Thursday, January 22, 2015

Cranberry Orange Muffins with Walnuts




3 c unbleached or whole wheat flour
2 t baking powder
1/2 t salt
1/4 c coconut oil, melted
2 T applesauce
2 eggs
1/2 c milk
1/2 c orange juice
zest of one orange
1 c chopped walnuts
1 c craisins

Preheat oven to 350. Line 12 muffin cups with cupcake liners and spray lightly with cooking spray. Mix dry ingredients, add oil, applesauce, eggs, milk, and orange juice. Stir just until combined. Fold in zest, walnuts, and craisins. Mix just until incorporated. Divide between prepared muffin cups and bake 18-20 minutes.

Thursday, January 8, 2015

Chocolate-Banana Oatmeal ~ adapted from Chocolate Covered Katie




1/3 c quick cook cut oats, recommended Coach's
1 c milk
1/2 one ripe banana, mashed
2 t cocoa powder sifted
1/4 t vanilla
A few chocolate chips, just for fun

Bring milk to a mild simmer over medium heat. Stir in oats, banana, cocoa, and vanilla and cook 5 minutes stirring occasionally. Remove from heat, cover and let stand one minute. Sprinkle with chocolate chips, makes one serving.


- Posted using BlogPress from my iPad

Monday, November 17, 2014

Pumpkin Pie Cupcakes










1 ~ 15 oz can pumpkin purée, not pie filling
2 eggs
1/2 c half and half
1/3 c honey
1 t vanilla extract
2/3 c flour
1/4 t baking soda
1/4 t baking powder
1/4 t salt
Dash of each; cinnamon, ground ginger, nutmeg, and cloves

Preheat oven to 350. Line 12 cup muffin tin with foil liners or use silicone liners. Set aside.

In medium bowl, mix pumpkin, eggs, half and half, honey, and vanilla until well mixed. Sift flour, soda, baking powder, spices, and salt into bowl with pumpkin and mix well. Divide evenly into muffin tin and bake 20 to 25 minutes, or until tops are not tacky.

Remove from oven to wire rack to cool 20 minutes. Place in freezer 20 minutes. Remove from liners and enjoy with light whipped cream, if desired. Yield 12 cupcakes, 99 calories each (without whipped cream).


- Posted using BlogPress from my iPad


Wednesday, November 12, 2014

Pumpkin Soup






2 ~ 15 oz cans chicken broth
3 c canned solid pack pumpkin puree, not pie filling
1/2 t salt
1 t minced garlic
1/2 t fresh thyme, chopped
fresh ground black pepper to taste
1/3 c heavy cream

Place all ingredients except cream in large stock pot, whisk well and bring to boiling. Reduce heat to low and simmer, uncovered, 45 minutes stirring occasionally. Whisk in heavy cream and serve immediately. Serves 4 as a main dish, 6 as a side or appetizer.

Wednesday, November 5, 2014

Oatmeal Carrot Cookies ~ adapted from Amy's Healthy Baking




1 c quick cook oatmeal
3/4 c unbleached all purpose flour
1 t baking powder
1/2 t cinnamon
1/4 t salt
1 egg
2 T coconut oil, melted and cooled slightly
1/4 c honey
1 t vanilla
1 c grated carrot
1 c chopped walnuts
1 c golden raisins

In medium bowl, whisk together oats, flour, baking powder, cinnamon, and salt until well blended. Set aside. In separate large bowl, mix egg and oil together. Add honey and vanilla and beat until smooth. Add dry ingredients to egg mixture and stir just until dry ingredients are combined. Fold in carrot, walnuts, and raisins. Place dough in refrigerator for 30 minutes.

Preheat oven to 350. Drop cookie dough onto parchment lined baking sheet, making 15 cookies. Place baking sheet in center of oven, immediately reduce heat to 325 and bake cookies 15 minutes. Cool slightly on baking sheet, approximately 3 minutes, transfer to wire rack to cool completely. Store in an airtight container at room temperature 5 days. Yield 15 cookies, 135 calories each.