March Foodie Pen Pal

Spring is HERE!!! Sun, warmer weather and rain!!  So excited to spend more time outside and open the windows and air the house out!

This post is a little late, sharing my March Foodie Pen Pal Treats!! Deborah was my Foodie Pen Pal this month and she sent me some awesome goodies. Have a look below to see what I got.

This tea is great! I have a tea obsession and a giant cupboard dedicated just to tea!  

I think I was meant to share these with the kids, but I ate them all. Loved the different flavours. 

I have no used this yet, but I have been wanting to try out different salts

Smoked Paprika!! soo good on chicken!!

I bought Deborah the same gum!! The Pomegranate Mint is my Favourite!!

These awesome Dehydrated fruit and nut cookies!! Delicious and lots of healthy stuff. Click HERE for the recipe on her Blog.

This is really good! I haven't had chocolate with chili in it before. I really like the kick!

Thanks again Deborah for the awesome treats!!! I enjoyed them all. 

If anyone is interested in joining Foodie Pen Pals visit The Lean Green Bean. It's so fun to get to know others and to get mail! Especially since it is not a bill!!  

The Best Pizza Sauce Ever!!!

I really wish this weather would make up it's mind. I mean I love the snow and I love Spring, but I would like it to be one or the other. Although I am not looking forward to cleaning up our backyard once everything melts. The damage from the ice storm before Christmas has left a huge mess.

I am enjoying the warm sun though and the flower starting to emerge from the garden.

So I was making pizza last week and realized after I started the pizza dough that I had no pizza sauce or pasta sauce. So I ventured to make my own pizza sauce! Not sure why I have never thought to do this before because it was so easy and way better!!

Pizza Sauce
1 (28oz) can crushed tomatoes
1.5 tbsp extra virgin olive oil
1.5 Tbsp basil
1 tsp oregano
1/4 tsp salt
1/4 tsp red pepper flakes
2 tsp garlic powder
2 tsp onion powder
2 tbsp balsamic glaze

Place all ingredients in a medium sauce pan. Bring to a boil and reduce to low. Let simmer for 10-15 minutes until sauce thickens.

Extra can be stored in an airtight container for up to a week. This also freezes well.

Crockpot Moscow Chicken and Potatoes

Good Snowy Day! Mother Nature teased us the last few days with warmer weather and sun and now it's like a blizzard outside. Although I don't mind, cause I love snow; looking at it and playing outside but not driving in it.

The kids aren't happy, as it's March Break and they don't get a snow day from school! I know when I was in school I was always disappointed when it snowed during the holidays or March Break; Why can't it snow when there is school?

Well this Moscow Chicken and Potatoes is perfect for those days when you're outside playing with the kids (or at work all day) and want to come home to a nice warm meal that's ready to eat!

Moscow Chicken and Potatoes

(adapted from Slow Cooker Moscow Chicken)

20 chicken thighs (or 2 per person) I prefer boneless, skinless

20 bacon strips (or enough for 1 per piece of chicken)

4-5 large potatoes

1-2 tsp ginger, minced 

3-4 tsp garlic, chopped

1/2 tsp seasoning salt

1/2 tsp pepper

1 10oz bottle Russian Dressing

Cut potatoes into 1 inch pieces and place in crock pot, sprinkle with seasoning salt and add 1/3 Russian Dressing and toss to coat. Spread potatoes evenly.

Season Chicken with pepper. In a large frying pan, brown on both side. Side aside on a plate to cool a bit.

Wrap each piece of chicken in a slice of bacon and place in a single layer on top of potatoes.

                                   

Rub ginger and garlic over top. Then pour remaining dressing on top of the chicken and spread evenly.

Cook on high for 4-5 hours. Skim fat off the top before serving.

 And serve with steamed vegetables or a salad

Oreo Pudding Cookies

I'm BACK!!! It's been a long time.... WAY too long... I cannot believe that I haven't posted in almost a year. I've been busy and really need to just make time in my schedule to post regularly and take pictures... that is one thing I need to get on top of. I've made some amazing meals and goodies, and don't have pictures to show for them. 

I made these Oreo Pudding Cookies a while back, and have made them a few times. They are a favourite around here. Check out the recipe and go make them! You

Oreo Pudding Cookies

1 cup butter

1/4 cup sugar

1/2 cup brown sugar

1 egg 

1 egg yolk

2 cups flour

1.5 tsp baking powder

1/2 tsp baking soda

1 pkg Oreo pudding (or Vanilla if you can't find it)

1 cup chopped Oreos

Preheat oven to 325 degrees.

In a large bowl or mixer bowl Cream butter and sugars until smooth. 

Beat in eggs. Add Vanilla and stir to combine.

In a medium bowl combine flour, baking powder, baking soda and pudding mix. 

Add to butter and sugar and mix until combined. 

Fold in chopped Oreos.

Drop by tablespoonfuls onto a cookie sheet. 

Bake 10-12 minutes.

Sundays with Joy! Chamomile Cupcakes with Honey Frosting!

Well today's recipe reminds me of Spring! Unlike the weather we have been having this week! It has snowed  twice! It's April!! Like really! Thankfully we have only gotten a little bit, but most of my family live in Thunder Bay and they have gotten dumped with snow twice! It would be really nice if Spring showed up sometime soon! 

This week our Sundays with Joy recipe is Mini Chamomile Cakes with Honey Frosting. Which Joy has posted on her Blog, so click on the link above to get her recipe or you can buy her book Joy the Baker Cookbook and get all her awesome recipes there. I am currently enjoying one with a cup of tea while I write this post for you all.

So if anyone knows me they know I LOVE tea! Some have even said I have an obsession! I have a huge cupboard which I purchased specifically with my tea collection in mind. I have probably close to 50 different types of tea. Anything from orange pekoe to chai to green tea with pineapple and everything in between. Some one at work bought me a teapot cookie cutter this week! I can't wait to make some cookies with it. 

But of course I ran out of chamomile tea. I really wanted to make these as they were and did not feel like experimenting until I at least tried them as they were meant to be. These little beauties are light and not too sweet! The frosting is gooey and delicious! Just see for your self!

I think I will experiment with the flavours in this recipe! Some thoughts are Green tea and citrus or earl grey and lavender(such a good combo) or orange pekoe and maple. I have so many idea running through my head. I will have to wait for an occasion to bake them, so I am not tempted to eat them all. I am trying to cut back on the sweets. I am going to also experiment and see if I can make these healthier and still taste just as good! 

But for anyone interested here is the nutritional information for 1 cupcake

Calories 246
Fat          7.3g
Sat Fat    4.3g
Cholesterol 37mg
Sodium    100mg
Carbs     43.4g
Sugars    33.8g
Protein    2.5g

Hamburger Soup

It has been a while! I apologize for the lack of posts over the last 2 months. Life has been busy, however, I am back.

Today's recipe comes inspired by my future mother in law! She has made this a few times and it is so quick, easy and adaptable. It's hearty and just perfect for a cool day! Although I do also enjoy this on a summer day too.

Hamburger Soup

1 lb ground beef
1 onion diced
3 cloves garlic
2 stalks celery diced
3 carrots sliced
2-4 potatoes (depending in the size) cubed
1 cup corn
3 cups tomato juice
4 cups water
3 bouillon cubes
4 tbsp rice or barley
salt and pepper to taste
** can add any other vegetables you would like (broccoli, cauliflower, peas, peppers, etc..)

In a large pot over medium heat; cook ground beef. Drain beef and set aside.
Add onions, celery and garlic, saute until soft and translucent. Add remaining ingredients and ground beef and stir well. Simmer for 2 hours.

He asked... I said YES!!!

I have been MIA for a while and I do apologize! Things have been very crazy over here. The kids are keeping me busy for sure! But I am back and have lots of good recipes to share! Last post I shared about my trip to Mexico in January, this time I will share a little about Easter weekend. We went up to Manitoulin Island as usual to visit the bf's family. Which I always look forward to, it is so beautiful and quiet... well not in the house with 16+ people. Usually the lake has started to melt and the ice has drifted out when we get there. This year it was different, it was still frozen! So the bf asked if I wanted to go for a walk on the lake. 

As you can see in the picture below it was a beautiful sunny day! This picture was at the beginning of our walk, shortly after the jackets came off.

He reminded me to bring my camera along to take pictures cause I usually forget when we go for walks and always miss something cool. His mom told us to take the girls with us but he didn't want to. Shortly after we started out, his mom and the girls came out for a walk to. That's how we got the nice picture above! They continued on their way while we took more pictures and enjoyed our time alone. Further into our walk I was facing the other direction and when I turned around he was on his knee!!! Up he asked me to marry him!!! and of course I said YES!!! and for all of you who are going to ask to see a picture of the ring!! I have added one for you!

Now begins the fun of planning the wedding!! So excited for that!!! and now I have to remember to call him my FIANCE!! which I keep forgetting... 

Sundays with Joy: Red Velvet Marble Cake with Vanilla Bean Cream Cheese Icing

This post is a few days late! However these last 2+ weeks have been crazy for my and have kept my from baking, cooking and blogging for the most part!

In my last post I mentioned I was going on a trip to Mexico! It was fantastic! The picture below is of our group. We enjoyed lots of sun and relaxing. It was cold and snowy here that week, so it was the perfect one to be gone for. There was also a 50 degree difference in temperature some days. I also got to visit with my friends Jenny and Danny while I was there. It was great to spend time together, although not enough and we didn't get to have our BBQ :( Oh well next year it'll have to be. 

So last weeks Sunday with Joy recipe was Red Velvet Marble Cake with Chocolate Cream Cheese Icing.

I decided to make Vanilla Bean Cream Cheese Icing instead. 

The marbling turned out awesome. I use a different method than Joy uses. I scoop the different batters into the pan and opposite and then swirl a butter knife through the batter to make the marble effect. Joy suggests pouring one batter in and then the other on top and then swirling the knife through.

Also I only had gel colouring, so I used 3 tsp of the gel and 2 tbsp of water. I needed the extra liquid in order to to mix the cocoa powder in to a paste. It had no effect on the batter and worked great.  

This cake was delicious. I took it to work to share and everyone loved it.

If you would like the recipe grab Joy's book Joy the Baker Cookbook and check out her blog for more great recipe Joy the Baker

S'mores Rice Crispy Squares!

Good Morning! So I am leaving to Mexico today for a week! I am so excited for the warm, uh hot, sunny weather! I am also excited to see my friends Jenny and Danny, while I am there, and to enjoy cooking with them. This trip will be my 5th time going. It is a trip my work plans every year.

I work for a Foster home agency and we take 8 youth over the age of 16. It gives them an opportunity to travel and experience another culture. It is an absolutely fabulous week and doesn't feel like much work. It is great to see the smiles on their faces and get to know them better.

So I will leave you with this recipe, and a promise for some more Rice Crispy Square versions when I get back. I have been creative!

S'mores Rice Crispy Squares

1/4 cup butter or margarine
5 cups marshmallows (big or small)
2 tsp vanilla
4 cups Rice Crispies
2 cups Honey Nut Cheerios
1 1/2 cups chocolate chips
1 tbsp veg oil
9 extra marshmallows (cut in half) * can use mini marshmallows
4 tbsp graham cracker crumbs

Grease a 9x13 baking dish and set aside
In a microwave safe bowl, melt butter for 30 seconds. Add marshmallows and microwave for 90 seconds.
Add vanilla and stir until combined. Add Rice Crispies and Honey Nut Cheerios and stir until combined.
Dump into baking dish. Wet hands and press mixture firmly. If it starts to stick to your hands, wet them again.

Place chocolate and oil into microwave safe dish and microwave on power 5 for 90 seconds. Stir until melted. If there is still lots of unmelted chocolate, microwave on power 5 for 30 more seconds. Pour over Rice Crispies. Sprinkle graham cracker crumbs over top and place marshmallow halves evenly over top.

Place under broiler for a couple minutes to toast the marshmallows.

Cheesy Broccoli Zucchini Quinoa

So this year I have made some promises to myself. I don't like to call them resolutions and I didn't make them on New Years, they were started months ago. One of them is to continue strengthening my healthy lifestyle. So with this I have been searching out inspiration for healthy, but delicious meals with protein and vegetables.

I love quinoa on it's own but I also like to experiment with it in different dishes. This is one of the dishes I have come up with. This is delicious on it's own for lunch but also good as a side.

Cheesy Broccoli Zucchini Quinoa

1 cup quinoa
2 cups water
1 small zucchini, shredded
1 broccoli stem, peeled and shredded
1 cup cheddar cheese, shredded

In a saucepan combine water and quinoa and bring to a boil. Turn heat to low and simmer for 15 min until liquid is absorbed.

Toss in broccoli, zucchini and cheese and stir to combine and melt cheese.

Nutrition Information (1 cup serving)
Calories 294
Fat 12.5g
       Saturated Fat 6g
Cholesterol 30mg
Sodium 189g
Carbohydrates 32.4g
Fiber 4.9g
Sugar 5g
Protein 13g
Vitamin A 8%
Vitamin C 39%
Calcium 21%
Iron 3%

Sundays with Joy: Lavender Lemon Bars

It's that time again! Sundays with Joy! This weeks recipe is Lavender Lemon Bars! I just love lemon bars and have never made them before! So what a perfect time to do it. I also really like using lavender in baking. I use it in shortbread and I have this nice iced earl grey tea I make with it as well. 

So this was not a recipe I wanted to change anything in, because well, it sounded just perfect. These were absolutely delicious and what made it even better I had people to share it with. My friend hosted a Scentsy party on Friday and I was asked to bring something, well this was it and they were a hit! 

*I am not sure what happened though because my lemon filling split when baking, however still delicious!

If you would like to get your hands on this recipe you can buy Joy's book HERE and for more awesome recipes visit her blog HERE

If you would like to join for Sunday with Joy group, visit the facebook page HERE

Ooey Gooey Goodness

Happy New Year Everyone! I hope everyone had a good holiday season! Mine was great; got to spend time with my brother, sister in law to be and my niece as well as my grandparents who were down visiting. We got to go to Manitoulin Island to visit my bf's family! It was so beautiful there and there was snow! Cause here in southern Ontario we have been lacking snow this winter! The only down side was that I was sick from Dec 22 -Jan 7; started with a cold then the flu then a cold and the flu again!  

Do you guys make new years resolutions? If so what are committing yourself to accomplishing this year.

I have made a few. One is to continue working on my healthy lifestyle that I have been working towards since the fall. For me this includes healthier food choices, exercise and also letting myself indulge in portion controlled ways. So far so good I have lost 15 lbs since October. 

Another one is to post more regularly. I always have some excuse as to why I am soo busy and can't.  But I know I have time because it was easy to find time to fit in my exercise. 

My last one is to take care of myself. Along with the healthy eating and exercise I am going to give myself more me time so that I can continue to help others the way that I have been up to now.

So onto my first recipe of the year! I am not sure what to call this, I have seen many different versions of this cake called so many different things. So I am just going to call it Ooey Gooey Goodness! If you have a chocolate craving this will satisfy it! This is also hard to resist so if you don't have good self control, make sure you have people you can share this with.

Ooey Gooey Goodness

1 box chocolate cake mix (substitute milk for water, butter for oil and add an extra egg) 

1 can light sweetened condensed milk

1 jar chocolate fudge sauce (I prefer PC Dark chocolate fudge sauce)

3/4 tube light Cool Whip (not fat free, that stuff is gross)

2 Skor* bars, crushed/chopped 

Bake the cake according to the box. *I prefer to make the substitutions noted above, as it has more flavour)

Once you take the cake out of the oven, use the end of a wooden spoon and poke holes all over the cake. Then pour the can of sweetened condensed milk evenly over the cake. Pour the fudge sauce evenly over the cake and let cool. Once cooled, spread the Cool Whip over the top and sprinkle with Skor pieces.

Heartbroken

Chocolate Egg Nog!!

So this is my Sundays with Joy post this week! It's not very Christmas-y here, it was +8 today and rainy. Here's hoping for some snow before Christmas.

This week's recipe was Joy's Perfect Hot Chocolate. I made it last week for the kids and it didn't last long enough for pictures, but hey what's new... seems to happen a lot around here. So I decided to change it up this time and made Chocolate Egg Nog.

I know my mug is not very festive, but it is my favourite mug and I have had it since I was at least 8. I used to get really upset if someone else used it. My cousin Blair had a different Disney mug and was the same way with her's.

The mug fits in my theme of favourite things because Christmas is my favourite time of the year.


Chocolate Egg Nog

2 cups Egg Nog (I prefer light)
.5 cup milk
1 tbsp White Chocolate chips
2.5 tbsp Semi Sweet Chocolate Chips

Heat Egg Nog and milk in a pan until warm.

Place chocolate chips in a microwave safe bowl or mug. Microwave on Power 5 for 1 min. Stir until melted.

Stir chocolate into Egg Nog.

Enjoy! I like mine with Mini Marshmallows.

If you would like to find Joy Original recipe Check out her Cookbook Joy the Baker Cookbook

Sundays with Joy: Gingerbread with Orange Cream Cheese Frosting

The beginning of December and in my house that means I can start decorating!!!! I live with a scrooge that will not let me put out decorations before December 1st. What better way to start the season than with Gingerbread!!! This was a nice treat to enjoy as we decorated the house and got into the Christmas Spirit. It was really moist and the pomegranate were a nice finishing touch. 

This recipe is adapted from Joy the Baker's Orange Gingerbread with Cream Cheese Frosting! This recipe is in her book and on her blog here.

My adaption happened by accident I forgot the orange zest in the gingerbread, but felt it needed to be present in the finished dessert, so I added it to my frosting and it turned out amazing. 

I definitely reccommend you make this Gingerbread!!! Go make it now!!! 

Buffalo Chicken Manicotti

Had a busy but productive weekend. Friday night the girls went to see Breaking Dawn Pt 2, I passed, despite their begging, as I have not read the books are watched any of the movies. But  I was able to get some cleaning and errands done. Saturday we went to Medieval Times for my work Christmas Party! It's always a blast, I never get sick of going. I think I have been 4 or 5 times now. Saturday night we had a Rockband Party! and stayed up until 2:00am playing. Sunday we were up early for church, then I had to drive downtown Toronto to drop on of my girls off at the Bus station as she was home for a visit. I almost got stuck downtown on my way home, by the Santa Clause Parade. Glad I didn't cause I was tired after only 5 hours of sleep. 

The Wii U came out Sunday and if you know me and my bf at all then this should not be a surprise. So needless to say the rest of Sunday was spent playing with that and finishing up other chores. I wanted an easy supper and I had made a batch of Buffalo Ranch Chicken on Saturday.  My bf suggested making Buffalo Chicken Manicotti! He likes to brainstorm new ideas and then have me experiment with it in the kitchen.

So experiment I did! I have never made manicotti before ever, but really it's only stuffed pasta. So I figured it wouldn't be too bad.  These turned out delicious! There was no left overs!

Buffalo Chicken Manicotti

1 box manicotti shells

2 cups Buffalo Ranch Chicken

1 tub light ricotta cheese

2 cups Shredded Mozzarella cheese, divided

2 eggs

1/2 cup light ranch dressing

1/4-1/2 cup Buffalo Wing Sauce (I use president's choice) **If using Frank's use less and taste, it is a lot               

                  hotter

Boil shells as per instructions on the box. When done, rinse in cold water, so easier to handle.

Preheat oven to 400 degrees.

While pasta is boiling combine Chicken, ricotta cheese, 1/2 the  Mozzarella and eggs and mix well.

cover bottom of dish with a thin layer of the sauce. Fill Pasta with Chicken mixture. Place in a single layer in baking dish. pour remaining sauce over the top. Sprinkle with remaining cheese.

Bake for 20-25 min until hot and bubbly. If you want the top browned turn the broiler on for a couple minutes at the end of cooking time.

Sundays with Joy: Sweet Potato Pie

It's good to be back in the swing of things and posting again. It seems that life gets busy and I put the blog on the back burner! I've still been cooking and baking, well not so much of the later as I am trying to eat healthier and the kids are all cooking one night a week each. So that's been nice. 

This weeks Sundays with Joy recipe is Sweet Potato Pie with No Roll Crust! I was curious about this because I have never had sweet potato pie before and was also excited to try Joy the Baker's No Roll Pie Crust!

Well this pie was awesome! Everyone enjoyed it. I really liked the crust, mind you I enjoy making pie crust and don't think I have ever bought a store bought one. This was a nice break from the traditional and it tastes delicious. The texture is very much like pumpkin. I substituted the white sugar for Splenda and used low fat cream cheese.

I would definitely recommend everyone try this.  You can find this recipe on Joy's Blog or in Joy the Baker Cookbook.

Peanut Butter Chocolate Chip Cake with Bananas and Chocolate Whipped Cream Icing

Last Weeks Sundays with Joy recipe was Peanut Butter Birthday Cake. I didn't have anyone's birthday to celebrate but who really needs a reason to make a cake. Well we did a have a reason actually it is my foster son's 2nd year anniversary in my home. What better way to celebrate than with cake!

As most of you know by now I am trying to lose weight and get my blood pressure down. So I have been making substitutions in many recipes to make them a little healthier.

Here is my take on Joy's Peanut Butter Birthday Cake. You can find the original recipe in her cookbook Joy the Baker Cookbook: 100 Simple and Comforting Recipes.

Peanut Butter Chocolate Chip Cake 

1 1/4 cup all purpose flour

1 cup whole wheat flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 cup peanut butter

6 tbsp non fat greek yogurt

1/2 cup unsweetened apple sauce

1/2 cup packed brown sugar

3 large eggs

1 tsp vanilla

1 cup plus 2 tbsp buttermilk

3/4 cup chocolate chips

Preheat oven to 350 degrees. Grease and flour two 8" (or 9") cake pans. Set Aside

In a medium bowl, whisk together flours, baking powder, baking soda and salt. Set ASide

In the bowl for an electric mixer, combine greek yogurt, apple sauce, peanut butter and brown sugar, until mixed well.

Add one egg at a time and beat for 1 minute between each egg. Add vanilla.

Add 1/2 flour and mix until combined, scrape down the sides of the bowl. 

Add all the buttermilk slowly while beating on medium speed. 

Add the rest of the flour and mix until combined.

Fold in chocolate chips.

Divide cake batter evenly between the cake pans and tap each on the counter to settle the batter.

Bake for 30-40 minutes or until toothpick comes out clean.

Let the cakes cool in the pan for 10 minutes before turning them out onto a cooling rack. Cool completely before icing.

Chocolate Whipped Cream Icing

2 cups whipping cream

1/2 cup icing sugar, sifted (or more if desired)

1/4 cup coco powder, sifted

1 tsp vanilla

Pour cream into electric mixer bowl. Beat on medium high until cream begins to thicken. Add vanilla, icing sugar and coco powder. Beat until light and fluffy.

To assemble the cake

Place one cake on the platter. Spoon 1/2-3/4 cup of icing onto cake and smooth out over later. Slice banana and place in layer on top of icing. Place 2nd layer on top. Cover cake with remaining icing.

Sundays with Joy - Avocado Pound Cake

I made lunch for over 15 of my coworkers earlier this week. I decided that it would be a good time to catch up on some of my Sundays with Joy recipes. I decided to try the Avocado Pound Cake, because it was the most recommended by the ladies in the group. I also made Pumpkin Black and White cookies and mini pumpkin pies. For lunch I made pulled pork, for the non pork eater I made Buffalo Chicken and the vegetarian got Sweet Potato White Bean Burgers. 

There is not much to say about the Avocado Pound Cake except that it is AWESOME!! Moist and flavorful  a little crunchy on the outside and I didn't have problems with mine falling in the middle (some others noted this issue). Next time I would make my usual substitutions of using 1/2 greek yogurt for butter, apple sauce for sugar( I would prob use 1/2 apple sauce as it may be too moist with the amount of sugar used) and using whole wheat flour.

I did not make any changes to her recipe! So those of you who want to try it will have to check out Joy the Baker Cookbook or Joy the Baker's blog! as it is on there as well.

Sweet Potato Cakies!

So it is Sunday and that means it is time for my Sundays with Joy post! This weeks recipe was Sweet Potato Cookies!

This week was a rough one with a friend/coworker passing away and work was busy also. I have did not do any cooking or baking this week until Saturday, which is unusual for me. I was glad when I had the time to get back in there. My cousin Blair came over on Saturday morning to visit with her daughter Madilyn. I did not judge my timing well and was still baking when she arrived, not that this has ever stopped me before. The smell from the oven was amazing!  Blair had 4 or 5 while over and I sent her home with a bag of them for later. When eating them she called them "Cakies" Cake + Cookies. So that is what I am calling them. My kids also really enjoyed them. I had to put some away so I could have some later.

So as mentioned in last weeks post, I am trying to alter recipes to make them healthier, as I work towards a healthy lifestyle and losing weight. This is my adaption of Joy the Baker's Sweet Potato Cookies. You can find the original recipe is her cookbook Joy the Baker Cookbook.


Sweet Potato Cakies (makes 46 cookies)
Nutrition information: 1 cakie:  58 calories, 1.3g fat, 10.6g carbs, .8g fiber, 4.4g sugar, 1.7g protein.

1 cup all purpose flour
1 cup whole wheat flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1 1/2 tsp baking powder
1 tsp baking soda
2 eggs
1 cup mashed sweet potato
1/2 cup brown sugar
1/2 cup unsweetened apple sauce
1/2 cup plain greek yogurt ( I used Oikos 2%)
2 tsp vanilla extract
1 cup chocolate chips

Pre Heat oven to 350 degrees and line 2 baking sheets with parchment.

In a large bowl, whisk together Flours, cinnamon, nutmeg, cloves, baking power and baking soda.

In medium bowl, whisk together eggs, sweet potato, sugar, apple sauce, yogurt and vanilla until combined.

Dump wet ingredients into the dry and stir until just combined.

Fold in Chocolate chips.

Scoop dough onto baking sheets, I use 1 tbsp ice cream scoop.

Bake for 10-12 minutes. Let cool 10 minutes before transferring to wire rack to cool completely.