Carrot Cake Cookies

I made these for my sister's cookie party and LOVE THEM!



Carrot Cake Cookies
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1/2 pound (2 sticks) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 cups old-fashioned rolled oats
• 1 1/2 cups finely grated carrots, (about 3 large carrots)
• • 1 cup raisins

Directions

1. Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.

3. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

Cream Cheese Frosting


• 8 ounces cream cheese, room temperature
• 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
• 1 cup confectioners' sugar
• 1 teaspoon pure vanilla extract


Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

Oatmeal Protein Smoothie

This is a yummy shake which is easy to make in a pinch.
Ingredients

• 1/4 cup dry uncooked oatmeal
• 1 Tbsp natural nut butter- peanut, soy, cashew, almond or nut butter of your choice
• 1 scoop protein powder, vanillia is best
• 1 Tbsp honey
• 1 Tbsp flax seed
• 1 cup milk- skim, almond, goat, soy, rice, or milk of your choice
• 1/2 tsp cinnamon
• Ice

Method

Puree all ingredient, adding ice to adjust consistency of smoothie.

Can also add 4 Tbsp raw unsalted sunflower seeds added.

(From the Clean Eating Cookbook.)

Flour's Famous Banana Bread

This banana bread recipe is to die for enjoy!
Ingredients
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sugar, plus 2 tablespoons sugar
2 eggs
1/2 cup vegetable oil
3 1/2 bananas, very ripe, mashed
2 tablespoons low-fat sour cream
1 teaspoon vanilla
2/3 cup walnuts, toasted and chopped (I normally leave this out)
Preheat oven to 350°F. Sift together first four ingredients. Beat sugar and eggs with a whisk until light and fluffy. Drizzle in oil. Add bananas, sour cream, and vanilla. Fold in flour mixture and nuts. Pour batter into a buttered 9" x 4" loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Makes 12 servings. Lower-fat version: Reduce oil to 1/4 cup, add 1/4 cup unsweetened applesauce (260 calories, 9 grams of fat).

Honey Glazed Garlic Chicken

This recipe is awesome, easy, and quick! It's great for a night that needs a dinner real quick!

Ingredients

2 5oz raw chicken breasts

1 tbs honey

1 tbs balsamic vinegar

1 chopped shallot (or I used 1 c minced onion)

2 minced garlic cloves

1/2 tsp dried basil

1/4 tsp peper

Directions

Preheat oven to 375 degrees. Place chicken in a foil-lined baking pan. In a liquid measuring cup add honey, vinegar, shallot (minced onions), garlic, basil and peper. Pour mixture over the chicken. Bake for 30 to 35 minutes.

Cookie-rific ice cream freeze

Ingredients:
5 ounces light vanilla soymilk
1/4 c fat free vanilla ice cream
1/2 pack of 100 calorie packs of oreo or grasshopper thin crips
1 tsp Coffee mate Fat Free French Vanilla powdered creamer, disolved in 1 ouce warm water
2 no-calorie sweetner packets
5-8 ice cubes
Optional: Fat Free Reddi Whip

Directions:
Place all ingredients in blender. Blend on high for 45 to 60 seconds. Pour and Enjoy.

Makes one serving and only 160 calories!

snazzy strawberry scones

Ingredients
3/4 c regular oats (not instant)
1/3 c Bisquick Heart Smart baking mix
3/4 c of strawberries (can use blueberries, peaches, or any other fruit desired)
1/3 c light vanilla soymilk
1 tbs brown sugar (not packed)
2 tsp butter
1/2 tsp baking powder

Directions

Preheat oven at 400 degrees.

Combine dry ingredients with butter and mix well. Add milk and stir. Then fold berries into the batter.

On a baking pan sprayed with nonstick spray, divide batter into 4 mounds (leave room in between them cause they'll expand.)

Bake for 10 minutes.
Makes 4 servings.
Best part it's only 120 calories per scone!

Amish Friendship Bread

This recipe was given to me by a friend at work. We love cinnamon in our house, so this recipe is a perfect fit for us. Do not use a metal bowl or utensils. These starters also freeze very well. They day you pull one out of the freezer, that is day one and start again from there.

Amish Friendship Bread

1 cup Vegetable Oil

1 cup Sugar

2 cups Flour

3 Eggs

1 large Vanilla Pudding Mix — Instant

1 teaspoon Cinnamon

1/2 teaspoon Salt

1/2 teaspoon Baking Soda

1/4 teaspoon Baking Powder

1/2 cup Milk

Day 1- Receive starter from a friend (usually in a gallon ziploc bag)
Day 2- Mix bag while closed with hands (open bag slightly to let air out, close again)
Day 3- Mix bag while closed with hands (open bag slightly to let air out, close again)
Day 4- Mix bag while closed with hands (open bag slightly to let air out, close again)
Day 5- Add 1 cup sugar, 1 cup flour, 1 cup milk to existing bag
Day 6- Mix bag while closed with hands (open bag slightly to let air out, close again)
Day 7- Mix bag while closed with hands (open bag slightly to let air out, close again)
Day 8- Mix bag while closed with hands (open bag slightly to let air out, close again)
Day 9- Mix bag while closed with hands (open bag slightly to let air out, close again)
Day 10- Add 1 cup sugar, 1 cup flour, 1 cup milk
Put 1 cup of starter in each of three containers (gallon ziploc bags).
Give 2 away to friends and keep one. This will begin their Day 1.

For Amish Friendship Bread
You will have about 1 cup of batter left besides the 1 cup you have saved for yourself. To the remaining batter add vegetable oil, sugar, flour, bakingpowder, baking soda, eggs, milk, vanilla pudding mix, cinnamon, and salt. Beat until well blended. Add one cup raisins, chocolate chips or nuts, if desired.Grease 2 loaf pans well, and sprinkle with cinnamon sugar, coating bottom well.Turn batter into pans, and sprinkle remaining cinnamon sugar onto tops ofloaves. Bake at 325 F degrees for one hour. Also works well in a bundt pan or a 9X13 cake pan.

Homemade Pizza

2 tablespoons sugar 

1 tablespoon kosher salt (the very fine kind, not the clumpy kind) 
1 tablespoon pure olive oil 
3/4 cup warm water 
2 cups bread flour (for bread machines) 
1 teaspoon instant yeast 
2 teaspoons olive oil 
Olive oil, for the pizza crust 
Flour, for dusting the pizza peel 
Toppings: 
1 1/2 ounces pizza sauce 
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example 
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. 
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes. 
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours. 
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball. 
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes. 
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. 
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.) 
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese. 
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing. 

Cranberry-White Chocolate Cookies
This is our new favorite recipe. It's easy and so scrumptious!
Ingredients2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup butter, softened
1 1/3 cups sugar
2 large eggs
1 /2 cups white chocolate morsels
1 (6-ounce) package sweetened dried cranberries
Combine flour and next 3 ingredients; set aside. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries.Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets.Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove to wire racks to cool completely.Makes about 3 dozenSouthern Living, DECEMBER 2005

Quinoa Porridge

I found this really good healthy porridge recipe that is amazing! Enjoy!

Ingredients:
1/2 cupe of uncooked quinoa
1 cup water
1/2 tsp cinnamon
Pinch of sea salt
1/2 cup of low fat milk
1 apple diced
1/2 cup of blueberries or sliced strawberries
1/8 cup chopped pecans (I really don't like nuts and left this out. It was still great!)
Honey to taste

Insturctions:
Add quinoa, water, cinnamon, and salt to a samll pot and bring to a boil. Reduce heat, cover and shimmer for 15 minutes or until most of the water has been absorbed. Add milk and shimmer uncovered for an additional 1o minutes. Stir in apple, berries and nuts. Cover and let it sit for 10 minutes before serving. Porridge will thicken during this time. Drizzle with honey to taste before serving. Makes 2 servings.
(Having problems with attaching the picture. Matt needs to download the software. I'll post it later.)