cookingshaenanigans

Trying to live and eat healthy

Oat Cookies April 24, 2012

Filed under: Snacks — Shae @ 1:04 pm
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So, Sleep and I have broken up again. Well, that’s not an entirely accurate statement. That implies that it was a mutual decision. It wasn’t. Sleep dumped me. Again. So, you can blame my lack of blogging on sleep. If I wasn’t so damn tired all the time, I would be able to post the day that I actually make my wonderful (or not so wonderful) kitchen creations. Lately it seems like I’m forcing three major kitchen adventures into a few hours, so it’s been a lot of cereal for dinner. Yay Cheerios.

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Oat Cookies

So, this day, before I embark on my adventures (or maybe I’ll take the “weekend” off totally), I figured that I’d actually sit down to post. I was actually inspired by looking up recipes for Italian Wedding Soup, since Ohio is currently experiencing this cold snap, despite the fact that the flowers are out, I’ve already gotten a bad sunburn, my tank tops have been unearthed, and I have the summer sheets on the bed from our SURPRISE! It’s 80 degrees in March stretch. So, soup makes me feel better. As does the nice lap warmer known as my kitty-girl Seneca.

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dry ingredients

So, when I first embarked on this journey of cutting out processed foods, I was most worried about breakfast. I mean, how could I be expected to survive without my english muffins, or my Panera bread, or toast, or pancakes or waffles? I mean, all the best parts of breakfast are processed. So I came across these Breakfast Cookies as she called them, I got excited. I’ve since modified the recipe and every time I make them, its a little different. I also never have them for breakfast. It’s more of an all-day snacking type of cookie, I’ve found.

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dough lumps

Oat Cookies

Ingredients:

  • 1 cup whole-wheat flour
  • 3/4 cup rolled oats
  • 1/4 tsp sea salt
  • 1/4 cup applesauce
  • 1/4 cup pure maple syrup
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup chopped pecans
  • 1/2 cup-1 cup dried fruit of your choice

Preheat oven to 375 degrees.
In a medium bowl, mix together the flour, oats, baking soda, salt, sugar, and spices. Set aside.
In a larger bowl, mix together applesauce, maple syrup, butter, egg, and vanilla. When mixed, slowly add the dry ingredients and mix together. When sufficiently mixed, fold in nuts or fruit (or both).
Using a spoon, drop dough onto a greased cookie sheet. Bake for 10 minutes. Edges will start to brown. Cool on a rack then enjoy.

I’ve noticed that making the cookies smaller works best.

Now, I don’t like dried fruit, but my boyfriend does, so I’ve added raisins and I’ve added cranberries. He likes both. This last batch is the first time I’ve added the nutmeg and I’m not sure how I feel about it. Next time I may swap the applesauce with pumpkin and see how it turns out. These cookies are just so versatile.

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The finished product!

I also need to figure out why wordpress keeps putting all my pictures on their sides. It’s rather frustrating.

 

Chocolate Quinoa Cupcakes April 11, 2012

Filed under: Dessert — Shae @ 8:42 pm
Tags: , ,

Woot! I have a hit! Well, I can’t take all the credit for it. Actually, I can barely take any credit for it. I found this from the Groovy Foody, but I made a few tweaks.

I must say, it is all kinds of amazing. Cupcakes that are healthy for you! No flour. Perfect!

So, without ado, I give you Chocolate Quinoa Cupcakes.

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Chocolate Quinoa Cupcakes

Cupcake Batter

  • 2/3 cup uncooked quinoa (remember to rinse if yours is not pre-rinsed)
  • 1 1/3 cup water
  • 1/3 cup almond milk
  • 4 large organic brown eggs
  • 2 tsp pure vanilla extract
  • 1/4 cup Almond Oil
  • 1/2 cup butter, melted and cooled
  • 1 1/2 cups finely ground raw turbinado sugar
  • 1 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp saltPrepare quinoa according to directions (again, remember to rinse if yours is not pre-rinsed) with the water measurement listed above. It needs to be cooled, so I cooked mine several hours before.

    Preheat the oven to 350°F and put muffin cups in the tin.

    Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups of cooled, cooked quinoa and blend until smooth. Add the oil and melted butter and blend to incorporate.

    In a separate bowl mix together the sugar, cocoa, baking powder, baking soda and salt. Add the contents of the blender and mix well. Fill the cups 3/4 full. Bake for 16-20 minutes. Cupcakes should bounce back lightly when pressed, or at least that’s what I was told. I just used a toothpick and when it came out clean, they were done.

    Remove from the oven and cool completely in the pan before serving. Frost.  Now, frosting. I also used the recipe from Groovy Foody and I’ve gotten a lot of compliments, it’s very light and airy. I shall share, but I think the next time I make these, I will use a heavier, thicker chocolate frosting because that’s what I loooooove. So, the frosting:

    • 4oz softened cream cheese
    • 1/2 cup (also knows as 1 stick) softened butter
    • 1/4 cup honey (I used locally grown, always want to support Ohio farmers!)
    • 1 tsp vanilla extract (I sort of just guessed on how much a tsp was)
    • a heaping 1/2 cup of powdered sugar
    • 1/3 cup hershey’s cocoa powder
    • 1 TBSP almond milkCream together cream cheese and butter. While mixing slowly add honey. Slowly and alternating, add the powdered sugar and cocoa. add vanilla and almond milk. Voila! Frost cupcakes when they are cooled and ENJOY. and enjoy we have and enjoy we shall.
      oh, and because I can: I tried to be all fancy when frosting the cupcakes and decided to make my own little cake decorating tube by cutting a corner of a ziplock bag and filling it with frosting but I cut the hole too big and it came out looking like dog poop. Tehe.

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      trying to be fancy with the frosting

 

 
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