Friday, December 9, 2016

Soft Frosted Chocolate Peppermint Cookies

Ok, I know, for trying to pose as a "Fit Momma Foodie", I admit I bake a lot during the holidays.  I can't fight it.  I'm only human!  That being said, I only bake what I know is worth my calories, and what I crave.  Which is 99% of the time Peanut Butter, but during the holidays I can't get enough peppermint! I Love candy canes, and I love to smell eat and breath peppermint!  And these yummy, soft cookies are magical, and melt in your mouth!  I got the recipe from the great Jaime Cooks It Up!



These are just a perfect treat for yourself, or if you have enough will power to give half of them away, then they are wonderful treat to share!!





Even my boy that swears he doesn't like peppermint or mint for that matter, he wont even chew mint gum, HE actually LOVED them!  Score!

Soft Frosted Chocolate Peppermint Cookies
Total Time: 1 hour, 30 minutes
Yield: 48
Ingredients
COOKIES:
1 C butter, softened
1 C sugar
1 C brown sugar
2 eggs
2 tsp vanilla
2 1/4 C flour
1 tsp baking soda
3/4 C unsweetened cocoa powder
1 tsp salt
1 1/2 C milk chocolate chips
PEPPERMINT FROSTING:
1 C white chocolate chips
4 ounces cream cheese, softened
4 Tb butter, softened
4 C powdered sugar
2 Tb milk
2 tsp vanilla
1 1/2 tsp peppermint extract
4 drops red food coloring
dash salt
15-20 mini candy canes
Instructions
1. Preheat your oven to 350 degrees.
2. In your stand mixer, cream together the butter, sugar and brown sugar for 2 minutes. Scrape the bottom of the bowl and add the eggs. Cream for an additional 1 minutes, or until light and fluffy.
3. Add the vanilla and mix just until combined.
4. In a separate bowl toss together the flour, baking soda, cocoa powder and salt. Add the dry ingredients to the creamed mixture and mix just until combined.
5. Fold in the chocolate chips.
6. Spray your cookie sheets with cooking spray and form the dough into 1 1/2 inch balls.
6. Bake for 7-8 minutes or until the tops of the cookies crack. Remove the pan from the oven and allow the cookies to finish baking on the hot sheet. Remove to a wire rack and cool completely.
7. To make the frosting melt the white chocolate in the microwave in 30 second intervals, stirring after each one.
8. Beat the butter and cream cheese together until smooth. Add the white chocolate and mix. Don't be worried if it looks kind of chunky at this point. That's normal. :)
9. Add powdered sugar, milk, vanilla, peppermint extract (if you don't have extract you can use peppermint essential oils and only use about 6 drops), food coloring and salt. Mix for 1 minute. Scrape the bottom of the bowl and mix on medium speed for about 2 minutes of until its nice and smooth and a bit fluffy.
10. Unwrap the candy canes and place them in a gallon sized ziploc bag. Seal the bag tightly and crush them with a rolling pin.
11. Frost each cookie, making sure to sprinkle the candy canes over the top directly after it's been frosted.
Store in an airtight container. These cookies freeze super well! Make sure and lay a sheet of parchment paper between layers of cookies if you are going to stack them, so they don't stick together.

Enjoy!

Sunday, May 22, 2016

Coconut Cilantro Lime Cauliflower Rice





Wow, What a a mouthful! Coconut Cilantro Lime Cauliflower Rice!  I know, everyone knows about the Cauliflower Rice, it's been going on for quite a while now.  And I like cauliflower rice, but I made this the other night, and had to make it again the next night because I loved it soo much.  LOVE is a strong word, and I have weird food relationships, and get slightly obsessed over food sometimes, but you will LOVE this "Rice" too!  Promise!  Seriously it is just bursting with sooo much flavor, you will not even notice that it's not real rice!



I Served it with marinated lime coconut milk, cilantro Chicken and what was supposed to be grilled vegetables ended up getting thrown in the oven last minute because we ran out of propane!!!  



CAULIFLOWER RICE

1/2 Head Cauliflower - Riced in a blender
1 Tblsp - Coconut Oil
1/2 Lime
1/4 Cup Chopped Cilantro
2 Tblsp - Coconut milk
Salt and Pepper to taste

First start with cutting your cauliflower down pretty good with no stems.  Stick the florets into your blender and pulse it maybe 3 times.  You don't want it too small that it gets mushy with heat.  Heat your oil onto a skillet pan and add your riced cauliflower.  Season really well with Salt and pepper and saute for about 5 minutes.  Once cooked through add in your lime and Cilantro, then add in your Coconut milk.  I just used the silk brand coconut milk that comes in a carton that you put in your fridge.  Cook and stir constantly for another 2 minutes or so, then remove from heat so it doesn't sog up.  Serve with anything!  It's Fabulous!

Sunday, May 15, 2016

Almond Butter Bombs

So I know I haven't posted a lot of meals lately, but when you are clean eating, it mostly comes down to a meat, and a veggie, and different ways to cook it up!  Ha! Ha!  So it's hard for me to put basic stuff on here.  But these bad boys have become my staple in the past 3 weeks!  Literally I have made them 4 times, and this is my treat.  They are absolutely delicious!  I'm following a Metabolism Re-set, well I'm past that, now onto the Fast Metabolism Diet, where I came across this recipe, and have since tweaked them to make them awesome!!!  Literally, they take me 20 minutes from start to finish!


It's a small batch, so it only makes about 12 small cookies, umm, I mean Almond Butter Bombs. They do taste like cookies though! They are sort of called a fat bomb, because they are loaded with Almond Butter (your healthy fat).  During this FMD, you have 3 phases per week, and on Friday Saturday and Sunday (phase 3), your 2 snacks for the day is supposed to be a Healthy Fat source.


I truly think they are divine.......





Almond Butter Bombs
Approx 12 Bombs

Time: 20 minutes - Start to Finish

Ingredients:

1/2 Cup Organic Rolled oats  *see note below
1/2 Cup Almond Butter - microwaved for 30 seconds
1/4 Cup Stevia Sweetener Baking Blend
3 Tblsp - Peanut Butter Protein Powder
2 Tblsp - Organic Apple Sauce
1 egg White or 2 Tblsp out of carton
3/4 tsp Baking Soda
1/2 tsp maple extract (you can use vanilla, but I highly recommend Maple)  Sometimes I add a squirt of Pure Maple syrup in there too!
1/4 tsp Salt


Preheat oven to 350 degrees.  Mix all ingredients together.  The true recipe calls for 1/2 Cup + 2 Tblsp Oats.  I wanted to lessen the Carbs and add Protein so I added the 3 Tblsp of Protein Powder instead.  Roll the dough into 12 balls and cook for 8 minutes.  They may not look done, but they are!  You can eat right away but I prefer them refrigerated on the next day!!!

Sunday, April 17, 2016

Crepes - Gluten Free

Ok, so I know I've already got 2 other Crepe recipes on here, BUT, my family loves crepes, and we eat them every Sunday!  So I experiment a lot with them.  Right now, I'm doing no sugar, no dairy and no wheat.  Yikes!  I Know!!  The things a girls got to do to try and keep a figure!  Anywho!  These Crepes!  My kids didn't flinch, didn't question, didn't nothing!  They loved them as usual AND I actually got to eat them during this strict meal plan I'm doing, and ENJOY them!  Ok, I didn't get to enjoy them with Peanut Butter and Pure maple syrup as I usually do, but I put drizzled Almond butter and crushed berries on them and didn't feel deprived at all!  YUMM!



This Recipe is very similar to my other recipes, but with a few tweaks to make it work!:

CREPES - GLUTEN FREE

8 eggs
2 Cups - Unsweetened Vanilla Almond Milk (or your choice of unsweetened non dairy milk)
2 TBLSP - Olive Oil (Or coconut oil)
2 tsp - Pure Vanilla extract
2 tsp - powdered stevia
1 tsp- salt
1 Cup - Organic Oat Flour
1 Cup - Tapioca Flour** (see note below)

Combine all ingredients except for the gluten free flours and mix until well blended.  Slowly add in the Oat flour and the Tapioca flour.  There will be slight lumps in the batter, just work them out as much as you can without over beating.  I kind of just squish them down with my measuring cup as I pour them into the pan.  I have two crepe pans going at one time to keep this moving along.  Make sure the pans are hot, and if you are using a non-stick pan, you only need to spray oil on it once in the beginning.  I pour between 1/4-1/3 cup of batter onto pan and swirl it around, then flip when bubbles are showing and its has slight browning spots on the bottom.
Serve hot & Enjoy!

**The Tapioca Flour gave these crepes a great texture.  Very springy and squishy.  They held up better than any other gluten free flours I've tried in the past (and I think I've tried them all!!)

Sunday, November 22, 2015

Cutlers Peanut Butter Cookies

This recipe came along in such a funny coincidental way!  I went on a fun girls trip to St. George for Time Out For Women, and my cute friend kept saying how Cutlers Peanut Butter cookies are to die for!  And if you know me, I'm a peanut butter fan! I knew I had to try them!  So we never came across a Cutlers Cookies, but the craziest thing happened!  The next day I woke up to an email from one of my favorite food blogs I follow: Jaime Cooks It Up, and loan behold, it was Cutlers Peanut Butter Cookies!  I about died!  And apparently this recipe comes straight from the source, right off of Cutler Cookies blog!


The great part about these cookies are, that they are not frosted sugar cookies.  It's like a chocolate chip cookie recipe, but using peanut butter chips instead.  And then you first frost with a fabulous peanut butter frosting, and to be honest with you, I could stop right there. Yum.

But alas, the recipe calls for chocolate frosting to top off the peanut butter frosting, and oh boy!  Talk about sweet!  Like, so fulfilling that you really don't even want to go for a 2nd cookie, but not in a bad way, in a very satisfied way!  Yum!

And this sweet princess can vouch to how easy, fun, and yummy these cookies can be!!

Ingredients
COOKIE DOUGH:
1 C butter, softened
1 C brown sugar
1 C white sugar
2 eggs
1 tsp vanilla
3 C flour
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 (10 ounce) package Reese's Peanut Butter Chips

PEANUT BUTTER FROSTING:
1/2 C butter, softened
1/2 C creamy peanut butter
3 C powdered sugar
1 Tb milk

CHOCOLATE FROSTING:
1/2 C butter, softened
2.5 C powdered sugar
3 Tb unsweetened cocoa powder
1/2 Tb vanilla
1/8 c milk
Instructions
1. Preheat your oven to 350 degrees.
2. Into your stand mixer or large mixing bowl place 1 C softened butter, 1 C brown sugar and 1 C white sugar. Cream the mixture on medium speed for 2 minutes, scraping the bottom of the bowl to be sure the ingredients are well blended.
3. Add 2 eggs and beat for an additional minute. Add 1 tsp vanilla and mix until combined.
4. In a separate bowl place 3 C flour, 1 tsp salt, 1/2 tsp baking powder and 1/2 tsp baking soda. Toss the ingredients together with a fork and then add to the creamed mixture.
5. Toss in one package of Reese's Peanut Butter Chips and mix until combined. The original recipe suggests using the name brand only. :)
6. Spray a large cookie sheet and scoop the dough (I used a 1 1/2 inch scoop) onto the sheet.
7. Bake for 7-8 minutes, or until the top of the cookies crack. Remove the pan from the heat and allow the cookies to continue to cook on the pan for 2 minutes. Remove them to a wire rack to cool completely. Be sure not to over bake, gang. You want the cookies to be nice and soft.
8. To make the Peanut Butter Frosting place 1/2 C softened butter and 1/2 C creamy peanut butter into a medium-sized mixing bowl. Mix until smooth and glossy. Add 3 C powdered sugar, 1 Tb milk and a dash of salt. Mix until smooth and creamy. Add more milk if the frosting is too thick.
9. To make the chocolate frosting mix 1/2 C softened butter and 2.5 C powdered sugar together. Add 3 Tb unsweetened cocoa powder, 1/2 Tb vanilla and 1/8 C milk. Mix until smooth. Add more milk if it's too thick, or more powdered sugar if it's too thin.
10. When the cookies have cooled, frost each one with peanut butter frosting.
Spread some chocolate frosting over the peanut butter frosting. Be sure not to cover the peanut butter frosting completely. It's pretty to be able to see the double layer effect.

Friday, November 20, 2015

Apple Butter - Crockpot recipe

Fall is almost over and winter is sneaking upon us fast!  I made this yummy Apple Butter last year and accidentally used double the cinnamon amount and choked my way though it telling myself it was good!  This year I found a great over-nighter recipe, watched my cinnamon measuring like a hawk, and ended up with yummy Apple Butter!  A success!  It's super easy to do as well, which makes it a double bonus!!


All you have to do is skin those apples (optional but I like it that way), put them in the crockpot, add in a few yummy ingredients, turn on the crockpot, go to bed, and WHAM!  You wake up with your house smelling like apple cinnamon heaven!  It's amazing!



Ingredients:

1 dozen apples
2 teaspoons lemon juice
1/8 teaspoon nutmeg
3/4 teaspoon cinnamon
1/4 cup brown sugar
1/4 cup water
1/4 cup apple cider (just double your water if you don't have apple cider and add a tad more sweetener like more brown sugar, or a natural sweetener like Stevia)


Peel and slice up your apples, set them in the crockpot.  In a seperate bowl combine the remaining ingredients, pour over apples and rub until evenly coated.  Put the lid on, set on low, and leave over night up to 8-10 hours.  When you wake up to your heavenly smelling house, turn off crockpot and let it cool down slightly.  Then add to your blender and get it nice and smooth.  I put a few jars in my refrigerator and few in my freezer to keep nice and fresh!
Enjoy!

Friday, April 24, 2015

Popeye Muffins

So I've literally had this recipe hanging around since St. Patricks Day, and just stumbled across the picture I took on my camera!  So I figured, it's better late than never, because it's not like you can only make these bad boys for St. Patricks Day, you can have them anytime of the year!  Those green muffins are dyed purely by Spinach.  No artificial dyes or food colorings.  My Kids Loved them.  Heck, I loved them.  A little too much!  And the next best thing is they are sweetened with Pure Maple Syrup, not sugar.  They literally melt in your mouth!




makes 12

2 cups flour, I used 1 cup whole wheat, 1 cup white
2 teaspoons aluminum-free baking powder
½ teaspoon baking soda
½ teaspoon fine ground sea salt
1 large egg
¾ cup pure maple syrup (Grade A or Grade B)
¾ cup unsweetened almond milk)
¼ cup unrefined coconut oil, melted
2 teaspoons pure vanilla extract
1 5- or 6-ounce bag of fresh baby spinach leaves
2 medium ripe bananas, mashed
1/2 Cup Chocolate Chips

  1. Preheat oven to 350 degrees and line a standard 12-cup muffin tin with unbleached parchment liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In a blender add egg, maple syrup, milk, oil, vanilla and spinach.  Process until pureed.
  4. Add spinach mixture to the flour mixture and stir until just combined.  Fold in the mashed banana and Chocolate Chips.
  5. Scoop batter into prepared muffin tin, filling cups about ¾ full.    Bake about 25 minutes, or until toothpick inserted into the center comes out clean.
  6. Store at room temperature up to 3 days.  These freeze nicely!