caramel brownies.

These ooey gooey treats are great year around, but for some reason I just love caramel goodies when the weather gets chilly. Tomorrow I'll post how to make yummy mint brownies with the same technique used here.

You will need:

- brownie box mix OR a recipe for homemade brownies (see below)

- 12-14 oz bag caramel candies OR a recipe for homemade caramel candies (Here is a recipe I found for homemade candies that looks wonderful and easy: http://allrecipes.com/recipe/caramels/detail.aspx)

- 1/3 c. evaporated milk

Unwrap caramels from their wrappers and melt over low heat with 1/3 c. evaporated milk. Whisk frequently. Make brownie mix according to package instructions or make homemade brownies.

Homemade Brownies-

4 squares unsweetened chocolate

3/4 c. (1 stick plus 1/2 stick) butter, at room temperature

2 c. sugar

3 eggs, at room temperature

1 t. vanilla extract

7/8 c. whole wheat flour (or 1 c. all purpose flour)

Preheat oven to 350. Grease a 13 by 9 oven safe dish. Over low heat melt chocolate and butter together. Stir frequently. Add sugar. When blended, take off heat. Whisk in eggs and vanilla. Stir in flour.

When all ingredients are well blended, pour 2/3 of the batter into greased 13 by 9 dish. Bake at 350 degrees for 6 to 8 minutes. Remove pan from oven and spoon melted caramels over brownie mixture. Cover with remaining brownie mixture. Finish baking at 350 degrees for 20 to 25 minutes.

xx.

val

pumpkin bread with craisins and walnuts.

If you like Craisins, they're a must in this recipe!

1 1/2 c. whole wheat flour, fluff flour before measuring

1 t. baking soda

1/2 t. salt

1 t. cinnamon

1/2 t. ginger

1/4 t. nutmeg

1/2 c. butter, at room temperature

1 c. organic sugar (suggested: Wholesome Sweetners)

2 eggs, at room temperature

1 t. pure vanilla extract

1 c. canned pumpkin

1/2 c. walnuts, chopped, optional

1/2 c. craisins, optional

Preheat oven to 350 degrees. In a medium sized bowl, sift together whole wheat flour, baking soda, salt, cinnamon, ginger and nutmeg. In another bowl, cream together butter and sugar. Beat in eggs and vanilla. Beat in canned pumpkin. Add dry ingredients to wet ingredients in 2 or 3 shifts while beating ingredients together. When batter is fully combined, stir in chopped walnuts and craisins. Pour batter into greased loaf pan. Bake for 50 to 60 minutes.

xx.

val

butterscotch and chocolate chip cookie bars.

As some of you know, I'm a big fan of the cookie bar.  Basically due to laziness :)  The cookie bar cooks once- easy and delicious!  To have cookies, it would take three rounds of in and out of the oven.  Occasionally the little extra work is worth it though.  Certainly if you prefer cookies to cookie bars, go for it!  This recipe is similar to my whole wheat chocolate chip cookie bar recipe, but I wanted to share my success using stevia powder in these yummy things!

2 c. whole wheat flour

1 1/2 t. baking soda

1 t. salt

1 c. butter, at room temperature

3/4 t. stevia powder plus 3/4 c. plain yogurt (or 3/4 c. sugar)

3/4 c. brown sugar

1 t. vanilla extract

2 eggs, at room temperature

1 c. butterscotch chips

1 c. chocolate chips

Preheat oven to 375 degrees.  Grease 13 by 9 pan.  In a bowl, combine whole wheat flour, baking soda and salt.  Set aside.  In another bowl, combine butter, stevia powder, plain yogurt and brown sugar.  Add vanilla and eggs one at a time.  Slowly add dry ingredients to the wet ingredients.  Blend well.  Stir in butterscotch and chocolate chips.   Pour into the greased 13 by 9 pan.  Bake for 17 minutes.  For cookies, use a cookie sheet and bake 7 to 9 minutes.  

xx.

val

chocolate zucchini cupcakes.

A great way to eat your veggies...in a yummy cupcake!

2 c. whole wheat flour

2 t. baking soda

1 t. baking powder

1/2 t. salt

1 t. cinnamon

1 c. butter, at room temperature

2 t. stevia powder (or liquid) plus 2 c. unsweetened applesauce (OR 2 c. sugar)

3 eggs, at room temperature

2/3 c. cocoa powder

1 t. vanilla extract

juice of 1 lemon

zest of 1 lemon

milk, as needed

3 small zucchini or 2 large zucchini, grated

Preheat oven to 350 degrees.  In a bowl, combine flour, baking soda, baking powder, salt and cinnamon.  Set aside.  In another bowl, combine butter, stevia powder and applesauce.  Add eggs and cocoa powder; beat well.  Add vanilla extract, lemon juice and lemon zest.  Slowly add dry ingredients to wet ingredients; beat well.  If needed, add up to 1/2 c. milk.  Beat until smooth.  Stir in grated zucchini (2 to 3 cups).  Spray your cupcake tin with cooking spray or line the tin with cupcake liners.  Scoop batter into cupcake tin, about 2/3 of the way full.  Bake for 17- 18 minutes.  

Dust with confectioners' sugar or frost, if desired.

Frosting:

1 c. cool whip

1 c. plain yogurt

juice of 1 lemon

zest of 1 lemon

1/2 t. to 1 t. stevia powder 

1 t. vanilla extract

Mix ingredients together and blend well.  Start with 1/2 t. stevia.  If you wish frosting to be sweeter, add another 1/2 t. stevia.  

xx.

val

angel food cake with berries.

Finish of your 4th of July celebration with this tasty treat.  Warm angel food cake with berries baked right into it.  

angel food cake:

6 egg whites

3/4 t. cream of tarter

3/4 c. organic sugar (suggested: Wholesome Sweetners)

3/4 t. vanilla extract

1/2 t. almond extract

1/2 c. whole wheat flour, sifted

1/8 t. salt

fresh berries- strawberries, blueberries, raspberries

whipped topping

strawberry sauce

Separate egg - white and yolks.  Discard yolks or store for another use.  Beat egg whites and cream of tarter on high speed until foamy.  Still on high speed, add sugar cane 1/4 c. at a time (3/4 c. total) until sugar is dissolved and egg whites stand in soft peaks.  Beat in vanilla and almond extracts.  Sift your flour before measuring.  Sift together flour and salt.  Gently fold in flour and salt.

This recipe makes just the right amount to fit nicely in a loaf pan.  If you want to make a traditional angel food cake- double the ingredients and use an angel food cake pan.  For berries on the top (picture above), place berries in the bottom of your pan and then pour angel food cake batter over top.  For berries baked into the cake (picture below), pour cake batter into the pan and then drop berries into cake batter.  Either way works well and tastes wonderful.  Bake at 350 for 25 minutes in a loaf pan.  30 to 35 minutes for an angel food cake pan.

When cake is cooled slightly, remove from pan onto a serving platter.  Serve warm with whipped topping and strawberry sauce.  

Strawberry sauce:

1 part pureed strawberries and 1 part water; shake well.  For example, I took 1 c. of strawberries and pureed them in the magic bullet.  Once pureed 1 c. strawberries makes about 1/2 cup.  Add 1/2 cup water to the 1/2 cup pureed strawberries; shake well.  Drizzle over your warm angel food cake and whipped topping.

xx.

val

double chocolate pizookie.

A pizookie is a pizza cookie- literally a warm, gooey, giant cookie with ice cream on top.  I made this yummy goodness healthier by using whole wheat flour and natural sucranat (natural, raw sugar cane) as opposed to processed white flour and sugar.  You can buy natural sucranat at whole foods stores or some farmers' markets.  It is more expensive, but also much better for you then refined sugars. 

2 c. whole wheat flour

1 1/2 t. baking soda

1 t. salt

1 c. butter, at room temperature

1 1/2 c. natural sucranat

1 t. vanilla

2 eggs, at room temperature

2/3 c. cocoa powder

3 T milk

2 c. chocolate chips

vanilla ice cream (suggested: Breyers)

Preheat oven to 375 degrees.  Spray a 9" pie plate with cooking spray.  In a medium sized bowl, sift together dry ingredients.  In another bowl, combine 1 cup butter, 1 1/2 c. natural sucranat, 1 t. vanilla, 2 eggs and 2/3 cup cocoa powder.  Blend together thoroughly.  Mix in dry ingredients in shifts to the wet ingredients.  I found that I needed to add 3 T milk to finish blending dry ingredients.  When the mix is completely blended, stir in 2 cups chocolate chips.  Pour batter into pie plate.  Bake for 15 minutes.  Serve warm topped with vanilla ice cream :)      

xx.

val

whole wheat bread.

This is a little time-consuming, but tastes great and it's really satisfying to bake your own bread! This recipe comes from the "Stirring Performances" cookbook from the Junior League of Winston Salem (one of my favorite cookbooks!).

Recipe:
4 cups whole wheat flour
1/2 cup light brown sugar, packed
2 (1-oz) packages yeast
3 tbsp. white sugar
1 tbsp. salt
1 1/2 cups water
3/4 cup milk
1/4 cups shortening
2 to 2 1/2 cups flour, unsifted

-Mix first five ingredients in the bowl of an electric mixer.
-In a small saucepan, heat water, milk, and shortening until warm and shortening is melted.
-Add liquid to dry ingredients and mix on low speed until moistened.
-Beat on medium speed for 2 minutes.
-Stir in 1 1/2 cups white flour, knead 10 minutes adding remaining 1 cup of flour as needed. (Use dough hook on mixer or knead white flour in my hand.)
-Place dough in greased bowl, turn to coat, and cover with a damp towel. Place bowl in warm oven with a pan of hot water. Let rise in oven for 1-1 1/2 hours.
-Beat dough down, divide in half, and place in 2 greased loaf pans. Dough should touch the ends of pans. Let rise for 40 minutes in warm oven.
-Bake at 350 for 35-40 minutes until bread tests done.


emily.

colorful couscous.

1 c. whole wheat couscous (I used instant, not traditional)

1 1/2 c. frozen peas and carrots

2 T fresh chopped mint

2- 3 T olive oil or butter

Kennedy and I like to refer to couscous as mini rice, but actually it is a pasta not a grain.  After being added to boiling salted water, 1 cup dried instant couscous makes about 2 1/2 cups. 

Make the whole wheat couscous according to package directions.  While your couscous is sitting, cook frozen peas and carrots according to package directions.  Drain.  Move couscous to a serving bowl.  Add peas and carrots.  Chop fresh mint and add to the mix.  I like to drizzle olive oil over everything and then stir to combine.  Melted butter will work, too.  

xx.

val

whole wheat blueberry pancakes.

2 cups whole wheat flour
2 tsp. baking powder
1 tsp. salt
2 beaten eggs
1 3/4 cup milk
1 tbsp. canola oil
3/4 cup fresh blueberries

Combine dry ingredients, add wet ingredients, whisk until moistened. Add more milk if needed. Stir in blueberries. Cook on preheated surface. Flip when bubbles form and edges of pancake are firm.
Makes 10-12 pancakes.


emily.

creamy baked macaroni and cheese.

3 c. whole wheat macaroni, cooked according to the package, drained

1 1/2 c. cheddar cheese, shredded

1/2 c. cottage cheese

1/2 c. sour cream (or plain yogurt)

4 oz cream cheese

1 t. salt

1/2 to 1 t. pepper

1/2 t. paprika

1/2 c. bread crumbs* (homemade or store bought)

2 to 3 T melted butter

Cook whole wheat macaroni of your choice in salted, boiling water.  Follow directions on package for amount of water, salt and cooking time.  Drain.  In a bowl, mix together cheddar, cottage cheese, sour cream, cream cheese, salt, pepper and paprika.  Add drained macaroni to cheese mixture and stir to combine.  Spray bottom of an oven safe dish with cooking spray.  Add macaroni and cheese to the dish.  In another bowl, combine bread crumbs and melted butter.  Sprinkle over top the macaroni and cheese.  Bake at 350 for 30 minutes.

*To make homemade bread crumbs, using dried out bread works well.  Bake a few pieces of dried out bread in the oven for 10 minutes.  Flip the bread after 5 minutes.  Let cool.  Use a food processor (or magic bullet) to make bread crumbs by pulsing a few times.  

xx.

val

crab salad on whole wheat toast rounds.

1 lb. imitation crab (I used Crab Classic.  Wild alaska pollock and crab.  Crab flavored seafood, made from surimi, a fully cooked fish protein.)

1/3 c. chopped onion

1/4 c. chopped cucumber

1/4 c. chopped celery 

1/2 c. mayo

1 T fresh lemon juice

1 T celery salt

salt and pepper to taste

paprika for garnish

Variation- Old Bay seasoning

Whole wheat bread, toasted

Chop crab into small pieces.  To the crab add chopped onion, chopped cucumber, chopped celery, mayo, lemon juice, and celery salt.  Stir to combine.  Add salt and pepper if desired.   Toast whole wheat bread.  Use a round cookie cutter to make bread rounds.  Top each round with crab salad.  Dust crab salad with paprika.  

xx

val

mini mexi pizzas.

whole wheat tortillas, small or large

1 recipe for homemade taco sauce

cheddar cheese, shredded

parmesan cheese, shredded

toppings - I used leftover diced fajita chicken, grilled red and yellow peppers, grilled onions, and lettuce.  But any combination of sausage, black beans, corn, green onions, green chiles, jalepenos, fresh cilantro, etc. would also be delicious! 

Bake tortillas for 4 minutes at 350 degrees.  Preheat the broiler and adjust oven rack, if needed.  Brush on a thin layer of taco sauce.  Top with cheddar and parmesan cheese.  Add your toppings.  Place under the broiler for 1- 2 minutes, just until cheese is melted.

xx

val

fajitas.

Marinate 2 skinless, boneless chicken breasts (or 6 to 8 chicken cutlets) for 30 minutes to 1 hour in:

4 T olive oil

4-6 shakes hot sauce

2 limes, juiced

1-2 cloves garlic, minced

2 T fresh cilantro, chopped

1 T cumin

1 t. oregano

2 t. salt

1 t. pepper

Grill your chicken - either on an outdoor grill or in a grill pan over med high heat.  Chicken is done with internal temperature reaches 170 degrees.  Let rest.  Slice chicken into strips.

Build your fajita- I like to use whole wheat Guerrero brand tortillas, but any tortilla you like will do.  If desired, grill any color bell pepper and onion in thin slices.  Pick your toppings-  cheddar, salsa, taco sauce, pico de gallo, guacamole, sour cream, green onion, cilantro, lettuce, tomato, etc. 

xx

val

whole wheat oatmeal chocolate chip cookies.

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups whole wheat flour
2 to 2 1/2 cups oatmeal, food processed
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
12 oz. chocolate chips

Cream the butter, sugar and brown sugar.
Add eggs and vanilla. Mix.
Add flour, oatmeal, salt, baking powder and baking soda.
Add chocolate chips.

Place balls of dough 2 inches apart on cookie sheet. Bake for 10 minutes at 375.


emily.

whole wheat cottage cheese pancakes.

Even with the whole wheat flour, these pancakes are so light I was able to roll them up.  A very posh little breakfast!  

1 c. whole wheat flour

1 t. salt

1/2 t. baking powder

1/4 t. baking soda

1 c. cottage cheese

3 eggs

4 T melted butter, plus more for the griddle

1/2 c. milk or water

maple syrup

powdered sugar

Fluff whole wheat flour before measuring.  Sift together flour, salt, baking powder and baking soda.  Set aside.  In another bowl, blend together cottage cheese, 3 eggs, and 4 T melted butter.  Slowly add dry ingredients to wet.  Mix together.  Add 1/4 c. milk or water at a time to thin batter out and reach desired consistency.  Be careful not to over mix.  The batter does not need to be completely smooth- just all ingredients blended together.     

Set griddle to 350.  If using a frying pan on the stove, turn heat to medium low.  Spray griddle or pan with cooking spray or move a pat of butter over the cooking surface.  When the griddle or pan is heated up, measure out 1/4 c. batter per pancake.  I got 9 pancakes out of this recipe using 1/4 c. batter per pancake.  The pancakes are ready to be flipped when bubbles start forming in the batter.  Double check before flipping by pulling up an edge of a pancake with your turner.  If it looks golden brown and you can lift the pancake from the surface easily, they are probably ready to be flipped.  The second side will take half as much time as the first side. 

To keep the pancakes warm, place them on a cookie sheet and into a 200 degree oven.  Cover with foil.     

I drizzled my pancakes with warm maple syrup and then sprinkled 1 t. powdered sugar over top for finishing touches.  

xx

val

'little boy blue'berry cupcakes.

Anna and Matt recently found out they are going to have a little boy!  Francie and I made these cupcakes for Anna to celebrate the good news.

Basic Whole Wheat Cake (or Cupcake) Recipe:

1 c. sugar

1/2 c. butter, at room temperature

1/2 c. milk

2 eggs, at room temperature

2 t. vanilla extract

1 1/2 c. whole wheat flour

2 t. baking powder

Cream together sugar and butter.  Add milk and eggs, one at a time, and beat well.  Beat in vanilla.  In another bowl, sift together whole wheat flour and baking powder.  Fluff your whole wheat flour before measuring.  Slowly add whole wheat flour mixture to wet ingredients.  Blend well.  Spray muffin tins or line tin with cupcake liners.  Fill each 3/4 of the way full.   Bake for 20 minutes at 350.  If making a cake, you will have to bake for longer.  In a 9 by 13 or 9 by 9 pans, try 30 minutes.  Let cake or cupcakes cool before icing.

Blueberry Frosting:

1 c. heavy whipping cream

1/2 c. powdered sugar

1 t. vanilla extract

2 (4 oz) packages fresh blueberries (or 8 to 12 oz frozen blueberries)

2-3 drops blue food coloring

Crush the fresh blueberries.  Beat together heavy whipping cream, powdered sugar, and vanilla.  You will need to beat until firm peaks form.  Fold in crushed berries.  Add a few drops food coloring to reach the shade of blue you desire.  Ice the cooled cupcakes.  

Garnish with fresh blueberries and a light dusting of powdered sugar.  

xx

val

whole wheat banana bread.

Making breakfast healthy again, but keeping it tasty!  This recipe makes a mini loaf (1/2 a regular loaf).  Double it for regular loaf size.

1/2 c. maple syrup

1/2 c. butter, at room temperature

1 egg, at room temperature

1/2 t. vanilla extract

2 bananas, mashed

1 c. whole wheat flour

1/2 t. baking soda

1/4 t. salt

Cream together maple syrup and room temperature butter.  Beat in egg and vanilla.  Mash two bananas.  Beat in bananas.  In another bowl, sift together whole wheat flour, baking soda and salt.  Fluff the flour before measuring it out.  Slowly add the dry ingredients to the wet ingredients while mixing.  Pour batter into greased loaf pan.  Bake mini loaf for 30 to 35 minutes at 350.  Bake full loaf for 50 to 60 minutes at 350.

xx

val

tuna salad on whole wheat bread.

2 cans tuna, liquid drained* 

1/2 c. chopped celery

1/4 c. chopped onions

1/4 c. chopped carrots

1 T fresh lemon juice

4 T mayo

1 t. dried parsley**

1 t. dried dill 

pepper to taste

6 pieces whole wheat bread, toasted

lettuce, tomato, and cheese (optional)

*What kind of tuna is best to buy?  Everyone has a different theory about what tuna is the healthiest for you.  There are basically two different kinds of canned tuna- canned chunk white Albacore and canned chunk light.  Canned chunk white Albacore is what it says it is - Albacore fish; canned chunk light is mostly Skipjack fish.  Albacore does contain more mercury than Slipjack, but albacore also has higher omega 3 levels than skipjack.  I don't eat tuna that often so I go for the Albacore to get the higher omega 3's.  If you do eat tuna often, you will need to be careful with the mercury levels.  For canned chunk white Albacore, 1 year olds to 6 year olds should only have it once a month.  6 to 12 year olds can have it twice a month.  Adults are fine to eat it once a week.  The exception is pregnant or nursing women.  High levels of mercury effect brain development in children - including babies inside the womb.  For that reason, ask your doctor before eating tuna if pregnant or nursing.  For canned chunk light, 1 year olds to 6 year olds should have it no more than 3 times a month.  Kids age 6 to adults are fine to have chunk light once a week.  Packed in oil or packed in water?  If you are concerned with buying tuna that is healthy for you, buy it packed in water.  Oil mixes with tuna's natural fat, so when you drain the oil packed tuna you also drain off some of the omega 3's.        

  

** Fresh herbs are wonderful to use.  Just triple the amount- 1 T parsley and 1 T dill, both finely chopped.

Mix ingredients together.  Chill if desired.  Serve on whole wheat bread with your choice of toppings.     

 

xx

val

mini dessert pizzas.

Lori makes a great large dessert pizza which consists of a sugar cookie "pizza", cream cheese & cool whip "sauce", and fruit "toppings". I didn't put any sugar in these cookies though. Can't really call them a sugar cookie without the sugar, right?! Let's just call them Whole Wheat Honey Cookies. I'll have to make some adjustments before these Honey Cookies will be good all on their own. The combo of cookie, frosting and fruit was perfection though.

Whole Wheat Honey Cookies-

2 c. whole wheat flour

1 t. baking powder

1 t. baking soda

1/2 t. salt

3/4 c. honey

1/2 c. butter

2 T milk, or less*

1 t. vanilla

1 egg

*Since honey is a liquid, you might not need this much milk. Add milk last and only as much as necessary to blend ingredients.

Bring butter and egg to room temperature. In a bowl, combine whole wheat flour, baking powder, salt and baking soda. Fluff the flour before measuring. In another bowl, combine honey, butter, vanilla and egg. Add dry ingredients to wet ingredients 1 cup at a time. Add milk if necessary. Blend thoroughly. I found that refrigerating the dough for a few hours helps the cookies bake beautifully. But you can make them right away without refrigerating. When ready to bake, preheat oven to 375. Roll dough into balls. Flatten the balls with the palm of your hand. Bake on an ungreased cookie sheet for 8 minutes. Let cool.

Variations: You can roll dough through cinnamon, sugar and nutmeg mixture before baking if desired. Either orange or lemon zest would be a great addition to the dough, too.

Cream Cheese & Cool Whip Frosting-

8 oz cream cheese

8 oz cool whip

1 t. vanilla extract

1 T honey

Blend ingredients thoroughly. If you add orange or lemon zest to the dough, add 2 t. to 1 T fresh orange or lemon juice to the frosting.

Fruit-

Cut any fruit into small pieces. Suggested: strawberries, blueberries, pineapple, nectarines, peaches, kiwi, banana, grapes, etc.

Assemble mini dessert pizzas - Frost the cooled whole wheat honey cookies with a thick layer of cream cheese & cool whip frosting. Top with chopped fruit pieces.

xx.

val

whole wheat chocolate chip cookie bars.

These yummy chocolate chip cookie bars aren't burnt.  The whole wheat flour turns them a darker shade, but they are soft, chewy and delish just like a good cookie bar should be!

2 c. whole wheat flour*

1 1/2 t. baking soda

1 t. salt

1 c. butter

3/4 c. honey**

3/4 c. brown sugar

1 t. vanilla

2 eggs

2 c. chocolate chips

*When substituting whole wheat flour in recipes that call for white all purpose flour, the exchange rate is 7/8 c. whole wheat flour to 1 c. white flour.

**Honey instead of white sugar? Yes! Honey is unrefined, natural and contains more vitamins and minerals than white sugar. Some things to keep in mind when subbing honey for sugar: Honey is sweeter than sugar, so a lot of times you won't need to use quite as much. Moreover, for every cup of honey used, add 1/2 t. baking soda. Even though I only used 3/4 c. honey, I added an extra 1/2 t. baking soda (1 1/2 t. baking soda total) to the recipe.

Bring butter and eggs to room temperature. Grease a 13 by 9 pan. Preheat oven to 375. In a bowl, combine flour, baking soda and salt. Fluff your whole wheat flour before measuring. Make sure to make an exact measurement. In another bowl, combine butter, honey, brown sugar, vanilla and eggs. Blend together. Add the dry ingredients a cup at a time to the wet ingredients. Blend thoroughly. Stir in chocolate chips. Pour mixture into greased 13 by 9 pan. Bake for 17 minutes.

xx.

val