***Chocolate Frosting***

1 batch for a 9x13 pan and 1 1/2 - 2 batches for a 2 layer round cake

2 3/4 cups confectioners' sugar
6 Tablespoons unsweetened cocoa powder
6 Tablespoons butter, softened
5 Tablespoons milk
1 teaspoon vanilla extract

Seriously Fast White Bean Soup

(Anne B.)

2 large garlic cloves, chopped
1 TBS olive oil (it called for 5 times as much but who needs that much oil?)
1 (14- to 15-ounce) can stewed tomatoes
1 3/4 cups veggie broth
2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups) any white bean will do
1/4 teaspoon black pepper
10+ cups fresh spinach, kale or other leafy green. About 5-7 oz. (if kale, coarsely chop it and remove stems)

Cook garlic in oil for 1-2 minutes. Add everything but the greens and simmer uncovered for 5 minutes. Add greens and cook a few more minutes. The kale will stay just a bit crunchy.

Cucumber Soup

(Jamie T.)

3 cucumbers, peeled (seeded, if desired)
3 cups chicken broth
3 cups sour cream (or use 1/2 plain yogurt)
3 Tablespoons white vinegar
1 clove garlic

Combine in blender and chill.

***Lisa's Favorite Pasta Salad***

(Jamie T.)

16 ounces penne pasta, cooked 

1 cup feta cheese, crumbled 

1 cup diced cucumbers 

1 cup shredded carrots 

1 cup quartered cherry tomatoes (or diced Roma) 

1/2 cup chopped green onions/scallions 

spinach leaves (2 bags of spinach) 

Dressing: 

1/2 cup apple cider vinegar   

1/2 cup sugar

1 garlic clove minced
1 green onion chopped (1 long green onion/scallion)
1/2 teaspoon ground mustard

1/2 teaspoon salt
1 cup vegetable oil
1 Tablespoon of poppy seeds

Blend dressing ingredients in blender, adding poppy seeds last.

***New York Times Chocolate Chip Cookies***

Recipe Found Here
(Travis T.)

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’chilling

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour (I use King Arthur)
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 Tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)*
Sea Salt (Maldon Sea Salt Flakes)

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 325 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Form balls of dough about 2 inches, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 10 to 12 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

*Note: Disks are sold at Jacques Torres Chocolate 

Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

Beanland Banana Nut Muffins - healthy

(from Beanland blog)

Preheat oven to 375 F.

Combine in a bowl:
2 cups whole wheat pastry flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoonbaking soda
1 Tablespoon cinnamon

Combine in the vitamix (or any blender) until soupy:
2 Tablespoon flaxseed meal (ground flax seed)
3 Tablespoons water
1/4 cup vegetable oil
1/2 cup unsweetened applesauce
1/4 cup brown sugar
3 ripe bananas
1 teaspoon vanilla extract


Pour wet into dry, and mix just until combined. This is when the rising starts, so make sure you don’t mix out the bubbles. Be gentle when you spoon into 12 muffin cups (greased or papered).

Top each muffin with two or three crumbled pecans and some brown sugar. Put them in the oven immediately (again, so they stay light).

Bake for 15-20 minutes until they spring back a bit when you touch the center.

Noodles with Chicken and Sauteed Vegetables

(Shanda L).

(from Recipe Brain Cramp blog)

A light and healthy dish! If you want to increase the vegetables, add 2 cups of each!



1/2 cup vegetable oil (I use olive or canola)
10 cloves garlic, finely chopped (I use 6-7)
1 (12 ounce) package uncooked whole wheat linguine pasta
1/2 cup chopped broccoli
1/2 cup shredded carrots
1/2 cup chopped cauliflower
1 pound chicken tenders, cut into bite-size pieces (2-3 chicken breasts cut in strips - or leave out the meat all together)
3 1/2 Tablespoons soy sauce
salt and pepper to taste (we leave it out entirely and it is great)

1. Heat oil in a skillet over medium-low heat. Mix in garlic. Cook and stir about 3 minutes. Remove from heat and allow to cool.

2. Bring a large pot of lightly salted water to a boil. Place linguine in pot and cook 8 to 10 minutes, until al dente. Drain and transfer to a large bowl. Set aside 1 Tablespoon garlic oil and toss remainder with pasta to coat. Season pasta with salt.

3. Bring a pot of water to a boil. Immerse veggies in water for about 30 seconds. Drain and set aside. Or steam or boil vegetables until done.

4. Heat reserved garlic oil in skillet over medium heat. Mix in chicken and 3 1/2 Tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce. Season with salt and pepper and additional soy sauce if desired. Toss with linguine and serve.

Anne's Fabulous Whole Wheat Bread

Soft 100% Whole Wheat bread.

4 cups whole wheat flour (spoon flour into the measuring cup and level it off)
2 Tablespoons wheat gluten
1/2 teaspoon dough conditioner
2 teaspoon salt (may use 1 1/2 tsp)
2 1/2 Tablespoons canola oil (if you have unsweetened applesauce, use 1 T oil, 1 1/2 T applesauce)
2 Tablespoons honey
1 3/4 cup water
1 Tablespoon yeast (scant)

Put all these, in order and without the yeast, into the bread pan of your bread machine. Put the bread pan into the machine and select “Quick Bake” “XL” “Light” and press start. Then measure the yeast into the handy yeast dispenser at the top (or add with the rest of the ingredients if you don't have a dispenser). Press Start.

Dough Conditioner

¾ cup lecithin
3 Tablespoons ascorbic acid
2 Tablespoons ginger
3 Tablespoons cornstarch

Store in air tight container at room temperature.

Cinnamon and Walnut Version
Just add a heaping tablespoon of cinnamon and a couple of handfuls of walnuts, chopped. It smells heavenly when baking.

You can also purchase dough conditioner/dough enhancer online or in cooking shops.
http://shop.honeyville.com/dough-conditioner.html?gclid=CP2i--Gm38ECFYSPMgodNWMAPQ

recipe found here

Black Beans & Brown Rice

A great recipe as is or to add to - fresh garlic, bell peppers, tomatoes . . .

Brown Rice
1 can black beans
1 jar salsa
red wine vinegar

Serve beans and salsa over cooked brown rice. Sprinkle some red wine vinegar over and enjoy!

***Spinach Pomegranate Salad***

For a lighter dish choose a fat free or light feta cheese, plain nuts (no need to toast with sugar), and a light dressing - even try just plain balsamic vinegar!



1 bag baby spinach
1/4 red onion, sliced thin
1/2 cup walnuts, chopped
1/2 cup feta cheese, crumbled (goat cheese would work well also)
1/4 cup alfalfa sprouts (optional)
1 pomegranate, peeled & seeds separated
Balsamic Vinegarette

This is my favorite - Brianna's New American Creamy Balsamic. Mix it up and serve.


recipe found here