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

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.

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...

Vanilla Smoothie

Combine in a blender until desired consistency:

1/2 cup raisins

3 cups whole milk

2 TBSP real vanilla

2 TBSP coconut oil

ice (if desired)

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.

Eggnog Smoothie

1 1/2 cups whole milk

1-2 handfuls raw spinach

2 raw egg yolks (from pastured chickens)

2 tsp vanilla

1/4 tsp nutmeg

1/2 tsp cinnamon

3 TBSP maple syrup or honey

handful of ice cubes

Combine in a blender.

Adapted from PassionateHomemaking.com

Spinach Artichoke Dip

2 cups shredded mozzarella cheese, divided

1/2 cup sour cream

1/4 cup grated Parmesan cheese, divided

1/4 tsp black pepper

3 garlic cloves, minced

1 can artichoke hearts, drained and chopped

1 block (8 oz) cream cheese, softened

1 10 oz package frozen spinach, thawed, drained and squeezed dry

Combine 1 1/2 cups mozzarella, and 2 TBSP Parmesan with the rest of the ingredients in a large bowl. Stir until well blended. Put into a 1 1/2 quart baking dish. Sprinkle with remaining mozzarella and Parmesan, and bake at 350˚ for 30 minutes, or until bubbly and golden brown. Serve with tortilla chips, pita chips, bread slices, or fresh vegetables for dipping.

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

Sweet Potato Cinnamon Rolls

3 1/2 tsp yeast

1/4 cup warm water

drizzle of honey

1/3 cup honey

1 cup warm milk

2 TBSP soft butter

1 cup mashed cooked sweet potato or yam

1 tsp salt

1/4 cup wheat germ

1/4 cup gluten (optional)

5-6 cups whole wheat pastry flour (regular whole wheat will work but will be heavier)

Filling:

1/2 - 3/4 cup softened butter

1/4 - 1/2 cup maple syrup

cinnamon

Combine yeast, warm water and a drizzle of honey and set aside to proof.  Combine honey, milk, butter, sweet potato, and salt, then add yeast mixture and stir until smooth.  Add wheat germ, gluten, and 4 cups of flour and stir until combined.  Turn out onto a floured surface and knead, adding flour as needed until dough is smooth and no longer sticky.  Place in a greased bowl in a warm place and let rise about one hour, or until doubled.

Roll dough out into a large rectangle.  Combine 1/2 cup softened butter and 1/4 cup maple syrup and spread over dough.  Sprinkle with cinnamon to taste.  Roll dough up into a cylinder shape and cut.  Place rolls in 2 greased 9 x 13 pans and allow to rise again for about 30 minutes. 

Bake at 350˚ for 20-25 minutes.  Serve plain or with a glaze of your choice.

*Optional alternate version: For richer, gooier rolls, spread with a filling of 3/4 cup softened butter and 1/2 cup maple syrup and sprinkle with cinnamon.  Reserve some of the filling and brush it on as a glaze when the rolls are done baking.

Maple Syrup Scones

1/4 cup real maple syrup

1/2 cup milk

2 1/4 cup whole wheat flour

1/2 cup oatmeal

1 1/2 TBSP baking powder

1/2 tsp salt

9 TBSP cold butter, cut into pieces

1 egg, lightly beaten

large-grain sugar

Whisk together milk and syrup and set aside.  Combine flour, oatmeal, baking powder, and salt in a bowl.  Cut in butter using a pastry blender or two knives until it looks like pebbles on a beach.  Add the milk and syrup mixture and stir just until blended.  Turn the dough onto a floured surface and knead lightly, just enough to bring the dough together.  Pat into a 1 inch thick square (trim the edges if desired), and slice into 9 equal pieces.  Brush the tops with the egg, and sprinkle with sugar.

Arrange 1/4 inch apart on a baking sheet covered with parchment paper, and bake at 400˚ for 20-25 minutes, until tops are golden brown.

Original recipe from www.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

Eggnog Scones

3 cups flour

1/3 cup sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt (can omit if using salted butter)

12 TBSP butter

1 cup eggnog

Glaze:

1/4 tsp nutmeg

1 TBSP eggnog

1/4 tsp cinnamon

2 TBSP sugar

Preheat oven to 425˚.  Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl.  Stir well with a fork to mix and aerate.  Add the butter and cut into the flour mixture, using a pastry blender or two knives, until the mixture looks like fresh bread crumbs.  Add the eggnog and mix only until the dry ingredients are moistened.  Gather the dough into a ball and press so it holds together.  Turn the dough out onto a lightly floured surface.  Knead lightly 12 times.  Pat the dough into a circle 1/2 inch thick.

Prepare the glaze*.  In a small bowl combine the eggnog, cinnamon, nutmeg and sugar.  Stir well to blend.  With a pastry brush or your fingers, spread the glaze on the dough -- top and sides.  Cut the dough into wedges (like a pie) -- 16 or more pieces.  Place the scones 1 inch apart on an ungreased baking sheet.  Bake for about 12 minutes or until the tops are browned.  Serve hot or at room temperature.

*If you really, really like eggnog, cinnamon, and nutmeg, like we do, then double the amounts for the glaze.  It makes the flavors POP.  :)