100 Calorie Cookie Dough Bites

I could eat cookie dough for hours (forever?). In fact, I’ve been snacking on quite a bit of it after creating my new favorite cookie recipe of all time, Maple Pecan Oatmeal Chocolate Chippers. But all that sugar, all that fat, all that dessert-y type stuff, I know it’s not good for me, especially in high doses.

Not surprising: I’ve been struggling with sugar and food in general due to stress. Now that I have a few months to really focus on myself, I’ve decided to start by keeping a food diary for a short period of time. I’m not into long-range calorie-counting. In fact, it makes me crazy and isn’t good when you consider my disordered past. But I do think the exercise of writing eats down can be a good one to just see a.) what you’re eating in general and b.) how much of it you’re consuming versus activity, etc.

So, this is how these 100 calorie cookie dough bites came to be. I won’t go nuts and call them “healthy” -- they contain less than 2 grams of protein per serving -- however, they are somewhat toned down from the ingredients in my usual cookie recipes. And they’re portioned out . . . versus the hugely rounded gobs I usually spoon into my mouth. It’s something in the right direction.

100-CALORIE COOKIE DOUGH BITES

What you’ll need . . . 

• 2 cups GF rolled oats
• 2 tablespoons coconut flour
• 3 tablespoons Earth Balance
• 1 tablespoon coconut oil
• 1/3 cup maple syrup
• 2 tablespoons flax meal
• 1/4 cup chopped pecans
• 1/4 cup semi-sweet chocolate chips

Method . . . 

1. In your food processor, pulse oats into flour and mix with the coconut flour. Set aside in a large bowl.
2. Put the Earth Balance, coconut oil, maple syrup, and flax meal in the food processor. Pulse into well incorporated.
3. Add the wet ingredients to the dry and mix with a spatula until everything is moistened.
4. Fold in the pecans and chocolate chips. Then portion out by tablespoonfuls onto a plate.
5. Place in the fridge to firm up, then store there for the week.

// This recipe makes 18-20 tablespoon-sized balls. Between 95-105 calories.


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Biscuit Waffles, Two Ways

Throughout the last couple years, I’ve seen people making all sorts of things in the waffle maker. Brownies. Cake. Pizza. Eggs. Falafel. S’mores. The list goes on (and on). So, slowly I’ve started to try out some of these recipes, and I’m definitely hooked. Baking stuff in my waffle maker is both easy and completely, amazingly satisfying.

I’ve now made several savory waffle recipes using this exact biscuit crust as my base. And if you eat dairy, I highly recommend using real butter and real milk. The flavor and texture -- oh, the texture -- are out of this world. That being said, Earth Balance and soy or almond or coconut milk make a wonderful waffle as well. Maybe just not as flaky.

Crunch.

(Sorry! Sometimes I’d rather eat than take gorgeous photos.)

BASIC BISCUITS

You can also make this recipe and use as drop biscuits!

What you’ll need . . . 

• 1-1/2 cups all purpose flour
• 1/2 cup whole wheat flour
• 1 tablespoon baking powder
• 1 stick cold butter (or 1/2 cup Earth Balance)
• 1-1/4 cups milk (or substitute)
• pinch salt

Method . . .

1. Whisk the dry ingredients together. Then toss in the butter -- but in pieces throughout.
2. Mix with your hands until the “dough” resembles a coarse meal texture. You might need to pinch and crumble the flour and butter together a little. 
3. Preheat your waffle maker. Lightly grease with more butter or Earth Balance.
4. Then pour in the milk and stir until everything is just moistened. Spoon out in portions that make sense for your waffle maker. For ours, 1/2 cup fills it up.
5. Bake until done, then set on a cooling rack to avoid sogginess.
6. If you want to make these guys as drop biscuits, preheat your oven to 450 degrees F. Then drop dough onto a parchment lined cookie sheet and bake for 14 minutes, until golden.

BRUNCH GRAVY BISCUITS

For this deliciousness, you’ll want to whisk up some Mushroom Gravy. Then just make your waffles, poach (here’s how) or soft boil (here’s how) or fry a few eggs, and assemble with a little spinach or other greens. Very easy, but it’s an amazingly tasty breakfast for those of you who don’t like to start the day on the sweet side.

PIZZA WAFFLES

I mentioned these guys (thanks, Ashley!) the other day in my Weekend Things post, and since then . . . we’ve made them twice more. I originally just used Pumpkin Pizza Dough in my waffle maker, but there wasn’t as much taste. When I used this biscuit waffle as a base, the resulting “pizza” reminded me of some of the great pan pizzas I’ve had. Thick, buttery crust. I broiled Pepper Jack cheese onto the tops until bubbly and chose to leave the sauce off and dunk instead.

So, there you go. Biscuit waffles, two ways!

I have already asked Stephen for a new, round waffle maker as one of my Christmas gifts. Our current one was a $10 find, and it’s done quite well but seems to be a little over-loved these days. We’ll see. Now, if you’ll excuse me, I have a s’mores waffle recipe to drool over.

MORE WAFFLES!

Peanut Butter + Banana Waffles
CSA Market Waffles
Green Waffles, Two Ways
Zucchini + Carrot Waffles
Homemade Freezer Waffles

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Rhubarb Hand Pies

Our CSA share has started for the season. We're so excited about getting fresh, local foods each week -- as well as visiting more with our farmer friends and fellow community members. I'll write more about our share later this week in conjunction with our Aldi grocery list and total budget. For now? Food!

This week's share featured rhubarb, an ingredient I've only used once before. We had a cookout with some of our friends last night, so I thought making some hand pies would be a good, portable addition for dessert.

Oh, and this was my first time making hand pies!

// VEGAN RHUBARB HAND PIES

The recipe doesn't belong to me. Rather, I found it -- Rhubarb Hand Pies -- on Erin Boyle's column at Gardenista. (I love her and her blog, by the way.) So, certainly check out the original source for the full instructions.

I did, however, make some notable modifications:

• I probably overcooked the rhubarb until it was basically mush to ensure it wouldn't be too tart.
• I used a tablespoon of chia seeds versus cornstarch for thickening (and it worked perfectly!).
• I used white-whole wheat flour in place of white for the crust.
• I used half Earth Balance and half organic shortening for the butter in the crust recipe.
• I omitted the egg washing. It wasn't necessary.
• Instead of folding my pies in half, I made slightly larger ones by pressing two circles together. (I cut the circles with Ball jar lids.)
• Still, 30 minutes at 350 baked these guys up perfectly.

Anyway, I was able to make this recipe all while preparing and baking two delicious pizzas, entertaining, and drinking a powerful IPA. So, even if you've never made pie, you -- too -- should try it out. I can't wait to make it again. Maybe with a little chocolate in the mix somewhere!

HAPPY MONDAY!

pssst: It's marathon training day 1! I'm still torn with the whole baby fever thing . . . but I here we go!

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Whole Wheat "Buttermilk" Biscuits

So, I emailed Aldi about the carrageenan conundrum and soon got a call from our local distributor of almond milk. The milk in our stores locally does contain the ingredient and there are no plans of taking it out. I don't really understand why it's in my milk and some of you said it isn't in yours.

But there you have it!

Not thrilled at this inconsistency, since there's so much good to say about the store and their products. I'll have add that as another thing I don't love about Aldi. But at least I know that I should take that item off my list for the time being, if not indefinitely.

// MORE INFO

I wrote more about carrageenan back when Ada was transitioning from breastmilk to hemp milk. Then we decided on organic cow's milk for this same reason. Basically, I found a handy website with comprehensive lists by food for which brands contain this carcinogen. I'm just super surprised it's in so many "healthy" and "natural" foods.

Anyway, I made the following recipe with my Aldi milk . . . but for those of you who are curious about carrageenan, you can find brands that don't contain this ingredient. We used Silk and Wegmans brands for years with no issues.



WHOLE WHEAT "BUTTERMILK" BISCUITS
Vegan. Quick to make. Sweet or savory.

What you'll need . . .

• 2-1/2 cups whole wheat flour
• 1/2 cup stone ground cornmeal
• 1-1/2 tablespoons baking powder
• pinch sea salt
• 1/2 cup cold Earth Balance, chopped into pieces
• 1/4 cup maple syrup
• 1/4 cup water
• 1/2 cup unsweetened almond milk*

* Or whatever "milk" you prefer to use. Just do an equal ratio + you're golden!

Method . . .

1. Preheat your oven to 425 degrees F.
2. Mix together the flour, cornmeal baking powder, and sea salt.
3. Cut in the "vegan butter" with your fingers -- I simply dropped bits of the Earth Balance into the flour mixture and crumbled it together with my fingers until it formed a coarse meal texture.
4. Then pour in your maple syrup, water, and almond milk. Mix until everything is moistened, but don't over-mix!
5. Then turn onto a well floured (or I used more cornmeal) surface and flatten until around 1-inch thick.
6. Using a round cookie cutter (I used a Ball jar lid ring), cut dough into 10-12 biscuits.
7. Place biscuits on an ungreased cookie sheet and bake for 12-14 minutes, until golden brown.
8. Let cool before serving warm with Earth Balance or sliced strawberries, etc.

// HOMEMADE ALMOND MILK

For the immediate future, I'm going to make some batches of homemade almond milk to tide us over. We somehow have like 5 gigantic bags of raw almonds that we need to use up before they expire. I just need to pick up some cheesecloth or maybe one of these nut-milk bags -- as they are less than $10 and I could see one getting good use in our kitchen.

// MORE BISCUITS

• Vegan Chocolate Biscuits
• Black Pepper + Basil Biscuits
• Yogurt Drop Biscuits
• Cornmeal Drop Biscuits
• Cheesy Beer Biscuits
• Cheesy Old Bay Biscuits
• Spiced Applesauce Biscuits

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Honey + WW Raspberry Scones

As part of our winter CSA share, we get bags of frozen berries that were plucked during the summer. I love eating fresh berries right out the carton at summer market and atop yogurt or in fruit salads, but when it comes to using them up in pies, muffins, and other goods -- I'm often uninspired.

Or maybe stumped is a better word. Anyway, I've been making an effort to use them in new + different ways. Here's my latest creation.

HONEY + WHOLE WHEAT RASPBERRY SCONES
vegans can substitute maple syrup for honey

What you'll need . . . 

• 1 cup unbleached all purpose flour
• 1/2 cup wheat flour
• 1/4 cup honey
• 1/4 cup Earth Balance
• pinch salt
• 2 tablespoons ground flax
• 1 teaspoon baking soda
• 1/2 cup + 2 tablespoons almond milk
• 1 teaspoon vanilla extract
• 1 cup frozen raspberries
• 1/4 cup unsweetened coconut flakes (optional)

Method . . . 

1. Preheat oven to 400 degrees F. Lightly grease a cookie sheet with olive oil or Earth Balance.
2. Place the flours, Earth Balance,  and honey in a food processor and pulse until fully combined. 
3. Then pulse in the salt, flax, and baking soda. Pour these dry ingredients into a bowl.
4. Add the almond milk and vanilla extract; mix until just moistened. Do not over-mix.
5. Fold in the raspberries and coconut flakes. Let sit for a few minutes until chilled by the berries.
6. Scoop the dough onto a clean, but well-floured work surface. Loosely shape into a circle and pat down.
7. Cut into wedges and then place on a cookie sheet. 
8. Bake for 20-22 minutes, until deep golden brown. Let cool before serving.

Honestly, of all the scones I've made, these are the lightest and fluffiest. Maybe it's because I usually use baking powder and -- since I'm out of that at the moment -- subbed in the baking soda. Or it could be that I fluffed the flour a bit before I put it in the mix. I tend to pack it in, which I've realized is making my baked goods ever-dense.

Whatever happened, they're delicious.

I'm sure Stephen will be thrilled to find a few waiting for him when he gets home from work today. That is, if Ada doesn't eat them all. She munched on one for breakfast and I couldn't give it to her fast enough.

Thursdays are my favorite -- how about you?!

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Half Dozen Peanut Butter Cookies

I made a delicious batch of homemade peanut butter last night. I was hurried + sloppy with my technique, pouring sugar directly from the bag into the food processor. As you can imagine, I put a bit too much sugar in the mix -- so I knew it would be best suited for baking.

Have you tried our half dozen recipes yet? Just enough of a sweet treat to enjoy without feeling like you've overindulged. I've made the Half Dozen Chocolate Chippers many times, as well as the Half Dozen Brownie Cookies.

Today:

HALF DOZEN PEANUT BUTTER COOKIES
vegan recipe

What you'll need . . . 

• 2 tablespoons Earth Balance
• 2 tablespoons peanut butter
• 1/4 cup dark brown sugar, packed
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground flax meal
• 1 to 2 tablespoons water
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking soda
• Pinch salt
• 2 tablespoons unsweetened coconut flakes (optional) 
• organic cane sugar for rolling (optional)

Method . . . 

1. Preheat your oven to 350 degrees F. Put a few tablespoons of the cane sugar in a small dish, set aside with your baking sheet. (You don't have to roll these cookies in sugar, it's just how I like mine best. If you choose not to, lightly grease your cookie sheet.)
2. In the bowl of an electric mixer, use the paddle attachment to cream the Earth Balance and peanut butter. 
3. Add the brown sugar and flax meal plus 1 tablespoon water. Mix until fluffy. Then mix in the vanilla.
4. Then add in the flour, salt, and coconut flakes. Mix until just combined. You may need ot add another tablespoon or so of water if your dough is dry/crumbly. It depends on the kind of peanut butter you use.
5. Scoop heaping tablespoons of dough into your palm, roll, dip in the sugar, and then flatten onto the cookie sheet. If you have leftover dough, eat it or evenly distribute.
6. Bake for 8 to 10 minutes, until golden on top. Let cool before devouring.

I added the coconut flakes because I have the coconut flavor coming from the oil in my homemade peanut butter. Plus, I think the two flavors in combination is dynamite. But these can be as plain and basic as you wish.

Also, you may notice in my other recipes that I use baking powder versus baking soda. I just cater to whatever ingredient I have on hand on any given day, and today we're clear out of baking powder. Here's more information about substituting the similar, yet entirely different leavening agents.

And be sure to check out the Half Dozen Chocolate Chippers and Half Dozen Brownie Cookies recipes.

What's your favorite small-batch dessert?

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Chocolate Loaf

Not much talk of exercise on this blog lately, which is funny because I'm doing all sorts of things with cross-training and strength while getting in a steady 25-30 miles a week. I ran a frigid 10-miler with my friend Ariana on Sunday. Gusts of 30MPH blew against us for probably 3/4 of the way.

I'll have a running post for you tomorrow -- promise.

Today, we'll eat cake.

Technically I'm calling this recipe a chocolate loaf because I baked it in -- you guessed it -- a loaf pan. It's really just a nice, dense chocolate cake that you can slice and top with peanut butter or whatever else you like to spread on sweet breads.

CHOCOLATE LOAF
vegan recipe, don't skip the coconut milk

What you'll need . . .

• 1 cup wheat flour
• 1 cup unbleached white flour
• 1/3 cup cocoa powder
• 1 cup organic sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 can full fat coconut milk
• 6 tablespoons Earth Balance
• 1 teaspoon vanilla extract

Method . . . 

1. Preheat your oven to 350 degrees F. Grease a loaf pan, 9" x 5", with Earth Balance and set aside.
2. In a large bowl, whisk together the dry ingredients -- flours, cocoa powder, sugar, baking powder, and salt. Set aside.
3. On the stove, heat a small pot over medium-low heat and melt the Earth Balance and coconut milk together. Let cool until warm, not hot.
4. Pour the wet mixture -- including the vanilla extract -- into the dry and mix until incorporated fully.
5. Pour into the loaf pan and bake for 45 to 55 minutes. Until a toothpick inserted into the center of the bread comes out mostly clean.
6. Let cool a while before removing from loaf pan and placing onto a drying rack.
7. Let cool entirely before slicing. Or not. It will just fall apart more if you don't wait.

I bet Elvis would have enjoyed this "bread" with some honey-glazed bacon on top.

I enjoyed mine straight out of the oven (no, I didn't wait for it to cool -- but do as I say, not as I do!) with peanut butter and sliced banana. I'm going to toast some later and spread some coconut butter on it. I'll let you know how it turns out.

Prediction: Incredible.

You can read about why we switched Ada from hemp milk to organic whole milk on Writing Chapter Three. Even if you don't have kids, you might be surprised at the not-so-friendly ingredient that's hiding in your favorite organic products.

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French Toast and Avocado Butter

If this recipe looks familiar, it's because it IS familiar. Last year, we made up some tasty Basil Pesto French Toast. We haven't made it since, but when we found ourselves with almost all the ingredients . . .

. . . it was a no-brainer.


So, there's no need for actual pesto if you have basil and garlic. I imagine you could add Parmesan cheese for some extra flair. No need for fancy herbed bread either. Plain wheat does the job just fine.

I know it's only Monday. File this recipe under "weekend - must-try."


GARLIC-BASIL FRENCH TOAST

What you'll need . . .

• 3 large eggs
• 1/4 cup almond milk or milk
• 1/2 teaspoon black pepper
• Handful basil leaves, minced
• 2-3 cloves garlic, minced
• 6 slices of wheat bread

Method . . .

1. Whisk together the milk, eggs, and pepper. Add in the minced garlic and basil.
2. Pour mixture into shallow dish.
3. Heat a pan or skillet over medium-high heat. Lightly oil.
4. Dip a piece of bread into the egg mixture. Then turn over to coat both sides.
5. Place bread on the pan and cook until both sides are browned.
6. Continue process with all pieces of bread.

Dreamy . . .


But I made it even better!


AVOCADO BUTTER

What you'll need . . .

• 4 tablespoons avocado
• 4 teaspoons Earth Balance or butter

Method . . .

1. Mash together the avocado and butter until smooth.
2. Makes four servings.

I haven't thought of it much until recently, but brunch is my favorite meal. I may have written that before, now that I think of it. Seriously, though. I love the combination of sweet and savory. I love eggs and egg-bakes. Pancakes, crispy hash-browns, waffles, and mimosas.

Most of all, I love French toast, particularly this recipe.


And even though the toast wasn't exactly begging for it, I drowned it in maple syrup. Avocado goes with pretty much everything, right?

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Best-Ever Homemade Chocolate Glazed Donuts

Yet another favorite from the METHOD archives: You need not adjust your screen. What you're seeing is REAL. Homemade donuts -- perhaps one of the only creations better than homemade bagels! I made these puppies for my parents last year, and they turned out about as authentic as possible. So, I'm going to shut my mouth now and give ya'll the recipe.

(Yeah. It's a long one, but well worth the effort!)

What you'll need . . . (for the doughnut part -- inspired by this recipe)

• One 1/4-ounce package active dry yeast
• 2 tablespoons warm water (98 degrees)
• 3/4 cup warm soy milk (or milk)
• 2-1/2 tablespoons margarine or butter
• 1 egg
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 2-3/4 cups all-purpose flour
• 3 cups vegetable or canola oil
• I also added a bit of food coloring for fun
  

Method . . .

1. In a medium bowl, dissolve the yeast in the warm water.
2. Add the soy milk, margarine or butter, egg, sugar, and salt, and blend with an electric mixer until smooth.
3. Add half the flour and mix for 30 seconds.
4. Add the remaining flour and knead the dough with flour-dusted hands until smooth.
5. Cover the bowl of dough and leave it in a comfy, warm place until the dough doubles in size, about 1 hour. You can tell that the dough has risen enough when you poke it with your finger and the indentation stays.
6. Roll out the dough on a heavily floured surface until it's about 1/2 inch thick.
7. If you don't have a doughnut cutter, simply use a drinking glass about the same diameter as a 14-ounce can. You should be able to get about 12 to 14 donuts this way.
8. Now it's time to get creative -- it's time for the holes! Find the cap to a bottle of lemon juice or Worcestershire sauce, or any other small cap with a diameter of about 1 1/4 inches. Use this to punch out holes in the center of each of your donuts.
9. Place the donuts on plates or cookie sheets, cover, and let stand in the same warm, comfy place until they nearly double in size (about 30 to 45 minutes).
10. Heat the vegetable oil in a large frying pan over medium heat (to about 350 degrees). It is easily tested with scrap dough left over from punching out the donuts. The dough should bubble rapidly. I also found it helpful to place a small carrot in the oil while frying -- prevents burning, I've heard.
11. Fry each doughnut for about 30 seconds per side, or until light golden brown -- the color is key.
12. Cool 5 minutes on paper towels.
    

CHOCOLATE GLAZE

What you'll need . . .(NOTE: I found that this made WAY too much glaze, but it's what the original recipe calls for . . . I'd advise making half, but it's up to you.)

• 5 1/3 tablespoons Earth Balance or butter
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/3 cup hot water
• 1 cup semisweet chocolate chips
  

Method . . .

1. Combine the margarine or butter with the powdered sugar in a medium bowl and blend with an electric mixer.
2. Add the vanilla and hot water. Mix until smooth.
3. Melt the chocolate chips in a microwave-safe bowl in the microwave for 30 to 40 seconds. Stir, then microwave another 30 seconds and stir again until completely melted.
4. Add to the plain glaze mixture. Blend until smooth.
5. When the donuts have cooled, dip each top surface into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes.

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