Category Archives: cookie

Copycat Oreos

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Oreos are a cookie my husband and I use to do some serious damage on. Dave would easily eat an entire row. I wasn’t far behind him. Since not eating any processed foods for a few years now, most of them no longer even appeal to me. Even cereal doesn’t tempt me anymore. But oreos and milk is just so good. These cookies are a great oreo substitute, they don’t have any refined sugar, and go great with a glass of milk or crushed on top of ice cream.

Copycat Oreos

makes 15 sandwich cookies

3/4 cup flour (I use whole wheat pastry)

1/4 cup + 2 Tbs cocoa powder

1/4 cup coconut sugar (or organic cane sugar)

1/4 tsp baking powder

1/16 tsp salt

1 tsp vanilla

1/4 cup butter, melted

2 Tbs honey

1 Tbs milk (if needed)

Melt butter. Add vanilla, honey, and sugar. Mix together flour, baking powder, salt. Combine wet and dry. Add milk little at a time if needed to bring dough together. It will depend on which flour you use (older flour is dryer, as is whole wheat flour).

Roll dough into a 1.5 inch long and wrap in cling wrap. Place in freezer for one hour or days until you are ready to bake.

When ready to bake, take off wrap and slice into thin slices with a sharp knife. Bake on a silpat baking sheet for 15-20 minutes (depending on thickness you sliced them) at 325F. Do not let them burn. They will not be hard when you take them out of the oven. They will continue to harden as they cool. You won’t be able to see when they start to burn because the dough is so dark, so don’t just keep cooking them trying to get them to crisp up.

For the cream mix 3 Tbs coconut butter and 1 tsp honey. Or use your favorite buttercream and just make it stiff.

Add cream between 2 sandwich cookies once cookies are completely cooled.

Nutritional Information:

Calories: 99

fat: 5.5 g

Sodium: 35 mg (1%)

Carbohydrates: 13 g

dietary fiber: 1.3 g

sugars: 6 g

Protein: 1.3 g

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Peanut Butter and Jelly Oat Bars

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Who doesn’t love peanut butter and jelly? It is actually one of those “meals” than can be a nutrition fail when using white bread, salt and sugar laden peanut butter, and sugar filled jelly. But with some sprouted grain bread, freshly made peanut butter with no salt or sugar, and homemade jelly, it can actually be quite good for you. Whole grains, healthy fats, and natural sweetness.

The quality of ingredients used can turn something that is full of refined sugars and flours into a superfood. These peanut butter and jelly bars use grass-fed organic butter or coconut oil instead of regular butter or oil, no sugar or salt added peanut butter, sea salt, homemade jelly, honey instead of refined sugar, etc. These are a dessert but are also a totally healthy mid-day snack. They are certainly husband and kid approved too.

Peanut Butter and Jelly Oat Bars

makes 16 bars

1 cup oats, ground into flour

1.5 cups oats

1/4 cup organic brown sugar or honey*

1/4 cup butter or coconut oil, melted

1/4 cup peanut butter

1 egg, beaten

1 tsp baking powder

1/2 tsp cinnamon

1/8 tsp sea salt

1/3 cup strawberry jelly**

Combine all ingredients besides jelly. It should form a semi crumbly dough. Press 1/2 of the dough into a greased 8 x 8 baking pan. Spread jelly evenly over. Crumble rest of dough evenly on top then press that down well too.

Bake at 375 for 30 minutes. Let cool for 10 minutes then cut. Do not let sit too long before cutting and removing from pan or they will turn into a crumble.

*The bars will have a more crumbly texture with a sweetener such as brown sugar or coconut palm sugar and a little more gooey with honey. I love gooey with baked goods.

**I have made jelly mashing fresh strawberries with honey until desired level of sweetness and cooking on the stove on a low heat until thickened. I then froze it and have been using it ever since.

Nutritional Information:

Calories: 135

Fat: 6 g

Sodium: 55 mg (2%)

Carbohydrates: 18 g

Dietary Fiber: 2 g

Sugars: 8.8 g

Protein: 4.4 g

Healthier No Bake Cookies

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This is a cookie recipe I like when I want something semi-healthy but doesn’t taste too healthy. Don’t get me wrong, I actually love healthy banana cookies but the texture is more of a bread or muffin. I love the dense, fudgy  texture of a no bake cookie.

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Many healthy recipes replace the butter with banana or applesauce. I replaced half of the butter with banana but its a small amount so you cant taste it at all. The other half you can use grass fed butter or unrefined coconut oil. I am learning more and more about “health” and certain fats can (and should be) included in a healthy diet.  I also cut the sugar way down and replaced half with honey. I am completely against all artificial sweeteners, so I would never replace with splenda, stevia, etc. I also don’t use agave because of how processed it is. The only sweeteners we use are honey, maple syrup, and organic sugar sparingly (which I am looking into switching to coconut palm sugar).

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I made all 32 and put them in the freezer to save some. Unfortunately, they tasted just as good frozen, so the plan of saving some for later didn’t work out so well.

No Bake Cookies

makes 32

1/4 cup honey

1/4 cup sugar

4 Tbs cocoa powder

heaping 1/4 cup mashed banana

1/3 cup milk

1/4 cup butter

1/2 cup peanut butter (no sugar, salt, or oil added)

3 cups old fashioned oats

1/8 tsp salt

In a saucepan bring the sugar, honey, cocoa, butter and milk to a full boil. Let boil for 2 whole minutes, stirring constantly, then add peanut butter, vanilla, and mashed banana. Stir in oatmeal. Drop formed dough onto silpat or parchment paper. Cookies will be whatever shape you drop them onto the cookie sheet. Let cool completely until hardened before eating. Can refrigerate for an hour or so to speed up the hardening.

Nutritional Information

Calories: 82

Fat: 4 g

Sodium: 38 mg (2%)

Carbohydrates: 10 g

Dietary Fiber: 1.2 g

Sugars: 4.8 g

Protein: 2.1 g

Even Healthier Whole Wheat Graham Crackers

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Since cutting out processed foods, I’ve found my taste buds have definitely adjusted. I sweeten my oats with a banana, pancakes with vanilla and cinnamon, homemade ice cream with dates (oh I’ll post that recipe soon, it was goood!), etc. When I eat something with cups and cups of sugar, its tastes too sweet to me now. I can’t even taste the flavor, its just like eating pure sugar.

I have been making my graham cracker recipe for over a year now, but the last time I made them, they even tasted a little sweet to me. Not overly sweet, but still too sweet to eat a ton of and call a healthy snack. And trust me, when I make graham crackers, we eat them fast!

So I experimented with my own recipe, and honestly I like them even better now. So if you are looking for a slightly sweet graham cracker (or teething type biscuit) for your kids, this is a hit in my house! If you are accustomed to eating things a little sweeter, then stick to my other recipe, they are still much healthier than the ones you get from a box!

Even Healthier Whole Wheat Graham Crackers:

2.5 cups whole wheat flour

2 Tbs butter, melted

2 Tbs plain greek yogurt

2 Tbs brown sugar

2 Tbs honey, molasses, agave, or pure maple syrup

1 tsp vanilla (or 1/2 tsp almond extract)

1/2 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2/3-3/4 cup milk (skim, almond, coconut, etc)

Mix together melted butter, greek yogurt, brown sugar, honey, vanilla, and 2/3 cup milk.

In a separate bowl, stir together flour, cinnamon, baking powder, baking soda, and salt.

Mix together wet and dry. Add milk by the tsp until the dough comes together. It should be pretty thick so you can roll it out. I’ve found the amount of milk varies based on the brand of whole wheat flour used, some are much dryer than others.

Split dough in half. Roll out each between 2 silpats or parchment paper. Transfer to greased cookie sheet.

Using pizza or pastry cutter, cut into squares. Poke holes in the center of each with a fork.

Bake at 350F for 10 minutes. Take out and move graham crackers around (moving ones that were on the edge to the center so the edges don’t bake quicker than the center).

Bake for 5-10 more minutes until slightly browned and crunchy. Keep in mind they will continue to harden some as they cool, so don’t burn them trying to get them crispy.

100% Whole Wheat Graham Crackers

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We buy very little processed food in our house. I actually can’t remember the last box of crackers, cereal, etc that I bought. I make all of our cereals, breads, dinner rolls, cookies, cakes, puddings, etc from scratch. That way I can keep as many artificial flavors, colors, and preservatives out of our systems.  Graham crackers are something I do love however and I have no clue why it took me so long to make them. They are SO easy and I love that I can play with the flavors. They are 100% whole wheat and 100% delicious!

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Whole Wheat Graham Crackers:

makes 18 “sheets” or 36 half sheets (more or less depending on how thin you roll)

1 cup + 2 Tbs whole wheat flour

4 Tbs butter

1/4 cup brown sugar

2 Tbs honey

1 tsp vanilla

1/2 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1-3 Tbs milk

1 tsp coarse sugar (for sprinkling on top)

Melt butter. Add brown sugar, honey, milk, and vanilla. In a separate bowl mix together flour, cinnamon, baking powder, baking soda, and salt. Mix wet and dry together. Add milk little by little until dough comes together into a ball. Dough should be thick (like the consistancy of roll out sugar cookie dough).

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Roll out between two silpat sheets. Roll it very thin. It should cover almost the entire silpat. Sprinkle on sugar and push down into the dough a little. Try not to have the edges thinner than the middle or else the edges will be crunchy and the middle ones will be softer.

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Use the backside of a butter knife to gently cut the dough into squares. Wet the knife a little to make it slide easier without getting caught up in the dough if you need to. You can also very gently use a pizza cutter but dont cut up your silpats. Poke little holes in each cracker with a fork. If you dont have silpats use parchment paper or cooking spray. I cut them into roughly 30 squares which are quivalent to about 1/2 sheet of a store bought graham cracker.

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Bake at 350F for 15-20 minutes. If you like your graham crackers a little softer, do 15. If you like crunch, go for the full 20. Also, the thinner you roll them out, the crunchier they will be. I roll mine very, very thin and cook them for 17 minutes..

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For more even cooking, take them out after about 10 minutes, spread them out, and put them back in for the remainder of the time. It helps with more even cooking so the egde pieces dont brown faster than the middle ones.

Cool on a cooling rack.

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Variations: Use recipe above but make given changes.

Molasses: substitute molasses for the honey. This also makes them baby friendly since infants under 1 can’t eat honey, even when baked.

Chocolate: Add 2 Tbs dark chocolate chips to butter and melt them both together. Add 1/4 cup cocoa powder to dry ingredients and only add 1 cup whole wheat flour, not 1 cup + 2 Tbs.

Honey Almond: Substitute 3/4 tsp almond extract for the vanilla extract.

I think my favorite are the molasses, they reminded me of christmas molasses cookies. Alyssa’s favorite are the chocolate. They remind me of the really crunchy egde pieces in a tray of brownies. Having them being baby friendly is also nice since Cassidy is a little mooch these days and always wants a bite of what I am eating.

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I have been a graham cracker making machine lately :). They are truly addicting, beware.

Nutritional information: (for the equivalent of 1 “sheet” or 2 crackers)

Calories: 67

Fat: 2.3

Sodium: 86 mg (4%)

Carbohydrates: 10 g

Sugars: 4 g

Protein: 1 g

Maryland Blue Crabbing

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I grew up in Maryland. That means I grew up eating blue crabs dredged in Old Bay. If you truly want a “Maryland Crab Cake”, you have to order it in Maryland. I have yet to find a true MD crab cake anywhere else. They always have peppers or onions or huge chunks of bread in them, gross! The limiting factor to eating crabs and crab cakes however is the price. At around 30-40 dollars per dozen or 15-20 dollars for one (great) crabcake, it’s a luxury.

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When I was in MD visiting, we decided to go old school crabbing. No crab traps or trot lines. We went to a pier and tied string to the dock that had chicken necks tied on the ends. When you see the line tighten up, it means a crab is tugging on the chicken. You slowly pull the line up, with the crab attached to the chicken by its pincers, and then scoop it up with a crab net.

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We filled a bin with water and dumped them all in as we caught them. We caught 12 total! That’s about 40 bucks worth!

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Walking back to dump our crabs in the bucket.

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These first two we put in the bucket had a full out brawl. The one crab pinched the others eyes and ripped his mouth off.

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While we crabbed, the kids played. Alyssa was playing on this monkey bar type thing. She was going to the top then dropping to the ground. She kept hurting her arms doing it but the crazy kid kept going back for more so she could get it right.

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Cassidy hung out in the pack n play and kept an eye on the crabs for us.

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When we got home, we steamed them up. Just boil water with some vinegar in there. Load them up with a bunch of old bay, put the lid on, and steam for 30 minutes until they turn red/orange.

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Check out that intense look. I had just dropped one on the ground so I was trying not to do it again!

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If you ever go to Maryland, you must try either picking fresh crabs or get a good crab cake. Warning: it takes a pretty long time to pick crabs if you aren’t used to it so crab cakes may be the way to go. Either way, Old Bay must be involved!

I made crabcakes with the leftover crabmeat and put it on top a salad for lunch. And I forgot to take a picture until it was almost gone, oops.

And since it is what I ate Wednesday I will show you a delicious dessert I ate last night (and the night before). Even though its not really with the theme this month of “sensible snacking”.

Peas and Crayons

Starting off with a one pan skillet cookie.

And topped it off with vanilla ice cream and a ton of homemade hot fudge sauce. yum!

Have you ever had Maryland Blue Crabs? They do take longer to pick and have less meat than snow crab legs or Dungeness Crabs, but they taste SO much better!

Single Serving Cookie Recipe

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On nights when Dave isn’t home because he’s flying a night flight or on watch, I still like to have a little late night treat. I try not to bake big batches of dessert on those nights because I will be sitting here, bored, by myself, mindlessly eating them watching tv. So my solution is to just make a couple cookies. And using this recipe, you will only have a small cereal bowl and a tablespoon to throw in the dishwasher. No mixing bowls, beaters, etc to hand wash!

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3 Peanut butter Oatmeal Chocolate Chip cookies:

1 Tbs peanut butter

1 Tbs honey

1 Tbs  milk

splash vanilla

4 Tbs oats

2 Tbs crunchy granola

1 Tbs whole wheat flour

1 Tbs mini chocolate chips

Get out your tablespoon and cereal bowl. Mix peanut butter, honey, vanilla, and milk.  Add oats, granola, and flour. Add chocolate chips.

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Scoop onto ungreased cookie sheet making 3 cookies. Bake at 350F for 10-12 minutes.

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YUM…can you see that crunch? If for some reason you don’t want the nice crunch the cereal gives, just add 2 more tablespoons of oats instead. But I highly recommend it. Not sure the cereal would stay crunchy if you made these and saved some for the next day though. But seriously, who can’t eat 3 cookies in one night?

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I make these a lot since the military likes to keep my husband late quite often. At least I have delicious crunchy cookies to keep me company! I guess its no secret how I spent my Thursday night… Cookies, American Idol, Grey’s Anatomy…pure laziness! And no, I did not share my cookies with Alyssa. I made them after she went to bed just so I didn’t have to share. But she will never know Smile