Secret Brownie Recipe

I have been craving brownies lately (mostly because I'm trying to stay away from refined sugars) so I decided to try and find a good recipe using coconut oil.
I found one! It is by Thriving Mom, you can visit her blog HERE.
This is what she says about her Secret Brownie Recipe

• "Everyone who tries my homemade brownies says I have the bestchocolate brownie recipe around. Friends and family always ask me to make my famous brownies. People can't get enough chocolate of my moist brownies. I can't go to a social function without being asked to bring a batch. I'm known around town and my daughter's school as the brownie lady.
  
  Brownie recipes call for either oil, shortening, or butter. I tried many different brownie recipes of each kind. Personally, I am rather fond of the butter recipes, but my husband and all our family and friends think I've found a real winner with an oil based brownie recipe.
  
  Why is it so yummy? Because I use coconut oil instead of the usual vegetable oil.
  
  Now, I know what you're thinking...and no, it doesn't make the brownies taste like coconut any more than using vegetable oil would make them taste like vegetables. There is just something supremely rich about the coconut oil that adds a ton of flavor.
  
  This coconut oil brownie recipe makes a super moist brownie that's almost fudge like, but the chocolate taste is rather mild. This combination makes a divinely moist brownie that can be devoured since it is not overly rich."

You will find the Secret Brownie recipe HERE. 

I'm going to try it out today, if you do too let me know what you think.

Will cooking with Coconut Oil cause it to become hydrogenated and toxic like hydrogenated oils? (Recipe Included)

No. Hydrogenation is an industrial process where hydrogen molecules are introduced to the oil to make it solid at room temperatures. It chemically alters the oil and creates harmful trans fatty acids. 
Cooking with coconut oil does NOT introduce hydrogen into the oil or hydrogenate it. 
Coconut oil is a very stable oil even at higher temperatures.  However, it is best not to cook beyond the smoke point of coconut oil, as this will begin to deteriorate the oil and turn it yellow. Unrefined coconut oil smokes in the range of 350° F. That's about the same as butter or lard. A more refined coconut oil would have a higher smoke point (just above 400° F). Once it has turned dark yellow, the oil should be discarded and no longer used.

Here is a great recipe that uses cooking with Coconut Oil 

(The kids will LOVE these)

Chicken Nuggets Fried in Coconut Oil

Servings: 8
Preparation Time: 10 minutes

• 2 lbs ground chicken
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons chili powder
• 1 teaspoon salt
• fresh ground pepper
• 2 eggs
• 1 cup breadcrumbs or ground up brown rice cereal
• coconut oil, as needed

Mix all ingredients except coconut oil together until well blended. Add more breadcrumbs if mixture looks too sticky.

Heat coconut oil in a pan over medium heat and drop chicken mixture into pan, shaping into nuggets. Cook until golden brown on both sides and serve.

You can find this recipe HERE

To find more information on Coconut Oil and answers to most frequently asked questions about Coconut Oil, go to THIS fantastic site.

If you live in the Southern Utah area and would like to purchase some Coconut Oil through a group order. Please contact us at chillylizard@gmail.com

Crispy Roasted Chickpeas (Garbanzo Beans) - Recipe

Don't these look so yummy. These are Crispy Roasted Chickpeas and they are super easy to make. You only need 4 ingredients. Please go HERE to get the recipe and step-by-step instructions (with pictures).
You won't be sorry!

Whole Wheat Bread Recipe WITH Coconut Oil!?

WHOLE WHEAT BREAD

Put all of these ingredients in Bosch and mix well:

9 Rounded Cups fresh ground hard wheat
2 T Salt
½ C Powdered milk

Add:
½ C Expeller Pressed Coconut Oil (or oil of your choice)
½ C honey (or sugar of your choice)
2 T Lecithin (supplement)
3 Eggs
5 C of very hot water

Turn mixer on an d as soon as dry ingredients are moistened add 2 ½ rounded T of
LeSaffe dry yeast while mixer is running. You may need to add up to 3 C of WHITE
flour while it is mixing if the dough doesn’t begin to clean the sides of the bowl. Keep it
“sticky” – makes a better loaf.. Mix for 10 minutes on 3 speed.

Take the dough hook out and cover the dough in the bowl; let set until dough rises to the
top of the lid.

Put out on floured surface and divide into 6 loaves. Form into loaves and put into large
non stick pans. Cover and let rise in warm place. (If not using non stick pans it works
best if you put some type of oil or shortening in the pans).

Let raise until double (or light). Bake at 350 degrees for 35 minutes (ovens vary).

Monique Jackson's Wheat Bread Recipe

Monique Jackson’s Wheat Bread – September 2009

6 C warm water
2 T Vital Wheat Gluten
3/4 C oil
2 T Powdered Milk or Instant Milk
3/4 C honey
2 T Dough Enhancer
2 T yeast
2 T Salt
15 C wheat flour

Put all 8 ingredients in Bosch with 6 ups of ground wheat flour and mix on speed 1 for 1
minute. Watch to see that the yeast is active and forming bubbles. Add 9 C of remaining
wheat flour. Mix for 10 minutes. Butter counter, put dough on counter with butter side
up and let rest 10 minutes. Cut into 4 equal sections and mold into 4 buttered 2 pound
loaf pans. Turn oven on to 170 degrees for one minute and then turn oven off. Place
pans in oven and set timer for 30 minute. After 30 minutes turn oven to 350 degrees
leaving pans in oven while it warms to 350 degrees. Bake for 34 minute.

•    I’ve even baked this in a Solar Oven & it turns out fabulous!

Cornbread Muffins

With all these post about yummy honey, I decided that it would be great to have a recipe to go with that honey. If it is one thing that I like to eat with honey, it is cornbread. This recipe is very simple and you should be able to find the ingredients in your food storage/pantry since they are pretty common things to have around always. 

Ingredients:

1 1/2 cups all-purpose flour

2/3 cup granulated sugar

1/2 cup yellow corn meal

1 Tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups milk

2 large eggs, lightly beaten

1/3 cup vegetable oil (I use coconut oil)

3 Tablespoons butter, melted

2 Tablespoons honey

1. Preheat oven to 350° F. Grease or paper-line 18 to 20 muffin cups

2. Sift together flour, sugar, corn meal, baking powder and salt in a medium bowl. In a separate small bowl, combine milk, eggs, vegetable oil (coconut oil) and butter; mix well. Then add to flour mixture and stir just until blended. Add honey in last and mix well. Pour into prepared muffin cups filling 2/3 full.

3. Bake for 18 to 20 minutes or until a tooth pick inserted in the center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. 

They taste the best warm.

Serve them with some yummy honey butter or whatever you like to eat cornbread with. Enjoy, they are delicious! And BE CAREFUL, they are also very addicting!