12600 Pelican Beach Road, Merrifiled, MN (218) 851-1937
Food
Who can resist a yummy bread with a bit of sweetness? I sure can’t! The banana and pumpkin together is just an amazing flavor with the added spices and of course, the chocolate chips just make eating this bread any time of the day a pick- me- upper! It’s not just an ordinary banana bread or pumpkin bread. The spices especially the ginger gives this bread a pop you will love! To add to your taste buds make yourself a cup of the Creamy Pumpkin tea just setting your day up to be full of spice and everything nice. Preheat oven to 350 degrees Ingredients: 3 cups flour 2 tsp baking soda ½ tsp baking powder (or use ¼ tsp baking soda, ¼ tsp of cream of tartar) 1 tsp salt 2 tsp cinnamon 1/4 tsp clove 3/4 tsp ginger 1/4 tsp fresh grated nutmeg 1 cup sugar 1/2 cup brown sugar 2/3 cup olive oil 3 eggs 1 can pumpkin, canned (I used almost all of the can except 1/4 cup to use in another recipe) 2 ripe bananas 1 cup chocolate chips 1 cup chopped walnuts or pecans Directions: In mixer bowl, cream sugars, oil, eggs, bananas, and pumpkin until nice and smooth. Add one cup at a time of the flour mixture in your baking soda, powder, salt, and spices. Mix well. Fold in your chocolate chips and nuts. In 2 PREPARED glass loaf pans, divide your batter between prepared pans. Bake about 45-55 minutes. I had to put a foil over the top after 45 minutes so it wouldn’t get too brown. I love my ALEXA to help me with the time. She is one big helper in the kitchen. When done, allow cooling for 5 minutes before placing on cooling rack. Yeah right…I dug right in and ate 3 slices….too yummy to wait!!! Serve on a sweet plate if you’re entertaining. Just makes it look awesome! Banana Pumpkin Bread Hope you enjoy it too! Love deeper, talk sweeter, Lee
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Food, Healthy Eating
Some days you just need a little pick me up. A little smile. Something to give you a boost! The winter has indeed been VERY long. It is April 16 here in Minnesota and we just got another 6 inches of snow on top of 10″ last week. I’ve had it! So I decided to make up some smiles of goodness. These little treats are fast and easy to make plus they are made with wonderful ingredients that won’t leave you feeling guilty. Silicone molds come in a pack of fun shapes will bring on, even more, smiles plus they’re inexpensive! Adding the smile treat to the tops of desserts, ice cream, or a little touch of delight to a tea dish for sure will add that smile! I know the snow will melt…ONE DAY…but until then…onto making some goodies! Chocolate smile Ingredients: 1 cup Coconut oil 1/2 cup of Organic Honey 1/4 cup Organic Cocoa Powder Directions: 1. Place oil and honey in a saucepan on simmer. 2. Add cacao stirring constantly. 3. Add your favorite essential oil 1-2 drops. I like orange or lavender. I split the mixture so I had 2 favors. 4. Pour into molds and freeze for 45 minutes. Chocolate smiles Pictures edited with Pic Monkey. Great program, easy to use! Chocolate Smile These little treats are fun to make for any occasion. I put mine in a mason jar and keep in the refrigerator and pull them out whenever I need a pick me up or to share with guests. We will be having 20 guests coming to the ranch for a visit in the snowy conditions tomorrow so these treats will be fun to share. Hopefully, they will put a smile on their faces! I am making hot cocoa too. I can’t believe it…APRIL and I feel like it’s December. Oh well… Enjoy and have a happy smiley day! Love deeper, talk sweeter, Lee
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Ranch Life
Oh boy! I found a new recipe triggered by a relative on my husbands side. His great Aunt Cherie. SO simple using chocolate wafers (or make your own) and whipping cream! Yummmmmmy! For this is a Nanna’s treat with chocolate goodness! Aunt Cherie use to make this treat with her kids many moons ago and I can see why it was a hit. First, it’s cheap. Second it’s simple, easy to do with kids, and third everyone will love them! Try a batch you won’t be sorry! Ingredients: 2 cups of whipping cream 1 tsp. Vanilla 1 package of chocolate wafers (or make your own recipe below) 1 drop of Orange Essential oil Directions: 1) Whip cream in mixer until peaks form. At least 5 minutes or so. 2) Add vanilla, mix in. 3) On cookie sheet line with parchment paper. 4) Scoop cream mixture on one cookie and lay another on top. You can add another layer if you like or just top with cream. 5) Place  in freezer for 4 hours. TRY not to sneak and take one…FAT CHANCE…I did! Adding essential oils to your everyday cooking is not only adding amazing flavor, but is SO good for you instead of extracts full of yucky stuff. SO try it! Homemade Chocolate Cookies ½ cup (1 stick) unsalted butter, softened ¾ cup sugar ½ cup brown sugar, packed 1 tsp pure vanilla (or get creative and add orange, peppermint, or lavender, essential oil ONE drop) 1 cup all-purpose flour ¾ cup cacao powder ½ tsp baking soda ¼ tsp salt ¼ cup almond milk Directions:
  1. Cream together the butter, sugar, brown sugar, and vanilla or oils, about 2 minutes.
  2. In a separate bowl, whisk together the flour, cacoa powder, soda and salt.
  3. Next add the dry ingredients into the butter mixture. Add milk just to combine.
  4. Form a log about 1 ½ inches think. I covered my hands with coconut oil, you can use any oil even some butter.
  5. Place in refrigerator for 2 hours.
  6. Set oven 350 degrees. Place log on parchment paper on your cookie sheet.
  7. Cut each log piece about 1/8 inch thick coin size
  8. Make sure they are 2 inches apart or so. Bake for 8 minutes. Bake extra if they are not dry looking.
Your ready to put your whipping cream on and freeze! Or eat them all! Hope this is a wonderful time cooking with your children or grandchildren! God’s blessings, Love deeper, talk sweeter, Lee
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Food, Grillin' One, Ranch Life
Is your mouth watering yet? This recipe uses my favorite combination of chocolate and fresh oranges which sets the stage for a great breakfast! I did a cream cheese filling instead of whipping cream to make them more filling and to give it more fluff in the middle. The traditional crepe with whipping cream is awesome, but today I switched it up a bit. Let me know what you think…my family went nuts! It was a great start to our weekend of Christmas decorating! Festive Orange Chocolate Crepes Ingredients: 1 Cup Almond Milk ½ Cup of half and half or Whipping cream 5 eggs, beaten 1 Tablespoon butter, melted Plus more for your pan 1 teaspoon vanilla 1 Cup of All Purpose Flour 5 Tablespoons of Cocao Powder  Dash of salt For Filling: 4 ounces of Cream Cheese 1 tablespoon of Maple Syrup 1 Medium Orange, zested 1 Tablespoon of Freshly squeezed orange juice 1 ½ cup of Heavy Whipping cream Instructions: CREPES: In a small bowl, whisk together milk, eggs, and melted butter, and essential oil. Set aside In a separate bowl, sift together your flour, cacao powder, sugar, baking powder, and salt. Make a well in your dry ingredient bowl and slowly pour your liquid mixture together, stirring as you pour. I use a wire whip while doing the stirring and the bowl moves freely around on its own, kinda cool! Cover with plastic wrap and put in the fridge for 30 minutes. Make your filling. For Filling: Beat together cream cheese, maple syrup until smooth. Add orange juice and zest. Add whipping cream until small peaks form. TRY not to eat this as you blend….HA didn’t work for me! Set in the refrigerator as you make the crepes. To Make Your Crepe: 1.When making your crepe, your butter your cast iron pan well. (We use this one perfect for this kind of thing) The pan must be hot to make a perfect crepe. 2. Pour 1/4 cup of your crepe mixture onto hot pan. 3. Roll the pan until the mixture is moving around forming the shape of the pan. 4. Because the mixture is dark you will cook for only about a minute. Flip do another side 5.Layout a crepe onto your plate and spread a generous amount of filling into the center of a done crepe 6. Roll up. 7. Sprinkle your powder sugar on top and add more orange zest. We had extra pomegranates so I spread them on the plate too. More festive!
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Ranch Life
April 20, 2017 OH MY! RAIN RAIN, RAIN! Ok time to work inside and get some projects done. First one on the agenda…cook up some snacks for the weekend work! Around here we spend many hours on the ranch and since our home front is a ¼ mile down the road, we need to have some quick snacks and healthy ones at that! So today I made up some homemade granola bars that are TOO DIE FOR! I love this snack as it is not only easy to eat, but all the ingredients just make you feel good inside and out! I also made a batch of some ELECTROLYTE TEA which again we keep in the refrigerator knowing the weekend will be used up with working spring projects and the need for our bodies to be well hydrated! The SON is going to shine…so take the day that isn’t so bright to prepare.
TOO DIE FOR Granola Bars:
  • 6 cups Rolled Oats (not Quick Oats)
  • 4 Tablespoons Butter, Melted, Plus More For Greasing
  • 1/4 cup Vegetable Or Canola Oil
  • 1 teaspoon Salt
  • 1 cup Brown Sugar
  • 1/2 cup honey
  • 1/4 cup Fresh squeezed Orange Juice
  • 1/4 cup Molasses
  • 3 teaspoons Vanilla Extract
  • 1-1/2 cup Rice Krispies
  • 1 cup Flax Seed
  • 1/2 cup Finely Chopped Pecans
  • ½ cup Roughly Chopped Almonds
  • ½ cup of Sunflower seeds
Chocolate chips and white chocolate melted for dipping bars. SIDE NOTE>Feel free to add other goodies, like raisins, peanut butter, dried fruit

Instructions: 

Preheat the oven to 350 degrees F. In a bowl, toss the oats with the canola oil, melted butter, and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, shaking the pan twice and making sure they don’t burn. Remove from the oven and set aside. Reduce the heat to 325 degrees F. In a medium saucepan, combine the brown sugar, honey, orange juice, and molasses. Heat the mixture slowly, stirring until all combined. Stir in the vanilla. Toss together in the mixer the toasted oats, rice cereal, wheat germ, pecans, and almonds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky! Press into 1 baking sheet (thoroughly greased with butter) and bake until golden, about 20-25 minutes. Remove from oven and let cool. You will be tempted to cut these earlier than they are ready which DON’T DO…I let mine set overnight to make sure they will harden and crispy. Cut pieces with a sharp knife and remove from the pan. NOW the fun part and of course finger licking time too… Dip the cooled granola bars straight into the melted chocolate so that the top is plain and the bottom is chocolate-covered. Set on parchment. ENJOY and remember… LOVE deeper and TALK sweeter! Lee
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