Lemon Blueberry Bread

 

I love the combination of lemon and blueberry. I have had lemon blueberry sparkling water, lemon blueberry muffins and I make a homemade lemon blueberry bread.  I also make a lemon poppyseed bread. Sometimes I use the blueberries and the poppy seeds  together. Today I used a lemon bread mix and added in my own blueberries.  I threw away the glaze packet cause we don't need that extra sugar! But I have to say, my homemade recipe is much better than the store bought mix!! 

So I'm sharing my homemade recipe here for you to use if you so desire. As with all of my posts with the "Faithfixes" label, this recipe is not under copyright law. 

Lemon-Blueberry Bread

1 3/4 c. flour (I use white whole wheat)

2/3 c. sugar (I use raw)

1 TB lemon peel, finely grated

1 1/2 tsp baking powder 

1 tsp poppy seeds (optional)

1 1/2 c. fresh blueberries

dash of sea salt

1 egg 

3/4 c. unsweetened almond milk

1 TB lemon juice

1/4 canola oil

• Stir the first 7 ingredients into a large mixing bowl and stir well. 

In a smaller bowl:  combine the last 4 ingredients.  

• Add the small bowl ingredients to the large mixing bowl, and stir thoroughly.
• Pour the batter into a bread pan after spraying the pan with avocado or canola oil spray. 
• Place in an oven set for 400 degrees and bake for 30 minutes. 
• When the bread is golden brown on top or an inserted toothpick comes out clean, it's done. Mine sometimes takes as long as 40 minutes to bake, especially if I don't pre-heat the oven. 

Let cool and then cut and enjoy with large mugs of steaming lemon tea, blueberry tea or iced tea with lemon slices! 

ENJOY!

Chocolate Truffle Christmas Cookies

 

These are a family favorite at Christmas time. I only make them once a year. They're a decadent chocolate  cookie that I"ve tweaked to be a tad bit healthier than the original recipe. 

CHOCOLATE TRUFFLE CHRISTMAS COOKIES

4 squares (1 ounce each) unsweetened baking chocolate

2 c. (or 1 12 oz bag) of vegan (pure cocoa) chocolate chips

(we use the Equal Exchange or Ghirardelli brand)

1/3 c. of Earth Balance "butter"

1 c. raw sugar

3 flaxseed "eggs" 

(see below how to make these)

1 1/2 tsp pure vanilla extract/vanilla liquer

1/2 c. whole wheat white flour

2 tablespoons of baking cocoa

1/4 tsp baking powder

dash of sea salt

powdered sugar 

• In a glass bowl, melt the first 3 ingredients in the microwave (takes about 3 minutes) and stir well. Set aside to cool.
• Meanwhile, in a small bowl (aka a cereal bowl) place 3 Tablespoons of ground flaxseed with 9 Tablespoons of warm water, stir and let "gel" like eggs.  
• Once the chocolate is cooled and the flaxseed eggs have gelled (takes about 5 minutes), pour into large mixing bowl and add in the sugar and vanilla extract.  Mix well.
• Add in the flour, baking cocoa, and baking powder and stir well.
• Add in salt and mix well.
• Chill for 2-3 hours in fridge. 

Once dough is chilled, pre-heat the oven to 350 degrees and roll dough into 1 inch balls, placing on foil or parchment paper on baking sheet.  

Bake for 10-12 minutes.

Cool and transfer to large platter or waxed paper on counter.  Sprinkle with powdered sugar. 

Keep in an air tight container. 

ENJOY

Please note:  because this recipe calls for non-dairy butter and ground flaxseed, the cookies will spread flat a little bit vs staying round. This is a low fat and healthier version of regular truffle cookies. 

ps: as with all recipes under the "Faithfixes" label, you DO have permission to download and print out/copy this recipe. 

Christmas Cranberry Cookies

 

Cranberry Christmas Cookies

I love baking in the colder months but I don't want to gain weight during the holiday season. My husband and I are both trying to  cut back on sugar....it's so addicting. I do fairly well until these colder months settle in and then wham....it seems like all we do is eat "comfort foods" and most involve sugars because yes carbs have sugar! So I began to research how to make Christmas cookies that are healthier. And I found a couple of recipes that I tweaked and it turned into this one. 

As with all of my posts under the "faithfixes" label, you do have permission to copy or download and print out. The copyright doesn't include my recipes. 

CHRISTMAS CRANBERRY COOKIES

1 c. Earth Balance butter (2 sticks)

1 c. brown sugar

1/8 c. agave

2 flaxseed "eggs" 

(see below for how to do this)

1 tsp pure vanilla extract/liquer

1 1/2 c. whole wheat white flour

1 tsp baking soda

1 tsp ground cinnamon

dash of sea salt

3 c. baking oats

1 c. fresh, chopped cranberries

(see tip below for cutting)

1 c. pure cocoa chocolate chips

(vegan chips...I like Endangered Species or Equal Exchange brands)

• SOFTEN (don't melt) the Earth Balance sticks in microwave for about 40-45 sec). Meanwhile, make the flaxseed eggs:  Take 2 tablespoons of ground flaxseed and put in small bowl. I use custard cups. Then add in  6 Tablespoons (3 TBL per "egg") WARM water.  Let sit 3-5 min until "gelled" like an egg. 
• Place butter in large mixing bowl and add all of the ingredients EXCEPT the flaxseed eggs. Stir well. 
• Preheat the oven to 350 degrees.
• Add in the flaxseed eggs if they've set for 3-5 min. 
• Stir well. 
• Using 2 spoons, place spoonfuls of cookie dough onto lightly sprayed foil/baking sheet. I line my baking sheet with non stick foil and then I don't have to wash the baking sheets. I'm lazy. HAHAH plus it keeps the cookie sheets nicer. 
• Bake in oven for 10 minutes. They will look very soft when you take them out. Let them sit for about a minute and then gently transfer to waxed paper on the counter or table. Let cool completely before putting in air tight container. 
• You can freeze for about 6 weeks. 

TIP FOR  CUTTING FRESH CRANBERRIES: 

FREEZE the bag of cranberries as soon as you get home from store. Then take out one cup of cranberries and chop while still frozen. They cook just fine that way. So much easier to chop when not at room temp.

These cookies go great with a steaming mug of French pressed coffee (we are liking the Holiday Blend by Starbucks and Peets this month).  And I know they go well with a steaming  cup of Cinnamon-Vanilla Herbal tea. 

ENJOY!!

 

APPLE SPICE COOKIES

 

In the Autumn months, I like to cook and bake with fresh apples from the local farm orchards......I also bake with pumpkin but I prefer apple recipes.  Yesterday was a gloomy, chilly, and drizzley day so I decided to make a new to us Apple Spice Cookie recipe.  They're a hit! I made them the non-vegan method but I've included what to use to make them vegan. (I had run out of Earth Balance Butter sticks so had to use cows milk butter). 

APPLE SPICE COOKIES

2 1/2 c. flour

1 tsp baking soda

1/2 tsp sea salt

1 1/2 tsp ground cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

1/4 tsp ginger

1/2 c. softened butter or vegan butter (one stick)

1 c. agave or raw sugar

1/4 c. brown sugar

1 large egg

1 tsp vanilla

1 apple, peeled, cored, and chopped into small pieces

(you can also grate the apple if you desire)

• Preheat oven to 350. Line a baking sheet with parchment paper or lightly spray with a baking spray.  Set aside.
• In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, allspice, and ginger; set aside.
• In another bowl, mix together the butter, and sugars until well combined. Using a hand mixer works well.  Add in the egg and vanilla and stir/mix until just combined.  
• Add the wet ingredients to the larger bowl of dry ingredients and mix until well combined. 
• Fold in the apple pieces and stir well. 
• Using a cookie scoop or spoon, measure out 1 inch balls ot cookie dough and place on baking sheet leaving about 2 inches between cookies. 
• Bake for 12 minutes. Remove from oven and let completely cool.  They will be soft!

If you don't have allspice, you can substitute apple pie spice.

If you want this recipe to be vegan, use the vegan butter and for the egg, use ground flaxseed.  Take 1 tablespoon of ground flaxseed and 3 tablespoons of warm water.  Mix into a small bowl and let "gel" for 5 minutes.  Then add to recipe as above. 

These cookies go really well with an iced cold glass of apple cider or hard apple cider as well as a steaming mug of coffee.  I like blueberry coffee with these cookies. Both fruit flavors go so well together! 

ENJOY!

as with all recipes under the faithfixes label, you have permission to copy and print out. 

Pumpkin Muffins

 

Homemade Pumpkin Muffins from Pure Pumpkin puree!

This morning our youngest daughter confirmed that yes, she is coming to dinner this evening so I wanted to surprise her by baking our fave vegan muffins.  What makes pumpkin muffins vegan?  The fact that we use almond milk and pure cocoa (chocolate) chips as well as ground flaxseed to replace the egg!

These are easy to make and this recipe is the way we now make them.  (the original recipe calls for cows milk, cows butter,  an egg, and brown sugar). These are absolutely delicious when paired with fresh fruit for breakfast or as a side to a protein dense salad. 

PUMPKIN CHOCOLATE MUFFINS

2 c. flour

2 1/2 tsp baking powder

1 tsp ground ginger

1 tsp ground cinnamon

dash of sea salt

1/4 tsp baking soda

dash of ground allspice

1 "egg" replacement 

(see note below on how to do this)

3/4 c. agave

3/4 c. canned pure pumpkin

2/3 c. unsweetened almond milk

3 Tbl of Earth Balance butter, original, melted

1 tsp pure vanilla extract

1/2 c. pure chocolate chips

(the Equal Exchange brand is affordable via Target!) 

• In a large bowl, combine the 7 ingredients.  Mix well.
• Combine the "egg", agave, milk, butter and vanilla in a small bowl and mix well; add in to the dry ingredients and stir until just moistened. 
• Stir in the chocolate chips.
• Lightly spray with baking spray, a muffin pan and pour mix into each cup about 3/4 full.
• Bake in a 375 degree oven for about 20 minutes. (check to see if done with an inserted knife...if it comes out clean, the muffins are done). 
• Cool and ENJOY!

MENU IDEA

We like these for breakfast with a side of vegan sausage and freshly sliced peaches.

I also pair these with my Cucumber Slaw Salad and a cup of fresh berries for a quick and easy dinner.  If you want added protein, slice a piece of grilled chicken into the salad or add one cup of garbanzo beans. 

NOTE: to make a vegan "egg" simply take 1 tablespoon of ground flaxseed, and put in a small bowl/cup.  Add in 3 tablespoons of warm water and stir. Let sit for 5 minutes until it's "gelled" like an egg.  Pour into the recipe and stir well. 

ps As with all of the recipes under the "Faithfixes" label, you do have permission to download and print out/copy.  The copyright doesn't include the recipes on here so feel free to use them! 

MOCHA BROWNIE BARS

 

This morning was not too hot so I decided to make a batch of Mocha Brownie Bars because it makes a big batch and I can give some to both daughters.  I've tweaked the original recipe to make it a healthier, less fat and sugar version.  It's super simple! You can freeze them, too, for up to 4 months. They came out great. It had been a long time since i made these!!

MOCHA BROWNIE BARS

1/2 c. Earth Balance original butter, melted

1 can (14 oz) sweetened condensed milk 

1/4 c. brewed coffee

2 flaxseed eggs 

(see note below)

1 c. biscuit baking mix

(see note below)

1/2 c. baking cocoa

1 tsp pure vanilla extract

NOTE:  to make flaxseed eggs:  place 2 tablespoons of ground flaxseed into a small bowl; add in 6 Tablespoons of warm water.  Stir well. Let sit about 5 min so the texture is similar to a chicken egg. 

For the biscuit baking mix:  I used the Heart Smart Bisquick brand 

• Preheat oven to 300 degrees.  
• In a large mixing bowl, combine all of the ingredients except the "eggs" and mix well. 
• Stir in the "eggs" once they've gelled. 
• Mix thoroughly and pour into a lightly greased (I use avocado oil spray) 13x9 inch baking pan. 
• Bake for 25 minutes.
• Cool completely and cut into squares. 

ENJOY!!

ps As with all of the recipes under the faithfixes label, you do have permission to download, copy, print out. 

FROZEN BIRTHDAY PIE

 

Frozen Birthday Cake Pie

My husband and oldest daughter have July birthdays. Our daughter, in her childhood, always wanted ice cream cakes. Usually I would order one from a local ice cream bakery that specializes in children's cakes. One year I made one from scratch. I said never again. SO much work. Usually my husband would get either a pie from a local farm stand we like, or I'd do special ice cream sundaes or brownie sundaes or order one of those huge chocolate chip cookie pies.  This year, because he's dieting from sugar, I decided to make a healthier version of an ice cream pie I have had for years. The original recipe calls for regular refined sugar and dairy milk ice cream. I tweaked it a bit and it was a hit! I named it "frozen birthday cake pie"

FROZEN BIRTHDAY CAKE PIE

2 squares of unsweetened chocolate (1 oz each square)

1/4 c. butter, cubed

(note: I used vegan Earth Balance butter......big mistake....stick with dairy butter and you'll fare better than I did)

1 can (5 oz) evaporated milk

1/2 c. sugar

(I used 1/2 c. of raw sugar...you can also use agave)

1  pint of coffee ice cream, softened

(I used Planet Oat brand oatmilk chocolate peanut butter ice cream for a healthier version of pie....oat milk ice cream is creamy and has less sugar and fat than cows milk ice cream) 

1 Graham Cracker pie crust 

(you can also use a chocolate one...we used the regular one)

1 carton (8 oz) frozen whipped topping, thawed

(I used 3/4 of the container and it was the light cool whip version...do NOT use the fat free kind as it is too watery and won't spread well)

1/4 c. chopped pecans or walnuts 

(optional...I chose not to use them this year)

2 tablespoons of rainbow sprinkles

• In a heavy saucepan, melt the chocolate and butter over low heat. 
• Stir in the milk and sugar and bring to a boil. Raise the heat to medium and stir constantly for about 3-4 minutes or until thickened. Remove from the heat and let it cool completely. 
• Spoon the softened ice cream into the pie crust.
• Stir the chocolate sauce and pour over the top of the ice cream. 
• Place in freezer for about 10-15 minutes.
• Remove pie and spread thawed out cool whip over the top of the pie.  
• Sprinkle with nuts of your choice or rainbow  sprinkles for a party affect. 
• Freeze until totally firm (I froze for 3 hours before serving). 

NOTES: The key to this coming out perfect is the use of real butter. We love oat milk ice cream in our home so that's what I chose. You could probably also use coconut milk or almond milk ice cream but I have only made this twice and the first time was with cows milk coffee ice  cream. We preferred this year's choice: chocolate peanut butter oat milk ice cream. DELISH!  Planet Oat does make a coffee swirl flavor as well which would be awesome. 

ENJOY!!

ps As with all of my recipes under the faithfixes label, you do have permission to download, copy, or print out this recipe. 

Soft Pudding Cookies

fresh from the oven!

Today has been cool (72 f) and very rainy.  We do need the rain here in eastern New York as it's been a very dry, warm spring. I loved Spring. So far, Summer has been a bit humid......the humidity levels are high today due to all this rain so I turned on the central AC and decided to bake some soft chocolate chip cookies.  I found the recipe at the blog titled Stray Thoughts.  Barbara is the author of that blog and I've been following her for quite a few years. I love her devotional posts and book reviews.  When she had this recipe linked in a recent FFF, I bookmarked it and decided to try it. I did tweak it today to make it more plant-based/healthier with less refined sugar.  They came out GREAT!  Thanks, Barbara for the recipe!  

PUDDING COOKIES

2 1/4 c. whole wheat white flour

1 tsp baking soda

1 c. Earth Balance butter, melted

3/4 c. brown sugar

1/4 c. agave

1 small package of instant French vanilla pudding mix

1 tsp pure vanilla extract

2 flaxseed "eggs" (see note below)

1 c. vegan (pure cocoa) chocolate chips*

1/2 c.  of chopped walnuts 

(for added protein and omega 3's)

Mix all of the ingredients together in a large bowl, except the flaxseed eggs and chocolate chips. 

Mix well.

Once the flaxseed eggs have "jelled", add that and stir.  

Then stir in chocolate chips.

Drop by teaspoonful onto a parchment lined baking sheet and bake in a 375 degree oven for 8-10 minutes. (it took mine 9 minutes). 

ENJOY with a hot mug of herbal tea or iced cold lemonade, iced tea or water. (I'm currently drinking iced water with lemon slices and just enjoyed a cookie....oh my....I'll have to force myself to not take more!) 

NOTE:  to replace eggs which are very high in cholesterol,  use ground flaxseed!  Place 1 tablespoon of flaxseed in a small cup and add in 3 tablespoons of cold water. Do this for each egg.  So for the above recipe, that would be 2 tablespoons of ground flaxseed and 6 tablespoons of water. Stir well and let sit for 4-5 minutes until "jelled" like an egg.  Add to the dish. 

* vegan chocolate chips are simply pure cocoa chips. No refining, no added "stuff".  No milk. Think dark chocolate only better. They are available in most grocery stores and taste less "sweet" or fake like milk chocolate. They're great in cookies or brownies!  And they typically only cost $2-3 more per bag.  We like the Equal Exchange company ones the best. 

Easy Chocolate Chip Banana Muffins

 

I haven't made these since last summer but my youngest daughter requested my recipe so here goes:

(I love these as an afternoon snack with a steaming mug of cinnamon coffee)

Chocolate Chip Banana Muffins

1 egg or 1 tbl ground flaxseed with 3 tbl hot water

2 c bisquick mix

1 1/4 c mashed ripe banana 

1/3 c sugar

3 Tbl canola oil

1/3 c semisweet choc chips or vegan choc chips

• Heat oven to 400 degrees. Spray muffin pan with baking spray.
• Mix all ingredients minus chips in bowl until just moistened.
• Add in chips.
• Place into muffin cups and bake for 15 minutes or until inserted knife comes out clean. 

 out thiENJOY!

ps you have permission to print out this recipe as the copyright doesn't cover anything under the faithfixes label

Christmas Cherry Kiss Cookies

 

image courtesy of taste of h*me website

This is truly one of my very fave Christmas cookies.  I also tend to make them around Valentine's Day if I didn't get to them in December.  This year, so far, I have made them for a party and I tweaked the recipe but I wasn't happy with the way they came out so I'm going to give you the original recipe and I will make more for my family party with the following recipe.  (The one I made for our small group party:  I added in pure orange extract in place of the maraschino cherries....I found that I prefer the original recipe found below).  

CHERRY KISS COOKIES

 1 1/2 sticks of  Earth Balance butter, softened 

(or you can use full fat cow milk butter...do not use margarine!! 

the cookies will come out flat)

1 c. confectioners sugar

1/2 tsp sea salt

2 tsp maraschino cherry juice

(tip:  use the juice from the jar of maraschino cherries!)

1/2 tsp almond extract or pure vanilla extract

(We prefer the vanilla)

6 drops of red food coloring (optional)

2 1/4 c. whole wheat white flour

(or regular white flour)

1/2 c. chopped maraschino cherries

one bag of chocolate cherry hershey kisses

(of dark chocolate hershey kisses)

• Preheat oven  to 350 degrees.  In a large bowl, combine the butter, sugar, and salt.  Beat on medium until well blended. 
• Add in the cherry juice, extract and food coloring.  Beat well.
• Slowly add in the flour, stirring or beating on low until dough comes together and is well mixed.   I have found over hte years that at this point, I prefer using a wooden spoon to really get that food coloring mixed in. 
• Stir in the cherries.  Mix gently.
• Shape the dough into balls and place about an inch apart on a greased baking sheet (or line with parchment paper for easier clean up!)
• Bake for 8-10 minutes or until bottoms are beginning to turn light brown.  In my oven the cookies only take 8 minutes. (gas oven)
• Immediately press one hershey kiss into center of ball....the dough will crack around the edges a little bit..that's ok!!  Just lightly press the kiss into dough.
• Cool for 5 minutes then transfer to a platter or other container.  Make sure cookies are totally cool before putting into a glass or ceramic cookie jar. 

TIPS:  While the cookies are baking, unwrap the kisses!!   That way they are all ready to pop onto the cookie. 

Note:  I have tried adding peppermint, orange or almond  extract to these and they weren't a hit. In my family, the preferred extract is vanilla. You experiment with what flavors your own family prefers!

These are especially tasty with a steaming mug of hot cocoa or coffee. 

They look especially pretty on a cookie platter with a variety of different cookies. They also make nice gifts for colleagues or neighbors. 

ENJOY!!

ps As with all the posts under the faithfixes label, you do have permission to download and print out this recipe. The copyright doesn't apply to the recipes!

Easy Christmas Fudge

 

Who doesn't like fudge at Christmas time?  (actually I have met 2 people who don't like it because neither person likes chocolate!  Can you imagine?).  I've had a number of friends and family members ask me for my super easy fudge recipe over the last few years and I honestly thought I had posted the recipe yet I couldn't find it on here when I searched.  So.....here's the recipe for all of you who want to make homemade fudge without standing at the stove the old fashioned way all afternoon! I've tweaked this recipe from its original version to make it a tad more "heart healthy". 

Faith's Super Easy Heart Healthy Christmas Fudge

1 1/2 bags (12 oz bags) of semi-sweet chocolate chips 

OR Dark chocolate vegan chips (we like the Equal Exchange brand)

1 (14 oz) can of low-fat Sweetened Condensed Milk

dash of sea salt

1/2 c. chopped walnuts (optional)

1 1/2 tsp  pure vanilla extract

(you can use imitation vanilla extract but it is NOT the same!)

• In a 1 quart glass microwave safe bowl, place the chips, salt and non fat sweetened condensed milk. ( do not use the fat free milk.....it will not come out the same and will be runny...if you can't find low fat, simply use the regular sweetened condensed milk keeping in mind it is full of fat!).  
• Stir a little bit then microwave on high for 1 minute.
• Stir well and then microwave on high for another minute.
• Stir well and then microwave on high for 1 1/2 minutes and then put on counter to begin cooling while stirring constantly to make sure all chips are melted thoroughly. 
•  Add in the pure vanilla extract and stir well. 
• Line an 8x8 inch baking pan with waxed paper/parchment paper.
• Pour mixture into pan and smooth with a flat spatula.
• Place in fridge for about 3-4 hours.
• Take out of fridge about a half hour before serving and cut into squares, peeling off the paper as you do so.
• Keep leftovers in the fridge! The fudge is good for about 10 days in the fridge.  This recipe does not do well if you freeze the fudge. 

TIPS:  I typically spray the square pan before lining it with parchment paper.  Then once the fudge has completely cooled for a few hours in fridge, I place the pan upside down on the cutting board and the large sqaure of chocolate comes right out.  THEN i peel off the paper and cut fudge into small squares before serving. 

NOTE:  Here in the  Turner home, we love chocolate orange flavored items.  I have replaced the pure vanilla extract with pure orange extract (both contain minimal amounts of alcohol).  I've also used pure peppermint extract, pure maple extract, and pure coconut extract.  Have fun with experimenting with your family's fave flavors!

NOTE:  this is NOT a vegan recipe due to the sweetened condensed milk but if you want even less fat, please note that you can substitute vegan chocolate chips for the semi-sweet ones. This recipe does not do well with milk chocolate chips. 

More tips:  if hosting a Xmas Eve or Xmas Day luncheon or dinner, the fudge looks nice on a cookie platter and has less sugar than the typical cookie recipes. 

You can give out small tins of fudge as gifts for work colleagues or as stocking stuffers.  Just keep in fridge until day of giving. Remind the recipient that the fudge needs to be in the fridge otherwise it turns rancid. 

ENJOY!!

Ps as with all of the recipes under the faithfixes label, you do have permission to copy, download and print.  The copyright on this blog does not include the recipes!!

APPLE SPICE MUFFINS

 I absolutely love Autumn and all the spices, fresh produce, and scents that go with the season.  In our state of New York, apple is one of our main crops.  I can actually get fresh, raw apples from a local farm at our local grocery store without ever having to schlep out to the farms....but..sometimes we do stop at the farms and get/pick our own.  This year I didn't have time as we were doing other things but I bought 2 different pecks of farm fresh apples and made a Swedish apple pie, a regular all American apple pie, and took an apple every day to work in my lunch.  I also have brought apples on hikes.  Our youngest daughter who still lives with us is allergic to raw apples.  However, she can eat them baked so today I've made Apple Spice Muffins with a couple of tweaks to make them plant-based for her as she is a true vegan.  They're making the house smell so good while they bake.  I'm sharing the recipe here because I know I'm going to get calls about the recipe once I post a picture on Instagram. 

fresh out of the oven!

APPLE SPICE MUFFINS

2 c. whole wheat white flour

1 c. granola without raisins 

( I used Nature's Path Pumpkin Flaxseed Granola Mix)

2/3 c. raw sugar

 (or you can use regular cane sugar)

3 tsps baking powder

1 tsp sea salt

1 tsp ground cinnamon

(original recipe calls for 1/2 tsp)

1/2 tsp ground nutmeg

(original recipe calls for 1/4 tsp)

*2 flaxseed "eggs"

(see note at end of recipe)

(original recipe calls for 2 eggs)

2/3 c. orange juice minus the pulp

(original recipe calls for unsweetened apple juice)

1/4 c canola oil

2 small apples, peeled and chopped into small pieces

( I used Cortland apples)

• In a large bowl, combine the first 7 ingredients.  
• Add in the flaxseed eggs, oil, and juice, stirring well.
• Add in the chopped apples. Mix well.
• Fill a greased (I use Pam canola oil spray) muffin tin 3/4s full.
• Bake at 400 degrees F for 18-20 min. 
• Cool for about 5 min and serve warm.

*NOTE:  to make flaxseed eggs (Which are much healthier for you  than eggs from a chicken!): Use 1 tablespoon of ground flaxseed and 3 tablespoons of cold water for each "egg".  Stir and let set for 5 min.  Then simply add to the dish.  It will "gel" and have the same consistency as a chicken egg.....and no cholesterol is going into your body!

TIP:  these make a great addition to a breakfast of oatmeal and berries/walnuts.   Simply pop in microwave for about 15 seconds.  They're also great for popping into a lunch bag for a late afternoon snack.  We like them with a steaming mug of coffee or apple cinnamon herbal tea. 

ENJOY!!

ps as with all of the recipes under the "faithfixes" label, you do have permission to copy and print  this recipe. 

Chocolate-Covered Cherry Delights

 

image courtesy of meal planning magic website

I'm on vacation and reading a delightful mystery book (see side bar) that includes all kinds of cookie recipes.  Most of them seem decadent ....as in requires a LOT of refined sugar......but.....it might be possible to switch to agave for some of them.  This is one that really caught my eye.  I'm cutting the recipe in half here because the book's author had it for 8  dozen!!  That's way too many for my household but I guess you could give them away in little treat bags.  I'm planning on trying these at Christmas time. 

Chocolate Covered Cherry Delights

1/2 c. melted butter (1 stick)

1 c. sugar

1 egg

1/4 tsp baking powder

1/4 tsp baking soda

1 tsp vanilla extract

1/2 c. cocoa powder

1 1/2 c. flour

1 small (10 oz) jar of maraschino cherries

1 c. chocolate chips

1/4 c. sweetened condensed milk

• Melt the butter and mix in the sugar
• Let the mixture cool and add in the eggs.  Mix it thoroughly and then add the baking powder, baking soda, vanilla and cocoa powder. Stir after each item is placed in the bowl. 
• Add the flour and mix very well.  (dough will be stiff and crumbly). 

DRAIN THE CHERRIES AND SAVE THE JUICE!  Remove stems from cherries. 

• Pat the dough into walnut-sized balls with your fingers and place on greased cookie sheet.  (I like to use parchment paper). 
• Press down in center of dough with your thumb to make a deep indentation. 
• Place one cherry in each indentation. 
• Melt the chocolate chips and sweetened condensed milk in a saucepan and heat on low until the chips are melted. 
• Add about 1/8 of a cup of the cherry juice and stir to a thick sauce. If the sauce is too thick, just add more juice. 
• Spoon the sauce over each cookie's center...just enough to cover the cherry. Make sure it doesn't drip down the sides. 
• Bake in a 350 degree oven for 10-12 minutes. Let cool on cookie sheet for a couple of minutes and then remove to waxed paper to continue cooling. 

ENJOY with a cup of steaming hot coffee or your fave herbal tea. 

Slow Cooker Peach Cobbler

 

Ok so I thought I had this recipe previously posted on here but I guess not.... I can't  find it anyways....

So.....my sister in law Kathy wanted this super easy slow cooker peach cobbler recipe....it's the perfect fit for a hot summer evening, especially if you have an abundance of fresh peaches in the house.  I had bought several on sale earlier this week and they tend to get ripe very fast.  This recipe is great because you don't need the oven on to make the house even hotter than it is!

SLOW COOKER PEACH COBBLER

4-6 large peaches, sliced (peeled is optional)

2 Tbl light brown sugar

1 Tbl lemon juice

1 Tbl Vanilla extract

TOPPING

1 c.  whole wheat white flour

3/4 c. brown sugar

1 1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

dash of sea salt

1 c quick cooking old fashioned oats

6 Tbl earth balance butter 

(or dairy butter)

• Spray a slow cooker with PAM canola oil spray
• Put sliced peaches into a medium sized baking bowl and add the brown sugar, lemon juice, and vanilla.  Toss gently and place in bottom of slow cooker, spreading out the peaches evenly. 
• Whisk together the Topping ingredients except for the butter.  Pour over the peaches.
• Cut in the 6  pats of butter (6 Tablespoons) and place across the top of the oat mixture. 
• Cover the slow cooker and cook on low for 3-4 hours.  (mine took 3.5 hours for the peaches to get tender).
• Stir at least once while it's cooking.
• Serve in small bowls. 
• Refrigerate the leftovers and use within 2 days.

Optional treat:  add a scoop of vanilla bean ice cream to the top of the peach cobbler.  Add a drizzle of pure maple syrup!  

ENJOY!

ps As with any of the recipes under the faithfixes label, you DO have permission to copy and print out this post. The recipes are not under copyright law. 

Healthy Chippy Blond Brownies

image courtesy of 

pinterest

We have two daughters.  One loves junk food....but she also loves healthy food.   She moved out to her own apartment last summer leaving us with our youngest who graduated from college last spring and has been a pure vegan since she was 17 yrs old.  During these last 5 years, we have learned alot about what should not be going into our bodies. (Dairy is the big one, followed by pork and beef...all you need to do to be convinced is watch the documentary, What the Health.  YIKES.  SO glad I watched it). Dave and I are not pure vegans but we are adapting to a more plant-based diet.  He still eats beef occasionally along with chicken, salmon and some other fish.  I still eat chicken about once a week (Sometimes less), grilled salmon in the summer months, and sometimes cheddar and mozzarella cheese.  I only buy nut based milks (Creamy oat for claire and for baking; unsweetened almond for cereal and for coffee).  We only eat oat milk ice cream.  If I'm out at an ice cream stand and they don't have a nut based option, I will take a probiotic and a lactaid. My body feels more energized and stronger than when I was 20 years younger. We no longer get bloated really and we just feel overall better.  None of us have had any major illnesses in the last 5 years. (Claire did have a mild case of covid this past winter that lasted 3 days and I had my yearly sinus infection).  All that to say:  we embrace healthier desserts and meals. It's true that you are what you eat!

This dessert was actually given to me by the physical therapist at the school where I teach.  I made it today for my small group for our Dessert Night.  It's truly one of the best brownie recipes I have ever had...they're so moist and the ingredients are all real ingredients. Healthy and flavorful.  A win!!

Healthy Chippy Blond Brownies

1 can (15 oz) low sodium chickpeas (garbanzo beans) rinsed, drained

1/2 c. all natural creamy peanut or almond butter

1/3 c. agave nectar or maple syrup

(if you aren't pure vegan, you can substitute raw honey)

2 tsp vanilla extract

1/2 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/3 c. vegan dark or semi-sweet chocolate chips

plus 2 Tbl of the chocolate chips 

(we use the Equal Exchange brand)

Sea Salt for sprinkling

• Preheat oven to 350 degrees. Spray an 8x8 baking pan with coconut oil spray.
• In a blender or food processor, add all the ingredients minus the chocolate chips and sea salt. Process until batter is smooth. 
• Fold in 1/3 c. of the chocolate chips. (semi or dark have less sugar!)
• Spread evenly in the pan and sprinkle the 2 Tbls of chips over the top.
• Bake for 20-25 min or until edges turn golden brown. The batter might look underdone, but you don't want them to dry out!
• Cool pan for about 20 min and then sprinkle with the sea salt.
• Cut into squares.  Makes about 16 bars. 
• ENJOY!

NOTE:  you can add in an egg but then they aren't as healthy...adding an egg will make them more cake-like.  You can also add in chopped walnuts.  

 as with all of the recipes under the faithfixes label, you do have permission to download and print this post.