Beat butter, oil, and sugar in a large bowl until creamy. Add egg, molasses and vinegar, beat until combined. Add the rest of the dry ingredients and stir to combine. Divide the dough into 4 equal portions, wrap in plastic wrap and refrigerate until chilled and the dough becomes more firm. (at least 2 hrs or overnight). Preheat oven to 350 degrees. Roll out dough portions one at a time on a floured surface and use cookie cutters to create shapes. Place on a lined baking sheet and bake for 10-12 min.
Pumpkin Chocolate Chip Cookies
Heat the oven to 350 degrees F. Line cookie sheets with parchment paper. Using a mixer beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
Berry Brown Rice Pudding
In a medium nonstick saucepan, bring the rice, milk and cranberries to a boil. Reduce the heat and simmer uncovered, until the cranberries are softened, about 5 minutes. Remove from the heat and stir in the sugar, lemon zest and cinnamon. Cool 30 minutes. Serve warm, or refrigerate, covered, until chilled at least 2 hours.
Pumpkin Cranberry Cookies
Preheat oven to 350˚F with the rack in the middle of oven. Combine all dry ingredients (excluding cranberries) in a medium bowl. Combine all wet ingredients in a separate bowl. Mix the wet and dry ingredients together to form cookie batter. Gently fold the cranberries into the batter. Drop a spoonful of batter onto the cookie sheet and decorate the tops with extra cranberries or nuts if desired. Bake for 10-12 minutes, until the cookies are golden brown. Cool on racks.
Honey Carrot Cookies
Low Sodium Peanut Butter Cookies
Cream peanut butter and butter. Slowly add white and brown sugars, beating until light and fluffy. Add vanilla, oil and egg. Beat well. Sift together flour and baking powder. Blend into peanut butter mixture. Scoop onto cookie sheet. Flatten with fork in cross-cross pattern. Bake about 10 minutes at 350 degrees. Let cool slightly on cookie sheet, then remove and let cool completely.
Coconut Pineapple Delights
Filling: Cook pineapple, honey and cornstarch over medium heat, stirring frequently until thickened (about 3 min). Let cool.
Dough: Using a food processor, finely grind the almonds before adding the confectioners’ sugar whole-wheat pastry flour, and all-purpose flour. Process the mixture well after each addition. Drop butter by the tablespoon through the feed tube on your food processor, processing briefly after each addition. Add oil and pulse once or twice. Add coconut, cornstarch, salt and vanilla and process just until the mixture resembles crumbly, fine meal, but will hold together if pressed. Reserve a scant 1/2 cup of tart dough to use as crumbled topping.
Preheat oven to 350°F. Line mini muffin pans with 20 paper cups. Drop a scant tablespoon of dough into each paper cup. Press the dough into the bottom and up the sides of the cup, making a well in the center, to form a miniature crust. Spoon 1 1/2 to 2 teaspoons of the pineapple filling into each crust and top each with some of the reserved crumbs. Bake until the topping is golden brown and the crust is cooked through (watch carefully toward the end and move the pan to the bottom rack if the top begins to brown before the bottom crust is done), 20 to 25 minutes. Let cool in the pans.
Natural Colored Sugar
Instead of buying sprinkles or frosting made with artificial colors, try making your own colored sugar out of these natural alternatives.
In a small food processor, combine 1 cup of sugar and a few drops of the juice. Pulse several times. Add more coloring until the desired color has been achieved. The sugar will be slightly wet, so spread it out to dry for about ten minutes before using. Sprinkle on cookies and enjoy!
Berry-Almond Quick Bread
This wholesome quick-bread recipe is just what you need; whatever berries you have on hand go into a versatile, whole-grain buttermilk batter that can be baked into muffins, loaves or even doughnutlike mini Bundts.
Tips & Notes
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