. Use a funnel to put flour mixture into a 32oz mason jar. Once all dry ingredients are in jar, place chocolate chips on top. Decorate jar however you like, with ribbons, a label. etc. Then, write down the instructions on how to bake the cookies somewhere where the gift recipient will see them. The instructions are this:</div>
</div>
<div>
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<div>
<ol style="text-align: left;">
<li>Preheat oven to 350F. Grease 2 baking sheets with cooking spray.</li>
<li>Pour out contents of jar in a large bowl, and mix to distribute chocolate chips evenly.</li>
<li>Add 1/2 cup coconut oil (melted) or vegetable oil and 3/4 cup milk and mix until a thick cookie dough forms. If you like, add 1 tsp vanilla.</li>
<li>Form balls of about 1 tbsp of dough and place them on prepared baking sheets. Repeat until all dough has been used.</li>
<li>Bake in preheated oven for 8-10 minutes, until golden. Cookies may look slightly underdone when they come out, but that's OK. Let cool for a couple minutes before removing from pan. Recipe makes 24 cookies.</li>
<li>Enjoy!</li>
</ol>
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<b>What are other fun DIY holiday gifts?</b></div>
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SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com9tag:blogger.com,1999:blog-2413265341254970433.post-74105274939959181432013-11-17T07:59:00.000-05:002013-11-17T07:59:01.746-05:00Chocolate Caramel Cake Bites<div dir="ltr" style="text-align: left;" trbidi="on">
I've always loved caramel.<br />
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Twix bars, caramel apples, caramel dip, caramel sauce. Pretty much everything containing caramel is guaranteed to be gobbled up in seconds.<br />
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Since I made my diet a bit healthier, my caramel consumption has reduced significantly. There's still the occasional treat, of course, but caramel is far from a staple in my house. <br />
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That is, it <i>wasn't </i>until I stumbled into this recipe for <a href="http://thefitfoodies.blogspot.com/2013/05/crazy-caramel-sauce.html" target="_blank">Crazy Caramel Sauce</a>. It's from the blog The Fit Foodies, and guys, it really is crazy. The recipe replaces butter with nut butter, sugar with maple syrup, and cream with milk for a resulting caramel that tastes, dare I say it, even better than an original caramel sauce!<br />
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Click that link and try it!<br />
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Anyway, after finally discovering a healthy caramel sauce (that's not made with dates!), I immediatly started brainstorming recipes to use it with. I had some leftover <a href="http://mouthwateringfoods.blogspot.com/2013/05/chocolate-avocado-frosting.html" target="_blank">Chocolate Avocado Frosting</a> in the fridge and both recipes together spurred the creation of these bad boys:<br />
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Chocolate Caramel Cake Bites! They taste even <i>better </i>than they sound.<br />
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<b><u>Chocolate Caramel Cake Bites</u></b><br />
<b>Caramel (recipe slightly modified from <a href="http://thefitfoodies.blogspot.com/2013/05/crazy-caramel-sauce.html" target="_blank">this recipe</a>):</b><br />
<ul style="text-align: left;">
<li>1 tbsp peanut butter</li>
<li>2 tbsp maple syrup</li>
<li>1/3 cup milk</li>
</ul>
<div>
<b>Cake:</b></div>
<div>
<ul style="text-align: left;">
<li>1/2 cup oat flour</li>
<li>2 tbsp honey</li>
<li>2 tbsp sugar</li>
<li>1/2 tsp baking powder</li>
<li>1/2 tsp baking soda</li>
<li>1/2 cup milk</li>
<li>1 tsp vanilla</li>
</ul>
<div>
<b>Frosting:</b></div>
</div>
<div>
<ul style="text-align: left;">
<li>One batch <a href="http://mouthwateringfoods.blogspot.com/2013/05/chocolate-avocado-frosting.html" target="_blank">Chocolate Avocado Frosting</a></li>
</ul>
<div>
<b>To Make Caramel:</b></div>
<div>
In a small saucepan (non-stick if possible), whisk together peanut butter and maple syrup until combined. Heat on high, stirring constantly, until mixture has thickened and reduced to about half it's original volume. Lower to low heat and add milk. Stir constantly until mixture has thickened to a caramel like consistency. Let cool and then transfer to a small container. Set aside for now.<br /><ul style="text-align: left;">
</ul>
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<b>To Make Cake:</b></div>
</div>
<div>
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</div>
<div>
Preheat oven to 350F. Grease a loaf pan. Mix together dry ingredients in a medium to large bowl. Add milk and vanilla and mix until a smooth batter forms. Pour into loaf pan and spread into an even layer. Bake in preheated oven for 8-12 minutes, until firm and a toothpick comes out clean. Let cool. Once cooled, spread the caramel you just made into a layer on top. Spread the pre-made Chocolate Avocado Frosting on top of that. Chill in fridge for at least an hour before slicing into small squares. Store in an airtight container in the fridge.<br />
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<b>Revisited Recipe of the Day:</b><br />
<b><u><br /></u></b>
<a href="http://mouthwateringfoods.blogspot.com/2013/02/date-caramel-cookie-recipe-to-get-you.html" target="_blank">Date Caramel + Chocolate Caramel Cookies</a><br />
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SShttp://www.blogger.com/profile/12210281493077740781noreply@blogger.com3