Peanut Butter Banana Pops

Easy nutritious summer treat!  Thanks again to Catherine McCord from weelicous.com for posting this idea! These were so easy to make, full of protein and taste like peanut butter ice cream...YUM.

 
Peanut Butter Banana Pops
Recipe adapted by www.weelicious.com

Ingredients
1/2 cup peanut butter (or any nut butter will do).
1 cup almond milk (or any milk you drink).
2 Tb. honey
1/2 banana chopped

Directions
Whisk together  peanut butter, almond milk, and honey.  Mix in chopped bananas.  Divide mixture into Popsicle molds or Dixie cups with Popsicle sticks. Freeze and enjoy!!

Banana Nutella Bran Muffins

OK, these are the BEST bran muffins you will ever have. Ever. I first discovered Nutella in Ireland while visiting one of my best friends, Suzanne, who was going to grad school in Dublin. Once I had my first bite of Nutella on toast, I died and went to heaven. I don't buy it often because I could sit down and eat a whole jar in a sitting. I haven't actually done this...but I know I could, and that would NOT be good for the waist line. So, when I do buy it, I savor it.

OK, enough about the best stuff that has ever come out of a jar...on to the recipe. As soon as I saw this recipe on line I knew I had to make it.

Banana Nutella Bran Muffins
Recipe by www.bakingbites.com
1 1/2 cups all purpose flour
1 cup oat bran or quick-cooking oatmeal
1 tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp vegetable oil
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup mashed banana (about 2 med.)
6 tbsp Nutella
1 cup buttermilk
additional Nutella for topping

Preheat oven to 375F. Line 16 muffin cups with paper liners.
In a large bowl, whisk together flour, bran (or oatmeal), cocoa powder, baking powder, baking soda and salt.
In a medium bowl, whisk together vegetable oil, brown sugar, eggs, mashed banana, Nutella and buttermilk until very smooth, making sure all egg has been well-incorporated. Pour into flour mixture and stir just until no streaks of flour remain.
Divide batter evenly into prepared muffin tin, filling each just about up to the top. If desired, add 1-2 tsp Nutella to each muffin cup and swirl in with a toothpick.
Bake for 13-15 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Remove muffins from tin and cool on a wire rack before serving. Store in an airtight container when cool.
Serve with additional Nutella.

Toasted Almond Ice Cream

The weather has been pretty hot here for January this year. I happened to have a half pint of organic heavy cream in my fridge that needed a recipe before it expired, so, ice cream was the obvious solution. I get a little creeped out by eggs in my ice cream, so I went Philadelphia style with no eggs. Results: YUM. It would be even better and more decadent with caramel sauce and or chocolate fudge swirl....next time. :)

PS I have to apologize for the lousy pictures. I was holding a baby in my arms who was trying to grab the camera, while it was night time, so the lighting wasn't good AND it was the last of the ice cream that was melting fast....anyway, just know that it tasted WAY better than it looks!

Toasted Almond Ice Cream

1 tsp. unsalted butter
1/3 cup slivered almonds
1/8 teaspoon sea salt
1 cup 2% milk, chilled
3/4 cup granulated sugar (Iused rapadura)
2 cups heavy cream
1 teaspoon vanilla extract
1 teaspoon almond extract

Melt the butter in a skillet over medium heat. Toast almonds in the skillet stirring constantly until toasted brown. Add the salt. Take off the heat and put on a plate to cool.

Heat the milk and sugar over medium low, stirring constantly, until the sugar is dissolved. Let cool briefly and add the chilled cream, vanilla and almond extract. Combine the ingredients and pour in ice cream maker according to the manufacturers directions. Mine churned for about 30 minutes before it was ready to put into bowls.

Graham Crackers

Every time I am tempted to buy graham crackers I read the ingredients and always put the box back on the shelf. There is so much garbage in those crackers that taste so good. I have looked for recipes for them in the past, but they all seemed a little labor intensive or too long of an ingredient list, until now. Weelicious has done it again! Thanks Catherine : ) These crackers are fun and easy to make, taste good and keep well.

Homemade Graham Crackers
Recipe from www.weelicious.com
1 Cup Whole Wheat Flour
1 1/2 Cups All Purpose Flour
1/2 Cup Dark Brown Sugar, packed
1/2 Tsp Salt
1 Tsp Cinnamon
1 Tsp Baking Soda
1/2 Cup Butter, chilled & cubed
1/4 Cup Honey
1/4 Cup Water

1. Preheat oven to 350 degrees.
2. In a food processor or mixer combine the first 6 ingredients.
3. Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.
4. Add honey and water and continue to mix until it all combines.
5. Remove and shape the dough into a flat disk and place between two pieces of parchment paper.
6. Roll dough out until 1/4 inch thick. Cut into crackers or shapes with cookie cutters.*
7. Place cookies on a Silpat or parchment lined baking sheet and bake for 15 minutes.
8. Cool and serve.
*To Freeze: After step 6, place the cut out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8.
** If you have no Whole Wheat, you can use 1 Cup Oat Bran to 2 Cups AP Flour instead of what the recipe calls for and it works perfect!

Coconut Gelato

I bought an ice cream maker on sale at the start of the summer. You can't be a Mom of two and not have an ice cream maker...right? (Well, that's what I told myself as I was in line buying it anyway!) My Mom used to make home made ice cream every year for my birthday growing up. However this was a huge ordeal. There was rock salt, a lot of standing around and pouring layers of ice and salt while it churned. It was a lot of work, so we didn't do it often. But times have changed and ice cream makers have gotten much more user friendly. This recipe took no more than 5 minutes to put together, and about 40 minutes of churning before we had cold creamy coconut gelato! YUM!

This is dairy free, but FULL of all the creamy flavor of real ice cream. Only three ingredients, you can't go wrong!

Coconut Gelato
Recipe from www.weelicious.com
2 13 oz Cans Coconut Milk, unsweetened
1 Tsp Vanilla Extract
1/3 Cup Agave

1. Combine all ingredients in a bowl and whisk to combine.
2. Pour the mixture into a ice cream maker and freeze (churn) according to manufacturer’s instructions.
3. Transfer to a container and freeze for 2-3 hours or until firm.
4. Serve.
* If you don’t own an ice cream machine, you can pour the mixture into Popsicle molds and freeze for 3-4 hours. Might be good to add crushed pineapple to the mixture as well.

Chewy Oatmeal Cookies

These are yummy! Soft and chewy, and they stay that way for several days! I was going to make chocolate chip cookies again, since they were soo good and I gave most of them away for Father's day, but I decided I should add oats and make my next batch a little bit healthier : ) Fortunately I gave a lot of these away to my Mom for watching Owen, and my friend who just had a baby, so I can't eat them all! (Because I really could!)

Oatmeal Cookies

Recipe from Canyon Ranch, Nourish cookbook
4 Tb. (1/2 stick) butter
⅓ C low fat cream cheese
1 C brown sugar
1 egg yolks
¾ tsp vanilla extract
¾ C all-purpose flour
1½ C rolled oats
¾ tsp aluminum free baking powder
¾ tsp cinnamon
½ tsp sea salt
½ C raisins and or dried cranberries (I used a little of both)

1/4 C chocolate chips (optional)

Directions
Preheat oven to 350. Lightly coat baking sheet with canola oil spray or line with parchment paper.

In a large bowl, cream butter, cream cheese and brown sugar. Add egg yolk and vanilla extract and mix briefly. Combine remaining ingredients in a large bowl. Add to creamed mixture and mix until all dry ingredients are moistened. Portion heaping teaspoonfuls of dough, about ¼ ounce, onto baking sheet about 1½ inches apart. Bake for 7 minutes. Lightly flatten with finger. Rotate baking sheet and bake for another 4 minutes.

Pumpkin Crunch

I saw this recipe in my current favorite cookbook, Canyon Ranch, Nourish, and had to make it. It sounded good, somewhat healthy and looked easy. Turns out, it is delicious and would also be a fantastic snack in the fall or winter with all the spices used.

Pumpkin Crunch
Recipe adapted from Canyon Ranch, Nourish
1 cup pumpkin seeds
1/2 tsp. canola oil
2 Tb. pure maple syrup
1/4 cup rolled oats
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/2 tsp. sea salt
1 1/4 cup dried cranberries

Preheat oven to 300. lightly spray a baking sheet with canola oil

Toss the pumpkin seeds with the canola oil in a small bowl. Spread the seeds evenly on the baking sheet. Roast for 20 minutes or until almost dry. (the recipe originally called for 1 1/2 tsp. of oil, but I found that it was too much and took way too long to dry in the oven.)

Place the pumpkin seeds in a medium bowl and stir in the maple syrup and oats until coated.

Combine the spices in a small bowl and add the spice mixture to the seeds. Stir to combine.

Return the pumpkin seeds to the baking sheet and roast for 15 minutes, or until dry, stirring occasional. Turn the pan several times to ensure even roasting, checking frequently- seeds burn easily. Set aside until completely cool, about 30 minutes.

Combine the seeds and dried cranberries in a large bowl and store in a tightly sealed container.

*Omit the oats or add gluten free oats to make this entirely gluten free.

Double Chocolate Brownies

I can't stop baking during this pregnancy! Last week I made AMAZING chocolate chip cookies http://mammasmeals.blogspot.com/2009/10/chocolate-chip-cookies.html, this week was even better brownies, and currently I have some pumpkin seed cranberry granola in the oven (stay tuned for that recipe). It feels like my oven is always on lately, no pun intended (re: pregnancy :).

OK, so these are not the healthiest thing on my blog, but at least it's homemade and not processed or from a mix. These brownies were so easy to make, contain much less fat and calories than the "normal" brownie, and so moist! Not too fudgy, not too cakey, just perfectly divine chocolate goodness!

Double Chocolate Brownies

Recipe from Canyon Ranch, Nourish cookbook

3/4 cup semisweet chocolate chips

4 Tb. unsalted butter

1/4 cup nonfat sour cream (I used Greek yogurt instead)

3/4 cup light brown sugar (I substituted half of this with rapadura sugar which is the least processed of sugar and contains a higher mineral count. You can get it at health food stores).

1 tsp. vanilla extract

2 large eggs

1/4 cup unbleached all-purpose flour

1/4 cup whole wheat flour

1 Tb unsweetened cocoa powder

1/4 tsp. aluminum-free baking powder

1/4 tsp. sea salt

1. Preheat oven to 325. Lightly coat an 8x8 pan with canola oil spray

2. Melt the chocolate chips, butter and sour cream in a medium saucepan over low heat. Remove from heat. Stir in sugar and vanilla. Stir in the eggs one at a time. Stir in the flower, cocoa, baking powder and salt and mix well. Pour the batter into the prepared pan.

3. Bake for 20-25 minutes, or until a toothpick insertedinto the center comes out clean. Cool completely on a wire reack. Cut into 16 servings. Store in a covered container.

Almond Butter Chocolate Chunk Cookies

This is one of the easiest gluten free cookie recipes I have ever come across. I was recently introduced to a magazine called Clean Eating. I LOVE it. I found this recipe on the last page of this months' issue and thought, only SIX ingredients, this is too easy not to try. Sure enough, easy shmeezy, delicious soft chewy cookies that don't ever get dry and hard! A must make cookie! Oh and the best part....it only takes 20 minutes from start to finish! Since there is no flour, you just need one bowl, so even the clean up is a cinch!

Almond Butter Chocolate Chunk Cookies
Clean Eating Magazine, March/April 2010 (Makes 20 Cookies)

1 cup unsalted almond butter, stirred well
3/4 cup Sucanat (I used rapadura sugar from the bulk bins at my co-op. It is the least processed of all sugars. It is the raw sugar cane ground up to a brown powder. You can get it at any health food store, or whole foods)
1 large egg
1/2 tsp baking soda
1/4 tsp sea salt
3 oz dark chocolate (70% cocoa or greater), broken into small pieces

Preheat oven to 350 degrees F.
In a medium bowl. stir together the first 5 ingredients until blended. Stir in chocolate. Drop the dough by rounded tablespoonfuls onto parchment paper-lined baking sheets. Bake for 10-12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.

*Sorry no pictures, they were eaten faster than they should have been!

Carrot Oat Bars

One of Owen's favorite things in the whole world is carrot juice. He usually makes this at his Nanna's house after picking carrots in her garden, scrubbing them in the sink and helping her put them in the juicer. I make it too, but hate the clean up from the juicer, so I don't make it as often as I should. I just planted a ton of carrots in our garden, so I am sure in the next few months I will be doing a lot more juicing!

This morning he was begging for carrot juice, so I pulled out my monster juicer (dusted it off) and filled his sippy cup with the golden liquid. He was happy, and now I had a lot of carrot pulp that was asking to be used instead of tossed. I had recently marked a recipe from the Whole Foods website that I wanted to make that called for grated carrots, so that's what I made. Carrot Oat Cake. (I changed the name from "cake" to "bars" because it's not very cake like, and more like a hearty moist granola bar)

It turned out really yummy! Even better, is that it is filling, full of nutrients, fiber and no processed sugar! It makes the perfect snack, breakfast or dessert, and I don't feel bad giving any of this to Owen because of all the good stuff in it. He absolutely LOVED it! This is a keeper.

Carrot Oat Bars
Recipe adapted from Whole Foods Market

Natural cooking spray
1 cup rolled or quick cooking oats
1 cup chopped walnuts
1 cup whole wheat pastry flour (I used regular whole wheat flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups grated carrots (I used the carrot pulp from my juicer and added a touch of pineapple/coconut juice to add back some of the liquid that was lost when it was juiced)
1 cup pure maple syrup (I used a little bit less than what it called for and it was still very sweet)
1 cup dried currants (I used 1/2 cup raisins and 1/2 cup dried cranberries)
1/2 cup unsweetened finely shredded coconut
1 1/2 teaspoons vanilla extract

Method
Preheat oven to 325°F. Lightly oil a (9-inch) square baking pan with cooking spray and set it aside.

Pulse oats and walnuts in a food processor until coarsely ground. Transfer to a large bowl. Add flour, baking powder, baking soda, cinnamon, ginger and salt and mix well. In a second large bowl, combine carrots, maple syrup, currants, coconut and vanilla. Add carrot mixture to flour mixture and stir until completely incorporated. Transfer to prepared pan and bake until cooked through and deep golden brown, about 1 hour. Set aside to let cool before cutting into squares.

Slow Cooked Apple Sauce

We go through a lot of apple sauce at home. I use it as a topping for waffles or pancakes, add it oatmeal or yogurt, or just eat it plain as a healthy snack. I was going to make baked apples for dessert last week, but ended up using pears instead, sooo those baking apples ended up in my crock pot a few days later and they turned into a delicious apple sauce.

Slow Cooked Apple Sauce

6-7 apples (I used tart granny smith from our local farmers market that were slightly damaged), peeled, cored and cubed.
2 cinnamon sticks
1/4 cup water

Place all ingredients in crockpot. Turn on low for 4-6 hours. Remove cinnamon sticks and mash with a masher or a fork. Cool and enjoy!

Note: You can add a pinch of ground cinnamon to your liking.

Homemade Granola

This recipe was so easy, and by far the best granola I have ever had! I have been reading about this amazing bakery in Red Hook, Brooklyn called "Baked" for a while now. I decided to get their cookbook at the local library and I think I may just have to buy this one. I love cooking, but I have really taken to baking lately. Just in the past 2 days I have made macaroons (with egg whites), lemon bars (with the egg yolks), and this granola. I am tempted to make peanut butter chocolate chip cookies before the night is over as well. Keep your eyes peeled for more!

Easy Homemade Granola

Recipe adapted from, Baked, New Frontiers in Baking

2 cups roled oats

1/4 cup flax seeds

1 tsp. cinnamon

1/2 tsp. salt

3 Tb vegetable oil (I used grapeseed oil)

1/4 cup honey

1/4 cup packed light brown sugar

1 tsp. pure vanilla extract

1/3 cup whole almonds (I used sliced)

1/3 cup raw cashews (or any nut you like)

1/3 cup raisins

1/3 cup dried cherries

1/3 cup dried apricots (chopped)

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

In a large bowl, toss the oats and flax seeds with the cinnamon and salt.

In a medium bowl, stir together the oil, honey, brown sugar and vanilla. Wisk until combined.

Pour the honey mixture over the oats mixture and use your hands (A spoon was fine for me) to combine them until all the oats are coated with the honey mixture.

Pour the mixture onto the baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.

Bake for 10 minutes, then remove from the oven and flip the granola over with a metal spatula. Sprinkle the almonds over the granola and return to the oven for 5 more minutes.

Remove from the oven and flip over again and sprinkle the cashews over the granola and return the baking sheet to the oven.

Bake for 10 minutes, then reomve from the oven. Let cool completely. Sprinkle with dried fruit and store it in an airtight container. It will keep for one week.

Serve with milk or yogurt and fresh fruit if you like.

Double Peanut Butter Chocolate Chewies

How can anyone even resist the name of this cookie? There is not one word in the title that I would think twice about making these. Now that I have made them, they are definitely blog worthy! I made several types of cookies this holiday season; Lime Melt Aways from Martha Stewart (simple and delicious), molasses drops (not too excited about), ginger bread (ended up getting dried out when I warmed in the oven before serving) and double peanut butter chocolate chewies (the perfect cookie). They are pretty rich and sweet, so don't eat too many!

Double Peanut Butter Chocolate Chewies

Recipe from, Eating Well Magazine

1 cup organic chunky natural peanut butter

1/4 cup canola oil

1/2 cup dark brown sugar

1/2 cup granulated sugar

2 large eggs

3 Tb. plain yogurt

1 Tb. vanilla extract

3/4 cup all purpose flour

1/3 cup unsweetened cocoa powder

1/4 cup rolled oats

1 tsp. baking soda

1/2 tsp. salt

1/4 cup semi sweet chocolate chips

1/4 cup Sunspire peanut butter chips

1/4 cup turbinado sugar (see note)

1. Preheat oven to 350.

2. Beat peanut butter, canola oil and sugars together on medium with an electric mixer until blended. Beat in eggs, yogurt and vanilla until combined.

3. In a separate medium bowl, whisk together the flour, cocoa, oats, baking soda and salt until well combined.

4. With the mixer on low, gradually mix the dry ingredients into the peanut butter mixture until combined. Stir in chocolate and peanut butter chips.

5. With a rounded tablespoon, place dough 2 inches apart on an ungreased cookie sheet.

6. Dip the bottom of a glass in water and then in the turbinado sugar. Slightly flatten each cookie with the bottom of the glass, re wetting the glass as needed.

7. Bake until the tops appear cracked and they are just set (about 8-10 minutes). Don't over cook or they will become dry. Cool on baking sheet for 2 minutes before transferring to a rack to cool.

Peanut Butter Oatmeal Chocolate Chip Cookies

When I was a freshman in college, I lived about 7 hours away from "home." So, my Mom would often send me care packages of my hometown newspaper clippings, sweet letters, and almost always, homemade cookies! My friends would "happen" to drop by when they saw me bringing a box back to my dorm room, knowing that Mom's cookies would be looming! Although they were all good, I think the favorite was Oatmeal, peanut butter and chocolate chip. You can't go wrong with three of America's favorite cookies all rolled into one, right?

I have been thinking about these cookies lately, so, I found a wonderful recipe with more whole grains and a bit less sugar, but you would never guess. They are just as good as Mom used to make!

Whenever I pull out my large white mixing bowl, Owen either says "pancakes!", or "waffles!" or "cookies!" and he likes to mix, mix, mix. He is my little "helper" in the kitchen. He often creates more of a mess than helps, but he sure does have fun doing it!

Peanut Butter Oatmeal Chocolate Chip Cookies;

Recipe by, Stephanie Gallagher

1/2 Cup all purpose flour

3/4 Cup whole wheat flour

1 Cup rolled oats

1/2 tsp. Baking Soda

1/2 tsp. salt

3/4 Cup Brown Sugar

1/3 Cup butter (room temperature)

1/3 Cup Peanut Butter

1/4 Cup Buttermilk

1/3 cup chocolate Chips

1/3 cup raisins (optional)

Preheat oven to 350 degrees

In a mixing bowl, whisk together the first five ingredients. In a larger bowl, beat the remaining ingredients (except for the chocolate chips and raisins) with an electric mixer. Stir in flour mixture until a dough forms. Add chocolate chips and raisins.

Roll dough into walnut sized balls and place 2 inches apart. Press down using the back of a fork in a criss cross pattern. Bake for 10-12 minutes. Cool on a cooling rack and enjoy!

Chocolate Chip Cookies

Lately I have been moderately feeding my sweet tooth, but have not quite been satisfied with my options. Tonight it was time to answer the little voice in my head begging for some good old fashioned chocolate chip cookies. I have a fantastic recipe that I have made many times from my Canyon Ranch, Nourish cookbook. They are slightly crispy on the outside and soft and chewy on the inside. I wish I could tell you that they keep well for days, but they don't last that long in my house when I make them. They are THAT good!

Chocolate Chip Cookies
Recipe from Canyon Ranch, Nourish

4 Tb. unsalted butter, cold
1/3 cup low-fat cream cheese, cold
1 cup firmly packed light brown sugar
2 large egg yolks
3/4 tsp. pure vanilla extract
1 cup unbleached all-purpose flour
1/3 cup whole wheat flour
3/4 tsp. baking soda
1/2 tsp. sea salt
One (6 oz.) packge semisweet chocolate chips ( I accidentally used the whole bag, 12 oz. Not a bad mistake : )

Preheat oven to 350

With an electric mixer on high speed, cream the butter, cream cheese, and brown sugar. Turn the mixer to low and add the egg yolk and vanilla and mix until combined.

Combine the flours, baking soda, salt and chocolate chips in a medium bowl. Add to the butter mixture and mix by hand until combined.

Drop rounded heaping teaspoonfuls onto the baking sheet about 1 1/2 inches apart.

Bake for 7 minutes. Lightly flatten cookies with a fork. Rotate the baking sheet in the oven and bake for 3 minutes more, or until golden. Cool on on a baking sheet until the cookies are set.

Transfer to a cooling rack until completely cooled. Store in a tightly sealed container.

Pumpkin Gingerbread with Almond Spiced Whipped Cream

For our "pre-thanksgiving" dinner, I decided to skip the pumpkin pie (partly because I had just made one last week) and made a festive gingerbread instead. The whipped cream came from Rachel Ray. I used it for the pumpkin pie last week and fell in love! It's so simple and so delicious! Once again, a MUST for Thanksgiving this year!

The gingerbread had great flavor but seemed a little dry to me, so I reduced the time in the oven by 5-10 minutes depending on your oven. I cooked it for 45 mins and I think 40 or less would have been sufficient. I suggest you test it after 35 minutes and go from there.

Pumpkin Gingerbread
Recipe by www.streaminggourmet.com

1 Tbsp cider vinegar
3/4 cup milk
2 1/3 cups flour
2 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/3 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup canned pumpkin purée
1/2 cup dark molasses

1. In a small bowl, blend the cider vinegar and the milk and set aside. It will curdle. That’s the point.

2. Preheat the oven to 350˚F. Spray an 8″x8″x2″ pan with cooking spray.

3. In a medium bowl, mix all of the dry ingredients and spices. Use a whisk to blend them thoroughly and to break up any lumps. Sifting would achieve the same result, but using a whisk is easier.

4. In a large bowl, with an electric mixer, cream the butter. Continue mixing while gradually adding the sugar until the two are creamed together and fluffy. Add the egg and beat well. Add the pumpkin and mix thoroughly. Add the molasses and blend.

5. Alternating between dry ingredients and curdled milk, in three batches, mix each into the wet ingredients. Mix the ingredients as little as possible.

6. Pour batter into prepared pan and bake for 40-45 minutes. Serve Warm and top with almond spiced whipped cream (recipe below)


Almond Spiced Whipped Cream
Recipe adapted from Rachel Ray

1 1/2 cups whipping cream
1 shot almond liqueur or 1 teaspoon almond extract
Grated nutmeg, to taste
2 pinches ground cinnamon
3 Tb. powdered sugar

Whisk cream until soft peaks form, a couple of minutes. Whisk in almond liqueur or extract, powdered sugar and season with nutmeg and cinnamon, to taste.

Apple Pie Cookies

Last week, I made pumpkin cookies and Apple pie. This week I made apple cookies and pumpkin pie. I love fall! I think it is my favorite season, correction, I KNOW it's my favorite season! I have been bit by the "pre-thanksgiving" baking bug lately and can't seem to stop, even if I start at 10 or 11 PM! Am I crazy? Don't answer that.

I am always looking for new recipes to use up all the produce we continue to have in our house. Right now I have a ton of pears and figs, so keep your eyes peeled for a pear/fig recipe soon! These cookies are slightly cake like (just like the pumpkin cookies, which stayed fresh and soft all week). The apples keep them super moist. They are like little autumn cookies, just my style.

Apple Pie Cookies
Recipe adapted by www.bakingbites.com

1 1/2 cups all purpose flour
1/3 cup rolled oats
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 cup butter, room temperature
3/4 cup brown sugar
1 large egg
2 tbsp maple syrup
1 1/2 cups diced fresh apples (2 medium)
3/4 cup toasted pecans, coarsely chopped
1/3 cup dried cranberries (optional)

Preheat oven to 350F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt and spices. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and maple syrup. With the mixer on low speed, gradually blend in the flour mixture. Once all flour has been incorporated, stir in apples, cranberries and pecans. Drop by large tablespoons onto prepared baking sheet. Bake for 15-18 minutes, until cookies are browned around the edges. Cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Makes about 28 cookies.

Black Forest Biscotti

I was never much of a biscotti fan until I had it homemade from my friend Eriko's house (who is an excellent cook, especially when it comes to sweets!). It's slightly more soft then what you would buy at the store or a coffee house. As I was thumbing through my Moosewood cookbook one day I found two biscotti recipes that looked great! I have made almond biscotti a few times, which was delicious, but last night I thought it was time to try the black forest! It is super easy and looks exactly the way it should!

Black Forest Biscotti
Recipe from Moosewood Restaurant, New Classics

1/2 cup dried cherries
1 cup water
1/4 cup butter, at room temp.
3/4 cup sugar
2 eggs
1 tsp. pure almond extract
1 tsp. pure vanilla extract
1/2 cup semi sweet chocolate chips
2 cups plus 2 TB unbleached white four
1/3 cup unsweetened cocoa powder
1/2 tsp. salt
1 1/2 baking powder

Preheat oven to 350 and lightly oil a baking sheet.

In a small saucepan, heat the cherries and water just to boiling, and then remove from the heat and set aside. In a bowl, cream together the butter and sugar until light and well combined. Blend in the eggs and almond and vanilla extracts. Fold in the chocolate chips. Drain the cherries, place them on a paper towel to absorb any extra moisture, and then stir them into the egg mixture.

In a separate bowl, sift together the four, cocoa, salt, and baking powder. With a rubber spatula, fold in the wet ingredients until the dough is uniform and holds together when pressed with lightly floured hands.

Use the spatula and your floured hands to scoop the dough onto the oiled baking sheet. Form the dough into a 12 inch x 3 inch diameter log shape; then press down on the log, flattening it to a thickness of about an inch. The length and width of the flattened log should be about 14 x 4 inches.

Bake on the top rack of the oven for 25-30 minutes, until the dough is firm and just lightly brown. Remove from the oven and transfer the log to a cutting board. When cool enough to handle, slice crosswise into 3/4 inch pieces. Lay each biscotti cut side up on the baking sheet. Bake for about 5 minutes on each side, using tongs to flip them. Cool completely on a rack and then store in an airtight container for up to 2 weeks.

Banana "Ice Cream"

I had some fairly ripe banana's that I wasn't ready to use up, so I peeled them and stuck them in the freezer for a later use. I remembered seeing on a raw food/ vegan blog recently about blending a frozen banana and eating it as ice cream. So I tried this and added a little, yogurt, peanut butter and one pitted date for more protein, fiber and minerals. DEEELISH!!! I have given this to Owen twice this week and he loves it! This is so easy and healthy, I highly recommend this for your little ones....or yourself : )

Banana "Ice Cream"
1 frozen banana
1 Tb. peanut butter
1 pitted date (optional)
1/4 cup plain yogurt (optional)

Place all ingredients in a food processor and blend until smooth and creamy.
Enjoy!

Rasberry Breakfast Bars

I saw this recipe months ago and it has been rattling in the back of my head, begging to be made before summer ended. Raspberries were finally on sale, so it was time to cook 'em up! I was going to give some of these to a kind neighbor, and some more to yet another neighbor who just had a baby. I was also planning on leaving some out for guests I have coming over tomorrow, however I don't think I have enough for all of those people! Sorry neighbors, I am in the process of making oatmeal cookies for you instead! : )

Recipe from http://www.smittenkitchen.com/

Raspberry Breakfast Bars
For the crust and crumb:
1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the raspberry filling:
1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled

Make the crust and crumb: Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
Reserve 1 1/2 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.
Make the raspberry filling:
In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.
Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.