I love homemade pie crusts. They’re crispier and flakier, and they’re super easy to make too. The buttermilk gives it a great extra flavor as well. This is a whole wheat version but it doesn’t have to be.
1 1/2 Cups Whole Wheat Flour
1 Cup Flour
2 Tbs Sugar
1/2 Cup Cold Butter
1/2 Cup Cold Shortening
1 Tsp Salt
1/4 Cup Buttermilk (Plus 2 Tbs)
So this is super easy whether you have a food processor or not. If you don’t have a food processor it’ll take a few more minutes and you’ll get a little messy but it works.
If you have a food processor then add everything but the buttermilk in and pulse until a crumble forms. If you are working without a food processor use a large fork or your hands to combine the ingredients into a crumb.
Once you have your crumb turn the processor turn it to low and slowly add in the 1/4 cup of buttermilk. The dough should come together into a “ball”. If it doesn’t come together completely then add more buttermilk in a tablespoon at a time.
Half the dough and form discs. Wrap those discs in plastic wrap and refrigerate for at least an hour.
When ready to roll out you want to work fast. Lay down a piece of parchment paper and lightly flour it also flour the top of the dough disc. Roll the dough out with a floured rolling pin until it is 11-12 inches across.
Spray you pie tins before carefully wrapping the pie crust around your rolling pin. Quickly transfer the dough to the pie tin.
At this point you’re ready to fill your crusts with whatever pie filling you desire. I used mine to make pecan pies because they’re my favorite.
This recipe makes 2 crusts. Because people slice their pies differently the nutrition will be for 1 whole dough. These might be slightly high because I didn’t use all the dough when it was rolled out but the nutrition was for exactly half of the dough.
Fat 99.2 g
Sat Fat 42.4 g
Cholest. 123.3 mg
Sodium 1,208 mg
Carbs 123.4 g
Fiber 13 g
Sugar 16.4 g
Protein 19.8 g
This is a great little dessert for two. With just a couple of ingredients and 30 or so minutes you have something sweet that is similar to an apple crumble.
1 Large Green Apple
1 Tbs Coconut Oil
1/2 Tsp Cinnamon
1/4 Tsp Nutmeg
1/4 Tsp Cloves
1/4 Tsp Ginger
1/4 Cup Pecans
1 Tbs Mini Chocolate Chips (Optional)
1 Tbs Brown Sugar
Ok so first you want to peel your apple, slice it in half, and core it. Then from top to bottom you want to gently slice the apple, 3/4 of the way though. It is very important that you don’t slice the apple all the way through.
In a small dish melt the coconut oil and mix in the spices.
In a second small dish assemble your topping. Chop the pecans and stir in the chocolate* and brown sugar. Mix and set aside for the moment.
**I found that the additional of the chocolate makes this extraordinarily sweet. It still tastes really good because chocolate is awesome but it does make it very sweet.**
Wrap a small square baking pan in foil. Place the apples flat side down. With a brush, coat the apples in a layer of oil and spices. Bake in the oven at 375 degrees for five minutes. Every 5 minutes remove the apples and brush with another layer of oil and spices. It should bake for a total of 30 minutes. As the apple bakes the cuts should start to separate from each other.
**I was tinkering with this recipe and at what temperature it should be baked at so it took mine a longer time.**
After 30 minutes spoon the topping mixture over the top of the apples equally. Bake for another 3-5 minutes.
**You can also do very thing but this ahead of time. Before adding to toppings for the final bake you can refrigerate the baked apples covered for up to 24 hours. When ready just top the apples and bake at 375 degrees for 5-7 minutes until completely warmed through.**
Serve hot as a perfect date night dessert.
**If you do like the chocolate chips a good way to cut the sweetness is to top the apples with a spoonful or two of plain Greek Yogurt**
Serving 1/2 Apple
Fat 18.5 g
Sat Fat 8.2 g
Cholest. 0 mg
Sodium 2.3 mg
Carbs. 23.6 g
Fiber 2.4 g
Sugar 16.7 g
Protein 1 g
This is a great mid week twist on steak and potatoes. Healthier and super easy this Asian inspired dish is a great way to shake up the taste buds. Plus the steak makes lots of yummy leftovers.
2 1/2 Lbs Flank Steak
2 Tbs Peanut Butter
1/4 Bell Pepper
2 Tbs Brown Sugar
1 1/2 Tsp Minced Garlic
1 Tsp Minced Ginger
1/2 Tbs Sriracha
1 Tsp Rice Vinegar
1/2 Tsp Sesame Oil
1 Tbs Low Sodium Soy Sauce
1/2 Cup Shredded Carrots
1/2 Sliced Onion
1 Sliced Bell Pepper
8 Oz Sliced Mushrooms
1 Cup Sliced Red Cabbage
1 Tbs Avocado Oil
1 Tsp Rice Vinegar
1/2 Tsp Sesame Oil
1/2 Tsp Ginger
1/2 Tsp Garlic
Ok so first you want to make the marinade. This is great because you can make the marinade in the morning and have steak sit in the marinade all day. It needs at least an hour in the marinade though.
First you want to bland the pepper and the onion together. Then in a bowl you want to add all the marinade ingredient together.
Move your flank steak into a sturdy plastic bag before pouring the marinade over the top. Message the marinade into the steak and then place in the fridge to sit for at least 1 hour.
While you are marinading you can prep all your veggies. Combine all the veggies in a large bowl and then set aside.
Heat the grill to medium-high heat, about 400 degrees. Once hot place the steak on the grill close the lid and leave alone for 6 minutes.
When the steak goes on the grill heat a large pan for your veggies. Combine remaining veggie ingredients in the pan and bring up to a medium heat. Cook the garlic and ginger for just a minute before adding in the vegetable mix. Stir this occasionally on a medium-low heat.
After the 6 minute flip your flank steak, re-cover and leave alone for an additional 5 minutes. After those five minutes pull up the flank steak set on a platter, cover and let rest for 5 minutes.
Finish cooking the vegetables while the steak rests. The vegetables should finish just after you pull the meat off.
Serve hot with noodles, rice, or bread.
Makes 9 Servings
Serving 4 Oz
Fat 9.8 g
Sat Fat 3.8 g
Cholest. 62.1 mg
Sodium 182.1 mg
Carbs. 5.3 g
Fiber .4 g
Sugar 3.7 g
Protein 32.7 g
Serving 1/2 Cup
Fat 3 g
Sat Fat .4 g
Cholest. 0 mg
Sodium 11.9 mg
Carbs. 5.8 g
Fiber 1 g
Sugar 2.1 g
Protein .9 g
Another great holiday flavor combination but it also works well as a coffee cookie according to my friends. Still a really easy and fun recipe this chocolate and peppermint combination is sure to thrill.
1/2 Cup Unsalted Butter
1/3 Cup Powdered Sugar
1 Tsp Vanilla Extract
1/2 Cup Flour
3/4 Cup Whole Wheat Flour
1/4 Tsp Salt
3 Tbs Dark Cocoa Powder
1/4 Cup Crushed Peppermints (About 15 Candies)
Cream together butter and sugar. Add in vanilla and mix till combined.
Add in both flours and the salt and mix until dough becomes crumbly.
Add in your cocoa powder and mix to combine. The dough will still be crumbly so this is where you need the water. Add in a tablespoon of water at a time just until the dough comes together. It should only need 1 or 2 tablespoons.
Next you want to crush your peppermint candy. This is a great way to work out any aggression you may be feeling during this oh so stressful holiday time. Once crushed mix into your shortbread dough.
Lay out a piece of parchment paper on the counter. Turn out cookie dough onto the paper. Use the parchment paper to roll the cookie dough out into a long log that is about an inch high. Wrap the log and place in the fridge for at least 30 minutes.
Once unwrapped lay the cookie log on the parchment paper on a baking tray. Now for the nifty trick. If you’ve ever tried to slice cold cookie dough you’ve probably noticed how it tends to get squished when you slice it. Well if you take about an 8-10 inch strand of UNFLAVORED dental floss you can slice round cookies.
Place the floss underneath the dough where you want the cookies sliced. Cross the strands over the top of the cookie log and pull tight. The floss will cut around the cookie log at the same time keeping it from squishing. Place the cookies on the cookie sheet. Don’t worry too much about spacing, they are not supposed to spread. If they do spread your dough was not cold enough.
Bake at 350 degrees for 8-10 minutes. Since you can’t see a color change do not exceed 10 minutes. Leave on the tray for 1 minute before transferring to a cooling rack.
Great with a cup of coffee or a mug of hot cocoa these cookies are ready to enjoy.
Makes 20 Cookies
Serving 1 Cookie
Fat 4.8 g
Sat Fat 2.9 g
Cholest. 12.2 mg
Sodium 38.2 mg
Carbs. 11.5 g
Fiber .8 g
Sugar 5.2 g
Protein 1.1 g