Birthday

Hubby turned 33 this year!

Somehow, we managed to fit all of the candles on the cake. :)

The kids helped me make this cake with this frosting on top.

{Super Yum}

Whole Wheat Waffles

My husband went out with a friend tonight so I asked Dolphin what he wanted for dinner. He asked for breakfast dinner. Perfect time to experiment, I thought. I pulled out my grandma's cookbook and turned to my favorite waffle recipe. Then I tweaked it, and they turned out great. I hope you enjoy them too. (Sorry no pics, we ate them too fast!)

Whole Wheat Waffles

1 cup whole wheat pastry flour

1/2 cup whole wheat flour

1 tablespoon organic sugar, or sucanat

1/4 teaspoon sea salt

1 tablespoon aluminum-free baking powder

2 organic eggs

1 1/2 cups almond milk (or milk of your choice)

1/3 cup virgin coconut oil, melted

Mix all together in a bowl. Cook in waffle iron until done.

I was surprised by how well they turned out. They will be a new family favorite.

Chickpea Quinoa Pilaf

I was looking for something easy and nutritious to make for dinner last night and got side-tracked looking through a newsletter from the local health and nutrition store. I found a recipe for Chickpea Quinoa Pilaf. It sounded good (and easy, and nutritious) so I gave it a try. My husband and I loved it. The kids liked picking out the chickpeas. :)

We started dinner out with this salad:

Romaine Lettuce, torn

Carrots, sliced in discs

Avovado, diced

Mix in bowl and top with favorite dressing. I like to drizzle a little balsamic vinegar and add a bit of agave. Yum!

We ate the Pilaf with steamed broccoli.

This recipe originally comes from Veganomicon but I made a few changes. Here it is the way I prepared it.

Chickpea Quinoa Pilaf

2 tablespoons virgin coconut oil

1 small yellow onion, chopped finely (about 1 cup)

2 cloves garlic, minced

1/2 teaspoon ground cumin

ground black pepper, to taste

1/2 teaspoon sea salt

1 tablespoon tomato paste

1 cup quinoa, rinsed well

1 (15 oz) can chickpeas, drained and rinsed

2 cups vegetable broth

In a small stockpot over medium heat, saute the onions in coconut oil for about 5 minutes. Add the garlic and saute for 2 more minutes. Add the tomato paste, cumin, black pepper, and salt. Saute for another minute. Add the quinoa and saute for 2 miutes. Add the chickpeas and broth and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover, and cook for about 18-22 minutes, or until the quinoa has absorbed all the water; stir occasionally. Fluff with a fork and serve.

Mmm, Mmm, Good

Every two months I get together with my mom, sisters, cousin, and aunt for Sister Saturday. I was in charge this month. Since my sister had a baby in January we decided to celebrate! We made a time capsule for baby G to open when he turns 18. I realized that I should have given everybody better instructions. I was very vague in the invitation. Oops! It turned out great anyway.

For lunch we had a delicious strawberry spinach salad with candied almonds and a strawberry/poppy seed dressing. I didn't think anything could replace my favorite dressing: Brianna's Poppy Seed dressing, but this did. I also made some asparagus soup. So yummy! I was planning on having crostini's as well, but burned them in the oven. My super sister ran to the store for another baguette and we had it untoasted. (Safer that way when I am involved!!)

For desert I made these cupcakes. Oh, my. It was a party in my mouth when I bit into them!

If you have never been to bakerella.com, you should spend a bit of time there. My goodnesss, she has some great recipes! If only I could come up with the recipes that she does on my own. Until then, I will borrow them.

Okay, back to the subject...

These cupcakes are sooooo good. What are they you say? Get ready, the title is a mouthful...

Double Chocolate Zucchini Cupcakes filled with Chocolate Ganache and Topped with Creamy Goat Cheese Frosting

Double Chocolate Cupcakes

1 1/2 cups flour

1/2 cup cocoa, natural unsweetened (I used the cocoa in my cupboard - something I picked up at the grocery store on sale)

1 tsp baking powder

1 1/4 tsp baking soda

1/2 cup butter, room temperature

1 1/4 cups sugar

2 eggs, room temperature

1/4 cup oil

1 tsp vanilla

1/3 cup whole milk, room temperature

1 cup shredded zucchini

3/5 oz. Valrhona semi-sweet chocolate bar, chopped in chunks (Ghiradelli's semi-sweet baking bar worked great for me!)

1. Preheat oven to 350* F

2. Line cupcake trays with 18 baking cups.

3. Stir together flour, cocoa, baking powder, baking soda and salt with a wire whisk. Set aside.

4. Cream butter with a mixer in a large bowl. Add sugar, eggs, oil and vanilla one at a time, mixing well with each addition.

5. Add the flour mixture to the sugar mixture in three additions, alternating with the milk in two additions (flour, milk, flour, milk, flour).

6. Stir in the zucchini and chocolate chunks until combined.

7. Fill baking cups 2/3 full and place in oven immediately.

8. Bake for 15-18 minutes

Creamy Goat Cheese Frosting

5 oz. Ile de France goat cheese (I bought a log at Costco and was able to make two batches from it)

3 oz. cream cheese, room temperature

3 cups confectioner's sugar, room temperature

1/2 tsp vanilla

1. Sift sugar and set aside.

2. Beat the goat cheese, cream cheese and vanilla in large mixing bowl until creamy.

3. Gradually add the sugar, mixing and scraping down the sides of the mixing bowl in between additions.

Chocolate Ganache

2 oz. Valrhona semi-sweet chocolate bar, chopped in chunks

1/4 cup heavy whipping cream

3/4 cup confectioner's sugar

1. Place chocolate and whipping cream in the microwave. Heat in 30 second intervals, stirring in between until melted. Blend thoroughly.

2. Add sugar and stir until thoroughly combined.

3. Pour ganache into a small plastic squeeze bottle.

To assemble:

Insert opening of squeeze bottle halfway into cupcake center and squeeze ganache until you see it start to surface. (I didn't have a squeeze bottle so I used a decorating bag and tip.)

Then, spread creamy goat cheese frosting on top with a knife or small offset spatula.

Use any leftover semi-sweet chocolate pieces to sprinkle on top of cupcakes.

She has a recipe for red velvet cake that I may have to try soon. I don't really like it, but my in-laws are big fans of the cake and are always looking for a good recipe.

Almond Butter Chocolate Green Smoothie

In my never-ending quest to get Monkey to eat fruits and vegetables, I have relied on green smoothies. I love them, my kids love them. We found a recipe this week that is so delicious it shouldn't be good for you. It is from simple.healthy.tasty. I have changed the recipe to fit my family. I don't like to use a lot of peanut butter and prefer almond butter.

Almond Butter Chocolate Green Smoothie

2 cups Almond Milk (I have used half almond milk and half water and it still tastes great.)

2 LARGE handfuls of spinach

2 heaping tablespoons of Almond Butter

1 tablespoon honey

2 or 3 frozen bananas

1 tablespoon cocoa powder

Place almond milk and spinach in blender and blend until smooth. Add remaining ingredients and blend to desired consistency.

Chocolate Chip Granola Bars

My kids love these granola bars. I'm glad, because I can't stand the store-bought kind. Too many ingredients, not very healthy, more like a candy bar. I hope you enjoy them too. I found the recipe original recipe at a life less sweet.

Chewy Granola Bars

3 cups rolled oats

2/3 cup whole wheat flour

3/4 tsp baking soda

3/4 tsp vanilla extract

1/2 cup butter, softened

1/3 cup honey

3 tbsp, plus 1 3/4 tsp packed brown sugar

1/2 cup miniature semi-sweet chocolate chips

3 tbsp flaxseed meal (I don't have flaxseed, but I have added wheat germ and it still tastes great.)

Preheat oven to 325. Lightly grease 9x13 pan.

In a large mixing bowl, combine the oats, flour, baking soda, vanilla extract, butter, honey, brown sugar, and flaxseed (if adding). Stir in the chocolate chips and any other additions.

Firmly press into prepared pan. Bake at 325 for 15-20 minutes or until golden brown. Let cool for 10 minutes and cut into bars.

Mini Chocolate Cupcakes

My younger brother returned home from serving an LDS mission in Hungary late last night. I thought maybe he needed some "Hungarian" cupcakes. Okay, so the only thing Hungarian about them is the colors. I did try to make them look like a flag. These cupcakes are dee-lish!!

I found the recipe at www.bakingbites.com.

Mini Chocolate Cupcakes

1 1/2 cups all purpose flour

1/2 cup cocoa powder

1 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup milk (I used skim and it worked just fine)

1/2 cup vegetable oil

1 tsp vanilla extract

2 tsp apple cider vinegar

Preheat oven to 350 degrees. Line mini muffin tin with muffin liners. In a large bowl combine flour, cocoa, sugar, baking powder, baking soda, and salt. In a medium bowl whisk together milk, oil, vanilla and vinegar. Pour into dry ingredients and stir until just combined. (The batter is thick.) Fill each muffin cup about 3/4 full with batter. Bake for 10-12 minutes. Turn cupcakes onto wire rack to cool completely. Makes 48 cupcakes.

Cream Cheese Frosting

6 oz cream cheese, room temp

6 tbsp butter, room temp

1 tsp vanilla

1/2-2 tbsp milk or cream

2-3 cups powdered sugar

In a large mixing bowl, cream together cream cheese and butter. Beat in vanilla and milk. Start with 1/2 tbsp of milk. Add more if you wish to thin the frosting. Add powdered sugar gradually until desired consistency is reached.

Chocolate Chip Spelt Cookies

I love these cookies. I found the original recipe at vegetariantimes.com and have tweaked it a bit here and there. I hope you enjoy!

Chocolate Chip Spelt Cookies

1 1/2 cups almond butter

2 1/4 cups spelt flour

1 tsp baking soda

1 tsp salt

1 1/2 cups pure maple syrup

2 tsp vanilla

1 1/2 cups chocolate chips (using Sunspire chocolate chips will make recipe vegan)

Preheat oven to 375 degrees. Coat baking sheets with cooking spray, or line with parchment paper. Microwave almond butter on high heat for 30-45 seconds, or until melted, stirring halfway through.

Combine flour, baking soda, and salt in large bowl. Stir in almond butter, syrup, and vanilla until blended. Add in chocolate chips.

Drop 2 tbsp dough onto prepared baking sheet and flatten slightly. Bake 15-17 minutes, or until golden brown. Cool for 5 minutes, then transfer to wire rack and cool completely.

End of Summer

I'm going to miss summer

and fresh tomatoes.

Fresh Tomato-Basil Pasta

1-2 tsp olive oil

1-2 cloves fresh garlic, minced

3-4 tomatoes, diced

handful of fresh basil, chopped

salt

pepper

favorite pasta (vegan depending on pasta used)

Cook pasta according to directions. Meanwhile, combine first 6 ingredients in a bowl. Combine drained pasta and tomato mixture. Serve and enjoy.

Pizza

I grew up eating my mom's pizza.

Now my kids love it.

It's not gourmet, but it is cheap, easy, and yummy.

Mom's Pizza

Yield: 1 pizza

2 1/4 tsp yeast

3/4 cup warm water

3/4 tsp sugar

1 1/2 tbls melted shortening or oil

1 1/2 cup flour

1/2 tsp salt

1 can tomato sauce

1/4 tsp oregano

1/8 tsp garlic salt

italian seasoning

mozzarella cheese

pizza toppings of choice

Dissolve yeast and sugar in warm water. Add oil, flour, and salt. Stir together, knead a little. Roll to fit pans (grease/flour pans). Mix tomato sauce and seasonings. Spread on dough. Add toppings and cheese. Bake 425 degrees for 18-20 minutes. (I cook it on the lowest rack until the cheese is melted and turning brown.)

Thick and Chewy Chocolate Chip Cookies

This afternoon I pulled out my trusty Baking Illustrated cookbook and made some dee-licious cookies!

I had a little helper. Can you tell by the finger scoops?

Mmmm...These are going to be good!!

These cookies were the perfect size.

Just big enough to give you a tummy ache. ;)

Thick and Chewy Chocolate Chip Cookies

(from Baking Illustrated)

2 cups plus 2 tablespoons unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm

1 cup packed light or dark brown sugar

1/2 cup granulated sugar

1 large egg plus 1 egg yolk

2 teaspoons vanilla extract

1-1 1/2 cups semisweet chocolate chips (I used milk chocolate)

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough's uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.