Giant Chocolate Chunk Cookies

I thought it time to add another cookie recipe to my blog!

Actually, I didn't.

I just happened to bake yesterday, and my blog popped in my mind.

I was reminiscing back to the holidays last year and how much baking and blogging I was doing!

So, I took a picture of the cookie I had baked.

And - well, here we are.

Giant Chocolate Chunk Cookies!

They aren't the most beautiful cookie I've ever made - but they sure are good.

These cookies are made using egg whites.  As a result, they are light and fluffy.  A soft cookie, for sure.

**************************************************

Giant Chocolate Chunk Cookies
(Printable Recipe)

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cups granulated sugar
2/3 cups packed brown sugar
1/2 cup butter, softened
2 teaspoons vanilla extract
4 large egg whites*
1/2 cup semisweet or dark chocolate chips
Cooking Spray

* I used the egg whites from a carton

Directions:

• Combine flour, baking soda, and salt in a small bowl; stir with a whisk.
• Place sugars and butter in a large bowl; beat with a mixer at medium speed until light and fluffy.  Add vanilla and egg whites; beat well.  Add flour mixture; beat at low speed until well blended.  Stir in chocolate chips.
• Cover and refrigerate 1 hour or until firm.
• Preheat oven to 350 degrees.
• Drop dough by tablespoon on a baking sheet coated with cooking spray.
• Bake for 14 minutes or until golden brown.  Cool at least 2 minutes on pan; cool on wire rack.

Yield: about two dozen (if dropping dough by a tablespoon)

Now, lets talk about the "giant" part of this recipe.  The initial recipe suggested dividing the dough up in equal portions - to make six "giant" cookies.  I didn't like that this recipe made only six cookies.  That's silly.  So, I doubled the recipe and just used a tablespoon to drop the dough on the baking sheets.  If you want "giant" cookies - go for it! 

Source: Cooking Light, June 2009

I gave Riley half of my cookie.  She said "mmm" while eating it.

That's my girl!

Chocolate Peanut Butter Cookies

I ran out of cookies.

It's a sad day when that happens!

I went ahead and made a new favorite of mine, realizing I never shared this recipe with you!

Reasons they are a favorite? 

They have peanut butter in them, and chocolate chips too!

All with no butter, less sugar and egg whites.  These are definitely a healthier cookie.  (Which I am into right now.)

These cookies are very light, soft and cake-like!

Chocolate Peanut Butter Cookies

(Printable Recipe)

Ingredients:

*½ cup granulated sugar

*½ cup packed brown sugar

½ cup creamy peanut butter

¼ cup water

¼ cup canola oil

2 teaspoons vanilla extract

2 large egg whites

1 large egg

2 cups all-purpose flour

*2/3 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2/3 cup semi-sweet chocolate mini chips

Directions: 

·         Preheat oven to 350 degrees.

·         Combine first 8 ingredients in a large bowl; beat with mixer at medium speed until smooth.

·         Combine flours, baking powder, baking soda, and salt in a small bowl; stir with a whisk.

·         Add flour mixture to peanut butter mixture, stirring just until combined.

·         Stir in mini chips.

·         Drop dough by tablespoonfuls 2 inches apart on baking sheets (lined with silicone baking liner).

·         Bake for 12 minutes or until golden.

·         Cool on a wire rack.

* Original recipe calls for 1 cup granulated sugar and 1 cup brown sugar.  It also calls for only all-purpose flour but I always like to add some whole wheat flour in too!

Source:  slightly adapted from Cooking Light, December 2008

Enjoy your weekend!

Shamrock Shake

Hi, March!

Welcome.

I'm so very glad you are here.

You will bring spring with you...(yay!)

and we're one month closer to my hubby being home!

But first, let's enjoy some (homemade) Shamrock Shakes together.

Oh, how I love these shakes.

I was introduced to them a few years ago.

(Yes, I lived most of my life never knowing they existed!)

And ever since, the second March hits I want to drive to McDonald's and buy me a green, mint-y shake!

Not this year.

I can't.

You see, the last couple times I've had them - I felt ill afterwards.

(Sad, but true.)

They are too heavy; too rich.

I'm a wimp.

I'm used to skim milk and light ice cream so the real versions are tough to handle sometimes.

(Yet, I could eat six cookies in a row?!  I don't get it either.)

So, this year I wanted to make my own!

I used skim milk, reduced fat vanilla ice cream, and vanilla protein powder.

Yummy in my tummy.

I honestly can't say I will ever buy a McDonald's shake again.

I mean, who knows.

All I know is I can create a lower fat version at home and it tastes even better (it does!) and doesn't make me want to barf all over the place after I drink it.

Ha ha.

How thirsty are ya now?!

Shamrock Shake

(Printable Recipe)

Ingredients:

1 to 1 1/2 cups low fat vanilla ice cream

1 cup skim milk

1/4 teaspoon peppermint extract

1/2 - 1 scoop vanilla protein powder

green food coloring

Directions:

• Blend all ingredients in blender.
• Adjust the ingredients to your taste preference - more ice cream for a thicker shake; more peppermint extract for more mint, etc.
• Enjoy!

Makes one (large) serving

Source: slightly adapted from allrecipes.com



I love you, March.

I love you, green shakes.

 

 

Basic Banana Bread

Have overripe bananas? 

Make this bread! 

Easy. Yummy.

  

Basic Banana Bread
(Printable Recipe)


Ingredients:

1 1/2 cups mashed ripe banana
*1/3 cup plain fat-free yogurt
5 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
*1 1/2 cups all-purpose flour
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Cooking Spray
1/3 cup powdered sugar (optional)
1 1/2 teaspoons 1% low-fat milk (optional)

*I have used Greek yogurt before.  Also, I always use whole wheat flour for at least half the amount of flour needed in this recipe.

Directions:

• Preheat oven to 350 degrees.
• Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed.
• Add granulated sugar and brown sugars; beat until combined.
• In a separate bowl, combine flour and next 5 ingredients (through ground allspice).
• Add flour mixture to banana mixture; beat just until blended.
• Pour batter into a 9 x 5 inch loaf pan coated with cooking spray.
• Bake at 350 for 55 minutes (or until a wooden toothpick inserted in center comes out clean).
• Remove from oven; cool at least 10 minutes in pan on a wire rack.
• Remove bread from pan; cool completely.
• (Optional) Combine powdered sugar and milk, stirring until smooth and drizzle over bread.

FYI - Yields 16 servings (serving: 1 slice) and there are 167 calories in each slice.

Source: Cooking Light, October 2010



 So yum.

Chicken and Pies

Happy Friday!

For dinner I tried an easy, healthier version of chicken nuggets.

They are good!

I've made chicken similar to this, but never thought to make it bite sized!  (DUH!)

I will definitely make again - great for a kid friendly meal.


Healthy Baked Chicken Nuggets
(Printable Recipe)

Ingredients:

16 ounces skinless boneless chicken breasts, cut into even bite sized pieces
salt and pepper to taste
2 teaspoons olive oil
6 tablespoons whole wheat Italian seasoned breadcrumbs
2 tablespoons panko bread crumbs
2 tablespoons grated parmesan cheese
Cooking spray

Directions:

• Preheat oven to 425 degrees.
• Spray a baking sheet with cooking spray.
• Season chicken with salt and pepper, then put in the bowl with olive oil and mix well so that the chicken pieces are evenly coated.
• Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on a baking sheet.
• Lightly spray the top with cooking spray.
• Bake 8-10 minutes, turning over half way through cooking time.
• Cook until chicken is cooked through.
• Serve with favorite dipping sauce!

Source: Skinny Taste


I also made some mini pies!

My inspiration came from these beauties...apple pie cookies.

Source: hwescott.blogspot.com via Abby on Pinterest

I also found this idea...

Source: twigandthistle.com via Abby on Pinterest

...and thought of making them for my party.  But, decided I had way too much else I wanted to bake for that night and pushed these off to the side.

So, I had the ingredients.  Refrigerated pie crusts and apple pie filling.  Yes, I completely cheated on these.  (Can you say, EASY?!)

I am, however, going to make real mini pies someday using homemade pie crusts (way better) and fresh apples (way better). 

This got the job done though and they are cute!  I wanted to make heart shaped pies all along!  Click here if you are interested in what recipe I used.  I still like the idea of putting one in a box and saying on it "for my sweetie pie" or something like it for a gift.

These would actually be really fun to make with your kids, too!

Enjoy your weekend!

PB+J Pancakes

My mom came to visit us yesterday for the day.

Her and Riley had a fun day together!

I also had a fun day...alone.  I was able to get my hair trimmed and do some shopping all by myself.  It was GREAT and much needed.  I loved having a day off.  ;)

Thanks again, Mom!

 

Here is a little "thank you" I gave her...

 

I also sent her home with some cookies...

(a new recipe: Low Fat Oatmeal Chocolate Chip Cookies)

I made my first ever homemade bread!

Not bad, for my first time.

We're still enjoying the smell of sweet roses in our house too!

This morning (after Skype-ing with Aaron) I made PB + J pancakes for breakfast...

Amazing!

A very fluffy, light pancake!

We ate ours with Blueberry Syrup.

Yummies.

PB+J Pancakes

(Printable Recipe)

Ingredients:

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

1 egg

1 cup plus 2 tablespoons milk (plus extra if needed to thin)

1/2 cup creamy peanut butter, melted (15-30 seconds in microwave)

2 tablespoons oil

3-4 tablespoons butter, divided (for cooking)

Directions:

• Preheat griddle.
• In a large bowl, whisk together dry ingredients.
• Slowly add egg, milk, peanut butter and oil until combined.
• Let stand 5 minutes.
• Coat heated griddle with 1 tablespoon butter and pour 1/4 cup batter per pancake.
• Flip when a quick peek on the underside reveals a golden color.
• Repeat with remaining batter.
• Serve with fruit flavored syrup (like blackberry or blueberry) or spread with jelly or jam!
A cold glass of milk goes great with this too.  ;)

Makes about 11 pancakes.

Source: Parents, January 2011

I'm telling you, these pancakes will be a hit with your kids!

Mocha Cake

 

 

Here it is...the delicious Mocha Cake recipe!

 

This recipe is from my mom.  (Not sure where she got it!)

 

It's a great cake to whip up if you know you're having company and you want to make something homemade, but you also don't want to be in the kitchen all day!  It's so easy.

 

Also, it makes a modest 8 inch square cake - not too huge or overwhelming.

 

Give it a try!

 

 

Mocha Cake
(Printable Recipe)

 

Ingredients:

 

Cake
1 1/4 cup flour
1 cup brown sugar
1/4 cup cornstarch
3 tablespoons cocoa powder
1 teaspoon baking soda
*1 teaspoon instant coffee
1/2 teaspoon salt
1/3 cup oil
1 tablespoon vinegar
1/2 teaspoon vanilla
1 cup water

 

Icing
3 tablespoons butter
*1/2 teaspoon instant coffee
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons cocoa powder
1 tablespoon milk

 

* I bought a small box of Nescafe Taster's Choice instant coffee - there are individually wrapped portions inside the box.

 

Directions:

 

Cake

• Preheat oven to 350 degrees.
• Grease (with cooking spray) an 8 or 9 inch square (glass) pan.
• In a medium bowl add dry ingredients and combine well with a whisk.
• Add water, oil and vanilla; mix until well combined.
• Add vinegar last and stir thoroughly.
• Pour into greased pan.
• Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
• Let cool in pan, on a wire rack until completely cooled.

 

Icing

• Combine powdered sugar and cocoa powder in a bowl.
• In a microwaveable bowl melt butter, instant coffee and vanilla.  Stir together.
• Add to the powdered sugar mixture.
• Add milk and beat with mixer on low speed until well mixed.

(You may have to add more milk to get the consistency to your liking.)

 

Spread the icing on cooled cake. 

 

Eat and enjoy!

 

 

Oatmeal Coconut Chocolate-Chip Cookies

My mom came for an overnight this past week.

I wanted to make cookies.  (Shocker!)  And too, I wanted her to take some home.

My mom gave me this recipe awhile back.  This is only the second or third time (max) that I've made them.  I'm going to keep them as a frequent cookie around here. 

I love coconut stuff.  (My mom does too.)  But what we love most about these cookies?  There is no butter!  Yup, you heard me right.  And in place of half the oil, I use applesauce...even better!

A sweet treat when you need something, but it won't completely knock you over either! 

The hardest part of this recipe is finding unsweetened shredded coconut.  Most grocery stores only sell sweetened.  Unfortunately, I won't be any help here...my mom gets my coconut from a friend (it's made by Barnstead Pantry).  I know that Bob's Red Mill sells it too (just not sure which stores).  I would definitely suggest looking in Whole Foods, or the like.  And too, whenever you find it - buy a lot!  It'll keep well. 

Oatmeal Coconut Chocolate-Chip Cookies
(Printable Recipe)

Ingredients:

2/3 cups unsweetened, shredded coconut
3 cups rolled oats
1 cup dark chocolate chips
1 cup plus 4 tablespoons whole-wheat flour
1 teaspoon baking soda
1 scant teaspoon salt
*1 cup canola oil
2 teaspoons vanilla extract
1 1/2 cups brown sugar
2 large eggs

* In place of 1/2 cup oil, I used unsweetened (natural) applesauce.

Directions:

• Preheat oven to 350 degrees.
• Spread coconut on a baking sheet (stirring occasionally) and cook until lightly golden, 4-5 minutes.  Allow to cool.
• Combine oats, chocolate chips, and coconut in a medium bowl. 
• In a separate medium bowl, sift together flour, baking soda and salt.
• In a large bowl, beat oil (and applesauce, if using), vanilla, and sugar on low speed.  Add eggs and beat until smooth.
• Stir in flour mixture just until smooth.  Do not over mix!
• Stir in oat mixture just until combined.
• Drop by tablespoons onto a lightly greased cookie sheet, spacing a couple inches apart.
• Bake for 11-14 minutes (rotate pan halfway through), until cookie edges and centers are uniformly firm.  (If you want softer cookies, take them out when the edges are set but centers are still a little soft.) 
• Cool 5 minutes and then transfer to a rack to cool completely.

Three for me, please!

OK, alright.  Maybe just two.

 

red velvet

Ah, Friday.

I had every intention of relaxing tonight with a brownie in hand and a movie to watch.

I got as far as brownies.

I can't believe how fast this night flew!

At least I got my red velvet on tonight.

Source: sweetpeaskitchen.com via Abby on Pinterest

Thank you, yet again, to Pinterest for the idea.

My picture looks like crud compared to the one above.  But, I felt the need to post a pic of mine so you know that I really did make them!

Ha.

I only ate one of the brownies pictured, in case you were wondering how much of a pig I really am.

Actually, I know how to put down some sweets.  It's rare I only eat one of anything with sugar in it.  But, brownies can be killer!  They hit my belly like a ton of bricks.  Especially real brownies.

These are no exception.  Rich, gooey, cream cheesy (a word, right?) and red velvety (another word, yes?)

No recipe here...I have no time (or desire) to post it.  Visit my Pinterest or Sweet Pea's Kitchen for the recipe, if up for the challenge.  Can you eat more than one in a sitting?  I bet not!

Happy weekend, all!

Southwestern Egg Rolls

Source: annies-eats.com via Abby on Pinterest

 

I noticed I had pinned this recipe on Pinterest three times.

 

Ha!

 

I thought it time to actually make them.

 

They are delicious!

 

Southwestern Egg Rolls
(Printable Recipe)


Ingredients:

2 cups frozen corn, thawed
(1) 15 ounce can black beans, rinsed and drained
(1) 10 ounce package frozen chopped spinach, thawed and squeezed dry
*2 cups shredded Mexican cheese

(1) 4 ounce can diced green chiles, drained

*4 green onions, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 package of egg roll wrappers (about 24)
Cooking Spray

*I used less cheese and didn't have green onions on hand - my egg rolls were still great!

Directions:

• Preheat oven to 425 degrees.
• Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
• In a large bowl, combine all ingredients (except egg roll wrappers).
• Fill each egg roll wrapper with 1/4 cup of the mixture.
• Follow directions on egg roll wrapper packaging on how to roll - you want the corner towards you and as you roll up tuck the corners in.
• Dip a finger in water and seal the final corner.
• Repeat with all wrappers and mixture.
• Place the egg rolls seam side down on the baking sheets, spray the tops lightly with cooking spray.
• Cook for 10 minutes, and then turn over.
• Cook for another 10 minutes, or until golden brown.
• Serve with whatever sauce or salsa you want!

Source: Annie's Eats

 

Enjoy!

 

 

Hummus [and other stuff]

What a week!

I've been busy running errands, doing laundry, cleaning up, organizing and packing...

Riley and I are heading up north with my family for a week long vaca.

I cannot wait.  Yay!

We are going to the cold, wintry mountains...to Vermont!

I made up some of my favorite "healthy" cookie, Banana-Oatmeal Chocolate Chip Cookies, to share with the family while away.  This time I added some oat bran and flaxseed in with the flour mixture.  I also added chopped walnuts, which goes really well in this cookie.  They turned out YUM.

I also made some Hummus!

My family loves this stuff.  We eat it with veggies; we eat it with bagels, bread or crackers too. 

I make it in the food processor and it's super easy to make.

Years ago my mom and I made this together.  We had written down the way we made it and I still make it the same, to this day!

This is a good, original type of hummus.  You may have to adjust it some to your taste - if you like it spicier, saltier, etc.

I have bought Sesame Tahini in Wegman's.  I'm sure Whole Foods would carry it too.  Check the International section of your grocery store.  It's not that cheap, but a jar lasts me several batches of this recipe.

Hummus
(Printable Recipe)

Ingredients:

(2) 15.5 ounce cans Garbanzo beans (Chickpeas) - Drained
4 tablespoons Olive Oil
1 lemon (fresh juice)
1/2 cup Sesame Tahini
1/2 cup water
2 garlic cloves (chopped)
3/4 teaspoon salt
1 1/2 teaspoons Ground Cumin
Sprinkle Red Pepper (Cayenne)

Directions:

• Add all ingredients to a food processor.
• Blend until a smooth consistency.
• Enjoy!

Off to go finish packing!  And...eat a cookie.  (Yes, I did my Wii game workout today, too!)

 

Talk to ya in a week!  Don't miss me too much.

 

German Chocolate Cupcakes

Riley & I visited my parents yesterday.

My mom's birthday was this past weekend and we wanted to celebrate with her!
(Happy Birthday, Mom!)

I made some German Chocolate Cupcakes to share.

When making most cakes and cupcakes, I like to use the box mix.  It's easy and tastes great to me!  I bought the German Chocolate Cake mix and made the cupcakes according to the package directions.

As usual, I made the icing homemade.  My mom gave me this recipe awhile back from one of my grandma's cookbooks.  It's SO good!

German Chocolate Cake Icing
(Printable Recipe)

 

Ingredients:

7 ounces Evaporated milk
1/2 cup sugar
1/2 cup butter
2 beaten egg yolks
1 teaspoon vanilla
1/2 cup chopped pecans
Approx. 3 ounces coconut (sweetened)

Directions:

• Stir all ingredients together over medium heat; stir constantly.
• Cook for 15 minutes.
• Remove from heat and beat occasionally while cooling.
• When cold, add pecans and coconut.
• Spread over completely cooled cake or cupcakes.

I told my mom that I was actually very selfish when making these, because I really wanted to eat one!  My mom likes them, but so do I...German Chocolate Cake happens to be my all-time favorite.

What's your favorite kind of cake?!

  

Candy Cane Blossoms

I found this recipe initially from Pinterest...the great pic caught my eye!

 

Source: bakedperfection.com via Abby on Pinterest

I had this cookie in mind when I signed up for a contest at my church, as part of a Girls Night event they were having on Dec 13.

I had never made them before, but they looked pretty!

I baked all the cookies (6 dozen +) the night before the event.

They are probably one of the smallest cookies I've ever made, ha! 

They were super cute (and yummy)!  These Kisses taste similar to peppermint bark.

If you want a festive cookie to make this Christmas, try these!

Candy Cane Blossoms
(Printable Recipe)

Ingredients:

1 bag Hershey's Kisses Candy Cane Kisses

1/2 cup butter, softened

1 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 egg

2 cups all purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

2 tablespoons milk

Red and Green colored sugar

 

Directions:

 

• Preheat oven to 350 degrees.
• Remove wrappers from Kisses.
• Beat butter, sugar, vanilla, and egg in large bowl until well blended.
• Stir together flour, baking soda and salt; add alternatively with milk to butter mixture, beating until well blended.
• Shape dough into 1 inch balls.
• Roll in red or green colored sugar.
• Place on ungreased cookie sheet; bake 8 - 10 minutes or until edges are lightly browned and cookies are set.
• Remove from oven; cool 2 to 3 minutes.
• Press candy piece into center of each cookie.
• Remove from cookie sheet to wire rack.
• Cool completely.

Source: Hershey's and Baked Perfection

 

 

The event was awesome, such a nice night.  And the cookie contest was fun! 

 

There was a total of 12 of us that participated.  We had to bring 5 dozen cookies for the audience, and 1 dozen had to be plated (pretty) for the judges.

 

Here was my beautiful creation, for the judges...

 

 

Nice, huh?  I thought so!

 

I was in the kitchen, literally figuring it out as I went!  I had a general idea of what I wanted to do but wasn't sure how to piece it together.  The candy canes around the glass was actually my friend's idea.  She was out shopping with me at Michael's the night before and we were discussing it! 

 

The sign is stuck into a large marshmallow with mini marshmallows all around it, hidden under the unwrapped Kisses.

 

I thought it turned out cute...it went with my "candy cane" theme, obviously!

 

Then to top it off...

 

 

Cellophane wrap (which is a favorite thing of mine), a ribbon and a little note to the judges.

 

And the winner of the cookie contest is...

 

ABBY!

 

No, not really.  I did not win the grand prize, but I did win something...

 

A Christmas platter!

 

AND...a Christmas tree spatula!

 

To be totally honest, I was so excited to win.  (Even if I was 1 of 4 to win the same prize.)  I was all giddy.

 

I was not expecting to win the grand prize - in all seriousness, because my cookie was OK but it wasn't awesome, right?  It wasn't super duper creative or anything (heck, the recipe is on the back of the Hershey bag!) but I knew my plate decoration was killer.

 

When I went up to the stage at the event to place my plate next to the others, I knew I had a shot.  Mine looked sweet.  It looked Christmas-y and pretty.  I walked away from that table with a smirk on my face.  (I'm so competitive, right?!)

 

I came home to tell my step-daughter, Emillie (who was babysitting Riley that night) about my win.  I showed her my prize...and she said, "how adorkable."  Not adorable...aDORKable.

 

Great.

 

I'm 30.  I'm into baking.  I enter cookie contests.  And I get excited for winning a platter and a spatula.

 

She's right!  I am a dork.  A cookie baking dork.

 

Thanks, Emillie, for bringing me back down off my winning high. 

 

Someone had to do it.