This dessert has got to be one of my favorite ways to enjoy summer fruit! Supposedly the recipe makes 6 servings, but our family finds it's never quite enough! Double the recipe for a 9X13.
Ingredients: 2 1/2 cups sliced peaches, fresh or canned 1 cup raspberries, fresh or frozen 1/2 cup blueberries, fresh or frozen 1/2 cup blackberries, fresh or frozen 1/4 cup organic butter 1/2 cup oats (I use gluten-free) 1/4 tsp sea salt 3/4 cup raw cane sugar Directions: Gently stir fruit together. Pour into the bottom of a square baking dish (8x8 or 9x9). In a separate bowl, mix remaining ingredients together until crumbly. Sprinkle on top of fruit. Bake at 375F until top is golden brown, about 40 minutes. Serve warm with shipped cream. Makes 6 servings.
Alternatively, replace the peaches and berries with 4 cups of pears or sliced Granny Smith apples.
Cream puffs aren't nearly as intimidating as they seem. The trick to getting them nice and puffy is how you add your flour and the heat at which they bake. The cool thing about these delightful pastries as that you can make them any size, and fill them with whatever you please. Yesterday I posted about Strawberry sauce. Can Cream Puffs taste good without it? I'm really not sure. I don't think I've ever tried. They're awfully messy, but that just adds to the experience. :-) You'll need: 1 cup water1/2 cup butter1 cup all-purpose flour1/4 tsp salt4 eggs In a large saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once. This is very important. Stir together until you get a smooth ball. Remove from heat and let stand for 5 minutes.
Add eggs one at a time, beating well after each addition until you get a smooth, shiny mixture that looks something like above.
Drop by round tablespoonfuls onto greased cookie sheet. Bake at 400 for 30-35 minutes, or until golden brown. Remove to wire rack. Immediately slit puffs open. Remove tops and set aside. Discard any soft dough inside. Cool completely. Now the fun part! Fill them with whatever you please-from classic whip cream, strawberries and chocolate, to funky flavored lemon pudding, or mocha mousse. Either way, you've got the perfect shell to compliment your choice of filling!
I came up with this recipe shortly after we started eating the Trim, Healthy Mama way. It combines a few of our favorite flavors into one mouth-watering, plan-approved, protein-packed, tender piece of chicken.
Servings: 4 Baking Time: 25 minutes. Gluten-free, sugar-free, nut free, soy-free *For anyone else who's a THMer, this staple falls under the Satisfying category. Ingredients:
Directions: Mix mustard, olive oil, sweetener, paprika, sea salt, and ground pepper together in a bowl. Pour into a large, sealable bag and add chicken breasts. Toss to coat evenly. Marinate in the fridge for 2 hours (the longer, the better).
Fry bacon. Set aside on paper towel to absorb the excess oil. Discard all but 1 Tbsp of bacon fat. Saute mushrooms and cook chicken until lightly golden in bacon fat.
Arrange chicken in 8x8" baking pan. Wrap each breast with two strips of bacon to from an "X". Pour mushrooms over top and sprinkle with cheddar cheese. Garnish with chives.
This recipe is easy-peasy! And has zero nutritional value. But, oh is it ever good! Monkey Bread is a great hit with young people as well as a perfect recipe for little chefs. It's a fast, no-fail winner that everyone and their uncles will love.
You'll need: 1 (3.5 ounces) package of cook and serve butterscotch pudding mix1 Tbsp. Cinnamon3/4 cup Sugar1/2 cup Butter, melted3 (10 ounce) cans of refridgerated biscuts (I used Pilsbury)icing sugar & milk for glazeoptional: nuts of your choice Combine pudding mix, sugar, cinnamon and nuts (if you're using them) together in a bowl with a tight fitting lid. Pour melted butter into a seperate dish. Cut biscuts into quarters with kitchen shears. Dip each piece in butter and than place in cinnamon mixture. Seal lid and shake until each piece is evenly coated. Remove to a greased, 10-inch bundt or fluted pan. Bake at 350 for 30-35 minutes. Cool for 30 minutes before inverting onto a serving plate. Dig in!
If you're on a mission to clean up your diet, getting your kids on board with the idea can seem impossible. If they're used to snacking on cookies, party-mix, Smarties, or packaged granola bars it can be frustrating for both of you to adopt healthier eating habits. Thankfully, there are many scrumptious, nutritious recipes available that'll appeal to the pallet the same way junk food does. But instead of artery-clogging fats, refined sugars and flours, MSG, and simple carbohydrates, you'll be serving your child snacks that are loaded with nutrition and energy to help build a growing body. Here are 10 snacks our kids love (and have no idea they're good for them!):
1. Gluten-Free Cinnamon Raisin Flax Muffins
2. "Just Like Wheat Thins" Crackers with Cheese from Trim Healthy Mama
3. Snicker Snackers
4. Apples or Bananas with Peanut or Almond Butter
5.Raw vegetables with natural, homemade salad dressing.
If you need to make an impression but are completely intimidated by the idea of baking a real cheesecake, this recipe will stop the show. I've made it many times and love the silky smooth texture, the way it slices perfectly, the combination of vanilla and chocolate, the richness of the cream, and how versatile it is for decorating. Not to mention that it can be whipped up the day before and stays good for a really long time.
That is, if you haven't eaten already.
You'll need:Crust: 1 1/2 cups of crumbled Oreo cookies 3-4 Tablespoons melted butter Chocolate Layer: 2 teaspoons unflavored gelatin 2 Tablespoons cold water 1 1/2 cups heavy whipping cream 3/4 cup semi-sweet chocolate chips Vanilla Layer: 2 teaspoons unflavored gelatin 2 Tablespoons cold water 1 2/3 cups heavy whipping cream 1/4 cup sugar 2 teaspoons vanilla extract Directions:Crust: Mix cookie crumbs and melted butter together. Pat into a 9" spring form pan. Set aside. Chocolate Layer: In a small saucepan, bring cream to a simmer. In a separate small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add to warm cream and stir until gelatin is completely dissolved. Stir chocolate chips into remaining warm cream until melted. Stir in gelatin mixture and remaining cream. Pour on top of crust. Cool in fridge for 45 minutes or until firm. Vanilla Layer: In a small saucepan, bring cream and sugar to a simmer. In another bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir into cream until gelatin is completely dissolved. Add vanilla. Carefully spoon over chocolate layer. Cover and refrigerate for at least 2 hours or until firm. After removing the sides of the spring form, you can garnish this beautiful dessert any way you like. In the picture shown above, I simply rubbed some more Oreo cookie crumbs onto the sides. Using several thin strips of waxed paper, I created a lattice stencil on the top of the dessert, sprinkled on some more crumbs, and carefully removed the strips of paper. Then I added a "haystack" of chopped chocolate covered peppermint sticks. I've also served this with a fresh strawberry sauce made by pureeing strawberries and sugar in the blender for a fresher taste. Be creative-the possibilities are endless!
*GF Variation: Simply use Gluten-free cookie crumbs instead.
The hardest part about being gluten-free, according to my dear husband, is missing out on baked goods that taste good. Bread, cake, cookies, donuts, muffins... nothing quite tastes as wonderful as things made with white flour.
Then I discovered the Easy Peasy Cinnamon Muffins in Trim Healthy Mama. Brad said he hadn't had a muffin that good since he started eating gluten-free two years ago! I've made a couple of alterations to the original recipe and apparently we have a winner! Brad takes two in his lunch every day to work and never tires of them. The kids love them too.
Gluten-Free Cinnamon Raisin Muffins (adapted from Trim Healthy Mama) Time: 15 minutes plus baking Servings: 24 small muffins or 12 large Ingredients:
3 eggs and 3 egg whites
3/4 cup plus 1 Tbsp water
3 Tbsp. coconut oil
1 tsp. vanilla
1 1/2 cups ground golden flax seed
1/2 cup finely shredded, unsweetened coconut
1 tsp baking powder
1 tsp baking soda
4 Tbsp. cinnamon (not a typo!)
12 tsp of Truvia (or 1 cup sugar)
1 cup raisins
Directions: Put eggs and whites, water, coconut oil, and vanilla into blender and blend well for 20 seconds. In a separate bowl, combine flax seed, coconut, baking powder, baking soda, cinnamon, and sweetener. Stir together. Add to wet mixture in blender. Blend well. Stir in raisins. Let mixture set for 5 minutes to thicken. Pour evenly into paper-lined muffin tins (a quick-release ice cream scoop works great for this!). Bake at 350 for 20-25 minutes.
Would you believe me if I told you these things help you lose weight? Seriously! Every time you reach for a cookie, grab a Peppermint Patty instead and the pounds will melt off. They contain no sugar or dairy and are virtually carb-free. Yet, they're loaded with the kind of fat that's good for you (coconut oil) and helps burn off the bad stuff by improving your metabolism. The best part? They're so decadent and flavorful, there's no way you'll feel deprived. I am addicted to them and keep a stash in the back of our freezer. But don't tell the rest of my family or they'll be gone!
Time: 15 min. plus cooling time Servings: 12 large patties or 24 small patties *For THMer's, this is a Satisfying dessert. Ingredients:Chocolate:
1 cup virgin coconut oil (Tropical Traditions is my favorite)
1/2 cup pure cocoa powder
2 Tbsp Truvia (or alternative sweetener)
Filling:
1 cup finely shredded coconut, unsweetened
1 Tbsp Truvia (or alternative sweetener)
1/4 cup virgin coconut oil
1/4-1/2 tsp pure peppermint extract
1/8 tsp sea salt
Directions: Bring 1 cup of coconut oil to liquid state (either in a double boiler, or immersing a sealed container in warm water). Whisk in cocoa powder and sweetener. Pour 1/2 of mixture into paper-lined muffin tins and set in freezer until hard (about 5 minutes). In the meantime, mash all of the filling ingredients together in a separate bowl. Divide and spread evenly on the chocolate coated muffin liners. Return to freezer for another 5 minutes or until hard. Evenly pour the last half of chocolate over the peppermint layer. Return to freezer. Once hard, transfer to a Ziploc bag and refrigerate or freeze until serving.
"Say: 'These are scrumptious'." My husband told me to write that when I asked him how I should describe these bars. He also wanted you to know that he cuts the grass straighter than anyone else he knows, and that he's wearing white socks today. Ha!
He also said I better not write that. ;-) Back to the bars. They are really yummy. We ate a whole recipe between the two of us in just four days. Pretend that isn't true. The cool thing about these bars is that not only are they a cinch to make, they can also be made very quickly, everyone loves them, and the possible variations are endless. More on that at the end.
You'll need:
1 cup all-purpose flour 1 cup rolled oats 1/2 cup packed light brown sugar 1/4 tsp baking soda 1/8 tsp salt 1/2 cup butter, softened 3/4 cup seedless raspberry jam Preheat your oven to 350 degrees. Grease an 8 inch square pan, line with parchment paper and then grease well.
Combine your dry ingredients together and mix in your butter until crumbly.
Press 2 cups of the mixture into the bottom of your prepared pan.
Spread jam on top...
... and then sprinkle with remaining crumb mixture. Press lightly so top coat sticks into jam.
Bake for 35-40 minutes or until lightly browned.
Cool, cut into bars and Enjoy! Now for the variations. The raspberry jam could be replaced with any jam or jelly. Think blackberry, strawberry, blueberry, peach, or maybe even a combo deal! Or try making the middle layer chocolate or date for an even richer taste. I skipped drizzling these bars with icing sugar or melted white chocolate, but that equals yummy too. I'm sure of it. I have a sweet tooth.
Ontario strawberries are almost in season! When they are, we'll eat them for breakfast, lunch, and dinner. There's nothing quite like them! Strawberry Spinach (or Field Green) Salad is our favorite way to incorporate the sweet, red berries into an evening meal.
Serves: 4-6 people Ready in: 15 minutes * For THMer's, this recipe falls into the Satisfying category. Ingredients:
6 oz. fresh spinach or organic field greens
2 cups, sliced strawberries
1/4 small, finely sliced red onion
2/3 cup slivered almonds or walnuts
1/4 cup goat cheese (chevre, or feta)
3 Tbsp olive oil
2 Tbsp plan-approved strawberry jam (Smuckers has a stevia-sweetened version)
2 Tbsp balsamic vinegar
1/4 tsp freshly ground pepper.
Directions: Mix first 5 ingredients together and set aside. Add the rest to a jar and seal tightly before shaking to make the dressing. Add dressing to taste and refrigerate the unused portion. Enjoy immediately!
This is the perfect bread recipe for a beginning baker. If you're kinda like me and get a little intimidated by terms like "proofing yeast," "kneading dough," and the like, than this recipe is for you. I'm not one to measure ingredients exactly, which isn't always the best policy when it comes to sensitive baking situations where yeast is involved. This recipe leaves a large margin for error (probably why it's one of my favorites!), and you'll be walking away from it like you've been baking bread for years!
You'll need: 1 envelope (1/4 oz) active dry yeast 2 cups warm milk 6 1/2 cups all-purpose flour ( plus more for dusting ) 1/2 cup butter, room temperature, cut into pieces 1/2 cup sugar 2 large eggs, plus 1 large egg that's lighty beaten 2 1/2 tsp salt 1 cup raisins 1 tbsp cinnamon vegetable oil for bowl For filling: 1 1/2 cups sugar 2 tbsp cinnamon 2 tbsp water
In bowl of an electric mixer, sprinkle yeast over the warm milk and whisk to combine. Add flour, butter, sugar, 2 eggs, and salt. Attach the dough hook to your mixer. Mix on low speed until all ingredients are well combined (about 3 minutes). Increase speed to medium-low and mix until the dough is smooth and pulls away from the sides of the bowl (about 3 more minutes).
Your dough should look soft-like something above.
Turn dough out onto a lightly floured surface. Pat dough into a 9-inch round (about 1 1/4 inches thick) and sprinkle with raisins and cinnamon. Knead dough until incorporated. Place dough in lightly oiled bowl and cover with plastic wrap. Let rise in a warm place (I use my oven-warmed slightly by heating to the lowest degree for 50 seconds) until doubled in volume, about an hour.
Return dough to lightly floured work surface, and pat into a round again. Fold the bottom third up, and then top third down, and the right and left sides over, tapping dough to release excess flour and pressing down to seal. Return dough to the bowl, seam side down and cover with plastic wrap, and let rise again until doubled, about 40 minutes.
To make filling : Mix sugar and cinnamon with 2 tablespoons water in a small bowl.
Place dough on lightly floured surface and divide in half.
Roll out one half to a 12 x 10 inch rectangle. Brush with beaten egg and sprinkle with half the filling. Repeat with the other half of dough.
Grease two 9 x 5 inch loaf pans, set aside. Fold in both long sides of dough, about an inch. Then roll dough toward you with short side facing you, making a nice and tight log. Place in prepared pans with seam side down. Cover loosely with oiled plastic wrap and let rise in a warm place until dough is just above the rim of the pan, about 30 minutes. Preheat your oven to 425 degrees. Brush tops of loaves with beaten egg and place loaf pans on a baking sheet to catch drips.
Bake, rotating pans halfway through, until loaves are golden brown, about 40 minutes. Let cool for 10 minutes before turning out to a wire rack.
