Chocolate Caramel Bars

This one was definitely my favorite because  not only was it delicious, it was also EASY.

3/4 cup melted butter
1 cup oatmeal
1 cup flour
3/4 cup brown sugar
1 tsp baking soda
32 caramels, unwrapped (I used Werther's soft caramels)
3 tbsp milk
2 tbsp butter
12 oz. chocolate chips

Preheat oven to 350.  In a small mixing bowl, combine butter, flour, oatmeal, brown sugar and baking soda; mix well.  Put 3/4 of the butter-oatmeal mixture in an ungreased 1 1/2 qt baking dish, pressing evenly over the bottom of the pan.  Bake for 10 minutes.

While mix is baking, combine caramels, milk and butter in a saucepan and heat, stirring until the caramels are melted.  Pour caramel mixture over the baked bars and sprinkle chocolate chips generously over the top.  Top with remaining butter-oatmeal mixture.  Bake for 15 more minutes.  Cool and cut into bars.

Amazing Chocolate Chip Cookies!

These were entitled "Best Chocolate Chip Cookies" on the website where I found the recipe.  It was adapted from a book whose author adapted it from Cooks Illustrated.  At this point, including my adaptations, I'm not sure how well it resembles its source material... but it's definitely one of the best recipes I've tried!

1 3/4 cup flour
1/2 tsp baking soda
1 3/4 stick butter (14 tbsp)
1/2 cup white sugar
3/4 cup packed brown sugar
1 tsp salt
2 tsp vanilla
1 tsp coconut extract  (the secret ingredient)
1 large egg
1 large egg yolk
12 oz. chocolate chips

Whisk together flour and baking soda in a medium bowl.  Spray baking sheet with non-stick cooking spray.

Put 10 tbsp of butter in a medium skillet over medium-high heat.  Allow the butter to melt for 2 minutes and begin to swirl it around the pan, allowing it to brown.  Keep the butter moving so it doesn't burn.  Browning should take about 3 minutes and you'll know it's done when it smells nutty and has a dark golden brown color.  Remove the pan from heat and transfer it to a large mixing bowl.  Add the remaining 4 tbsp of cold butter to the melted butter and stir gently until it's melted.

Add the white and brown sugar, vanilla and coconut extract and salt to the butter and whisk the ingredients together.  Add the egg and egg yolk and whisk again until the mixture is smooth (about 30 seconds).  Allow the batter to rest for 3 minutes, then whisk again for another 30 seconds.  Do this two more times; the result should be thick and shiny.

Add the flour mixture and stir until just combined, about 1 minute.  Gently stir in chocolate chips.  The batter will be soft.

Form each cookie with about 2 tbsp of dough onto greased baking sheet.  Bake 3 minutes, then rotate sheet and bake for 4 minutes.  Allow to cool on a wire rack.

Banana Oatmeal Raisin Cookies

Since most Christmas cookies aren't of the meat variety, I have a lot of options for this time of year!  Here are the most recent ones I've tried.  I didn't care for these myself... they tasted a little too much like banana bread, which I don't happen to like.  However, from those who are so inclined, these have been given the seal of approval.

1 1/2 cups flour
1 cup sugar
1 tsp salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
2 tbsp hot cocoa mix
3/4 cup butter, softened
1 egg
2 mashed ripe bananas
1 cup raisins
1 3/4 cup quick-cook oats

Soak raisins in 1 cup warm water for 15 minutes.

Combine dry ingredients in a mixing bowl; beat in butter until mixture resembles coarse crumbs.  Add egg, bananas and oats; mix well.  Stir in raisins.

Spray baking sheet with non-stick spray.  Drop tablespoon-size balls onto greased baking sheet.  Bake at 375 for 13 minutes.

Pumpkin Spice Muffins

I love these for fall.  A muffin and a glass of almond milk were the perfect breakfast this morning, and my daughter expects one every morning when she gets up!  The original recipe makes these as cupcakes, with cream cheese frosting, but I cut some of the sugar, added some flax seed and totally eliminated the frosting, and  -- voila! -- breakfast!


2 1/4 cups whole-wheat flour
1 cup raisins
1/3 cup flax seed
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
3/4 cup white sugar
1/4 cup brown sugar
2 eggs
1/3 cup milk
1 15-oz can organic pumpkin puree  (I like Farmer's Market brand)

Preheat an oven to 350 degrees. Spray muffin tin with non-stick spray.

Soak raisins in 1 cup warm water for 15 minutes to soften.

Sift together the flour, cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.

Beat 1/2 cup of butter, the white sugar, and brown sugar and eggs with an electric mixer in a large bowl. The mixture should be noticeably lighter in color. Stir in the milk, flax seed, and pumpkin puree.

Combine with the flour mixture, mixing until just incorporated. Drain the raisins, then fold into the batter.  Pour the batter into the muffin tin.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

Happy Fall!

Spinach Nuggets

My daughter loves these and I haven't made them in a a while, so it's her surprise for dinner tonight.  These are quick and easy, and they're great for meals or just munching.  I prefer to use flax seed as an egg substitute, but if you don't, you can replace the flax seed and water with 3 whole eggs or 5 egg whites.

2 cups frozen spinach
1/2 cup chopped frozen broccoli
1 cup whole wheat bread crumbs
1 cup shredded cheddar cheese
3 tbsp flax seed mixed with 1/2 cup water
1 tsp garlic powder
1 tsp onion powder
1 tsp parsley
1/2 tsp paprika


Preheat oven to 375.  Boil spinach and broccoli together, then drain.  Add remaining ingredients and mix well.  Shape into nuggets on non-stick baking sheet.  Bake for 15 minutes, flip nuggets, and bake for 10 minutes.  Allow to cool before serving.

A Note About Soy

I have tried both Smart Ground brand and Boca brand soy crumbles and I have to say that Smart Ground tastes like cigarette butts.  I still have a box in my fridge that I don't even want to open because I'm afraid of the smell.  It ruined an otherwise perfectly good Mexican Lasagna last week.

Boca, on the other hand, is gracing my spaghetti sauce tonight.  I've heard Morningstar Farms is even better, but I haven't tried them yet.

I have, on the other hand, tried Morningstar Farms' veggie burgers, and found them to be delicious, especially the Griller burgers.  I also bought Mushroom Lovers burgers and Chik'n Burgers, but have yet to try them.

Morningstar Farms Chik'n nuggets are pretty good substitutes for the real thing, and I really dug on the veggie corn dogs.  Unfortunately, they have been discontinued... some sort of a supplier issue.  Sad face.

Spinach and Mushroom Couscous with Feta and Black Beans

This pretty much hits all my staples in one go.  It's the assimilation of two recipes with a little of my own personal touches thrown in.


1 1/2 cups couscous
1 12-oz. pkg frozen spinach
1 lb chopped mushrooms
1 14-oz can low-sodium black beans
2 1/4 cups vegetable broth
1 cup onion, chopped
1/2 tsp minced garlic
1 tbsp lemon juice
2 tbsp garlic & herb Mrs. Dash
1 pkg low-fat crumbled Feta cheese


In a saucepan, combine the couscous and 2 cups of broth and cook as directed.


In a separate skillet, cook onion, mushroom, black beans and garlic until tender.  Stir in lemon juice, remaining broth and Mrs. Dash.  Add spinach and simmer.  Stir couscous into vegetable mix and sprinkle feta on top.