Repost: Breakfast Cookies

Reposting one of my favorites today, enjoy!

(continuous Joy Photography is me too... oops wrong copyright!)

These are a staple around here.  And who doesn't like cookies for breakfast??  This is a cookie you can feel good about eating.  :-)  It's also gluten free and egg free if anyone cares.  If you leave the chocolate chips out, its dairy free too!  But that might not be as much fun, unless you're allergic to dairy.

Another reason I love this recipe is because it's so adaptable.  Don't have 3 bananas?  Use 2, don't have coconut oil?  Use Olive Oil.   I've had to make adjustments sometimes, and they always turn out.

These are definitely one of my favorites.

This is adapted from "Bread & Wine" by Shauna Niequist

3 ripe bananas, mashed (about 1 1/2 cups)

1/4 cup coconut oil (you want it liquid, so warm it if you need to)

1 tsp vanilla

2 cups rolled oats

2/3 cup almond meal**

1 tsp cinnamon

1/2 tsp salt

1 tsp baking powder

2/3 cup shredded coconut

1/2 cup chopped walnuts

1/4 cup chocolate chips

In a large bowl, mash the bananas, then add coconut oil and vanilla and stir.

Add the remaining ingredients and stir to combine.  

Form the dough into  12 balls on a parchment lined baking sheet and flatten them a little bit.  Bake at 350 for 14-16 minutes.  

A note about almond meal.  I don't ever buy Almond Meal.  I use raw almonds and put them in the blender or food processor.  For this recipe, it doesn't have to be as fine as what you would buy, and it is expensive to buy it.  I get it as fine as possible, but if there are a few crumb like chunks, it's okay.

What about you?  Do you like cookies for breakfast?  What's your favorite "healthy-treat-like breakfast"?  

Dinner Date

For Christmas this year, we gave the kids pre-planned dates for the whole year.  They each get to go on a date once a month.  One month with Mom, the next with Dad, and so on.  This is by far their favorite gift.  And it's the gift that keeps on giving, right?  All year!  So, one of the dates with Mom is to choose a recipe, go to the store and purchase the ingredients, and then make it together.   This is what my son and I did this weekend.  He chose "Pasta with Arugula, White Beans and Walnuts" for dinner and "Raspberry Napoleons" for dessert.  If you're thinking, wow, her kids like healthy food, just know I was just as surprised that he chose this as you!  I mean, really, what 9 yr. old wants pasta with greens and beans???  I have a bunch of "Everyday Food" magazines, and he went through some of them and that is what he chose.  I will say I do have great eaters for kids.  They used to be more picky, but overall they like a lot of things.  My son especially, he's like my husband, he will try just about anything.  I am so grateful to have easy to please kids...well, at least in the food department.  :-)

So here's a look at our date:

 Toast the walnuts... oh the flavor!

 Learning to slice garlic

 Cooking the pasta

I love how he put so much effort into a pretty table.

All the kids liked this dish.  One of my girls wasn't so crazy about her wilted greens, but she still ate most of them.  

Pasta with Arugula, White Beans, and Walnuts

12 oz farfelle (bowtie pasta)
coarse salt and ground pepper
4 garlic cloves, thinly sliced
4 TBS butter
1 pound baby arugula
1 can cannellini beans, rinsed and drained
1/2 cup walnut pieces, toasted

Toast walnut pieces in a 350 degree oven for about 7-9 minutes. Watch them so they don't burn. You don't have to toast them, but it brings out so much more flavor!

Cook pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water, drain pasta and set aside.

Place pasta pot over medium heat. Add garlic and 1 tbs butter, cook, stirring until garlic is fragrant, about 2 minutes/

Add arugula to pot. Toss just until wilted. Add beans, pasta and remaining 3 tbs butter. Season with salt and pepper. Toss, adding enough reserved water to mixture to coat pasta. Garnish with toasted walnuts.

Needless to say, this dessert was a hit!  

Raspberry Napoleons:

All purpose flour for rolling pastry
1 sheet frozen puff pastry thawed
1/2 recipe cooled vanilla pudding (recipe follows) please don't use store bought, I promise you won't regret it!
1 container fresh raspberries
confectioner's sugar for dusting

Preheat oven to 400. On a lightly floured surface, roll out puff pasty to a 10 by 15 inch rectangle. Transfer to a baking sheet lined with parchment paper.

Prick pastry all over with a fork. Cover completely with another sheet of parchment paper. Weight with another baking sheet to prevent pastry from puffing up unevenly. Bake, occasionally pressing top sheet down until pastry is golden. In my oven it only took 20 minutes, but it can take up to 40, so keep an eye on it. Remove the top sheet and parchment, and let cool

With a serrated knife, carefully trim and discard edges; cut into 12 equal pieces ( this is for 4 servings, I was able to stretch it to 6 servings by cutting into 18 pieces).

To assemble, put a large dollop of pudding on the pastry piece, top with a few raspberries and another dollop of pudding, layer a 2nd piece of pastry, repeat the pudding and raspberries, and top it with a 3rd piece of pastry. Dust with confectioner's sugar.

Vanilla Pudding:
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 1/2 cups milk
4 large egg yolks
2 tbs unsalted butter, cut into pieces
1 tsp vanilla extract

Place a fine mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch and salt. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low, still whisking (wow, there's a lot of whisking in this recipe), cook 1 minute. Remove from heat and immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.

Place plastic wrap directly on surface of pudding (this prevents skin from forming), chill at least 3 hours and up to 3 days. Before serving, whisk (again) pudding until smooth.

Ummm... Hello?  Where did everyone go?  Just keepin' it real here.  {sigh}

Raspberry Napoleons

My son chose this dessert as part of our cooking date.  It was incredible!  I bet it would be even better during the summer when the raspberries are straight from the farmers market!

This is adapted from Everyday Food Magazine.  It calls for home made vanilla pudding which is well worth the effort!!  And actually, it's not hard to make at all.  I've included the recipe.

Raspberry Napoleons:
all purpose flour for rolling pastry
1 sheet frozen puff pastry thawed
1/2 recipe cooled vanilla pudding (recipe follows)  please don't use store bought, I promise you won't regret it!
1 container fresh raspberries
confectioner's sugar for dusting

Preheat oven to 400.  On a lightly floured surface, roll out puff pasty to a 10 by 15 inch rectangle.  Transfer to a baking sheet lined with parchment paper.

Prick pastry all over with a fork.  Cover completely with another sheet of parchment paper.  Weight with another baking sheet to prevent pastry from puffing up unevenly.  Bake, occasionally pressing top sheet down until pastry is golden.  In my oven it only took 20 minutes, but it can take up to 40, so keep an eye on it.  Remove the top sheet and parchment, and let cool

With a serrated knife, carefully trim and discard edges; cut into 12 equal pieces ( this is for 4 servings, I was able to stretch it to 6 servings by cutting into 18 pieces).

To assemble, put a large dollop of pudding on the pastry piece, top with a few raspberries and another dollop of pudding, layer a 2nd piece of pastry, repeat the pudding and raspberries, and top it with a 3rd piece of pastry.  Dust with confectioner's sugar.

This is a dessert that I thought looked lovely and delicious, but had my son not requested it, I wouldn't have made it.  Mainly because it took a little more time and with 4 little ones I am sometimes short on time... can you relate?  Well, I am SO glad I did.  I will make it again for sure!  It is one that takes a little more effort, but I really think it's worth it.  And it looks so impressive!

What have you made that took extra effort but you found it worth it?  I'd love to hear from you!

Vanilla Pudding:
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 1/2 cups milk
4 large egg yolks
2 tbs unsalted butter, cut into pieces
1 tsp vanilla extract

Place a fine mesh sieve over a medium bowl;  set aside.  In a medium saucepan, off heat, whisk together sugar, cornstarch and salt.  Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch.  Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble forms and sputters.  Reduce heat to low, still whisking (wow, there's a lot of whisking in this recipe), cook 1 minute.  Remove from heat and immediately pour through sieve into bowl.  Stir butter and vanilla into hot pudding.

Place plastic wrap directly on surface of pudding (this prevents skin from forming), chill at least 3 hours and up to 3 days.  Before serving, whisk (again) pudding until smooth.

Maple Apple Crisp

I've been meaning to post this recipe since October when I made it for my hubby's birthday.  I loved the addition of maple syrup and dried cranberries to this delicious Apple Crisp.

For those of you who don't know, we are foster parents.  In August, 2 lovely little girls came to live with us.  We added a 3 yr. old and a 1 yr. old to our 6 yr. old and 8 yr. old.  We are really enjoying them.  I know people have 4 plus kids, and do great, but it did take a little adjusting.  Going from 2-4 overnight, yeah, it was pretty chaotic.  Let's be honest, there's a little chaos every day.  :D  But, I wouldn't change it.  If we come to mind, please pray these girls lives would be touched in a positive way through being with our family for this time.  Okay, that was my explanation (excuse?) for not writing more often.  But, now on to the recipe:

This was adapted from Cuisine at Home.

1 1/2 c. all-purpose flour
3/4 c. granulated sugar
3/4 c. packed brown sugar
1/2 tsp salt, divided
2 sticks cold unsalted butter, diced
3/4 c. old fashioned rolled oats
3/4 c. chopped walnuts
3/4 c. dried cranberries
3/4 c. apple cider, boiling
4 lb. Granny Smith apples, peeled, cored, and cut into slices (about 9 apples)
3/4 c. pure maple syrup (gotta use the real stuff here)
2 tbs fresh lemon juice
2 tbs all purpose flour
3/4 tsp ground cinnamon

Preheat oven to 350.

For the streusel, whisk together the flour, sugars, and 1/4 tsp salt in a bowl.  Cut butter into flour mixture using a pastry blender until it resembles coarse crumbs.

Mix oats and walnuts into flour mixture with your hands until thoroughly combined; cover and refrigerate.

I could just eat this with a spoon.

For the filling, soak cranberries in apple cider, covered, until plumped.

Toss together apples, cranberries, maple syrup, lemon juice, 2 tbs flour, cinnamon, and 1/4 tsp salt in a large bowl.  Transfer apple mixture to a 9x13 inch baking dish, (or 2 pie dishes work too).  cover apples with streusel and bake until apples are tender, about 50 minutes.  Let apple crisp rest on a cooling rack 30 minutes before serving.

We like to top ours with vanilla ice cream.  Enjoy!!

Pumpkin Chocolate Chip Muffins

These are my all time favorite pumpkin muffins.  I make them every year.  This is a lighter version substituting applesauce for oil.  This recipe makes 24 muffins.  I often cut it in half, otherwise I would eat way too many of them!

These are from Food.com

Ingredients
4 eggs
1/2 cup oil ( or substitute applesauce for this too)
1 cup unsweetened applesauce
1 (16 ounce) cans pumpkin
1 1/2 cups sugar
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
12 ounces semisweet mini chocolate chips

Directions
Mix first 5 ingredients together; separately, mix dry ingredients.
Blend the two mixtures together, fold in chips.
Generously fill 24 greased or paper-lined muffin cups. (I have found the paper liners don't work very well.).
Bake at 400 degrees F. for 16-20 minutes.

No Bake Cookies

This Summer, every Wednesday is "What's Cooking Wednesday".  It's part of our Summer Schedule and my attempt to keep some structure around here.  :-)  The kids love being in the kitchen with me, we've had alot of fun so far.  This recipe is from foodnetwork.  It's very good, and it's your basic no bake cookie recipe.  I know there are some variations out there, but they are mostly the same.  Besides, we were going for fun, not creativity this time.  :-)  No bakes are always a fun summer treat and they don't heat up the kitchen too much.  Enjoy!!

2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups old fashioned rolled oats

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by spoonfuls. Let them cool until hardened.

Don't forget to lick the spoon!

SRC: Chocolate Oatmeal Cookies

It's that time again, time for another Secret Recipe Club post!  It's always so much fun browsing my assigned blog to find a fabulous recipe to make.  It's also challenging as there are SO many great recipes to choose from!  This month was no exception.  I was privileged to have the blog My Catholic Kitchen.

Beautiful Veronica resides in Virginia, and I've enjoyed getting to know her through reading many of her posts.  I can see her and I have alot in common.  Be sure to visit her blog, you will be inspired.

I chose Chocolate Oatmeal Cookies, and oh my are they delicious!!  My friend Keyti said they were the best cookies she ever had.  I lost count of how many she ate, but obviously they were a hit.  I thought they were perfect for that chocolate craving.  Does anyone else get that or is it just me?  :-)

So here we go with the recipe:


1 1/2 cups all purpose flour**
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup vegetable shortening (I used butter)
1 cup white sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 cup oats
1 cup coarsely chopped Ghiradelli dark chocolate (I used semi-sweet chips, just what I had)
1 cup chopped walnuts  (I omitted)

Heat oven to 350 degrees.

Mix together flour, cocoa, baking soda, and salt.

Cream the shortening and the two sugars together in a mixer.  Add the eggs and vanilla and mix again.  Next add your  flour mixture, and mix until combined.  Add the oats and again mix to combine.  Fold in chocolate.  

Drop cookies on a baking sheet and bake for 10-12 minutes.  

Yummy!!

I want one right now.  But I put half my batch in the freezer to take to a gathering next week.  Can I wait?  ugh, I just don't know, they are sooo good!

Be sure to let me know what you think! 

Blessings,

Chellie

**I found I needed to add an additional 1/2 cup flour.  My cookies were flattening out way too much, so the extra flour helped hold it together.  I recommend baking just one cookie first.

Bird's Nest

Here's a fun Easter treat I made with the kids.  This was so easy and quite tasty!  You can decide which eggs you want to use as there are lots of choices.  The recipe calls for cadbury mini eggs, I bought those, but they were not pastel colored.  I also bought some peanut butter filled eggs.  I liked the color of those much better.  They tasted good too, but I am a fan of dark chocolate, and that's what the cadbury eggs are.
You can see both reflected in the photos.
I found this recipe on the curvy carrot.

Ingredients:
cooking spray, for greasing the pan
muffin tin
6 ounces of semi-sweet chocolate chips
6 ounces of butterscotch chips
1 cup creamy peanut butter
6 ounces of chow mein noodles
36 mini eggs

Melt the chocolate and butterscotch chips in the microwave in a microwave safe bowl.  Use 30 second increments, stirring after each one, until all the chips are melted.

Add your peanut butter and stir until it's mixed well.

Carefully add the chow mein noodles, and gently stir with a wooden spoon or rubber spatula until all of them are coated well.

Fill your muffin tin with the mixture and mold them slightly so there is a well in the center.

Chill until hardened, about an hour or so.  Remove the nests from the tin.  I used a butter knife to kind of pop them out.  Then you can add your eggs (you could also use jelly beans).

Emerald Isle

This was our St. Patricks Day Beverage.  You could do this in a punch bowl for a party, but we did it in individual cups so we had just the right amount.

Ingredients:

Lime-aid

7-up

Lime sherbet

Pour equal parts Lime aid and 7-Up in a glass and top it with a scoop of Lime Sherbet.  Enjoy!

If you are doing the Punch bowl thing, just do 1 bottle of Lime-aid (I buy Simply Lime-aid) and 1 2-liter of 7-Up, and top with several scoops of Lime Sherbet.

Valentine de-coder cookies

I first saw these 'stained glass' cookies at my neighbors house a few years ago.  I've been wanting to make them ever since, and finally got around to it.  I was browsing the web and found them as 'decoder' cookies. How fun is that?!  So, the recipe for the cookies is a Sour Cream Sugar Cookie which I got from my friend Becky.  Then I used my heart shaped cookie cutters and filled the middle with Jolly Ranchers.  If you have a 4 inch and 2 inch heart cookie cutters, you can probably just drop the whole jolly rancher in the center of the cookie and be fine.  My cookie cutters are a bit smaller, so I ended up crushing them and using about 1/2 tsp in each cookie.  If you're not sure, just try one to start.  To see how to make your own coded message, go to Family Fun, you can also find some to just print at Gourmet Mom on the go  (she's amazing).

Old Fashioned Sour Cream Cookies

1/2 c. shortening
1 c. sugar
1 egg
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. soda
2 1/2 c. flour
1/2 c. sour cream

Beat & cream together shortening, sugar, egg & vanilla.
Mix & sift together salt, soda & flour; add to creamed mixture alternately w/ sour cream. Chill if desired.
Roll out & cut w/ floured cutters. Bake @ 400 for 8 min.  (line your pan with foil and cooking spray for decoder cookies)

Once you remove the cookies from the oven, let leave them on the tray to cool so the centers harden up.  

Valentine Chex Mix

I have had a sick little girl the past couple days, so that has put a damper on all the fun valentine's recipe's I wanted to try.  But, here's a quick and easy one from Betty Crocker.

4 1/2 cups Rice chex cereal
1/2 cup white vanilla baking chips
1/4 cup peanut butter
2 tbs butter
1/3 cup powdered sugar
1/4 cup red, white and pink candy-coated chocolate candies (I used m&m's)
2 tbs red or pink jimmies sprinkles (I used red jimmies and some heart shaped sprinkles)

Place cereal in a bowl.  In a separate microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered for 1 -1 1/2 minutes, stirring every 30 seconds, until melted and smooth.  POur peanut butter mixture over cereal, stirring until evenly coated.

Place 1/2 of the cereal mixture in a 1 gallon food storage bag.  Add powdered sugar.  Seal bag and shake until well coated.  Spread on waxed paper and cool about 15 minutes.

Meanwhile, stir candies and sprinkles into remaining cereal mixture.  Spread on waxed paper and cool for 15 minutes.

In a serving bow, mix both cereal mixtures.  Store in an airtight container.

How festive!  For more valentine recipes, see the following post:
http://artfrommytable.blogspot.com/2012/02/valentines-day-recipes.html


I hope you'll share with me your valentine's day ideas too.  

Valentines Day Recipes

Yes, Valentines Day!  We don't do it real big over here, silly hallmark holiday and all, but I do love an excuse to make fun festive treats!  This year, I have not done anything yet!  I'm not sure why, it seems I would have more time with the kids in school part time, but apparently I don't.  I guess technically I do, since we all have 24 hours in a day.  :-)  Anyway, until I get something new posted, you can enjoy these posts from the past.  I'm hoping that by me mentioning I will make something new, it will keep me accountable.


http://artfrommytable.blogspot.com/2011/02/healthy-valentine-snack.html

http://artfrommytable.blogspot.com/2011/02/black-forest-tartlets.html

http://artfrommytable.blogspot.com/2011/02/valentine-bark.html

http://artfrommytable.blogspot.com/2011/02/valentines-pizza.html

http://artfrommytable.blogspot.com/2011/02/valentine-mystery-dinner.html


P.S.  I'm happy to say my photography, for the most part, has improved!

No Bake Energy Bites

                              

I saw these fabulous little things on Pinterest.  It originally comes from Smashed Peas and Carrots.  I altered the recipe a bit because of what I had on hand, but I'll let you know of the changes as I go.  The kids loved these.  I thought they tasted way better than a cliff bar or other energy type bar.  My husband likes them after his run as a recovery snack.

1 cup oatmeal
1/2 cup Peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flax seed (I used wheat germ because I was all out of flax)
1/2 cup mini chocolate chips
1 tsp vanilla

Mix everything until well incorporated.  The original recipe says to chill it, then roll it into balls.  I use natural peanut butter, which I keep in the fridge, plus my wheat germ was in the fridge too.  So, I had no trouble rolling it right away.

Enjoy!

  

Guest Post: Chocolate cupcakes with Peanut Butter frosting

Don't these look amazing?!  I assure you, they are.  My friend Torie made these once last year for her smallgroup.  I begged her to be in her smallgroup because I wanted a cupcake!  Okay, so food motivates me.  :-)  Anyway, being the sweetheart she is, she brought me 4 of them.  One for each person in my family, but she didn't blame me when I wanted them all to myself.  heehee!  

I told Torie she should guest post for me on my blog, but she wanted it to be a joint effort.  So last week, I joined her in her kitchen to make these.  Torie is an amazing cook, baker, sewer (or is the technical term seamstress?), photographer, home-schooling mom.  I know there's more that she does, and I'm continually amazed at her talents.  So, Here is my friend Torie:

Cake Recipe: 

1(18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil 

4 eggs
1/2 cup water 

She's so organized...everything laid out for us.

Directions :

Preheat oven to 350 degrees.
In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water and pour batter into 2 well greased 8 inch pans or evenly distribute between 12 and 24 cupcakes. One note: this batter is thick so don’t be surprised by that. 

Bake for 15-20 minutes, until a toothpick comes out clean.

Peanut butter frosting:
1/2 cup butter (room temp)
1 1/4 cup creamy peanut butter
1 1/3 cups confectioners' sugar
1/3 cup cream

Cream Peanut butter and butter together.  Add sugar and cream alternating until you have the desired consistency. What I did was slowly added the sugar 1/3 cup at a time with 1 Tbs cream. after I mixed it I tasted it and repeated. It tasted best to me at 1 and 1 1/3 cup sugar.  It's VERY rich. I used ¼ cup of cocoa powder in half the frosting to do the swirl frosting.  Depending on consistency, you may need to add a little more cream with the cocoa powder.

To swirl the frosting, place 1/2 the frosting in one bag, and the other 1/2 (with cocoa) in another bag.  Then, put both bags in a larger bag and using a round tip frost away!   

Mmmm mmm!  I want to eat one NOW!  

Torie, thanks so much for the experience and the post.  Mostly thanks for the friendship.  :-)