Chewy Corn Flake Balls / Weekly Recap

Hi Everyone,

I have a random off the wall, wing it kind of recipe for you today!  I will tell you they are easy to make, but they are not the prettiest cookies around.  Matter in fact they are brown, round, chewy little balls that crunch!!  If you like chewy and crunchy and all natural, then these are the cookies for you.  But I will tell you, you know the man who turns his nose up to things I make because there are ingredients in it that he doesn’t like, or there are things that look strange and he’s afraid to try?  Remember when I asked him to try quinoa and he took one grain of quinoa and said ewww, gross?  That was one grain, not one fork full.  Well, I gave this man one of my cookies and he looked at it and took it,  probably because he felt bad for me, since I either sprained or broke my baby toe from stubbing it on a box.  Yes I did that!   He took it like it was medicine and then he said, hey these are pretty good.  Another, be still my heart moment.  I couldn’t believe it!  He wouldn’t take my peanut butter balls, my chocolate cookie dough balls, but he took one of my Chewy Corn Flake Balls.   Crazy!!!  Wait till you see my chewy brown balls.

Chewy Cornflake Balls

See what I mean, they are kind of funny looking!  But don’t let the looks fool you, these no bake little cookies are pretty darn good!!!  They are hard to describe, they are kind of like a raisinet, that is covered by almond nut butter, but then you get a crunch from the corn flakes, which kind of reminds me of a rice krispie treat and right at the end you get the taste of cinnamon and a hint of salt.  They are chewy and crunchy.  These cookies cover all of those craving needs from sweet to salty, to chewy to crunchy?  Don’t know what you crave?  Have a no bake Chewy Corn Flake Ball and you have them all covered!

Chewy Cornflake Balls

Since I started to write this post early this week, new news has come to me about these balls.  I got another text this week from my Husband.  He said Tom liked your balls.  What?  My balls?  He said he took a bag of them to work and everyone liked them.  I was mad at first because these were my afternoon snack, but I was also happy that they were a hit, plus, my Husband out of all people, must have really liked my balls, if he actually took them to work, without permission.  See, they maybe funny looking, but they are tasty!  And you don’t need to be a healthy eater to like them.

Chewy Cornflake Balls

To make these funny little balls, I took a cup of raisins and put them in my food processor with some maple syrup and almond butter.  Gave it a whirl until it became a paste.  Added cinnamon and a touch of salt, gave it one more whirl then in the bowl it went and I added the corn flakes.  They are sticky, but easy to mold into shape.  I made tiny balls, but if you want bigger one’s by all means make big ones.  I store mine in the freezer and they are  still as soft and crunchy.  I like them their so I don’t eat them non-stop.  Or if you want, place them in the fridge, just don’t store them at room temperature.  I highly recommend refrigerating them.

Chewy Corn Flake Balls
Nutrition Information
  • Serves: 45 one teaspoon size balls
  • Serving size: 1 Ball
Prep time: 
Total time: 
A chewy, crunchy, healthy, no bake cookie made with raisins, almond butter and Corn Flakes.
Ingredients
  • 1 cup raisins
  • ¼ cup maple syrup
  • ½ cup almond butter
  • ½ tsp vanilla extract
  • ¼ tsp. cinnamon, ground
  • 3 cups Cornflakes, crushed.
Instructions
  1. In a food processor, raisins and maple syrup. Process until smooth. Add almond butter, vanilla extract and cinnamon. Process until combined. Place mixture into a bowl and stir in cornflakes.
  2. Take a little bit of the dough and roll into a ball, depending on what size you like. I rolled mine into teaspoon sizes.
  3. Place cookie balls onto a parchment line baking sheet or plate and put in the freezer. Store in the freezer or refrigerator.
Notes
Calories per cookie ball: 38, Fat: 1.4, Cholesterol: 0, Sodium: 13, Potassium: 25.9, Carbs: 5.9, Fiber: .05, Sugar: 3.4, Protein: .09

Almond Raisin Cornflake Balls

Since I am running terribly short on time, I’m just going to share this weeks weekly recap, without caption.  Hope you don’t mind.

Sunday:  Stove Top Berry Crumble

Stove Top Skillet Berry Crumble

Monday:  Oranges and Cream Smoothie

Oranges and Cream Smoothie

Tuesday:  Strawberry Banana with Sprinkles Frozen Yogurt

Strawberry Banana with Sprinkles Frozen Yogurt

Wednesday:  Peanut Butter Chocolate Chip Pretzel Cookies

Peanut Butter and Pretzel Cookies

Thursday:  Soycutash with Creamy Avocado Dressing

Soycutash Salad with Creamy Avocado Dressing

Friday:  Chocolate Cherry Glazed Donuts

Chocolate Cherry Glazed Donuts

Well my Friends that is it for this week.  Glad to think I got one salad in the mix.  lol  After my trip I can guarantee that I will be sharing more healthy dinner meals.  Well, maybe.

Have a wonderful weekend!  Be sure to get out there and have some fun!

Toodles,

Jennifer

P.S.  This weeks craving is Big Fat Greek Salad.

My Big Fat Greek Salad

 

Cinnamon and Apple Baked French Toast

Hi Everyone,

May  is National Celiac Awareness Month and I teamed up with Udi’s Gluten Free to help raise awareness of Celiac Disease.  As you know from my recipes, I am not allergic to gluten, but I do try to make some recipes that are gluten-free for those who may have Celiac Disease.  If you don’t know Celiac Disease is an autoimmune disorder where gluten triggers the immune system to attack the lining of the small intestine.  Over time, Celiac Disease can cause malabsorption, leading to a wide range of health problems such as iron and mineral deficiencies, osteoporosis, liver disease, infertility, neurological disorders, and even some forms of cancer.

Cinnamon and Apples Baked French Toast

So what is Gluten anyway?  Gluten is the protein found in wheat, barley, rye and related wheat species such as spelt and kamut.  It helps baked goods keep their form and chewy texture and is also added to other food items more and more, both for consistency and taste purposes.  Gluten is found in a high range of foods besides baked goods and breads, it’s also in foods like pickles, beans, candy, marinades and more.  I’m not going to give you the whole speech about Gluten and Celiac Disease, because to be honest, I don’t know too much about it and I don’t want to give the wrong information.  It’s actually a disease that I have been learning about when I started blogging and now I am discovering a lot of people I know have it.  If you know someone or you may think  you have Celiac Disease and want to get checked, I recommend going to Udi’s website and checking out the links they have provided.

Cinnamon and Apples Baked French Toast

For teaming up with Udi’s Gluten Free, they sent me a kaboodle of goodies to try out.  I couldn’t believe my eyes when I received my package.  The package ranged anywhere from hot dog rolls, to poptarts to muffins.  My Husbands eyes lit up when he saw the muffins.  He took them to work, and I never got one.  He said they were good.  I was pretty proud that my Husband ate a gluten-free product.  You have to know if it doesn’t have all-purpose flour in it, he turns his nose up to it.  Also in my package I received a loaf of Cinnamon Rains Bread and I LOVE cinnamon raisin bread, it’s my favorite.  I never buy it though, because I know I will eat the whole loaf.  So with my loaf I received, I made a Gluten Free Cinnamon and Apples Baked French Toast.  This has been on my bucket list forever!!   I don’t know why I waited to so long??

Cinnamon and Apples Baked French Toast

First thing I did was cut up my Udi’s Gluten Free Cinnamon and Raisin Bread and placed it in my little baking dish.

Cinnamon and Apples Baked French Toast

Then I tossed some apples in cinnamon and stevia and placed it in with the bread.  Don’t mind the pictures, I took these at 11 at night.

Cinnamon and Apples Baked French Toast

I checked all of my ingredients to make sure it is Gluten-free before making the batter.  It contains egg substitute, greek yogurt, coconut milk and vanilla extract.  I poured my batter on top of my bread and apple mixture and placed it in the refrigerator overnight.

Cinnamon and Apples Baked French Toast

I was so excited in the morning to make my Baked French Toast, I couldn’t wait!!!  I made this on Sunday morning and this was the first time my family and I sat down together for a meal.  Little Jenny was home and so was my Husband.  This just made me so happy!!  When I took my bread mixture out of the refrigerator  it was a little frozen.  I guess the fridge is set to cold.  I baked my french toast in the oven for about 50 minutes, but because it was partially frozen the timing probably took a little longer.  When I opened the oven door the bread was exploding!  I love that!!  Here it is fresh out of the oven!

Cinnamon and Apples Baked French Toast

The baked french toast may not look like a lot, when you make it, but it is very filling.  I cut up some large slices and gave it to Little Jenny and my Husband for breakfast.  Jenny loved it!!  She told me it didn’t need any maple syrup because it was perfect the way it was.  My Husband of course used maple syrup.  They both loved it!  I took a slice myself, and oh my gosh!!!  The cinnamon and apple combination in the bread is amazing!   Every bite you take you get a chunk of apple and a taste of cinnamon and because the bread had raisins in it, it made it all that much better.  The bread was also soft, but yet firm to hold together!  I couldn’t be happier with this recipe if I tried!  I also love that it’s under 200 calories and full of protein!!  This is a win, win recipe and I was requested to make it again.  My Husband actually preferred it over his eggs!  Wow!  We had one slice left and Little Jenny is taking it to her boyfriend’s house, she wanted him to try it too!

Cinnamon and Apples Baked French Toast

Cinnamon and Apple Baked French Toast
Nutrition Information
  • Serves: 4 Large servings
  • Serving size: 1 serving (1/4 of the pan)
Prep time: 
Cook time: 
Total time: 
Gluten free, healthy baked french toast made with yogurt and coconut and chock full of apples and cinnamon.
Ingredients
  • 6 slices Udi's Cinnamon Raisin Bread, cut into cubes
  • ¾ cup egg substitute
  • ¾ cup unsweetened coconut Milk or non-fat milk
  • 1 cup greek yogurt, plain, 0% Fat
  • ¼ tsp salt
  • 2 packets stevia (for less sweetness only use one)
  • 2 tsp. vanilla extract
  • 1 cup apple, peeled, seeded, diced small
  • ¼ tsp cinnamon
  • 1 packet stevia
Instructions
  1. Spray about 6 x 4 baking dish with cooking spray; and top with bread.
  2. In a bowl, add your apples, cinnamon and 1 pkt. stevia; mix well and add to the bread crumbs (I also mixed some in between the bread.
  3. In a bowl, add egg substitute, coconut milk, yogurt, salt, 2 pkt.s stevia and vanilla extract. Mix well and pour over the top of your bread and apple mixture. Push the bread down with a spoon to make sure it gets covered with mixture. Cover and refrigerate overnight.
  4. Take bread mixture out of the refrigerator and set a side.
  5. Preheat oven to 400 degrees, bake french toast for 30 - 50 minutes. (Mine froze in the refrigerator, so my cooking time maybe off, it took me 50 minutes, but 35 -40 min. should be enough) Once the center is firm, the french toast bake is done. If the top starts to brown, gently cover with with aluminium foil.
  6. Let the french toast cool for a few minutes and serve warm. Top with maple syrup if desired.
Notes
Please note the cooking time may very because mine was partially frozen, it should take anywhere from 35 - 40 minutes. Just insert a toothpick in the middle to make it sure it comes out clean.

Calories per serving: 193, Fat: 3.2, Cholesterol: 0, Sodium: 424, Potassium: 108, Carbs: 26, Fiber: 1.7, Sugar: 12, Protein: 13

 

Cinnamon and Apples Baked French Toast

Be sure you check out Udi’s Gluten free site to get the facts and more information on Celiac Disease.   Just think 1 in 133 Americans have Celiac Disease.  That is just horrible, but at least with companies like Udi’s there are still options to have your favorite foods gluten-free.

Oh, and speaking of gluten-free, Udi’s also sent me pizza crusts, and for a quick dinner, I made my Husband a cheese and pepperoni pizza and he loved it!

Udi's Pizza Crust

I want to tell everyone to have a great day and send out a special thank you Udi’s for sending me all of your goodies to try out!!  We have loved them so far and I can’t wait to dig in to the Snickerdoodle Cookies!  Yum!

Toodles,

Jennifer

Udi's

Cinnamon and Raisin Granola Cookies

Hi Everyone,

How are you on this lovely Tuesday?  I’m doing really good, especially since I have created a healthy cookie that is so guilt-free that you can have it for breakfast, lunch or dinner!!  Woohoo!!

Oatmeal Raisin Granola Cookie

The best description I can give of these cookies is that they are a combination of an Oatmeal Raisin Cookie, a granola bar and baked oatmeal!!  They are thick and hearty and make a wonderful snack!!  They do not contain any dairy, sugar and they are gluten-free.  How nice is that?  Did I mention, they are only 56 calories a cookie?  Yupper doodles!

Oatmeal Raisin Granola Cookie

I got this recipe by adapting my Healthy Oatmeal Chocolate Chip Cookies  that I made last week.  Remember at the bottom of the post, I said I have an idea for another cookie based off this one?  Well this is the cookie!  I actually made these last week, but the photos didn’t turn out, so guess what?  I made them again!!  They were part of my batch cooking Sunday.  This was the first time I was happy my photos didn’t turn out!!!   These cookies are made with Gluten-free Rolled Oats from Trader Joe’s, applesauce, sugar-free maple syrup, raisins, cinnamon and vanilla extract.  I love these cookies!!!  I pop them in my freezer and when I come home from work I eat a couple!  Sometimes more than two.  But they are so good and they are even better frozen!  I love freezing my cookies!  I think I freeze just about every batch I have ever made.  It keeps them fresh and out of site!

Oh just as an FYI, don’t forget, if you don’t have oat flour, just take a cup of Oats, place in a food processor and after a few pulses you have ground oat flour!  It takes like a few seconds!!  I use my mini food processor to do mine.

Oatmeal Cinnamon and Raisin Granola Cookies

Cinnamon and Raisin Granola Cookies
Nutrition Information
  • Serves: 19 Cookies
  • Serving size: 1 Cookie
Prep time: 
Cook time: 
Total time: 
A thick, hearty, dairy free and sugar free cookie that is a combination of granola bar meets cookie. Perfect for a snack!
Ingredients
  • ½ cup unsweetened applesauce
  • 2 tbsp. maple syrup, sugar free
  • 1 tsp. vanilla extract
  • 1 cup oats, ground (I used gluten-free)
  • ½ cup oats
  • ½ tsp. cinnamon, ground
  • ¼ tsp. baking soda
  • ¼ tsp. baking powder
  • ¼ tsp. salt
  • ⅓ cup raisins
Instructions
  1. Preheat oven to 350F
  2. Line baking sheet with parchment paper or silpat; set a side.
  3. In a large bowl add applesauce, maple syrup and vanilla extract. Mix until combined. Add oat flour, oats, cinnamon, baking soda, baking powder and salt; mix until combined.
  4. Fold in raisins
  5. Take a heaping size tablespoon of batter (I used a large cookie scoop) and place on cookie sheet, about 1½" apart. The cookies do not spread. I carefully flattened the top of the cookies with a back of a spoon, but it is not necessary.
  6. Bake for 10 - 12 minutes or until bottom is lightly golden.
Notes
Calories per cookie: 56.1, Fat: .5, Cholesterol: 0, Sodium: 90, Potassium: 66, Carbs: 11.6, Fiber: 1.4, Sugar: 3.2, Protein: 1.4

Cinnamon and Raisin Granola Cookies

I am having so much fun creating healthy cookies and as I type this, more ideas are flying in my head.  I want to step out of my comfort zone and try something similar but different, if that makes sense??  Should prove interesting.

Well I am off to bed!  Have a wonderful day!

Toodles,

Jen

Cinnamon and Raisin Granola Cookie

 

 



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Breakfast Cookies

Happy Monday!

I am soooooooo excited!  This is my last week of work, then I am off the whole week of Thanksgiving!  I get to relax  bake, work on my blog and gear up for Black Friday!!  Yes, I’m one of those crazy’s that goes out on Black Friday!  But I don’t go to stores like Target and Walmart!  I did one year and I thought I would go bonkers with all those people and rude one’s too!!  I had them running into me, banging me with their elbows and don’t even get me going with the lines!  I personally like shopping online, it’s safer and faster!!  Today I have a healthy, gluten-free cookie that I is perfect for snacks or grabbing as your running out the door in the morning!!

Let me introduce to you the Breakfast Cookies!!  I got this recipe from Growing Up Gabel, as part of this months Secret Recipe Club, I got to search all over Camille’s site and I found so many wonderful recipes!  I saw one for Pumpkin Snickerdoodles that I plan on making next!  Snickerdoodles and Pumpkin together, yes please!  Two favorites in one, sounds like a winning combination!  Why didn’t I make them?  Because I couldn’t get my brain to stop thinking about Camille’s Breakfast Cookies!

I will admit I did change up this recipe but only because I have no self control!  I knew since they had oats in them, no one in my family would eat them, so I had to make them as healthy as possible because it would just be me eating them all, and boy have I enjoyed eating them.  I grabbed one on my way to work and I would have one when I came home!  For my afternoon treat I would smother some peanut butter on top!

These cookies taste just like baked oatmeal!   They are loaded with raisins, oats, slivered almonds, banana, cinnamon and honey!  Yummy!!!  When they came out of the oven they are crispy, but soon soften due to the banana and lack of fat.  I stored these in the refrigerator for safe keeping!  I am so happy that I found or should I say given to me, Growing Up Gable, because now I have a new cookie that I love!  When I saw the photos of the cookies on Camille’s blog my mind started racing about all the add in’s I could use.  Camille suggests chocolate chips in them and I will most definitely be doing that when I make these again!  I could have made them a tad more sweeter or instead of honey, maybe add maple syrup!  Camille came up with a brilliant recipe when she made Breakfast Cookies!  Thanks Camille!!  I love your blog and can’t wait to explore more of it!!

Breakfast Cookies
Nutrition Information
  • Serves: 15 Cookies
  • Serving size: 1 Cookie
Prep time: 
Cook time: 
Total time: 
A healthy, gluten-free cookie made with oats, banana,almonds and raisins. Perfect for a grab and go breakfast!
Ingredients
  • ½ cup applesauce, unsweetened
  • 1 (93 grams)banana, mashed
  • 2 tbsp.honey
  • ½ tsp. salt
  • 1 tsp. vanilla
  • ½ tsp. cinnamon
  • 1 cups oats (Gluten-Free)
  • ½ cup almond meal flour
  • ½ cup raisins
  • ¼ cup slivered almonds
  • ½ tsp. Turbinado Sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl stir together applesauce, banana, honey, salt, vanilla and cinnamon.
  3. Stir in oats and almond flour, raisins and almonds
  4. Scoop batter on to cookie sheet and sprinkle with sugar.
  5. Bake for 10-15 minutes.
  6. Allow cookies to sit on cookie sheet for a few minutes until they are set enough to move to cooling racks.
Notes
Calories per cookie: 83.5, Fat: 3.1, Cholesterol: 0, Sodium: 78.6, Potassium: 63.1, Carbs: 13, Fiber: 1.8, Sugar: 7, Protein: 2.2

 

 

 

Now be sure to check out everyone else Secret Recipes!  That’s one of my favorite reasons for being apart of this group!!

Have a wonderful week everyone!!  I think after writing this post, I’m going to make more cookies!!

Toodles,

Jennifer

Apple Pumpkin Oatmeal Raisin Cookies

Hi Everyone!

Today I have for you a cookie that I made last year that I totally forgot about until Alicia commented on them a few weeks ago, she said ” Alicia Costa on  said:  First football game of the season in Maine. My husband and father-in-law have enjoyed a few apple pumpkin oatmeal raisin cookies! I snuck in healthy. It makes me feel good. Thank you for sharing.”  After she wrote that, I said huh, I need to make these again, so here they are!

These are my Apple Pumpkin Oatmeal Raisin Cookies!  These cookies are a combo of pumpkin, apple and an oatmeal raisin cookie all in one!!  There crispy on the outside and soft in the middle.  They are different from you standard cookie, they remind me of soft granola balls!  They are highly addicting too!  I couldn’t stop eating them!  Glad to know they are healthy for you!!

I changed up my original recipe just a bit, by adding less sugar, because the apples were so sweet and I decided not to top it with glaze this time around.  But don’t let me stop you on the glaze, it just adds one more level of flavor on the cookies.   After the cookies sit out for a while they do soften up, so they are not as crispy.  I found it is best to store them in the refrigerator and away from the counter other wise you’ll just keep eating them!!  trust me you will!!

When you make these cookies, one thing to remember is how you shape them, is how they will stay.  I like them round and plump!  They don’t spread out to much, but do rise a little bit!  Also if the cookies seem to small for you, double them up, after all they are healthy!  They would make a great grab and go breakfast!!

Oh, I almost forgot to tell you, I shredded two apples for the cookies.  My apples were pretty moist when I shredded them, so you may have wring them out a bit, so there not so wet.

Apple Pumpkin Oatmeal Raisin Cookies
Nutrition Information
  • Serves: 36 Cookies
  • Serving size: 1 Cooke
Prep time: 
Cook time: 
Total time: 
A soft oatmeal cookie made with fresh apples, pumpkin and raisins.
Ingredients
  • 1 cup whole wheat pastry flour
  • 1 tsp. bak­ing soda
  • ½ tsp. salt
  • 1 cup oats, uncooked
  • ⅓ cup brown sugar
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 1 egg
  • ½ cup pumpkin puree (not pie filling)
  • 1 tsp. vanilla extract
  • 1 cup (70 grams)apple, peeled and shredded, slightly squeeze the juice out of it
  • ½ cup raisins
  • Optional Glaze:
  • ¼ Cup Powdered Sugar
  • 1 to 2 drops of maple extract
  • splash of milk
Instructions
  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with parchment paper; set a aside.
  3. In a large bowl add egg, pumpkin, vanilla, brown sugar and mix until combined. Add flour, baking soda, salt, oats, cinnamon and nutmeg; mix until combined.
  4. Fold in apples and raisins.
  5. Drop batter onto prepared baking sheets, about 1" apart. Flatten cookie if you like. How you shape them is how they will stay. Bake for 10–12 minutes or until lightly brown.
  6. Transfer to a wire rack to cool.
  7. Optional Glaze: Mix powdered sugar with maple extract and a splash of milk to get the consistency you want.
Notes
Calories per cookie without the glaze: 36.4, Fat: .03, Cholesterol: 5.1, Sodium: 37, Potassium: 31.9, Carbs: 8, Fiber: .09, Sugar: 3.3, Protein: .09

Today, I went to Trader Joe’s and I have to tell you the fall line-up is coming together nicely.  I saw so much pumpkin stuff today!  They had pumpkin tea, pumpkin coffee, pumpkin cheesecake, pumpkin mousse, canned pumpkin, pumpkin granola bars, pumpkin granola, pumpkin bread mix and of course pumpkins!  Oh and they had my Spiced Apple Cider, that I bought!  I love the stuff!  It’s great for cooking or just warming up!!  I have the worse urge to go back and get more goodies, since I was only there for a quick run!!  Hey, I do need butter and eggs!  Good excuse huh?

So what are your plans for weekend?  Last weekend it was 100 degrees and this weekend it’s 70.  Big difference!   I’m thinking the Farmers Market for some fresh apples.  I’m starting my apple kick now!!  SO be prepared!!

Have a great day!!!

Toodles,

Jen

The winner of the SKinny Bitch Cookbook is Betty –

Your Winner

(confirmed)

Author: Betty King
Comment: 
Following on facebook. All the recipes are wonderful, but I love Coconut Macaroons. I really like the Wild Rice With Caramelized Onions and Cherries because it is quick and different!Congratulations Betty!  I’ll send you an e-mail!