Whole Wheat Honey Chocolate Chip Cookies

 

I have been craving (with a capital "C") Cookies!!  As far as I am away from even caring about processed and refined foods, I get this little bug every once in a while for a buttery, yummy chocolate chip cookie.  Usually, the craving goes away, and I don't even bother trying to come up with a solution for it, but this time, that was so not the case.

I have tried honey based cookies in the past, and they always come out too cake-like because of all the extra liquid.  It's almost like the cookies steams itself while it's cooking.  This time, I boiled the honey into a caramel first and out came a crisp yummy cookie.  Eureka...just what I was looking for!!

 

WHOLE WHEAT HONEY CHOCOLATE CHIP COOKIE RECIPE

1/2 c. Honey (raw, local)

1/2 c. Butter (organic, unsalted)

2 Eggs (organic, farm fresh)

1 tsp. Pure Vanilla Extract

1 c. Whole White Wheat Flour (organic, fresh milled)

2 c. Rolled Oats (organic)

1/4 tsp. Sea Salt

1/2 tsp. Baking Soda

1 1/2 c. Chocolate Chips (organic, 65% or higher cacao content)

Optional (but so much better with!):

1/2 c. Walnuts (organic)

1/2 c. Raisins (organic)

Preheat oven to 350

Bring the honey and butter to a slow boil in a sauce pan on medium high heat.  Once it starts to boil, allow it to come to temperature of about 225.   Remove caramel from heat and allow it to cool for 5 minutes.  Whisk eggs in a separate bowl.   Temper the eggs by adding a tablespoon of the caramel at a time to the eggs while whisking.  Once you have added about half of the caramel to the eggs, you can go ahead and combine it with the remainder of the caramel.  Add vanilla and mix well.

In separate bowl whisk together dry ingredients.    Add the wet ingredients to the dry and combine.  Your mixture will still be warm, so allow it to cool in the refrig for 30 minutes or so before you add the chocolate chips.  

Once mixture has cooled and you have mixed in the chips, spoon the mixture onto baking sheets (makes about 2 dozen).  Bake for 10-15 minutes or until just brown around the edges.

Enjoy!!!

Broccoli Sprouts

Last week, I caught myself spending a bit too much time perusing through the internet trying to find the perfect price on seeds for sprouting.  Luckily, I have come to a place in life where I am aware of when I pushing myself to the brink of obsession and know when to stop now.  My problem..the natural foods co-op offered a pound of alfalfa seeds for sprouting at the best price, but delivery time wasn't soon enough for me.  Whether it be broccoli or alfalfa, I must have sprouts with my tomatoes!!  It's one of my many quirks :).

Then, I had one of those "ah, ha" moments.  Duh, Danielle...you have a ton of broccoli in the front yard going to seed! With some good planning, the seeds can be dried and sprouted just in time for the first round of tomatoes.  Here's how...

I have a garden full of broccoli looking like this and attracting bees like crazy, so I haven't cleared it out yet.

A closer look shows all the cool little seed pods shouting off each flower stem.

     
As they get large enough, you just pick them off and let them dry in the sun.

 

Or, if you have more patience than me.  You can wait until the whole stem is covered in pods that are ready, and just pluck the entire stem and let it dry out.  Either way :)

When they are dry, you will break the pods open and collect your seeds.

Broccoli sprouts are the most nutrient dense sprouts you can consume.  One ounce of broccoli sprouts contains 4% of the recommended daily value of dietary fiber, 15% of the recommended amount of vitamin C, and 2% of the recommended intake of calcium.  Studies have even shown they sprouts contain an anti-cancer compound called sulforaphane.  Healthy and delicious...who wouldn't want to eat these everyday?!?!?

Keep an eye out for the next post on how to sprout them...I can't wait!!

Happy Friday! 

Homemade Butter

 

One of the class experiments that my kids rave about for months after they experience it is always butter-making.  It will usually be around the Fall and either their teacher or one of those really fun moms will bring in baggies or little jars of cream for the kids to shake up until it turns into a beautiful, luscious, creamy BUTTER!!!   I have I mentioned that I adore butter!   

Butter has gotten a pretty bad rap over the years.  Contrary to popular belief, it actually contains nutrients that are GOOD for your heart like Vitamin A, Vitamin K, antioxidants and lecithin.  The kicker...the levels of these vitamins are very low in the average stick of butter found on the grocery store shelf.  If you are looking for a healthy version of butter, buy grass-fed.  

Why grass-fed?  Because in some grain-fed butters, these vitamins are lacking completely.  High levels of these vitamins can be found in grass-fed butters.  Do a quick experiment at home.  Buy a stick of grass-fed and one of the regular grocery store sticks.  Open them up and look at the color.  This in itself will show you the major difference.  

Why is the grass-fed so yellow?  It's the higher levels of carotene and Vitamin A (like carrots).  I think it is so fun that the level of vitamins is actually visible to the eye!!!  Quality grass-fed butter comes from cows that eat a more nutrient rich diet.  They are eating what God designed them to eat--grass.

He makes grass grow for the cattle, and plants for man to cultivate--bringing forth food from the earth...   Psalms 104:14 

You can find grass-fed (pastured) butter in most grocery stores.  I just made my own, because I had some grass-fed cream that needed to be used up and...it's fun!

HOMEMADE BUTTER RECIPE

Are you ready for this...it's the hardest thing ever (just kidding).

Pour cream into bowl.  Beat with mixer until the fat separates from the liquid (past the stage of whipped cream).  Strain off the liquid (buttermilk) and Enjoy!!!

I used the buttermilk to make some muffins, and then put the butter on the muffins...heaven!!!

Happy Butter Making!! 

 

Here's a qui    

Whole Wheat Soft Pretzels

Back when I was pretty much nothing short of a mall-rat give or take a few years in the maturity department at the ripe age of 26, one of my favorite things about the mall was the soft pretzels.  I think I used the excuse that I was sharing it with my daughter, so the impact they had on my hips (never mind my health) was somehow lessened...as if a nine-month-old made that much of a dent in my caloric intake.

I still get hit with an occasional craving for one of those warm, melt in your mouth delights, and this recipe is just the thing to satisfy.  The kids love them in their lunches too!!  Throw in a veggie and some good, raw cheese and they are on cloud nine thinking they got something extra special for the day.

WHOLE WHEAT SOFT PRETZEL RECIPE

• 1 1/8 cups Water (70 to 80 degrees F)
• 3 cups Whole White Wheat Flour (fresh milled, organic if you have access)
• 3 tablespoons Honey (raw and local)
• 1 1/2 teaspoons Active Dry Yeast
• 2 quarts Water
• 1/2 cup Baking soda
• 4 tablespoons Butter, melted (organic)
• Coarse Sea Salt

Preheat oven to 425

Mix together first four ingredients.  Knead for 10 minutes (by hand or can use dough hook on stand 

mixer).

     

Let rise until double in size.

Turn dough out onto a floured surface.

Divide dough into eight balls.  Roll each into a 20-in. rope; 

Form into pretzel shape

In a saucepan, bring water and baking soda to a boil.   Drop pretzels into boiling water, one at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels. 

Place pretzels on greased baking sheets or a wired rack over a baking sheet. Bake for 8-10 minutes or until golden brown. 

Lightly brush with butter. Sprinkle with salt.  Enjoy!!

Happy Monday!!

Black Bean Brownies

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Seriously, when I first saw this recipe, I thought...GROSS!!  Well, a year later, I just couldn't help myself...they just sounded too interesting not to try.  The verdict...double yummo!!!  If you like moist, chewy brownies, you will like these.  And, they are SUPER easy to make!!

I didn't have any nuts like the original recipe called for, so I dressed it up with my new favorite thing...Chocolate Coconut Whipped Frosting.  I am convinced that the frosting added the double to the double yummo!

You guys have got to try these!!  My main tips--keep them refrigerated and make sure you let them food processor do it's job thoroughly.

BLACK BEAN BROWNIES RECIPE
Adapted from 101cookbooks.com recipe

4 oz. Chocolate Chips (use high cacao 65% or higher, organic. Can use unsweetened chocolate...just add a little more honey)
1 c. Butter, unsalted (organic is best)
2 c. Black Beans, cooked soft (you can use a can, just look for BPA free lining and organic)
1 Tsp. Vanilla
1/4 c. Strong Coffee (I boiled down that morning's leftover coffee with the grains in it and strained)
1/4 tsp. Sea Salt
4 Eggs (free range farm fresh if you can get them)
1/2 c. Honey (raw and local)

Topping
1 can Coconut Milk, refrigerated overnight  (BPA free lining, organic)
2 Tbsp. Cacao Powder (organic)
1 Tbsp. Honey (raw, local) 

Preheat oven to 325.

Melt the chocolate chips and butter in the microwave in 30 second intervals.  Set aside to cool.

 
While chocolate is cooling, puree black beans, coffee and vanilla for two minutes or more making sure the mixture is smooth.
 

 

Add sea salt, eggs and honey.  Keep pureeing it for a few more minutes.  Add chocolate once it is cool to the touch...it will cook the eggs if it's not.  Pour the batter into a greased 9 x 13 baking pan.  Bake for 20 minutes.  Cool in refrigerator.

Open can of coconut milk, remove solidified portion from the top leaving the liquid behind.  Whip on high speed with honey.  Gradually add cacao powder on slow speed being careful to incorporate well before returning to a high speed.  Top brownies with frosting and return to refrigerator.  Chill for an hour and enjoy!!

Happy Baking!!
   

Soupless Veggie Soup

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One of my favorite things to cook on a cold winter evening is a big bowl of veggie soup.  Mostly, I love the intoxicating smell that spills from the kitchen into the entire house...yum!!!

In a pinch for time, a quicker version of my favorite soup is just as yummy!  I call it Soupless Veggie Soup.  Why?  Because it's all the same ingredients without the soup part...very original, right?  lol!

Soupless Veggie Soup Recipe

Because I'm being lazy, I didn't write organic on each ingredient.  Always buy organic ingredients when you can find them.
4 c. Chicken Broth, unsalted (homemade if you have it)
1 c. Barley
1 c. Lentils
1 tsp Sea Salt
Pepper to taste

2 Tbsp Butter
3 Stalks Celery, chopped
1 Large Carrot, chopped
1 Onion, chopped
1 c. Cremini Mushrooms, chopped
2 c. Spinach or Beet Greens, chopped
2 Cloves Garlic
1 tsp Sea Salt
Pepper to taste

In saucepan, bring chicken broth to a boil.  Add barley and lentils.  Cover with lid and lower heat to low.  Cook for 1 hr or until grains are soft and most of the liquid is absorbed.  Add more liquid (water or chicken stock) while cooking if needed.

Heat saute pan to medium and melt butter.  When butter is melted, add celery, onion and carrots.  Cook until tender, add mushrooms, spinach, garlic, salt and pepper.  Cook until spinach wilts.

Taste both grains and veggies.  Add salt and pepper if needed.  (I give you the teaspoon as starting place...always taste to see if you need more).

Serve veggies over grains...Enjoy!!
 
Happy Wednesday!!

Whole Wheat Country Biscuits

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One of my absolute most favorite things (besides chocolate) is a still warm light, fluffy biscuit topped with a pat of butter and drizzled with honey.  I am seriously drooling just thinking about it!!

I had to wonder though...can you call it a country biscuit if it's whole wheat and healthy :)?!?!

I was obsessed with biscuits this past weekend, and looking at the pics again, I'm thinking this weekend may end up feeling a little deja vu :)   We ate them with venison sausage gravy, with honey & butter and plain.  We ate them in a car and ate them on a train...lol (Dr. Seuss raided my house yesterday...I must have heard that book read 15 times in one hour)!      

Before I get all nursery rhyme on you again, here's the recipe :)

WHOLE WHEAT COUNTRY BISCUIT RECIPE

2 1/4 c. Fresh Milled White Wheat Flour
4 tsp Baking Powder
1 tsp Sea Salt
1/4 c. Organic Butter, cold
1/4 c. Palm Shortening
1/2 c. Organic Greek Yogurt
1/2 c. Organic Milk

Preheat oven to 415

In a bowl, mix all three dry ingredients well.  Cut butter lengthwise into 4 quarters and then slice into small cubes (~1/2 inch squares).  Add butter and shortening into dry ingredients.  Using a pasty cutter or fingers, work the butter and shortening into the dry ingredients until mixture resembles course meal.  In separate bowl, combine yogurt and milk.  Add the yogurt mixture to the flour mixture. Mix until flour is mostly absorbed.

Turn out onto a floured cutting board.  Flatten the dough out and knead by folding it over itself about 5-6 times.  Pat it down to 3/4 inch thickness and using a biscuit cutter (can use an empty cup or can), cut out as many biscuits as you can.  Place them on a non-greased cookie sheet.  Gather the leftover dough back up and roll out to 3/4 inches.  Cut out biscuits and place on cookie sheet.  Repeat if necessary.

Bake about 15 min or until golden brown.

Enjoy!!

Snazzed Up Beans and Rice

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It is crucial to my sanity to have a few easy meals that I can throw together when weeks like this week come roaring through.  We have been go. go, going all week.  It took me a few days (more like all week) to get my gears rolling and think ahead a day to dinner so I didn't find myself throwing a bunch of random veggies in a pan at 5pm and trying to come up with some way to present it to the family as dinner.  Although, it always seems to fly, and it's healthy.  I think I'd be pushing my luck if I tried it twice in one week though.

Beans and rice is always a simple, inexpensive go-to-dinner.  At one point in our marriage, I tried to pull the old boil in a bag rice and a can of beans trick...talk about not flying.  The hubby just was not going for that one.  I used to get so aggrevated that he wasn't a eat-out-of-a-box kind of guy.  He was raised on "real" food...something I hadn't had too much experience in eating until I met him.  I can look back on that aggrevation now and be so glad he didn't cave, but, boy, did I want to throw a frying pan full of Hamburger Helper at his head a few times :)

So, now, if I am going to make beans and rice, it's from scratch.  What I love about this dish is that you can throw it all into a crock pot and let it go for the day.  Who doesn't love that?!?!

SNAZZED UP BEANS AND RICE RECIPE

3 slices Bacon (Nitrate free)
1 small Onion, diced
1 Bell Pepper, diced
2 Celery Stalks, diced
3 large Carrots, sliced
1 head Garlic, finely chopped
1 can Tomato Paste (organic, look for BPA free lining)
2 cups Pinto Beans
8 cups Chicken Stock (organic, homemade if you have it)
1 Tbsp Sea Salt (start there and add more according to your taste)
1 tsp Cumin
Pepper to taste

1 1/2 cups Brown Rice (organic)
3 cups Water
1 tsp Sea Salt

Dump it all in the crock pot, turn and it on high.  Cook for at least 5 hours.  Give it a taste.  Add more salt and pepper if needed.

Note: If liquid gets too low at any point, add a little water.  All crockpots work differently, and you don't want it to dry out. 

An hour before serving, put rice, water and salt in a pot on high.  When it comes to a boil, lower tempature to low and put a lid on it.  Cook until all the water is absorbed into the rice.  Serve beans over the rice. 

Enjoy! 



 

Dinner the Lazy Way

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When it's just one of those days that I start going at 5am and don't stop until 5pm, I really don't feel like cooking.  It's on a night like that I, every once in a while, succumb to my exhaustion and take-out pizza actually starts to seem appealing.  Then, on a really bad night (like last night), I spend an hour battling with myself on whether I should cave or muster up the strength to whip up something easy, dig for coupons, order the pizza, pick it up and two hours later, I am eating fake food while thinking "this doesn't even taste that good!!"

So, as I'm sitting in the same boat tonight, it just seemed easier and much more tasty to grab as many veggies as I could from the garden,

 

(red cabbage, a tomatillo, beet greens, broccoli, carrots, onions and a potato)

 

cut them all up, throw them in a pan with a little olive oil, salt & pepper and cook them down. 

 

Throw an egg on top

(aren't these the coolest eggs!) and voila...dinner!

Sorry...this picture could have been way better, but I'm tired and tired won.

It tasted eight million times better than the nasty pizza and actually had nutrients.  The best part, it took me 15 minutes--less time than it took last night to decide to buy a silly pizza.  AND...it cost me 5 eggs and a potato (~$2).  The rest was free.  Doesn't sound like rocket science to me...$18 for nutrient void pizza or $2 a meal chock full of good for you.  The kids (including a neighbor kid) ate every bite and two of them went back for seconds...that's success to me.

P.S.  I throw meals like this together all the time, because it's just easier. 

Happy Tuesday!!

Whole Wheat Winter Squash Chocolate Chip Muffins

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This past Saturday, I had the privilege of attending a Healthy Living seminar that focused around whole grains being one of the most important foods we can consume.  I have so much information to share with you all about grains..I am so excited!!

The speaker discussed our physiology and how eating grains the proper way can help our bodies function to their maximum capacity.  She really focused on the importance of milling your own wheat, which I have been doing, but had no idea the complexity of the science behind it....
SO my cup of tea!!

Anyways...I have been making these muffins for years and hadn't made a batch in a while.  This weekend inspired me to come home and whip a bunch up!  Muffins are such a versatile way to incorporate whole grains, fruits and veggies into our family's diets without them realizing what you are up to ;)

WHOLE WHEAT WINTER SQUASH CHOCOLATE CHIP MUFFIN RECIPE

1 c. Winter Squash, pureed (butternut, pumpkin, acorn)
1/2 c. Honey (best if raw, local)
1 Egg (best if farm fresh, free range, organic)
1/2 c. Olive Oil (organic, extra virgin; could sub coconut oil)
1 tsp Pure Vanilla Extract
1 tsp Sea Salt
1 tsp Baking Powder
1 tsp Baking Soda
2 1/4 c. Whole White Wheat Flour (best if organic, fresh milled)
1/2 c. High Cacao Content Chocolate Chips (best if organic, 70% or higher)

Preheat oven 350. 

Beat squash, honey, egg, olive oil and vanilla together.  In seperate bowl, combine all dry ingredients.  Add dry ingreients to wet.  Mix until flour is just barely absorbed.  Fold in chips while being careful not to overwork the batter and develop the glutens. 

Distibute batter evenly into a lined or greased 12 cup cupcake pan.  Bake for 15-20 minutes or until toothpick inserted comes out clean. 

Serve with butter, cream cheese or eat plain...Enjoy!!!

Redemption!!

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A few weeks ago, I posted about our big, fat carrot failure.  What a mess!!  Well, I am proud to say (all bragging aside), we are back in the saddle again!  I was craving some roasted root veggies for dinner tonight, took a meander out the front yard, crossed my fingers, wrapped my hands around some long leafy carrot greens and yanked.  To my amazement, out came the most beautiful carrot ever!!  Woohoo!! Then another, and another....and, another!!

The secret...just throw some seeds on the ground, cover with a 1/2 inch of dirt and let them grow.  Huh...who would have thunk?!?!?! :)

There is no excuse ever to not grow carrots.  These are tucked up under the Crepe Myrtle tree outside filling in the plant bed it sits in.  There must be 40 carrots under there!!  Promise me, you all will try this next year!!

Dinner tonight...

Roasted Root Veggies (Carrots, Beets, Onions and Potatoes) tossed with garlic, olive oil, sea salt and pepper.  Roasted at 375 until tender...so easy!

With Pan Seared Venison Roast (just seasoned with salt and pepper seared in olive oil)

Strawberry Studded Chocolate Tart--the Healthy Way

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With Valentine's Day right around the corner, my mind wanders off to imaginary places with chocolate flowing from streams and into cascading waterfalls over lush, green hills and valleys with bright, pink wildflowers speckled throughout the landscape .  I have to wonder if somewhere along the line, the translation for the Hebrew words meaning 'milk and honey' in the bible got messed up, and God really said the Promise Land was the land flowing with  'chocolate'?   That sounds like heaven to me :)

  

There is no other food I can think of that goes better with chocolate than strawberries.  So, to celebrate one of my favorite days of the year, I experimented a little and came up with this beauty.  

 

Buy your strawberries organic, I promise you won't be disappointed...they taste like candy!!  God didn't mean for us to have to create fake treats with processed sugar.  He wanted us to enjoy sugar the way He gave it us to enjoy in untainted fruits free from pesticides and genetic tampering.   Organic strawberries are a pure indulgence all on their own...they don't even need the chocolate!

Even when it's not Valentine's Day, I can't help but look at a strawberry and think of pink and red with white heart shaped doilies.
 

If you're looking for a healthier way to celebrate this year with your special someone....you have got to make this!!  It's so good, I had to stop myself from "taste testing" before there was nothing left for pictures!!

 

It's loaded with rich, organic, high-cacao-content chocolate offering lots of nutrients and antioxidants.  Studded with Vitamin C, folate and potassium loaded strawberries and accented with heart-healthy, immune-boasting whipped coconut milk....this recipe is an indulgance not to be missed! 

STRAWBERRY STUDDED CHOCOLATE TART RECIPE

Crust

3/4 c. Fresh Milled Wheat Flour (organic, hard white berry wheat)
1/3 c. Cacao Powder (organic, use the highest cacao % you can find, sub with dark choclate cocoa if unavailable)
1/2 c. Sucanat
1/4 c. Butter (organic), melted and cooled
1 Egg (free range, organic)

Filling

1 1/2 c. High Cacao Content Chocolate Chips (organic, I used 70%)
3/4 c. Heavy Cream (organic, raw is even better if you can find it)
9 Strawberries (organic), halved

Whipped Topping

1 can Organic Coconut Milk, refrigerated overnight
1 Tbsp Raw, Local Honey
2 Tbsp Cacao Powder (same as crust)

Preheat oven to 350

Mix together all ingredients for the crust.  Press crust down into a pie or tart pan.  Bake for 20 minutes.

In bowl, microwave chocolate chips and heavy cream for 1 1/2 minutes stopping the microwave in 30 second intervals to mix. 

Pour thoroughly mixed chocolate/cream mixture over the crust after it is removed from the oven.  Press strawberry halves down into the warm chocolate mixture leaving them partly visible.   Let cool for 2 hours in refrigerator.

Open can of coconut milk, remove solidified portion from the top leaving the liquid behind.  Whip on high speed with honey.  Gradually add cacao powder on slow speed being careful to incorporate well before returning to a high speed.  Pipe whipped topping border around tart.  Enjoy!!

What are some of your favorite Valetine's recipes?

Happy Indulging!!