Friday, November 21, 2014

Peppermint Fudge Cookies

Preheat oven to 350F

1/4 cup coconut oil
1/2 cup of butter
1/2 cup white sugar
1/4 cup brown sugar + 1 tablespoon
1 large egg
1 teaspoon vanilla extract
1 cup all purpose flour + 1 tablespoon
3/8 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 peppermint chips


Sunday, November 16, 2014

Double chocolate banana fudge cookies

Double chocolate banana fudge cookies- These came out absolutely amazing tonight and gave me one more use for very ripe bananas!

Preheat oven to 350F

1 very ripe medium sized banana
1/4 cup of butter
1/2 cup white sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all purpose flour
3/8 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup pecan chips (or any nuts)
1/4 dark chocolate chips

Mash banana with softened butter. Add sugar and whip together. Add egg, vanilla, and cocoa and mix well. Add salt and baking powder and mix well. Gradually add flour and mix. Fold in pecan and chocolate chips. Spoon onto ungreased cookie sheet. Bake 7-9 minutes- cookies will be very soft.

Thursday, October 9, 2014

Green Chile Turkey Meatloaf

I'm doing some guess work on the quantities used for this...I'm compiling this recipe for a former co-worker. This is a work in progress.

Ground Turkey, 3 pounds
1 egg
Seasoned italian breadcrumbs ~ 1/2-1 cup (till it looks right)
Diced green chiles to taste
~ 3 tablespoons Spicy Brown Mustard
1/2-1 diced onion, sauteed (depending on size of onion)
4 tablespoons tomato sauce
~2 tablespoons brown sugar
4 splashes Worcestershire sauce
>=3 tablespoons fresh diced garlic
Salt and pepper to taste
Powdered garlic
Powdered thyme ~dash
Powder sage ~dash
Ground rosemary ~dash
2-3 Grated carrots

Shredded parmesan
Bread crumbs
Garlic, salt, pepper

Mix all components in a mixing bowl and shape like a loaf in a pyrex dish. Pat a coating of shredded parmesan and bread crumbs on the outside to form a crust and sprinkle top with garlic, salt, and pepper.  

Friday, September 12, 2014

Another muffin experiment!

Preheat Oven to 350
Grease muffin pan with coconut oil

2 ripe bananas
1/2 stick butter.
1/4 cup pure soy protein
1/4 cup flax seed
1/4 cup brown sugar
1/8 cup honey
2 eggs
1 cup whole wheat flour
3/4 cup old fashioned oats
1/4 milk of your choosing
1/4 teaspoon baking power
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup walnuts
3/4 cup dark chocolate chips
sweetened coconut as garnish on top

Mash bananas and mix with other wet ingredients, as well as baking soda and power. Add dry ingredients. Mix well. Divide with spoon into muffin pan. Sprinkle with coconut. Bake until toothpick test is passed.

Sunday, August 24, 2014

Experimental Muffins

Strawberry Banana Chocolate Chip Whole wheat muffins

preheat oven to 350
Grease muffin tin with coconut oil (or whatever oil you have on hand)

1/2 stick unsalted butter (room temperature)
1/4 teaspoon salt
1 1/4 cup whole wheat flour
2 eggs
splash of almond milk
1/4 teaspoon baking power
3/8 teaspoon baking soda
1/2 teaspoon cinnamon
generous sprinkle nutmeg
1/4 cup dark brown sugar
1/8 cup white sugar
1/8 cup honey + extra swirl
1 mashed ripe banana
1 cup sliced strawberries
1/4-1/2 cup dark chocolate chips (added to desired concentration)
Sweetened coconut

Mix all ingredients in bowl, except strawberries and chocolate chips. Once smooth, mix in strawberries and chocolate chips. Spoon into greased muffin tin. Sprinkle tops with coconut. Bake until the toothpick test has been passed, roughly 30 minutes.

Tuesday, July 22, 2014


Yes. You read it correctly- breakfast brownies. I've made these before weekend climbing trips because they're quite densely packed with energy for the day. It took a little experimentation to get these just right.

What you will need:
4 eggs
1 box of brownie mix (I use the Ghirardelli double chocolate)
1/4 cup water
1/4 cup unsweetened almond milk (dairy milk will probably work fine)
1/3 cup oil (the flavors are strong enough you can use olive oil and you won't notice the flavor)
1 small bag of frozen mixed berries of your preference (I've used just raspberries, a blueberry and strawberry mix, as well as a blueberry, strawberry, blackberry, and raspberry mix. Blackberries are a little weird with the chocolate, the others all work well)
1/2 bag of sweetened shredded
Old fashioned Oats

Preheat oven to 325. Grease glass or metal baking pan. Mix eggs, water, almond milk, and oil in a box. Add brownie mix and most of the coconut (reserve about 1/4 cup). Add oats until desired consistency is reached (likely between 1 and 2 cups). Fold in berries (I slice the strawberries to smaller pieces first, if they are used). Spread on baking pan. Sprinkle reserved coconut and oats on top. Bake until a fork or knife can come out clean from the center, approximately 40-60 minutes.

Friday, April 11, 2014

Kick Ass Quesadillas

I made these last night on a whim, because everything sounded so good together in my head...And it ended up tasting even better than it sounded. 

What you will need:
Three large chicken breasts
Two large tomatoes
Two small yellow onions
Two bell peppers (I used an orange and a yellow)
1 can of black beans (I used S&W's jalapeno and lime black beans)
Diced Green Chile (added to taste)
Flour Tortillas
Shredded Mozzarella Cheese
Spices: Salt, Pepper, Garlic, Chili Powder, Cayenne Pepper

Dice up chicken into small bite sized pieces. Semi-julienne onions and peppers. Dice tomatoes. Rinse and drain black beans. 

Saute onions in your fat of choice (I use olive oil) at medium heat until onions are clear. Add chicken. Saute two minutes, add peppers and tomatoes. Season generously with garlic, salt, pepper, and chili powder. Add cayenne pepper to taste. Increase heat to medium high. When the chicken looks almost cooked through, add black beans and green chile. Cook until all components are well-heated and cooked through. 

In a separate skillet, grease with oil of choice. Heat to medium high. Place tortilla and fill half-moon shape with filling- but be careful, the more filling, the harder it is to flip later (but messy quesadillas are still delicious). Generously sprinkle mozzarella on the filling and fold the tortilla so everything is contained in a half moon of tortilla amazingness. When cheese starts getting melty and the underside starts to brown, roughly 2-5 minutes, flip quesadilla. Lightly brown other side and serve with fork and knife.