Monster Cookies

Happy Halloween! This week, I made some awesome monster cookies to send to a friend. They're high in fiber, with a touch of color from M&M's and a few omega 3's from peanuts :) Forget Halloween candy - our trick-or-treaters are getting individually packaged baby carrots - these cookies are a great way to celebrate Halloween. If everyone weren't so concerned about providing individually wrapped treats to kids, I'd gladly serve them these monster cookies.

I'm sure they'll appreciate the baby carrots just as much (...right)?

My husband is getting used to my baking style. He knows right off the bat to ask what substitutions I made. And, of course he's right. The biggest substitution with these cookies is the fat. I cut out half the fat and replaced it with applesauce. You can't even tell. There is also peanut butter in these cookies, so that keeps a bit more fat in them, but provides some other nutrients (protein!) at the same time.

The texture of these cookies is perfect. Crispy on the outside, chewy on the inside. And, easy to bake. They're hearty enough to take on a hike for a refueling snack. But, they're enough of a treat to count as dessert.



Monster Cookies
Adapted from Taste of Home


1 c peanut butter
1/4 c butter
1/4 c applesauce
1 1/4 c brown sugar
1 c white sugar
3 eggs
2 tsp baking soda
1 tsp vanilla extract
4 c thick rolled oats
1 c M&M's
1 c chocolate chips
Handful of peanuts
2 c flour

In kitchen-aid or large bowl, cream peanut butter, butter, applesauce and sugars. Add the eggs, one at a time, mixing in between until each egg is fully incorporated. Add baking soda and vanilla.

In food processor or blender, pulse 2 cups of the thick rolled oats until they are chopped slightly. (You don't want them completely pulverized into oat flour here). Add the chopped oats, along with the remaining oats to the peanut butter mixture and stir until combined. (Be careful turning on the kitchen aid, the oats might spray everywhere. Yes, I did this). Let stand 10 minutes.

Meanwhile, preheat oven to 325 degrees.

After the cookie dough has rested for 10 minutes, stir in the flour. This is hard work. I used a very hefty wooden spoon, and had to take a few breaks. Make sure all the flour gets blended in.

Using an ice cream scoop (these are monster cookies, after all), portion cookie dough onto lightly greased baking sheet (I used a Silpat and did not grease anything). I could fit 6-8 balls of cookie dough onto my sheet.

Bake for about 18 minutes, or until the edges are lightly browned. Remove to rack to cool. Makes about 2 1/2 dozen.

Skinny Buckwheat Breadsticks

Don't these look fun? I found the recipe and had to try making them. And, they're the perfect compliment to fall soups like butternut squash soup, carrot soup, or roasted tomato soup.

Plus, they give some height to the table setting, making a nice centerpiece. I think I slightly undercooked these, because they we're as crispy as I imagined, and broke apart easily (and they're so skinny, like a straw). But, I think if they had baked just a bit longer, they would have held up better.

Getting buckwheat flour is probably the hardest part of this recipe. It might not be in your standard grocery store. Although, if there is a gluten free section, you can try there (yes, despite the name, buckwheat flour is gluten free).  Or, you could try a natural foods store. I found mine in the bulk foods section of a local natural foods store.

Another benefit of these skinny breadsticks is that they're made completely from whole grain flours! The combination of whole wheat and buckwheat lends a deeper, nuttier flavor to these breadsticks. And, you just can't find that in plain old white flour!

After you have the buckwheat flour, the rest is easy. Combine flour, thyme, and butter into coarse crumbs (I use my hands for this to get it done quickly) If you have a food processor, this is the time to use it. Then, add cheese and a bit of water. Freeze the dough - it works the best if it is cold. Then, roll out some long twiggy breadsticks!

Here's the last of the thyme from our herb garden, chopped and ready to go!

I combined the thyme with the flours and butter and mixed with my hands until it resembled peas. Alternatively, you could use a food processor or even two butter knives held together.

Then, add the cheese and some ice water. mix just until a dough forms. Flatten it into a square and wrap it tightly in plastic wrap to freeze (at least for 30 minutes).

Remove the dough from the freezer, and roll it into long straw shapes. See how mine are almost as long as my baking sheet?

Skinny Buckwheat Breadsticks
Adapted slightly from 101 cookbooks. 


1/2 c buckwheat flour
1 c whole wheat flour
2 pinches fine sea salt
1 tsp fresh or dried thyme
1/2 c butter, cold, cut into small pieces
3/4 c sharp cheddar cheese, shredded
1/2 c ice cold water

Mix flours, salt and thyme together until blended. Add the butter. Work quickly, using fingers to combine the butter with the flours. The mixture should resemble coarse crumbs when you're done. Alternatively, you could pulse in a food processor or use two butter knives to cut the butter into the flour.

Add the cheese and sprinkle with water. Using your (washed) hand, mix until the dough comes together into a loose ball. Dump dough onto plastic wrap and press into a square shape, about 1 inch thick. Wrap tightly and freeze for at least 30 minutes.

In the meantime, preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a Silpat.

When you remove the dough from the freezer, it's easier to work with half at a time. So, cut the dough in half and return the other half to the freezer until you're ready to work with it. Roll out the dough into a long rectangle, about 6 inches x 12 inches. Using a sharp knife, cut into 1/2 inch slices. Using your fingers, pinch and roll each slice of dough into a long twig, about 12 inches long. Transfer to baking sheet.

It might take a few tries to really get the hang of rolling these out, but hang in there. It gets easier.

Bake about 8-10 minutes, or until the twigs are set and the cheese is melty and golden where it is touching the pan. Then, remove from oven and flip the twigs to the other side. Bake for another 2-3 minutes. Be careful - because they are so skinny they will bake really quickly. But, you still want them to be crispy, so take care not to under-bake them either. Remove from the oven and let cool. They will crisp more as they cool.

The remaining half of dough can be stored in the freezer for another fall soup day, or you can bake them all at once.

Display as a fun centerpiece on your table!

Pumpkin Soup in a Pumpkin

I've been wanting to make pumpkin soup in a pumpkin for a long time now. Probably more than 2 years. I don't know why I never got around to it. It felt like a daunting task! And, like it would have to cook all day or something. And, who wants to sit around all day waiting for pumpkin soup to cook?

This pumpkin soup, though, was a breeze! It did not take long to throw together, and only 2 hrs of baking time. Not too bad.

I was a bit skeptical of this recipe. It seemed just like broth with a few bread crumbs and cheese. Not much flavor. But, after cooking inside the pumpkin for 2 hrs, it tasted amazing! Kind of like French onion soup, except with pumpkin!

The key is using the right pumpkin. You want one that will stand up to being baked in an oven without collapsing and spilling your soup everywhere. Try a smaller "pie" pumpkin. The big ones for carving I don't think would work as well.

The longest part of the prep time is scraping out the insides of the pumpkin. But, with Halloween just around the corner, there should be a lot of pumpkin carving going on, so you'll be in good practice. Save the seeds too. You can toast them and use them as a garnish over your soup.

Once the seeds and strings are all scraped out, just stuff the pumpkin with stale bread crumbs, some cheese and fill it up with broth.

Put the lid back on and bake it!

My husband and I even went swimming while the pumpkin baked. By the time we were back, we had a nice soup waiting for us!

Here it is ready to go into the oven. I put it in a roasting pan, just in case it leaked. I wasn't quite sure how this was going to go!

Doesn't it look cute with the lid on? I picked out the roundest pumpkin I could find.

Here it is right out of the oven. See the color difference? And, I'm glad I used the roasting pan. There were a few juices that spilled over.

Here's the warm and tasty final product. You just scrape some of the cooked pumpkin up with the serving spoon to put in the bowl. I'll be making this again, for sure. In fact, I've already got another pumpkin ready to go!



Pumpkin Soup in a Pumpkin
Adapted from Bon Appetit


1 pie pumpkin, about 6-8 lbs
1 TBSP butter
1 tsp fennel seeds, finely ground
2 large pinches of chili powder (about 1/4 tsp)
Salt and Pepper to taste
2 c grated Gruyere cheese
1 c fresh bread crumbs (I used a stale baguette)
2 garlic cloves, thinly sliced
2 bay leaves (I accidentally omitted these. Still tasted great)
5-7 cups low salt vegetable stock

Preheat oven to 350 degrees. Cut a wide circle around the stem of the pumpkin. (Wider is better, because you'll need to get a spoon in there to scrape out the cooked pumpkin, I would cut mine wider next time). Scrape out all the strings and seeds. Separate the seeds and reserve them to toast later.

Rub the inside flesh of the pumpkin with butter. (I found this very difficult to do. The butter didn't really stick to the pumpkin flesh. I'd probably skip this step next time).

Sprinkle the fennel and chili powder all over the inside of the pumpkin. Season with salt and pepper. (I didn't add any extra salt here. There's salt in the cheese, and I didn't think we needed any more).

Fill the pumpkin with the breadcrumbs, cheese, garlic and remember the bay leaves!  Then pour the vegetable stock over everything until it comes within a few inches of the top of the pumpkin.

Place the pumpkin on a parchment-lined roasting pan and put the lid on top. Bake in the oven for about 2 hrs, or until pumpkin flesh is tender and "fork-mashable."  Make sure the stem of the pumpkin is far enough away from the heating element that it won't catch fire or anything like that.

Halfway through the cooking time, remove the lid and place it beside the pumpkin for the remainder of the cooking. (Full disclosure: I didn't do this, because we were busy swimming!)

When pumpkin is done, ladle some broth into bowls. Then, scrape the sides and bottom of the pumpkin (be sure not to puncture the skin!) and add some generous portions of pumpkin flesh to the bowls.

Top with toasted pumpkin seeds and maybe a little more cheese to make it look pretty.

Raw Kale Salad

I had the most amazing lunch yesterday. A raw kale salad! Now, I'm a big fan of kale (probably my favorite dark green leafy vegetable, actually), but I've always eaten it sauteed. Or, baked into kale chips. It seemed like it was too tough to be eaten raw. It needed to be cooked to soften it up a bit.

Boy, was I wrong!

This kale salad was amazing. It is reminiscent of a caesar salad, but with a heartier texture, from the kale. The dressing is very lemon-y and gives it a nice tartness, that balances the slightly bitter kale.

The other great thing about this salad? I get to use up the ends of loaves of bread. You know, the kind that no one wants to eat as a sandwich. They make perfect croutons. I had never made croutons before I tried this technique. Now, I can whip them up in about 5 minutes! Amazing!

Start with the dressing. It's a simple mixture of lemon juice, olive oil, parmesan cheese, and crushed red pepper flakes.

Next, chop the kale. I like to chop it into thin ribbons.

Make your croutons (I promise, you'll be doing this again and again. Who needs store bought croutons?)

Then, toss everything together. Note: the dressing is pretty thick (with the cheese in there), so it will take a bit of tossing to make sure all the kale gets coated. But, it's worth it!

Raw Kale Salad
Adapted from 101cookbooks.com

1 bunch kale (doesn't matter which type, you'll be making this salad again, so you can try them all)
2 ends of a loaf of bread
1/2 garlic clove
pinch of salt
3 TBSP olive oil
Juice from 1 lemon (about 1/4 cup)
1/4 c finely grated parmesan cheese
1/8 tsp crushed red pepper flakes
Handful kalamata olives (optional)
black pepper, to taste

Toast the 2 ends of bread. When they pop up, toast them again to make sure they are browned on both sides. Then, leave them in the toaster to cool while you prepare the other ingredients.

Trim the thick stems from the ends of the kale. Then, slice into thin ribbons.

For the dressing, whisk lemon juice, olive oil and garlic together until emulsified. Stir in the parmesan cheese and crushed red pepper flakes.

To finish the croutons, chop the cooled toasts into small squares. (wasn't that the easiest crouton making you've ever heard of?)

In large bowl toss kale with the dressing. Make sure to continue tossing until all the kale is coated well with the dressing. Add olives, if using and pepper, to taste. Sprinkle with croutons. Garnish with a bit more grated parmesan.

Note: The original recipe states to let the salad sit for 5 minutes before serving (probably to allow the flavors to mingle). But, there was no way I was waiting, so I dug in right away!

Black Bean Tostada

Tostadas are one of my favorite quick and easy dinners. They don't take much time to throw together at all. My favorite part? Piling lots of veggies like spinach and tomatoes on top!

Probably the longest part of throwing a tostada together is cooking the rice. And, you could always leave it out if you're in a time crunch. I like to use brown rice, which takes longer to cook, so I always get that going first, before doing anything else. 

This time, instead of using plain brown rice, I turned it into Mexican Rice. I used leftover fajitas from dinner the night before (brilliance!) and chopped the peppers and onions into tiny pieces. (If you don't happen to have leftover fajitas, just finely chop some fresh peppers, onion, and maybe a bit of tomato). Then I cooked the rice in vegetable broth and added some extra ground cumin. 

While the rice is simmering away on the stove, you have time to get everything else together. For me, this means opening and rinsing a can of black beans and warming them up with some spices, cooking chicken (if you're using meat, which is certainly not necessary because the beans have enough protein), chopping veggies, shredding some cheese and making the tortillas crispy.

I also like to make the guacamole from scratch. It tastes way better than buying from the store or even using the seasoning packets. I'll share the super-secret recipe I learned from my husband below!

There are a few different ways to get the tortillas crispy. If you're making more than 2 tostadas, it's most efficient to throw them all on a baking sheet and bake them in the oven until crispy. That way, you can get them all done at the same time. When it's just the two of us, though sometimes my husband and I will heat them in a frying pan on each side until crispy. We used a bit of olive oil this time and it gives a really nice crunch. But, for a lower calorie option, I don't think the oil is necessary at all, you can skip it and just heat the tortillas in a dry, hot pan.

By the time the rice is done, all your toppings should be prepared and ready to go! Let everyone construct their own tostada and dinner's ready!

Black Bean Tostadas

For the Mexican Rice

3/4 c uncooked short grain brown rice

1 1/2 c vegetable broth (or water if you don't have broth around)

1/2 c finely chopped green pepper

1/4 c minced onion

1/2 c finely chopped tomato

1/2 tsp ground cumin

Boil water or broth in medium-sized saucepan. Then add rice, chopped vegetables, and cumin. Cover, reduce heat, and simmer until rice is done, about 30-40 minutes.

For the Black Bean Tostada

1 can black beans, drained and rinsed

1 chicken breast, chopped (optional)

1 TBSP taco seasoning

1 tsp ground cumin

1 garlic clove, minced

3 handfuls fresh spinach, chopped

1 tomato, diced

1/2 c shredded cheese (cheddar or monterey jack, or a combo)

2 tortillas (corn or flour)

olive oil

While rice is simmering, begin to prepare the ingredients for the tostada. Start by heating a few glugs of olive oil in a frying pan. Add garlic and spices and stir until fragrant (about 1 minute). Then brown the chicken, if using. Add the drained beans and a bit of water. Continue to stir until everything is cooked and heated through. I like to squish some of the beans with the back of a wooden spoon to thicken things up a bit.

Chop the spinach and tomato. Shred the cheese.

To crisp the tortillas, heat a frying pan and cook one tortilla at a time, about 2 minutes on each side, or until crispy. (Alternatively, heat over to 400 degrees, and place all tortillas on a baking sheet. Bake for about 15 minutes, flipping the tortillas halfway through, until crispy).

For the Secret Guacamole

2 ripe avocados

3/4 c medium spicy salsa

1/2 c chopped cilantro

juice from one lime

salt and pepper, to taste

Peel and chop the avocados. Mix with fork (or potato masher) in medium-sized bowl until avocado is more smooth and less chunky. Be sure to leave a few chunks of avocado, though. Stir in the salsa, cilantro and lime. Taste and add salt and pepper if needed. 

To assemble the tostada: Start with a crispy tortilla. Smear on the bean mixture. Add a few spoonfuls of rice on top of that. Pile spinach, tomatoes, and cheese on top. Dollop some guacamole on top. 

Butternut Squash Macaroni and Cheese

It's finally fall in Iowa. I mean, the trees have been changing colors for a while now. And the big walnut tree that towers over our house has been dropping walnuts onto our driveway like crazy.  But, it has still been 75-80 degrees outside. That's not fall weather.

Today, though, there was frost on the car windows this morning. And it's cool. One of those days where you don't quite need a coat, but a warm vest is definitely a plus!

That means, it's the perfect time to start cooking with butternut squash again. It's one of my favorites. I've made butternut squash risotto, and butternut squash soup, but I'm ready for something new: Butternut squash macaroni and cheese! I have a husband who happens to love cheesy, creamy, goodness (i.e. macaroni and cheese).

But, these cheesy creamy foods are often loaded with saturated fat (from all the heavy cream and cheese), and calories. And, they often lack vegetables and fiber.

Well, this macaroni and cheese is a step in the right (I mean, healthy) direction. By utilizing squash puree as part of the cheese sauce, the amount of cheese can be decreased (cutting fat and calories) and you still end up with a creamy sauce!

For you parents out there, this is also a great way to "sneak" a vegetable into a kid-friendly food. They probably won't even notice. Usually, I'd prefer to be honest with kids about foods they are eating and encourage them to try new foods (i.e. vegetables) as they are. I think this helps kids to be healthy eaters as they grow up. If the only way kids will eat vegetables is if they don't know they are present in their foods, this does not help them get used to eating vegetables.

But, when warm macaroni and cheese is the only thing kids are hungry for, it's nice to know you can feed them a healthier option.

Probably the most annoying part of this recipe is chopping up the butternut squash into cubes. For those of you who have never done it, start by cutting the squash in half. Scoop out the seeds. Then cut in half again. With a sharp knife, cut the hard outer peel off the squash (annoying part). After that, it's easy to cut into cubes.

I used a vegetable bouillon cube to make vegetable stock. It's more economical to keep my kitchen stocked with a few of these bouillon cubes than to buy the ready-made stocks in quart-sized containers. Eventually, I hope to start making my own vegetable stock. It's not that hard, just takes a bit of time and planning.

The brilliance of this recipe is the 3-cheese blend. Instead of using cheddar cheese or (gasp) Velveeta, it uses harder cheeses like Romano, Parmesean, and Gruyere. The strong flavors of these harder cheeses make a little go a long way. Plus, the squash will make the sauce orange (so kids will still think it's a classic macaroni and cheese).

Once the squash is cooked in milk and broth, it's pureed and mixed with the cheese (and pepper) to make the sauce.

Mix sauce with pasta and bake! Looks pretty tasty, right?

Butternut Squash Macaroni and Cheese
Adapted from Cooking Light (you can find the original here)


3 c cubed (and peeled) butternut squash
1 1/4 c vegetable broth
1 1/2 c nonfat milk
2 cloves garlic
1/2 tsp black pepper
1 1/4 c shredded gruyere cheese
1 c shredded pecorino romano cheese
1/4 c finely shredded parmigiano-reggiano cheese (I used Parmesean), divided
1 lb uncooked pasta of your choice (preferably whole wheat)
1 tsp olive oil
1/2 c bread crumbs
2 TBSP chopped fresh parsley, or dried parsley flakes
Cooking spray

Preheat oven to 375 degrees.

Combine squash, broth, milk, and garlic in a medium saucepan; bring to boil then reduce heat and simmer until squash is tender. (About 25 minutes). Remove from heat.

While the squash is simmering, cook the pasta according to package directions. Drain well.

Place hot squash mixture in a blender. Be careful not to overfill the blender because the hot liquid will expand. I did this in two separate batches. Blend until smooth.

Add pureed squash and grated cheeses (only use 2 TBSP parmigiano-reggiano cheese, reserve the remainder) to mixing bowl and stir until cheese is melted. Add pepper to taste. Add cooked pasta to cheese sauce and stir to coat evenly.

Coat 13 x 9 inch baking dish with cooking spray. Spread pasta and cheese sauce evenly into pan.

Heat oil in medium skillet. Add bread crumbs and cook until golden and crispy. Stir in remaining 2 TBSP of parmigiano-reggiano cheese. Sprinkle over top of pasta mixture.

Bake at 375 degrees for 25 minutes, or until bubbly. Sprinkle with parsley.

NOTE: Make sure you cook the pasta very well. I cooked mine to al dente, then when I baked the macaroni and cheese, it absorbed some liquid from the cheese sauce, making it less creamy than I (or my husband) would have liked.