I’ll take a chance on anything homemade if it’ll save me time and money in the long run.  These graham crackers were a hit among our boys, and rightfully so.  It is so nice to whip up a batch of these and keep them throughout the week for a simple snack.  I keep half in the fridge to stay fresh (up to two weeks), and the others are always in my diaper bag for a quick healthy snack on the go.  Best part of all, this dough is extremely fun to make and the kids have a ball using cookie cutters to make different shapes.  Add drizzled chocolate, or fill two cookies with marshmallow fluff.  Whatever floats your boat.  I am just thrilled to have this recipe on hand and not the box version in my cupboard filled with icky preservatives!

INGREDIENTS:

• 1 cup unbleached white flour
• 1 1/2 cup whole wheat flour
• 1/2 cup brown sugar
• 1/2 Tbsp cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup COLD, cubed butter (or non-dairy butter, earth balance is what we use)
• 1/4 cup applesauce
• 1/4 cup honey

DIRECTIONS:

Pre heat oven to 350* Line two cookie sheets with parchment paper

In a large bowl, whisk together the flour(s), brown sugar, cinnamon, baking soda and salt.  Using a handheld mixer, add the cubed butter and mix just until the butter in tiny bits throughout.  Now, add the applesauce and honey.  Here, the dough will take on a more wet look, but still be extremely crumbly.  Set the mixer aside, and knead the dough using your hands inside the bowl until the dough comes together.  Pour the dough out onto a well floured surface and start rolling! You’re looking for a 1/4 inch thickness.  Cut whatever shape you desire and place onto your baking sheet.  If you want your crackers to turn out crisper, poke a few holes into each cracker.  We like ours soft and chewy so we leave them as is.  Bake for 12-14 minutes, until the bottoms are barely golden.  Set onto a cooling rack and let cool completely.  Eat them up, or place them into an airtight container.  Store in the fridge for maximum time freshness!

Adapted from : http://weelicious.com/2010/09/01/graham-crackers/

Days like today I wish I was in the middle of the woods somewhere picking berries, admiring the puffy clouds, day dreaming and sipping lemonade out of a mason jar.  Instead I am waist deep in laundry, trying to organize bills, getting dinners prepped and in the freezer for future meals and attempting to keep my kids from throwing each other off the couch.  All I want to do is lock myself in a closet so I can sit and eat a sandwich without half of it being eaten by little munchkins.  A few months ago Dan and I were watching Jamie Oliver’s cooking show, and we were cracking up watching him in the middle of the woods making a dish on a tree stump. (not kidding) Not your average cook’s set up.  However, Jamie’s fresh, rustic way of cooking is extremely appealing to me.  And days like today I wish I had a kitchen set up in the middle of the woods to clear my mind and stir up some grub in silence.  This motivated me to look through of Jamie’s cook books I stumbled across this Sweet Pastry Dough and knew I had to try it.  I will be the first to admit I have never made pie dough from scratch.  Food processors are always recommended for the easiest route, and I do not have one.  But Jamie’s simple approach with using forks to cut the butter (I ended up using my fingers) was so easy I knew it would be a winner.  It did not let me down.  Not only was this dough ridiculously easy to throw together, but the flavor was outstanding.  The chunks of butter throughout the dough guaranteed a flaky pastry, and the lemon that is zested within brightens the entire dough up.  DELIGHTFUL! I decided to cut heart shapes, and fill them with tiny diced apple mixed with cinnamon and sugar.  We dropped them off to family and they were a hit.  The fillings (like any “pie”) would be endless, and I am sure by the end of next week I’ll be tempted to try some new ones.

PASTRY DOUGH RECIPE:

Recipe excerpted from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the U.S. by Hyperion. All Rights Reserved. www.jamieoliver.com

FILLING:

• 2 medium apples, diced into small cubes 
• tsp of Lemon Juice
• 1/3 cup Sugar
• 1 tsp ground cinnamon
• Have a small bowl of water set aside, to help the pie dough layers stick together

Egg Wash:

• 1 egg + 1 tsp of water
• A few tablespoons of granulated sugar to top the pies

DIRECTIONS:

Pre heat oven to 350* Line two large baking sheets with parchment paper

Peel, slice and cube your apples.  Place them into a bowl with your lemon juice, cinnamon and sugar, mix well and set aside.  Have a small bowl of cool water ready as well.

Once your pastry dough has chilled for an hour your ready to roll it out to cut your chosen shape.  Flour your work surface before you start rolling.  Roll the dough to 1/8-1/4 inch thickness.  I had a TON of hearts, with lots of scraps so I rolled the scraps together and placed them back into the fridge until I was done assembling the pies.  Take one heart, and dip your finger into cool water, tracing the edge of the heart.  Place 1 tsp of apple filling into the center of the heart, and then place a second heart on top pressing down to seal it.  Place on your baking sheet, and continue assembling until your baking sheets are full.  Before placing them into the oven, make your egg wash and brush the hearts with it.  Slice a few slits, or poke a few holes into the pies to aid in venting while baking, and sprinkle a little bit of granulated sugar on top.  Bake at 350* for 15-20 minutes, or until the bottoms are slightly golden.  Place on a wire cooling rack to cool.  Once cooled, put pies into an airtight container.

*While my first batch baked in the oven, I brought out my scraps of dough and rolled out another set.  The dough is extremely forgiving so do not through out the scraps!

It doesn’t take much to win over my heart.  I’m not a girl who swoons for jewels, or fancy shoes.  It took Dan about 3 years of dating and X amount of necklaces and rings later to realize they were lost and not worn and a big waste of $$ in my book.  The only bling I adore is earrings.  Wish I had more. (Insert hint to hubby) Back to the point.  It is truly the simplest form of thoughtfulness that melts my heart.  So if a friend or family member is down in the dumps, or they have helped us out in any way, I do what I know best…BAKE.  Nothing says “cheer up” or “thanks” quite like a fat stack of cookies, or  freshly frosted cupcakes.  These brownies have been my ultimate brownie recipe all of last year.  Had to whip them up once more yesterday and switch them up a bit, and I have to tell you they would make a perfect valentines treat for someone you love.  I hope you make these… and give them (or a few) to somebody else.  It’ll stick like glue and small gestures like this really let people know your thinking of them.  And since I haven’t blogged in over a month, this recipe will be my gift to you.  These moist, rich, and chewy brownies with a subtle crunch to the crust are delectable. Enjoy each bite!

INGREDIENTS:

• 1 1/4 cup flour
• 1 tsp salt
• 2 Tbsp cocoa powder
• 11 oz Chocolate Chips (milk chocolate/semi-sweet/dark..pick your favorite)
• 1 cup butter (2 sticks)
• 1 tsp instant coffee granules
• 1 cup white sugar
• 1 cup brown sugar
• 5 eggs @ room temperature (leave them out for about 10-15 minutes)
• 3 tsp vanilla

DIRECTIONS:

Pre heat oven to 350*. Cover a 13 x 9 baking dish with parchment paper.  Have enough parchment to come up 2 of the sides (helpful in lifting the brownies out once cooled)

In a small bowl, whisk together the flour, salt and cocoa powder.  Set aside.

In another small bowl, whisk together the white and brown sugar.  Set aside.

In a microwave safe medium size bowl.  Put the 2 sticks of butter, and chocolate chips in, and place in the microwave for 30 seconds.  Take out and stir.   Place it back in for an additional 30 seconds at a time until the chocolate chips are ALMOST melted.  (takes about 3-4 times) Finish by stirring, letting the heat of the bowl melt the rest of the chocolate chips.

Next, add in the bowl of sugar(s).  Mixing till combined.  In a measuring cup, whisk together the 5 eggs and then add them to the chocolate mixture as well, folding until the eggs are one with the chocolate.  Last but not least, FOLD in the flour mixture.  Do not over mix, just stir until the chocolate has absorbed the flour/cocoa powder/salt.

Pour the brownie mix into your parchment lined baking dish.  Bake at 350* for* 25-30minutes. (time updated on 2/3/15) or until an inserted toothpick comes out with  few crumbs attached. They are done!  Let them cool for 45 minutes.  You can lift the brownies out of the pan with the parchment paper and set on a countertop, making it a lot easier to cut them! Enjoy them as is, cover them with frosting, or a scoop of ice cream.  Store in an airtight container, or in back in the pan covered with foil.

Adapted from : THE BAKED BROWNIE via BrownEyedBaker

Cookie baking is in full swing.  I, for one, could not pick a favorite cookie if you asked me to.  No matter what the season, some cookies just hit the right spot.  These carrot cake cookies may not be your first recipe to jump to during the holiday season, but I’ll give you the nudge to give them a try.  They. are. SO. delicious.  The cookie itself bakes up fluffy and light, and the cinnamon cream cheese filing adds a nice sweetness to the subtle spice in the cookie.  Add these to your list of cookies to bake and you will be sure to impress your guests.  I personally think it’s a nice switch up.  Soft, sweet, and one is just enough. Maybe.

INGREDIENTS:

COOKIES:

• • 1 cup (2 sticks) of unsalted butter (at room temperature)
  • 2 cups unbleached all-purpose flour
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs (at room temperature)
  • 1 1/2 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 2 cups old-fashioned rolled oats
  • 1  cup grated carrots (I used a micro-plane so the carrot itself was super fine)

Cinnamon Cream Cheese Filling:

• 8oz of cream cheese (at room temperature)
• 1 stick of room temperature unsalted butter
• 4 cups of powdered sugar
• 1/2 tsp vanilla
• 1 tsp of cinnamon

DIRECTIONS:

Preheat oven to 350*

Line two baking sheets with parchment paper

In a medium size bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.  Set the bowl aside.

In a second bowl, with a mixer, cream together the butter and sugars until light and fluffy.  Add the eggs and vanilla until everything is incorporated.

Slowly add the flour mixture into your wet, until the ingredients are just combined.  Do not over mix your batter! Last but not least, add in the cup of grated carrots and oats and stir to combine.

Chill the dough for 1 hour in the refrigerator.  I used a small cookie scoop for the dough, or you can measure out a tablespoon or so and roll it into a ball.  Place them 2 inches apart onto your baking sheet and sprinkle with granulated sugar on top.  Bake until the bottoms are slightly golden (11-15 minutes) Mine were pulled out at 11 and they were perfect! Transfer cookies to a wire rack to cool completely before you add the filing!

Cinnamon Cream Cheese Frosting:

In a medium-sized bowl, with a mixer, beat together the butter, cream cheese, and vanilla.  Once light and fluffy, slowly incorporate the powdered sugar.  Once everything is smooth and whipped add the cinnamon.  Once cookies are cooled, place a dollop onto the center of one cookie and press down with another.  Voila! Place finished cookies in an airtight container.  Enjoy!

Barely Adapted :

Quickfeetgoodeats.com

Lately, it seems like there are not enough hours to the day.  I have the personality where I do not stop… cannot stop .. and well, do not want to stop.  My days consist of being the stay at home mom (taking care of the kiddos, errands, cleaning, cooking) but for some reason that just isn’t enough.  That to me seems like that should be the basic set up of my day, and I should be able to accomplish more.  So lets just pile up on doing hair, and painting a room for the third time, or “accidentally” chipping off old tile in our bathroom to push us into another project.  For some reason it keeps me more calm, keeps me motivated, and entertains me.  Now baking on the other hand, that is just pure relaxation for me.  These scones are a recipe I stumbled upon on skinnytaste.com  and never got around to making.  Yesterday Owen napped, and I jumped on these.  So glad I did.  “Skinny” scones, that are light, fluffy, and simply delicious.  Took a lazy way out and didn’t change a thing on this recipe, so the link is provided for the recipe 🙂

Click here for the recipe…..

Skinny Chocolate Chip Buttermilk Scones

This crave-worthy recipe is a favorite in our household.   It’s practically guilt free.  Oats, almonds, heart healthy olive oil, honey… it’s simply amazing.  Don’t let the almonds hold you back if you’re not a fan.  Any nut will do.  Whether you spoon it up with milk in the a.m., sprinkle it over greek yogurt, or put your grubby fingers straight into your Ziploc bag… you’ll be coming back for more.

INGREDIENTS:

• 4 1/2 Cups Old Fashioned Oats (NOT the quick-cooking)
• 2 Cups Almonds (whole, or chopped)
• 2 Cups Shredded Coconut (Sweetened or Unsweetened)
• 3/4 Cup Honey
• 1/2 Cup Olive Oil
• 2 tsp Cinnamon
• Pinch of Salt
• LAST ingredients to add once cooled.. (it’s up to you)  Chocolate Chips, dried cranberries, dates….

DIRECTIONS:

Pre Heat oven to 350* Line baking sheet with parchment paper

In a large bowl, pour in the oats, almonds, and coconut.  Drizzle over the honey and olive oil.. and spices.   Stir together with a spoon, finishing with your hands to make sure everything is kissed by that honey goodness.  Pour over a baking sheet lined with parchment paper.  Bake for 15 minutes — stir it up a bit — bake for another 15-20 minutes or until the granola takes on a golden hue.  Let your baking sheet cool on a wire rack for 1-2 hours before you add your last ingredients.  The granola will continue to cook as it cools, so do not bake it for more than 40 minutes!  Break apart with your hands, and add your final additions.  Chocolate chips are always the winner with us. Store in an airtight container, or in a Ziploc bag for grab n’ go snacks.