Sunday Insights: Lots of Love

Happy Valentines Day and Lots of Love and Kisses to all!

My little Booey Valentine

There is certainly enough love to go around in our house!

With Callista's dress I tried to avoid the "gaping" neck which plagues Ellery's.

I tried to grab a few shots on the way to church of the dresses I did get finished! Hooray! Check that off the New Years resolutions. No one ever wants to sit still to take pictures.

Two years ago Brent gave the girls these "hot air balloons" for Valentines Day. Since then it just wouldn't be the same without them!

Unfortunately Callista's found its way into the tree. (This is fortunate for me, because actually these things last for months. I have to find ways to secretly pop them!)

Brent is monopolizing his gift to me "Approaching Zion" by Hugh Nibley. I am just a couple chapters into it but it looks to be a great book. Very provocative. It is a collection of his talks, dealing with rejecting Babylon and moving towards Zion. Basically it is about not pursuing the enticing things of the world like money and power. I like Nibley. He is a tonic to put me to sleep at night ;) with his immense scholarly complexities, and at other times a hard-hitting, wry, tell-it-like it is orator. Unafraid to speak the truth, even when it wasn't popular.

Chocolate Valentines Day Cookies No Refined Sugar

Chocolate Sweetheart Valentines Day Cookies with Agave Whip Cream

Toss the Teddy Grahams and box of chocolates this Valentines Day and head straight for these yummy healthy Chocolate Sweetheart Cookies. Of course you can switch up the shape for occasions. These are a perfect way to satisfy your chocolate craving. Use little cutouts for just the perfect portion.

Chocolate Sweetheart Cookies

Combine:
1 c whole grain flour + 1/2 c if needed
1/4 c unsweetened cocoa powder
1/2 t baking soda
1/4 t real salt

In saucepan melt:
4 ounces unsweetened baking chocolate, chopped
4 T unsalted butter, cut into pieces
3/4-1 1/2 c natural sweetener*

*I recommend agave or brown rice syrup.
You will need more if using brown rice syrup less if agave.

Let cool and add:
1 large egg or 1 powdered egg

With a mixer on low, beat until well blended.
Gradually stir in flour mixture (dough will from a ball).

Divide dough in half; roll out each on parchment paper to 1/4 inch thickness. Freeze until firm, about 20 minutes. Using cookie cutter, cut out cookies.
Place on buttered baking sheet. Bake 7-10 minutes.
Be careful not to overcook. Transfer to rack to cool.

Dip and serve with Agave Whip Cream.

Agave Whip Cream

8 oz cold whipping cream
1 T agave
1 T vanilla

Combine in metal pan. Blend until firm.

Callista was going a bit crazy with the dough. She got quite a bit on herself, but some made it into the oven.
Ellery and Aunt Amy...notice we didn't butter the pan...opps. Don't forget!

Refined Sugar Free Chocolate Chip Cookies

If you have not made these Healthy Chocolate Chip Cookies yet, stop everything and get to it! I posted this recipe a while back but they are so easy and delicious and my new modification is worth a re-post. I am just discovering the beauty of cooking with brown rice syrup and barley malt syrup. They are far superior to the agave version.

Healthy Chocolate Chip Cookies

1 ½ cup rolled oats

1 ½ cups whole grain flour

1 ½ t baking powder

½ t sea salt

1 cup unsweetened coconut

½ cup pecans or walnuts, chopped (opt. I leave out b/c my kids won’t eat)

½ cup brown rice syrup

1/4 c barley malt syrup

½ cup light olive oil

½ cup milk

½ cup dark chocolate chips*

1/2 c raisins (opt)

Preheat oven to 350. Mix all ingredients. Drop spoonfuls onto baking sheet. Flatten. You may want to flatten 1/2 way through cooking as well.
Bake 15-18 min.

*I know these have refined sugar, but we allow them as a small vice in our diet! All things in moderation.

Be sure to check out the Sugar Cookie Recipe from a while back, they are perfect for Valentines Day cut outs.

Refined Sugar-free "Sugar Cookies"

Life without Refined Sugar can be very sweet. Sugar cookies are the timeless pleasure for Moms and Kids during Valentines Day, Christmas, Easter... When I decided to take my family off refined sugar I needed a recipe and this is my own variation of one I discovered. These cookies are to die for!

If you are not converted to limiting or drastically reducing refined sugar in your families diet may I suggest a book? Sugar Blues by William Dufty. This book will open your eyes if anything. I am a convert. My family has been healthier and my PMS/bloating/cramping disappeared. We are 2 years into this lifestyle.

Of all things to make without refined sugar, cookies have been the trickiest to figure out. But these Sugar-free "Sugar" Cookies are the best. Warning! Not low fat...but heavenly, melt-in-your mouth, delicious.

Sugar-Free "Sugar"Cookies

1 1/2 c butter softened
1 c natural sweetener **
1/4 t salt
4 c fresh ground whole grain flour *
1 1/2 t vanilla

**I like to use agave or xylitol or a combo...there is some personal preference here. You can use more or less to taste. I think pure maple syrup would be really good too.
*My favorite flour is actually kamut in this recipe, because of the rich buttery flavor, but wheat, spelt or the combo works well too)

Whip butter until fluffy. This is important, it helps the texture.
Add the rest of the ingredients while mixing. Add flour slowly until a stiff batter is formed.
You may need more or less dependent on the sweetener you chose and the moisture content of your flour.

Roll dough on parchment paper. Chill in fridge. You have to do this or your cookies won't turn out, they will spread like crazy. Use cutouts...
Chill again.

Put cold cookie sheet in 325 degree oven for 12-25 minutes depending on thickness.

Sidenote: I picked up these cute cookie cutters at Michaels on Friday. My sister and I did our first ever "arise at 3:45 am shopping adventure." We were complete novices. We got worked over at Wal-Mart. We had no idea how to handle ourselves. But we had a great time at Michaels, Kitchen Kneads and Old Navy.

You can leave the dough in a thick sheet for shortbread, if you like. Frost. (Note: This frosting will cause the cookies to soften, so often we just keep it in the fridge and frost when we are ready to eat them.)

Refined Sugar-free Cream Cheese Frosting

8 oz pkg cream cheese
1/2 c sweetener (more or less to taste, we like agave or maple syrup)
1/4 c butter
1 t vanilla (opt)

Whip all together until fluffy. Keep refridgerated. Color if desired.