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Nikki's Healthy Cookies Recipe

I keep in touch with one of my best friends from high school. Her name is Nikki and she lives in rural Pennsylvania with her husband and four kids. Four! She's an inspired cook who can throw a meal together on a whim from a refrigerator she keeps packed with all manner of whole, natural foods. When I made a trip to Philadelphia a few weeks back and spent the day with Nikki the topic of the cookies was revisited. Wayne and his brother Greg drove me out to see Nikki in Kennett Square, and for those of you who find yourself in the area I'll list off a few of the places Nikki took me to visit that day. Three of Nikki's four kids in a tree at the Kennett Square Farmers' Market, and a collection of birdhouses at Terrain at Styers Give the cookies a try and let me know if you like them as much as I did. You can use unsweetened carob, or grain sweetened chocolate chips, or do what I did and chop up 2/3 of a bar of Scharffen berger 70%. Preheat oven to 350 degrees, racks in the top third. Related:  Cookies

BISCOTTI - ITALIAN DELICACY FOR SWEET PUNCH Hope everyone had wonderful weekend. This time I am doing pretty late post for Sweet punch :( Anyway here is an Italian Delicacy. I used to make them for my Kid snack box for school and now its here for sweet punch this time..... Before proceeding with the recipe, I just wanted to let you know I have opened a Face book fan page for my space as I don't want to mix both personal page and the fan page. I would love to have your likes for my page :) Here is the link for Facebook Fan page Dishesfrommykitchen, you can also scroll down this page and see the like button in the right hand side you can do it there as well. Here is the brief about Biscotti.... Biscotti more correctly known as biscotti di Prato (English: biscuits of Prato), also known as cantuccini, are a twice-baked cake originating in the Italian city of Prato. Adapted from joyofbaking with slight changes of Fruit and nuts measurement with Exotic cardamom flavor !!! Cranberry Raisins Almond Pistachio Biscotti Ingredients: Method :

ginger cookies Thai-spiced Pumpkin Soup Recipe This pumpkin soup recipe is so perfect for this time of year that I can't help sharing it with you. That being said, I've got about 15 minutes of battery left on my laptop (with no power source in sight), so this write-up is going to be quick. The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went. I forgot about them for about an hour as they roasted and then removed them when they looked perfectly bronzed and a poke with a fork confirmed their tenderness. Although I was tempted to eat them just like that, I resisted and put the flesh into a pot with coconut milk, water, and a good amount of spicy Thai curry paste. It wasn't my intention to write up the recipe for 101 Cookbooks, so I wasn't paying particularly close attention to exact ingredient amounts. Keep in mind that different Thai curry pastes have differing strengths. Serves six.

Cinco de Mayo piñata cookies Video how-to: Pinata Cookies Ingredients: 1 cup sugar1 cup powdered sugar1 cup butter1 cup vegetable oil2 eggs1 teaspoon cream of tartar1 teaspoon salt 1 teaspoon almond extract1 teaspoon baking soda5 cups flour1 tablespoon vanillaMini M&M candies1/2 cup powdered sugar (frosting)2 teaspoons milk (frosting) Directions to make piñata sugar cookies: Cream sugars with butter. Split dough into five, even-sized balls and one smaller ball (this will be the black one). Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Cover the layered dough and freeze for four hours or overnight. Remove the dough from the container and unwrap from the plastic. Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Create the hidden pocket For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. Assembling the piñata cookies

Carrot Oatmeal Cookies Recipe If you somehow combined a coconut macaroon with a bit of carrot cake, you might end up with a cookie like this one. I took a few carrots leftover from Bryant's Jamaican Veggies Patties, shredded them, and turned them into a batch of carrot-flecked cookies. They are egg-free, vegan, and sweetened with maple syrup. Because there is no cane sugar, these cookies lack that super sweet, high-key edge. After your initial batch experiment with the type of nuts/seeds you use. 1 cup whole wheat pastry flour 1 teaspoon baking powder scant 1/2 teaspoon fine grain sea salt 1 cup rolled oats 2/3 cup chopped walnuts 1 cup shredded carrots 1/2 cup real maple syrup, room temperature 1/2 cup unrefined (fragrant) coconut oil, warmed until just melted 1 teaspoon grated fresh ginger Preheat oven to 375F degrees and line two baking sheets with parchment paper. In a large bowl whisk together the flour, baking powder, salt, and oats. Makes about 2 1/2 dozen cookies. Print Recipe

Lighter Eggplant Parmesan This is one of my favorite ways to eat eggplant. Traditionally eggplant parmesan is breaded and fried before baking. I made this lighter by roasting the eggplant in the oven instead, using reduced fat mozzarella and fat free ricotta which reduces the fat and calories significantly. Always use a good parmesan or romano cheese like Locatelli or Reggiano any time a recipe calls for grated cheese for the best results. Lighter Eggplant ParmesanGina's Weight Watcher RecipesServings: 8 servings • Time: 60 minutes • Old Points: 6 pts • Points+: 8 pts Calories: 265.3 • Fat: 12.4 g • Protein: 14.1 g • Carb: 35.4 g • Fiber: 4.4 g 1 large eggplant (2 lbs)1 tbsp olive oil12 oz fat free ricotta1/4 cup + 2 tbsp Pecorino Romano1/4 cup fresh parsley, chopped1 medium egg2 cups reduced fat mozzarella (I used Sargento)3 cups homemade tomato saucesalt Start by making the sauce if you don't have any already made. Preheat oven to 450°.

Vegan Everything Breakfast Cookies Recipe As I write this post I’m sitting in bed nibbling on the last of these cookies. I don’t know whether to savor these few remaining bites and relish in how truly delicious they are or weep over their soon-to-be absence. Yes, these cookies are that good; and they’re healthy. I’ve made banana-based cookies before and this recipe is based off of that concept. Only this time I added a healthy scoop of pumpkin puree to the batter, as I always seem to have an excess of it lying around in the fall. I also made them vegan and nearly gluten free thanks to the help of almond meal in place of most the flour (the whole 2 dozen batch has just 1/2 cup whole wheat flour). These cookies are irresistibly delicious, and unlike other desserts don’t leave you feeling miserable and heavy afterwards. Bake these, snack on these, share these, save these all for yourself. Vegan Everything Breakfast Cookies Author: Minimalist Baker Recipe type: Dessert/Breakfast Cuisine: Cookies Serves: 18-24 cookies Ingredients

Cranberry Pistachio Dark Chocolate Bark This sweet treat is not only chocolate-y good, it's healthy too!! Pistachios, cranberries and dark chocolate are loaded with antioxidants, not to mention fiber, good fats and vitamin C, so here's a sweet treat you won't feel guilty giving out. With the holidays around the corner, if baking is not your thing, making chocolate bark just couldn't be easier. With only three ingredients, the only appliance you need is a microwave to create this. You can use any combination of nuts and dried fruit to make bark, but I just love the festive colors in this combination, and it tastes great too. What's your favorite bark? Cranberry Pistachio Dark Chocolate BarkSkinnytaste.comServings: 14 • Size: 1 oz (roughly 3-1/2 x 3-1/2") • Old Points: 3 pts • Points+: 4 pts Calories: 126.6 • Fat: 8.1 g • Protein: 2.6 g • Carb: 15.3 g • Fiber: 2.1 g • Sugar: 10.7 g Sodium: 1.1 mg Ingredients: Add melted chocolate to nut mixture, stirring until just combined.

Peanut Butter and Jelly Cookies Two classic flavours come together in these tasty cookies. Ingredients 1 cup Flour 1 tsp salt 1/2 tsp baking soda 1/2 cup creamy peanut butter 1/4 cup butter, melted 1/2 cup brown sugar 1 large egg 1 tsp vanilla white sugar for rolling 1 jar of your favourite jam, jelly, or marmalade Instructions Preheat your oven to 375F. Peanut Butter Cookies Recipe I had my heart set on writing a peanut butter cookie recipe for Super Natural Cooking. A recipe that featured ingredients other than white flour, white sugar, and huge amounts of butter, yet somehow retained the spirit and flavor of the classic peanut-y cookie everyone loves. In the process I cooked many, many batches of bad cookies, and eventually gave up. I'll mention this in the head notes as well - whole wheat pastry flour is my flour of choice for these cookies. Spelt flour bakes into a slightly darker cookie (photo), whole wheat pastry flour is slightly blonder - more traditional in appearance in the end. 2 cups whole wheat pastry flour, spelt flour, or unbleached all-purpose flour 1 teaspoon baking soda 3/4 teaspoon fine grain sea salt 1 cup organic, chunky natural peanut butter 1 cup maple syrup 1/3 cup extra virgin olive oil 1 1/2 teaspoons vanilla extract Preheat oven to 350F degrees. Make 2 - 3 dozen cookies. Print Recipe

Bacon, Egg & Cheese Biscuit Muffins (Veggie Option!) Bacon, Egg & Cheese Biscuit Muffins (Veggie Option!) by Rebecca Oct 13th, 2010 // Breakfast, Recipes It’s funny how sometimes the recipes that take the least amount of effort are what satisfy most. When we planned our brunch we put these muffins on the menu to ensure that there would be something for the kiddos to eat. Turns out the adults liked them best. They are so simple to make that it’s almost comical, but they really produce oooos and ahhhhs. My kid’s favorite part is stuffing them into well greased muffin tins to form a little well for the bacon egg and cheese. Then we bake them up for 10 or 12 minutes and have ourselves a little breakfast muffin. Bacon, Egg & Cheese Biscuit Muffins Prep Time: 5 mins Cooking Time: 20 to 25 mins Ingredients: 1 package biscuit dough (10 biscuits) 3 eggs 3 tablespoons milk 1/3 cup of shredded cheddar 4 slices bacon (we used turkey bacon and veggie bacon) salt and pepper Cook the bacon in a pan or in the oven until it’s almost done.

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