PB&J Cookies

by on Nov.30, 2011, under Cookies, Desserts

1/4 cup dried cranberries
1/2 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder, sifted
1 cup canned white cannellini beans, rinsed and drained
1/4 cup reduced-fat peanut butter, such as Better’n Peanut Butter
2 tablespoons agave nectar
3 large egg whites
4 packets (about 4 grams) powdered stevia, such as SweetLeaf
1/4 cup puffed millet cereal, such as Arrowhead Mills
1/4 cup peanut butter chips
Nonstick cooking spray

1. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.
2. In a small bowl, add the cranberries. Pour in hot water to cover and allow to soak.
3. Meanwhile, in the bowl of a food processor, combine the vanilla, cocoa, cannellini beans, peanut butter, and agave. Blend until the mixture is smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.
4. In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the stevia. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined.
5. Drain the liquid from the cranberries and then add the cranberries to the batter. Add the millet. Fold the batter until the cranberries and millet are evenly dispersed and the cocoa mixture is completely incorporated.
6. Drop mounded spoonfuls of the batter onto the prepared sheets. Spread the batter out to form cookies about 2 inches in diameter. Sprinkle the peanut butter chips on top of the cookies.
7. Bake for 12 to 14 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer the cookies to wire racks to cool.

Makes 20 Cookies @ 55 calories each

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Oatmeal Chocolate Chip Cookies

by on Nov.13, 2011, under Cookies, Desserts

1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups all-purpose or unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired

Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.

Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.

Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

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Pumpkin Chocolate Chip Cookies

by on Nov.11, 2011, under Cookies, Desserts

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

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Puppy Chow

by on Nov.03, 2011, under Cookies, Desserts

1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
1/2 teaspoon vanilla
9 cups Crispix cereal (any flavor)
3 cups powdered sugar

1. Combine peanut butter, butter and chocolate chips in a microwave safe bowl.
2. Microwave for one minute then stir to blend all ingredients thoroughly. Add 1/2 teaspoon vanilla. Stir well.
3. Place the 9 cups of Crispix cereal in a very large bowl.
4. Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering.
5. Place the powdered sugar in a large zip-lock type plastic bag.
6. Add the peanut butter-chocolate cereal mixture to the bag, leaving enough room for the puppy chow to be shaken (you may have to divide the mixture into smaller batches, coating one batch at a time).
7. Shake the bag vigorously to evenly coat each piece of the puppy chow with powdered sugar.
8. Once the mixture is fully coated, place in a large serving bowl.
9. Coat any additional pieces by shaking the mixture in the powdered sugar filled bag. Add powdered sugar to the bag as needed until all the mixture is coated.

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The Deen Brothers Lighter Caramel Apple Cheesecake Bars

by on Oct.05, 2011, under Cheesecake, Cookies, Desserts

The Deen Bros. Lighter Caramel Apple Cheesecake Bars with Streusel Topping

168 Fewer Calories
13 g Less Fat

2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 (8-ounce) packages fat-free cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
1 large egg white
1 teaspoon vanilla extract
2 Granny Smith apples, cored and finely chopped

Streusel Topping:
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/4 cup packed brown sugar
2 tablespoons canola oil
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch ground nutmeg
1/4 cup fat-free caramel sauce

Preheat the oven to 350° F. Line a 9 x 13-inch baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. Spray the foil with nonstick spray.

Pulse the flour, brown sugar, and salt in a food processor until combined. Add the butter and pulse until crumbly. Transfer the mixture to the baking pan, pressing firmly to form an even layer. Bake until the crust is set, about15 minutes. Transfer to a rack.

Meanwhile, with an electric mixer on medium speed, beat the cream cheese in a large bowl until smooth. Gradually beat in the sugar until blended. Beat in the egg, egg white, and vanilla until combined. Pour the filling evenly over the warm crust. Sprinkle the chopped apples evenly over the filling.

To make the topping, using a fork, stir together the flour, oats, brown sugar, oil, cinnamon, salt, and nutmeg in a small bowl until crumbly. Sprinkle evenly over the chopped apples. Bake until the filling is set and the topping is lightly browned, about 25 minutes. Let cool completely in the pan on a rack. Drizzle with the caramel sauce. Refrigerate at least 1 hour or up to 8 hours. Lift out using the foil as handles. Cut into 24 bars.

Servings: 24
Prep Time: 20 min
Bake: 40 min
Difficulty: Easy

Per Serving (1 bar): 178 Cal; 5 g Protein; 6 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 26 g Carb; 1 g Fiber; 12 g Sugar; 14 mg Calcium; 1 mg Iron; 216 mg Sodium; 21 mg Cholesterol

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Grandma Y’s Date Bars

by on Sep.12, 2011, under Cookies, Desserts

Sugar, White, Granulated, 1 Cup
Eggs, Beaten, 3 Large
Salt, pinch
Water, 3 Tbls
Vanilla, 1 Tsp
Walnuts, Chopped, 1 Cup
Dates, Chopped, 1 Cup
Flour, 1 Cup
Baking Powder, 1/2 Tsp

Combine ingredients in order as listed above. Spread in thin layer in a 9 x 9 pan. Bake at 350 degrees for 25 minutes or until done.

Time to prepare:
Nutritional Information / Serving:

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Magic Cookie Bars

by on Sep.12, 2011, under Cookies, Desserts

Butter, Melted, 1/2 Cup
Graham Cracker Crumbs, 1 1/2 Cups
Condensed Milk, Sweetened, 1 Can
Chocolate Chips, 1 Pkg
Coconut, 1/3 Cup
Nuts, Chopped, 1 Cup

In 13 x 9 pan spread melted butter evenly. Sprinkle graham cracker crumbs over the melted butter. Pour sweetened condensed milk evenly over graham cracker crumbs. Top with chocolate chips, coconut, and nuts. Press down gently. Bake at 350 degrees for 25 minutes or until brown. Cool and cut into 3 x 1.5″ bars.

Time to prepare:
Nutritional Information / Serving:

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Grandma Y’s Ice Box Cookies

by on Sep.12, 2011, under Cookies, Desserts

Shortening, 1 Cup
Sugar, Brown, 2 Cups
Eggs, 2 Large
Flour, 3 1/2 Cups
Salt, Pinch
Baking Soda, 1 Tsp
Nuts (Optional) 3/4 Cup

Mix ingredients and place teaspoon sized balls of dough on cookie sheet. Bake at 300 for 10-15 minutes.

Time to prepare:
Nutritional Information / Serving:

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Grandma Y’s Dream Bars

by on Sep.12, 2011, under Cookies, Desserts

Bottom Layer

Butter, 1/2 Cup
Salt, 1/2 Tsp
Sugar, Brown, 1/2 Cup
Flour, Sifted, 1 Cup

Cream butter, sugar, salt. Slowly incorporate the flour. Pour into 9 x 12 pan. Bake at 350 degrees from 15 minutes.

Top Layer

Sugar, Brown, 1 Cup
Vanilla, 1 Tsp
Eggs, 2, Well beaten
Baking Powder, 1/2 Tsp
Flour, 2 Tbls
Salt, 1/8 Tsp
Coconut, 1 1/2 Cups
Nuts, Chopped, 1 Cup

Combine all top layer ingredients. Spread over the bottom layer. Bake for an additional 15 – 20 minutes. Remove from oven and cut while still warm.

Time to prepare:
Nutritional Information / Serving:

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