EVOO Granola with Vanilla Love
07 Jun 2011 Leave a Comment
in Healthy Recipes Tags: cooking with EVOO, EVOO granola, homemade granola, micki sannar
This Granola is a staple in our Kitchen. We use it for everything from yogurt to ice cream topper, and everything in-between It is especially great treat for Vegans, and people who cannot have gluten. But don’t let that scare you. I have converted many a die-hard junk cereal fans to my way of enjoying something healthy that does not taste healthy.
The stuff you need
6 cups rolled oats
1 1/2 cup chopped nuts of your choice (pecans are my fav)
1/4 cup cashews or sunflower seeds
1 cup dried apples (optional)
1 cup corn flakes
1/2 cup Krispy rice cereal
1 1/2 cup shredded sweet coconut
1/2 cup dark brown sugar
1/2 cup honey
1/2 mild extra virgin olive oil
1 Tbsp. pure vanilla extract
1 1/2 teaspoon salt
1 cup raisins
What to do
1.Preheat oven to 250 degrees F.
2.In a large bowl, combine the oats, nuts (or seeds),apples,cereals,coconut,and brown sugar.
3.In saucepan, honey, oil, vanilla and salt. Heat over a medium flame until very hot.
4.Combine both mixtures and pour onto 2 sheet pans (jelly roll). Cook for 1 hour and 15 minutes, stirring every 20-30 minutes to achieve an even color.
5.Remove from oven and transfer into a large bowl. Add dried fruit and mix until evenly distributed.
This is a very large batch and keeps well stored in a mason jar or Ziploc
Hearty Veggie Sandwiches
07 Jun 2011 Leave a Comment
Where’s the Meat? Who Cares? When you sink your teeth into this delicious Veggie Sandwich, you won’t miss the meat for one moment. This little yummy sandwich is so delicious and healthy, it actually won a “Taste of Home” contest was published in their latest cookbook! Enjoy
Hearty Veggie Sandwiches
by Micki Sannar
The stuff you need:
2 teaspoons mayonnaise
2 teaspoons prepared mustard
4 slices whole wheat bread
4 slices cheddar cheese (3/4 ounce each)
2 slices red onion
1/4 cup sliced ripe olives, drained
1 small tomato, sliced
1 medium ripe avocado, peeled and sliced
1/8 teaspoon pepper
4 tablespoons Italian salad dressing
2 lettuce leaves
What to do:
1.Spread mayonnaise and mustard over two slices of bread; layer with
the cheese, onion, olives, tomato and avocado. Sprinkle with pepper.
2.Drizzle each sandwich with 1 tablespoon of dressing.Top with lettuce.
3.Drizzle remaining dressing over remaining bread; place over
sandwiches.
Yield: 2 servings.
Micki’s EZ Little Green Smoothie
07 Jun 2011 2 Comments
If your family and friends refuse to eat their veggies, don’t get mean, go green then! One sip and it won’t be difficult to charm with this deceptively delicious green smoothie.
Ugly in color, yet delicious and healthy in taste 
Micki’s EZ Green Smoothie
Makes about 3.5 cups of green goodness
The stuff you need
1 cup green grapes
1 tsp. agave, optional (I like my greenie sweet)
1/8 small lime peel and all
1/2 apple (peel it if you dare)
1/2 cup pineapple
2 cups fresh spinach
1/2 ripe banana, peeled
1/2 cup white grape juice
1 tsp. pure vanilla
1 cup ice cubes
What to do with all of the stuff
1. Place all ingredients into your blender. Be sure to add it in the order listed
2. Start you mixer on a low speed to start or if you have a smoothie button, go for it!
3. No smoothie button, no problem, just slowly increase the speed as the ingredients start to blend together.
4. Blend for , oh about a minute Serve and enjoy delicious healthiness!!!
Maple Caramel Apples, With EVOO
05 Nov 2010 Leave a Comment
I am new at v-logging so please hang with me while I learn to include the recipe along with the video…
Also, as I mentioned my candy thermometer is not working. It took about 15-18 minutes to get the caramel to the firm ball stage. Be sure not to over cook. Olive oil tends to harden faster, so I would even under cook this just a wee bit.
Thanks for watching, and remember….Olive U
Micki
Follow me on twitter @oliveoilchic
Sundance’s Foundry Grill Room~ A Review
17 Jan 2010 2 Comments
in Restaurant Reviews Tags: Eating out in Utah, Robert Redford, Sundance food, Sundance Grill Room, The Foundry Grill Room, utah restaurant review
This past Halloween, and for the first time in years, I broke with tradition and did not greet the children with a random skit at my door as I gave them their candy. This means that I did not make my traditional caramel apples, dipped in homemade granola, served with my freshly brewed hot apple cider.
Each Halloween this is the treat the adults get when they are willing to brave the elements in their SUVs!
After an incredible week of sickness, very little sleep, hospital visits, and never ending work, I was ready for a break!
My big break came when my Hubby made reservations for us to celebrate our 22nd wedding anniversary at a Sundance Restaurant. We dined at The Foundry Grill. The FGR is one of two restaurant options when you eat at Sundance Resort. I usually prefer the FGR over The Tree Room because of its recognizable food and cozy atmosphere.
I ordered the Braised Short Rib and Dave ordered Shrimp and Scallop Scampi. We started off with a little soup and Caesar salad, accompanied with bread and butter. I also ordered a Virgin Margarita. Dave , liking the sour stuff, attempted once again to get a glass of real live cranberry juice (he always does this).
I asked the waiter for a sample of both soups. If you have ever been anywhere to eat with me I do this often, and many restaurants are more than happy to accommodate. Our fancy waiter looked perplexed and he said ”I’ll check”.
The drinks came first . My virgin margarita tasted like pure salt and Dave’s”pure cranberry”, well… not so pure, lots of sugar. The waiter tried to tell me that margaritas taste salty until you move the straw around. I tried that, and nope….still salty. I guess if it had some booze in it, I may not have noticed that I was drinking something which reminded me of the Great Salt Lake.
Okay, so the drinks were not our favorite…
Soon after the waiter contacted Robert Redford, President Obama, or someone in charge, he consented to bring me my samples of soup. I chose the tortilla soup.
On a scale from 1 to 10, I’d give it about a 6. It was luke warm and kind of bland. Nothing much to rave about. Dave’s caesar salad….the thing that comes to mind would be tiny fish. I say this because the salad was tiny and a bit heavy on the anchovies, which are usually blended into standard caesar dressing. I like a good fish every now and again, just not in my salad. Both the Salad and the soup needed a bit more salt. Hmmmm, I know… maybe it was placed in my margarita by accident.
Lastly, our main course arrived and it was nothing short of spectacular! Both entrees were as delicious as they were beautiful. From our first savory bites, to our last… Divine darling, just divine…
For dessert (my favorite food group),we shared a slice of apple pie. Take it from me, when eating at an upper scale grill restaurant, stick with the French sounding desserts, that way you will not be expecting your Grandmas Apple Pie… It was dry, but thankfully the smooth vanilla bean ice cream saved this pie from a most certain death.
The atmosphere was cozy, as we celebratedthe evening by a toasty fire. The Service was, eeehhh, just okay.
Dave and I were dressed more casually than others around us. I was becoming envious as our waiter seemed to fawn over those dining and ordering fine wine & cocktails, and….. not asking to sample the soup.
So here’s my humble opinion:
Service- Precise, yet aloof.. very distant, and lacking personality.
Taste- Fantastic, as long as you stick to the main course.
Price- On the midline ($ 32) for the portion size. Mostly worth it!
Recommendation- Yes if you dress expensively, order wine, and drive up in a Lamborghini.
The FGR caters well to the upper eschalons of society, which we are not. However, you may be. So, why not give them a try?
Have you eaten at Sundance’s Foundry Grill Room? What do you think?
Happy Eating,
Micki
Mini Whole Grain, Lemon Olive Oil Cakes with Lemon Basil Syrup
18 Oct 2009 Leave a Comment
in Healthy Recipes, Utah's Home and Garden Show Recipes, Your Heart
- Mini Lemon Cakes with Basil Lemon Syrup
Headed Into The Dessert Months
As we head into the dessert months, I am excited to share new recipes with you. And as always, I am busy converting recipes from delicious originals into a fantastic healthier versions.
Why eat unhealthy desserts when healthier versions taste fantastic and are better for you.
Today’s recipe is a favorite of my friend, Chef Bryan Woolley. I converted his recipe with him on Chef’s Stage at the Utah Home and Garden Show last weekend! I really have a great time cooking with Bryan, and he really enjoyed the taste of a healthy version of one of his signature recipes.
Remember, when someone tells you that desserts can not be made with olive oil, or whole grains, you just make this little yummy for them, and KNOCK THEIR SOCKS OFF!!!
Mini Lemon Cakes with Lemon Basil Syrup
Cake Ingredients
1/3 cup pure or Meyer Lemon extra virgin olive oil, plus 2 Tbsp
¾ cup whole wheat pastry flour. plus additional for dusting
2/3 cup plus ¼ cup sugar
¼ tsp salt
3 large eggs, separated, at room temperature for 30 minutes
2 tbsp fresh lemon juice
1 tbsp lemon zest
For Syrup
1 ¼ cups sugar
1 ½ cups water
1 strip fresh lemon zest
½ cup fresh lemon juice
8 large fresh basil sprigs
Put oven rack in middle position in a preheated 350°F oven. Generously brush 8 muffin cups with olive oi. Dust cups with cake flour, knocking out excess. Spray entire pan with olive oil cooking spray.
Beat together olive oil, 2/3 cup sugar, and 1/8 teaspoon salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, then add egg yolks, 1 at a time, beating until well blended. Beat in lemon juice and 2 teaspoons zest until combined. Add flour and mix at low speed until just combined.
In a separate mixer bowel, beat egg whites with remaining 1/8 teaspoon salt in another bowl with cleaned beaters until they hold soft peaks. Add 2 tablespoons sugar, a little at a time, beating, then beat until whites just hold stiff peaks. Stir 1/4 of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
Adding 1/4 of the egg whites will lighten the batter just a bit.
Spoon batter into 8 prepared muffin cups. Blend remaining 2 tablespoons sugar and 1 teaspoon zest with your fingertips and sprinkle over batter, then bake until cakes are puffed, edges are golden, and a wooden pick or skewer inserted in center of cake comes out clean, 20 to 25 minutes. Cool cakes in pan on a rack 15 minutes, then lift out cakes carefully (tops will break easily) and cool completely on rack.
Make sure to oil and flour the pan really well, these babies stick like no other.
To make syrup:
Bring all syrup ingredients to a boil, covered, in a 3-quart heavy saucepan over moderate heat, stirring occasionally, then remove lid and boil 10 minutes. Pour syrup through a sieve into a bowl, pressing on and then discarding solids. Cool to room temperature.
Use a Very Fine Strainer
To assemble dessert:
Drizzle about a tablespoon of the syrup on a plate. Place mini cake in the center. Dust with Powder sugar, a dallop of light vanilla bean ice cream (optional), and a sprig of fresh basil.
Just another tip when photographing your masterpiece, make sure your nice camera is charged, so that you do not have to use your cookpix!!!
You can fin my cookbook, Olive Oil Desserts at Fine Booksellers everywhere
or visit www.oliveoildesserts.com to learn more!!!
Funny Chocolate!!!
13 May 2009 Leave a Comment
in This and That Tags: chocolate quotes, Funny Chocolate, I love chocolate, micki sannar, Olive Oil Desserts
What’s So Funny About Chocolate?
I have always taken my chocolate seriously….and I mean seriously!!! I never met a chocolate I didn’t fall in love with. However, I must admit I do eat dark, healthy chocolate daily as I know that it is full of healthy flavanoids and antioxidants. Each day I enjoy 2-3 little squares of gourmet healthy chocolate. In total, I am consuming 15,300 ORAC and 2,250 units of flavonoids , Plus 1 billion beneficial micro-organisms.
I will proclaim it here and now…I LOVE CHOCOLATE! I love how it tastes, and I love how it makes me feel.
Now, before I get too serious and bore you to sleep, I want to share some very funny chocolate quotes. If you know me or the writings from my cookbook, Olive Oil Desserts, you know how much I love food quotes. If you don’t know me, that’s okay…. I still think you will get a giggle 
I was going to post some health info about chocolate, but I just can’t get serious about chocolate right now, not when I am reading these quotes . So, oh well…I guess I will share more about the healthy benefits of dark chocolate on my next post.
So, here ya go…. and oh yes…..have a healthy and sweet day. Micki
- SEVEN DAYS WITHOUT CHOCOLATE MAKES ONE WEAK.
- LIFE WITHOUT CHOCOLATE IS NO LIFE AT ALL.
- I WANT IT ALL!!! AND I WANT IT DIPPED IN CHOCOLATE.
- CHOCOLATE IS CHEAPER THAN THERAPY, AND YOU DON’T NEED AN APPOINTMENT.
- CHOCOLATE DOESN’T MAKE THE WORLD GO AROUND. BUT IT CERTAINLY MAKES THE TRIP WORTHWHILE.
- AND ON THE EIGHTH DAY GOD CREATED CHOCOLATE.
- THE BEST THINGS IN LIFE ARE CHOCOLATE.
- SO MUCH CHOCOLATE. SO LITTLE TIME!
- IF THERE IS NO CHOCOLATE IN HEAVEN, I’M NOT GOING!
- IN THE COOKIES OF LIFE, FRIENDS ARE THE CHOCOLATE CHIPS.
- LIFE IS LIKE A BOX OF CHOCOLATES. . . FULL OF NUTS.
- WHAT CAME FIRST, WOMAN OR THE CHOCOLATE BAR?
- CHOCOLATE. . . IT ISN’T JUST FOR BREAKFAST ANYMORE.
- I WOULD GIVE UP CHOCOLATE, BUT I’M NO QUITTER.
- THERE’S NOTHING BETTER THAN A GOOD FRIEND, EXCEPT A GOOD FRIEND WITH CHOCOLATE
- CHOCOLATE: HERE TODAY… GONE TODAY!
- CHOCOLATE MILK: THE POOR MAN’S CHAMPAGNE
- PUT THE CHOCOLATE IN THE BAG AND NOBODY GETS HURT.
- A DAY WITHOUT CHOCOLATE, IS A DAY WITHOUT SUNSHINE.
- IF IT WERE NOT FOR CHOCOLATE, THERE WOULD NOT BE A NEED FOR CONTROL TOP PANTY HOSE. AN ENTIRE GARMENT INDUSTRY WOULD HAVE BEEN DEVASTATED!
- IF AT FIRST YOU DON’T SUCCEED, HAVE A CHOCOLATE.
- THERE ARE FOUR BASIC FOOD GROUPS: MILK CHOCOLATE, DARK CHOCOLATE, WHITE CHOCOLATE, AND CHOCOLATE TRUFFLES
- NOBODY KNOWS THE TRUFFLES I’VE SEEN
Okay, let’s get serious for just a moment…. or maybe not, that will be my next post… stay tuned!
As always, feel free to email me anytime.
Mic
A Few Useless and Not So Useless Bits of Olive Oil Information
08 May 2009 2 Comments
in This and That Tags: baking with oilve oil, baking with olive oil, Baking without trans fat, desserts made with olive oil, healthy baking, Healthy dessert cookbook, micki sannar, micki sannar book signing, Olive Oil, Olive Oil Baking, olive oil cooking, Olive Oil Desserts, Trans Fat, Trans fat free desserts
A Few Useless And Not So Useless Facts About Olive Oil
just in case you were wondering…
• Olive oil is medically proven to be good for your heart and good for your overall health.
• Olive oil aids in lowering your LDL cholesterol (mine has dropped 100 points since making the switch to olive oil)
• Olive oil is not a genetically modified food!
• Olive oil is great for lactose intolerant people.
• Olive oil does not contain trans fatty acids (bad for you).
• Olive oil is not hydrogenated (bad for you).
• Olive oil can be kept in your food storage.
• Olive oil can be stored in your refrigerator.
• Olive oil can be frozen.
• Olive oil is technically a fruit juice.
• Olive oil is pressed and not chemically extracted.
• Olive oil is a great massage oil.
• Olive oil was called “the great therapeutic” by Hippocrates.
• Olive oil is produced by over 450 companies in California and Texas.
• Olive oil is high in healthy monounsaturated fats (good for you).
• Olive oil tastes great in traditional desserts (come see for yourself).
• Olive oil makes your heart and tummy smile.
• Olive Oil Desserts have 1/3 less fat and calories.
• Olive Oyl was Popeye’s girlfriend.
• Olive oil has so many beneficial uses, I will need to continue this list on another post!!!
And there will be another post, oh yes….. another post indeed…..
Have a sweet day,
Micki
Buy a copy Of Olive Oil Desserts Today!!!
Olive Oil Desserts Available January 2009
31 Aug 2008 1 Comment
in This and That Tags: Baking without trans fat, Healthy desserts, micki sannar, Olive Oil Baking, olive oil cooking, Olive Oil Desserts, Trans Fat, Trans fat free desserts
About desserts made with olive oil
Ward Off Those Evil Spirits With Pumpkin Bread
13 Sep 2008 1 Comment
in Healthy Recipes Tags: award winning pumpkin bread, healthy pumpkin bread, How to make healthy pumpkin bread, micki sannar, Olive Oil Pumkin Bread, pumpkin bread, Soft Pumpkin bread
In the mid 1800s, nearly a quarter of a million immigrants from Ireland came to America to escape the Irish Potato Famine . As luck would have it, they also brought what later became one of most honored traditions in America.
Jack-O-Lanterns originally were carved from a turnip, gourd, potato or beet. They were then lit with a candle or a burning lump of coal. These lanterns represented the souls of those who had gone before. The Irish believed that the lanterns protected them from any evil spirits that may have been hanging out and about. Here in America Turnips or gourds were not such a hot commodity, but pumpkins were . So the Pumpkin became the de facto Jack O Lantern as well as famous around the world as the symbol of Halloween.
Who doesn’t love Halloween? All those cute kids, creative costumes, candy, and spook allys. And the pumpkins, oh… those adorable pumpkins. They seem to be everywhere! There seems to be a gazillion things to with a pumpkin. There is even a rock band named The Smashing Pumpkins. However, my favorite use for a pumpkin is to bake a delicious loaf of soft and savory pumpkin bread.
Try my delicious pumpkin bread made with heart healthy olive oil and you are sure to enjoy a delicious Halloween. Not to mention …., there will be no evil spirits in your kitchen!!!
Micki Sannar 2008©
Sweet Pumpkin Bread
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup pure olive oil
- 1 Tablespoon molasses
- 1 teaspoon pure vanilla extract
- 2/3 cup water
- 2 cups white sugar
- 1 cup brown sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Preparation
1. Preheat oven to 350 degrees F (175 degrees C). Spray three 7×3 inch loaf pans bread pans with olive oil cooking spray.
2. In a large bowl, mix together pumpkin puree; eggs, olive oil, molasses, vanilla water and sugar and brown sugar. until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Pucker Up
19 Sep 2008 3 Comments
in Healthy Recipes Tags: cookies with olive oil, desserts made with olive oil, healthy cookies, Healthy desserts, Healthy Lemon, micki sannar, Olive Oil Baking, Olive Oil Desserts, olive oil recipes, whole grain cookie, whole wheat cookie
- When life gives you lemons, you make lemonade right?
Not so fast missy!
Although I love a nice tall glass of lemonade as much the next guy, there is so much more to lemons (and life) than just plain old lemonade.
Did you also know that lemons
· Are the top source of citric acid
· Packed with vitamin C
· Act as a natural laxative (the juice of one lemon blended with one egg yolk)
· Fresh lemon juice has only 4 calories
· Are a natural therapy for treating fever
· When heated, creates salicyclic acid, which is a natural pain reliever.
· Are excellent thirst quencher
· A natural insect repellent
· Lighten hair color in the sun
· Are an natural body detoxifier
· Keep fruits like apples and pears from going brown
· Have a delicious and soothing aroma
· Add incredible flavor to baked goods
Lemon tips
· When needing only a few drops of lemon juice, prick one end with a fork and squeeze the desired amount.
· Lemon juice can be frozen for up to 6 month and still taste fresh. To freeze, place juice in ice cube trays.
· When a recipe calls for fresh squeezed lemons, squeeze upside down to avoid seeds from dropping into your recipe.
· To extend the shelf life of a lemon, keep them in your refrigerator in a clean jar, cover them with cold water and seal the jar well.
A couple of useless facts about lemons
· There are 18 varieties of lemons worldwide
· On his second voyage, Christopher Columbus brought the first lemons (and lemon trees) to America.
So, when life gives you lemons, go ahead and make lemonade…….
But, don’t forget the cookies!!
Extreme Lemon Sugar Cookies
⅔ cup……………….. pure olive oil
1 cup………………… granulated sugar
1 large……………… egg
2½ teaspoons……. pure vanilla extract
2 tablespoons……. lemon zest (one large lemon)
2 tablespoons……. fresh lemon juice
2¼ cups……………. flour (whole wheat pastry flour works well)
1 teaspoon………… baking powder
½ teaspoon……….. baking soda
½ teaspoon……….. salt
½ cup………………. additional sugar for rolling
½ cup………………. powdered sugar for dusting.
Preparation
1. Preheat oven to 375°F. Coat cookie sheets
with olive oil cooking spray.
2. In mixer bowl add olive oil, sugar, egg,
vanilla, lemon zest, and lemon juice. Blend
until smooth.
3. Add flour, baking powder, baking soda, and
salt. Mix until well blended.
4. Drop by teaspoonfuls or by small size cookie
scoop into sugar and roll until well coated.
Place on prepared cookie sheets.
5. Bake 8 minutes, cool on wire racks, dust
with powdered sugar. Pucker up, and enjoy!!!
Chocolate, My Heavenly Sin
27 Sep 2008 Leave a Comment
in This and That Tags: baking with oilve oil, cookie make with olive oil, cookies made with olive oil, cooking with olive oil, dark chocolate cookie, healthy cookie, healthy cookies, healthy cooking, making desserts with olive oil, micki sannar, Olive Oil Baking
Okay, here’s the deal. If there is no chocolate in Heaven, I’m not interested in going. I adore chocolate. I have never met a chocolate that was not my instant best friend.
The other day I was at a gathering and the subject of chocolate came up. Each lady started talking about their favorite chocolate. It seems like most everyone has a personal reason to eat or drink the stuff. Here are just a few thoughts some have had when it comes to their chocolate …..Chocolate in happy times- A day without chocolate is a day without sunshine- Chocolate in sad times- Nobody know the truffles I’ve seen.- Out of work- Will work for chocolate-Desperate times- Put the chocolate in the bag and nobody gets hurt. When you feel like giving up!- I would give up chocolate, but I’m not a quitter. And sexy times ( I’m not touching that one).
Rarely have I met a woman that is not delighted by the mere thought of chocolate in any way, shape, or form. One woman at the gathering piped in and very boldly stated, “I hate chocolate!!!”. We all just looked at her in shock as if to say something like “I don’t think we can be your friend”. When the shock wore off, we all just went on with our chocolate talk, and she became silent, as though she was the only Republican in a room of Democrats. Ahhh, the power of chocolate.
Occasionally I wear a perfume by the name of Angel. And when I wear it, I am often told how wonderful I smell. Come to find out that the base scent for Angel perfume is …chocolate!
Did you know that there 20 different kinds of cacao trees? But who cares about that? I’ll just get to the stuff you really want to know.
There are six basic chocolate categories:
Dark Chocolate : Lots cocoa solids and very little milk or other liquids. It might have up to 13% milk solids, but not necessarily. This is considered the healthiest of all edible chocolates.
Bittersweet Chocolate: For a chocolate to be called bittersweet it must contain at least 35% cocoa solids. Upper end bittersweet will boast about 60% to 85% cocoa solids. Bittersweet is not just a cleaver name. The lower the sugar content the more intense the chocolate taste. This type of chocolate is most often used in baking.
Sweet, Dark Chocolate: Very similar to semi-sweet chocolate, containing 35-45% cocoa solids. In fact, it is hard to notice a difference between the two.
Semi-sweet Chocolate: This is the most recognizable of the baking chocolates. After all, this is what was in the very first chocolate chip cookie. Of course, you can make all kinds of baked goods with semi-sweet, or just eat it all by itself. It can be used in the place of sweet dark chocolate. This lovely chocolate has a good, sweet flavor asd contains 40-62% cocoa solids.
Milk Chocolate: A sugary chocolate which normally contains 10-20% cocoa solids (which includes cocoa and cocoa butter) and more than 12% milk solids. It is occasionally used in baking, and is what most candy bars are made of. No real health benefits, except psychologically.
White Chocolate: The main ingredient in white chocolate is cocoa butter (pretty much made from pure fat). Basically, there is no real chocolate in it. It has a smooth texture and a delicious, mild and pleasant flavor It is used to make fancy desserts like mousse and goumet puddings. Not so good for you, but yum.
With so many types of chocolate, you will never lose interest. You can eat it as candy, bake with it, drink it, and wear it (some have been known to love it that much!). Either way you look at it, chocolate is a girls best friend! Cuz diamonds taste kinda funny …
Try my Chocolate Sin Cookie and join me in Heaven!
Chocolate Sin Cookie Serves 36 to 42
Some days are just chocolate days. Other days are DARK Chocolate days. On those
days, this cookie is for you!
Ingredients
½ cup pure olive oil
1½ cups granulated sugar
3 large eggs, beaten
3 Tablespoons milk
2 teaspoons pure vanilla extract
½ cup unsweetened cocoa
(Dutch milled is best)
2⅔ cups flour
2 teaspoons baking powder
¾ teaspoon salt
¾ cups granulated sugar
24 chocolate chunks
(use your favorite)
Preparation
1. Preheat oven to 375°F. Lightly coat large
cookie sheets with olive oil cooking spray.
2. In mixer bowl add olive oil, sugar, eggs, and
milk. Mix until well blended.
3. Add vanilla and cocoa. Blend until smooth.
4. Add flour, baking powder, and salt. Mix
until well blended.
5. Drop by teaspoonfuls or by small size cookie
scoop into powdered sugar and roll until
coated. Place 3 per row (these cookies spread).
6. Bake for 7~10 minutes. Remove from oven
and press a chunk of chocolate into the center
of each cookie. Cool on wire
Better Eating For 2009 And A Bran Muffin
09 Jan 2009 3 Comments
in Healthy Recipes, Muffins Tags: Bran Muffin Recipe, delicious bran muffins, Healthy bran muffins, Healthy muffins, micki sannar, No Trans fat muffins, Olive Oil Baking, Olive Oil Bran, Olive Oil Bran Muffin
As much as I enjoyed the break, I am excited to get back to posting food stuff again. Did you know that many experts in the food industry are saying that 2009 will bring in a comeback of comfort food? That’s right, out with all of the fancy foods and in with the traditional old fashioned foods. Just in time for the release of my cookbook.
Why not add a little bran into the new year ?
Wow! I cannot believe how fast time can fly by. I hope you enjoyed the Christmas season as much as our family did.
Food, cooking, and sharing food are so much a part of our lives. My question is, why give up the foods you love the most if you don’t have to? I know that this is the start of a new year, and you probably made a resolution or two regarding health, exercise, and diet. If so, good for you. I know that I am vowing to do better in 2009 . The cool thing is, comfort food can be delicious and healthy. And please, please, whatever you do, don’t give up dessert. It would make me very sad ;(
A little story:
I ran into a friend of mine that I have not seen for a few months. I wouldn’t say she was too overweight before, but when I saw her, she looked great! Not to big, not to small, she was glowing, her weight was down (lost 40lbs), and she said that she felt great. When I asked her what she was doing to lose weight, her response was something different than what I would usually from someone who has lost more than a few pounds. She assured me that she has not been on the latest diet, she was not taking HCG injections (I am very concerned about these), and not drinking slim fast instead of eating. She lost weight and got healthy over time by changing a few things and also by lowering the amount she was eating. When she wound eat out, she would normally eat a whole burrito. Then she started asking herself, “do I really need to eat the whole burrito, or can I just stop at eating half?” Just by being honest with herself about what she was eating, and how much she was eating, she could make some small adjustments. And those small adjustments added up to better health, a slimmer body, and an increase in energy. She did give up soda completely, and although it was diet soda she was drinking, she felt that it was still contributing to poor health and her weight being higher than she wanted (lots of sodium). Our little visit inspired me to share a few tips that I am hoping will help everyone in the new year.
I am sure you have heard most all of this before, but I always enjoy a little reminder here and there, and I hope you will too.
Drink water…. Lots of water: It is best to drink 8-12 ounces 15-30 minutes prior to a meal. Not only is water great for your body, it also fills you up, which helps to curb overeating.
Share a whole portion of your meal with someone else: If you can’t find someone to split a portion with you, then package it up and eat it for another meal. I use to live in Japan, and always noticed how small a meal size was. It was funny to return home to America because one portion in the USA would feed 3-4 people in Japan.
Cut down or give up soda: I love a great fizzy drink. I don’t know what it is about a little co2 in our drinks, but it just feels great going down. If you don’t like soda, then you are a step ahead of a lot of folks. I love to drink herb tea mixed with juice. If you must have soda, how about limiting it a bit more or mixing plain soda water it with juice?
Cut down on prepackaged and fast food: This is a tuffy for many. The problem with these types of food is that a great deal of them are not food at all. They are packed with trans fatty acids, which are directly linked to diseases of the heart and colon. Also, try not to be fooled by packaging and labels. When a package reads something like “natural flavor”, unfortunately our darling FDA allows many non-foods to be called natural. If a product has no expiration date or one that is one year from the date you are reading it, it is s good guess that there is not much food in it. If you must eat fast, look for places which have fresher foods and an open kitchen. It’s nice see how your food is prepared.
Try new foods: It’s fun to try something new. I have a friend and her children hated vegetables. One evening, I was making asparagus and asked if they would like to try some. They loved it! All I did was lightly stir-fry it in olive oil, sprinkle a clove of garlic, and a few Italian seasonings. Now their mom serves them asparagus, and they love it. Why not set a goal to try a new (real) food once a week? Be simple and creative, it’s fun.
Eat Fiber: Fiber fills you up and keeps you feeling satisfied longer. When possible, check labels and notice how many grams of fiber are in your food. Men need about 30 to 35 grams of fiber a day and Women need 25-30 grams a day. The average American Diet (fast food) contains about 10-15 grams of fiber per day. Some foods which are high in fiber might surprise you…. ½ avocado- 6 grams, 1 cup raspberries- 8 grams 1 medium pear with skin -6 grams, 1 cup split peas -16 grams !. To add a little fiber, we have been known throw a bit of wheat germ in our pancake mix and not even our guests notice.
Okay this is long enough. As my contribution to help you in your start for the new year, I thought you might enjoy my bran muffin recipe. Bran muffins are not just for breakfast anymore!
This recipe makes about 55-60 delicious full size bran muffins. Make as many as you like, then store the remainder of the mix in the refrigerator in an airtight container. It keeps for up to 6 weeks.
And remember…..Whatever the question, dessert is the answer!!!
Happy Baking!
Micki
Bran Muffin Recipe from Olive Oil Desserts
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2 cups 4 cups 5 tsp 2 cups 2/3 cups 2 tsp 1 quart 2 cups 5 cups 1 tsp
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boiling hot water all bran cereal baking soda granulated sugar pure olive oil pure vanilla extract low-fat buttermilk 40 % bran cereal flour ( I love to use whole wheat pastry flour) salt
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Preparation
1. Preheat oven to 400°F. Line muffin tins with
paper liners or coat with olive oil cooking spray.
2. In a medium size mixing bowl, add boiling
water, all-bran, and baking soda. Mix until all
ingredients are moistened and set aside.
3. And in a large mixing bowl add sugar, olive
oil, vanilla & butter extracts, buttermilk, and
bran flakes. Blend together until well mixed.
4. Add water/bran mixture and blend. Fold in flour
and salt, mixing until completely moistened.
5. Fill muffin tins ⅔ full and bake for 15~20
minutes. Cool on wire racks.
Keep unused batter in the refrigerator for up to six weeks
Real Live Cookbook, Checking The Oil , Appearances, & Easy Pie Crust-Fit For A Pastry Chef!
24 Mar 2009 Leave a Comment
in Utah's Home and Garden Show Recipes Tags: baking with oilve oil, Baking without trans fat, heart disease and dessert
Real Live Cookbook, Checking The Oil , Appearances, & Easy Pie Crust-Fit For A Pastry Chef!
Okay, okay….of course there is a little bit of shameless self promotion here…The cookbooks are in the warehouse and ready to ship. They can also be ordered into your local Barnes and Noble, where you can save the big bucks on shipping costs. Amazon.com has cookbooks in stock as well. And last but not least, there is always my humble… little old …website www.oliveoildesserts.com
Don’t you think it’s time to toss out all of the unhealthy trans fats and hydrogenated oil (butter, margarine, shortening, and, perish the thought, lard), and begin cooking and baking healthier today?
Your heart will say thanks, and your tummy will smile!!!
Send Me Your Cooking Stories
As a fun contest, I am giving away a free cookbook to the person who can send me the funniest cooking story. The disaster stories are especially funny!!! Are ya game?? Invite a friend to my blog to share a story too….
Checking The Oil
I am on a mission to find the most delicious, nutritious, & super amazing olive oil to bake my desserts with. Who wouldn’t be excited about all of the beautiful blends which have come in so far from several of California’s finest olive growers? Cowabunga Dude, I can’t wait to start testing!!!
Stay posted for reviews…
Check out this video and learn more about making the perfect olive oil!
Utah’s 2009 Spring Home & Garden Show was better than ever. My son Mike, and my borrowed daughter, Cassidy were fantastic at assisting during the show. Thanks to everyone who attended. And, in case you are wondering,…. the recipes I demonstrated at the Chef’s stage, can be found in my categories section. all except……
Easy Pie Crust-Fit For A Pastry Chef!
Below is the now famous, Perfect Olive Oil Pie Crust recipe. Even Chef Bryan, who is a trained pastry chef; and the host of Fresh From The Kitchen, was surprised when he tasted it. I believe his exact words were ,” I think that this is the most amazing pie crust I have ever tasted”. But don’t take his (or my) word for it, try it out for yourself, and see how very easy it is to prepare. Use your favorite pie filling or try mine. either way, if you were not a pie person in the past, you just might become one now…(in my humble opinion).
Upcoming Appearances
If you live in Utah or Idaho, catch me mixing it up with Chef Bryan next Monday, March 30th, on channel 2 (KUTV) at noon. We are making the healthy, yet sometimes evil, Chocolate Sin Cookies!
I will also be chatting about yummy food with Radio Host, Barbara Howard on April 4th at 8:00pm EST. To listen online, click here
Perfect Olive Oil Pie Crust
Ingredients:
2½ cups………flour, sifted
1 tablespoon granulated sugar
1 teaspoon……salt
½ cup………. pure olive oil
2/3 cup………buttermilk
1 teaspoon……pure vanilla extract
EGG WASH
1 medium……..egg white
2 teaspoons…..cold water
Preparation
1 In mixing bowl add flour, sugar, and salt. Mix together.
2 Add olive oil, buttermilk, and vanilla. Using a spatula, blend all ingredients. If necessary, add a sprinkle of flour to create desired texture; not too wet and not too dry.
3. Divide dough into 2 equal parts. Form balls and wrap individually in plastic wrap. Flatten with the palm of your hand. Let rest for 5~10 minutes (no need to refrigerate).
4. Roll out between wax or parchment paper.
Assemble pie according to pie filling recipe instructions.
Egg Wash Preparation
Mix egg white and water together until well
blended. Using a pastry brush, brush egg mixture
on the top pie crust. Dust the top of the
crust with 1~2 teaspoonfuls of sugar. Bake according
to recipe instructions.
The egg and water mixture brushed on top helps
the sugar stick to the crust as well as making the pie look shiny.
Thanks for stoppin by!!! As always, your comments are welcome.
Happy and Healthy Baking,
Micki
Excerpt- Is Someone Having A Heart Attack or Stroke?
08 Apr 2009 Leave a Comment
in This and That, Your Heart Tags: American Heart Association, baking without trans fats, excerpt, heart attack, heart smart, micki sannar, MUFAs, Olive Oil, olive oil desserts excerpt, warning signs of heart attack, what to do in the case of a heart attack
By now, many people are aware that olive oil is very high in monounsaturated fatty acids (MUFAs). And those MUFA’s have been medically proven to reduce the risk of heart disease. However, nothing is 100% foolproof, and if someone you are with were having a heart attack or stroke, would you know what signs to look for?
Someone sent me an email the other day and mentioned how helpful a page in my cookbook was. It is only one page, but that page teaches you how to recognize the signs and symptoms associated with a heart attack or stroke in progress. Sometimes the person who is displaying these symptoms may not know what is happening to them.
Please read an excerpt from Olive Oil Desserts and learn the signs. Who knows… someday you may save a life with this simple information!
Heart Attack Warning Signs
• Uncomfortable pressure, squeezing, fullness or pain in the center of the chest
that lasts more than a few minutes or goes away and comes back.
• Pain or discomfort in one or both arms, the back, neck, jaw or stomach.
• Shortness of breath, with or without chest discomfort.
• Other signs such as breaking out in a cold sweat, nausea or lightheadedness.
• Sudden numbness or weakness of the face, arm or leg, especially on one side of
the body.
Stroke Warning Signs
• Sudden confusion, trouble speaking or understanding.
• Sudden trouble seeing in one or both eyes.
• Sudden trouble walking, dizziness, loss of balance or coordination.
• Sudden, severe headache with no known cause.
Not all of these warning signs occur in every heart attack or stroke. If some
start to occur, get help immediately. Heart attack and stroke are medical
emergencies! Call 9-1-1
Source: American Heart Association
I am wishing you a sweet day, filled with healthy and happy baking, without trans fats and hydrogenated oils!!! Go olive oil!!!! (can you tell I love the stuff?)
Micki
P.S. Recipes and olive oil info coming soon!!!
Source: American Heart Association
I am wishing you a sweet day, filled with healthy and happy baking…. without those yucky trans fats and hydrogenated oils!!!
Go olive oil!!!! (can you tell I love the stuff?)
Micki
P.S Recipes and olive oil info coming soon!!!
The Proper Care and Storage of your Olive Oil -
28 Apr 2009 Leave a Comment
in This and That, Your Heart Tags: award winning cookbook, baking with olive oil, freezing olive oil, keeping olive oil fresh, micki sannar, Olive Oil Baking, Olive Oil Desserts, storing olive oil
Olive oil is your friend and must not be treated like all other oils. Olive oil can be fragile, yet well worth the effort to keep it fresh. After cooking or baking with your well preserved olive oil, you won’t regret taking a little extra time to keep it fresh.
Olive oil producers all over the globe are well aware that is that once olive oil is produced, it must be packaged immediately to avoid oxidization (exposure to air). When olive oil is exposed to air and light, it begins to become rancid. If you have ever tasted rancid olive oil, it is a taste you will not soon forget. For this reason, fresh pressed olive oil is bottled right a way, and stored in a dark glass container or metal tin.
Olive oil which is stored in unopened tins will remain fresh for up to 5 years.
If you are planning on using your opened olive oil within 3 months, it is acceptable to store it in an airtight container, away from light, and at room temperature.
You may also store your olive oil in the refrigerator. However, please note that sedimentation occurs at temperatures lower than 37 degrees Fahrenheit, and your olive oil will begin to harden (it looks like little clouds). However, it does disappear when the oil returns to room temperature.
Freezing olive oil works well and does not destroy the healthy benefits associated with it. However, be sure and use some of your oil before freezing because expansion may cause your olive oil bottle to crack (or your tin to bulge). When ready to use, place on the counter and bring back to room temperature, it’s just that simple.
It is important to check the “best before” or “bottled on” date on your olive oil label.
Unlike a fine wine, the quality of olive oil does not improve with time. Use your fresh pressed oil within 6 months.
Therefore, you see…. storing your olive oil is simple and fun! Enjoy using olive oil in all of your cooking and baking; it will make your heart smile!!!
Olive Oil Desserts- Now an Award Winning Cookbook!
29 Apr 2009 Leave a Comment
in Uncategorized
Olive Oil Desserts takes the Silver Award in the Nutrition/Cooking category from the “Living Now” Book Awards!
I would like to express my heartfelt appreciation to the judges of the Living Now Book Awards. Making Olive Oil Desserts an Award winning cookbook validates everyone who is searching for healthier options in dessert baking.
Many people find themselves wanting or needing to make small adjustments in their diet. Unfortunately, that usually requires them to give up their favorite sweet treats. Now there is an alternative in baking desserts without all of the trans fat and hydrogenated oils most always found in pre-packaged and homemade desserts. For most of us, dessert is more than food- it is a feeling that connects us to home, family and friends.
Thanks a Billion
Micki
