Knead to Cook

Food & fitness obsessed girl.

Funfetti Party Popcorn.

by Filed Under: Popcorn, Snacks Leave a Comment

 

Are you ready to party?  This super fun Funfetti party popcorn is a reason to celebrate if you have a reason or NOT!  The kids love it.  The adults love it.  Super fun, colorful and a great little birthday treat to bag in clear bags and tie with a fun ribbon.  Easy & the perfect treat to make with your kids or grandchildren.  Also perfect for a sleepover.

Ingredients:

1 cup of popcorn kernels (or 2-3 microwave bags of popcorn popped)
3 tablespoons of oil
1 cup of white chocolate
3/4 cup of Funfetti cake mix
Rainbow sprinkles

Directions:

Over a medium flame, add some vegetable oil into a large Dutch oven.  Get the oil hot and add your popcorn kernels.  Cover the pot and give it a good shake.  The popcorn will start popping within 30 seconds or so.  Keep shaking it off and on.  When the popping slows down, remove from the heat and set aside.

Over a double boiler or in your microwave, melt one cup of white chocolate wafers/chips.  When they start melting add 2 tablespoons of the vegetable oil.  Keep whisking until melted.  Then add the Funfetti cake batter powder.  Whisk to combine.

Place a large piece of tinfoil on your countertop.  Lay the popcorn out in an even layer.  With a large spoon, drop some of the white chocolate throughout.  Then add some rainbow sprinkles.  Give a good toss with clean hands (be careful it will be hot/warm).  Top with additional sprinkles.  Let set up on your counter or refrigerate for about 15 minutes.  Serve immediately!  Watch the smiles 🙂

 

 

— Knead to Cook

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Chobani Blueberry Bread. {totally healthy}

by Filed Under: Breads, Desserts, Snacks, Vegetarian 6 Comments

Chobani sent me 6 tubs (new size) of their yogurts on Friday.  I was tied up all weekend with swimming and today is my first day at home, relaxing and conjuring up new recipes.  I started out wanting to use peaches but found that my family ate them all.  Having blueberries and some blueberry Cho… I got crackin’.  This recipe smells & tastes heavenly.  Whole wheat flour.  Flax seed meal.  Low sugar.  No oils.  Protein-packed courtesy of Chobani.  Can’t go wrong!!

Ingredients:

3/4 cup + 1 tablespoon of all purpose King Arthur’s flour (the 1 tablespoon will be used to toss/coat blueberries)
3/4 cup of King Arthur’s whole wheat flour
2 teaspoons of baking powder
1/2 teaspoon salt
1 cup of blueberry Chobani yogurt (you can use plain, vanilla or lemon)
1/2 cup + 1 tablespoon of sugar
2 eggs
1/2 teaspoon of vanilla extract
1/2 cup of unsweetened applesauce
2 tablespoons of flax seed meal
1 pint of fresh blueberries, washed and tossed with 1 tablespoon of of all purpose flour)

For the oatmeal top:

2 tablespoons of cold butter
3.5 tablespoons of flour
2 tablespoons of brown sugar
1/4 teaspoon ground cinnamon
1/4 cup of rolled oats

Directions:

Preheat the oven to 350 degrees.  Spray a loaf pan with nonstick flour baking spray.  Set aside.

In a medium bowl combine, flours, powder and salt.  In your stand mixer, whisk attached, blend yogurt, sugar, eggs, vanilla, applesauce and flax seed meal.  Whisk until combined. Then pour the dry ingredients into the wet and blend without over-mixing.

By hand, add the flour coated blueberries to the mixture and stir.  Pour into your prepared loaf pan.

In a separate bowl (you can use your dry ingredient bowl) – blend all of your oatmeal top ingredients together with your fingers.  Pour over the top of the batter in the loaf pan.  Bake for 60-65 minutes or until a toothpick inserted comes out clean.

Let cool.  Slice and enjoy.

— Knead to Cook

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Whole wheat soft pretzels.

by Filed Under: Breads, Snacks, Vegetarian Leave a Comment

My kids love soft pretzels, well really, who doesn’t?  I thought I would give a basic recipe a whirl before our swim meet tonight (good carb loaded snack) and then I’ll test some fun flavors the next time I make them.  This recipe is an adaptation to Alton Brown’s recipe.  They are very versatile and melt in your mouth delish!

Ingredients:

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
3 teaspoons kosher salt
1 package active dry yeast
2 1/2 cups of all purpose flour
2 cups of whole wheat flour
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Sea salt

Directions:

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 6-7 minutes or until it begins to foam up.  Add the flours and butter and, using the dough hook attachment, mix on low speed until well combined. Increase the speed to medium-high.  Knead to 5-6 minutes.  Then place the dough in a oiled bowl and cover with a towel.  Store in a warm, draft-free location (I use the microwave).  Let rise for 1 hour.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Over a burner on high heat, bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.  This is extremely messy as the baking soda seems to go virtually everywhere.

Meanwhile, turn the dough out onto a slightly oiled work surface and divide into 12 equal pieces. Roll out each piece of dough into a 8 inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Once all of the pretzels are shaped, place them in the boiling water mixture for 30 seconds each.  Remove with a spatula and place on your cookie sheet.  Brush each with egg/water mixture.  Top with salt, sesame seeds, cinnamon and sugar or whatever you would like.  Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

 

 

— Knead to Cook

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Cake batter dip.

by Filed Under: Desserts, Dips, Snacks, Valentine's Day, Vegetarian 20 Comments

I always make this super fun dip for my kid’s birthdays or for fun parties.  The kids, and adults, LOVE it.  It’s very simple.  Relatively low cal and is protein packed thanks to the Chobani yogurt inside.  Give this one a try… you will be so thankful you did.

Ingredients:

1 package of Funfetti or vanilla cake batter mix (box variety)
2 cups of vanilla Chobani yogurt (non fat)
1 1/2 cups of non fat Cool Whip (or any other whipped cream freshly made or store-bought)
1 teaspoon of vanilla extract
2 tablespoons of rainbow sprinkles

Directions:

In your stand mixer, paddle attached, blend all of the ingredients.  Place in a tupperware container, cover and refrigerate for at least 2 hours.  Serve with graham crackers.  Enjoy!

— Knead to Cook

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Oreo Chocolate Chip Cookies.

by Filed Under: Cookies, Snacks, Vegetarian Leave a Comment

 

Sleepover tonight and I thought I would make a special treat for the girls when we all get home from our swim meet.  Oreos… chocolate chip cookies meet & make a lovely baby 🙂

Ingredients:

1/2 cup of butter, room temperature
5 tablespoons of sugar
5 tablespoons of brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 1/4 cup of all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Oreo cookies, chopped (I used the chocolate cream filled version but the original version is acceptable.)

Directions:

Preheat your oven to 350 degrees.  In your stand mixer with the paddle attachment on, cream the butter and sugars for 5 minutes.  Then add the egg and vanilla.  In a separate bowl, blend the flour, soda and salt.  Add gently to the butter mixture.  Blend.  By hand, blend the Oreos into the cookie batter.  Scoop the dough onto your cookie sheet about 2 inches apart.  Bake for 10-12 minutes or so until just turning lightly brown.  Let cool and enjoy!

 

— Knead to Cook

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Chocolate Basil Chobani Zucchini Bread.

by Filed Under: Desserts, Quick Bread, Snacks, Vegetarian Leave a Comment

 

 

Chocolate pairs so beautifully with basil and with four very prolific basil plants… I thought I would create a fun new recipe.  Yesterday as I was leaving swim practice, a lovely mom handed me two very large zucchinis from her garden.  I stuffed most of them yesterday but had some remaining.  Just enough for this wonderfully decadent bread.

Ingredients:

1/2 cup of all purpose flour
1/4 cup (heaping) of good quality cocoa powder
1/4 teaspoon of ground cinnamon
1/4 tsp salt
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/2 cup of light brown sugar
1 cup of grated zucchini
1 large egg
1/4 cup of canola oil
1/4 cup of vanilla Chobani Greek yogurt
1/2 cup of packed fresh basil, chopped (about a handful of leaves)
1/2 cup of dark chocolate chips

Directions:

Preheat your oven to 350 degrees.  Spray your loaf pan with a non stick baking spray.

Sift the first 6 ingredients (dry) into your mixing bowl.  Then add the brown sugar.  Whisk to combine.  Set aside.  In your stand mixer, with the paddle attached, blend the egg, oil, yogurt and basil together.  Then gently add the dry mixture to the wet.  Mix to combine.  Then add the chocolate chips by hand.

Pour into your prepared pan and bake for 50-55 minutes or until a toothpick inserted comes out clean.  Remove from the oven and let cool.  Transfer to a platter and dust with powdered sugar.  Slice and enjoy!

— Knead to Cook

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Whole Wheat Banana Blueberry Chobani Bread.

by Filed Under: Breads, Breakfast, Muffins, Snacks, Vegetarian Leave a Comment

We love banana and blueberry bread… so I whipped up this blend and it turned out great- in fact less than 24 hours later only one slice remains!

Adding Chobani for protein and added moisture along with the addition of whole wheat flour, this nuttier, heavier version is perfect for breakfast or a snack.

Ingredients:

3/4 cup of sugar
1/2 cup of butter
2 eggs
1 cup of whole wheat flour
1 cup of all-purpose flour
1/2 tsp of salt
1 teaspoon baking soda
3 over-ripe bananas
1 teaspoon of vanilla extract
1/2 cup of Chobani vanilla or plain yogurt
1 cup of blueberries (washed and dusted with 1 teaspoon of flour)

Directions:

Preheat the oven to 350 degrees.  Spray your loaf pan with baking spray with flour and set aside.

Cream together the sugar and butter in your stand mixer, paddle attached.  Beat in the eggs, one at a time, beating well after each addition.  In a separate bowl, whisk flour, salt and baking soda.  Then add the dry mixture to the wet.  Blend without over-mixing.  Then by hand, mix in the blueberries.  Gently fold in, avoid breaking up the blueberries.

Gently scoop the batter into the loaf pan.  Bake for 40-45 minutes or until a toothpick inserted into the center of the loaf comes out clean.

— Knead to Cook

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Peanut butter chocolate chip cookies.

by Filed Under: Cookies, Snacks, Vegetarian 2 Comments

It has been quite a busy week & a half.  We’ve had 5 swim meets and I feel like I haven’t been home to bake or cook for longer than 1 hour each day.  Today was no different, we had a great swim meet this morning till around 1 and I wanted to bake up some fun cookies for my girls to congratulate them on their incredibly good performance in the past 5 meets.  These are super deeelish but I did add fiber to them to add some health benefits.

Ingredients:

1 stick of butter, room temperature (1/2 cup)
1/2 cup of light brown sugar
2 tablespoons of Truvia or 1/4 cup of regular sugar
1/2 cup of peanut butter (I used Sea Salt Valencia Peanut Butter)
1 egg, room temperature
1 teaspoon of vanilla extract
1 teaspoon raw honey (you can use regular as well)
1/2 cup of whole wheat flour
1/4 cup of all purpose flour
3/4 cup of rolled oats
1 tablespoon of flax seed meal
1 teaspoon of chia bran (you can use regular wheat bran)
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup of chopped peanuts (I used salted)
3/4 cup of chocolate chips (I used dark 60% cocoa chips)
Directions:

Preheat your oven to 350 degrees.

In your stand mixer, with the paddle attachment, cream the butter and sugars together until fluffy.  Add the peanut butter and beat well.  Add the egg, vanilla and honey.  Be sure to scrape down the sides to make sure everything blends well.

In a separate mixing bowl add the flours, oats, flax seed meal, chia bran, cinnamon, powder, soda and salt.  Then add to the wet mixture in thirds.  Blend after each addition but avoid over mixing.  Then add the nuts and chocolate chips.  Blend again.  Then scoop the dough and place on a cookie sheet about 2 inches apart. Bake for 12-14 minutes or until golden brown around the edges.  Let the cookies cool on the baking sheet for about 4 minutes and then transfer to a platter or cooling rack until completely cooled and ready to store.

— Knead to Cook

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Chocolate Black Bean Coffee Brownies.

by Filed Under: Desserts, Gluten Free, Snacks, Vegetarian 10 Comments

You put WHAT in these brownies?  Black beans!  Yes, sounds oh so NOT appetizing but the beans replace the flour (hello gluten free) AND add a ton of protein with less carbs.  I promise you, you will NOT detect the beans at all.  In fact, my youngest daughter, who by far is the pickiest of eaters, LOVED these!  Much to my chagrin!

Ingredients:

1 15.5 ounce can of low sodium black beans, rinsed and drained
3 eggs
1/2 cup of unsweetened applesauce
1/2 cup of fine cocoa powder
1 teaspoon of baking powder
1/8 teaspoon of salt
2 teaspoons of vanilla extract
3/4 cup of sugar *
1 teaspoon of ground coffee
1/2 cup of white and dark chocolate chips (optional)

*If using straight Truvia – use 4 tablespoons + 2 tsp.  If mixing Truvia with regular granulated sugar – 1/4 cup Truvia + 1/2 cup of granulated sugar.  Or you can use granulated sugar at 3/4 cup.  

Directions:

Preheat your oven to 350 degrees.  Spray your 8×8 or 9×9 glass pan with non stick baking spray with flour and set aside.  In your food processor, blend all of the ingredients through the ground coffee. Blend for around 1 minute.  The mixture will be creamy.  Pour into the prepared pan.  Add your toppings (chocolate chips etc.) to the top and bake for 40 minutes or until a toothpick inserted comes out clean.  Let cool completely.  Slice and enjoy!

 

— Knead to Cook

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Frozen chocolate banana bites.

by Filed Under: Desserts, No bake/cooking required!, Snacks, Vegetarian Leave a Comment

Who’s up for a frozen chocolatey treat?  I am!!!  Chocolate + banana + coconut + chocolate chips + sea salt = Ohhhhh MY GoOdNesS!

Super easy & equally fabulous tasting.  A must-do recipe this summer.

Ingredients:

2 bananas, cut into 2 inch chunks
8 ounces of dark 60% chocolate chips
1 tsp of canola oil
Sea salt
Toasted coconut
Mini dark chocolate chips

Directions:

Line a cookie sheet with parchment or wax paper.  Set aside.  In your microwave, melt the chocolate chips and oil.  If your microwave has a melt setting, use that.  If not, melt and check on every 30 seconds.  Avoid overheating or the chocolate will burn.  Stir until just melted.  Dip your banana bites into the chocolate and coat.  Place onto your lined cookie sheet.  Top with your favorite toppings.  Freeze for at least 30 minutes.  Then… EnJoY!!!!

— Knead to Cook

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