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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Citrus Sugar Scrub with Grapefruit

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I absolutely love having a sugar scrub around the house. Its a great way to rejuvenate your dry flaky skin.  I almost forgot what healthy moisturized skin looks like!  This is easy to do living in the southwest  🙂_MG_0269_MG_0165 copyEvery year in Phoenix AZ, spring brings a delicious scent of blooming citrus trees.  Whether it’s a Myers lemon tree, a grapefruit tree, orange tree or a tangelo tree(which is a hybrid between a tangerine and a grapefruit) most neighbors, co-worker or family members are giving them away by the pound.

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Here’s a simple sugar scrub recipe easy to make and edible!  I love making bath and body products that are free of weird names and chemicals and everything in this recipe is from your kitchen!

Ingredients

  • 1 cup fresh squeezed grapefruit juice-or any citrus you have
  • 3 1/2 cup sugar
  • 2 tablespoon coconut oil (warmed up 30 seconds) you can also use grape seed oil, olive oil or sunflower oil
  • 2 tablespoon honey
  • few drops of any citrus  essential oil for scent (optional)

What you’ll need:

  1. Couple of Kerr jars or old jam jars cleaned and DE-labeled.  Here’s a brand I like, super affordable.
  2. Sifter for the seeds and pulp.
  3. Funnel for pouring scrub into jars.
  4. labels from any office supply store.

Directions

Position sifter over bowl and juice 1 cup grapefruit juice.

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Add sugar and mix remaining ingredients.

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_MG_0205Print labels and apply to jars, Viola!  Give this to friends any time of year and they will love you!

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Suggested use:

Stir before use, sugar scrub will separate between uses and it is important to re mix the ingredients before each use to enjoy the full wonderfulness of the scrub.

Apply in circular motion in shower or bath, then pat dry!  Otherwise you ‘ll rub off all that beautiful oil.  After your shower or bath you will not need lotion all day, it’s a miracle!  Remember, I live in the dessert:) I would recommend NOT using on your face because of the oil in the scrub could cause break outs.

The honey in the scrub should keep the mixture from rotting.  Sometimes water will find its way into the mixture and harden. It usually doesn’t affect the entire jar and only collects around the mouth of the jar, don’t panic just chip away with your fingers.   ENJOY!  Happy Crafting!!

 

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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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.