Pinterest Review- Healthy Granola

This is it! The granola recipe I've been using. I am so excited to have found this. Go on over to A Small Snippet to check it out. That is her photo up there. Looks great right? It totally is. After you're done browsing at A Small Snippet, print the recipe and c'mon back here. I'll tell you what changes I've made.

So here we go.

The recipe calls for almond extract, which I'm sure will give this a greater depth. However, I didn't have any on hand so I just doubled up the vanilla. I'm definitely going to add the almond extract back in at some point, but my point is, don't worry if you don't have it on hand.

I also didn't have flax seed, ground or otherwise. I used wheat germ.

I knew some of my kids would not like the almonds, so I added pumpkin seeds instead. Any sort of nut or seed would be delicious. Or just leave them out entirely. It will still be great.

And lastly, the recipe calls for a sprinkle of cinnamon. I added more like 2 tsp of cinnamon. In the next batch I decided to also add about 1/4 tsp of nutmeg and 1/8 tsp of cloves. Basically, pumpkin pie spice, except I didn't have ginger. Or pumpkin pie spice. Again, tweak it to your own taste. I think this is an absolutely fantastic basic recipe to individualize for your family. I love that there are no refined sugars. Just honey as a sweetener.

So yeah, my vote is definitely Pinterest success!

Pinterest Project Review

I really like the idea of sharing Pinterest project hits or misses, so I thought I would start doing that here when I have tried a project/recipe/idea etc that I got from Pinterest.  If you would like to pin this item, please click on through to the original post and pin it from there.

The other night for dinner I made Pumpkin Pancakes with Cinnamon Syrup. 

(source)

Let me first say that these smelled absolutely divine as they were cooking. I could hardly wait to finish making them so I could finally try them.  I was not disappointed.  My kids ate them with regular syrup (I had a TON of leftover cinnamon syrup that today will become part of cinnamon rolls), but I think the cinnamon syrup is the only way to go with these.  And that is coming from someone who is very particular about only using pure maple syrup.  But with these pumpkiny delights, cinnamon syrup is perfect. I added some morsels in mine, to give them a bit more depth.  The kids loved the pancakes with chocolate chips, and I also did some with Craisins and some with dried pomegranate (very similar to the Craisins, but sweeter).  The only change I made to the batter was adding a bit more milk, simply because I prefer my pancakes a little flatter, not so puffy. 

So I count these as a big success.  My kids gobbled them up very quickly and I enjoyed them thoroughly! 

Persian Chickpea Salad

So I got this amazing recipe from my friend, Lourdes. It is so delicious I could eat it all day.  Luckily, it's not that bad for you either.  But here's the kicker:  The main ingredient is chickpeas and my husband seems to have developed an allergy to them.  I'm afraid most of the rest of my family will refuse to try it.  Here's the thing; there are lots of ingredients in this that most people wouldn't think go together.  Mint, cumin, cayenne, lemon juice, cinnamon.  But I tell you, if you're looking for a light, vegetarian, summer meal that comes together quickly, this is for you.

Persian Chickpea Salad

Dressing:
1 lemon
1 T olive oil (I substituted grapeseed oil, I thought the flavor might be better in it.)
1/2 tsp cinnamon
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp ground cayenne pepper

Salad:
1 Can (19 oz) chickpeas
1/2 small red onion
1 4-in. piece seedless cucumber
3 plum tomatoes
2 T thinly sliced fresh mint
2 oz queso fresco or feta cheese (I used feta.  I love feta.)

Toasted pita bread

1. For dressing, juice lemon to measure 3 T juice.  Whisk together lemon juice, oil, cinnamon, cumin,salt, and cayenne pepper in bowl.

2. For salad, drain and rinse chickpeas in colander.  Chop onion half and place in strainer, rinse under cold running water.  Drain onion and pat dry with paper towel.

3. Chop cucumber; seed and chop tomatoes.  Add chickpeas, onions, cucumber, and tomatoes to dressing; toss to coat.  Thinly slice mint and fold into salad.

4. Dice queso fresco.  Serve each salad in toasted pita bread, topped with queso fresco or feta.

Yield: 4 servings

I am going to try substituting a different kind of bean so my husband can have this.  It's so so good.  Any suggestions on what other bean I should try?

Blueberry Muffins

I've been meaning to share this recipe I found via (what else?), Pinterest. We all really liked these babies. I made them with the streusel topping, but I'd like to try the lemon sugar topping next time because...yum.


With cooking some of the blueberries into a syrup, this isn't a very quick recipe. I think I will try it with just the fresh berries next time to see how they turn out.


Find the recipe here.

Homemade Granola Bars

I've had a few requests for the granola bar recipe I used to make highly addictive granola bars a few days ago. I actually found the recipe via Pinterest, and I am just going to send you directly to the blog I got it from.

This is not my picture, but my granola bars looked just like this because I used the same mix-ins. Click here to get the recipe.



I used natural peanut butter (because that's what I had), sunflower seeds, almonds, and craisins. My kids found them to be too salty so next time I will not use salted sunflower seeds and almonds. I personally think they are a nice combo of salty and sweet. You know your tastes, make these accordingly. Obviously you can get creative with what you want to add in as far as nuts and dried fruits.

Enjoy!

Fresh Raspberry Crumb Cake

Hello, friends. In all the summertime craziness, I just haven't found time to blog. I've been filing things away in the back of mind to pull back out and post about. Because I'm a big fan of raspberries and eating, this post is the first to be pulled from the far reaches of my brain. Plus, I figure it's about time for fall raspberries, so maybe someone can use this now. I don't remember the source for this recipe. I'm pretty sure I found it on the internet somewhere, most likely Allrecipes, because that's my favorite recipe finder.

Fresh Raspberry Crumb Cake

Cake:
2 C all-purpose flour
2 tsp. baking powder
1/2 tsp salt
1/4 C butter, softened
3/4 C sugar
1 large egg
1/2 C milk
2 C fresh raspberries

Topping:
1/2 C light brown sugar
3 tablespoons Flour
2 tsp. cinnamon
3 Tbsp butter


Preheat oven to 375'

Combine the flour, baking powder, salt. Set aside.

Cream the butter and sugar, beat in the egg. Add the flour mixture and milk. Stir only until moistened. Fold in the berries and turn into a greased and floured 9" springform pan.

Stir together the brown sugar, flour, and cinnamon and cut in the butter with a pastry blender until fine.

Sprinkle the streusel topping on the cake and bake for 45-50 minutes. Loosen the edges of the pan and remove the springform. Serve warm.


This is so very yummy. I promise you won't be disappointed!

Cheese Crackers

Alright folks, here we go.

Cheese Crackers

1/2 lb grated extra sharp cheese
1/4 lb butter, softened
1 1/2 C sifted flour
1/2 tsp salt
1/4 tsp red pepper (or less, for kids)
1/4 tsp paprika
3 tsp hot water


In stand mixer, cream cheese, butter, and water until smooth. Add all dry ingredients.



Refrigerate at least an hour.


Now, here's what I do. I roll the dough out right on my stone. I bought a stone without sides specifically for this purpose. If you don't have a stone or cookie sheet without sides, you can either 1)use a pastry bag and border tip, pipe out mixture to desired length and shape (Cheese straws) or 2) roll dough into a log, wrap in plastic and freezer paper. Freeze. Slice thin before baking. I didn't like either of those methods, but just do what works for you.

Anyway, I roll it out very thin (like 1/8"), on my stone (or ungreased cookie sheet), then I cut it into cheese cracker shapes with a pastry cutter. Bake at 350' for 20 minutes. Let cool. Store in an airtight container. I like them best a little overdone, perhaps. When they are browning a bit and getting crispy they are ready by my standards. Again, just see what you like.


I wouldn't worry much about the red pepper. I don't think it makes it that hot.


Don't worry about the massive quantities in the photos, I quadrupled the batch, using a big ol' 2 lb brick of cheese from Costco.

So there you go. Cheese crackers without any preservatives and additives and fake powder cheese flavored stuff. And you know that where it was made is clean, as far as allergies go.

Be careful. They're addicting!

French Toast

(I got this image from learningtocook(dot)com. It was the closest to what mine looked like. I tried to take a picture but it was late and I didn't have decent light.)

Alrighty, here it it. Now, this isn't exactly a cutting edge recipe. It's your basic french toast. The key is that you'll slice your sourdough bread at least 1/2 an inch thick. That's what makes this good. A hearty slice of homemade bread. (Which reminds me of a sign Lincoln and I saw in northern WI one night outside of a restaurant. They were advertising their "homade pizza". That was fuel for some great jokes about ho-made food for the whole weekend.) Anywho, back to french toast. This particular recipe comes from "Cooking With Mickey: Gourmet Mickey Cookbook", the most requested recipes from Walt Disney World and Disneyland. I got it in a consignment shop.



Cinnamon Sugar French Toast

1/4 C sugar
1 tsp cinnamon
4 slices sourdough bread, 1/2 inch thick
4 eggs, well beaten
Soy bean oil (I just use whatever I have)
Confectioners sugar
Butter, whipped (though I skip the butter on it and like it just fine, especially if I cook them in a little butter)
Maple syrup, warm (Don't make me get on my soapbox about maple syrup. Just use the real, pure stuff and not that plasticky, fabricated garbage, OK?)

Mix cinnamon and sugar and set aside.

Cut bread slices in half diagonally. Dip in beaten eggs, soaking bread well with egg. Heat oil in a skillet and fry bread, turning to brown both sides. Roll at once in sugar and cinnamon and dust with confectioners sugar.

Serve with butter and syrup.


So there it is. We had this for dinner last night and the kids couldn't get enough.

Linking up to Funky Junk's SNS

A Healthy Recipe and One That Is Anything But....But Is Unbelievably Delicious

I've been working on lots of projects lately that I'm looking forward to sharing with you. I've done a bunch of home decor sewing, some redecorating in our master bath, and a fun project in the family room that I'm just beginning. I've had a kitchen project on the back burner for quite some time and I'm anxious to get moving on that too.

In the meantime, I thought I'd share a couple delicious recipes. The first is gingerbread muffins. I have tweaked it a bit to up the nutritional value, but I'll list both options.

Gingerbread Muffins:

1C Flour (i use whole wheat)
1/2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp baking soda
dash of salt
1 slightly beaten egg white
1/3 C molasses
1/2 C water
3 T cooking oil (i use unsweetened apple sauce)
Sifted powdered sugar

Line eight 2 1/2" muffin cups with paper liners. In medium mixing bowl, stir together the flour, b.p., ginger, cinnamon, b.s., and salt. Set aside.

In a small mixing bowl, stir together the egg white, water and oil. Stir the molasses mixture into the flour mixture just until blended. Spoon mixture into prepared muffin cups.

Bake 15 to 20 minutes in 350' oven. Sprinkle with powdered sugar. Serve warm or cool.

This really only makes 8 muffins. You'll probably want to double it. And of course, you can add anything you think sounds good- raisins, nuts, craisins, chocolate chips, whatever floats your boat. These are really yummy and with the whole wheat and add-ins they are pretty filling. My kids love 'em.

The next recipe I got from a friend at church. She used to run her own bakery so she knows a thing or two about yummy recipes. This one she seems to have gotten from Martha Stewart, who also knows a thing or two about yummy recipes. And Martha seems to have gotten it from Julia Child, so there you go. Click on the link for the recipe.

Rhubarb Shortbread

I just used some vanilla extract instead of vanilla bean. I also threw in some strawberries with the rhubarb because I love that combination. This is simply to die for. Literally. A pound of butter. 4 cups of flour. I don't know an equivalent measurement for a pound of rhubarb. I wish the recipe called for cups instead of pounds. I just guesstimated.

Happy baking!

Cream Puff Cake

Last night a few friends and I had a small birthday celebration for one of them. I volunteered to bring the cake. When it came time to make the cake, however, I decided I didn't want to do a traditional cake. I was in the mood for something fun and different. I decided to try a recipe I've had for years but had never made: Cream Puff Cake. (I didn't take a picture, this is courtesy of the world wide web. I'm not sure who the credit goes to. Also, mine looked better. ;)).




I thought it was really yummy and it was really easy, so I thought I'd share it here for others to try.

Cream Puff Cake
1 C water
1 stick of butter
1 C flour
1/4 tsp. salt
4 eggs
2 large pkg instant vanilla pudding (Though I found one would have been enough)
1 container of lite cool whip (you can definitely go for lite, fat free, etc with this. The rest is rich enough that you won't even notice.)
Chocolate syrup

Boil water and butter. Add flour and salt, stir with a wooden spoon. Turn the heat down when batter sticks together. Remove from heat and add 4 eggs, one at a time, with wooden spoon. Put in ungreased jelly roll pan (or bar pan or cookie sheet with sides) and bake at 400 degrees for 30 minutes. Crust will be puffy; pat it down and cover with plastic wrap until ready to use. Uncover when ready, then spread with a thick layer of pudding (made according to box directions), then cool whip. Drizzle chocolate syrup on top. (I recommend drizzling more generously than the picture above!)