These Quick Soft Pretzels are super easy to make and only take about 30 minutes. They have a more bread-like consistency than regular pretzels do, but are great for a sudden soft pretzel craving.
1 1/2 Cups Warm Water
2 1/4 teaspoons Active Dry Yeast
1 teaspoons Salt
1 Tablespoon Sugar
4 – 4 1/2 Cups All Purpose Flour
Coarse Sea Salt, for sprinkling
Preheat oven to 425°F. Line a baking sheet with foil and spray with non-stick cooking spray.
Combine warm water and yeast, stirring until almost completely dissolved. Stir in salt and sugar. Slowly add flour and mix with a wooden spoon until a thick dough forms and the dough is not sticky.
Knead dough on a floured surface for about 5 minutes. Divide dough into 8 equal pieces. Roll dough into long ropes and form into a pretzel shape. Place on prepared baking sheet.
Beat the egg in a small bowl and brush over the pretzels. Sprinkle with coarse sea salt.
Bake for 10 minutes. Turn on the broiler and bake until the pretzels turn golden brown, about 5 minutes.
Yield: 8 Pretzels
-Recipe from Sally’s Baking Addiction-
This Oatmeal Raisin Granola Bars recipe if one of my favorites. They are very quick to make and are kept fresh in the refrigerator. They hold up well at room temperature, so they are great to take with you for an on-the-go snack. This recipe is easily doubled and baked in a 9X13 inch dish.
1 1/2 Cups Old Fashioned Oats
1 Cup Puffed Rice Cereal
1/2 Cup Chopped Nuts
3/4 Cup Raisins
1/2 Cup Honey
1 teaspoon Vanilla
1/4 teaspoon Kosher Salt
1 teaspoon Cinnamon
3 Tablespoons Peanut Butter
Preheat oven to 350°F. Line an 8X8 inch pan with parchment paper, letting it hang over the edges slightly. Spray the parchment with non-stick spray.
Combine oats, cereal, nut and raisins together in a large bowl.
Combine homey, vanilla, salt, cinnamon and peanut butter together in a medium bowl. Pour into the large bowl with the oat mixture. Fold together until completely combined.
Press firmly into the prepared pan. Bake 20-25 minutes for chewy and 25-30 minutes for crunchy.
Press with a lightly oiled spatula right when they come out of the oven. Let cool completely before cutting.
Yield: 8X8 Inch Pan Granola Bars
*Note: Use gluten free oats and puffed rice cereal if you need it to be gluten free.
-Recipe from Old World Garden Farms-
I just can’t get enough pumpkin during the fall. This Pumpkin Pie Smoothie tastes just like a pumpkin pie! What is even better is that this Pumpkin Pie Smoothie contains only 1.63 grams of fat and nearly 10 grams of protein! Now that is a drink you can feel good about. Maybe I will serve Pumpkin Pie Smoothies this Thanksgiving instead of pie.
1/2 Banana, frozen
1/3 Cup Pumpkin Puree
1/3 Cup Plain Yogurt
1/2 Cup Milk
1/8 teaspoon Pumpkin Pie Spice
5 Ice Cubes
Place all ingredients in a blender. Blend until smooth.
Yield: 1 Serving (about 2 Cups)
These zucchini muffins are moist and super delicious. It makes 24, so you can eat half and freeze the other half for later! Since I’m on my freezer cooking month, I froze half of these muffins in a gallon size freezer bag.
1/4 Canola Oil
1/4 Milk (any milk: cow’s, almond, rice…)
2 Cups Sugar
2 teaspoons Vanilla Extract
1 teaspoon Salt
1 teaspoon Baking Soda
3/4 teaspoon Baking Powder
2 teaspoons Cinnamon
1 1/2 Cups All Purpose Flour
1 1/2 Cups Whole Wheat Flour
3 1/2 Cups Grated Zucchini
Preheat oven to 350°F.
In a large bowl, combine the oil, milk, sugar and vanilla. Add in the salt, baking soda, baking powder, cinnamon and flours. The mixture will be really dry at this point. Mix in the zucchini until the batter is moistened.
Divide between 2 greased or paper-lined muffin pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Yield: 24 Muffins
-Recipe from Savory Seasonings-
Even if the combination of chocolate and avocado sounds weird, you need to try these muffins. They are delicious! It’s also a great way to get all the great nutrients of avocado into your kids. Great for Chloe because she won’t even try avocados. This recipe comes from TrainerMomma.com.
1 Ripe Avocado
1 Cup Sugar
3/4 Cups Unsweetened Applesauce
3/4 Cup Milk
2 2/3 Cups Whole Wheat Flour
1/2 Cup Cocoa Powder
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1 Cup Chocolate Chips
Preheat oven to 375°F. Spray two mini muffin tins with non-stick cooking spray or line with paper muffin liners.
Whisk together the avocado and sugar until smooth. Add the eggs, applesauce, milk, flour, cocoa powder and salt. Whisk to combine. Stir in the chocolate chips.
Divide the batter among the two prepared muffin tins.
Bake until a toothpick inserted in the center comes out clean. About 15 minutes.
Yield: 48 Mini Muffins
I’m usually terrible at making smoothies, but I thought I would give it another try. I found this recipe from the Martha Stewart website and decided to give it a try with only a slight modification. The original recipe called for raspberries, but I used strawberries instead. It turned out to be pretty good and was a great use for the coconut water I had in my freezer from the coconuts I opened a while back.
1 Cup Ice
1/2 Cup Frozen Strawberries
1/2 Cup Plain Yogurt
1/2 Cup Old-Fashioned Rolled Oats
1 Tablespoon Honey
¾-1 Cup Coconut Water (or any juice)
Place the ice and frozen strawberries in the blender.
Add the remaining ingredients on top. For the coconut water/juice, just start with ¾ cup and add more if you need to.
Blend until smooth and enjoy!
Yield: 2 Servings