Snickerdoodle Cookies

Mix 1 1/2 cups softened butter, 1 cup sugar, and 2 eggs together thoroughly. Sift together 2 3/4 cups flour, 2 tsp cream of tartar, 1 tsp soda, and 1/2 tsp salt and stir into sugar mixture. Chill dough. Roll into walnut sized balls, then roll in mixture of 2 TBSP sugar and 2 tsp cinnamon. Place 2" apart on cookie sheet. Bake at 400˚ until lightly browned, about 8-12 minutes.

Adapted from Amish Cooking and Canning, Buchanan County, Iowa

Hot Applesauce Cake

1 cup sugar
3/4 cup butter or coconut oil
2 1/2 cups flour
2 eggs
1 tsp salt
1 tsp cinnamon
1 tsp cloves
1 tsp allspice
2 tsp soda
1 tsp baking powder
2 cups hot unsweetened applesauce

Cream together sugar and butter, then add eggs and blend well. Add dry ingredients, alternating with applesauce. Mix well and pour into greased 9x13 pan. Sprinkle with 1/2 tsp cinnamon and 1/4 cup sugar. Bake at 350˚ for 45 minutes or until done.

Adapted from Amish Cooking and Canning, Buchanan County, Iowa

Almond-Coconut Macaroons

1/3 cup sugar
1 egg white
1 cup unsweetened shredded coconut
1/4 cup chopped almonds
1/2 tsp vanilla
pinch of salt

Whisk together sugar and egg white, then stir in the rest of the ingredients. Divide into eight drop-mounds on a parchment-lined baking sheet and bake at 350˚ for 15 minutes, until bottoms and edges are golden brown. Cool on wire racks.

Cream Cheese Frosting

1 cup powdered sugar
1 8 oz. pkg cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla

Combine cream cheese, butter, and vanilla and whip until creamy. Add powdered sugar until the desired consistency and/or sweetness is reached. Spread on cooled cake.

Healthy Carrot Cake

2 TBSP flax seed meal
6 TBSP water

1 1/2 cups chopped dates or 30 pitted dates
1/2 cup water

1/2 cup unsweetened applesauce
1/2 cup melted coconut oil
1 tsp vanilla
1 1/2 tsp cinnamon
1 tsp allspice
1/4 tsp nutmeg

1 tsp salt
1 tsp baking soda
2 tsp baking powder
1 1/2 cups sprouted spelt flour

3 cups grated carrots
1 cup raisins

Combine flax seed meal and 6 TBSP water and let sit for 5 minutes. Blend dates and 1/2 cup water in a blender until smooth. Mix applesauce, oil, vanilla, and spices in a mixing bowl. Add flax seed and date mixtures. Mix well, then add salt, baking soda, baking powder, and flour. Mix well, then fold in carrots and raisins until fully incorporated.

Bake at 375˚ in 9x13 pan or two 9 inch round pans for 45 minutes, then cover and bake for an additional 15 minutes until the top is dark brown.

No-Chill Sugar Cookies

2 cups butter, softened
1 1/2 - 2 cups evaporated cane juice
2 tsp vanilla
1 tsp almond extract
2 eggs
4 tsp baking powder
6 cups flour (spelt or soft wheat)

Cream butter and sugar, then beat in vanilla, almond extract, and eggs. Slowly add baking powder and flour and mix until dough is stiff. Knead with hands if necessary to combine flour fully into dough. Divide into batches, roll out on a floured surface, and cut with cookie cutters.

Bake at 350 for 6-8 minutes, then cool on racks before frosting and decorating.

Dad's Favorite Chocolate Cake

2 cups whole wheat pastry flour

2 cups evaporated cane juice

1/2 cup baking cocoa

2 tsp baking soda

1/2 tsp sea salt

1 cup kefir or buttermilk

1 cup coconut oil, melted

2 eggs

1 cup hot water

1 tsp real vanilla

Combine flour, ECJ, cocoa, soda and salt. Combine kefir, oil, and eggs. Blend the two mixtures together, then add the water and vanilla. Stir well and pour into greased 9x13 pan. Bake at 350˚ for 40 minutes.

Dangerously Easy No Bake Fridge Cookies

1/2 cup milk

1/2 cup butter

1 1/2 cups evaporated cane juice

1/2 cup cocoa powder

1/2 cup peanut butter

2 1/2 cups regular oatmeal

1/2 tsp real vanilla

Mix together milk, butter, ECJ, and cocoa in a saucepan. Cook and stir for 8 minutes, or until bubbly. Quickly stir in peanut butter and vanilla until the peanut butter is melted, then add the oatmeal. Stir until well combined. Spoon onto wax paper and refrigerate until set. Or just eat it with a spoon while it's still hot...

Soaked Chocolate Coffee Cake

aka Chocolate Coffee Cake The Boy Can Eat

Combine, cover with a towel, and soak on the counter for 12-24 hours:

1 1/2 cups freshly ground whole wheat flour

1 cup cultured buttermilk

After soaking, add in:

3/4 cup evaporated cane juice (brand names: rapadura, sucanat)

1/2 cup solid coconut oil or butter

2 TBSP cocoa powder

3/4 tsp baking soda (sifted)

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp baking powder (sifted)

dash of salt

dash of ground cloves

Pour into a greased 8x8 pan and sprinkle with 1/2 cup chopped pecans. Bake at 350˚ for 30-35 minutes.

Adapted from passionatehomemaking.com

Chocolate Mousse

1/2 cup soft pitted dates

4 TBSP maple syrup

1 TBSP coconut oil

1 1/2 TBSP vanilla

3 large avocados

12 TBSP or 3/4 cup cocoa powder

Soak the dates in warm water for 20 minutes.  Drain well and blend in a food processor with the rest of the ingredients until smooth.  Refrigerate any leftovers.

Optional variations:

*Add unsweetened carob chips at the end for a slightly chunky version.

*Delicious as a dip for strawberries.

*This thickens slightly when chilled.  Add a little cream and re-blend to thin it out if you'd like.

Adapted from KellytheKitchenKop's recipe

Peanut Butter Candy

1 cup natural (no sugar added) peanut butter

1/4 cup raw honey

1/2 cup dry milk

3 TBSP wheat germ

Combine ingredients well. Roll into a log, wrap in wax paper or plastic wrap, and chill. Slice into bite-size pieces and serve. (Or, scoop into small balls using a melon baller and chill.)

Especially delicious with an apple!

Adapted from What The Bible Says About Healthy Living, by Rex Russell, M.D.

Chocolate Whipped Cream Frosting

2 oz bittersweet chocolate, finely chopped

1/4 cup unsalted butter, room temperature

1/4 cup real maple syrup

1 cup heavy cream, whipped to stiff peaks

Whip the cream.  Melt the chocolate in a double boiler.  In a small bowl beat the butter until fluffy, then add the maple syrup.  When combined well, add the melted chocolate and stir until smooth.  Pour the chocolate mixture over the whipped cream and fold in.

Makes enough frosting for a thin layer on a 9x13 cake, or a thick layer on an 8x8 cake.  Also good as a fruit dip, or eaten by the spoonful.  :)

Adopted from 101cookbooks.com

Rich Chocolate Cake**

2 1/2 cups whole wheat pastry flour

3/4 cup cocoa powder

1 TBSP baking powder

3/4 tsp fine grain sea salt

1/2 cup barely melted unsalted butter (or coconut oil)

1 cup real maple syrup, room temperature

2 eggs, lightly beaten

2 tsp vanilla

1 cup shaken or stirred coconut milk, room temperature

8 oz bittersweet chocolate, finely chopped

Combine dry ingredients in a large bowl.  Whisk together in a separate bowl the melted butter or coconut oil and the maple syrup until it looks like caramel.  Whisk in the eggs, vanilla, and coconut milk.  Pour over the dry ingredients and stir just until combined.  Add the chocolate pieces and stir gently until combined and moist.  Do not over mix.  Bake at 350˚ for 30-40 minutes in a greased 8x8 square glass baking dish.  Cool completely before frosting*.

*I use Chocolate Whipped Cream Frosting.

**This is too rich for us to be able to eat it in any decent amount of time, so after a few pieces, I cut the rest of this (frosting-less) cake into 1 inch cubes and freeze them.  

Adopted from 101cookbooks.com

Dark Chocolate Fudge

1/2 cup melted butter or coconut oil

1/2 cup cocoa powder

1/3 cup honey (if using raw honey, try less...I used slightly more than 1/4 cup)

dash sea salt

1/2 tsp vanilla

Mix together well, until smooth.  Line a loaf pan with parchment paper or plastic wrap and pour in fudge mixture.  Spread or cover and press until flat and about 1/2 inch thick.  Place in freezer for 20-30 minutes or in refrigerator until firm.  Cut into squares or use a small cookie cutter to make shapes.  Keep refrigerated.

Adapted from passionatehomemaking.com