chocolate gingerbread bars

chocolate gingerbread bars

recipe source our family eats

makes 9 large or 16 small bars

{i admit to copy and paste}

4 tablespoons butter, melted, plus more for pan

1.4 cup unsweetened cocoa powder, plus more for pan

3/4 cup all-purpose flour

1 teaspoon ground ginger

1 1/4 teaspoons pumpkin pie spice

1/2 teaspoon baking soda

1/2 cup brown sugar, packed

1/4 cup unsulfured molasses

1 large egg

1/4 cup sour cream

1/2 cup semisweet chocolate chips

confectioner's sugar

Preheat oven to 350 degrees.  Butter an 8 inch pan well and line with parchment paper, then butter the parchment paper.  Dust the paper with cocoa powder.  Set aside.

In a medium mixing bowl whisk together cocoa powder, flour, ginger, pumpkin pie spice, and baking soda.  Set aside.

In a large bowl whisk together the melted butter, brown sugar, molasses, egg, and sour cream.  Whisk just until combined.  Add the dry ingredients to the wet ingredients and whisk together just until combined.  Add the chocolate chips and stir lightly.  

Pour batter into pan and lightly smooth the top with the back of a spoon.  Bake at 350 degrees for 30 - 35 minutes, or until a toothpick inserted into the middle comes out clean.  Let cool 5 minutes in pan, then transfer to a wire rack to cool completely.  Sprinkle lightly with confectioner's sugar.  

{no nutritional info on this one.  do we really need to know?  does it make any difference? these are a treat and should be treated as such. enjoy!}

turkey lasagna rolls

turkey lasagna rolls

recipe adapted from group recipes

8 oz ground turkey

1 medium onion, chopped

2 cloves of garlic, minced

1 cup sliced fresh mushrooms

1 cup water

1 7.5 oz can diced tomatoes

1 6-oz can tomato paste

1 1/2 tsp dried oregano

1 tsp dried basil (i used fresh because i had some)

8 packaged dried whole wheat lasagna noodles

1 egg, beaten

1 15-oz carton part-skim ricotta cheese

1 10-oz package frozen, chopped spinach, thawed and drained

1 1/2 cups shredded, part-skim mozzarella cheese

1 cup grated parmesan cheese

for the sauce, in a large skillet cook turkey, onion and garlic until turkey is brown; drain fat.

stir in mushrooms, water, undrained tomatoes, tomato paste, oregano and basil.  bring to boiling; reduce heat. cover and simmer for 25 minutes (the water is important.  i forgot to add it which made the sauce really thick).

• meanwhile, cook lasagna noodles according to package directions. drain noodles; rinse with cold water. drain again.
• for filling, in a mixing bowl stir together egg, ricotta cheese, spinach, 1 cup of the mozzarella cheese, and 3/4 cup of the Parmesan cheese.
• 
• spread about 1/2 cup of the filling on each lasagna noodle. starting from a narrow end, roll up each lasagna noodle.

place lasagna rolls in a 2-quart rectangular baking dish. pour sauce over lasagna rolls. cover dish with foil.

(i doubled the recipe and definitely had too much)

• bake in a 375 degree F. oven for 25 minutes. remove foil. sprinkle with remaining mozzarella cheese. bake for 5 to 10 minutes more or until heated through. let stand 5 minutes before serving. sprinkle with remaining parmesan cheese and, if desired, garnish with parsley sprigs.

 recipe as above makes 8 roll ups

nutritional information is for one roll up

Nutrition Facts turkey lasagna rolls Serving Size: 1 serving Amount Per Serving Calories 351 Total Fat 15.5g       Saturated Fat 8.8g       Trans Fat 0g Cholesterol 68mg Sodium 540mg Carbohydrate 29g       Dietary Fiber 4.3g       Sugars 6.5g Protein 26.5g Vitamin A 25% Vitamin C 13% Calcium    46% Iron 10%

pumpkin spice muffins

pumpkin spice muffins

adapted from myself

1 cup white whole wheat flour

1 cup all purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon + 1 tsp for the tops

1/2 tsp ginger

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp allspice

2 eggs

1/4 cup canola oil

15 oz can pumpkin pure

1 1/4 cup sugar + 1 tbsp for top

1 tsp vanilla

pre-heat oven to 350 degrees and spray muffin pans with non-stick spray.

in a medium bowl, whisk together the dry ingredients.

in a large bowl, cream the eggs, sugar, vanilla, oil and pumpkin.

fold drying ingredients into wet ingredients until combined.

fill each cup 2/3 full (makes approximately 18 muffins)

sprinkle tops with cinnamon sugar mixture (1 tsp cinnamon + 1 tbsp sugar)

bake 25-30 min or until toothpick inserted comes out clean

makes 18-20 muffins

Nutrition Facts pumpkin spice muffins Serving Size: 1 serving Amount Per Serving Calories 146 Total Fat 3.7g       Saturated Fat 0.3g       Trans Fat 0g Cholesterol 20mg Sodium 234mg Carbohydrate 26.5g       Dietary Fiber 2.1g       Sugars 15.8g Protein 2.7g Vitamin A 67% Vitamin C 1% Calcium    2% Iron 4%

beef stew

{emily's amazing beef stew}

beef stew

adapted from myself

2 lbs stew meat

2 tbsp flour

2 tsp salt

1 tsp ground pepper

pinch cayenne

3 Tbsp olive oil, divided

1 large onion, coarsely chopped

6 cloves garlic crushed

28 oz stewed tomatoes

4 medium carrots, peeled and chopped

8 oz sliced mushrooms

4 stalks celery, chopped

5-6 med russet potatoes, peeled, cubed

2 bay leaves

pinch of thyme

32 oz, unsalted beef broth, divided

in a small bowl, mix flour, salt, black pepper and cayenne pepper

coat meat with 1 tbsp of olive oil and toss to coat in flour mixture

heat 2 tbsp olive oil in a large stock pot over medium high heat

brown meat and then add chopped onions for 3 to 4 minutes.  add crushed garlic for 1-2 minutes.  

add stewed tomatoes, breaking up with the back of spoon. add mushrooms and simmer all over medium heat while chopping potatoes, carrots and celery.

add remaining veggies, bay leaves and thyme.

pour beef stock to barely cover.

bring to a slow boil then reduce heat and simmer, covered for 2-3 hours adding more beef stock throughout cooking as needed.

serves 8

Nutrition Facts beef stew Serving Size: 1 serving Amount Per Serving Calories 398 Total Fat 9.6g       Saturated Fat 2.7g       Trans Fat 0g Cholesterol 70mg Sodium 755mg Carbohydrate 48.6g       Dietary Fiber 5.3g       Sugars 3.5g Protein 29.7g Vitamin A 190% Vitamin C 42% Calcium    5% Iron 22%

pasta fagioli

pasta fagioli

recipe adapted from the brown eyed baker

2 tbsp olive oil, divided

1 1/2 lbs ground sweet italian chicken sausage

1 medium onion, chopped

4 cloves garlic, minced

4 carrots, thinly sliced

4 stalks celery, thinly sliced

28 oz can diced tomatoes

1 can red kidney beans, drained and rinsed

1 can white cannelini beans, drained and rinsed

64 oz beef broth (i used unsalted beef stock)

28 oz can tomato sauce

2 tsp dried parsley

1/2 tsp dried basil

1 cup ditalini pasta

grated parmesan to top (optional)

melt 1 tablespoon of the olive oil in a large stockpot over medium high heat, and brown the sausage, crumbling it as it cooks. once brown, remove sausage from pot with a slotted spoon (to a paper towel lined bowl) and discard any grease that remains in the pot.

melt remaining 1 tablespoon of olive oil in the same pot, and add the onion, garlic, carrot, and celery, and saute over medium heat until vegetables are soft, about 8 minutes. add sausage back to the pot, add the can of diced tomatoes (do not drain), stir briefly, and simmer for 10 minutes.

(see why the paper towel is necessary)

stir in the beans, and add the beef broth and tomato sauce. add in all of the seasonings, stir well, turn the heat to high and bring the soup to a boil. once it boils, turn down to low heat, cover, and simmer for at least 30 minutes.

add the dry pasta and continue to simmer on low for another 30 minutes. serve with your favorite bread or crackers.

easily serves 12
(sodium is high even with the unsalted broth.  to reduce the sodium content even more, i will use low sodium beans and salt free canned tomatoes next time)

Nutrition Facts pasta fagioli Serving Size: 1 serving Amount Per Serving Calories 244 Total Fat 7.7g       Saturated Fat 2g       Trans Fat 0g Cholesterol 46mg Sodium 1348mg Carbohydrate 28.4g       Dietary Fiber 6.1g       Sugars 9.4g Protein 17.7g Vitamin A 102% Vitamin C 25% Calcium    5% Iron 17%

whole wheat banana pancakes

sunday pancakes.  

whole wheat banana pancakes 

with pure maple syrup

recipe via espresso and cream

1 medium ripe banana, mashed

1 large egg

1 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/2 tsp vanilla extract

1 tbsp sugar

1 cup milk

1 tbsp ground flax (optional)

1 cup whole wheat pastry flour or AP flour (i used white whole wheat)

nonstick cooking spray

sliced, fresh bananas

real maple syrup

i doubt anyone needs further directions but, just in case, mix everything together (wet ingredients first with sugar and then fold in dry ingredients).  i warmed my grill pan over medium heat and then sprayed the nonstick spray right before pouring the batter onto the pan.  cook for approx. two minutes per side.

{i doubled this recipe and was able to freeze six pancakes for later}

recipe index

don't forget about the recipe index for quick links to all of the recipes on this blog!

roasted root vegetables

one of the most wonderful vegetable dishes i have ever tasted.  

the co-op delivered parsnips last week.  again, a new veggie for me to try (and cook with).  i did what i do and looked for a recipe that sounded good.  this one has some seriously great ratings from a lot of folks so i thought i'd give it a whirl even though i'd also never cooked with or tasted rutabaga or celery root.  

the kids thought it was cool when i told them we were all tasting a lot of these for the first time together.  along with me, we tried one bite of a different vegetable and rated the taste.  cayden liked everything but the carrots (always) and the rutabaga, brooklyn liked everything but the potatoes (always) and the parsnips, gavin well, he just ate what was on his plate because he's perfect like that.  as for me, i liked every bit but especially the celery root and the parsnips.

another highly recommended, must try recipe.

roasted root vegetables

recipe via epicurious 

non-stick spray (i used olive oil spray)

1 lb red-skinned potatoes, un-peeled, scrubbed, cut into 1" pieces

1 lb celery root, peeled, cut into 1" pieces

1 lb rutabagas, peeled, cut into 1" pieces

1 lb carrots, peeled, cut into 1" pieces

1 lb parsnips, peeled, cut into 1" pieces

2 onions, cut into 1" pieces

2 leeks (white and pale green parts only), cut into 1" thick rounds (i soaked in water to remove the dirt)

2 tbsp chopped fresh rosemary

1/2 cup olive oil (i used 1/4 cup)

10 garlic cloves, peeled

position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400 degrees.  spray 2 heavy baking sheets with non stick spray.  combine all remaining ingredients except garlic in a very large bowl; toss to coat.  season generously with salt and pepper.  divide mixture between prepared sheets.

place 1 sheet on each oven rack.  roast for 30 minutes, stirring occasionally.  reverse positions of baking sheets.  add 5 garlic cloves to each baking sheet.  

continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. 

(can be prepared 4 hours ahead.  let stand on baking sheets at room temperature.  rewarm in 450 degree oven until heated through about 15 minutes).

i served the veggies with grilled chicken rather than prime rib.  not nearly as fancy but i tell you, it was so very good.  no leftovers on this night!

enjoy!

pomegranate orange smoothie

pomegranates from the co-op!  before this moment (the one above), i'd never had a pomegranate.  why?  WHY!?  holy S, pomegranates are delish people and this smoothie was incredibly refreshing.

give it a try, okay?

pomegranate orange smoothie

seeds from one pomegranate (separated from the fruit in a bowl of water was easiest as the seed fall to the bottom and the white stuff ~ whatever it's called ~ floats to the top)

juice from one large orange

medium frozen banana

1 cup light vanilla soy milk

blend all together in in a blender

pour into a cup through a sieve (this part was messy but, well worth the trouble)

enjoy all that nutrition!

broccoli cheese soup with homemade lion house dinner rolls

trying to find a broccoli cheese soup recipe that sounded good was super hard so i made one up.  it was as good as it sounded and those rolls, i challenge you to not reach for seconds!

broccoli cheese soup

18 oz bag frozen broccoli florets

1 tbsp olive oil

1 large onion, chopped

2 tbsp unsalted butter

1/2 cup flour

2 garlic cloves, crushed

2 cups half & half, warmed

2 cups low sodium chicken broth

1 1/2 cups sharp cheddar cheese (i used extra sharp white cheddar)

s&p to taste

cook the broccoli in a microwave safe dish with an inch of water in the bottom (8 minutes, stirring once).

heat olive oil over medium-high heat in a large stock pot.  saute onion until soft, approximately eight minutes adding the garlic the last two minutes.  remove the onion mixture to the cooked broccoli.

turn the heat to medium and add the butter to the pan.  once the butter is melted, whisk in the flour until smooth.  slowly whisk in the warmed 1/2 and 1/2 creating a "white sauce" in the onion mixture.  once all is combined and when the sauce begins to thicken, whisk in the chicken broth and then add the broccoli.

cook over med-low heat for approximately 20 minutes until the broccoli is soft.

puree 2/3 of the soup in batches (i used my blender).  

add the cheese and serve once melted.

lion house dinner rolls

lion house dinner rolls

source mel's kitchen cafe via lion house cookbook (copy & paste baby!)

*Note: The recipe calls for active dry yeast. I always use instant yeast because that’s what I have on hand. To use instant yeast, cut down the amount of yeast to 1 1/2 tablespoons and then there is no need to proof the yeast in the water. Instead, add the yeast and water together with the following ingredients in the recipe and proceed with the directions.

Also, I always used to roll the dough into three circles and cut the rolls into triangles and roll up like crescents; however I saw this tutorial online and it has changed how I roll them out. Feel free to check out the video. I also included a few step-by-step photos below the recipe.

*Makes about 2 dozen rolls

2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

*Freezable: I freeze the baked rolls in freezer-safe ziploc bags. I microwave the frozen rolls (about 6 at a time) for 2 minutes before serving.

enjoy!