Cranberry Salsa!

Cranberry Salsa
Something easy and fresh to brighten these holidays- chock-full of antioxidants to help guard against germs and keep us healthy!

1 bag of cranberries, 12 ounces fresh or frozen
1 bunch cilantro, chopped
3 green onions, white and light green part only (or 1/2 of a small onion)
2 limes, juiced
1 garlic clove
1/4 cup sweetner of choice
salt to taste
optional- 1 jalapeno pepper, seeded and chopped

process all in a blender until medium consistency.  serve immediately or refrigerate.

Pumpkin Cookies

We needed something yummy and healthy and fast today, as it's our co-op day and the cupboards are rather bare. I had some pumpkin puree to use, so I found a recipe and adapted from this site.  We are all pleased with how these turned out!

Pumpkin Oat Cookies (makes 34 cookies)

- 1 and 1/2 cup pumpkin puree
- 1/2 cup maple syrup or honey (or use 1 cup banana puree -approx. 2 large bananas)
- 4 eggs
- 2 Tbl coconut oil (liquid)
- 3 cups oat flour (almond flour is good, too!) I ground oats in the vitamix
- 1 Tbl flax seeds (grind with oats)
- 1 tsp baking powder
- 2 tsp cinnamon
-1/2 tsp salt
- Optional add ins: 1/2 cup chopped walnuts, dried cranberries, chocolate chips, sunflower seeds, coconut. . .

1. Preheat oven to 350 degrees and line a baking tray with parchment paper (or use a stone!).
2. In a bowl, mix pumpkin puree, banana or sweetener, oil, and the eggs until well-combined.
3. Stir in the flour, baking powder and cinnamon until you've got a smooth mixture.
4. Stir in an optional add ins now.
5. Use a medium scoop to make cookies on your stone. We like ours rounded, but you can flatten with the bottom of a cup if you prefer.
6. Bake for 15-20 minutes until golden-brown. Cool and enjoy- or eat them warm from the oven on a chilly autumn morning!

Best First Birthday Cake for Baby!

I posted this recipe years ago, after my cousin emailed it to me and I made a few changes.  (It was called pumpkin muffins then... but of course, they were cupcakes for this occasion!) When I was looking for something to make for G's 1st birthday last week, this one caught my attention and I am SO glad. I made the muffins into a 9 inch round cake and a dozen or so cupcakes with whipped cream for G and cream cheese frosting for the rest of us. DELICIOUS.

Baby's Pumpkin Cake

*Makes 36 cupcakes or two thick 8 inch layer cakes

4 and 1/2 cups flour
3 tsp. cinnamon
3 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. salt
1 cup sugar (I used sucanat)
2 cups pumpkin puree
2/3 cup plain yogurt or kefir
2/3 cup coconut oil
2 tsp. vanilla
4 large eggs
1/3 cup ground flax seeds (optional)

Preheat oven to 400. Combine flour, cinnamon, baking soda, ginger, and salt in a medium bowl, stir with a whisk. Combine sugar, pumpkin, yogurt, oil, vanilla and eggs in a mixer on low. Add flour mixture and stir until just moist. Spoon into muffins cups with papers or coated with oil and/or into round cake pans lined with parchment.

Bake at 400 for 15 minutes (cupcakes) - 20 minutes (cake), until a wooden pick comes out clean. Remove muffins immediately and let cool.

Orange Frosting
 (*To make the frosting orange, cook one large carrot in boiling water until quite soft. Puree in blender or food processor, adding enough water to blend into a soft puree.)

8 oz of cream cheese
¼ cup of sugar
1 tsp. vanilla
1/8 tsp salt
At least 1/3 cup of cooked carrots – depends on how orange you want the
     frosting and your taste preference. The carrots make the frosting sweet.
2 cups heavy cream

Whip ingredients (except cream) on medium high speed until light and fluffy. Reduce
speed to low and slowly add cream in a slow, steady stream.
When almost fully combined, increase speed to medium high and beat until
mixture holds stiff peaks (about 2 ½ minutes more). Makes ample frosting
for an entire cake.

Carol's Oatmeal Cookies

Yummy cookies made with a friend's recipe. The Lawyer loved these because, he said, "they have three of my favorite things in them." That would be oatmeal, cranberries, and chocolate.

Carol's Oatmeal Cookies

1/2 cup sucanat (or coconut palm sugar)
4 Tbl. coconut oil
1 large egg
1/2 cup whole wheat flour
1 and 1/2 cups regular rolled oats
1/2 tsp salt
1/4 tsp baking soda
1 tsp pure vanilla extract
1/2 tsp pure almond extract
1/2 cup dried cranberries (or raisins)
1/2 cup chopped pecans (or walnuts)
1/2 cup chocolate (or carob) chips

1. Preheat oven to 350 degrees. In a large mixing bowl, beat sugar and egg until creamy. Slowly stir in coconut oil (I used melted oil) and extracts, mixing until creamy.

2. Sift flour with baking soda and salt. Stir into the egg mixture. Add oats, until blended. Stir in nuts, fruit, and chips. The mixture will be very chunky.

3. Use a medium scoop to place batter on stones (or use parchment paper on baking sheets). Lightly flatten each cookie with a fork or spatula. Bake in preheated oven for 10-15 minutes. Cookies should be light brown around the edges. Remove from stone and place on a wire rack to cool.

Other notes:
I doubled the recipe and hoped to have some to freeze... but we love them too much and they will all be eaten soon. The almond extract in these is what really makes the unique and extra delicious. I also added ground flax seeds (as I do to most things); the flax was good because it adds a nutty flavor and I didn't have any other nuts to add. SO thankful my friend Carol made these for us and passed along her recipe!

Simple Cranberry Orange Christmas Cookies

Here is a recipe that we are using for the second year, so it's worth sharing. The original recipe was in Midwest Living. We used orange essential oil, decreased the sugar (though the original amount is given below), and used whole wheat flour.

I've cut back on making Christmas cookies in the last few years. Even though it was a fun (and delicious) activity to do with the children, I was feeling like we were eating a lot of sugar- and sugar on top of sugar (i.e. frosted sugar cookies- a favorite)! Of course, we share cookies with neighbors; we also put some in the freezer and then have cookies to munch on ourselves (though usually we keep sweet treats to Friday nights). These cookies are good because they are like short bread- buttery and yummy and not too sweet. The cranberries, orange and pecan are great additions.

We made these right after we made homemade marshmallows. It worked out perfectly because we had 2 eggs yolks left over from the marshmallows that we used when we doubled this recipe- no waste and no eggs to store!

Holiday Cranberry Orange Slices

1 cup unsalted butter, softened
1/2 cup sugar
1/2 teaspoon salt
1 egg yolk
1 teaspoon vanilla
2 and 1/4 cups of flour (preferable to use freshly milled)
1/2 cup dried cranberries, finely chopped
1/2 cup finely chopped pecans
2 teaspoons orange peel, and/or 4 drops orange essential oil (we used doTerra)

1. Beat butter in the bowl of electric mixer for 30 seconds. Add sugar and salt; beat until combined, scraping the bowl as necessary. Beat in egg yolk and vanilla (and orange oil, if using) until combined.

2. Gradually add flour, until a stiff dough forms. Add cranberries, pecans, and orange peel (if using).

3. Divide dough in half. Shape each into a 9 inch long roll. Wrap in plastic wrap or waxed paper and chill for 3 hours or overnight (until firm enough to slice).

4. Cut chilled dough into 1/4 inch slices with a serrated knife. Place slices an inch apart on an ungreased baking sheet (they will not spread much). Bake in a 350 degree oven for 8-12 minutes, until edges are slightly brown and firm. Cool on baking sheet for 1 minute, then transfer to a wire rack to cool completely. Store in an airtight container. (Makes about 50 cookies)

Homemade Granola Bars

I've been using a granola bar recipe from Kitchen Stewardship for awhile, tweaking and experimenting. Though I'm still not sure that this is my favorite recipe, it is on top right now- I like that the bars stick together (not too crumbly) and yet aren't too chewy. They are toothsome and filling. I've not had any problems slicing them or getting them out of the pan. They store well and everyone seems to like them.

Granola Bars
Ingredients:

4 1/2 cups rolled oats
1 cup whole wheat flour
1 tsp baking soda
1 tsp vanilla or almond extract
1 cup butter, softened*, or coconut oil, melted
1 cup honey

Add-ins: up to 1 cup of: chopped nuts, dried fruit, coconut, sunflower or other seeds, mini dark chocolate chips


*If you have hard butter, you can roll it under wax paper with a rolling pin. I have also used coconut oil with excellent results

Cherry-Almond version: Use almond extract instead of vanilla. Use 1/2 cup chopped almonds and 1/2 cup chopped dried cherries.

Lightly butter a jelly roll pan or stone. In a large mixing bowl combine honey and butter/oil. Then add all other ingredients, except add-ins.  Beat hard until combined.  Stir in add-ins.  Press mixture into pan — really jam it in there so your bars don’t fall apart. I use the back of a spatula or a piece of waxed paper to press down the granola.

Bake at 325 degrees for 25 minutes or until golden brown.  Let cool for 10 minutes before cutting into bars.  I cut mine into at least 24 bars. (We like them thinner and narrower.) Let bars cool completely in pan before removing and serving.

Katie says, "These end up cutting into at LEAST the equivalent of 2-3 storebought boxes of Quaker bars. I’m sure they are much more frugal and for SURE healthier than pre-made.  They last great in the refrigerator or on the counter, and for sure in the freezer for a long time.  Your family will eat them before they get stale, believe me! (Yes, real butter is good for you!)"

Simple Honey Kettle Corn

Photo courtesy of sabrena deal

Sunday night is popcorn night at our house. The Lawyer prefers to use coconut oil and his electric popper and then to spice things up with seasonings. I prefer the air popper with just a smidge of coconut oil and pink salt. We also like to make special sauces. One favorite is kind of like Chex mix: melted butter, Worcestershire, onion and garlic salts, paprika, ground sage, and salt. Tonight, to the kids' delight, I made kettle corn with honey. Here is the very loose recipe:

Honey Kettle Corn
1/4 cup unpopped popcorn kernels (made about 10 or 12 cups of popcorn)
3 Tbl. butter, melted
3 Tbl. honey
1/2 tsp. pure vanilla
1 tsp. sea salt

1. Pop corn using air popper (or preferred method)
2. Melt butter on the stovetop, adding honey to warm.
3. Stir vanilla and salt into melted honey butter. Drizzle over popcorn and serve. Yum!

Life Photos

Happiness Is... All of the boy shoes organized and labeled by size.

Boys here love limes. Yum!

L writes the sweetest birthday cards to "special" people.

The Lawyer's annual birthday dessert- Pistachio Ice Cream Cake

Black Bean Brownie

T turns FIVE!

Birthday boy with remote controlled car.

FIVE and so very happy with walkie talkies.

Biggest Brother and Littlest Brother.

L, M, and O in favorite farm shirts.

Black Bean Brownies

Love this! Just one Vitamix to clean and only 30 minutes to a sweet treat. These taste kind of like flourless chocolate cake- dense and chocolately. For more nutritional information or to view the original recipe, visit this site.

 

 Fudgy Black Bean Brownies

·       One 15-ounce can black beans, drained and rinsed very well (or 2 cups cooked black beans)

·       3 large eggs

·       3 tablespoons coconut oil

·       3/4 cup granulated sugar (I used 1/2 cup)

·       1/2 cup unsweetened cocoa powder

·       1 teaspoon vanilla extract

·       1/2 teaspoon peppermint extract, optional (I didn't use)

·       1/2 teaspoon baking powder

·       Pinch salt

·       1/2 cup mini semi-sweet chocolate chips, divided

·       1/2 cup walnuts, chopped, optional

1. Preheat the oven to 350°F. Lightly oil or butter an 8 x 8-inch baking pan or set out your baking stone. I like to use a medium bar pan.

2. Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract as desired, baking powder, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.

3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips and walnuts.

4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares. 

Adapted from http://mealmakeovermoms.com/kitchen/2009/07/10/black-bean-brownies/

Strawberry Pavlova Perfecto!

For M's birthday (2) this year, L and I decided to make a pavlova.

Pavlova is an Australian/New Zealand dessert. I first had it when I spent a semester in Australia back in 1998. A wonderful pastor and his family had some of us students over for dinner and pavlova was the dessert they served. The entire meal was an experience- I seem to remember that we ate kangaroo and some other wild game- but I can still taste that crispy pavlova with a creamy, puddingy filling, topped with kiwi (of course) and other delicious fruits.

I've adapted several recipes to make a family size pavlova. I used my grandmother's recipe for Berries on a Cloud for the basic filling.  I liked this fancier recipe, though I didn't have champagne vinegar. I preferred this recipe for the photos and step by step instructions (though it referred to rosewater that isn't listed in the ingredients). Plus, she made one large meringue instead of several smaller portions, which I liked for a birthday.

Two Layer Birthday Pavlova with Strawberries

• Meringue:
• 8 large egg whites (eggs should be room temperature)
• pinch of salt
• 1 cup superfine sugar
• 1 tablespoon corn starch (or meringue powder)
• 2 teaspoons white or champagne vinegar
• 1 teaspoon vanilla extract
• Filling:
• 2 cups cold whipping cream
• 8 oz. softened cream cheese
• 1 teaspoon vanilla (or almond) extract 
• 1/2 cup sugar (optional)
• Berry topping:
• Strawberries (we used about 4 cups of sliced berries)
• zest and juice of 1 lime (we used 2 for 8 cups of berries so we had some for later)
• scant 1/4 cup sugar

1.  Preheat oven to 350. Prepare two baking sheets with parchment on them for the meringue.
2.    Beat the egg whites and salt with the whisk attachment of a stand mixer or an electric beater until thick soft peaks form. Mix sugar and cornstarch in a small bowl. Beat in the sugar, a scattered spoonful or two at a time, until the meringue is stiff. (this takes time!)
3. Gently fold vinegar and vanilla into the meringue. (this makes it nice and shiny)
4. Divide meringue between the two pans, spreading it out to form two roundish circles. Place pans in oven and turn oven down to 300. Bake for an hour and a half, or until meringue is puffed and dry. Turn off oven, open the door, and allow pavlova to cool in oven.
5. While the meringue is baking, combine strawberries, 1/4 cup of the sugar, and lime zest and juice in a bowl. Set aside to macerate 2 hours, stirring occasionally.
6. To make the filling, whip cream, cream cheese, vanilla, and sugar (optional) until thick.
7. When meringue is cool move one to a serving platter. Top with half of the cream mixture. Gently place the second meringue on top of the cream. Spread the rest of the cream mixture on top and then pile on the juicy strawberries. Add candles as required!

Simple Rhubarb Crisp

For sweet treat night our family was craving something rhubarb. I looked and looked for a rhubarb recipe that didn't include strawberries or other scary ingredients. Although our initial thought was to make pie, the crisp worked much better after soccer on a Friday night. I made some very small changes to following recipe, which I found on Kitchen Simplicity. It was absolutely delicious. Everyone has already asked for me to make it again this week!

Rhubarb Crisp

Rhubarb Filling

• 4 cups chopped fresh or frozen (thawed) rhubarb
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 teaspoon vanilla

1. Place rhubarb in an 8×8 pan or divide between 6 ramekins.
2. Mix together sugar and cornstarch in a small saucepan, stir in water. Bring to a boil. Remove from heat and stir in vanilla. Pour over rhubarb.

Crisp Topping

adapted from Fresh with Anna Olson

• 1/2 cup flour
• 1/2 cup rolled oats
• 1/3 cup brown sugar, packed
• 1 teaspoon cinnamon
• pinch salt
• 1/2 cup chopped walnuts
• 5 tablespoons butter, melted

1. Mix together flour, oats, sugar, cinnamon, salt and walnuts. Stir in melted butter until even distributed. Crumble over filling.
2. Bake at 350ºF for 45 min or until rhubarb is cooked through and filling is bubbly.

Makes enough for an 8×8 inch square (9 inch round) baking pan or 6 ramekins.

To Make Crisp Topping Ahead

1. Mix together flour, oats, sugar, cinnamon, salt and nuts.
2. Store in an airtight container or plastic bag. (If you’re worried about the nuts going rancid before use, you can store the mixture in the freezer)
3. To use: Mix in melted butter and crumble over top of fruit.

Print Recipe

Lemony Cream Cheese Frosting

This is enough reason to make a carrot cake: delicious, creamy, lemony, slightly buttery frosting. I made a carrot cake for a celebratory weekend and adapted a recipe to make this icing, which was. . . well, super yummy.

Lemony Cream Cheese Frosting

1/2 cup cream cheese (4 oz)
1/4 cup butter, softened
1 tsp grated lemon rind
1 tsp almond extract
3 1/2 cups powdered sugar (I "powdered" my own= raw sugar in the Vitamix)

1. Beat first four ingredients at medium speed in a mixing bowl until smooth. Gradually add sugar, beating at low until just blended. Makes about 2 cups- plenty to frost a 2 layer carrot cake!

A Real BangUp Weekend

(And why I'm glad I have a daughter!)

What a weekend! We hiked Crabtree Falls again, and this time made it to the top (which was The Lawyer's chief objective).

On this trip the big boys fell into the falls at the top and were drenched with the cold water. They were adequately frightened as the water pulled them down the rocks- especially as we had been talking much about the number of people who have died at the Falls by climbing on the rocks which are slippery with a clear algae.

T (3) fell down several times on the hike, once at the top which resulted in a cut and bleeding lip. He carried a tape measure with him and dutifully measured most of the tree trunks that were cut beside the trail.

M (1) rode happily- mostly- in the Ergo and I am SO glad for this carrier. It's the best!

The Lawyer cut his wrist on a nail this weekend which required a tetanus shot and medicine.

And sweet L (6) is near and dear to my heart as the girl gave me at least 5 Mother's Day cards she created.

Chocolate Valentine Custard Cakes

Oh, yum. L (5) helped me make these "chocolate molten cakes" (originally found in Womans Day magazine) today. We changed a few things, whipped them up rather quickly, and served them, dusted with powdered sugar, on our red china plates as a Valentine dessert after lunch (because Daddy was home today).  They were beautiful, and I should have taken a picture- but I didn't have time because the boys devoured theirs. L and I both agreed, however, that even after we had slowly savored ours we could eat another one. (gasp!) They were deeply chocolate with gooey centers that were custardy-delicious.

The recipe we used was for two cakes, but we tripled it to make six for our family. I'm giving the ingredients for both, so whether you are just celebrating with your love or with your whole family you will be able to make this as a spontaneous treat. Methinks it will be a new Valentine tradition around here. So simple, so quick, so delicious!


Chocolate Valentine Custard Cakes
for two:
4 Tbsp butter or coconut oil (plus more for ramekins)
1 Tbsp flour (plus more for ramekins)
1/3 cup bittersweet or dark chocolate chips
1 large egg
1 large egg yolk
1 Tbsp sweetener (we used sucanat)

for six:
3/4 cup coconut oil (plus)
3 Tbsp flour (plus)
1 cup dark chocolate chips (or xocai!)
3 eggs plus 3 egg yolks
3 Tbsp sweetener

1. Heat oven to 450. Butter ramekins and dust with flour.
2. Melt oil or butter and chocolate over low heat on the stove, stirring until smooth.
3. Beat eggs, egg yolk, and sugar with a mixer until thick and lighter in color (about 2 minutes). Add melted chocolate and flour and beat until fully incorporated and smooth.
4. Divide the batter between ramekins. Bake until edges are set and center still jiggles slightly (or looks barely set), about 8-10 minutes.
5. Remove from oven; let stand 15 seconds. Run a knife around the edge, then invert each cake onto a plate. Dust with sugar (or not) and garnish with fresh mint or fruit (optional).

Chocolate Chip Pumpkin Muffins

Okay. Yum. I love fall! Not that it needs to be cold to enjoy pumpkin and apple cider and things... but it helps to be a little chilly. I made this up yesterday and we tried them today and determined that they are worth making again. I halved the amount of sugar called for in other pumpkin bread recipes, and used my baking mix from Falls Mill (but you can use all-purpose flour).

Chocolate Chip Pecan Pumpkin Muffins

3/4 cup sugar
2 cups canned pumpkin (1 can)
1/2 cup coconut oil (or softened butter)
1/2 cup plain yogurt
3 large eggs
3 cups baking mix (or flour)
2 tsp. ground cinnamon
1 and 1/4 tsp. salt
1 tsp baking soda
3/4 cup mini chocolate chips
1/2 cup chopped pecans

1. Preheat oven to 350. Cream butter and sugar in mixer.
2. Add pumpkin, yogurt, and eggs, mixing well.
3. In a medium bowl, combine flour, salt, soda, and cinnamon.
4. Add dry ingredients to pumpkin mixture, stirring just until moist.
5. Stir in chocolate chips and pecans.
6. Fill muffin tins 3/4 full. Bake at 350 for 18-20 minutes or until done.

Birthday Cake!

Classic White Cake Recipe
The fine moist crumb of this cake complements any type of filling and frosting, making it the perfect celebratory cake. I think I've settled on this as the birthday cake recipe

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 1 cup of sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 large egg whites (3/4 cup)
• 3/4 cup milk (we like almond milk)
• 2 teaspoons pure vanilla extract
• 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper

Directions: 

1) Set a rack at the middle level of the oven and preheat to 350 degrees. 

2) In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. 

3) Stir together flour, baking powder and salt. Set aside. 

4) Combine egg whites, milk and vanilla extract. 

5) Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. 

6) Pour batter into prepared pan(s) and smooth top. Tap once on counter to remove air bubbles. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

Variation:
CLASSIC YELLOW CAKE Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.


Classic Chocolate One-Bowl Buttercream Frosting

6 T butter, softened
2 2/3 c powdered sugar
½ c Cocoa
1/3 c milk
1 t vanilla

In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk;  beat to spreading consistency (may need more milk)  Blend in vanilla.

Chocolate Chip Banana Bread

Around our house, the best way to eat banana bread is with chocolate chips and walnuts. Once again, I adapted a Cooking Light recipe (for Marbled-Chocolate Banana Bread) to make it practical and easy for our family. (Why melt the chocolate and swirl it in? It was fun and fancy, but chocolate chips are so quick and tasty, and I feel great about our healthy add-ins.)

Chocolate Chip Banana Bread

2 cups (freshly ground) whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup sweetener (we prefer honey)
1/4 cup butter, softened
1 and 1/2 cup mashed ripe bananas (about 3)
2 eggs
1/3 cup plain yogurt (or kefir)
1/2 cup chocolate chips
1/2 cup chopped walnuts

1. Preheat oven to 350.

2. Combine flour, soda, and salt in a small bowl. Whisk well. (Sometimes we replace part of the flour with ground flax seeds.)

3. Beat sugar and butter at medium speed until well blended. Add mashed banana, eggs, and yogurt; beat until blended. Add flour mixture, beating at low speed until moist.

4. Gently fold in chocolate chips and walnuts.

5. Bake one loaf at 350 for 1 hour and 10 minutes. Cool 10 minutes on a wire rack, then remove from pan. (We often use the mini loaf pan and make 4 small loaves. These need to bake for about 40 minutes.) Enjoy!

Really Good Chocolate Avocado Fondue (Really!)

Chocolate Avocado Fondue

1Tablespoon butter (or coconut oil)
1/2 cup avocado puree (I used 1 avocado)
1/4 cup carrot puree (I used 2 small carrots)
1 cup powdered sugar (I used 3/4 cup)
1/2 cup unsweetened cocoa powder
   OR 1/2 cup quality dark chocolate pieces
1 tsp. pure vanilla extract

Melt butter in a small sauce pan over medium-low heat. Add purees. Whisk in powdered sugar. Add chocolate and vanilla and whisk until smooth. Serve warm.

For my recent Chocolate and Wellness Nights, I tried this recipe from Deceptively Delicious (Jessica Seinfeld). I had one avocado on hand, and this seemed a simple way to use it up. Plus, I could stretch my chocolate, and healthify a very delicious snack.

This was very yummy! We could have eaten the entire container in one sitting, happily dipping our strawberries, bananas, and pretzels.

Wholly Good Granola

We LOVE this stuff! I've heard YES it's okay to eat oats this way and NO it's preferable to soak them and cook them. . . but we love this and that means something.

Wholly Good Granola
4 cups old-fashioned oats
1 ½ cups sliced or slivered almonds
½ cup packed light brown sugar (optional)
½ tsp. salt
½ tsp. ground cinnamon
¼ cup expeller pressed oil (we use coconut)
¼ cup honey (increase if no sugar)
1 tsp. vanilla (or almond extract is delicious)
1 ½ cups raisins or dried cranberries (we love cherries, too!)

(I usually sprinkle in wheat germ and flax seeds, and sometimes add coconut or sesame or sunflower seeds, or vary the nuts I use. If I add a lot of other goodies, I increase the oil and honey to 2/3 and 2/3.)

Preheat oven to 300 degrees.
In a large bowl, combine all the dry ingredients. In a saucepan, heat the honey and oil until warm. Stir in the vanilla or almond extract. Pour the liquid mixture over the oats. Stir gently. Spread granola in a jelly roll pan (I prefer the large stoneware bar pan). Bake for 40 minutes, stirring every 10 minutes (or not at all if you use the stone!). Transfer pan to a cooling rack and stir in dried fruit. Allow to cool completely and then store in an air-tight container. Can be stored in the freezer for up to 3 months. Makes approximately 9 cups. Enjoy!

Ranger/Hiking Cookies

We made these delicious cookies today, and since we only enjoyed one each, there are lots to look forward to. I love freezing little cookie mounds that I can pull out later when company comes or for a special day or for quiet evenings when the kids are in bed.

RANGER/HIKING COOKIES

* 1 cup (2 sticks) Butter
* 1 cup Sucanat or Honey or Agave
* 2 Eggs
* 1 teaspoon Vanilla
* 2 ½ cups Soft Wheat Flour
* 1 teaspoon Baking Soda
* ½ teaspoon Baking Powder
* ½ teaspoon salt
* 2 ½ cups Rolled Oats
* ½ cup Shredded Coconut
* ½ cup Chopped Nuts
* ½ cup Chocolate Chips
optional raisins, ground flax, sesame or sunflower seeds

Preheat oven to 350 degrees.

Cream butter and sucanat(honey, agave) until creamy.

Add eggs and vanilla; beat well.

Add combined flour, baking soda, baking powder and salt; mix well. Stir in rolled oats, coconut and nuts; (and any others add ins) and mix well.

Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet. Use medium scoop to place cookies on parchment paper to freeze for later delight.

Bake 10-12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store tightly covered.