Tuesday, February 5, 2019

It's National Bake for Family Fun Month!

Did you know that February is National Bake for Family Fun Month? In honor of this special month, our health clinics at the Lake of the Ozarks are here to share some great, healthy baking recipes we found online with you. As a parent, you want to give your family the best of everything including healthcare. Consider Central Ozarks Medical Center for your next health check-up. It is important that you establish a family doctor at the Lake of the Ozarks and we can help you with that. In the spirit of being healthy during the month of family baking, enjoy these healthy baking recipes!

Source: https://www.tasteofhome.com/recipes/gluten-free-peanut-butter-kiss-cookies/

Gluten-Free Peanut Butter Kiss Cookies


1/4 cup butter-flavored shortening
1-1/4 cups packed brown sugar
3/4 cup creamy peanut butter
1 large egg
1/4 cup unsweetened applesauce
3 teaspoons vanilla extract
1 cup white rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
48 milk chocolate kisses, unwrapped


In a large bowl, beat shortening, brown sugar and peanut butter until blended. Beat in egg, applesauce and vanilla (mixture will appear curdled). In another bowl, whisk rice flour, potato starch, tapioca flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour.

Preheat oven to 375°. Shape dough into forty-eight 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until slightly cracked. Immediately press a chocolate kiss into center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool.

Source: https://www.foodnetwork.com/recipes/food-network-kitchen/healthy-marbled-banana-bread-recipe-2109035

Marbled Banana Bread 


Nonstick cooking spray

3/4 cup all-purpose flour, plus extra for dusting the pan

2 ounces bittersweet chocolate, chopped

2 medium very ripe bananas

2/3 cup sugar

1/4 cup canola oil

2 large eggs

3/4 cup white whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup buttermilk

1 teaspoon vanilla extract


Preheat the oven to 350 degrees F. Lightly mist a 9-by-5-inch metal loaf pan with nonstick cooking spray and dust well with all-purpose flour to cover the pan completely, tapping out the excess. Put the chocolate in a medium microwave-safe bowl and microwave on high in 30-second intervals, stirring, until melted and smooth, 1 minute to 1 minute 30 seconds. Set aside to cool slightly while preparing the batter. Combine the bananas and sugar in a large bowl and mash with a potato masher or fork until mostly smooth with just a few small pieces of banana left. Add the oil and eggs and stir until combined. Using a wooden spoon or rubber spatula, mix in both flours, the baking powder, baking soda and salt. Stir in the buttermilk and vanilla. Stir 1 cup batter into the melted chocolate. Fill the loaf pan with half the banana batter and then half the chocolate batter. Repeat the layers and gently swirl together using a spoon or knife. Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan 15 minutes, and then turn out onto a wire rack to cool completely. Serve warm or at room temperature.

Source: https://www.foodnetwork.com/recipes/food-network-kitchen/mini-carrot-cakes-with-cream-cheese-glaze-recipe-2125265

Mini Carrot Cakes with Cream Cheese Glaze



Pan release spray, for greasing

1/2 cup pecan halves

1 1/2 cups whole wheat pastry flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup light brown sugar

1/2 cup 2-percent Greek yogurt

1/3 cup vegetable oil

1 teaspoon pure vanilla extract

1 teaspoon finely grated lemon zest

3 large eggs

3 cups shredded carrot (about 3/4 pound)


1/2 cup plus 2 tablespoons confectioners' sugar

2 tablespoons 1/3 less fat cream cheese (neufchatel cheese), at room temperature

1 teaspoon lemon juice

1/4 teaspoon pure vanilla extract

Pinch fine salt

Pecan halves, golden raisins and/or ground cinnamon, for garnish, optional


For the cake: Preheat the oven to 350 degrees F. Spray 12 mini loaf pans or a 12-cup regular muffin pan with pan release spray.

Spread the pecans out on a rimmed baking sheet and bake until toasted, 10 to 12 minutes. Allow to cool and then pulse in a food processor until very finely chopped but not ground.

Combine the chopped pecans, flour, baking powder, cinnamon, ginger, baking soda and salt in a large bowl. Whisk together the brown sugar, yogurt, oil, vanilla extract, lemon zest and eggs in another bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Divide evenly among the prepared pans. (Don't be alarmed if the batter seems skimpy; the cakes will rise once baked.)

Bake until the center of the cakes bounce back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes. Let the cakes cool in the pans for a few minutes, and then transfer to a rack to cool completely.

For the glaze: Mix together the confectioners' sugar, cream cheese, lemon juice, vanilla extract and salt in a medium bowl. Spoon about 1 teaspoon of the glaze onto each cake and use the back of the spoon to spread. Garnish as desired.

Stay Healthy with Central Ozarks Medical Center

Our Lake of the Ozarks health clinics believe that a patient's physical and mental health must be treated for a positive outcome. Keep your physical health up and practice healthy eating. If you find yourself needing a new doctor in Mid Missouri, call Central Ozarks Medical Center.

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573.765.5141 -- Richland
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