Archive for January, 2012

Chocolate Chip scones

I have been on a tea kick lately because I’ve been under the weather and having a tough time sleeping. So I wanted something to munch on with my tea. What could be better than scones? Chocolate Covered Katie has a great recipe with almonds but I only had wasabi almonds and I don’t think that’d be a tasty combination so I used almond milk and lemon and zest. My daughter enjoyed these as well.

1 2/3 cup flour
1/2 cup brown sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt or less
2 T oil (coconut, canola, or olive)
3/4 cup almond milk
1T lemon
Almost full cup chocolate chips
Lemon zest

Preheat oven to 375. In a cup combine milk and lemon and put aside. Mix dry ingredients well by hand or in food processor. Add wet adding buttermilk mixture last. Mix until just combine and transfer to baking tray. Kneed until no longer sticky and roll out. Cut into squares or circles on tray and bake 15 min.



I ran out of a lot of my baking supplies today after I made scones which I will post the recipe for soon. So in my continued efforts to get my daughter to eat better I came up with these sugar free and flour less combination to get some protein and fruit into her diet today. I had made her a peanut butter and banana sandwich and used the rest of the banana to make the cookies. Make sure the banana is ripe before you cut it up. The Banana flavor will explode!

3/4 to 1 whole banana melted
2 heaping T organic peanut butter
1/2 cup crushed quick oats

Cut banana up into thin pieces and microwave for 1 minute or until melted. Stir to get rid of any lumps. Add peanut butter and stir together. Crush oats mostly fine. Stir in with spoon until well combine. Roll into balls and smush with a butt end of a spoon or just pop into mouth and enjoy! These are so good!


Chocolate Chip cookies

Very rarely will I ever post a recipe that is not vegan but this is one. My fiancée insisted I make him chocolate chip cookies and asked for “regular” ones. Although he is someone who doesn’t have to worry about weight being 6’2 and 140 pounds I don’t want to have to deal with clogged arteries in the future so I came up with a non vegan variation to a vegan recipe. The original recipe came from chocolate covered Katie’s blog but I changed it slightly and then made it non vegan for Joe (my fiancée.)

1/4 plus 1/3 cup flour
2 T brown sugar
2T white sugar
1T butter
5T whole milk
1T vegetable oil
1cup chocolate chips
1/2tsp vanilla

Preheat oven to 375 degrees. Mix dry ingredients well and then add wet adding milk last mixing after each tablespoon until batter is fully moist. Bake 6-8 minutes until golden.

Recipe can be done vegan as well by subbing milk for almond milk and butter for earth balance. Use vegan chocolate chips.

You can get really fancy and add rolled oats or peanut butter!



Spicy Lentil Soup

During winter I tend to eat a lot of soup. Especially since I started making my own soups and don’t have to worry about the crazy amount of sodium in the canned soups.

6 cups of vegetable stock (low sodium or make your own)
1/2 bag of lentils
1/2 a finely chopped onion
1/3 bag of baby spinach (fresh)
Cayenne pepper
Chopped fire roasted tomatoes
Spicy green chili pepper chopped
Salt and pepper to taste
2 T oil of choice
Optional: tobasco sauce

Heat oil in a large stock pot. Sauté onion and pepper until fragrant and the onion becomes soft. Add spices (I don’t really measure spices. It really depends how spicy you want it) and tomatoes. Pour in stock and lentils, stir. Add spinach and cover cooking on med or med-high. Cook until lentils are soft, about 20 or 30 min. Stir and make
Sure the broth always covers lentils. Add water if it evaporates too much. Add more spices to taste. You can also add cumin or chili powder.

This yields a whole lot of soup but it’s
So good you won’t get tired of it! My daughter the hot dog lover loves this soup. The last two times I made it she ate most of it. Enjoy and stay warm! Especially if you got snow like we did this weekend.



One of my best friends came over for a girls night and she is on a diet. She begged me for one of my little treats to help control her sweet tooth and not affect her diet. She loves brownies and I hasn’t really tried to create my own recipe yet and only had silken tofu, which wouldn’t give a thick enough brownie texture. So I decided to add peanut butter to the mix to make them thick and fluffy.

2 c cocoa
2 T peanut butter
1/4 tsp salt
1/4 tsp baking powder
1/2 c flour
Pinch of cinnamon (to taste)
1/8 block of silken tofu ( for former brownies use firm tofu)
1/3 cup of applesauce
2T oil (olive coconut or canola)
2T nondairy milk
1tsp vanilla
Optional: chocolate chips

Preheat oven to 325 and prep mini muffin pan. Mix dry ingredients well and then mix wet ingredients in a blender or magic bullet (my godsend!) then mix wet into dry. Pour into pans and bake 15 min or until knife or tooth pick comes out clean.

These were so good and light! She ate 9 of them! I’d like to add that my friend is not a veggie but has like everything I had made and since I’ve been helping her with her diet has lost a good 10 pounds! I’m so proud of her.


Apple Cinnamon Bread

What in this world is more refreshing than an apple? It’s naturally sweet, juicy, and is actually filling. Better than candy I say! I was up late last night and couldn’t sleep so I decided I was going to make breakfast for myself and my girls at work. I have become famous for midnight baking lately… Good and bad thing I guess. All I can say about this delicious! Spoon licking good!

2 cups flour
1 tsp baking soda
1/4 tsp salt
3/4 tsp baking powder
1/2 cup of agave
1 T sugar or sweetener
1 1/2 cups apple (or more)
1/2 tsp cinnamon
2 T banana extract
1 1/2 tsp vanilla extract

Preheat oven to 350 and grease a loaf pan (smaller one). Mix dry ingredients well and in a magic bullet mix apples and wet ingredients until well combine. Some chunks of apples are good. Mix wet ingredients into dry by hand making sure not to over mix. Transfer mixed dough to loaf pan and bake for 25-30 minutes. Wait 10 minutes and cut


Blueberry apple breakfast pizza

I have been on a fruit kick lately. It’s one of few healthy things I can get my daughter to eat…. She has her daddy’s eating habits unfortunately but I’m working on it.

This recipe is basically a blueberry muffin and a pizza or giant cookie in one. I just added things and it somehow came together so well.

1/2 cup of flour (white or whole wheat)
1 tsp baking powder
2T apple sauce (unsweetened)
1 T apple butter
2 T agave
1/4 cup of brown sugar
1/2 cup (a little less) rice milk. Almond milk would be great too
Cinnamon to taste
Dash of salt
Fruit of choice I did a few hand fulls of blue berries.

Grease a pie plate, pizza pan, or a cake pan with removable sides. In an ingested oven place evenly distributed pan in oven and set heat to 420. Cook as the oven preheats for 12 minutes or just until a tooth pick comes out clean.
The raw batter was even delicious!


If you like your sugary sweets substitute sugar for agave!

1/2 cup quick cooking oats
Level or slightly less 1/2 cup applesauce (unsweetened)
1/4 cup natural peanut butter (any nut butter will work nutella would probably be good)
1/4 tsp cinnamon
1/2 tsp vanilla extract
1T agave nectar
(for those who love their sugar 1/4 cup of sugar…. That'd give me a sugar high!)
1 large box of raisins
preheat oven to 350 degrees
Mix applesauce and peanut butter very well and then add rest of ingredients. This will be a very moist and sticky batter. Divide into 10-12 cookies and bake for 13-15 minutes.
Cookies will be very soft
I put mine in the fridge over night. Enjoy! They are absolutely scrumptious.

For original recipe before I modified it check out

Also check out my blog


Snickerdoodle goodness

My anti-veggie fiancée even said these were good knowing they were vegan. I got hungry at midnight on a Saturday night and decided to bake something simple. These cookies are so good and so good for you. Not sugar free however! I got this recipe from chocolate covered Katie and felt the need to share it!


3/4 cup of flour
1/4 cup tsp baking powder
1/4 cup sugar
1/4 tsp salt
1/4 tsp creme of tartar
1 1/2 T nondairy milk
1/2 tsp vanilla extract
1/4 cup of vegan butter

Katie uses 1/4 plus 1/8 tsp of baking soda but I omitted it and they tasted great.

Preheat oven to 330 degrees
Mix dry ingredients in one bowl
In separate bowl mix wet ingredients
Slowly add dry to wet until you get a thick batter (I had some extra dry)
Make a mixture of 2 parts sugar 1 part cinnamon to roll cookie dough balls in flatten slightly and bake for 9 minutes.
Cookies will seem undercooked when first coming out of the oven. Let cool and enjoy!


Hollow Smile

Puppy dog eyes and a hollow smile
Close your eyes and escape for awhile
It’s a tiring task, hiding behind a happy facade
Times are tough I’ve prayed to god
With no answers or hope
A glass of wine helps me cope
Lost my faith, so now I hide
Can’t find happiness and man I’ve tried
Glass smile, sad eyes
A symphony of happy lies
I’m nothing more now than an empty shell
Not half of who I was before this personal hell
I want to be me again and don’t know how
So tell me, what do I do now?