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Rachel

Chocolate Chip Strawberry Muffins

I found a recipe for Chocolate Chip Strawberry Bread on Pinterest and was immediately intrigued.  I liked the idea of combining chocolate and strawberries, and banana bread had grown a little tiresome for me lately, so this seemed like a fun, new twist.  I adapted the recipe to be slightly healthier by substituting coconut oil for the vegetable oil and raw honey for the sugar.  I prefer to make muffins rather than bread as they cook faster, stay moister, and are easier and less messy to serve to kids than slices of bread.

I will not claim that these muffins are low fat, but if you wanted a lower fat version, I would substitute apple sauce for the coconut oil–I’ve had great results with that with my banana bread, just have found that it’s not as moist.  But, if you’re looking for an indulgent treat that has healthy fatty acids and is naturally sweet, this recipe with the coconut oil (can be found at Walmart with the vegetable shortening and cooking oils) and raw honey is for you.

If you take out the chocolate chips and strawberries, this could be a great base recipe for any kind of muffins.  You could make your own variation by substituting bananas, blueberries, nuts, raisins, apples, oatmeal and any other number of things–just have fun with it.

**A fun little tip that I’ve discovered for pouring batter into muffin tins without the mess is to spray a 1/4 cup measuring cup with nonstick spray and then use it to scoop the batter and pour into the muffin tins.  1/4 cup is just about the perfect amount for each muffin and with the nonstick spray, the batter just slides right out of the measuring cup.**

Here is my recipe, adapted from the original at Dash of East.  I’ve also included a printable version below for my oilcloth mini binders.  Enjoy! 

Chocolate Chip Strawberry Muffins

(Adapted from dashofeast.com Chocolate Chip Strawberry Bread)

Ingredients:

  • 1 1⁄2 cup half whole wheat/half white flour
  • 1 1⁄2 tsp ground cinnamon
  • 1⁄2 tsp kosher salt
  • 1⁄2 tsp baking soda
  • 1⁄2 cup coconut oil, melted
  • 1⁄2 cup raw honey
  • 2 eggs, beaten
  • 1⁄2 cup semi-sweet chocolate chips
  • 1cup strawberries, diced

Baking:

Preheat oven to 350 degrees F. Grease muffin tin. Combine dry ingredients in large mixing bowl. In separate bowl beat eggs, then add oil, honey and strawberries and mix well. Add wet mixture to the dry mixture and stir until all ingredients are evenly distributed. Stir in the chocolate chips. Pour into muffin tins filling each approximately 2/3 full. Bakes for 15-18 min. till brown on top and a knife inserted comes out clean.

Chocolate Chip Strawberry Muffins




Rachel

Blank Printable Recipe Dividers

I just had a customer request blank tabs for creating a recipe book with her mini binder, and thought that was a great idea.  So, I’m including them here for you  also so you can print and write in your own recipe headings.  These could also work great for organizing craft ideas, family planners, lesson plans, or whatever else you might want dividers for, since you can decide what to put in these tabs.  Just open these up, print them onto regular card stock paper, cut them out,  insert into mini page protectors and stick them in our oilcloth mini binders, or any half sheet binders.  My labeled dividers (pictured below) are available here.  Hope they are useful to you!

green blank tab

red blank tab

peach blank tab

blue blank tab

gray blank tab

purple blank tab

Our printable dividers that are not blank




Rachel

Homemade Chocolate Pudding

It’s been such a busy week that I nearly forgot to share this recipe with you.  I’ve never embarked on making pudding from scratch before because I always thought that it required using raw eggs.  But, I stumbled upon this recipe last week and was intrigued because it didn’t use eggs.  The real name of the recipe is  Chocolate Cornstarch Pudding–I decided cornstarch isn’t an ingredient you want to highlight in a recipe, so I’m changing the name to Homemade Chocolate Pudding instead, it sounds much yummier.  The best part about homemade pudding to me is that it’s another way to cut packaged food out of our kitchen.  Once you try this recipe, I promise you’ll never want the instant stuff in your house again.

This takes about ten minutes to make and most likely, you have all the ingredients you need in your kitchen.  We chose to chill it before serving–it was a huge hit in our family.  Be sure to scroll down to the bottom for the printable recipe and enjoy!

Homemade Chocolate Pudding (from allrecipes.com)

  • 1/2 cup white sugar
  • 3 Tbs unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/8 tsp salt
  • 2 3/4 cups milk
  • 2 Tbs margarine or butter
  • 1 tsp vanilla extract

In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

Printable version:

homemade chocolate pudding




Rachel

Whole Wheat Bread Recipes adapted for bread machines

We are taking baby steps over here to cut processed foods and preservatives from our vocabulary.  We haven’t started a chicken farm yet, and don’t own any goats or cows, but I’m trying to identify simple things that I can do to reduce our dependence on grocery store supply chains and  ingredients in our foods that I can’t pronounce.

Along those lines, I’ve found 100 Days of Real Food to be an inspiring website.  I’m not feeling as ambitious as her yet, but have appreciated some of her tips and recipes to taking the small steps towards processed-free foods.  One take-away I got from her was the idea of returning to the good old-fashioned bread machine.  I think when bread machines first came out, people appreciated them for the creative freedom they offered to experiment with yummy, homemade bread without all the sweat equity that traditionally went into it.  Recently we’ve also started to recognize the health benefits.  With only five minutes of preparation, you end up with complete control over the ingredients going into your bread.  I mean, I can pronounce the words flour, yeast, salt and water.  So, when my boys bite into a piece of bread with only those ingredients in it, I can feel good about what’s going into their bodies.

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Rachel

Making Mini Recipe Books

Some of you have heard me talk a lot about my oilcloth mini binders already and may be tired of it.  But, now that I’ve been using mine for a while, I had some updates I wanted to share with you–also, I created some new recipe tab dividers that I want to make available to my Etsy customers.  For those of you just joining us, these binders are a unique, spill proof way to store  recipe collections. We will show you here some ways to use them for your recipe books.

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