Soft Sugar Cookies with Lemon Glaze

In case you are wondering, this is not the same recipe as my Egg-free Sugar Cookies. Why, you might ask, does one blog need 2 sugar cookie recipes? That is simple...  because they are not the same - in fact, they are quite different. And not just because one has eggs and one doesn't.

There are 2 types of sugar cookies out there. First, the super, soft and chewy kind. Second, the crunchy kind. Most people have a preference. I prefer the super soft and chewy kind. That is why this recipe needs to be on the blog. This is my FAVORITE sugar cookie recipe ever!! The yogurt in this recipe keeps the cookies soft and moist (which I guess could make it kind of the secret ingredient). The Egg-free Sugar Cookies are a bit more on the crunchy side. So head over there if those are your preference.

I served these yesterday at our family BBQ for Memorial Day - they were a big hit! The lemon glaze makes for a yummy but light topping... perfect for the start of summer.

Soft Sugar Cookies With Lemon Glaze

COOKIES
1 1/2 cups sugar (for a healthier option choose raw)

1 cup coconut oil (consistency of shortening - if yours has melted, but it in the fridge for a bit before adding)

3 eggs

1 cup plain Greek yogurt

1 tsp pure vanilla

5 1/2 - 6 cups flour (I used a combo of kamut and white whole wheat - check out Whole Grains 101 for more info)

1 tsp baking soda

1 tsp baking powder

1/2 tsp real salt

GLAZE
2 Lemons

Confectioners Sugar

In the bowl of a stand mixer, cream together the sugar and coconut oil. Beat the eggs and add them to your bowl. Add Greek yogurt and vanilla. Mix well.

In a separate bowl, combine 5 cups of flour (notice this isn't all the flour listed above - pay attention, there is a good reason), baking soda, baking powder and salt. Mix together.

Add dry ingredients to wet ingredients and mix until combined. Add the last 1/2 cup to 1 cup flour as needed. How much flour you use will depend on what type of flour you choose. I used all 6 cups and wish I would have used just a bit less (but I mixed all my flour together with the baking soda and powder, therefore I had to put it all in my cookies. They still tasted good, but were a bit drier than I would prefer).

Chill dough in fridge for at least 15 minutes. It can be left overnight if needed.

Preheat oven to 350 degrees F. Roll dough out to desired thickness and cut with cookie cutters. Bake on greased cookie sheet (or use a silpat) for 8 - 10 minutes, depending on thickness.

Allow cookies to cool completely before glazing (is that a word? Well, it is now). 

While the cookies are cooling, prepare the glaze. Start by zesting 1 lemon in a small bowl. In a larger bowl, juice both of the lemons. By using 2 different bowls for the zest and the juice, I ensure that no seeds get left in the glaze by hiding themselves under zest. There is probably a better way, but this works for me.

Mix zest with juice, whisk in confectioners sugar by the spoonful to the juice/zest until desired consistency is reached. For thinner glaze, add more lemon juice. For thicker glaze, add more sugar.

When the cookies are completely cool to the touch, glaze away. There are 2 options for adding the glaze. You can either drizzle it across the cookies or spread it with a knife. Your choice... equally delicious both ways!

Jana

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Whole Grains 101

In case you haven't noticed, I LOVE whole grain flours. Maybe because they actually have some nutrition (where white flour does not) and because they taste yummy. For those who are new to whole grains, I am going to give you a run down of the grains that I use frequently and why they are so good for us.

BARLEY

Barley is one of the oldest grains that is eaten today. It is great in soups and stews. It is excellent  
combined with other flours because it is high in protein but low in gluten. Used (along with spelt and brown rice) to make wonder flour.
*Contains mucopolysaccharides, which stimulate the immune system, lower cholesterol and help blood clotting.
*It is good for carbo-loading (think marathon runners here or other endurance athletes) because it is
more easily digested and has double the carbohydrates of wheat.
*It is an excellent source of riboflavin (vitamin B2) which helps with energy production.
*It contains niacin (vitamin B3) which helps regulate cholesterol.

BROWN RICE

Most of you are familiar with brown rice. It is a super easy substitute for white rice. It is used (along with spelt and barley) to make wonder flour.
*Relieves muscle cramps, tension, soreness and fatigue and helps aid in recovery after exercise (thanks to gamma oryzanol)
*Stops muscle spasms and lung spasms
*High in magnesium which helps keep your blood sugar stable and aid in the proper absorption of calcium
*Reduces cholesterol
*Can help reduce menopausal symptoms

KAMUT

This is one the the newest grains for me, but so far, I love it! It is the only grain that is trademarked, which means when you buy kamut, it is always organic. It is fairly new in the US. It was an ancient Egyptian staple which a Montana farmer brought to the US in the 1950's.
*Kamut kernals are 3x bigger than wheat kernals
*Has 30% more protein than wheat
*Is high in magnesium, zinc and vitamin E
*Excellent choice to replace white flour in pastries and baked goods (that are best when light and fluffy) that don't need to rise

OAT GROATS

Oats in their whole form are called oat groats. To make old fashioned or rolled oats, the oat groats are steamed and pressed. Oat groats can be boiled and made into cereal or pulsed in a blender to make oat flour. Oat flour makes really yummy cookies, quick breads and cakes when mixed with other flours.
*Good for lowering cholesterol due to beta-glucan
*Oats are rarely processed to remove the outer germ and bran making them an easy way to get whole grains into your diet
*Higher in protein than most types of wheat
*High in soluble fiber

POPCORN

This is a very familiar grain in our diet (although usually it is popped and covered in butter and salt or sugar). It can be a very healthy snack though if air-popped.
*High in vitamin A - more than 10 times the amount found in other grains
*High in fiber
*Corn is high in manganese
*High in vitamin C
*A great source of antioxidants
*Corn can decrease the risk of cardiovascular disease

QUINOA

A favorite grain of the Incan people - it was a staple in their diet and was so revered that it was only planted with a golden shovel. Quinoa is a powerhouse grain and is great in either a sweet or a savory dish.
*All essential amino acids, making it a complete protein
*Contains a combo of magnesium and riboflavin that can help reduce migraines
*Helps reduces cholesterol
*Can help with restless leg syndrome
*Low in the glycemic index
*Supplies prebiotics which are the good bacteria in the gut

SPELT

One of my favorite grains because it is easy to substitute for white flour (or even whole wheat flour) in baked goods. It is used (along with barley and brown rice) to make wonder flour.
*It has 60% more protein than wheat
*Contains the 8 essential amino acids, It also contains B vitamins, iron, potassium, magnesium and fiber
*Stabilizes blood sugar levels
*Just as effective at lowering cholesterol as lipid-lowering and statin drugs but without the side effects
*Good source of niacin (vitamin B3) which is used for energy and strength. Niacin also helps process fat
*Has selenium, which protects against degenerative diseases
*Helps the lungs fight off asthma attacks
*Can help prevent gall stones. Detoxifies the liver
*Lower cancer risk, especially colon cancer
*Relieves arthritis and repairs body tissues
*Contains prebiotic fibers which feed good bacteria in the gut

This is by no means a full listing of all the whole grains that are available - these are just some of the ones that I am most familiar with and use in my kitchen. To read about other whole grains or to learn more about these, visit Whole Grains Council.

As you can see, there are so many health benefits to whole grains - and to switching things up and using a variety of whole grains in your cooking. Each of the grains brings something else to the table and can benefit our bodies.

In another post, I will explain how to substitute whole grain flour for white flour in your baking - so stay tuned!

Jana

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Spelt Cinnamon Rolls

Sorry for the late post today - but late is better than never!

I have a thing for cinnamon rolls. Especially the super-bad-for-you-but-they-taste-so-yummy-it's-a-good-thing-they-are-only-in-airports Cinnabon. For the first few years of my marriage, my husband felt it was his obligation to get me a giant one every time we flew anywhere. Of course, it tasted so good while I was eating it, but I would inevitably feel so sick afterwards (sugar overload!).

I decided it was about time I create a healthier version with whole grains and less sugar. Keep in mind this isn't considered a health food, but this version could be enjoyed more often than a once a year (or less) trip to the airport.

I made a glaze to go over my cinnamon rolls which I thought was good but my husband said they were missing something - namely the frosting on the top. You can pick whether you want the frosting or the lower-in-sugar glaze.

Spelt Cinnamon Rolls

Dough

1 cup milk

4 Tbsp butter, cut into chunks

2 cups spelt flour

1 cup white whole wheat flour

2 1/4 tsp instant yeast

1/4 cup sugar

1 egg


Filling

1/4 cup liquid sweetener (honey, agave)

1/2 Tbsp maple syrup or molasses

1/3 cup spelt or white whole wheat flour

1 Tbsp cinnamon


Glaze

1/3 cup liquid sweetener (honey, agave)

2 Tbsp powdered sugar

Dough: Place milk and butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large bowl of a stand mixer, whisk together 2 cups flour, yeast, sugar and salt.  When milk mixture has cooled to warm (not hot) add to the flour mixture along with the egg while the beater (with paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: Add liquid sweetener, maple syrup (or molasses), flour and cinnamon in a bowl and mix well.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread filling over dough and spread with the back of a spoon. Roll up from the longer side of the rectangle and pinch edges closed. Score the rolls into 12 equal pieces and then cut into rolls (I like to use thread, but you can also use dental floss). Place in a 9 x 13 pan that has been spread with coconut oil. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.

When rolls have finished rising, bake for 15-20 minutes or until light golden brown. While rolls are still warm, spread glaze over the top. If you are like my husband and prefer ooey-gooey rolls, you can make frosting to replace the glaze. Makes approximately 12 rolls.

Dough recipe adapted from Our Best Bites

Jana

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Chocolate Pudding

Anything with chocolate is worth eating, right? But it is so much better when it is healthy!

One yummy "chocolate" thing we love is chocolate pudding. I never really thought about making it from scratch until we changed our eating habits. With the box stuff out of the question, I decided to try and make it myself. Turns out, it is super easy!

The best part of making things home-made is being able to customize recipes to your liking. With this pudding, you can sub out the cow's milk for a non-dairy milk if needed.

Chocolate Pudding

1/3 cup cornstarch

1/3 - 1/2 cup sugar (depending on how sweet you want it)

1/4 tsp salt

3 oz. unsweetened baking chocolate

4 cups milk

1 tsp vanilla

In a medium bowl, whisk together the cornstarch, sugar and salt. Set aside.

Roughly chop the baking chocolate (the smaller, the better - but who has the time or patience for that? It will melt faster if it is chopped smaller, but if you are too lazy - like me, you can skip this step).

Put the milk and vanilla in a saucepan. Place over medium heat and warm until tiny bubbles appear around the edges of the pan. Add the chocolate and stir until the chocolate is melted.

Slowly whisk the sugar mixture into the milk mixture until everything is smooth. Stir the mixture until it begins to thicken. Use a spatula to scrape the bottom and sides of the pan, making sure the mixture doesn't burn.

Cook the mixture until very thick - about 2 minutes. Ladle the pudding into bowls and let cool at least 30 minutes. Makes approximately 6 servings.

This pudding is super delicious all by itself or for a "fancier" dessert, you can make chocolate pudding pie. For the pie, put all of the pudding into a large bowl to cool. This will take a few hours.  Make one batch of "Healthy" pie crust. Roll out on lightly floured surface, then fit into a pie plate. Prick bottom and side of shell all over with a fork. Preheat oven to 375 degrees F. Bake on baking sheet on middle rack until pastry is set and a pale golden brown all over.

Once shell is baked, let cool completely. Mix pudding well, then fill pie shell. Cover with whipped cream (if desired) and serve!

Jana

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The School Bus

I have to apologize for last Friday... can you believe that I completely forgot? What a crazy week we had! And as school gets closer to ending, it seems like things get busier and busier.

Today's post is a guest post from a friend (who actually came up with the name for my blog - so props to my friend for an awesome name!!). I am grateful to her for being willing to share this recent experience she had on the blog. Food allergies are often misunderstood and the only way to combat that is to get more information out there. My friend's story is an eye-opener to the ignorance that is out there and what we, as parents of food allergic children, have to deal with on a daily basis.

I've been thinking about this a lot lately...for the past 6 years to be exact. That's when my daughter Kendall was diagnosed with severe, life-threatening allergies to peanuts and eggs. I am the mother of a child with food allergies. I KNOW I am perceived by others as a "high-maintenance" mother – a "helicopter" mother by some. But not a day goes by that I do not wonder if my child with food allergies will come in contact with a food allergen that will cause her to stop breathing and go into anaphylactic shock. I know how to handle the situation but will her teacher, the school workers, the lunch room attendants, the bus driver????

I wasn't going to share this story publicly, and I don’t know if many people will actually take the time to read this whole thing.   But I wanted to write this because I am bothered by the ignorance of some who just do NOT understand that one small crumb or cross-contamination of a food allergen can literally cause my child to stop breathing. I know most people will just scroll past this post because who has time to deal with food allergies when it doesn't involve them personally? I just hope that maybe I can encourage just ONE more person to understand what I deal with on a daily basis. So here's my story:

Last week Kendall's bus driver handed out donuts to the students on his bus for good behavior during a bus evacuation drill. When Kendall came home and told me about the donuts (WHICH USUALLY CONTAIN EGGS AND COULD CONTAIN PEANUTS!--and YES, I explained the severity of Kendall's allergies to the bus driver at the beginning of the school year!) I went through the usual conversation of "I'm sorry you couldn't eat one. Next time I'll get you a peanut and egg free treat that you can have instead." What she said next was a big eye opener: "BUT MOM, I don't care about the treat! They ate the donuts on the bus and I was worried about getting hives the WHOLE way to school!" She's 7 years old.

I thought about this situation for a while before I called the bus depot to talk to the supervisor. At the beginning of the school year I was told I could not allow Kendall to carry an Epi-Pen in her backpack in case another child accidentally played with it and got hurt. SO I bought my 5th grader a cell phone and put him in charge of being the "peanut police" and he was to call me if Kendall had any problems on the bus. The drive from the bus stop to the school is short and I have not worried about it too much because there are enough kids on the bus who know Kendall well and know what to watch for with her. I’m also usually very close by so I know that I could get to her within the few short minutes I would need to save her life. There are also 2 other children on the same bus with peanut and egg allergies as well. As my son, the "peanut police" was enjoying not ONE but TWO donuts...my daughter was terrified of getting cross-contaminated. I do not blame my son. He's 11. He loves donuts. I blame an ignorant bus driver who does not understand the severity of a child with food allergies.

Like I said...many of you will scroll right past this LONG post but if you've made it this far keep reading. The story gets better. A few days after this incident the bus depot supervisor advised our bus driver he could not hand out treats anymore. Now I'm the "MEAN" mom. I'm sure I offended the bus driver. He probably spent a fortune on all of the donuts for all of the students.  And I'm sure the students who could actually enjoy them were very excited to get such a wonderful treat to start their school day with (don't even get me started on that!). And for the record, I have heard that you're a mean bus driver if you don't hand out as many treats as the other bus drivers. As if bus drivers should use their hard earned money to buy our kids treats every week?!???!

I had mainly called to talk to the supervisor to find out if I could keep an Epi-Pen in my daughter's backpack, not to ask them to get rid of treats on the bus. The supervisor made the executive decision to just tell the bus driver "No treats!" I even told the supervisor that I was ok if the bus driver hands out treats as the kids exit the bus because I know I cannot control every single thing my daughter comes in contact with. (BUT I CAN TRY MY HARDEST!) I was just asking that he please not hand them out ON THE BUS! I was told that I was the FIRST mother to make this request! In an entire SCHOOL DISTRICT with several cities...I'M THE FIRST MOTHER TO ASK THAT PEANUT CONTAMINATED FOOD NOT BE HANDED OUT TO THE KIDS ON THE BUS????? WHAT?!?!?! Back to the story, the supervisor was very supportive in my request to have her carry an Epi-Pen on the bus. BUT...I have to call the school district, talk to the school nurse (again) contact the principal...etc. It's not going to be easy. And I STILL might be told NO!

The story continues... a few days after this incident my 11 year old was telling us how funny it was that the bus driver told them he was going to bring a bunch of cats on the bus. He said into his loudspeaker "Oh wait! How many kids are allergic to cats???" Several students raised their hand. He continued, "Well, I guess I can't bring cats on the bus then because you guys are allergic to them." My kids did not know his intention here but I KNEW what his intention was! HE WAS MOCKING ME! Really, Mr. Bus Driver???? Just goes to show people really do NOT understand the severity of food allergies! Our bus driver still DOES NOT GET IT!!!!!  And yes, I know I could just drive my daughter to school, which I do quite often, but that is not the point. The point is that I have to live every minute of every day just HOPING that all of the "responsible" adults who take care of my daughter take her LIFE-THREATENING FOOD ALLERGIES seriously! Kids with food allergies are becoming more and more common, yet so many adults refuse to acknowledge this! They think we CHOOSE to eliminate eggs, dairy, peanuts, and other dangerous food allergens from our children's diet. Do you think I ENJOY squinting at tiny food labels in the grocery store on every item I buy to make sure I do not accidentally contaminate my daughter?

So...I will contain to be a high maintenance mother. I will continue to complain to the school district if my daughter is placed in a life-threatening situation. If a child had a gun on the bus do you think the bus driver would laugh and make cat jokes about it? I didn't think so. Thank you if you took time to read this EXTREMELY long post. I'm just trying to make other people aware. I will worry and protect my daughter with food allergies her entire life. That's what mother's do. That's what I do - every day. 

Thanks to my friend Jenny for sharing her story. My hope is that we can help increase awareness one story at a time and make the world a safer place for kids (and adults) with food allergies.

Jana

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