SUNDAY BAKER

Friday Mornings with He-He

2012-01-27T08:39:00.000-06:00

Henry calls himself "He-He" mostly because he never used to be able to say his name.

Yesterday I asked him, "What's your name?"

He said, "He-He".

I said, "No, your name is Henry".

and he said, "No, I'm He-He!"

So, for now, I have a son named He-He.

Friday mornings-somedays I feel like I live for them. I get to do what I love more than anything-Spend one on one time with Henry all day. It's a real gift to me because I feel major guilt DAILY for leaving him to go to work. I just can't forgive myself for denying him that precious time with his mother. I thought I could do it all, but when it comes to my children, I don't like to skimp.

So Fridays are OURS and boy do we have fun.

I get to do my second most favorite thing too. Create in the kitchen. And with He-He. We are a team. I show him what to mix and he scoops it from one bowl to the next until most of it's on the floor. In the meantime, I try to make a real recipe too!

Hopefully today's recipe will turn out and I will post it here soon.

Until then, happy weekend!

"Embrace time spent together"

Maple & Oats Cookie Chews (Flourless)

2012-01-24T06:07:00.002-06:00

This "cookie" is not very cookie-like, but I really love them. They're more like a "chewie" and are so good for you, with no processed sugars, flour, or artificial sweeteners.

This is not Grandma's big, soft oatmeal cookie. Not at all. These are chewy and not real sweet, but have just enough natural sweetness to make you smile. The smile part is because it satisfies the sweet tooth and the waist line!

I like to eat a couple of these about an hour before I workout.

I try not to eat junk filled cookies. But I'm human and I crave them. That's why I make a cookie like this one. Why work so hard to feel good and then fill my body with junk?

If you missed your bowl of oatmeal this morning, grab a few of these instead! The cinnamon and maple mixed with the chewy texture of oats is a wonderful addition to any healthy treat choice.

66 calories per cookie (using a large cookie scoop. 33 calories with a small)

Maple and Oats Cookie Flats

Yield: 17 cookies

1 c. oat flour (grind instant oats in a processor until powdery)

1-1/2 c. instant or rolled oats

1/2 c. unsweetened applesauce

1/2 c. pure maple syrup

2 t. pure vanilla extract

1/2 t. cinnamon (plus dash more)

1/2 t. nutmeg

dash of salt (optional)

*If you want a sweeter cookie but still don't want to add a bunch of sugar, throw in a handful of mini semi-sweet chocolate chips.

1. Mix together the oat flour, whole oats, cinnamon, nutmeg, and salt in a medium sized bowl. In a smaller bowl, mix together the applesauce, maple syrup and vanilla extract.

2. Add the wet ingredients to the dry and mix well. Using a large cookie scoop, portion out the batter onto a parchment lined cookie sheet. Flatten with the bottom of a spoon (to desired flatness). Sprinkle each cookie with a dash more of cinnamon.

3. Bake in a preheated 350 degree oven for about 12 minutes. This will produce a chewier version of the cookie. If you like a crispier cookie, leave them in a bit longer, though they never get real crispy. May be eaten slightly warm or cool on a wire rack. Store in room temperature in an air-tight container.

Hello to my new followers! So glad you're here. More healthy meals and treats coming soon!

Contemplating..

2012-01-20T15:36:00.000-06:00

Chop it off or leave it long? (and I know how bad I need my roots done!)

Honest opinions sought :)

Creamy Chicken Taquitos

2012-01-11T05:54:00.000-06:00

There is just something about anything made rolled up in a tortilla that makes me want to bite right into it.

Maybe it's because it provides the flavor combination of many different foods all in one bite. I also love the texture of a tortilla wrap and prefer it to bread.

I mostly buy tortillas made from the La Tortilla Factory because they are made with good ingredients and low in calories (though not always on price).

This recipe was adapted from a greatly reviewed recipe at Our Best Bites. I changed it up quite a bit due to not being able to buy all of the ingredients at my store and wanting to make it a bit healthier and lower in cals. I have made them for several get togethers both their way and mine, and they are always well liked. You can cut them into appetizer-sized pieces or leave whole for more of a meal. Whatever you decide, though, the best bet would be to double the recipe because you will run out!

Creamy Chicken Taquitos

2 c. shredded chicken (cooked)

5-7 medium sized tortillas (corn or flour) of your choice

1/3 c. reduced-fat cream cheese, softened

1/4 mild salsa (look for low sugar)

4 T. minced onion

2 t. minced garlic

2 T. fresh chopped cilantro

3 T. freshly snipped chives

1/2 t. cumin

1 t. chili powder

1/2 c. reduced fat Mexican flavored cheese

1/2 c. pepperjack cheese

2 T. olive oil

coarse sea salt

Sauce for dipping:

1 c. light sour cream

1/2 packet powdered ranch dressing packet

(mix together and chill)

1. Mix together the soft cream cheese with the salsa, onion, garlic, cilantro, chives, cumin, chili powder and cheeses. Stir in the chicken. Refrigerate for a few hours to blend the flavors.

2. Spread about 1/4 c. of the chicken mixture onto a tortilla. Roll it up tightly, sealing the edge with a bit of the mixture (secure with toothpicks if needed). Cut the tortilla into halves or thirds. Place on a foil lined baking sheet. Brush the tops with a bit of olive oil and sprinkle with a dash of sea salt.

3. Bake in 350 degree preheated oven for about 20 minutes or until they are lightly golden. Serve warm with dipping sauce or salsa.

Just You and Me, Kid

2012-01-06T13:36:00.001-06:00

I know I've been absent here lately. I have been cooking quite a bit actually, despite being so busy, but I've been making all of my stand-by recipes due to lack of time to create new ones.

I'm getting a little bored with some of them so it's time to start using my brain in the kitchen again! Rich and I have fell right back into eating healthy, natural foods after the not so healthy holiday season! We are both down the couple of pounds we gained from all those cookies. I'm looking forward to whipping up even more delicious but healthy recipes soon!

Today is my favorite day of the week. I get Fridays off to spend with my sweet little guy and I always tell him it's our "special day" together, just the two of us.

We always start it off by cleaning the house really good. Henry gets the job of Swiffering the shelves and using his popcorn popper to vacuum up the pieces I miss.

Then we do something special together.

Today it was building a snowman since mother nature decided to bless us with an almost unheard of 43 degree winter day!

Favorite Posted Recipes of 2011!

2011-12-29T17:36:00.002-06:00

It's a little hard to believe it's time to start a new year again! As I look back at 2011 and what it entailed, I realize that it was a good year for me. Nothing amazing happened, but nothing horrible either, and I always feel nothing but blessed to have what I do in way of family and friends-

and that includes YOU, my readers who I treasure very much!

As for Sunday Baker, it really has taken a new direction this year into the world of healthy eating. It's a direction I've been very happy with and will continue in.

Here's a round-up of my personal favorite recipes I've posted here in 2011, most healthy, some just scrumptiously naughty.

I have to include this simple recipe for Brown Rice, Vamped Up because it is part of our menu at least twice a week. We really like brown rice when made this way and I never ever use white rice anymore.

Banana Oatmeal Chewies are about as healthy as a cookie can get. I love these!

Donuts without the greasy frying Cinnamon Breakfast Puffs

King's Hawaiian French Toast...yes siree bob!

Love me some Carmelized Onion and Chicken Pizza

Glazed PB and White Chocolate Oat Balls This was the year of granola balls for me. Can't get enough and this is one of my favorites!

My favorite healthy bean dip

Enchiladas without all the calories- Garden Enchiladas

Another pizza recipe that is healthier and really good! Chicken Zucchini Pizza

A much healthier choice to take care of my chocolate cravings (which I have quite often)

Cocoa Cookies

Tacos, but better for you! Brown Rice Taco Bake

I really like egg salad, but not the junk in it. This one is different- 55 Calorie Egg Salad

Butterfinger Cookies

Soo good! Parmesan Squash Bake

And one of the very best things about my 2011 when it comes to blogging is the little community that's formed at the Sunday Baker Facebook Page! It went from a small 140 members to 1200+ members in just a few months. I really love the interaction with everyone there and look forward to it daily.

I hope 2012 is a wonderful year too, for all of you!

Featured! In Cottages & Bungalows Magazine

2011-12-20T05:44:00.000-06:00

I'm so excited to have our mudroom makeover featured in the beautiful Cottages and Bungalows Magazine!

It is really a gorgeous magazine with beautiful and achievable home decorating ideas and inspiration. Our mudroom was featured on page 77 under a Mudroom Makeover feature. So cool!

The magazine can be ordered through the link above or you can buy it at Walmart, Target, Barnes and Noble, and other national retailers.

Thanks Cottages & Bungalows-what an honor!

Henry's 2nd Birthday

2011-12-19T06:32:00.000-06:00

**This post contains the F word multiple times!

I've always had great fun planning kid's birthday parties. I love to go with a theme and make it magical and fun!

I don't remember ever being busier than I am this year, however, and only had literally a day and half to plan and prepare for Henry's 2nd birthday celebration.

I didn't have time to travel 2 hours and shop for decorations (that's how far we have to go here in the Northwoods), so I made them all myself. I liked them so much better than the store-bought selections!

His theme was trains, since he loves them and anything with a motor and wheels. The day before his party started, he started to call trucks, well, "fucks".

So that day I posted about that on Facebook. I explained how Henry loves trucks and now yells out "big fuck!" and "dump fuck!" whenever we go somewhere and he sees a truck.

Well, it seems that just about everyone bought him a "truck" for his birthday the next day...

So there was a lot of "fucks" around my house and thank God there were so many people so the poor children who came to the party couldn't hear Henry yelling it out every time he opened a gift that was a truck!

As usual, I didn't get many good pictures since I was too busy with everything else.

"Two two" train

Box car snack table with train tracks made out of electrical tape. Henry really liked that part!

$10 train set from Ikea for a table centerpiece. For treat bags I just used brown paper sacks with stickers. No need to spend a lot of money!

Henry conversing with guests

Henry blew out his candles like a champ and had fun eating frosting off the cake with a candle. Later this week I'll share an appetizer recipe that everyone really liked at the party!

Toffee Squares

2011-12-12T16:55:00.000-06:00

The weeks are sure flying by, aren't they?

Does time go by faster the older you are, because I swear it does. Henry will be 2 this Saturday. HOW did that happen? We're having a little train-themed birthday party and I'm having fun making decorations. I've got this boy thing down pat, so making box cars is nothing for me.

He's the busiest kid. He's also very headstrong (that's probably a nice word for "spoiled" isn't it?). He calls himself, "He He" and I find myself calling him that too. Could you imagine if that nickname stuck and we called him "He He" his entire life? Probably not a good idea!

Sam is getting ready for a week-long trip to Florida with his highschool band right after Christmas. He is so excited! I'm a little scared of sending off one of my babies to a far away land without me, but he's becoming a great young man and I know it'll be a great trip.

This recipe was given to me by a friend years ago, and I make it every Christmas because it's super easy, always turns out, and tastes great. These squares hold together well and make a nice addition to your cookie trays.

Toffee Squares

1 c. butter

1 c. brown sugar

1 egg yolk

1 t. vanilla

2 c. flour

1/4 t. salt

1/2 lb. semi-sweet chocolate chips

nuts, sprinkles, etc. for topping (optional)

1. Cream together the butter and sugar until smooth with an electric mixer. Beat in the yolk and vanilla. In a separate bowl blend together the flour and salt. Slowly add the flour mixture to the butter mixture until well combined (will be a stiff batter).

2. Spread the batter onto a greased cookie sheet. Bake in a 350 degree oven for 20 minutes, or until the crust is golden brown and set.

3. Upon removing from the oven, pour the chocolate chips evenly over the warm crust. They will begin to melt after a few minutes. With the back of a spoon, spread the melted chocolate evenly over the crust. Sprinkle with nuts or colored sprinkles if you wish. Let chocolate set for a couple of hours and then cut into squares. Store in room temp tightly covered.

Christmas Thoughts & Inspirations

2011-12-05T06:03:00.000-06:00

Did you ever notice how the best part of Christmas seems to be BEFORE Christmas Day? I know that for me, Christmas day is always sort of a let down time. You spend a month preparing, and once it's here you know it'll be over so fast that it's sometimes even hard to enjoy. All of the hard work and prep and BAM it's done.

There is so much emphasis on the shopping and decorating that we get way too caught up, we really do. It's exciting and magical to do all of the fun traditions, but I'm finding that the simple parts of Christmas are what really leave an imprint on me.

Things like-

Reading the story of Christmas under the lights of the tree

Baking sugar cookies together and decorating them

Delivering cookies to the neighbors

Playing games with the family and laughing so hard we have tears

We all know that Christmas has become so much more here in America than just Christ's birthday celebration. In fact, for many that part of the holiday is an afterthought. I'm certainly guilty of doing that myself.

So this year, as I make decorations and place them in their special spot in the house, as the music fills the air and the aroma of baking cookies fills the house, I've been trying hard to remember why we do all of these things.

And the idea of going into debt to lavish my children with gifts just turns my stomach. I've noticed that when kids get too many gifts, they don't seem to care about any of them. Within a few days, they are thrown around the house, forgotten and no longer special.

I love giving gifts and making someone smile, but piling them so high that you can't see the tree is a ridiculous notion to me.

I've seen people spend thousands at Christmas, going into debt on their credit cards or not paying bills so they can buy them. They spend the next year fighting about money with their spouse and stressed to the max trying to catch up. Their children probably don't even remember all they received under the tree, but they certainly will remember the stress on mom's face caused by financial hardship.

Children love opening gifts (who doesn't?), but I promise you they love a happy family much more.

I hope I don't come across as a scrooge. The holidays are an amazing time of the year for me and I love it, but when people are spraying other shoppers in the face with pepper spray to get ahead of them in line and old men are being trampled to death in Walmart, it tells me it's time to get real and simplify the madness.

After Christmas comes real life again. The stores will still be there if I didn't get everything on my list, my family will still love me if I didn't get all of their favorite cookies made, and the let down the day after Christmas won't be so terrible if I keep things simple. Somehow, I know that our Christmas will be more magical this way too!

Simple Christmas Inspiration

Paper Christmas stars (cost = $0). Directions found here

Super easy recipe Almond Butter Spritz

White lights in a jar pinterest.com

pinecone garland pinterest.com

Decorating with greens from nature pinterest.com

paper tree ornaments pinterest.com

The best gift of all, time together

Beer Cheese Dip (appetizer)

2011-11-28T05:50:00.003-06:00

This is not a healthy or low calorie recipe, but I made it last minute for a quick appetizer this Thanksgiving. Everyone liked it so much, I thought I'd share it because it would make a nice Christmas appetizer as well.

It's super addicting and as easy as pie. Easier actually. I found the recipe at Kraft's website and wondered why I've never made it before.

My Thanksgiving was nice and low key and we traveled this weekend to see family and friends. The highlight of my trip was going to my favorite store in the whole world, Ikea. I found some awesome things for my house that I'll share on another post.

I can't wait to start making Christmas recipes.....

NOTE: Make this a night ahead

Beer Cheese Dip

adapted from kraft.com

1 8-oz. block cream cheese, room temp

1/4 c. Ranch dressing

1/4 packet Ranch dressing flavor packet

1 c. shredded mild cheddar cheese

1/4 c. beer

2 chopped green onions or chives

1. Beat cream cheese and dressing with an electric mixer until smooth. Stir in the other ingredients. Refrigerate overnight or several hours. Serve with crackers of any kind.

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Thanksgiving Dinner: Breads & Rolls

2011-11-21T17:07:00.000-06:00

Every Thanksgiving meal deserves a delicious choice or two in the bread category. All too often, I've been so busy and forgotten about the need for a bread or roll on the menu and had to run to the store to buy a packaged version.

The following recipes are all easy and delicious options that are so much better than a supermarket version.

This Pistachio Cherry Bread is great for a different and tasty bread choice for Thanksgiving or Christmas.

Rich LOVES Popovers and I can't think of a bread/roll easier to make than this one!

I don't eat bread or rolls if I can help it. Too many calories that I'd rather have with a different dinner course. Instead these super healthy Blueberry Oat Muffins are what I would eat.

I love this Whole Wheat Sunflower Quick Bread. It reminds me of something the pilgrims themselves would've served at Thanksgiving.

(these are actually pretty healthy!) Cheese and Chive Biscuits

Cranberry Loaf looks so pretty on the table.

This bread is low calorie and more dense than some, but I love the delicious pumpkin flavor and pretty ribbon through the middle. Pumpkin Cream Cheese Bread

Up Next: Tons of appetizer recipes perfect for the holidays!

Thanksgiving Dessert Ideas From Sunday Baker

2011-11-18T14:20:00.000-06:00

Dessert is probably the best part of the Thanksgiving meal. Somehow, after gorging ourselves with mashed potatoes, stuffing, turkey and that odd casserole your aunt brought, we find room for dessert.

I always feel like I have a separate stomach that is just for the dessert. I can look at the entrees and think to myself, "There's no way I could fit another morsel in my body".

Then I look over at the pie and think, "Maybe just a bite or two of pumpkin pie though....".

Here are some other dessert options I've posted over the years that have been family favorites.

Autumn Pumpkin Tart is a lower calorie version of pumpkin pie that tastes just like the real thing.

Keeping with the pumpkin theme, these Pumpkin Butter Cakes are pretty much to die for!

This cheesecake is a lot of work, but oh my goodness a slice of heaven! White Chocolate Dulche-Le-Dulche

This one is one of my family's very favorite dessert recipes Carrot Cake

With the flavors of Autumn, perfect served after dinner with coffee Apple Cinnamon Coffee Cake

If you're looking for something different try Caramel Apple Gingerbread

For a healthier option or a finger dessert White Chocolate Dipped Cranberry Oat Balls

Coming up next: My favorite Thanksgiving bread/muffin favorite recipes. All next week I'll be posting my favorite sides, appetizers, and more. Tis the season to be thinking about food!

Cherry Almond Cookies

2011-11-17T05:50:00.000-06:00

I love cherries. I love the flavor of almond. This cookie combines the two flavors. They are super duper easy to whip up and bake in 10 minutes flat. I like that they hold their plump, chewy shape that makes you want to bite right into one.

I adapted this recipe from one I found at Eating Well, and while I didn't use any sugar substitutes, I didn't feel I needed to since the recipe really didn't call for much sugar to begin with. With good ingredients like almonds and wheat flour they pass as a "healthified snack" in my house. The flavor is mild but delicious and not too sweet (if you like a real sweet cookie, this one is not for you). Each cookie has under 100 calories.

Cherry Almond Cookies

1/3 c. whole natural almonds

1/3 c. granulated sugar

2/3 c. coarsely chopped dried cherries (can sub. with dried cranberries or blueberries)

2/3 c. white whole wheat flour

2 T. natural, unsweetened applesauce

2 egg whites

1/2 t. pure vanilla extract

1/2 t. pure almond extract

dash of salt (optional)

1. In a food processor, pulse the almonds and sugar until you have a coarse coarse texture and the almonds are ground small enough to hold the cookie together nicely. Pour into a larger mixing bowl. In the processor, add the dried fruit and pulse a few times to chop it up.

2. To the almond mixture, add the chopped dried cherries and flour and mix well. To that, add the applesauce, egg whites, extracts and salt. Mix well with a wooden spoon or your hand until the mixture forms together.

3. With a large cookie scoop, shape the dough into balls and lay on a parchment lined cookie sheet. Bake at 350 degrees for 10 minutes, or until bottoms are golden and tops are just slightly so. Remove to a cooling rack.

Almonds are so good for you (if they aren't coated in sugar or salt). They are one of my favorite snacks though I have to count them out or I'll eat too many. Here are a few facts about the superfood, almonds:

-packed with nutrients including fiber, riboflavin, magnesium, iron, calcium and vitamin E.

-A handful of almonds or other healthy nut each day may reduce your risk of heart disease

-great source of plant protein which is good for someone like myself, who is not a big meat eater.

Ghourd Gobblers (Craft)

2011-11-15T08:04:00.002-06:00

Every year I buy a bowl full of those cute ghourds from the market for a little autumn decoration around the house. I ran across this craft from Martha that uses ghourds for turkey bodies. I really like to do a craft for each holiday, even if Sam is nearly a grown man and Henry can hardly tell what a craft is. We whipped out our own little turkey-ghourd family the other day. Now they are sitting in the kitchen greeting us with their gobbles!

Martha's version uses corn husks, but we just used regular old construction paper. We also just drew the heads and feathers freehand so each turkey would have it's own character.

I accordian-folded the feathers to make them look more realistic and we adhered them to the ghourds with masking tape.

Super simple and so cute!

A little reluctant, but still a participant :)

Mom and Dad gobbler are getting friendly.

This is "momma" gobbler. She is the only one who gets eyelashes.

Venison Stew

2011-11-14T06:29:00.000-06:00

If you've ever cooked with venison you might relate to how I feel about it. There are many things I love about venison such as it's all natural, is super lean, and fills my freezer for the winter with steaks, roasts, and stew meat.

BUT, there are some really unappealing things about venison too. Like the sweet smelling, sticky blood you have to deal with when preparing it, and the gamey taste it can have if you don't prepare it correctly. I've talked to many women who are very turned off to venison because of it.

So, when it comes to venison, I basically stick with a handful of recipes that draw out that game taste and turn the venison into a delicious meat. This recipe is one of them. Because the stew is slow-cooked on the stovetop, the flavor is wonderful and it tenderizes it beautifully.

And it's really really good for you. The entire family will love this recipe on a cold day. (you can make this with beef or lamb in place of venison)

Venison Stew

2 lbs. venison stew meat (can sub. beef or lamb)

2 T. olive oil

1/4 c. flour

seasoning

4 medium potatoes, peeled and chunked

1-1/2 c. chopped carrots

1 c. peeled and chopped turnip or sweet potato

1 medium onion, diced small

4 c. low-sodium beef broth

3 packets all natural concentrated beef stock

2 t minced garlic

1/2 t. dried thyme

3 T. fresh minced parsley

salt and pepper to flavor

2 T. cornstarch

1. In a large pot, heat the olive oil. Mix together the flour and seasonings in a bowl. Dip the stew meat in the flour and shake off excess. Brown the meat and the chopped onion in the oil until meat is brown on all sides and onions are starting to soften. Add in the beef broth, concentrated beef broth, potatoes, carrots, turnips, garlic, thyme, parsley and seasonings. Bring to a soft boil. Turn the heat down to low and simmer on the stovetop for 2 hours, or until meat and vegetables are tender.

2. In a small bowl, whisk the cornstarch with 1/4 c. of the broth from the stew until it's smooth with no lumps. Slowly stir into the stew. Heat for 10 more minutes or until it thickens. Taste and add seasoning if needed.

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White Chocolate & Cranberry Blondies

2011-11-06T08:44:00.000-06:00

This is a full-fat, full-calorie recipe that I made for a special treat this weekend. It was so worthy!

I pulled this recipe awhile back from the newspaper insert and changed it just a bit.

The taste is buttery and sweet, with the pop of cranberry tartness and white chocolate smoothness.

These were so good, in fact, that I did what I always do when I like something too much-I sent a plate to someone else's house so I wouldn't be tempted to eat all of them.

And then I pushed the rest on Rich who seemed more than happy to cooperate.

Our house is almost back to normal...thanks for the well wishes for Sam!

White Chocolate Cranberry Blondies

1 c. butter, melted

2-1/4 c. all-purpose flour

1-1/2 t. baking powder

1 t. salt

1-1/2 c. brown sugar, packed

3 eggs

2-1/2 t. pure vanilla extract

1 c. white chocolate (I used chips)

1 c. dried cranberries.

1. Preheat the oven to 350 degrees and spray a 13x9" baking pan (I also lined with parchment).

2. Whisk together the flour, baking powder and salt. Set aside.

3. In a large mixing bowl, beat the melted butter (once it's cooled) and brown sugar until creamy. Add the eggs, one at a time, beating until light and fluffy. Add in the vanilla. Slowly mix in the flour mixture until smooth, followed by the white chocolate and cranberries.

4. Pour and spread into prepared pan and bake for 25-30 minutes. Cool and cut into squares (24 servings)

Unplanned Absence

2011-11-02T13:47:00.000-05:00

My lack of posts/recipes this week is due to my real life barging in and taking over again. On Halloween night, Sam had an appendectomy after a day and half of bad stomach pains. This came on 2 days after he ran at state with his cross country team. We spent over 6 hours just waiting in the E.R. room for his surgery. And we had Henry with us...

That was one scary Halloween!

He's home and recovering. He's sore and slow moving, but otherwise doing just great, minus an appendix and a boat load of homework he'll need to make up. The doctors told us his surgery was a breeze because he is so fit!

Then this morning I woke up to a severe vertigo attack. I've had problems with vertigo in the past, but this morning's episode was the worst I've ever experienced. The dizziness and nausea were so bad I literally could not move my head or position or the entire room would spin and the overwhelming nausea and seasickness-like feeling would take over. Absolutely horrible (and when I'm supposed to be taking care of Sam!). I'm still very dizzy, but not quite as bad. I think I'd rather be stabbed in the eyeball than experience nausea to this extreme!

So, needless to point out, I will be having a little unplanned absence for the rest of the week here at Sunday Baker. New posts will start again on Monday, assuming no other "surprises" are in store for us!

Also, if you've ever had problems with positional vertigo, please share with me anything that helps you cope with it enough to go on with your day.

Simple Halloween Cupcakes

2011-10-26T06:08:00.001-05:00

I've seen these pretty cupcakes around the net this Fall, and they reminded me of the Sunshine and Rainbow Cupcakes I had made awhile back. I like my cupcakes to be very simple, and these are. Simple and fun!

Halloween Cupcakes

2 boxes white cake mix (and ingredients to make)

orange and yellow food coloring

favorite cupcake frosting

1. Prepare the cake mix according to package instructions in 2 separate bowls. With the food coloring, make one bowl orange and the other bowl yellow.

2. Grease or line 34 muffin tins. Fill almost half of each muffin tin with the yellow batter (gently tap the pan on the cupboard to level the batter), and then put a scoop of the orange batter on top of the yellow until the muffin cup is a little over 3/4 full. Bake according to package. Remove, cool, frost and decorate.

See...easy and fun!

I did decorate a few of them differently for the boys:

Peeps ghost on a toothpick

Halloween Sixlets

We had a really exciting weekend when our son Sam and his team mates made it to State in the Highschool Cross Country Sectionals Tournament! They have a really awesome team going with 4 of the 7 being freshman! Very exciting! Here's Sam on the way home from the victory race:

AND..

There's still time to enter to win delicious cookies and a cookbook or enter to win a $50 giftcard!

Tate's Bake Shop Cookie & Cookbook Giveaway! (Closed, winner chosen)

2011-10-23T17:03:00.002-05:00

Nelly Rodriguez was chosen as the winner-congrats Nelly!

I've done a giveaway with Tate's Bake Shop in the past and I was delighted to do another because their cookies are seriously amazing.

They are not your typical chocolate chip cookie. They are flat and crispy. They taste buttery and they melt in your mouth like nothing else. Even if you thought crispy cookies were not for you, these will prove you wrong. Really.

I. Love. Them.

More than the cookies, I use the Tate's Bake Shop Cookbook on a regular basis. It is filled with their specialty recipes that you will want to make over and over!

This time I got to try their Whole Wheat Dark Chocolate Cookies.

If you visit here often you know how I love whole wheat and even more how much I love chocolate.

So, if you'd like to win 3 bags of their amazing cookies AND their hardcover cookbook:

-Comment on this post telling us your favorite cookie flavor EVER! (1 entry)

-"Like" Tate's Bake Shop Facebook Page (1 entry)

-Become a follower of Sunday Baker (1 entry)

The winner will be chosen on October 30th, randomly.

Also, through October, receive a 15% discount off ANY order from Tate's Bake Shop Online

Quick Italian Parmesan Chicken

2011-10-21T06:38:00.000-05:00

This week was a killer for me. I have always been a half-glass-full, look at the bright side kind of girl, but sometimes I just get pulled down with stress and lose that outlook for a bit.

Nothing in particular happened, it was just an overwhelming week that made me feel out of control and too busy every minute of the day. I was crabby and negative and feeling sorry for myself. Ugh.

Piles of laundry sat unfolded on my couch. Beds went unmade. The dishes sat in the sink until the forks ran out. I just looked at all of it and shook my head. It was one of those weeks where I just wanted to stay in bed and do NONE OF IT!

Maybe it was caused by the leaves being turned and gone, leaving bare naked trees all over my yard. Or possibly that the days have gotten shorter and it's dark when I leave for work and dark again only a few hours after getting home?

Whatever the reason, thank goodness I got over it pretty fast because I don't like being around people like that, and certainly don't like to be ONE of those people. It was just a bad funk of a mood that doesn't happen very often to me.

I did almost zero cooking the entire week as well. However, I did throw together this super easy chicken recipe that was tasty and healthy. It's so easy, in fact, that it'd be a shame to not make it more often, especially if I find myself back in a bitch-mode kind of week!

I call this dish a "weeknight easy". Love those!

*I serve this with brown rice infused with chicken stock and garlic for flavor.

Quick Italian Parmesan Chicken

4 boneless, skinless chicken breast

1/2 c. low fat Zesty Italian Dressing

3/4 c. parmesan cheese

salt and pepper

1. Place chicken breast in a sprayed baking pan. Sprinkle with salt and pepper. Spread the Italian dressing evenly over the chicken. Top with 1/2 c. of the parmesan cheese. Sprinkle with additional pepper.

2. Bake in a 375 degree oven for about 40 minutes, or until juices run clear. After pulling from the oven, immediately top with remaining parmesan cheese. Serve with potatoes, rice or pasta.

Please tell me you get in these moods too and I'm not the only one who could've played the Wicked Witch from the West without a costume this week?

Bacon Chicken with Garlic Cream Sauce

2011-10-19T06:12:00.001-05:00

Today, due to a super busy schedule, I'm reposting an old favorite (excuse the bad lighting). This recipe is NOT low calorie and is not a part of my healthy living diet.

But it is so good that you need to make it anyhow and enjoy every bite! I can't help but think of recipes like this on a 32 degree Fall morning...brrr!

Cream Cheese Bacon Chicken

4 chicken breasts
1/2 block soft cream cheese
fresh chives
bacon strips (about 10)
salt to taste
2-4 T. butter

Cream Sauce

1/2 c. water
3T. butter
2 chicken bouillon cubes
1 c. heavy cream
1 clove minced garlic
1/2 c. shredded Parmesan
salt and pepper to taste
1 T. cornstarch

1. Put the chicken into a gallon-size Ziploc and pound to about 1/8" thickness. Mix together the chopped chives (about 2 T.) and the soft cream cheese. Spread about a T. or so onto each flattened chicken breast. Top with a few small pats of butter.

2. Roll up the chicken and wrap a couple of bacon slices around. Secure with a toothpick. Lay the rolls in a greased baking dish and sprinkle with a dash of salt. Put into a 375 degree oven for about an hour, or until juices run clear, uncovered. (you can broil the last few minutes if you want the bacon really crisp).

3. While that's baking, it's time to make the sauce. In a saucepan, over medium heat, add the butter, water and chicken bouillon cubes. Heat to a boil, dissolving the cubes. Add the heavy cream, bringing back to a soft boil for about 1 minute. Add the cheese, garlic, salt and pepper. If you would like your sauce thick, in a small bowl mix together 1 T. cornstarch with 4 T. hot water. Add this mixture to the cream mixture, whisking over the heat. It will immediately start to thicken. Remove from heat.

4. When the chicken is done, serve with the delicious sauce poured over the top. Serve with linguine or your favorite pasta/rice.

Rustic Pumpkin Oat Muffins

2011-10-17T06:06:00.002-05:00

It's an interesting thing, when you start eating a more natural diet and limit all of the processed food you used to eat (I grew up on it like many did), you really do start to crave that more authentic taste. I have found that when I eat something made with all white sugar it tastes way too sweet and makes me feel ill afterward.

When I eat the packaged dinners I feel full in a gross way. My body is basically telling me it wants the good stuff back.

A quote I read the other day:

"Your stomach is not a waste basket"

But when you treat it like one, you'll see the results on the outside and feel the results on the inside.

No thank you.

This pumpkin muffin isn't overly sweet, but has just enough flavor to make it a great replacement for the full-fat full-sugar pumpkin muffin we're used to. It's a very simple recipe that can be whipped up in no time on an early Sunday Autumn morning!

Rustic Pumpkin Spice Muffins

1 c. white whole wheat flour (see note below)

1 c. cooking oats

1/2 c. Stevia In the Raw (cup for cup) Sweetener (or 1/2 c. sugar)

3 T. brown sugar

1 t. baking powder

1/2 t. baking soda

1 t. ground cinnamon

1/2 t. ground nutmeg

1-15 oz. can pure pumpkin

1/4 c. unsweetened applesauce

3 egg whites

1 t. pure vanilla extract

YIELD: 12 nice sized muffins

Calories per serving (1 muffin): 91 (when using Stevia or other 0 calorie sweetener)

**If you want a sweeter muffin, add in a couple of tablespoons of pure maple syrup or replace the Stevia with sugar (which will up the cals by quite a bit).

1. In a large mixing bowl, combine the flour, oats, Stevia in the Raw, brown sugar, baking powder, baking soda, cinnamon and nutmeg. Set aside.

2. In a smaller bowl, lightly beat the 3 egg whites. Add in the vanilla, applesauce and pumpkin. Mix well.

3. Add the pumpkin mixture to the flour mixture, stirring until you get a thick batter. Fill 12 sprayed muffin cups about 3/4 full with the batter. Bake in a 350 degree oven for about 20 minutes, or until the muffins are lightly golden and set.

Eat warm or cooled with a small pat of butter. Enjoy!

I've just started to use white whole wheat flour and I really like it because it provides the nutrional properities of whole wheat, but food made with it has almost the same appearance as food made with white flour.

Below is a picture of white flour, whole wheat flour and white whole wheat flour. You can see that the whole wheat flour is the darkest in color (on top). The white whole wheat flour is on the right and has a little darker color than the white on the left, but looks virtually the same.

So the white whole-wheat flour has virtually the same nutrional value of whole-wheat flour, but white whole wheat flour is made with white wheat which lacks the bran color. So you are sort of getting the best of both worlds with the added nutrition (as compared to regular white flour) and the nice color and texture that is similar to the white flour many are used to eating.

Turning 35 (Gasp!)

2011-10-14T06:11:00.001-05:00

I'll be 35 next weekend.

I've been complaining a tad bit about that to my friends and Rich because that number seems so OLD.

But as I reflect on it, I realized that it really doesn't bother me at all. In truth, I really love this time of my life.

In my teens I did not like myself. I thought I was ugly, stupid, unworthy, and never good enough. My self esteem didn't even exist because I spent my teens trying to become replicas of other girls that I thought were amazing. I spent so much time trying to look like them, act like them, pretend my family was like theirs, and be as worthy as they were. I think back to that girl I was and I can't help but get tears in my eyes.

She was so lost.

I picture myself then from where I am now and want to scream at her,

"YOU ARE SO WONDERFUL! YOU ARE PRETTY AND SPECIAL!" "BELIEVE IN YOURSELF, PLEASE!"

and "you can do it even if no one told you you can".

I remember how low I always felt next to everyone else.

Then,

In my 20s I was the "pleaser". I did anything and everything to make sure people would be happy with me and not kick me out of their world. I said yes to everything and no to nothing. I never stood up for what I believed in because I didn't believe in myself enough to back it up.

I still disliked me enough to put myself last and compared myself to everyone, somehow always finding something they did or possessed that was BETTER. That meant I still had to try harder to be more like them.

Looking back at that girl in my 20s I want to tell my younger self,

"STOP KISSING THEIR ASSES!" and "HAVE AN OPINION AND STICK TO IT" and "YOU DON'T HAVE TO BE LIKE HER TO BE SPECIAL"

Then I turned 30. Something started to change.

Does wisdom come with age? Yes, it really does. Age and time. Confidence did too, at least for me.

Suddenly I stopped wanting to be like everyone else and started to ADMIRE the things I did. I started to think that my choice was the better one.

I had an opinion and stuck to it.

Wow, what an awesome, weight-lifting feeling.

In my 30s I look in the mirror and see my long nose, my imperfections on my body and my little gray hairs that spring up from my part line on my head and flaunt themselves. Instead of getting pissed about them I realize that they make me what I am today. They've come the long haul with me and I'm ok with them.

I don't watch tv and wish I was "that" girl anymore. I don't see a big, beautiful home and wish it was mine any longer. I see others for who they are not what beauty or possessions or skills they have that I don't.

I love what I have, what I am, and who I have become.

Wanting to be yourself and have what you were given is the most freeing feeling in the world.

And saying "no" to others is as easy as saying yes.

At almost 35 I have the sense that my opinion is suddenly "important" because I have lived enough of life to have the knowledge to share it.

People listen more to what you have to say as you get older.

I know some women have had wonderful years in their teens and 20s, and I have had some great times then also. But not like I am now.

And, at almost 35, I feel prettier than ever in my life. Inside and out.

LOVE. IT. SO. MUCH.

Can you imagine what 40 will bring?

The (Rich dont like it but I do) Brownie

2011-10-12T13:39:00.001-05:00

Making a healthy brownie is pretty much attempting the impossible. Some may even say if it's healthy it's not a brownie.

But I don't agree with that. Part of finding that balance of healthy foods and still enjoying food, for me, is making treats that taste good but have some nutritional benefit. I have a real problem eating anything that is just pure junk these days.

So I experimented with brownies the other day and came up with these. Now, honestly, Rich didn't care for them. He is a brownie lover and wants that rich, sugary taste when he bites into one. I liked them at first, but did not love them. Sam said he did like them, which was a surprise to me. He had more than one.

The next day after making them, however, they tasted much better. And I have to say that for a brownie that has about 130 calories per serving (12 servings n all), and has some really nutritious add-ins, this brownie is a winner for MY lifestyle.

This brownie contains NO butter or oil, NO flour, and very little sugar. Kind of a brownie sin, right? Probably but I don't care-I want to fit into my pants every morning and recipes like this make that possible!

I know it's not going to taste just like the typical fudge and sugar-filled brownie.

But it definitely fullfilled my need for that brownie texture and chocolate taste and when you don't eat a lot of that kind of thing, you appreciate that.

So, for now this is my go-to healthier version of a brownie. I have some other variations I'm going to try with it. It's so simple to make, and if you are trying to eat healthier but miss your brownies, I highly recommend it to you too!

Healthified Brownies

1/2 c. quick cooking oats

1/3 c. toasted wheat germ

3 T. dark amber agave nectar

6 squares semi-sweet baking chocolate (1 oz. each)

2 T. brown sugar

1/2 t. baking powder

dash of salt

1/2 c. unsweetened applesauce

3 egg whites, slightly beaten

1 t. pure vanilla extract

1. In a food processor, grind the oats and wheat germ until fine (you can also add in pecans or walnuts). Pulse in the agave, brown sugar, baking powder, and salt.

2. In a microwave safe bowl, slowly melt the chocolate squares by microwaving for 30 second increments until smooth. Stir in the vanilla. Add the chocolate mixture, applesauce, and egg whites to the oat mixture, stirring well.

3. Pour into a greased 8" square baking dish. Bake for 20-25 minutes at 350 degrees, or until the middle is set. They will look moist; do not overbake.

*Optional: dust with powdered sugar

I've had more visitors to my site this week than ever before since I started blogging. Thank you for stopping by and I really hope you enjoy it :)

Brown Rice Taco Bake

2011-10-10T05:39:00.003-05:00

Leftovers have become a very important part of my day. Three out of the four of us has to take a lunch with us each weekday.

Rich comes home for lunch and I take one to work and Henry takes one to daycare. That's 3 meals that I don't want to make every morning.

If Rich doesn't have leftovers in the fridge when he comes home for lunch, he usually runs to Mcdonalds or Subway or throws in a frozen pizza.

And I find that when I don't have a meal with leftovers planned, I tend to pack more junky crap food for Henry and I. I don't like to eat the crap food and even more than that I don't like to feed it to my family.

So, that is why leftovers are a requirement when I'm planning my weekly meals. This taco bake provides perfect leftover squares all ready for me in the morning. Each serving has 287 calories (and that's a pretty nice-sized square) and the ingredients are healthy and fill you right up.

Brown Rice Taco Bake

Crust:

1 c. whole wheat flour

1 t. baking powder

1/2 t. garlic salt

2 T. butter, cold

5 T. cold water

Filling:

1 c. cooked brown rice

1 lb. very lean ground beef, bison, or venison

1 small onion, chopped

3 t. minced garlic

3/4 c. water

1 packet taco seasoning

2 eggs, lightly beaten

1 c. shredded low-fat cheddar cheese, divided into 1/2 cups

Toppings (opt) such as: low-fat sour cream, salsa, lettuce

1. Mix together the flour, baking powder and garlic salt. Cut in the cold butter with a fork, blending until the mixture is crumbly. Stir in the water and mix well to form a soft, sticky dough. Roll onto a floured surface into a rectangle. Lay dough in a 13x9x2" baking pan (greased) and spread it flat with your fingers until the bottom is covered. Bake in a 375 degree oven for 12 minutes or until the crust is lightly golden.

2. In a large skillet, fry the beef, onions and garlic (sprinkle with salt and pepper) until cooked through; drain. Mix the taco seasoning into the water and pour over beef mixture. Add in the cooked brown rice. Bring to a very soft boil and continue to cook a few minutes until it thickens. Remove from heat. Add in the beaten eggs and 1/2 c. of cheese. Stir well. Pour over the cooked crust. Cover and bake in a 350 degree oven for about 15 minutes.

3. Cut into squares (makes 8 servings) and top with remaining cheese and other optional toppings.

Henry loves this dish!

Make sure to enter to win a $50 giftcard to drugstore.com Here!

Holidays with Matthew Mead (giveaway)

2011-10-05T18:27:00.000-05:00

An old blogging friend of mine, Linda McDonald, is an editor for an awesome magazine Holiday with Matthew Mead. If you haven't picked up any of the holiday magazines, let me tell you that you will be thrilled if you do because they are filled with amazing ideas for anything and everything holiday (the people behind this mag are so very talented)!

Check out this video sneakpeek of the new edition of the magazine here: Holiday with Matthew Mead 2011 and you can purchase the keepsake edition here.

See and share a spectacular sneak peek of the HOLIDAY 2011 issue to win a copy of Matthew’s latest magazine, Holiday with Matthew Mead 2011. Share this video sneak peek with a friend via a blog post, tweet or Facebook mention and you will be entered to win! Help Matthew spread the word about this very special expanded keepsake issue of Holiday with Matthew Mead, which will be delivered directly to your mailbox.

And be sure to head over to the holiday website (www.holidaywithmatthewmead.com) for their launch week of contests which will feature cash prizes, home accessories from Matthew’s new home décor collection, and free copies of his books and magazines.

I promise you will love this magazine, so be sure to share a link to the sneakpeek video and post a link here for a great chance to get a free copy.

Don't forget to enter the giveaway below for a $50 giftcard!

Facing the World with Confidence (Review & Giveaway)

2011-10-04T06:07:00.000-05:00

No matter what anyone says, we ALL like to look good. As we age, I do think we become less obsessed with our physical appearance as inner confidence increases and we just feel more content with what we were given in the looks department.

That said, confidence is a HUGE part of looking good! Sometimes the most plain looking person can come off as gorgeous if they have a confident attitude. When someone has that natural inner glow, suddenly we all want to get to know them better and be around them.

Later this fall I'm meeting up with a few friends I haven't seen in years. For some reason my very first thoughts after making the plans with them were: Oh my gosh, I need to look good! What if they think I aged badly? What if they look amazing and I feel like an ugly country bumpkin next to them?

I think that's a really natural feeling to have when you know you're going to see people who knew you in your youth, when you were at your most radiant. I think that part of feeling confident and excited about how you look is preparing ahead. Makeup, hair and the perfect outfit all play their part.

So I was excited when I got the opportunity to review a new mascara from COVERGIRL. You may remember me talking about how I'm a HUGE mascara fan. I've been wearing it since I was in junior high and I have never EVER once missed a day of wearing it since. I love thick, dark lashes.

The mascara I reviewed is called :

COVERGIRL LashPerfection™

-Creates up to 3x the volume withi innovative micro-chambers brush

-provides a clump-free application (important to me because I put a lot on!)

-It lasts all day without messy flaking

-conditioning formula keeps lashes feeling soft and lifted

-Bristles precisely molded to wrap your lashes 360 degrees allowing more formula to coat each lash

-price: $5.99

The color I was sent is black-brown, which is not my usual choice (very black all the way baby!). It is available in Very Black, Black, Brown and Black Brown. Here's how it transformed my plain old brown lashes:

BEFORE: (Wearing only black eyeliner)

AFTER:

My opinion on this product:

-First thought that struck me as I applied is that the brush was harder than any I've used. I loved it! It really helped to lift my lashes. When a brush is too bendable, my lashes tend to pull down with the brush and I can't stand that. This brush is firm and the bristles really push them up.

-The brush really separated my lashes. No clumps whatsoever. My lashes really look quite long.

-I was so surprised that the black-brown color had the effect on my lashes that it did. Wow, they really popped! I can only imagine how good the dark black would look.

-My lashes do not feel like plastic. They actually feel somewhat soft, enough that I could apply two coats and not feel like I was running a rake through them. Great!

-The price is right. Very inexpensive!

-I am genuinely IMPRESSED. I am always very honest about what I think, and COVERGIRL LashPerfection™ is a product I will go out and buy next time I shop mascara. I tried to think of a "con" to write about it, but I really didn't find any.

Want a chance to win a $50 gift card to drugstore.com? In the comments, tell me about a time when using makeup gave you the added confidence you needed for an important event in your life.

Giveaway Rules:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

a) Leave a comment in response to the sweepstakes prompt on this post

b) Tweet about this promotion and leave the URL to that tweet in a comment on this post

c) Blog about this promotion and leave the URL to that post in a comment on this post

d) For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older.
Winners will be selected via random draw, and will be notified by e-mail.
You have 72 hours to get back to me, otherwise a new winner will be selected.
Enter between October 4th and November 4th, 2011

While we’re on the subject of make-up and looking great, you might want to check out the “Looking Your Best” posts in the Life Well Lived section of BlogHer.com. There are some great application tips and ideas for switching up your look for fall!

Official Rules:

Blogher promotions and prize page
Sweepstakes Rules
Covergirl's Website

Good luck!!

Cranberry Loaf (low cal)

2011-10-02T14:22:00.000-05:00

It's the time of year where friends ask you if you'd like any apples from their tree and bags of cranberries start to show up in the lunchroom at work. It's the time of year when you walk into a home and smell cinnamon mixed with baking fruits.

It's the time of year when the leaves shower down from the trees in colors only nature can produce and leaf piles start to show up all over the yard.

Today is so amazing here. The weather is sunny and warm, but still a tiny bit crisp. The trees are blazing with color and there are enough leaves on the ground to crunch every time you step. The air is filled with the smell of them. All of this just automatically make you feel at peace and stress free. Nature's therapy.

This quick bread is so so good. The combination of flavors hits it just right. Use fresh cranberries and apples for the most tasty bread, and don't forget to make a loaf for a friend!

Yield: 16 slices, 114 calories per slice

Cranberry Loaf

3/4 c. whole wheat flour

3/4 c. all-purpose flour

1 egg

2 egg whites

1/2 c. Stevia in the Raw Cup for Cup sweetener

1/2 c. all-purpose flour

3 T. unsweetened applesauce

1-1/2 t. baking powder

1/2 t. baking soda

1/4 t. salt

1 t. ground cinnamon

1 t. pure vanilla extract

1 c. fresh cranberries (or frozen)

2 c. peeled and finely chopped apples

1/2 c. walnuts (optional)

1. Beat the egg, egg whites, Stevia, sugar, vanilla and applesauce until creamy. In a separate bowl, combine the flours, baking soda, baking powder, cinnamon, and salt. Add the flour mixture to the wet mixture and stir until combined (will be very thick). Stir in the apples, cranberries and nuts.

2. Add batter to an 8x4x2" loaf pan coated. Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool on a wire rack.

Join me at my Facebook Fan Page for fun discussions, pictures, and more recipes! Stay tuned for some giveaways coming later this week!

Peanut Butter Slice Cookies

2011-09-30T08:36:00.000-05:00

One of the most frequent questions I get from blog readers is:

"How do you eat all this food and stay so thin?"

Never trust a skinny chef.

I will tell you how it works for me (I know everyone is different).

I've had comments that suggest maybe I don't eat any of the food I make. Well, you may remember that I've gone that route before and will never end up there again.

I love good food and I don't put a recipe on here that I haven't approved of. I've made so many recipes that never made it on the blog because they weren't good enough to share. I know because I tested them. Every single one.

I've learned things the heard way when it comes to food. I've gone the route of avoiding sweets and desserts altogether and I've gone the route of eating everything with sugar in it out of my house all day long every day.

Neither worked for me. When I deprived myself of everything completely, I would walk by a bakery or restaurant and smell the baking goods and dream about eating them. I would crave and desire things that I didn't even normally like (donuts) because I knew I couldn't have them. I would watch people eating cookies or cake and find myself getting pissed off at them for being able to eat that kind of food without feeling guilty.

I don't recommend that at all. It really, well, sucked.

Then came the opposite way of thinking for me, where I told myself I could have all of those things. And oh boy did I. I ate them with no limit. One half of a bag of candy in the morning, the other half an hour or two later. A bag of chips for lunch and a candy bar for dessert.

I had the mindset that I should have no apologies for wanting to eat whatever I wished. I paid for it by feeling terrible physically. I felt fatigued daily and had almost no energy. I would feel nauseas and even get headaches. Worse than all of that, I would hate myself afterwards for giving myself permission to hurt my body because "it wasn't healthy to tell myself I COULDN'T have certain foods." That turned out to be a crock of you-know-what too.

Finding a balance took me a long time. For months, my day was centered around food. I would wake up thinking about what I would or wouldn't eat that day. I was food's slave, and because it was everywhere, I didn't see any way out.

Food can be a wonderful experience in life, but it shouldn't be all you think about.

Worrying about every morsel you put in your mouth is NOT normal.

So I knew that removing everything calorie-laden from my diet was not going to work. I also knew that eating crap all day long was making me depressed and out of shape.

That's when I started to experiment in the kitchen. Converting recipes became a fun challenge for me. I could make really good food with the best ingredients that taste like a treat but won't make me feel like crud.

I can make big, beautiful meals that are satisfying and filling, but made with natural ingredients and good fuel for my body.

I found myself maintaining a nice weight and yet I honestly don't feel the least bit deprived.

Moderation.

Substituting ingredients to make recipes less fattening, lower in calories over all, and better for you, but making sure they don't taste like cardboard.

Chasing after a toddler and managing a family. Getting outside and being active.

A healthy balance and a healthy life and a skinny chef you CAN trust.

These peanut butter cookies taste similar to the classic, but each cookie only has about 50 calories.

Peanut Butter Slice Cookies

yield: 2 dozen

3 T. unsalted butter, room temp

2 T. all-natural peanut butter

4 T. amber agave nectar

2 T. Stevia in the Raw Cup for Cup Sweetener

2 T. granulated sugar

1 egg white

1 t. pure vanilla extract

1/2 c. whole wheat flour

1/2 c. all-purpose flour

1/4 t. baking soda

1. With an electric mixer, cream together the butter, peanut butter, agave nectar, Stevia and sugar until smooth. Beat in the egg white and vanilla, mixing well. In a separate bowl, combine the flours and baking soda. Slowly add the flour mixture to the wet mixture, forming a dough-like batter.

2. Shape the batter into an 8" roll and cover with saran wrap. Freeze for at least an hour. Unwrap and slice into 1/4" thick cookies. Place on a parchment-lined cookie sheet and bake in a 350 degree preheated oven for 6-8 minutes.

Store in an airtight container after cooling.

Pumpkin & Cream Bread (low calorie)

2011-09-28T05:41:00.001-05:00

I think we all have great pumpkin bread recipes. It's so easy to make and so perfect for the season. Pumpkin mixed with cinnamon and spices and baked into a pie or bread is on the top of my list of favorite things in this world.

Which leads to the biggest problem I end up having with it: I could easily sit down and eat a half a loaf of a good pumpkin bread. Then, I could see myself taking a break for an hour and coming back to eat the other half.

I'm speaking from experience.

So my goal here was to play around with a recipe to make it so I could still wolf it down like a glutton but not feel so guilty about it.

Because I honestly believe that even though moderation is a wonderful thing in life, some things are meant to be exceptions.

Chocolate is one.

And a bread that I wait all year to make is the other.

So after tweaking some ingredients and getting rid of others altogether, this is what resulted. It's probably not as sweet as my favorite pumpkin bread (that can easily be fixed by adding more sugar which I don't want to do), but it was the perfect pumpkin texture and really quite good (especially the second day)!

The ribbon of cream cheese is a tasty addition. There are about 46 calories per slice.

Pumpkin and Cream Bread

Yield: 2 loaves (14 slices each)

Batter:

1-1/2 c. pureed pumpkin

1/2 c. unsweetened applesauce

1 whole egg

3 egg whites

1 c. all-purpose flour

2/3 c. whole wheat flour

1/2 c. Stevia Cup For Cup sweetener

1/2 c. granulated sugar

1 t. baking soda

1/2 t. ground cinnamon

1/2 t. ground nutmeg

Cream filling

8 oz. reduced fat cream cheese

1/4 c. granulated sugar

1 T. all-purpose flour

2 egg whites

1 t. vanilla extract

1. For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.

2. For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.

3. Grease 2 8x4x2" loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.

4. Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don't overbake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.

One serving (2 slices) = about 100 calories

Confession: I ate this entire loaf by myself, for real. Rich asked me "How is that pumpkin bread you made?" I lied and said, "It is ok, you wouldn't really like it." The truth was I had already finished it and didn't want him to know. I really do love pumpkin!

The Perfect Pot Roast

2011-09-26T05:39:00.000-05:00

Finally!!

You may remember my distress as I told you how I just can't make a good pot roast. If you read the comments on that thread, many people offered me some great tips. Thank you for that.

Then, this last Saturday morning I happened upon Pioneer Woman's new Food Network show, and of course she was making a pot roast. I'll admit I haven't tried any of her recipes for a very long time because, to be honest, they are too high in calories.

But she really spoke to me when she explained that she too could never make a good pot roast until one day she realized that if it's turning out like shoe leather, it's probably because you didn't roast it long enough, NOT because you overcooked it.

TA-DA!!

Thank you, Ree Drummond, for fixing my biggest problem. I too would not cook mine long enough thinking if I kept it in the oven it would only get more tough and leathery! So... I followed her recipe, and wouldn' t you know..

staring back at me was the most beautiful, tender, pull-apart-with-a-fork, juicy chuck roast you ever saw!

I honestly did a little victory dance. When you are an almost 35 year old mother these things excite you. They really do.

So, for the perfect pot roast, I basically followed Ree's recipe (though I think she added wine to her stock and I didn't).

Perfect Pot Roast
1- 4 to 5 lb. beef chuck roast
3 c. beef broth
2 large onions, peeled and cut in half
handful of carrots (I used potatoes)
thyme and sage sprigs
salt and pepper to taste

1. Sear the onions in your casserole dish on all sides (I added about 1 T. of olive oil to the pan) until they are golden. Add in the carrots or potatoes and do the same. Remove from pan and set aside.

2. Rub the roast on all sides with salt and pepper. Sear the roast in the same pan on all sides, then removing from pan as well. Pour in the beef broth, stirring to mix it with the meat particles from the bottom of the pan.

3. Add the vegetables and beef back to the pan, vegetables on the bottom. Cover and bake at 250 degrees for about 4 hours.

Rich tasted this, after years of eating my beef-jerky textured version of pot roast and said, "Now that's a pot roast!"

YES!!

Cheese & Chive Biscuits

2011-09-23T06:13:00.000-05:00

With soup and stew season upon us, I've been hoping to find some recipes for breads and biscuits I can serve along with them that won't turn our meals into calorie heaven.

But I don't want to compromise taste and texture.

This recipe does call for white flour, but with some other substituted ingredients that are more calorie-friendly, each biscuit only has about 140 calories. Considering that these tasted really good, had the perfect, flakey biscuit texture, and went perfectly with our healthy Garden Harvest Chicken Stew, I consider this attempt a success!

Cheese and Chives Biscuits

2 c. all-purpose flour

1 T. baking powder

1/4 t. baking soda

1/2 t. salt

dash of pepper

1/2 c. freshly snipped chives

1/2 c. reduced fat sour cream

2/3 c. lite coconut milk

1/4 c. shredded parmesan

2 T. extra virgin olive oil

1. Combine the flour, baking powder, baking soda, salt and pepper in a medium-sized mixing bowl. In a smaller bowl combine the sour cream and coconut milk, mixing well. With a pastry blender or fork, combine the wet and dry mixtures just until mixture forms a wet ball. Mix in the chives.

2. Knead on a lightly floured surface until it forms a nice ball that stays together (this shouldn't take long). With a floured rolling pin, roll out the dough to a 1" thickness. Using a biscuit cutter or the top of a round glass, cut out the individual biscuits. Re-knead the dough until it is used up (will make about a dozen).

3. Place about 1" apart on a an ungreased baking sheet. Brush the tops with a light dab of olive oil, and sprinkle each with a small amount of parmesan (for more taste, you can add some parmesan into the dough mixture before cutting). Bake in a 375 degree oven for 15-18 minutes, or until biscuits are firm and very lightly golden.

Happy Friday!

Garden Harvest Chicken Stew

2011-09-20T08:22:00.001-05:00

Henry hasn't been eating great meals lately. He's in that picky toddler stage that always frustrates me. Sometimes I will make 3 different meals and he will take one bite of each. I despise wasting food, but more than that I worry about him getting enough nutrition.

I made this on a crisp almost-fall day when the house felt chilly and the guys had been out all day, so I knew they'd be hungry when they got home. It was a big hit with all of us! It was hearty and satisfying but not too heavy on calories. What made me happy about it, though, was that Henry devoured it. I used garden fresh potatoes and carrots and it was a healthy meal for sure. Anything that he'll eat that much of in one sitting will be made often in my house!

Oh, and it was also one of those meals that Sam finished and said, "Great dinner Mom". Yes!

Garden Harvest Chicken Stew

3 boneless, skinless chicken breasts, cubed into small pieces

6 medium yukon gold potates, peeled and cubed

4 large carrots, peeled and sliced thin

1 medium onion, chopped

1/4 c. fresh chives, chopped

3 c. warm water

3 packets Swanson concentrated flavor boost chicken broth

1-6 oz. can tomato paste

salt and pepper to taste

1/4 c. cold water

3 T. cornstarch

1. In a large slow cooker, combine all of the ingredients except for the cold water and cornstarch. Mix well and cook on low for 6-7 hours (or high for 4 hours).

2. When the vegetables are all soft, in a separate bowl mix together the cold water and cornstarch, stirring until smooth. Stir into the stew and cook for an additional 20 minutes or until the sauce thickens.

I served this with some delicious and healthy biscuits-recipe coming later this week!

We also had this meal after going to the pumpkin patch/animal farm on a chilly day last weekend. It was so nice to come home to this comforting meal and fill our bellies. I used some of our last garden harvest. I will miss the fresh veggies and herbs all winter long!

Cranberry Oaties

2011-09-19T05:39:00.000-05:00

I'm getting into my new work routine and so is the rest of the family. Whew! Any time things get changed up that drastically our family is always a little on the edge, but now everyone is back to normal and happy again.

Henry is really enjoying going to the sitter and the socializing has been great for him. Sam is doing well his first few weeks into high school and says it's easier than he thought it would be. It's funny, but once my kids are settled in, my days always are easier too.

I'm really very lucky because I work full time hours, but get Fridays off. An extra day at home each week seems to be just what I need to get it all done. The key, for me, is staying organized. I keep daily lists of things that need to be done for that day only, and Rich helps me out quite a bit as well.

The other thing that is really helping me is to plan all of my weekly meals on Friday. Then I grocery shop Friday afternoon, and start making my meals on Saturday. I've also been making snacks and treats ahead of time. When I get home from work, I'm usually so pooped out that the thought of putting together a meal sometimes makes me want to cry! This way I just pull it out of the fridge, put it into the oven and dinner is done.

I never want to compromise my job of being a good mother and wife because I work. My family is my life and they shouldn't come second to anything else.

That said, we hit up Mcdonalds or Subway or some kind of take out once a week. Of course that is Sam's favorite meal night. Someday he'll appreciate his mother's cooking over that greasy junk :)

This recipe makes a quick and easy cookie that has better-for-you ingredients. The oatmeal makes them chewy and the tart cranberries add a burst of flavor to make them taste just right.

Cranberry Oaties

1/4 c. brown sugar

2 T. agave nectar

2 T. granulated sugar

2 T. Stevia Cup For Cup sweetener

1/3 c. + 2 T. lite coconut milk

1 egg

1 t. vanilla extract

1-1/4 c. Old Fashioned Oatmeal (ground fine in processor)

3/4 c. white whole wheat flour (or all-purpose flour)

1/2 t. baking soda

1/2 t. salt

1/2 c. dried cranberries

1. With an electric mixer, beat the sugars, Stevia Cup For Cup, agave nectar, and coconut milk in a large bowl until creamy. Beat in the egg and vanilla. Mix well.

2. In a smaller bowl, mix together the flour, baking soda and salt. Slowly mix the flour mixture into the wet ingredients. The batter will be thick. Mix in the cranberries.

3. Using a small cookie scoop, drop batter onto a parchment lined sheet. Put one dried cranberry in the middle of each scoop of batter. Bake in a 350 degree oven for 8-9 minutes, or until cookies are very light golden brown and set.

These really turned out pretty sweet tasting which works well for me because one is enough to satisfy that sweet craving. Each cookie has about 55 calories.

Salsa Chicken (A Weeknight Easy)

2011-09-14T05:58:00.002-05:00

First I just wanted to say welcome to all of my new followers and hello to all of you who've been following me for a long time. I'm SO grateful for all of you...you give me a voice and allow me to continue my passion of writing. Thank you!

I'm don't use the slow cooker more than maybe 3 times a year. I know it's convenient, but it's just not my favorite way to cook.

But now that I have a full time job again and now that my life is busier than it's ever been before, I think I may have to bite the bullet and start using it more.

This recipe is wonderful because it's light on calories, big on taste, and makes great leftovers for work the next day. I served it with whole wheat tortillas, reduced-fat cheddar cheese, low-fat sour cream and brown rice. When I eat it for lunch leftovers, I skip the tortilla and cheese, and just mix together the leftover rice with the salsa chicken. Delicious and hearty!

Salsa Chicken

4 boneless, skinless chicken breast

1-24 oz. jar of mild salsa (look for low sugar content)

1-15 oz. can black beans, drained

1-15.25 oz. can of corn, drained

optional: tortillas, cheddar cheese, tomatoes, lettuce, sour cream

1. Place the chicken breasts in a large crockpot/slow cooker. Add in the salsa, beans and corn. Cover and cook on high for 2 hours, then turn it to low for 2 more hours (or 7 hours on low). Remove the chicken and shred it with 2 forks. Mix it back into the slow cooker and keep warm until ready to serve.

Do you use a slow cooker very often?

Cocoa Cookies (healthier version)

2011-09-12T05:52:00.000-05:00

A long time ago I pleaded and begged chocolate to please, leave my life! It was like a toxic friend teasing me and taunting me everywhere I looked. I tried to avoid the sinful allure but it continued to call my name every chance it got!

Then I realized (with great relief) that my old friend chocolate would never leave no matter how hard I tried. It loved me too much, especially my thighs, and like a big girl I sucked it up and decided to endure my torturous love affair with it forever.

But I decided to do some sneaking around of my own. After experimenting with some recipes, I found I could eat this devilish delight and keep the inches from adding on...yes!

This cookie is not loaded with sugar or fats, yet it has the most wonderful cocoa flavor with a soft, cake-like texture. They remind me of a brownie bite, but much lighter.

So, does a guilt-free chocolate cookie exist? If not, this one is pretty darn close!

Cocoa Cookies

2 T. butter, room temp

2 oz. reduced-fat cream cheese

6 T. sugar (or a sugar substitute)

3 T. amber agave nectar

1 egg

1 egg white

1/2 t. vanilla extract

1/2 c. all-purpose flour

1/2 c. whole wheat flour

1/2 t. baking soda

3 T. baking cocoa

1/2 c. semi-sweet chocolate chips

1. In a large bowl, cream the butter, cream cheese, agave, and sugar with an electric mixer. Add in the egg, egg white, and vanilla. Mix well. In a small bowl, combine the flours, cocoa, and baking soda. Slowly add the flour mixture to the wet ingredients, mixing just till combined. Stir in the chocolate chips.

2. Use a small cookie scoop and drop onto a lined baking sheet. Bake in a 375 degree oven for 7-10 minutes or until edges are set. Cool on a wire rack. Yields: 2-1/2 dozen

Thank you, chocolate, for sticking around in my life. I need you!

Blogher Book Club: Slow Love

2011-09-08T06:10:00.001-05:00

I love reviewing books for the Blogher book club! I'm not sure how I find time to read, but somehow I do. I love that reading takes me away from the real world for a little while and lets me live another story.

The latest book I received is called Slow Love (How I lost my job, put on my pajamas, and found happiness) by author Dominique Browning.

This book is a memoir of Browning's life after losing her job as editor in chief of House & Garden magazine after 13 years, pretty much with no warning. She was devastated. She describes her work as having been the "scaffolding of her life".

"Stroller" is the name given for Browning's boyfriend who is a main character in her story. Being the successful, independent woman she was, when it came to Stroller her choices seemed to speak otherwise.

Sometimes it takes a huge thing to happen in your life to make you realize all of the things that really matter need more attention, as Browning found out.

I enjoyed reading this book, and found myself really liking the author. It was inspirational and made me want to make some changes in my own life! To read more on this book and view some discussion on Slow Love, go to Blogher's Book Club page!

Butternut Squash & Bacon Pasta

2011-09-07T06:01:00.000-05:00

As I made this dish on Sunday afternoon, the wind was blowing pretty hard outside on a 55 degree day. The tips of the maple leaves are turning bright red and orange and the chipmunks, birds, and other little critters are busy packing their soon-to-be winter homes as they run and hop around the yard in the rain.

I put a long-sleeved shirt on Henry and he threw a fit, tugging and pulling at the ends like they were a horrible nuisance. His little mind doesn't remember ever being so confined. Socks and long pants are foreign to him.

And as the weather begins to change, so do I. I somehow become more content, even though my life is anything but these days.

It only seemed fit that my kitchen should be filled with the alluring aromas of baking pumpkin and squash and other last harvests from our garden.

This pasta dish isn't super light on calories, but it's filled with some good-for-you ingredients that work together to create a comfort food you can feel good about eating. The saltiness of the turkey bacon mixed with the tender pasta and sweet, nutty squash covered in a creamy cheese sauce makes you think of being 10 again, sitting at the dinner table with mom and dad.

Butternut Squash and Bacon Pasta

recipe adapted from myrecipes.com
3 c. peeled and diced butternut squash
salt/pepper to taste
2 T. extra virgin olive oil
6 slices turkey bacon
1/2 c. red onion, thinly diced
8 oz. mini-penne pasta (I used Ronzoni Smart Taste)
1/4 c. white whole wheat flour
2 c. 1% milk
3/4 c. mozzarella cheese, shredded
2/3 c. grated parmesan, divided
3 t. minced garlic
1/4 t. nutmeg

*I use turkey bacon, whole wheat flour and reduced fat milk to make this dish lighter and healthier. However, you can certainly use pork bacon, white flour and full-fat milk.

1. Line a sheet with foil. Place cubed squash on sheet and drizzle with EVOO, salt, and pepper. Roast in a 400 degree oven for about 45 minutes or until it's tender and lightly brown.

2. Fry the bacon, draining the grease and crumble it into fine pieces. Set aside. Saute the onion in 1 T. of the bacon grease until it's tender. Combine the squash, onion, and bacon; set aside.

3. Cook pasta according to package instructions. Drain. Combine flour and milk in medium saucepan over medium heat. Bring to a soft boil, whisking constantly and cook until it thickens, about 1 minute. Remove from heat and add in the grated mozzarella, 1/4 c. parmesan, nutmeg, salt, pepper and garlic. Add in the pasta.

4. Lightly spray a baking dish and fill with pasta/cheese mixture. Cover with the squash mixture and 1/4 c. parmesan cheese. Bake uncovered at 400 degrees for 10-15 minutes or until top is melted and slightly bubbly.

I know my pictures aren't very pretty today but my time has been very limited lately and I've been so tired from the new back to work schedule. Hopefully my body gets used to it again soon!

Is your weather turning fall-like or still sweltering hot?

Almost Autumn Pumpkin Tart

2011-09-05T07:05:00.001-05:00

I know what you're thinking. Pumpkin before October? Why, yes. Just like wearing white after Labor Day, I'll do it even if the rest of the world says not to. Pumpkin is one of my favorite flavors. This isn't a pie, it's a tart. It's a "teaser" pumpkin pie!

Pumpkin is great to use in so many healthy recipes and I can't wait to experiment with it. I don't know anything that makes a house smell more amazing than pumpkin in the oven.

Almost Autumn Pumpkin Tart

adapted from Eating Well

CRUST

1-1/4 c. white whole wheat flour

1/2 c. slivered almonds, toasted

1 T. sugar

1/2 t. salt

4 T. cold, unsalted butter, cut into small pieces

4 T. cold reduced-fat cream cheese

FILLING

1- 15 oz. can pumpkin puree (non seasoned)

1/2 c. granulated sugar

1/4 c. Cup for Cup Stevia

2 t. vanilla extract

1t. ground cinnamon

1/4 t. ground cloves

1/4 t. ground ginger

2 large whole eggs

2 egg whites

1 c. coconut milk

slivered almonds for garnish

1. Preheat oven to 350 degrees. Grease a tart pan. Combine flour, almonds, 1 T. sugar and salt in a food processor. Pulse until the almonds are finely ground. Add in the cold butter and cream cheese, small bits at a time, and pulse once after each addition. Pour the mixture into the prepared tart pan (it will be crumbly). Spread evenly and press firmly into the bottoms and up the sides of the pan. Bake for about 15 minutes, just until set, but not browned.

2. For the filling, mix together the pumpkin, sugar, stevia, vanilla, cinnamon, cloves, and ginger with an electric mixer until well combined. Beat in eggs and egg whites, one at time, mixing well after each addition. Beat in coconut milk. Pour filling onto prepared crust.

3. Spread slivered almonds around edge of pie filling for a garnish. Bake the tart for 45-50 minutes or until filling is set. (the middle will jiggle but will set more as it cools). Cool on a wire rack until room temperature and refrigerate until eaten.

The guys approve. They said it taste just like the full-fat version of pumpkin pie. I consider that a victory!

What did you bake this weekend?

Chicken Zucchini Pizza

2011-08-31T07:01:00.003-05:00

Let me tell you, this pizza is so delicious! It's loaded with fresh ingredients and makes quite the meal. I think it's the only pizza I've ever seen where Rich can't eat the entire thing himself.

While you can easily make your favorite whole wheat crust, I like to buy the already made crusts found at the grocery store. They taste great and cut so much time. I'm always looking for time savers this time of year.

With the zucchini and onion baked beforehand, the result is a delicious, carmelized version of them. They disappear under the cheese and you barely know they are there, but they add a delicious layer of taste to each bite.

Chicken Zucchini Pizza

1 store-bought ready-made whole wheat pizza crust

2 boneless, skinless chicken breast, cut into bite-sized pieces

1 small red onion, cut into thin slices

1 zucchini, cut into thin slices

2 c. mozzarella cheese

1 c. parmesan cheese, divided

2 T. olive oil

2 T. fresh chives, chopped

2 cloves garlic, minced

1 small jar favorite pizza sauce (look for one with a low sugar content)

1. Grease a small baking sheet and place the slices of zucchini and onion on it. Brush them with a light coating of olive oil and a little salt. Bake them in a 375 preheated oven until soft, but not golden, about 15-20 minutes. Remove and set aside. Fry the chicken in the remaining T. of olive oil until juices run clear. Set aside.

2. Pierce the crust in several spots and rub the entire surface with 1 T. of olive oil. Sprinkle with garlic. Sprinkle 1/4 c. of the parmesan cheese over the garlic.

3. Spread a thin layer of pizza sauce over the crust. Place the chicken pieces over the sauce followed by the zucchini and onion. Sprinkle with chives, then both cheeses. Splash a dash of sea salt over the entire pizza (a little goes a long way).

4. Bake in a 400 degree preheated oven for about 20 minutes, or until cheese is golden and bubbly.

School starts tomorrow! That means: Sam in highschool-Henry in daycare full-time-me working full-time-sports on the weekends....AHHHH!

But I'm excited and I do like to be busy. And I will still be keeping up the blog here, though I will most likely be posting 3 days a week (sometimes more).

Going back to my blog name, Sunday Baker, I will do most of my cooking/baking for the week on Sundays. My goal is to make 4 meals for the week, leaving 2 in the fridge and 2 in the freezer. One weekday of each week will be an automatic take-out night for a break. So, I will have plenty of recipes to share, and my main focus is still providing the healthiest meal possible for my family!

I'm also going to be hosting some giveaways in the next couple of weeks, so please check back and join in!

Whole Wheat Sunflower Quick Bread

2011-08-30T07:08:00.003-05:00

I always find myself going into domestication overdrive in the late summer/early autumn time of year. I sense the change in seasons as the nights grow colder and birds prepare to hightail it out of here. Something in my bones drives me to want to stock my pantry, make hearty soups and pies, and rearrange the house like a madwoman.

I love waking up to a crisp, cool morning with the sun just peeking over the horizon. Such peace. It's also the perfect time to bake a quick loaf of bread or a pan of muffins for the day.

This recipe is from Tate's Bake Shop Cookbook and she describes this loaf as one that complements various cheeses at dinner or butter and jam at breakfast. I couldn't agree more.

Whole Wheat Sunflower Quick Bread

2 c. stone-ground whole wheat flour

1-1/2 c. all-purpose flour, unbleached

1/2 c. wheat germ

1/4 c. sugar

1/4 c. firmly packed dark or light brown sugar

1 t. salt

4 t. baking powder

1 t. baking soda

1 c. roasted sunflower seeds, unsalted

1-1/2 c. buttermilk

2 eggs

4 T. salted butter, melted

1. Preheat oven to 375 degrees. Grease a 9x5x3 loaf pan. Combine the flours, wheat germ, salt, baking powder, and baking soda. Stir in the sunflowers. (reserve a handful to sprinkle on the top of the loaf if you wish).

2. In a small bowl combine the buttermilk, eggs and melted butter. Beat until combined.

3. Add the buttermilk mixture to the flour mixture and stir them just until combined. Spoon the batter into the prepared pan.

4. Bake for 50-60 minutes or until the loaf is brown and hollow when tapped.

I just may crack open a can of pumpkin soon..one of my favorite flavors!

Do you find yourself wanting to cook and bake more as the seasons start to change?

Sharing Colin's Gifts

2011-08-28T08:43:00.001-05:00

6 years ago today we lost our oldest son. The anniversary of his death is not more difficult for me than any other day here without him, but it is a day where people think about him more and that is what makes this date special.

So, in a way, with him being gone and thinking about him being all we can do, the anniversary of his death is actually a happier day. Nothing is worse than your child being forgotten as the world goes on. Colin certainly doesn't deserve to be forgotten and I realized a long time ago it was up to me to make sure he's not. This space of mine allows me to extend his memory to all of you. That is like a gift to me.

I often remind people, mostly those closest to me, (and definitely MYSELF) of the amazing traits Colin had that I believe are meant to be reminders to us to be better people. Not too many people got to know Colin well when he was ill. I think that the cancer scared many friends and family away. He changed so much physically that people felt awkward around him, not even realizing that he was still the kid they'd always known.

The people who did reach out now know what an amazing gift it was to be a part of his life. I'm not just saying that because I was his mother. I've realized, since he's been gone, that there was something about Colin that was almost outer-worldly amazing, and there was a reason we were chosen to share his life with him.

If you did get to know him really those last 4 years of his life, you would remember that:

-he loved to collect anything and everything. If you came to visit him he would insist you take some of his collection. He just loved to give things to people. He was so SELFLESS.

-If someone else was in pain or ill, he would get so upset he almost cried. This was while he was suffering more than I have ever seen a person suffer. One time Sam threw up from the flu. Vomiting was one of the main symptoms of Colin's brain tumor. I'll never forget the look on his face when he saw his little brother throwing up. He ran and got some of his sticker collection for Sam to look at, hoping it would make him feel better. I really think he thought Sam had a brain tumor too. He always fought so bad with Sam, as brothers do. So I later told him I was proud of him for being so nice to his brother. He said, "When he's sick, I actually care about him, but only when he's sick!" He possessed amazing COMPASSION a super sense of humor!

-He had quite the temper. One time he was mad at me, and slammed down to his bedroom. When I later opened the door, he had made a target. In the bullseye he had written "I HATE MOM". He was throwing his darts at it. Later on he apologized. Looking back, it makes me smile and laugh. He had a fighting spirit that was to be admired greatly.

-Weeks before he died he started telling us things that were so deep and mature that to this day I'm shocked by them. The wisdom he possessed seemed to come from God himself. It was as if he knew he would die and was leaving us with important lessons to be learned. He said things that left Rich and I with our jaws hanging and bring us to instant tears when we recall them.

-When he was dying, his nurse heard him saying "Jesus" in his sleep. It was the last thing he ever said. If there was ever a doubt in my head that God exists, Colin squashed it. That was a true gift he left behind for our family, and maybe you too. He had a remarkable faith. What better lesson in life is there? There's a miracle in there somewhere..

I hope today that if you read this you think about him. I have to be honest and say that every year I tell myself I won't even bring up the anniversary of his death in my writings. The reason being that automatically people start telling me "they could never be as strong as me" or "they don't know how we get through it". I know you mean well, but we are not any stronger than the next set of parents. We suffer silently and that doesn't end. It's not about me or our family, it's about Colin. So I tell you about him to bring his face to your mind and hopefully a smile at his memory, not sadness for me and our family.

And if you don't know his story, you can read it here. Cancer is like fighting a war, and Colin was a soldier until the end.

Just remember him. Please.

Because sometimes the quietest, most gentle souls are the ones that are the most easily forgotten.

Colin = Love

Back To School Breakfast Bonanza!

2011-08-26T09:00:00.006-05:00

Eggs in a Basket

As a paraeducator, who works with elementary children, I can tell you firsthand how important a healthy breakfast is for children. They think better, play better, learn better. It's not just kids who need to start their morning off with a great breakfast, adults need it too. Breakfast is almost always my biggest meal of the day. It is not good for your body or mind (or your metabolism) to skip the most important meal of the day.

So as the kids head back to school, and I go with them, breakfast has been on my mind. I don't feel a bowl of sugar filled cereal is enough fuel for my 14 year old son's body to get through until lunch time. I know it's not. So I rounded up some of my favorite, healthier recipes that make a great breakfast choice for kids or grown-ups.

Oatmeal Pancakes

Blueberry Oat Muffins

Egg and Rice Casserole

Baked Egg Cups

Blackberry Banana Muffins

All Natural Breakfast Bars

Blueberry Scones With Butter Sauce

Bacon and Cheese Muffins from Mommy's Kitchen

Apple Cinnamon Baked Oatmeal from Two Peas and Their Pod

These recipes are kid and mom approved! Fuel those bodies for the day!

Laurie's Clausen Clones Pickles

2011-08-24T07:03:00.000-05:00

I was looking for a dill pickle recipe that didn't involve canning. I just don't have time to can this year, and really don't have the energy for it either. My friend Laurie gave us this recipe to try, and her family loves them. Since they are called "Clausen Clones", and I love Clausen pickles, I figured it was just what I was looking for.

I followed her recipe to a "T", except I cut my pickles into slices instead of spears. I just like eating a pickle slice better.

Warning though-this recipe calls for letting the pickles sit on the cupboard, uncovered, for 3 days! You and your house will smell like pickles. Crunch!

Clausen Clones

4-5 medium to large cucumbers (cut into slices or spears)

4-6 heads of dill

1 large white onion, diced

1/2 t. mustard seed

4 to 6 cloves garlic

Put all of the above into a 5 qt. ice cream pail. Cut the pickles into quarters (or slices) and stand on end until full. (for the slices I just filled the pail almost to the top).

Brine:

1/2 c. pickling salt

2 c. white vinegar

6 c. water

Bring the brine ingredients to a boil and pour over the cucumbers. Stand on the cupboard for 3 days, uncovered. Cover and put in the refrigerator for up to 1 year.

The jury is still out on whether or not they are as good as clausen since I haven't been able to taste them (2 days to go!). But, Laurie has good taste and if she says they're good, I know they must be. And the smell...while I'm not sure I like smelling like a pickle, I have to say they smell so good!

This was the easiest pickle recipe ever!

Are you a pickle lover?

AND...

Do you can your garden harvest?

Parmesan Butternut Squash Soup

2011-08-23T07:44:00.001-05:00

I know we are still having hot summer weather, and soup is probably not on your mind. We grew butternut squash this year in our garden for the first time. Butternut squash = delicious soup!

This soup is so thick and creamy, and the pureed squash lends a texture to it that makes it just right. The calorie content is not too high, but if you'd like to make it even more diet-friendly, you can leave out the potatoes (ours were fresh from the garden and so good!) and add in other vegetables in their place and reduce the parmesan cheese amount to half.

Creamy Parmesan Butternut Squash Soup

1 large butternut squash or 2 medium

4 c. chicken stock

5 medium potatoes, peeled and diced

1-1/2 c. low-fat milk

3 T. butter

3 T. all-purpose flour

2 t. minced garlic

1 c. grated parmesan cheese

2 T. chopped chives

salt and pepper to taste

1 T. olive oil

1. Cut the butternut squash into several chunks (take out seeds but leave skin on for now). Brush with olive oil and sprinkle with salt and pepper and rub each with a small amount of minced garlic. Bake in a 350 degree oven, meat side down, for 45 minutes. Remove. Cut off the skin and dice the squash (it will be soft). Set aside.

2. In a large saucepan, bring the chicken stock and potatoes to a boil. Boil over medium heat until they are fork-tender, about 12 minutes. Add in the baked squash the last couple of minutes. Puree the squash, about half of the potatoes, and some of the chicken stock in a food processor or blender until smooth and creamy. Add the puree back into the remaining potatoes and stock. Stir in the remaining garlic and a nice dash of salt and pepper.

3. In a medium sized saucepan, melt the butter. Add the flour and whisk to form a roux. Slowly add in the milk, stirring constantly over medium heat, until it thickens enough to coat the back of a spoon. Add in the parmesan cheese. Stir until it's melted. Mix the milk mixture into the soup and stir. Add in the chives and salt and pepper to taste. Heat for another 10 minutes or so over low heat to mesh the flavors. Serve warm.

Today is my first official day back to work and I'm actually really looking forward to it. I do love my job!

AND...

Read the first two chapters of my new writing Here- Chapter 3 is coming this week!

AND...

Join me and my friends on my Sunday Baker facebook page Here

AND...

Tweet with me daily Here!

Getaway?

2011-08-22T06:23:00.000-05:00

We went to Door County, Wisconsin this last weekend for a family getaway...

only it really couldn't be defined as getting away, as in a relaxing, peaceful time together. We had some really good times, but Henry decided that not only was traveling in the car for 4.5 hours not his thing (he was great on the way there, but cried most of the way back!), but it was his personal mission to destroy everything he could find in the condo we stayed in. He also made it nearly impossible to eat in a restaurant. He was pretty wired on the entire trip, but what can we expect from a kid his age, right?

Still, the weather was gorgeous and the towns were beautiful and I love being with my family no matter what the circumstances. Here were some highlights of our stay:

Fish Creek is our very favorite town in D.C. It is so charming and beautiful! This little cabin is one of our favorites. It is the oldest home (yes a family actually lived in it years ago) in D.C and now a stonecutter sits inside all day and makes little stone carvings that cover the cabin floor to ceiling. So neat!

The candy shop in Fish Creek was every kid's dream (but not every parent's. The prices were way too high). When there's a tub full of saltwater taffy, you know you're in the right place!

We drove by some really beautiful homes. These were two of our favorite.

Some friendly turkeys walking in front of our car on the highway.

Endless shops with very unique merchandise, scenery, fish boils, and art galleries make up every town on Wisconsin's peninsula.

The pier was full of big, expensive boats. Full! My favorite, though, was this rustic looking pirate boat. It even has an evil skull flag. Love it!

And the beach. Well, the weather was perfect for a beach-going day. The only problem was, it was nearly impossible to sit on the towel and soak up the sun because Henry would see someone else's toy a mile down the beach and take off to get it. Over and over again. Se the look on the guys faces? Pure joy! We still had a good time especially when we were teasing Sam about all of the girls on the beach. The look above was given to us quite a bit that day.

So, while I was there was a little more of this...

And a little less of this...

At the end of the day I have THIS and that is the BEST!

And...

Recipes back starting tomorrow :)-I miss my own cooking!

1st Two Chapters & Recipe Round-Up

2011-08-18T07:16:00.002-05:00

I'm writing a story/book because writing heals my soul from the inside out and always has. I would love for you to check out the first two chapters and tell me your feedback. (I don't have a title yet). The story has many parallels to my childhood growing up and therefore the characters and their behaviors may seem a bit vulgar at times...but that's what I came from: My Writing

Thanks so much to everyone who gave me advice for my Pot Roast Failures. I will definitely be trying some of your tips and getting back to you about that..Rich will thank you and so will my pride.

We are headed to the serene and beautiful Door County, Wisconsin tomorrow to getaway one last time before school and work starts. I'll be taking pictures of all of our adventures (and food!) and sharing them here next week, and also at Sunday Baker Facebooks this weekend while we're there so join me there! It's too beautiful to not share (praying for nice weather!)

This summer, for me, was all about being healthy from the inside out. Fueling my body with good food and staying in a positive mindset have really brought me to a place in my life that I feel is awesome. After going through a time in my life where things became very scary read the story here, I am better than ever!

Here are some of my favorite recipes I shared this summer:

Sunshine Cupcakes

Blueberry Oat Muffins with Sea Salt

White Chocolate Dipped Cranberry Oat Balls

Chicken Pizza with Carmelized Onions

Parmesan Squash Bake

Banana Oatmeal Chewies

Chicken Tortilla Dippers

Zucchini and Rice Casserole

Henry's Train Sandwich

A Pot Roast Confession

2011-08-17T06:48:00.002-05:00

marthastewart.com

As someone who cooks and bakes as much as I do, and as someone who writes a blog about cooking and baking, I have an embarrassing confession to make...

I can't make a good pot roast to save my life.

Growing up, Rich and I both had pot roast weekly, our moms made them perfectly: tender, juicy, cut-with-a-fork pot roast. You know, the kind that you could pull apart with your fork and dip into ketchup or gravy and it tasted like....home?

That's not at all what mine turn out as. The adjectives that come to mind when describing my pot roast are: tough, dark, rubbery, fatty, CHEWY. EVIL.

Eww.

I know people who rarely cook who can whip out a better pot roast than I. And let me tell you I have tried it all! Different cuts of meat. A zillion recipes (yes, Pioneer Woman's and Martha's as well), the crockpot (which I'm not fond of anyway). I always get the same result...

Rich looking at me across the table, with his mouth full of gristly shoe leather meat with that look in his eyes that says, "Hmmmm, I thought it might be edible this time. Guess I was wrong."

His eyes meet mine and I say, with a desperate squeak in my voice, "How is it this time?"

He looks me in the eye, then quickly away, coughs a few times, drinks down a quart of liquid after he manages to get the meat down his esophugas and answers:

"Not bad." then his eyes meet mine again and we both start laughing.

"I'll give it to the dog. Let's get Mcdonalds." I can see the relief in his face.

I used to think I was getting the wrong cut of meat so I asked around to see what more successful pot roast makers advised. They were buying the same cuts, from the same store as I. Crap.

So, I chalk it up to the fact that I'm not a big red-meat lover so it doesn't love me back. But just ONCE I'd like to put a beautiful, tender pot roast on the table in front of the guys and have Rich say,

"This taste exactly like my mom's."'

"DANG that's good!"

"Did hell freeze over because you actually made an edible pot roast!?"

And I'd also like him to be able to chew it for less than 15 minutes and still swallow it.

So, if you are one of those people who can make a pot roast and make it well HELP ME! Please tell me your secrets so I can battle the one thing that should be easy to me but isn't!