Wholly Healthy Momma

A site meant to share healthy versions of delicious food so that more people can enjoy living a healthier lifestyle!

Chocolate Caramel Pecan Bars

I was opening a package of butter the other day and the recipe printed on the inside caught my eye.  This, of course, happens frequently.  Normally, I clip it and squirrel it away in some location, never to be seen again.  These poor recipes never seem to find their way out of the dark abyss once they’ve been clipped.  But this recipe looked so good that I had to make it. Now I am so happy I did; they are so good! So, without further ado…

The original recipe came from a Land O Lakes package and can be found here 

Chocolate Caramel Pecan Bars 

Chocolate Caramel Pecan Bars

Chocolate Caramel Pecan Bars

Crust

2 1/2 cups whole wheat flour
7/8 cup honey plus 1/8 cup molasses
1/2 cup butter, softened
2 cups pecan halves

Caramel Layer

2/3 cup butter
1/2 cup honey plus 1 Tbsp molasses

Chocolate

1 cup chocolate chips

DIRECTIONS

Heat oven to 350°F.

  1. Combine all crust ingredients except pecans in food processor. Beat at medium speed until well combined.
  2. Press onto bottom of a 13×9-inch baking pan.  Spread pecans evenly over unbaked crust.  Bake about 5 minutes.
  3. Start the caramel layer. Combine caramel ingredients in 1-quart saucepan. Cook over medium heat, stirring constantly, until entire surface of mixture comes to a boil. Boil 1 minute, stirring constantly. Remove crust from oven and pour caramel evenly over pecans and crust.
  4. Bake 18-22 minutes or until entire caramel layer is bubbly. (Do not overbake.) Remove from oven. Immediately sprinkle with chips; allow to melt slightly. 
  5. Cool completely; cut into bars.
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Um Ali – Egyptian bread pudding and Puff Pastry

We often feed the missionaries for our church… When we fed them a few weeks ago my husband began bragging that I make foods from many different cultures and asked them if there was anything they wanted us to make for them when they came again.  This is a typical question for us to ask but it is rare to get any particular requests.  This time, however was different.  One of the sisters responded that she loves a particular desert that she had eaten while growing up in Saudi Arabia.  I will admit that I was a little nervous as I had no clue what I was getting into… but I was up for the challenge and found a recipe on line, which, of course, had to be fixed so that I could eat it too (find the original and read about it’s interesting history at http://honestcooking.com/um-ali-egyptian-bread-pudding/ ).  And set to work… It turned out to be really quite simple and tasted great – and of course was approved by the most important critic, our missionary sister, who said it was exactly what she remembered and seemed to enjoy it very much.  In addition, I had to learn how to make whole wheat puff pastry in order to make this dish, which is something I have wanted to try but has seemed very intimidating to me in the past.  I was surprised to find that it was actually quite simple and turned out really good!  We even got a bonus desert out of the deal – Pain au chocolat- because I had to see how the puff pastry turned out before I could serve it to a guest.  These came out fabulous as well and were gone WAY too quickly!
Um Ali - Egyptian Bread Pudding

Um Ali

Ingredients
  • 1 pack (10 small square slices) puff pastry
  • 4 1/2 cups milk
  • ½ cup honey
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1 cup whipping cream
  • ¼ cup sliced almonds
  • ¼ cup walnuts
  • ¼ cup pistachios
  • ¼ cup golden raisins
  • ¼ cup shredded coconut
Instructions
  1. Take the puff pastry out of the freezer 2 hours before using them and allow to defrost
  2. preheat heat oven to 350-400 degrees Fahrenheit
  3. Place the puff pastry slices on a baking sheet and then place them into the oven for 5-10 minutes (you want them to be puffed up and golden brown).
  4. Take them out of the oven and allow to cool
  5. Combine the milk, whipped cream, honey and spices in a pan and allow to come to a gentle simmer.
  6. take off the heat and add vanilla
  7. Break the puff pastry into small pieces and place half the amount in a baking dish
  8. Later the nuts raisins and coconut
  9. Top with the other half of puff pastry crumbs
  10. Slowly add the milk mixture,one ladle at a time to the dish with puff pastry and nuts until the milk fully covers the puff pastry
  11. Allow it to rest for 10 minutes so that the puff pastry absorbs some of the milk. Add milk again until it covers the puff pastry
  12. Bake on the central rack for 15 minutes at 350-400 degrees Fahrenheit, until thickened and milk is absorbed into the pastry

 

Puff Pastry

2 1/4 cups whole wheat pastry flour

1 tsp salt

1 1/4 cups cold butter

1/4 cup cold water

  1. Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
  2. Make a well in the bowl and pour in the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with Saran Wrap and put in fridge for 20 min.
  3. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width.  Don’t overwork the butter streaks; you should have a marbled effect.
  4. Fold the top third down to the center, then the bottom third up and over that. Turn the dough a quarter turn and roll out again to three times the length. Fold as before, cover with Saran Wrap and chill for at least 20 mins.  Roll it out one last time before using.

This freezes very well.

see the original at http://www.bbcgoodfood.com/recipes/2403/roughpuff-pastry-

 

Pain au Chocolat

Pain au Chocolat

Raspberry Pain Au Chocolat

Ingredients:

Puff Pastry cut into approximately 5 inch squares

6 Tbsp Almond butter

3 Tbsp cocoa powder

2 Tbsp honey

1 Tbsp milk

4 Tbsp raspberry all fruit jam

(optional – 1 beaten egg for brushing over the pastry to get a nice golden brown top)

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Mix the Almond butter, cocoa powder, honey and milk together to make a chocolate almond spread. Please note that all the measurements are approximate, taste it, observe it and adjust it as necessary to meet your tastes and consistency desires.
  3. Spread some of the hazelnut spread onto the center third of each square to within 1/2 inch of the outer edges. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Fold the two outer sections over one another to enclose the filling. Press the  open edges firmly to seal. Repeat the process with the remaining squares. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, about 2 inches apart.
  4. Bake for about 15 minutes in the preheated oven, or until golden brown. Cool on racks.

 

we are also going to try this with a cream cheese spread and apricot jam… YUM!  So… have fun, experiment and feel free to share your ideas!

 

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Raspberry lemonade Jell-o Cake

As I was preparing for the baby’s first birthday party I started considering what cake to make.  My husband’s all time favorite is Jell-o cake and I thought it would be fun to try it.  I also made it a pink camo cake which was fun too!  The cake turned out awesome, Grammy touted it as the best cake I’ve made yet and my sister even asked to take a piece home to her fiancee.  This just doesn’t happen because my deserts are usually considered too healthy…

I started with the white cake recipe from an earlier blog post and changed it slightly, it came out so much fluffier than the original recipe that I updated that recipe.  You can find the improved version here:  white cake recipe

In order to make the cake camo colored I added red food coloring to the batter and mixed it well. I scooped dolops of the batter randomly around the pan and changed the color in the remaining batter.  I repeated this process about four times, using 3 shades of pink and 2 shades of purple until I had covered the pan and used all the batter.  I also used this process with the whipped topping to make the frosting camo colored.

 

Raspberry Lemonade Jello Cake

Raspberry Lemonade Jello Cake


Raspberry Lemonade Jell-o Cake

1. Make white cake  according to the recipe.

2. add 1 tsp of raspberry flavoring to the cake batter.

3. baked it following the recipe directions, remove it from the oven to cool.

4.  poke holes all over the top using a fork.

5. prepare the “Jell-o”

6. Spoon liquid over the baked cake, making sure to get it into the holes.  Chill in refrigerator.

7. Prepare whipped topping, mix in 1/2 tsp raspberry extract and 1/2 tsp lemon extract

8. Spread topping over cake, chill and serve.

 

Homemade Jell-o

1 cup 100% fruit  juice of choice – I used white grape raspberry

1 package gellatin

 

directions:

1. pour juice into a pan

2. Sprinkle Gellatin over cold juice.  Mix well

3. bring to a boil, stirring frequently

for regular Jell-o this can be poured into cups and chilled in the refrigerator.

 

Whipped Topping (replacement for cool-whip)

2 Cups Heavy Whipping cream

1/4 Cup Honey (or to taste)

1 tsp vanilla extract

 

directions

1. Whip heavy cream until soft peaks form

2. Add honey and vanilla. Mix well

 

Easy Vanilla Ice cream

2 C heavy cream

1 C milk

1/2 c honey

1/8 c stevia (cup for cup like sugar)

1 Tbsp vanilla

1 tsp almond extract

Directions:

put all ingredients in ice cream maker and churn according to machine directions

or

mix ingredients together then freeze flat in a gallon size baggie.  Once frozen break up and put into food processor, blend until smooth. YUM!

This recipe was adapted from a recipe I found on allrecipes.com see the original recipe here

 

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Pumpkin Rolls

pumpkin rollsA friend of mine makes pumpkin rolls that are, according to my husband, “divine”.  So  I modified the recipe.  They turned out fabulous!  On a side note, I always thought this would be terribly difficult before and was afraid to try it but it was surprisingly simple.

Here’s the recipe!

Cake ingredients:

3 eggs, separated

2 pkgs stevia

1/2 Cup Honey

2/3 Cup pumpkin

1 tsp Lemon Juice

3/4 cup whole wheat pastry flour

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

Chopped nuts (optional)

1. Beat egg whites until stiff, set aside.  Beat egg yolks until frothy, add remaining ingredients to egg yolks and beat well.  Fold batter into beaten egg whites.

2. Spread on a 15x9x1 in pan that has been greased, lined with wax paper and greased again.  If desired, sprinkle with chopped nuts.

3. Bake in a 375° oven for 15 minutes, till starting to brown on top and a little brown around the edges.

4. Turn hot cake onto a tea towel that has been sprinkled with flour and cinnamon.  Peel off wax paper and trim the edges of the cake off.

5. Pull, rolling the towel up with the cake.  Chill in the refrigerator for 15 minutes while you prepare the filling.

6. Unroll the cake.  Spread filling evenly over the surface. Roll the cake back up and sprinkle with more cinnamon, if desired.

Filling ingredients:

2 pkgs stevia

1/2 cup honey

4 Tbsp Butter

1 pkg (8 oz) cream cheese

1/2 tsp vanilla

Beat all ingredients together until smooth.  Spread inside pumpkin roll (see step 6 above)

Tips:

1. We found that the cake tastes better the second day so make it ahead of time.

2. String works fabulously to cut this cake, just cut a piece big enough to go all the way around the cake, slip it underneath to desired width, cross the string above the cake and pull.

3. It cuts better if it has been chilled.

4. The recipe says it freezes well, but mine has never lasted long enough to find out!

5. One can of pumpkin can make 4 rolls with some pumpkin left over.  My friend will often substitute a baked sweet potato for pumpkin.

Enjoy!

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Nanna’s Peanut Butter Bars

When I told Nanna about my blog she said: “you don’t have my peanut butter bars recipe on it!”  After she began eating like me she said she would not be able to do it if she didn’t have sweets.  so we converted grandmas cookie recipe and we found this recipe in “Whole Foods For the Whole Family” but Nanna made much better! So… here’s her recipe:

Nanna’s Peanut Butter Bars

1 cup rolled oats (I like to blend them first)

1 cup very hot water

1/4 cup butter

1/2 cup honey

2 eggs

1 cup whole wheat flour

1/2 tsp baking soda

1 heaping cup peanut butter

1 tsp vanilla

1 bag sunspire grain sweetened chocolate chips (I use 1/2 bag)

1/2 cup chopped walnuts

Soak oats in hot water in a bowl. Cream butter, honey and egg in another bowl.  Add oats and next 4  ingredients to butter mixture, mix well.  Fold in walnuts and chocolate chips.  Spread in greased 9×13 baking pan.  Bake at 350 degrees for 10-15 minutes.  Cool on wire rack; cut into bars.  (These freeze well, simply separate individual bars wrap in foil and freeze)

Enjoy!

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White Cake with Chocolate Cream Cheese Icing and Cherry Banana Ice Cream

Before starting my new lifestyle, my downfall was cake and icing.  If the changes I have made weren’t so important to me I would have given in to this temptation on several occasions.  To this date, it has been over three years since I have had a piece of cake.  As my daughter’s first birthday approached I attempted a whole wheat carrot cake, which was an utter failure.  So imagine how thrilled I was when I found a home made cake recipe in this month’s Friend which seemed oh so easy to convert.  I think I have found this years birthday cake – and it won’t be served to the trash can like last year 🙂  The cake is a little more dense than I would like, but I have a few ideas to fix that… when I do I will repost with a new recipe!  As for the ice cream, I have made ice cream in the past with an ice cream maker… it turned out good but this recipe which was originally found on pinterest is so easy that it can be made any time, without special tools, extra noise or extra mess.  We now make it frequently and it has changed significantly from the original recipe.

So here are the recipes:

White Cake with Chocolate Cream Cheese Frosting

2 1/4 cups whole wheat pastry flour

3/4 Cup whole wheat baby cereal

1 Tbsp Cornstarch

3 tsp. baking powder

1/4 tsp salt

3/4 butter softened

1 cup honey

1/4 cup water

1 tsp vanilla extract

3/4 cup milk

6 egg whites

1. preheat oven to 350 degrees, prepare three 9 inch round cake pans

2. Sift the flour 2-3 times then sift with cornstarch, Baking powder and salt.  Add cereal and mix well.

3. In a large bowl, cream honey and butter.  Stir in water, milk and vanilla.

4. Gradually add flour into wet mixture, mixing well after each addition.

5. In a clean bowl, beat egg whites until soft peaks form.  Gently fold egg whites into batter.

6. Divide the batter between the 3 prepared pans.  (for a fun look, you may want to color each portion before pouring into pans)

7. Bake in preheated oven for 25 min, or until a toothpick, inserted into the center, comes out clean.

8. Remove from oven, allow to cool, in pans, on wire racks for 1 hour. remove from pan and allow layers to cool another 30 min on wire racks.

9. Spread frosting between each layer and over entire cake

Chocolate Cream Cheese Icing

1 pkg cream cheese

6 Tbsp Honey

2 Tbsp Cocoa Powder

1 tsp cinnamon

1 tsp water

Put all ingredients into a bowl.  Mix well.   spread over cake

Cherry Banana Ice Cream

1 Banana (peeled and frozen)

3 Tbsp heavy cream (use milk for a lighter version)

1 Tbsp honey (for less sugar leave this out or use 1/8 tsp stevia)

1 tsp vanilla

2 Tbsp chopped almonds

3-4 Frozen cherries

combine all ingredients in a food processor, blend well and serve.  If mixture seems too thick add a small amount of milk or cream until it reaches desired consistency.  (This can be refrozen but it takes some time to thaw enough to eat.)

Enjoy!

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