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A Mouthful…of Words and Cookies!

 

While trying to think of a name for this post, I started typing out what this cookies could be called.

Oatmeal Pumpkin Chocolate Chip Cranberry Cookies.

Woo! I’m almost out of breath after saying that one! And let’s face it, it’s hard to say… a ‘mouthful’, if I may.

I came across this recipe on Facebook. One of new favorite blogger, Sally, posted it. (I have to tell you, everything she makes looks amazing!)

So, one day I saw these in my news feed and knew that they needed to be in oven baking, like right now!

You may have already figured out that I love love LOVE pumpkin. Fall is my favorite time of year and I just love to bake! (it’s not great for my waistline, but my hubby loves me anyway 😉 )

These are super easy to make and generally  healthy as well. Only a 1/2 cup of sugar total. No butter. No oil.
But don’t let the healthiness scare you off, they’re really yummy!

Oatmeal Pumpkin Chocolate Chip Cranberry Cookies (adapted from Sally’s Baking Addiction)
Yield: about 2 dozen

1/2 cup canned pumpkin (not pumpkin pie filling)
1 egg
1 tsp vanilla
3/4 cup whole wheat flour
1 1/2 cups old fashioned rolled oats
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 cup milk chocolate chips
1/2 cup dried cranberries

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, whisk together pumpkin, egg, and vanilla until well combined.
In another bowl, mix together, flour, oats, sugars, baking powder and soda, and spices.
Fold together wet and dry ingredients until just combined.
Fold in chocolate chips and cranberries.

Place spoon-fulls of dough onto prepared cookies sheet.
Bake for 12-14 minutes or until lightly browned.
Let cool for a couple minutes before transferring to a cooling rack.
Enjoy!

 

 

Try, Try Again

Well, I’ve done it again. I made a clean (which also happen to be gluten free) treat for myself last night, and it did NOT turn out.

I’ve done this countless times. I really want something yummy AND healthy. Is that too much to ask for?

I don’t think so.

Most recipes I try aren’t sweet enough or are too sweet, but in a weird way. Not a sugary sweet, since I don’t use granulated sugar. It’s hard to explain, but it’s weird. And I don’t like it.

So I’m trying it again. Vanilla Coconut Flour Cookies. Found here.

Not only are these clean, but they are also gluten free 🙂

I whipped them up quickly after dinner and was so excited to have a yummy healthy treat!!! And right before Halloween. Maybe I won’t splurge on candy this year…well, let be real.

They were…okay. Don’t get me wrong, they tasted good. The texture is something to get used to, especially for someone that’s never baked with coconut flour. But if you are someone like me that is used to sugar filled goodness, these will wake up your taste buds!

The texture is definitely different  from any baked thing I’ve ever made, but don’t let this discourage you, try, try again.

Vanilla Coconut Flour Cookies (adapted from The Prudent Wife)

3/4 cup coconut flour, sifted
1/4 tsp salt
1/2 cup melted coconut oil (you can also use butter)
1 cup coconut milk
6 eggs
1 Tbsp vanilla extract
1-2 Tbsp honey (more if you want the cookies sweeter)

Preheat oven to 350 degrees F. and line a cookie sheet with parchment paper.
In a food processor, beat the eggs thoroughly. Add coconut milk and honey. Pulse a few times until combined.
Add coconut oil and pulse until combined.
Add dry ingredients and pulse gently until combined.

Taste your ‘dough’ to see if you like it. If it’s not sweet enough, add some more honey.

Bake for 20 minutes

All ingredients mixed together!

The finished product!

Add-ins:

When adding the dry ingredient, mix in:
1/2 cup canned pumpkin (not pumpkin pie filling)
Dashes of ginger, nutmeg, allspice, cinnamon, and cloves, to taste.
Top with a few chocolate chips before baking.

Enjoy!

Peanut Butter Granola

I know I have mentioned this multiple times, but I love finding delicious and healthy snacks! And if you are a peanut butter lover like I am, you will like this one.
It’s super easy to slap together and you can enjoy it almost right away.
I also think this recipe would be pretty versatile. You could make this into a trail mix, adding some dried fruit or nuts. You could also use almond butter instead of PB.
Not only is this a clean recipe, but it could also be a gluten free recipe. Throw some gluten free oats in there and you’ve got a cheap and easy gluten free granola!

Peanut Butter Granola (adapted from Peanut Butter Fingers)

4 Tbsp natural peanut butter
4 Tbsp raw honey
1/2 tsp cinnamon
1/2 tsp vanilla extract (I make my own)
2 cups old fashioned oats

Spread out and ready to go in the oven!

Preheat oven to 325 degrees F. Either spray a cookies sheet with cooking spray or line with parchment paper.
In a microwave safe bowl, combine peanut butter and honey. Microwave for about 30 seconds, or until peanut butter melts.
Add cinnamon and vanilla; mix well.
Stir in the oats until they are completely covered in peanut butter mixture.
Spread oat mixture out on prepared cookie sheet.
Bake about 12-15 minutes, or until granola is slightly browned.
Let cool.
Granola will become crunchy as it cools.

I put this in some Coconut Milk Chocolate yogurt and it was so yummy! I think it will taste good in all my flavored yogurt!

Happy Football Season!

You know those really soft, frosted cookies that you find in bakeries at Walmart, Copp’s or any other local grocery store? You know what I’m talking about. They’re like 1/2 inch thick and usually have really thick frosting in a multitude of colors and sprinkles…we can’t forget the sprinkles! These are one of my favorite kind of bought cookies, at least as far as bought cookies go. These and Oreo’s..but that’s another story.

Anyway, I got a hankerin’ for baking today and asked my Facebook fans if they had any suggestions. Now, lets face it. I don’t have thousands of followers, but I have a handful and they usually comment on my stuff. Well, today, I had one. One friend comment. All she suggested was that she wanted to make something for the Packer game coming up this Sunday. I instantly knew what I needed to make.

My new football cookie cutter came to mind and VOILA!!! I knew what recipe to use and everything!

My adorable football cookie cutter!

My sister gave this recipe to me a couple years ago and besides my raisin oatmeal cookies, this is probably my hubby’s favorite cookie that I make. They’re soft. Chewy. Fluffy. Delicious.

I topped these with my Cinnamon Butter Cream . Do you have to? No. But I had it left over from my Pumpkin Patch Cake I made last weekend. So instead of freezing it and eventually throwing it away, I decided to use it. All I had to do was use a little brown food coloring. I really like Americolor coloring. It makes very vibrant colors and results in not being able to taste the coloring. Some brands, since you have to use so much to make brighter colors, start to taste like the coloring…not good. Not good at all.

Fluffy Cut-out Sugar Cookies
Yield: about 2 dozen cookie

3/4 cup butter flavored shortening
1 cup white sugar
2 eggs
1 Tbsp milk
1 tsp vanilla
1 cup whole wheat pastry flour
1 1/2 cup all-purpose flour
1 tsp baking powder
1 tsp salt

In a large bowl, cream together shortening and sugar until smooth.
Beat  in eggs one at a time. Stir in milk and vanilla.z
Into the creamed mixture, add the flours, baking powder, and salt.
Mix until it forms  a nice ball.
Cover and place in the fridge for about and hour.

Preheat oven to 400 degrees F.
Line a cookie sheet with parchment paper.
Roll out the cookie dough to no less than 1/4 inch thickness on a lightly floured surface.
Bake 6-8 minutes. DO NOT LET THEM TURN BROWN. If you think they don’t look done at the 6-8 minutes, they are. Take them out. I only baked mine for 6 minutes and they were perfect.
Let the cookies rest for a couple minutes before transferring them to a cooling rack.
Let cool completely before frosting.

Note: you can totally use all-purpose flour for all of it instead of adding the whole wheat pastry flour. It will.work either way.

Note II: Any type of frosting or cookie icing will work to frost these cookies. Use your favorite frosting or find a recipe on here!

Sweet and Sassy…(I Mean Salty)

Are you sick of pumpkin yet?

I’M NOT!!!!!!!

I could eat pumpkin all the time. All year ’round.

Pumpkin pie.
Pumpkin dip. (gonna make that soon too!)
Pumpkin cookies. (an old favorite of mine)
Pumpkin lattes.
Pumpkin bread.
Pumpkin. Pumpkin. PUMPKIN!!!

Okay. I’ll stop. For now…

But I have a great treat for you today! And yes, it has to do with pumpkin.
Have you seen the pretzel treats with a Hershey Kiss and a M&M on top? Yeah, that’s what I’m talking about.
But one day, I had a brilliant idea. I was ecstatic! Beyond ecstatic. Overjoyed! Let’s just say, I’m pretty sure I’m a genious…

Alright, fine. I’ll share my brilliance with you.

Pretzels…with a pumpkin spice Kiss and an M&M on top…

What? You didn’t know there is such a delicious, delectable treat such as this?
Well, now you do.
Go buy some. Trust me.

The great thing about this treat or snack, whichever you prefer, is it’s fast and easy. Easy clean up. Clean enough to eat, even with kids. There’s really no mess. One bite and it’s gone. (Unfortunately, this is also the downfall. You will eat WAY too many. I suggest making these for a party, so you don’t gain 10 lbs from eating these)

This is also a great way to get the kids involved in the kitchen. They can help unwrap all those Kisses, help place them om the pretzels, and, if they’re l careful enough to not burn themselves, place the M&M’s on the warm Kisses.

These are also very versatile. However, I’ve found them easiest with soft chocolate Kisses, rather than dark chocolate. To stick to the milk chocolate, white chocolate ‘hugs’, or pumpkin spice. Anything soft really.

Alright, alright…I’ll give you the recipe already. I know you will want to run to the store (and not only to start burning calories now! Lol…sorry…I like to throw out lame jokes once in a while. I get that from my mom)

Disclaimer: I will not be held responsible for anyone’s pants that may or may not fit after making and eating these.

Pumpkin Spice Pretzel Bites

1 bag round or square pretzels (I used round butter flavored pretzels)
1 bag pumpkin spice Hershey’s Kisses
1 large bag M&M’s (I used fall colors in honor of fall)

Preheat oven to 275 degrees F.
On a large cookie sheet lined with parchment paper, place as many pretzels as you can flat on the pan.
Unwrap the kisses and place one in the middle of each pretzel. (I ended up using a couple kisses from a second bag)
Place pan in oven for about 2-3 minutes, just until the kisses are soft or shiny looking. Remove from oven and carefully place one M&M in the middle of each Kiss.
Place pan in refrigerator or freezer until the kisses are hardened.

These will get soft when left out, so I suggest leaving them in the fridge until about 10 minutes before serving.

Happy Fall!

Chewy Chocolate Chip Oatmeal Cookies

I’m a skeptic.

I’ll be the first to admit that.

So when I saw this recipe for Low-Fat Chewy Chocolate Chip Cookies, I wasn’t going to let them fool me. How could cookies with only 2 tablespoons of butter be soft and chewy. No way.

But, since I wanted to make something for an Arbonne party I hosted the other night and I didn’t want EVERYTHING to be pumpkin…(only 75% of it, apparently)

I went to work. First making these cookies. Boy was I wrong. These things were a hit! Even with only two tablespoons of butter, these were the softest most delicious chocolate chip oatmeal cookies I’ve ever made!
They were still soft the next day even! Now that is impressive to me.

These are also pretty versatile. You could add raisins instead. Or butterscotch chips. Anything your little heart desires, really.

This was all of them…besides the ones I ate.

You could easily freeze these cookies to bring out for a special occasion or freeze the dough.

Don’t they just look so good? You will want to go make them now..trust me.

Chewy Chocolate Chip Oatmeal Cookies (adapted from Six Sister’s Stuff)
Yield: 3 dozen

1 cup all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 Tbsp butter, room temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 large egg
1/4 cup unsweetened apple sauce
1/2 tsp vanilla
2 cups quick oats
3/4 cup chocolate chips (or any add-in you prefer)

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a bowl, combine butter, sugars, egg, applesauce, and vanilla; mix well.
Add in flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined
Add oatmeal, mix well. Fold in chocolate chips.
Drop by tablespoon-fulls onto lined cookies sheet. Bake for 10-12 minutes until the edges are just turning light brown.
Let cool for a couple minutes before transferring to a wire rack to cool completely.

Clean Eating Pumpkin Banana Oat Muffins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s a good day here in the good ‘ol state of Wisconsin! Besides the fact that I woke up with my hubby at 3am, my nose won’t stop running (I just can’t seem to catch it!), and I ate way too much ‘un-clean’ food last night, it IS a good day. Three reasons why I am happy about today:
1. It’s Friday!
2. I get a short break from my kids this weekend, starting today! (don’t get me wrong, I LOVE my kids, but they have been driving me crazy this week!)
3. THE PACKERS WON LAST NIGHT!

Yeah, I’m pretty excited about all them. I guess the excitment was just too much for me this morning. My body told me to sleep, and my nose told me no.

So what did I do with my extra 3 hours before the kids get up? I baked! (what else would I do…geez!) Since we will be gone tonight and all day tomorrow, I wanted to use up some food I had. Namely, about a half can of pumpkin puree and some bananas. I decided on muffins and then just needed to find a recipe to use. I searched Pinterest, but shockingly didn’t find anything on my ‘boards’. So I went straight to my recipe box. (I know what you’re thinking, “who still uses a recipe box?’ I do. So deal with it)
I found a couple recipes for banana oat muffins, and oatmeal applesauce, and I figured I could just add the small amount of pumpkin in and it wouldn’t change the consistency that much. But I kept looking and stumbled upon Pumpkin Banana Oat Muffins! How perfect is that! It was meant to be. Fate, if I may.
I looked through all the ingredients and I.had everything, except sucanat and oat bran. Easy peasy. I substituted honey for sucanat and ground flax for oat bran. I was on my way to a delicious and healthy breakfast for my children and I.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Clean Eating Pumpkin Banana Oat Muffins
Yield: 18 muffins

2 cups whole wheat pastry flour
1/2 cup oats
1/4 cup ground flax
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice or nutmeg
1 medium banana, mashed
1/2 can of pumpkin puree
1/2 cup unsweetened applesauce
4 egg whites*
1 Tbsp wheat germ or more ground flax
1/2 cup honey

Forgive my 4am photography…and my ‘drugs’ in the background..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350 degrees F.
Line muffin tins.
In large bowl, whisk together flour, oats, flax, baking powder and soda, salt, cinnamon, ginger, and allspice/nutmeg.
Add mashed banana, pumpkin, applesauce, egg whites, wheat germ and honey. Whisk until smooth.
Use a spoon to distribute batter evenly to lined tins.
Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean.
Cool on wire rack.
These are great for freezing and using as a quick breakfast. Let thaw for 30 minutes or reheat in microwave for about 30 seconds. (that is a total guesstimate for microwaving time)

Note: If you don’t have wheat germ, just use 1 Tbsp more of ground flax. I’m sure you could use more flour or oats as well. Don’t let the little things keep you from eating clean!

*I hate wasting things, so I froze my egg yolks to use in the future for ice cream!