Friday, May 21, 2010

No Sugar Cookies

My dad found this recipe that totally cheats the system. The cookies taste like there's sugar (or sugar substitute) but there isn't. Applesauce and raisins do the trick.

1/2 c. oil
2 eggs
1 c. flour
2 teaspoons cinnamon
1/2 c. chopped nuts (optional)
1 c. applesauce (no added sugar kind)
2 teaspoons vanilla
1 teaspoon baking soda
1 c. oatmeal
1/2 c. raisins

Get Cookin'

Preheat oven to 350 degrees.

Mix the oil, applesauce, eggs and vanilla.

Add remaining ingredients and mix well.

Drop teaspoonfuls onto a greased cookie sheet and bake for 8-10 minutes.
My dad  and our dog, Sparky. 

Wednesday, May 19, 2010

Raspberry Lemonade Bars

Dessert for our Mother's Day picnic--these bars were perfect for an outdoor event. Thanks to for the recipe.

for the crust:
9 tablespoons unsalted butter (1 stick, plus one tablespoon)
1/4 cup  sugar
1 cup unbleached all-purpose flour
pinch salt

for the filling:
1 1/2 cups sugar
3 egg whites
1 egg
2/3 cup  freshly squeezed lemon juice (from 3 lemons)
2 tablespoons lemon zest (from 2 lemons)
2/3 cup  unbleached, all-purpose flour
pinch of salt
1 cup of frozen raspberries, defrosted
1 tablespoon confectioner’s sugar

Get Cookin'

1. Preheat oven to 350 degrees (180 degrees Celsius). Line a 8×8″ * square baking pan with a strip of parchment paper (8×14″) that covers the bottom and overlaps on either side. (This is so after it cools, you can pull out the entire pan of lime bars and cut them neatly. You can omit this step completely, though. You don’t even need to butter the pan.)

2. Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Flour hands and press dough into 8×8″ square baking pan, so that it comes up about a 1/2 inch around the sides.

3. Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.

4. Whisk sugar, egg whites, egg, lemon juice and zest, flour, and salt in a large bowl. Pour raspberries into a sieve and press through to extract all the pulp and juices. Whisk into lemon mixture and pour into crust. Bake for 30-35 minutes until filling is completely set. Let cool completely. (I help mine along in the freezer for about an hour.) Using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into 16 squares. Dust with confectioner’s sugar.

Chickpea Salad with Roasted Bell Peppers

I made this for a Mother's Day picnic Jesse and I did for our families. It was a big hit! We served it on a bed of mixed greens, but it would be good with pita wedges, too. Thanks to Smitten Kitchen for the recipe.

2 large red peppers, roasted and skinned
3 cups of cooked chickpeas, rinsed if canned (about 2 15-ounce cans)
1/4 cup of parsley, chopped
2 tablespoons of chopped mint
3 tablespoons of capers, rinsed
2 tablespoons of fresh lemon juice  ( orred wine or sherry vinegar)
1/4 teaspoon of salt
2 cloves of garlic, minced
4 tablespoons of extra virgin olive oil

Get Cookin'
Cut the peppers into half-inch wide strips and put them in a large bowl together with the chickpeas, herbs and the capers.

In a smaller bowl, whisk together the lemon juice, salt, garlic and oil. Pour over the chickpea mixture and combine.

Refrigerate it for a day to get the flavors to amalgamate.
Jesse's sister, Cortni, and I at the picnic.

Banana Chocolate Breakfast Smoothie

A delicious, fast, full of protein smoothie for rushed mornings.

1 frozen banana, cut into pieces
2 tablespoons peanut butter (or other nut butter)
1 tablespoon cocoa powder
2 tablespoons vanilla protein powder
1 tablespoon agave syrup
1 tablespoon ground flax
1 c. milk

Place ingredients in blender, enjoy!

Pumpkin Sandwich Cookies


I'm saving this recipe for October, can't wait to try them for fall. Yum. I got the recipe from Land O Lakes butter.

for cookie:
2 c. all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp baking powder
1/2 tsp salt
1 c. brown sugar, backed
1/2 c. butter, softened
1/2 c. canned pumpkin
1/4 c. milk
1 egg
1 tsp vanilla

for filling:
1 package cream cheese (8 oz), softened
2 tsp butter, softened
1 tsp ground cinnamon
1 tsp vanilla
4 c. powdered sugar

Get Cookin'

Heat oven to 350 degrees.

Combine flour, baking soda, pumpkin pie spice, baking powder and salt in medium bowl. Set aside.

Mix brown sugar and 1/2 cup butter in large bowl; beat with mixer until creamy.
Add pumpkin, milk, egg and vanilla; beat until well mixed.

Reduce speed to low and add the flour mixture.

Drop better by level measuring tablespoonfuls onto an ungreased cookie sheet.

Bake for 9 minutes and cool.

Next, Combine all filling ingredients except powdered sugar into a large bowl. Beat at a medium speed until smooth. Gradually add 4 cups of powdered sugar until creamy.

Spread 2 teaspoons of filling on the bottom-side of 1 cookie. Top with another cookie.

tip: for perfectly round cookies, pipe batter in 1-inch circles on parchment paper, using a piping bag without a tip.