Hey everyone, I am switching over to a new blog, check out Healthy Heeb!
My name is Sharon! I'm a vegetarian-ish foodie who loves FOOD, music, concerts and exercise (a.k.a. "schvitzing"). Feel free to email @ HealthyJewishPrincess@gmail.com :)
Hey everyone, I am switching over to a new blog, check out Healthy Heeb!
I am inexperienced in the world of “canned pumpkin”. The only use that I’m really familiar with in using it is for pumpkin pie. But from what I’ve been hearing the stuff is super versatile and great for many recipes. But I decided to go out on a ledge and explore canned pumpkin through baking this time around. I had a hankering for cookies but I ended up with a batter that could go either in the cookie or muffin direction.
I wanted something that was a cross between an oatmeal cookie and a chocolate chip cookie. So I ended up with these beauts.
When I plated them I put the cookies are on top of the muffins, so they look like mondo muffin tops al a Seinfeld.
But I embrace the stumps too ;).
1 cup rolled oats
1 1/2 cups whole wheat flour
1 tsp baking soda
a pinch of salt
1 tsp pumpkin pie spice or you can use cinnamon & nutmeg
1 cup chopped walnuts
1 cup turbindo sugar
chocolate chips (optional but recommended ;))
2 egg whites
most of a can of canned pumpkin, about 3/4 of it
1 cup Earth Balance/butter/oil (it helps to melt/soften this up this beforehand)
1 tbsp vanilla extract
First I mixed all the wet ingredients^.
Then the dry.
Then add the dry ingredients to the wet in batches.
Chopped up my chocolate. I didn’t have chocolate chips so I chopped up a bar of non dairy chocolate. I also made sure to coat the chocolate in some flour before adding it to the batter.
I initially was only going to make cookies but the batter was a bit loose so I decided to try it both ways.
There was a smidgen of batter leftover so I made a mini pumpkin oat ‘cake’ for myself and decided to try Allie’s toaster oven method of baking.
I baked this sucker for about 10 minutes on high in the toaster oven.
Tah dah! But the top got brown and the inside was a little mushy and raw.
I guess I’ll have to settle for these critters ;).
With fall finally here I wanted to get into the Autumn spirit. I finally got around to making How Sweet Eat’s Pumpkin Pie spice.
The recipe calls for cinnamon, nutmeg, ginger, cloves, and cardamom.
I decided to throw some allspice into the mix since I know that’s in the same ‘spice’ family.
I love cardamom. But of course I didn’t throw the whole pod into the mix! That would’ve made the spice all grainy and not smooth.
The little seeds are inside the pod.
I know a coffee bean grinder is really supposed to be used for coffee beans.
But I use this thing for grinding spices. It’s the perfect size and does it so quickly. I also grind up flaxseeds in it too.
After! The perfectly cocoa colored aromatic spice is ready!
I put the spice in this mustard jar from France that I got when I went there many years ago.
Hola Dora! Want some pumpkin seed granola?
I decided to put the spice to use in this pumpkin seed granola.
(I eyeballed everything as usual but I figure its about a 1 cup of the bigger ingredients)
rolled oats (I used 2 cups of this)
pumpkin pie spice (1 tsp)
flaxseeds (1/2 cup)
Combine all the oats, nuts, seeds and dried fruit.
I heated up the coconut oil and agave for 5 mins in a small sauce pan. Once the wet mixture is heated, let it cool for a few minutes then add the vanilla extract.
Add the wet to the dry mixture and combine. Bake at 350* and keep checking and stirring the granola until brown and crispy. Make sure the raisins don’t get overcooked because sadly the raisins got a little burnt :(. But I;d say I baked it for about 30-ish minutes.
Enjoy on cereal, yogurt and more 🙂
Just a small announcement that I’m so happy & excited about that it’s soo hard to contain:
I reached over 100 hits just today!!! In the life of this blog, which is about 6 months (officially on 9/23/10!) so far, the most hits I’ve gotten in a day averaged about 50-60 MAX! Lately I’ve been slacking in the blog department so I’ve been getting around 2-5 hits a day this summer, if I was lucky.
But thank you to everyone stopping by here and taking a gander :D.
So, last night I got home from babysitting and I was feeling those “it’s-been-a-really-long-Monday” blues. I wasn’t in the mood for a real dinner but somehow frozen comfort was calling my name in the form of banana soft serve.
But I decided to give into my cravings, perfect blender or not!
I needed some liquid for the frozen bananas to keep moving in the blender. I put fresh bananas in the pic since I already used the frozen, but use frozen bananas otherwise its a smoothie :). I used of of this Tazo Chai drink we just got. It’s wonderful to add to milk over ice, total love atm <3.
So I added some chai, vanilla extract and vanilla coconut milk for creaminess and voila!
It was slightly spicy and tasted like chai ice cream!
I had some yummy oatmeal cookies my Mom made and mango alongside the chai nanner ‘fro’ :).
I crumbled those suckers in the serve and it was amazing! Like a oaty chai SIAB. :).
Even though the chilly weather is impending I’m still craving frozen treats.
Q: Whats something you could eat year round thats normally seasonal?
My friend Esty posted a picture of chocolate biscotti on Facebook that she dubbed as ‘low fat chocolate almond biscotti’ and I was totally inspired.
Not that these biscotti don’t look absolutely gorgey and yummy I decided to make similar biscotti with a different approach.
Instead of low fat these biscotti are filled with tons of healthy fats from the almonds and coconut oil. I made some alterations to the recipe to make it vegan and here’s how mine came out:
1/2 c demera sugar
1/3 c apple sauce
1 c. coconut oil
1 tsp vanilla
1/4 tsp almond extract
1 tbsp coffee (or coffee substitute) dissolved in 1 1/2 tsp hot water
2 flour ( i used 1 c whole wheat and 1 cup white whole wheat)
1 tsp baking powder
pinch of salt
1/2 c toasted slivered almonds
vegan chocolate to melt for drizzling (optional)
Directions: Preheat oven to 300* and mix first 6 ingredients well. I would recommend melting the coconut oil first if its solid because it makes the rest of the ingredients easier to combine. In a seperate bowl combine flour, baking powder and salt and slowly incorporate into wet mixture.
Add slivered almonds and mix until combined. Form dough into 2 logs on a lined cookie sheet. The dough will be very sticky so it helps if you put the bowl in the freezer for a few minutes to firm up the dough a bit). Bake the log(s) for about 50 minutes or until it is firm to the touch. Remove from oven, cool slightly and slice with a serrated knife. turn biscotti onto their sides and return to oven for a few more minutes or until crispy and brown. Optional: Melt chocolate and drizzle over the cooled biscotti.
Round ’em up.
After the log is baked use a serrated knife to cut into 1 inch pieces.
Rebake the slices and about 5 minutes on each side.
Drizzle in chocolate and nom to your <3’s content!! 🙂
I was never a huge Biggest Loser or Jillian Michaels fan but when I saw an offer in a magazine to get her cookbook for basically free (had to pay s&h) I was stoked!
I was in a muffin mood so I made these Blueberry Banana Muffins with some minor adjustments.
I used 1 banana and 1/2 cup of apple sauce instead of two bananas.
Voila :). ~ HJP
I love making something out of nothing. When there are limited resources food wise, I always seem to find a way to make a delish dish and sometimes, even a meal.
When we realized we didn’t bring a dessert up with us I came to the rescue! I was craving my favorite dessert: a warm peach crumble.
Just give me hot fruit with a buttery crumbly crust on top and I’m all over it.
So I had a bunch of ripe peaches, Bob’s Red Mill high fiber hot cerel (normally I’d use oats, but I improvised), turbinado sugar, brown sugar, and non dairy Smart Balance.
I melted the Smart Balance in a small saucepan. I used about a cup.
Add the sugar and stir until dissolved. Add the hot cereal/oats until coated in the butter mixture and forms into balls.
Arrange the sliced peaches in a baking dish and spread the buttery oat mixture on top. Bake at 350* for about 35-40 minutes or until the top is brown and the fruit is soft. Serving with ice cream is optional but encouraged :).