pumpkin zucchini muffins

35 minutes

1.1/2 c flour
1 c sugar
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1/2 t cinnamon
1 banana. mashed
1/2 c cooked pumpkin, pureed
2 medium zucchini, shredded
1/2 - 3/4 walnuts or pecans, finely chopped
1/2 c raisins or craisins

preheat oven to 350.

in a bowl, combine the first all of the dry ingredients. in a separate bowl, combine the remaining ingredients - banana, pumpkin, zucchini,  nuts and raisins. fold wet ingredients into dry ingredients until combined.

grease muffin pan or use paper liners. bake for 22-25 minutes. let cool on wire rack.

fruit and nut snack balls

10 minutes plus time to chill

4 handfuls dried fruit ( I used 3 handfuls of apricots, 1 handful of cranberries)
2 handfuls of nuts (I used almonds)
1 cup desiccated coconut (I used coconut chips and ran them through the food processor)
a pinch of salt
water

combine dried fruit, nuts, 1/3 cup of the coconut and salt in a food processor until chopped well. Add a tablespoon of water at a time until the mixture forms a moist but rough dough and consistency that you like. i like mine a little chunky.

i use my measuring tablespoon to portion with a spoon to form into a ball but you can do it however you see fit. roll them in coconut and place in a single layer on a cookie sheet. freeze until solid and then transfer to a freezer safe container.

these really remind me of larabars which are pretty expensive. i think i will play with the combinations of nuts and fruits to try and replicate some of the larabar flavor combinations.

grape salad

15 minutes + time to chill

2 pounds red seedless grapes
2 pounds green seedless grapes
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
8 ounces sour cream 
1 cup brown sugar
1 cup pecan pieces

stem grapes and wash thoroughly. toast pecan pieces just slightly to bring out the flavor. set aside. using a hand mixer, blend cream cheese, granulated sugar and vanilla until creamy and smooth. mix in sour cream. add grapes to cream cheese dressing and toss to coat. transfer to bowl you plan to serve it, top with brown sugar, followed by pecans. cover and chill overnight or as long as possible and enjoy.

pumpkin chocolate chip bread

1 cup applesauce
2 cups pumpkin puree
4 eggs
1 cup of granulated sugar
1 cup of brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
2 cups unbleached white flour
1 1/2 cups whole wheat flour
1 1/2 teaspoon salt
1 cup semisweet chocolate chips

preheat oven to 350. grease two loaf pans with butter. in a large bowl, mix all ingredients. pour into two loaf pans and bake for one hour or until a toothpick inserted in to the center of the loaves comes out clean.

easy spicy cranberries

5 minutes plus time to chill

1/4 cup water

3/4 cup sugar

1 two inch cinnamon stick

1 1/2 cup fresh cranberries

combine water, sugar and cinnamon in a small sauce pan and bring to a boil, stirring until sugar is dissolved. add cranberries and boil rapidly until berries just pop, about two minutes. remove from heat. chill. remove cinnamon stick. serve.

cinnamon pecan butterscotch yams

3 lbs yams/sweet potatoess
1/2 c brown sugar
1/2 cup pure maple syrup
1/4 cup butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup rum, scotch or bourbon
1/2 cup coarsely chopped pecans

Parboil unpeeled sweet pots in large skillet or dutch oven in 1 inch of water. (I used the pressure cooker for 8 minutes) Simmer 10-15 minutes, until tender but firm. Let cool. While cooling, combine sugar, butter, and spices in small saucepan. Bring to a boil and simmer for 5 minutes. Remove skin of sweet potatoes. Cut lengthwise and place in baking dish. Remove sauce from heat and add rum. Pour sauce over sweet pots. Sprinkle with pecans. Bake covered for an hour, basting every 15 minutes.

layered peppermint bark

8 ounces dark chocolate candy coating, chopped
4 ounces semisweet baking squares or 2/3 cup semisweet chocolate chips
12 ounces white chocolate candy coating, chopped
2 teaspoons pure peppermint extract, divided
3/4 cup peppermints or candy canes, crushed

line baking sheet with waxed paper. in the top of a double boiler, melt dark chocolate and semisweet over hot, but not boiling water. stir until completely melted. remove from heat and stir in one teaspoon of peppermint extract. pour in a thin layer on baking sheet. allow to cool about 30 minutes.

melt the white chocolate as you did with the dark. once it is completely melted, stir in a teaspoon of peppermint extract and pour over dark chocolate. sprinkle the peppermint candy evenly over the top and allow to cool completely.

break into pieces and store in airtight containers. do not store with other candies!

toffee

45 minutes plus cooling time

2.5 cups almonds, chopped and toasted
6 (1.55 ounce) Hershey bars
1 lb butter
2 cups sugar
3 tablespoon water
1 teaspoon pure vanilla extract

line two baking sheets with wax paper. chop and toast almonds. sprinkle about 1.5 cups of the almonds across the two baking sheets. break up the 6 chocolate bars and open them so that you have easy access to them when you need them.

pull out the candy thermometer and vanilla so that you have it handy. in a 3 quart sauce pan, over medium heat, bring the butter, sugar and water to a boil. stir constantly so that it does not burn until it reaches the hard crack stage (300 degrees). this takes quite a while. you will see the mixture start to turn to a caramel color and this is when you know you are getting close!

when you reach 300 degrees, quickly remove from heat, stir in vanilla and pour a thin layer over the nuts on each sheet. it will not fully cover. that is fine. spread with a metal knife or spatula. place the chocolate pieces on the toffee and allow to melt for a few moments. sprinkle remaining nuts on top and lightly press in to chocolate.

once toffee is completely cooled, break into pieces and store in airtight containers. i use the crumbles and small pieces to top ice cream. it is so good.

note: i am a multi-tasker but this is one recipe you need to really focus all of your attention on. please do not plan on making this recipe at the same time you are doing anything else! something will burn, trust me. :)

zucchini bread

15 minutes prep, 1 hour bake time

1 3/4 cups sugar, unrefined
2 whole eggs
2 egg whites
3 tablespoons vanilla
1 cup cinnamon applesauce
2 1/2 cups zucchini, peeled and julienned or grated
1/2 cup raisins
1/2 cup chopped walnuts
2 1/2 cups flour, unbleached
1/2 wheat bran
1/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon

preheat oven to 350. combine sugar, eggs, vanilla, applesauce, zucchini, raisins and nuts. mix in flour, wheat bran, salt, baking powder, baking soda and cinnamon until well combined. pour in to two greased loaf pans and bake for 1 hour.

**if using mini loaf pans, this should make 4 loaves and bake for around 45 minutes.

frozen yogurt fruit pops

10 minutes to prepare, 4+ hours to freeze

1 cup yogurt, dairy or non-dairy (plain or vanilla)
1 cup fresh or frozen fruit
2 tablespoons honey or 1/3 cup pineapple juice

popsicle molds OR 4-5 ounce paper cups, 4-popsicle sticks and foil

place yogurt, fruit and optional sweetener in blender and combine to desired consistency. pour in to molds and freeze.

this is such a versatile recipe. you can use a variety of berries, cherries or whatever combination of fruit you dare to dream up. We add a little crushed pineapple and Fiona likes it just fine but if you wanted it a little sweeter, you could add some honey. i am thinking my next batch is going to incorporate coconut...my favorite!

zucchini cobbler

1.5 hours, including bake time

6 cups of zucchini
2 apples, granny smith or whatever you have on hand
1/2 cup unrefined sugar
1/2 cup brown sugar
3 tablespoons unbleached flour
1 teaspoon cinnamon
1 pinch of salt
3/4 teaspoon cream of tartar
1 tablespoon lemon juice
1-10 ounce can crushed pineapple with juice
1 box yellow Jiffy cake mix
1/2 cup melted butter
3/4 cup pecans

fill a large pot with water and bring to a boil. preheat oven to 350. grease a 13 x 9 baking dish.

peel zucchini and cut lengthwise, strip out most of the seeds, cutting in to 1/2 inch slices. core and slice apples in to 1/2 inch slices as well. cook both in boiling water for 5 minutes. drain and cool in cold water for 5 minutes. while cooling combine sugar, flour, cinnamon, salt, cream or tartar and lemon juice in a large bowl. stir in apple and zucchini. mix in pineapple and juice. pour mix in to greased baking dish. spread dry cake mix over the top. drizzle butter over cake mix and top with nuts. bake at 350 for 60 minutes.

key lime pie

20 minutes, plus 1-2 hours to chill

for crust:
1 1/2 cups graham crackers or ginger snaps
1/3 cup sugar
1/3 cup butter softened
a pinch of ginger and cinnamon (optional if using graham crackers)

for filling:
1 8 ounce package of cream cheese, softened
1 14 ounce can sweetened condensed milk
3 egg yolks
1/2 cup key lime juice
whipped cream for topping

preheat oven to 350 degrees. using a food processor, grind graham crackers until fine, add butter sugar and optional spices until combined. press into the bottom of a pie pan or spring form pan. bake for 8-10 minutes and remove from oven. using a hand held or counter top mixer, beat cream cheese until creamy. add condensed milk and beat until incorporated. beat in eggs. mix in lime juice until all is combined. pour evenly in to crust and bake for 10 minutes, until pie sets up. allow to cool to room temperature and refrigerate until you are ready to serve. top with whipped cream if you like and serve.

this is truly simple and always enjoyed by everyone.

chocolate crinkle cookies

15 minutes to prep, 2 hours to chill + baking time

4 oz unsweetened chocolate, chopped
1/4 cup unsalted butter
1 1/2 cups unbleached flour
1/2 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs
2 cups granulated sugar (do not use turbinado)
1 teaspoon pure vanilla extract
1 1/2 cups miniature semi-sweet chocolate chips
1/2 powdered sugar

as always, i believe that using organic where possible is the best choice and the highest quality chocolate produces the best flavor as well, but feel free to use whatever tickles your fancy.

place the chocolate and butter in the top of a double boiler over barely simmering water. if you do not have a double boiler, it is pretty easy to rig something up by placing a metal mixing bowl in the top of a large pot, just make sure that water does not touch the bottom of the bowl that the chocolate is in. if the water gets in the chocolate, it is not pretty so beware. once the chocolate is smooth and creamy, remove it from the heat and set it aside to cool slightly. in a bowl, mix together flour, cocoa powder, baking powder and salt. in another large bowl combine eggs, sugar and vanilla. with a hand mixer, beat on medium speed for three minutes until the mixture is light in color and thickens. beat in the melted chocolate on low until blended. add the dry ingredients and mix until well combined. mix in the chocolate chips with a spatula.

cover the bowl with plastic wrap and chill for 2 hours or until it is firm enough to roll into balls.

place rack in the center of oven. preheat oven to 325. create 1 1/2 inch balls of dough by rolling between your palms. then lightly cover by rolling in confectioner's (powdered) sugar. place on baking sheet 3 inches apart. i was only able to get about 8 cookies on each sheet and it made about 3 dozen so it took a while to bake them all. also i only put one cookie sheet in the oven at a time per the directions in the cook book from which i took this recipe.

bake the cookies for 13-17 minutes until the tops are puffed and crinkled and feel firm when lightly touched. let cool on sheet for 5 minutes ands then transfer to a wire rack to continue cooling. store in an airtight container for up to 3 days.

peanut butter banana smoothie

5 minutes

1 large banana
2 tablespoons peanut butter (almond butter would be nice too)
5 ice cubes
3/4 cups low fat rice milk
1 scoop vanilla protein powder (optional)

combine all ingredients in blender. pulse until smooth and frothy. makes one 16 ounce smoothie.

i started making these while my i was preggo with my daughter and really discovered how wonderful they were. they keep me full for a very long time and contain potassium and lots of protein.

simple peanut butter cookies

2o minutes, total, yea that's right

1 cup natural peanut butter
1 cup granulated sugar
1 large free range organic egg

preheat oven to 350. combine all ingredients in medium bowl. drop on to cookie sheet using tablespoon. with a fork, lightly press down, pulling toward your body, creating lines in one direction, turn the cookie sheet and create perpendicular lines, further pressing the cookie flat. bake for 10-12 minutes. do not brown or over cook!

granola bars

1 cup granola
1 cup shredded coconut
1 cup rolled oats
1 cup wheat flour
3/4 teaspoon baking powder
pinch of salt
1/2 sweetener (brown sugar, maple syrup, honey)
1/2 cup raisins
flax or ener-g egg replacer or one egg
1/3 cup oil
2/3 cups applesauce
1/2 cup semi-sweet chocolate chips/nuts/cranberries (optional)
2 tablespoons sesame seeds, as garnish

preheat oven to 350. combine all dry ingredients, except sesame seeds in large bowl. stir in the wet ingredients. lightly grease a 9 x 9 pyrex dish. transfer mixture to baking dish. sprinkle with sesame seeds and cook for 18-22 minutes or until light golden in color.

adapted from "how it all vegan." one of my favorite cookbooks!!!

carrot cake

2.5 hours, including prep, cook, cooling and frosting time

cake:
1 cup brown sugar
1 cup granulated sugar
1 cup cinnamon applesauce
3/4 cup canola oil
4 large eggs
1 cup whole wheat flour
1 cup unbleached white flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ground nutmeg
3 cups grated carrots
1/2 cup chopped pecans
1/2 cup raisins

frosting:
2 cups powdered sugar
2 8 ounce packages of low fat cream cheese
1/2 cup butter, unsalted at room temp (use 1/4 at a time - i think it is fine with 1/4 cup only)
4 teaspoons pure vanilla extract

preheat oven to 325. lightly grease three 9 inch cake pans or 2 cupcake pans. if using cake pans, line the bottom with waxed paper, lightly greasing waxed paper. using an electric mixer, beat, sugar, oil and applesauce until combined. sift in all remaining dry ingredients. stir in remaining ingredients. pour batter in to pans. if using cake pans, bake approximately 45 minutes, cupcakes for 18 minutes or until toothpick inserted in to center comes out clean.

to prepare frosting, beat all ingredients with electric mixer until creamy.

carrot muffins

1 cup oat bran
1 cup wheat flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon all spice
1/2 teaspoon cinamon
1/2 cup pure maple syrup
1 cup water
1/4 cup canola oil (or try 1/2 cup of applesauce)
2/3 cups grated carrots
1/2 cup walnuts, shredded coconut or pineapple chunks (optional)

preheat oven to 375. combine all wet ingredients. combine all dry ingredients. mix wet and dry together. bake for 25 to 30 minutes.

super yummy oatmeal bars

1 hour

2 cups oatmeal
1 3/4 cups brown sugar
1/2 cup wheat flour
2 tablespoons flax meal
2 tablespoon wheat bran (or 1 tablespoon wheat germ)
1/4 teaspo0n baking soda
1 1/2 cups semi-sweet chocolate chips
1 1/4 cups walnuts (or pecans)
1 cup coconut
1/2 cup raisins
1/2 cup dried cranberries
1 1/2 cups applesauce
7 tablespoons butter, softened
3 tablespoons water
1 egg (or one mashed banana)

preheat oven to 375. in a large bowl, add first 6 ingredients (oatmeal through baking soda). mix.add next 5 ingredients (through cranberries). mix. add the remaining ingredients and mix just a little bit more. lightly grease a 9x9 glass dish. spread mixture evenly. bake 35-40 minutes or until golden brown. let cool before cutting or they will fall completely apart. i never complete the last step, this is how i know. enjoy. i think i am going to have to make these tomorrow. my mouth is watering.