Breakfast Cookies

A healthy hearty cookie!  These are full of lots of yummy stuff.  Everytime I make them it seems I tweak the recipe a bit depending on what I have, and they still always turn out.  They are great for a snack or breakfast :-). These are NOT sweet, so if you find they taste too healthy, you could always increase the amount of sugar.

1 1/4 c. wheat flour
1/2 c. oats
1/2 c. bran flakes
1/4 c. ground flax or wheat germ (optional)
1 c. canned pumpkin
1/4 c. light olive oil
1/4 cup maple syrup or brown sugar
2-4 oz. carrot baby food puree (optional)
1 egg
1 tsp vanilla
1/2 tsp soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/3 c. slivered or chopped almonds
1/4 c. white chocolate chips (or regular)
1/3 c. craisins

-Through everything in a bowl at once (I'm all about quick and easy!) and mix until well combined. 
-Bake 350 12-14 minutes.
-Makes 2-3 dozen

Egg and Gluten Free Version:

1 1/2c. oat flour
1/2 c. oats
1/4 c. ground flax
1 c. canned pumpkin
1/4 c. light olive oil
1/4 cup maple syrup or brown sugar
1 tsp vanilla
3/4 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/3 c. slivered or chopped almonds
1/4 c. white chocolate chips (or regular)
1/3 c. craisins or raisins

-Line baking sheet with parchment.  Press cookie dough mounds flat before baking.

-Bake at 350 for 12-14 minutes

Whole Wheat Oatmeal Muffins

This is a great muffin recipe if you like cooked raisins! I of course do...so this is probably the muffin recipe I make the most.

In large bowl combine (yes all at once...)
1 c. whole wheat
1/4 c. white sugar
1/4 c. brown sugar
2 TBS wheat germ
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 1/2 c. oats
1/3 c. raisins
1/3 c. dried cranberries (craisins)
1 c. buttermilk
1/4 c. light olive oil
1 tsp vanilla
1 egg
1/2 c. warm water

-Preheat oven to 375.
-Whisk all ingredients together until well blended. Pour into 12 greased muffin cups. -Bake 20 minutes or until muffins spring back when touched lightly in center. Remove from pan and serve with whipped butter.

Pasta Fagioli

This dish was introduced to me by my husband. Of course it tastes best when he makes it, but I make it myself a lot too because it is one of my all-time favorite pasta recipes. The mashed white beans give an interesting twist to the usual "pesto-pasta" recipe. (Picture from ChoosingChia).  This is also a GREAT recipe to add summer veggies to such as cherry tomatoes, zucchini, kale, etc!

Pasta:
13 oz Barilla Whole Grain Pasta (fusilli works best, but you can use shells, penne, etc.) Boil six minutes oil, then drain in colander.

While pasta cooling/draining:
Caramelize 5 minutes 1/2 large onion, diced in 2 TBS olive oil.
Add 1 15 oz can white Northern Beans (not drained)
Simmer onion and beans together for about 5 minutes. Begin mashing the mixture with the back of your spoon until 1/2-3/4 of pan looks like a mashed paste.

Pasta:
Place drained pasta back into large cooking pan.
Season with:
1/2 tsp salt
1/4 c. extra virgin olive oil
1/2 tsp garlic seasoning
Fresh Garden vegetables such as cherry tomatoes, zucchini, kale (optional)
Toasted Pine Nuts (optional)
1/2 cup prepared pesto (homemade or I like Costco brand-freezes well too)
-Add: mashed bean/onion mixture and mix all together until well combined
-Serve at room temperature topped generously with grated pecorino romano cheese and chopped fresh basil

Mini Gingerbread Cakes (Muffins)

I just tried this recipe today from Everyday Food Magazine, and they are yummy! There are some slight alterations to the original recipe. Enjoy!

¼ c. butter, softened (or light olive oil)
2 1/3 c. flour (can use all or part wheat--but will not be as fluffy)
2 tsp baking pwdr.
1 tsp baking soda
1 tsp ginger
½ tsp cinnamon
½ tsp allspice
¼ tsp cloves
½ tsp salt
¾ c. sugar
1 c. pumpkin
½ c. unsulfured molasses
2 eggs
½ c. buttermilk
Glaze:
1 c. confectioners’ sugar and 2 TBS water-Combine all ingredients (except conf. sugar/water) in bowl and mix until well combined. Spoon into prepared mini cake or muffin pans.
-Bake 350 for 20 minutes. Let sit in pan 5 minutes on cooling rack. Then shake out of pan. Cool completely. Then dip muffin tops in Confectioners’ sugar glaze if desired.
-Yield 36-40 mini muffins.
-For large muffins bake 25 minutes.

Halloween Candy Cookie Bars

What do you do with all that Halloween Candy?  Here's an idea :)

Cream together in large bowl:
1 c. (2 sticks) butter, melted
1 c. brown sugar
1/4 c. white sugar
1 large egg and 1 egg yolk
2 tsp vanilla
Add:
2 1/2 c. flour (preferably white wheat)
1/2 tsp. baking soda
1/2 tsp. salt
-Preheat oven to 350.  Spread cookie mixture into greased 11x17 sheet pan (this is the hardest part.  Use part fingers, part knife/spatula).  Bake 12 minutes at 350.  Remove pan.  Sprinkle with:
30+ fun sized candy bars chopped (pictured I used twix, butterfinger, milky way, reeses peanut butter cups, reeses fastbreak, chocolate chips).  Return pan to oven and bake 8 minutes more.  Remove from oven and cool.  Cut into squares.

Carrot Cake

I love this carrot cake recipe and it works GREAT with wheat flour. You can dress it up or down depending on time and preferences.

2 eggs, beaten
1/2 c. white sugar
1/2 c. light olive oil
1 1/2 c. carrots, grated
1 c. wheat flour
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1/4 c. shredded coconut
1/4 c. pecans, chopped
1/4 c. raisins (optional--personally not a fan of raisins in my cake!)

-Preheat oven to 400. Combine all ingredients in bowl and mix until well blended. Grease and flour a 9x9 cake pan. Pour batter into cake pan. Bake for 20-25 minutes until cake tests done. When cool spread with Cream Cheese Frosting (recipe below).
-For cupcakes, this makes 12 cupcakes.  Bake 400 for 20 minutes.
-Note: In picture I doubled recipe and used round cake pans, then used a double batch of frosting with half between layers and other half on top.   I garnished with toasted coconut.

Cream Cheese Frosting:
4 oz. cream cheese
2 TBS butter
1 1/4 c. pwd. sugar
milk if needed

-Cream ingredients together in a bowl. Add milk until you reach desired spreading consistency.

The BEST Chewy Chocolate Chip Cookies

This is a repost of my most beloved cookie (with a much more appetizing picture.  My photography has improved over the last four years!)

  If I could only have one dessert for the rest of my life, it would be this.  I love a good homemade cookie! The melted butter and extra egg yolk make these nice and chewy. This recipe also has less sugar than most cookie recipes and uses all wheat flour.

Cream together in large bowl:
1 1/2 sticks (3/4 c.) butter, melted
1 c. brown sugar
1/3 c. white sugar
1 large egg and 1 egg yolk
2 tsp vanilla
Add:
2 cups and 2 TBS wheat flour (preferably white wheat)
1/2 tsp. baking soda
3/4 tsp. salt
2 cups semi-sweet chocolate chips

-Sprinkle cookies with a little kosher salt if desired--and I usually do.  
-Bake at 325  13-14 minutes for cookies. 16-20 minutes for large cookies (pictured). Cool five minutes on cookie sheet.  This enhances chewiness.  Baking time does vary due to size of cookie.  You can go mini to VERY large.  To check for doneness I like the edges to begin turning brown.  For a crispier cookie cook a bit longer.  For a softer cookie a little less.
-Makes 20 large cookies or about 3-4 dozen small cookies.
-You can also add toffee bits to this recipe.  Since they are so sweet I usually cut out a few tablespoons of sugar.
-Feel free to freeze cookie dough, or freeze the cookies once they have been baked.  Either way works well.

The BEST Chewy Gingersnaps

This is a recipe from my Aunt Lisa, a classic delicious cookie I grew up eating.  My recipe is slightly altered (using less sugar, all butter instead of shortening, and also using all wheat flour).  They are well loved by all who eat them!  This is one of my husband's favorite cookie recipes.  If you do not like store bought gingersnaps, then give these a try.  You  might discover that you DO like gingersnaps after all!

THE BEST Oatmeal...Cookies!

Again, I LOVE homemade cookies. This is my favorite oatmeal recipe that has a lot of variation options from chocolate chips to coconut flavoring. Your family will love coming home to the smell and taste of these!   The recipe is originally from my grandma, so I make them the way she did most of the time using the coconut extract and coconut for the "add-ins." 

Wheatberry Pilaf

This high fiber and protein pilaf is wonderful!  It does take a bit of time cooking the wheatberries and brown rice, but you can also prepare those in advance so this side dish (or main dish) is faster to whip up!  This is also another great leftover lunch take-a-long.

Cooking Time: 1 hour

1 c. wheatberries

1 c. brown rice

3 tsp olive oil

4 large carrots, diced

3 stalks celery, diced

1 large onion, diced

1 14 oz. can chicken or vegetable broth

1/2 -2 c. green beans, cut into 1 1/2 inch pieces

3/4 tsp salt

1/2 tsp orange peel zest

1/4 tsp ground black pepper

3/4 tsp dried thyme

1/2 dried cranberries

-In large saucepan, heat wheatberries and 4 c. water to boiling over high heat.  Reduce to love, cover, and simmer 50 minutes or until wheatberries are firm to the bite but tender enough to eat.  drain excess water and set aside.

-Meanwhile, in another saucepan prepare brown rice as label directs but DO NOT add butter or salt.

-While wheatberries and rice are cooking, cut up vegetables.  Heat 3 tsp olive oil, carrots, celery, and onion over medium heat and cook 10 minutes until almost tender stirring occasionally.

-Increase heat to high add broth green beans, salt, orange zest, pepper, thyme, and heat to boiling.  Reduce and cook uncovered 5 minutes until green beans are just tender, stirring often.

-Add cranberries, wheatberries, and rice and heat through stirring to mix well.  Season with additional salt/pepper to taste.

Gingerbread Men-FOR SANTA!

We're making these for Santa at our house...

These were one of my dad's favorite treats. These are a BIG hit with children since they get to eat arms, heads, and legs!

1 c. butter, softened
1 c. molasses
1 c. white sugar
1 egg
1/4 tsp salt
1 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1/2 tsp nutmeg
1/2 tsp ground cloves
4 cups white wheat flour

-Place butter and sugar in bowl and mix until soft. Add molasses and eggs. Add everything else. Dough will be stiff. Stir with hands if needed. Roll out dough like sugar cookies, and cut out with cookie cutters. -Bake at 325 for 12-15 min (depending on hardness preference). Red hot candies are great for eyes/buttons.

Zucchini-Bread Cookies

Here's a recipe from Living Magazine that was good. This is slight variation of zucchini muffins or bread...so if you have lots of extra garden zucchini...here's a way to use it! Watch them disappear!

1 c. wheat flour
1 1/2 tsp cinnamon
1/2 tsp soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 sticks butter, room temp.
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp vanilla
1 c. zucchini
1 c. whole oats
1/3 c. toasted walnuts or pecans
-Preheat oven to 350. Combine all of the above and mix until combined. Refrigerate dough until firm (about 1 hour).
-Drop dough onto parchment lined baking sheet. Bake until edges golden, about 17 minutes.

Spiced Yogurt Waffles with Toasted Pecans

This recipe doesn't taste that different from my other waffle recipes, but if you need to use up some plain yogurt...here's a good option! PS. Toasted pecans, bananas, and real maple syrup are WONDERFUL together!

Combine:
2 c. wheat flour
1/4 c. brown sugar
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp cloves
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp vanilla
1/2 tsp salt
1 1/2 c. plain yogurt
3/4 c. milk
2 large eggs, separated
-Combine all ingredients, except for the egg whites. Beat egg whites until stiff and FOLD into batter. Cook waffles until crisp and golden.
-Top with toasted pecans, diced bananas, and maple syrup

Crunchy Granola Cookies

I had a granola cookie from Whole Foods about a month ago that was delicious...so I decided to try a granola cookie of my own. These are crunchy and chewy and delicious!

Cream:
1/2 c. butter, softened
1/2 c. brown sugar
1 egg
1 tsp vanilla
Add:
1 c. whole wheat flour
1/2 tsp baking soda
3/4 tsp cinnamon
1 1/2 cups granola
1/2 c. raisins (optional)

-Bake 350 for 9-10 minutes. Makes 16 small cookies.  For 8 big cookies bake 325 for 18-20 minutes.

Quinoa Pancakes

With your leftover quinoa...put 1-2 cups in your pancake batter! It must be a bit more filling than just plain whole wheat because I think for once I had a few leftover pancakes! Normally my kids eat 5-6 pancakes and still ask for more! Serve with maple syrup, cinnamon applesauce, and strawberries.

Whole Wheat Pumpkin Cookies

I love pumpkin anything (so does my husband who wants me to make another batch of these tonight)! Here's my pumpkin cookie recipe with whole wheat. They are best the day of, and I would recommend storing them loosely covered (if at all) or else they somehow taste and look "uncooked" the next day.

Cream Together:
1/4 pound butter, softened
1 cup mashed pumpkin (can add a bit more if desired)
2 eggs
1 cup brown sugar

Add and Mix together:
2 cups whole wheat
2 tsp cinnamon
1/4 tsp each: nutmeg, cloves, and ginger
1/2 tsp salt
1 tsp baking soda
chopped nuts (optional)
1-2 cups chocolate chips (optional)
1 tsp vanilla

-Bake at 400 for 11-13 minutes
-Note: can also frost these with cream cheese frosting if desired

Pumpkin Bread OR Muffins

Pumpkin season is here (although I'm always in the mood for some of these)! Here's my favorite pumpkin bread/muffin recipe (pictured are mini muffins using "fall" festive muffin cups. This recipe is great for buffet entertaining. Feel free to add some chocolate chips to make it like a dessert!

Whisk or mix together:
4 eggs
2 cups pumpkin
¾ cup light olive oil
1-2 cups brown sugar (1 is enough for me)
3 1/3 cup flour, (can use half or all wheat)
2 tsp baking soda
½ tsp baking powder
1 ½ tsp salt
1 tsp cloves
2 tsp cinnamon
1 tsp nutmeg
1 cup chopped pecans (optional)

Bread: Line two large loaf pans with waxed paper (or grease well), and fill with batter. Bake at 350 F for 45-50 minutes or until toothpick inserted in center comes out clean. Once removed from the oven, shake loose from pan and place on cooling rack. You can also make 4 small loaves, Bake at 325 for 45 minutes.
Muffins: Bake 350 for 20 minutes.
Mini Muffins: Bake 350 for 15 minutes.

Whole Grain Bread

Lately I've been adding some additional grains to my usual whole wheat recipe (link below). I like the additional crunch and variety. Just make the normal bread recipe with 4-5 cups oats, 1 cup buckwheat, and 1 cup millet (none of them cooked).

http://halehealthyrecipes.blogspot.com/2009/11/whole-wheat-bread.html

Carrot Spice Ring

This is the only Bundt cake recipe I've ever made! I love carrot cake, and I think this one is sooo pretty!

Cream:
1 c. brown sugar
1/4 c. light olive oil
2 eggs
1 c. orange juice
1/2 c. buttermilk
2 tsp vanilla
2 c. shredded carrots
Add and mix until smooth:
3 c. flour (either all whole wheat or 2 cups wheat 1 cup white)
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/2 tsp allspice
-Pour mixed batter into Bundt pan (sprayed with oil/cooking spray). Bake 350 for 45 min. until toothpick inserted in center comes out clean. Let stand in pan for 10 minutes, then remove to wire rack to complete cooling.
-Mix together glaze until smooth and drizzle over cooled cake.

Glaze:
1/3 c. confectioner's sugar
1/4 c. cream cheese
1/4 tsp cinnamon
1 TBS milk

Chase's Favorite Gnocchi

My husband introduced me to gnocchi. I didn't really like it at first since it always tasted a bit soggy and doughy. I have since perfected it to MY liking and share the recipe with you! Like any pasta, there are endless sauces you can make, but below you'll find my favorite. You can make your own gnocchi from scratch, but it is SO easy and quick to just buy the pre-made kind. I've been able to find mini or regular sized wheat or wheat/sweet potato gnocchi at Walmart, Target, Italian stores, or health food stores.

Prep time: 10-12minutes
Serves 4
1 package gnocchi
1 TBS oil
-Don't follow package directions for cooking! Instead, empty package of gnocchi into non-stick pan and add 1 TBS oil. Fry the gnocchi in pan for approx. 7 minutes at medium/high heat until gnocchi begins to get brown around the edges stirring occasionally.

Add:
Sauce (approx amounts):
1/2 c. Organice Tomato basil pasta sauce
1/4 c. cream
1/4 c. basil pesto
-Garnish with grated pecorino romano cheese and fresh basil.