I love to try out new recipes; my husband would say that it’s almost a disorder – he’s of the “if it’s not broke why fix it?” mindset.   But sometimes (often) an intriguing recipe catches my eye and my curiosity gets the best of me.
Now I’ve been on a not so hot streak, (ask my family about Bacon Chocolate Chip Cookies) but last week I found a keeper.  Seriously, these are so good.  As a slight disclaimer, I do think you have to like dark chocolate to like these, but if you do, you’re in for a treat – a healthy treat!

The Raw Brownie

1 cup. walnuts
1 1/4 cup Medjool dates – pitted (check your local health food store)
1/2 cup. cacao
1/4 tsp. sea salt
1/2 cup roughly chopped almonds

Place walnuts in a food processor and blend on high until the nuts are finely ground.  (I was lazy and tried this in my blender, but it didn’t get the walnuts fine enough)
Add the cacao and salt – pulse to combine.
Add the dates one at a time through the feed tube of the food processor while it is running.  What you should end up with is a mix that appears rather like cake crumbs, but when pressed should easily stick together.  (if not,add more dates)
Stir in almonds.
Press into a lines 9×9 pan or mold.  Place in fridge or freezer until ready to serve and eat.

If you’re in the mood for a very tasty breakfast, try out this recipe that I discovered online and tweaked……….it’s definitely not a health food, but absolutely a treat!

CINNAMON ROLL PANCAKES

PANCAKES:
2 cup all-purpose flour  (I used about 1/2 whole wheat)
1/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt

1  2/3 cups milk
2  Tablespoon oil
2 eggs, lightly beaten
2 teaspoons vanilla extract

CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:
2 Tablespoons butter
2 ounces cream cheese
2 Tablespoons milk
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder, sugar and salt. Whisk in milk, oil, vanilla and eggs, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Yield: 8 cinnamon roll pancakes

A few helpful tips:
*Keep the heat low or your pancakes might cook up too quickly.  Don’t flip them until you see those bubbles starting to pop on top.  Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again.  On that same note, it shouldn’t be too runny. The consistency of soft toothpaste is perfect. If it’s melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.

I’ve included a link to the original recipe above if you want to try it out.

I can’t believe that my baby is 9 months old; he even has 4 teeth to prove it!  We walked across the road, and quick got a few pics the other day.  Cline started off with a nose dive right in the wheat stubble, but the large lolly pop quickly soothed his tears!  (Hudson was very concerned that HE would get to finish the sucker, because “Cline’s just a baby”)

On a different note, I got this recipe for Zucchini Soup from my grandma.  I modified it slightly, and made it the other night.  Seriously, I think it was the best soup that I’ve ever had – it was so good! *disclaimer – clint did not agree*  Oh, and sorry that there are no pictures of it – I ate it all!

Zucchini Soup

1 large onion
2 cloves garlic
4 c. chunked zucchini
2 c. chicken broth
1 t. salt
1/2 t. celery seed
pepper
1 c. milk
1 T. cornstarch
1 pound sausage cooked ( I used turkey sausage)
fresh basil, parsley, oregano, rosemary to taste (I probably used 1-2 c. fresh herbs – I love basil!)

Cook first 7 ingredients in large sauce pan until tender, about 30 minutes.  Add fresh herbs.  Blend in blender in two batches.  ( I tried it in one, and the soup came shooting out my lid onto my counters, cupboards, me…..trust me, don’t try it)  Pour back in saucepan.  In a small bowl with lid, shake milk and cornstarch.  Whisk into soup.  Stir in sausage.  Cook and stir until soup boils and thickens.  Serve with Parmesan cheese.

hudson and i had fun making homemade s’mores over the weekend.  they’re really not hard to make, very tasty, and fun!
*a note to the practical, (i.e. my husband) “why on earth would you make ‘em when you can buy them?”  for the experience!  the memories!  that “homemade” goodness…  you get the picture

Marshmallows
2  1/2 T. unflavored gelatin                                       1/4 t. salt
1 c. water                                                                          1 T. water
1  1/2 c. sugar                                                                  2 tsp. vanilla extract
1 c. corn syrup

Lightly coat an 8×8 pan with cooking spray.  Heavily dust with powdered sugar; set aside. Stir unflavored gelatin and 1/2 c. of the water together in large bowl of a sturdy mixer; let stand about 25 minutes while preparing the syrup mixture.  Meanwhile, mix remaining 1/2 c. water, sugar, corn syrup and salt in a saucepan.  Cook and stir over medium heat until sugar is dissolved. Cook, stirring occasionally, until mixture boils and reaches 244 degrees. (about 15-20 minutes.)  Slowly pour hot syrup into gelatin mixture with your mixer on low speed. Increase to high speed; beat 15 minutes.  Add 1 T. water and vanilla; beat until combined.
Spoon mixture (it’s sticky) into prepared pan.  Let stand, uncovered, overnight.  Loosen from pan by gently lifting around edges with a knife. Invert onto a cutting board dusted with powdered sugar.  Cut into squares with a knife dusted with powdered sugar.  Makes about 40 marshmallows.

Honey Graham Crackers
1   1/4 c. flour                                          1/2 c. butter
1   1/4 c. whole wheat flour               1/3 c. coconut milk (you find this in a can in the asian section of the store)
1 tsp. baking powder                           2 T. honey
1/2 tsp. baking soda                            2 T. molasses
1/2 tsp. salt                                             1/2 tsp. vanilla extract
1/3 c. packed brown sugar

Combine the dry ingredients in a large bowl; set aide.
In a saucepan, warm butter, coconut milk, honey, and molasses just until butter melts; stir to combine. Add vanilla extract.  Pour milk mixture into flour mixture. Using a fork, stir until mixture is gathered into a ball.  Turn dough onto a lightly floured surface and knead gently 12-15 strokes. Divide dough into smaller pieces; roll each piece between 2 sheets of waxed paper to 1/8-inch thickness.  Cut with desired cookie cutter and transfer to an ungreased baking sheet. Bake at 350 degrees for 10-12 minutes.  Makes about 40 crackers