WORK YOUR WALLET

SO IT IS THAT TIME AGAIN-IT'S WEDNESDAY WHICH MEANS IT'S TIME TO SHOW OFF YOUR DEALS. I AM LINKING THIS THRIFTY POST UP TO WORK YOUR WALLET OVER AT THIS BLESSED LIFE. EACH WEEK SHE HOSTS A PARTY WHERE YOU CAN BRAG ABOUT YOUR DEALS. IT'S AWESOME BECAUSE I REALLY NEVER GET TIRED OF BRAGGING AND TELLING PEOPLE ABOUT THE MONEY I SAVED. THIS PAST WEEKEND I WENT TO A FEW ESTATE SALES AND RUMMAGE SALES WITH JESSICA. I GOT A FEW DEALS FOR THINGS THAT I "NEEDED"-OF COURSE! :)
PICTURED:
PAIR OF EXPRESS JEANS FOR-1.50
FRAMED QUOTE-1.00
DONUT/HOLE CUTTER-.25
BISCUIT CUTTER-1.00
NALGENE WATER BOTTLE-FREE
MELON BALLER-.10
AND NOT PICTURED A OLD DRAIN STOPPER-.50
TOTAL-4.35
NOT TO BAD

SEE YOU NEXT WEDNESDAY TO WORK YOUR WALLET

Almond Joy Bar

Happy Tuesday Ladies! Recently I have been trying to cut out processed food from our household and I think over all we have been doing a good job. For example we have stopped buying Pop-tarts, granola bars, and Oreos and my husband has been doing a great job at riding along. We are buying more fruit, veggies, and I am totally making more stuff from scratch. In my attempt to make more things from scratch I found these awesome snacks at the Nourishing Gourmet. They are Almond Joy Bars. Everything in them is clean and healthy but because of the coconut oil they pack a real calorie punch. I will make these again but I will be making them lower calorie so I am not hating myself all day and the next day. Everyone that has tried them has loved them. Also they are super easy to make and really take no time at all. Enjoy!

1 1/3 cup unsweetened coconut flakes (will get reduced fat next time)

1/2 cup of coconut oil

1/4 cup of honey

1 teaspoon almond extract

36 almonds, left whole or chopped (can even remove this to lower the calorie count or if you don't like almonds)
1-Melt the coconut oil and honey over low heat until just melted. Whisk to combine. Add the almond extract and coconut flakes.
2-Now take out your muffin tins (you will need a 12 compartment muffin tin). In each compartment, place three almonds, or divide the chopped almonds) Then, divide the coconut mixture, making sure you get an even mixture of coconut flakes and coconut oil. Place in a freezer (make sure it’s on a flat surface), and freeze until hard (about 30 minutes)
Now it’s time for the chocolate!

You will need(next time I will just melt semi sweet choc chips for this whole step-not totally clean but you win some and you lose some)
3/4 cup cocoa powder (not dutch cocoa)

1/4 cup of honey

1 cup coconut oil

1 tablespoon vanilla extract
3-Combine these ingredients in a 2 cup glass measuring glass and place in a pot of simmering water. Heat until everything is just melted, and remove from heat. Whisk briskly

4-Take out the frozen coconut flakes mixture, and divide your chocolate mixture over it
5-Put back into your freezer, and freeze until hard (again, about 30 minutes). To get them out, simply slide a butter knife down one side, and pop it out. This is very easy to do, as long as you do it directly from your freezer.
keep them frozen, they melt fairly quickly

Linked up to Tasty Tuesday

Tempt My Tummy

This Bread is Bananas

So for a few weeks now I have been trying to keep my baking habit to once or twice a week but no more. Mainly because I feel the need to "test" the batter several times to make sure no one dies from my cooking. Lastnight, I wanted to bake something but something I wouldn't hate myself for the rest of the evening. In my email a few weeks ago I received a recipe from Denise Austin(we are BFF's, J/K). The recipe was for banana bread but I made it into muffins because then they are portion ready. In this recipe I used coconut oil instead of canola oil due to many health benefits I keep reading about for coconut oil. I also used no-fat plain yogurt instead of the low fat yogurt because that's what I had. The husband had two lastnight and he loved them. Then I shared with him that I used the coconut oil and he had nooo idea. YAY! So have a great weekend and see you around blog world!

Banana Bread
Ingredients
2 cups whole-grain pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sugar
1 large egg
3 tablespoons canola oil (used coconut oil)
1 cup mashed overripe bananas (about 2 medium)
1/2 cup light vanilla yogurt (used non-fat plain yogurt)
1 teaspoon vanilla extract (added extra b/c of the plain yogurt)
Preparation
Preheat the oven to 350°F. Line an 8-inch by 4-inch loaf pan with foil, letting the ends hang over. Coat the foil with cooking spray. Or use muffin pan.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk together the sugar, egg, and oil until well blended. Whisk in the bananas, yogurt, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just blended. Scrape into the prepared pan.
Bake for 45 to 50 minutes, or until the loaf has shrunk from the sides of the pan and a wooden pick inserted into the center of the loaf comes out clean. Transfer the pan to a wire rack and let cool for 30 minutes. Using the foil, lift the bread out of the pan. Carefully peel off the foil and let the bread cool completely on the rack.
Makes 12 slices
****if making muffins remember to cut your cooking time to 15 or 20 mins.

Linked up to FOODIE FRIDAY

Coffee Cookie

In my previous post I mentioned that I was going to experiment with cinnamon cookies. Well I did and they were FAB!!! Since Saturday I made two batches of them and they are gone. Saturday night I made the first batch and I ate four cookies and so did my husband. Because I was going to take them to my in-laws for Sunday lunch, I had to make more because I could not go with half a plate. So Sunday morning I made another batch. I have totally renamed these cookies CINNAMON CRINKLES. They cracked on the top like gingersnaps but reminded me of snickerdoodles. They were a big hit, two batches were made and two batches are gone! These cookies also go great with a cup of coffee or a tall glass of milk.

Ingredients
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 1/2 tablespoons molasses
2 1/4 cups all-purpose flour
1 1/8 teaspoons baking soda
1 tablespoon ground cinnamon
Directions
Preheat oven to 350 degrees F
Cream together butter and sugar.
Mix in egg and molasses, blending well.
Mix flour, baking soda and cinnamon; add to creamed mixture, mixing well.
Drop by teaspoonfuls onto ungreased cookie sheet.
Bake for 10 to 12 minutes. Do 9 minutes if you want soft cookies

Linked up to Designs by Gollum

Cinnamon Cookie

HAPPY FRIDAY EVERYONE! I just love Friday, it is such a accomplishment. Think about it you got out of bed every morning, got dressed, got your kid(s) dressed, fed, and out the door with or without a hitch. Sometimes I just think, wow we women are amazing. The things you do to keep your home running like a fine machine. Now I must say I have a husband that helps me a lot, so thank you husband. But seriously ladies, be proud of yourselves, you do a lot and you give a lot! So before the weekend comes I would like to post a recipe that I plan on trying. On Sunday, we go to my in-laws after church for lunch, so I will be making cinnamon cookies for dessert. I really like making desserts to take somewhere because that means I won't eat all of it myself. So have a great weekend and I'll tell you how the cookies turned out next week!

CINNAMON COOKIES

Ingredients
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 1/2 tablespoons molasses
2 1/4 cups all-purpose flour (will use whole wheat flour)
1 1/8 teaspoons baking soda
1 tablespoon ground cinnamon

Directions
Preheat oven to 350
Cream together butter and sugar.
Mix in egg and molasses, blending well.
Mix flour, baking soda and cinnamon; add to creamed mixture, mixing well.
Drop onto ungreased cookie sheet.
Bake for 10 to 12 minutes.

linked up to Foodie Friday

Clean Taco Seasoning

Friday night I did a little experiment. All day I kept saying what can I make for dinner that is quick and easy because I really do not feel like cooking. So I thought well finally we have tomatoes, lettuce, tortillas, cheese in the fridge at the same time. This sounds like a simple thing but for some reason we never have lettuce and tomatoes at the same time. I decided we are having tacos tonight baby!! Then I got to thinking a little more I am going to make my own taco seasoning mix. So I googled a few different recipes and found one I liked. Went home and whipped it up with a baby on my hip (sounds like a country song). It was a success, my husband liked it, so it's a keeper. I did add a little bit more cumin because it was a little to bland for me. Then to make things really exciting I made a taco salad the next day with the leftovers. Just an FYI, it was a lot spicier the second day because the flavors had time to develop. BAM-is all I can say. But I do need to add that I am Irish and have found I love hot food but my tongue is usually on FIRE. Enjoy and have a spicy evening ;)

2 tsp. chili powder
1 1/2 tsp. paprika
1 1/2 tsp. cumin
1 tsp. onion powder
3/4 tsp. garlic salt
1/2 tsp. salt
Dash cayenne
Combine all ingredients.
This replaces a packet of store bought taco seasoning.
Use as you normally would.

linked to

Tasty Tuesday

Blessed with Grace

"NOT" cookie dough

Let me just say I have a love affair with cookie dough. I honestly make it once a week, for whatever reason I just crave this evil goodness. It is really bad because when I make it I seriously eat 3 HUGE scoops of cookie dough and then a cookie when it comes out of the oven. I have a problem BUT I have found an answer to my issue. On Tuesday like so many of you I link up and read recipes at the Tasty Tuesday Party and I this where I found it. FAUX COOKIE DOUGH!!! Before I go on and on about how good this is I must give credit to Dream in Domestic. I was so happy to know that I had all the ingredients at home and of course I was craving cookie dough because I have a problem!! Now let me tell you there is nothing that will ever replace the taste of uncooked batter. But I made this last night and I immediately told my husband, it is just what I need. Everything in it is healthy and there is nothing that will break the calorie bank. So here is the recipe, it worked to curb the carving and I will totally be making this again. I can not tell you enough how excited I am about this odd, awesome recipe. Thank You Dream in Domestic, you have saved my butt and favorite jeans!!



Ingredients
1 tablespoon of peanut butter
1 banana, mashed
1/3 cup of rolled, old fashion oats (not instant oats)
A sprinkle of cinnamon
2 tablespoons of wheat germ
You can add some raisins, but you could leave them out or add chocolate chips or any other small sweet treat.
Directions
Mash the banana, add peanut butter, oats and cinnamon. Mix until combined and creamy. If you want you can add the raisins or choc chips. Form into balls and sprinkle wheat germ on them. Eat and enjoy these awesome pieces of FAUX HEAVEN. :)
Linking up to
Life as Mom
Pennywise Platter Thursday

Sunrise Breakfast

I hope everyone had a GREAT Easter. I know I totally did, I have been off since Thursday and let me tell you, it is so hard to go back to work. During our holiday, we had a lot of fun with old traditions and making new ones. Old ones we enjoyed were dying eggs, hunting eggs, and Easter baskets. New ones, making resurrection cookies the night before Easter morning. Another old tradition we do every year is go to sunrise service and then afterwards go down to the church basement where we have breakfast. Well this year we did not make it to the service but we made it for breakfast. I am always there for the food LOL. Each year we have eggs, ham, sausage, and pancakes, coffee, and OJ. Each year there are your everyday pancake and then there are the buckwheat pancakes. The buckwheat ones are the best I have every tasted....seriously! I do not know the exact recipe they use but I did find one that looks awesome and healthy. So enjoy it tomorrow morning. I hope you had a great Easter and thought about the gift that is yours and mine to have for free!!!

Blueberry Buckwheat Pancakes Recipe

Ingredients
1/2 cup(s) flour, buckwheat
1/2 cup(s) flour, whole-wheat
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup(s) buttermilk, or sour milk
1 egg, slightly beaten
1 tablespoon oil, cooking
1/4 teaspoon vanilla extract
3/4 cup(s) blueberries, or frozen

Preparation
In a medium bowl, stir together buckwheat flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside.
In a small bowl, combine buttermilk, egg product, oil, and vanilla. Add buttermilk mixture all at once to flour mixture. Stir just until combined but still slightly lumpy. Stir in blueberries.
Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water sprinkled on griddle dance across the surface. For each pancake, pour a scant 1/4 cup of the batter onto hot griddle. Spread batter into a circle about 4 inches in diameter.
Cook over medium heat until pancakes are browned, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300°F oven.

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Tuesday at the Table

Tempt my Tummy