In Light of Last Monday's Sweet "Agave" Article

     So I didn't get enough new info on agave posted for you, here are a couple really quick tid-bits (before todays fabulous fresh ingredient!)    First off, here is a quick link for substituting agave in recipes  Agave Substitution, great info for any of you who want to experiment on adding agave to your baking recipes instead of any other sweetener. And here is a GREAT reason or two that you might want to substitute Agave a little more in your cooking, a little phrase called "Glycemic Index". Basically Glycemic Index has to do with how your body is affected by the food we eat in terms of blood sugar. Anything with a high glycemic index is basically a food with carbohydrates that your body can quickly convert to sugar, meaning blood sugar spike. 100 is the median for glycemic index, anything above would be high and anything below or more close to zero would be a low glycemic index. The long and beautiful short of this, is Agave Nectar has a low glycemic index, meaning it is safer for diets like the Atkins and the South Beach Diet (which are both base on the glycemic index) and is great for those with diabetes or other blood sugar problems. Again, http://www.allaboutagave.com/ then clicking on the "Agave Nectar and the Glycemic Index" tab is a great place to start with some basic information on agave for all of you interested in the science behind it all.

     NOW for the more interesting part of agave, a few more recipe selections, courtesy of moi. I included the following because first off, buttermilk pancakes are HUGE in my family and this recipe is pretty close, but with agave instead. The cookies, well I obsess over a good chocolate chip cookie and I am determined to try these. And lastly, the brownie recipe is because it is a great prelude to my fresh ingredient of the week...black beans!

Back to the Land of Technology

     Well, sorta. I actually have been typing on my parents Dell, and I am now officially used to a Mac, and let's just say this sentence took double the time to type. I will blame it on that so I don't have to admitt how much mommy/pregnancy/travel brain kicks in after a week of the most mental stimulation being "where do I buy my next meal" to "ok I will NOT let highway hypnosis (whatever that is) get the best of me on this leg of my like 24 hr total drive. I am determined to get this blog super organized and exciting while I am here on "vacation" in Denver for the next month, and you are SURE to get all kinds of exciting recipes out of it too...if only I can keep up the premise that cooking is still fun even on vacation and that I can and will find the time to write about it despite screaming kids, diaper blowouts and other regular daily mishaps. I have a fun new book for you all to take a look at...I think it was one of my mom's publisher clearing house freebies or something like that. "Favorite Brand Name Best Loved Whole Grain Recipes" (mouthful) We tried the whole wheat chunky double chocolate cookies....can I just say super yum? And what a glorious debut to jump-start my way back into cooking! I really like it for the great meal and snack ideas using all kinds of whole grains, I surely run out of ideas for barley and even rice on my own, and this book was chock full of 'em! Here is a link to this sweet little find on Amazon.com

Best Loved Whole Grain Recipe Book; Amazon


     Chunky Double Chocolate Cookies


4 squares (1 oz ea) unsweetened chocolate
1 c all purpose flour
1 c whole wheat flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 c packed brown sugar
3/4 c butter, softened
1 tsp vanilla
2 eggs
12 oz white chocolate chopped or 1 12 oz pack white chocolate chips
1 c chopped nuts (optional)


Preheat oven to 350^. Melt chocolate according to package directions. Combine flours, powder and salt in a medium bowl. Beat brown sugar, butter, and vanilla in a large bowl with a mixer til light and fluffy. Add eggs, beat til blended. Beat in melted chocolate. Gradually add flour mixture, mixing well after each addition. Stir in white chocolate chips and nuts. Drop by teaspoon full 2 inches apart on ungreased cookie sheets. Bake 11-12 min, cool for atleas 1 min before removing to a cookie rack. Makes about 3 1/2 dozen cookies



Enjoy and remember what the Monty Python boys always say,"No one expects the Spanish Inquisition"
Or something like that. Atleast thats how I have to see things after a crazy week of driving, moving, disneyland, crowds and otherwise. I hope I didn't leave anyone stranded, I promise to be more proactive... in the near future anyway!

Pumpkin is the Word of the Day

     So dinner last night was no less than amazing considering the lack of time or ingredients, thanks to Gary of course. I whipped up some kind of tortilla soup (one that comes with the recipe book, but because I didn't have all the ingredients I improvised) and it took like 2 minutes to make. We included some leftover beans and rice and the kids went wild over getting to eat tortilla chips for dinner; dippy style. Who knew?

     Back to the real exciting crux of this post however...pumpkin. It is on my top 10 list of top 10 favorite foods (Hey at least I condensed my favorites down to 10 top 10 lists ok?!) It is amazingly versatile, creating  everything from soup to pie and back again with muffins and cookies. This mornings triumph was a fantastically filling batch of Honey-Grain Pumpkin Muffins that did not last past breakfast. Of course I wasn't surprised though, as I may or may not have added mini chocolate chips to the top of a few of those decadent breakfast treats, in hope of a pre-pick-me-up for the day (at least for me!) Below I have included some recipes for you to try your hand at. Notice the pumpkin bean cookies. It may sound weird but when you are trying to skip on fat and need a quick treat, nothing beats a gooey pumpkin chocolate chip cookie fresh from the oven. My friend gave me the idea years ago when she told me you can substitute pureed beans for butter in most recipes. Well, I went on some crazy bean cooking kick, and while my white bean pie crusts were not much of a success, the pumpkin cookies have been off the charts and provided many a surprising smile for a couple of years now. Not that it would be a problem, but be sure to eat them all within the first day or two, as they are the most fresh and yummy right away!

     Honey-Grain Pumpkin Muffins

1/2 c.  buttermilk (other milk would probably work fine here, but buttermilk was best)

1 c. whole grain hot cereal (like Hodson's Mill Flax N Oat, just plain oats would probably work great here too only make sure the oats are blended a little more fine to create more of a flour)

1 c. unbleached all purpose flour

1/4 tsp salt

2 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp pumpkin pie spice

1/2 c. honey

1/4 c. brown sugar, packed

1/3 c. canola oil

1 c. canned pumpkin

2 eggs

1 tsp vanilla

optional mini chocolate chips for the top

Preheat oven to 375^. Mix the first two ingredients and let sit for about 5 minutes. Then add remaining dry ingredients, mix well and add remaining wet ingredients mixing thoroughly. Fill muffin cups completely and sprinkle with optional choc. chips before baking for 20 min. Makes 12 very dense and filling yummy muffins.

     Pumpkin "Bean" Cookies

2 1/4 c. unbleached all purpose flour (or half white half whole wheat)

1 1/2 tsp pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

1 c. white beans (about 1 15 oz. can)

3/4 c. to 1 c. honey

1 15 oz. can pumpkin

2 eggs

1 tsp vanilla

1 c mini chocolate chips

Preheat oven to 375^. Puree beans until NO chunks, add honey and cream well. Add pumpkin, vanilla, and eggs, mix well. Add flour, baking soda & powder and spice. Mix again, stir in choc. chips. Drop by rounded tablespoon on lightly sprayed cookie sheet and bake for about 10-15 min (check after 10, can be soft then let set out of oven if lightly browned)

     Crustless Pumpkin Pie 

(although this is typically a holiday treat, this recipe is such an easy favorite in our house, we do it all the time, including for snacks!)

1 1/2 c sugar

4 eggs

4 tbsp butter soft

2 13 oz cans evaporated milk

1 tsp salt

1 c. Bisquick baking mix 

2 15. oz can pumpkin (about 4 cups fresh, 1 29oz can works too)

2 tsp pumpkin pie spice

4 tsp vanilla

Preheat oven to 350^. Spray 2 large pie plates. Beat all the ingredients well, add to pans and bake til golden or knife comes out clean. Can even serve with just a glass of milk and it is pretty much amazing. 

     Mom's Jumbo Batch Pumpkin Cookies 

(another old time family favorite, the dough refrigerates easy for making some whenever you want. makes a HUGE batch, you can cut it in half for easier use too)

10 c. whole wheat flour

4 c. oats

3 c. butter

4 c. sugar and brown sugar (yes that is 4 c each!)

4 tsp vanilla

4 eggs

2 tsp pumpkin pie spice

2 tsp salt

1 29 oz can pumpkin 

2 bag chocolate chips

Hey, this may be big, but we lived in a house of 5 kids, and 2 growing boys. Make these ahead and freeze them, they even seemed to taste better! Mix all the ingredients, and bake at 350^ for about 15 min.