FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

We’ve started this month right with the Chocolate Molten Lava Cake.  Mmmm….it makes my mouth water just thinking about it!  Remember, I’m doing this because there is more out there than just cake mixes people! L-O-T-S!  And when you are cooking more from scratch you a) have more control over the ingredients and b) you have more opportunities to use your food storage and c) can do it for a lot cheaper!

But I realized that I have gotten a little ahead of myself because you know I’ll be using a lot of beans in place of butter and oil.  Why? Well beans are CHEAP, from your dry beans you can make the equivalent of a can of beans (which is about a pound) for under 20 cents! Has anyone seen what a pound of butter costs these days?  Last time I checked it was around $3 a pound-good grief.  Plus, beans are virtually fat free, full of protein and fiber which means less calories and they make you feel full!  No joke!  I can eat one piece of cake made with beans instead of oil and feel FULL.  Before I could eat 2 (or 3 or 4) and not feel satisfied.  Plus, beans make a very moist product and I promise there is no bean taste!  And just because I know you’re wondering, I don’t use powdered butter or shortening because for the most part it isn’t cheaper than using fresh plus it lacks the protein and fiber of beans.  So, I want to make sure you all understand how to use the beans and how to be successful at it because I’m BIG on YOU figuring out how to do this with YOUR recipes.

TIPS FOR USING BEANS FOR OIL AND BUTTER

1. If your recipe calls for oil, you are going to use a bean puree.  What is a bean puree you ask?  It’s simply cooked beans with enough water to whirl in your blender.  If you want a simple way to try this, take a can of beans (the entire can) and dump it in the blender and blend it.  Done.
2. If your recipe calls for butter, you are going to use cooked, drained beans.
3. For substituting beans for both butter and/or oil you are going to use a 1:1 ration.  That means if your recipe calls for 3/4 C. oil, you are going to use 3/4 C. bean puree.  If your recipe calls for 1 C. butter you are going to use 1 C. beans.  You’ll use the same measurements for beans as your original recipe says to use for either the oil and/or butter.
4. When wondering which beans to use-you are going to match color for color.  If it is a chocolate cake, use black beans. If it is a spice cake, use pinto beans.  If it is a white cake, use white beans.  Now, here is the tricky part…you can also use white beans in chocolate cake but you can’t use black beans in your white cake.  Your family will wonder what all of those black specks are.  To be safe, you can use white beans in almost anything.
5. Now, you’re going to add the beans however your recipe says to use the butter and/or oil.  So, if your recipe says to cream the butter with the sugar-you’re going to cream the beans with the sugar.  If your recipe says to add the oil to the dry ingredients, you’re going to add the bean puree to the dry ingredients.
6. If you are using beans in something like brownies or cookies that are supposed to be chewy, the beans will not make it chewy-it will be cake like.  So if you’re family is big on chewy that doesn’t mean you have an excuse not to use beans.  It just means you need to use half oil/butter and half beans.  It will still be chewy and you’ll still be saving money and adding fiber and protein!  Remember, I’m not big into all or nothing-even a little or half is better than nothing and it’s important that your family likes what you make!

Use beans for breakfast, dinner and dessert with my Everyday Bean E-Cookbook!

Help Spread the Word!

I love it when you share my tips and recipes for food storage!  Do me a quick favor, if you like what you see please share it on facebook, pinterest, or blog about it!  And make sure if you link to me, either use the word “food storage” or “Everyday Food Storage” to link back to me.  Thanks-it makes all the hard work worth it!

© 2012, Crystal. All rights reserved.

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

Yeah, you heard me right.  Isn’t that so exciting?  It’s sort of reminiscent of the Great Food Storage Cookie Extravaganza (download that food storage handout if you missed it)  Why am I doing this?  Well, let’s be honest we all eat cake now and  wouldn’t you like to know how to do it healthier, for less money, and with your food storage?  Let’s be honest, if and when it all hits the fan-comfort food will still be necessary!  And, I think we’ve all been over come with boring old cake mixes.  There are GREAT cake recipes out there that will dazzle your taste buds and amaze you with their simplicity!….Enter Chocolate Molten Cake…

Have any of you eaten at Chili’s and had their chocolate molten cake?  It’s so delicious and is all the rage to make at home.  I’ve seen a lot of recipes all involving special little bundt pans for individual cakes and a lot of time and effort.  Well this recipe that I’m going to share with you was big in the 50′s and tastes JUST LIKE Chili’s Chocolate Molten Cake but you can make it in one 8×8 cake pan, use your food storage, and make it in the same amount of time it would take you to whip up a cake mix.  You may have heard it under names like Magic Cake, Pudding Cake, Hot Fudge Cake, or Surprise Cake.  Why?  Because it is really magic, it makes it’s own sauce or pudding if you will-so of course this is a great cake to serve warm with ice cream.  Honestly, my husband ate half the cake (and that is saying a lot for him!)

Food Storage Chocolate Molten Cake

1 cup all-purpose flour (1/2 C. whole wheat flour + 1/2 C. All-purpouse flour)
3/4 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk (3 T. dry non-instant powder milk or 1/3 C. instant powder milk + 1/2 C. water)
2 tablespoons canola oil (2 T. bean puree)
1 teaspoon vanilla extract
1 cup packed brown sugar
1-3/4 cups hot water
Whipped cream or ice cream, optional

In a large bowl, combine the flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in the milk, oil and vanilla until smooth.

Spread in an ungreased 9-in. square baking pan. Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir.

Bake at 350° for 35-40 minutes. Serve warm. Top with whipped cream or ice cream if desired.

Crystal’s Tip: If you’re using a glass pan, decrease your cooking temperature to 325. Why? Glass bakes hotter than metal and you won’t get that burnt chocolate taste.

Help Spread the Word!

I love it when you share my tips and recipes for food storage!  Do me a quick favor, if you like what you see please share it on facebook, pinterest, or blog about it!  And make sure you link either the word “food storage” or “Everyday Food Storage” back to me.  Thanks-it makes all the hard work worth it!

© 2012, Crystal. All rights reserved.

Okay, whether you’re routing for the Packers or the Giants-this weekend is a great excuse to use some food storage!  If you know me, I love chili dogs-it’s one of those guilty pleasures I have. The only problem with chili dogs is that they are SO messy!  (And anyone who knows me, also knows I have a problem with messy foods…in that I tend to make them messier!)  So I thought, how perfect to encase the chili like a pig in a blanket type idea….and it worked out wonderfully!  I think this is a PERFECT dish for any football parties you may be having this weekend…or any basketball games you may be watching  plus it uses food storage!

It would be easily served with Tator Tots or potato chips and then a vegetable tray where they can pick their own veggies.  (Notice I filled half my plate with them to try and make up for my chili dog creation!

Chili Dogs in a Blanket
1 can Chili (or homemade chili)
2 T. dehydrated onion
1/2 C. Shredded Cheese (optional)
2 oz. Cream Cheese (optional)
4-6 Hot Dogs (cut into thirds-lenth wise)
EZ Bread Dough (Click HERE for the recipe)

Mix bread dough according to directions and let rise until doubled.  In the mean time, combine chili, dehydrated onion, and cream cheese and heat until the cream cheese is melted.  Roll dough out to 1/4 inch thick and using something circular (about 5 inches in diameter), cut out circles from dough.  Keep rolling dough out and cutting until dough is gone (like you would for biscuits).  Put a thin layer of chili mixture on dough circles, followed by cheese, and a hot dog piece.  Fold side pieces together and pinch all edges together.  Bake at 400 degrees for 15-20 minutes or until golden brown.

© 2012, Crystal. All rights reserved.

Have you ever pondered this question yourself?  Well you’re not alone!  I get asked this all the time and I’m about to let you in on one of the biggest food storage secrets out there…..are you ready….

Most food storage companies are re-sellers (meaning there are a few companies that actually produce the food and they resell it to other companies who repackage it and put their own label on the cans) So…in the end you should purchase what ever is CHEAPEST.  Make sure to compare weight and price as each company fills the cans to different weights.

How do I know this?  Well I’ve consulted for different food storage companies and talked to enough other people “in the know” to know that this is true.  Case and point-Powdered Eggs.  There is actually only one company approved by the USDA to powder eggs and can them.  So do the other companies get the powdered eggs?  They purchase from the manufacturer and relabel.  Now you may be asking, “why do different companies say different amounts of dry egg powder equal an egg then?”  Well, if you tell people to use 3 T. dry egg powder opposed to 1 T. you’ll go through your can a lot faster and have to buy more.  It’s a cheap marketing trick-that’s why you have to be educated when you’re purchasing your food storage!

© 2012, Crystal. All rights reserved.

If you’re looking to sneak a little food storage into Santa’s diet this year-this is totally the cookie for you!  Be brave and try it-it is so delicious!  They are gingerbread candy cane blossoms-what else entirely encompasses all the flavors of Christmas?  Basically you use the gingerbread cookies I posted about a few days ago and shape them into balls.  Then after baking and cooling slightly, placing a candy cane Hershey’s kiss in the middle.

© 2011, Crystal. All rights reserved.

Do you ever sort of cringe thinking of all that flour you’ll have to slop on your counters when it’s time to do gingerbread cookies with your kids? I know I do, I still don’t have a great way of cleaning flour off of my counters (btw, if you have a good trick, leave a comment below). So, lucky for me I have a wonderful mother who gave me the recipe she would do with my brothers when they were little-can you imagine trying to do gingerbread cookies+flour+FOUR boys under the age of FIVE? Yeah…you know she had to find a better way. Now I’m sharing it with you, all food storage style, so you can have a much easier Christmas and a better time making cookies with your kids this year! (This recipe is very similar to the Cookie Clay Dough, I’ve posted about before)

KID FRIENDLY GINGERBREAD COOKIES

1 Cup Butter
2/3 Cup Brown Sugar, packed
2/3 Cup Molasses
In a small saucepan, combine the above 3 ingredients. Cook over medium heat until sugar is dissolved. Let stand 10 minutes.

1 Egg, large and beaten (1 T. dry egg powder + 2 T. water)
1 1/2 tsp. vanilla extract
Beat together in a large mixing bowl and add the butter mixture. Mix together.

4 Cups Flour (2 Cups wheat and 2 Cups white)
1 1/2 tsp. ginger
3/4 tsp. baking soda
1/2 tsp. ground cloves
Combine all of the above dry ingredients. Gradually add to wet mixture above and mix well.
Cover and chill for about two hours.

Form or mold into balls, ropes, or animals, etc.
This recipe can also be rolled out and cut out with cookie cutters. Usually no flour is needed on the counter or rolling pin. A spatula is all that is needed for the transfer to the cookie sheet. However, I do dip the cookie cutters in flour for easy removal from the cutters. This dough works especially well for cookie cutters that imprint a design as the design holds up well in baking.

Bake at 350 for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool.

To make 8 Gingerbread Teddy Bears:
Divide dough into 8 equal pieces. Have each of 8 children make from their piece of dough; one 2 inch ball for body, one one inch ball for head, four 1/2 inch balls for hands and feet, two 3/8 inch balls for ears. Place the 2 inch ball on a foil-lined baking sheets for the bear body; flatten to 1/2 inch thickness. Position the 1 inch balls for the head; flatten to 1/2 inch thickness. Attach four 1/2 inch balls to the bear for arms and legs. Attach two 3/8 inch balls for bear ears. Add chocolate chips for eyes, noses and buttons.

OR Shape dough into eight balls, 2 inches each; eight balls, 1 inch each; 32 balls 1/2 inch each; and 16 3/8 in each. Place the 2 inch balls on three foil-lined baking sheets for bodies of 8 bears; flatten to 1/2 inch thickness. Position the 1 inch balls for heads; flatten to 1/2 inch thickness. Attach four 1/2 inch balls to each bear for arms and legs. Attach two 3/8 inch balls for ears. Add chocolate chips for eyes, noses and buttons.

Bake at 350 for 12 minutes or until set.
Cool for 10 minutes before carefully removing to wire racks to cool completely.
Frost bows on bear necks with red frosting/piping tubes.

© 2011, Crystal. All rights reserved.

Okay so I’ll give you a major high five if you know what Pfeffernusse are. Basically, it’s a really delicious German spice cookie that my grandmother would bring us. Unfortunately, store bought these cookies are bland, stale, and pretty gross. So, I was really excited to find this recipe and try it out-to find out that they are FAB-U-LOUS! (So good, in fact, that I had to put them in the freezer so I’d stop eating them…for you know…breakfast, lunch, dinner…you get the idea.) If you have any German in you, or are wanting to try something different this year, this is for you! (This is actually what I made for my cooking club this month!)

FOOD STORAGE PFEFFERNUSSE

1/2 cup molasses
1/4 cup honey
1/2 cup butter
2 eggs (2 T. dry egg powder + 1/4 C. water)
4 cups all-purpose flour (or whole wheat flour)
3/4 cup white sugar
1/2 cup brown sugar
1 1/2 teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons anise extract
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon ground white pepper
1/2 teaspoon salt
1 cup powdered sugar for dusting

Stir together the molasses, honey, and butter in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.

Combine the flour, white sugar, brown sugar, cardamon, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.

Preheat oven to 325 degrees F. Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.

Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with powdered sugar.

© 2011, Crystal. All rights reserved.

I don’t know if anyone has ever spent what seems like a lifetime looking for a really good (dare I say…) the BEST Cranberry Orange bread…like I have but I was super excited when my cousin brought this to me for a Christmas present. She gave it out as neighborhood gifts (we live in the same neighborhood) and since then the whole neighborhood has started making it. It is so delicious, so orange, and so cranberry. I’ve even made it lower fat by adding in beans from my food storage instead of the oil and it was still oh so delicious.

FOOD STORAGE CRANBERRY ORANGE BREAD

© 2011, Crystal. All rights reserved.

I’ve been dieing to see if beating powdered egg whites from my food storage actually works (especially, since a local tv chef told me it wouldn’t…) and I was so pleased to see that it DOES! Since then, I’ve tried it in these cookies, Divinity (will post on that later), waffles, and soon a Lemon Chiffon cake. So if any of you are brave enough to diet through the holidays, are trying to give up gluten, or are looking for a creative and easy alternative to rice krispy treats…this is the cookie for you! Don’t believe me?  Check out all the reasons why I love this cookie!

1. GLUTEN FREE
2. Very low calorie. You can have FIVE for the price of ONE chocolate chip cookie.
3. Few ingredients (only 6 to be exact)
4. Low-fat
5. Can be made entirely from your pantry! (No refrigerated ingredients required)
6. Gourmet looking and tasting.

Plus, don’t they look really delicious? (Think a cookie that melts in your mouth!) Because beating egg whites can be scary (it was for me, for an embarassingly long time…*ahem* you know..until I tried it in powdered form) so I also made a how-to video so you can see how truly easy these gourmet cookies are to make!

GLUTEN-FREE FOOD STORAGE MERINGUES

3 egg whites (1 T. powdered egg whites + 3 T. water)
1/8 t. cream of tartar
1/8 t. salt
1 t. vanilla
3/4 C. sugar
1 C. mini chocolate chips (or nuts, dates, raisins)

Preheat oven to 250 degrees. Beat egg whites with cream of tartar, salt, and vanilla until soft peaks form. Mix in sugar 1 T. at a time until stiff peaks form. Using two spoons, drop spoonfuls of meringue on parchment lined cookie sheet. Bake for 45 minutes. Then turn oven off and allow to sit in oven for 90 minutes. Store in air tight container.

If you’re wondering where to get powdered egg whites, currently you can get them from Honeyville Grains.

© 2011, Crystal. All rights reserved.

Okay, Diana get’s total food storage brownie points.  Not only does this recipe use great food storage ingredients, it  was also baked in the Sun Oven! Diana got this recipe from http://sunoven.com where they have a lot of great Sun Oven Recipes for you to try.

Sun Oven Applesauce Muffins

Ingredients

Topping:

1 1/2 teaspoons ground cinnamon
1/4 cup granulated sugar
1 tablespoon unsalted butter, melted and cooled

Muffins:

2 cups all-purpose flour (whole wheat would work great as well!)
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg, at room temperature (1 T. dry egg powder with 2 T. water)
1/2 cup packed light brown sugar (1/2 cup white sugar with 1/2 TBS
molasses mixed in)
1 1/4 cups unsweetened applesauce (made from my food storage
dehydrated apples then blended in blender)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1/4 cup milk (1 1/2 TBS powdered milk plus 1/4 cup water)

Equipment

Two muffin pans with six indentations each with cooking spray,
silicone muffin molds and a baking pan, or a combination.

Preparation

Set Global Sun Oven out to preheat. Spray muffin tins or molds with
cooking spray.

Topping:

Mix together sugar and cinnamon in a small bowl. Stir in butter until
blended.

Muffins:

In a medium bowl, whisk together the flour, granulated sugar, baking
powder, baking soda, salt, and cinnamon until well combined. Set
aside.

In another medium bowl, whisk together the brown sugar and the egg
until thick and pale brown, about 3 minutes. Whisk in the applesauce,
melted butter, and milk, until blended. Use a wooden spoon to stir
the flour mixture into the liquid ingredients until moistened.

Fill the prepared tins three-quarters full. Sprinkle topping over
each muffin. Bake in Sun Oven until muffins are lightly browned,
about 40 minutes. A toothpick inserted into the center of one muffin
should come out with a crumb or two attached.

Makes 12 to 18 muffins.

© 2011, Crystal. All rights reserved.