Sweet Potato Oatmeal Wedges

My so called brownies turned out even better than I thought!

 Sweet Potato Oatmeal Wedges

2 c. sweet potato that has been baked, peeled & smashed
3/4 c. old fashion oatmeal
1/4 c. brown sugar
1 TBSP. pure maple syrup
1 tsp. pure vanilla extract
2 TBSP. whole wheat pastry flour
1/2 tsp. baking powder
1/2 tsp. extra fine sea salt
1/4 c. pecans

Preheat oven to 350 degrees. Lightly spray a glass pie dish with non-stick cooking spray.

-In a large bowl, combine the sweet potato, oatmeal, brown sugar, maple syrup, and vanilla.
-Sift in the flour, baking powder, and sea salt. Add the pecans. Stir until combined.
-Spread evenly into the prepared pie dish.
-Bake for 45 minutes or until edges slightly pull from the sides.
-Take out and let cool. Cut into desired wedges.

Black Eyed Pea Chili

Who doesn't like a bowl of black eyed pea chili on a cold day! Easy to make! 

Black Eyed Pea Chili

1 1/2 c. frozen black eyed peas
1 medium onion, chopped
3 celery stalks, sliced
1/2 c. chopped carrots
2 garlic bulbs, minced
1 1/2 tsp. cumin
1 tsp. oregano
2 14.5-oz cans petite diced tomatoes
a squirt or two of ketchup (optional)

-Boil black eyed peas in water for 5 minutes. Drain and set aside.
-In a large saucepan, line the bottom with water. Add the onions, celery, and carrots. Saute on medium to low heat until veggies are slightly tender.
-Stir in the garlic, cumin, oregano and cook 1 more minute.
-Add the tomatoes and black eyed peas. Stir to combine. Turn heat on low and simmer for 15 minutes, stirring every so often.
-Turn off heat and let sit for 1/2 hr. or more to combine flavors.
-Stir in ketchup if desired.
Serve up!

Melting In Your Mouth...Fudge

I wanted fudge bad. But the only way I knew to make it is with sweet condensed milk. Here's my version and it literally melts in my mouth!!

Melting In Your Mouth...Fudge

1 10-oz. bag Enjoy Life chocolate chips
1 c. cream of coconut (no more than 1 cup)
1 tsp. pure vanilla extract
1/4 tsp. extra fine sea salt
1/2 c. walnuts (use more if desired)

Line a 8-inch square baking pan with parchment paper.

-In a medium microwave proof bowl, add the chocolate chips, cream of coconut, vanilla, and salt.
-Microwave for 20 - 30 seconds. Take out and stir. Microwave again. Continue process and stir until chocolate is melted. Stir ingredients together well.
-Take out and let sit for 2 minutes. Stir in walnuts.
-Spread into prepared pan. Let sit in refrigerator for a few hours until firm. Cut into squares!

Birthday Doggy Treats

Hey! It was my dogs Birthday today so I made him treats! I came across this recipe and modified it! All natural ingredients!

Birthday Doggy Treats

2 c. whole wheat pastry flour
1 TBSP. baking powder
1 c. natural peanut butter
1 c. almond milk or any other non-dairy milk
.
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper.

-In a large bowl, whisk together the flour and baking powder.
-In a medium microwave proof bowl, add the peanut butter and almond milk
-Heat the peanut butter and almond milk in the microwave for 1 minute or until your able to whisk the mixture together well.
-Add the peanut butter/milk mixture to the dry bowl. Combine and then knead a few times on a lightly floured surface.
-Roll out to about 1/4" thick. Use your favorite cookie cutters to cut out shapes.
-Place on prepared baking sheet. Bake for 15 minutes, flip and bake another 15 minutes or until lightly golden brown.
-Cool down and store in container.

Cranberry Oatmeal Cookies

I had some leftover fresh cranberries in my refrigerator that I didn't want to go to waste! So I decided to put them into cookies!

Cranberry Oatmeal Cookies
makes 34 cookies

3 c. old fashion oatmeal
1/2 c. brown rice flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. extra fine sea salt
2 c. fresh cranberries
1 c. applesauce
1/2 c. orange juice
1/2 c. turbinado sugar
2 TBSP. pure maple syrup
2 tsp. pure vanilla extract

Preheat oven to 350 degrees. Parchment paper a large cookie sheet.

-In a food processor, pulse the oatmeal 5-7 times.
-In a large bowl, whisk together the oatmeal, rice flour, cinnamon, nutmeg, and the salt.
-In the food processor, add the cranberries and pulse 8-10 times until broken down.
-In another large bowl, stir together the cranberries, applesauce, orange juice, sugar, maple syrup, and vanilla.
-Add the cranberries mixture to the dry mixture. Combine well.
-With a 1 1/2" cookie scoop, lay cookies 2" apart on prepared cookie sheet. Flatten with the back of a fork or with your fingers to 1/4" thick. Bake for 15-20 minutes or until slightly firm to touch.
-Transfer cookies to a cooling rack. Store in a container when completely cooled.

Gardein's Holiday Roast

This was last night's dinner! A holiday roast, potatoes and my tofu corn casserole  I was contemplating on buying Gardein's Holiday Roast for a while now. Finally broke down and bought it! My family and I were not disappointed at all! It's stuffed with cranberry wild rice stuffing with home-style gravy on the side. There are 3 different options to make this roast: conventional oven, stove top or microwave. I chose stove top. So those of you who are wondering what you might do about Thanksgiving for yourself or if your going to another place, give this a try!

Apple & Cranberry Upside Down Cornmeal Cake w/Cranberry Maple Sauce

Apple & Cranberry Upside Down Cornmeal Cake w/Cranberry Maple Sauce

Cake
3/4 c. cornmeal
3/4 c. whole wheat pastry flour
2 tsp. baking powder
1/4 tsp. extra fine sea salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 c. almond milk
1/4 c. pure maple syrup
2 TBSP. applesauce
2 tsp. pure vanilla extract
1 apple, peeled, cored and thinly sliced
1/4 c. pecans
1/2 c. fresh cranberries
cinnamon for dusting

Sauce
1/3 c. water
1 c. fresh cranberries
3 TBSP. pure maple syrup
1 tsp. pure vanilla extract
pinch of salt
dash of cinnamon

For the cake:
Preheat oven to 350 degrees. Cut a 8" circle out of parchment paper to lay in the bottom of a 8" cake pan. Lightly spray the cake pan with non-stick cooking spray. Lay the parchment paper on the bottom of the pan and lightly spray the top.

-In a large bowl, whisk together the cornmeal, flour, baking powder, salt, nutmeg and cinnamon.
-In a medium bowl, whisk together the milk, maple syrup, applesauce and vanilla.
-Add the wet ingredients to the dry ingredients. Stir until just combined.
-Lay out the apples on the bottom of the cake pan. Sprinkle with cinnamon.
-Lay in the pecans and cranberries around the apples.
-Gently pour the cake batter over the topping.
-Bake for 30-35 minutes or until toothpick test comes out clean.
-Let the pan for a few minutes.
-Using a plate bigger than the pan, lay the plate face down on the pan and flip over the cake on the plate.
-Gently peel away the parchment paper.

For the sauce:
-In a small saucepan on medium heat, combine the water and cranberries.
-When cranberries start to pop, start smashing the cranberries with the back of a wooden spoon.
-Add the remaining ingredients and simmer for 2-3 minutes. Turn off heat

Cut a piece of cake and top with the sauce! Enjoy

Maple Apple Crumble w/Dried Fruit

This recipe sounded good on a chilly day!

Maple Apple Crumble w/Dried Fruit

1 2/3 c. apple cider
1/3 c. dried cranberries
1/3 c. dried apricots, chopped
3/4 c. Grape-Nuts cereal
2 TBSP. brown sugar, divided
5 TBSP. whole wheat pastry flour, divided
1 tsp. cinnamon, divided
3 TBSP. pure maple syrup
2 tsp. pure vanilla extract
4 medium to large Jonathan apples, peeled, cored and sliced into 16 pieces per apple. (cut into quarters, cut the quarters in half, and cut the halves again. Should end up with 16 slices per apple)

Preheat oven to 350 degrees. Lightly spray a 7" x 11" baking dish with non-stick cooking spray.

-In a small saucepan, bring the apple cider to a boil. Turn off heat and add the cranberries and apricots. Let sit for 25 minutes. Drain the fruit saving the apple cider.
-In a small bowl, combine 1 TBSP. brown sugar, 1 TBSP. flour, 1/2 tsp. cinnamon, the dried fruit and 1 TBSP. of the reserved apple cider.
-In a large bowl, combine the remaining 1 TBSP. brown sugar, 1/4 c. flour, and the 1/2 tsp. cinnamon. Add the maple syrup, vanilla and the rest of the apple cider. Combine well.
-Add the apples to the apple cider mixture. Toss and coat. (seems like a lot of liquid but it will thicken)
-Place the apples with the apple cider mixture into the prepared baking dish. Sprinkle the top with the fruit mixture.
-Bake for 55-60 minutes.
-Take out and cool.

Double Chocolate Fudge Drop Cookies

These cookies are chocolaty but not real sweet. Can't awake the sweet tooth!

Double Chocolate Fudge Drop Cookies
Makes 18 cookies

1 c. whole wheat pastry flour
1/4 tsp. baking soda
1/8 tsp. extra fine sea salt
5 TBSP. applesauce
1/3 c. packed brown sugar
6 TBSP. cocoa powder
1/3 c. non-dairy coconut yogurt
1 tsp. pure vanilla extract
1/2 c. non-dairy chocolate chips

Preheat oven to 350 degrees. Parchment paper a large cookie sheet.

-In a medium bowl, combine the flour, soda & salt. Set aside.
-In a large saucepan on medium heat, combine the applesauce & sugar. Stir for 2 minutes. Turn off heat.
-Stir in the cocoa, yogurt & vanilla. Add the chocolate chips just until combined.
-Drop by tablespoon on the prepared cookie sheet.
-Bake for 10-12 minutes or set to the touch.
-Cool on the cookie sheet for a few minutes then continue to cool on wire racks.

Warming White Bean & Veggie Quinoa Bowl

You know how sometimes you look at a recipe and think "Gee...I don't have time to do all this!"  This recipe takes under 1/2 hr. It's quick and easy!

Warming White Bean & Veggie Quinoa Bowl

1 c. quinoa
1/2 c. thinly sliced leek
1 15-oz. can diced tomatoes with juice
1 16-oz. can navy beans
1/2 tsp. garlic powder
1/2 6-oz. package of baby spinach
1/4 tsp. garam masala

-Rinse & cook the quinoa according to package instructions.
-Meanwhile in a large saucepan, line the bottom with water. Add the leeks and simmer until soft.
-Add the tomatoes, beans, and garlic powder. Stir & simmer for 2-3 minutes.
-Stir in the spinach & cook until it wilts. Turn off heat.
-Add the garam masala. Stir until combined.

Add the desired amount of quinoa in a bowl. Add the bean/veggie mixture over the top! Enjoy!