Chocolate Cake Cookies

January 19, 2008 at 12:26 pm | Posted in Dessert, flaxseed meal, sweet potato puree | 4 Comments
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As you know, I love getting veggies into my family’s foods. Here’s a little take on dh’s cookies: These are in no way “healthy”, but I was able to substitute some butter, eggs and sugar for sweet potatoes. Why sweet potato? Because they are anti-diabetic, anti-inflammatory, and full of antioxidants.

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Chocolate Cake Cookies (with Sweet Potato Puree)

  • 1/2 bag of Ghirardelli Semi-sweet chocolate chips
  • 2 T butter, unsalted and softened
  • 1/4 cup flour
  • 1/4 t baking powder
  • 1/4 cup unsweetened cocoa powder
  • 2 T flaxseed meal
  • 1 egg
  • 1 egg white
  • 1/2 cup sugar
  • 1/2 cup sweet potato puree
  • chopped walnuts

In a double boiler, melt the chocolate chips and butter. In standing mixer’s bowl, beat eggs, sugar and sweet potato. Stir in the melted chocolate.

In a small bowl, sift flour, baking powder and cocoa powder. Slowly add this to the chocolate mixture.

Using a sheet of plastic wrap, form the dough into a log, about 2 inches in diameter. Wrap tightly and put in the freezer at least 1 hour or until firm.

Preheat oven to 350 degrees. Unwrap dough and with a sharp knife, cut into 1/2 inch slices. Roll the piece of dough in your hands and then flatten it a bit on the baking sheet. Garnish with a few walnuts. Bake on parchment paper or silpat mat for 10 minutes. Cool on baking sheet for 5 minutes then transfer to a wire rack.

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…and now for that third potato

November 9, 2007 at 2:19 am | Posted in Family Meals, sweet potato puree, veggie side | 1 Comment

My friend Tiffany said she makes sweet potato french fries for her boys. These are so easy. And Tiffany was right, they were a hit! Just slice a sweet potato into strips (wedges would be good too).Then put the sweet potato fries, salt, pepper and evoo in a big bag. Shake bag to thoroughly coat the potatoes, but then scoop them out to leave the extra evoo in the bag. Tiffany recommends not too much evoo or the fries get soggy.Place them on a roasting pan in one layer leaving room on the sides. Bake in 400 degree oven for 30 minutes. May be more or less depending on how thin you cut your fries. Check half way through and give a gentle stir so they can brown on all sides. Put on paper towel lined plate, sprinkle with salt and enjoy. My kids reaction, “YUMMM, these fries are good!”.

Tale of three potatoes

November 8, 2007 at 10:27 pm | Posted in how to puree, sweet potato puree | 1 Comment

Sweet Potatoes! I am convinced that this root vegetable needs to be apart of my family’s diet. Rich in antioxidants, vitamin A, and known as an anti-diabetic food, these are as powerful as they are tasty.Tonight we are having Aloha Chicken, and I need some sweet potato puree. Here’s what I did…

1. wrap two sweet potatoes individually in plastic wrap and microwave until soft, about 5-10 minutes, depending on the size (while waiting I cleaned the lunch dishes, wiped the table and checked my email)

2. allow sweet potatoes to cool to the touch (make the kids a fort in the family room, check email again)

3. cut open sweet potatoes to expose flesh and drop into food processor, puree until smooth (fort breaks, daughter yells at son, fix fort)4. measure out 1/2 cup of sweet potato puree and package into individual snack-size bags, writing the contents, amount and date on the bag. In all, this took me 30 minutes. I have my puree for tonight and two more meals, plus I have my third sweet potato I’m saving for sweet potato fries.

Not My Grandmother’s Bran Muffins

October 29, 2007 at 10:02 pm | Posted in breakfast, carrot puree, flaxseed meal, sweet potato puree | 1 Comment
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My grandmother is the picture of health. At 86 years she amazes me. Not only can she keep up, she usually sets the pace. And what is she eating? Bran muffins for breakfast. Trouble is, I don’t remember her bran muffins tasting any good. Hmmmmm.

Today I’m in a baking kind-of-mood so I made the recipe for bran muffins again (apple cinnamon muffins), this time omitting the apples. Thing is, my daughter didn’t like these. She thought they were too plain because they didn’t have the apples, go figure. I guess I’ll be noshing on these myself for the next couple of weeks.

Tip: Store these in the freezer, and defrost as needed in the microwave for an easy breakfast.

Peanut Butter Cookies

October 24, 2007 at 7:56 pm | Posted in Dessert, sweet potato puree | 3 Comments
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My friend Mary says that veggies don’t belong in desserts. “Why mess with a perfectly good brownie?”, she says. And that traditional side of me, that side that believes in the “everything in moderation” credo, agrees. But not willing to give up on the idea that we can have it all, I started searching for ideas of getting vegetables into my desserts.

I turned to Missy Chase Lapine, aka The Sneaky Chef, and read that sweet potatoes are a good pairing with peanut butter. Better yet, according to her blog, sweet potatoes stabilize blood sugar levels preventing the classic crash and burn our kids (and us) experience when eating sugary foods.

So, I set out to create a classic Peanut Butter Cookie with some sweet potato puree to boost.

1/2 cup unsalted butter softened to room temp
1/2 cup sweet potato puree
3/4 cup creamy peanut butter (I use Skippy)
1 3/4 cup all purpose flour
1/2 cup granulated sugar
3/4 cup brown sugar
1 egg
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1 t vanilla

First beat the butter, puree and peanut butter and combine until smooth and fluffy. Add 1 cup of the flour, the sugars, egg, baking soda, baking powder, vanilla and the remaining 3/4 cup flour. Blend until combined.

Scoop out a tablespoon of dough, roll into a ball, put on baking tray, and flatten with fork.

Bake 350 degrees for about 8 minutes. Makes about 36 cookies.

Tip: I’ve found that when I store these baked goods with puree in the freezer, they stay better longer. So, I’ll keep some cookies out for dessert tonight, and the rest will be stored in the freezer to enjoy later.

Sweet Potato Crumb Cake

October 20, 2007 at 3:37 pm | Posted in breakfast, Dessert, Family Meals, flaxseed meal, sweet potato puree | 3 Comments
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This is so easy, practical, and yummy…but it starts with a box mix. Yes, a faithful Krusteaz Cinnamon Crumb Cake mix. I want to see how a puree will affect the traditional cake box mix. And this Cinnamon Crumb Cake is calling for sweet potato puree.

I pulled my sweet potato puree out of the freezer last night and let it thaw in the refrigerator overnight.

Preheat oven to 350 degrees. Prepare your 8×8 inch pan with non-stick cooking spray.

  • 1 box Krusteaz Cinnamon Crumb Cake
  • 1/2 cup sweet potato puree
  • 2 T flaxseed meal
  • 1 egg
  • 1/2 cup water (you may need less depending on how thick your puree is)
  1. Place cake mix, puree and flaxseed meal in a bowl. Mix well with two knives.
  2. Add egg, water and mix until moistened. Batter will be lumpy.
  3. Spoon half of the batter evenly into pan.
  4. Sprinkle half of the cinnamon topping (included in cake mix box) onto the batter in pan.
  5. Drop remaining batter in small spoonfuls over cinnamon topping layer.
  6. Sprinkle with remaining cinnamon topping.
  7. Swirl batter with a knife up and down in the pan.
  8. Bake 40 minutes

Well, of course my 5 year-olds loved this for breakfast. The nice thing was, with the addition of the sweet potato and flaxseed meal, this crumb cake sustained my kids for a long period of time. They were not clambering for a snack at 10:30am or even 11am. We had breakfast at 8:45am and they didn’t have lunch until 12:30 pm, not bad.

Sweet Potato Pancakes

October 13, 2007 at 3:46 pm | Posted in breakfast, Family Meals, sweet potato puree | 2 Comments
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It’s Saturday morning, and we are able to have a nice, leisurly morning. I let my hubby sleep in and get up with the kids. Around 8am, my son starts asking for breakfast, and I really want to try to create something close to the original, so I try Sweet Potato Pancakes.

I take out the sweet potato puree I have frozen and thaw it in the microwave. Next, I whip up the pancakes. Super easy, and because of the sweet potato, I only use one egg.

Sweet Potato Pancakes

  • 2 cups Bisquick Mix
  • 1 egg
  • 1/2 cup sweet potato puree
  • 1 1/2 cup milk
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg

Mix the Bisquick, egg, sweet potato puree, milk cinnamon and nutmeg. Whip until smooth. Pour on a hot griddle and enjoy!

As you can see, these have some color, but it is very neutral, good for my, “I only eat white foods” son. The sweet potato has disappeared into the pancake. To help with the color and taste, I told my kids that these are cinnamon pancakes with a little nutmeg. They bought it and ate them up.

For the sweet potato puree I microwave cooked the sweet potatoes until they could be pierced with a knife. I trimmed the ends, put them (skin and all) into my food processor and pureed until smooth. I stored the sweet potato puree in 1/2 cup amounts in a snack size ziploc and stored them in the freezer.

Why sweet potatoes? According to Deceptively Delicious, “Sweet potatoes help stabilize kids’ blood sugar levels by providing soluble fiber. And they’re good for skin, eyes, and all-over good health because they’re rich in beta carotene and other antioxidants.”

Apple Cinnamon Muffins

October 12, 2007 at 8:55 pm | Posted in breakfast, carrot puree, flaxseed meal, sweet potato puree | 2 Comments
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Fiber, Fiber, Fiber! The American Heart Association, says that “fiber is important for the health of the digestive system and for lowering cholesterol.” According to Dr. Oz, we American’s don’t get enough fiber in our diets. Flaxseed is a great way to get our needed daily fiber plus, it’s high in omega-3s, fabulous!

In search of flaxseed, I headed to my local Trader Joe’s and found “Whole Ground Flaxseed Meal”. This flaxseed meal was also highly used in Jessica Seinfeld’ book, Deceptively Delicious. Here’s my take on Mini Bran Muffins using carrot and sweet potato puree…

  • 1 1/2 cup white flour
  • 3/4 cup flaxseed meal
  • 3/4 cup oat bran
  • 1 cup brown sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 cup sweet potato puree
  • 1/2 cup carrot puree
  • 1 granny smith apple peeled, sliced cut into small pieces
  • 1 fuji apple peeled, sliced and cut into small pieces
  • 3/4 cup milk
  • 2 eggs, beaten
  • 1 tsp vanilla

Mix together Flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Then mix in sweet potato puree, carrot puree and the 2 apples. Mix the milk and vanilla into the beaten eggs then add them to the mixture. Fill mini-muffin cups.

Bake at 350 degrees for 10-13 minutes. Take care not to over bake.

The big question is, would my kids eat them? Out of the oven, they smelled delicious. The warm apple and cinnamon smell filled out house. My daughter came running and with her first taste, “yummm”. Little does she know I just filled her with flaxseed meal, oat bran, apples, carrots and sweet potato.

Mom Tip: I got my kids involved in this recipe with my Pampered Chef, “Apple Peeler/ Corer/ Slicer”. They love this tool, plus, the apple is so appealing in it’s long ribbons, they snacked on the apple slices while I finished making the muffins.


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