Wholly Healthy Momma

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

Goldfish Crackers

My oldest daughter loves goldfish crackers… but of course I’m not thrilled with the ingredients.  So, I promised her that I would make her some… This really was a labor of love, first I learned to make cheez it’s, which are actually VERY simple.  I found a great  recipe on the internet that was perfect.  See it here: http://www.time2saveworkshops.com/homemade-cheez-its-only-6-ingredients-healthier-version/), then I figured out how to make mini cookie cutters (I looked around to buy premade ones but couldn’t find anything. Finally, I was able to make the goldfish as promised.  Both the girls really enjoyed  them but it sure took a lot of work to cut out all those little fish.  So… with love for my daughters, here it is…

Goldfish Crackers Goldfish Crackers before bakingGoldfish Crackers

Ingredients:

8 oz block extra sharp cheese (or your favorite flavor)

1 cup whole wheat flour

4 tablespoons butter

2-4 tablespoons ice water

3/4 teaspoon salt

1/2 teaspoon paprika

6-8 drops yellow food coloring (optional)

3-4 drops red food coloring (optional)

Instructions

Chop cheese into cubes

Put cheese, flour,butter, salt and Paprika and food coloring in a food processor. Process until combined. Will look like coarse crumbs.

add water 1 Tablespoon at a time until dough sticks together

remove from food processor, form into a ball and wrap ball of dough in plastic wrap. refrigerate for 30 min.

Preheat oven to 350 degrees.

Cut about 1/4 of the dough off, roll on a floured surfaced until about 1/8 inch thick. Cut into shapes. Transfer to a cookie sheet and bake for about 10 minutes or until puffed and crispy.  Watch them closely or they will burn.

 

To make cheez it’s – cut into squares using a rolling cutter, transfer the entire sheet to a cookie sheet and bake for about 10 minutes.  The crackers break apart easily after they are baked.

 

How to make the cookie cutters

this was a lot of work but actually pretty fun – I love a challenge and I love to learn new things so this was right up my alley!

 

Mini Goldfish Cookie Cutters Mini Goldfish Cookie Cutters

I started with a soda can which I rinsed and dried.

Next, I used metal shears to cut off the top and bottom of the can and cut it down one side to get a flat sheet of aluminum.

Then, I marked the can in even strips with a sharpie and a straight edge and cut these into strips along the marked lines (about 1 inch wide)

Next, I folded the strips in half because I did not want to use the sharp aluminum edge and rolled it through a pasta  press to make the fold nice and crisp.

Then I made a model fish out of cardboard which I glued together to make a template which I could mold the aluminum around.

For each cookie cutter, I wrapped the aluminum around the mold to form it into the proper shape.

I then tucked the ends together to get my final cookie cutter.

Since these were so small and I did not want to cut each one by hand I decided to design a rolling cutter, I found a tube to place the fish on, lined them up and threaded a wire through the front and back ends of each fish, this served to hold them together and to anchor them to the tube.  I wrapped the tube in clay, positioned the fish and baked it until the clay was solid.

Tada! one rolling goldfish cookie cutter – It worked pretty well, But I would suggest making sure all the cutters are even in height as some do not cut because they cannot reach the dough.

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Master Muffin Mix

My oldest started preschool this year.  It is amazing how fast she has grown… One of my concerns with her being in school was that I did not want her eating the breakfasts and lunches provided by the school (they are frequently loaded with refined grains and sugars) but I also don’t want her to be teased because she has to eat different food than the other kids.  So I decided to try making similar meals to send with her.  The first meal on the menu was blueberry muffins so I looked up a master muffin mix on line fixed it accordingly and we got fabulous muffins to send to school!  So far we have tried peach, mixed berry and blueberry muffins.  She liked them so much that I  haven’t need to make any of the other breakfasts – she just want’s muffins or pancakes…

See the original and great varieties at http://sallysbakingaddiction.com/2014/02/18/master-muffin-mix/

MuffinsMaster Muffin Mix

Ingredients:

1 Cup whole Wheat Pastry Flour

3/4 cup whole wheat flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoons ground cinnamon

1 large egg

1/2 cup honey

1 Tbsp Molasses

1/2 cup buttermilk

1/4 cup canola or vegetable oil

1 teaspoon vanilla extract

1/2 cup of fruit of choice

 

Directions:

1. Preheat oven to 350 degrees

2. Combine and sift the dry ingredients into a bowl

3. Combine wet ingredients in another bowl

4. Combine wet and dry ingredients, add fruit, mix until combined.  Do not over mix.

5. Prepare muffin pans with liners or spray with oil

6. fill muffin cups 3/4 full.  Bake in preheated oven for about 10 minutes or when toothpick comes out clean.

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Snickerdoodles


When my little monkey said she wanted a new kind of cookie I decided to try snickerdoodles because Grammy has always said they were her favorite cookies.  So this recipe is Grammy approved, unfortunately her new favorite is peanut butter blossoms with the Hershey’s kiss in the middle… I don’t think I will be making those anytime soon so we will stick with snickerdoodles for now.

Since the baby is still under a year I used agave nectar for this recipe but it could easily be swapped with honey.

I adapted the recipe from one with a 5 star rating on food.com.  you can view the original at http://www.food.com/recipe/soft-snickerdoodle-cookies-97496

snickerdoodles

Snickerdoodles

Ingredients:

1 cup butter

1 cup agave nectar

1/2 cup plus 3 Tbsp stevia (cup for cup like sugar)

2 eggs

2 cups whole wheat flour

1 cup whole wheat pastry flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

Topping ingredients:

2 Tbsp whole wheat pastry flour

1 tsp stevia (cup for cup like sugar)

3 teaspoons cinnamon

 

Directions:

Preheat oven to 350°F.  Mix butter, agave nectar, stevia and eggs thoroughly in a large bowl.   Combine flours, cream of tartar, baking soda and salt in a separate bowl.  Blend dry ingredients into butter mixture.  Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.

Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.  roll dough into 1 inch balls, roll each ball in the topping mixture.  Place on chilled ungreased cookie sheet, and bake 10 minutes.  Immediately transfer cookies to a wire cooling rack.  Enjoy!

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Lemon Sugar Cookies

Today I was fighting with my 2 year old as I tried to get her hair done and I told her “just tell me what you want and I will give it to you.  It’s not safe to stand on the changing table.” (She likes to grab and play with things while I do her hair). After a minute or two she says “I want a cookie”.  Well that was not an option at the time since we had no cookies in the house… but, I had been dying to try a recipe I found recently (you can view the original recipe at http://www.cookingclassy.com/2013/03/lemon-sugar-cookies/ )  so I said “We will make some when I get your hair finished”  and we did!   These turned out to be some of the best sugar cookies I have ever made!   They were yummy, rolled out great, and didn’t stick all over the counter!  I will definitely make them again!

I want to add a couple side notes for the substitutions I have made in this recipe.

Whole wheat baby cereal – we were on WIC for 2 months and ended up with tons of baby cereal and baby food that my daughter refused to eat… so, I found ways to use it.  The meat flavored baby food adds substance to gravies, soups, stews… the fruits I mixed with yogurt as a treat or blended into my pancakes to replace the oil… the cereal was more difficult, but eventually I had the idea to substitute it for flour.  This is the most I have ever used in a recipe but it worked beautifully, I will be using it more often!

Eggs – the original recipe called for 1 large egg and 1 egg white.  I hate wasting half an egg so I usually don’t separate the  eggs.  I used 2 medium eggs instead.

Apple sauce- the original recipe called for vegetable shortening, since we don’t use this anymore I looked up a substitution for it.  I found a website that said to substitute it with half as much applesauce in baking recipes.  So for 1 cup vegetable shortening use 1/2 cup applesauce.

Lemon Sugar Cookies

1 1/2 cups whole wheat pastry flour

1 cup whole wheat baby cereal

2 tsp cornstarch

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup butter, at room temperature

1/8 cup applesauce

1/4 cup honey

2 packets stevia

Zest of 1 large lemon (1 Tbsp)

2 eggs

1 tsp lemon extract

1 tsp vanilla extract

In a bowl combine flour, cereal, cornstarch, baking powder and salt, mix well, set aside. In a separate bowl, whip butter, applesauce, honey and lemon zest on medium speed until very pale and fluffy, about 4 minutes, occasionally scraping down the sides of the bowl. Add in eggs and mix until combined. Add lemon extract and vanilla extract and mix until combined.  Slowly add in dry ingredients and mix just until combined. Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration. Roll out dough and cut into shapes.  Bake in preheated oven 6-10 minutes. Transferr to a wire rack to cool. Cool completely, then frost with Lemon Frosting

Frosting

1/3 cup salted butter, at room temperature

2 packets Stevia

¼  cup honey

1/2 tsp lemon extract

2 1/2 – 3 Tbsp fresh lemon juice

yellow food coloring

Combine all ingredients in a large mixing bowl whip until frosting is smooth and fluffy.  Mix in food coloring.  Spread on cooled cookies.

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Homemade Oreo Cookies

oreoSo these are more of a cross between an Oreo and a moon pie, but they are yummy!

Here’s the story:

After I had my first child my Mom informed me that there was a tradition in our family, Grandpa gives each of the grandchildren an Oreo when they are 8 months old.  I wouldn’t want to break tradition… so, if my child was going to eat an Oreo, it would have to meet my standards.  I knew I would have to make my own… somehow.

The resulting cookies were tasty enough for us healthy people, messy enough for Grandpa and healthy enough for me so I think we did pretty well!  Although I will admit that Grandpa was a little less than thrilled about it not being a REAL Oreo.

My biggest trouble was with the filling, since I have cut shortening out of my diet I needed something else.  I decided to use a marshmallow recipe I had found on the internet.  So the final product is an Oreo like sandwich cookie filled with marshmallow fluff.

Oreo

Homemade Oreo Cookies 

Cookie Wafers:

2 cups whole wheat flour

3/4 cup cocoa powder

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp stevia (about 3 packets)

1 tsp canola oil

3/4 cup honey

2 tbsp butter

1/3 cup water

Preheat oven to 325 degrees.  Mix dry ingredients together.  Blend in remaining ingredients.  Knead dough with your hands until it becomes like playdoh (add water a little at a time if needed).  Form into 3/4 inch balls, place each ball on a greased cookie sheet and press flat with the bottom of a glass,leaving about 1/2 inch between each cookie.  bake 4-6 minutes, or until cookies are crunchy.    Remove from cookie sheet and place on cooling racks immediately (if they cool on the pan they are very difficult to get off).  Separate cookies into like size pairs, pipe filling onto one side (almost to the edge) place the other side on top, repeat until all pairs are filled and sandwiched together.

Marshmallow Filling:

1 cup agave nectar

1 envelope unflavored gelatin

1/2 tsp Mexican vanilla (has a little bit of a cinnamon flavor)

3 Tbsp cold water

1/8 tsp salt

Mix gelatin into water, microwave about 10 seconds and stir to dissolve gelatin.  Put gelatin mixture and agave nectar and remaining ingredients into a bowl.  Beat for 10-15 minutes until mixture becomes thick white and fluffy.  Put marshmallow fluff into a pastry bag with a wide mouth tip and pipe onto cookie halves.

Makes about 3 dozen sandwiches

I like to use the pastry bag because I always have leftover marshmallows, I make the remainder into mini marshmallows by piping the excess out onto waxed paper that has been dusted with cornstarch.  to do this you place the tip of the bag close to the paper press out a dollop of marshmallow and ease off the pressure as you pull the bag straight up (it will look like a large white chocolate chip).  After letting them sit for a while you dust your hands with corn starch, take each marshmallow off the paper, roll it in your hands gently to coat it lightly in corn starch and place it in a baggie.  They make a perfect little mini treat!

Make sure to rinse your bowls right away because it is really sticky and a lot more difficult to remove after it dries!

On a side note, I am not sure that cornstarch is the best ingredient to use as it is not a whole grain but I have not been able to find any alternative and it takes half as much to thicken things than using white flour.

For anyone who may want a more traditional Oreo, here is the original filling recipe- if you know of a better alternative for shortening let me know.

Creme Filling:

3 1/2 cups powdered sugar

1/2 tbsp granulated sugar

1/2 tsp vanilla

1/2 cup shortening

3 tbsp hot water

Combine all ingredients and mix well.  form into 1/2 to 3/4 inch balls, place in the center of each sandwich and press until the filling nearly reaches the edge of the cookie.

I don’t know that there is any way to make the filling healthier- I will stay with the marshmallows!

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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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Grandma’s Chocolate Chip Cookies

When Nanna started eating like we do she said that she missed the sweets, and especially her mom’s cookies.  So what did we do?  well of course we called up grandma got the recipe and converted it!  Nanna said they came out just right.

Grandma’s Chocolate Chip Cookies

1 cup butter

1 tsp vanilla

3/4 cup honey

1 egg

5 pkg stevia

Mix all the above ingredients together then add:

1 tsp salt

1 tsp baking soda

1 3/4 cups whole wheat flour

1 cup whole wheat pastry flour

1/2 cup oatmeal flour (I usually put oatmeal in a food processor until it is chopped fine)

Mix together then add:

1 pkg grain sweetened chocolate chips

bake at 350 degrees for approximately 10 minutes

Variation:

after making this recipe my husband said “could you add cinnamon, cloves and raisins instead of chocolate chips to make oatmeal rasin cookies – so we did

Oatmeal Raisin Cookies for Daddy

using the above recipe, add the following ingredients to the dry mix

1 tsp cinnamon

1/8 tsp ground cloves

omit chocolate chips and add

2 cups raisins

enjoy!

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