Ginger Cookies with Essential Oils

Today I got together with some friends for a cookie exchange. I was so excited for it and knew I wanted to start experimenting again. It took several times to get this recipe just right. There isn't much out there to help with conversions when working with essentials oils. They are much more concentrated than dried herbs, so it's a little tricky when trying to substitute them. But it was worth it! I even had someone try one that didn't like ginger cookies and he liked these. I hope you like them as much and I did!

Ingredients

1/2 cup vegetable oil *

1 1/2 cup evaporated cane juice

1/4 cup full flavored molasses

3 eggs

3 drops cinnamon bark essential oil**

2 drops ginger essential oil**

2 drops clove bud essential oil**

3 cups whole wheat flour

2 teaspoons baking soda

1/4 teaspoon salt

Directions

Preheat oven to 350* F. In a mixer, combine oil, eggs, molasses, and essential oils and mix well. Then add the evaporated cane juice and mix for 1 to 2 minutes until light brown in color. In a separate bowl add flour, baking soda and salt and combine well. While the mixer is on, slowly add the flour mixture. Once all added, scrap down sides to make sure all ingredients combine well and mix again. The mixture will be sticky. Use a small ice cream scoop to form small balls. Roll each ball into a bowl of extra evaporated cane juice. Place 12 balls on a sprayed cookie sheet. Press each ball slightly with the bottom of a class cup. Bake for 8-9 minutes. If you over bake they will not be soft. Enjoy warm or cold, and Happy Healthier Eating!!

*if you use coconut oil, make sure it is in a liquid state and you will need to add a few more tablespoons or the batter will be crumbly.

**When adding essential oils while cooking measure them out on a spoon before adding them to any mixture. Some oils tend to come out quicker than others and you don't want to ruin a whole batch because you added to many drops. 

Orange Brownies

I've been using Essential oils for 8 years now. I use them all the time on my family, to clean my house, in my chap sticks, and for the past little while I've been experimenting with them in my food. I am loving the results!! Every time I make these brownies and actually share them with people, they beg me for the recipe. So now I am sharing it to you. I love the fresh light orange flavor and dense but extremely moistness of the brownie. My mouth is watering just talking about how good they are. In fact I think I'll make these today and maybe share some with the neighbors. Just don't tell them how much more healthy they are for you than a normal brownie. :]

Orange Brownies

Ingredients

1 1/2 cups gluten free flour mix

2 cups evaporated cane juice

1 teaspoon salt

1 teaspoon guar gum

1 cup white bean puree*

4 large eggs

15 drops 100% Therapeutic Grade Wild Orange Essential oil**

1 teaspoon grated orange zest

Glaze:

1/2 cup organic powdered sugar, measure then sift

1/2 teaspoon finely grated orange zest

1 1/2 tablespoons + fresh orange juice

Directions

For Brownies:

Preheat oven to 350*F. Grease 13X9-inch pan. In a mixing bowl, whisk together flour, evaporated cane juice, guar gum and salt. Add bean puree, eggs, wild orange oil and orange zest. Beat with a handheld mixer until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and will bounce back if light pushed on in center. Remove from oven and pierce top of entire cake with a skewer. You may need to wipe off skewer every couple of pierces because these are so moist.

For Glaze:

Combine all ingredients in a bowl, stirring until smooth. Add more juice if needed to create a pouring consistency, not too thick and not too thin. Pour glaze over entire cake, spreading if necessary. Cool cake, cut into squares and enjoy!

*when making a bean puree, pour entire can of white beans and liquid into a food processor or blender. Blend until very smooth, then measure the needed amount for recipe.

**I use doTERRA CTPG essential oils. If using another brand of essential oil I can not guarantee how they will turn out.

Origional source: www.recipegirl.com/2008/08/10/paula-deens-orange-brownies/ 

Lime Cupcakes

These cupcakes are delicious. They took many, many, MANY tries to get them right. And I'm here to tell you it was worth it! Even those who don't like a lot of lime love these cup cakes. They are light and have a fresh taste to them. I hope you enjoy them as much as we did!

Lime Cupcakes

Ingredients

2 cups spelt flour

1 tablespoon baking powder

1 teaspoon salt

3 eggs

1 cup applesauce

6 tablespoons fresh lime juice

1 recipe (14 oz) sweetened condensed milk (from yesterday)

1 recipe meringue frosting

4 tablespoon grated lime peel

Directions

Preheat oven to 350*F. Fill cupcake tins with cupcake liners. In a medium sized bowl mix flour, baking powder and salt together. Then add eggs, 3 tablespoon lime juice and applesauce. In a small bowl mix remaining lime juice with sweetened condensed milk. Pour 1 tablespoon batter in each cupcake liner. Then add 1/2 tablespoon of the sweetened condensed milk mixture to each cupcake liner. Next add 1-2 tablespoons of the batter to each cupcake liner until they are 3/4 of the way full. Bake for 15-18 minutes. Remove from oven and cool completely before frosting. Add the grated lime peel to the meringue frosting before frosting each cupcake. Serve and enjoy!!

Meringue Frosting

Ingredients

3/4 cup evaporated cane juice

2 large egg white

3 tablespoons water

1/2 teaspoon cream of tartar

1/8 teaspoon fine salt

1 teaspoon vanilla extract

Directions

Bring a few inches of water to a boil in a sauce pan that can hold an electric mixer bowl above the water. Whisk the evaporated can juice, egg whites, water, cream of tartar and salt in a bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 9 minutes. Remove from the heat and add the vanilla, stir until completely incorporated.

Raspberry Vanilla Marshmallows

What a fun extra long weekend we had with family! I hope everyone in the U.S. had a great 4th of July celebration. Now back to food fun. :]

It's summer, so that means camping and s'mores over the fire. These marshmallows are divine! When you melt these and make them into a s'more it is unlike any s'more you've ever tasted. To me they taste like raspberry cheese cake with chocolate drizzled on top. Really they are that good. I've shared them with even those who don't like marshmallows and they have liked them. You'll be the hit at the fire pit if you bring these. :]

Raspberry Vanilla Marshmallows

Ingredients

3 1/2 envelopes (2 tablespoons but 2 1/2 teaspoons) unflavored gelatin

1 cup cold water, dived

2 cups evaporated cane juice

1/2 cup agave

1/4 teaspoon salt

2 large egg whites

3/4 tablespoon raspberry extract

1/2 tablespoon vanilla

3 drops red food coloring

1 to 2 cups organic powdered sugar for dusting

Directions

Grease bottom and sides of a 13 by 9 inch rectangular metal baking pan and dust bottom and sides with organic powdered sugar. In a bowl of a standing electric mixer sprinkle gelatin over 1/2 cup cold water, and let stand to soften and absorb completely.

In a sauce pan cook evaporated cane juice, agave, second 1/2 cup cold water, and salt over low heat. Stir with a wooden spoon until evaporated cane juice is dissolved. Increase heat to moderate, cover, and boil mixture. Once boiling, insert candy or digital thermometer and continue cooking until temperature reaches 240*F (soft ball stage). Remove pan from heat and pour cane juice mixture over gelatin mixture. Stir until gelatin is dissolved.

With standing mixer, beat on high speed until white, thick, and nearly tripled in volume, about 6 minutes. Meanwhile, in a separate bowl with clean beaters beat egg whites until they just hold stiff peaks. Then add into gelatin mixture with raspberry and vanilla extracts until just combined. Add food coloring and slightly swirl. Pour marshmallow mixture into prepared pan. Sift organic powdered sugar evenly over top. Chill in refrigerator, uncovered, until firm at least 3 hours or up to one day.

When marshmallows are set, run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers, loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into one inch cubes. Pour organic powdered sugar into empty baking pan. Dip each side of marshmallows into organic powdered sugar to avoid sticking together once they are cut. Place in zip lock back and leave in refrigerator until ready to use. Store for 2 to 3 weeks, and enjoy!

Flag Cake

Repost from last year: Since this weekend is the 4th of July I thought it would be a good idea to show you again the flag cake. When I saw the demonstration on how to put a flag cake together here, it looked so fun. I knew I could make it a healthy cake. And I wanted to make it for the 4th of July. I'm posting it now because I live in Utah and we still have our statehood celebration coming up on the 24th. So it can be made again. If you live outside of Utah keep this in mind for next year. :]

It doesn't have food coloring, which is nice because in the original recipe you have to use tons of red food coloring to make the stripes, and it's made from a cake mix. You really can't tell very well in the picture the white and red stripes, white is on the bottom layer, then red, white, and red again. I guess you could put a few drops in this cake if you wanted to make them a little more visible. The only thing I wish I would have done different is frost it the day I served it. I frosted it the night before because I wouldn't have time the next day and the frosting started to blend into the layers. Other than that it was a very moist, yummy berry cake! Have fun with it!

Low Gluten Flag Cake

Ingredients

2 cups LG flour mix

2 tablespoons baking powder

1 teaspoon salt

1/2 teaspoon xantham gum

1 teaspoon baking soda

1 1/4 cup evaporated cane juice

1/4 cup oil

1/4 cup applesauce

2 eggs

1 cup rice milk

1 1/2 teaspoon vanilla extract

-----

3/4 cup applesauce

3/4 cup blueberry puree

3/4 cup strawberry puree
Directions

Preheat oven to 350*F. Grease and line bottom of three 9" round cake pans with parchment paper.

In two separate bowls (you're making a double batch, the recipe above is for a single batch) mix together flour, baking powder, baking soda, xantham gum, salt, and evaporated cane juice. Then add eggs, oil, applesauce, rice milk, and vanilla and mix well. Divide the batters into thirds, about 2 1/2 to 2 3/4 cups, into three separate bowls (If there is left over batter you can make cupcakes). In one bowl add 3/4 cup applesauce, this will be your white layer, and mix well. In a second bowl add 3/4 cup blueberry puree, this will be your blue layer, and mix well. In a third bowl add 3/4 cup strawberry puree, this will be your red layer, and mix well. Bake each cake for 30-40 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely. Take another piece of parchment paper and top each cake with it, then wrap in plastic wrap and freeze over night.

How to assemble:

Take cakes out of freezer. Allow to sit on counter for a few minutes to thaw slightly. Remove plastic wrap and parchment paper. Take white and red layers and cut in half length wise. Put one half of a red layer on plate and frost and very thin layer of white cream cheese frosting. Place one of the white layers on top and frost a thin layer also. Off to the side stack the remaining red and white layers on top of each other and place the full blue cake on top of them. Take a bowl, about 3" in diameter, and place it upside down on top of the three layers. Take a long knife and while holding the bowl in place, cut down through all layers of cake along the out side edge of the bowl. When finished take the outside part of the blue layer and place it on top of the slightly frosted white layer of cake. Frost the inside edges of the blue layer. Next take the inside round part of the last red layer and put it into the round hole of the frosted blue layer. Thinly frost the top of the red layer. Then take the inside round part of the last white layer and put on top of the red layer inside the blue layer. Frost the entire cake, top and sides. You can choose to top cake with extra blueberries and strawberries or just leave all white. You can either throw away the remaining pieces of cake or make them into a trifle. I did the trifle option, I post that recipe later.

This cake is a huge hit at any 4th of July party. It is a big surprise to see the flag on the inside when you cut into it. Have fun and enjoy and healthier alternative!

Tahitian French Macarons

These are sinfully delicious!! I've made them several times and I've taken them to baby showers and to neighbors. All of the reactions are the same, "Don't these have tons of coconut in them" nope, "Are you sure these are gluten free?" yep, "They're not really fat free are they?" pretty close. The texture is so fun, crispy on the outside and creamy on the inside. I didn't change that much from the original recipe for the macaron base except for the rootbeer variation (click here for original recipe), but I used a completely different filling to make them almost fat free. Try these you'll love them!! Oh and I've frozen them and they freeze great! Just thaw and they taste like you've just made them.
Tahitian French Macarons

Macaron Base

Ingredients

3 egg whites, aged*

5 tablespoons evaporated cane juice

2/3 cup almond flour

1 1/2 cups organic powdered sugar

1 teaspoon vanilla extract (amount will differ with variations)

Directions

In a food processor, mix almond flour and organic powdered sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg white until foamy. While beating on high, slowly add evaporated cane juice. When soft peaks form, add extract and food coloring if desired. Beat until stiff peaks form, has a glossy texture, and mixture doesn't drip from the beaters.

Fold half of the almond mixture into the whipped meringue. When just blended, add additional dry mixture, folding until mixture is blended. Don't over mix. Place mixture in a piping bag fitted with round tip, or a large zip lock bag and cut off one corner. On a parchment lined baking sheet, pip small circles, about the size of a quarter. Once cookie sheet is full, tap sheet firmly against the counter, or flat surface. This helps the macaron to get it's pied shape.

Let dry, uncovered for 30 minutes. Preheat oven to 300* F. Once they have sat for 30 minutes bake for 15-17 minutes. Tap cookie sheet firmly against the counter one more time before baking. Cool completely. Pipe a small amount of meringue frosting (see recipe below) on flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

*Aged egg whites: covered and set at room temperature overnight. (left mine out for about 3 hours and they were at room temperature)

Meringue Frosting

Ingredients

6 tablespoons evaporated cane juice

1 large egg white

1 1/2 tablespoons water

1/4 teaspoons cream of tartar

pinch of salt

1/2 teaspoon vanilla extract (amount will differ with variations)

Directions

Bring a few inches of water to boil in a sauce pan that can hold an electric mixer bowl above the water. Whisk the evaporated cane juice, egg white, water, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at high speed until stiff peaks form, about 9 minutes. Remove from the heat; beat in the vanilla. Pour into a piping bag fitted with a round tip, or a large zip lock bag cutting off on of the corners.

Variations:

Rootbeer Float

-Use 1 teaspoon Rootbeer extract in place of vanilla to the macaron base

-Don't change anything with the meringue frosting

Guava Raspberry

-Use 1/2 teaspoon raspberry extract and 1/2 teaspoon vanilla extract in place of the vanilla, and 3 drops pink food coloring to the macaron base

-Use 2 -3 tablespoons frozen guava passion fruit concentrate to meringue frosting in place of vanilla, and 2 drops pink food coloring to the meringue frosting.

Kiwi Lime

-Use 1/2 teaspoon vanilla and zest of 1 lime in place of vanilla, and 5 drops neon green food coloring to the macaron base

-Use 3 tablespoons kiwi puree and 4 drops neon green food coloring to the meringue frosting. (For every 1 kiwi I pureed I added 3 teaspoons evaporated cane juice)

Pina Colada

-Use 1/2 teaspoon vanilla and 1/2 teaspoon banana extract in place of vanilla and 5 drops of yellow food coloring to the macaron base

-Use 2-3 tablespoons frozen Pina Colada concentrate (Bacardi's) in place of vanilla to the meringue frosting.

Banana Cream Pie

-Use 1/2 teaspoon vanilla and 1/2 teaspoon banana extract in place of vanilla and 5 drops of yellow food coloring to the macaron base.

-Don't change anything with the meringue frosting.

Donuts

It was national donut day a few Friday's ago. So I went out and bought myself a donut maker and started experimenting. I am loving this little machine! We have had so much fun the last couple of weeks! Besides being extremely low fat, these are so easy to change flavors to make them very unique. They are fast to make and really don't take that much effort.

Basic Donut Recipe

Ingredients
1 cup kamut, spelt, or whole wheat flour

1/2 cup evaporated cane juice

1 tablespoon baking powder

1 egg

1/2 cup rice milk

1/2 teaspoon vanilla

4 tablespoons applesauce

Directions

Stir flour, evaporated cane juice, and baking powder together. Then add egg, rice milk, vanilla and applesauce. Beat with electric mixer for one minute. Pour batter into a large ziplock bag. Cut off the tip when ready to pour into donut iron. Squeeze batter into each donut shape until almost full, make sure not to have any batter in the middle or you will not get your hole. Follow cooking directions of your donut iron, and enjoy!!

Yields about 35 donuts

Basic Glaze

Ingredients

Organic powdered sugar

Water

Directions

In a small bowl pour powdered sugar, add a very small amount of water. Stir until sugar is dissolved. If you need to add a little more sugar or water you can. The consistency should be a little thick but not too thick. Dip one side of donut in glaze and place on to cooling rack until glaze drys, then enjoy!

Variations

Carob Frosting

Melt Carob chips in microwave in a small glass bowl. Click here for more detailed instructions. Dip one side of donut in carob. Then place onto cooling rack until carob sets, then enjoy!
Butterscotch Frosting

Melt Butterscotch chips in microwave in a small glass bowl. Follow instructions on the back of the bag. Dip one side of donut in melted butterscotch. Then place onto cooling rack until it sets,then enjoy!

Banana Coconut Donuts

Ingredients

1 cup kamut, spelt, or whole wheat flour
1/2 cup evaporated cane juice
1 tablespoon baking powder
1 egg
1/2 cup rice milk 1/2 teaspoon coconut extract

4 tablespoons applesauce

Banana extract

Water

Organic powdered sugar

Directions

Stir flour, evaporated cane juice, and baking powder together. Then add egg, rice milk, coconut extract and applesauce. Beat with electric mixer for one minute. Pour batter into a large ziplock bag. Cut off the tip when ready to pour into donut iron. Squeeze batter into each donut shape until almost full, make sure not to have any batter in the middle or you will not get your hole. Follow cooking directions of your donut iron.

Banana Glaze: In a small bowl add organic powdered sugar, a little banana extract and a little water. Stir until sugar dissolved. Add more sugar if needed to make it thick. Taste to see if you need to add more banana extract. Dip donuts in glaze, then place on cooling rack until glaze sets, then enjoy!

Pot of Gold

Happy St. Patrick's Day!!

I love holidays, as I've mentioned before, and at our house it really is all about the food for that holiday. I love making little things for my kids to help make that holiday a little special. This St. Patrick's Day has been a little bit different. We didn't get to wake up and see if we caught a Leprechaun, or have our green breakfast, lunch or dinner. All because we've been at a Hotel. I'm hoping that we can have our furnace put in today, then we will celebrate St. Patrick's Day tomorrow. :] In spite of it all we did all wear green today. :]

I love this dessert for St. Patrick's Day. It's cute, healthy, and the kids just love that they get to have their own pot of gold. Not to mention that it is really easy to make.

Pot of Gold

Ingredients

4 envelopes knox gelatine, unflavored

1 green pepper for each person

1 to 3 cups evaporated cane juice, depending on how many pot's of gold you're making

1 frozen fruit juice concentrate that will be yellow in color such as pineapple

Directions

When mixing your fruit juice and the directions say to add three cans of water, only add 1 1/2 to 2 cans of water. If you add all three cans of water your 'gold' will not be as flavorful. After your juice is mixed up, follow the directions on the back of the envelopes, but use honey and not sugar. After washing your green peppers, cut off the top and sprinkle the entire inside with evaporated cane juice; Shake out any excess. When your 'gold' is set, cut into small squares, fill the peppers with 'gold', serve and enjoy!!

Idea from Family Fun Magazine

Gluten Free Ice Cream Cones

My mom has a waffle cone maker. She made hundreds and hundreds of ice cream bowls for my sisters wedding where they served ice cream with different things to mix in the ice cream. It was so much fun, and the kids loved it. Ever since I've wanted to make ice cream cones with it. I didn't even know that the waffle cone maker came with a plastic cone shape to wrap the cookie around to shape it like a cone. Really I can't tell you how much fun my children and I had making these, even if it did take a few tries. :] We used the recipe that came with the waffle cone maker. It took a few tries with many different variations to make it more healthy. I loved how it finally turned out! I think they taste just like a waffle cone you get at the ice cream shop, minus the gluten and fat. :] So if you know someone with a waffle cone maker, or you can buy them here, try this recipe, so yummy!!

Gluten Free Ice Cream Cones

Ingredients

1 whole egg

1 egg white

1/4 teaspoon salt

2/3 cups evaporated cane juice

2 tablespoons applesauce

1 cup gluten free flour

1/2 teaspoon xanthan gum or guar gum

2 teaspoon vanilla extract

Directions

In a bowl mix with a fork, the egg, egg white, and salt. Then add evaporated cane juice and mix with a mixer until it becomes light in color, about 1 minute. Stir in applesauce. In a separate bowl add flour and xanthan gum, mix well then add to the egg mixture. Stir in vanilla. Spray waffle maker with cooking spray. I cooked mine on setting 4. You'll have to see how dark in color you want your depending on the cooking setting. After it is cooked, wrap around the cone shape and pinch the bottom to make sure there isn't a hole. Let cool for 1 minute then remove from cone shape. Once cooled all the way add Rice Dream Frozen Dessert and enjoy!!!

Lemon Cake with Lemon Meringue Frosting

My mother's birthday was a few weeks ago. I wanted to surprise her with a cake, it's not fun making your own birthday cake (well at least for most people, not me :]). I had lots of lemons in my fridge so when I found this recipe I knew I had to try it. I didn't have to make that many changes to it, which I loved. It is my most favorite cake to date!! It is just HEAVENLY! So light with a slight lemon after taste, so you don't feel like you've just had a million calories. And the best part is you haven't! There is hardly any fat in this cake, only from the two egg yolks. The frosting is by far the best frosting I have ever tasted. It is now my go to frosting for cakes, and it's fat free. Now I know I've said "fat free" so you might be thinking, "there is no way I am ever going to try this cake, it can't be good". Well let me tell you something. My dad is a butter lover. He even puts butter on top of his brownies. He has liked some of the desserts that I've made but never loved them before. After he ate this cake he said how good it was and then said it was the best dessert that I have ever made. So don't take my word for it, take his. :]

Lemon Cake with Lemon Meringue Frosting

Ingredients

Cake

1/2 cup rice milk

1/2 tablespoon lemon juice

2 1/3 cups kamut flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/3 cup applesauce

1 tablespoon finely grated lemon zest

2 tablespoon fresh lemon juice

2 large eggs

1 large egg white

1 1/2 cups evaporated cane juice

2 cups strawberries or raspberries

1 tablespoon evaporated cane juice

Frosting

3/4 cups evaporated cane juice

2 large egg whites

3 tablespoons water

1/2 teaspoon cream of tartar

1/8 teaspoon fine salt

1 tablespoon finely grated lemon zest

1 teaspoon vanilla extract

Directions

For cake:

In a measuring cup add 1/2 tablespoon of lemon juice, then add enough rice milk to measure 1/2 cup; stir and let sit for 5 minutes.

Preheat oven to 325*F. Spray 2 8-inch round cakes pans with cooking spray. Dust lightly with flour and shake out the excess. Reserve half of the strawberries, and combine the other half with 1 tablespoon evaporated cane juice and crush with a fork. Set aside

In a bowl, sift together the flour, baking powder, baking soda, and salt. Stir with a fork to evenly combine the ingredients. In another bowl, whisk the rice milk, applesauce, lemon zest, and lemon juice. Whisk together eggs, egg whites and evaporated cane juice in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture in 3 parts, alternating with the rice milk mixture in 2 parts, beginning and ending with the flour. Pour the batter evenly into the pans. Bake in the oven until a toothpick comes out clean, about 25-30 minutes. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.

For Frosting:

Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the evaporated cane juice, eggs whites, water , cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 9 minutes. Remove from the heat; beat in the lemon zest and vanilla.

To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with the crushed strawberries. Top with 3/4 cup frosting, spreading gently (I was in a hurry, so you can see by my picture that I rushed it and it wasn't so even in between the two layers) on top of the strawberries. Place the second cake layer on top, top side up, and frost he top and side of the entire cake. Decorate with the reserved strawberries. Serve and enjoy your guilt free dessert!

Chocolate Covered Eatable Roses

Happy Valentine's Day!!

I hope that today you have lots of good, fun, and a little healthier food! :]

A couple of years ago I wanted to give some of my friends something a little different for Valentine's Day. I don't remember where I saw the idea for eatable roses, but I knew it was the way to go. Who doesn't love roses that you can eat?! I haven't been able to find a healthier substitute for the red and pink dipping chocolates. So if you know of any, please let me know about them. For now, this is how they are. I really like the way they look, and what can get better than chocolate covered strawberries for dessert?! :] Hope you like them. Chocolate Covered Eatable Roses

Ingredients

Fresh Strawberries, washed

Red dipping chocolate

Pink dipping chocolate

skewers

Green food coloring

1/4 cup water

Q-tips

Directions

Pull off the leaves of the strawberries. Do NOT cut off the leaves, they will not look like rose buds if you cut the strawberries. Add greed food coloring to water. Do as many drops as you need to make it as dark as you need it. Then, using a Q-tip, paint the skewers green. Insert a painted skewer into the strawberry where the stem used to be. Melt the chocolates according to packages directions. Dip the strawberries into the melted chocolate. As you finish dipping slightly spin the strawberry making the chocolate create lines. This makes the rose look more like a rose bud. Stick the now covered strawberry into a vase, or cup, or Styrofoam for drying. Once the chocolate is dried and set up, they are ready to go. I like to put them with real babies breath and leaves, just like real roses. Be creative and Happy Valentine's Day!

Double Chocolate-Peppermint Crunch Cookies

I always get excited to bake with chocolate or carob. Why you might ask. Well because I can use a black bean puree and cut the fat out almost completely! I just love being able to tell someone, after they have eaten one of my cookies that it is fat free and has fiber in it. They are always so shocked and I love it! So I was extra excited when I saw this recipe. I thought it would be a fun cookie for valentines day. We always make sugar cookies, found here, and we still will. But chocolate is a great valentines flavor so these will be great for that too! I hope you like these as much as I did. The peppermint flavor is just perfect and very addicting. I couldn't stop eating them, so I stuck them in the freezer. They freeze great! When I wanted another one, on a different day of course, I put it in the microwave for 15 seconds and it came out tasting like I just took it out of the oven! So delicious!

Double Chocolate-Peppermint Crunch Cookies

Ingredients

3 cups carob chips or bittersweet chocolate chips

2 1/4 cup low gluten flour mix

1/4 heaping cup carob powder or unsweetened cocoa powder

1/2 teaspoon xanthan gum or guar gum

1 1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup black bean puree

1 cup evaporated cane juice

1 teaspoon vanilla extract

1 teaspoon peppermint extract

2 large eggs

4 organic candy canes (found here), coarsely crushed

Directions

Line 2 large rimmed baking sheets with parchment paper. Melt 1 3/4 cup of carob chips in medium glass bowl, go here for directions. In another bowl, whisk flour, carob powder, baking powder, salt, and xanthan gum; set aside. Beat bean puree and evaporated cane juice using an electric mixer until smooth. Add both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted carob chips. Add dry ingredients and blend. Stir in 1/2 cup carob chips. Dough will be sticky. Place dough in fridge while oven preheats.

Preheat oven to 375*F. Measure 1 level tablespoonful of dough; roll dough between palms to form a ball. Place on prepared baking sheet. Repeat with remaining dough spacing cookies 1 1/2 inches apart. With the back of a spoon, slightly push down on balls. Cookies will not spread very much. Bake cookies until cracked all over and a tooth pick inserted in center comes out clean, about 12 minutes.

Cool cookies on baking sheet for 5 minutes. Transfer cookies on parchment paper to racks to cool completely. Makes about 4 dozen cookies.

Melt 3/4 cup carob chips in glass bowl. Spread melted carob on cookies, then sprinkle with crushed candy canes. When carob is set up, serve and enjoy!

Edit:

Lisa From "Sweet as Sugar Cookies" has invited me to put this recipe on her blog. Go check her out!

Whole Wheat Cinnamon Rolls

Growing up my mother used to make homemade rolls and cinnamon rolls every Sunday. I know we were spoiled! We also had hot breakfast every morning. We only got to eat cereal on the weekends!! I thought my friends were lucky being able to eat cereal so much. Now that I am older I truly see how I really was the lucky one.

So any who, last Sunday I decided that I should make some Cinnamon rolls for my kids. They were so excited! Cinnamon Rolls are really easy to make. So if you haven't ever tried to make them, now is the time to start.

*I use the same dough as I do when making whole wheat bread. I'll give you that recipe here again.

Ingredients

2 cups warm water

1/3 cup honey

1/3 cup vegetable oil

2 teaspoon salt

2 tablespoon yeast

5 to 6 cups whole wheat flour

1 teaspoon vital wheat gluten

1 teaspoon dough enhancer

Directions

Put yeast in a small glass bowl. Pour 1 cup of the warm water over yeast. Pour remaining cup of water in mixer. Add honey to water and stir until dissolved. Then add oil and salt. When the yeast has doubled in size and when you can slightly tip the bowl and nothing sticks to the bottom, add to the mixer. Start mixer on low speed and add one cup of flour. When mixed in well add another cup of flour along with the gluten and dough enhancer. Then add one more cup of flour. After it is mixed in well, change mixing blade to kneading blade. Continue adding flour a little at a time until the dough no longer sticks to the sides. Kneed for 10 minutes.

Whole Wheat Cinnamon Rolls

Ingredients

Take 1/4 to 1/3 of the dough from the recipe above.

2-3 tablespoon of melted butter

1/4- 1/2 cup organic brown sugar

Ground cinnamon

Directions

On a floured surface, roll dough out to 1/4 inch thick rectangle. Pick up dough and place back on counter making sure it relaxes and will not stick to counter. Spread melted butter all over rolled out dough. Sprinkle organic brown sugar to cover entire surface of dough. Then sprinkle with cinnamon, making sure to cover. Then roll dough up like a jelly roll and cut into 1 inch slices, using a serrated knife to make clean cuts. Place on a greased cookie sheet or pie pan. Let raise until doubled in size. Bake in a 400* F preheated oven for 15 minutes or until golden brown.

**If you don't want to use all of the dough for cinnamon rolls. Simply shape into ball for rolls, let raise to double in size, then bake in a 400* F preheated oven for 15-20 minutes. Or, put in greased bread pans, let raise to double in size, then bake in a 400*F preheated oven for 20 minutes.

Chocolate (Carob) Peanut Butter Cups

I've made these a few times. This time I decided to actually write down how I was changing this recipe. It was also more fun making them this time because I went and purchased some small Peanut Butter cup molds from Fun Finity. They are so cute and perfect for another project I'm working on, post to come later. These are so delicious it will be hard to control your self and not eat all of them at once. I have to hide them from my children. They are a great little treat for this weekend, and they are a little more healthy than the store bought ones. :]

Chocolate (Carob) Peanut Butter Cups

Ingredients

3/4 cup Carob chips

1/8 teaspoon coconut oil

1/4 cup organic peanut butter

1 pinch salt

2 tablespoons organic powered sugar

1/8 teaspoon vanilla extract

Directions

Spray molds, or small muffin tin, with non stick cooking spray. Put 1 to 2 inches of water in a small pan, or bottom of your double broiler and cook on stove top on medium to low heat. In a metal bowl, or top of your double broiler, put the carob chips and coconut oil. Stir until completely melted. Spoon (or I like to use my clean finger) melted carob into molds, filling 1/4 of the way full. Using your spoon draw the carob up the sides of the molds until evenly coated. Place in freezer.

In the meantime: In a small bowl, combine peanut butter, salt, powered sugar, and vanilla. Place your bowl back on top of your pan or double broiler to keep carob melted.

Remove molds from freezer. Fill them with the peanut butter mixture, almost filling to the top. Stir melted carob, and spoon enough to cover each cup. When finished use a damp finger to smooth out the top of the cup. Then place in the freezer for a few minutes until completely set.

When set pop out of molds and enjoy!

*Makes about 28 small cups from the molds. Double recipe if using small muffin tins.

Pumpkin Cream Cheese Spread

This is the recipe that I talked about last Thursday to go on the 2 layer pumpkin cake. It is very yummy, I received lots of compliments on it. It isn't a stiff frosting. I just let is fall down the side of the cake. Hope you like it!

Pumpkin Cream Cheese Spread

Ingredients

1 8oz package 1/3 less fat cream cheese

1/2 cup canned pumpkin

1/2 cup evaporated cane juice

1/2 teaspoon vanilla

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

Directions

Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for about an hour, then spread on cake or use for cookies dip.

2 Layer Pumpkin Cake

Here is yet another yummy but more healthy cake for your pleasure. :] It's pumpkin and goes so well with the season. It turned out so yummy and moist. A lovely treat to take to those Christmas parties that are coming up.

2 Layer Pumpkin Cake

Ingredients

1 cup evaporated cane juice

1/2 cup coconut oil, liquid, or vegetable oil

2 eggs

1 1/4 cup kamut flour

1 1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

2 1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon xantham gum

1 cup pumpkin puree

Directions

Preheat oven to 350*F. Combing evaporated cane juice, oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree. Pour batter into 9 inch round, greased, cake pans. Bake for 35-40 minutes or until cake tests done when toothpick inserted in the center comes out clean. Cool on racks. Frost with Pumpkin Cream Cheese Spread.

Original recipe found here.

Pumpkin Marshmallows

I'm sorry about dropping off the face of the earth last week. To be honest I haven't been cooking and experimenting very much lately. Mostly last minute shopping and getting ready for Christmas. I'll try and do a little better. :]

When I found this recipe for pumpkin marshmallows I was so excited to try them. How good could they be, I thought. Well let me tell you... they are so amazing!!! I love them, and so do my kids and anyone who I let try them. I've decided that they are going to be part of my neighborhood Christmas gift this year. I'll tell you more about that hopefully by the end of this week or the beginning of next. Any who, these are sooo good and if you like to add chocolate chips to your pumpkin bread you will like these in your cup of hot chocolate or hot carob!

Pumpkin Marshmallows

Ingredients

3 envelopes unflavored gelatin

1/2 cup cold water

2 cups evaporated cane juice

2/3 cup agave

1/4 cup water

1/2 cup pumpkin puree

1 heaping teaspoon ground cinnamon

1 level teaspoon ground ginger

1/4 heaping teaspoon ground nutmeg

1/4 teaspoon salt

1/4 cup organic powdered sugar

Directions

Spray a 9x13 inch pan with non stick cooking spray and dust with organic powdered sugar. Set aside.

Pour the 1/2 cup cold water into the bowl of a stand mixer and sprinkle the gelatin on top. Set aside for 10 minutes. Combine the evaporated cane juice, agave, and 1/4 water in a sauce pan; cover. Bring to a boil over medium-high heat. Take the lid off when it starts to boil and add a candy thermometer. Heat to 250* F, or until a small amount of the syrup dropped into a cold a bowl of cold water forms a rigid ball.

Meanwhile, combine the pumpkin puree, cinnamon, ginger and nutmeg, mix well.

When the syrup is finished add to the dissolved gelatin and turn on your mixer on slow speed. Increase the speed to medium-high and add the salt. Mix until stiff, shiny, white in color, and tripled in size, about 5-12 minutes. Scrape down the sides of the bowl occasionally using a rubber spatula.

When tripled in size remove the bowl from the mixer and fold in the pumpkin mixture until combined. Return the bowl to the mixer and beat on medium-high speed about 3 minute longer. The mixture should form a more-or-less continuous ribbon off the spatula into the bowl.

Pour the mixture into the prepared pan so that it is an even depth. Top with a light coat of organic powered sugar. Let the mixture set at room temperature for at least 8 hours or over night.
When the marshmallows have set, turn them onto a work surface and cut them into squares or shapes as desired. Roll each marshmallow in organic powdered sugar to coat each side to prevent sticking. Store in an airtight container in fridge or freezer. They can last for up to a month in the freezer or a week on the counter. Enjoy!

Mixed Berry topped Cake

I've been making a lot of desserts lately. And here I go with cakes again, I can't help myself, cakes are so fun to make and experiment with! This picture makes the cake look like it's really runny and way too moist. It really isn't. I promise! I made one of these once to take to my neighbors and I put the berries on their and mine at the same time. I took theirs over to them. Then I came home, made dinner, ate and cleaned up dinner, and then we had the cake and it wasn't gooey inside at all. Just enough of the sweet juices from the berries had fallen into the cake. This really is one of my more healthy and still very delicious cakes, I hope you enjoy all of it's guilt free goodness!

Mixed Berry topped Cake

Ingredients

2 cups whole wheat flour

1 tablespoon baking powder

1 teaspoon salt

1 1/2 cups evaporated cane juice

2 eggs

1 teaspoon vanilla extract

3/4 cup rice milk

3/4 cup applesauce

2 cups frozen mixed berries, thawed

2 tablespoons evaporated cane juice

Directions

Preheat oven to 350*F. In a small bowl combine the mixed berries with 2 tablespoons evaporated cane juice let sit on counter until ready to use. In a bowl combine flour, baking powder, salt, and evaporated cane juice. Then add the eggs, vanilla, rice milk, applesauce, and combine well. Pour into a parchment lined, and sprayed with non stick cooking spray, 9 inch cake pan. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly. Then remove cake from pan and remove parchment paper. When cooled completely, spoon mixed berries over cake, serve, and enjoy!

Mini Ginger Cookies

I hope everyone had a wonderful Thanksgiving holiday. Mine was fun, busy, tasty, and also tiring. :] I just love being with family!

I saw these cookies demoed on Studio 5. They looked so yummy! I like the flavor of ginger cookies but I don't like how hard they are. These cookies are very moist, chewy, and simply delicious. I've made lots already and given lots away too. :] They are very addicting and good for you. Did you know that Molasses has lots of natural iron in it? It does, so with my modifications you don't have to feel bad one bit about eating more than one of these.

Mini Ginger Cookies

Ingredients

1/2 cup coconut oil

1 1/2 cup evaporated cane juice

1/4 cup full flavor molasses

2 eggs

3 cups spelt flour

1/4 teaspoon salt

2 teaspoons baking soda

1 teaspoon ground ginger

1 1/2 teaspoons ground cinnamon

1 teaspoon ground cloves

Directions

Preheat oven to 350*F. Melt coconut oil so it becomes a liquid. Add evaporated cane juice, molasses, and egg. Beat well. Sift together flour, baking soda, and spices. Add to fist mixture. Mix well; chill. Form into 1/2" balls. Roll balls in some evaporated cane juice and place on a greased cookie sheet. Flatten with the bottom of a glass. Bake for 8-10 minutes. DO NOT OVER BAKE! If you do then you will get hard cookies. Cool and enjoy!

Healthier Graham Cracker Crust

Thanksgiving is next week!! I can't believe how fast this month as gone by. I wanted to share with you this pie crust. Even though it is made from graham crackers it is a very yummy crust and would be great with pumpkin or any other pie because you bake it. It really isn't like the normal graham cracker crust you make for pudding pies. It's easy to make gluten free and fat free, minus the fat from the crackers of course. :] Try it you'll be pleasantly surprised!

Healthier Graham Cracker Crust

Ingredients

2 cups gluten free graham cracker crumbs

3 1/2 tablespoons nonfat vanilla yogurt

1 1/2 tablespoons organic brown sugar

Directions

Preheat oven to 350*F. Spray a 9 inch pie pan with non stick cooking spray. In a medium bowl, mix together graham cracker crumbs, yogurt, and organic brown sugar. Wet your hands and press mixture firmly into the pie pan. Bake in preheated oven for 15 minutes or until crust sets up firm in center. Cool and add your favorite pie filling.