Have you ever seen a recipe online and think “I really need to make that someday” … and then seen different versions of the same thing again like 30,000 times and have that same thought every time you see one … and then one day you FINALLY do just break down and make it, and you think to yourself, “my gosh that was SO easy … why did I wait so long to make that?”
That’s exactly what happened with these granola bars. They are so simple to make, I literally threw them together while I was in a conference call (and it was one of the kind of calls I had to actually participate in, not just listen …). And they’re SO good! These granola bars are way more flavorful and chocolatey than any of those store-bought granola bars. They are nice and chewy with a little bit of contrasting crunch from the nuts.
Chewy No Bake Chocolate Peanut Butter Granola Bars
Adapted from Couponing & Cooking. After I mixed up the peanut butter and honey from her recipe, I thought it was way too sweet, so I added more peanut butter and then up’d the amount of oats too. Also, I cut down the amount of oil. I’m not sure it’s really necessary at all, but remember this was my first attempt at making granola bars so I didn’t want to stray TOO far from the recipe!
- 1 cup peanut butter
- 1/3 cup honey
- 1 Tablespoon cooking oil
- 1 cup high quality chocolate chips
- 2 Tablespoons cocoa powder
- 1/2 cup sunflower seeds (or other nuts)
- 3 cups quick oats
- 1/4 – 1/2 cup finely chopped dried figs, apricots, or other dried fruit (I used figs)
- In a saucepan on medium heat, mix together peanut butter, oil and honey. Heat and stir until completely combined.
- Remove from heat and stir in the chocolate chips and cocoa powder till the chips are melted and the mixture is smooth.
- Stir in the sunflower seeds, oats, and chopped fruit.
- Spray your pan(s) with cooking spray. I filled up 12 mini-muffin cups, then I pressed the rest into my 9×9 inch square pan. If you put this all into one 9×9-inch pan, they are going to be much thicker than your typical granola bar.
- Chill in the fridge for a while until they’ve firmed up, then cut into bars and enjoy! Store them in an airtight container in the fridge. (I think they’d probably be ok left out of the fridge too, but they will probably keep longer if you chill them.)
The idea for these has been floating around in my head for weeks … I wanted to make a little ball of goodness that would be great for quick energy on the go, something with protein and fruit and a few carbs so it would give my body lots of the things it needs before or after a good workout.
And then of course I had to dip it in chocolate … for all those good antioxidants, right? … it makes me think of a little thing my friend SueAnn Gleason of Chocolate for Breakfast says, “Dip it in chocolate … it’ll be fine.”
Oh yes, these are fine. I think I’m addicted …
Chocolate Dipped Cranberry Apricot Energy Balls
- 1 cup dried cranberries
- 1 cup walnuts, chopped roughly
- 1 cup dried apricots, chopped into small bits
- 1 cup finely ground graham cracker crumbs
- 2 Tablespoons peanut butter
- 1/4 cup coffee liqueur (Kahlua)
- 1 Tablespoon vanilla extract
- 5 to 6 ounces light cream cheese (I think fat-free cream cheese would work too, if you want to decrease the fat content)
- A good quality dark chocolate bar or dark chocolate chips, for dipping
- Mix all the ingredients except the chocolate until everything is well mixed. They might fight you a little, but eventually the mixture will become a sort of thick paste that you can form into balls.
- Form balls and place them on a cookie sheet or platter. Refrigerate for a couple hours or until firm.
- Melt the chocolate in the microwave or double boiler. Dip the balls in chocolate and place them on waxed paper. Let them sit until the chocolate sets up. Store in an airtight container in the fridge. If they last that long …
January 5, 2012 | Categories: Breakfast, Cookies, Dessert, Snacks | Tags: Apricot, Chocolate, Coffee, Cranberry, Cream cheese, Graham crackers, Kahlua, Liqueur, Peanut butter, Vanilla, Walnuts | 11 Comments
It’s my second month of Secret Recipe Club and (as my kids would say) I am such a FAIL! I had a trip to California for work and I thought “I will have plenty of time to do this when I get back” … I so forgot that it’s DECEMBER and there are a million extra things that need to get done this month and on top of all that, my son’s birthday and then on top of THAT we had some other crazy things happen …
So here it is the night before our posting date and I have not even started! Well, that’s not totally true, I did look through the blog I was assigned to before my trip, and I picked out some recipes I wanted to try. But with the rush before Christmas and the interesting turn of events in our lives this past couple weeks, I just completely forgot to shop for ingredients, and make it. So I am staying up late to make this and get it photographed and up … (but I DID swap out the crappy late night photo for some good ones in the morning!)
My assigned blog this month was My Catholic Kitchen. She is chronologically going through a list of 50 women game changers and featuring each of these women. I think that’s pretty cool. This one is a recipe from Food52.
In a rush to get this done, I am making cookies. Because I love chocolate, and oatmeal, and nuts, and this recipe has all of those. I modified it a bit, but not TOO much … I added the cinnamon because I love cinnamon with chocolate. These cookies are AMAZING!
Double Chocolate Cinnamon Oatmeal Cookies
From My Catholic Kitchen
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/4 cup all purpose flour
- 1/2 cup white whole wheat flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup oats
- 1/2 cup coarsely chopped dark chocolate (I used Ghiradelli chocolate, just like she did!)
- 1/4 cup chopped nuts
- Heat oven to 350 degrees.
- Cream together the butter and sugar, then add the eggs and vanilla and mix until everything is nicely creamed together.
- Add the flour, cocoa, baking soda, cinnamon and salt.
- Stir in the oats, nuts, and the dark chocolate.
- Drop spoonfuls onto a cookie sheet sprayed with cooking spray and bake for about 12 minutes.
If you are looking for the perfect gift for someone special in your life … or you need something quick and elegant to bring to a (grownup) holiday party, this is it. That is, if they like rum, and chocolate, and amaretto and nuts.
I mean, who doesn’t like those things? Okay, I know there are people who don’t like chocolate and frankly I just think that’s weird. (But my mom is one of them and she is the best mom ever … love you mom! … even if you are weird … ) I know there are people who don’t like nuts, too. My kids fall in that category. But for those people that DO, they are going to LOVE these little balls of yumminess.
These little balls combine some of my very favorite flavors. And since they use dates instead of sugar, they are healthier for you: dates are rich in fiber, and they contain many health benefiting tannins. Tannins are known to have anti-infective, anti-inflammatory, and anti-hemorrhagic (prevent easy bleeding tendencies) properties. Plus dates are rich in vitamin A, iron, potassium, minerals and antioxidant flavonoids such as beta-carotene, lutein, and zeaxanthin*. Pair that with the health benefits of the dark chocolate and the healthy oils in the nuts and you (almost) have a lovely little health-ball! All right, there is still sugar and alcohol so it’s not quite health food, but my point is, you don’t have to feel TOO guilty when you eat these beauties.
Chocolate Mocha Amaretto Rum Balls
Makes about 35 rum balls
- 2 cups chocolate graham crackers, crushed into crumbs (about 1 1/2 sleeves of crackers)
- 1 cup finely ground nuts (I used mostly almonds and a few walnuts)
- 1/2 cup oats, ground fine in a food processor or handi chopper
- 1/2 cup dates, pitted and processed in a food processor until the dates form a paste
- 1/4 cup coconut rum
- 1/8 cup amaretto
- 1/8 cup coffee liqueur
- 1 Tablespoon vanilla
- 2 ounces dark chocolate, melted (I used half of a 4-oz. Ghirardelli 60% cocoa chocolate bar … if you want a less intense chocolate taste, use milk or semi-sweet chocolate.)
- For topping: finely chopped nuts, raw (turbinado) sugar, powdered sugar, or melted white chocolate
- In a large bowl, stir together the cracker crumbs, oats and nuts.
- Stir in the liquors, dates and vanilla. The dates will be tough to mix in, but break them into small bits and eventually they will.
- Add the melted chocolate, and stir until thoroughly combined.
- Form the mixture into balls about 3/4 inch in diameter, and roll each ball in finely chopped nuts, raw sugar, powdered sugar, or drizzle them with melted white chocolate.
- If you did the chocolate drizzle, allow the chocolate to set, then store in an air-tight container or package in pretty tins for a lovely gift.
* Date nutrition facts are from Nutrition and You.
One of our favorite treats at Christmas is to dip pretzels. I like mine with white chocolate and peppermint. My daughter likes just white chocolate, or sometimes we will drizzle the white chocolate pretzels with milk chocolate or sprinkles.
I meant to make lots of treats to bring on my trip for my friends at the office, but I was running out of time. So I had to simplify.
This is so much faster than dipping all the pretzels individually. You just spread them in a pan, drizzle them with melted white almond bark, and then sprinkle with crushed candy canes. I threw in some chocolate graham cracker pieces. Result: the same sweet and salty, chocolate minty taste, but without all the work–and it’s a great way to use up broken graham crackers and pretzels.
Peppermint Pretzel Munch
- Chocolate Graham Crackers, broken into pieces
- Almond Bark (I used 6 squares for my batch)
- Peppermint Candy Canes, crushed
- Spray a large baking sheet with cooking spray and lay out broken chocolate graham crackers randomly across the pan.
- Add the pretzels, interspersing amongst the crackers to create a blanket of crackers and pretzels.
- Melt the almond bark or white chocolate chips. I used a plastic spoon to stir them so I could make a peppermint spoon.
- Drizzle across the cracker/pretzel blanket.
- Immediately sprinkle with crushed candy canes.
- Allow the mixture to cool, then break into pieces.
- Dip the spoon you used to stir the almond bark into the crushed candy canes and allow to sit until the chocolate has hardened. The spoon is great to include in a gift basket with some hot chocolate mix or coffee and a nice mug. I think it would be REALLY cool to do this with some funky antique real spoons.
I’m making food gifts for the holidays. This one isn’t healthy but it tastes really really really good. Like addictively, dangerously good.
If you make this, this is what I recommend: take a test piece or two or three, then put it in an airtight tin right away as soon as it’s done. Hide it away to keep yourself and your family members from eating it all. Give only small bits to people for gifts. Not too much … you wouldn’t want to be held responsible for any crazy candy-binges. By all means, do NOT tell them where you found the recipe, or how easy it was to make.
Oh please don’t make this if you or your intended recipient is trying to lose weight or has diabetes or a heart condition. We should all indulge occasionally, but you may have a hard time controlling yourself around this toffee. It is SO good. It doesn’t help that I’m a toffee fanatic and we always have toffee at Christmastime.
There. You have been warned.
Chocolate Graham Toffee Crunch
- About 20 chocolate graham crackers
- 1 cup unsalted butter, cut into chunks
- 1 cup firmly-packed light brown sugar
- big pinch of sea salt
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
- Chopped almonds and/or pecans
- Preheat the oven to 350F. Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. (I had trouble with the paper sticking to the toffee. I would recommend foregoing the paper and foil altogether and just generously spraying or buttering the baking sheet. If you have a silicone baking mat, use that instead. In fact, I’m thinking about getting myself one just for making this!)
- Line the bottom of the sheet with your graham crackers, breaking extra pieces as necessary to fill in any spaces. Do your best to create a solid blanket of crackers across the baking sheet.
- In a large (3-4 quart) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over graham crackers evenly, spreading with a heatproof spatula if needed.
- Bake for 12 to 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.
- Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula. At this point, you can add any toppings you so desire.
- Let cool completely, then break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.
This recipe was shared at Totally Tasty Tuesdays, Midnight Maniac Meatless Mondays, Frugal Days, Sustainable Ways, Gooseberry Patch Baking up Memories!, Wonka Wednesdays, the Newlyweds Recipe Linky and the #Cookielove Bloghop.
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There is a local coffee shop in our town that makes the best raspberry white chocolate scones. They only serve them on weekend mornings and if you don’t get there early enough, you won’t get a scone because they ALWAYS run out of them.
I used to crave those scones, and I would seriously pout if they ran out of them. It was funny though, my kids would not even touch them. They “didn’t like scones”, but they had never even tried them.
This recipe changed everything. Now I make scones at home, and I don’t know how I ever even got them to try them, but my kids both love them (although my son has now decided he likes them plain, without berries or chips, so often I mix up the batter without berries or chips and take half of it and shape up some vanilla scones just for him). I pick mulberries and freeze them just to make these scones in the middle of winter when we’re dying for a taste of summer. My family, my friends, my neighbors all know me for these scones.
I’ve made these scones many, many times and I have tried both raspberries and mulberries in the recipe. I’ve found that raspberries tend to fall apart, but mulberries hold their shape. My friend tried them with blueberries and she said that was really good. I wonder how they would be with cranberries? That would be lovely to make for the holidays, wouldn’t it?
These scones are the perfect thing for a lazy Sunday morning like today.
Berry White Chocolate Scones
Adapted from Dannon’s Summer Berry Scones
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/4 cup granulated sugar
- 6 tablespoons chilled butter, cut into little pieces
- 2 cups berries (mulberries, raspberries, blueberries)
- 1 egg
- 3/4 cup vanilla yogurt (or plain yogurt)
- 1 t. vanilla extract
- about 1/2 c. white chocolate chips (or more to taste)
- 2 tablespoons coarse sugar
Preheat oven to 400 degrees.
In a bowl combine flour, baking powder, baking soda and salt.
Stir in sugar.
Add the little pieces of butter and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. (I use my fingers–it’s messy, but fun!)
Stir in berries.
In a separate bowl combine egg and yogurt and mix until blended.
Stir into flour mixture and mix until just blended (dough will be soft and wet).
Turn onto a floured surface and knead lightly 3-4 times. Pat or roll dough into a circle about 1/2 inch thick. Cut dough into wedges and place on a cooking sheet. Sprinkle scones with the coarse sugar.
- Bake scones for 12-14 minutes or until golden brown.
This recipe was featured on Home Savvy A to Z Homemade Monday:
November 13, 2011 | Categories: Breakfast, Cookies, Dessert | Tags: Blueberries, Butter, Eggs, Flour, Mulberries, Raspberries, Scones, Vanilla, White chocolate, Whole wheat flour, Yogurt | 19 Comments
I have Halloween cookie envy again. These looked so easy! And adorable. They were supposed to have gorgeous chocolate and butterscotch drizzles across the middle. But the cookie batter was crumbly and the chocolate was gloopy — definitely not the pretty drizzle I had in mind at all!
The cookies were so ugly to me when they came out I wasn’t even going to bother with the chocolate. But then I tasted one and it tasted pretty dang good. So I decided to add the chocolate after all and take them to the Halloween party with us. They have been elevated a bit in looks with their smeared-on glops of chocolate. Certainly still not up to the vision in my head, but almost presentable.
Maybe I don’t have to put them back in the closet after all.
But go look at Budget Gourmet Mom’s beautiful broomstick cookies. You’ll see why I have cookie envy.
I’m not even going to post the recipe because I’m convinced I must have done something wrong. Visit Budget Gourmet Mom and maybe you will have better luck …
But hey, isn’t our little ceramic pumpkin cute? We picked it up at a gas station on a trip up to see my parents a couple years ago. My daughter saw it and just had to have it and I caved. How can you resist that cuteness? Now it’s a little smile added to our table every October. :)
Warning: these black magic cat cookies are NOT healthy. But they are SO good. And quite fun and easy to make.
These cookies are a great project to do with your kids. We made them while my parents were here and grandma joined in on the fun too. My teenage son didn’t help but just had to complain that we weren’t making the regular Magic in the Middle Cookies, which are about the most sinfully delicious cookies on the planet, if you are into chocolate and peanut butter.
We didn’t use the creamy peanut butter filling that we normally use for the Magic in the Middle Cookies, but I think you certainly could. That would add a whole extra layer of magic and surprise to these cookies! Pop on over to the Sisters Cafe for directions on the filling and how to hide the peanut butter inside the chocolate cookies.
Black Magic Cat Cookies
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup (2 sticks) butter, softened
- 1/2 cup smooth peanut butter
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 1/2 c. white flour
- 1 1/2 c. whole wheat flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Candy corn (for the eyes)
- Mini-M&M’s (for the noses)
- Preheat the oven to 375°F. Spray cookie sheets with cooking spray.
- In a large mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.
- To shape the cookies: Take a large tablespoon of dough, form it into a ball, then place it on the cookie sheet and flatten it with the bottom of your glass (or your hand).
- Pinch the top of the cookie in two places to form ears. For whiskers, press a fork twice into each cookie.
- Bake the cookies for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, and cool on a rack.
- Remove from the oven and immediately press on candy corn for eyes and m&m’s for the noses.
We ran out of mini-M&Ms and ended up using broken pieces of candy corn and peanut butter chips for some of the cat noses. They all looked pretty cute.
Except the first batch I cooked where I put the candy corn eyes on the cookies BEFORE I baked them. Those came out looking like psycho black cat cookies. Don’t do that. Unless you WANT psycho cat cookies!
Here are the Psycho Black Cat Cookies with Melted Candy Corn Eyes:
One of my friends is having a Halloween party, and was asking if we had seen any good Halloween food recipes they could serve at the party. Oh boy have I seen some good ones in the blogosphere! Here are some of the best ideas I’ve seen out there … it was so much fun putting this together, and now I know just where to go when I need good Halloween food ideas!
Spider Deviled Eggs from Simply Gourmet Photography
Halloween Popcorn Cake from Taste and Tell
Halloweenies from Meg’s Everyday Indulgence
Monster Mash Party Mix from In Katrina’s Kitchen
Meatloaf like Mummy Never Used to Make from the Knead for Speed
Owl-o-ween Cookies from Cookin’ Cowgirl
Peanut Butter Eyeball Truffles from Confessions of a Cookbook Queen
Mummies Night Out Veggie Dip (+ Decorating Ideas!) from Hostess with the Mostess
Pumpkin Poptarts from Family Kitchen
Cheerios and Chocolate Tarts from Family Fresh Cooking
Halloween Pumpkin Quesadillas from Cake, Batter, and Bowl
Macaroni Cheese Bake in Coffin Toast from Almost Bourdain
Halloween Bones from Food Mayhem
Caramel Toffee Fruit Dip from Our Best Bites
Spider Whoopie Pies from Wing-It Vegan
Spiderweb Cookies from Sweetopia
Witches Digits from Shockingly Delicious
Melted Witches from Confessions of a Cookbook Queen
Deviled Eyeballs from Avocadoes from Mexico
Black Cat Cheeseball from Hungry Happenings
Black Cat Cookies from Lick the Bowl Good
Kid’s DIY Banana Mummies from Lexie’s Kitchen
Dracula’s Dentures from Very Best Baking
Halloween Lunch in a Muffin Tin from Another Lunch
Witches Broom Cookies from Budget Gourmet Mom
Had enough yet? No? If you want MORE ideas, here are some other fun Halloween collections to check out!
- Love from the Oven’s Halloween Treats and Sweets
- Five Things Friday from the Realistic Nutritionist
- Halloween Boofet from Living Lucurto
- Halloween Jokes, Movies and Coloring Pages from iJack O D
- Halloween from Nessa’s Family Kitchen
- Halloween collection from Yum-o-licious
- Cocktails for your Halloween Party
This is part of my series of 31 Days of Warmer Connections. Every day in October, I am blogging about connections through food.
Most people get to relax on Saturday mornings, don’t they? Ours are never that way. Well, sometimes in the summer we can have a lazy Saturday, but most of the time it is a crazy rush.
This week it’s testing week at TaeKwonDo. Our instructors are so swamped at testing time that they don’t even have time to grab something to eat and I feel bad for them. You gotta eat! So I try to wake up early on testing days and make scones for them. Usually I make white chocolate mulberry scones, but today I thought I would make something a little different.
So this is how this morning went: (I know you REALLY want to know this, right?)
- 6:03 wake up. look at my phone (yes, it’s my clock too). Whew, I have time to sleep a little more!
- 6:23 wake up again. look at phone. oh if I want to make scones I better get up … zzzz
- 6:55 wake up for REAL, get out of bed, wake my son
- 7:00 son hops in the shower, I am searching for the scones recipe
- 7:05 first attempt at waking daughter
- 7:12 finally I find the recipe! get the bowl out and mush up the banana
- 7:14 son gets out of shower, wants a back rub
- 7:17 get son to wake up daughter so I can get going on these scones! running out of time …
- 7:35 batter done! roll out and cut the scones & throw them in the oven
- 7:37 run to take a quick shower
- 7:52 just got out of the shower but I hear the timer ding … run in my towel to take out the scones
- 7:55 dressed and ready. pack up (most of ) the scones, find daughter’s TKD uniform, grab a coffee mug for me
- 8:05 out the door with the two kids!
- 8:23 arrive at TKD. run to the coffee shop next door for some coffee. chat with TKD friends. :)
- 9:00 testing starts. son is judging and my girl is helping out with sparring. I finally have time to breathe, check facebook and blog a bit.
- 11:00 first testing is done. Run daughter home so she can eat & get ready for dance. While I’m cooking up chicken nuggets for my girl, she runs out to get “props” to shoot the scones. She plates one for me, adding her pretty props while I’m rushing to do the dishes.
- 11:30 nuggets are done. Daughter eats while I take photos of the scones.
- 11:42 where are her dance clothes? ACK! oh here’s a leotard in the laundry basket and she found a pair of tights in her room. She runs off to get dressed.
- 11:45 out the door, driving to dance.
- 12:00 drop her off at dance.
That’s the morning so far. Now I just have to pick my girl up from dance, my son up from TaeKwonDo and THEN we can relax. Well after I finish cleaning up the disaster we left in the kitchen. Whew!
About the scones: My TaeKwonDo taste testers tell me they are just as good as the other ones I make. My daughter gave me a huge smile and rubbed her tummy when I asked her how she liked them.
I love bringing my TKD friends food.
Peanut Butter Banana Scones
Adapted from Sweet Pea’s Kitchen’s Recipe
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 t. pumpkin pie spice
- 5 tablespoons cold unsalted butter, cut into 1/4-inch slices
- 1 mashed banana (about 1/2 cup0
- 2 tablespoons peanut butter
- 1 cup fat free half and half
- Raw sugar for sprinkling on top
- Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray and set aside.
- Stir together the flours, baking powder, sugar, salt, and pumpkin pie spice. Add the butter and cut it in using two knives or just dig in with your fingers and mix until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
- In a separate bowl, whisk together the banana, peanut butter and fat free half and half. Fold the wet ingredients into the dry ingredients and form the dough into a ball.
- This batter is really wet, so make sure you have plenty of flour! On a clean floured, surface with lightly floured hands coat the dough with flour and shape into a round. She says it should be about 8 inches–I used a rolling pin to roll it out so mine was more like 12 inches across. With a sharp knife or pastry cutter, cut the dough into wedges.
- Place wedges on the prepared baking sheet and bake in preheated oven 12 to 15 minutes or until the tops of the scones are a light brown.
- Drizzle with a peanut butter or a chocolate glaze if you like. I didn’t have time to make a glaze because we were rushing off to TaeKwonDo, but really I don’t think they needed it.
She says it yields 8 scones, but I got at least a dozen from this recipe. I must have cut mine smaller!
I didn’t have time to make any glaze, but I did drizzle one with chocolate for you. The flower really wanted to be dipped in chocolate. It kept falling into the chocolate!
Today is a double challenge day!
First it’s part of my series of 31 Days of Warmer Connections. Every day in October, I am blogging about connections through food.
Second, I made these lovely cookies as part of the CRAZY COOKING CHALLENGE that Tina from Mom’s Crazy Cooking is hosting. There are over 65 food bloggers that will be blogging about chocolate chip cookies today–but the catch is they have to make another food blogger’s recipe. I SO want to thank Tina for taking the time to organize this and for all the reminder emails. You did such a great job of keeping us all on track! I am really excited to see what the rest of the bloggers come up with — and to meet new foodie friends who participated in this event. And to see whose recipe each one chose to make!
And so the second challenge fits in SO nicely with the first! Think of how many wonderful foodie connections this will create! Please go check out all the fun recipes and vote for your favorites!
I wanted to make something healthy, so I chose a chocolate chip cookie recipe from one of my favorite “skinny” bloggers: Gina’s Skinny Taste. She also has a pumpkin version of this recipe that I really wanted to make … BUT I had no pumpkin. So I went with the applesauce version.
The only thing I would warn you on these is don’t overcook the cookies. The first batch I cooked for 10 minutes and they just didn’t have the right texture and chew factor. The second batch I took out at about 8 minutes, a little before they really looked “done”– and after cooling for a bit, they were just perfect!
Skinny Low-fat Chocolate Chip Cookies with Toasted Pecans
The only changes I made was to add a tish more salt and toasted pecans. I just really wanted nuts with my chocolate today. I made some plain chocolate chip cookies, then added the pecans to the batter, and I think the pecan ones were SO much better. The chewy cookie with the melty chocolate then add a little pecan crunch–it is really nice. Since I did make a couple changes, I am not listing the points and nutrition information that Gina included with her recipe.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp butter, melted
- 1 egg white
- 2 tbsp cinnamon apple sauce
- 1 tsp vanilla extract
- 1/2 cup white whole wheat flour
- 1/2 cup all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup quality semi-sweet chocolate chips
- 1/2 cup toasted chopped pecans
- Preheat oven to 350°. Line two cookie sheets with non-stick silicone baking liners or lightly spray cookie sheets with cooking spray.
- In a large bowl, combine the flour, baking soda and salt and stir to blend. In another bowl, whisk the sugars, butter, egg white, applesauce and vanilla together until light and fluffy. (I mixed the wet ingredients first, then just mixed in the dry ingredients.)
- Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
- Fold in chocolate chips and toasted nuts.
- Drop by level spoonfuls about 1 inch apart onto baking sheets.
- Bake 8 – 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.
Makes 2 dozen cookies.
Adapted from Cooking Done Light.