Cookie Dough Peanut Butter Cups

Cookie Dough Peanut Butter Cups

Yields about 24 mini muffin sized peanut butter cups

Chocolate Shell

18 oz. Semi-Sweet Chocolate Chips

(about a bag and a half)

Peanut Butter Filling

3/4 Cup Natural Peanut Butter

1/3 Cup Powdered Sugar

4 T Graham Cracker Crumbs

Chocolate Chip Cookie Dough Filling

2 Cups All-Purpose Flour

1 Cup Brown Sugar

1/2 Cup White Sugar

1/2 tsp Salt

3/4 Cup Unsalted Butter

4 T Milk

1 tsp Vanilla Extract

1/2 Cup Chocolate Chips

Instructions:

Step 1: Fill 2 mini muffin tins with mini muffin liners. You could also use a regular sized muffin tins to produce 12 large peanut butter cups.

Step 2: In a microwave safe bowl, heat 18 oz of semi-sweet chocolate chips until melted. Remove from the microwave every 30 seconds to stir.

Step 3: In the bottom of the muffin liners, place a large dollop of melted chocolate. Then, using a spoon, spread the chocolate to cover the bottom and the sides of the liner completely. Place in the refrigerator for 15 minutes.

Step 4: Mix together the ingredients for the peanut butter filling.

Step 5: In a separate bowl, mix together all of the ingredients for the chocolate chip cookie dough filling.

Step 6: After the chocolate shell has cooled, remove muffin tins from the refrigerator. First, place a small spoonful of peanut butter filling at the bottom of the cup. Press down. Next, place a small spoonful of chocolate chip cookie dough filling on top and press down.

Step 7: Reheat the melted chocolate chips and cover the top of the peanut butter cups. Place back in the refrigerator for 30 minutes.

Step 8: After the chocolate has hardened completely, remove from the refrigerator and eat! Best served with a tall glass of milk!

I really think you’ll enjoy these… and you won’t even break a sweat making them!

lauravirginia.me/2011/08/04/cookie-dough-peanut-butter-cups/

Funnel Cakes

Funnel Cakes

Ingredients:

1 egg
¾ cup milk
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
Oil for frying

Powdered Sugar
Directions:

Heat oil in fryer to 350 degrees. Combine egg and milk in a mixing bowl. In a small bowl mix together flour, baking powder, salt and cinnamon. Add dry ingredients to egg mixture. Pour ¼ cup batter into a funnel and swirl in a circular motion into the hot oil. Fry for 1 minute and flip. Continue to fry until golden brown. Sprinkle with powdered sugar while hot.

www.thetidynest.com

Pizza Sauce

Pizza Sauce

We love homemade pizza at our house.

It's a staple on our menu!

I usually make whole wheat pizza dough and use a variety of toppings from what we have on hand.

Here is my simple tried and true pizza sauce recipe that I use on all our pizzas.

{I also use it for calzones and as dipping sauce for homemade breadsticks.}

Here's the recipe...

Pizza Sauce

(printable version)
8 oz. can tomato sauce
1 teaspoon oregano
½ teaspoon marjoram
½ teaspoon basil
½ teaspoon garlic powder
½ teaspoon sugar

Mix all ingredients and let sit for at least one hour.

This makes the perfect amount for one large pizza!
www.thetidynest.com

Banana Chocolate Bread

Banana Chocolate Bread Alicia Sutton

Makes 2 loaves or 24 standard muffins.

3-4 medium sized, slightly brown bananas

3 c. sugar

1 c. water

1 c. vegetable oil

4 eggs, lightly beaten

1 tsp. vanilla

3 1/3 c. flour

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking powder

½ tsp. nutmeg

2 c. chocolate chips

In a large mixing bowl, mash bananas, and add next 5 ingredients. In separate bowl combine all dry ingredients. Add chocolate chips to dry ingredients. Add dry ingredients to wet ingredients and mix until combined.

Bake in 2 floured, greased pans, or fill muffin tins with muffin papers. Bake at 350 degrees for 55 minutes for loaf pans; 22 minutes for muffins. Check by inserting toothpick in bread to check for doneness. If a few crumbs are attached to toothpick, they are done. Do not overbake.

Elayne's Pumpkin Chocolate-Chip Muffins

Elayne’s Pumpkin Chocolate-Chip Muffins Elayne Harmer

• 3 c. canned pumpkin (1 big can)

• 4 ½ c. sugar

• 1 ½ c. water

• 1 ½ c. vegetable oil

• 6 eggs

• 5 c. flour

• 1 Tbs. baking soda

• 1 Tbs. cinnamon

• 1 ½ ts. salt

• 1 ½ ts. baking powder

• ¾ ts. nutmeg

• 1 ts. ground cloves

• 3 c. chocolate chips

Combine first five ingredients. Combine

dry ingredients in another bowl; combine

two bowls. Add chocolate chips.

Bake in 3 floured, greased pans, or fill muffin

tins (makes about 38) up to the top.

Bake at 350 for 55 minutes (loaf pans) or 25

minutes (muffins). Do not overbake!! Just until

toothpick comes out clean.

Hot Wassail

Hot Wassail

For a warm, festive drink, try this spicy wassail.

2 cups sugar

1 quart water

Add:

3 cups orange juice

2 cups lemonade

10–15 whole cloves

10–15 whole allspice

1 tsp. ground cinnamon

Mix sugar and water together in a pan and boil five minutes. Remove from heat.

Mix, cover, and refrigerate until the next morning. Remove wassail mixture from refrigerator and pour into a large pan. Add 1/2 gallon of apple juice and heat thoroughly. Serve

hot.lds.org/new-era/1989/12/christmas-breakfast?lang=eng

Shakeology Beachbody recipes

http://www.shakeology.com/web/shakeology/recipes-chocolate

Shakeology Pumpkin Pie

Recipe: Pumpkin Pie Shakeology® Beachbody.com Put a little Halloween cheer in your Shakeology this season. In addition to all the amazing ingredients in Shakeology itself, you'll also get the nutritional benefits of pumpkin, which contains lutein, fiber, and alpha and beta carotene. Plus the healthy polyphenols in cinnamon help regulate blood sugar levels. You'll get all the taste of pumpkin pie . . . without turning your butt into a pumpkin. 1 scoop chocolate Shakeology 1 cup regular or vanilla rice, soy, or almond milk, or low-fat cow's milk 1/2 cup unsweetened canned pumpkin 1/2 tsp. cinnamon 1/2 tsp. nutmeg Ice (to taste; optional) Combine all ingredients in blender and blend until smooth. You can substitute pumpkin pie spice for the cinnamon and nutmeg, or add more pumpkin for a thicker shake. Makes 1 serving. Preparation Time: 5 minutes Nutritional Information (per serving): Calories Protein Fiber Carbs Fat Total Saturated Fat 284 27 grams 7 grams 40 grams 3.5 grams 2 grams

Bolani sauce combos

Popular Combos & Recipes Applicable on any Bolani

www.bolaniandsauce.com/home.php

Combo# 1 Garlic Mint Cheese + Cilantro Pesto for a tangy and savory flavor.		Combo# 2 Garlic Mint Cheese + Sweet Jalapeno for a sweet and spicy flavor.		Combo# 3 Garlic Mint Cheese + Cilantro + Sweet Jalapeno to hit your main taste buds: the sweet, spicy and even tangy! This is the ultimate combo.

Combo# 4 Sun-Dried Tomato Pesto + Cilantro Pesto + Garlic Mint Cheese (this one works without Cilantro if you prefer less spice and tanginess).		Combo# 5 Eggplant Pesto + Garlic Mint Cheese for a taste of traditional Afghani Baunjan.		Combo# 6 Eggplant Pesto + Cilantro Pesto for a Baunjan flavor with a tangy kick. May also add Garlic Mint Cheese to this combo.

Combo# 7 Eggplant Pesto + Sun-Dried Tomato Pesto for full flavor. May add Cilantro Pesto or Garlic Mint Cheese to this combo.		Combo# 8 Eggplant Pesto + Hummus for a Baba-Ganoush flavor. May add Cilantro Pesto for extra spice.		Combo# 9 Lentil Curry + Cilantro Pesto + Garlic Mint Cheese (or simply Lentil Curry + Cilantro Pesto or Lentil Curry + Garlic Mint Cheese).

Combo# 10 Lentil Curry + Sweet Jalapeno for a sweet and savory flavor.		Combo# 11 Basil Pesto + Sun-Dried Tomato Pesto + Garlic Mint Cheese for an Afghan Lasagna.		Combo# 12 Basil Pesto + Garlic Mint Cheese + Sweet and Sour Carrot or Sweet Jalapeno. This combo works especially well on the Pumpkin Bolani.

Combo# 13 Hummus + Garlic Mint Cheese + Cilantro Pesto for Afghani Shoor-Nakhod.		Combo# 14 Sun-Dried Tomato Hummus + Basil Pesto or replace Basil with Cilantro for a more savory flavor.		Combo# 15 Hummus + Sun-Dried Tomato Pesto for a protein-enriched pizza! May add Cilantro Pesto for extra

Banana Chocolate Bread

Banana Chocolate Bread

Makes 2 loaves or 24 standard muffins.

3-4 medium sized, slightly brown bananas

3 c. sugar

1 c. water

1 c. vegetable oil

4 eggs, lightly beaten

1 tsp. vanilla

3 1/3 c. flour

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking powder

½ tsp. nutmeg

2 c. chocolate chips

In a large mixing bowl, mash bananas, and add next 5 ingredients. In separate bowl combine all dry ingredients. Add chocolate chips to dry ingredients. Add dry ingredients to wet ingredients and mix until combined.

Bake in 2 floured, greased pans, or fill muffin tins with muffin papers. Bake at 350 degrees for 55 minutes for loaf pans; 22 minutes for muffins. Check by inserting toothpick in bread to check for doneness. If a few crumbs are attached to toothpick, they are done. Do not overbake.

Alicia Sutton

Cinnamon Roll Convenience Without the Can

Cinnamon Roll Convenience Without the Can: A Guest Post

by Jessica on March 26, 2010

“I would love to make cinnamon rolls, but I just don’t have time.”


“Oh, how I wish I could treat my family to hot cinnamon rolls in the morning without getting up at 4 to make them.”


“Our family enjoys cinnamon rolls, but they go stale before we can eat them all.”

If you’ve been hesitant to break out your leaveners and whip up a batch of hot, gooey cinnamon rolls for any of those reasons, I might have a solution that both your schedule and your family will appreciate.

Baking two dozen cinnamon rolls from scratch takes me about 2 1/2 – 3 hours total. Much of that time is in the rising, though. They certainly aren’t labor intensive! But 3 hours before breakfast? Um, I’m not willing to get up at 4 AM, either.

Homemade cinnamon rolls are not known as a convenience food, but I do know of two pretty simple ways to enjoy hot, fresh rolls for breakfast without popping open a can!

Refrigerator Method: If you have some time in the evening, go ahead and mix up a batch of dough. Give it a rise, roll them out, then stick your rolls in the refrigerator covered with a lightweight towel. They will slowly rise through the night. In the morning, set them in a warm place for 30 minutes to an hour to finish rising, and bake.

Freezer Method: Mix your dough at any time. Once you’ve flossed your rolls, lay them in a pan and freeze them immediately.

Once frozen, bag your rolls and stick them back in the freezer.

To bake, simply place the desired number of frozen rolls on a pan and set out overnight on the counter, covered with a lightweight towel. They’ll be ready for the oven in the morning!

Convenience without the can! Here are my favorite cinnamon roll recipes:

• Big Batch Cinnamon Rolls
• Caramel Pecan Cinnamon Rolls
• Mom’s Cinnamon Rolls

goodcheapeats.com

Pumpkin Pancakes with Cinnamon Syrup

Pumpkin Pancakes with Cinnamon Syrup

I love pumpkin! I love carving pumpkins, decorating with pumpkins, and especially eating pumpkin! This was the yummiest breakfast on Halloween morning and I will definitely make it a few more times before Thanksgiving! Lately I feel like I’ve got to fill myself with all the pumpkin I can before then!

Pumpkin Pancakes adapted from here
yields 6 pancakes

Ingredients:
1 cup flour
1 1/2 Tbs brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup milk
1/2 cup pumpkin puree
1 egg
1 Tbs vegetable oil
1 Tbs vinegar

Directions:
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Cinnamon Syrup:
1/2 cup white sugar
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1tsp ground cinnamon
1 tsp. vanilla extract
1 cup water

Stir all ingredients together in a small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside until needed.

tastesbetterfromscratch.blogspot.com

Buttermilk Caramel Syrup

Posted on February 21, 2011 by Kara

This caramel syrup recipe is going to change your life. OK, maybe that is a bit of an exaggeration, but it is going to change your breakfast. I’ve been making this syrup for years, and everyone who tries it loves it. I serve it with waffles and every type of pancake that I make. It is absolutely heavenly! So good that we very rarely use maple syrup anymore. Have you ever been tempted to eat maple syrup by the spoonful? Me neither! But this stuff? It is that good. Promise. You have got to try it!!


Buttermilk Caramel Syrup

1 1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/2 cup butter*
1 tsp baking soda
1 tsp vanilla

In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and stir in soda and vanilla. It will bubble up a lot. Hopefully you used a large saucepan like I told you. As it cools, the bubbles will go away.

*Notes:

-The original recipe calls for 1/2 cup butter. I cut back to 1/4 cup to save my waistline and my husband’s cholesterol, but you can feel free to use all of it if you so desire. I won’t stand in your way.

-This stuff is so delicious, we haven’t gone back to maple syrup. We also use it on buttermilk pancakes, waffles, and German pancakes. It can also be served over ice cream. (If you want more of a caramel flavor, replace the 1 cup of regular sugar with brown sugar.)

www.creationsbykara.com

Homemade Caramel Sauce

www.mybakingaddiction.com/fundamentals-how-to-make-homemade-caramel-sauce/

Homemade Caramel Sauce

adapted from epicurious
Yield | 1 cup

Ingredients
1 cup sugar
1 tablespoon corn syrup
1/4 liquid cup water
1/2 liquid cup heavy cream, heated until warm
2 tablespoons unsalted butter, softened
½ teaspoon fine grain sea salt
1 teaspoon pure vanilla extract

Directions
1. In a heavy saucepan (at least 5 cup capacity), stir together the sugar, syrup, and water until the sugar is completely moistened. Place your candy thermometer into the pot taking care that it is tip in immersed into the sugar mixture.
2. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (like the color of Bass Ale) (380°F.). Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
3. Use a high-temperature heat-resistant rubber spatula or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. The mixture will be streaky but become uniform after cooling slightly and stirring.

Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.

Storage:
Keep at room temperature for up to 3 days; refrigerated, about 3 months. To reheat, simply place in a microwave safe container and heat for about 45-60 seconds. Stir well.

Tempting Twist:
Use fresh vanilla bean instead of vanilla extract. Simply scrape the seeds from inside ½ vanilla bean. Place the seeds and pod into the cream while it’s warming. Remove pod from the cream before adding to the hot sugar mixture.

Spinach Strawberry Salad

By Monica Servings: serves 4

Ingredients

• 6 oz (approx 6 cups) baby spinach leaves
• 1 pint (approx. 16 medium-size) fresh strawberries, hulled and quartered or sliced
• 1/4 cup thinly sliced red onion
• 1/4 cup crumbled feta cheese
• 3-4 tablespoons raspberry poppy seed dressing*
• 1/2 cup candied pecan pieces**

Directions

In large bowl, toss spinach, strawberries, onion, and cheese with dressing. Sprinkle candy pecan pieces on top just before serving (so they remain crisp).

*for recipe to make your own raspberry poppy seed dressing, go to: www.theyummylife.com/recipes/145

This dressing is delicious, sweet, tangy, and a beautiful color.

Ingredients

• 1/4 cup grated/minced onion (half of a small onion)
• 1/2 cup raspberry vinegar (for recipe, go to www.TheYummyLife.com/recipes/142); may substitute white wine vinegar
• 1/4 to 1/2 cup sugar, to taste
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/2 cup olive oil
• 1/2 cup canola oil
• 1-1/2 teaspoons poppy seeds

Directions

3 EASY WAYS TO MIX THE DRESSING:
--In a blender or food processor. Mince the onion. Add vinegar, sugar, mustard, & salt to the blender or food processor and mix until combined. With the blender/food processor running, add the oils in a thin stream through the hole in the top. Blend until well mixed. Add poppy seeds and pulse just until mixed.
--In a bowl. Whisk together vinegar, sugar, mustard, salt, minced onion, and poppy seeds until well combined. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined.
--In a jar. Add everything except the 2 oils to the jar. Cover and shake to combine. Add 2 oils and shake vigorously until well combined.

If too thick, may be thinned by whisking in water a tablespoon at a time until desired consistency. Dressing will keep in the refrigerator for several weeks.

SERVING SUGGESTION:
--Toss dressing with your choice of salad greens. Use approx. 1 tablespoon of dressing per 2 cups of greens.

**for recipe to make your own candied pecans, go to: www.theyummylife.com/recipes/149

Sugar & Spice Candied Pecans

By Monica Servings: makes 4 cups

Ingredients

• 1 large egg white
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1-1/2 teaspoons kosher salt
• 1/8 teaspoon cayenne (optional--to add some kick)
• 1 tablespoon vanilla
• 1 tablespoon water
• 4 cups (1 pound) raw pecan halves

Directions

Preheat oven to 300 degrees. Line a baking sheet with parchment paper. In a large bowl, use electric mixer or whisk to beat the egg white until foamy (30-40 seconds with mixer). Add sugar, brown sugar, cinnamon, allspice, salt, cayenne (if using), vanilla and water; mix until well combined (15-20 seconds with mixer). Stir in pecans until all are well coated with the mixture. Pour onto baking sheet and spread out nuts into a single layer. Bake for a total of 40 minutes; removing pan after 20 minutes, flipping nuts over with a spatula and rearranging pecans into a single layer before returning to oven for last 20 minutes. Remove from oven and slide parchment paper with nuts still on it onto cooling rack. Cool completely, break apart, and transfer to airtight container; store at room temperature.
Note: Nuts may loose their crispiness if they're left out uncovered for an extended period. If that happens, restore crispiness by warming them in oven again for 5-10 minutes.

Granola Muffins

Granola Muffins

Print

Recipe type: Breakfast/Brunch

Author: adapted from Baker Street, who sourced the recipe from Martha Rose Shulman

Prep time: 30 mins

Cook time: 20 mins

Total time: 50 mins

Serves: 12

Health food-like muffins with granola, raisins, and whole wheat flour

Ingredients

• 1 cup granola (I used vanilla almond granola)
• 1/2 cup whole milk
• 1 cup raisins (with sufficient water to plump them up)
• 1/4 cup coconut oil, melted
• 1/4 cup local honey
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup whole wheat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Grease or line the cups of a 12-cup muffin tin with paper wrappers and set aside.
2. In a small bowl, combine the granola and milk and let sit for 30 minutes.
3. In another small bowl, cover the raisins with water and let them soak for 15 minutes. Drain in a mesh sieve or colander and then dry on paper towels.
4. In a large mixing bowl, whisk together the melted coconut oil, honey, eggs, vanilla extract, and buttermilk.
5. Add the whole wheat flour, baking powder, baking soda, and sea salt, whisking quickly until well incorporated.
6. Fold in the granola and raisins.
7. Using a cookie scoop, portion out the batter into the muffin cups, filling about 3/4 of the way.
8. Bake for 20 minutes. Allow to sit in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.

Serving size: 1 muffin

poetinthepantry.com

Peanut Butter & Jelly Muffins

Jam-Filled Muffins aka Peanut Butter and Jelly Muffins

Print

Recipe type: Breakfast/Brunch

Author: adapted from Baker Street, who sourced it from allrecipes.com

poetinthepantry.com

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 12

Ingredients

• 1 1/4 cup white whole wheat flour
• 1/2 cup vanilla sugar
• 1 Tbsp baking powder
• 1/2 tsp fine sea salt salt
• 1/4 cup unsalted butter
• 1/2 cup creamy peanut butter
• 2 large eggs
• 2/3 cup whole milk
• 1/4 cup jam (you can choose the flavor; I went with strawberry vanilla bean)

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Grease or line a 12-cup muffin tin with paper liners and set aside.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. In another microwave safe bowl, melt the butter and peanut butter. Lightly beat in the milk until creamy, then the eggs, one at a time.
4. Pour into the dry ingredients and the stir until there are no dry spots.
5. Using a cookie scoop, fill each muffin cup halfway. Make a well, add about a teaspoon of jam, and scoop the remaining batter over the top.
6. Bake for 20 minutes, or until the tops are golden.
7. Let sit in muffin tin for 10 minutes, then transfer to wire cooling rack to cool completely.

M&M Pretzel Cookies

Added by Jodie on October 21, 2011 in Cookies, Desserts

Ingredients

• 2 sticks Butter, Very Soft
• 1 stick Maragrine, Very Soft
• 1 cup Sugar
• 2 cups Dark Brown Sugar
• 2 Tablespoons Vanilla
• 3 Eggs
• 2 cups Bread Flour
• 2 cups All-purpose Flour (or Whole Wheat)
• 1 teaspoon Baking Soda
• ¼ teaspoons Salt
• 1 cup Chocolate Chips
• 1 cup M&Ms
• 2 cups Mini Pretzels

Preparation Instructions

Blend butter, margarine and sugars on medium to high speed until creamy, approximately 2-3 minutes. Add vanilla and eggs, one at a time. Mix well.

Turn mixer to LOW and slowly incorporate flours, baking soda and salt. Mix until JUST combined.

By hand, stir in chocolate chips and M&M candies.

Chill dough while preheating oven to 350ºF.

Using an ice cream scoop, scoop large balls cookie dough onto ungreased cookie sheet, spacing two inches apart.

Break mini pretzels into pieces and press 2-3 pretzel pieces into each ball of cookie dough.

Bake 11-12 minutes, check cookies. If cookies are just browning on edges but centers are soft, remove and let bake on the pan 1-2 minutes.

For crispier cookies, bake 12-14 minutes.

Cool on wire racks and enjoy!

tastykitchen.com

Whole Wheat Oatmeal Chocolate Chip Cookies

by Melanie - Mel's Kitchen Cafe on November 23, 2009 in Cookies, Desserts

See this recipe post on Melanie - Mel's Kitchen Cafe’s site!

Recipe Description

Even though these cookies are made with 100% whole wheat flour and oats, that’s not why I make them. I make them because they may quite possibly be some of the most delicious chocolate chip oatmeal cookies ever. Buttery, chewy, full of sturdy oats and texture, these cookies are absolutely dreamy.

Preparation Instructions

Preheat oven to 350 degrees.

Cream butter and sugars together. Beat in eggs and vanilla extract. Stir in dry ingredients and mix well, then stir in chocolate chips. Scoop rounded tablespoonfuls of cookie dough onto greased (or lined) baking sheets. Bake at 350 degrees for 10 minutes.

Ingredients

• 1-¼ cup Butter (2 1/2 Sticks)
• 1-¼ cup Brown Sugar
• 1-¼ cup Granulated Sugar
• 3 whole Eggs
• 1 teaspoon Vanilla
• 2-½ cups White Whole Wheat Flour
• 1-¼ teaspoon Baking Powder
• 1-¼ teaspoon Baking Soda
• 1-¼ teaspoon Salt
• 2-½ cups Quick Oats
• 2-½ cups Semisweet Chocolate Chips

tastykitchen.com

Nutella Cookies

Added by ABusyNest on October 11, 2010 in Cookies, Desserts

Ingredients

• 1 cup Nutella
• ½ cups Sugar
• 1 cup All-purpose Flour
• 1 whole Egg

Preparation Instructions

Preheat oven to 350 F.

Blend all ingedients together well. Form into 1″ balls. Place on a cookie sheet. Press down firmly with the bottom of a glass. Bake 7-8 minutes or until set. Cool.

tastykitchen.com

Prep Time 5 Minutes Cook Time 8 Minutes

Servings 24

Difficulty Easy

Whole Wheat Cinnamon Rolls

Whole Wheat Cinnamon Rolls

1 cup water
2 Tablespoons yeast
2 teaspoons honey
2 1/2 cups milk
1/2 cup butter
1/2 cup honey
4 teaspoons sea salt
8 cups whole wheat flour

Ingredients for the “innerds” of your cinnamon rolls:

1/2 cup butter
3/4 cup rapadura or sucanat (dehydrated cane sugar juice) (you can use white sugar if you want)
1/2 Tablespoon ground cinnamon

Melt your butter and set it aside. Mix together the rapadura and cinnamon in a bowl.

Ooey-Gooey Frosting

1/4 cup butter
3 Tablespoons milk
1/2 teaspoon vanilla
1-2 cups powdered sugar to make the consistency you like

Melt butter. Remove from heat and stir in vanilla, milk and powdered sugar. Whisk together until smooth.

Okay, here’s how to make the dough…

In a large bowl, mix 1 cup very warm water, 2 T. yeast and 2 t. honey. Stir this together and kind of mush the yeast around. Let this sit for a few minutes while you do the next step.

Melt a stick of butter in a large saucepan. Add 1/2 cup honey, 4 t. salt and 2 1/2 cups of milk. Heat this to 120 degrees.

Pour milk mixture into yeast mixture and stir. Stir in 8 cups of flour, 2 cups at a time. (add more if you need it)

Knead the dough for 5-10 minutes. Plop it into a bowl, cover it and let it rise for 1-1 1/2 hours.

After dough is nice and fat, punch it down and knead out all it’s bubbles. Cut the dough in half, setting one half aside.

On a well floured surface, roll dough into a nice big rectangle, about 1/4 inch thick.

Use a pastry brush to spread 1/2 of the melted butter all over the rectangle. Sprinkle 1/2 of the rapadura/cinnamon mixture all over the butter.

Roll up the dough.

Cut into thin slices, about 1/2 inch thick.

Place rolls side by side on baking pan.

Repeat process with other 1/2 of dough.

Allow dough to rise about 30 minutes.

Bake for 25 minutes or until golden brown at 350 degrees.

Allow rolls to cool a bit, then drizzle lots and lots of ooey-gooey frosting all over them.

Happy cinnamon roll baking!! Be sure to look through the “Natural Sugar Treats” section of my blog for more great recipes like this one…using great wholesome ingredients to make great treats!

heavenlyhomemakers.com

Pumpkin Pancakes

Pumpkin Pancakes

1 cup whole wheat flour 1/2 t. baking powder 1/4 t. salt 1/2 t. cinnamon 1/4 t. nutmeg 1/4 t. cloves 1/4 t. ginger 1 egg 1/2 cup canned pumpkin 3/4 cup buttermilk 3 T. melted butter Butter for skillet or griddle Whisk all ingredients together thoroughly. Heat skillet or griddle. Melt and spread butter over the surface to prevent pancakes from sticking. Pour 1/3 c. batter onto skillet for each pancake. Once bubbles begin to form, turn pancake over. Cook until golden brown. Makes about 8 pancakes. For my family of 6, I usually triple this recipe. **For a healthier pancake…soak the flour in the buttermilk overnight, then add the remaining ingredients the following morning before cooking. heavenlyhomemakers.com

Special Breakfast: Whole Wheat Waffles with Blueberry Syrup

By Laura · Apr,07 2008

I really love feeding my family nutritious food that is pretty and scrumptious! It’s one of the ways I get to tell my husband and my boys that I love them!

This morning I made the whole wheat waffles that I usually make…but I made a special blueberry syrup..and whipped some cream!! YUM!

Here are my recipes!

Whole Wheat Waffles

1 3/4 cup whole wheat flour
1 t. baking powder
1/2 t. sea salt
2 eggs
1/4 cup coconut oil
1 3/4 cup buttermilk

Whisk all ingredients together…and cook in your waffle iron. I usually double this recipe and freeze the leftovers to be popped into the toaster another day!

I also usually soak my flour in the buttermilk overnight, and then add the remaining ingredients right before I’m ready to cook the waffles, but you don’t have to. (This breaks down the grain and makes it more easily digested!)

Blueberry Syrup

2 cups fresh or frozen blueberries
1/4 cup rapadura or sucanat (dehydrated cane sugar juice)

Stir together in a saucepan over medium heat for about 10 minutes until blueberries become a little mushy and syrupy!

Whipped Cream

1/2 cup heavy whipping cream
drop of vanilla
2 drops of stevia

Whip cream in a bowl until soft peaks form. Add vanilla and stevia and whip just a bit more.

Serve Blueberry syrup and whipped cream over waffles. Delicious!

I’ll be sharing more yummy, healthy breakfast recipes and ideas in the next several days! Be sure to come back for more!

heavenlyhomemakers.com

Whole Wheat Pumpkin Chocolate Chip Muffins

By Laura · Sep,26 2011

As several of you requested, I’m sharing my healthy variations to Crystal’s Pumpkin Chocolate Chip Muffins. These were a big hit yesterday morning when I served them in our marriage class.

If you’d like to read more about how I adapt a recipe to make it healthier, check out this post. You’ll find a free, downloadable recipe conversion sheet which you can tack onto your refrigerator to reference when you need to convert a recipe.

Whole Wheat Pumpkin Chocolate Chip Muffins (adapted from MoneySavingMom)

3 cups whole wheat flour (I used freshly ground hard white wheat)
1 – 1 1/2 cups sucanat
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
4 eggs
2 cups pureed pumpkin (or one 16 ounce can)
1 cup melted coconut oil (or butter)
1 cup chocolate chips

In a large mixing bowl, stir together all dry ingredients. Add eggs, pumpkin and oil. Mix well. Fold in chocolate chips. Spoon batter into 24 paper lined muffin cups. Bake in a 400° oven for 16-22 minutes or until the muffins are golden brown.

These are easy to put together and make your house smell just like the fall season is supposed to smell. Pumpkin and cinnamon smell awesome. Plus, adding chocolate to a muffin never, ever hurts my feelings. :)

heavenlyhomemakers.com

Cornbread Muffins

Cornbread Muffins

1 cup cornmeal
1 cup whole wheat flour
1 t. baking powder
1 t. salt
2 eggs
2 T. honey
¼ cup melted butter
1 cup buttermilk

Stir together dry ingredients. Add eggs, honey, butter and buttermilk. Stir until just mixed. Spoon batter into 12 muffin baking cups. Bake at 400 degrees for 20 minutes.

Corn Dog Muffins

Corn Dog Muffins

2 cup cornmeal
2 cup whole wheat flour
2 t. baking powder
2 t. salt
4 eggs
4 T. honey
1/2 cup melted butter
2 cup buttermilk

Stir together dry ingredients. Add eggs, honey, butter and buttermilk. Stir until just mixed.

8 hot dogs
24 muffin papers to line muffin pans.

Cut hot dogs into thirds. Scoop cornbread batter into the paper lined muffin cups. Place 1/3 hot dog into each muffin.

Bake at 400 ° until golden brown. Serve right away.

Look! You can’t even tell there’s a hot dog in those muffins! You could surprise your kids with these! They’ll think they are only having a cornbread muffin for lunch. Then tada! There’s a hot dog inside!

The best thing about these Corn Dog Muffins is that they freeze well!!! Just thaw and reheat in the oven for a few minutes before serving!

How’s that for an easy lunch idea that you can make ahead of time?!

(Click on our Make Ahead Meals link for more fun ideas of kid friendly, healthy recipes that you can make ahead of time.)

heavenlyhomemakers.com

World’s Best Honey Cornbread

World’s Best Honey Cornbread

• 2/3 cup sugar (I used turbinado.)
• 1/4 cup butter, softened
• 4 eggs
• 1/2 cup honey
• 1 1/3 cups milk
• 2 1/3 cups flour
• 1 1/2 Tablespoon baking powder
• 1/2 cup corn meal
• 1 teaspoon salt

Preheat oven to 400 degrees. Cream sugar and butter. Add in eggs, honey and milk and mix well.

Mix together flour, baking powder, corn meal and salt. Mix dry ingredients with wet ingredients carefully. Do not overmix. Batter will be lumpy.

Pour batter in greased 11×14-inch baking pan. Bake for 35 minutes or until golden brown.

moneysavingmom.com

Candy Corn Cookie Bark

Candy Corn Cookie Bark

Yield: About 2 dozen pieces

Prep Time: 25 min + chill time

Cook Time: 2 min

This is so easy to make and it will be well received by eager dessert eaters. It's very sweet, so the smaller you can get the pieces- the better.

Ingredients:

1 1/2 cups bite-sized chocolate sandwich cookies (Oreos), some sliced in half
1 1/2 to 2 cups broken-up pretzel pieces
1 cup candy corn
1 lb white chocolate (chocolate wafers work best... try Wiltons or Merckens brand)
1 tsp. shortening
brown and orange colored sprinkles

Directions:

1. Place waxed paper on large cookie sheet. Spread 1 cup of cookies, 1 cup of pretzel pieces and about 3/4 cup of the candy corn into a 13×9-inch rectangle on the waxed paper.

2. Place chocolate and shortening in glass measuring cup and heat in microwave for about 1 1/2 minutes. Stir and then microwave for about another 30 seconds until melted and smooth.

3. Drizzle melted chocolate immediately over cookie mixture, spreading with greased spatula (if needed) to coat evenly. Top with reserved cookies, pretzels, candy corn and colored sprinkles. Work quickly before chocolate hardens.

4. Place into refrigerator or freezer until firm. Remove and gently break apart into small pieces for serving. Store in airtight container.

Tips:

*Substitute large chocolate sandwich cookies for bite-sized, if desired (break them into pieces).
*Substitute M&M candies for chocolate sandwich cookies, if desired.
*Substitute Cheerios for pretzels, if desired.
*For easy breaking, use a sharp knife to press into the cookie bark- it will break apart easily.

Source: RecipeGirl.com

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This delicious recipe brought to you by RecipeGirl.com
http://www.recipegirl.com/2008/10/23/candy-corn-cookie-bark/

Sweet Rolls by Gary Preisser

Sweet Rolls

This is for 4 batchs (makes 16 pans) - I made 2 batches (half of this recipe) because it was too big for the mixer

3C scalded milk

1C sugar

13Tbsp shortening

4 tsp salt

Put sugar, shortening and salt in mixer, pouring milk over top.

Stir really well.

In separate bowl, combine:

5T or 5 packs of yeast

1C warm water

4 beaten eggs

Stir really well and then add to mixer

Add 12C flour, mix really well. (should be a sticky consistency, might need to use a little more or a little less flour)

Put a little shortening on top, and let rise until rounded – approx. 2hrs.

Flour counter

Put half of dough down

Roll to ½ inch

Butter with soft butter

Sprinkle ½C sugar and cinnamon on top – when I did my batch, I didn’t use enough butter and sugar and cinnamon so it tasted like cinnamon flavored dinner rolls as opposed to the good stuff. Learn from my mistakes!!

Cut in strips, twist and put in greased pan (8 or 9 inch square, 1 ½ inch high – I used round pie plates because that’s all I had but the square are easier to work with)

Let rise (an hour or so)

Bake at 375 until brown (didn’t take very long – less than 10 minutes but I can’t remember exactly; it will depend on the oven)

Remove from pan right away

My grandmother would twist the dough into a square, rectangular, or even a pie pan. Darci convinced me to actually make rolls. Once the dough (after rising for 2 hours) was rolled out to .5 inch in a rectangular shape and covered in butter, cinammon, and sugar (the more the better), we used a pizza cutter to cut it in half. Then we rolled both halves into a log, pulled it tight on both ends, and then cut rolls about an inch thick. I used pie pans and was able to put 5 around the edge and then put the scraps from the ends in the middle if I had them. Let them rise another hour and they should be spilling out of the pan. We baked them for about 18 minutes at 350, not 375 like this recipe said.
I hope this helps. If you would like, I'd be happy to walk you through a batch, at least the part where you roll it and cut it. I'm not very good at it myself but I at least know what it is supposed to look like. Just let me know.

Gary Preisser

Whole Wheat Blender Pancakes by brad

Whole Wheat Blender Pancakes

1 c. whole wheat kernels
1 1/2 c. buttermilk
2 eggs
3/4 tsp. salt
1 tsp. baking soda
2 Tbls. sugar
1/2 c. cooking oil
dash of cinnamon (to taste)

Blend 1 c. buttermilk and 1 c. wheat kernels in blender for four minutes. Add remaining buttermilk and rest of ingredients and blend an additional four minutes.



Buttermilk Syrup

1 c. sugar
1/2 c. butter
3/4 c. buttermilk
1 Tbls. Karo syrup
1/2 tsp. baking soda
1 tsp. vanilla

Mix all ingredients (except vanilla) in a sauce pan and bring to a boil. (It will poof up so make sure your pan is big enough.) Simmer for 5 minutes. Remove from heat and stir in vanilla.

Top with fresh strawberries.

Good luck!-Brad Edgren

Spinach Salad with Fried Egg, Bacon and Mushrooms

Michael Symon's Spinach Salad with Fried Egg, Bacon and Mushrooms

Contributed by: Michael Symon

Michael's spinach salad is filled with so many delicious ingredients! It's perfect for any meal!

ingredients

• 2 Tspn Extra Virgin Olive Oil (more as needed)
• 8 oz Bacon cut into 1-inch by 1/4-inch pieces
• 1 Shallot (thinly sliced)
• 6 oz Cremini Mushrooms (halved if large)
• 1/2 Cup Chicken Stock or Water
• 6 Tblspn Balsamic Vinegar (more to taste)
• 4 Eggs (large)
• Salt and Black Pepper (to taste)
• 8 oz Fresh Spinach Leaves stemmed (about 8 cups loosely
• packed)

kitchenware

• Chef's Knife
• Cutting Board
• Liquid Measuring Cup
• Measuring Cup (set)
• Measuring Spoons
• Mixing Bowl
• Skillet
• Spatula
• Saute Pan

steps ingredients per step instructions

• 
  1 Tspn Extra Virgin Olive Oil
  8 oz Bacon cut into 1-inch by 1/4-inch pieces
  Heat a saute pan glazed with 1 teaspoon of the olive oil over medium-high heat. Add the bacon pieces and saute them until they develop a crispy exterior but remain tender on the inside, adjusting the heat as necessary, 5-10 minutes.
• 
  1 Shallot (thinly sliced)
  6 oz Cremini Mushrooms (halved if large)
  1/2 Cup Chicken Stock or Water
  Add the shallot and saute until it is translucent, another minute or two. Add the mushrooms, and once they begin to soften, after about 2 minutes, add the stock, scraping the browned bits from the bottom of the pan as the liquid comes to a boil.
• 
  6 Tblspn Balsamic Vinegar (more to taste)
  Extra Virgin Olive Oil (to taste)
  Reduce the pan liquid by half. Add the balsamic vinegar, bring to a simmer, and then remove the pan from the heat. Taste the pan sauce looking for a proper balance of fat and acidity. If the sauce taste too fatty, add another dash of balsamic. If it's too acidic, correct it with additional extra-virgin olive oil.
• 
  1 Tspn Extra Virgin Olive Oil
  4 Eggs (large)
  Salt and Black Pepper (to taste)
  Heat a large nonstick pan over medium-low heat. Glaze the pan with the remaining teaspoon of olive oil and crack in the eggs, taking care not to break the yolks. Season each egg with a pinch of salt and some black pepper. Fry the eggs gently until the whites are cooked through but the yolks remain runny. Tip: To cook the eggs faster cover pan with another pan.
• 
  8 oz Fresh Spinach Leaves stemmed (about 8 cups loosely packed)
  Place the spinach in a large bowl. Pour the warm dressing, with the bacon and mushrooms over the spinach and toss until the leaves are wilted and coated.
• 
  Extra Virgin Olive Oil (to taste)
  Black Pepper (to taste)
  Divide the spinach salad among four plates and top each with a fried egg. Top dish with a drizzle of olive oil and some fresh cracked black pepper.

© 2011 ABC Television / the chew

Clinton Kelly's Favorite Granola

Contributed by: Clinton Kelly

Try Clinton's favorite granola recipe! From oats and almonds to coconut, golden raisins, and dried cranberries, it's filled with all kinds of tasty treats!

ingredients

• 3 Cup old fashioned (not quick cooking) oats
• 1/2 Cup almonds
• 1/2 Cup dried unsweetened coconut (flaked or grated)
• 1/2 Cup sunflower seeds
• 1/2 Cup sesame seeds
• 1/2 Cup peanut oil
• 1/2 Cup honey
• 1/2 Cup golden raisins
• 1/2 Cup dried cranberries
• Yogurt

kitchenware

• 9x13 pan/ sheet
• Measuring Cup (set)
• Mixing Bowl
• Mixing Spoon

steps ingredients per step instructions

• 
  3 Cup old fashioned (not quick cooking) oats
  1/2 Cup almonds
  1/2 Cup dried unsweetened coconut (flaked or grated)
  1/2 Cup sunflower seeds
  1/2 Cup sesame seeds
  1/2 Cup peanut oil
  1/2 Cup honey
  1/2 Cup golden raisins
  1/2 Cup dried cranberries
  In a large bowl, mix the oats, almonds, coconut, sunflower seeds, and sesame seeds together. In another bowl, mix the peanut oil and honey together. Combine both mixtures. Mix in golden raisins and dried cranberries.
• 
  Divide and spread on 2 large baking sheets/dishes. Bake at 250° for about 1 hour, stirring once or twice, until browned to your liking.
• 
  Yogurt
  Once done serve granola with your favorite yogurt and/or toppings.

© 2011 ABC Television / the chew