1 c coconut oil melted
1 c cocoa powder
1 c sunflower butter
3/4 c agave
Mix together, pour into 9 x 13 pan. Keep it in the fridge to stay firm.
Friday, February 21, 2014
Friday, February 7, 2014
Christy's chocolate chip cookies and white chocolate peanut butter clusters
Christy's Famous Chocolate Chip Cookies
2/3 cup butter
2/3 cup crisco
1 cup sugar
1 cup brown sugar (packed)
2 eggs, room temp.
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
24 oz. package semi-sweet chocolate chips (the big bag)
Preheat oven to 400 degrees. Cream together butter, crisco, sugars, egg and vanilla. Mix in one cup flour, baking soda and salt. Add other two cups flour, mixing after each addition. Mix in chocolate chips. Yes, I know it looks like too many chocolate chips but really - have you ever heard anyone say "There are too many chocolate chips in these cookies"? No, me neither. Place LARGE scoops of dough (I use an actual ice cream scoop and really pack it in) on a preheated baking stone (you can use a cookie sheet, but you'll get better results with a stone) and bake for 9-11 minutes depending on your oven. DO NOT overbake. The cookies will look slightly underdone. Let them sit on the stone for a few more minutes until they're solid enough to be moved with a spatula and transfer to a cooling rack. Let them cool a little, then put in a ziploc or plastic container while they're still warm. The steam from the warm cookies inside the sealed container is what keeps them soft and yummy.
White Chocolate Peanut Butter Krispies
http://www.iheartnaptime.net/white-chocolate-peanut-butter-krispies/
Ingredients
2 cups Rice Krispies ceral
2 cups dry roasted peanuts
2 cups marshmallows
1/2 cup peanut butter
1 and 1/2 packages (12 oz. package) white chocolate chips
changed: 1 1/2 white chocolate chip packages (instead of 2) 1/2 cup peanut butter (instead of 1) melted whte chocolate and pb in a pan over low heat.
Instructions
Combine cereal, peanuts and marshmallows in a large bowl. Set aside.
In a pan melt white chocolate chips and peanut butter over low heat, stirring constantly.
Add white chocolate and PB mix to the cereal mixture and mix well.
Drop by tablespoons onto waxed paper and let set. Refrigerate for 1 hour. Store in airtight container.
2/3 cup butter
2/3 cup crisco
1 cup sugar
1 cup brown sugar (packed)
2 eggs, room temp.
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
24 oz. package semi-sweet chocolate chips (the big bag)
Preheat oven to 400 degrees. Cream together butter, crisco, sugars, egg and vanilla. Mix in one cup flour, baking soda and salt. Add other two cups flour, mixing after each addition. Mix in chocolate chips. Yes, I know it looks like too many chocolate chips but really - have you ever heard anyone say "There are too many chocolate chips in these cookies"? No, me neither. Place LARGE scoops of dough (I use an actual ice cream scoop and really pack it in) on a preheated baking stone (you can use a cookie sheet, but you'll get better results with a stone) and bake for 9-11 minutes depending on your oven. DO NOT overbake. The cookies will look slightly underdone. Let them sit on the stone for a few more minutes until they're solid enough to be moved with a spatula and transfer to a cooling rack. Let them cool a little, then put in a ziploc or plastic container while they're still warm. The steam from the warm cookies inside the sealed container is what keeps them soft and yummy.
White Chocolate Peanut Butter Krispies
http://www.iheartnaptime.net/white-chocolate-peanut-butter-krispies/
Ingredients
2 cups Rice Krispies ceral
2 cups dry roasted peanuts
2 cups marshmallows
1/2 cup peanut butter
1 and 1/2 packages (12 oz. package) white chocolate chips
changed: 1 1/2 white chocolate chip packages (instead of 2) 1/2 cup peanut butter (instead of 1) melted whte chocolate and pb in a pan over low heat.
Instructions
Combine cereal, peanuts and marshmallows in a large bowl. Set aside.
In a pan melt white chocolate chips and peanut butter over low heat, stirring constantly.
Add white chocolate and PB mix to the cereal mixture and mix well.
Drop by tablespoons onto waxed paper and let set. Refrigerate for 1 hour. Store in airtight container.
Friday, January 31, 2014
No bake Snickers cookies
No bake Snickers cookies
http://pinchofyum.com/no-bake-dark-chocolate-snickers-cookies
Ingredients
1¾ cup sugar
½ cup milk
½ cup unsalted butter
¼ cup dark cocoa powder
½ cup crunchy peanut butter
2½ cups uncooked quick oats
1 teaspoon vanilla
2-3 Snickers bars, chopped into small bite-sized pieces
Instructions
Place oats and peanut butter in a large mixing bowl. Set aside.
In a large saucepan, melt sugar, milk, butter, and dark cocoa powder, stirring constantly. Bring to a boil and let mixture boil for 1½ minutes (start timing when the rolling boiling starts).
Remove from heat and transfer to the oats bowl. Add vanilla and mix well. Add the Snickers last and stir until mixed in. If the mixture needs a little more to hold together, add about ¼ cup more oats.
Drop by spoonfuls onto waxed paper and shape with a round cookie cutter or the back of the spoon.
http://pinchofyum.com/no-bake-dark-chocolate-snickers-cookies
Ingredients
1¾ cup sugar
½ cup milk
½ cup unsalted butter
¼ cup dark cocoa powder
½ cup crunchy peanut butter
2½ cups uncooked quick oats
1 teaspoon vanilla
2-3 Snickers bars, chopped into small bite-sized pieces
Instructions
Place oats and peanut butter in a large mixing bowl. Set aside.
In a large saucepan, melt sugar, milk, butter, and dark cocoa powder, stirring constantly. Bring to a boil and let mixture boil for 1½ minutes (start timing when the rolling boiling starts).
Remove from heat and transfer to the oats bowl. Add vanilla and mix well. Add the Snickers last and stir until mixed in. If the mixture needs a little more to hold together, add about ¼ cup more oats.
Drop by spoonfuls onto waxed paper and shape with a round cookie cutter or the back of the spoon.
Blender waffles, high protein pancakes and orange buttermilk coconut syrup
High Protein Pancakes (gluten free)
2 c cottage cheese
6 eggs
4 T agave or honey
2 t vanilla
2 t baking powder
½ t salt
1 c uncooked rolled oats (quick or old fashioned are fine)
½ c uncooked quinoa
1 drop Wild Orange essential oil (only use if desired)
Put all ingredients in a high powered blender. Blend on high for about a minute. Make silver dollar size pancakes on a griddle at 325 degrees.
Blender waffle (gluten free)
3 c buttermilk
3 c uncooked grains (combination of oats, quinoa, brown rice, millet, amaranth, etc)
4 eggs
4 t vanilla
4 T agave or honey
4 t baking powder
1 t baking soda
4 T melted coconut oil
1 ½ t salt
1 drop Cinnamon essential oil (only use if desired, you can also just use 1t of cinnamon)
Put all in a high powered blender. Blend and use in waffle maker as directed. When mine is a little too thin I like to add some peanut butter powder.
Orange Buttermilk Coconut Syrup
1 14 oz can coconut milk
1 c sugar
1/2 c buttermilk
1/2 c butter
Put these 4 ingredients in a medium to large saucepan (you want extra space for the mixture to have room to boil as it boils high). Bring to a boil. Then turn down and boil at a medium boil for 5 minutes. It will bubble up so stay next to it and stir it when needed. After 5 minutes take off the heat and add:
1 t baking soda
1 t vanilla
Have your wisk ready because when you add those 2 things the mixture will boil like crazy. Wisk fast until you're left with a creamy thick mixture. Then add 1 drop of orange essential oil and serve.
2 c cottage cheese
6 eggs
4 T agave or honey
2 t vanilla
2 t baking powder
½ t salt
1 c uncooked rolled oats (quick or old fashioned are fine)
½ c uncooked quinoa
1 drop Wild Orange essential oil (only use if desired)
Put all ingredients in a high powered blender. Blend on high for about a minute. Make silver dollar size pancakes on a griddle at 325 degrees.
Blender waffle (gluten free)
3 c buttermilk
3 c uncooked grains (combination of oats, quinoa, brown rice, millet, amaranth, etc)
4 eggs
4 t vanilla
4 T agave or honey
4 t baking powder
1 t baking soda
4 T melted coconut oil
1 ½ t salt
1 drop Cinnamon essential oil (only use if desired, you can also just use 1t of cinnamon)
Put all in a high powered blender. Blend and use in waffle maker as directed. When mine is a little too thin I like to add some peanut butter powder.
Orange Buttermilk Coconut Syrup
1 14 oz can coconut milk
1 c sugar
1/2 c buttermilk
1/2 c butter
Put these 4 ingredients in a medium to large saucepan (you want extra space for the mixture to have room to boil as it boils high). Bring to a boil. Then turn down and boil at a medium boil for 5 minutes. It will bubble up so stay next to it and stir it when needed. After 5 minutes take off the heat and add:
1 t baking soda
1 t vanilla
Have your wisk ready because when you add those 2 things the mixture will boil like crazy. Wisk fast until you're left with a creamy thick mixture. Then add 1 drop of orange essential oil and serve.
Friday, October 11, 2013
Quinoa pumpkin cookies (gluten free)
In a mixing bowl mix together:
2 c cooked quinoa
1/3 c butter melted
1 15 oz can pumpkin
1/2 c oat bran
1 c sugar
1 egg
1 t vanilla
1 t pumpkin pie spice
2 t baking powder
12 oz chocolate chips
3/4 c toffee chips (half a bag), I got this tip from Julie Carter's awesome cookies. You can leave it out if you want.
Mix together. Bake at 350 for about 15-20 mins. Because it doesn't have flour it takes a bit to set up.
2 c cooked quinoa
1/3 c butter melted
1 15 oz can pumpkin
1/2 c oat bran
1 c sugar
1 egg
1 t vanilla
1 t pumpkin pie spice
2 t baking powder
12 oz chocolate chips
3/4 c toffee chips (half a bag), I got this tip from Julie Carter's awesome cookies. You can leave it out if you want.
Mix together. Bake at 350 for about 15-20 mins. Because it doesn't have flour it takes a bit to set up.
Tuesday, October 1, 2013
Quinoa bites (Natasha Ireland)
Quinoa Pizza Bites
Author/Source:
Heather @ onceamonthmeals.com, adapted from So Very Blessed
Ingredients:
2 cups cooked quinoa
2 eggs
1 cup chopped onion
1 cup shredded mozzarella cheese
2 teaspoons minced garlic
0.5 cups fresh basil, chopped
1 cup chopped turkey pepperoni slices
0.5 teaspoon seasoning salt
1 teaspoon paprika
1 teaspoon dried crushed oregano
pizza sauce for dipping
Quinoa is a great source of protein and dietary fiber.
Directions:
Preheat oven to 350 degrees. Mix all ingredients (except pizza sauce) together in a medium bowl. Spray mini muffin tin with non-stick spray, fill each up with mixture, pressing down gently to compact. Bake for 15-20 minutes. Allow to cool and serve with pizza sauce for dipping.
Freezing Directions:
Prepare as directed above. Allow bites to cool completely. Remove from muffin tin, place on cookie sheet and flash freeze. When frozen, place in freezer bag. Label and freeze. To serve: Thaw, heat in microwave for 30 seconds-1 minute. Serve with pizza sauce for dipping.
Author/Source:
Heather @ onceamonthmeals.com, adapted from So Very Blessed
Ingredients:
2 cups cooked quinoa
2 eggs
1 cup chopped onion
1 cup shredded mozzarella cheese
2 teaspoons minced garlic
0.5 cups fresh basil, chopped
1 cup chopped turkey pepperoni slices
0.5 teaspoon seasoning salt
1 teaspoon paprika
1 teaspoon dried crushed oregano
pizza sauce for dipping
Quinoa is a great source of protein and dietary fiber.
Directions:
Preheat oven to 350 degrees. Mix all ingredients (except pizza sauce) together in a medium bowl. Spray mini muffin tin with non-stick spray, fill each up with mixture, pressing down gently to compact. Bake for 15-20 minutes. Allow to cool and serve with pizza sauce for dipping.
Freezing Directions:
Prepare as directed above. Allow bites to cool completely. Remove from muffin tin, place on cookie sheet and flash freeze. When frozen, place in freezer bag. Label and freeze. To serve: Thaw, heat in microwave for 30 seconds-1 minute. Serve with pizza sauce for dipping.
Friday, September 27, 2013
Choclate Chip Cheesecake Cookies
Ingredients:
3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla
2 (16.5 ounce) rolls refrigerated chocolate chip cookie dough, keep chilled until ready to use.
Directions:
Preheat oven to 350 degree F.
In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed, set aside.
Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on the bottom of a greased 9x13 in glass baking dish, press together so there are no holes in the dough.
Pour cream cheese mixture over dough evenly.
Top with remaining slices of cookie dough.
Bake 45 to 50 minutes, or until golden and center is slightly firm.
Remove from oven, let cool, then refrigerate.
Cut into slices when well chilled.
**You can of course make and use your own choc chip recipe. Just chill the dough before using it. The cookies I made I used the store bought/pre-made toll house choc chip rolls, because of time restraints. Next time I make these I will make toll house chop chip cookies from scratch. If it turns out any differently I will edit this post with updated instructions.
3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla
2 (16.5 ounce) rolls refrigerated chocolate chip cookie dough, keep chilled until ready to use.
Directions:
Preheat oven to 350 degree F.
In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed, set aside.
Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on the bottom of a greased 9x13 in glass baking dish, press together so there are no holes in the dough.
Pour cream cheese mixture over dough evenly.
Top with remaining slices of cookie dough.
Bake 45 to 50 minutes, or until golden and center is slightly firm.
Remove from oven, let cool, then refrigerate.
Cut into slices when well chilled.
**You can of course make and use your own choc chip recipe. Just chill the dough before using it. The cookies I made I used the store bought/pre-made toll house choc chip rolls, because of time restraints. Next time I make these I will make toll house chop chip cookies from scratch. If it turns out any differently I will edit this post with updated instructions.
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