No-Bake Energy Bites

These have been all over Pinterest... so time to give them a try!  Well, I did attempt to make these last month, or so, without coconut and with almond butter.  It really didn't turn out well, and I didn't even try rolling them.  This time, I followed the recipe closely and I was able to *tediously* make 22 energy bite balls.  I didn't find it easy to smash the ingredients together in order to make them into balls.  They are like granola bars and very hearty.

1 cup oats
1 cup coconut
1/2 cup chocolate chips
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1 tsp vanilla

Stir together all the ingredients.  Chill for 30 minutes in the refrigerator.  Roll into balls, should make 20-25.  Will keep refrigerated for a week.

Wow!  They actually look decent!

And this is why it's annoying... all this that can't be molded into balls

Sources:  I have found this recipe on Gimme Some Oven, Smashed Peas and Carrots and Food Doodles.

Peanut Butter Quinoa Cookies

This is the first recipe from my Food board on Pinterest to come into fruition.  And it is interesting, for sure.  First I had a hard time deciding which recipe to try, the one that everyone was pinning or the blog post that provided the inspiration.  I finally decided to try the adaptation.  It really isn't a healthy cookie.  It looks like it with the peanut butter and Quinoa but that is all these cookies have going for them.  The batter is way stiff so I had a hard time incorporating the Quinoa and chocolate chips.  The end product is fluffy, peanut buttery, and light.  It's a pretty good recipe after all, if only for taste!

1/3 cup butter, room temperature
1/3 cup peanut butter
2 eggs
1 tsp vanilla
3/4 cup brown sugar
1-1/2 cups all purpose flour
1/2 cup shredded coconut
1 tsp baking powder
1/4 tsp baking soda
[1/4 tsp salt]
1-1/2 cups Quinoa (cooked and cooled to room temperature)
1 cup chocolate chips {preferably dark}

 Cream together butter, peanut butter, eggs, vanilla, and brown sugar until very smooth

 Combine together flour, coconut, baking powder, baking soda, and salt (especially if your peanut butter is salt-free)

Combine the flour mixture with the butter mixture

 Stir in the cooled Quinoa and chocolate chips

 Spoon onto a greased baking sheet.
Bake at 375 degrees for 9 to 11 minutes.

 Cool on a wire rack.

 Makes at least two dozen cookies.  I made 25, but they weren't uniform and kept getting bigger and bigger.

Watch them get gobbled up!  Hopefully, anyway!

 Source: "Quinoa Coconut Cookies".  Food and Whine. 1. Apr. 2010.

Strawberry Spinach Salad

As part of the Strawberry Party, I served this salad.  It was very sweet and got a lot of compliments! :)

For the salad dressing:
1/3 cup raspberry vinaigrette
1/2 cup sugar
1 tsp salt
1/4 tsp prepared mustard
1/2 tsp vegetable oil
4-1/2 tsp poppy seeds (I used 2 teaspoons)

Add the dressing to:
10 oz fresh baby spinach
1 pint fresh strawberries, fresh
1/2 cup coarsely chopped pecans, toasted

Whisk together the raspberry vinaigrette, sugar, salt and mustard.  Stir in the oil, in a constant stream, then the poppy seeds.  Store in a container and refrigerate for at least 1 hour before serving.  Toss together the spinach, strawberries, pecans and dressing.

From: Taste of Home Annual Recipes. "Strawberry Spinach Salad." Ed. Michelle Bretl. Greendale, WI: Taste of Home Books, 2007. 211.

Banana Raspberry Bread & A raspberry failure

We bought a half crate of raspberries at Costco.  I ate two packages, used two (had to sort out the bad ones) for the bread, one for my failure and Thomas ate one.  I first thought of making my raspberry muffins, but we had two over ripe bananas on the counter, so we looked for a banana raspberry bread recipe online.  Thomas wanted to make it just as much as I did.  He rinsed the raspberries for me.

List of ingredients

• 1 3/4 cups all-purpose flour
• 1 cup sugar
• [1/2 cup brown sugar]
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup mashed ripe bananas
• [1/4 cup vegetable oil]
• 1/3 cup water
• 1 cup fresh or frozen unsweetened raspberries (if using frozen, don't thaw)
• 1/2 cup chopped walnuts
• [1 tsp cinnamon]
• [1/2 tsp nutmeg]
• [1/4 tsp ginger]

Directions
Combine eggs, bananas, oil and water. In another bowl, mix together flour, sugars, baking soda, salt, cinnamon, nutmeg and ginger.  Stir egg mixture into the dry ingredients just until moistened. Fold in raspberries and walnuts. Pour into a big loaf pan.  Bake at 350 degrees for 55-65 minutes or until a toothpick comes out clean. Cool before serving.

You can see the whole raspberries inside!

Recipe from www.allrecipes.com, changes are indicated by brackets

 This bread is moist and flavorful.  The bites of raspberry bring a tang to an old standby.  It's really good!

And now onto my raspberry failure experiment:

I envisioned it in my head-- biscuit braid with fresh raspberries and walnuts, drizzled in white chocolate.  I messed up with the biscuit, so almost half stayed glued to my hands and got washed down the sink, instead of staying onto the baking sheet.  So I had a lot less dough to work with.  That's still alright, I could do a roll.  I put my mashed, sugared raspberries onto the biscuit and attempted to roll it.  It didn't look very pretty and the raspberries were falling out.  It didn't taste bad.  There is just something a bit odd about biscuits and raspberries, though.

Chocolate Almond Revel Bars

For weeks I've been thinking about making these bars.  Finally I've convinced myself to go ahead and make them, calories and all.  I decided to customize the recipe to make them richer and to give another dimension of flavor.  They are fabulous!

Recipe:

1 stick + 5 tablespoons butter {recipe calls for 2 sticks, minus 2 tablespoons)

2 cups packed brown sugar

1 tsp baking soda

2 eggs

2 tsp vanilla

1-1/2 cups wheat pastry flour

1 cup all-purpose flour

3 cups quick-cooking rolled oats

1 cup semi-sweet chocolate pieces

1/2 cup bitter-sweet chocolate pieces

1 (14 oz) can sweetened condensed milk

1/2 cup almond butter

1/2 cup sliced almonds

2 tsp vanilla

Method:

In a large mixing bowl, beat butter on high for 30 seconds, then add brown sugar and baking soda.  Beat until well combined, scraping the sides of the bowl as needed.  Beat eggs and vanilla.  Mix in flour then stir in the rolled oats.

For the filling, combine almond butter, sweetened condensed milk and chocolate pieces in a small saucepan, over low heat, stirring until melted.  Stir in vanilla and almonds.

Preheat the oven to 350 degrees.

Press two-thirds of the cookie dough into an ungreased 15x10x1-inch baking sheet. 

 

Spread the chocolate filling over the cookie dough.

Sprinkle the remaining dough over the chocolate filling.

Bake for 25 minutes-- the top will be lightly brown and the chocolate will look moist.

Cool on a wire rack and cut into bars.

{Customized from "Chocolate Revel Bars." Better Homes and Gardens Cookbook. Des Moines, IA: Meredith Corporations, 2002. 12th ed. 207.}

Raspberry Muffins

With the leftover raspberries, from the pie, I wanted to make some muffins for Thomas.  It took me a while to find a recipe that met all my credentials online, but I found it. 

1-3/4 cups flour (I 1 cup wheat pastry and 3/4 all-purpose)
1/3 c sugar
1 tsp baking powder
1/2 tsp baking soda
6 oz raspberry yogurt
1/3 c oil
1 egg
1 c raspberries (frozen are okay!)
1/4 c chopped walnuts (my addition)

Grease muffin tin or line with paper liners. Stir flour, sugar, baking powder, -soda together in a bowl.  Blend raspberry yogurt and raspberries into the flour mixture.   In a small bowl whisk the egg and oil.  Stir all ingredients together.  Remember to not over beat.  Spoon batter into the muffin tin and sprinkle the tops with walnut bits. Bake at 400 degrees for about 20 minutes.

The yogurt makes them moist and the raspberries sweet.  It's a great way to add fruit to you baked goods.

(Source: This Mama Cooks! On A Diet, from the book 101 Optimal Life Foods, "Raspberry Yogurt Muffins" by Dave Grotto)

Apple Cinnamon Rolls

This is the same idea found at The Baker's Daughter.  This time I followed her method; however, I still used my own biscuit recipe.  Finally a "faux" cinnamon roll recipe that is so healthy, fast and easy! 
After making the biscuit dough, knead and place on a baking sheet.  I used some flour to help me press out the dough into a rectangle.  Brush 2 Tablespoons of melted butter (there was a little leftover), sprinkle 3/4 cup of brown sugar, about 2 tsp of cinnamon and some pecans.  It's true, only put three apple slices on the dough's edge.  At first I put in all the slices of an apple, and the biscuit dough just couldn't hold it all.  Roll the dough and cut into 1-1/2 inch slices.  Place in a 8- or 10 inch greased springform pan, brush excess butter and brown sugar on top. Bake at 400 degrees for 25 minutes.  Here are the tasty results!

Fruit Biscuit Braid

Inspired by The Baker's Daughter, I thought it would be fun to make something that I remember from my early childhood.  My mom used to make some kind of pie-filling-braid full of fruit.  According to The Baker's Daughter, you can use four cups of Bisquick with a cup of milk to make the biscuit.  I do not have that shortcut in my pantry, but I did find an easy recipe. 

First step:
Combine dry ingredients
1 cup all purpose flour
1 cup wheat pastry flour
1/2 tsp salt
1 T baking powder

Mix wet ingredients
2-4 T oil
1 cup milk (1% or skim although I used whole)

Stir with a spoon and knead for 30 seconds.  Spray nonstick oil on a baking sheet.  Press out the biscuit dough, using your hands, into a rectangle. 
Pre heat the oven to 400 degrees.

Second step:
1 apple, chopped
1-2 T melted butter
at least 1/4 cup brown sugar
about 1 tsp cinnamon
1/4 cup pecans

Lightly cut two strips of the dough, leaving the center section the largest.  Brush butter on the entire dough surface.  Sprinkle brown sugar down the center strip.  Layer chopped apples on top of the brown sugar.  Dash cinnamon on the tops of the apple bits. Add more brown sugar.  Brush melted butter on the side strips of the dough.

Third step:
Now, the hard part: creating a braid.  It wasn't as easy as I had hoped.  I started from the bottom and worked my way up and it seemed to be easier the further up I criss-crossed.  Brush more melted butter on the top of the braid.  Sprinkle on pecans.

From far away, this braid looks pretty darn good!

Bake for 20-25 minutes.

The results:
The first slice I had was on the dry side.  In the future I shouldn't be afraid to add more butter and brown sugar.  The second slice, more in the center of the braid, was moister and sweeter.  All in all, it turned out well.  Some bites were sweeter than others but I enjoyed livening up the biscuit.

The first slice

*Next-day-after-thought: Maybe it would be easier to create a braid if you don't just cut the sides straight down, but cut diagonally from the center strip outward.  I'll have to try that next time.
The biscuit recipe is from this cookbook source: Merrill, Jane P. and Karen M. Sunderland.  Set for Life.  Salt Lake City, UT: Sunrise Publishers, 1998. 94.

Walnut Top Muffins

This is banana bread in a muffin!  These are so tasty and sweet.  They turned out great even though I forgot basics from my cooking class.  I mixed the batter with a hand mixer through the entire recipe.  Muffins aren't supposed to be over stirred. After I put in the dry ingredients, I should have used a wooden spoon.  Instead of applying an icing or glaze of the muffins, I topped them with walnuts before baking them.

*********************

1/4 cup shortening
3/4 cup sugar
1 egg
2-3 ripe bananas, mashed
1 tsp vanilla
1-1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1/4 cup chopped walnuts

Grease muffin tin.  Cream shortening and sugar together.  Mix egg and beat until smooth.  Add mashed bananas and vanilla; mix thoroughly.  Stir in flour, baking soda and salt.  Fill muffin tins half-way or more, afterward sprinkle walnut pieces onto the unbaked muffins.  Bake at 350 degrees for about 20 minutes.

Recipe adapted from McClelland, Katherine.  "Jumbo Caramel Banana Muffins". Taste of Home Annual Recipes 2007. Ed. Michelle Brett.  Greendale, WI: Taste of Home Books, 2006. 104-105.

Pumpkin Pie Bars

It's getting into pumpkin season again.  This recipe looked good to me although I'm not sure if they'll be eaten up at the family party since there will be actual pie and a pumpkin roll (that I also made).  At least I'll get a little help eating it!  What I like about it is that it's on the healthy side and it tastes like pie without having to deal with a crust.

First part of three
Crust:
1 cup wheat flour
1/2 cup oats
1/4 cup brown sugar
1/3 cup butter

Mix ingredients until incorporated, yet crumbly.  Press into 9x13 baking dish and bake at 350 degrees for 15 minutes.

Second part of three
While the crust is baking, make the filling:
2 eggs, slightly beaten
2 cups canned pumpkin
1/2 cup honey or 3/4 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 (12 oz) can evaporated milk

Thoroughly mix together and pour onto the baked crust.  Bake for 20 minutes.

Third part of three
Meanwhile, make the crumble topping:
1/4 cup brown sugar
2 T butter
1/2 cup chopped pecans

Mix together to form a yummy, buttery, pecan mess.  After taking out the pan of the oven, sprinkle the topping over it.  Place bake into the oven for 20 minutes (or longer) until done.  Cool in the pan and cut into squares.

Recipe from Merrill, Jane P. and Karen M. Sunderland.  Set for Life.  "Pumpkin Pie Squares".  Salt Lake City: Sunrise, 1995. 268-269.

Banana Drop Cookies II

I grew up on these cookies, but I decided to change them up a little.  Regardless, they are moist and sweet!

Ingredients:
2/3 cup shortening
3/4 cup sugar {1/2 cup sugar and 1/2 cup brown sugar}
2 eggs
1 cup mashed banana
1-1/4 cup pastry wheat flour {or 1-1/2 cups}
1-1/4 cup all-purpose flour {with 1 cup}
1/2 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp vanilla
1/2 cup chocolate chips
1/2 cup walnuts

Directions:
Combine shortening and sugar until clumpy then add eggs.  When these are incorporated into a smooth yellow mixture, add mashed banana.  Dump in flour, salt, baking powder, baking soda and vanilla.  Mix together.  When most of the thick batter gets mixed together, pour in the chocolate chips and walnuts.  Spoon batter in rounded balls onto a greased baking sheet.  Bake in pre-heated 375 degree for 10-12 minutes.  You'll probably get three dozen out of the recipe.  Since my cookies are both tiny and huge, I baked a total of 29.

That's how I made them today, but it'll probably change the next time that I make them according to what I have in the house!
{changes made 7/18/11}

Green Bean Amandine (correction)

I found the recipe for the previous post in Better Homes & Garden cookbook! This is their recipe (which is the same as America's Test Kitchen, but on a smaller scale).

8 oz green beans or one 9-oz package frozen cut or French-cut green beans
2 T slivered almonds
1 T butter or margarine
1 tsp lemon juice

1. Cut fresh beans into 1-inch pieces (or, slice lengthwise for French-cut beans). Cook fresh beans, covered, in a small amount of boiling water for 10 to 15 minutes (5 to 10 minutes for French-cut beans) or until crisp tender. (Or, cook frozen beans according to package directions). Drain; keep warm.
2. Meanwhile, in a small saucepan cook and stir almonds in melted butter over medium heat until golden. Remove from heat; stir in lemon juice. Stir almond mixture into beans.

Found in Better Homes & Gardens. 12th ed, 2002. 512.

After reading this recipe, I think that sauteing the almonds in butter first, then steaming the beans makes more sense and would be more efficient!

Green beans with almonds

I originally saw this recipe on America's Test Kitchen, but I haven't been able to find it on their website.  This is from memory:

2 lbs green beans
3 T butter
1/4 cup almonds
1 T lemon juice (to taste)
1/2 c water (to steam beans in)

"Caramelize" almonds in butter until they are brown.  Transfer butter/almonds into one bowl, add lemon juice.  Steam green beans.  Top with the almond mixture.  

Thought this would be a good side dish for a holiday table.  The host of the show said that this dish was popular in the '60's! 

Lime Squares with Pistachio-Graham Cracker Crust (Everyday Baking)

Yum! Too much lime taste for me, but I love the combo between lemon squares and key lime pie. I like the pie texture of the filling. Thomas asked "how much butter is in the filling?" Answer: None. Half a stick in the crust though. I took them into work for the St. Paddy's Day potluck. I'm making these for Easter!

Recipe:

ingredients
	For the Crust: 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan 2/3 cup shelled pistachios 1 cup (4 ounces) graham-cracker crumbs 1/4 cup sugar 1 tablespoons grated lime zest For the Filling: 2 large egg yolks 1 can (14 ounces) sweetened condensed milk 1/2 cup fresh lime juice

This creamy dessert is a cross between Key lime pie and traditional lemon bars. For a lighter version, substitute fat-free sweetened condensed milk.

1. Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
2. In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
3. To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
4. Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut. To store in refrigerator, cover with plastic wrap.

From: <http://www.pbs.org/everydayfood/baking/recipes/lime_squares.html>