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

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Green eggs & sprouts breakfast sandwich

spirulina eggs and sprouts sandwich

This morning I was thinking of ways to get my daughter to try spirulina without scaring her away from it forever. If you have ever tried this amazing stuff you know it smells a bit…well….fishy. It can be a but scary to kids to eat a green powder that smells like the sea but with a little but of creativity you can get them to eat just about any health food out there.

My daughter loves Dr.Seuss and she has asked me several times to make her green eggs and ham so what better way to introduce her to spirulina than with green eggs? I added a teaspoon of spirulina to 4 eggs and voila, kid friendly health food. You can make this breakfast sandwich without spirulina but if you get your hands on some you should certainly give it a try.

*makes 2 breakfast sandwiches

What you need

  • Whole wheat English muffins ( or bready thing of your choice)
  • 4 eggs
  • a few tablespoons of milk (optional)
  • tomato
  • avocado
  • butter or vegetable spread of choice, I love smart balance!
  • nutritional yeast
  • 1 tsp spirulina (optional, it makes the eggs green and uber healthy)
  • quinoa sprouts or other sprout of choice, learn to make sprouts HERE

How to make it

  • whip eggs with spirulina (optional), salt, pepper, milk (optional) and if you like super fluffy eggs add a pinch of baking powder
  • cook eggs scrambled style and just before they cook completely push the eggs together to form a patty, flip once and finish cooking
  • toast your bready thing of choice and spread with butter
  • layer egg patty, tomato, avocado
  • sprinkle avocado with nutritional yeast and salt
  • top with sprouts
  • eat up

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!

Featured on POPsugar!

Raw honey & peanut butter protein treat

honey peanut butter protein treats

As a nursing mama it is super important to have a quick and easy protein snack on hand. I spend a lot of time nursing and a most of that time is in a rocking chair far away from the kitchen.  I made this recipe to keep on the table next to me for when I inevitably become ravenously hungry and no one is around to fetch me a snack and I am just to tired to try myself.

Of course the kiddo, the dog and the husband saw my tasty treat and snagged a few and  it quickly became a house favorite. Packed full of protein and yummy raw honey sweetness,  it really does taste like candy but I assure you it is powerful protein magic.  These are quick to make so if you are juggling kids and dishes and giant dogs  you can whip these up in no time, hand over a few to everyone and  get a few moments of peace.

They are great for hikes or post workout , snacking while nursing  or silencing the brood.  They will stay  fresh in the fridge for weeks (or freezer for a cold snack)  so go ahead and double or triple the recipe!

What you need

How to make it

  • mix all ingredients together except cocoa powder
  • roll into balls
  •  put into the freezer for half hour to firm
  • drop half of the balls ( or all if yo love chocolate!)  in a bowl of cocoa powder
  • try not to eat them all in 3 seconds, good luck

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

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

zucchini fries & old bay aioli

zucchini fries & aioloI have been craving fish & chips, not just craving either I have been dreaming about it.  I didn’t want to use my pricey salmon on a deep fried dish and really I just couldn’t handle the grease either. My tummy has been a lot more sensitive since cutting out overly processed foods and I knew if I ate anything deep fried I would be sick for days.

My daughter suggested just making fries for lunch but I was saving the potatoes for my annual St.Patrick’s day calconnan dinner. Finally we both agreed that zucchini fries sounded like the best thing ever and if I made an old bay dip , it might just satisfy my fish & chips craving.

Not only  did this recipe satisfy my east coast food craving   but it was surprisingly like fish & chips, I mean it even kind of tastes like fish because of the old bay! This was so yummy and easy to make and the kiddo had a lot of fun helping and getting her hands messy. Next time I am making it for dinner so I can have a pint of beer too, I think then my craving will be truly satisfied.

What you need

  • 3 C panko
  • old bay
  • 4 eggs
  • 1/4 c flour
  • 2 zucchini
  • 1 lemon
  • 1 tsp mustard
  • 1/2 cup of olive oil/grape seed (or veggie oil of choice) mixed

How to make it

Aioli

  • with a hand blender or in an electric mixer put 2 egg yolks and a tsp of mustard
  • turn on mixer and whip up eggs for a few seconds
  • slowly and the juice of half of your lemon
  • slowly add the oil mixture until the aioli thickens
  • put it into a bowl and mix  in 1 tbsp old bay with a spoon
  • put into the fridge to cool until the fries are done

Zucchini fries

  • cut zucchini into wedges
  • put wedges into a bag with the flour  and a and let the kiddo shake it up until the zucchini is coated
  • in a bowl whisk together 2 eggs
  • in another bowl add panko & a bit of salt
  • dip the zucchini  one by one into the egg then into the bowl of panko and coat
  • put on a lightly oiled pan
  • sprinkle the zucchini fries with old bay
  • cook at 350 for about 20 minutes until the panko is crisp on the edges and a fork goes through the zucchini smoothly

Squeeze some lemon on the fries and serve!