Archive for the ‘recipe’ Category

Lemon Blueberry Almost Paleo Microwave Mug Cake

October 4, 2015

I invented this mug cake after looking at a bunch of other recipes that were not quite what I wanted.  A friend of mine loves lemon cake and I wanted to make her something “healthy” but still a treat! (Today I made it with 3 heaping spoonfuls of lemonade mix, 1 T of water, no lemon juice, no stevia).

So, this is the almost paleo microwave mug cake I made up last night. Andrew & I ate one a few days ago to test it out and I brought one to Leann for her EXCELLENT birthday 🎂:)
I’ve made it twice since then, too.

It is VERY tart!

Lemon Blueberry Mug Cake
1 T melted butter
2 t lemonade mix (I used one with sugar, but you could sub a packet of sugar-free?)
1 T lemon juice
Pinch salt
1 packet stevia
1 egg
1 T coconut flour
Big pinch baking soda

Mix all of that in big, microwavable mug.
Take a small handful of blueberries (I used frozen) and toss with 1 t coconut flour in small separate bowl. Stir into batter in mug.

I microwaved it 3 minutes–the center top was a tiny bit sticky-looking at the end of that time. If you use non-frozen blueberries it will likely take less time


Banana-sweetened oatmeal chocolate chip cookies (recipe)

February 22, 2013

ALWAYS want cookies but have been listening to programs on NPR about the dangers of sugar. Ack! (Dr. Robert Lustig on Diane Rehm Show)

The sugar is apparently not so bad for you when it is “packaged” with the fiber and stuff it came with in the fruit, so bananas seemed like a good substitute.  When I looked up recipes online for cookies without added sugar and cookies with bananas, many of them have other “weird” things in them that I don’t have easy access to (without ordering ingredients from the internet) or other substitutes that I don’t want to use (agave syrup, which another article says is bad for you, sheesh;  or splenda, which nobody really knows about yet).  Anyhow, tried these and they were pretty darned good.  Yay!  I am sure that they would be healthier if I left out the chocolate chips, which have more sugar in them, but that would make me want to cry…!

This is my adaptation of my FAVORITE cookies. The recipe is the one from the 1970’s era box of Quaker Oats, with some changes.  I often put dried cranberries in the “original” cookies, but I haven’t tried that with the mashed banana yet.



1 stick melted butter

1/4 c canola oil

3 mashed ripe bananas (this replaces 1 c brown sugar and 1/2 c white sugar in the original recipe)

2 eggs (this replaces 1 egg plus 1/4 c water)

1/4 t. nutmeg

1-2 t. cinnamon

1 t. vanilla

3 cup oatmeal (I used quick oats)

1 c flour

1 t. salt

1/2 t. baking soda

Mix up in the order given.  Add 1 cup semi-sweet chocolate chips.  Mix and scoop by heaping teaspoonfuls onto cookie sheet and bake in 350 degree preheated oven about 12-15 minutes. About 3 dozen cookies.

Pumpkin Cheese Pie with Ginger Snap Crust

October 2, 2012

I wanted pumpkin cheesecake a couple of weeks ago, but, well, I overthink EVERYTHING and wanted it to be “exactly right”.  So, there was a whole internet search… Found lots of recipes, but I didn’t want to make a BIG cheesecake (guess who would eat it all?). I wanted it to have cottage cheese in it as well as cream cheese.  I wanted it to be fairly pumpkin-y.  This is what I cobbled together:

Crust: couple handfuls of ginger snaps and a handful of walnuts and 2 tablespoons of butter. Crunched up in mini-food processor and pressed into Pyrex pie plate.

Food processed 8 oz of cottage cheese smooth.

Mushed up with electric mixer:
8 oz cream cheese
1/2 c brown sugar

2T flour
Little orange extract
Spices: cinnamon, ginger, cloves
Then add half of 15 oz can of pumpkin. Add the smooshed cottage cheese. Add 2 eggs.

Pour into the pie crust and bake at 325 for 50-75 minutes until center is set.

(ooops, I can’t find the picture of the slice of pie. gratuitous picture of my giant orange cat instead)

The RIGHT peanut butter cookies (recipe)

December 20, 2010

I saw a recipe in an online magazine for pb&j cookies, but, well, you know how I am…I wanted MY peanut butter cookies that I’ve ALWAYS made.  I am not even sure if this is my mom’s pb cookie recipe or one from a cookbook, but I’ve been making them since grad school (about 20 years).

1/2 cup white sugar

1/2 c brown sugar

1/2 c (one stick) butter

1 c peanut butter

1 egg

1/2 t vanilla extract

1 1/2 c flour

1/2 t baking soda


I used a mixer to cream the sugars & butter, added the pb & egg & vanilla.  Then put in the dry ingredients and mixed by hand.  Form 1 1/4″ balls.

For regular (perfect!) pb cookies, flatten the balls on an ungreased sheet with criscrossed fork tines and bake 350 for about 10 minutes.

To make pb&j thumbprint cookies, make the same balls, but instead of flattening with fork, make a thumbprint & fill it with jelly or jam (we used strawberry).  Bake about 12 minutes at 350.

peanut butter & jam thumbprint cookies

Oatmeal Toffee

December 6, 2010

I made these several times last week.  Halfway between a cookie bar and candy, they are very fast (although they take a while to cool–over an hour at room temp before they are easy to cut up) and easy and yummy.  I found the recipe several years ago in an old green cookbook by Meta Givens.

Melt 1/3 cup butter in a 4 cup pyrex (or similar) measuring cup.  Add 1/2 cup brown sugar, 1/4 cup honey (the original recipe calls for corn syrup).  Stir up.  Add 2 cups of rolled (original or quick) oats and 1/2 teaspoon salt and some vanilla and mix it all together.  Spread into an oiled 8″x8″ square pan and bake in preheated 450 degree oven for 10-12 minutes.  Remove & turn off oven.  Sprinkle with 1 cup semi-sweet chocolate chips.  Put back in oven for 2 minutes.  Take out and spread the melted chocolate evenly over the top of the toffee.  Cool completely before cutting into small squares.  🙂


August 22, 2010

So, I made scones last week.  This is a recipe I’ve adapted from several others over the years.  I LOVE scones.  I really need to make them more often, but, well, I guess that might not be the best diet.  At least these are half whole grain and have slightly less fat, especially if you use nonfat yogurt.  Yummy for breakfast with jam!

Grace’s Hybrid Scones

1.5 – 1.75 cup flour

1 t baking powder

1 t baking soda

2 T sugar

0.5 t salt

4 T butter

0.33 c dried cranberries/cherries/blueberries

1 c oatmeal

2 eggs

0.5 c yogurt

Preheat oven to 450 degrees.

Mix all the first 5 dry ingredients (start with the smaller amount of flour).  Cut in the butter.  Stir in the dried fruit & oats with a fork.  Mix the yogurt & eggs in a separate bowl or cup, then blend it quickly into the dry ingredients.  Add up to a half cup of flour if the dough is too sticky.  When it is right, it shouldn’t really stick to the bowl very much.

Spray oil on a cookie sheet.  Pat the dough into a circle about 9″ in diameter on the pan.  Cut into 8 wedges and separate the wedges slightly by pushing them away from the center of the dough circle.  Bake 12-15 minutes.