I think I saved the best for last. This was yummy – reminded me of fall. Oh, I like fall much better than winter – but so be it! At least I can remember warmer temps with my bowl of goodness in the morning!
1/3 cup oats
1/2 plus a little more cup water
2 tsp white chocolate wonderful (PB&CO)
10 dried cranberries
1 T pumpkin
So good! Enjoy!
Yum – hey Ciao Bella people – got any coupons?
I needed to use up a bit of a can of pumpkin so this was a great recipe to do it. I was a little doubtful when these came out of the oven, but the chocolate really made these!
2 cups whole wheat flour
2 tsp baking powder
1/2 tsp soda
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 stick unsalted butter, melted and cooled
3/4 cup packed brown sugar
3/4 cup canned pumpkin
1/4 cup buttermilk
2 eggs
1 tsp vanilla
2 T raw pepitas (pumpkin seeds, you can find in bulk bins at Whole Foods)
3/4 60% Ghiradelli chocolate bar, chopped
Combine wet. Combine dry. Add wet to dry. Fold in chocolate. Put in 12 greased (I use silicon liners) muffin tins. Sprinkle pepitas on top.
Bake at 400 for 18 minutes.
Serve warm. I’m sure Dark Chocolate Dreams would be amazing on the top of these (instead of butter). These are going to the office too!
220 cal, 10 fat, 1.5 fiber
3/4 cup oats – put in a blender and ground semi-fine
2.5 T unsalted butter, softened
1/6 cup sugar
1/6 cup brown sugar
zest of one naval orange
1/4 cup molasses
3.5 T all natural applesauce
1/2 large egg yolk (scramble egg yolk, then just pour in half of it)
1/2 tsp vanilla
1/2 tsp soda
3/4 tsp cinnamon
3/4 tsp nutmeg (I didn’t have any ginger)
1/4 tsp cloves
1/4 tsp allspice (I added more of this and left out the pepper)
1/4 tsp salt
1 1/8 cup whole wheat flour
Turbinado sugar to roll cookies in
Cream wet ingredients. Add in dry. Roll cookies in turbinado sugar. Bake at 375 on greased sheets for 9 minutes.
I love the orange flavor that comes out in the first bite – wow – orange! 🙂
About 76 calories a cookie, 2 fat, 1 fiber.
1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup sugar
3/4 tsp vanilla (I upped it some from original amount)
1 egg
1 cup oats
3/4 cup all purpose flour
1/2 tsp soda
1/2 tsp salt
3/4 cup dried cherries (next time I would chop these before putting them in)
1/2 cup semisweet chocolate chips
1/2 cup chopped pistachios
Cream the first three. Add in egg and vanilla. Combine the dry ingredients. Fold in the additions.
Bake on greased cookie sheets at 375 for anywhere from 10-13 minutes, just watch them so they don’t burn.
These were good. I would make them again.
1 large baking potato – chopped (I left skin on)
2 cups cooked chickpeas
1 carrot, diced into pennies
1 zucchini – cut into half moons
1 squash – cut into half moons
1 onion, chopped
1 8 oz mushrooms, sliced
1 28 oz can crushed tomatoes
1/2 cup blush wine
2 T curry powder
1 tsp sriracha sauce
1 tsp evoo
Add all to a big skillet and let go for about an hour, stirring every so often, on a high simmer – till all veggies are done.
Serve as is – or over spaghetti squash, couscous, anything you want.
1 bunch of beet greens, chopped – stems and all
1/2 onion, slices
1/2 cup blush wine
2 tsp evoo
1 garlic clove
Heat evoo and onions. Add in garlic (finely chopped or use a zester). Add in wine and let simmer. Add in beet greens and cook on medium for about 7-10 minutes.
Enjoy!
Since I am definitely feeling under the weather I went for a tried and true recipe this morning as I dragged myself to work.
1/3 cup oats
1/2 cup water
2 tsp chocolate peanut butter dreams
3/4 of a banana (the other 1/4 of it was bad)
So good – especially laying on my new couch while eating it! Washed down with a glass of water and some vitacraves gummy multivitamins.
Check back for my last day of oats tomorrow.