Chickpea Chocolate Chip Cookies!

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Throw some chickpeas in your cookie recipe next time.  This recipe has actually been around for a while.  I got it from Jessica Seinfeld’s cook book on pureed vegetables in everyday cooking and baking.  If you notice the recipe calls for egg whites, omitting the yolks.  This is a great way to cut down on unwanted cholesterol.  Then adding chickpeas is the best part of this recipe, adding fiber and protein.  Hmmm! Yes Please!

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  • 1 cup brown sugar
  • 3/4 cup light margarine (If you’re naughty like me I used real butter, there’s still a debate weather process fake butter is better for you than real butter, I tend to go for real foods, you decide 🙂
  • 2 egg whites
  • 2 teaspoons vanilla extract
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 2 cups chocolate chips
  • 2 cups flour
  • 1/2 cup old fashioned oats
  • 1/4 cup walnuts 
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

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Directions

 

  1. Preheat oven to 350 degrees. Coat a cookie sheet with baking spray.
  2. Beat sugar and margarine until smooth.
  3. Beat in egg whites and vanilla, then add chickpeas and chocolate chips. Add flour, oats, nuts, baking soda and salt.
  4. Drop by tablespoonful onto baking sheet.
  5. Bake 11 to 13 min, until golden brown.

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Happy Baking!!

 

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Vegan Peanut Butter Balls!

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I usually have no defense when it comes to peanut butter and chocolate.  This delicious combo always wins, and I’m okay with that♡  The only tricky (vegan) part was finding REAL CHOCOLATE chips.  You will see a lot of Carob (chocolate substitute not real chocolate) which is fine I guess… but I wanted real chocolate.  I would suggest looking at Whole Foods.  These chocolate peanut butter balls are so amazing lets get right to it!

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  • Ingredients
  • 3 cups crispy brown rice cereal
  • 2 1/4 cups creamy peanut butter
  • 1/2 cup corn syrup or brown rice syrup
  • 1 (10 oz) bag semi-sweet vegan chocolate chips
  • 1/2 cup almond milk
  • 1/4 cup whole peanuts
  • sea salt

Directions

– Place crispy brown rice cereal in a food processor and pulse until no large crispy chunks remain.

– In a small saucepan combine peanut butter, syrup and sea salt, mix well over low heat until well combined.Image– In a large mixing bowl combine peanut butter syrup and crispy brown rice cereal.  Mix well.  Form mixture into 1″ balls, placing on a baking sheet lined with wax paper. *tip* coat your hands in coconut oil to prevent mixture from sticking to your hands ☺Image

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– Place chocolate and almond milk in a double boiler (bowl sitting on top of smaller sauce pan) over low heat, whisk slowly until combined.  You might have to keep adding almond milk to keep this mixture runny. ImageImage

– Dip peanut butter balls into chocolate, covering completely, and return to baking sheet.Image– Sprinkle with salt and finely chopped peanuts.

– Place in refrigerator for at least 2 hours to set.   ImageImageImageEnjoy! Happy Baking!!

 

 

Organic Coconut Sugar Scones with Strawberries!

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_MG_0349Organic Coconut Sugar!  I stumbled upon this at Trader Joe’s by accident, of course I had to try it.  Apparently, Dr Oz endorses it as a healthier sugar substitute, I had no idea.  Check this clip out for the full story.  Coconut sugar causes less of a crash then regular white sugar.  The ratio is the same as regular white sugar.  The taste is delicious!  Try this recipe and see for yourself!

Makes 10-12 Scones small scones or 6 jumbo scones

Ingredients

  • 2 cups all-purpose flour – I used whole wheat flour
  • 1/3 cup organic coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/3 cup cold unsalted butter, cut into 1 inch pieces
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 3/4 cup whole milk ricotta cheese
  • 1/3 cup heavy cream or whole milk

Preheat oven to 375 F.

In a large bowl, whisk together the dry ingredients.

_MG_0279Make sure butter is extra chilled, maybe pop it into the freezer for a few minutes prior.  Cut butter into small chunks.  Blend the butter into the flour mixture with your finger-tips. The mixture should look like coarse crumbs, with chunks of butter the size of small peas.

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_MG_0305Add this mixture to the flour mixture.

_MG_0315Stir until just combined and fold in strawberries or any fruit you have.

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Knead dough gently on a floured surface two or three times. The more you touch the dough, the more the butter in it melts, causing it to become dense, so remember to apply a light touch!  Roll or pat the dough into one circle for jumbo scones or two circles for smaller scones.

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Then, using a pizza cutter, cut the dough into triangle slices. Place the scones on a cookie sheet covered in parchment paper, spacing a few inches apart.  Lastly, sprinkle a little extra sugar on top of scones before you bake them.

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Enjoy!  Happy Baking!!

 

 

VANILLA GRAPEFRUIT SCONES with a CITRUS GLAZE

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VANILLA GRAPEFRUIT WHOLE WHEAT SCONE

It’s grapefruit season and our grapefruit tree is full!  I’ll be baking, crafting and blogging about  grapefruit ingredients over the next few days so stay tuned.  First off this grapefruit extravaganza are these vanilla grapefruit scones with a citrus glaze.  I cut back the sugar in the dough to 1/3 cup since the glaze is full of sugar.  I am also baking scones exclusively with ricotta cheese now.  The grocery store was out of buttermilk last time I went shopping.  I took that as a sign and bought some whole milk ricotta cheese.  Enjoy and Happy Baking!

Makes 10-12 Scones small scones or 6 jumbo scones

  • 2 cups all-purpose flour – I used whole wheat flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/3 cup cold unsalted butter, cut into 1 inch pieces
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 3/4 cup whole milk ricotta
  • 1/3 cup heavy cream
  • Zest from 1 large grapefruit

Grapefruit Glaze- Combine all ingredients and set aside until scones have cooled completely

  •  3/4 cup powdered sugar
  • 1 teaspoon milk or heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh grapefruit juice

Preheat oven to 375 F. In a large bowl, whisk together the dry ingredients. Blend the butter into the flour mixture with your finger-tips. The mixture should look like coarse crumbs, with chunks of butter the size of small peas. Combine the ricotta cheese and heavy whipping cream, zest, beaten egg and vanilla in a separate bowl. Add this mixture to the flour mixture. Stir until just combined.

Knead dough gently on a floured surface two or three times. The more you touch the dough, the more the butter in it melts, causing it to become dense, so remember to apply a light touch!  Roll or pat the dough into one circle for jumbo scones or two circles for smaller scones.  Then, using a pizza cutter, cut the dough into triangle slices. Place the scones on a cookie sheet covered in parchment paper, spacing a few inches apart.

Bake for about 13-16 minutes or until nicely browned. Remove from the oven and transfer to a wire rack to cool completely.  Dip the top of the scone in the glaze and serve!

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CHOCOLATE COVER BLUEBERRY MUFFINS WITH OATMEAL AND FLAXMEAL

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These hearty muffins are nutritious with the right amount of sweetness.  The flax meal is loaded with omega 3 fatty acids and the oatmeal is rich in fiber.  Both can be a great addition to any pancake, bread or muffin recipe.  If you don’t want to make these recipes from scratch try adding a few table spoons to a pre made mix you already have in your pantry!

Makes 12

INGREDIENTS

For the muffins

  •                  1 cup rolled oats or old fashioned oatmeal
  •                   1/2 cup sour cream mixed with 2 table spoons of milk
  •                   3 tablespoons salted butter, melted
  •                   2 egg
  •                   2/3 cup brown sugar
  •                   1 teaspoon vanilla
  •                   1 cup + 2 tablespoon flour
  •                   2 heaping tablespoon ground flaxmeal
  •                   1 teaspoon baking powder
  •                   1 teaspoon baking soda
  •                   1/2 teaspoon salt
  •                   1 cup chocolate covered blue berries

For the crumbly topping and glaze

  •                   2 tablespoon cold butter, cut into small pieces
  •                   6 tablespoons flour
  •                   2 tablespoon brown sugar
  •                   1/2 cup powdered sugar
  •                   1 tablespoon milk

INSTRUCTIONS

  1. Preheat the oven to 375 degrees. Place paper liners in muffin.
  2. Combine the oats and buttermilk in a mixing bowl. Let the oats soak for 15-20 minutes. Add the melted butter, egg, brown sugar, and vanilla. Stir by hand until just combined.
  3. Add the flour, flax meal, baking powder, baking soda, and salt. Stir again until evenly moistened.
  4. Gently fold the blueberries into the remaining batter and divide evenly between the muffin tins. Place 2-3 additional blueberries at the very top center of each muffin, just to make ‘em pretty.
  5.  For the crumbly topping, press the butter, flour, and brown sugar together with your fingers until fine crumbs form. Sprinkle one spoonful of crumbs over each muffin before baking.
  6. Bake muffins for 13-15 minutes, or until golden brown. While the muffins are cooling, stir the powdered sugar and milk together to make a glaze. Drizzle a little glaze over each muffin before serving. Happy Baking!

Perfect Scone – Ricotta Cheese and Blackberry Scones

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Have you ever considered freezing your ingredients?  Having frozen butter and chilled flour can help your scone be less dense.  If blackberries are out of season consider frozen berries from the frozen food aisle.  I think these are the best scones I ever made!  This recipe is similar to the raspberry scones, however I subbed sour cream for ricotta cheese and heavy whipping cream.

It is also important to knead the dough only a few times.  The dough should be soft and sticky.  I usually add a little flour just so i can work with it.  Wow, what a difference!  The end result was a light and soft texture that was a bit creamier.  Make sure to enjoy these scones straight from the oven.

Makes 10-12 Scones small scones or 6 jumbo scones

  • 2 cups all-purpose flour
  • 1 cup granulated white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/3 cup cold unsalted butter, cut into 1 inch pieces
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 3/4 cup whole milk ricotta
  • 1/3 cup heavy cream
  • 1 cup of blackberries cut in half

Preheat oven to 375 F with the rack in the middle of the oven. In a large bowl, whisk together the dry ingredients. Blend the butter into the flour mixture with a food processor or your finger-tips. The mixture should look like coarse crumbs, with chunks of butter the size of small peas. Combine the ricotta cheese and heavy whipping cream, beaten egg and vanilla in a separate bowl. Add this mixture to the flour mixture. Stir until just combined, then fold in blackberries.

Knead dough gently on a floured surface two or three times. The more you touch the dough, the more the butter in it melts, causing it to become dense, so remember to apply a light touch!  Roll or pat the dough into one circle for jumbo scones or two circles for smaller scones.  Then, using a pizza cutter, cut the dough into triangle slices. Place the scones on a cookie sheet covered in parchment paper, spacing a few inches apart.  Sprinkle tops with sugar.

Bake for about 16-18 minutes or until nicely browned. Remove from the oven and transfer to a wire rack to cool, or serve immediately.

Sour Cream Raspberry Scones!

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Scones are one of my favorite things to have around the house.  Basic ingredients are usually in your cupboard, and most any fruit you have laying around will work.  I am a big coffee drinker and scones are a must have.

Makes 10-12 Scones small scones or 6 jumbo scones

  • 2 cups all-purpose flour
  • 1 cup granulated white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/3 cup cold unsalted butter, cut into 1 inch pieces
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream
  • 1 cup of raspberries

INGREDIENTS (GLAZE)

  • 1 large egg, lightly beaten
  • 2 tablespoons heavy cream

DIRECTIONS

Preheat oven to 375 F with the rack in the middle of the oven. In a large bowl, whisk together the dry ingredients. Blend the butter into the flour mixture with a food processor or your finger-tips. The mixture should look like coarse crumbs, with chunks of butter the size of small peas. Combine the sour cream, beaten egg and vanilla in a separate bowl. Add this mixture to the flour mixture. Stir until just combined, then fold in raspberries.

Knead dough gently on a floured surface two or three times. The more you touch the dough, the more the butter in it melts, causing it to become sticky, so remember to apply a light touch!  Roll or pat the dough into one circle for jumbo scones or two circles for smaller scones.  Then, using a pizza cutter, cut the dough into triangle slices. Place the scones on a cookie sheet covered in parchment paper, spacing a few inches apart. Brush the tops of the scones with the egg and cream mixture. This helps to brown the tops of the scones during baking.  Sprinkle tops with sugar if desired.

Bake for about 16-18 minutes or until nicely browned. Remove from the oven and transfer to a wire rack to cool, or serve immediately.