Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Whole Wheat Peanut Butter Pancakes (and My Peanut Butter Addiction Confession)

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Peanut Butter Pancakes? Oh yes.

I have no idea what my deal is lately, but during the past few weeks, I have become completely addicted to peanut butter. I can not seem to get enough. I want peanut butter in and on everything. Well, maybe not everything. I suppose spooning a dollop of peanut butter onto my taco salad or chicken fried steak would not be as tasty. But bread and pancakes and cookies – bring it on. I am, of course, okay with you giving me a little chocolate with my peanut butter. But you probably already figured that one out.

Over Memorial Day weekend, my dad’s wife made a delicious Peanut Butter Cake with Peanut Butter Frosting, which may have been one of the best desserts I’ve ever eaten. And I may have topped it with Homemade Butterfinger Ice Cream. Twice. (And yes I am a little sheepish to admit that.)  Remind me to get that cake recipe, because I think I need to adapt it and share it with you, don’t you think so?

Because I can’t come up with a better reason, I have decided that my peanut butter addiction is most likely because of all of the workouts I’ve been doing. Yes, walking and weight lifting make a person very hungry for peanut butter. I believe there is even some extensive research and scientific data to back up that statement. As a matter of fact, I even found and read an article recently which stated:  Be sure to drink plenty of water…and eat lots and oodles and gobs of peanut butter after exercise!!!

Okay, not really. Or if I did, I would surely have been the one writing it.

In all seriousness (if I can, in fact, write something in all seriousness), I truly do believe that the real reason I am loving peanut butter so much right now is because my body needs the extra protein to help me along in my fitness goals. Jen, my trainer friend, agrees with me, and tells me that in fact, I do definitely need extra protein now. She’s the expert, which makes me feel better about my peanut butter consumption so that I know that I am not completely nuts. Get it – nuts? (Oh brother.)  Anyway, I am definitely eating plenty of protein in the form of good meat, eggs, and yes…peanut butter.

(Now, what excuse can I come up with to justify eating chocolate do you suppose? Jen, do you have anything for me on that one?? Please?)

I went into all of that simply to let you know why I created a Peanut Butter Pancake recipe. It sounded like a great way to add protein to our breakfast, so I gave it a try. And, it made it possible for me to feed my addiction first thing in the morning. Yay for me. :)

Whole Wheat Peanut Butter PancakesYum

Whole Wheat Peanut Butter Pancakes (and My Peanut Butter Addiction Confession)
 
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Ingredients
  • 2 cups whole wheat flour (I use freshly ground)
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 5 Tablespoons butter
  • ½ cup natural peanut butter (I use homemade creamy peanut butter)
  • 2 cups milk
  • 2 eggs
Instructions
  1. Mix flour, baking powder, and sea salt. In a small sauce pan, melt butter and peanut butter together, stirring so that it won't scorch.
  2. Pour melted butter and peanut butter, along with the milk and eggs into the flour mixture.
  3. Whisk until well mixed.
  4. Cook the pancakes on a buttered griddle or skillet, flipping halfway through cooking.
  5. Serve with real maple syrup or your favorite pancake topping.
  6. Makes about 20 three inch pancakes.

Peanut Butter Pancakes

Incredible with a glass of milk…

My apologies to all of you who have a peanut allergy and had an allergic reaction simply by reading this post that was so full of nutty information.

Are you a fan of peanut butter? Which do you like best, creamy or crunchy? Ever tried making homemade peanut butter? It is the best stuff ever!!!

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How My Kids Adapted a Recipe to Make it Healthier, a Brownie Pudding Cake Recipe, and a “Teaching Your Kids to Cook” eBook Giveaway!

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While I do the majority of the cooking at our house, simply because I love it so much, we have slowly but surely been training our boys to read recipes and put simple meals together. Remember how they cooked for me on Mother’s Day? Dad played a big role in that, but still, it was impressive to me (as I sat locked in my office listening and blogging the play-by-play of the action) to hear that our boys know where ingredients are, and how to figure out a brand new recipe.

Most impressive to me, however, is the fact that our boys have learned to adapt recipes to make them healthier. I really had no idea that I was inadvertently teaching them this skill as we’ve cooked together. But as our two middle boys (ages 10 and 12) dug through our Better Homes and Gardens cookbook one day recently and decided to make a Brownie Pudding Cake, I found myself preparing to walk them through how to exchange less healthy ingredients for those that we typically bake with.

To my surprise, my assistance was never needed. I heard them reading the recipe aloud, “1/4 cup sugar – okay, I’ll get out the sucanat.” and  “1 Tablespoon cooking oil…I think coconut oil would be the best one for this cake.”

I stayed out of the kitchen the entire time. They had it under control and knew just what to do. Might they still need my assistance at times while they are cooking? Of course. Not everything about “healthifying” a recipe is as easy as switching out sugar for sucanat, one for one. But it goes to show that if you talk through recipes while you’re cooking with your kids, they will learn an incredible amount, whether you realize it or not!

In case you’re interested, here is my boys’ version of a very tasty cake. They even got a picture…after we taste tested it. :)

Coppinger Boys’ Brownie Pudding CakeYum

1/2 cup whole wheat flour
1/4 cup sucanat
1 Tablespoon unsweetened cocoa powder
1 teaspoon baking powder
1/4 cup milk
1 Tablespoon melted coconut oil
1/2 teaspoon vanilla extract
1/3 cup sucanat
2 Tablespoons cocoa powder
3/4 cup boiling water

Stir together flour, 1/4 cup sucanat, 1 Tablespoon cocoa, and the baking powder. Add milk, oil and vanilla, stirring until smooth. Spread batter in a 1-quart baking dish. Combine 1/3 cup sucanat, and the remaining 2 Tablespoons of cocoa powder. Gradually stir in boiling water. Pour evenly over batter. Bake at 350° for about 30 minutes or until a toothpick inserted into the middle of the cake comes out clean. Serve warm. Makes 6 servings.

I’ve created a free downloadable Healthy Recipe Substitutions Chart
that you are welcome to print and keep in your kitchen.
Here is more information I’ve written on substituting healthy ingredients.

And now for the giveaway!

I’ve found that summer is a perfect time to give my kids more time and experience in the kitchen. Interested in joining me in this endeavor? (With your own kids, of course. My kids would probably love to come cook in your kitchen, but they’ll be too busy scrambling eggs and making muffins in mine. Sorry.)

Last summer, we finished and launched to new books:  Teaching Your Kids to Cook (written for the parent) and Learn to Cook (written for the student). We’re giving away one of each today (the downloadable version) as a way to encourage you to get your kids in the kitchen with you. And watch closely over the next few days. There may or may not be a sale on those books soon. :)

If you’re interested in winning one of these books, head over to the book description page and look them over. Come back here and leave a comment, letting us know which one would work best for your family. If you’d like extra entries for more chances to win, share this giveaway on Facebook, like me on Facebook, follow me on Pinterest, subscribe to my blog, and/or come mop my floors. I’d be happy to give you extra entries for any or all of the above. ;)

I’ll draw two random winners on Monday, May 28. Please watch for a post stating the winners as you will be responsible for contacting me if your name is chosen.

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Raspberry Almond Muffins from Deliciously Organic

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Yesterday’s new recipe try-out from the Deliciously Organic cookbook was Raspberry Almond Muffins.

How did my family like them? Well, the recipe made 18 muffins. I pulled them out of the oven, left to go take a walk, got back, and there were only 5 left. I guess we now know how my family liked them. ;)  At least they left some for me to try. (I loved them too, by the way!)

Be sure to read more about Deliciously Organic here and take advantage of the great deal Carrie Vitt is offering us here for just a few more days.

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Mother’s Day Cake Update – Finally

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My apologies that it took so long to give you an update on what in the world my family was baking for me while I was shut into my office yesterday afternoon. As soon as the mystery dessert was finished baking, we headed out to play some “Mother’s Day Soccer”. My choice. As in, I actually chose playing soccer over taking a nap. Go figure.

By the way, if you would have told me a year ago that this year I would suggest that we play a family game of soccer in honor of Mother’s Day, I would have laughed. But indeed, now that I’m getting fit and learning to enjoy playing with my kids, I just can’t get enough. Soccer on Mother’s Day just seemed like the perfect idea. And it was.

So back to the dessert you’ve been waiting to hear about.

Oh, but another reason I couldn’t update you on this mystery earlier is because after we played soccer, we had a nacho and movie night – with popcorn. Yes, didn’t you know that it’s always good to have nachos and popcorn together? Eh, it worked and it made everyone happy.

We are pretty good popcorn makers around here, always using coconut oil to make delicious popcorn. But this time, we used a fun new recipe from the Deliciously Organic cookbook. It was fantastic. However, we did have a wild ride in the kitchen while I was making it because I didn’t use a big enough pot. You know what happens when you don’t use a big enough pot when you’re making popcorn on the stovetop? The popcorn just keeps popping, and the lid comes off the pan, and popcorn goes absolutely everywhere. Jen was over hanging out with us, and Matt was in the kitchen too – both of them being very supportive while I was standing at the stove feeling rather helpless while popcorn started overflowing and flying. Matt offered some suggestions. Jen handed me a bowl for the flying popcorn, but with it, I only managed to make a bigger mess. Oh, you should have been there to witness the madness. ;)

This is the popcorn that managed to make it into the bowl.

But really, back to the dessert you’ve been waiting to hear about.

If you can believe it, the dessert recipe they picked wasn’t chocolate. I know, shocking. But wow, was it good.

They picked a “Hot Milk Sponge Cake” recipe from my old, worn out Better Homes and Gardens Cookbook. Then, like good children, they figured out how to adapt the recipe to use healthier sugars, fats, and flours. Is that not impressive? More on that in another post.

So apparently that’s what all the beating was about. Sponge cakes take a lot of beating. Thus, the beaters were running for minutes on end. :)

Then, if you can believe it, they made a “Broiled Coconut Topping” to go on top. I’m telling you, they outdid themselves. Talk about tasty!


This cake was delicious. My family is the greatest. And without a doubt, I will look up the recipe, ask them about their adaptations, and post it for you so that your family can make it for you sometime. Or so that you can make it for them. Or whatever. ;)

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Menu Plan for the Week

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Last week, on a whim, I decided to put together a bowl of Tammy’s Chicken Pasta Salad after breakfast. It was a warm day, plus we had soccer games that evening. I can’t tell you how grateful I was that I had quickly made this salad that morning. Just before game time in the late afternoon, we all dished out bowls of salad, then headed out to the soccer field. It was convenience food at it’s finest! That meal is a perfect example of how you can”Eat Healthy and Save Time“. :)

Tonight for High School Huddle, I decided to try a variation of these Oatmeal Butterscotch Chip Cookies. I mixed up the recipe as directed, except I added chocolate chips instead of butterscotch chips. Then, I spread the batter into a 9×13 inch baking pan and baked them for 25 minutes. They were a hit!

Here is our menu for this week:

Sunday, April 29
Oatmeal, fruit
Church potluck:  Pizza casserole, butterscotch bars, mixed veggies
High school huddle:  Italian pasta bake, green beans, corn, french bread, oatmeal chocolate chip bars

Monday, April 30
Whole wheat waffles, raspberries
Bbq chicken sandwiches, green beans
Teriyaki chicken and vegetables with rice

Tuesday, May 1
Baked oatmeal cups, applesauce
Corn dog muffins, raw veggies with homemade ranch
Roast, potatoes, carrots, gravy

Wednesday, May 2
Cream cheese pastry, bananas
Bean dip with chips, tomatoes, oranges
Creamy crock pot chicken and rice, carrots

Thursday, May 3
Chocolate chocolate chip muffins, apples
Chicken veggie quesadillas, pineapple
Sloppy joes, ranch potato wedges, peas

Friday, May 4
Honey whole wheat bagels, oranges
Hamburger cream cheese dip, organic corn chips, fruit
Homemade pizza

Saturday, May 5
Scrambled egg sandwiches, clementines
Leftovers
Chicken noodle soup with carrots

Anything fun on your menu this week?

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Healthier Cheesecake Brownies

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Warning: The following post is full of calories, sugar, and rich gooey chocolate. Reading this post will not result in any weight gain, neither will you have a sugar crash when you are finished looking at the pictures. However, baking and actually eating these Cheesecake Brownies in real life is a different story – especially if you struggle (like I do) with over-indulging in such things as cheesecake or brownies or a fantastically incredible combination of the two. These are made with healthier ingredients such as whole grain flour and unrefined sugar, but it’s not like these are made of green leafy vegetables. Oh how I wish. Therefore, I recommend that if you make these Cheesecake Brownies, you should plan to take them immediately to a potluck or otherwise heavily populated event where there are many servant-hearted people to help you consume them. Participating in a short time of “quality control” before taking them to an event is acceptable, as long as you don’t feel that you need to test the quality of the entire pan of goodies.

———————————–

Trust me, I am offering this warning from the botom of my sugar-loving heart. I am the girl who, when asked, “Which do you like best? Brownies…or Cheesecake?” I always answer with an definite and enthusiastic, “Yes!!!” I love them both, but put them together and that pan of Cheesecake Brownies and I could have a fine party, just the two of us. But I’m also working hard to get in shape and to eat a healthy diet. Cheescake Brownie binges and my running shoes just don’t go together.

In other words:  Share the love, people.

Cheesecake Brownies

Brownie LayerYum

1 cup melted butter
2 cups sucanat
2/3 cup cocoa powder
2 eggs
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour

Cheesecake Layer

2 – 8 ounce packages of cream cheese, softened
2 eggs
1/2 cup sucanat
1/2 teaspoon vanilla extract

Mix together melted butter, sucanat, and cocoa powder. Add eggs and vanilla, stirring well. Mix in flour and stir until thoroughly mixed. Spread the brownie batter into a 9×13 inch baking dish and set aside.

In a separate mixing bowl, cream together all cheesecake layer ingredients:  softened cream cheese, eggs, sucanat and vanilla. Once it is well mixed and creamy, spoon the mixure into about twelve “plops” over the top of the brownie batter.

Use a butter knife to “cut” and swirl the cheesecake mixture through the brownie batter.

Try not to hyperventilate while you anticipate how good these will taste once they are baked. Good luck.

Bake in a 350° oven for 30-40 minutes or until a toothpick inserted in the middle comes out clean. Allow the Cheesecake Brownies to cool completely before slicing. Makes 24 servings.

I will say it again:  This recipe makes twenty-four servings. These cheesecake brownies are not to be consumed by you alone – not even in 24 different settings. Not even if you first ate a good dinner. These are to be shared. Do not forget this important information.


Oh, but when you do indulge in your Cheesecake Brownie, I give you full permission to thoroughly enjoy yourself. Savor each rich, chocolaty, cream cheesy bite of gooey goodness. Put your feet up, turn on some music, and make it an event. And if you think of it, call me. I like events that include brownies and cheesecake.

What would you answer to the question of:  “Which do you like best? Brownies…or cheesecake?” (“Yes” is an acceptable answer.)

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Whole Wheat Chocolate Crinkle Cookies

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Typically, I am a regular ol’ chocolate chip cookie girl. I began making chocolate chip cookies when I was about eight years old, and made them almost daily in the summer when we had hired hands helping us on the farm. I can make chocolate chip cookies in my sleep. I don’t have to even think about the ingredients or the measurements while I make chocolate chips cookies. And shucks, if I do say so myself, my chocolate chips cookies taste pretty good.

Lately though, my boys have been asking for something a little different. What!? They don’t want the same chocolate chip cookie over and over and over? C’mon. Change is hard for me. And if I really care to admit it – thinking is often hard for me as well. I’d rather make something that is a no-brainer, thank you very much. Don’t they understand?

Okay, fine. A change of pace in the cookie department every now and then is nice. Which is why I played with a chocolate cookie recipe to make it healthier. We all loved the way it turned out. And if you throw some homemade white chocolate chips in these, you’ve got a fantastic “healthy-ish” cookie.

By the way, if you don’t feel like taking the time to make homemade white chocolate chips, I completely understand. Just know that regular store bought white chips typically have hydrogenated oils and corn syrup in them, which I recommend avoiding if at all possible. I did find some healthier white chips at Whole Foods a few months ago that were “clean”, and I noticed that VitaCost and Amazon had some too – so hey, all is not lost!

Whole Wheat Chocolate Crinkle CookiesYum

3 eggs
1/3 cup unsweetened cocoa powder
1 1/2 cups sucanat (or brown sugar)
1/2 cup  melted coconut oil (butter would also work)
1 teaspoon baking powder
1 teaspoon vanilla extract
2 cups whole wheat flour (I use freshly ground flour from hard white wheat.)
1 cup white chocolate chips (optional)

Whip together eggs, cocoa, and sucanat. Stir in melted coconut oil, baking powder, and vanilla. Mix in flour until a nice dough has formed. Fold in white chocolate chips. Spoon teaspoon sized balls of dough on to a cookie sheet, about 2 inches apart. Bake in a 350° for 8-10 minutes. Allow the cookies to sit on the cookie sheet for about five minutes before removing. Makes about 24 cookies.

The dough just looked too yummy, so I had to take a picture. Kind of makes you want to reach into the computer with a spoon, doesn’t it?

These cookies are soft, sweet, and slightly coconutty if you use virgin coconut oil. (Use expeller pressed coconut oil of you don’t prefer a coconut flavor.)

What’s your favorite kind of cookie? Do you ever get into a cookie rut?

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Flaky Cream Cheese Pastry – The Healthy Way

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Back in my former life – the one in which I innocently and cheerfully ate Chillsbury* dough from a can – I loved making a cream cheese pastry dish that always got rave reviews. It was simple. You spread a can of Whillsbury* crescent dough on the bottom of a pan, throw in some cream cheese filling, top it with another round of Gnillsbury* crescent dough, bake it, and eat. I loved that stuff, as did everyone else who ate it with me.

Gone are my days of eating biscuits or crescents from a can. Oh, and can I just pause to say this:  I do not miss that vulnerable and insecure feeling that always came from never knowing when the can would pop open and dough would ooze out. Maybe it is just me, but waiting for the biscuit can pop always put me slightly on edge. Yeah, it was probably just me. I have can-popping-biscuit-bursting-forth issues, I think.

Anyway, I had forgotten all about this delicious dish, which is crazy, because hello? It does have cream cheese in it. It occurred to me recently that the perfect replacement for Billsbury* crescent dough would surely be my go-to whole wheat yogurt dough. Why I hadn’t thought of using it to figure out a new Cream Cheese Pastry dish, I have no idea. But I finally thought of it, tried it, and here it is. My family devoured it for breakfast this morning, which means that next time, I have to double it for sure!

*name changed to protect the innocent guilty

cream_cheese_pastry

Flaky Cream Cheese PastryYum

Dough:

1 3/4 cups whole wheat flour
1/2 teaspoon sea salt
1/2 cup melted butter
1/2 cup plain yogurt

Filling:

1 – 8 ounce package of cream cheese, softened
1 egg
1/2 cup real maple syrup (sugar, sucanat, or honey would work too)
1 teaspoon vanilla extract
1-2 Tablespoons lemon juice (optional)

Mix together all four dough ingredients and knead lightly to form a nice ball. Divide in half. Press one half of the dough into an 8×8 inch baking dish.

Whip together the cream cheese filling ingredients. Pour filling over the bottom crust.

Roll the second half of the dough into a square and place it on top of the cream cheese filling.

Bake in a 350° oven for 30-40  minutes, or until crust is golden brown.

Allow pastry to cool slightly before slicing and serving.


Tell me – am I the only one here with can-popping-biscuit-bursting-forth issues? I’ll admit it right now, it makes me jumpy just thinking about it. ;)

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Baked Three Cheese Chicken Pasta – a Make Ahead Meal

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This might be the best chicken pasta dish you’ll ever eat.

The chicken was on its last leg.

Well actually, the chicken no longer had legs, as it had already fulfilled its glorious life purpose and had been cooked and made into a rich broth and good healthy meat for my family.

Regardless, legless though he was, the last little bit of cooked chicken in my fridge was indeed on its last leg. It needed to be eaten. It could no longer be left alone…neglected, unused, and unwanted.

(It would appear that, apparently, I felt the need to create some chicken drama when all I really needed to say was:  “I had leftover chicken- so I used it.” I can’t just be normal. What fun would that be?)

So the chicken – it was begging to be used. I needed a quick lunch for the family. But I needed to make the meal in the morning and have the capability to reheat it quickly at lunch time. Therefore, I decided to play with my Three Cheese Garlic Chicken Pasta recipe and make it into a “Make Ahead Meal“. The chicken and I are happy to report that my idea worked, and the meal was delicious.

Actually, the chicken has nothing at all to report because not only is he not on his last leg anymore, he is officially gone.

Why? Why do I say these things? I’m going to just give you the recipe already before I say anything else ridiculous about the chicken.

Baked Three Cheese Chicken PastaYum

Baked Three Cheese Chicken Pasta - a Make Ahead Meal
 
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Author:
Serves: 6-8
Ingredients
  • 2 cups cooked chicken, cut into bite sized pieces
  • 2½ cups whole wheat pasta
  • 3 cups whole milk
  • ½ teaspoon garlic powder (add more if you like)
  • ½ teaspoon sea salt
  • ¼ cup grated parmesan cheese
  • 4 ounces softened cream cheese
  • 1-2 cups shredded cheddar cheese
Instructions
  1. In a large cooking pot, combine cooked chicken, uncooked pasta, milk, garlic powder, and sea salt.
  2. Cook and stir over medium-high heat until pasta is tender and the starch from the pasta has thickened the milk, creating a creamy sauce.
  3. Remove cooking pot from the heat.
  4. Stir in parmesan cheese and cream cheese until it is mixed throughout.
  5. Pour pasta mixture into a casserole dish. (A 9x13 inch pan works well, or any variety similar in size.)
  6. Sprinkle shredded cheese on top and bake in a 350° oven for about 15 minutes or until cheese is melted.

If you make this ahead of time, you may need to adjust the baking time so that the casserole will be heated through and through. Also, you can freeze this dish! Simply thaw and bake in a 350° oven for 30-40 minutes.

Baked Three Cheese Chicken Pasta

All this talk about chickens and legs kind of has me hungry for fried chicken legs, which pretty much makes no sense – unless you are in my brain and then it does make sense. Oh people. Be glad you are not in my brain. It is not pretty.

So tell me, what do you do when your chicken is on its last leg? (Yes, I think I am actually talking about leftovers here.)

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Quick Eggnog Muffins

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If you have eggnog on hand (especially if you made this Homemade Eggnog Recipe), you’ll find that these muffins can be thrown together very quickly. They taste just like Christmas if you ask me!

Quick Eggnog MuffinsYum

2 1/4 cups whole grain flour
3/4 cup raw sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 teaspoon ground nutmeg
1/2 cup melted butter
2 eggs
1 cup eggnog
2 teaspoons rum extract (optional)
1 teaspoon vanilla extract

Stir together flour, sugar, baking powder, salt, and nutmeg. Add melted butter, eggs, eggnog, and extracts. Stir until well combined. Scoop batter into 16 paper lined muffin cups. Bake in a 400° for 15-22 minutes or until muffins are golden brown.

Makes approximately 16 muffins.

eggnog_muffins_2

The rum extract in this recipe is optional, but it sure does add some great flavor! These are a perfect addition to your Christmas brunch. And did I mention they are easy to make? :)

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