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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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.

_MG_0306Combine the ricotta cheese, heavy whipping cream, beaten egg and vanilla in a separate bowl.

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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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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.

Bacon and Egg Cupcakes

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Here is a great breakfast you can eat all weekend!  I got this right off MarthaStewart.com, of course I changed a few things 🙂  You can use regular bread(martha style), any type of pillsbury dough in the tube or puff pastry dough you buy in the frozen aisle(my style).  The pillsbury dough tubes usually have shorter baking time then the eggs, so if you go with that your dough will be crispy and plenty brown on the edges.
Ingredients
  • pillsbury dough crescent croissants
  • half a pound of bacon (healthier option turkey bacon)  Or simply omit meat entirely
  • 8 large eggs
  • coarse salt and ground pepper
  • green green onions chopped for toping (optional)
  1. Preheat oven to 375 degrees.  With a rolling pin, flatten croissants triangles slightly, then press triangles into each muffin cup, with a cookie cutter trim excess dough, making sure croissant dough comes up to edge of cup, overlapping slightly. Use extra croissant dough to patch any gaps.
  2. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen croissants. Serve immediately.

If want to save left overs, store in air tight container, heat up in oven.

Nutrition

Eggs are a great source of protein but small in serving size.  You can have and egg in the morning and the protein will keep your hunger under control till lunch or a healthy snack.  Eggs are also a great source for Omega 3’s, which help with reducing inflammation.  Other benefits include brain and nerve health, the list goes on!