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!!

 

 

Healthy Cookie Dough Bites

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OK, these cookie dough bites are the most amazing thing I have ever had!  The sunflower seeds pair so well with the chocolate and it’s good for you!  Sunflower seeds have anti-inflammatory benefits and are high in Vitamin E.  Did you know the magnesium in sunflower seeds can help calm nerves?

No baking involved, these delicious snacks are ready in about 45 minutes with refrigerator time.  You will need a coffee grinder to grind your raw sunflower seeds and your oatmeal.  I highly recommend the raw sunflower seeds, but you can also use cashews or any other nut flavor you like.

  • 1 cup of flour
  • 1/2 cup of ground raw sunflower seeds
  • 1/2 cup of ground oatmeal
  • 2/3 cup brown sugar
  • 1/2 cup butter – softened
  • 1 cup chocolate chips
  • 1 table spoon of coconut oil
  • 1 teaspoon of vanilla extract
  1. Cream butter and sugar together.
  2. Add remaining ingredients mix all together.
  3. Roll into 1 inch balls.
  4. Refrigerate for 30 minutes you can also drizzle chocolate over top!
  5. Let stand for a few minutes before serving.  Enjoy!!!
  6. Store in refrigerator.

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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.