Recipes

Godiva Chocolate Bar Cake

1 1/4 cups unbleached white flour
1/3 cup unsweetened cocoa
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 cup water
1/3 cup canola oil
1 1/2 teaspoons vanilla extract
1 teaspoon cider vinegar
5 Godiva chocolates

1. In an 8″ X 8″ baking pan, mix all the dry ingredients together with a fork.
2. Add the liquids to the pan and mix well.
3. Chop up four of the Godiva chocolates and add to the mixture.
4. Wipe the sides of the pan and add the last chocolate to the middle of the cake.
5. Bake at 325 degrees for 25 minutes.
6. Take the cake out of the oven and let it cool for 30 minutes.

Double Chocolate Chip Cookies

1 cup of flour (I used whole wheat)
1/3 cup of baking cocoa (I used Trader Joe’s)
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 stick of butter, softened (1/2 cup)
1/2 cup of sugar
1 teaspoon of vanilla extract
1 egg
1/2 cup of semi-sweet chocolate chips

1. With an electric mixer combine the butter, sugar, and vanilla until creamy.
2. Add the egg and blend again until well mixed.
3. In a separate bowl combine the dry ingredients and blend the dry mixture into the wet mixture in small batches.
4. Stir in the chocolate chips.
5. Using a tablespoon (or the handy scooper we bought at Bed, Bath, and Beyond – see above) drop the batter onto an ungreased cookie sheet.
6. Bake at 350 degrees for 10 minutes. Makes approximately 20 cookies.

The Easiest Lasagna EVER

1 jar of your favorite tomato sauce
16 no-boil noodles
1 1/2 lb. of shredded mozzarella cheese
1 lb. cooked ground beef (or omit if you don’t eat meat)
basil

1. Cover the bottom of a 13″ X 9″ glass pan with a layer of sauce
2. Overlap 4 noodles, cover with a generous layer of sauce, layer 1/3 of the meat, and sprinkle 1/3 of the cheese.
3. Repeat 2 more times, sprinkle with basil (to make things look professional), cover with foil, and cook at 375 degrees for 30 minutes.
4. Uncover and cook for 10 more minutes so the top layer of cheese browns.

Oatmeal Granola Balls – Makes 10

1/4 cup honey
1/4 cup natural peanut or almond butter
1 tablespoon salted butter
1 cup brown rice cereal
1 cup oats
1/4 cup dried cranberries
1/4 cup chocolate chips

In a small saucepan over medium heat, stir honey, peanut butter, and butter until smooth, approximately 5 minutes. Remove from heat; stir in cereal, oats, chocolate chips, and dried fruit. Drop mixture into cupcake liners (I used silicone cupcake liners). Place on a rimmed baking sheet, and refrigerate until set, about 1 hour. To store, refrigerate in an airtight container up to 1 week.

Date Muffins

1 3/4 cups of flour (I used 1 cup whole wheat and 3/4 cup white)
2 tablespoons of sugar or NuNaturals Baking Blend
2.5 teaspoons of baking powder
3/4 teaspoon of salt
2/3 cup of dates, chopped
1 egg
3/4 cup of milk (I used Almond Milk)
1/3 cup of canola oil

1. In a big bowl, mix all of the dry ingredients together and add the dates. Stir, making sure the dates don’t stick together.
2. In a separate bowl combine the egg, milk, and oil. Add to the dry mixture.
3. Stir until just mixed (the more you stir, the less fluffy the muffins become).
4. Grease a muffin tin and divide the mixture among 9 muffin cups (or more if you want smaller muffins. My family likes BIG muffins!)
5. Bake at 400 degrees for 20-25 minutes. 

A-Wing-and-a-Prayer Chocolate Chip Banana Bread

2 cups of flour (I used white because that’s all I had but wheat would be better)
1/3 cup of brown sugar
2 mashed up, seriously overripe bananas
1/4 cup chocolate chips
1 egg
1/4 cup milk
1 t baking powder
1 t cinnamon
1 t vanilla
1 t baking soda
3/4 t salt
2 T canola oil

1. Mix the wet ingredients and the dry ingredients separately.
2. Combine, pour into a greased loaf pan, and bake at 325 degrees for 45 minutes.

Black Bean Quinoa

1 cup of uncooked quinoa
1.5 cups of defrosted broccoli florets
1/2 cup of black beans
1/3 cup of dried cranberries
1 tablespoon of apple cider vinegar
1 tablespoon of extra virgin olive oil
1 teaspoon of cumin powder
1 teaspoon of turmeric
1/2 cup of peach salsa

1. Rinse and cook the quinoa as directed.
2. In a large bowl add the olive oil, vinegar, cumin powder, and turmeric and mix well.
3. Add the salsa, black beans, and broccoli and mix well.
4. Add the quinoa and mix again.

Cinnamon Raisin Bread Pudding

10 Slices of Eziekiel Cinnamon Raisin Bread
2 Tablespoons of melted butter
4 Eggs, beaten
2 Cups of milk (I used Vanilla Almond Breeze)
1/2 Cup of white sugar
1 Tablespoon of Cinnamon
1 Tablespoon of Vanilla

1. Preheat oven to 350 degrees.
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter over the bread.
3. Combine eggs, milk, sugar, cinnamon, and vanilla and stir until well mixed. Pour over bread, and lightly push down until the bread is covered and soaking up the egg mixture.
4. Bake for 45 minutes, or until the top springs back when lightly tapped.

Salmon Marinade

2 Tablespoons of plain mustard
2 Tablespoons of soy sauce
1 Tablespoon of olive oil
1 Tablespoon of apricot jam
2-3 Tablespoons of capers
1/2 a medium onion

Combine the first 4 ingredients and pour over the salmon. Sprinkle the sliced onion and capers over the top and at 400 degrees for 20 minutes.

Easy Stovetop Granola

2 cups of rolled oats
1/3 cup of slivered almonds
1/3 cup of dried cranberries (I used a mixture of cranberries and raisins)
1 Tablespoon of maple syrup
1 Tablespoon of olive oil
1 Tablespoon of vanilla
Cinnamon

1. Toast the oats in a large nonstick pan for 5 minutes over medium heat, stirring occasionally.  Remove the oats into another container and set aside.
2. Using the same (now empty) pan combine the maple syrup, olive oil, and vanilla for 2-3 minutes over low heat.
3. Add the almonds stirring constantly.
4. Add half of the toasted oats and stir until clumps form. Add the rest of the toasted oats and stir until everything is combined.
5. Chop the cranberries/raisins into smaller pieces and add to the rest of the mixture.
6. Sprinkle with cinnamon and store in an airtight container after the granola cools completely.

Pancakes – Makes 6 Pancakes

3/4 cups flour
1 3/4 t baking powder
1/2 t salt
2 t sugar
3/4 cup milk
1 egg
2 T canola oil

Mix all the dry and wet ingredients separately. Add the wet ingredients to the dry ones. Stir just until mixed. Spray a pan with cooking spray and keep it at medium heat. Drop the batter into the warmed pan 1/4 cup at a time. Top with any and all ingredients you can think of.

Spinach Frittata – Serves 8

Scramble 4 eggs and 3 egg whites, add fresh spinach, onions, a dash of turmeric, and chili powder.  Coat the bottom of a deep non-stick pan with a tiny bit of olive oil and cook it on a low heat until the bottom was brown.  Pop the whole thing under the broiler for about 5 minutes and then add the avocado.  If you have cheese on hand throw some on before putting it under the broiler.  Super easy, super tasty!

Macaroni and Cheese – Fills a 9 X 13 pan

6 tablespoons of flour
6 tablespoons of butter
4 cups of uncooked macaroni
4 1/2 cups of lowfat milk (or any kind)
16 oz of shredded cheddar cheese
1 teaspoon of salt
1/2 teaspoon of pepper
breadcrumbs for sprinkling on top

1. Cook the macaroni as directed on the package.
2. Melt the butter in a large saucepan, slowly add the flour and whisk until mixed.
3. Slowly add the milk to the flour/butter mixture, stirring constantly. Turn up the heat to medium-high so the mixture starts to boil.
4. Slowly add the shredded cheddar cheese and melt into the sauce, stirring constantly.
5. Add salt and pepper.
6. Pour the sauce over the cooked macaroni. I used a 9″ X 13″ dish.
7. Top with breadcrumbs.
8. Bake at 350 degrees for 35-40 minutes.

Carrot and Leek Soup – Serves 6

1/2 pound of carrots
2 leeks, trimmed and cleaned
1 chopped onion
1 T olive oil
2 cups vegetable broth
1 T ground cumin
1 t salt

Heat oil in a nonstick pot, add onions, carrots, and leeks and cook about 10 minutes stirring occasionally. Add spices and vegetable broth and bring to a boil. Cover and simmer for 45 minutes. Using a blender, blend in batches. Garnish with chopped cilantro.

Butternut Squash Soup – serves 6

1 medium butternut squash
2 carrots
2 potatoes
1 small onion
4 cups of vegetable stock
1 tablespoon curry powder
1 tablespoon cumin powder
salt and pepper

Cut the squash in half and roast in a 375 degree oven for 45 minutes.

Remove the seeds and outer peel.  Chop into bite sized pieces.

In the meantime, chop the carrots, potatoes, and onion and boil in the vegetable stock until soft. Add the cubed butternut squash and boil together for another 5 minutes. Puree half the soup in a blender and then add back. Add salt and pepper to taste.

Chocolate Chunk/Chip Muffins – makes 10 muffins

1 3/4 cups flour (I used 1 cup whole wheat flour and 1 cup regular)
2 Tablespoons sugar
2.5 teaspoons baking powder
3/4 teaspoon salt
2/3 cup chocolate chunks/chips (I used a mixture of semi-sweet chocolate chips and a chopped up milk chocolate bar)
1 egg
3/4 cup milk
1/3 cup canola oil

Mix all the dry ingredients together and add the chocolate. Mix all the wet ingredients and then add to the dry ingredients. Stir only until combined (don’t overmix). Bake at 400 degrees for 20-25 minutes.

Thumbprint Cookies – Makes 15 cookies

1/2 t vanilla
1/2 c butter
1/4 c sugar
1 c flour
1/4 raspberry jam (or any jam you prefer)

Preheat the oven to 375 degrees.
Cream the butter and sugar well.
Add sifted flour and combine with a hand mixer.
Shape dough into 1″ balls and place on a cookie sheet.
Make a 1/2″ indentation and fill with jam.
Bake 15-20 minutes.