Saturday, April 25, 2020

Best Chocolate Cookies Ever!



There is chocolate and then there is CHOCOLATE!  Growing up I was all about milk chocolate--as I matured so did my palet. I now enjoy the rich dark chocolate that melts in your mouth and simply makes life wonderful.  It really does make you feel better! 


Dark chocolate contains flavonals, which have been shown to have a positive impact on heart health and insulin sensitivity. (Harvard) It also contains phenylethyalanine and theobromine,  two compounds that  act as natural antidepressants and produce a relaxing effect relieving stress.(Berkeley)

As you can see, I am pretty good at justifying foods that simply taste good! Cocoa and 70% dark chocolate keep the sugar to a minimun (which is a  good thing, ) and deliver all the photochemicals and compounds that have health benefits.

Looking for a chocolate treat that eliminated grains and kept the overall carbodhydrates low I  tweeked a couple recipes and came up with this simple to make and delicious cookie!  I hope that you enjoy it too!




                                                  https://youtu.be/rRO4tx2XV64


https://docs.google.com/presentation/d/1NSodmHCZCbTWldhiYbug9TSUl0fGiOA-9Wp2nUTyEt8/edit#slide=id.p

Measure all ingredients

Whisk together the dry ingredients

Add the egg and almond butter

Mix together until smooth

Add chopped nuts and chocolate chips

scoop by heaping tablespoon

Place 2 inches apart on a parchment lined cookie sheet

Bake at 350 for 8 minutes

Cookies will puff up as they bake
Cookies will flatten as they cool

RECIPE:

Ingredients:

½ cup creamy almond butter (real stuff--no additives)
½ cup packed golden brown sugar
1 large egg
½ teaspoon baking soda
3tablespoons unsweetened cocoa powder
¼ cup chopped almonds (toasted)
¼ cup dark chocolate chips

Instructions:
Preheat the oven to 350 degrees F.
Line the baking sheet with parchment paper.
Combine the suar, baking soda, and cocoa.
Add almond butter & egg--mix until smooth.
Stir in the chips & nuts.
Scoop heaping tablespoons 2 inches apart on sheet.
Bake for 8 minutes.
Cookies puff up and look dry.
Cookies will flatten as they cool.



RESOURSES
https://www.ocf.berkeley.edu/~sather/why-does-chocolate-make-us-happy/

https://www.hsph.harvard.edu/nutritionsource/food-features/dark-chocolate/

https://www.healthline.com/nutrition/how-much-sugar-per-day

Monday, February 4, 2019

Cake, Cake, and More Cake!




How can you have a celebration without a cake? You can't! At least not at our house, especially for birthdays. 

Taking the time to make and decorate a cake is just a really special thing to do for someone. 
     


 I love creating special cakes -- from castles, 





to monster trucks,   

 using buttercream, fondant, and modeling clay, plus 
whatever else I might find in my pantry to complete the design.

Cake decorating is like any other skill -- it just takes a little practice.  I learned the basics, (how to make a basic buttercream, frost a cake, and how to use decorating tips to create borders and flowers,)when I was in high school.  Over the years I've experimented with different products and techniques.  The lastest being an Italian buttercream which was silky smooth and amazing to pipe! 


Creating something with your own hands is cool, it's rewarding 
and fun!  Click here 🎂  to see some of the cakes that I've decorated over the past few years.

There are tons of videos and recipes out there to help you get started.  Wilton has a comprehensive website that provides tons of information.

Here are a few tips and some of my favorites resources. 

Use the right type of frosting for the job! A basic decorators buttercream is okay to decorate with, but I find them too sweet.  When I do use a basic buttercream  I like to use natural fat (like butter) rather than hydrogenated vegetable shortening (which I feel is one of unhealthiest substances man as ever created-- which is generally used in decorators frosting.) Cooked (flour) buttercream and meringue based Italian buttercream use granulated sugar (rather than confectioners sugar) and tend to taste less sweet.

I love this flour buttercream recipe from Serious Eats:
https://www.seriouseats.com/recipes/2014/12/flour-buttercream-fluffy-frosting-recipe.html

Or  this Italian buttercream from Preppy Kitchen:
 https://www.youtube.com/watch?v=HP2XJ_0g-Ik

Here is a good Marshmalloww Fondant (Wilton)
https://www.wilton.com/rolled-marshmallow-fondant/WLRECIP-242.html

I love  this Modeling Chocolate Recipe for creating various shpaes
https://sugargeekshow.com/recipe/modeling-chocolate-recipe/


Here are some more links to Preppy Kitchen!
How to get flat cake layers
https://www.youtube.com/watch?v=MNuAMoMgq70

How to decorate a cake
https://www.youtube.com/watch?v=xdowDWYurzw

How to make buttercream flowers
https://www.youtube.com/watch?v=uHc8cqgmYTQ

Have fun! Make a Mess! And most importantly--MAKE  SOME MEMORIES!!!


Monday, September 26, 2016

Peanut Butter Caramel Bars

I am always on the lookout for quick, easy, and tasty treats to take along to games, cookouts, parties and meetings. Here is a recipe that combines soooo many of my favorites! #chocolate #caramel #peanuts #peanutbutter #marshmallows #gluten free #sugarinmoderation
Peanut Butter Caramel Bars


Ingredients:

     1/2 cup granulated sugar
     1/2 cup corn syrup
     1/2 cup + 2 Tablespoons NATURAL peanut butter
     2 Tablespoons softened butter 
     3 cups rice cereal  (Rice Krispies or Special K's work great)

     Marshmallows  (about 2 cups)

     1 cup peanuts

     8 ounces caramels
     1 & 1/2 Tablespoons heavy cream 

     1 cup semisweet chocolate chips


 Directions: 

First Layer
1.  Prepare an eight inch square glass baking dish by buttering or spraying the bottom and sides.
2.  In a microwave safe bowl combine the granulated sugar and corn syrup. Cook for about one minute and 30 seconds, or just until mixture starts to boil. (Stop microwave every 30 seconds and stir.) Be careful not to over cook, (if you do the bars will turn out dry and hard.) Or heat on the stove top stirring constantly, just until the sugar is dissolved and the mixture starts to boil.

3. Add the peanut butter and butter and stir until well combined.

4. Stir in the cereal.
5. Spread evenly in the prepared pan.


Second Layer
6. Cut the marshmallows into thirds and place a layer over the cereal layer. (You can use miniature marshmallows, but I like the big ones better.)
7. Microwave for 30 seconds--just until marshmallows slightly puff up.

Third Layer

8. Sprinkle with 1 cup peanuts.

Fourth Layer


9. Combine the caramels and cream in a microwave safe bowl and heat for 30 seconds. Stir. Heat for       another 30 seconds and stir. If needed,  heat for another 30 seconds and then stir until smooth.

10.  Drizzle melted caramel over the peanut layer.

Top Layer
11.  Melt the chocolate chips in the microwave for one minute and stir until smooth.
12   Pour the chocolate over the caramel layer and spread our with the back of a spoon or an offset            spatula.
13.  Cool completely and cut.












ENJOY!!!!



Sunday, January 24, 2016

Carrot-Apple Muffins....tasty and good for you too!



Carrot-Apple Muffins
Gluten free and low in added sugar!
In the past I have admitted to having a sweet tooth, which of course I attribute to genetics...coming from a long line of bakers and all!  (lol!)  The bottom line is that I love to bake. Unfortunately, most pastry items are made with refined white flour and plenty of sugar.  Health-wise I strive to eat a balanced diet including natural wholesome ingredients, and over the past few years I've been trying to cut  back on refined carbohydrates and added sugar. Therefore, traditional recipes often present a challenge for me.

I wanted a muffin that tasted good, satisfied my sweet tooth, and scored well on my nutrition checklist (whole grains, little or no wheat, low in added sugar, essential fats,  good source of vitamins & minerals...) too!

And here it is.... Carrot-Apple Muffins! I have been trying to mix up the grains I use, so this one is made with oat flour, (so it is gluten free too!) The carrots, apple, and raisins add natural sweetness so there is very little added sugar in this recipe.  I hope you enjoy them as much as my family did too!

Apple-Carrot Muffins   
Ingredients:

1 1/2 cups oat flour (just put rolled oats in a food processor or blender to make your own)
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cloves (optional)
1/4 teaspoon nutmeg (optional)

2 eggs
1/4 coconut or vegetable oil
1/4 cup brown sugar OR 3 tablespoons maple syrup
1/2 teaspoon vanilla
1 cup grated carrots
1 shredded apple (about 1/2 cup)
1/2 cup chopped walnuts (optional)
1/4 cup raisins (optional)

Directions:
1.  In a medium sized bowl combine dry ingredients and blend together with a whisk.

A quick and inexpensive way to make oat flour is to pulse rolled oats in a blender or processor!



2  Add optional nuts and raisins to dry ingredients and stir to combine.









3.  In a second bowl slightly beat the eggs , add oil, maple syrup (or sugar), vanilla. Add carrots and apple.


To prepare carrots....
Peel and chop carrots,cover with water and pulse. 












Drain carrots in a sieve









Use a box grater to shred the apple. Peel on or off.












4. Make a well in the dry ingredients.  Add the liquid ingredients and stir just until combined.


5. Fill prepared muffin tins or papers to the top and bake at 350 degrees for 20-25 minutes.  A tooth pick, when inserted in the middle should come out clean.

Spraying  the paper liners with oil helps prevent half your muffin from sticking to the paper!
Into  a 350 degree oven for 20-25 minutes.


Apple-Carrot Muffins

Makes 10 to 12 muffins.







Saturday, January 9, 2016

Keep it Simple

One week into the New Year and almost 25 percent of people have already given up on their resolutions to either eat better or lose weight. Why? It is so complicated. But, is it really?

 When it comes to eating, many of our behaviors are simply habit. Ask yourself--do you really need that sugar in your morning coffee, the snack after school, the popcorn when watching a movie? Or is it just mindless habitual eating?  Eating habits are a big piece of the puzzle when it comes to weight management. They are easy to form and yet so hard to break. 

This is also the time of the year when we are bombarded with diet advice, including  from the new USDA  2015-2020 Dietary Guidelines. Wading through the information and politics of it all can be confusing and frustrating.  Look for current research, read it, ask questions, and then make a plan.

I believe in keeping it simple.

            1)      Learn how to cook (Prioritize time to cook)
         2)      Eat fresh, minimally processed food
         3)      Eliminate simple sugar and highly processed foods

These three rules can be used to modify your diet and to develop positive food habits that may potentially have a tremendous impact on your health.

One thing that I have realized over the years is that it easier to achieve the results you are after by changing your mind set. Use a positive approach.   



When it comes to nutrition, focus on what you should eat rather than what you shouldn’t.  


That is why learning how to cook, (and or making the 
time to cook a priority,) is so effective when trying to improve your diet.  By cooking meals from scratch (using fresh foods and ingredients,) you have control over what you are putting into your body and the nutritional content of the foods you consume.  

Preparing nutritious food that looks and tastes good makes it easy to develop eating habits and behaviors that lead to positive results. 






The hidden benefit is that you are limiting or eliminating substances that are not necessary or potentially harmful to your health.  These include highly processed foods, hydrogenated fats, added sugar, and additives such as preservatives, flavorings and coloring.


Keep reading for more tips on these three easy rules and additional resources.

Learn how to COOK!

Learn the basics of cooking. By preparing meals at home, you can take control over the quality of the ingredients, the amount of additives and preservatives added, the preparation method, and the overall nutritional content of the food you eat. 

The Internet is loaded with good websites, YouTube videos and cooking shows that will demonstrate almost everything you need to know. So dump the frozen meals, and prepackaged mixes and get started cooking from “scratch” using wholesome ingredients.

To make it easy, plan meals, pack snacks and lunches, and keep your pantry and freezer stocked with wholesome ingredients. Making your own lunch each day can make a significant difference in your overall nutrition.  Think about it, by making that one change you could be improving the quality of a third of food you consume each day!

And keep it simple, you don’t have to become a gourmet cook.   A hamburger made at home from freshly ground meat (especially if it is grass fed and free of antibiotics and hormones,) is generally much healthier than one from most fast food restaurants. Add some fresh or roasted vegetables and you have a quick wholesome meal.

If you commit to preparing just one home cooked meal a week, you are headed in the right direction.

Eat fresh or minimally processed foods

Foods with the shortest time from harvest to table will provide the greatest amount of nutrients. So buy fresh from local markets or grow it yourself.

The surest way to assure freshness and high quality is to grow it yourself.  Growing your own food provides control over what fertilizers, pesticides, hormones and antibiotics that are used in production, and ultimately what you are consuming. 

You don’t have to live in a rural area to grow your own food.  Sprinkle in a few lettuce and spinach seeds in a container to grow your own salad greens in a window, or start a roof top garden in containers. Patio planters are great for growing tomatoes, peppers and herbs outside on the deck or mix a few vegetables into your flower gardens.  Some subdivisions actually allow residents to raise their own chickens, providing fresh eggs daily!

When purchasing fresh food—make sure it is fresh.  Buy local! Get to know the vendors at local farm stands and markets. Look for the local vendors who grow all of their own products and are not re-sellers of products produced in other areas, states or countries.   Many grow organically and you can get products from stands at their farms throughout the growing season.

 I encourage you to try buying in bulk and preserving fruits, vegetables, and even meats yourself. Canning and freezing are two skills that are easy to learn and can provide good quality product outside of the growing season.

Food held at improper temperatures or stored for a long time
may lose many of their nutrients. I must admit, sometimes
my vegetable bin looks more like my compost pile.
In many situations fresh frozen is the better choice. Also try
to avoid cans, (unless marked BPA free) processors often line the inside of the cans with substances containing harmful chemicals.

Purchase organic foods (foods produced using natural fertilizers and pesticides) if and when possible. In the US, foods labeled as organic have to follow strict USDA guidelines.  But what about imported foods? Selecting antibiotic, hormone and pesticide free foods are good healthy choices.

By eating fresh it is easy to avoid foods with too many additives. Read the nutrition fact labels and the ingredient lists on packaged foods.  A little salt or natural vanilla flavoring is one thing, but highly processed ingredients, engineered fats, coloring, flavoring, conditioners, stabilizers and preservatives are unnecessary and potentially harmful.  

Some nutritionists suggest that you should stick to the rule of five.  No more than five ingredients on a label.  After all, bread can be made from as little as three ingredients (flour, yeast and water,) so why are there twenty five or more listed on some commercial products?  

When reading a label if I don’t know what an ingredient is, or if I can’t pronounce it---I won’t eat it.


Eliminate simple sugar and highly processed carbohydrates

Eliminating simple sugar and highly processed carbohydrates are one of the most important changes you can make to improve your health.  There are numerous studies on the pros and cons of sugar, how it is metabolized and stored in our bodies, and its potential negative impact on health (cavies, heart disease, obesity, metabolic syndrome and diabetes.)

Cut back on adding table sugar, honey, agave, and even artificial sweeteners to food and beverages and avoid foods that are obviously high in sugar like soda, sweetened tea and coffee, energy drinks, desserts and candy.

Be careful of processed foods that are marketed as healthy.  Yogurt, wheat bread, smoothies, natural fruit juice blends, cereal bars, muffins, protein drinks and bars, milk substitutes, breakfast pastries are foods that are often laden with sugar. Look for the healthiest brands.  Condiments such as catsup, barbecue sauce, dressings and Asian sauces are big culprits too. 

Therefore, carefully read the labels and looks for products made with simple, wholesome ingredients (i.e.: organic, whole grain, natural fruit.)  Avoid products made with added sugar, hydrogenated fat, and refined flour such as crackers, pretzels, and bagels.

When reading food labels be aware that some sugars occur naturally in foods such as fruit and milk. 

The sugars you want to limit or eliminate are the added sugars; those words on the ingredient list that end in ose (i.e.: sucrose, fructose, lactose.)  Manufacturers may use three or more types of sugars in one product including concentrated apple or pear juice, or high fructose corn syrup.

Are you ready? Start small, choose at least one thing to start your journey to becoming a  healthier happier you.

Resources and Additional Reading


http://www.fao.org/nutrition/education/food-dietary-guidelines/regions/sweden/en/




http://www.foodpolitics.com/wp-content/uploads/Brazilian-Dietary-Guidelines-2014.pdf


http://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/

Sugary Drinks and Obesity Fact Sheet

Are Refined Carbohydrates Worse Than Saturated Fat?

Increased Consumption of Refined Carbohydrates and the Epidemic of Type 2 Diabetes in the United States: an Ecologic Assessment

23 Restaurant Foods With Crazy High Amounts of Sugar


Improving Your Eating Habits
http://www.cdc.gov/healthyweight/losing_weight/eating_habits.html

Center For Science In The Public Interest
http://www.cspinet.org/reports/chemcuisine.htm

http://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm094211.htm

Top 10 Food Additives to Avoid
http://www.foodmatters.tv/articles-1/top-10-food-additives-to-avoid











Monday, November 16, 2015

What's Your Dream?

What’s your dream? Your passion? My sister and I were having a conversation about this last night, and it got me thinking about the role dreams play in our lives. Some people talk about the importance of goals in life, which by many accounts are very similar to dreams. What is the difference? Goals might be attached to a dream, but they are not necessarily so. Goals might be stepping stones toward realizing our dream, but they could also be relatively lifeless, leading us in a direction that does not ultimately bring fulfillment or happiness. I think dreams come from a deeper place; they are more organic in nature. I wholeheartedly feel that if you follow your dreams, life has more meaning—it is more fulfilling, rewarding, and fun.

I have lived many of my dreams over the years: I have a wonderful, loving husband and family, comfortable home and rewarding career. One passion that has particularly driven me throughout my life, is the desire to create. I have used that creative itch in a variety of ways, designing and sewing clothing, decorating my home, working on our landscaping, cooking and baking—even designing lessons and classes. Yet that childhood dream of being an artist--a painter more precisely--  always hung on, looming on the horizon.

My daughter Kate's wedding gown 
Several years ago, while walking past a gallery in Lake Geneva, I told my daughter about my childhood dream of being an artist and of my desire to paint someday.  That Christmas, my children gave me paints, brushes, canvas and a book on oil painting. Over the past several years, I’ve been slowly pursuing that dream, and loving every minute of it. I do not think my amazing children realize what a wonderful gift they gave me that year. Thanks again kiddos!

My first oil-Jen's wedding bouquet









Life is busy. It is full of demands and challenges.   It is also short. Too often, we let our dreams hang out on the horizon for someday, robbing ourselves of the opportunity to realize our fullest potential. And why? It’s not the right time? It’s too much work? Time to get our priorities straight. Our dreams are the most deserving recipient of our energy and time. Help someone realize their dream, and help yourself realize your own.  Embrace all the good stuff in life. Find your dream, make a plan, and just do it!

The following are a few acrylics that I painted this year.


Biking in Vilas County
New Zealand Romance

Nature 


Sunday, October 18, 2015

Best Ever Pumpkin Bread

Fall is here!

I love this time of year--changing leaves, crisp mornings and pumpkins!


Oatmeal, cheesecake, muffins,  pies and bread are all a bit more nutritious when made with pumpkin.  It is loaded with vitamin A, low in calories, and high in fiber and antioxidants. Of course it is the most nutritious when roasted with other vegetables or as an ingredient in soups or smoothies, but as a seasonal treat you can't beat a slice of pumpkin bread.

This is a easy quick bread that I'm sure will become one of your favorites too!



Pumpkin Bread with Walnuts

Ingredients:

1 cup cooked pumpkin
1/2 cup water
1 1/2 cups sugar
2 eggs, beaten
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 2/3 cup flour

1/2 cup canola oil
1/2 cup chopped walnuts

Directions:

1. In a large bowl stir together the sugar, pumpkin, water and eggs until well combined.



2. Sift together baking soda, powder, salt, spices, and flour.


3. Add dry ingredients to the pumpkin mixture and still just until all the flour is combined.



4.  Stir in the oil and nuts.


5.  Pour into an ungreased bread pan and bake at 325 degrees F, for  about 1 1/2 hours. To test for doneness, place a  toothpick in the middle of bread--when removed it should come out clean.




6. Cool for 15 minutes, remove from pan and cool completely on a cooling rack.
Slice and enjoy!!!