Wednesday, October 26, 2011
Monday, October 24, 2011
Friday, October 21, 2011
We are going to a potluck dinner on Halloween day and then the kids will out go out and trick-or-treat with a bunch of friends directly from the potluck...fun, huh? I'm considering bringing these cute little ghosts...aren't they so cute??? They are easy, too, and, of course, whole wheat. People raved when I made them last year. I haven't met a person yet who doesn't love a good eclair!
½ C butter
1 C water
1 C finely ground and sifted whole wheat flour
Preheat oven to 400 degrees. Cook water and butter over medium heat until mixture comes to a boil. Remove from heat and add whole wheat flour and stir until mixture comes to a ball. Add eggs one at a time, mixing thoroughly after each addition. I used a deluxe icing decorating tube, but you can use any tool you have to squeeze out finger-sized pastry logs. Bake for 25-30 minutes or until golden brown. Let cool completely.
Mix the following until thickened:
8 oz. cream cheese (beat this first until fluffy)
2 (3.4 oz.) pkgs. vanilla instant pudding
3 C milk
Top with mixture of 1-1 ¼ C chocolate chips, 4 T butter and powdered sugar (if desired) to taste . For very smooth chocolate, use less powdered sugar. You can use up to 1 ½ C powdered sugar. You may need to add 1-3 T of hot water, depending on how much sugar you added to get it to a smooth, drizzling consistency. Refrigerate until ready to eat. Makes about 28 eclairs. (I prefer the chocolate chips and butter without any powdered sugar, but some like it a little sweeter)
Use white frosting to pipe on a silly face and mini chocolate chips for the eyeballs…mmmm!!!!
Thursday, October 20, 2011
I got this idea from my sister and it is WONDERFUL! I took it to my daughter's classroom Halloween party and the kids went crazy over it. I'm going to be taking it again this year for my other daughter. Can't wait to see the response!!!
2 pkgs. green jello (dissolved in 4 C hot water)
1-64 oz. bottle of pineapple juice
6 scoops of lime sherbet (melted)
1 lb. dry ice
Add dissolved jello (cooled to room temperature), pineapple juice and sprite to a large kettle. Drizzle lime sherbet over the top. This will make a frothy punch. Place your kettle in a large bowl. Fill the outer bowl (surrounding the kettle) with dry ice and pour warm water over the dry ice. As you serve the punch, hold the cup down into the fog created by the dry ice and then hand a foggy cup of witch's brew to the kids…they love it!!!
Another twist...click here for directions to throw in a fake hand!
P.S. I'll be having a major sale on my cookbook over the holidays...stay tuned. If you know someone trying to convert to a whole-grain lifestyle, you won't want to miss this deal!!!
Friday, October 14, 2011
This is another idea I got from that fun website. Pretty easy, but so cute and your kids can do it themselves. These are quick, easy and tons of fun! They also make a plain old hotdog A LOT more appetizing!
Use previous recipe for breadsticks. Roll out into a large rectangle. Cut into skinny strips and wrap around the hotdog, leaving a space for eyes. Bake at 375 degrees for about 10-12 minutes or until light golden brown. Use mustard to put eyes on and serve hot.
I love Halloween! Like many people, this month starts my favorite few months of the year. With the weather getting chillier, it feels the noose of intense heat has finally started to loosen. I'm happier, my kids are happier, we have tons of fun activities planned...ahhh I love the fall. We had a little stay-up-late night tonight and made a whole bunch of fun Halloween treats. The kids LOVED it! I got a few of my Halloween ideas from one of my favorite cooking websites that my friend, Sara, introduced me to. I check this site all the time for fabulous recipes and tons of fun party ideas. If you'd like to check it out, it is melskitchencafe.com. Anyway, I have a breadstick recipe I really like that I think I've given out before. Here it is again, with some fun direction changes to make the breadsticks into bones...they are SO FUN!!!
Elizabeth's Soft Whole Wheat Breadsticks
1 T yeast
1 1⁄2 C warm water
1 1⁄2 T powdered milk
2 T honey
33⁄4 C sifted whole wheat flour
1 tsp salt
2 tsp dough enhancer
2 tsp gluten
Preheat oven to 400 degrees. Mix yeast and warm water and let sit until fizzy; this will take a few minutes. Mix together powdered milk, and honey. Add yeast mixture. Add 2 C whole wheat flour, dough enhancer and gluten and sprinkle salt on top of the flour. (This will keep the salt and the yeast separate) Mix well. Add whole wheat flour 1⁄2 cup at a time until dough is just not sticky. Knead for about 8 minutes. Roll out into breadsticks and smother in room temperature butter and sprinkle with Parmesan cheese. Let rise for 20-30 minutes, or until breadsticks have doubled in size. Bake for 12-15 minutes, until light golden brown. Makes 8-10 large breadsticks
Serve breadsticks with Alfredo, garlic butter, or Savory Perfect Marinara Pizza Sauce (These are all found in Sauces, Frostings and Dips section)
Note: To make these into bones, roll out the breadsticks to about 8-10 inches. Tie each end in a knot. Let them rise and bake...TADA...breadstick bones!!!
Sunday, October 2, 2011
Use this dough recipe from my other cookbook:
1⁄2 C lukewarm water
2 T yeast
3 T sugar
Mix above ingredients and set aside for about 5 minutes.
1/3 C oil
2 C lukewarm water
5-8 C sifted whole wheat flour
1 T dough enhancer (optional, available at health food stores)
1 T gluten (optional, available at health food stores)
Mix salt, oil, 3 C of flour, dough enhancer, gluten and water together. Add yeast mixture. Add whole wheat flour 1⁄2 C at a time until dough is just not sticky, DON'T add too much flour. Knead dough for about 8-10 minutes, making sure that dough is pliable, and is not sticky. Place dough in large, greased bowl and let rise for about an hour, punching down and kneading briefly every 10 minutes. Preheat grill for about 15 minutes on medium heat. Roll dough into four large pizzas. Brush top surface with olive oil. Get all pizza toppings ready and in place near the grill. The toppings will have to be placed on the pizza VERY quickly. Place it on the grill. Watch it closely, making sure it doesn't get burned…it will only cook for about 2-3 minutes. Using metal tongs, flip the pizza over to grill the other side. Add your toppings quickly and close the grill for another 2-3 minutes of baking. Pull it out and serve. Delicious!