Tuesday, July 28, 2015

Creamy Chunky Peanut Butter!

Making something homemade has, honestly, never been easier! My Vitamix kicks a** when it comes to making peanut butter. If you do not have a Vitamix, you can simply use a food processor that is high quality enough to with stand making a big batch of peanut butter. Recently, I have started to experiment with different ways to make peanut butter; I have (and will share later) hazelnut spread, honey roasted peanut butter and almond butter, all made homemade with very little ingredients. But for now, I am only sharing plain old peanut butter, with a little sweetener added. Some of my favorite foods to make with homemade peanut butter are my Buckeye's; I make these for Christmas and every year on the first Ohio State Football game.

Homemade peanut butter taste so much nuttier, and cannot compare to store bought. Once you make this, you never will go back to store bought! The amazing thing about this peanut butter is it takes 10 minutes to make roughly, and is so worth the time you put in.

Hazelnut Spread

You Will Need:

2 Cups Organic Roasted Peanuts
4 tbsp Organic Raw Agave
1/2 Cup Organic Coconut Oil, melted

 Place peanuts in your Vitamix blender or food processor, blend until crushed, then added your agave and melted coconut oil. Do not melt the oil in the microwave, melt in on the stove or double broiler.

After about 5 minutes the peanuts will start to clump and break down; this is peanut butter, keep going you are half way there! I hate to admit this, okay maybe I do not hate to admit this, but once I stop the blender I cannot help but take pieces of the peanut butter out and munch on it.. yummm it is like peanut butter dough!!

Store in mason jar in your fridge for 1-2 months (if it last that long! haha) This peanut butter is super amazing! I added some peanuts in at the end and blended for a minute to make this chunk peanut butter; it is super creamy yet chunky. 

*If you make this or any other recipe please #organicmominthekitchen on facebook and twitter (@TheHaidens) and send us pictures, we love seeing pictures!!!* 

Also, comment below what else you would like to see us make!! 

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Homemade Nutella!

Nutella has got to be one of the most popular chocolate spreads to date. They claim to be 'good' with pure ingredients. Unfortunately, that is honestly far from the truth. Nutella's first ingredient is very bad for yourself and children; sugar! Sugar unrefined is the number one cause of children being obese; always use pure ingredients, like coconut sugar, raw agave or raw honey (always organic). Second ingredient makes me laugh super hard...vegetable oil is soy bean oil, they just call it vegetable oil to make you think 'oh it has vegetables'. A great alternative to vegetable oil is always coconut oil; unless you are allergic then avocado oil is my secondary go to. The list of ingredients just gets work; Skim Milk Powder, Fat-Reduced Cocoa Powder, Emulsifier (Soy Lecithin) and Flavoring (Vanillin), these ingredients could not be further from 'natural' or healthy for you. But, with my homemade Nutella, you not only get pure organic ingredients, but this spread is actually good for you. Cacao powder has antioxidants and also contains an abundance amount of magnesium and iron (hello! why would you not use this instead of Hersey's?!) I could go on forever about the benefits of making your own Nutella, but I will just let you make it, and be blown away; you will never go back to store bought. 

You Will Need:

2 Cups Organic Raw Hazelnuts
1 tsp Organic Vanilla Extract
3 tbsp Cacao powder
4 tbsp Organic Raw Agave
1/2 tsp Salt
1/2 - 1 Cup Organic Coconut Oil, melted

Roast hazelnuts on 350 degrees for 15-25 minutes; this loosens the skins to shake off

Place the hazelnuts into a container that can close, shake them until the skins start to fall off

Some skins may not come off completely, that is fine... honestly! Add to your blender or food processor (I have mine in my Vitamix!)

After 2 minutes...

6 minutes, you can see it begin to look like "dough"

Add in cocoa powder

Agave, oil, vanilla, and salt (salt is up too you!) blend until smooth! Remember, the more sweetener you add the thicker the butter will be (so you may need more oil). The oil will settle on top, that is fine. Just close in mason jar and put in cool place upside down.

*If you make this or any other recipe please #organicmominthekitchen on facebook and twitter (@TheHaidens) and send us pictures, we love seeing pictures!!!* 

Also, comment below what else you would like to see us make!! 

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Wednesday, July 8, 2015


I love me some homemade tortilla's! I mean who does not!?! Making homemade tortilla's does not have to stressful, difficult, overwhelming or scary at all; in fact it can be the total opposite, relaxing, fun, and very exciting for children to help out. Whenever I am having a hard day or a bad day I go to my kitchen and whip together a big batch (double most times) of tortilla's. I either eat them plain just like that, put them in a wrap, use to make homemade hard taco shells, use for taco bowls, or just for enchiladas. Truth be told, I am addicted to these darn tortilla's and honestly could never have enough in my freezer. Now of course they will not be the best shaped, but you know what?! That is how you know they are truly homemade from the heart! Well, crap-ola let's get to the fun stuff, enough serious talk!

You Will Need:

5 Cups Organic All-Purpose Flour
1 tsp Baking Powder
1 tsp Salt
1/2 Cup Organic Butter
1-2 Cups Hot Water

In a large bowl, or kitchenaid mixer (food processor works too) add your dry ingredients and mix together

Add in your butter, and mix until coarse crumbs; use your hands peeps! They work the best! 

Add a little water at a time and work that dough baby!

Keep working the dough, adding a little of water as needed, until the dough is no long falling apart 

Turn dough on surface and knead a couple times to pull the dough together. Pull pieces off and roll into nice, even sized balls

Place the balls on a lightly floured surface

Cover with a damp towel, and allow to 'rest' for 30 minutes up to 1 hour (I also sprinkled the tops of the dough with flour, to keep them from sticking or getting a crust on top)

Heat a cast iron man on medium, roll your dough to the length you desire, be sure that you roll the dough pretty thin (almost see through). A couple of mine were too big so I cut them in half and got 2 instead of 1. Cook until lots of bubbles form, normally takes 1 minute

Flip the tortilla over, and cook another 30-40 seconds

Place finished tortilla's on a plate, and cover with a damp paper towel to keep hot and fresh. I re-wet the towel often 

I took my tortilla and placed it in a oven safe bowl, cooked on 350 degrees for 10 minutes or until crispy and edges were a nice brown color! Top with your favorite taco stuff and enjoy! As I said above you can eat these like this, plain tacos, burritos, enchiladas, wraps, plain, hard tacos, and soft tacos; the list is endless!

*If you make this or any other recipe please #organicmominthekitchen on facebook and twitter (@TheHaidens) and send us pictures, we love seeing pictures!!!* 

Also, comment below what else you would like to see us make!! 

Friday, July 3, 2015

Chocolate Chip Banana Bread

As many of you are getting to know Kailee has a huge love for anything blueberries, Kristopher not so much (I can sneak them into some foods and he does not really mind, but will not really eat them plain, he will eat them in bread as long as there are, as he calls it, 'no chunks'). Kristopher loves chocolate, anything chocolate, and since dark chocolate is extremely good for you, I really do not mind giving him some once in awhile. In order to make the bread a little bit 'healthier' for him, I have added almost everything I did in my Fluffy Blueberry Bread except the blueberries.

Make these into 4 mini loafs or into 24-48 muffin breads! The choice is yours, chose wisely!! =]]

You Will Need: 

2 Cups Organic All-Purpose Flour (or whole wheat)
1 tsp Baking Powder (Bob's Red Mill)
1/2 tsp Baking Soda (Bob's Red Mill)
1 tsp Organic Vanilla Extract
1/2 tsp Organic Cinnamon
2 Organic Pasture Raised Eggs, room temp
1/2 Cup Organic Butter, room temp
1/4 Cup Organic Raw Milk, room temp
2 Organic Bananas, brown spots and soft
1 tsp Salt (Real Salt Brand)
1 Cup Organic Coconut Sugar (or reg)
1-1 1/2 Cups Organic Soy-Free Chocolate Chips

Cream the softened butter together with the sugar (coconut sugar or regular organic sugar work well here) 

Add eggs, vanilla, and milk, and cream together

Add the ripened bananas and mix until there is chunks but not HUGE ones (I love looking at the bread and seeing all the small chunks of banana)

Add dry ingredients, except the chocolate chips and whisk well, until combined. I did not have my kitchen aid mixer so I used an good old hand mixer and whisk

Fold in chocolate chips

In your buttered dish add 3/4's full batter. Oven at 350 bake 35-40 minutes or toothpick insert is clean, take out of oven and cool 7 minutes, remove from pan and continue to cool until fully cooled

There you go! Cut and enjoy plain or warmed with butter. Pop remaining loaves in freeze, freeze completely, bag in zip-locks and label. These little suckers go fast so be ready to have NOTHING left! These are amazing little gifts for the upcoming Holiday's. 

*If you make this or any other recipe please #organicmominthekitchen on facebook and twitter (@TheHaidens) and send us pictures, we love seeing pictures!!!* 

Also, comment below what else you would like to see us make!!