Easy sugar cookies and Utah love from Revolutah

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I am hosting a giveaway with Revolutah over on my other blog (Giveaway HERE)  and they were kind enough to send me this adorable cookie cutter to show off. What better way to show my Utah pride than with some delicious cookie love?

Sugar cookies are the easiest cookies to make and you can really do anything with them. Sprinkle on cinnamon and sugar, drizzle chocolate, add sprinkles,  whip up some colorful frosting or pipe on pretty designs, the possibilities really are endless.  These cookies are a breeze to whip up and roll out very nicely without getting sticky.

Use any cookie cutter you can dream up but if you are a lover of all things Utah, like myself, then head over to Revolutah and pick one of these gems up for yourself!

What you need

  • 3/4 C unsalted butter
  • 1 cup of sugar
  • 2 eggs
  • 1 tsp baking powder
  • 1 teaspoon almond extract ( or vanilla)
  • 2.5 C flour
  • pinch of salt

How to make it

  • preheat oven to 275
  • Cream together butter and sugar
  • add eggs and vanilla and whisk together well
  • in a separate bowl mix together flours, baking powder and salt
  • slowly add flour mixture until it all comes together
  • put in the fridge for at least a half hour
  • separate into 3 balls
  • roll out one ball at a time and cut out your cookie shapes
  • sprinkle with sugar and bake for 8-10 minutes until  light brown on the edges
  • eat up!

Whole wheat baked donut holes

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I know I know, I am a health food junkie,  a lover of all things real and pure and good for my body  so what the heck am I doing posting a recipe for donuts ? The truth is, even though I love health food sometimes a girl just has to have a donut and  no matter how many spoonfuls of honey  you eat,  you STILL want a friggin’ donut.

I have been craving donuts for days-sweet, sugary  and fried bites of clouds. I didn’t want to walk down to topper bakery or fry anything in my house so  I skimmed through some recipes and after seeing how long they take I started to feel a bit defeated. Finally when the craving was too much to bear any longer I sucked it up and started my project.

At first I tried a recipe I found on a food blog and it failed miserably. I check the recipe over and over to see where I went wrong, I was substituting whole wheat flour but it shouldn’t have bombed that badly.  I had a mound of dense rock hard dough on my counter…useless. I tried the recipe again making some tweaks just in case it was my high elevation that was the problem….rock hard again.

Finally, I tossed the recipe and started from scratch.After a few tantrums and a bit of sobbing and yes begging the flour to produce a donut (just one donut PLEASE! ) I finally came up with a recipe that produced the fluffiest whole wheat donut holes I ever devoured in 3 seconds flat.

These donuts are heavenly and perfect and so good it hurts…especially if you eat 7 in a row.  They do take a little while to make but the end result is so worth the wait. I made these with both cinnamon and sugar and for the adventurous  foodie – cinnamon , sugar, cocoa and  a pinch of cayenne. They are best hot and fresh but I certainly would not say no to cold ones later in the day.

What you need

  • 1 c warm milk
  • 3 tbsp active dry yeast
  • 3 eggs
  • 1 1/2- 2 cups whole wheat flour
  • 3 tbsp sugar
  • 1 tbsp vanilla
  • 1/4 c melted butter
  • pinch of salt
  • cinnamon sugar & melted butter for topping

How to make it

  • Whisk warm milk and yeast in a standing mixer until dissolved
  • whisk in 1/2 c of the flour
  • let sit for 10 minutes
  • whisk in eggs, vanilla, salt and sugar
  • whisk in butter
  • slowly add the remaining flour little by little until the dough comes together and pulls away from the sides
  • the dough will be  a bit sticky, as long as it forms a ball this is ok
  • put in a greased bowl and let rise for 1 hour or until doubled in size
  • put in the fridge or freezer if it is too sticky to handle, I found that 20 minutes in the freezer worked wonders
  • Roll of on a floured surface 1/4 inch thick
  • use a cookie cutter or measuring cup ( like me) to cut into small circles about 1.5 inches
  • place on a cookie sheet and let sit for about half hour until it double in sizes again
  • bake at 350 for about 10 minutes, do not over cook, these cook quickly and only need a bit of baking to retain their fluffy insides.

Topping 

  • Melt butter in a bowl and put cinnamon sugar in another bowl
  • brush donut holes with butter and drop in cinnamon sugar bowl until coated
  • enjoy!

whole wheat baked donut holes

Easy sprouts in 3 days

easy sprouts

My friend Kristin recently reminded me how much I love sprouts  when she showed me this video.  It’s been almost a year since I have sprouted anything so I got right to work making my 4 favorite sprouts-  quinoa, chick pea, lentil and mung bean. Sprouts are so yummy and easy to make at home and the best part is all the health benefits they have.

In only 3 days you can have fresh and yummy sprouts without worrying about what got sprayed on them to keep them fresh at the grocery store. These sprouts take  just 3 days and only a bit longer if you want them to be bigger. All you need are a few items you probably already have, some grains, seeds or beans and some water.

This week I will be featuring some yummy recipes using my fresh sprouts so stay tuned to check them out!

What you need

  • mason jars
  • cheese cloth, thin cloth or mesh
  • rubber band or jar lid band
  • bowls or dish rack
  • grains, seeds or legumes- you can find many varieties in the Winco bulk bins!

How to make it

  • put a few tablespoons (no more than 1/4 c) of your seed/grain/legume in a mason jar
  • put cheese cloth or mesh on top
  • secure with jar band or rubber band
  • rinse grains once then fill with water
  • let soak overnight up to 8 hours
  • drain water
  • rinse and drain
  • rinse and drain a few times a day until your sprouts are as long as you want it
  • in 3 days you should have nice sprouts!
  • store in the fridge and use within a few days

Cheesy chard & egg breakfast souffle

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Sping is near..ish…right? It was so sunny and warm here for a bit and then last night I woke up to thunder and lightening and snow. Luckily it looks like it is all melting and in the distance I can see blue skies.  I really wanted to make something colorful and spring-like for breakfast today and after seeing this photo I knew I needed to make something with chard.

I was going to make an omelet  but when I saw the mounds of laundry I had to do I decide to make something that I could throw in the oven and let cook while I got started on Mt.allthelaundryever. This recipe is super easy and gooey and cheesy deliciousness. We ate ours with grapefruit drizzled in honey and tall glasses of  lemon water by the sunniest window in the house.

Try this with any dark leafy green and cheese for a yummy filling and healthy breakfast!

* makes breakfast for 2

What you need

  • 3 chard leaves
  • About a palm full of  basil leaves
  • 4 eggs separated
  • 1/4 c grated mozzarella cheese , or any cheese you like
  • pinch of salt
  • 1 tbsp olive oil

How to make it

  • in a food processor or blender add basil, chard and olive oil
  • process until it looks like pesto
  • add egg yolks and salt and pulse a few times until eggs are mixe din
  • add mixture to a bowl
  • in a separate bowl beat egg whites until fluffy
  • fold in egg whites and cheese
  • add to 2 small ramekins or a muffin tin
  • cook for 10-15 minutes until cheese begins to bubble out of ramekin
  • enjoy!

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Healthy peanut butter & jam cookie sandwiches (sugar/flour free)

peanut butter and jelly cookie sandwich

The other day I went to a “meet the producers” event to learn more about local farmers, ranchers and foodie companies around me. The e co center was packed full of people and I got to try tons of amazing cheeses, soups, desserts, breads, produce and jams.

One of the companies at the event was one I have had a foodie crush on for a while. Butcher’s bunches is a great company and  not just because of their delicious jams and cool flavor combos. Butcher’s uses only local and sustainably grown  produce  and absolutely no sugar or yucky sugar substitutes.

While I was at the ‘meet the producers’ event I got to meet the founder and she gave me 2 of their jams to try and best off all they are going to give one of you readers a jar as well (giveaway at end of post).  I have been wanting to make a peanut butter and jam cookie sandwich for a while but was waiting for the perfect jam, after  trying a spoonful of each I knew Butcher’s was a match.

These jams are naturally sweet and taste just like fresh picked fruit. I tried the raspberry and blackberry jams and both were like jars of fresh berries both tart and sweet and oh so addicting. This recipe is  a classic childhood favorite disguised as a guilty treat and if you use organic protein powder it becomes a healthy protein rich power food.  I hope you enjoy it!

What you need

How to make it

  • preheat oven to 275
  • blend together peanut butter and honey, make sure its  well blended
  • mix in egg
  • add protein powder or dry ingredient of choice
  • mix well
  • roll into balls and place on cookie sheet a couple inches apart
  • press balls down with the bottom of a jar or cup to flatten
  • bake in oven for around 8 minutes until edges are slightly darker brown
  • cookies will be soft but firm up as they cool
  • when cool spread jam on the bottom of one cookie and top with another
  • let sit for 5 minutes (if you can resist) to let jam soak into the cookie a bit.
  • gobble up!

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Sweet potato gnocchi with spinach & goat cheese

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Yesterday I planned on finally attempting to make ravioli again and this time I would remember to drain the spinach and not ruin all the dough and it would be perfect but then all of a sudden it was 4 pm and I needed to have dinner done before leaving in an hour.

I was so excited to make pasta but an hour to have dinner done, get ready and get both the kids out the door in pants AND shoes did not seem possible.  I remember reading that gnocchi  was super quick and easy to make  and so I decided to set out to make it…without a recipe.

I tried to find a whole wheat and sweet potato gnocchi recipe I liked but I kept finding either a good sweet potato recipe or a good whole wheat recipe but nothing that fit what I wanted. Finally I just decided to wing it, it is just potato and flour right?

It turns out that gnocchi really is a super easy to make dish and even better it freezes quite well so you can make extra for another day. This recipe came out quite good  though as my daughter discovered not as good cold out the fridge hours later, it is definitely best hot and fresh.

What you need

  • 1 sweet potato
  • 1 3/4 c whole wheat  flour (ish)
  • salt & pepper
  • fresh rosemary
  • 2 cloves finely grated garlic
  • 4 tbsp goat cheese
  • 4 tbsp butter
  • handful of spinach

How to make it

  • peel and cook sweet potato, i just stuck it in the microwave because of my time crunch
  • mash sweet potato in a bowl
  • add some finely chopped rosemary  and salt and pepper to taste
  • add flour 1/4 cup at a time until  it forms a smooth dough
  • knead for a few minutes until  it is no longer sticky
  • separate into palm sized balls , about 4-5
  • on a floured surface roll out into a rope, it is helpful to start at the middle of the rope and work your hand out to the ends to make it longer
  • when it is about  as thick as your thumb cut into bit sized pieces
  • use a fork and indent the side of the gnocchi, I don’t know why but everyone else was doing it so I did too, foodie peer pressure
  • separate your gnocchi  into 2 piles, what you are using now and what you want to freeze
  • put the gnocchi you want to freeze on a baking sheet, not touching and put in the freezer, when frozen put in a freezer bag and store for later
  • bring a pot of salted water to a boil
  • add  a bit  (2-3 tbsp) of olive oil to the boiling water
  • drop in the gnocchi  in the boiling water
  • let cook a few minutes after it rises to the top
  • melt butter in a pan
  • transfer cooked gnocchi to pan and saute with the butter & garlic
  • add salt and pepper to taste
  • add spinach and mix just until slightly wilted
  • sprinkle with goat cheese and eat!

The organic whey: review & giveaway!

theorganicwhey-1_5lbs_pouch-nutrition_factsOn my quest to find the perfect protein powder I finally found my match. My husband buys several kinds of protein powders and although he loved them all I just can’t seem to stomach them. My biggest concern was the long list of ingredients, additives and flavorings but finally I found a protein powder  that is JUST protein.

I need protein powders in my diet for one reason alone, breast milk. After I got pregnant meat just was not appetizing for me and now I only occasionally eat turkey, chicken or fish but not enough to get the protein I need to keep my milk supply up.

I found out about The Organic whey protein from a friend who said it had absolutely no flavor whatsoever. I had my doubts and even after sampling it I wanted to try it out for myself. The organic whey sent  some to try,  and I was not disappointed  There really is  no flavor whatsoever so you can add it to any shake, smoothie or recipe and it  will be full of protein without a strange flavor.

The best part of The organic whey is that it is 100% organic and all natural, even their cows are raised on a crop cooperative farm where they are  grass-fed on  a large pasture and you can even read about their farmers HERE.

Check out my yummy recipe HERE

The Organic whey has generously offered to give one reader a package for themselves! !To enter giveaway for 1 package of Organic whey protein powder  do one or all of the following

1-‘like’ mama mousethe organic whey on FB and let them know mama mouse sent you!

2- comment on this post and let me know how you’d use your protein powder

3-comment on another recipe post , put “giveaway comment” at the end

That’s it! good luck! ends 3/25

Reader requests:green smoothie & jicama, red cabbage salad

This week I’ve had a couple of requests from lovely readers for recipes and just in time since I was in a lunch funk. I’ve been eating peanut butter & honey sandwiches for days and just have not been inspired enough to make anything else but after my dear readers requests I finally made something different.

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The first reader request was a green smoothie and I just happened to have a green energy pack from energy first. I admit I was a  bit scared to try this green food pack because of past gag worthy experiences but this one  was delicious; I didn’t taste any of the green superfood, just crisp apple and honey, yum!

What you need

  • 1 granny smith apple peeled and chopped, you can leave peel on for more fiber but the smoothie wont be as smooth
  • 3 c orange juice, I used a heaping spoonful of oj concentrate and 3 cups water
  • 2 tbsp raw honey , you can use regular also but raw contains bee pollen and all the nutritional goodness.
  • 1 pack green energy, optional but at only $1.50 a pack it’s worth trying!
  • 1 c spinach
  • 1 banana

How to make it

  • put it all in a blender and process until  it’s all smooth

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Another reader asked me to make a recipe using jicama to satisfy a craving they had and with the spring like weather sticking around a cold jicama salad sounded wonderful. This salad has a ton of cleansing fruits and veggies in it and really fills you up without slowing you down.

My daughter loved it because it was so colorful and I just loved all the flavors. This would be great with fish or grilled chicken but is also great in a big bowl on its own.

What you need

  • half a red cabbage
  • 1 carrot
  • 1/2 a granny smith apple
  • 1/2 jicama
  • 1/2 asian pear
  • handful of spinach
  • 1/4 c dried cranberries
  • sunflower & chia seeds to top
  • 2 tbsp dijon mustard
  • 1 tbsp honey
  • 3 tbsp oil of choice, I used olive oil
  • a bit of water

How to make it

  • mix dijon, honey and oil in a bowl
  • add a bit of water to thin it out
  • chip fruit and cabbage and shred carrots
  • toss in a bowl with honey dijon dressing
  • add cranberries
  • serve over a bowl of spinach
  • top with sunflower & chia seeds

Chocolate hazelnut milk & banana ‘ice cream’

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It’s been warm and sunny lately and there is nothing better than sitting on the porch on a warm day eating ice cream. It’s been a long winter so as soon as the snow started to melt I threw some bananas in the freezer  for ice cream. The other day Pacific foods sent me some chocolate hazelnut milk to try, and after one blissful sip of the best chocolate milk I’ve ever tasted, I knew I needed to freeze some for ice cream before it was all devoured.

A few days later  I was wearing a sundress and  baking on the front lawn and after a few minutes of sweating my daughter and I gave each other a knowing look….ice cream. This recipe is super easy and came out so wonderful. It was quite warm so it kept melting but I put it in the freezer and a few hours later it was just like a store bought frozen treat.

The best part of this recipe is that your kids can eat it up  and not bounce off the walls, drive you bonkers and crash. It stays fresh in the freezer and after a couple of days was still scoopable  and creamy and did I mention delicious?

This hazelnut milk is the creamiest non dairy milk I have ever tasted and it was thick like real milk as well. I am usually a fan of hemp milk but I think I might have just been converted.  I am sure you can use any chocolate milk for this recipe but if you can I suggest giving hazelnut milk a try.

What you need

  • 1.5  cups frozen chocolate hazelnut milk 
  • 1/2 c cold chocolate hazelnut milk
  • 4 frozen bananas
  • 2 tbsp unsweetened cocoa powder
  • 1/4 c honey

How to make it

  • The night before or at least 4 hours prior freeze your bananas and 1.5 c hazelnut milk in Ziploc bags
  • put everything in a blender
  • puree until smooth
  • serve as soft serve or put in freezer for a couple of hours for firm ice cream

Curry honey, chocolate & hazelnut baklava

curry honey hazelnut chocolate baklava

My absolute favorite chocolate bar of all time is definitely Theo’s coconut curry bar , it is sweet and spicy and creamy  and just perfect. I wanted to make baklava but I also wanted that sweet spicy combo and  suddenly it came to me…why don;t I just add curry and chocolate  to my baklava? After harassing all of my friends to see if this was a good idea or a horrifying idea I finally decided to make it.

I really wanted  to add coconut  to this but my daughter recently decided that coconut is gross and refuses to eat it, I suppose I could have added it anyway  so I could hoard all the treats to myself but  I decided that might be mean. Next time however I am adding coconut and little miss can just  start liking coconut like the rest of the universe or miss out on yum.

These came out so yummy which sadly meant that they were gone in 10 minutes. As I am writing this post I am desperately craving a bite and there isn’t anymore phyllo in the house…le sigh. These are wonderful with coconut bliss ice cream or coffee!

Makes a 9 x 9 pan of  9 pieces of baklava

What you need

  • 1 package of phyllo dough sheets or home-made if you are feeling awesome
  • 1 cup hazelnuts
  • about 1/4 c chocolate I used Newmans own organics dark chocolate bar
  • 1 c honey
  • 2 tbsp curry
  • 1/4 c melted coconut oil

How to make it

  • cut phyllo sheets to size of dish
  • grind hazelnuts in processor just a tad, don’t grind to powder
  • chop chocolate into pieces
  • layer 8 slices of phyllo, brushing coconut oil between each slice
  • sprinkle chocolate & hazelnut on phyllo
  • layer 8 sliced, repeat until the pan is filled
  • mix honey & curry
  • cut baklava into squares and pour half the honey over it
  • bake at 300 until brown on top
  • pour rest of honey over top