Sweet Potato Cream Cheese Spirals

Coming up with fun school lunches is not always easy! I was playing around with a few recipes today and came up with these tasty treats. With no added sugar they are perfect for a lunch box. They look and taste like dessert thanks to the pumpkin pie spice and cream cheese but are packed with healthy ingredients to keep your kiddos energized and focused through the day.
I hope you enjoy this recipe as much as we did!

20130903-171242.jpg

This photo was an “outtake” but it made me laugh so here you go.  I guess he thought I wouldn’t notice since I had a giant camera in front of my face.  They do smell pretty tempting!!

Sweet Potato Cream Cheese Spirals

2 sweet potatoes

2 tablespoons olive oil

4 oz. cream cheese

3 cups whole wheat flour

4 1/2 teaspoons baking powder

1 1/2 teaspoons kosher salt

1 heaping tablespoon pumpkin pie spice

1/2 cup or more water

Set cream cheese out to soften.

Peel then chop potatoes into 1″ pieces.  Coat with olive oil and bake at 400 for 35-45 minutes, till easily mashed.  Rice or mash into a large bowl.  Add flour, baking powder, salt, pumpkin pie spice, and water.  Mix well.

Set oven on 350.  On a lightly floured surface, roll dough out till 1/3″ thick and roughly rectangular.  Spread with cream cheese, leaving an inch at the top uncovered.  Roll up tightly, just like a jelly roll.  Using a sharp knife, slice into 1/2″ spirals and place on non stick baking sheet.  If you are having trouble slicing, you can cover and refrigerate the roll for an hour or so.

Bake spirals for 30  to 35 minutes till lightly golden and toasted.  Cool on racks.

Enjoy!

Advertisements

Healthier Chocolate Chip Cinnamon Cookies

Who doesn’t love chocolate chip cookies? Everyone deserves a treat now and then, but why not add or change a few ingredients to make them slightly less sinful with the same indulgent taste? If you haven’t read about coconut oil lately, you should! It’s so very good for you and it’s delicious! Plus, whole wheat flour and heart healthy cinnamon? Gosh, these cookies are almost a vegetable! Kidding. But they are really tasty and sneak a few healthy ingredients into a classic comfort food.

Here’s the recipe. Enjoy!!

Chocolate Chip Cinnamon Cookies

1/2 cup organic, unrefined coconut oil

1/2 cup organic, unsalted butter

1/2 cup turbinado sugar (white works too)

3/4 cup firmly packed dark brown sugar

2 teaspoons real vanilla extract

1 cup all-purp. flour

1 1/4 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon kosher salt

2 heaping teaspoons cinnamon

2 cups chocolate chips

1 cup chopped pecans (optional, but it is perfect with the cinnamon)

Ready for the first step? DON’T preheat the oven. You’ll see why in a minute.

In a large bowl or stand mixer, cream the , coconut oil, butter, sugars, and vanilla. Add the eggs and blend well.

Combine flours, baking soda, salt, and cinnamon. Add to the wet mixture in half cup or so increments, and blend till almost combined. Stir in the chocolate chips and pecans, if using. Cover and place in the fridge for an hour. This step is important if you like thicker, chewy cookies. If you prefer thin, crunchy cookies then just skip this step.

Preheat oven to 375. A mini ice cream scoop is very handy but if you don’t have one, just drop 2 Tablespoons sized chunks on a nonstick cookie sheet. Bake for 10 – 12 minutes then let cool on a wire rack.

Most recipes would say cool for 5 minutes, I say “Who does that?? Dig in!!”

20130828-235825.jpg