Tag Archives: cookies

sweet tooth, (mostly) healthy recipes

Ever since CP was born two months ago, my sweet tooth has been pestering me in a creepy horror film kind of way. There’s a low murmur in my head: “E., E., eaaaat me!” I don’t know if it was the amazingly delicious chocolate croissant I had within two hours of CP’s birth that set me off, but I’m fighting that voice in my head.

The thing is, I know that if I don’t satisfy my sweet tooth slightly, I’ll give myself over to the voice and make batch of crazy fattening oatmeal cookies and munch on at least 20 throughout the day.

So, along with making fruit smoothies, I’m seeking recipes that call for whole wheat flour (or are gluten free) as well as natural sweeteners like fruit, honey and maple syrup. And I’m making mini bites. That way, I can eat three or four guilt-free.

Here’s what I’ve made in the last few weeks that have been delicious (click on red to get to the recipe):

Chocolate Brownies (From the Longevity Kitchen cookbook by Rebecca Katz, made with maple syrup, almond flour and dark chocolate.)
photo 1-7Strawberry Cupcakes (I halved the frosting recipe, used only one cup of powdered sugar and frosted fewer than half of the cupcakes. I also used maple syrup and honey as the sweetener. I discovered that it’s tastier to eat them minus the frosting and doused in milk with extra strawberries.)
photo 2-9Banana Coconut Muffins (Made with whole wheat pastry flour and coconut oil. These were a hit at the park on Monday. I suggest doubling this recipe.)
photo-11 Orange Oatmeal Cookies (From the Healthy Kitchen cookbook by Rosie Daley. These are better cold, so I keep them in the freezer. And I make a batch at least every two weeks.)
photo-10Do you have any go-to “healthy” recipes that satisfy your sweet cravings?

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these cookies may break my marriage

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Last Thursday evening, after dinner, A. and I had an argument that went something like this:

Me: “OK, we each get one cookie.”

A. takes two.

Me: “What are you doing?”

A.: “You’re not the boss of me.”

Me: “Um, I made those cookies.”

He pops both in his mouth.

A., with a full mouth: “Don’t be an a-hole.” (This made me laugh.)

I was trying to save the cookies for poker night the next evening. I had taken several cookies to the pottery party on Tuesday. And I was working on controlling my impulse to eat all of them during the day while I’m home with C.

So as A. and I played chess on the rug in our living room, I did some arithmetic in my head: “If there are five of us playing poker, and each of us has two cookies — and they won’t — that’s 10. We have 12. That means I can eat two more. One tonight and one tomorrow during the day.”

So, while it was A.’s turn, I went to the kitchen and returned with a cookie. Just one. For me. And a grin on my face.

“Mmmmm,” I said.

A. shook his head. “Unbelievable. You probably hid them, too.”

I had. I put them in a different cupboard, hoping he wouldn’t see them.

You see, I’m pretty good at turning down desserts. Or, at least, controlling how much of them I eat. But these cookies are my weakness. I made them the night before I went into labor for the labor-and-delivery nurses, and it was the first thing I ate after C. was born and I was in heaven.

Now they may break up my marriage, and yet, like an addict, I keep making more. I made another batch on Sunday for a barbeque and they’re currently taunting me on the counter. So if you’ll excuse me, I’m going to eat them before A. gets home.

Oatmeal Chocolate Chip Cookies

Warning: These cookies are dangerous.

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Ingredients
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 cups quick-cooking oats
1/2 cup of semisweet chocolate chips

Cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. In a separate bowl, mix the flour, baking soda, and salt; stir into the creamed mixture until just blended. Add the quick oats — spreading them out evenly if possible — and then the chocolate┬áchips. Put in the refrigerator for an hour or more.

Preheat the oven to 335 degrees F.

Drop heaping spoonfuls onto un-greased baking sheets.

Bake for 14 minutes. Let them cool for 5 minutes before transferring to wire rack or wax paper to cool completely. Indulge.

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