Category Archives: Recipes

APPLE BUTTER RECIPE

Full Post: Slow Cooker Apple Butter

What says, “hello fall” better than some homemade apple butter? Few things, my friend. I’ve made this recipe several times. It’s simple, delicious, and although it takes time, it is not very involved…

Apple Butter Recipe

Thanks!!

Jess

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recent recipes: hits & misses

I have some tasty recipes to share with you today! These are two recipes that I randomly found on pinterest, tried, and loved.

1. Coconut Milk Coup with Salmon and Kale: Healthy Green Kitchen 

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This soup is night a light, and has great flavor. I made it without the peppers and added a dollop of sour cream on top. If you like salmon, this one is a winner! Try it out. : )

2. Turkey Arugula Meatballs: Week of Menus

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I used to hate meatballs, but I have really grown to enjoy them… and I really love these! They are very delicate since the recipe is without egg, so you have to cook them very carefully. I wonder how it would work to bake them, in fact.

I did use kale instead of the arugula because that is what I had on hand and it was delicious.

This recipe is definitely worth making again. Go for it!

 

Thanks for reading!

Jes

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recent recipes: hits & misses

1. Melty Pizza Hummus by Chocolate Covered Katie:

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This stuff is AMAZING. It does taste like pizza… it’s just plain addicting. It tastes crazy unhealthy… and yet, it isn’t. So far, I’ve only eaten it with corn tortilla chips… but I look forward to trying it with raw cauliflower as well as bell peppers. YUM!

Yes, this recipe is without-doubt a HIT. In fact, it has quickly made its way into my “all-time-favorites”.

Make it, and you will not regret it. (You’ll just regret that you didn’t double or triple the recipe!)

2. Popcorn with Nutritional Yeast:

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There is no recipe that goes along with this one… but I thought I’d share it anyways, since it’s my new FAVORITE SNACK!

Just pop your corn (I favor our air-popper), melt some coconut oil (or butter)…

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and sprinkle on your nutritional yeast goodness! ENJOY!

Doesn't it look like fish food?

Doesn’t it look like fish food?

Obviously… this recipe is a HIT in my opinion.

 

Thanks for reading,

Jess

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garden update… my green beans are growing like crazy!

It’s just about time to plant these babies outside so they can really grow! Looks like I have to give up on these red bell peppers and the mint. I’ll try again as soon as I can. (Currently I am visiting my parents in Western Washington… so this will be the last update for a couple of weeks.) As you can tell by my title, I’m totally stocked about my green beans! Actually… I am pleasantly surprised that I’ve had any luck at all with this garden… and it’s just so cool to watch these plants grow. So thankful to God for life and growth, and for Christ, who sustains all things.

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Ta-da! There it is… my garden. More to come,

Jess

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Vegan, Gluten-Free Chocolate Cupcakes

This is one of the first vegan and gluten-free baking recipes I have tried. There is something intimidating about such recipes to me… perhaps it is because I absolutely love butter, milk, and eggs… oh, and did I mention butter? I was pleasantly surprised to find that if I had non known that they were sands animal products and gluten, I never would have known! They taste like wonderful, light and fluffy, normal cupcakes. Hallelujah!

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Cuties, aren’t they? These are not the ones I baked…. unfortunately, I forgot to take a photo of them. Bummer! Oh well… I made them in a mini muffin pan, so they turned out to be bite size. (That means you can eat 6 of them at a time, right??) I will definitely make these again. Yum!

Here is the recipe I got from the Sensitive Pantry:

Spiced Up Chocolate Cupcakes

Ingredients:

Cake

  • 1 box (15 oz)  Betty Crocker Gluten Free Devi’s Food Cake Mix
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • Pinch cayenne pepper (more or less/optional)
  • ¾ cup water
  • 1 teaspoon vanilla
  • 2 flax eggs
  • ½ cup Earth Balance Natural Buttery Spread, softened
  • ½ cup Coconut Milk Yogurt (I used plain soy yogurt)

Glaze

  • ½ cup confectioners’ sugar
  • 2 or 3 teaspoons rice (or other non-dairy) milk (I used unsweetened Vanilla Almond Milk)
  • ¼ teaspoon vanilla
  • ¼ teaspoon cinnamon
  • Colored or chocolate jimmies or sprinkles (optional… obviously)

Directions:

  1. Heat the oven to 350 degrees.
  2. Make the flax eggs: whisk 2 tablespoons ground flax with 6 tablespoons warm water. Set aside.
  3. Place the cake mix, cinnamon, nutmeg, cloves, and pepper into the bowl of a stand mixer. Whisk together.
  4. Add the remaining ingredients—water, vanilla, flax eggs, Earth Balance, and coconut milk yogurt. Mix with a regular beater (not a whisk attachment) on low until just mixed. Scrape down the bowl and then mix on medium speed for two minutes.
  5. Line a cupcake pan with liners and fill each 2/3 full.  Bake for 20-25 minutes or until a toothpick comes out clean. Once the cupcakes are cool enough to handle remove them to a wire rack to cool completely.
  6. While the cookies are cooling make the glaze. Whisk the confectioners’ sugar & cinnamon together. Add the vanilla and then whisk in the rice milk a teaspoonful at a time until you have a thick glaze.
  7. When the cupcakes are cool drizzle the glaze over top and sprinkle with the jimmies.

** Note: If you decide to use vanilla coconut yogurt you may want to omit the vanilla extract from the recipe.

the recipe link

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Chocolate Kahlua Cake

I made this for my Hubby’s Birthday, and thought I would share the recipe!

(http://sugarandspice-celeste.blogspot.com/2008/06/chocolate-kahlua-cake.html)   The cake turned out really well… it was flavorful and moist. If you have an occasion… or not… try out this cake. You will not be disappointed!

(Unfortunately, I realized too late that I forgot to take a photo of my cake… such a bummer!)

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Ingredients: 

  • 3/4 cup butter, softened
  • 1 3/4 cups sugar
  • 4 large eggs
  • 1/4 cup Kahlua
  • 2 1/4 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup milk
  • 2 (1 oz) squares unsweetened chocolate, melted and cooled (I just used the microwave, and it worked fine)
  • 1 tsp vanilla extract
  • 1/4 cup Kahlua (or you can use strongly brewed coffee)

Directions:

  1. P(reheat oven to 350 degrees.
  2. Grease three round cake pans, line them with parchment paper, then grease and flour the paper. Set aside.
  3. Beat butter until creamy, then gradually add sugar, beating for a few minutes. Next, add eggs, one at a time, beating after each. Add 1/4 cup Kahlua and beat until blended.
  4. Combine flour and next three ingredients, then add to the wet mixture alternately with the milk. (Beginning and ending with the flour mixture.) Then stir in chocolate and vanilla.
  5. Pour batter into pans and bake at 350 for 20 mins, until toothpick comes out clean. Let cool on wire racks, then remove from pans. Peel off the paper and brush with 1/3 cup Kahlua.
  6. Once completely cooled, frost ’em and layer them up!

 

Chocolate Kahlua Frosting:

  • 1/4 cup butter, softened
  • 1 (8 0z) package cream cheese, softened
  • 1 (16 oz) package powdered sugar, divided
  • 3 (1 oz) chocolate squares, melted and cooled
  • 1/4 cup Kahlua

Directions:

  1. Beat butter and cream cheese until smooth. Add 1 cup powdered sugar and chocolate, beat until smooth. Gradually add remaining powdered sugar and Kahlua, beating until spreading consistency.
  2. Frost your cake. Enjoy!

Source: The Ultimate Southern Living Cookbook

http://sugarandspice-celeste.blogspot.com/2008/06/chocolate-kahlua-cake.html … check out her blog for more!

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Avoiding food…

Just another health update…

According to a recent allergy blood test, I must now completely cut out the following wonderful foods: wheat/gluten, dairy, eggs, bananas, and pineapple. The list seems so random… and yet, I am hopeful that avoiding these foods will be the answer to my poor health. Only time will tell.

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I tend to be very skeptical when it comes to “health solutions” like this… since going gluten-free is such a huge fad right now. It is humbling to think that I  have to be part of the crowd for the next several weeks. Although this is inconvenient, it will be worth it if I can get some relief. Right? Of course right.

Gluten-Free

So here it goes… a strict diet for the next several weeks before I can slowly try to introduce these foods again one at a time.

I am currently off to  hunt for some new recipes so I do not starve. : )

P.S. I shall miss you, my beloved sharp cheddar cheese.

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Recent Recipes: Hits & Misses

I thought it would be fun to share the results of some of my latest recipe attempts. I have never seen a post like this, and I thought it would be helpful!

 

* Thai Coconut Peanut Butter Curry:

http://chocolatecoveredkatie.com/2013/03/25/thai-coconut-peanut-butter-curry/

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I will just start by saying this recipe is a HIT! Super flavorful and tasty! I must warn you that it is pretty spicy… so you might take that into consideration when preparing it.

It was simple and quick to prepare and it is healthy. There is also a lower-calorie version for you to check out if you are so inclined. This re-heats well and makes a wonderful lunch the next day.

I also prepared some brown rice to eat with this dish, which stretched it a little further, and was a tasty addition!

My husband is also a fan of this curry, so this recipe has definitely made it into our regular recipe repertoire.

 

 

*  Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites:

http://www.texanerin.com/2012/04/grain-free-peanut-butter-chocolate-chip-cookie-dough-bites.html

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This was my first experience with baking gluten-free cookies and I must say that, to my surprise, they turned out well! I think I under-baked them a bit, which isn’t a big deal, but I might try to bake them a little longer next time. (I’m always paranoid about cooking/baking things too long! No one likes dry cookies! Well… unless they are biscotti.)

This keeper is a HIT! Check it out. :)

 

 

* Creamy Avocado Pasta:

http://blissfulbblog.com/blog/2012/2/16/blissful-eats-with-tina-jeffers-creamy-avocado-pasta.html

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This recipe was a MISS(ISH)… It wasn’t bad… but the lime flavor was pretty strong. It just tasted a little off. Next time (Yes, I’ll make it again), I think I’ll add less lime. It was nice and creamy and easy to prepare. I would definitely recommend it still. Hey, you might love the lime! : )

With the whole wheat pasta, this makes a great healthy dinner. Try it out, and see what you think!

 

 

2 1/2 Minute PB2 Cookie:

http://stuftmama.com/2011/06/23/7-things-im-loving/

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This is another MISS(ISH) recipe. The flavor of the “cookie” was good, but the texture was not so great. I think this might be my fault though, because I didn’t have the egg substitute and used egg whites instead. Over all, this isn’t a bad recipe. It’s a great little treat for a snack, right around 3 pm, when I need a little sweetness in my life.

 

Thankfully there weren’t any big MISSES this time around, but I’ll definitely post them if they come up! ; )

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Cookie Dough Greek Yogurt

This simple recipe is such a tasty way to start your day. I’ve made it almost every morning since I found this post on pinterest. This would also make a great snack or a healthy dessert!

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Here’s what you need:

small container of plain Greek Yogurt

1 Tbsp. nut butter (I’ve used both peanut butter and almond, and they’re both great)

1 Tbsp. sweetener (such as honey or agave… I just sprinkle some stevia in… but not a whole tablespoon)

1 Tbsp. mini chocolate chips (I used regular… but the mini ones are much cuter ; )

1/4 tsp. vanilla

a pinch of sea salt

Stir it all together and enjoy!

(Here is my “pinspiration”)

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And here is the blog that it was linked to: http://www.girlgonecountry.com/recipes-2/936/

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Easter Cake

I made a Carrot Cake for Easter dessert this year and thought I’d share the recipe.

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This is a wonderfully moist cake with cream cheese frosting. Oh, how I love cream cheese frosting.

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I got this recipe here: http://divascancook.com/2011/04/super-moist-carrot-cake-recipe-easy.html

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