Halloween Whole Wheat Spice Cookies

With Halloween around the corner this is a yummy healthy recipe for the kids.   I did not make these.  This recipe is from my very good friend!  Thank you for letting me share!
Just look how gorgeous they are!  And so very tasty!

Whole wheat spice cookies with apple and cinnamon icing. 

Cookies:
1/2 cup brown sugar
1/2 cup margarine/butter
1 tbsp water
2 tsp vanilla
1 egg
2 cups whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
pinch salt
1/4 tsp cloves
1/2 cup ground sunflower seeds (calls for nuts, but this is nut free for school)

Beat together sugar and margarine/butter.  Add water, vanilla and egg, beat well.
Mix together dry ingredients, and add to wet.  Don't over mix.  Divide into 4 balls, cover and place in fridge for 45 minutes.  Can wrap in wax paper and leave for a couple of days at this point.  Preheat oven to 375F.  Roll out balls, and cut with cookie cutters of choice (we chose halloweeen theme, but this is a good holiday one too).  Place on sheet, and bake for 8-10 minutes, until lightly browned.  Let cool a couple of minutes, then transfer to wire rack.  Prepare icing in the mean time.

Icing:
3 large dried prunes (could use figs)
1/4 cup boiled water
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 cup brown sugar
1 cup powder sugar
1/4 cup apple juice (to the consistency you like)

Place prunes in small bowl, and cover with boiled water.  Steep for 20 minutes.  In a blender or mini food processor.  Process the prunes and water, then add brown sugar and spices, till smooth.  Mix powdered sugar in 1/2 cup at a time.  Then add enough apple juice to your liking.  Spread onto cooled cookies and top with sprinkles (if you like them).  Hopefully a little healthier than royal icing!

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Healthier Cheesecake!

Blueberry/POM Cheesecake

My hubby loves cheesecake!  For his birthday I made him this!  I liked it...but he described it as a cheesecake with no sugar....but that didn't stop him from eating it!  I think next time I make this, I will add dried fruit(soaked for a few hours) to the crust instead of the applesauce.  And maybe a bit more stevia to the cheesecake to make it sweeter for my hubby!

Ingredients:

Crust:
3 tablespoons apple sauce
1/2 cup sliced almonds
1/2 cup walnuts
1/4 cup sunflower seeds
1/4 cup unsweetened shredded coconut
1/2 cup rolled oats
1 Tbls honey
1/2 teaspoon stevia

Filling:
3 packages cream cheese (softened)
1/4 cup pom wonderful blueberry juice
1/4 tsp stevia
1/2 teaspoon vanilla
1 cup whipping cream

Topping:
1/4 cup pom juice
1 cup fresh blueberries
2 tablespoons water
1 tablespoon cornstarch

Preparation:
Grease a 9-13 dish.
Grind nuts and oats in food processor. Add the rest of the crust ingredients. Pulse until a dough forms, then press into the bottom of the dish. refrigerate.

Beat cream cheese for a minute until creamy, and add pomegranate juice a spoonful at a time, vanilla, stevia, and beat until smooth.

In a separate bowl, whip heavy cream to stiff peaks.  Fold heavy cream into cream cheese mixture, until most streaks are gone.  Spread over crust with a spatula, and smooth the top.
Refrigerate for 4 hours or overnight.

For topping, in a saucepan over medium heat mix the pom juice, blueberries.  Combine the water and cornstarch and add to saucepan.  Sauce will thicken as it cools.
When ready to serve pour sauce over individual slices of cake.

ENJOY!

Chocolate-Coconut-Almond Squares

These are so yum!  I just have to brag about them!  Chocolate-Coconut-Almond-Squares!

 

Preheat oven to 350°F. Lightly oil an 8″x8″ baking pan.


    6 ounces plain yogurt                                                        Mix first group of ingredients all together.                            
    1/4 cup applesauce
    1 cup brown sugar         
    2 teaspoons pure vanilla extract
    2 teaspoons agave nectar(recipe called for molasses)
    1 egg slightly beatened

   1 1/4 cups flour                                                                 add dry to wet ingredients, mix well.
   3/4 teaspoon baking soda

  
   1.5 cups chocolate chips (called for butterscotch chips...didn't have any)
   1 cup almonds, chopped                                                   stir in this group!
   1 cup shredded coconut

Pour mixture into the 8″x8″ baking pan.
Bake for about 30-35 minutes, until a toothpick inserted in the center of the squares comes out clean.
Makes 16 squares.

So these did rise...so I am thinking you could throw these into a muffin tin.  They are very yummy but I did have a few people saying that there was too much chocolate in them!  Too much chocolate!!!  I love chocolate, so to me there is never to much  :)  But it got me thinking, these would taste even better with dried cherries!   or even craisins, or raisins, or what about a seed mix!

The next day...yes I had one for breakfast...They are more moist and so much yummier!  With a chewy texture!

Well I love these and will make again...but with more ingredients to replace some of the chocolate!

Go see what others are bragging about at Show off your stuff at Fireflies and Jellybeans!