No Bake Cookies--and 20 Ways to Spice 'em up!

The traditional recipe is delicious and sugar loaded--so if you're going to make them, just know there's really no healthy substitutions for these. But, it's fun to make a small batch and experiment with new ways to present and decorate them.

Source: My mom. : )

Ingredients:
1/2 c butter
2 c sugar
1 tsp salt
3 tbs cocoa
1/2 c milk
1 tbs corn syrup
1 tsp mexican vanilla
1/4 c Nutella (my mom does peanut butter. You can substitute any nut butter. There. There's your healthy way out.)
4 c. old fashioned oats (quick oats will work fine, but I prefer the bigger old fashioned kind.)



Method:
Butter sides of pan and let melt.
Add sugar, salt, cocoa, milk, syrup, and Nutella.
Bring to a boil.
Boil only one minute.
Take off heat.
Add vanilla; stir well.
Add oats; stir until coated.
Drop by spoonfuls on waxed paper.
Let cool.
Devour.

20 Fun Variations!:
1. Try more nuts and less oats. (Roasted hazelnuts would go great w/ the Nutella choice. I use 1/2 less of oats and substitute it with he cashews)

2. Pecans are great in these.

3. Try coconut and macadamia nuts.

4. Substitute Peanut Butter instead of Nutella (but I promise--Nutella is better) and add peanuts.

5. Try Maple Syrup instead of honey or corn syrup. Some like Agave nectar; it's not my favorite.

6. Add Nutter Butters crushed up, with peanuts. 

7. Add oreos and white chocolate chips.               

8. Try adding marshmallows and crushed graham crackers at the end. S'mores style!

9. Sprinkles! A great way to for the holidays is to add your favorite colored and shaped sprinkles! 

10. Dried fruit? I guess if you want, you could. Try dried banana chips with coconut, or dried mangoes with cinnamon.

11. Candy canes! A great holiday twist on these cookies. Choose any color of candy cane.  

 

12. Nut butters. Try almond butter or cashew butter instead of peanut butter. 

 

13. Chopped up candy bars. Add some pieces of Butterfingers or snickers. yum!  

14. Caramel. Add bits of caramel or drizzle salted caramel on top. (What if you added Rollos?!)

15. Bacon. I know this sounds weird, but just trust me. Bacon and chocolate go way back. 

16. White chocolate drizzle. You can dye the chocolate any color and do pastels for Easter, red and blue for Independence Day, and red and green for Christmas. 

17. Chips. Butterscotch chips, mint chips, etc. Any you can find in a bag at the grocery store. 

18. Use the cookies as a crust! Add some cream cheese spread and place fruit on top. Fruit pie!

19. "Truffles." Roll into tiny balls and dip in chocolate. Decorate and enjoy.

20. Cookies on a stick. Everything is being put on a stick these days. No bakes on a stick decorated with m&m's or oreos...delightful.

Tip: Use muffin cups. Instead of always "dropping them by spoonfuls onto wax paper," I use muffin tins. The small muffin ones are best, but the big ones work too.

Ice Cream Sandwiches

This recipe is super easy to make. It's one of those cake box recipes.

Ingredients:
 Favorite Ice Cream (For chocolate cookies I suggest vanilla or mint chocolate chunk)
Devil's Food Cake Mix
1 egg
1/2 cup melted butter

Directions:
Mix butter and egg well. Add cake mix and combine well--don't overmix.
Form dough into balls and bake 8-9 minutes or more depending on your oven.
Let cookies cool.
Scoop ice cream onto one cookie and put another cookie on top. Serve and enjoy.  

Whole Wheat Cinnamon Rolls

These are delicious and healthier for you than most cinnamon rolls. They're not the puffy white covered in frosting type cinnamon rolls. Rather, they're earthy and nutty with the perfect amount of cinnamon and a drizzle of icing.

Source: http://www.foodnetwork.com/recipes/the-best-of/honey-wheat-bread-recipe/index.html
And my imagination

Ingredients: 
For dough:
2 1/2 cups warm water
1 package dry yeast
1/4 cup honey
1/4 cup packed brown sugar
1 stick softened butter
3/4 teaspoon salt
1 1/2 cups wheat flour
1 1/2 cups rolled oats
4 cups bread machine flour

For filling:
2 TB sugar, white or brown
1 tsp cinnamon
1 cup chopped pecans

For Icing:
1 cup confectioner's sugar
2 tb melted butter
1 tb heavy cream
1/2 tsp vanilla bean paste (or vanilla extract)
[For this recipe, have fun. Use a maple or orange extract. Whatever you're feeling like having.]

Method:
I use the same recipe for the dough as my honey oat wheat bread. Follow the instructions until the second rising time:

Combine all ingredients, knead for about seven minutes or until dough is no longer wet but smooth. Let bread rise until doubled in size, punch down and roll out the dough.

Roll out the dough on a flat surface. I coat the surface with melted butter and then add cinnamon and sugar. I coat to my liking. Then I add chopped pecans.


Roll the dough until it has spiraled plenty. Then I simply cut from one end to the other, as thick as I want the rolls to be. I place them in the oven and bake for about 25 minutes. You can cover the tops with tin foil so they don't burn. If you use the tooth pick method, it's okay if it doesn't come out clean, as long as the residue is not super sticky.

Once the rolls have cooled on the pan for a few minutes, whip up the icing and pour over rolls as desired. There's really no rhyme or reason to the icing. Make as you please. 

You can prepare these on a baking sheet or even a round cake pan. Serve hot if desired and no need to keep them in the fridge. They'll probably be gone before you need to worry about storing them.

Honey Oat Wheat Bread

This wheat bread is so delicious. I've experimented with it many times and it's very versatile. I like to grind my own wheat and add that to the dough. I actually prefer more wheat flour than white with this one. It's a perfect recipe for breakfast toast and honey.

Source:  http://www.foodnetwork.com/recipes/the-best-of/honey-wheat-bread-recipe/index.html

Honey Oat Wheat Bread

Ingredients:

2 1/2 cups warm water
1 package dry yeast
1/4 cup honey
1/4 cup packed brown sugar
1 stick softened butter
3/4 teaspoon salt
1 1/2 cups wheat flour
1 1/2 cups rolled oats
4 cups bread machine flour

Method:
Preheat oven to 375 degrees Fahrenheit.

Combine all ingredients, knead for about seven minutes or until dough is no longer wet but smooth. Let bread rise until doubled in size, punch down and shape into loaves.

Let bread double in size again. Bake at 375 until crusty and brown on top. Usually 30 minutes.

Serve with soup, as breakfast toast, french toast, sandwich bread, and more.

Chocolate Drizzled Strawberries and Mint

Chocolate Strawberries and Mint

Ingredients:
Fresh mint
Fresh strawberries
Dark-Semisweet chocolate bar

Method:
Wash strawberries and hull.

Wrap paper towel around each and get completely dry.

Wash mint and cover with paper towel to pat completely dry as well.

Halve the strawberries and dab each one cut side down on a paper towel to rid extra moisture.

Place on a baking sheet covered with wax paper.
Tear mint leaves off one at a time and place one on each strawberry.

Melt chocolate on medium low heat until a few chunks are left. Take off heat and stir until all chocolate is melted.

Let cool. (Can be done before you wash berries.)

Once chocolate is cooled, pour into a baggy and cut off a very small corner.

Squeeze out the chocolate and run over strawberries in straight lines or zig zag on each berry.

If mint leaves move or fall off, use a toothpick to secure the leaf until the chocolate is on and set.

Let set until chocolate becomes firm. Do not place in fridge--a discoloration of the chocolate will usually take place, especially for untempered chocolate.

Once chocolate is set, arrange how you want, serve, and enjoy!

Carrot Kugel

I have yet to try this recipe, but I want to very badly. So, I'm posting it so I can push myself to do it.

Source: http://www.elanaspantry.com/carrot-kugel/

No photos yet.

Carrot Kugel

Ingredients:
5-6 cups chopped carrots (approximately 2lbs)
¼ cup agave nectar or honey
½ teaspoon nutmeg
½ teaspoon cinnamon
1 tablespoon orange rind
3 eggs
¼ cup blanched almond flour



Method:
    1.    Cook carrots in a steamer until soft, about 20 minutes
    2.    Blend carrots, agave, cinnamon, orange rind, eggs and almond flour until smooth in vitamix
    3.    Place mixture in a greased 8 x 8 inch baking dish
    4.    Bake at 350° for 1 hour, until browned around the edges and done in the center
    5.    Serve warm out of the oven, or allow to cool, then refrigerate overnight and serve cold

Berry Honey Butter

I have made this recipe with strawberries and blackberries, but I'm sure any berry will turn out great.

It is beautiful. Source: http://www.epicurious.com/recipes/food/views/Strawberry-Honey-Butter-10426

Berry Honey Butter
Ingredients:
1 pt. strawberries, hulled
3 TB honey
2 tsp fresh lemond juice
1 1/2 sticks unsalted butter, softened

(I used 4 TB honey and it was great.)

Directions:
In a food processor purée the strawberries and force the purée through a fine sieve into a saucepan. Add the honey and the lemon juice and boil the mixture, stirring, for 3 minutes, or until it is thickened. Let the strawberry mixture cool to room temperature. In a bowl cream together the butter and the strawberry mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.

Pink and Purple Crackers

This recipe follows the same guidelines as the rosemary almond flour crackers found here but with a few twists.

 Use purple corn flour instead of almond flour, half of the almond flour, etc.
Add a few extra tablespoons of water or oil until cracker dough is the right consistency for rolling.

Rub each uncooked, cut-out cracker with oil on top. Grind pink salt on top liberally of each cracker.

Do not overcook.

Homemade Nutella--Chocolate Hazelnut Spread

This is delicious. No sugar used in the recipe--just what naturally exists in some of the ingredients.
Source: I'm having trouble finding my source again. My claim: This recipe does not belong to me. In process of finding the right source.
Optional source (I didn't get my recipe from here, but it's close.) :http://chocolatecoveredkatie.com/2012/01/09/better-than-nutella/
Or, this may be as close as I can get to the original: http://sundaymorningbananapancakes.blogspot.com/2013/05/diy-kitchen-series-chocolate-hazelnut.html

The Stuff is super creamy and good.
Chocolate Hazelnut Spread

Ingredients:
2 c hazelnuts, soaked over night
1/2 c maple syrup
1/4 c raw unsweetened cacao
2 tbs grass-fed heavy cream
1/3 c grass fed raw whole milk
4 tbs organic virgin coconut oil
1 tsp fair-trade pure vanilla extract
1 dash unrefined sea salt


Directions:
Soak hazelnuts overnight in warm water and a pinch of salt.
Rinse before using.

Toast hazelnuts in oven at 375 degrees for 15 minutes on one side, then 15 minutes on the other side. Spread nuts on pan and turn over so as not to burn. Nuts should be dried and skin peeling. This will make it easier for the skin to come off. (I actually recommend peeling of the skin by hand before you toast the hazelnuts. The skin came off more easily when the hazelnuts were soaked.)

Let nuts cool.

Peel hazelnuts by placing in a bowl with a bowl on top an shaking vigorously. (This is a method to get the skins off if you haven't yet after soaking. This took a while for me.)

Blend hazelnuts first, pulsing until it reaches a nut butter consistency, about 3-4 minutes. Scrape the sides of the blender often so the nut butter can be smooth throughout.

Add syrup, cream, milk, coconut oil, and salt. Blend well. Then add cacao. Blend 2-3 minutes, pulsing, until all is integrated well. Add vanilla and blend a few seconds more. Taste it and adjust to your liking.

Refrigerate and enjoy. Keep in glass jar in the fridge. It keeps for a couple of weeks.

Makes abt 2 cups. a pint.



Eat with celery, crackers, bread, toast, morning hot cakes and foods, etc.

Darn. If I could find the real source, I'd really like to give the genius credit for whoever put together this recipe. I take no credit here.

Au Jus Sandwiches

Au Jus

Ingredients:

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup

• 1/4 cup red wine vinegar diluted
• 6 French rolls
• 2 tablespoons butter

Directions

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Source: http://allrecipes.com/recipe/easy-slow-cooker-french-dip/

Hummus--A Few Variations

I'll add variations as I make them. Here's the basic one:

Hummus Recipe:
    •    1 15oz can garbanzo beans (chickpeas) drained and rinsed
    •    1 clove garlic, chopped
    •    1/2 cup plain yogurt
    •    2 TBL lemon juice
    •    1 TBL olive oil
    •    salt
    •    pepper
Blend up in food processor.
Use for veggie dip, or bread spreads.


Source: Not sure where I go this, but I'll keep looking. I'll just claim right now that it's not mine. Pictures to come soon.

I put basil and sun dried tomatoes in mine.

Salted Caramel Homemade

This caramel recipe is delicious--it's not milky creamy like another recipe I have, but this one is salty and actually sweeter than the other. I fourthed the recipe, but you can make as much as you'd like! I forgot to take a picture of just the caramel, but here it is on a bacon brownie sundae.

Salted caramel

Ingredients

2 cups sugar

12 TB unsalted butter

1 C heavy cream or milk substitute [recipe owner used coconut milk. I used almond milk.]

1 TB sea salt

1 ½ tsp vanilla

Method:

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Get all ingredients ready for no rushing. This burns easily.

Heat sugar in saucepan over medium-high heat.

When sugar starts melting, whisk it until fully melted.

Swirl the saucepan around until the sugar turns a deep amber color or measures 350 on a candy thermometer.

Add butter and whisk until fully melted.

Take off the heat.

Add milk, salt, and vanilla and stir until smooth.

Note: If caramel hardens to quickly, reheat until smooth.

Let caramel cool for about ten minute in pot, then pour into storing container.

Hints: Use white sugar. I tried brown sugar and it didn't work; it burned really easily. If you're worried about it burning, it's okay to take it off the heat early.

Source: http://www.twopeasandtheirpod.com/salted-caramel-sauce/