The chocolatiest chocolate cookies

Do you have someone on your “nice” list that loves chocolate?  If so, we have the yummiest {and chocolatiest, of course!} cookie recipe to bake for them!  Unsweetened chocolate and semi-sweet chocolate is melted and then additional chocolate chips are folded in to make this rich, fudgy cookie!  This recipe can be made with either all-purpose flour or brown rice flour (to make them gluten free)… either way, Oh what fun it is to do holiday baking!

2 cups semi-sweet chocolate chips or chunks

3 ounces unsweetened chocolate

1 stick (1/2 cup) butter

3 eggs

1 cup granulated sugar

½ teaspoon vanilla

¾ cup all-purpose flour (or brown rice flour)

½ teaspoon baking powder

1.)    Preheat oven to 350°.  Line 2 cookie sheets with parchment paper.

2.)    Place 1 cup of the semi-sweet chocolate chips, the unsweetened chocolate and the butter in a small saucepan.  Cook over low heat, stirring constantly until mixture melts.  Take off of heat and set aside.

3.)    In a large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 2-3 minutes.

4.)    In a small bowl, whisk or stir together the flour and baking powder.

5.)    Add the melted chocolate mixture to the egg mixture and blend until smooth.

6.)    Beat in the flour mixture until blended.  Stir in the remaining cup of chocolate chips. 

7.)    Drop batter onto prepared pan by Tablespoons, about 2 inches apart.

8.)    Bake one sheet at a time, 8-10 minutes, until cookies are puffed and lightly cracked on top.

Optional:  when completely cool, dust with powdered sugar.  Makes approximately 30 cookies

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wild rice & shiitake mushroom soup

This earthy soup is perfect for cold weather.  It’s comforting, delicious and filling.  Pair it with garlic breadsticks for a yummy dinner that the whole family will love!

½ cup wild rice (or brown or white rice)

4 Tablespoons butter

1 celery stalk, cleaned and finely chopped

1 medium yellow onion, finely chopped

1/3 pound shiitake mushrooms, sliced

1/3 pound button mushrooms, sliced

¼-½ teaspoon salt

4 cups vegetable broth

2 Tablespoons flat leaf parsley, chopped

Freshly ground pepper

½ cup heavy cream

1. Cook the rice according to package directions.  Set aside.
2. In a soup pot over medium-high heat, melt the butter.  Add the celery, onion and mushrooms.  Sauté, stirring occasionally for 15 minutes, until the vegetables are very soft.
3. Add the rice, salt, broth, parsley and black pepper.  Reduce the heat to medium, and cook for 20-30 minutes.
4. Add the heavy cream and taste for additional seasoning.

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Pecan Pie Muffins

Rich, buttery, brown sugar deliciousness in a bite!  These decadent little pecan pie muffins are everything that you love about the pie but in a tender mini-muffin.  This recipe is low in sugar and gluten-free… but no one will know it.  It will take you 5 minutes to whip them up and the whole family will love you for baking them.  Even your pickiest eater will love them… at least my super-finicky-little guy did!

2/3 cup butter, melted and cooled

2 eggs

½ teaspoon cinnamon

1 teaspoon vanilla

½ cup brown sugar, packed

½ cup brown rice flour (I use Bob’s Red Mill)

1 cup pecans, chopped

1. Preheat oven to 350°.
2. Generously grease mini muffin tin.
3. In a mixing bowl, mix together melted butter, eggs, cinnamon and vanilla.
4. Add brown sugar and mix until well incorporated.
5. Add the brown rice flour.  Mix until just combined.
6. Add the pecans and stir until evenly incorporated.
7. Fill each muffin cup a little over 2/3rds full.
8. Bake for 17-18 minutes, until golden brown.
9. As soon as muffins come out, flip over and tap pan to remove all of them (they tend to stick to the pan).  Place on a cooling rack.

Makes approximately 30 mini muffins.  Recipe can easily be cut in half.

This recipe is low in sugar, but if you would like it a little sweeter, a couple Tablespoons of maple syrup would be a delicious addition.

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leftover love

Leftovers are one of my many favorite things about Thanksgiving, but not everyone feels the same way.  If your family likes a different meal every night, you can re-use your Thanksgiving fixings and create a delicious, easy and new dinner!  That is definitely something to be grateful about.

Leftover potatoes (russet or sweet) can become Potato pancakes

2 cups mashed potatoes

1 egg, beaten

1/3 cup flour

Salt and pepper

In a bowl, thoroughly combine the potatoes, eggs and flour.  Season with salt and pepper.  In a large heavy skillet, heat olive oil over moderately high heat, until it is hot but not smoking.  Drop Tablespoons of the potato mixture, being sure to flatten them with a fork.  Cook for approximately 1-2 minutes on each side, or until they are golden brown.  Transfer the pancakes as they are cooked to paper towels to drain and if desired keep them warm on a rack set on a baking sheet in a preheated 250 degree oven.

Leftover turkey can become Barbecued Turkey Sandwiches

Combine and heat 3 cups shredded turkey with ¾ cup prepared barbecue sauce.  Serve on a brioche or onion roll.

Leftover cranberries can become Apple Cranberry Crisp

Leftover cranberries (up to 1 ½ cups)

6 cups peeled apples, thinly sliced

¾ cup brown sugar

2 teaspoons cinnamon

½ cup flour

2/3 cup oats

½ cup butter, room temperature

Preheat oven to 350 degrees.  Combine cranberries & apples and place in a buttered 8x8 pan.  In a medium bowl, combine brown sugar, cinnamon, flour, oats and butter together; blend with fingers until crumbly.  Evenly top apple/cranberries with oat mixture.  Bake for 35 minutes.

mashed potato pancake recipe adapted from epicurious
apple cranberry crisp recipe adapted from Cooking FUNdamentals
photo courtesy of Pottery Barn Kids

spaghetti casserole

Remember casseroles of the past… based from a can of soup and processed ingredients? This dish is fresh, updated comfort food with a family-friendly, healthy twist!  It’s loaded with veggies, protein and good carbs!   Tomatoes, onion, bell pepper, garlic & ground beef top creamy Parmesan noodles.  If you want to make it vegetarian, omit the beef (you can replace with soy crumbles or sauté a cup of veggies).  

Most kids love spaghetti!  And almost every Mom (like me), loves a dinner recipe that is both delicious & nutritious (and makes enough for two nights… a definite bonus!).  This spaghetti casserole fits the dinner bill and will quickly become a family favorite.  Move on over processed casseroles and say hello to fresh, healthy and easier versions!

8-ounce box of wheat, vegetable or regular spaghetti noodles

1/3 cup Parmesan cheese

1 egg, beaten

1 Tablespoon olive oil

2 cups cottage cheese

1 pound ground beef

1 onion, chopped

1 bell pepper, chopped

1 garlic clove, minced

1 14.5-ounce can diced tomatoes

1 6-ounce can tomato paste

1 teaspoon Italian seasoning

1 teaspoon sugar

1 1/2 cups mozzarella cheese

1.)  Cook spaghetti according to package directions.  Toss spaghetti with Parmesan cheese, egg and olive oil.  Evenly place in a lightly greased (with olive oil) 13x9 glass baking dish.

2.)  Evenly spread cottage cheese over spaghetti mixture.

3.)  In a large skillet, cook ground beef, onion, bell pepper and garlic over medium to medium-high heat until beef is thoroughly cooked and vegetables are tender.

4.)  Stir in diced tomatoes, tomato paste, Italian seasoning and sugar.  Cook until thoroughly heated.

5.)  Evenly spoon over cottage cheese.  Evenly spread mozzarella cheese over dish.

6.)  Bake at 350 degrees for 25-30 minutes.

What dinner dish would you like to see updated with a fresh, healthier twist?

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mini whole wheat banana walnut muffins

Bananas are my youngest son’s favorite fruit, so we always have plenty of them on hand and that usually means that we also have plenty of ones that browned too quickly.  This recipe is the perfect (and tastiest!) way too use up ripe bananas (by the way, you can freeze ripe bananas...  just peel and place in an air tight freezable container). 

Try swapping out the walnuts with sunflower seeds, raisins or chocolate chips.  These are perfect for breakfast, snacking or packed into a lunch box! 

1 cup whole wheat flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

1 large egg

1 large ripe banana  

½ cup brown sugar

1/4 cup butter (1/2 stick), melted

½ cup buttermilk

½ teaspoon vanilla

½ cup walnuts, chopped

1. Preheat oven to 350°.
2. Grease and flour or line 24 mini muffin tins with paper liners.
3. In a large bowl; sift or stir together the flour, baking powder, baking soda, and cinnamon.
4. In a medium bowl; beat the egg, banana, brown sugar, melted butter, buttermilk and vanilla together.
5. Combine the dry and wet ingredients. Beat for 30 seconds, until ingredients are combined.  Stir in the walnuts.
6. Spoon the batter into the prepared muffin cups.
7. Bake for 11 to 15 minutes, until a toothpick comes out clean when inserted in the middle of a muffin.

What is your favorite way to use up ripe bananas?

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mini meat loaves

These little loaves are packed full of protein, vegetables and deliciousness!  They are super easy to prepare and are a hit with everyone in the family!  Feel free to use either ground chicken, turkey or beef.  Pair with your favorite side and mashed potatoes for a family favorite meal!

1 pound ground chicken, turkey or beef

1 egg, lightly beaten

1/2 cup oats

1 shallot, finely sliced

1/2 cup organic carrots, peeled & grated

1/2 cup organic red bell peppers, finely chopped

1/2 cup shiitake mushrooms, finely chopped

1/4 cup organic chives, chopped

1/2 cup cheddar cheese, grated

1 Tablespoon worcestershire sauce

1/4 teaspoon sea salt

freshly ground pepper

1/2 cup cheddar cheese, grated

1. Preheat oven to 375 degrees.
2. Lightly grease mini muffin tins with olive oil.
3. Mix all of the ingredients together. 
4. Fill each muffin tin until leveled with the pan.  Level each tin with a fork.
5. Bake for 18-20 minutes.  Turn oven off.
6. Remove from oven and top each meatloaf with 1 teaspoon cheese. 
7. Place back in oven for one minute (to melt the cheese).

Makes approximately 30 mini meatloaves

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greek yogurt ranch dressing

Swap out your bottled ranch dressing for this easy & nutritious recipe!  Most vegetables taste delicious dipped in a little ranch dressing.  This recipe is well-loved & a popular choice by all age groups.  The yogurt adds a nutritious twist with the probiotics and the use of fresh vegetables is a great way to get more veggies into the daily diet. I use whole fat greek yogurt but a low-fat version would work just as well. 

1 cup greek yogurt
1 Tablespoon organic dill, minced
2 teaspoons organic parsley, minced
2 teaspoons lemon juice
¼ teaspoon sea salt
¼ teaspoon celery seed
garlic salt & pepper, to taste

1.) Place all ingredients in a small bowl and stir until thoroughly mixed.



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chickpea crunchers {roasted chickpeas}

Snacks are a big deal at our house. Someone is always hungry and looking to munch on a little something.  We can now add these delicious nutty-tasting crunchers to our snack rotation. These roasted chickpeas are the perfect thing to nosh on… they pack a serious & satisfying crunch, have a wonderful savory flavor and are loaded with nutritional value (chickpeas are an excellent source of vitamin B6, folate, fiber, manganese, iron, potassium and protein).

This recipe is super easy to prepare! It comes together in a couple of minutes and bakes for 60 minutes. You just have to set the timer and stir every 15 minutes. Some ovens run hotter than others… if you sense that they are getting too dark, too quickly; pull them out and give them a stir and if need be, reduce the heat to 375° or 350°. I’ve listed our family’s favorite version, but try your favorite seasonings (rosemary, curry, onion powder, cumin, cayenne pepper, black pepper, more salt) and experiment with your own version.

One 15-oz can of organic garbanzo beans (chickpeas) or approximately 2 cups of prepared chickpeas
2 teaspoons olive oil
¼ teaspoon garlic salt
couple dashes of sea salt

1. Preheat oven to 400°
2. Rinse chickpeas and drain. Lay on a tea-towel and allow to air dry (or pat dry with a towel or paper towel).
3. Place in a 9x13 glass baking dish. Roast in the oven for 15 minutes. Remove chickpeas and stir/toss thoroughly. Place back in the oven for 15 minutes.
4. Remove from oven and drizzle the olive oil and seasonings of your choice. Thoroughly stir. Place chickpeas back in the oven and bake for 15 minutes. Remove and stir/toss thoroughly. Bake for the last 15 minutes, being sure to keep an eye on the chickpeas if they seem to be roasting or browning too quickly.

Store in an air-tight container.


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Let us know what you think of these chickpea crunchers!