Pumpkin Oatmeal Chocolate-Chip Cookies

This cookie is perfectly paired with a hot cup of coffee or tea on a cold, rainy October day!  Unfortunately, there is not much that is healthy about the recipe, but it can easily be made gluten-free by substituting gluten-free oats and gluten-free all-purpose flour, or 100% whole wheat pastry flour (which is what I used in the cookies pictured).  Also, I don't find the cookie to be overly sweet like other pumpkin cookies I've had in the past, and the texture is great - not too soft or wet as pumpkin-based cookies can sometimes be.  These are always a big hit in my house - everyone comes back for seconds (and sometimes thirds if I'm not carefully guarding the cookie jar)!  

Yummy Pumpkin Chocolate-Chip Oatmeal Cookies

1-1/2 cups brown sugar
1 cup butter, softened
1 egg
1 tsp vanilla extract
2 cups all-purpose flour (unbleached or whole wheat)
1-1/2 cups old fashioned rolled oats
1 tsp baking soda
1 tsp cinnamon
2 tsp pumpkin pie spice, or more to taste**
dash of ginger and nutmeg
1 cup canned pumpkin
1-1/2 cups semi-sweet chocolate chips

**Make sure to use new pumpkin pie spice - I have noticed that it loses its flavor rather quickly.  You might have to add more spice than listed above if yours is on the older side.**

Directions:  Heat oven to 350-degrees Fahrenheit.  Cream butter and sugar, beat in eggs and vanilla.  Combine the remaining ingredients.  Drop by teaspoonful onto a greased cookie sheet.  Bake for 12-15 minutes or until lightly browned.  Cool and enjoy!  (Makes about 2 dozen cookies.)

COPYCAT Chocolate Chip Cookie Dough "Larabar" Bites

No, they don't look very appetizing, but let me tell you - these are RIDICULOUSLY GOOD.  Do they taste almost exactly like their "Larabar" counterpart?  Yes.  Do they taste like a cookie?  Absolutely yes.  Do they have any added sugar or flour?  Nope, not even a little.  Can I eat just one?  Ahh, no.  I go for at least 3 every time I touch the container they are in.

The kids love them, my picky husband likes them, and they only contain 3 ingredients.  However, after much trial and error with these types of energy balls, I have discovered two very important things:

1.)  Dates Matter.  You can't buy a package of Sunmaid dates and think you will get the same end product as you would with a fresh package of soft, Medjool dates.  I bought mine at BJ's (and they were grown without the use of pesticides - added bonus!)  Fresh Medjool dates give these a crazy soft, delicious texture, and they stick together and stay together without any problem.
2.)  Cashews make for a lovely texture and taste.  They are not as hard as almonds, and not as overpowering taste-wise as sunflower seeds or peanuts.

These are now a staple in my grain-free snack repertoire.  Do yourself a favor and reach for one of these instead of a chocolate-chip cookie the next time that craving hits!

COPYCAT Chocolate Chip Cookie Dough "Larabar" Bites

Ingredients:

20 Medjool dates
1/2 cup cashews
1/4 cup semi-sweet chocolate chips

Directions:

Blend the dates by themselves in a food processor until they clump together.  Remove the dates from food processor, place them in a mixing bowl, and then add the cashews and chocolate chips to the food processor.  Process until crumbs form.  Add the cashew/chocolate chip mixture to the dates in the mixing bowl and mix together with slightly wet hands (to avoid the mixture sticking to your hands).  Once the ingredients are well incorporated, roll into bite-sized balls.  Place in an airtight container in the fridge.  Will keep in the fridge for up to 2 weeks, but chances are they won't be around that long!

This recipe yields approximately 40 to 50 bite-sized energy balls.

Flourless Chickpea Nut Butter & M&M Cookies



Yes, that says "chickpea cookies", and yes, that means there are chickpeas IN the cookies.  Call me adventurous, call me crazy - call me whatever you want.  I'm always looking for healthier versions of my favorite cookies, and this is definitely a cheap, tasty alternative that doesn't require expensive or hard-to-find ingredients.  Just 5 ingredients, folks.  That's it.  No flour, refined sugar, butter or eggs.  Plus, they deliver in terms of taste.  That's a necessity for me when it comes to flourless anything, since foods lacking traditional ingredients are usually also lacking in flavor or texture (or both).

Which brings me to my next point:  Use a good blender or food processor, and you won't notice the "chickpea" texture.  You definitely won't notice the chickpea taste.  The cookies are soft and will stay soft, but aren't as crumbly as you might think they'd be.  They keep in the refrigerator for several days, but are still best when eaten the day they are made.  I have numerous, random experiences with GF baking, and these puppies have landed in my top 3 favorite GF cookie recipes.  Live on the wild side and give them a try - I think you might be pleasantly surprised!

Chickpea Nut Butter M&M Cookies
(Recipe adapted from My Whole Food Life)

1 15 oz. can chickpeas, drained and rinsed
1/2 cup plus 2 Tbs. nut butter (I used Wow Butter soybean butter)
1/3 cup honey
1 tsp. baking powder
1/2 to 3/4 cup M&Ms

Directions:  Preheat oven to 350 degrees Fahrenheit.  Blend chickpeas, nut butter and honey until smooth.  Stir in baking powder.  Roll into balls and place on a lightly greased cookie sheet.  Press a few M&Ms into each cookie.  Bake for approx. 15 minutes, or until cookies are lightly browned (on the top and bottom of the cookie) and slightly cracked on the edges.

Recipe makes approximately 15 cookies.

Easy Brownie Ice Cream Cake Recipe (Plus Rainbow Birthday Party Ideas!)

Who doesn't like ice cream cake, especially when there are brownies involved??  I made this Brownie Ice Cream Cake for my daughter's 6th birthday party, and it was BY FAR the easiest cake I have ever made (and very tasty, I might add). 

For this particular cake, my daughter chose Cookies n' Cream as the ice cream flavor.  The flavors worked very well together, but that's the beauty of this recipe - there are soooo many ice cream flavors to choose from.  You can even use two different types of ice cream if you want!  See below for the directions, and read on for some fun "Rainbow Birthday Party" ideas!

Easy Brownie Ice Cream Cake

1 box brownie mix (For an 8x8 pan - I used Ghirardelli Double Chocolate Brownie Mix)
Egg, water and oil called for in the mix
1 container ice cream of choice (I used Cookies n' Cream)
1 container Whipped Topping
Sprinkles or garnish of choice
Aluminum foil to line the pan
A 9x13-inch baking dish

Directions:  All I did was bake a box of Ghirardelli Double Chocolate brownies according to the package directions in a 9x13-inch baking dish lined with aluminum foil (the Double Chocolate kind has chocolate chips in the mix that do not melt, so you get a nice "crunch" while eating the brownie portion of the cake).  Make sure the aluminum foil hangs over the edges of the pan so that you can pull the entire cake out of the pan when it is finished.  I used the smaller-sized brownie mix in a larger pan so that the brownie would be a bit thinner, and there would still be room to add the ice cream and whipped topping.  Once the brownie is completely cooled, spread softened ice cream over it, and then spread the whipped topping over the ice cream.  Garnish with sprinkles or toppings of choice.  Freeze for at least 2 hours.  Make sure to take the cake out at least 15 min. before eating so that it can thaw a bit.  Remove the cake from the pan using the aluminum foil, remove the aluminum foil from the cake, and it is ready to eat!

Rainbow Birthday Party Ideas

 

Looking for ideas for my daughter's Rainbow Birthday Party on Pinterest was fun, but making the ideas a reality was a blast!  UNICORN FOOD:  The "Unicorn Food" pictured above is strawberry-flavored marshmallows on lollipop sticks.  You simply place the marshmallows on the sticks, dip them in water and roll them in sprinkles.  That's it!  The kids loved them.  We used a lot of rainbow crepe paper for decorating.  RAINBOW CAKE:  I looked at a lot of different cake pictures online, but came up with this one on my own.  The rainbow is made from a piece of cardboard with M&Ms attached to both sides with cookie icing.  (If I had to do it again, I would probably use hot glue instead, because it was VERY fragile.  I only picked it up to place it on the cake right before we blew out the candles.) It's hard to see, but there are mini marshmallow "clouds" where the rainbow inserts into the cake.  I just pushed it in and it stayed!  The unicorn is actually a salt shaker that I picked up from Target for $3.  I filled the holes with icing and they were not noticeable.  CRAFT TABLE:  One of the activities we had for the kids was a craft table - I separated beads from the Dollar Tree into "rainbow" colors in baby food jars and had twine out for the kids to make bracelets.  I did the same thing with the crayons - separated them by color and put them into baby food jars decorated with ribbons of the same color.  I printed out unicorn and dragon coloring pages, and also had some stickers, glue and construction paper available.  My daughter is very artsy, so she loved this, but only a few of the other kids actually made anything.

 

PRETZEL STICKS/SNACKS:  We drizzled pretzel sticks with cookie icing and sugar sprinkles to make them a little more festive.  Other snacks we had included "rainbow" fruit kabobs, coconut black bean brownies for those who had food allergies, and cheese and crackers.  UTENSIL HOLDERS:  I love Mason jars.  I use them for everything, including to hold utensils at parties.  I just added some ribbon to the top to make them a little more decorative.  RAINBOW SCAVENGER HUNT GAME:  The kids loved running around the house during this game!  I used this scavenger hunt as a general template and changed it according to my needs/house.  On the back of each clue, I glued a cute rainbow/cloud.  I placed the "treasure" under the Balloon Rainbow (see below), which included their treat bags, gemstone ring pops that I found at the Dollar Tree, and chocolate coins.

 

 

RAINBOW BALLOON GAME:  I found the idea for this game on Pinterest, but the one I saw used darts to pop the balloons.  Six-year-olds and darts just didn't seem like a good idea to me, so we modified it a bit:  Instead of using normal darts, my husband super glued a tack to the end of ONE Nerf Rebelle dart.  He then placed one craft pompom into two different balloons, so that the two kids who popped those two balloons won a prize.  Now, please note that my husband NEVER LET GO OF THE NERF REBELLE with the tack dart in it!  He held it and helped each child aim it so that no one would get hurt by the tack.  The kids had a blast popping all of the balloons!

 

I'm not sure who had more fun with this party theme - me or my daughter!

 

 

Coconut Black Bean Brownies

Come on, you know you want to try one.  My kids did, even though they saw the beans go in!

Despite how they smell prior to baking, these brownies are surprisingly delicious, decadent and satisfying.  I personally don't think you can find a simpler - or better - way to make flourless brownies.  I used this base recipe from Nature's Nurture Blog, and made some minor modifications, including doubling the recipe (if you're going to go through the trouble of blending the beans, you might as well make enough to fill a 9x13 pan...just sayin'.).  Take a walk on the wild side and give these a try - you won't be sorry, I promise!  I think I'm going to have one right now...

Coconut Black Bean Brownies

2 cans black beans, drained and rinsed
1 cup sugar
4 large eggs
1/2 cup virgin coconut oil
1/2 cup cocoa powder
4 tsp. vanilla extract
1/2 tsp. salt
1/2 cup coconut flakes
1/2 cup semi-sweet chocolate chips (plus more for sprinkling)

Directions: Preheat oven to 350 degrees Fahrenheit.  Prepare a 9x13 inch baking pan with cooking spray.  Place all ingredients in a blender or food processor and blend until smooth.  Pour into a baking pan, smooth the top, and sprinkle with additional chocolate chips.  Bake for approx. 30 minutes or until the brownies pass the toothpick test.

*Note:  I keep these refrigerated.  They also freeze well.*

Oreo-Stuffed Chocolate Chip Cookie Cupcakes

 

These are ridiculously good.  So good, I would recommend only making one batch, once per year, because you will eat more than one if they are in your house.  Sugar is addicting, ya know ;)

 

When making these, I have a few recommendations:  Don't skimp on the Oreos - use real Oreos, that way there's no disappointment (you know what I mean).  Also, don't skimp on the cookie portion.  I know refrigerator dough is easier, but it won't do this special cupcake the justice it deserves.  I used the "Original" Nestle Toll House Chocolate Chip Cookie recipe.  Recipes like this one are all over Pinterest right now (I used this one for directions), but I haven't seen one using the Toll House recipe, which has the perfect blend of sugars and butter.  The cookies are always soft, never crispy and not too cakey.  Perfecto, in my humble opinion.  For these cupcakes, the Toll House recipe is especially important, because the cupcake just melts in your mouth, and the cookie portion is a nice, soft contrast to the harder, Oreo middle.  Trust me, your taste buds will thank you.

If you want to make the cupcakes festive, drizzle with some cookie icing (the icing pictured is store bought).  I also purchased the heart toothpicks and heart-patterned cupcake liners at the Dollar Tree in the Valentine's Day section. 

Don't get me wrong, these are RICH - so if you want a smaller version, make them in a mini-cupcake size and use 1/4 of a piece of Oreo in the middle.  My daughter couldn't finish a whole one, but she really wanted to.

 

Happy Indulgence Day - er, Valentine's Day ;)

 

Oreo-Stuffed Chocolate Chip Cookie Cupcakes Recipe

 

1 package Oreo Cookies

Cookie frosting (optional)

 

Nestle Toll House Chocolate Chip Cookie Dough Recipe

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt (*Omit if using salted butter)

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) chocolate chips (*I used 1 cup)

 

Directions:

*Preheat oven to 350-degrees Fahrenheit.

*Beat butter, sugars and baking soda until combined. Mix in eggs & vanilla.

*Beat in flour.  Stir in chocolate chips.

*Line wells in a muffin tin with cupcake liners. Add cookie dough to the bottom of each well until about 1/3 full and press down.

* Place 1 Oreo in each well  (if using a large muffin tin) or 1/4 Oreo in each well (if using a mini muffin tin).

*Top each well to approx 3/4 full with remaining cookie dough.

*Regular muffin tin:  Bake 12-14 minutes or until edges & tops are lightly browned. Do not over bake!  Mini muffin tin:  Bake 8-10 minutes or until lightly browned.

*Cool completely. Drizzle with cookie frosting and enjoy!

(*Recipe yields 12 cupcakes.  I had enough dough leftover to make about 6 cookies - or you can make around 3 more cupcakes.)

Tomato Bisque With Italian-Sausage Meatballs

This is the ultimate comfort soup for frigid, winter nights like this one.  We added a dollop of pastina to each bowl, which made the meal a bit more appealing to the kids.  On another day, I added whole-wheat rotini and a handful of fresh spinach to some leftovers instead of pastina.  This recipe is variation of this recipe from 100 Days of Real Food, and is a versatile and delicious alternative to chicken, beef and bean soups (that you might be sick of by now). 

Tomato Bisque With Italian-Sausage Meatballs

8 Tbs butter
1 onion, diced
1/2 small bag real bacon pieces (or 2 slices of bacon, crumbled)
2 large cloves garlic
10 Tbs whole wheat flour
4 cups chicken broth (add salt to taste if broth is unsalted)
1 46-oz can 100% tomato juice
1 28-oz can diced tomatoes
3 to 6 sprigs of thyme (or 2 tsp. dried thyme)
1 bay leaf
1 cup heavy cream (or less if desired)
fresh ground black pepper, to taste
Optional: add cooked pastina, whole-wheat rotini, fresh spinach, etc.

Instructions: Heat the butter in a large soup pot over medium heat.  Add onion and cook for 5-6 min., or until onion gets soft.  Add the bacon and garlic and stir for a minute or two until meat is crisp.  Add the flour and stir vigorously for approx. 2 min.  Pour in the broth and tomatoes and bring to a boil while whisking constantly.  Add herbs and simmer on low heat for 30 min.  Remove the herbs and puree the soup with a handheld immersion blender (much easier than a food processor!).  Stir in the cream.  Add optional ingredients like meatballs, pasta or spinach.  Serve warm.

*This recipe makes at least 12-16 servings, if not more.  I was able to freeze half of the soup, and the other half yielded two dinners and a lunch.

Italian-Sausage Meatballs

16 oz. bulk Italian sausage
1/4-1/2 cup Italian-seasoned bread crumbs
1 large egg
olive oil for frying

Instructions:  Mix all ingredients in a bowl.  Roll into meatballs of desired size and fry in a light drizzling of olive oil.  Cook until meatballs are browned throughout.  Add to soup bowls.

Papaya Daiquiri Smoothie Recipe

Alright, well it's not exactly a daiquiri because there's no alcohol involved, (although I suppose there could be...) but it's certainly reminiscent of one.  This is definitely a drink I would want to be sippin' on a sandy white beach - or poolside next to a tiki hut of some kind.  Can you tell I'd rather be somewhere warm today?!

Back to reality...this recipe is really very simple and versatile, and the papaya gives the smoothie an amazing texture and color.  I'm not a fan of papaya as an eating fruit (because it's rather bland), but I would take it in a smoothie over almost any other fruit.  I used fresh papaya in this case (from Super Walmart, of all places, and it was actually good!) although frozen would work just as well.  Aside from the papaya, the other key ingredient in these smoothies is the Pineapple Coconut juice (that I also found at Walmart) pictured above.  AMAZING flavor, and it's 100% juice with no additives!  I made two big batches - we ate one batch and stored the other batch in 8-oz. mason jars and the plastic 8-oz Ball freezer jelly jars with the screw-on lids (for easy transportation). 

These smoothies were a hit with both the kids and husband alike, even though no sugar was involved (my husband usually likes to add sugar to smoothies, even though it's totally unnecessary).  Enjoy a taste of the tropics, even if you're in the midst of Arctic weather like me!

Papaya Daiquiri Smoothies

1/2 medium fresh papaya, cubed
1 frozen banana, halved
1 large handful frozen strawberries
2 cups Pineapple Coconut juice (or more or less, depending on the thickness you desire)

Directions:  Place papaya in blender or smoothie maker with frozen banana.  Pour the juice in until about 1/3 of the fruit is covered.  Pulse until blended.  Add strawberries and blend well.  Store any leftovers in the refrigerator (makes approx. 4-6 servings).

Medicine Cabinet Detox Project: FIRE CIDER Instead of OTC Decongestant!

Fire Cider...sounds intimidating, right?  Well, it smells intimidating, too, let me tell you!  I came across this traditional cold remedy recipe last year on the Mountain Rose Herb blog and made sure I had all of the ingredients to make it right at the beginning of the Fall, since it needs to "macerate" for approximately 4 weeks.  I know, it looks like orange juice, but looks can be deceiving!  According to Mountain Rose Herbs,  "The tasty combination of vinegar infused with powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant, and spicy circulatory movers makes this recipe especially pleasant and easy to incorporate into your daily diet to help boost the immune system, stimulate digestion, and get you nice and warmed up on cold days."  This remedy is a tangy, spicy, sinus-opening blend of vinegar, jalapenos, horseradish root, ginger, onion and turmeric, among other cold-symptom-fighting ingredients.  Thankfully, my batch of Fire Cider finished macerating the same week I came down with a nasty cold - and let me tell you, it cleared up my sinuses immediately and cut my cold symptoms IN HALF by the next day (I took a teaspoonful every 3 to 4 hours).  The cold was completely resolved within a few days.  (On a side note, my Homemade Vapor Rub was extremely helpful at night.)

Even though it's spicy, it's definitely tasty, and I'm looking forward to making a stir-fry and maybe even some salad dressing with this Fire Cider.  Instead of reaching for that OTC decongestant that probably contains phenylephrine (which boasts hypertension as its most common side effect), take a spoonful of Fire Cider instead!  It might cause your eyes to water, but that's about it in the way of side effects :). (See the link above for the recipe.)

**NOTE:  Don't get too close to the horseradish root while you are shredding it - it's about 100 times worse than cutting an onion.  Also, the turmeric will stain surfaces, so be careful to quickly wipe up any spills during the straining process.**

Roasted Acorn Squash Soup w/ Italian Sausage Meatballs

It's not as difficult as it looks - trust me.  If you roast the squash ahead of time, the actual soup making process is really quick, and can be done on a weeknight.  I don't put soup in food processors, no matter what the recipe says, because I'm rather clumsy (ladling hot liquid into an electrical device?  Um, no thanks). In this case, I used my (cheaply made) immersion blender, and it worked just fine.  I decided to whip up the meatballs so that my picky family would actually eat it.  If I served the soup alone in a bowl, I would get all kinds of "ick" faces and whining, so I decided to sidestep that and make it yummier in the process.  My husband and 5-year-old loved it.  The 2-year-old ate it, and that was good enough for me.  I thought it was delish, and a nice, warm, hearty meal for a cold fall day :)

Roasted Acorn Squash Soup With Italian Sausage Meatballs

Soup
2 medium acorn squash
4-6 cups chicken broth (I added a little chicken bouillon for added flavor)
salt, pepper, and onion powder to taste
1 Tbs butter
2 Tbs fresh sage, chopped (or 1 Tbs dried)
Some of the sausage oil
Parmesan or Romano cheese for garnish

Slice the acorn squash lengthwise and remove seeds and pulp.  Place with the cut side down on a roasting pan filled with 1/2 cup water in a 350 degree oven for 45 minutes to 1 hour (or until cooked through and tender).  Remove and let cool.  Once cool, scoop out the squash and mash it with a fork.  Place in an airtight container in the fridge if you are making the soup another day.  If not, add the squash to a large saucepan with the chicken broth, salt, pepper, onion powder, butter and sage, and bring to a boil.  Reduce heat to low, cover, and simmer for about 30 minutes, or until meatballs are finished.  When meatballs are done, pour some of the oil from the pan into the soup. Prior to serving, blend with an immersion blender.  Top with meatballs and Parmesan or Romano cheese.

Meatballs
5 links mild Italian sausage, casings removed
1 egg
1/4 cup Italian seasoned bread crumbs (or omit for a GF version)
a sprinkle of garlic powder
1/8 cup grated Parmesan or Romano cheese
1/8-1/4 cup frying oil (olive, coconut, etc.)

Mix all ingredients well.  Form into small balls and fry in oil until cooked through.  Serve with soup immediately.

Make Your Own Granola Cereal - No Refined Sugar or Preservatives!

If you're looking for a great-tasting, EASY granola cereal recipe that is free of preservatives and refined sugar (and can easily be made Gluten Free by substituting GF oats), check out my guest post on Home Hearted!  While you're there, take a look at Madalyn's other awesome crafty ideas and recipes :)

Homemade Vanilla Extract - Great Holiday Gift Idea!

I know, I know, it's only September and I shouldn't be thinking about Christmas yet - but I am!  I have been wanting to make homemade vanilla extract for months, and it's finally time to make some for myself and a few to give away as gifts.  I bake a lot, and considering that everything from my homemade granola cereal to my oatmeal energy balls contains vanilla extract, I go through a bottle of the stuff every couple of weeks (I can't always find the larger bottles of pure extract at the stores I frequent, so I'm forced to buy those little chintzy ones for $3 a pop).  That being said, making my own is quite a bit more cost effective, and I'm guessing it will be quite delish.

I purchased the three glass bottles pictured below (which stand approx. 8 inches tall) at a garage sale for $2 (old dressing bottles would work well if you're not a garage saler), in addition to 2 bottles of brandy for $22 plus tax.  The two bottles of brandy made all three vanilla extracts, in addition to a quart-sized jar of Elderberry Elixir (recipe coming soon!).   I bought the organic vanilla beans from Mountain Rose Herbs for $7.50 plus shipping, and received 12 beans in the package, so I have enough left over to make another jar of extract.  After all was said and done, each jar of vanilla extract was still cheaper than a much smaller jar of the high-quality extract you can find in some stores - and the beans used were organic, to boot!  This recipe is so easy (and the result so pretty, especially to foodies like me) that I hope you give it a try!


Homemade Vanilla Extract

9 to 12 whole vanilla beans
2 bottles of good brandy
3 or 4 decorative glass jars with corks or lids (sterilized)

Directions:
Sterilize your jars and lids in boiling water for 7 minutes.  Let dry.  Place 3 to 4 vanilla beans in each jar and cover completely with brandy.  Place the lid on tightly and let sit in a cool, dry cupboard for 8 weeks.  Liquid will darken over time.  Use as needed after 8 weeks.

*I've read that, once the 8 weeks are up and you are using your extract, you can leave the beans in the jars and top off with brandy as needed for quite a while to keep up your supply.*

Crunchy, Zesty and Easy Fridge Pickles Recipe

If you've read my previous post on grape picking and canning jam, then you know that I'm not a fan of the canning process.  That being said, this recipe requires no canning!  Just follow the directions, place in the fridge, wait two days and Voila!  You have two jars of pickles that are better (and cheaper) than most store-bought varieties.  If you're like me, you will stare at them every time you open the fridge until those two days have passed :)  As an added benefit, they will keep in the fridge for several months, but I doubt they will last that long!

Items Needed:
2 quart-sized Mason jars, bands and new lids
6-8 pickling cucumbers (the fresher, the better), cut into halves or spears
2 cups distilled white vinegar
2-1/2 cups water (filtered or distilled preferred)
6 Tbs kosher salt
1 tsp red pepper flakes
6-10 garlic cloves, peeled and sliced in half
4-8 Tbs dill seed **
1 Tbs whole black peppercorns

**My first batch was a bit too zesty/salty, so I cut way down on the dill seed in my second batch.  You cannot cut down the salt, because the brine requires a specific proportion of vinegar and salt to pickle.  So adjust the dill seed according to your tastes.**

Directions:
-Sterilize the jars, bands and lids in boiling water (you really don't have to sterilize the jars, but I prefer to do so). 
-Divide the garlic, dill seeds, pepper flakes and peppercorns into the jars.
-Wash the cucumbers and cut off any bad spots, in addition to cutting off the stem ends.  Divide the sliced cucumbers into the two jars, leaving 1/2" to 3/4" space at the top.
-Combine the vinegar, water and salt in a non-reactive pot to make the brine.  Bring to a boil and stir until the salt is dissolved.
-Pour the hot brine over the cucumbers and leave 1/4" space at the top of the jars.  Wipe the top of the jars, put the lids on and tighten.
-Age for at least 2 days in the fridge.

**This recipe has been adapted from this website, and can also be used to pickle green tomatoes.**

Easy Garlic Cayenne Oxymel Recipe For Cold & Flu Season (Start Preparing Early!)

What, you may be asking, is an oxymel??  According to herbalist Rosalee de la Foret,

"Oxymels are herbal preparations that date back as far as the ancient Greeks. They are made by combining herbs with both honey and vinegar.  These sweet and sour preparations are specific to the respiratory system and can be used for bronchial complaints, especially when there is a lot of mucous present - such as coughs that are thick with mucous.  I learned from herbalist Paul Bergner that William Cook, a Physiomedicalist of the 1800s preferred vinegar as a menstruum for issues of the respiratory system. He felt that it concentrated the herb’s actions to the respiratory system.  Honey in itself offers us a wide range of benefits for coughs and sore throats. It’s anti-microbial, inhibiting the growth of pathogens as well as slightly expectorant. As most of us know, a spoonful of honey can soothe a sore throat."

Now that you know what an oxymel is, this recipe is a quicker version than most others, which usually include the infusion of the herbs in the vinegar for several days or weeks.  As a result, this recipe probably produces a somewhat weaker end product, but let me tell you, it doesn't taste that way!  Just a half teaspoon cleared my sinuses right up!  This is most likely not a preparation that you will be able to get your kids to take, (while I was making it, my kids covered their noses and wouldn't come near the kitchen,) but it's definitely worth having on hand for cold and flu season.  Plus, I think it would make a yummy salad dressing.

Without further ado...

Easy Garlic Cayenne Oxymel

4 ounces apple cider vinegar (with the "mother", if possible)   5 cloves garlic, pressed
1/4 cup fresh sage*
a few sprigs of fresh thyme*
a small handful of fresh rosemary*
1/8 tsp cayenne pepper
5 ounces raw honey
*Note:  When substituting dried herbs for fresh, use 1/3 to 1/2 the amount.  Dried herbs are always stronger.*

Directions:
Heat apple cider vinegar to a boil.  (Make sure the garlic is pressed and the herbs are roughly chopped at this point).  Remove from heat and add all ingredients but the honey.  Stir and let steep with lid on for 15 minutes.  Strain through a coffee filter or cheese cloth.  Add honey and reheat ON LOW until just combined - not too much or the honey will begin to lose enzymes.  Pour into a glass jar with a plastic lid (or make sure there is some type of cloth or plastic wrap between the oxymel and a metal lid due to the vinegar content), and place in the fridge.  Will keep for up to one year.  Dosage is approximately 1 tablespoon as needed for colds or congestion.  Can also be mixed into a cup of tea.

*This recipe is from this website with slight alterations

***Keep an eye out for an Elderberry Elixir recipe for cold and flu season, which is a more "adult" version of my Elderberry Syrup recipe, coming soon!!***

Oatmeal Energy Ball Recipe

This is possibly the best energy ball recipe I have found!  Unfortunately, I scribbled it on a piece of paper after seeing it on Facebook, so I have no idea where it came from.  They are delicious, however, and have been given rave reviews in my house by adults and children alike.  The recipe takes about 10 minutes from start to finish, and the last batch I made lasted in the fridge for approximately 3 weeks.  Too good not to give them a try!


Oatmeal Energy Ball Recipe

1 cup quick oats
1/2 cup chocolate chips
1/2 cup flax meal
1/2 cup almond butter (or peanut butter, but I prefer the taste of the almond butter)
1/3 cup honey
1 tsp vanilla extract

*Optional ingredients include coconut or dried cranberries.*

Directions:  Place all ingredients in a bowl and mix well.  Form into balls with clean hands (if your hands get too sticky, you will have a hard time).  Place in an airtight container in the fridge.  *Makes approximately 20 balls.*

Cranberry Chocolate Coconut Granola Bar Recipe

I spent months and months tinkering with various granola bar recipes, only to find many of them had a ton of honey, or fell apart, or were too crunchy.  Finally, I ended up updating my original granola bar recipe with more readily available ingredients and this is what resulted!  Tropical Traditions posted my recipe on their blog, and you can find it here.  (Note:  The recipe shows maple syrup, but I prefer to use agave nectar instead.  Same amount.)  These are ridiculously easy to make, yield a 9x13 pan full and are really, really yummy.  Plus, you can add or subtract ingredients according to your preferences, dietary restrictions or what you have on hand.  Hope you enjoy them!

Yummy Chocolate-Cinnamon Scones...Buttermilk Not Necessary!

I needed a scone recipe that didn't require buttermilk.  Of course, I couldn't find one that looked good, so I did a little searching and discovered that one cup regular milk mixed with one tablespoon of white vinegar would do the trick instead.  And it did!  These scones have a great texture and flavor.  Enjoy with a nice cup of tea and a good episode of Downton Abbey :)

Yummy Chocolate-Cinnamon Scones

2 cups unbleached, all-purpose flour (or half whole-wheat flour and half unbleached flour)
1 Tbs baking powder
3 Tbs sugar
1 tsp cinnamon
5 Tbs cold butter
1/2 cup miniature semi-sweet chocolate chips
1 cup milk mixed with 1 Tbs white vinegar (let stand 5 to 10 minutes)

Topping:
1 Tbs milk
1/4 cup sugar
1 to 2 tsp cinnamon

Directions:

Preheat oven to 425 degrees Fahrenheit.  Mix together the flour, baking powder, sugar and cinnamon.  Cut in the butter using a pastry blender or fork.  Stir in the chocolate chips and then fold in the milk.  Mix until the dough forms, but don't over mix.  Transfer the dough to a floured surface and knead into a ball.  Pat or roll the dough into a circle and cut it into triangles (or cut circles or another shape using a large cookie or biscuit cutter).  Place scones on a cookie sheet lined with parchment paper.  Brush each scone with milk and then sprinkle the cinnamon and sugar topping mixture over each one.  Bake for 10 to 15 minutes, or until the scones are lightly browned.

Fruit Kabobs With Sweet Cream Cheese Dip

I made these for a Super Bowl party and they were gone in a matter of minutes - and my kids (even my picky fruit eater) were ecstatic about them.  Why is food always better on a stick?!  Well, for whatever reason, it is.  This is a quick, easy, healthy potluck or party recipe.  I highly recommend the dip, but it's not necessary.  Fruit alone on a stick is good enough!

FRUIT KABOBS

1 lb. red seedless grapes
4 Mandarin oranges (or Clementines)
3 to 4 medium apples
2 large bananas
1 package of strawberries

Directions:  Wash and slice the apples, then soak them in ginger ale (yes, ginger ale - it works!) for 5 to 10 minutes and set aside.  Slice and toss the bananas with lemon juice.  Set aside.  Wash the grapes and strawberries, and slice the strawberries in half lengthwise.  Peel and separate the oranges.  Take the skewers and cut them in half (I used very sharp kitchen scissors, but a sharp chef's knife would work as well).  Thread the fruit onto the skewers, leaving about 1/2-inch on both ends so that they can be picked up.  Refrigerate until serving.  (*NOTE:  I made these about 2 hours ahead of time, and the apples and bananas did not change color!*)  This recipe makes approximately 20 skewers.

SWEET CREAM CHEESE DIP

1 package cream cheese (8 oz.)
1/2 cup brown sugar (*I cut this down to about 1/4 cup)
1 tsp vanilla
2 T sour cream

Place cream cheese in a microwave-safe bowl and microwave for about 20 seconds. Combine the remaining ingredients and mix well with a spoon or hand mixer.  Serve immediately or refrigerate until serving.

Flavored Coffee -What's In It & How to Make Your Own (Minus the Mystery Ingredients)

 



If you are a coffee-holic like myself, then you have probably wondered what exactly flavors your creme-brulee, chocolate-raspberry and "Jaimaican Me Crazy" brews.  The coffee packages generally don't specify the ingredients used to flavor the coffee (they just say "coffee and natural and artificial flavors"), which is rather frightening, in my opinion.  So, I decided to do a little research.    I know it's long, but it's worth the read.  According to this website,

"Flavoring oils are combinations of natural and synthetic flavor chemicals which are compounded by professional flavor chemists. Natural oils used in flavored coffees are extracted from a variety of sources, such as vanilla beans, cocoa beans, and various nuts and berries. Cinnamon, clove, and chicory are also used in a variety of coffee flavors. Synthetic flavor agents are chemicals which are manufactured on a commercial basis. For example, a nutty, woody, musty flavor can be produced with 2, 4-Dimethyl-5-acetylthiazole. Similarly, 2,5-Dimethylpyrazine is used to add an earthy, almost peanuty or potato-like flavor. Flavor chemists blend many such oils to achieve specific flavor combinations. While other food flavors may be composed of nine or 10 ingredients, coffee flavors may require up to 80 different compounds to achieve subtle flavors. Virtually any taste can be reproduced. Marketers have found that consumers prefer coffee flavors with sweet creamy notes. The ideal flavor should mask some of the harsh notes of the coffee yet not interfere with its aromatic characteristics.

The pure flavor compounds described above are highly concentrated and must be diluted in a solvent to allow the blending of multiple oils and easy application to the beans. Common solvents include water, alcohol, propylene glycol, and fractionated vegetable oils. These solvents are generally volatile chemicals that are removed from the beans by drying. Older solvent system technology produced beans which dried up and lost flavor. Current technology uses more stable solvents which leave the beans with a glossy sheen and longer lasting flavor.

The flavor chemicals and the solvents used in flavors must not only be approved for use in foods, but they must also not adversely react with the packaging material and the processing equipment with which they come into contact. Furthermore, they must meet the desired cost constraints."

A couple of things bother me about this description of coffee flavoring oils.  For starters, some coffees contain 80 different flavoring compounds!  Yuck!  In addition, according to ChemSpider, a chemical database,  2, 4-Dimethyl-5-acetylthiazole is a synthetic flavorant that causes skin, eye and lung irritation upon contact (so what exactly does it do to us when it's ingested?).  Secondly, according to ChemSpider, 2,5-Dimethylpyrazine in its chemical state carries an irreversible damage risk to the eyes, skin and lungs, is a skin and eye irritant, and is harmful if swallowed (!).  Now, I am not a chemist and I certainly hope that in their flavorant states these chemicals are in fact edible, but the facts do freak me out a bit. (As do the solvents used in the coffee flavoring process.)  That being said, I started experimenting with ways to flavor my own coffee.  Below you will find a very easy (and very yummy) way to flavor your own coffee, minus the mystery ingredients!  I hope you enjoy your chemical-free, flavored java fix :)

Easy DIY Flavored Coffee Recipe

*For a 10-cup pot of coffee, place 1/2 to 1 tsp (or more, according to your preferences) of the desired spice on top of the grounds PRIOR TO brewing.
*Brew and enjoy!
*Spices that I use frequently are pumpkin pie spice and cinnamon.  I have also used cocoa powder, or a dash of peppermint extract or vanilla extract on top of the grounds prior to brewing very successfully. 

My New Fave Snack: Homemade Oatmeal-Raisin "Larabars"

In a pinch yesterday, I spent a whole, whopping dollar on one, tiny little Cherry Pie Larabar.  Boy, was it disappointing (I had never had this flavor and definitely didn't like it).  It should be called "Cherry Tart", because it tastes nothing at all like cherry pie.  Anyhow, today my hankering for Larabars continued - good Larabars, that is.   I was sick of my usual homemade "Larabar" recipe, though, so I did some scouring online for a new, better recipe. 

I found the mother load of homemade "Larabar" recipes on Chocolate-Covered Katie's blog...that chick is awesome.  My inspiration for these Homemade Oatmeal-Raisin "Larabars" came from this recipe on her blog (I will definitely be making her Girl Scout Cookie Larabars next).  I used what I had on hand, threw it all in my food processor and Voila!  Craving satisfied.  These little babies are so good, both my kids were begging for more.  No sugar, no flour, no preservatives, and definitely not $1 each.  Enjoy!

Homemade Oatmeal-Raisin "Larabars"

1 to 1-1/2 cups raisins
12 Tbs quick oats
1/2 cup almonds
1/2 cup roasted pumpkin seed kernels (or walnuts)
1/2 tsp pure vanilla extract
1/2 tsp cinnamon
dash salt

Directions:  Place oats, pumpkin seed kernels and almonds in food processor (or other mixer).  Blend until desired consistency.  Add the remaining ingredients.  Pulse in the food processor until mixture starts to clump together.  (*Note:  If mixture is still too dry, add more raisins until it starts sticking together.)  Place mixture in a Ziploc bag and flatten with the palms of your hands (this avoids getting your hands sticky).  Rip open the bag along the seam and slice into bars. **UPDATE:  If you don't want to waste one of your precious Ziplocs, just sandwich the mixture between two pieces of wax paper to flatten.**  Makes approximately 8-10 bars, depending on how large you slice them.  To store, refrigerate in an airtight container (or freeze).  Will keep in the fridge for approximately two weeks.