A healthy snack for your sweet tooth.
Showing posts with label vanilla. Show all posts
Showing posts with label vanilla. Show all posts
Tuesday, January 6, 2015
Monday, January 5, 2015
"Frozen" Hot Chocolate (Chocolate Quente Inspirado no Filme "Frozen")
"Frozen" Hot Chocolate (Chocolate Quente Inspirado no Filme "Frozen")
Wow it has been almost a year since I shared a recipe.
I saw this on Facebook and thought I would post:
Recipe by Sweet Caroline
Ingredients (serves 2-3):
4 ounces of white chocolate, chopped
1 3/4 cups milk
1/4 teaspoon vanilla extract
Few drops of blue food coloring
Whipped cream
Blue sugar crystals
Directions:
In a small sauce pan over medium/low heat, add the chopped white chocolate and milk, bring to simmer (don't let it boil). Keep stirring until the chocolate is completely melted, remove from heat. Stir in vanilla extract and blue food coloring. Pour into mugs, serve with whipped cream and blue sugar crystals. Enjoy!
4 ounces of white chocolate, chopped
1 3/4 cups milk
1/4 teaspoon vanilla extract
Few drops of blue food coloring
Whipped cream
Blue sugar crystals
Directions:
In a small sauce pan over medium/low heat, add the chopped white chocolate and milk, bring to simmer (don't let it boil). Keep stirring until the chocolate is completely melted, remove from heat. Stir in vanilla extract and blue food coloring. Pour into mugs, serve with whipped cream and blue sugar crystals. Enjoy!
Sunday, November 11, 2012
Raw Vegan CHOCOLATE COCONUT CREAM TORTE
Raw Vegan CHOCOLATE COCONUT CREAM TORTE
by :Eric Rivkin you can also find this recipe in Eric new E-book :TO LIVE FOR♥ Bottom Layer Crust:1 cup raw almonds or pecans, soaked 2 hours, rinsed 1 cup fresh or dried finely shredded unsweetened coconut
1/2 cup pitted dates
1/2 cup raw cacao powder
¼ tsp cinnamon
1/2 cup pitted dates
1/2 cup raw cacao powder
¼ tsp cinnamon
Dash of cayenne
In a food processor with the S blade, mix until a crumb texture is reached. Set aside.
Coconut Cream Filling
2 cups firm young coconut pulp
5 bananas
1/4 cup coconut oil
2 cups firm young coconut pulp
5 bananas
1/4 cup coconut oil
4-5 pitted medjool dates
½ tsp vanilla extract or caviar scraped from 1 bean
Blend ingredients until creamy. Set aside and refrigerate.
6-8 large firm strawberries, de-stemmed and sliced 1/8” thick
Top Chocolate Layer
1 cup young coconut pulp
3 Tbsp coconut oil
½ cup raw cacao powder
3 pitted medjool dates
3 black mission figs
½ tsp vanilla extract or caviar scraped from 1 bean
¼ tsp cinnamon
Dash of cayenne
Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.
Garnish
1 cup assorted berries - raspberry, blueberry, sliced strawberries
1 tsp honey
Mint leaves (optional)
Blend the honey with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.
Assembly:
1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish..
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top.
http://www.vivalaraw.org/ living-foods/to-live-for-
http://www.facebook.com/RAWJED
Whole-Wheat French Toast With Fresh Strawberries
Whole-Wheat French Toast With Fresh Strawberries
INGREDIENTS
3 tablespoons sugar-free raspberry or strawberry spreadable fruit
2 cups sliced strawberries
1 large egg
1 large egg white
2/3 cup low-fat (1 percent) milk
1 1/2 teaspoons vanilla extract
Pinch ground nutmeg
1 tablespoon unsalted butter, divided
8 slices thin whole-wheat bread
Preheat the oven to 200°F. Place a serving platter in the oven to hold the French toast.
Place the fruit spread in a medium bowl and stir until smooth. Stir in the strawberries. Set aside. In a pie plate or shallow bowl, beat the egg, egg white, milk, vanilla extract, and nutmeg with a fork until blended. Melt 1/2 tablespoon butter in a large nonstick skillet over medium heat. Dip a bread slice into the egg mixture, letting it soak briefly on both sides. Place the soaked slice in the skillet; add 1 or 2 more soaked slices. Cook, turning once, until lightly golden, about 3 minutes per side.
Place the cooked French toast in the oven to keep warm. Repeat with the remaining bread slices, adding the remaining 1/2 tablespoon butter as needed. Serve the French toast hot with the strawberry mixture on top.
Makes 4 servings
Per serving (2 slices): 270 calories, 38g carbohydrates, 11g protein, 10g total fat, 70mg cholesterol, 4g dietary fiber, 300mg sodium
INGREDIENTS
3 tablespoons sugar-free raspberry or strawberry spreadable fruit
2 cups sliced strawberries
1 large egg
1 large egg white
2/3 cup low-fat (1 percent) milk
1 1/2 teaspoons vanilla extract
Pinch ground nutmeg
1 tablespoon unsalted butter, divided
8 slices thin whole-wheat bread
Preheat the oven to 200°F. Place a serving platter in the oven to hold the French toast.
Place the fruit spread in a medium bowl and stir until smooth. Stir in the strawberries. Set aside. In a pie plate or shallow bowl, beat the egg, egg white, milk, vanilla extract, and nutmeg with a fork until blended. Melt 1/2 tablespoon butter in a large nonstick skillet over medium heat. Dip a bread slice into the egg mixture, letting it soak briefly on both sides. Place the soaked slice in the skillet; add 1 or 2 more soaked slices. Cook, turning once, until lightly golden, about 3 minutes per side.
Place the cooked French toast in the oven to keep warm. Repeat with the remaining bread slices, adding the remaining 1/2 tablespoon butter as needed. Serve the French toast hot with the strawberry mixture on top.
Makes 4 servings
Per serving (2 slices): 270 calories, 38g carbohydrates, 11g protein, 10g total fat, 70mg cholesterol, 4g dietary fiber, 300mg sodium
Sunday, October 21, 2012
Pumpkin Poptarts
Pumpkin Poptarts: Make Your Own Edible Jack-O-Lanterns
My kids love pumpkin pie. So do I. But, pumpkin pie takes so long to make from scratch, and the storebought versions just don’t do it justice. Thank goodness for poptarts. Inspired by their speedy, must-have-pie-now format, the kids and I conjured a cookie sheet full of our own palm-sized pumpkin pies in less than 20 minutes.
Half the fun of these pumpkin poptarts, of course, is carving your own designs into the top crust before placing it over the filling. I used a small paring knife to do the carving, and found that a prepared pie crust pulled straight out of a cold fridge made carving a super simple task. If your kids are too young to do the carving themselves, invite them to draw a face into their pumpkins with a toothpick before you carve out their artsy hallodreams. I sprinkled our poptarts with sugar before baking, but the poptarts are equally delicious when glazed fresh out of the oven.
Pumpkin Poptarts1 cup pumpkin puree
1/4 cup sugar
1 egg
1 package refrigerated pie crust
Glaze:
1 cup powdered sugar
2 tablespoon milk
1 tablespoon light corn syrup
1/2 teaspoon vanilla
In a large bowl, mix together pumpkin puree, sugar, and egg. Unroll pie crusts, cut the edges off to make a large square, then cut the pie crust into three equal rectangles (about 2″ x 3″). Spoon a small amount of pumpkin mixture into the center of one of the rectangles, taking care to not let the filling ooze near the edges. Use a small paring knife to carve jack-o-lantern faces into a second rectangle. Gently lay the carved piece over the pumpkin filling, then press the edges firmly together with a fork. Transfer to a cookie sheet and bake in an oven preheated to 400 degrees for 8-10 minutes, or just until the edges of the poptart begin to turn golden brown.
In a large bowl, mix together the powdered sugar, milk, corn syrup, and vanilla. Drizzle glaze over hot pumpkin poptarts. Allow to cool on a cooling rack before serving.
http://blogs.babble.com/family-kitchen/2010/10/07/make-your-own-edible-jack-o-lanterns-pumpkin-poptarts/
Saturday, May 26, 2012
Apple Crisp
Serves 4 (2g fiber/serving)
2 Cup red apples peeled, cored, & sliced very thin
2 tablespoons olive oil
2 tesspoons cinnamon
1 teaspoon vanilla extract
1/2 teaspoon fresh nutmeg
1/4 cup fruit/nut granola
Preheat oven to 350F
Place a very thin layer of applies; then olive oil; then cinnamon, vanilla, & nutmeng evenly in a shallow glass baking dish. Then do another layer the same way. Top with ganola and bake 30-40 minutes, until apples are tender and the edges are bubbly.
Brenda's TIP: This dish is low in calories & has no fat, but it makes you feel as though you've eaten apple cobbler.
Nutrition Facts: One serving (1/4 recipe) - calories 127, fiber 2g, protein 1g.
From Book: The Fiber35 Diet
2 Cup red apples peeled, cored, & sliced very thin
2 tablespoons olive oil
2 tesspoons cinnamon
1 teaspoon vanilla extract
1/2 teaspoon fresh nutmeg
1/4 cup fruit/nut granola
Preheat oven to 350F
Place a very thin layer of applies; then olive oil; then cinnamon, vanilla, & nutmeng evenly in a shallow glass baking dish. Then do another layer the same way. Top with ganola and bake 30-40 minutes, until apples are tender and the edges are bubbly.
Brenda's TIP: This dish is low in calories & has no fat, but it makes you feel as though you've eaten apple cobbler.
Nutrition Facts: One serving (1/4 recipe) - calories 127, fiber 2g, protein 1g.
From Book: The Fiber35 Diet
Saturday, April 28, 2012
Strawberry Pudding
Strawberry Pudding
For a healthy dessert alternative, this naturally sweet pudding recipe is a tasty treat and has no added sugar. Substituting protein-rich tofu for heavy milks and creams makes this dish much lighter and diet-friendly.
Serves 4
8 oz frozen strawberries, unsweetened, thawed and drained
8 oz firm or extra-firm silken tofu
1 tbsp orange zest
1/4 cup agave nectar (optional)
1 tbsp vanilla extract
4 fresh strawberries, sliced
Directions
In a food processor, combine all ingredients, except for the sliced strawberries, stopping after 1 minute to scrape the sides of the bowl.
Blend for an additional minute or until the mix is very smooth.
Divide the mix evenly among small bowls, and chill for at least 1 hour.
Garnish with sliced strawberries and serve immediately.
From DR OZ show
8 oz frozen strawberries, unsweetened, thawed and drained
8 oz firm or extra-firm silken tofu
1 tbsp orange zest
1/4 cup agave nectar (optional)
1 tbsp vanilla extract
4 fresh strawberries, sliced
Directions
In a food processor, combine all ingredients, except for the sliced strawberries, stopping after 1 minute to scrape the sides of the bowl.
Blend for an additional minute or until the mix is very smooth.
Divide the mix evenly among small bowls, and chill for at least 1 hour.
Garnish with sliced strawberries and serve immediately.
From DR OZ show
Friday, March 2, 2012
Cinnamon Vanilla Berry Water
Cinnamon Vanilla Berry Water
Ingredients:
300mL cold water (The use of soft water is preferable, i.e. low in calcium and
minerals, as any water high in calcium can increase the rate of oxidation of the
ingredients, thus altering the flavor and the aroma. Therefore, it would be good to
use water typically to make green tea or sake in the Japanese tradition.)
20g dried or fresh blueberry
20g dried or fresh cranberry3 sticks of vanilla
1 cinnamon stick
2-3g of brown sugar (optional)
Procedure:
Put all ingredients together in a pan. Dr./Chef recommends using a pan that
allows just enough space for the combined ingredients for evaporation, forexample, a small 400mL capacity pot. If you are using dried berries, it is
preferable to let them sit in water a few hours prior. If you are using fresh berries,
this is not necessary. Bring to a boil and then turn the heat off, leaving it above
the stovetop range, and cover it. Keep covered for at least 30 minutes to trap the
aromatic and gustatory elements. Strain the water and let cool. Conserve in the
refrigerator at approximately 46°-47° F.
Serve no more than 40-50mL in each glass.
It’s preferable to have “seconds” of this quantity various times than to pour a
glass surpassing this quantity.http://thedoctorstv.com/files/Cinnamon_Vanilla_Berry_Water_R.pdf
Monday, January 16, 2012
Baked Oatmeal
Most mornings I eat oatmeal this would be great!
Baked Oatmeal
Makes one 9-inch pan, enough for several breakfasts.
2 tablespoons Earth Balance or butter
3 organic eggs
3½ cups milk or soy milk
2 teaspoons vanilla extract
4 cups rolled oats
½ cup raw cane sugar (or other sweetener)
2 tablespoons cinnamon
½ teaspoon baking powder
½ teaspoon sea salt
¾ cup dried cherries (or other dried fruit)
½ cup toasted slivered almonds or other nut
In a medium bowl, whisk together the softened butter, eggs, milk, and vanilla. In a separate bowl, combine the oats, sugar, cinnamon, baking powder, and salt. Slowly fold the dry ingredients into the wet ones. Use a little butter or Earth Balance to grease a baking pan, and pour the mixture into it. Top with dried fruit and nuts. Bake at 350 degrees for about 25 minutes.
Read Nutritional Notables from Lead Nutritionist Kathie Madonna Swift: Baked Oatmeal
From Kripalu
Baked Oatmeal
Makes one 9-inch pan, enough for several breakfasts.
2 tablespoons Earth Balance or butter
3 organic eggs
3½ cups milk or soy milk
2 teaspoons vanilla extract
4 cups rolled oats
½ cup raw cane sugar (or other sweetener)
2 tablespoons cinnamon
½ teaspoon baking powder
½ teaspoon sea salt
¾ cup dried cherries (or other dried fruit)
½ cup toasted slivered almonds or other nut
In a medium bowl, whisk together the softened butter, eggs, milk, and vanilla. In a separate bowl, combine the oats, sugar, cinnamon, baking powder, and salt. Slowly fold the dry ingredients into the wet ones. Use a little butter or Earth Balance to grease a baking pan, and pour the mixture into it. Top with dried fruit and nuts. Bake at 350 degrees for about 25 minutes.
Read Nutritional Notables from Lead Nutritionist Kathie Madonna Swift: Baked Oatmeal
From Kripalu
Saturday, January 7, 2012
Strawberry Icebox Cake II
I found this on Pinterest doesn't that look yummy!!
This is so that the cream (coconut fat) would rise to the top and harden.
Open the chilled can of coconut and scoop out the fat leaving behind the watery liquid.
Combine the coconut with 1/3 cup of icing sugar and a teaspoon of vanilla, whip until light and fluffy.
INGREDIENTS
- 2 pounds fresh strawberries, washed
- 3 1/4 whipped coconut cream
- 1 teaspoon vanilla
- 400g pack of Digestive biscuits (you can make them on your own)
DIRECTIONS
- Slice strawberries, save some nice ones for garnishing and set aside
- Grab a baking pan or a nice serving pan
- Spread dollop of whipped coconut cream on the bottom of the pan
- Start by layering with digestives, then more whipped cream and then add strawberries.
- Repeat until you run out of strawberries, the last layer is usually whipped coconut cream, then comes the garnish.
- Garnish with your nice looking strawberries, or drizzle some melted chocolate over, or whatever pretty garnish you dream up.
Friday, December 16, 2011
No-Stress Hot Cider
Ingredients:
2 quarts unsweetened, organic cranberry juice
1 ½ cups dried cranberries
1 teaspoon vanilla extract
2 cups honey or agave nectar
2 cinnamon sticks
14 whole cloves
Zest of 2 oranges
Directions:
Pour cranberry juice into a pot, heat completely but do not boil. To the juice, add the zest from the
oranges, cloves, cranberries, vanilla extract, honey and cinnamon sticks. Heat, stirring
occasionally until hot and steamy, for about 20 minutes. Pour and enjoy!
Source:
Friday, October 28, 2011
Cranberry-Walnut Bread & Muffins
Cranberry-Walnut Bread & Muffins
Hands-on time: 10 mins. to 15 mins.
Baking time: 14 mins. to 50 mins.
Total time: Overnight, 24 mins. to 1 hrs 5 mins.
Yield: 1 loaf or 12 muffins
Ingredients:
4 tablespoons butter
1/4 cup vegetable oil
1/3 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
1/8 to 1/4 teaspoon almond extract, optional
3/4 cup sour cream or yogurt, full-fat or low fat-preferred
1 cup King Arthur Unbleached All-Purpose Flour
1 cup King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
1 cup dried cranberries
1/2 cup walnuts
coarse white sparkling sugar or Demerara sugar, optional, for topping
Directions
see this recipe's blog »
1) Preheat the oven to 425°F for muffins, or 350°F for a loaf. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely. If you're baking a loaf, lightly grease an 8 1/2" x 4 1/2" loaf pan.
2) In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, cinnamon, salt, the vanilla and almond extracts, and the yogurt or sour cream.
5) Place the flours in a food processor with the dried cranberries. Process until the berries are coarsely chopped. Add the nuts (if they're not chopped), and process briefly, just until the nuts are chopped up a bit.
6) Stir the flour mixture into the wet ingredients, mixing just until everything is thoroughly combined.
7) Divide the batter among the wells of the muffin tin, filling each one about 3/4 full. Or scoop the batter into the prepared loaf pan. Sprinkle muffins or loaf with coarse white sparkling sugar or Demerara sugar, if desired.
8) Bake the muffins for 14 to 15 minutes, until a cake tester or toothpick inserted into one of the center muffins comes out clean. Bake the loaf for 45 to 55 minutes, until a cake tester or toothpick inserted into the center of the loaf comes out clean.
9) Remove the muffins or bread from the oven. Tilt the muffins in the pan to cool a bit, then transfer them to a rack to finish cooling. Serve warm or at room temperature. Allow the loaf to cool in the pan for 10 minutes, then turn it out onto a rack to cool completely. For best results, don't slice until completely cool. Store muffins or bread well wrapped, at room temperature, for 2 to 3 days; freeze for longer storage.
10) Store muffins or bread well wrapped, at room temperature, for 2 to 3 days; freeze for longer storage.
Yield: 12 muffins or 1 loaf.
Tips from King Arthurs bakers:
For a nice hint of orange, substitute 1/4 to 1/2 teaspoon Fiori di Sicilia flavor (to taste) for the vanilla and almond extracts. For stronger orange flavor, stir in the grated rind of 1 large orange, omitting the almond extract.
Want to make this bread (or muffins) without whole wheat flour? Substitute 1 cup King Arthur Unbleached All-Purpose Flour for the whole wheat flour.
If you prefer a bolder cranberry statement, leave the dried berries whole, rather than chopping them up
Hands-on time: 10 mins. to 15 mins.
Baking time: 14 mins. to 50 mins.
Total time: Overnight, 24 mins. to 1 hrs 5 mins.
Yield: 1 loaf or 12 muffins
Ingredients:
4 tablespoons butter
1/4 cup vegetable oil
1/3 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
1/8 to 1/4 teaspoon almond extract, optional
3/4 cup sour cream or yogurt, full-fat or low fat-preferred
1 cup King Arthur Unbleached All-Purpose Flour
1 cup King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
1 cup dried cranberries
1/2 cup walnuts
coarse white sparkling sugar or Demerara sugar, optional, for topping
Directions
see this recipe's blog »
1) Preheat the oven to 425°F for muffins, or 350°F for a loaf. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely. If you're baking a loaf, lightly grease an 8 1/2" x 4 1/2" loaf pan.
2) In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, cinnamon, salt, the vanilla and almond extracts, and the yogurt or sour cream.
5) Place the flours in a food processor with the dried cranberries. Process until the berries are coarsely chopped. Add the nuts (if they're not chopped), and process briefly, just until the nuts are chopped up a bit.
6) Stir the flour mixture into the wet ingredients, mixing just until everything is thoroughly combined.
7) Divide the batter among the wells of the muffin tin, filling each one about 3/4 full. Or scoop the batter into the prepared loaf pan. Sprinkle muffins or loaf with coarse white sparkling sugar or Demerara sugar, if desired.
8) Bake the muffins for 14 to 15 minutes, until a cake tester or toothpick inserted into one of the center muffins comes out clean. Bake the loaf for 45 to 55 minutes, until a cake tester or toothpick inserted into the center of the loaf comes out clean.
9) Remove the muffins or bread from the oven. Tilt the muffins in the pan to cool a bit, then transfer them to a rack to finish cooling. Serve warm or at room temperature. Allow the loaf to cool in the pan for 10 minutes, then turn it out onto a rack to cool completely. For best results, don't slice until completely cool. Store muffins or bread well wrapped, at room temperature, for 2 to 3 days; freeze for longer storage.
10) Store muffins or bread well wrapped, at room temperature, for 2 to 3 days; freeze for longer storage.
Yield: 12 muffins or 1 loaf.
Tips from King Arthurs bakers:
For a nice hint of orange, substitute 1/4 to 1/2 teaspoon Fiori di Sicilia flavor (to taste) for the vanilla and almond extracts. For stronger orange flavor, stir in the grated rind of 1 large orange, omitting the almond extract.
Want to make this bread (or muffins) without whole wheat flour? Substitute 1 cup King Arthur Unbleached All-Purpose Flour for the whole wheat flour.
If you prefer a bolder cranberry statement, leave the dried berries whole, rather than chopping them up
Tuesday, October 25, 2011
Pumpkin Fudge
Pumpkin Fudge
Prep: 10 min., Cook: 15 min., Stand: 2 hrs.
- 3/4 cup melted butter $
- 3 cups sugar
- 2/3 cup evaporated milk $
- 1/2 cup canned pumpkin
- 2 tablespoons corn syrup $
- 1 teaspoon pumpkin pie spice
- 1 (12-ounce) package white chocolate morsels
- 1 (7-ounce) jar marshmallow crème
- 1 cup chopped pecans, toasted
- 1 teaspoon vanilla extract
Preparation
- Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
- Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.
Wednesday, October 12, 2011
Lemrick's Zucchini Browies
1 egg
1 1/2 cups of white sugar
1/2 cup oil
Mix Well.
1 tsp salt
1/2 tsp soda
2 cups peeled, graded zucchini
2 cups flour
1/2 cup cocoa
2 tsp vanilla
1/2 cup chopped walnuts
Mix well. Pour into a greased 13x9 pan. Bake 350 for 30minuts or until done. Let the bronies cool, then frost with chocolate frosting & ground nuts.
***I made these today they were moist & yummy.***
1 1/2 cups of white sugar
1/2 cup oil
Mix Well.
1 tsp salt
1/2 tsp soda
2 cups peeled, graded zucchini
2 cups flour
1/2 cup cocoa
2 tsp vanilla
1/2 cup chopped walnuts
Mix well. Pour into a greased 13x9 pan. Bake 350 for 30minuts or until done. Let the bronies cool, then frost with chocolate frosting & ground nuts.
***I made these today they were moist & yummy.***
Pumpkin Cookies
Pumpkin Cookies
Vicki Worthen; Boise, ID
1 cup packed brown sugar
1 cup cooked or canned pumpkin
½ cup oil
1 teaspoon vanilla
2 cup flour
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1/4 teaspoon ginger
raisins (optional)
chopped nuts (optional)
chocolate chips (optional)
In a mixing bowl, beat together sugar, pumpkin, oil, and vanilla. Sift together dry ingredients and add to mixture. Stir until smooth. Blend in raisins, nuts, or chocolate chips. Drop by teaspoonfuls on greased baking sheet. Bake at 350° F for 12–15 minutes. Makes 3–4 dozen.
Vicki Worthen; Boise, ID
1 cup packed brown sugar
1 cup cooked or canned pumpkin
½ cup oil
1 teaspoon vanilla
2 cup flour
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1/4 teaspoon ginger
raisins (optional)
chopped nuts (optional)
chocolate chips (optional)
In a mixing bowl, beat together sugar, pumpkin, oil, and vanilla. Sift together dry ingredients and add to mixture. Stir until smooth. Blend in raisins, nuts, or chocolate chips. Drop by teaspoonfuls on greased baking sheet. Bake at 350° F for 12–15 minutes. Makes 3–4 dozen.
Pumpkin Pie Milkshake
Pumpkin Pie Milkshake
By Our Best Bites
1/3 cup pumpkin puree, canned or homemade
¼–½ cup milk
¼ teaspoon vanilla
½ teaspoon cinnamon
1/16 teaspoon ground cloves
1/16 teaspoon nutmeg
2 tablespoons brown sugar
2 cups vanilla ice cream
1-2 graham crackers
Put everything but the graham crackers into the blender. Start with ¼ cup milk and slowly add more if needed to make the blender process it all. Sprinkle crushed graham crackers on top before serving.
By Our Best Bites
1/3 cup pumpkin puree, canned or homemade
¼–½ cup milk
¼ teaspoon vanilla
½ teaspoon cinnamon
1/16 teaspoon ground cloves
1/16 teaspoon nutmeg
2 tablespoons brown sugar
2 cups vanilla ice cream
1-2 graham crackers
Put everything but the graham crackers into the blender. Start with ¼ cup milk and slowly add more if needed to make the blender process it all. Sprinkle crushed graham crackers on top before serving.
Thursday, September 29, 2011
Freezer Chocolate Chip Cookies Recipe
Freezer Chocolate Chip Cookies Recipe
¾ cups flour
¾ whole wheat flour
1 tsp baking soda
½ cup butter / margarine
½ cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
3 cups quick cooking rolled oats
1 6-oz package semisweet chocolate pieces
Combine both flours and baking soda in a large mixing bowl. Add butter and shortening and beat for 30 seconds. Add both sugars, beat until mixture is fluffy. Next, beat in eggs and vanilla. Stir on oats and chocolate. Combine well, and roll into one inch balls. This will make approx 72 cookies. Place on wax paper lined cookie sheets. Flash freeze then transfer into a ziploc freezer bag.
To bake, preheat oven to 375F. Place frozen cookies (do NOT thaw) on cookie sheet and bake for 12 minutes. Place cookies on cooling rack.
www.momsbudget.com
¾ cups flour
¾ whole wheat flour
1 tsp baking soda
½ cup butter / margarine
½ cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
3 cups quick cooking rolled oats
1 6-oz package semisweet chocolate pieces
Combine both flours and baking soda in a large mixing bowl. Add butter and shortening and beat for 30 seconds. Add both sugars, beat until mixture is fluffy. Next, beat in eggs and vanilla. Stir on oats and chocolate. Combine well, and roll into one inch balls. This will make approx 72 cookies. Place on wax paper lined cookie sheets. Flash freeze then transfer into a ziploc freezer bag.
To bake, preheat oven to 375F. Place frozen cookies (do NOT thaw) on cookie sheet and bake for 12 minutes. Place cookies on cooling rack.
www.momsbudget.com
Tuesday, September 27, 2011
Breakfasts to Brighten Your Day your pick: sweet or tangy
Breakfasts to Brighten Your Day
Instead of downing a cup of coffee and a doughnut on those why not try a healthful protein-rich shake that's brimming over with energizing nutrients like the B vitamins, vitamin E, iron, magnesium, potassium and zinc.
This tasty smoothie, which makes a great snack for children and grownups alike, comes from Food & Mood by Elizabeth Somer, M.A., R.D. (Henry Holt & Co.).
1/2 cup low-fat plain yogurt
1/2 banana, sliced
3/4 cup orange juice
1 1/2 Tbs. peanut butter
1/2 cup chopped peeled apple
1/4 cup wheat germ
Optional: 1/2 tsp. cinnamon
1 tsp. vanilla extract
Grated lemon peel & ice cubes
Process ingredients in a blender until creamy.
Or, if you prefer a tangier nutrient cocktail, try this antioxidant-rich combo which is high in vitamin C and the full range of carotenoids thought to protect the cells from free radical damage:
2 medium carrots
1 celery stalk
1/2 red bell pepper
1/2 apple
2 Tbs. chopped fresh parsley
1/2 large tomato
Optional: 1 garlic clove
1 green onion
dash of cayenne
Put all the ingredients in a juicer and process until smooth.
Instead of downing a cup of coffee and a doughnut on those why not try a healthful protein-rich shake that's brimming over with energizing nutrients like the B vitamins, vitamin E, iron, magnesium, potassium and zinc.
This tasty smoothie, which makes a great snack for children and grownups alike, comes from Food & Mood by Elizabeth Somer, M.A., R.D. (Henry Holt & Co.).
1/2 cup low-fat plain yogurt
1/2 banana, sliced
3/4 cup orange juice
1 1/2 Tbs. peanut butter
1/2 cup chopped peeled apple
1/4 cup wheat germ
Optional: 1/2 tsp. cinnamon
1 tsp. vanilla extract
Grated lemon peel & ice cubes
Process ingredients in a blender until creamy.
Or, if you prefer a tangier nutrient cocktail, try this antioxidant-rich combo which is high in vitamin C and the full range of carotenoids thought to protect the cells from free radical damage:
2 medium carrots
1 celery stalk
1/2 red bell pepper
1/2 apple
2 Tbs. chopped fresh parsley
1/2 large tomato
Optional: 1 garlic clove
1 green onion
dash of cayenne
Put all the ingredients in a juicer and process until smooth.
Wednesday, August 31, 2011
Frozen Banana "Ice Cream"
This is the perfect thing to do when you have bananas that are starting to get too ripe. Peel them and stick them in the freezer. When the bananas are frozen, you're ready to start making "ice cream."
Your guideline is two bananas per serving.
Ingredients:
Bananas (2 per serving)
Milk
Vanilla
Pinch of salt
Directions:
Put the frozen bananas into the food processor and pulse until they are chopped finely. Add a splash of milk, the salt and vanilla. Process until smooth. Add additional milk until you get the right consistency. Keep processing until the banana "ice cream" is creamy and smooth.
If you've used really ripe bananas, you won't need any sweeteners, but feel free to put some healthy sweetener in this to taste.
This is the perfect thing to do when you have bananas that are starting to get too ripe. Peel them and stick them in the freezer. When the bananas are frozen, you're ready to start making "ice cream."
Your guideline is two bananas per serving.
Ingredients:
Bananas (2 per serving)
Milk
Vanilla
Pinch of salt
Directions:
Put the frozen bananas into the food processor and pulse until they are chopped finely. Add a splash of milk, the salt and vanilla. Process until smooth. Add additional milk until you get the right consistency. Keep processing until the banana "ice cream" is creamy and smooth.
If you've used really ripe bananas, you won't need any sweeteners, but feel free to put some healthy sweetener in this to taste.
Blueberry Frozen Yogurt
Blueberry Frozen Yogurt
Crazy easy and very delicious! Adapted from WebMD
Ingredients:
1 lb of frozen fruit - blueberries, blackberries, strawberries, peaches, mangoes. You can do a single flavor or combine them.
1/2 cup honey or a combination of honey and a healthy sweetener like agave, xylitol, etc.
1 cup of non-fat Greek yogurt
1tsp lemon juice
1 tsp lemon zest
1 tsp vanilla
Pinch of salt
A little milk if needed to get the right consistency
Directions
The fruit into a food processor (with a blender, you'll have to do a couple of scrape downs).
Pulse the food processor until the fruit is finely chopped
Add the yogurt, honey, lemon juice and zest, vanilla and salt
Process until smooth. You can add more sweetener to taste. If the frozen yogurt is too thick, add a splash of milk until you get the desired consistency.
Crazy easy and very delicious! Adapted from WebMD
Ingredients:
1 lb of frozen fruit - blueberries, blackberries, strawberries, peaches, mangoes. You can do a single flavor or combine them.
1/2 cup honey or a combination of honey and a healthy sweetener like agave, xylitol, etc.
1 cup of non-fat Greek yogurt
1tsp lemon juice
1 tsp lemon zest
1 tsp vanilla
Pinch of salt
A little milk if needed to get the right consistency
Directions
The fruit into a food processor (with a blender, you'll have to do a couple of scrape downs).
Pulse the food processor until the fruit is finely chopped
Add the yogurt, honey, lemon juice and zest, vanilla and salt
Process until smooth. You can add more sweetener to taste. If the frozen yogurt is too thick, add a splash of milk until you get the desired consistency.
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