Author: Julie

Candy Corn Cookies

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Now, I’m normally a “make it from scratch” kind of girl.  But sometimes, well, you just don’t have the time or energy.  I had planned to make these cookies from scratch but then thought, “You know, it’s just as wonderful to have a time-saving way to make something cute as it is to have a scratch way to make something cute!”

So, if you’re the type of person who loves ideas using convenience foods, you’ll love this.

Ingredients:
2 logs of sugar cookie dough
food coloring

1.  Preheat oven according to dough directions.  Unwrap logs of dough.  Set aside about 1/3 of the dough.  Take the other 1/3’s and place into two small mixing bowls.  Color one of the 1/3’s orange and the other yellow.  (I used gel food coloring in orange and yellow because that’s what I had.  If you have liquid food coloring, use yellow and then yellow/red to make orange.)
2.  Line a loaf pan with a large sheet of wax paper (you want it to cover all the sides, not just the bottom…and allow some to hang over the sides).  Press the uncolored cookie dough into the bottom of the paper-lined loaf pan.  Make sure it’s even.  Then do the orange, then the yellow so that you have three even layers.  Fold the wax paper down over the top of the dough and press to help the layers be even and also to adhere them to each other well.  Chill for an hour.
3.  Use the paper to lift out the dough from the loaf pan.  Remove the paper.  With the dough on a cutting board, carefully cut the dough into slices about 1/3-inch thick.  Cut each slice into little candy corn shaped wedges (also known as triangles!).  Place on an ungreased cookie sheet, two inches apart.
4.  Bake for 9-11 minutes, or until the edges are just barely starting to get golden brown.  Allow to cool for a few minutes on the baking sheet.  Then carefully remove to a cooling rack to cool completely.

I could have sworn I had a picture of the loaf slice cut into diagonal candy corn shaped wedges, but apparently I did not.  Sorry!

These cookies are a little on the small side, but 2 logs makes a lot of them.  I only had time to cut and bake a few of the slices and that was over 2 dozen.  The rest of the dough I put back in the fridge to use later.

Source:  idea from Kathie Cooks

Whole Grain Buckwheat Pancakes

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I love breakfast.  Love it!  But when you’re trying to go dairy- and gluten-free, breakfast can be hard.  Well, hard if you’re like me and love carbs for breakfast.  Pancakes weren’t something I ate every morning but when they were gone, they were missed.  In the few months that I’ve been eating this way I’ve tried a few pancake recipes;  and they were okay.  When I found this recipe I really didn’t have high expectations.  And when I saw the batter, my expectations dropped even lower.  (Seriously, it looks like mud.  And don’t the pancakes look more like hamburger patties from a distance?)  But I was pleasantly surprised when I took my first bite.  So happy I decided to try these!

Ingredients:
1 cup whole grain buckwheat flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup unsweetened almond milk
1 egg, separated
1 Tbsp. pure maple syrup
1/2 tsp. vanilla extract
2 Tbsp. melted ghee
coconut oil for cooking

1.  In a medium bowl combine the dry ingredients (flour through cinnamon).  Whisk and set aside.
2.  In a smaller bowl, combine the milk, egg yolk, maple syrup, vanilla, and ghee.  Whisk well to combine.  Add this to the dry ingredients and stir well until just combined.
3.  In a small bowl, whisk the egg white until soft peaks form.  Fold this into the batter gently.
4.  Coat griddle at medium heat with coconut oil.  Pour batter onto griddle, forming 4″ cakes.  Cook until bubbles form on top and the edges are no longer shiny.  Then flip and cook on the other side until done.

Serve with maple syrup.  Like, the real stuff!

Makes 8 four-inch pancakes

Source:  mountainmamacooks.com (very slighly adapted)

Are you holding up an umbrella?

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I got so many inspirational messages in last night’s General Women’s Meeting from The Church of Jesus Christ of Latter-day Saints.  I especially loved the addresses of Sister Marriott and President Uchtdorf.  One thing he said stuck with me, and with many others I’m sure since a graphic depicting the message had already begun circulating only an hour or two after the talk.

President Uchtdorf said that sometimes we imagine that Heavenly Father has this store of blessings locked away with Him and that He will only send them down to us when we have done a list of certain things.  But President Uchtdorf said this is not true.  He said that Heavenly Father is constantly raining down blessings upon us but that we often block these blessings, not recognizing them, because of our own actions.

Image Credit:  lds.org

This made me think of a few things.  First of all, it made me realize that Heavenly Father is indeed always trying and wanting to bless me.  He loves me.  Not just as one of billions of His children, but that He loves me uniquely and individually and really is interested in my happiness.  He knows my name and everything else about me.  He knows me better than I know myself and knows what blessings I need, not just the ones I may ask for.

Secondly, it made me think of all the blessings that I do receive but take for granted.  In a video presentation during the same meeting I noticed a woman walking to her front door.  Her door was made of just plywood, unpainted and unadorned.  This scene pierced my heart because I thought of how often I have complained about my house being too small, not pretty enough, etc.  I was humbled.  I need to be content with the blessings Heavenly Father has already granted me.

Lastly, I began to think of what I am doing to block the blessings my Heavenly Father is so earnestly trying to give me.  How is fear stopping me?  What doubts are blocking the blessings?  What sins are acting as an umbrella?  These are deep questions and ones that I need to ponder for a long time to figure out.  Deep questions require deep thought and meditation.  Once the answers are unearthed, deep commitment is then required.  This will be a long process for me, I am sure.

Are you holding up an umbrella?

Sweet and Spicy Coleslaw

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A little sweet, a little creamy and a little tangy (with a little kick for good measure).

Ingredients:

1 large cabbage, cut into thirds and core removed
2 large peeled carrots
1/2 medium sweet onion
1/3 c. mayonnaise
1/4 c. spicy brown mustard
2 T. dijon mustard
2 t. apple cider vinegar
1/2 c. sugar
1/2 t. black pepper
1/2 t. cayenne pepper
1/2 t. salt

Directions:

1.  Cut two of the cabbage thirds, onion and carrots into large chunks and place in a 12 cup food processor.  (Note:  If you do not have a food processor you can shred the cabbage and carrots by hand.  It will take longer but taste just as good!)

2.  Pulse in food processor until carrots and cabbage are both chopped into small pieces.

3.  Chop remaining cabbage into larger pieces.  Blend all cabbage together in a large bowl.

4.  Whisk together mayonnaise, mustards, vinegar, sugar, peppers, and salt in small bowl until smooth.  Add more or less cayenne to taste.

5.  Pour dressing over cabbage mixture.

6.  Mix well until all cabbage is well coated.  Refrigerate at least one hour to let flavors blend.

Source:  www.livingwellspendingless.com

Mediterranean Inspired Orzo Salad

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 So, in April I went to Utah to surprise my sister for her 30th Birthday. Her husband then surprised us all by taking us by limousine to The Roof Restaurant at the top of the Joseph Smith Memorial Building in Salt Lake City. They had a salad there that was made with Israeli couscous and was full of Mediterranean flavors. I was determined to re-create it at home. I searched high and low for Israeli couscous, but when I turned up empty handed, I decided to just use orzo past, which I love.
It is a simple pasta salad using my Greek Style Vinaigrette.

Ingredients: 
1 C. orzo pasta
1/3 C. pitted kalamata olives, roughly chopped (about 10 olives)
1/3 C. crumbled feta cheese
1-2 Tbsp. fresh chopped dill
Salt and Pepper if needed 
Directions:
Cook orzo according to package directions. Drain and rinse under cold water. 
Chop Kalamata olives
Chop dill
Place orzo in a bowl, add olives, feta cheese, dill and dressing. Toss to coat. Adjust dressing or S&P according to taste. 
You could easily add whatever other ingredients you want. Chopped spinach, hearts of palm, artichoke hearts would be great additions. 
And, if you are lucky enough, you could try it with Israeli couscous. 

 

Creamy Avocado Pasta Sauce

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This is a great sauce and it’s full of healthy fat and flavor.  I served it with some cubed, cooked chicken and rice vermicelli noodles (since I’m avoiding wheat).  But you could serve it with any noodle you wish and have it as a main dish or as a pasta side dish.

Ingredients:
1 ripe medium or large avocado (pitted and scooped out of the skin)
1/2 lemon
2-3 cloves of garlic
1/2 tsp. kosher salt
1/4 cup fresh basil
2 Tbsp. extra virgin olive oil

(Begin cooking your pasta before you start the sauce.  By the time it’s al dente, your sauce will be all ready to go!)

In a food processor blend the garlic, the juice from the half lemon, and the olive oil.   Add the avocado, basil, and salt.  Process until smooth.  If too thick, add water a couple of Tbsp. at a time through the feed chute until it reaches the consistency you want.

Garnish your pasta and sauce with zest from the lemon half and with extra chopped basil if desired.  You may also want to add some salt and pepper.

Mine was pretty thick even after about a third cup of water added, but once it was mixed in with the pasta it was perfect!

Source:  greatist.com

Itty Bitty Pancake Muffins

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It’s time for us to share some freezer meals on Mormon Mavens in the Kitchen!  I mean, it’s back-to-school season and we are all pressed for time with all the added stresses that entails.  So how about we take the next couple o’ weeks and share some of our favorite freezer-friendly recipes with you?

I chose to share a breakfast freezer recipe.   Pancakes?  Well, not exactly.  These are pancakes disguised as muffins!  Make a big batch ahead of time, cool, freeze, and take them out the night before to thaw.   Serve with warmed maple syrup and you’ve got a great breakfast treat without having to get up early!
Itty Bitty Pancake Muffins
Ingredients:
3 cups flour
1 Tbsp. baking powder
1/4 cup sugar
3/4 tsp. salt
2 1/2 cups milk
1 Tbsp. white vinegar
2 eggs
1 Tbsp. vanilla extract
4 Tbsp. butter, melted
blueberries or chocolate chips, optional
warmed maple syrup for serving
1.  Preheat oven to 425 degrees.  Combine dry ingredients and whisk well to combine.
2.  Combine milk and vinegar and allow to sit for one minute.  Then whisk in the eggs and the vanilla.  
3.  Pour the wet mix into the dry mix and mix by hand until just combined.  Then added the melted butter adn stir to combine.  (Add more milk if batter is too thick, more flour if it is too runny.)
4.  Spray a mini-muffin tin with baking spray and fill cups only 2/3 full.  Then top with 3 blueberries or a few chocolate chips (I use maxi chips, so I only need 3 chips).
5.  Bake for 8-10 minutes.  Tops don’t really brown much, but the sides do.  Let them sit in the pan for a minute or two and then take them out of the pan.  I use a plain ol’ cereal spoon for this.  I run it around the edge and then the muffin scoops out easily!
To freeze, just let them cool completely and then place them into a freezer bag in one layer, flat.  Seal the bag almost all the way and then use a drinking straw to suck out as much air as you can.  Seal, date, and freeze.  Use within a few weeks to avoid freezer burn.
Source:  very slightly adapted from The Pioneer Woman

Roasted Broccoli and Cheddar Soup

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You gotta know that roasting veggies (and nuts) makes your recipes taste SO much better!

Ingredients:

  • 1 large bunch of broccoli, cut into florets
  • 1 T. oil
  • salt and pepper to taste 
  • 1 T. oil 
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 1 t. thyme, chopped
  • 3 cups veggie or chicken broth
  • 1 1/2 c. aged cheddar, shredded
  • 1 cup milk or cream
  • salt and pepper to taste
  • 1 T. grainy mustard (optional)

Directions:

  1. Toss the broccoli florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
  2. Roast the broccoli in a preheated 400 degree oven until lightly golden brown, about 20-30 minutes.
  3. Heat the oil in a large sauce pan over medium heat.
  4. Add the onion and saute until tender, about 5-7 minutes.
  5. Add the garlic and thyme and saute until fragrant, about a minute.
  6. Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
  7. Puree the soup until it reaches your desired consistency with a stick blender.
  8. Mix in the cheese, let it melt and season with salt and pepper.
  9. Mix in the milk and remove from heat.
Source:  Closet Cooking

Baked Eggs in Avocado

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Although I love oatmeal and have it most mornings, sometimes I grow tired of the same-old, same-old.  I thought I’d break out of my routine a bit and give this a shot.  Glad I did!

Ingredients:
1 ripe avocados
2 eggs
salt, pepper, chopped chives

1.  Preheat oven to 425 degrees.
2.  Slice avocado in half and remove the pit.  Scoop out about 2 Tbsp. worth of avocado from pit area of each avocado half.  This allows for more room for the egg.
3.  In a loaf baking pan, arrange a large sheet of foil so that you can kind of scrunch it to make an area for the avocados to rest without moving.  Place avocado halves in pan.

4.  Sprinkle each avocado half with salt and pepper  (The pic doesn’t show it, but I’m suggesting it after the fact!).  Crack an egg into each half, slowly.
5.  Bake until egg whites are set.  (Original recipe said 15-20 minutes but it took my oven 25-30 minutes.)
6.  Remove from oven and sprinkle with more salt and pepper, if desired, and garnish with the chopped chives.

Source:  fitsugar.com

What a Beautiful World

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If you read my recipe posts you know I spend a lot of time on Pinterest.  Okay, maybe too much time.  But one thing I love about watching my Pinterest feed is seeing all the beautiful photos of places that people want to visit, want to duplicate with watercolors or oils, or just want to pin because of the beauty.  Our earth is truly a magnificent place.

Whenever I see gorgeous autumn color or a spectacular display of flowers or a rich sunset I almost always think how much our Heavenly Father loves us to have given us such a beautiful place in which to live.  My mother once told me that sometimes when she sees a beautiful scene she just says, “Thank you” as a little tiny prayer to Heavenly Father.

Communing with nature is such a powerful way of connecting with the divine.  Prayer and meditation are often best enjoyed in a quiet, majestic, natural place.  What a beautiful world we have–our hearts should be full of gratitude for the beauty of this place.