Archive for the Cookies Category
Posted on July 8, 2011 by admin
Sweet Wholemeal Biscuits
Ingredients
1 cup S/R wholemeal flour
1/2 cup rolled oats
1/2 cup brown sugar
1/4 cup chopped macadamia nuts
50g butter
4 tablespoons low-fat milk or So Good, as needed
Method
Sift flour into a bowl, add rolled oats, macadamia nuts and sugar, and mix well to combine.
Add butter, rub in with your fingertips until mixture resembles breadcrumbs. Add 3 tablespoons of milk, stir in well until mixture forms a soft dough. Add more milk if you need it.
Turn dough onto a sheet of plastic wrap, shape into a log, and chill dough for 30 minutes.
Preheat oven to 190′C. Unwrap dough, cut into 1 cm slices and place on a some baking paper on a tray.
Bake for about 12 minutes until lightly brown.
Slide onto rack and cook … will last for 5 days.
{Source: http://www.ksharonk.com/2011/07/sharing-recipes-sweet-wholemeal.html}
Posted on March 12, 2011 by admin
Low-Fat Banana Bread Cookies
INGREDIENTS
* 2 tbsp butter (melted)
* 1/2 cup sugar
* 1/2 cup brown sugar
* 1 banana, very ripe
* 1 egg
* 1 tsp vanilla
* 1 cup flour
* 1/2 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp cinnamon
* 1/4 tsp salt
* 1 1/2 cups oatmeal (old-fashioned)
* 1/2 cup raisins, dried blueberries or dried cherries. (I used cherries)
INSTRUCTIONS
1. Preheat oven to 350°F
2. In a bowl, thoroughly mix melted butter, sugars, banana, egg and vanilla.
3. In a separate bowl, mix together flour, baking powder, baking soda, cinnamon and salt.
4. Mix the flour mixture into the banana mixture.
5. Stir in the dried fruit and oatmeal.
6. Drop dough by tablespoons onto a baking sheet sprayed with pam.
7. Bake for 11-14 minutes until set and golden.
8. Cool 5 minutes and remove from tray right away to a cooling rack.
Makes 30 cookies.
{Source: http://www.friendsforweightloss.com/featured-recipe-of-the-week-low-fat-banana-bread-cookies/.}
Posted on February 19, 2011 by admin
Wheat-Free and Sugar-Free Breakfast Oat Cakes
Oven 350F
Combine in mixing bowl:
* 2 ripe bananas, smashed
* 2 eggs, beaten
Add:
* 1 1/2 c old fashioned rolled oats
* 1/4 tsp salt (optional)
* 1/4 c raisins
* 1/4 c milk
Pour into a 9 x 9 or 8 x 8 lightly oiled or sprayed baking dish and bake for @25 minutes or until the center is firm to the touch. Cut into quarters. Keeps well for a day if wrapped and refrigerated, and reheats nicely in the microwave.
Options: pinch of nutmeg or cinnamon, other dried fruit, nuts, applesauce or chopped apples
You can also try it without eggs and see what happens. Your goal is a batter that is the consistency of milky oatmeal. The finished texture will vary widely depending on how much milk you add to the batter. This is one of those recipes that you can do by feel, throwing together whatever you have on hand or feel like eating–have fun with it!
{http://minimalistcook.com/2010/12/30/quick-and-easy-wheat-free-and-sugar-free-breakfast-oat-cakes/}
Posted on February 18, 2011 by admin
Carrot Cake Cookies
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
2/4 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon ground ginger
1/2 cinnamon
1/2 teaspoon salt
1 teaspoon ground flax seed
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
1/3 cup dried raisins and dried cranberries
Directions
1. Preheat oven to 350 degrees.
2. Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flours, ginger, cinnamon, salt and flax seed. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and raisins/cranberries.
3. Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten slightly with the spoon. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
Source: http://blogs.babble.com/family-kitchen/.
Posted on February 18, 2011 by admin
I am craving for a cookie right now.
Chewy Peanut Butter Chocolate Chip Cookies
1/4 cup butter, softened
3/4 cup peanut butter
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
2 Tbsp. corn syrup or honey
2 tsp. vanilla
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1-2 cups chocolate chips
Preheat the oven to 350F. In a large bowl, beat the butter, peanut butter and sugars until well blended – it should have the consistency of wet sand. Add the eggs, corn syrup and vanilla and beat well.
Add the flour, baking soda and salt and stir just until combined; stir in the chocolate chips. (Note: the chocolate chips won’t stick to the batter like they do in regular chocolate chip cookies – don’t worry! Just squeeze them in as you shape the dough into balls and everything will be fine.) Roll the dough into balls the size of a large walnut, place on an ungreased baking sheet, allowing an inch or two between them, and press down on each with a fork. Bake for 12-14 minutes, until barely pale golden and just around the edges, but still soft in the middle. Using a thin spatula, transfer to a wire rack to cool. Makes about 2 1/2 dozen cookies.
Source: http://blogs.babble.com/family-kitchen/.
Posted on January 29, 2011 by admin
Café-Style Chocolate Chip Cookies
Cream6T buttr/c brnsug; +egg/yolk/t vanil; c flour/1/4t soda&salt/1/2c chocchip. Form9balls. 18m@325°F.
~via http://www.babble.com/best-recipes/dinner/.
Posted on January 14, 2011 by admin
Homemade Red Velvet Cookies adapted from Paula Dean
1/4 cup butter, softened
1 cup sugar
2 eggs
2 tablespoons buttermilk
1 teaspoon vanilla extract
1 tablespoon natural red food coloring such as Seelect or India Tree
1 1/3 cups all-purpose flour
4 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 375 degrees F. In a large mixing bowl, cream together butter and sugar. Add in eggs one at a time, beating after each addition. Beat in buttermilk, vanilla and red food coloring. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Stir the dry ingredients into the wet.
Scoop dough onto a lined cookie sheet using a generous medium scoop (2-3 tablespoons). Bake at 375 degrees F for 10-12 minutes until centers appear set. Allow to cool sightly. Then pull the liner onto the wire cooling rack to cool completely.
Cheater Red Velvet Cookies
1 box red velvet cake mix
2 eggs
1/2 cup canola oil
Preheat oven to 350 degrees F. Mix together cake mix, eggs and oil. Scoop onto lined baking sheet. Bake at 350 degrees F for 10-12 minutes. Allow to cool. Spread one cookie with filling and top with a second cookie.
Cream Cheese Filling
8 ounces cream cheese
4 tablespoons butter, softened
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Cream together cream cheese and butter in a medium bowl. Beat in milk and vanilla. Sift powdered sugar over the wet ingredients and beat in until smooth. Spread in between two cooled red velvet cookies.
Makes 10-15 sandwiches.
{I can’t recall where I snagged this recipe. Do let me know so I can make the proper credits.}
Posted on January 8, 2011 by admin
Chocolate Chip Cookies (adapted from The New York Times)
2 2/3 cups, minus 2 tablespoons, all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons course salt
20 tablespoons room temperature butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 room temperature eggs
2 teaspoons good vanilla extract
1 1/4 pounds high quality, semi-sweet chocolate chips
In a medium bowl, sift in the flour and then the baking powder, soda and salt.
In the bowl of your stand mixer fitted with the paddle attachment, or with regular beaters, beat the butter on medium speed for about 2 minutes. Add the brown sugar, beat for a minute, and then add the granulated sugar and beat for another 3 minutes. The mixture should be quite fluffy and light. With the mixer still on medium speed, add the eggs one at a time and then the vanilla. Turn the mixer to low and add the flour mixture gradually. Finally, add in the chocolate chips, mixing just until combined.
Place a layer of plastic wrap directly over the dough and another to cover the bowl and refrigerate for 24 – 36 hours, or up to 72.
When you are ready to make the cookies, preheat the oven to 350 degrees and line your baking sheets with parchment paper rectangles. Set the dough out to soften for about 10 minutes.
Using a small ice cream scoop, scoop the dough onto the cookie sheet, spacing each mound about 2” apart. Bake the cookies 17 minutes, until the sides are set, but the center is still a bit gooey. Let the cookies sit on the cookie sheet for 2 minutes after removing them from the oven. Cool briefly on a wire rack, and serve with a big glass of milk, and some celery for the reindeer.
Source: http://blogs.babble.com/family-kitchen/.
Posted on December 21, 2010 by admin
So easy and no bake, too!
Chocolate Walnut Fudge
Ingredients:
* 3/4 c. grade B maple syrup
* 2 oz. unsweetened chocolate
* 1 tsp. vanilla
* 1/2 c. butter
* 1/2 c. walnuts, chopped
Directions:
Mix maple syrup and chocolate together in a medium saucepan over medium high heat, stirring until chocolate is completely melted and mixture boils. Continue to stir constantly until mixture thickens slightly. Remove from heat, add vanilla, butter, and walnuts. Stir until combined. Pour into an 8×8 buttered pan and place in the freezer. After 1 hour, remove and cut into squares. Return to the freezer. Makes about 25 pieces.
This fudge melts very easily because of all the butter in it, so keep it frozen unless you’re serving it!
~via http://www.modernalternativemama.com/blog/.
Posted on December 21, 2010 by admin
Deep Dish Chocolate Chip Cookies
Serves 4
200g butter, softened
200g light brown sugar, packed
1 large egg
1 tsp vanilla extract
200g plain flour
1 tsp baking soda
120g good-quality milk chocolate chips
Vanilla ice cream, to serve
Pre-heat the oven to 260°C/Gas Mark 9. In a mixing bowl, using a electric hand mixer, cream the butter and brown sugar until it is light and pale. Add in the egg and vanilla extract and beat through. Add in the flour and baking soda, little by little, until you have a stiff dough. Using a spatula, stir through the chocolate chips until evenly combined.
Divide the cookie dough among four large six-inch ramekins and place in the oven on a baking sheet. Bake for seven to 10 minutes but keep an eye on them, you want them to puff up and become golden brown around the sides and just about set in the middle. Remove them from the oven and serve straight away with a dollop of vanilla ice cream on top.
~via http://www.thegoodmoodfoodblog.com/.
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