Mint Brownies - Made Healthier

My husband requested these brownies after having one at the local Kneaders Bakery. He is a lover of mint chocolate chip ice cream so it didn't surprise me that he loved these brownies. As is usually the case when I experiment with a new recipe, we had some company coming over so I didn't dare trade out too many things. In this recipe, I left the eggs and traded out 1/2 the fat for bean puree. (I may get a little more brave the next time I make this. If I have success, I'll post the updates. I've learned that brownies can be tricky based on some other recipes I've played with so I decided to stay on the safe side.)

Here is the play-by-play:

Mix cocoa with melted butter

Add bean puree

Here they are together in the bowl.

Spray honey measuring cup with oil - this makes the honey slide right out.

Measure and add the honey

Here it is after I've added the sugar and the eggs and creamed it all together.

Add dry ingredients. I used white wheat flour (as opposed to red wheat flour) because the ground white wheat trades easier in recipes and doesn't require that you monkey with the liquid amounts.

They baked up well.

Here is a side view to show you how much they rose - when I first poured the batter in the pan, it didn't look  like very much so I wondered if they would be thin brownies, but no - they ended up thick and wonderful.

Spreading the mint icing

Ready to serve - they are rich so you don't need a big one. One pan will serve 20-24 people easily.

Mint Brownies

1/2 cup butter or margarine
1/2 cup baking cocoa (not hot chocolate)
1/2 cup white bean puree
2 Tbsp honey
4 eggs
2 cups sugar
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 Tbsp baking powder
1/2 tsp salt
1 cup chopped walnuts (optional)
1 1/2 cups Chocolate Icing - make your own or purchase some

Mint Icing
5 Tbsp butter or margarine, softened
dash of salt
1 Tbsp light corn syrup
2 1/3 cup powdered sugar
1/2 tsp mint extract
1-2 drops green food coloring
2-3 Tbsp milk - may not be needed

For brownies - melt butter and mix in cocoa until smooth. Add bean puree, honey, eggs, and sugar. Cream together. Add dry ingredients and mix well. Stir in nuts, if desired. Pour batter into a greased 9x13 pan. Bake at 350 degrees for 20-25 minutes. Allow to cool.

For mint icing - Mix everything together except the milk. Beat until smooth and creamy using a hand mixer. Add just a little milk, if needed, to thin the frosting so it is just a little thinner than traditional cake frosting. (You don't want it too thin or it will run off the brownies.)

Assembling - Spread the mint icing on the brownies when they are completely cool. Place pan in the freezer long enough to stiffen the mint icing. Remove the pan from the freezer and carefully spread a layer of chocolate icing on the top.

Summer Field Trip Fun

Where are the lazy days of summer? With all my kids home, I am finding it difficult to find time to do blog posts. How did I ever find time to write a book? I knew the crazy days would hit as soon as school was over so this year I did my best to plan ahead for summertime fun.

In May I put together a list of Field Trips we could take that kept us within an hour from home. I then emailed the list out to many families that we know because I knew my kids would have much more fun (and there would be far less whining) if other kids joined us. I just did the list for June to see how well it would go. I am now in the process of putting together a list for July and August because we have all had so much fun!

The nightly question from one of my boys is always, "What are we doing tomorrow?" We've learned to expect it every night as we tuck him in. Having a list of of pre-thought-out activities has been helpful for all of us. (I'm sure other moms of school aged children will admit that when they are all hounding you for something to do, you just can't think creatively. The other thing that is difficult to do last minute is rally a whole group to go with you.) The field trip list has provided groups of 20-30 people at each activity and all of us have had a lot of fun. It has also helped us explore places around town that we have always thought would be fun to go to but just haven't made it.

I knew June would need to be a transition month. The kids were used to going to school everyday. They would still be feeling a need for something everyday in June. (It just takes a bit of time to convince them that summer is meant to be slower.) I decided to do about 2 field trips a week a June, transitioning to one a week or so for July and August. I also waited to put together the list for July and August until I could have some input from some of the other moms who were joining us regularly.

Here is a copy of the beginning of our list for you to use as an example. The majority of the field trips have been free or inexpensive so it helps us keep within our "Summer fun" budget.  So make a bucket list of the things you want to still do this summer and invite others to join in on the fun!

 Field Trips for Summer Fun

In an effort to be a little more ready to entertain kids this summer, we've put together a few opportunities for field trips during the month of June. We would love to have families join us. It is always more fun when other kids come along. All of these activities could accommodate large groups so feel free to invite others to join in on the fun.

Thursday, May 31st -9:30am - 4pm Day trip to Bruneau Sand Dunes near Mountain Home - about an hour drive from here. The sand dunes are the tallest in North America. There is fossil hunting, a visitor's center and playing/hiking on the sand dunes. Some people have told me they have taken tabagons to slide down the dunes. I'm sure other sand toys would be well used. Everyone will need to take a picnic lunch. There is a $5 fee per vehicle. Meet at Andrus Elementary Parking Lot at 9:30 am so we can carpool. We'll plan to be back home between 3-4 pm. For more info check out this link. (We leaned a hard lesson this year. Please keep your shoes on because the sand can get VERY hot. One of the boys who was with us burned his feet very badly.) http://parksandrecreation.idaho.gov/parks/bruneaudunesstatepark.aspx

Monday, June 4th - 11:00am MK Nature Center (the park where you see the fish through the windows) and picnic lunch at Municipal park in downtown Boise. Meet at the covered picnic area (back by the parking lot and bathrooms) of Municipal park at 11:00am.

Thursday, June 7th - 4:30-6:00 Boise Art Museum - The 1st Thursday of every month admission is free and they do an art experience beginning at 5 pm where the kids can do a directed project for free.

Monday, June 11th - 10:00 am Capitol building tour, Paddle Boats in Julia Davis Park, and picnic lunch. Meet at the Liberty Bell in front of the big staircase of the Capitol Building at 10:00 am. There is on the street 2 hr parking a couple of blocks behind the Capitol if you don't want to the pay the meter. A tour usually lasts about an hour. We will then go to Julia Davis Park and ride the Paddle Boats before eating lunch. The paddle boats cost $8 for 1/2 hour and carry 3 people each.

Chewy "Healthy" Chocolate Chip Cookies

I finally snagged some time to post this recipe you have all been asking for. These are the most amazing tasting chocolate chip cookies! No one ever believes that they are lower in sugar and contain only half the fat of a traditional recipe. They are also egg-free, which for some is important.

Chewy "Healthy" Chocolate Chip Cookies
You and your kids can eat all the dough they would like since there are no eggs! These cookies are lower in sugar, lower in fat, and lower in cholesterol. You can't get much healthier than that and still enjoy a cookie! This is the result of a year's worth of experiments. I'm so glad I didn't give up!
½ cup butter	2 tsp baking soda
½ cup white bean puree	1 Tbsp vanilla
⅔ cup sugar	¼ cup vegetable oil
1 cup brown sugar, packed	1 cup chocolate chips
3 cups all-purpose flour	Oatmeal, coconut, chopped nuts (optional)
Cream together butter, bean puree and sugars. Add flour, baking soda, and vanilla. It will look pretty dry at this point. Slowly add in the oil and mix until it has pulled together into cookie dough consistency. Stir in chocolate chips and any other optional ingredients you'd like. Roll into balls and place on greased baking sheets. Bake at 350° F for 8–10 minutes. Pull them out of the oven just as they are beginning to turn light brown in a couple of spots. They still look pretty doughy overall. Allow to rest on baking sheet for about 5 minutes to set and them move to a wire rack to cool. Makes 3 dozen.

Here it is just before adding the oil.

Slowly add the oil, and watch the dough pull together. (I have also made these cookies using 1 1/2 cups of all-purpose flour and 1 1/2 cups of whole wheat flour. When I use the whole wheat flour, I sometimes have to add just a touch more oil to see the dough come together.)

Here it is all ready for chocolate. Isn't it beautiful!

Add the chips and any other goodies you would like.

I always roll some of the dough up in plastic wrap and freeze to bake later.

Form into balls by pressing the dough together. Place on a baking sheet and flatten slightly with your hand.

Bake for about 8 minutes. You just want them to barely be turning brown. They still look quite fluffy. Allow them to sit on the baking sheet for a few minutes after pulling them from the oven so they can finish the baking process.

Cool on a wire rack.

This recipe consistently make these gorgeous cookies!

Sometimes I bake a few trays of just plain chocolate chip cookies, and then I add some other goodies to the rest of the dough. Here I added oatmeal, coconut, and chopped pecans. Be careful not to add too much or else you won't be able to press the dough together into a ball. (This batch was right on the edge of too much.)

I was still able to press the dough together, but the cookies didn't spread out much on the tray. They were still good, but know that you have been fairly warned - too much of a good thing can be too much. Enjoy!

Favorite All-purpose Marinade for Summer Grilling Season

This makes a large amount. I mix up a double batch at the beginning of the summer and store it in a glass jar in the fridge. Then grilling is a cinch even on a busy day. Just pour what you need into a gallon ziplock bag and add either chicken, pork, or beef and allow to marinate in the fridge for between 30 minutes and 4 hours. We have loved it every time. Mix up a salad or a quick rice pilaf and dinner is done before you know it - with very little mess.


All-purpose Marinade

1/4 cup vegetable oil
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/3 cup lemon juice
2 Tbsp dry mustard
1 Tbsp black pepper
2 tsp dry parsley flakes
2 tsp refrigerated, minced garlic

Mix all ingredients together. Use to marinate chicken, pork, or beef before grilling. The longer it marinates, the stronger the flavor.

Upcoming Free Classes

I have been asked to present some classes at a local preparedness store one Saturday each month. Food 2 Store is located on Fariview just west of Eagle Rd (by Seagull Book.) These classes are free to the public so tell your friends and family - it would be fun to have a large group there! The bread class can be fun for older children as well as adults. I'll post more classes as dates are set.

Saturday, June 2nd 10:00 a.m.

Bread Making and Shaping Techniques

Nothing says "home" more than the smell of fresh baked bread! Join us to learn tips on making better yeast breads using your freshly ground wheat flour. We will also cover quick, easy ways to shape your bread dough into hot dog buns, hamburger buns, different roll shapes and even alligators for those who really want an adventure in the kitchen!

Sprouting - Growing your own vitamins

Here is the post I promised. You are all going to be surprised at how easy sprouting really is! Sprouting is a way to significantly increase the vitamins you are receiving in your diet. I'm not going to bore you with the scientific details, but a quick search of the internet will alert you to all the health benefits of eating sprouts. You can grow them at home for a few pennies and save a lot of money over purchasing them from the store. The kids get involved too when you tell them it's a science experiment.

You can purchase the fancy sprouting trays and other equipment, or you can use an empty wide mouth jar. I put a double layer of tulle over the opening and secured it with a canning ring. 

Step 1: Place the item you are sprouting in the jar and fill the jar with a good amount of cool water. Cover the jar with the tulle and secure it. Allow this to sit on your counter for 8-12 hours. This begins the process of sprouting. You can begin to enjoy the health benefits even after the first soak. I have a jar of wheat, lentils, and alfalfa.

Step 2: When the first soak is complete, pout the water out through the tulle or mesh top. Refill the jar with fresh water and pour this out immediately. (I call this rinsing your sprouts.) I prop my jar upside down in the sink drain to allow all the water to drip out. When it has all drained, place your jar on the counter on its side and leave it this way for another 8-12 hours. This picture is the alfalfa.

Here is the wheat.

Here are the lentils.

Here they all are resting on the counter. 

Repeat this rinsing process every 12 hours or so. I take care of my sprouts at about 8 am and 8 pm. 

Wheat: The wheat sprouts can be used even after the first soak. I haven't let them go more than 2-3 days. Sprouting times really depend on how warm it is in your kitchen. This time of year they are done in 1 1/2-2 days for me. You only want their little tail to get to about 1/4 of an inch at the longest.

Lentils: These take 2-3 days. You want the tail to be 1/4-1/2 inch or so, but you don't want the leaf to appear. In my opinion, once the leaf appears, they taste bitter. Really the taste is what determines they are done, and that will be a bit different for everyone. The taste of sprouted lentils reminds me of peas so you could use these in salads and soups where you would normally use fresh or frozen peas. They would also be great in stir-fry.

Mung Beans: The trick to sprouting mung beans is to do them in the dark. Instead of letting them sit on my counter, I actually put them in a cupboard with the door closed. If you don't sprout them in the dark, they are very bitter. I soak and rinse them just like the other sprouts, I just let them sit out their 12 hours in complete darkness. They take 2-3 days like the lentils do and taste very similar to peas as well. I use them interchangeably with lentils or put both kinds of sprouts in the same dish.

Alfalfa: 2 Tbsp of alfalfa seeds will end up filling your entire jar. They grow for 4-6 days. You want their leaf to appear. In order to get the most nutrients from your alfalfa, you need to let the chlorophyll develop. Because they grow into such a tight ball in the jar, it is easiest if you spread the sprouts out on a couple of plates or larger tray the final few hours. 

Here I have moved them into the sun from our skylight. I only leave them here an hour or so and then the leaf turns a deep green color. If you leave them too long in the direct sunlight, you will fry your sprouts so be careful.

Alfalfa requires one final step that the other sprouts do not, you need to rinse the brown seed covers away so the sprouts will store longer. Place your finished sprouts in a bowl of water and mix them up a bit with your hand. The brown seed covers will rise to the top.

I then just skim them off the top and discard them. This is a bit of a process and you can never get them all off so just do your best.

Storing Sprouts: Drain well after the final rinse. Place a paper towel in the bottom of a storage/tupperware container. Transfer sprouts to storage container. Cover and refrigerate for 1-2 weeks. Change the paper towel anytime it feels wet.


Uses for Sprouts: Sprouts can add nutrition to many dishes. Use alfalfa sprouts in place of all lettuce and other salad greens. They are delicious mixed with other vegetables to make a salad or placed on a sandwich or hamburger. Mung bean and lentil sprouts taste like peas so they also work well in salads. Try adding them as toppers to your lettuce salads or stirring them into pasta salads. They also taste great in stir-fry or as part of the filling in wontons or egg rolls.
Wheat sprouts can be used in breads and muffins or chopped into smoothies or other sweet treats.





Shelf-life of Sprouting Seeds: Most seeds will store 4-5 years when kept in a cool, dry environment. You can dry pack beans and lentils to lengthen their shelf-life. Seeds, such as alfalfa, are more tender and stay better if just sealed in an airtight bag with a food saver if you have one. 


Most sources suggest that you purchase only organic seeds meant for sprouting, but I have found great success using my wheat that I store for making flour and also buying lentils and mung beans just out of the bulk bins in our local grocery store.


Recipes: Here are recipes I have tried and enjoyed using the sprouts I have grown. You'll have to pick up a few seeds and try your hand at it. If you come up with a recipe that you enjoy you'll have to comment and share it with us.

	Hawaiian Cole Slaw
4 cups shredded cabbage		Raisins, optional
1 cup crushed pineapple, drained		Coconut, optional
1 cup 2-day sprouted wheat		Mayonnaise, to taste
Combine all ingredients and mix well. Adapted from  Natural Meals in Minutes by Rita Bingham
Overnight Whole Wheat Pancakes
2–3 cups water		2 Tbsp sugar
1 cup whole wheat berries		½ tsp salt
¼ cup powdered milk		1 Tbsp baking powder
1 ½ cups warm water		1 tsp vanilla
1 egg		Dash of cinnamon
2 Tbsp oil
Soak wheat berries in 2–3 cups of water for 8–12 hours. Drain. Combine soaked wheat berries, milk powder and warm water in a blender. Blend on high for 3 minutes. Add the remaining ingredients to blender and blend for an additional 2 minutes. Cook on hot griddle. If you don't blend long enough, your wheat grains will remain crunchy. VARIATION: Add ¾ cup cooked pumpkin, applesauce, mashed squash or sweet potatoes in place of ¾ cup of the water. Add additional cinnamon or pumpkin pie spice to taste. Add a little more water to adjust the moisture level as needed to make the batter the right consistency. Source: All Things Provident by Tamara Price Pineapple Orange Freeze 2 cups pineapple juice 1/2 cup frozen orange juice concentrate 1 1/2 tsp vanilla 2 cups plain yogurt 1/4 cup sprouted wheat 1/2 cup dry milk powder 1/2 cup frozen apple juice concentrate Chop sprouts very small. Combine all the ingredients in a blender and blend for 2 minutes. Serve immediately or freeze in ice cube trays. When ready to serve, blend cubes,  adding water or fruit juice to make a thick, creamy shake. You can substitute mixed fruit juices for the pineapple juice and sprouted sunflower seeds for the wheat sprouts. You may need to divide the recipe into 2 batches to fit in your blender. Adapted from  Natural Meals in Minutes by Rita Bingham Oatmeal Raisin Sprout Cookies ¾ cup brown sugar 1 cup whole wheat flour ½ cup peanut butter ¼ tsp baking soda 2 eggs ½ tsp baking powder 2 tsp vanilla 2 cups rolled oats 1 cup chopped alfalfa sprouts ¼ cup water ½ tsp cinnamon 1 cup raisins Cream together brown sugar, peanut butter, eggs, and vanilla. Combine water and raisins in a small saucepan. Bring water to a boil and remove from heat. Allow to sit until raisins have absorbed all the water. Add remaining ingredients to the creamed mixture. Stir until it forms a stiff cookie dough. Form into cookies and place on a greased baking sheet. Bake at 350° F  for 8-10 minutes or until lightly browned. Cool on wire racks. Makes about 2 dozen. Macaroni Salad 8 oz  macaroni or shell pasta Frozen peas, thawed Carrots, grated Cheddar cheese, grated Black olives, sliced Salad dressing (mayo type) Dill pickles, diced Lentil or mung bean sprouts Lemon pepper, salt, onion powder, and garlic to taste Cook pasta until tender. Drain and rinse in cold water. Mix vegetables and cheese with pasta. To make dressing, place about ½ cup salad dressing in a bowl. Add a little dill pickle juice to thin it and the seasonings. Stir to combine. Stir dressing into salad and adjust seasonings as needed before serving. You can use dehydrated carrots, just rehydrate them first. There are no amounts for this recipe because I never measure. I just mix it until it looks and tastes good.  Source: All Things Provident by Tamara Price

Counter Top Garden - A.k.a. Sprouting

I'm giving you the sneak preview of what I have been up to the last couple of weeks. We are also preparing for a wedding that will be at our home this weekend so I have been very limited in my blogging time. I will fill in the super easy details of how to grow your own sprouts as soon as I get a chance.