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Elizabeth's Home

Kifflings

December 14, 2014 by Elizabeth Leave a Comment

Kifflings-261Soft, nutty, delicate mounds of goodness. Lightly rolled in powdered sugar, and ready to eat. Kifflings are super easy to make, and are the perfect cookie for any holiday occasion. Packed with heart healthy walnuts, these classic cookies are a lightly sweet holiday treat that everyone will enjoy.

Kifflings-258Welcome back! The countdown to Christmas is officially on. With only 11 days left until the big day, I guess it’s only fitting that life is a bit on the hectic side. This week was probably one of the busiest/craziest for us in a while. Monday morning our painter came and started painting our kitchen! As excited as I am to have it (almost) done, I definitely wasn’t thinking about the ripple effect that it would have on our entire house and family. The boys and I either packed our lunches, or just went out to lunch most days. Thankfully, I was able to use our kitchen at night and in the morning, but still, it made for some interesting challenges. I am so glad we are all surviving, and will soon have a sparkling new kitchen 🙂

Wednesday morning we headed to the doctor for check-ups for all three boys. I am happy to report that they are all healthy, growing and doing very well. William and James were so brave after their shots. (James didn’t even cry!) After their appointment, we went to TCBY to get ice cream for lunch! It’s amazing the power that a cold, sugary treat will have on a child’s attitude towards a shot 🙂 William was deathly afraid of shots last year. However, after I implemented our new house “rule”, that any boy who has to get a shot, can have a special treat for lunch, the fear suddenly disappeared. Definitely a win in my book!

Wednesday afternoon William and I even managed to sneak out for a bit to go to a birthday party for one of his friends at Chuck E. Cheese’s. I haven’t been there since I was little! What fun! William thought it was the best place ever, and loved all of the games and fun! On Thursday, I had a hair appoinmtent, and was supossed to leave the older boys at home, but a last minute change of plans had me dragging all three along. I was SO proud of them! They were such little angels to sit so patiently for my entire 2 1/2 hour appointment! Yes, lunch and lots of treats were given out, but still, what a wonderful afternoon for mommy and her boys!

Yesterday morning we took the boys to see Santa. I just loved seeing their little eyes light up when they sat on his lap. Such a fun time of the year with our little guys!

Here are a few pictures from our week:

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It just wouldn’t be Christmas without COOKIES!!! Some for friends, a few for Santa, and TONS for eating! Kifflings have always been a favorite in our house ever since I can remember. The original recipe for these cookies came from Betty Crocker’s Cooky Book. I sure love this cookbook, and the recipe, but it needed a few improvements. After a few simple changes and updates, I am happy to share this great recipe with you!

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Put your feet up, grab a tall glass of milk and your plate of Kifflings, and get ready to savor the goodness of these cookies, and the holiday season. The sweet coating of powdered sugar, paired with the richness of the walnuts, makes these simple little treats one of a kind. Be sure to add these Kifflings to the top of your cookie baking list this year!

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Print
Kifflings

Yield: 26 cookies

Ingredients

  • 2 sticks unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 pound (2 cups) walnuts, coarsely ground
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. In the bowl of a stand mixer, add butter and sugar. Cream together until light and fluffy (for about 2 minutes), scraping down sides of the bowl as needed. Mix in vanilla until incorporated.
  3. In a medium bowl, add flour, nuts, and salt, and stir together. Slowly add flour mixture to butter mixture and mix together until combined.
  4. Shape into small balls about 1 1/2 inches (1 1/2 tablespoons) and place 2 inches apart on baking sheet lined with parchment paper or silicone baking mat. Bake for 11-13 minutes until puffy and just set, do not brown. Allow cookies to cool a bit on pan. While cookies are still slightly warm, roll in powdered sugar and then place on wire rack to cool completely.
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Incase you missed my recipe for Snickerdoodles last week, you’ll have to check it out! We sure love our Snickerdoodles, but these Kifflings are really something special, too! At Christmas time in our house, we make them both!

Feel free to take a peek at the first version of Kifflings on my old blog!

Copyright © 2014 Elizabeth’s Home LLC

Filed Under: Dessert, Recipes Tagged With: butter, Christmas, cookies, Holiday, nuts, walnuts

Healthy Mini Banana Cream Pies

September 8, 2014 by Elizabeth Leave a Comment

2014-09-02 Banana Cream Pie-605Creamy, custardy, vanilla filling, sandwiched between a layer of fresh bananas, nestled on top of a lightly sweetened crust. Healthy Mini Banana Cream Pies are the perfect combination of fruit, protein, and a satisfying dessert. These little delights will leave you licking your fingers and fighting for seconds.

It was another busy week and a great weekend around here! Yesterday was a mellow day filled with family, fun, and even homemade sushi for a little date night in. Today, we went with our friends to the Selfridge Air Show, featuring the Blue Angels! The boys loved seeing all of their tricks in the sky. Check out a few of our favorite pictures 🙂

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Speaking of favorites, if you ask Andrew his idea of the perfect dessert, he won’t hesitate to say, “banana cream pie”. When I first discovered this, I was shocked! When I think of dessert, I tend to think of MY favorite dessert, chocolate cake and ice cream. (I guess that’s two, but then again, how could you have chocolate cake without a massive scoop of vanilla ice cream? ;)) Ok, back to Andrew’s dessert. Let’s talk banana cream pie.

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It took me awhile to get over the fact that anyone would want to have bananas with their dessert. Over the years with Andrew, I have sampled a variety of banana cream pies from different restaurants and bakeries. A few years ago, I decided to take my own crack at it, and I made Andrew a banana cream pie for his birthday. I used a recipe from America’s Test Kitchen that was fairly involved, but well worth the effort. I couldn’t believe how much I liked it! All of the other banana cream pies that I had ever tasted didn’t even compare to this one. I loved the purity of the creamy, vanilla custard, with just a subtle layer of bananas. As much of a die hard chocolate lover that I am, I will confess that the whole banana cream pie idea has really grown on me. I’m still a chocolate lover at heart, but over time, I’ve started to develop my own special appreciation for this dessert.

There’s just one problem, though. When I hear the word “banana”, of course my mind first thinks, “fruit, healthy, good”, or something like that. But let’s be honest, that usually isn’t the case with your typical banana cream pie. Such a bummer! Especially, since I have such a new found appreciation for them. Well, let me introduce you to these Healthy Mini Banana Cream Pies! These little guys pack a big punch both nutritionally AND on the taste front.

I used the recipe from America’s Test Kitchen as my inspiration, and from there, created a whole new, and even better banana cream pie. It’s easier, it’s creamier, it’s healthier! Everything we love about banana cream pie, rolled into a cute, mini, delectable little square. (Incase you’re wondering which pan I used for these, it’s the Wilton Brownie Bar Pan. I just got it and have been having a lot of fun with it lately!)

This is one banana cream recipe that will live up to it’s name and add some fruit (and protein) to your day, without weighing you down! These Healthy Mini Banana Cream Pies are satisfying enough for a birthday celebration, yet healthy enough for breakfast!!!2014-09-02 Banana Cream Pie-633

Print
Healthy Mini Banana Cream Pies

Yield: 12 square pies

Ingredients

    Crust:
  • 10 dates
  • 1/4 cup warm water
  • 1 cup oat flour
  • 1 cup almond meal
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup plus 1 tablespoon milk
  • Filling:
  • 8 dates
  • 1 cup milk
  • 4 egg whites (1/2 cup whites)
  • 1 cup milk
  • 1/2 cup (2 percent) evaporated milk
  • 1/4 cup cornstarch
  • 2 tablespoons agave
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 bananas (not too ripe, just yellow, but still firm), sliced about 1/4" thick
  • Almond meal or Cookie Dough Crumble to garnish
  • Cookie Dough Crumble:
  • 3/4 cup oat flour
  • 3/4 cup almond flour
  • 1/2 teaspoon salt
  • 2 tablespoons natural peanut butter
  • 2 tablespoons almond butter
  • 1/4 cup skim milk
  • 2 tablespoons honey
  • 2 tablespoons agave
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. To make the crust:
  3. Combine dates and 1/4 cup water in a blender or food processor and blend until mostly smooth. Then add oat flour, almond meal, vanilla, salt, and milk (add an additional tablespoon of milk if necessary), and blend until completely smooth, scraping down the sides as needed. Scrape crust batter into a small bowl, and scoop 2 tablespoons into each tin of a mini square brownie bar pan, coated generously with non-stick cooking spray. Once batter is evenly distributed, spray the top of each crust with cooking spray and using two fingers, gently press down, and spread batter into an even layer to cover the bottom of each tin. Wipe off excess spray from top of pan with a paper towel.(Use 1 tablespoon crust for a mini cake pan or a regular sized muffin tin.)
  4. Bake crusts for 14-15 minutes (10 minutes for 1 tablespoon), until crust is set, and edges just begin to turn golden brown. Remove from oven, and place on stove top or wire rack to cool.
  5. To make the filling:
  6. Add dates and 1 cup milk to blender or food processor, and blend until completely smooth. Scraping down the sides as needed. Pour mixture into a large sauce pan, and add egg whites, remaining 1 cup milk, evaporated milk, cornstarch, agave, and salt to the sauce pan, and whisk together. Heat mixture over medium heat, stirring almost constantly until mixture comes to a boil, making sure to reach the edges of the pan- you don't want scrambled eggs. Allow mixture to continue boiling for 1 minute while stirring constantly- mixture will become very thick. Remove pan from heat and whisk in vanilla. Pour filling mixture into a heat-safe bowl, and lay a piece of plastic wrap directly on top of the pudding. Allow filling to cool slightly, until still warm but not hot, for about 30 minutes.
  7. When filling has cooled, scoop a small layer over each crust, and use the back of a small spoon to spread evenly, then top with 3 to 4 banana slices layered over the filling. Then top the banana layer with an even amount of the remaining filling. (If desired, add 1 to 2 tablespoons of warm Cookie Dough Crumble on top of the last layer of filling, and gently press the crumble into the filling.) Place plastic wrap directly over mini pies, and refrigerate until set, at least 4 hours or overnight. Garnish with additional crumble or a dusting of almond meal before serving.
  8. For Cookie Dough Crumble topping:
  9. In a medium microwave safe bowl, combine oat flour, almond flour and salt and whisk together. Then add the peanut and almond butter, milk, honey, agave, and vanilla, and mix together until thick and smooth. Microwave for 3 to 4 minutes until dough starts to puff up and look slightly cooked on top. Let cool, then break up slightly. (Remaining crumble can be placed in an airtight container in the freezer, and crumbled on top of pies immediately before serving.)

Notes

For healthy mini vanilla cream pies, omit sliced banana. This recipe works well with both skim and whole milk- whole milk will give it a slightly creamier consistency, but the difference is minimal.

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Cookie Dough Crumble Recipe

2014-09-02 Banana Cream Pie-618
Copyright © 2014 Elizabeth’s Home LLC

Filed Under: Dessert, Recipes, Snack Tagged With: almond flour, almond meal, almonds, banana, dates, Gluten Free, healthy, kid friendly, make ahead, nuts, oat flour, pie, pudding, vanilla

Cookie Dough Crumble

September 8, 2014 by Elizabeth 1 Comment

2014-09-02 Banana Cream Pie-622

Slightly sweet with a delightfully, nutty, oat taste. One recipe, two results. Enjoy it raw as a gooey hunk of cookie dough goodness, or cooked and cooled, as the perfect cookie crumble. Incredibly easy and super delicious, this Cookie Dough Crumble is sure to become a household favorite in no time!

We visited Blake’s Apple Orchard this weekend! Enjoy a few fun pictures from our adventures!

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2014-09-02 Banana Cream Pie-625Serve it in chunks, balls or spoonfuls, for a true cookie dough experience. For the perfect crumble or pie crust topping, just pop it in the microwave for a few minutes, cool, freeze, and behold the goodness of this fantastic concoction. This is seriously one of our new favorite additions to our daily desserts!

Eat it plain, mix in the raw or cooked crumbles to your favorite ice cream, or add it to your yogurt to make the perfect parfait. When it comes to this Cookie Dough Crumble, the possibilities are endless!

Print
Cookie Dough Crumble

Ingredients

  • 3/4 cup oat flour
  • 3/4 cup almond flour
  • 1/2 teaspoon salt
  • 2 tablespoons natural peanut butter
  • 2 tablespoons almond butter
  • 1/4 cup skim milk
  • 2 tablespoons honey
  • 2 tablespoons agave
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, combine oat flour, almond flour and salt and whisk together. Then add the peanut and almond butter, milk, honey, agave, and vanilla, and mix together until thick and smooth.
  2. For Cookie Dough:
  3. Shape raw dough into small balls, or roll into one large ball, flatten into a thick pancake, and wrap with plastic wrap, and place in freezer for at least two hours. Once firmed up, cut cookie dough into 1/2 inch chunks.
  4. For Crumble:
  5. Using a spatula, scoop raw dough into a microwave safe bowl, and microwave for 3 to 4 minutes until dough starts to puff up and look slightly cooked on top. Allow dough to cool, then break up slightly, and spoon into an airtight container and freeze for at least one hour or overnight (or up to one week). Serve over ice cream, fruit, or whatever needs a cookie crumble topping.

Notes

Cashew butter can be substituted for almond butter if desired.

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2014-09-02 Banana Cream Pie-630

Copyright © 2014 Elizabeth’s Home LLC

Filed Under: Dessert, Recipes, Snack Tagged With: agave, almond meal, cookie, cookie dough, Easy, Gluten Free, healthy, honey, make ahead, nuts, oat flour, peanut butter, Quick

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