Mexican Polvorones con Canela and Mill City Museum

Mill City Museum, it is a mecca for the 5th grade classroom every year at our school.  This was my second time there,  I got so excited getting to go again as a recipe blogger.  It took on a whole new meaning to me.

I just know I had a recipe in here somewhere!

But first, with all the stacked boxes and wrapped up glasses, this kind award slipped my mind!  Slipped but not forgotten.  Thank you My Little Space for this Stylish Blogger Award, it means so much how warmly I have been welcomed into this wonderful community of bloggers.

Now back to the flour mill mecca.  This retired flour mill called the Mill City Museum was originally built as the A Mill, built in 1874 along the Mississippi River in Minneapolis, MN.  Using the power of the river to run the factory, it was the largest and most technologically advanced mill in the world.  At the highest capacity it was told that the mill ground enough flour to make 12 million loaves of bread a day.  That is a lot of sandwiches! 

Today the old flour mill is a museum for Betty Crocker, Pillsbury, Gold Medal Flour and General Mills.  We even got to bake in the Pillsbury Doughboy and Gold Medal Flour Baking Lab. 

Elevator ride with a movie and props just like at DisneyWorld, it lets you out at the top so you can see Sr. Anthony Falls that powered the mill along with many other flour mills right next door. 

They went over different types of wheat and what same wheats are used to make baked goods all over the world.  By using the same ingredients cooked in a little different way you get a whole new recipe.  Our recipe for the day was... 

Mexican Polvorones con Canela

Arabic in origin, this recipe was brought to Mexico from Spain. These cinnamon sugar cookies are a favorite among Mexican- Americans. They are often served at wedding and other festive occasions wrapped in multi-colored tissue paper.

Print recipe here

½ C unsalted butter, room temperature

¼ C powdered sugar

1 ½ tsp pure vanilla extract

1 C all purpose flour

⅛ tsp salt

½ tsp cinnamon

1. Beat butter in a medium bowl until creamy.
2. Add powdered sugar and vanilla, beat until light and fluffy.

3. Stir flour and salt in gradually until mixed well.

4. Roll in ¾ inch size balls and place on an ungreased baking sheet.

5. Bake cookies for about 15 minutes in an oven preheated to 375 degrees F.  Remove when edges turn a pale gold.

6. Sprinkle the cookies with a bit of powdered sugar and let cool.

Thank you my son, 5th graders for a wonderful day and Happy Cinco de Mayo!

Today's recipes where brought to you by, inspired or adapted from:  Mill City Museum's Pillsbury Doughboy and Gold Medal Flour Baking Lab

Cream Cheese Cupcakes with Fresh Berry Syrup

Today is April's Cake Slice Baker's cake post day.  This month the winning recipe was Cold Oven Cream Cheese Pound Cake from Cake Keeper Cakes by Laurra Chattman.  It makes a huge bundt cake that I was not needing.  Reconfigured my tastes and needs, 'Wa-lah!' into a Spring-y cupcake topped with Fresh Berry Syrup and whipped cream for a lush dessert.  Think of a combination between pound cake, cupcake, strawberry shortcake and cheesecake?  But. All. Good.

Cream Cheese Cupcakes
Print recipe here

1 ½ C whole wheat pastry flour
1 tsp aluminum free baking powder
½ tsp celtic sea salt
¼ C (1 stick) unsalted butter, softened
4 oz cream cheese, softened
1 ¼ C organic cane sugar
3 large eggs, room temperature
1 tsp pure almond extract
½ tsp pure vanilla extract
1 medium/ large lemon or 2 small lemons, zest only

1. DO NOT PREHEAT OVEN! This is a cold oven recipe. In a small bowl measure your sugar, zest the lemon and mix into the sugar with a fork. Inhale the wonderful smell and set aside.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. 

3. Prepare your muffin tin lining with paper cupcake liners or greasing with a little butter or oil spray.

4. In a large bowl, mix the butter, cream cheese and zested sugar with an electric mixer on a higher speed for 3 minutes until fluffy. Beat in the eggs one at a time. Add in the extracts.

5. Add the flour mixture and mix into the batter in 3 separate increments on a lower speed. Once all is added, mix an additional 30 seconds.

6. Pour the batter into the cupcake cups until ¾ full. Place the pans on the lowest oven rack. Shut oven door and turn your oven onto 325 degrees F. Bake for 30-35 minutes, remove once golden on the top. Let cool in muffin tin for 15 minutes. Place the cupcake on a cooling rack until completely cooled.

7. Serve with Fresh Berry Syrup and a dollop of fresh whipped cream.  Makes 18 cupcakes.

Fresh Berry Syrup
Print recipe here
3 C fresh berries- any variety you desire
½ C raw cane sugar
½ tsp lemon zest (optional)

1. Mix all ingredients in a medium size bowl. Let sit until the juices of the berries come out and make a syrup.  Minimum of 1 hour.
Serve over pancakes, waffles, cupcakes, cakes, ice cream. Add to smoothies, lemonade, seltzers, teas and cocktails.   

Today's recipes where brought to you by, inspired or adapted from:

 

   

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Breakfast Tater Tot Haute Dish {Casserole}

Spring has sprung in most of the states (P.S. Minnesota is still waiting...not normal at all...but still waiting. Currently we are waiting for a snow storm tonight and as I sit here typing I am currently watching the flakes arrive!).

Time for animals and flowers to resurrect from the winter slumber.  Same with My Savior!  How did God know to do that?  Seriously amazing in so many ways!  Have a Happy Easter everyone! 

On a busy weeknight, I often make this dish for a (kid loving) night breakfast.  Using organic ingredients to ensure the nutritional density of this meal filled with protein, healthy fats, potassium and mineral rich ingredients. 

Breakfast Tater Tot Haute Dish {Casserole}
Print recipe here
1 pound Homemade Breakfast Sausage*
2 ½ C monterey jack or cheddar cheese, shredded
2 C whole milk
4 large eggs
½ tsp celtic sea salt and fresh cracked pepper
2 lb bag organic, non-gmo tater tots

1. Brown the Homemade Breakfast Sausage in a crumbled style or nitrate free sausage of your choice.

2. In a medium size bowl beat the milk, eggs, salt and pepper together.

3. Layer sausage on bottom, cheese, egg mixture and top with tater tots.

4. Bake in preheated oven of 425 degrees for 30-40 minutes until tater tots are golden brown and sides are bubbling. (Note: generally the length of time on the tater tot package plus a few extra minutes.)

Accidental photo that turned out pretty funny.  Sneaky little crumb snatcher waiting in the wings. 

*When making this recipe, I usually sub out the sugar in the Homemade Breakfast Sausage with Pure Maple Syrup to give it an extra layer of flavor that goes great with this recipe.


Today's recipes where brought to you by, inspired or adapted from:  AllRecipes

Double Chocolate Loaded Cookies and Protein Packed Chocolate Cookies (Healthy Enough for Breakfast Cookies)

Long title I know, it will be worth it.

I made these cookies and they are amazing!  They are also amazingly healthy.  Loaded with fiber, protein and antioxidants. Yet so good, no one will suspect a thing.  Be careful though, these brownie dense cookies are very addicting! 

Healthy is good, but eating the entire bowl of dough is bad, hahah....not that I would do that.  Ever.  I mean really.  Well, maybe just a taste.  For you know, quality control and such.  No cookies to bake?  Someone must have come in when I wasn't looking?  I have been meaning to get that alarm system.  Now would be a good time, to ward off those horrible intruders. 

Double Chocolate Loaded Cookies

Print recipe here

½ C white whole wheat flour

¼ C golden flax seed, ground

½ C old fashioned rolled oats (not instant)

¼ C dark cocoa powder

1 tsp aluminum free baking soda

¼ C unsalted butter, softened

⅔ C organic brown sugar or sucanat

1 large egg

1 tsp pure vanilla extract

½ C pecans, chopped

½ C dark chocolate chips

½ C dried cherries (juice sweetened or sugar free if you can find)

celtic sea salt for sprinkling

1. Preheat oven to 350 degrees F. Line a cookie tray with parchment paper.

I should really be more careful with the intruders around ;)

2. In a medium bowl whisk the butter, sugar, egg and vanilla. With a wooden spoon, add in the flour, flax seed, oats, baking soda. Mix in the pecans, chocolate chips and dried cherries.

3. With a cookie scoop, drop onto your parchment lined cookie tray. Sprinkle with a pinch of salt over each one. (Important Note: Use celtic sea salt or kosher salt, not table salt!) Bake for 10 minutes. Remove from tray and let cool on wire rack, plate or wax paper.

~After making the above recipe I was inspired to make a low carb-o, high protein "breakfast" version.  They turned out so good I am including this rendition as well.  Seriously healthy enough for breakfast!  They are more cake like but equally flavorful.  Naturally, they are sugar and gluten free.  Good for any(who's) currently on the GAPS, Paleo, Primal, Hunter/Gatherer, HCG Phase 3 & 4, Atkins or South Beach diets plan.  Especially good for all my Phases To Forever (Phase 3er's and 4er's only..this one is for you!).

Protein Packed Chocolate Cookies (Healthy Enough for Breakfast Cookies)

Print recipe here

½ C almond flour (almond meal or simply, finely ground almonds)

¼ C golden flax seed, ground

½ C unsweetened coconut, shredded or flakes

¼ C dark cocoa powder

1 tsp aluminum free baking soda

¼ C unsalted butter, softened or coconut oil

½ C unsweetened applesauce

½ tsp (mounded) liquid or powdered stevia

1 large egg

1 tsp pure vanilla extract

½ C pecans, chopped

½ C cocoa nibs, chopped or ground (optional)

½ C dried cherries or any dried fruit of choice (juice sweetened or sugar free if you can find)

celtic sea salt for sprinkling

1. Preheat oven to 350 degrees F. Line a cookie tray with parchment paper.

2.  In a small bowl stir together the applesauce and stevia until mixed through.

3. In a medium bowl whisk the butter or coconut oil, applesauce + stevia, egg and vanilla. With a wooden spoon,add in the almond flour, flax seed, coconut and baking soda. Mix in the pecans, chocolate nibs and dried fruit.  (I love dried cranberries too!)

4. With a cookie scoop, drop onto your parchment lined cookie tray. Sprinkle with a pinch of salt over each one. (Important Note: Use celtic sea salt or kosher salt, not table salt!) Bake for 10 minutes. Remove from tray and let cool on wire rack, plate or wax paper.

 ~Seriously, how good would it be to add in dried strawberries or raspberries to this?   Make sure to give each recipe a equal opportunity, don't tell the kids or husbands which is which and see what variation wins.

Each cookie is healthy in different ways, your secret is safe with me!

Today's recipes where brought to you by, inspired or adapted from:  Eat Good 4 Life


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Spring Green Sandwich

Green, I love green, if you would ever come over to my house you would realize it quite quickly! 
I love to eat green things and drink green things too. (Right Nikki? lol- she witnessed the yummy green drink yesterday...)  This is not really a recipe, more like instructions.  Some of my favorite recipe posts I find are not even recipes but just easy ideas or instructions.  Everyone knows how to make a sandwich.  Some better than others, maybe?  It is an art according to Subway....  So today I am Natasha the Egg Timer-Sandwich Artist!  This is one of our families favorite sandwiches, they love em!  A nice healthy lunch, tasty and easy meal.


Love the cutting board or what!?!

Spring Green Sandwich
Print recipe here
2 slices of sprouted wheat bread
2 TB Onion and Chives Cream Cheese
2-4 slices Boars Head Black Forest Turkey
6 slices cucumbers
1 leaf romaine lettuce
2-4 TB fresh alfalfa sprouts

Spread 1 tablespoon of cream cheese (or maybe a tad more if no one is watching ;) on each slice of bread, layer turkey (ham is good too), cukes, lettuce and sprouts.  Top with other slice of bread and glue it together with the cream cheese.  Cut in half and eat.  Lots of Spring Green color and healthy flavors.

I round my sandwich out with "Food Should Taste Good" Sweet Potato Chips and a fresh glass of grapefruit kombucha.  Lunch has never been easier or taste better!  Have you ever tried these things?  Most maybe will answer no- I highly suggest them.  Don't be afraid of new things.  New foods, new ventures, new experiences are what make life interesting and full of details.  It is Spring time, time to air it out and let knew things grow and form. Get out of any ruts and start new this Spring!

Today's recipes where brought to you by, inspired or adapted from: Saved by the Egg Timer: Original