Desserts

Flourless Oatmeal Peanut Butter Chocolate Chip Cookies

Posted on Jul 9, 2014 in Cooking, Desserts, Featured

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I’ve been seeing a lot of flourless cookies floating around the web and finally decided to try one.  I was a little skeptical that it wouldn’t taste anything like a cookie and that my kids wouldn’t eat it.  I found a little way to cheat by grinding part of the oats so they form an oat flour.  This gave the cookie a very soft and chewy consistency which I liked!  My kids definitely approved, too!  To make the oat flour I simple put some oats in my food processor until they were about the consistency of regular flour.  (some bigger pieces are ok)  The whole batch also only has 2/3 cup of brown sugar which is pretty good compared to other cookie recipes.  The cookie isn’t overly sweet which allowed the peanut butter and oat flavor to come through more.   Try them out and see what you think!

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Flourless Oatmeal Peanut Butter Chocolate Chip Cookies

(makes 24+ cookies)

1 cup of oats (I wouldn’t use steel cut)

2/3 cup of oat flour

1 teaspoon of baking soda

1/4 teaspoon of salt (optional)

1 cup of peanut butter (chunky or smooth, I melted mine a little first)

4 tablespoons of butter, melted and slightly cooled

2/3 cup of brown sugar (or more if you want a more sweet cookie)

2 eggs

1 teaspoon of vanilla

3/4 cup of chocolate chips

 

Preheat oven to 350 degrees and line two baking sheets with silpat mats or parchment paper.  These cookies did stick a bit more so you may want to lightly coat the mats/paper with non stick cooking spray as well.

In a small bowl combine oats, oat flour, baking soda, and salt, if you’re using it.

In a larger bowl combine peanut butter, butter, brown sugar, eggs and vanilla.  Beat until smooth.

Stir in the oat mixture and mix until combined.

Stir in chocolate chips.

Drop rounded tablespoons (or whatever size cookie you want) onto the baking sheet and press tops down slightly.  The dough is very sticky so you may want to use the back of a spoon for that.  Bake for 8-10 minutes, depending on size.  I used about tablespoon sized rounded tablespoons and mine were baked perfectly at 8 minutes.  Don’t over bake or they will be dry and you will lose some of the flavor!  Cool on a cooling rack.

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Frozen Yogurt Bites

Posted on Jul 2, 2014 in Breakfast, Cooking, Desserts, Featured, For kids

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Are you ready for a new idea for a snack or even dessert??  Try these little guys out!  They are extremely easy and fast to make and are actually good for you!  My kids LOVE these!  They would have eaten all of them if I let them.  They kept asking for more “ice cream”!  Definitely a snack I feel good giving them and that they enjoy!

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Here’s what you need:

Greek yogurt (any kind, any flavor, whatever amount you wish to make!)

a cookie sheet covered with parchment paper

small Ziploc baggies

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To make:

All you need to do is put the yogurt in the baggies and cut the very tip off.  Squeeze a small round blop of yogurt onto the parchment covered cookie sheet.  Continue until you’ve used up all of your yogurt.  Place in the freezer for 30 minutes or until frozen.  Eat!!!

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Healthier Pumpkin Oatmeal Cookies

Posted on Apr 4, 2013 in Breads, Cooking, Desserts, Featured

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It seems like the week after a holiday it’s so difficult to get back on track with healthy eating!  Plus, seeing me two year old eating his leftover Easter candy leaves me with a major sweet tooth.  These cookies can help you satisfy your sweet tooth without ruining a week of healthy eating!  Plus they are more filling than a regular cookie so they can keep you satisfied longer, while regular cookies will just leave you more hungry and wanting more.  These are perfect as an afternoon snack or a light dessert with coffee.  With plenty of nutritional value, you don’t need to feel guilty eating them!

Nutritional value per cookie: 100 calories, 4.3 grams of fat, 13 carbs, 1.9 grams of fiber, 4 grams of sugar, 2.3 grams of protein

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Healthier Pumpkin Oatmeal Cookies

(makes about 30 cookies)

1 1/2 cups of old fashioned oats

1 cup of flour

1/4 cup of almond meal (or just add 1/4 cup of flour)

1/4 cup of flax seed meal

1/2 teaspoon of baking powder

1/2 teaspoon of salt

2 teaspoons of pumpkin pie spice

6 tablespoons of canola or coconut oil

1/4 cup of honey

1/4 cup of brown sugar

1 cup of pumpkin puree

1 egg

2 teaspoons of vanilla

optional: 1/2 cups of mini chocolate chips/nuts/pumpkin seeds

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Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper or silpat mats.

In a medium bowl combine oats, flour, almond meal, flax seed meal, baking powder, salt, and pumpkin pie spice.

In a large bowl whisk together oil, honey, brown sugar, pumpkin, egg and vanilla.  When smooth, stir in oat mixture until just combined.  Stir in any add ins you want.

Using a small scoop or tablespoons, drop by rounded tablespoon onto your prepared cookie sheets.  Use a lightly floured fork to press them down.  Bake about 15 minutes, or until bottoms are golden brown.  Let sit for 2 minutes on cookie sheet then move to a cooling rack.  Store in an airtight container.

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Source:  Adapted from the Double Delicious cookbook Oatmeal Raisin Cookie recipe

 

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Chocolate Chip Malt Ball Cookies

Posted on Mar 26, 2013 in Cooking, Desserts, Featured, For kids

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Use colorful Robin Egg candies to make these a fun Easter treat!  They would be perfect for a family get together or a school lunch.

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Chocolate Chip Malt Ball Cookies

(makes about 30 cookies)

2 1/2 cups of flour

1 teaspoon of baking soda

1 teaspoon of salt

1 cup of butter (2 sticks), melted and slightly cooled

1 cup of brown sugar

1/4 cup of white sugar

2 teaspoons of vanilla

2 eggs

1 1/2 cup of chopped malt balls (I used Robin Eggs)

1/2 cup of mini chocolate chips

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Preheat oven to 375 degrees and line 2 baking sheets with silpat mats or parchment paper.  Use a food processor to break malt balls into small pieces.  You can also just use a knife to chop them up, but that takes longer.  I left some bigger chunks in mine.

In a medium bowl combine flour, baking soda, and salt.  Set aside.

In a large bow beat butter and sugars until smooth.  Add in eggs and vanilla and beat until combined.  Add flour about a half a cup at a time until completely incorporated.  Stir in crushed malt balls and chocolate chips.

Drop by rounded tablespoons onto prepared cookie sheets and bake 8-9 minutes or until edges are a light golden brown. Don’t over bake!  Let sit on cookie sheet for 2-3 minutes then move to a cooling rack.  Store in an airtight container, if you don’t eat them all right away!

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Source:  Adapted fromhttp://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx

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Mini Nutella Whip Parfaits

Posted on Mar 25, 2013 in Cooking, Desserts, Featured, For kids

Ok, this is such a simple dessert, but so delicious!  You have to try it!  Its very versatile and can be used for a family dessert night or a special occasion brunch.

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Try adding different fruits and toppings to suit your taste, or add cute sprinkles to make it more fun!  I hope you enjoy it!

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Mini Nutella Whip Parfaits

(serves 1–can easily be adjusted to more servings)

3 tablespoons of light whipped topping (such as cool whip)

1 tablespoon of Nutella

1/2 of a banana

1-2 large strawberries

mini chocolate chips, nuts, sprinkles, chocolate sauce, or whatever topping sounds good!

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In a small bowl, stir together whipped topping and Nutella.  Slice fruit and layer with whipped Nutella in small ice cream bowl, wine glass, etc.  Top with whatever toppings you’d like.  Enjoy!

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Baked Buttermilk Donuts with a Nutella Glaze

Posted on Mar 23, 2013 in Breads, Breakfast, Cooking, Desserts, Featured

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There’s just something about a glazed donut with sprinkles that is so appealing, and these are no exception!  The simple buttermilk donut really lets the flavor of the nutella glaze come through.  They are healthier than a regular fried donut, but in reality, how healthy can any donut covered with a chocolate nutella glaze be??  That being said, they are a great treat and would be fun to make for a brunch or shower.  Enjoy them for a glass of milk or your morning coffee!

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Nutritional info per donut: 2oo calories, 4 grams of fat, 34 carbs, 4 grams of protein, .6 grams of fiber

Baked Buttermilk Donuts with a Nutella Glaze

(makes about 12 donuts)

For the donuts:

1 cup of flour

1 cup of whole wheat flour (or just use a total of 2 cups AP flour)

1/2 cup of sugar

1 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1/4 teaspoon of nutmeg

1 cup of low-fat butermilk

2 eggs

2 tablespoons butter, melted

1 tablespoon of vanilla

For the glaze:

3/4 cup of powdered sugar

2 tablespoons of cocoa powder

3 tablespoons of milk

3 tablespoons of nutella (you may need to melt it a bit)

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Preheat oven to 425 degrees and spray a donut pan with non stick cooking spray.  In a large bowl combine flours, sugar,  baking powder, salt, and nutmeg.  Set aside.  In a medium bowl, combine buttermilk, eggs, butter, and vanilla.  Pour buttermilk mixture into the flour mixture and stir until just combined.  Using a piping bag or a large spoon, fill each cavity in your donut pan about 2/3 of the way full.  Bake 7-8 minutes, or until lightly browned and donut bounces back when you push it with your finger.  Turn pan upside down on a cooling rack to remove donuts.  Lightly spray pan again and cook remaining donuts.

Meanwhile, in a small bowl combine powder sugar, cocoa powder, milk, and nutella.  Stir until smooth.  If it is too thick add more milk, about a tablespoon at a time, and if it is too thin add more powdered sugar a tablespoon at a time.
Once donuts have cooled, dip each donut into the glaze and swirl to evenly coat.  Set on parchment paper and top with sprinkles.  Let sit for about 20 minutes.  Best served the same day they are made.  If you are going to make them ahead, I would suggest baking the donuts, but waiting to glaze them until the day they are going to be used.

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Source: Slightly adapted from http://www.health.com/health/recipe/0,,10000002012979,00.html

 

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