recipes

Almond-Cranberry Biscotti

(adapted by Martha Stewart)

1 ½ cups almonds, slivered

1 tps baking powder

2 ½ cups flour

1 ¼ cups sugar

1/8 teaspoon salt

3 eggs

2 egg yolks

1 tsp vanilla

1 cup dried cranberries

Heat oven to 350 degrees and chop the almonds into thin slices. Combine baking powder, flour, sugar, and salt together thoroughly (original recipe called for an electric mixer) in a large bowl. In a small bowl, beat the eggs, yolks, and vanilla. Add the dry to the wet ingredients and mix together until it forms a sticky dough. Hayley resorted to using her hands. Stir in the almonds and cranberries. Form the dough into two logs and put them onto a baking sheet. Bake for approx. 25 minutes (check often!). Cut logs into diagonal pieces and return to the baking sheet. Bake for 20 minutes, then turn them over for another 20 minutes. 

-emily

high protein bread

(adapted from my mom's recipe)

2 c + 2.5 c flour

2 t salt

2 pkg. dry yeast

1 c + 1 tsp water

1/2 c honey

1/4 c butter

8 oz cottage cheese

2 eggs

1 c whole wheat flour

1/2 c oats  

1 c nuts, chopped

1 egg white

sesame seeds (optional)

preheat oven to 375 deg F.  

generously grease three 8"x3" loaf plans (or two 9"x5") and grease one large bowl for when the dough rises.  mix 2 c flour, salt, and yeast in a bowl.  on the stove, heat 1 c water, honey, butter, and cottage cheese until mixed.  mix the wet ingredients with dry ingredients and beat in two eggs on medium for 3 minutes.  stir in whole wheat flour, oats, and nuts.  then, stir in 2.5 to 3 cups more flour to make a soft dough.  knead for 10 minutes.  put in greased bowl, cover, and let it rise for 1 hr.  i let it rise in a warm oven.  next, punch down the dough and divide into three sections (or two if you choose the larger loaf pans) and shape into pans.  cover all three pans and let rise for another hour.  meanwhile, prepare the glaze of eggwhite, water, and sesame seeds.  glaze the loaves after they've doubled in size, and bake for 35 minutes, or until golden brown (mine only took 27 minutes).

- hayley

pumpkin scones

(adapted from iowa girl eats)

2 cups flour

1/2 cup whole wheat flour

7 tbs sugar

1 tbs baking powder

1/2 tsp salt

1 tsp cinnamon

3/4 cup canned pumpkin puree

3 tbs almond milk

1 egg

6 tbs cold butter, cubed

preheat oven to 425 degrees and line a baking sheet with parchment paper.

in a large bowl, combine flour, sugar, baking powder, salt, and cinnamon.  add the cold butter and use your fingers to blend butter in.  in another bowl, mix pumpkin puree, almond milk and egg.  add to flour mixture and stir until the dough comes together in a ball.  if it's too sticky, add the whole wheat flour (i had to add a whole 1/2 cup).  knead 5 times and flatten to a circle.  cut into eight wedges and bake for 12 minutes, or until just turning golden brown.  cool on a cooling rack.  glaze if desired, using the recipe here.

-hayley

snickerdoodles

(adapted from smitten kitchen)

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt
16 tablespoons unsalted butter, melted

1 3/4 cups of sugar

2 tablespoons ground cinnamon

2 large eggs

preheat oven to 400 degrees F.  
line two cookie sheets with parchment paper.  mix flour, baking soda, and salt into a small bowl. in a bigger bowl, combine butter and 1 1/2 cups of sugar. then add the eggs. because we don't have the luxury of having an electric mixer, we used a whisk and made sure to whisk until smooth. add the dry ingredients and combine. chill the dough in the fridge for approximately 15 minutes (or longer if you want). in a separate small bowl, combine the cinnamon and the rest of the sugar. once you are ready, roll the dough into 1 tablespoon pieces and into the sugar/cinnamon mixture. bake cookies for 8 minutes (?), switching sheets halfway through.

-emily

chocolate chip cookies

(adapted from smitten kitchen)

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract (taste was very apparent, maybe 2 tsp next time?)
1 egg
1 egg yolk

1 cup semisweet chocolate chips (we thought 2 cups would be too many)

preheat oven to 325 degrees.  line two cookie sheets with parchment paper.  mix flour, baking soda and salt in a bowl.  in a second bigger bowl, mix melted butter and sugars.  mix in vanilla, egg and egg yolk.  stir in dry ingredients all at once until just combined.  next, stir in chocolate chips.  drop cookie dough in 1 tablespoon fulls onto the lined cookie sheets.  bake the cookies for 10 minutes, switching sheets halfway through.

-hayley

kale chips

makes 20 chips

1 stalk kale

olive oil - preferably in a spray or easily drizzled form

garlic salt - to taste

parchment paper - it's a must!

rip kale into potato chip-sized pieces, disposing of the coarse ribs and veins. place ripped kale on a parchment paper-covered baking sheet, spray or drizzle enough olive oil to lightly coat the kale and sprinkle garlic salt (or salt and garlic powder). place baking sheet in the toaster oven and toast for 3-5 minutes.

-lauren

carrot & zucchini muffins

(adapted from l.a. fitness)

½ cup canola oil

½ cup sugar

¼ cup applesauce (i like using flavored applesauce)

2 eggs

1 cup white flour

½ cup whole wheat flour

¾ tsp baking soda

1 tsp cinnamon (it's ok to be generous with this)

1/8 tsp salt

2 medium carrots

½ medium zucchini

½ cup walnuts

preheat oven to 400 °F.

although the recipe says "medium" carrots and zucchini, you can use as much as you like (you barely taste either of them)! grate the carrots and zucchini in a separate bowl. in a large mixing bowl, combine oil, sugar, applesauce, and eggs. in a small bowl add the flours, baking soda, salt and cinnamon.  add the liquid ingredients to the dry and mix. fold in the carrots, zucchini, and nuts. scoop mixture into a muffin tin. to make them look fancier, add some chopped walnuts to the top before putting them into the oven. we used a small muffin tin so each batch only had to bake 8 minutes!

-emily

granola & applesauce morning muffins
(adapted from a whole foods recipe)

1 ½ cups granola (plain or flavored)

1 cup all purpose unbleached flour

2/3 cup whole wheat flour

2 tbs golden flax seed

2 tsp baking powder

1 tsp baking soda

1 ½ cups unsweetened applesauce (i used cinnamon applesauce to give it more flavor)

½ cup milk

¼ cup brown sugar

5 tbs canola oil

2 eggs

some cookie butter

preheat oven to 400 °F. 

combine granola, flours, flax seed, baking powder, and baking soda in a large bowl. in another bowl, whisk together applesauce, milk, sugar, oil and eggs. add applesauce mixture to dry ingredients, mix until just combined. in small muffin tins, bake for 10-13 minutes. sometimes when i bake them, they end up tasting a bit dry, so i like putting some cookie butter from trader joe's on top to give them something extra.

-emily