My first hand account of the ongoing search for health and wellness through a conscious focus on nutrition, cooking, ingenuity, and physical exertion. As an active stay at home mother of two young children, I spend large portions of my day in my kitchen inventing new recipes and reinventing old favorites into fun, healthy and delicious meals my whole family loves... especially while on the run... literally.
Happy Thanksgiving everyone!! I have been busy baking and cooking these last few days while on vacation in Canada and will certainly be posting Thanksgiving dinner recipes that I am working on in the days to follow, but here is an idea for a perfect Thanksgiving day breakfast. A cross between a corn muffin and a cookie, this treat is hearty, chewy and not too sweet. Pair it with some fresh fruit and a cup of coffee and get to work cooking up a turkey feast. Happy Hanukkah too!!
1 1/2 C. organic whole wheat pastry flour
tsp. ground cinnamon
tsp. baking soda
tsp. baking powder
C. organic unsalted butter, softened
C. pure maple syrup
1 organic egg
1 tsp. vanilla extract
In a bowl, sift together the flour, corn meal, cinnamon,
baking soda, baking powder and salt. Set aside. In a mixer, combine the butter
and maple syrup. With the mixer on low, incorporate the egg and vanilla. Carefully mix in the dry ingredients until just combined. Using a teaspoon, measure out 1 1/2 inch sized
balls of dough and press the centers down slightly. Place on an ungreased cookie sheet, spacing
them about 1 inch apart.Bake at 375 degrees for about 17 minutes.