June Kessler's Blog, page 7

Peanut Butter Chip Chocolate Cookies

3/4 cup (1 1/2 sticks) unsalted butter

1 1/2 cups white sugar

1/2 light brown sugar

2 eggs

1/2 cup creamy peanut butter

2 teaspoons vanilla extract

2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1 (10-oz) bag Reese’s peanut butter chips

 

Directions

 

Preheat oven to 350 degrees F (175C). Grease 3 cookie sheets.

In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla and peanut butter.

Combine the flour, cocoa, baking powder and salt, stir into the creamed mixture. Fold in the peanut butter chips. Drop cookies by heaping Tablespoons onto the prepared cookie sheets. (I didn’t flatten the cookies, if you do they will cook faster)

Bake in preheated oven  for 12 to 14 minutes, until set. Cool on wire racks.

Makes 36 cookies

 

Triple Chocolate-Mint Cookies

Triple Chocolate-Mint Cookies

2 sticks room temperature butter

1 cup sugar

2/3 cup brown sugar

2 eggs

1/4  cup coconut milk

1 teaspoon chia seeds

1 teaspoon vanilla

3 cups all-purpose flour

¼ cup ground flex meal

1/3 cup cocoa

1 teaspoon salt  (I used Himalayan)

1 ¼ teaspoon baking soda

1 cup each milk, and semi-sweet chocolate chips

1/2 cup chopped fresh mint leaves

Directions

Preheat oven to 350 degrees F. Line baking sheets with parchment paper

Place chia seeds in coconut milk to soak. Cream together Butter, white sugar, brown sugar and butter until light and fluffy. Beat in eggs and coconut milk/chis seed mixture, and vanilla.

In another bowl, whisk together the dry ingredients.

Slowly add in the dry ingredients. I did this in stages, scraping the bowl each time.

Stir in the chocolate chips and chopped mint leaves. Chill the dough for an hour. If you have time, I don’t think it makes any difference.  My grandkids can never wait a whole hour.

Drop ¼ cup scoops of dough onto a parchment lined cookie sheet.

Bake  preheated oven for 14 to 15 minutes.

Pick up the parchment paper and transfer cookies to wire rack. (Cookies will still be on the parchment paper) Cool for 3 to 5 minutes and enjoy

Makes 20 Jumbo Cookies

 

Jumbo Hot Chocolate Cookies

 

 

Hot chocolate cookies

2 sticks room temperature butter

1 cup sugar

2/3 cup brown sugar

2 eggs

¼ cup coconut milk

1 teaspoon vanilla

3 cups all-purpose flour

¼ cup ground flex meal

1/3 cup Hot Chocolate Mix (not sugar free)

1 teaspoon salt  (I used Himalayan)

1 ¼ teaspoon baking soda

1 cup each milk, and semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees F. Line baking sheets with parchment paper

Cream together Butter, white sugar, brown sugar and butter until light and fluffy. Beat in eggs and coconut milk and vanilla.

In another bowl, whisk together the dry ingredients.

Slowly add in the dry ingredients. I did this in stages, scraping the bowl each time.

Stir in the chocolate chips. Chill the dough for an hour. If you have time, I don’t think it makes any difference.  My grandkids can never wait a whole hour.

Drop ¼ cup scoops of dough onto a parchment lined cookie sheet.

Bake  preheated oven for 12 to 14 minutes.

Pick up the parchment paper and transfer cookies to wire rack. (Cookies will still be on the parchment paper) Cool for 3 to 5 minutes and enjoy

Makes 20 Jumbo Cookies

 

Blackberry Cheesecake

 

 

1 Ready-made graham cracker crust or make a homemade crust

Filling

1 (8 oz.) pkg. of cream cheese, softened

1 Tablespoon lemon juice

¼ cup sugar

1/4 cup milk

2 eggs

½ teaspoon vanilla

Pinch salt, I used Himalayan

Topping

2 cups Blackberries

1/2 cup Sugar

½ teaspoon cinnamon

1 teaspoon lemon juice

2 Tablespoons Water

Directions

Beat cream cheese until light and fluffy. Gradually add lemon juice, sugar, milk, salt and vanilla.Add eggs one at a time mixing well after each addition.

Pour into crust and bake for 25-30 minutes or until set in the middle; let cool while making topping.

For the topping, add blackberries, sugar, cinnamon, lemon juice and water to a saucepan. Bring to a boil over medium-high heat and cook for 4 to 5 minutes. Turn off the heat and allow to cool slightly.

Pour blackberries over the cheesecake and place pan into the fridge to cool and set for at least 2 hours or several hours is even better.

Carrot-Cucumber Juice

 

 

 

 

 

Carrot-Cucumber Juice

2 Carrots

1 Cucumber

3-4 stalks of celery

I large piece of Aloe (slice open and scrap the inside to put through juicer)

1 inch knob of Ginger root

3-4 dandelion leaves ( can be found wild or at whole or sprouts or any farmers market)

Directions

Wash vegetables and cut up into small enough pieces to fit through your juicer spout. Also, it’s important to leave on the skin when juicing any vegetables, especially cucumber, as so many of the nutrients are in the skin.

I am on this juicing thing right now. Its a good way to get your kids to eat their fruits and veggies. My 5 year old Grandson has arthritis, I like to add veggies to his fruit juice. too ensure he getting what he needs; and he has no idea he drinking veggies.

Kale and Carrot Juice

 

 

 

 

 

 

 

Kale and Carrot Juice

2 carrots

4 kale leaves

1 1/2 cups fresh chopped pineapple, core included

1 avocado

Directions

Juice Carrots, kale and pineapple, Place juice in a blender

and add the avocado. Blend for about 30 seconds

 

 

 

 

 

 

Banana Spinach Smoothie

Banana Spinach Smoothie

Bananas are rich in potassium and Vitamin C and are known to improve digestion, allowing the body to break down food and rid the body of stomach problems. Bananas will improve skin texture and help in making your skin pimple-free! Raw almond butter contains a high level of Vitamin E. Vitamin E is known to repair skin from sun damage, scarring from acne, and also will aid in minimizing fine lines and wrinkles. The antioxidants in almonds also help fight off free radicals, fighting bacteria that cause acne. The oil in almond butter will also  hydrate dry skin and make hair look shinier and healthier. It’s good oil so don’t be scared of it! Flaxseed oil is rich in omega-3 fatty acids and will help regulate the body’s oil production, in turn reducing oils that surface on the skin which in turn reduce clogged pores and breakouts. Organic apple juice contains a large amount of vitamins and minerals. Apples contain a high level of glycolic acid and will help minimize scarring from acne, reducing the appearance of fine lines and wrinkles, and removes cellular build-up from the skin, stopping oils and bacteria from getting trapped under the skin’s surface.

1 banana

1/2 cup baby spinach leaves

2 Tablespoons raw almond butter

1 Tablespoon flaxseed oil

½ cup organic apple juice

1 cup ice cubes

Directions

Blend ingredients in blender until smooth, pour into glass,

and enjoy

Fried Avocado

Lazy Sunday afternoons are a great time to use up left overs to make new and delicious creations, well today I had avocados in the fridge that needed to be used, they were still kind of firm. so Avocado fries it was, these fries are simple and fast to make. Peel and pit the avocado, slice into 6 wedges, sprinkle with a little Himalayan salt or I guess any salt will do, sprinkle with flour, dip into 1 beaten egg, and roll in panko crumbs and fry in vegetable or coconut oil until browned and you have a healthy snack or side dish. We will be making these again tomorrow, we ate them so fast we forgot to take a picture.; just heaven so delicious.

Avocado Fries

Lazy Sunday afternoons are a great time to use up left overs to make new and delicious creations, well today I had avocados in the fridge that needed to be used, they were still kind of firm. so Avocado fries it was, these fries are simple and fast to make. Peel and pit the avocado, slice into 6 wedges, sprinkle with a little Himalayan salt or I guess any salt will do, sprinkle with flour, dip into 1 beaten egg, and roll in panko crumbs and fry in vegetable or coconut oil until browned and you have a healthy snack or side dish. We will be making these again tomorrow, we ate them so fast we forgot to take a picture.; just heaven so delicious.

Banana Chocolate Chip Cookies

These cookies made a great after school snack for the boys, crispy edges and a cake like center. Also a good way to use up  old bananas. Added flex meal for extra nutrition

1/3 cup butter, softened

1/2 cup sugar

1 egg

1/2 cup mashed ripe banana

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1/4 cup flex meal

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1 cup (6 ounces) semisweet chocolate chips

Directions

Preheat oven to 375 degrees F. Grease or line 2 large baking sheets with parchment paper.

In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, flex meal, baking powder,baking soda, cinnamon and nutmeg; gradually add to creamed mixture and mix well. Stir in chocolate chips.

Drop by Tablespoonful’s two inches apart onto baking sheets. Bake in preheated oven for 10-11 minutes or until edges are lightly browned. Transfer to wire racks to cool.

Makes about 30 cookies