30 Minute Rolls

I adapted this recipe from the Real Mom Kitchen cookbook. These are dense but delicious 100% whole wheat rolls with no oil or refined sugar.

Ingredients:

• 1 c. plus 2 Tb. warm water
• 1/3 c. applesauce
• 2 Tb. yeast
• 1/4 c. honey
• 1/2 tsp. salt
• 1 egg
• 3 1/2 c. whole wheat flour

Directions:

1. Preheat oven to 400 degrees.
2. In mixer bowl with kneading hook combine water, applesauce, yeast, and honey. Let sit 15 minutes. 
3. Mix in salt, egg, and 2 cups of flour till combined. Add remaining flour 1/2 c. at a time.
4. Grease a 9x13 baking dish or a baking sheet with oil, then grease your hands and roll the dough into 12 balls.
5. Bake for 15-20 minutes on the top rack. If they start getting too brown on top cover with foil. 

Notes about this recipe:

1. After getting the dough into balls you could let them rise for another 15 minutes if you wanted/had time.

Sweet Potato Cookies

 

I adapted this from a pumpkin chocolate chip cookie recipe my sister gave me in an attempt to use a left over Thanksgiving sweet potato, and I'm sure glad I did. Moist. Delicious. Enough said.

Ingredients:

•  1 c. cooked and mashed sweet potato (one small sized one did it for me)
• 3/4 c. loose brown sugar (not packed)
• 1/2 c. applesauce
• 1 egg
• 1 c. white flour
• 1 c. wheat flour
• 2 tsp baking powder
• 1 heaping tsp cinnamon
• 1/2 tsp salt
• 1 tsp milk
• 1 tsp baking soda
• 1 tsp vanilla
• 1 c. chocolate chips

Directions:

1. Preheat oven to 375 degrees. Dissolve baking soda in the milk. Set aside.
2. In a large bowl add sweet potato, sugar, applesauce, and egg. Stir till mixed.
3. Add flours, baking powder, cinnamon, salt, and baking soda mixture into the wet mixture. Mix well. Add vanilla. Mix well.
4. Stir in the chocolate chips.
5. Spoon onto ungreased cookie sheets. Bake for about 10 minutes.

Notes about this recipe:

1. I tried adding marshmallows to a few of them during the last 2 minutes of cooking. They were good, but they honestly didn't need them so I did the rest of the cookies without them.
2. If you really want to make them healthy, try adding raisins, craisins, or chopped dates instead of chocolate chips.

Carrot Coconut Muffins

This recipe is adapted from a fabulous recipe I found in my Taste of Home magazine, originally called Morning Muffins. I was really excited to come across this recipe because at the hospital where I delivered my baby they had some awesome bran muffins that had carrots and coconut in them. I could not get enough of them and was seriously craving some after I came home. This recipe is a close second to those hospital bran muffins.

Ingredients:

• 1/4 c. butter,softened OR mashed white beans
• 1/2 c. partially packed brown sugar
• 2 eggs
• 1 c. sour cream or plain yogurt
• 1 c. shredded carrots (about 2 large carrots)
• 1/2 c. flaked coconut
• 1/2 c. raisins 
• 1 c. whole wheat flour
• 1/2 c. wheat germ
• 1 tsp. baking soda
• 1 tsp. cinnamon

Directions:

1. Beat together the butter and brown sugar in a mixing bowl. 
2. Add eggs and sour cream; beat well.
3. Add the carrots, coconut, and raisins. 
4. In a separate bowl, mix the flour, wheat germ, baking soda, and cinnamon together. Add to the wet mixture just until moistened.
5. Fill greased or paper-lined muffin cups 3/4ths full. 
6. Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean.
7. Cool for 5 minutes before removing from pan to a wire rack. Makes 1 dozen.