Chewy Chocolate Puff Squares (gluten free)

Chewy Chocolate Puff Squares 

(gluten free)

-6 squares unsweetened baking chocolate

-1/4 cup cocoa

1/2 cup butter

-1 bag mini marshmallows

-1 tsp vanilla

-2 cups puffed rice

-2 cups puffed corn

-1/2 cup puffed quinoa

Melt butter and chocolate in sauce pan on low heat. Add cocoa and vanilla. Add marshmallows and stir until just melted. Add puffed cereals. Mix well. Pour into buttered 9"x 13" shallow dish. Chill in fridge. Slice into squares.

*My children love these squares. I've made both puffed wheat variations and chocolate/peanut butter variations. But one of my daughters is gluten intolerant and another has a peanut allergy. Thus, this variation hits the spot at our house.

Spelt Zucchini Cake

photo by MIx Hart

Spelt Zucchini Cake

1/2 cup salted butter

2/3 cup icing sugar

2 eggs, beaten lightly

2 tsp vanilla

2 cups grated zucchini

1/3 cup raisins

1 1/2 cups all purpose spelt flour

2 tsp baking powder

1/4 tsp salt

-heat oven to 360 oF

-butter bundt pan

-beat butter and sugar

-add eggs one at a time

-add vanilla and beat until combined

-in separate bowl sift together dry ingredients.

-add zucchini and raisins to butter mixture.

-stir in dry ingredients until just combined.

-spoon into pan.

Bake for 35-40 minutes.

Vanilla Butter Cream

1/2 cup icing sugar

1/3 cup water

1/2 cup butter

2 tsp vanilla

-heat sugar and water in pan, stirring until boiling.

-turn heat to low and simmer without stirring, 5 minutes. Cool.

-beat butter and vanilla until fluffy.

-gradually add cooled syrup.

-ice cooled cake.

I baked this cake on Easter Sunday to celebrate my mom's birthday. I made the candied orange peel myself by boiling sugar and water and adding the peel until the syrup was thick like candy. The cake is substantial and not too sweet.

It is my Momma's real Birthday today: Happy Birthday Sash! XOXO

Eclairs au Spelt

I made the most scrumptious chocolate eclairs as an early Valentine treat for my family. I used light spelt flour and now I am hooked on making French pastries! I love working with choux pastry since I have mastered using spelt flour. The recipe is below followed by a picture of my dear daughter enjoying her mom's creation.

  Spelt Choux Pastry

1/2 cup water

1/4 cup salted butter

1/2 cup light spelt flour

2 eggs

Heat oven to 400 o F

Bring butter and water to boil--stirring.

Add flour all at once.

Stir vigorously until batter sticks together in a ball.

Remove from heat and cool slightly.

Add eggs, one at a time, stirring vigorously after each addition until batter is velvety.

Butter baking sheet and cover with parchment paper.

Using a 1/2 inch pastry nozzle, pipe into 5 inch long strips (5 eclairs total).

Bake for 15 min.

Turn oven down to 375 o F and bake for 5-8 more minutes until pastry is slightly golden.

Cool. Slice length wise.

Fill with fresh whipped cream.

Top with chocolate sauce.

Sauce au Chocolat Français

3/4 cup bitter sweet  French chocolate

2 tbsp butter

1/4 cup water

Heat on low in sauce pan stirring constantly. Spoon onto cooled eclairs. Enjoy with abandon!

Pippi and the éclair

Mama's Banana Cakes

The summer before last, I spent some time on the Perhentian Islands in the South China Sea. Every morning, Peter and I would walk to an outdoor restaurant on the beach called Mama's (run by an ancient Malay woman) and I would order banana cake for breakfast. The following recipe is my  healthy take on banana cake (muffin style). Scroll below the recipe for a few pics from my stay on the Perhentian Islands--the most beautiful and relaxing place on earth that I have encountered so far (aside from being stung by a jelly fish!) ...

Mama's Banana Cakes

1 1/4 cup whole grain spelt flour

1/2 cup large flake oats

1/2 cup ground flax

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/3 cup vegetable oil

1/3 cup brown sugar

1 egg

3 large mashed ripe bananas

1/2 cup milk

1 tsp lemon juice

3/4 cup chocolate chips

Combine dry ingredients. In separate bowl, beat oil, sugar and add egg. Mix in bananas, milk and lemon juice. Add wet to dry with chocolate chips and stir until just mixed. Pour into muffin tin and bake for 15 minutes at 375 oF.

Spelt Gingerbread Cookies

The finished and decorated Gingerbread cookies (made by my 3 daughters)

Gingerbread cookies prior to decorating

Spelt Gingerbread Cookies
1 cup butter
2/3 cup brown sugar
1/2 cup molasses
1 egg
2 cups light spelt flour
1 1/2 cups whole grain spelt flour
1 tsp salt
1 tsp baking powder
1 tsp ground ginger
1 tsp ground allspice
1 tsp cinnamon
1/2 tsp ground cloves

In large bowl beat butter and sugar at high speed until fluffy.
Add molasses  keep beating.
Add egg and then the remaining ingredients. Beat at low speed until dough sticks together.Wrap dough in parchment paper and chill in fridge for several hours.
Preheat oven to 350 o F.
On lightly floured surface, roll dough into 1/4 inch thickness.
Cut out cookies with cookie cutters.
Use spatula to transfer to cookie sheets (not greased)
bake for 10-12 minutes until edges turn slightly darker.
Cool, ice and decorate!

A Breakfast Fit For A Queen

 Breakfast by Mix

Cut up fruit of choice (I like a gala apple)

1/4 c walnut pieces

6 almonds

6 cashews

1 Tbsp crushed flax seeds

1 tsp chia seeds

1/4 c Greek yogurt (plain)

1 tsp maple syrup

1 tsp cinnamon

I eat this every single day for breakfast. It is super filling and you feel great all morning. It is filled with fibre, omega 3, antioxidants, vitamins and protein. And an added bonus, it is delicious. I switch up the fruit--some days it's mango or strawberry or blueberry. 
* interesting note: the gala apple is a variety created in the Okanagan Valley (where I live).

I have had a few requests from readers to share my diet and exercise regime. I have a really high metabolism. I believe this is because of how I eat and how I work out. I have a few secrets to being super fit, lean and strong.

I lift weights 3 times a week, plus I do a killer abdominal work out 5 times a week. I also run for about 25 minutes one morning a week (up serious mountain hills). Though, the real killer is that I dance, serious hard core cardio, for an hour straight at least 5 days a week. This boosts my metabolism so high, I am never cold and I can get overheated easily in a hot room. If you don't like to dance I recommend spinning classes as an alternative for the hard cardio. But I believe dancing is the very best for mind, body and soul. Also, I believe in longevity. I'd never do extreme sports that wear out joints prematurely. I am opposed to the 'marathon running' trend. I advise that no one run for more than 3x a week max and for no more than 1/2 h at a stretch. I want to be able to dance and run at ninety so there is no way I'm grinding my joints to a pulp early. I do stretch out after dance. I feel I have no time for yoga, but ideally, I think a yoga class a week would be good for me--flexibility is so important!

As for how I eat, well, my breakfast is above. I don't eat wheat and avoid refined sugar. I use maple syrup for sweetener as it is high in antioxidants. I am almost never hungry for lunch so it is usually a small salad, a cheese stick and a fruit. If I'm hungry I snack on almonds and cashews or another cheese stick. I eat as much fruit and veggies as I want, any time of the day. As for supper, I eat vegetarian when I can or I'll have white chicken or turkey meat (I am allergic to fish). I eat brown rice, brown rice pasta or quinoa for grains. My suppers are full of veggies.  I eat with a conscious effort to never give my body simple carbs and thus my body never produces big insulin surges. I am never hungry and I am super lean with energy to burn. 

And the biggest secret is that I have XXdark chocolate for a treat mid morning. That means one square of 80-90% dark chocolate along with a tiny square of 99% chocolate. Basically it is like eating protein. Often I'll have 2 chocolate breaks a day.

I do have a little ice cream on occasion--I only eat the very best, real ice cream like Haagen Dazs. Also, I drink tea all day long: hot and cold; real tea, never herbal. I like black, green, oolong and white. I usually drink a blend I make myself (loose leaf) Japanese sencha mixed with organic black tea from India. And I do treat myself to a small glass of organic wine once to three times a week.

This is my basic way of eating but I'll have a couple slices of pizza some nights and other treats on occasion. My metabolism is very high so I burn what I eat.
*Once you are lean, with a high metabolism, you actually can eat very well because you will burn what you eat.

I guess there really isn't anything new about my secret for fitness, health and leanness. It involves serious workouts (I do these in the mornings) and healthy eating. But the secret is that it works and it is enjoyable. I deny myself nothing because I love dancing and I love good, healthy food.

I am over forty years old, have given birth to 3 children and I have had no cosmetic surgery. If I can be lean and fit, anyone can. My dear readers,  I hope you find one or two tips towards maintaining a super healthy and strong body :)

That's it for the body. Stay tuned on my prescription for a strong, balanced mind ;0

Apple and Cinnamon Spelt Muffins

Another muffin recipe I made up. I'm not very domestic. I hate cleaning and I don't like making meals. But I am creative so I enjoy making up new recipes and I am super health conscious so I like to make super healthy food.
I make muffins for my kids, hoping to stop prepackaged food consumption, especially during school lunches.
 I always sample one of my muffins and they are delicious!
Unfortunately, no matter what recipe I try, I hear these responses:
"I hate banana chocolate chip," "Where are the chocolate chips?" "I hate apples," "I hate oats," "I hate nuts," "I hate dried fruit!"
But every mother knows that one must tune out the little food critics or never cook again...

Apple Cinnamon Spelt Muffins

2 c grated apples

1/3 cup maple syrup

1 tsp honey

1/3 c canola oil

1 c milk

1 egg lightly beaten

1 tbsp cinnamon

1/4 tsp nutmeg

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1/4 tsp salt

1 c light spelt flour

1 c whole grain spelt flour

1 tbsp chia seeds

1/4 c crushed flax seeds

Blend wet ingredients and fold in apples. Sift together dry ingredients and fold into wet. Stir until just mixed. Pour into greased muffin tin and bake at 400 o for 18 min. Once slightly cooled, dip each muffin top in melted butter and a cinnamon sugar combination. Enjoy!

***Only 4 more days to vote for me! This has been the longest internet voting contest ever. I think everyone will be relieved when they no longer have to hit VOTE! Thank-you kind friends for your diligence and support :)

Pumpkin Spiced Spelt Muffins

Pumpkin Spiced Spelt Muffins

1 c whole grain spelt flour

3/4 cup light spelt flour

1/4 cup crushed flax seeds

1/4 cup chia seeds

1 tsp baking soda

2 tsp baking powder

1/2 tsp salt

1 tbsp cinnamon

1/4 tsp ground nutmeg

1/2 tsp ground ginger

1 tsp vanilla

1 1/2 c pureed pumpkin

1 egg beaten

1/4 c canola oil

1/4 c molasses

1/2 c maple syrup

1 tsp honey

3/4 cup walnuts (optional)* my picky eaters insist I don't add these!

1/2 cup raisins (optional)*or these!

-sift together dry ingredients

-in  another bowl mix wet ingredients

-fold wet into dry and stir until just combined

-bake at 375 o for 18 minutes :)

- A personal note that made the making of these muffins extra special for me. I went on a tour of a natural spice plantation near Penang, Malaysia last year and purchased fresh nutmeg in the shell.  It was fun cracking open the nut to extract the little meat inside and grating it for these muffins. I was pleasantly reminded of my South Asian adventures.

Busy day today. Must get going. Here is my very dull list of my day plan this Sunday. Can I do it all? Wish me much luck:

-go for run up the mountain with my dog Fernando right now!

-bath dog with special soap to help his hair loss problem.

-finish formatting my thesis and send it to my supervisor for the very last time! :D

-plant all ten shrubs that need to go into my back yard sloped garden (this requires the digging of sizable holes through cement like clay :P)

-plan and reserve all flights/hotel for Portland USA on Dec. 8-10 *Dance training with Gina Grant!

-take Pip on promised date out for "coffee" She gets hot cocoa :)

-grocery shop.

-do 2 loads of laundry.

-bath dog second time with special shampoo.

-if still awake after supper, go to movie with hubby: Johnny English.

-Oh yes, email UBC to let them know the key to the ball room still doesn't work and they must get a work order to have the chairs and tables put away each Thursday night before I teach Zumba. (I pulled a muscle in my shoulder/neck and pinched a neck nerve stacking and moving chairs last week) 

***Thank-you all of my dear readers and friends for your generous support :D

 I am in second place! 

btw, if you haven't voted for me today yet, please press the 'Top 25 Circle of Moms' button up and to your left. Then scroll down until you seeModernista Mama and vote. Thank-you so very much my friends :)

Peanut Butter, Chocolate Chip & Spelt Mmm...muffins

 Peanut Butter, Chocolate Chip and Spelt Muffins by Mix Hart

* I made these muffins this morning for my girls. They are very picky eaters and this combination of ingredients seemed to suit all of their taste buds. I made up the recipe as I don't eat common wheat (modern modified wheat causes too much of an insulin spike). Spelt is an ancient relative of modern common wheat. It has a covered grain much like barley and is easier to digest. They are delicious. Enjoy!

1/2 cup brown sugar

3/4 cup old fashion oats

2/3 cup whole spelt flour

1/2 cup light spelt flour

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp cinnamon

1 cup milk

1/4 cup canola oil

1/2 cup natural peanut butter (smooth)

2 eggs

2/3 cup chocolate chips

Preheat oven to 400 o

-Mix dry ingredients together. Add chocolate chips.

-In separate bowl combine wet ingredients and peanut butter. Mix well.

-Add wet bowl to dry bowl and stir until just combined.

-Place batter in greased muffin tin and bake at 400 o  for   15 minutes.

***btw, if you haven't voted for me today yet, please press the 'Top 25 Circle of Moms' button up and to your left. Then scroll down until you seeModernista Mama and vote. Thank-you so very much my friends :)

Pumpkin Pie Ice Cream Cake

Pumpkin Pie Ice Cream Cake by Melissa Mix Hart

Crust:

1 cup ginger snap cookie crumbs 

1 cup crushed pecans

1/4 cup melted butter.

-press into a 10" spring-form pan

-bake 10 min at 350 oF

-when done, drizzle with 1/2 jar carmel or butterscotch sundae sauce.

Cake:

14 ounce can of pumpkin pie filling

1.65 litre Butter Pecan or Pecan Pie flavour ice cream

-place ice cream in refrigerator for about 1/2 h to soften.

-mix ice cream and pie filing well.

-pour on top of cooled crust.

-freeze over night.

-in the morning pour on the rest of the carmel sauce onto the top of cake and smooth into a circle.

-pipe tuffs of whip cream along the edges of cake.

-remove spring-form pan and serve.

* I invented this recipe for Mistaya's birthday because pumpkin pie Blizzards are her favorite treat. It turned out perfectly and it was delicious!

Tabitha's Painted Cookies

Tea for Two
Tabitha mixed four separate batches of dough with food colouring paste
After forming the four colours into a rope, she rolled them flatShe cut out some favorite shapes

Time for Tea & Cookies with Pip