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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 :

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

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

blueberry crumb bars I uploaded pictures of this recipe yesterday onto Flickr, but didn’t get to telling you all about it because I was feeling a little lackadaisical after that whole seven days in a row of posting thing. Three hours later, I received this comment: “Omg, post the recipe already!” Hmmph! I thought. The natives are getting restless. But who could blame them? It could get ugly. But if there ever were a dessert worth getting ugly for, it would have to be this. “Omg, post the recipe already!” As you wish. Blueberry Crumb Bars Adapted from AllRecipes.com Recipes like this make me wonder why I don’t use AllRecipes.com more. I could imagine easily swapping another fruit or berry for the blueberries–I’m especially thinking something tart like sour cherries or cranberries in the fall (I’d use orange instead of lemon with cranberries). These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies! 1. 2. 3. 4.

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°.

Gluten Free Samoas There’s something about being rooted in community that just feels right, but you don’t realize how important that is until it’s no longer there. Over the summer I began to reflect on this. John and I have lived in three cities in the nearly three years we’ve been married and have moved nearly twice that amount in the meantime. Close to 15 of our dearest friends from various settings including high school, work, church, and other random life events filled our humble little studio apartment one recent evening and it all felt so right; like a big hug from that favorite aunt you haven’t seen in years. At one point my friend and wedding photographer Rebecca leaned over and mentioned that the cookies reminded her of Girl Scout Caramel Delights or Samoas. I didn’t think much of it then but when I recalled I had a batch of my bourbon caramel sauce tucked away in my fridge I knew gluten free Samoas needed to be born. Gluten Free Bourbon Caramel Samoas Recipe type: Dessert, Gluten Free Ingredients

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

zucchini bread If any thing could tear me from my at times maniacal devotion to small spaces, walk-up apartments, crowded sidewalks and our crystal rattling at 11:30 p.m. on a Sunday while the stench of hot tar seeps in through our leaky windows because the City decided this would be a good time to repave the avenue below, it would be the suburban pastoral longing for a backyard garden where I could grow tomatoes, peppers, zucchini and herbs. Growing up, this is what my parents set aside a space on the side of the house for, lined by a raspberry bush and just steps from the sour cherry tree. Sadly, the tree died just as I developed a taste for the tart cherries, the raspberry bush became overrun with poison ivy, and the last round of landscaping whittled the garden area to half its size, but I swear, somewhere in the back there is still a matted indentation from the Summer of the Zucchini Bats. Which brings me to my very first cookbook, aptly titled something along the lines of My Very First Cookbook.

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.

Black Bean Chocolate Chili Cherry Cookies So I’ve seen all the black bean brownies making their merry way around the food blogs, but I still haven’t come across a recipe that, despite the use of legumes, is all that virtuous. Yeah, throw some veggies into a batter of processed sugar and white flour! Hows about I deep-fry an apple? If you’ve been around the My New Roots block, you’ll see I am a fan of baking with beans, as seen here and here. Chocolate Chili Cherry Cookies are moist, rich, fudgy and filling, with just a tickle of spice that is oh-so unexpected and palette-warming-ly welcomed. I added dried cherries to one batch because I had some on hand. Basically, add whatever the heck you have in that pantry and you can’t lose. Black beans – a superfood? Although they may appear humble, black beans are holding a major secret – they are loaded with a rare combination of both protein and fiber. You won’t find this magical protein-fiber combination in fruit, vegetables, grains, meats, dairy products, nuts and seeds, or seafood.

Chocolate Puddle Cookies Recipe I came across a cookie when I visited Portland a couple years back. It was a crackle-edged puddle of chocolate with a texture that made me think of a collision between soft meringue and a fudgy brownie. I kid you not, love is not too strong a word to use here. I fell hard for this cookie. Without getting too serious, I've been having an internal debate about whether or not I should post this recipe. When I post sweets or treats, I like them to have some sort of whole grain twist, or feature a natural sweetener. As far as the origins of this recipe? - More Chocolate Recipes - - More Cookie Recipes - I've used both 365 organic powdered sugar from Whole Foods, and Hain organic powdered sugar with success. Preheat oven to 320F / 160C degrees and position racks in the top and bottom third. Make sure your walnuts have cooled a bit, then chop coarsely and set aside. Spoon the batter onto the prepared sheets in mounds of about 2 tablespoons each, allowing for PLENTY of room between cookies.

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