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Apple Ring Cakes Recipe

February 9, 2012 By 14 Comments

By Summer:

I’ve said it before, but in case you’re new to following me, my husband loves apples. So if I cook a fruit it tends to be apples (or bananas which my sons love). This week I was thinking about onion rings and I had to test the Baby Bullet, so I got the idea to make apple rings … a sweet dessert ring using apples. You’ll notice the batter typically filled in the circle, and made the creation look more like a pancake, but never the less this dessert is delish and can be used for a breakfast, brunch, or brinner too. YUM! And kind of a fancy spin on two loved culinary items – onion rings and pancakes. PLUS, you’re getting some added fruit in your diet; BONUS!

apple ring cakes 1

Gather the ingredients:

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Combine all of the ingredients.

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Drudge apple slices though batter. Fry on griddle.

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Apple Ring Cakes Recipe

Ingredients:

2 Tablespoons honey
1 egg
1 cup flour – I used ½ whole wheat and half all purpose.
½ teaspoon salt
½ Tablespoon ground cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
1 cup milk
1 Tablespoon unsalted butter, melted
4 medium sized apples, skinned, cored and cut into ¼ inch slices

Directions:

1. Preheat griddle to “pancake” setting. On my gas stovetop griddle I heat it to 7 out of 10.

2. By hand with a whisk, in a blender, Magic Bullet or Baby Bullet combine all ingredients until thoroughly combined.

3. Drudge apple slices though batter. Fry on griddle. When bubble pop on surface, flip and fry other size. Both sides should be equally golden brown.

4. Remove and serve immediately OR cool on rack. Top with powdered sugar to serve. And if you’re in the mood for a caramel apple add a side for dipping.

I think having a “squirt bottle” to apply batter to the apples will earn a better ring whereas dredging my rings had a lot of batter and the holes were filled in with batter, but made for a good looking pancake.

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There are other variations I’m going to try sometime … I’ll let you in on those adventures in my kitchen too! Stay posted …

About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

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Make Your Own Granola Cups Snack Time Recipe

February 2, 2012 By 8 Comments

Tasty Treat Thursday

By Summer:

If you’re looking for something “alternative” to snack on because of New Year’s resolution, then try these granola cups. Not just good for a snack, you can add them to breakfast too. OR be a hero and make a batch for your workout buddies in exercise class.

Granola Cup

Granola Cups Snack Time Recipe

Ingredients:

½ cup butter, unsalted
½ cup honey
1½ cups rolled oatmeal
1½ cups puffed rice
1 Tablespoon sesame seeds
1 Tablespoon hemp seeds
1 teaspoon wheat germ
1 teaspoon ground flaxseed
½ cup raisins
¼ cup pecans

Directions:

1. Melt together butter and honey in a small pan on the stove top.

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2. In the meantime, crush the pecans. In a large bowl, mix together all remaining ingredients. Once the butter and honey have melted pour them into the mix and stir until mix is coated.

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3. Spoon into 12 paper lined cupcake cups. Press down firmly and chill overnight. (Great for a protein breakfast!)

Granola Cups

About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm

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Chocolate Covered Peanut Butter Balls Recipe

December 22, 2011 By 69 Comments

By Summer:

This was ALWAYS my favorite Christmas recipe. And you know what, it still is! YUM! My favorite thing is to eat them frozen. My mom use to freeze them to hide them from me, but I knew where they were and would sneak them. Because of this I grow up loving them best frozen.

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Mix peanut butter, ½ cup butter, sugar, and vanilla

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Form nickel-sized balls

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Spear with a toothpick

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After freezing the balls melt some chocolate and dip them

dip in chocolate

Put back in freezer

peanut butter ball

 

Chocolate Covered Peanut Butter Balls Recipe:

Ingredients:

1½ cups peanut butter
16 ounces powdered sugar
1 teaspoon vanilla extract
1 cup butter, divided
12 ounces semisweet chocolate chips

Directions:

1. Line a baking sheet with wax paper and place in the freezer.

2. Mix peanut butter, ½ cup butter, sugar, and vanilla. Remove frozen sheet. With hands form nickel-sized balls. Mixture will be stiff. Place balls on sheet and spear with a toothpick.

3. Once sheet is full place sheet back into the freezer and allow balls freeze while slowly melting together chocolate and ½ cup butter in a double boiler.

4. Remove balls from freezer and coat in chocolate as desired (I do a full dip though some like to do a ½ or ¾ dip) and replace onto waxed cookie sheet.

5. Freeze or refrigerate for 30 minutes or longer to allow chocolate to firm.

6. For storage, keep refrigerated.

About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm

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Twas The Night Before Mocha Recipe

December 8, 2011 By 31 Comments

By Summer:

These are a fun little cold weather dessert. I loved thinking up this idea and making them because they’re my own little not cake and not cookie … they’re a mini-“cookake” or something like that. Honestly naming isn’t my strong suit! Anyhow, these desserts were inspired by my husband who has to have his cup every day … or twice a day.

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This cold weather dessert is lower in sugar and whole grain healthy using Hodgson Mill Whole Wheat Flour. These are plain mocha, but you can “spice” them up by adding flavoring: add a teaspoon of peppermint extract the frosting and sprinkle the top with crusted candy cane, or add a teaspoon of caramel flavoring syrup to the frosting and drizzle a caramel sauce on top. Limitless variations and mocha flavoring ideas!

Twas the Night before Mocha Recipe
By Summer

Ingredients:
4 ounces unsweetened baking chocolate
½ cup butter
1 cup light brown sugar, packed
2 cups Hodgson Mill Whole Wheat Flour
1 teaspoon baking powder
½ teaspoon salt
2 large or extra-large eggs
1 cup heavy whipping cream
1 cup powdered sugar
8g about 1/8 cup finest ground espresso beans
You’ll Need:
Set of each measure spoons and cups
Stand Mixer with Flat Beater and Wire Whisk attachments
Double Boiler
Plastic Spatula
mini-muffin tin
frosting tube with preferred gage OR zip-top bag

1. Preheat oven to 350oF.

2. In a double boiler melt chocolate. Using your stand mixer with flat beater cream together the butter and brown sugar on speed 2, and then pour in chocolate. Combine.IMG_8937

3. Add one cup of Hodgson Mill Whole Wheat Flour, baking powder, and salt, and stir in stand mixer. While stirring add in an egg. When combined add another cup of Hodgson Mill Whole Wheat Flour and continue stirring. Add second egg. Stir until completely combined.IMG_8939

4. Place 1 Tablespoon of chocolate mixture into each cup. Press mixture against base and walls of each cup. Cook in preheated oven for 9 minutes or until crust appears firm (not moist but not dry; do not overcook or the crust will crumble).

5. Remove from oven and allow to cool in tin for 2 minutes. Press into each crust making a crater in the center of each chocolate mini-cake. Allow to cool 5 minutes more then use your fingers to carefully grip an edge of each cup and remove all pieces for the cooking tin. Allow to cool completely.

6. In the meantime, whip together cream, powdered sugar and espresso in stand mixer with whisk attachment; work up to highest speed and maintain for 1 minute until mixture is frosting consistency.

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7. Full tub or bag with frosting. Pipe into each cup. Serve or refrigerate until time to serve.

Makes 3 dozen

 

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Truly Organic Baking’s Bakers Basics Banana Bread Mix Recipe

September 15, 2011 By 9 Comments

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It doesn’t have to be 100% homemade to be good for you. My personal recipes each week are homemade; I love to make things “from the scratch store” as my 4YO would say. However, even if you also like to make homemade goods sometimes you need to make something but don’t have the time to invest. Just because something is semi-homemade or you use a box doesn’t mean you have to sacrifice your food values. Using Truly Organic Baking’s Bakers Basics is one option.

 

 

Truly Organic Baking’s Bakers Basics Banana Bread Mix Recipe

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INGREDIENTS

1 box Truly Organic Baking’s Banana Bread Mix (get your own on Amazon [http://www.amazon.com/Truly-Organic-Baking-Bakers-15-7-Ounce/dp/B00351Z52E])
2 large organic eggs
3 ripe organic bananas
¼ cup organic butter, melted

DIRECTIONS

1. Preheat oven to 350oF. Grease mini-muffin pan’s cups.

2. Combine all ingredients until dough forms.

3. For mini-muffins bake for 10 minutes, or until golden brown and inserted toothpick comes out clean.

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I’m a fan of making mini-muffins but you can make regular muffins, king muffins, or loaves with this recipe. You can do more too if you feel comfortable altering baking instructions and possible ingredients.

clip_image008You can learn more about Truly Organic Baking on their website, at Truly Organic Baking on Facebook, and Twitter @TOBLLC.

About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

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Tasty Treat Thursday Low Sugar Bob’s Red Mill Granola Oat Cookies Recipe

September 8, 2011 By 23 Comments

When I made my High-Altitude Chocolate Cake I told you all that my FIL likes low sugar desserts. These cookies are for him; so if you’d like then add ½ cup more of sugar or for some natural sweetness add raisins.

 

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Low-Sugar Bob’s Red Mill Granola Oat Cookies Recipe

Ingredients

1 cup unsalted butter, softened
½ cup light brown sugar
½ teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoons ground cinnamon
1 cup flour
2 large eggs
½ cup wheat germ
½ cup ground flaxseed
2 cups quick oats
1 cup Bob’s Red Granola (any desired flavor, I used natural)

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Directions:

1. Preheat oven to 350oF.

2. Cream together butter and sugar. Add vanilla, baking soda, and cinnamon. While mixing drop in ½ cup of flour, then egg, repeat. Add wheat germ then flaxseed in the same way. Then add
oats and granola.

[Stir in optional items such as 1 cup of chocolate chips or raisins. Stir well.]

3. Bake for 8 minutes or until golden brown.

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I rolled my dough into balls; these cookies keep their shape so make flat or drop cookies for whatever you desire as a shape after baking. My whole family (including the kids) loved this low-sugar option. I made half with the patch without raisins and half with, so this is another option for your family to enjoy!

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About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

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Tasty Treat Thursday Strawberry Rhubarb Oatmeal Mini Muffins

September 1, 2011 By 25 Comments
I like to add a little something extra when I deliver a new mom meal for a member of my MOMS Club. I find it nice to offer a low to semi-sweet dessert, breakfast or snack option. Mini muffins are great because a mom can snack on them when they’re busy but need a pick-me-up, or their older child(ren) can have one in hand … dads like them too of course. Make these for yourself, for a brunch date, or to give a friend. Enjoy!

 

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Strawberry-Rhubarb-Oatmeal Mini Muffins

Tasty Treat Thursday Strawberry Rhubarb Oatmeal Mini Muffins
5.0 from 2 reviews
Print
Recipe Type: Dessert, Breakfast
Author: Summer Oleksy
Ingredients
  • 1/2 cup light brown sugar
  • 1/2 cup salted butter, melted or softened
  • 1 cup quick oatmeal
  • 1 cup flour
  • 1/2 cup wheat germ
  • 1/2 cup ground flaxseed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 11 oz strawberries (it’s what I had on hand)
  • 5 oz rhubarb (also what I had on hand)
  • 2 eggs
Directions
  1. Preheat oven to 350oF. Lightly grease mini muffin pan
  2. Place strawberries and rhubarb in blender or food processer to chop finely.
  3. In mixed bowl cream together butter and sugar.
  4. Add remaining ingredients and stir.
  5. Portion muffins into prepared cups. These do not rise much!
  6. Cook in preheated oven for 10 minutes. Toothpick should come out clean.
Google Recipe View Microformatting by Easy Recipe

 

 

Makes about 4 dozen mini muffins

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About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

Filed Under: recipe, Summer, Tasty Treats Tagged With: , , ,

Tasty Treat Thursday: Breaded Salted Caramel Chocolates Recipe

August 25, 2011 By 30 Comments
Oh how I love to look at Summer’s recipes. She sent me this week’s recipe and I can’t wait to try it. I know the kids are going to love it too. What do you think, want some chocolates?

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“Breaded” Salted Caramel Chocolates Recipe

 

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Tasty Treat Thursday: Breaded Salted Caramel Chocolates Recipe
5.0 from 3 reviews
Print
Author: Summer Oleksy
Ingredients
  • 1 cup brown sugar
  • 1 cup butter, softened or melted
  • 1 teaspoon vanilla extract
  • teaspoon almond extract
  • 1¼ cups flour
  • cup oatmeal
  • cup ground flaxseed
  • cup wheat germ
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1½ cups dark or semisweet chocolate chips
  • cup caramel bits
Directions
  1. Preheat oven to 350oF. Grease cookie sheet with a light amount of butter.
  2. In your Kitchen Aid stand mixer with Flat Beater attachment. Cream together sugar and butter. Mix in extracts.
  3. Add in flour, oatmeal, flaxseed, wheat germ, salt and soda. Stir until crumbles form.
  4. Drop in eggs. Mix completely.
  5. Add chips and bits using only the “stir” setting or mix in with wooden spoon until they appear throughout the dough.
  6. Cook for 10 minutes or until edges appear golden brown. Cool on pan for 2 minutes before removing to a cooking rack or counter top.
Google Recipe View Microformatting by Easy Recipe

 

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Tasty Treat Thursday Peach Cookie Crumble Recipe

July 28, 2011 By 13 Comments

I wanted to make something similar to a crumble or cobbler; something which would provide more oat goodness and sustenance. I think this dessert would be excellent paired with ice cream or whipped cream, but due to resources and timing neither was available to me. Enjoy!

peach cookie crumble

Peach Cookie Crumble Recipe:

INGREDIENTS
1 cup non-salted butter, softened
1 ¾ cup brown sugar, divided
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon baking soda
2 teaspoon ground cinnamon
½ teaspoon salt
½ cups wheat germ
½ cups ground flaxseed
1½ cups flour
3 cups quick rolled oats
2 jars of sliced can peaches in water or juices
as desired: slivered almonds (1 tablespoon per serving), ice cream, whipped cream

DIRECTIONS

1. Preheat oven to 350oF.

2. In a large bowl, beat butter, ¾ cup brown sugar, and white sugar until creamed. Mix in eggs, vanilla, almond, baking soda, cinnamon, and salt. Stir in wheat germ, flaxseed, and flour; mix well until ingredients are moist.

3. Shape dough as desired size and shapes. (I used large ramekins for my DH’s work, but make a cookie for the photo.) Cook for 15 minute for large cookies or until golden brown on tops and edges.

4. In a large sauce pan, add whole jars of peaches including waters/juices and 1 cup brown sugar. Over high heat bring to a boil. Reduce to medium-low and simmer for 30 minutes. Peaches will become soft.

5. Assemble Peach Cookie Crumble with cookie base, sauce and peaches. Made approximately 30 minutes before serving to allow cookie to soak up juices; do not allow to sit overnight/long to prevent mushiness of cookies.

Decorate with almonds, or as desired with whipped or ice cream.

About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

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Tasty Treat Thursday: I Want Marshmallow Cookies Mom

July 7, 2011 By 9 Comments

My son loves sweets; he gets it honest enough. We always seem to have marshmallows on hand – s’mores in the summer and hot cocoa in the winter. My sons love marshmallows. My children also know what I love to bake and cookies are easy enough to throw together and slap into the oven, and they cook so quickly … it’s immediate gratification! My 4YO has been asking for weeks now for marshmallow cookies. I thought he’d drop it but he hasn’t. So today I decided to make some. I thought long and hard about what type of cookie to make and in the end (this time) I decided to settle on making a honey cookie with marshmallows and chocolate mixed in.

marshmallow cookie

This ended up making 3 dozen for me and I did roll each cookie into a ball for placement and cooking. This recipe makes a sticky dough and a fluffy cookie. ENJOY!

Marshmallow Cookie Recipe

INGREDIENTS:
2 eggs
¼ cup unsalted butter, softened
1 cup honey
½ cup Agave
½ cup CalNaturale svelte spiced chai
2 ½ cups flour
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup quick oats
½ cup wheat germ
½ cup ground flaxseed
2 cups mini-marshmallows, frozen
1 cup semi-sweet chocolate chips

clip_image004DIRECTIONS:

1. Preheat oven to 350oF. Grease cookie sheet.

2. Mix all ingredients except marshmallows and chocolate. When well combined add marshmallows and chocolate chips; dough is very sticky, use the “stir” speed on your Kitchen Aid stand mixer to help mix-in the final two ingredients.

3. Bake for 8 to 10 minutes. DO NOT OVER BAKE. Remove promptly from cookie sheet and allow to cool on wax paper for 20 minutes before moving to serving dish.

About Summer:

Summer is the President of our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

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