Kiddo Creations: Choco Nut Cut Outs (vegan, grain-free) | The Mommy Bowl. In case you haven’t noticed, we love cookies in this house. So, when we had a snow day this week and I suggested we make bake, the kiddo wanted to make cut-out cookies. *sigh* I’ve mentioned before what I think of cut-outs. But, I’m a good momma, though, so I indulged him.
But, like me, he gets weird ideas in his head. And, on this particular day, he wanted to make cut out peanut butter cookies. I explained that peanut butter cookies aren’t typically done cut-out style, but we could probably come up with some concoction that worked. So, we got out the bowls and the measuring cups and started in on our concoction. 1/2 cup softened coconut oil 1 cup palm sugar 2 flax eggs (2 T. ground flax seed + 6 T. hot water) 1 t. vanilla 1/4 cup cocoa 1/2 cup peanut flour 1 cup almond meal 3/4 cup coconut flour 1/2 t. baking soda 1/4 t. salt Preheat oven to 350°. In a large bowl, beat the coconut oil until creamy. Divide dough into 2 balls. Valentine Heart Cookies Like this: Like Loading...
Pumpkin Peanut Butter Oatmeal Bars. If you haven’t tried the combination of peanut butter and pumpkin, you need to. It’s a match made in thick, gooey heaven. I’ve been eating these bars like there’s no tomorrow. Or like there’s no pumpkin shortage. Did you know about that? But there’s no shortage of full-on pumpkin flavor in these. Between the homemade pumpkin spice lattes and these bars, I’ve been converted to the other side the pumpkin side. These were so easy to make. No need to slave away on these bars. For me, cooking and baking should be fun and not a chore, and I highly doubt you’ll find these bars to be a chore. I love it when I don’t dirty every dish in the house and don’t have a total mess going on. The good thing about the peanut butter pumpkin bars is that your kitchen won’t look like a cyclone hit it when you’re done. One bowl + One spoon + Oven = Bars in about a half hour They’re vegan and gluten free (see this post about Oats near the bottom for a discussion on oats and gluten) And they make me just wanna chomp P.S.
An Easy recipe for Pumpkin Soup. It’s that time again. It’s time to talk about soup. Well, really, I’m here to encourage you to do a bit more than just talk about soup. How about throwing one together tonight? It’s autumn now and there really isn’t a better time for making such things. It only seems appropriate to begin this soup season with an easy pumpkin soup. The best part is that you don’t have to deal with fresh squash either. Besides, truth be told, I cannot imagine chopping up a huge pumpkin right now. Thus, I’m so thankful for this great simple recipe for pumpkin soup and for these mini pumpkins, which were a breeze to prepare.
Plop a bowl of this in front of me with a crusty loaf and some gruyere or other nutty cheese and I’m totally happy. I hope you enjoy it and all the season has to offer. Curried Pumpkin Apple Soup 1 cup chopped yellow onion (about 1/2 of a medium onion) 1 tablespoon olive oil 2 cups finely diced Granny Smith apples, cored and peeled, (about 2 medium apples) 1 teaspoon curry powder.
Pumpkin Granola. Pumpkin Granola I love making homemade granola. Not only does it taste good, but it makes the house smell amazing. I usually stir up a new recipe every time I make granola. I can’t help myself. There are so many flavors to play around with. This time I went with a fall theme and made a batch of pumpkin granola. Pumpkin, applesauce, and maple syrup bind the oats together so there is no need for butter or oil. When the granola was finished baking, I stirred in dried cranberries and pepitas. Pumpkin Granola Ingredients:5 cups rolled oats 1 teaspoon pumpkin pie spice 1 teaspoon cinnamon 1/4 teaspoon nutmeg ¾ tsp. salt ¾ cup brown sugar ½ cup pumpkin puree ¼ cup applesauce ¼ cup maple syrup 1 teaspoon vanilla extract 3/4 cup dried cranberries 1/2 cup pepitasDirections:1. If you like this pumpkin granola, you might also like: Lowfat Pumpkin Oatmeal Spice Cookies. Mmmmm. More pumpkin. But before we talk about today’s recipe, I have to ask – is it just me, or is it really annoying when stores only carry canned pumpkin pie mix and not actual canned pumpkin?
This is a pet peeve of mine, I mean if you can only manage to carry one pumpkin item, make it actual PUMPKIN. I can make a pie from a can of pumpkin, but I don’t know what the heck else I’d use that pre-mixed pie in a can for. 90% of the stores in my area only carry that pumpkin pie mix, slipping in some actual pumpkin as a seasonal item for a few weeks each year. How about the pie in a can be the seasonal item? I’ve never made pumpkin cookies, and figured it was about time to give it a try. I have to add a disclaimer to this photo – I ended up adding in two extra ingredients at the very last minute as I was making them, so pretend you see vanilla and baking powder in that photo. Lowfat Pumpkin Oatmeal Spice Cookies(download a printable copy of this recipe) Bake for 12-15 minutes. Rachael Ray Cookbook: How to Make a Rachael Ray Recipe Healthy | fitbottomedgirls.com. I had a thing for Rachael Ray back in the day.
When she first came on the Food Network she was fun, entertaining and very personable. She seemed, and still seems today, like someone you could sit down and have a fabulous meal with. Episode after episode, she’d show me how to make restaurant-quality “healthful” dishes in 30 minutes or less. After watching her cooking show for about a year, I purchased one of her cookbooks and made a few of the recipes. To quote dear Rach, they were “yum-o!” Then I became curious. Holy flippin’ tofu spinach!
Until now. 1. 2. 3. 4. 5. After implementing these tips, I was able to get my Indian Tofu and Spinach over Almond Rice down to 400 calories a dish. How have you made Rachael Ray’s recipes more health conscious?