Red Velvet Cupcakes

theparsthief-redvelvet-1This week’s recipe is brought to you by The Parsley Thief, a great Valentine’s day holiday classic — Red Velvet Cupcakes. Give the gift that really screams “I love you!” yummy sugary treats!
Red Velvet Cupcakes
When my son, who turned 11 years old last week, specifically requested “Red Velvet Cupcakes” when I offered to bring a treat into his classroom, I was quite surprised. For one, neither of my boys are big “cake” kids {weirdos, I know} and secondly, I don’t remember my son ever having a red velvet cupcake before. But he must have gotten it in his head from somewhere, because he was very clear about it. Even requesting the cream cheese frosting that traditionally tops them.
Adapted from The Hummingbird Bakery Cookbook by Tarek Malouf and Brown Eyed Baker
These are not only the best Red Velvet Cupcakes I’ve ever tasted, but they could easily sit atop my list of the best cupcakes I’ve ever tasted. I love the Hummingbird Bakery’s method of adding the cocoa powder to the batter {instead of the traditional red food coloring only}, because not only does it give the cupcakes a half-vanilla half-chocolate flavor, but it also gives them the prettiest deep burgundy color. However, what makes these truly over the top is the cream cheese frosting recipe, by the Brown Eyed Baker — which is easily the best I’ve tasted. I was hesitant to use a whole tablespoon of vanilla extract in the frosting, but I was so glad I did! The result is a perfectly balanced, sweet vanilla frosting that I’m fairly certain will have everyone who tastes these begging you for the recipe.
ingredients for the cupcakes:
1 cup plus 2 tablespoons flour
1/2 teaspoon kosher salt
2 tablespoons unsweetened cocoa powder
2 tablespoons red food coloring
1/2 teaspoon vanilla extract
1 tablespoon water
4 tablespoons {1/2 stick} unsalted butter, room temperature
3/4 cups sugar
1 large egg
1/2 cup buttermilk
1/2 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar
ingredients for the frosting:
4 ounces {1 stick} unsalted butter, room temperature
4 ounces cream cheese, room temperature
2 1/2 cups powdered sugar
1/2 to 1 tablespoon vanilla extract
clear sanding sugar and white nonpareils for decorating {optional}
cupcakes:
Preheat the oven to 350 F and line a standard size muffin pan with paper liners. Prepare the dry ingredients by whisking together the flour and salt in a mixing bowl, and setting it aside.
In a separate small bowl, mix together the cocoa powder, red food coloring, vanilla extract, and water with a small spatula, or the back of a spoon until evenly combined into a slurry-like thin paste. Set aside.
Add the butter and sugar to the bowl of a stand-mixer, fitted with the paddle attachment. Beat on medium-high speed until the mixture light and fluffy, about 3-4 minutes. Add the egg, and continue beating until incorporated, scraping down the sides of the bowl as needed. Add the cocoa powder/food coloring mixture to the mixer, and beat, scraping down the sides of the bowl occasionally, until evenly distributed into the batter.
Add half of the buttermilk, followed by half of the flour/salt mixture, beating and scraping down the bowl after each addition. Repeat with the remaining buttermilk and dry ingredients, and beat until smooth. Add the baking soda and white vinegar, and beat once more until smooth.
Divide the batter between the 12 liners {they should be about 3/4 full} and bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack to cool slightly. When cool enough to handle, remove the cupcakes from the pan and place them on the wire rack to cool completely.
frosting:
Add the butter and cream cheese to the bowl of a stand-mixer, fitted with the whisk attachment, and whip on medium-high speed for 5 minutes, scraping down the sides of the bowl occasionally. Reduce the speed to low and add the powdered sugar, a cup or so at a time, beating until incorporated after each addition. Add a 1/2 to 1 tablespoon of vanilla {depending on how vanilla flavored you’d like your frosting to be}, and beat on high speed until the frosting is light and fluffy, about a minute or two longer. Frost the cupcakes and decorate by sprinkling the tops with the sanding sugar and nonpareils, if desired. Enjoy!
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Jeanette’s Slow Cooker White Chicken Chili

Slow-Cooker-White-Chicken-ChiliWith all of the snow and arctic temps this winter it’s nice to seek comfort in delicious, slow cooked meals. With that in mind, we’re sharing another sure-fire winter hit from our friend Jeanette, Jeanette’s Healthy Living . . . Perfect for a cold wintry day. Serve it with lots of fixings for extra fun!
I’ve been thinking of making this for a while, but hadn’t gotten around to it for whatever reason. I think I was worried my kids wouldn’t like it simply because it wouldn’t look like the chili they’re used to. White food tends to scream boring and bland. To amp up the flavor in this White Chicken Chili, I did three things:

  • Toasted whole cumin and coriander before grinding them
  • Used three types of chili peppers – fresh jalapeno, pickled jalapeno, and fire roasted green chilies
  • Used leftover Chicken “Carnitas Style” which was braised in onions, garlic and spices
  • Served the chili with fun and fresh toppings – diced avocado, chopped scallions, fresh cilantro leaves, Pepper Jack cheese, and baked blue tortilla chips

The chili itself is dairy-free, so choose your toppings according to preferences and dietary needs. My husband is lactose intolerant, so he topped his chili with avocado, scallions and cilantro.
To go along with this chili, I made a batch of gluten-free dairy-free Cornbread and Steamed Broccoli with Toasted Garlic Red Pepper Olive Oil.
I gave a container of this White Chicken Chili with Green Chilies to a friend of mine who’s just finishing up her chemotherapy treatments and she said it was the best chicken chili she’s ever had. I was so glad she enjoyed this nutrient rich chili, packed with goodness.

Slow Cooker White Chicken Chili with Green Chilies
Prep Time: 20 minutes

Cook Time: 4 hours, 15 minutes

Total Time: 5 hours, 35 minutes

Yield: 6

I pureed one can of beans to make a thicker, creamier consistency to this chili. Toasting whole spices and then grinding them is worth the effort for an extra boost of flavor; however, you could certainly use pre-ground spices. For dairy-free option, leave out cheese and Greek yogurt as toppings.

Ingredients

    • 3 14.5 ounce cans white beans
    • 1 tablespoon cumin seeds
    • 1 1/2 teaspoon coriander seeds
    • 1 tablespoon olive oil
    • 1/2-1 fresh jalapeno pepper, seeds removed, minced
    • 4 sliced pickled jalapenos
    • 2 green bell peppers
    • 1 large onion, chopped
    • 1 celery stalk, chopped
    • 4 garlic cloves, minced
    • 1 teaspoon ancho chili powder
    • 1 cup low-sodium chicken broth
    • 1 cups Chicken Carnitas or roast chicken, chopped into bite-size pieces
    • 1 4-ounce can fire roasted green chilies
Toppings
  • fresh cilantro leaves
  • fresh avocado, diced
  • scallions, chopped
  • shredded pepper jack cheese
  • Greek yogurt
  • crumbled tortilla chips
  • fresh lime wedges
 Directions
  1. Place one can of beans in food processor and process until smooth. Rinse and drain remaining beans. Place in slow cooker.
  2. In a small skillet, toast cumin seeds and coriander seeds until fragrant. Transfer to spice grinder (I use an old coffee grinder) and grind until fine.
  3. Heat oil in a large skillet. Add jalapeno pepper, pickled jalapeno, bell peppers, onion, celery and garlic and saute until onions and peppers are soft. Add ground cumin, coriander and ancho chili powder and saute another minute. Add to slow cooker, along with chicken broth, chicken and fire roasted green chilies. Cover and cook on high setting for 4 hours. Serve with toppings as desired.
Adapted from Food Network
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Check out this recipe and more at Jeanette’s Healthy Living blog

Eila’s Mini Loaded Potato Skins

photo-4-136_featuredwebLooking for a fun, easy-to-eat appetizer to serve to your Super Bowl fans? This week our friend Eila Johnson, The Full Plate Blog, shares a crowd pleasing big game recipe . . . These mini loaded potato skins are hearty enough for the most macho, and can be made healthy enough for those trying to stick to their New Year’s resolutions. “When I serve a baked potato bar as dinner for my family, I set out a bunch of different topping options… with these bit-sized appetizers, I fill some with everything from fresh veggies to bacon. I’ve recreated that colorful array of topping options with these mini potato skins,” says Johnson.
Mini Loaded Potato Skins
(Makes about 40 pieces)
Ingredients:

  • 28 oz bag baby Yukon Gold or red potatoes
  • 1 Tablespoon olive oil
  • ½ cup shredded cheddar cheese (divided)
  • 1 cup Stewart’s store-made fresh salsa*
  • ½ cup bacon bits (or crisp cooked and crumbed bacon)
  • ½ cup organic sour cream
  • ¼ cup fresh chives, minced

*Stewart’s own salsa is found by their store-made prepared foods, to the left of the deli counter
Directions:
Preheat oven to 400°F. Drizzle olive oil on a rimmed baking sheet. Roll the potatoes around on the sheet so they are lightly covered in oil. Bake the potatoes until just tender, about 20 minutes; flipping halfway so one side doesn’t get too browned. Then cool potatoes completely. {While the potatoes are cooking, you can cook/crumble your bacon, unless you are using bacon bits, which are ready to go.}
Once cool, slice each potato in half lengthwise, and then carefully hollow out each one, using a melon baller or small spoon to remove 2/3 of the flesh, placing it in a medium mixing bowl. {Reserve potato ‘innards’ for another use.}
Sprinkle ¼ cup of the shredded cheese, equally divvied up among all of the potato skins. Next, fill the hollowed skins with Stewart’s Fresh Salsa. Then divide a sprinkling of bacon between each of the skins. And finally, sprinkle the remaining ¼ cup of shredded cheddar among the tops of the potato skins.  {Potatoes can be made ahead to this point. Store them in an airtight container in the fridge for up to three days. Bring to room temp before baking.}
When ready to serve, return the potatoes to the 400°F oven and bake until the filling heats through and cheese is melted, 7-10 minutes. Serve warm or room temp with a dollop of sour cream and a sprinkling of chives.
New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013, teaches busy parents how to make simple, nourishing recipes for their families and friends.
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Jeanette’s Slow Cooker Black Bean Turkey Chili

Black-Bean-Turkey-ChiliPerfect for winter warming (or thawing!) and an excellent big game crowd pleaser for the Super Bowl, this new delicious Black Bean Turkey Chili recipe from Jeanette’s Healthy Living is versatile, simple, and healthy.  
From Jeanette: This Slow Cooker Black Bean Turkey Chili is heavy on the beans, making it a lighter and less expensive chili but equally flavorful. We’re in the thick of winter and stewschili and soups have been on our weekly menus lately. During the wintertime, our bodies crave rich foods, and oftentimes, these foods are heavier and higher in fat. Coming off of the holiday season, however, I’ve been trying to satisfy these cravings with comfort food that’s been lightened up, without sacrificing on flavor or heartiness.
I’ve deliberately called today’s recipe Black Bean Turkey Chili versus Turkey Black Bean Chili because it is heavier on the beans than on the turkey. That means, more fiber and plant based protein, with the added benefit of being a low-cost family meal. Love it when that happens. Oh, and mushrooms add some nice meaty flavor with far fewer calories. Chopped up fine, they meld right into this chili.
Toppings make chili the best, and there’s no shortage of them here. Have some fun with your favorite toppings, whether it’s red onions, scallions, jalapenos, cheese or Greek yogurt.
Crockpot Black Bean Turkey Chili
Ingredients
1 tablespoon olive oil
8 ounces mushrooms, finely chopped
2 medium onions, chopped
6 cloves garlic, minced
1 pound ground turkey
1 tablespoon dried oregano
1 tablespoon ground toasted cumin
2 tablespoons chili powder
1 tablespoon ancho chili powder
½ teaspoon chipotle chili powder
7 cups cooked black beans (1 pound dried beans, cooked)
1 28-ounce can whole tomatoes, chopped up in food processor
salt and pepper, to taste
1 cup bean cooking liquid or 1 chicken broth
Garnishes:
Chopped avocado, minced scallions, non-fat Greek yogurt
Directions
1. Heat olive oil in a large stock pot over medium heat. Add mushrooms and onions and cook
until onions are translucent, about 5 minutes. Add garlic and cook another minute. Add ground
turkey and cook until browned and cooked through. Add oregano, cumin, chili powder, ancho
chili powder, and chipotle chili powder. Stir well and cook until fragrant, about a minute. Add
black beans, tomatoes, bean cooking liquid, and salt and pepper to taste.
2. Pour chili into a crockpot and cook on low 6 hours to develop flavors. Alternatively, continue
cooking chili on the stovetop on low heat for 1 hour.
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013′s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here
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Eila’s Black Bean Hummus

highres_bbhummus-webBridging the gap between New Year’s resolutions to eat healthier and Super Bowl celebrations when healthy eating is not exactly the focal point, we have a new recipe from Eila, the full plate blog, that serves both purposes . . . This month, she shares a simple, healthy, delicious dip with Walter Stewart’s customers, Black Bean Hummus.
“Whether you’re looking for a nourishing snack for the kids when they tumble off the school bus, in need of a make-ahead appetizer the night you’re hosting book club, or asked to bring something crowd-pleasing to a Super Bowl party, you’ll be a hit with this super easy, healthy dip,” says Johnson. “This zesty black bean version of traditional hummus (which is made with chickpeas, sesame, lemon juice and garlic), is pureed goodness and can be made as mild or spicy, garlicky and tangy as you like!”
Black Bean Hummus
(Makes about 2 cups)

  • one 15 oz can black beans, rinsed and drained
  • 2-4 cloves garlic
  • one jalapeno, seeded
  • 2 limes, juice
  • ¼ cup fresh cilantro, rough chopped
  • ¼ cup scallions, white part only, rough chopped
  • 2 Tablespoons tahini*
  • water (optional)
  • salt & pepper, to taste

Combine all ingredients in a food processor. Pulse until smooth. You may add water, one Tablespoon at a time, if you want to thin the dip, until you reach desired consistency. Serve with your choice of tortilla chips, pita chips and/or veggies. Dip can be made ahead and stored in the fridge for up to one week. Have just a little dip left?  It makes a great sandwich spread!
* Tahini is sesame paste, and can be found by the jams/jellies/peanut butters  at Walter Stewart’s Market.
New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013, teaches busy parents how to make simple, nourishing recipes for their families and friends.
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Simple Beef & Kidney Bean Chili

chili8-3-710This week we are featuring a seasonally-apropos Beef Chili recipe by The Parsley Thief. Seek comfort from the cold with this simple and delicious take on beef chili and with the NFL playoffs in full gear and the Super Bowl right around the corner this recipe doubles as a great big game crowd pleaser!
Simple Beef & Kidney Bean Chili
I have been searching for a really simple & delicious crockpot chili recipe for a long time now. Not something exotic, or gourmet. Just super basic.
This is the recipe I was looking for. And, with Super Bowl Sunday around the corner, I figured now would be a good time to post it. You can play with the spices as much as you’d like. I kept them pretty low key, as I was serving this to the whole family & I wanted everyone to enjoy it.
If you don’t have a slow-cooker, you can cook the chili in a stockpot over low heat for 2 hours. It will keep in the fridge for up to 5 days {it tastes even better after sitting a day, or more}. It can also be frozen for up to a month.

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Begin by finely chopping 2 medium onions, cutting 1 red bell pepper into 1/2″ chunks & mincing 6 cloves of garlic. Heat 2 tablespoons of canola oil in a large stockpot, over medium heat & add in the chopped veggies, along with a whole bunch of spice. You’ll need a 1/4 cup chili powder, 1 tablespoon of cumin, 2 teaspoons ground coriander, 1 teaspoon of red pepper flakes, 1 teaspoon of dried oregano & 1/2 teaspoon of cayenne pepper. You can adjust the heat of the chili by omitting, or reducing the red pepper flakes & cayenne…or, adding more, if desired. Saute the veggies & spices until they are beginning to soften & brown {about 10 minutes}.

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Add 2 pounds of ground beef, raise the heat to medium high & cook, until no longer pink {about 5 minutes}. Transfer to slow cooker.

 

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Add in 2 {15 ounce} cans of red kidney beans {drained & rinsed},


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1 {28 ounce} can of fire roasted diced tomatoes and 1 {28 ounce} can of pureed tomatoes. Give the mixture a stir & cook for 4 hours on high.

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Serve with lots of yummy condiments. Such as, fresh diced tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro & shredded Monterey Jack or cheddar cheese.

Simple Beef & Kidney Bean Chili

Adapted from Cooks Illustrated magazine; March 2003
Serves 8-10
2 tablespoons canola oil
2 medium onions, finely chopped
1 red bell pepper, cut into 1/2″ chunks
6 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds ground beef
2 {15 ounce} cans red kidney beans, drained & rinsed
1 {28 ounce} can fire roasted tomatoes
1 {28 ounce} can pureed tomatoes
kosher salt & freshly ground pepper, to taste
Heat the oil in a large stockpot over medium heat. Add the onions, bell pepper, garlic, chili powder, cumin, coriander, red pepper flakes, oregano & cayenne pepper. Saute until the vegetables begin to soften & brown {about 10 minutes}. Add in the ground beef & cook until it is no longer pink, breaking it up as it cooks {about 5 minutes}. Transfer the beef mixture to a slow cooker. Add in the kidney beans, diced tomatoes & pureed tomatoes. Stir & cook for 4 hours on high. Season with kosher salt & pepper, if needed & serve with optional condiments…Such as, diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro, sour cream, Monterey jack, or cheddar cheese. The chili is best made a day ahead & can be stored in the refrigerator for up to 5 days, or frozen up to 1 month.
Click here for the printable recipe.

Lisa’s Chicken Au Gratin

Chicken-au-GratinwebLisa Corrado of Lisa Corrado Nutrition brings us this very satisfying dish that tastes like a high-calorie meal you’d get in a restaurant, but sneaky substitutions like low-sodium chicken stock and evaporated skim milk make it healthy. So stay true to your resolutions without sacrificing real flavor!

Chicken au Gratin
Serves 4
Ingredients
3 tablespoons extra-virgin olive oil
1 pound mushrooms, cleaned and sliced
2 tablespoons fresh thyme leaves, chopped
2 garlic cloves, chopped
4 boneless, skinless chicken breasts; cut into bite-sized pieces
salt and freshly ground pepper
1 ½ cups frozen pearl onions, thawed
2 cups low-sodium chicken stock (check label if you want gluten-free)
½ cup evaporated skim milk
2 cups baby spinach leaves
zest of 1 lemon
Topping
¼ cup plain bread crumbs (check label if you want gluten-free)
½ cup grated Parmesan cheese
Olive oil spray
Directions
Heat a large skillet over medium-high heat with 1½ tablespoons of the oil. Add mushrooms and brown, about 4 minutes. Add thyme, garlic, chicken, salt, and pepper. Cook for 3 minutes. Add the onions and cook for 1 minute. Add the chicken stock and evaporated milk; cook for 5 minutes. Add the spinach leaves and lemon zest. Toss to combine and cook for 1 minute while you make the topping. Preheat broiler. In a bowl, combine the bread crumbs and Parmesan cheese. Transfer the chicken mixture to a baking dish and evenly sprinkle the bread crumb mixture on top. Spray lightly with olive oil spray. Brown under broiler, about 1 – 3 minutes. Download the printable recipe here. 
Lisa Corrado, a long-time resident of New Canaan, is the owner of Lisa Corrado Nutrition. Lisa is celebrating 10 years of providing nutrition services and is the author of a Moment in a Busy Life blog.
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Jeanette’s Skinny Strawberry Cheesecake Trifle

Strawberry-Cheesecake-Trifle2This week we have an excellent post Christmas and pre-New Year’s recipe from Jeanette Chen. Celebrate the season with just a little decadence but still light enough to stay true to any New Year’s resolutions. The Best of Both Worlds!

Skinny Strawberry Cheesecake Trifle
Prep Time: 40 minutes
Total Time: 40 minutes
Yield: 16
Calories per serving: 280
Fat per serving: 6.5
Each serving is about 40% lower in calories and has 75% less fat than a version made with full fat cream cheese, full fat sour cream, and butter pound cake.
Ingredients
2 cups non-fat or low-fat cottage cheese
2 cups powdered sugar
1 cup non-fat or low-fat sour cream
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup whipping cream
1 teaspoon vanilla extract
1 tablespoon sugar campaignIcon
1 Angel Food cake, cut into 1″ cubes
1 quart fresh strawberries, sliced
1 quart fresh raspberries
2 tablespoons sugar
3 tablespoons amaretto fresh raspberries, for garnish
Directions
Place cottage cheese in food processor and process until smooth. Add powdered sugar, sour cream, vanilla and almond extracts and process until mixed well. Beat whipping cream until light peaks form. Add 1 teaspoon vanilla extract and 1 tablespoon sugar. Continue to beat until stiff peaks form. Fold whipped cream into cottage cheese mixture. Add cake cubes and gently fold together until cake pieces are coated with cottage cheese mixture. Mix strawberries, raspberries, 2 tablespoons sugar and amaretto together. Place a layer of strawberries and raspberries in the bottom of a trifle bowl. Top with a layer of cake mixture. Add another layer of berries, then another layer of cake mixture. End with a layer of berries. Garnish with additional fresh berries.
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013′s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here

Red & Green Antipasto Tartlets

photo 1-web_cuAround the holidays, New Canaan mom Eila Johnson likes to have the ingredients on hand for a few hearty appetizers, so she can entertain family and friends last minute. “There’s nothing cozier than inviting a few neighbors over and hanging out by the fire while the kids play or sled in the yard. These festive Red & Green Antipasto Tartlets are one of my family’s favorite appetizers. They are very easy to make—I have my kids help me assemble them– and they always win rave reviews,” says Johnson.  So easy, and you will be the hit of your next holiday gathering, whether it’s a casual Sunday with neighbors or a fancy Saturday soiree!
Red & Green Antipasto Tartlets
(makes 15 hearty appetizers)
1 pkg Athenos Mini Phyllo Cups (freezer case)
¼ cup chive cream cheese
15 thin slices dry salami
15 small fresh mozzarella balls
sundried tomato paste
basil pesto 
Preheat oven to 350. Place frozen phyllo cups on a rimmed baking sheet. Place a small dollop of chive cream cheese in the base of each phyllo cup. Then {this is what I have my children help do} gently push a thin slice of salami into each phyllo cup {the cream cheese will help hold it in place}, and place a small fresh mozzarella ball in the center. Bake, on the middle rack, for 8-10 minutes, until mozzarella is melted, and phyllo cup is crispy. Top with a small dollop of basil pesto {green} and sun-dried tomato spread {red}. Serve tartlets warm or room temp. 
Done!
New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013, teaches busy parents how to make simple, nourishing recipes for their families and friends.

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Cranberry Coconut Chocolate Chip Oatmeal Cookies

Cranberry-Coconut-Chocolate-Chip-Oatmeal-Cookie-FeatureThese Cranberry Coconut Chocolate Chip Oatmeal Cookies from our friend Jeanette Chen make a festive addition to any holiday cookie platter. Chock full of cranberries, coconut and mini chocolate chips, and sweetened with banana and honey, these ‘cakey’ cookies are naturally delicious.
Cranberry Coconut Chocolate Chip Oatmeal Cookies
Prep Time:
15 minutes
Cook Time:
8 minutes
Total Time:
23 minutes
Yield: ~ 28 cookies
The banana adds sweetness and keeps these cookies nice and moist.
Ingredients
3/4 cup Arrowhead Mills® Organic Oat Flour
3/4 cup organic rolled oats
1 tablespoon organic ground golden flax seed mixed with
3 tablespoons water
1/2 teaspoon baking soda
Recipes
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup honey or maple syrup
1/4 cup MaraNatha® Organic Creamy Almond Butter
1/3 cup mashed ripe organic banana
2 tablespoons organic virgin coconut oil
1 teaspoon vanilla extract
1/3 cup dried organic cranberries
1/3 cup organic raw dried coconut flakes
1/2 cup mini chocolate chips
Directions
Combine oat flour, oats, flax seed and water mixture, baking soda, baking powder and salt in a mixing bowl. Mix well. Add honey, almond butter, banana, coconut oil and vanilla; blend until mixed through. Add cranberries, coconut and chocolate chips and mix well. Cover and refrigerate for a few hours or overnight to firm up cookie dough. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Spoon cookie dough onto cookie sheets using rounded teaspoon. Flatten tops slightly. Bake 7-9 minutes or until lightly browned. Let cool.
Notes For a vegan option
substitute maple syrup for honey.
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013′s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here