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Breakfast

Berry Pancakes

Berry Pancakes

Berry Pancakes

Print Recipe
Serves: 4 Cooking Time: 1 hour

Ingredients

  • Quae quo sunt excelsiores, eo dant clariora indicia naturae.
  • Tum ille: Tu autem cum ipse tantum librorum habeas, quos hic tandem requiris?
  • Suo genere perveniant ad extremum;
  • Sunt enim prima elementa naturae, quibus auctis vírtutis quasi germen efficitur.

Instructions

1

Unum nescio, quo modo possit, si luxuriosus sit, finitas cupiditates habere. Vide, ne etiam menses! nisi forte eum dicis, qui, simul atque arripuit, interficit. Quae est igitur causa istarum angustiarum? Quod ea non occurrentia fingunt, vincunt Aristonem; Itaque rursus eadem ratione, qua sum paulo ante usus, haerebitis. Tollenda est atque extrahenda radicitus.

Breakfast

Waffles

Waffles

Waffles

Print Recipe
Serves: 4 Cooking Time: 1 hour

Ingredients

  • Quae quo sunt excelsiores, eo dant clariora indicia naturae.
  • Tum ille: Tu autem cum ipse tantum librorum habeas, quos hic tandem requiris?
  • Suo genere perveniant ad extremum;
  • Sunt enim prima elementa naturae, quibus auctis vírtutis quasi germen efficitur.

Instructions

1

Unum nescio, quo modo possit, si luxuriosus sit, finitas cupiditates habere. Vide, ne etiam menses! nisi forte eum dicis, qui, simul atque arripuit, interficit. Quae est igitur causa istarum angustiarum? Quod ea non occurrentia fingunt, vincunt Aristonem; Itaque rursus eadem ratione, qua sum paulo ante usus, haerebitis. Tollenda est atque extrahenda radicitus.

Healthy Desserts

Berry Pie

Berry Pie

Berry Pie

Print Recipe
Serves: 10 Cooking Time: 45 minutes

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup cold butter, cubed
  • 6 to 8 tablespoons ice water
  • FILLING:
  • 1 cup sugar
  • 1/4 cup cornstarch
  • Dash salt
  • 1/3 cup water
  • 1/2 teaspoon ground cinnamon, optional
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup halved fresh strawberries
  • 3/4 cup fresh blackberries
  • 1 tablespoon lemon juice
  • 2 tablespoons butter

Instructions

1

In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into two portions so that one is slightly larger than the other. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.

2

For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.

3

Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.

4

Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.

5

Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Healthy Desserts

Chocolate Cake

Chocolate Cake

Chocolate Cake

Print Recipe
Serves: 10 Cooking Time: 45 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk, buttermilk, almond, or coconut milk
  • ½ cup vegetable, canola oil, or melted coconut oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Instructions

1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.

2

In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

3

Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Healthy Desserts

Cookies

Chocolate Chip Cookies

Chocolate Chip Cookies

Print Recipe
Serves: 5 dozen Cooking Time: 9 minutes

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts

Instructions

1

PREHEAT oven to 375° F.

2

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

3

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

4

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

5

SLICE AND BAKE COOKIE VARIATION:

6

PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

7

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

8

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.