Honey Chocolate Chip Cookies- THIS IS THE ONE!!!

My mom brought these gems to family dinner at the beginning of the month and since then I have made them several times and eaten WAY too many of them. They are a really, really good substitute for regular chocolate chip cookies that call for white sugar.

Honey Chocolate Chip Cookies-

Cream-
1/2 C honey
1/2 C butter
Add-
1 egg
1 tsp vanilla
Mix in-
1 1/2 C flour- You can use whole wheat
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
Then add in-
1/2 C pecans, finely chopped
1 C chocolate chips- you can use dark chocolate or even organic. I also like the tiny mini chocolate chips

Drop by teaspoonfuls or use a cookie scoop on a baking sheet. Bake in a preheated oven at 350° for 9-12 minutes

Honey Brownies- SUCCESS!!! Finally!

I don't like cakey brownies. As a result I have gone through several different recipes for brownies made with honey with out any success. Oh, if I wasn't so picky! I found one and tried to once. Failure- I accidentally added baking soda AND baking powder when I was supposed to just add powder. Second try- increased flour and did not use baking soda. Almost but not quite what I was looking for. Third try- now this says something because I NEVER try a recipe three times. This time I changed the amounts of honey and maple syrup and PERFECTION! Even my husband who has not truly embraced the no sugar lifestyle I have introduced said they were really good and he ate several. Hooray! I will count that as success. I frosted them with this chocolate frosting- HERE.

Chewy Honey Brownies
Cream together:
1/2 C butter
1/2 C honey
1/2 C maple syrup- the REAL kind!
Add in:
1 egg
1 tsp vanilla
Stir in:
1/2 C flour
1/3 C cocoa
1/4 tsp baking powder
1/4 tsp salt

Preheat oven to 350°.
Grease an 8x8 in pan. Pour the batter mix into it. Bake for 20-25 minutes. The top will be glossy.
Frost when cool and enjoy healthy, yummy, chocolatey goodness.

Honey Chocolate Chip Cookies

There has been a lot of experimenting and failing in my kitchen lately in trying to find a recipe that uses honey instead of 1 1/2 cups of sugar for chocolate chip cookies. The first two attempts were not even noteworthy. There was a lot of runny, flatness mixed with melted chocolate. It was painful to see.
Today I tried these and I think we have a keeper. I was actually surprised that they weren't cakey and didn't flatten everywhere. Hooray!

Honey Chocolate Chip Cookies

1 C butter, softened
2/3 C honey
1/2 C dry powdered milk
2 eggs
1 tsp vanilla
2 1/4 C 100% whole wheat flour
1 tsp baking soda
1 tsp salt
2 C chocolate chips- I used 65% cacao chips

Cream the butter, honey and dry milk. Add the eggs and vanilla and mix well. It will look a little curdled. Add the flour, soda and salt and mix again. Stir in the chocolate chips. Drop by tablespoons on a cookie sheet and bake in a preheated 350* oven for 8-10 minutes.

Peanut Butter Popcorn with Honey

Yesterday was a peanut butter popcorn kind of day, but my other recipe calls for marshmallows and brown sugar which we are trying to avoid at all costs on this side of the world. I wondered if I could find some way to make it with honey. Well, where there is a will there is ALWAYS a way. This popcorn was so good and it made A LOT but it was all gone with in just a few hours of me making it. Perfect substitute for what we loved before!

Peanut Butter Popcorn with Honey

1 1/2 C honey
1 1/2 C peanut butter
3 T butter
1 1/2 tsp vanilla
1 C unpopped popcorn kernels

Pop the popcorn. This makes a lot of popcorn. We filled up two very large bowls.
In a saucepan heat the honey, peanut butter and butter until it is smooth and runny.
Remove from the heat and add the vanilla.
Drizzle the peanut butter mixture over the popped corn. Stir to coat.
Enjoy!

100% Whole Wheat Cinnamon Rolls with NO REFINED SUGARS!!!

Our no sugar experiment is going along really, really well. I actually don't even miss it and why would I when I am figuring out how to make the things I love refined sugar free? Today my daughter requested cinnamon rolls. I knew this one was going to be a little more complicated to pull off. I did some internet searching and compiled a few ideas and then came up with this gem. They turned out so good. To someone with a palate that is used to processed foods it might not taste as amazing as it did to us. How glad I am that I don't have to worry about that!

100% Whole Wheat Cinnamon Rolls with Cream Cheese icing
Dough-
3/4 C warm water
1/4 C honey
1/4 C applesauce
1/4 C olive oil
1/2 T yeast
1 T vital wheat gluten
1/2 tsp salt
5-6 C whole wheat flour

Filling-
10 mejool dates, pitted (equals 1 C)
1/4 C maple syrup
1 T cinnamon
3 T coconut oil, melted
1/2 C pecans, chopped (opt)

Cream Cheese Icing-
4 oz cream cheese
1/4 C butter, melted
1/4 C honey
1/4 C maple syrup
1 tsp vanilla
2 T heavy cream

For the dough- Put all ingredients into a bread machine on dough cycle and let it work it's magic.

For the Filling- Put the ingredients in a food processor and process until it is a paste. There will be some date chunks in it and that is okay.

Once the dough has run through the dough cycle turn it out onto the counter and roll it out into a large rectangle. Spread the date mixture on to it making sure to get it out to the sides. Sprinkle nuts on top of that if you are including those. Roll the dough up and cut into 8 large cinnamon rolls. Place on a cookie sheet to rise in a warm place until double.

While the rolls are rising prepare the icing. In a bowl beat the cream cheese until smooth- this is important! You don't want clumpy icing. Then add the other ingredients mixing well after each addition.

Bake the rolls at 350 degrees for about 20 minutes. Let cool a little before icing. And ENJOY!!!

Chewy Honey Oatmeal Cookies

My collection of recipes I feel are relatively 'safe' to eat is getting bigger and it makes me more comfortable with the lifestyle of no refined sugars. It is hard to change to that in this world we live in. There is so much crap added to everything that sometimes it is hard to tell and I am thinking that's why it is important to pray over your food. :)

Here is one that the kids loved. And so did I. I used dark chocolate chips which are not technically 'no refined sugars', but I can read all the ingredients on the package and know what they are. These would be really good with raisins though and I will try that next time I make them.

Chewy Honey Oatmeal Cookies
1/2 C butter, softened
3/4 C honey
1 large egg
1 tsp vanilla
2 C oats- I used old fashioned rolled oats
1 C whole wheat flour
1/4 tsp salt
1/2 tsp baking powder
1 C dark chocolate chips

Preheat the oven to 350 degrees.
Cream the butter and honey. Add the egg and vanilla mixing until smooth. Add the dry ingredients and then stir in the chocolate chips.
Bake for 10-12 minutes until the cookies are golden brown. Remove from the overn and let them cool on the pan for about 2 minutes. Then cool on a rack.

Optional alternative: add 1 tsp cinnamon and 1 C raisins in place of the chocolate chips for oatmeal raisin cookies!

Frosted Chocolate Cake Heaven

I am currently on day 27 of no refined sugars. It has been challenging at times. My husband has been asking for me to make his favorite chocolate cake and I have hesitated for days. How could I make a version that would work for me and him and all our kids. I told him I would do it today but that I was going to experiment. What resulted was seriously heaven in cake form. I don't know if it's because I haven't had treats like this in so long or because this seriously tasted so amazing but it was the best chocolate cake I think I have ever had. With a maple syrup and honey mixture for the sugar and whole wheat flour the combination filled my unresistable desire for something that was so good but that would not derail my efforts. I will probably dream about this one for a little while.

Frosted Chocolate Cake Heaven
1 C 100% maple syrup
1 C honey
1 3/4 C whole wheat flour
3/4 C cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 C milk
1/2 C olive oil
2 tsp vanilla

Preheat the oven to 350 degrees.
Grease and flour two 9 in round cake pans.
Combine the dry ingredients and mix. Add the wet ingredients and make sure they are mixed well. This mixture will be VERY runny. 
Pour in to the prepared pans and bake for 30-35 minutes
Take the cake from the oven and cool completely before frosting. 

To prepare the frosting.

Chocolate Frosting
2/3 c butter, softened
2/3 C coconut oil
1/2 C honey
6 T cocoa
2 tsp vanilla

Mix all ingredients in a mixer until light and fluffy and then put in the fridge to chill until the cake is done and chilled.

Cinnamon Honey Graham Crackers

I am LOVING all the recipes I am finding that have no refined sugars in them. It is making my life much easier in the healthy eating department. I bet that soon I will have an entire collection which will make the transition very smooth. These were so good! And so easy to throw together. We even cut some into squares and they are in the freezer with maple whipped cream tucked between two of them to make 'ice cream' sandwiches.

Cinnamon Honey Graham Crackers

INGREDIENTS:

• 2 cups whole wheat flour
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, melted
• 1/2 cup honey

METHOD:

1. Pre-heat oven to 400 degrees.

2. Mix together flour, cinnamon, baking powder, and baking soda.

3. Mix the butter and honey together in a separate bowl, and then add into the dry ingredients.

4. Mix well (I used my mixer, but you can mix by hand easily) and drop onto a greased, parchment-lined baking sheet.

5. Roll or press with your hands, out to the corners with a rolling-pin.  (You could also roll out and cut with cookie cutters).

6. Bake for 8-10 minutes at 400 degrees. Watch carefully to avoid burning them.

7. Cut quickly when they come out of the oven. I used a pastry cutter on mine, but they would be so cute cut out with cookie cutters!

Optional add-in: TRY 1/3 C OF COCOA TO MAKE THEM CHOCOLATEY…

Whole Wheat Spelt Pumpkin Muffins

Along with my no sugar-ness I have decided to slowly take it out of my childrens diets too- as best I can anyway. This morning I wanted to make muffins. Our normal banana muffins are FULL of sugar. I mean, we are talking 2 cups of sugar! I made this recipe before but didn't think it was welcomed much. However, that was in a day when sugar was still a BIG part of our every day.This morning when I made them I turned around and when I turned back all 12 were completely gone. I'll call that success and use it more often!

Whole Wheat Spelt Pumpkin Muffins
1 C whole wheat flour
1/2 C spelt flour
1 T pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 eggs
1/2 C honey
1/4 C buttermilk
1/3 C melted butter
1 C pumpkin puree

Preheat oven to 350 degrees
Mix together flours, pie spice, soda, powder and salt. Make a well in the center and all the other ingredients. Mix together until well combined.
Scoop into 12 muffin wells with liners and bake for 20 minutes.
You could also add chocolate chips if you like that sort of thing.

Enjoy! 


Whole Wheat SPelt Pumpkin Muffins

Paleo Dark Chocolate Chip Cookies

I'm not really ALL about the new Paleo diet that is taking the world by storm. I just don't agree with some of the things about it. For one I am totally not into raw meat like some Paleos are doing and I also think that whole grains are a beautiful thing if used in moderation. That being said, I have found some really good recipes on Paleo websites and have fallen in love with them. I am on day 16 without any refined sugars in my diet. All I am allowing myself for sweeteners is real fruits, honey and 100% maple syrup. I actually feel really, really good and have tossed around the idea of never going back to white sugars and all their offspring.

There are times like today when I just needed something sweet and so I decided to make this recipe that I came across. Unlike some other paleo cookies I have made these kept their shape and taste amazing!

Paleo Dark Chocolate Chip Cookies

2 1/2 C almond flour
1/4 tsp salt
1/2 tsp baking soda
1 egg
1/4 c coconut oil
2 T honey
4 T mini dark chocolate chips (preferably 62% or higher cacao)

Preheat oven to 350 degrees
Combine the flour, salt and soda. Add the egg, oil, and honey  until dough forms. Stir in the chips.
Scoop onto cookie sheets with a cookie scoop. I used one that was about a tablespoon.
Bake for 8-10 minutes.

Now this is important: Once you take them from the oven and transfer to a wire rack let them sit for about 15 minutes before eating them. Trust me!

Makes about 22 cookies depending on size

Chia Berry Pudding

The picture probably doesn't look so appetizing but this stuff is seriously so good and so easy to make. I think I am in heaven. I have been trying to eat more real food. Food that has not been made in a laboratory. This is a recipe I stumbled across and mixed it up last night with hesitation but now I am thinking it could become a staple in my diet. There are amazing benefits of chia seeds. They are now proclaimed as a super food. Anyway, if you make this hopefully you'll agree that it is SUPER!!!

Chia Berry Pudding- 
Serves 4

1 1/2 C coconut milk(use organic if you can)
4 T maple syrup or honey(I used honey this time but will try maple syrup next time)
1 T vanilla extract (vanilla bean would be really good too!)
1/3 C chia seeds
1/2 C berries

Whisk the coconut milk, honey, and extract until smooth. Stir in the chia. Chill in the refrigerator for 2 hours or overnight. Serve with mixed berries.

Next time I will try Chocolate Chia Pudding by adding 2 T cocoa powder to the recipe!

100% Whole Wheat Pitas

I decided to take a 100 day real food challenge. It really hasn't been that hard and I am thinking of just incorporating it into my life period. It is a better way to live and I really feel better not bogged down with processed food substances.

I have actually eaten some really yummy stuff.

I already had a pita recipe but had tried it with 100% whole wheat and they were not soft or very good. Kind of like cardboard. I went searching online and found this recipe. I have made it twice already because they keep getting eaten so quickly- caprese pitas, chicken salad pitas, pita pizzas, even just eating them plain. They are that good.


100% Whole Wheat Pitas
makes 12 pitas

1 1/2 C warm water
1 T yeast
1 1/2 Tablespoons olive oil
1/2 tsp honey
1 T vital wheat gluten
4-5 cups whole wheat flour
2 tsp salt

Pour the water, yeast, oil, wheat gluten and honey in and electric stand mixer with dough hook and let sit until yeast is foamy, about 5 minutes. Add the flour and salt and mix on medium speed for one minute. Turn the mixer lower and mix for two more minutes. Take the dough out and knead on a slightly floured counter until it is elastic and smooth. Let rise for 2 hours or until doubled.

Put a large cookie sheet in the oven and preheat to 500 degrees.

Turn out the dough and knead again for a minute or two. Cut into 12 pieces and shape into balls. Cover with plastic wrap or damp towel and let proof for 20 minutes.

Toll each one out into a medium circle. Cook 2 at a time by placing on the hot cookie sheet in the oven  for 3 minutes.They will puff up during cooking. Remove from oven with a spatula. Do not take the cookie sheet out of the oven.

Store in a plastic bag either on the counter or in the fridge. Stuff with yummy stuff!

Peanut butter chocolate chip chewy granola bars

The other day, while picking up my high school daughter and some of her friends one of those friends gave her a chewy granola bar. She took a bite and declared that it tasted 'chemical' but she was hungry and ate it anyway. When she said that I remembered that I had copied off several chewy granola bar recipes from a website and there determined I would make her some. I made them last night and I am pretty sure I dreamed about them. :) She found them this morning and has eaten three already. I can honestly declare that these granola bars are rub-all-over-your-face good! I am going to have to double the recipe next time.

Peanut Butter Chocolate Chip Chewy Granola Bars

4 T butter
1/4 C packed brown sugar
1/4 C honey
1/4 C peanut butter
2 C old fashioned oats
1 C crisp rice cereal
1/4 C semisweet mini chocolate chips

Line an 8x8 pan with foil.
Combine honey and butter in a saucepan over medium high heat. Stir in the brown sugar when the butter starts to melt and bring mixture to a boil. Boil and then lower the hear and simmer for about 2 minutes.
Add the peanut butter and mix in until smooth. Remove from the heat.
Add the oats and crisp rice cereal and fold them in until evenly coated.
Quickly fold in the chocolate chips and then press into the pan.
Let sit for 15-20 minutes to set and then cut. If you need it to hurry along put them in the fridge for about 5-10 minutes to cool down.

Coconut Shrimp Salad with Honey Mustard Vinaigrette

I just had the best dinner I have had in the history of the last 4 months or so. SOOOOO good!!! So good infact, that I was sneaking bits from the bowl of my 12 yr old when she wasn't looking. Bwahahaha!!!
I got the original idea from Gina over at Skinnytaste. Hers called for chicken and I changed it to shrimp. It was seriously so good that I convinced the pickiest eater in the house to eat some and he ate two bowls! SUCCESS!!!


Coconut Shrimp Salad with Honey Mustard Vinaigrette.

16 oz shrimp- precooked and take the tails off
6 T unsweetened coconut (I get this in the bulk bins at the store)
1/4 C panko bread crumbs
2 T crushed corn flakes
1/3 C egg substitute or egg whites
pinch salt
cooking spray

Green leaf lettuce, the entire head chopped
1 large carrot shredded
1/2 zucchini, chopped

Vinaigrette
1 T olive oil
1 T honey
1 T white vinegar
2 tsp dijon mustard

Preheat oven to 375 degrees.
Combine the coconut, panko, corn flakes and salt in a bowl. In another bowl put the egg. Dip the shrimp in the egg and then in the crumb mixture. Put on a cookie sheet that has been sprayed with cooking spray.
Bake for about 20 minutes or until the coating is starting to brown. You can turn them over if you like but I liked the crispy on one side.
In a small bowl combine the ingredients for the vinaigrette and mix well.
Once shrimp is done add lettuce, zucchini and carrot in a bowl. Top with shrimp and 1 T dressing.
IT IS SO GOOD!!!!

And here is a closer shot just so you can see it closer. LOL :)

100% Whole Wheat Bread

 

A couple of years ago I abandoned the need to buy bread by making my own. A friend had given me her recipe which included white flour and brown sugar. I wanted something more nutritious and what resulted was our current staple of whole wheat bread. I can not remember the last time I bought a loaf of bread. The kids LOVE to have their sandwiches for school on this bread and actually will not eat store bought bread anymore. 

Ninny's 100% Whole Wheat Bread

1 1/2 C warm water

1/4 C applesauce

1/4 C  honey

1/2 C olive oil

1 T yeast

2 T vital wheat gluten (I find this in my bulk bin section at the grocer)

5-6 C whole wheat flour

1 tsp salt

I throw all the ingredients into my bread machine and put it on dough cycle. Then take it out and form into 2 loaves and rise again. Bake at 350 for 25 minutes.

Peanut Butter Granola

Yesterday I was re-immersing myself into the foodie blog world again and I came across this recipe. I decided to try it for breakfast and am so glad I did. If you click on the recipe title it will take you to the blog I lifted it from. My husband loved it and one of the kids tried it and really liked it too. It was the child that hates Oatmeal Tuesdays- so now I will give her the choice of granola or oatmeal. I will definitely make this one again and again and again.....

Peanut Butter Granola Cereal

• 5 cups rolled oats- I used Bob's Red Mill 5 grain cereal
  
• 1 cup sliced almonds
• 1 cup chopped pecans
• 1 cup flax seed
• 1 cup wheat germ
• 1/2 cup coconut oil
• 1 cup honey
• 1 cup peanut butter
• 1 cup raisins
• 1 cup dried cranberries

Directions:

1. Preheat the oven to 325 degrees
2. In a large bowl, mix dry ingredients.
3. Heat coconut oil, honey, and peanut butter on medium heat until smooth.
4. Evenly pour honey mixture over the dry ingredients and stir until completely combines
5. Spread mixture over two large cookie sheets.
   

Bake for 20 minutes until oats and nuts are toasted. Let stand until cool. Store in an airtight container at room temperature.

Honey Oatmeal Muffins

These are a good and healthy alternative to regular muffins. They are not very sweet though. So if you are expecting sweetness you'll need to put something in the middle of them- like Nutella (my new favorite)!!!
Honey Oatmeal Muffins
- Makes 12 muffins -

Ingredients
1 cup rolled oats
3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
2 eggs, slightly beaten
1/3 cup honey
1/2 cup milk
1/4 cup vegetable oil
Directions
Combine oats, flours, baking powder, salt, cinnamon and soda; mix well. Beat eggs, honey, milk and oil together; mix well. Pour honey mixture over dry ingredients; mix only until moistened. Spoon into oiled muffin tins. Bake at 375°F for 20 to 30 minutes or until wooden pick inserted near center comes out clean.
Nutritional Information Per Serving
Protein: 5 g Fat Total: 6.5 g Sodium: 178 mg Carbohydrates: 26 g Calories from Fat: 32% Cholesterol: 36 mg Calories: 179 Dietary Fiber: 2.5 g

Honey Granola

I joined a group called Tuesdays With Dorie and the recipe for today was Granola Grabbers. Well, I didn't have any granola so I thought I would make some of my own. This turned out amazing. Now if I can just get my kids to be as excited about granola as they are about Frosted Flakes we will have incredible success!

Honey Granola

2 C Old fashioned rolled Oats

2 C Bob's Red Mill 5 Grain hot cereal

1/4 C raw pumpkin seeds

1/4 C flax seed

1/4 C raw sunflower seeds

1 C honey

2/3 C olive oil

Preheat oven to 300 degrees. Combine the oats, cereal, and seeds. Add the honey and olive oil and stir until completed coated. Put on a large jelly roll pan and bake for 20 minutes. Stir and then bake for another 10 minutes watching closely that it doesn't get too browned. When done turn out on the a sheet of foil to cool. When cool break up the clumps. Store in an airtight container or plastic bags for up to 3 weeks at room temperature or for longer storage put in the freezer.

This recipe can be altered a million ways. Add dried fruit, nuts or cinnamon for more flavor.

Honey Pumpkin Pie

Today Makenna wanted to make something yummy and decided that she wanted to make a pumpkin pie. I thought- Bonus! because I had a honey one I wanted to try. This pie is really good! I wish we would've had some cool whip to go with it, but we didn't. I think I am going to alter the spices a bit next time, but the texture was perfect. I will definitely make this one again. Honey Pumpkin Pie
3 eggs
1 pastry for single 9-inch pie crust
3/4 cup honey
1 can (15 oz.) canned pumpkin
1 cup evaporated milk
2 Tablespoons flour (used whole wheat)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt

Preheat oven to 425°F. In a medium bowl, beat eggs. Brush one teaspoon beaten egg on inside of pie crust. Place crust on a cookie sheet and bake for 5 minutes. Meanwhile, add the rest of the ingredients to remaining beaten eggs and whisk to combine. Remove pie crust from oven and carefully pour honey pumpkin mixture into hot crust; bake 5 minutes more at 425°F. Reduce heat to 350°F, and bake 30 to 40 minutes more, until filling is set. Cool completely and serve with Honey Whipped Cream. Makes 8 servings.

Protein: 7 g Fat Total: 9 g Sodium: 209 mg Carbohydrates: 46 g Calories from Fat: 27% Cholesterol: 82 mg Calories: 284 Dietary Fiber: 2 g

Honey Ice cream

Today our new food adventure was with honey ice cream. I thought to try my favorite brownie recipe with honey in place of the sugar and it was a sad excuse for a healthy type brownie. It didn't taste good until we smoothered it in chocolatey chocolate frosting. And we had a hard time waiting for the ice cream to finish before eating it. So the ice cream was a little soupy but amazingly yummy!!!
Honey Ice Cream

2 C milk

3/4 C honey

pinch salt

2 eggs, beaten

2 C heavy cream

1 T vanilla

Heat milk and stir in honey and salt. Add in the eggs, heavy cream, and vanilla. Chill until it is cool to the touch- this helps reduce the time required for freezing into ice cream consistency. Process according to manufactures instructions for your ice cream maker. Yum!!!