Chocolate Chip Cookie Dough Bites

One of my favorite parts of baking is trying some of the batter.  I know that it’s not good for me, with the raw egg and all, but I can’t help having a little taste.  I know that some people love the dough more than the baked cookies themselves, and this is for you.  This has all the yummy taste of cookie dough without the raw egg, and also can be easily made without any dairy at all.  Because this is meant to be eaten as dough, I’m not quite sure what will happen if you do try to bake it, so I can’t recommend it.  The original recipe I used to make this uses milk and butter, which I changed out for almond milk and Coconut Milk Yogurt [which is dairy free, gluten free, and soy free].  You also don’t need a full kitchen to make this, just the ingredients, a bowl, spoon, and a fridge.

CHOCOLATE CHIP COOKIE DOUGH BITES

• 3/4 cup brown sugar
• 1/4 cup Coconut Milk Yogurt / Greek Yogurt
• 1/2 teaspoon pure vanilla extract
• 1/4 cup almond milk / soy milk / etc.
• 1 cup unbleached all-purpose flour
• a pinch sea salt
• 1/2 cup chocolate chips

[to make gluten free: use a gluten free flour in place of all-purpose flour; use pure vanilla extract as others may contain gluten]

1. In a medium bowl, mix together brown sugar and yogurt until smooth.
2. Stir in vanilla and milk, then mix in the flour, salt, and chocolate chips.
3. Refrigerate until chilled, then shape into balls and store in the freezer or just eat with a spoon.

Enjoy!

Chicken and Spinach Stuffed Avocado

The other day I wanted to make a lunch that was simple but filling.  I had a few ripe avocados sitting around, so I knew I had to do something with them.  There are many stuffed avocado recipes floating around blogs and cooking websites, with plenty of variety.  Since it seems the only ingredients these recipes have in common is the avocado itself, I decided to wing it.  I had the chicken, spinach, and bread crumbs in my kitchen already, so I decided to use them, but I think that any of your favorite vegetables will work.  Also, it’s very simple to trade tofu for the chicken or add in rice to fit what works best for you.  This recipe is very easy to make gluten free or vegan, depending on what you add of take out of the recipe.

CHICKEN AND SPINACH STUFFED AVOCADO

• 1 medium avocado, halved
• 1/3 cup shredded chicken
• 2/3 cup spinach, packed
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, minced
• 2 1/2 tablespoons bread crumbs
• sea salt and freshly ground pepper to taste

[to make gluten free: substitute gluten free bread crumbs, rice, etc. for regular bread crumbs]

[to make vegan: substitute tofu or other vegetables for the chicken; rice, quinoa, etc. for bread crumbs]

1. I started with a cooked chicken breast from the day before and shredded it.  It’s easy to buy a roast chicken from the store or cook some quickly.  [To cook chicken in a skillet - place pan on medium-high heat, pour 1-2 tablespoon extra virgin olive oil into pan, season chicken with salt & pepper and place in pan, cook 10 - 15 minutes on each side or until chicken is no longer pink in the middle]
2. Pour olive oil, rinsed spinach, garlic, salt, and pepper into skillet on low heat.  Mix spinach until it starts to wilt, then add in shredded chicken pieces. 
3. Once spinach is cooked, turn off the heat, add in 1 1/2 tablespoons bread crumbs and mix in.
4. Halve avocado and take pit out.  [The easiest way to take out the pit is to tap it with a knife so the blade wedges into the pit and twist.]  Sprinkle insides of avocado with remaining bread crumbs, then pour in chicken and spinach.  Top with additional seasonings if you wish.

Enjoy!

Pumpkin Cheesecake Bread

It finally feels like fall around here, with our first big thunderstorm of the season.  Rainy days are always the best days to bake.  Even when it’s dreary outside, you have a wonderful smell to fill the house and the oven doubles as a space heater.  Pumpkin is a staple of the fall baking season.  As I’ve made regular pumpkin bread before, I wanted to make something a little different.  This bread is sweet, but not overly sweet, so you can have it for breakfast or a snack as well as dessert.  I came across this recipe through pinterest and changed a couple things around as I went along.  This recipe is can be made gluten free - details below.

PUMPKIN CHEESECAKE BREAD

makes 2 loaves

batter ingredients

• 1 1/2 cup pureed pumpkin
• 1/2 cup applesauce
• 1 whole egg
• 3 egg whites [if using prepackaged egg whites, use about 1/3 cup]
• 1 3/4 cup unbleached all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

cheesecake filling ingredients

• 8 oz reduced / non fat cream cheese
• 1/4 cup sugar
• 1 tablespoon unbleached all-purpose flour
• 2 egg whites [if using prepackaged egg whites, use about 1/4 cup]
• 2 teaspoon pure vanilla extract

[to make gluten free: use a gluten free flour instead of unbleached all-purpose flour, use pure vanilla extract as others may contain gluten]

1. Preheat oven to 350 degrees F.
2. Mix together pumpkin, applesauce, egg, and egg whites in large bowl until completely blended.
3. Mix together flour, 1/2 cup sugar, baking soda, cinnamon, and nutmeg in medium bowl.  Add flour mixture to pumpkin mixture.
4. In another bowl, blend together cream cheese, 1/4 cup sugar, 1 t. flour, egg whites, and vanilla extract.
5. Coat 2 loaf pans [8x4x2] in olive oil cooking spray.  Pour 1/4 of pumpkin batter into each loaf pan.  Split cheesecake filling between the two pans.  Top each loaf pan with the remaining pumpkin mixture.
6. Bake for 40 - 45 minutes or until a toothpick inserted into the middle comes out clean. 

Enjoy!

Lentil Meatballs with Lemon Pesto

Sorry to have left for so long.  I was on a trip for a week or so and then I wasn’t feeling all to great, so I took a little break from cooking.  But I’m happy to be back!  This recipe originated from the Sprouted Kitchen cookbook [which is truly fabulous and recommended].  The great thing about their recipes is that they are simple, with natural ingredients, for a clean dish.  As I was looking through the book, this recipe caught my eye, mainly because I almost never cook with lentils.  I was excited to learn how to use them, because I really had no clue.  Thankfully, it turned out to be much easier than I had anticipated, and delicious too!  I decided to pair these with gnocchi [which I found pre-made in the fresh pasta aisle at the store], but would also be good with pasta, rice, etc.  This recipe is easily made gluten free and is vegetarian.

LENTIL MEATBALLS WITH LEMON PESTO

meatballs

• 1 cup lentils
• 2 cups water
• 2 eggs
• 1 tablespoon extra-virgin olive oil
• 3/4 cup ricotta
• 1/4 cup Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons parsley, chopped
• a few pinches thyme
• sea salt and ground pepper to taste
• 2/3 cup bread crumbs

lemon pesto

• 2 cloves garlic
• zest and juice of 1 lemon
• 1 cup fresh basil / spinach leaves
• 1/4 to 1/3 cup extra-virgin olive oil
• 2 tablespoons Parmesan cheese
• sea salt and ground pepper to taste

[to make gluten free: use gluten free bread crumbs instead of standard bread crumbs]

1. Put lentils and water into a pot on medium-high heat and bring to a boil.  Reduce the heat and simmer uncovered until lentils are tender, about 15 - 20 minutes.  Add water if liquid has evaporated and the lentils haven’t finished cooking yet.  Drain and let cool.
2. Put lentils into a food processor or blender and pulse until they turn into a chunky puree.  Pour into a mixing bowl and add eggs, olive oil, ricotta, Parmesan, garlic, parsley, thyme, salt and pepper.  Mix until completely combined, then add bread crumbs.
3. Preheat the oven to 400 degrees F.
4. Roll the lentil mixture into balls and place on foil-covered baking sheet.  Bake until the outside turns golden brown, or 15-20 minutes, turning them over half way through. 
5. For the pesto, add garlic, lemon zest and juice, salt, pepper, basil, 1/4 cup of olive oil, and Parmesan and blend together.  Add more olive oil as needed to smooth the sauce.  You can also add water to make it more of a sauce-like consistency.

Enjoy!

Zucchini Muffins

The other day, I was given the gift of a giant zucchini.  It was grown in this woman’s yard and was the size of an infant.  I knew that I had to make something with it as soon as possible.  I love zucchini because you can make so many different things - you can grill it, stuff it, make bread out of it.  I’ve made zucchini bread a couple times already, so wanted to make something a little different and cam across this recipe.  They’re sweet enough to pass for cupcakes, but not so sweet that you feel like you just ate a handful of sugar.  These can be made gluten free or vegan - details below.

ZUCCHINI MUFFINS

makes 12 muffins

• 1 1/2 cups unbleached all-purpose flour
• 1 cup brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 medium / large zucchini, grated [about 1 1/2 cups]
• 1/3 cup vegetable oil
• 2 large eggs
• 1 1/2 teaspoon pure vanilla extract

[to make gluten free: use a gluten free flour; some vanilla extract may contain gluten]

[to make vegan: substitute vegetable / similar oil or applesauce for eggs]

1. Preheat oven to 350 degrees F.  Spray nonstick cooking spray on the muffin tin.
2. In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt.
3. In a large bowl, mix zucchini, vegetable oil, eggs, and vanilla.  add dry mixture into zucchini mixture and mix until completely combined.
4. Pour batter into tin and bake for 40 - 45 minutes, or until a toothpick inserted in the middle comes out clean.  Let cool in the pan for 15 minutes, then cool completely on a wire rack.  Add frosting on top if you wish.

Enjoy!

Blueberry Lemon Cake

Recently, I was driving along the coast and came across a pick-your-own-blueberries farm.  So, we had to stop and pick some because they were really cheap and amazingly delicious.  We ended up with way more blueberries than a normal group of people can eat, so I had to find some delicious recipes that involved lots of blueberries.  I came across a recipe for a cake in Jaime Oliver’s Italy that was all about these awesome berries, so I decided to try it out, and it was delicious.  Whether you pick your own or get them from the store, the beginning of summer is the best time to get them.  This recipe is nearly gluten free - see below for details. 

BLUEBERRY LEMON CAKE

• 4 eggs
• 1 1/4 cups sugar
• 1/2 cup extra virgin olive oil
• 3/4 cup vegetable oil
• 3/4 cup milk
• 2 teaspoons pure vanilla extract
• 3 cups unbleached all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon sea salt
• zest of 3 large lemons
• 3 cups blueberries

[for those gluten free: substitute gluten free flour for unbleached all-purpose flour; also vanilla extract may contain gluten]

1. Preheat oven to 350 degrees F.
2. Put eggs and sugar into a large bowl and mix together thoroughly. 
3. Add extra virgin olive oil, vegetable oil, milk, and pure vanilla extract and mix well.
4. Mix in flour, baking powder, and salt. 
5. Gently mix in lemon zest until fully blended.  Set aside for 10 minutes to allow the flour to absorb the liquid.
6. Stir about a third of the blueberries into the batter and pour into a cake pan coated with vegetable spray. 
7. Bake for 15 minutes, then remove it and place the rest of the blueberries on top.  Gently push the berries into the batter, then cook for 35 - 45 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool for 10 minutes then enjoy!

Chocolate Avocado Cake

Okay, I know this may sound crazy, but I think I found the desert made just for me.  I realize that many of you probably think I’m crazy or something, but I promise you this cake is amazing.  I found it on Joy the Baker and knew that I had to have it in my life as soon as possible, because I’m all over anything that includes avocados AND chocolate.  I made this for the first time at a little dinner party with some close friends, where only two out of the nine people there were excited to try it.  But guess what? Everyone loved it.  Even the girl who “doesn’t like desserts” and the guy who “pretty much hates vegan food” [their words, not mine].  So, if you’re searching for a dairy-free / vegan / dessert that uses avocados / just a super moist chocolate cake you have come to the right place.  Honestly.

CHOCOLATE AVOCADO CAKE

makes one cake of 2 8-in or 9-in rounds

cake ingredients

• 3 cups unbleached all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 cups sugar
• 1/4 cup vegetable or almond oil
• 1 medium ripe avocado, mashed [about 1/2 cup]
• 2 cups water
• 2 tablespoons white vinegar
• 3 teaspoons pure vanilla extract

avocado frosting ingredients

• 2 medium ripe avocados [about 1 cup]
• 2 teaspoons lemon juice
• 3 1/2 cups powdered sugar, unsifted
• 1 teaspoon pure vanilla extract

[for those gluten free: use a gluten free flour instead of all-purpose flour; some brands of cocoa powder, white vinegar, and vanilla extract may contain gluten]

1. Preheat oven to 350 degrees F.
2. Sift together flour, cocoa powder, salt, baking powder & baking soda into a medium bowl.
3. Mix mashed avocado, vegetable oil, water, white vinegar & vanilla extract into a large bowl.  Add sugar and mix in. 
4. Add the cocoa mixture to the avocado mixture, mixing well until smooth.  I had to use an electric hand mixer to really blend all the smaller pieces together.
5. Spray cake tins with nonstick spray and pour in batter.  Bake for 30-40 minutes or until a toothpick inserted into the middle comes out clean.
6. Let cakes cook in the tins for 15 minutes, then finish cooling completely on cooling racks before frosting.
7. For the frosting…. Peel and pit the avocados, get rid of any brown spots.  If you have a stand mixer you can use it, but an electric hand mixer works just fine also.  Put the avocado and lemon juice into a medium bowl and whisk the avocado until smooth, a few minutes.  Add in the sugar a little at a time, blending after each addition, then finally add the vanilla.  If not using right away, store in the fridge.

Enjoy!

Fettuccine with Asparagus, Parmesan & Bacon

Let’s face it, plain old spaghetti can get kind of boring after a while.  But, it really isn’t all that hard to make an interesting sauce from scratch, and it will seem like a giant breath of fresh air.  This recipe is one that I found in an old Cooking Light magazine [from May 2006], but tweaked a little bit to fit my needs a little better.  It has become a favorite and fairly common occurrence around here.  This recipe has plenty of vegetables [asparagus, tomatoes, onion] with just a little bit of yummy extras [read: bacon].  This recipe is very nearly gluten free - see below for details. 

FETTUCCINE WITH ASPARAGUS, PARMESAN & BACON

serves 4

• 1 package [9 ounces] refrigerated fettuccine
• 3 cups [about 1 pound] sliced asparagus
• 4 - 6 bacon slices
• 1 onion, chopped
• 1 large [or 2 small] tomato, diced
• 3 - 4 garlic cloves, minced
• 3 tablespoons extra virgin olive oil
• 3/4 cup chicken or vegetable broth
• 2 tablespoons fresh lemon juice
• 1/2 cup Parmesan cheese
• salt & pepper to taste

[to make gluten free: use a gluten free pasta instead of regular fettuccine, also some chicken or vegetable broths contain gluten, check the labels]

1. Place asparagus and water to cover into a medium pan.  Turn onto high heat and bring to a boil.  Let cook until asparagus reaches desired consistency.  Also, start the pasta to cook while making the sauce.
2. Cook bacon in a large nonstick skillet over medium heat until crisp.  Take out of pan to cool, then crumble into small pieces.  Pour out remaining bacon grease. 
3. Add olive oil, onion and garlic to the pan used to cook the bacon.  Saute onions until soft and slightly brown, about 4 minutes.  
4. Add tomato(es) and cook 2 minutes.  Then add broth, turn up the heat, and bring to a boil.  Stir in salt and pepper as you wish. 
5. Drain asparagus from water and put in a large mixing or serving bowl.  Pour in tomato mixture [including the juice that will form], lemon juice, bacon, Parmesan, and pasta.  Mix together and top with extra Parmesan if you wish.

Enjoy!

Caramelized Onion and Spinach Bread

I love baking, it’s one of my most favorite things. I’m also more of a salty person than a sweet person, but it’s sometimes harder to come up with or find recipes that are more savory than sweet. The other day I came across this recipe from Cookin’ Canuck and just couldn’t pass it up! It is the perfect blend of savory bread with cooked vegetables. This bread is an excellent source of vegetables and an easy way to get in a serving or two that might work better for you. This recipe can be made either gluten free or vegan - details below.

CARAMELIZED ONION AND SPINACH BREAD

• 2-3 teaspoons olive oil
• 1 large onion
• 1/2 teaspoon kosher salt
• 2 - 2 1/2 cups packed spinach
• 2 garlic cloves, minced
• 2 1/2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 eggs
• 3/4 cup nonfat milk
• 2/3 cup extra virgin olive oil

[to make gluten free: use gluten free flour instead of unbleached all purpose flour]

[to make vegan: substitute rice, soy, or almond milk for regular milk; leave out eggs and add in an extra 1/4 cup of olive oil]

1. Preheat oven to 350 degrees F.
2. Slice onion into thin half circles. Place 2 teaspoons olive oil into skillet on medium heat. Add onions and 1/2 teaspoon salt. Cook until onions are golden brown, or 10 - 15 minutes.
3. Turn heat down to medium low, add 1 teaspoon of olive oil if necessary, then add garlic and spinach. Stir until spinach is wilted, about 2 minutes. Remove from heat.
4. In a medium bowl, mix together flour, baking soda, and salt.
5. In a large bowl, mix together eggs, milk, and olive oil.
6. Pour flour mixture into olive oil mixture and stir just to combine. Add spinach mixture and mix.
7. Coat loaf pan with nonstick olive oil spray and pour dough into pan.
8. Bake about 35 - 40 minutes, or until a skewer inserted into the center comes out clean. Let cool, slice and serve.

Enjoy!

Zucchini Patty Sandwich

I love the idea of a veggie burger, but I like the idea of making it myself so I know exactly what all is in it.  These sandwiches are an excellent source of vegetables, as most of the patty is made up of veggies, with a couple other ingredients to hold it together and add a little more flavor.  They also are a great substitute for a burger, for those of you who don’t do well with red meat.  For those of you who are Jewish or are familiar with Jewish food, these remind me somewhat of a zucchini latke.  These sandwiches are easily made gluten free - details below.

A side note - when it comes to grating an onion, I’ve found that it’s better to put it in the fridge for a little bit before you grate it.  It will be a little more mushy when grated, but your eyes will definitely thank you.

ZUCCHINI PATTY SANDWICH

makes about 5-6

• 1/2 of a 15.5 can of chickpeas [also called garbanzo beans]
• 1 zucchini, grated
• 1/2 onion, grated
• 1 cup breadcrumbs
• 1 egg
• 1 teaspoon coarse / kosher salt
• 1 teaspoon fresh ground pepper
• 4-6 tablespoons extra virgin olive oil
• 3 pitas
• 1 cup plain Greek yogurt
• lettuce to top

[to make gluten free: use gluten free breadcrumbs instead of standard bread crumbs, use a gluten free pita bread or other type of gluten free bread]

1. Drain and rinse chickpeas, then place in a bowl and mash.   Stir in zucchini, onion, breadcrumbs, egg, salt, and pepper. 
2. Form into patties, about 4 in by 1/2 in.
3. Place pan on medium heat, add 2 tablespoons of oil to pan per 2 patties.  Sautee 2-3 minutes, or until golden and crisp.
4. Cut pitas in half and fill with patties, lettuce and yogurt.

Enjoy!