treat tuesday #4: homemade corn dogs

while this is not a sweet treat, i think corn dogs totally qualify as a treat!

one of my favorite memories growing up was going to denio's on a sunny saturday morning, spending my allowance on trinkets, betty boop t-shirts, and paint splattered sunglasses. i stopped only to re-fuel with a heavily battered, deep fried corn dog. maybe even two. (gasp!)

these days eating something so greasy would leave me feeling guilty and well, sick.

when i came across this recipe in my clean eating magazine, i was super excited. was it possible that a corn dog could actually be clean, somewhat healthy, and taste good, too? i had to find out! this week's treat is homemade corn dogs.

ingredients:
- 1 1/2 cups stone-ground whole-grain corn meal
- 1 1/2 cups white whole-wheat flour
- 3 tbsp organic evaporated cane juice
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp onion powder
- 1/2 tsp ground cayenne pepper--gives it a little bite, so use less or eliminate if you don't like spicy!
- 4tbsp organic unsalted butter, frozen
- 1 cup low-fat buttermilk
- 10 all-natural uncured nitrite-free beef hot dogs

you will also need 10 wooden skewers, soaked in water for 30 minutes

step 1: add dry ingredients to a large mixing bowl

 

step 2: grate butter into dry ingredients, stirring occasionally so the butter doesn't clump. oops, i didn't do that--they turned out fine!



step 3: add the wet ingredients and mix until a dough ball has formed

step 4: divide dough ball into two and freeze for 10 minutes. while dough is in the freezer, insert sticks into one end of each hot dog




step 5: roll one of the dough balls out and cut into pieces that will fit around the individual dogs--you will repeat this step many, many times!




step 6: wrap the dough strip around the dog







step 7: bake corn dogs at 400 degrees for 14-16 minutes--bottoms will be golden brown and dough cooked through



step 8: enjoy! i served my dogs with a cabbage salad and cantelope slices



the end result? a pretty dog-gone good meal!

summer fun and treat tuesday #3: 4th of july cake

we've been happily enjoying our summer. no school, nice weather, swimming, and delicious food. we LOVE eating!

i've been sort of bad at organizing crafts. i had one all lined up two weeks ago, but i was mad at the kids for being totally rotten in the store, so we didn't craft. then last week... well, i don't know what my excuse is. we were recovering from a fun 4th? i honestly don't remember last thursday!

i have been making treats though. so today i will post about that, even though it's not a tuesday (although i did make this treat on a tuesday!) i made this treat for america's and my mom's birthday. it's a festive 4th of july cake. i've been really making a strong effort to eat clean this summer, so this cake is (mostly) clean. it would be completely clean if i hadn't added the food dyes to it.

it was scrumptious.

i found the recipe at one of my favorite sites for clean eating recipes, the gracious pantry. seriously, this is my go-to site. this gal has taken tried and true food staples and transformed them into healthier, clean versions. i love it, because it takes all the guesswork out of trying to come up with your own clean version of a family favorite. and the best part--everything is yummy. i have yet to try a recipe i didn't like. so check out thegraciouspantry.com for some clean eating tips and recipe ideas, just like the 4th of july cake i made below (it's listed under canada day cake on her website).


between each layer there was whipped cream and fresh sliced strawberries


since i made the cake the day before, i used bamboo skewers to keep the layers from sliding. anyone remember my new year's cake fiasco?!


help is easy to come by when you are frosting a cake and need to clean the spatula


fresh strawberries and blueberries not only tasted great, but they helped make this cake look patriotic, too


the finished cake... the star deco was pinterest inspired, of course


guests enjoyed the surprise of the red, white, and blue layers... although taylor insisted they were red, yellow, and blue

visit the gracious pantry for this recipe and many more!

summer 2012: treat tuesday #2, peach cobbler with almond biscuits

i am a big fan of the clean eating cook books and magazines. the july 2012 magazine has been my favorite so far. the headliner is "savor summer with american cookout classics." can you say yum-o?



my kids have been begging for peaches. since trader joe's sells a BIG box of 'em and there just so happened to be a delicious sounding recipe in my new clean eating magazine, i was inspired to make this treat...

Peach Cobbler with Almond Biscuits
(from Clean Eating Magazine, July 2012)

INGREDIENTS:
- 6 firm peaches (peeled, pitted, and cut into 1/2 in. thick wedges)
- 5 tbsp organic evaporated cane juice, divided
-- 2 tsp potato starch
- 1/4 tsp pure almond extract
- 3/4 cup white whole-wheat flour, plus about 2 tbsp for shaping biscuits
- 1/4 cup almond meal
- 1 tsp baking powder
- 1/4 tsp sea salt
- 3 1/2 tbsp organic unsalted butter, cold and cut into 1/3 in. cubes
- 1/4 cup 2% milk, plus 1 tbsp for top of biscuits
- 1/2 tbsp sliced raw unsalted almonds



INSTRUCTIONS:
1. Preheat oven to 425. In a large bowl, combine peaches, 3 tbsp cane juice, potato starch, and almond extract. Transfer to an 8-in. baking dish and bake for 20 min. (peaches should still be slightly firm).



2. While peaches are baking, prepare biscuits. In a separate large bowl, whisk flour, almond meal, baking powder, salt, and remaining cane juice. With a pastry blender or two forks, cut in butter. Add 1/4 cup of milk and stir until just moistened and a firm dough forms.



3. Turn dough onto a lightly floured surface and knead briefly until dough just forms a ball. Divide into 6 equal rounds and flatten each into a 2 1/2 in. wide, 1/2 in. thick disk. (I used a star shaped cookie cutter for fun!) Place dough rounds in a single layer over peaches (it's okay if they touch). Lightly brush tops with remaining 1 tbsp of milk. Top with almonds, gently pressing into dough to adhere. ( I skipped on the almonds). Bake for 17-20 min., until biscuits are golden brown and peach mixture is bubbling. Let cool for 10 min. Serve warm.


 

before


after

we are saving our cobbler for dessert tonight, so i don't have any raving reviews yet. but if i were to judge how it tastes based on how it looks and smells, i'd say this is a winner. a perfect summer pairing for a savory summer cookout (dinner just so happens to be beef sirloin & bell pepper kebabs, also from the magazine. :)

happy treat tuesday!