Yummmm. These cookies are even better with a little fat free frozen yogurt. The perfect summer treat!
Ingredients
1/2 cup whole wheat pastry flour (I used regular whole wheat flour)
1/2 cup all purpose flour (I used whole wheat flour)
1/2 cup unsweetened cocoa powder (It said to sift it, but I didn't)
1/4 tsp baking soda
1/4 tsp salt
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
6 TBSP unsalted butter
1 large egg white
Directions
Whisk the flour, cocoa, baking soda, and salt together in a medium bowl
In a separate bowl blend brown sugar, granulated sugar, and butter together with a mixer until combined, but still grainy. Add the egg and vanilla, blend until smooth
Add the flour mixture and combining all of the ingredients
Lightly dust a clean work surface with flour and gather the dough into your hands. Roll dough out onto your work surface and roll into a log, approximately 8 inches long and 2 inches in diameter. Wrap the dough log in plastic wrap and refrigerate until firm (about 2 hours)
When you are ready to bake, preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper or silicone baking mats
Unwrap your log roll and slice in 1/4 inch rounds, placing them on the baking sheets
Bake for 20-30 minutes
Nutrition content
Fat 2.0 grams
Protein 1.0 gram
Carbs 13.0 grams
Calories 73
--Tasha
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Thursday, August 4, 2011
Wednesday, July 20, 2011
Banana Wanna Date?
This banana and date cookie is pretty darn good! Another quick and easy recipe that includes very few ingredients.
Banana & Date Cookies
Ingredients
3 ripe bananas
2 cups rolled oats (I used uncooked Quacker oatmeal)
1 cup dates, pitted and chopped
1/3 cup veggie oil
1 tsp vanilla extract
Directions
Preheat oven to 350 degrees.
In a large bowl mash the bananas, stir in the oats, dates, oil, and vanilla. Mix well and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 20 minutes or until lightly brown.
Nutrition Content
Fat 2.4 grams
Protein 0.7 grams
Carbs 5.3 grams
Calories 44
--Tasha
Banana & Date Cookies
Ingredients
3 ripe bananas
2 cups rolled oats (I used uncooked Quacker oatmeal)
1 cup dates, pitted and chopped
1/3 cup veggie oil
1 tsp vanilla extract
Directions
Preheat oven to 350 degrees.
In a large bowl mash the bananas, stir in the oats, dates, oil, and vanilla. Mix well and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 20 minutes or until lightly brown.
Nutrition Content
Fat 2.4 grams
Protein 0.7 grams
Carbs 5.3 grams
Calories 44
--Tasha
Friday, April 15, 2011
Red Velvet Chocolate Squares
My friend and partner in crime in class, Angie aka "Cookie Monster" gets sole credit for this amazing and healthy treat. I made them for the first time the other day and must say that I am impressed with how much flavor is packed into each bite. If you add a dollop of fat free cool whip on the top, you have the perfect dessert!
Red Velvet Chocolate Squares (makes 12 servings)
Butter flavored non stick cooking spray
1/2 cup chopped canned beets, drained
7 oz (about 1 cup) canned red beans, drained & rinsed
1/2 cup unsweetened cocoa powder
3/4 cup liquid egg substitute
3 TBSP whole wheat pastry flour
3/4 cup agave nectar
1 TBSP unsalted butter, melted
1 tsp vanilla extract
1/2 tsp almond extract
2 tsp red food coloring
Preheat your ovenn to 350. Spray an 8x8x2 inch baking dish with cooking spray.
Combine the beats, beans, cocoa powder, egg substitute and flour in the a bowl or food processor. Process until the mixture is smooth. Add the agave nectar, butter, vanilla & almond extract, and food coloring. Process until all of the ingredients are combined.
Pour the batter into your baking dish, smoothing the top. Bake for 20 minutes and then turn the temperature down to 300 and bake for another 5-8 minutes, until a toothpick inserted in the center comes out with a little bit of soft batter clinging to it. It should not come out clean, if it does, your bars are over baked.
Let the cake cool completely and then place in the fridge for 3 hours.
Nutrition content
Fat 1.5 grams
Protein 3.0 grams
Carbohydrates 22.0 grams
Calories 106
Big kudos to Angie for treating us to this amazing dessert in class a couple of weeks ago. Who would have thought that these ingredients could create something so yummy!!!!
--Tasha
Red Velvet Chocolate Squares (makes 12 servings)
Butter flavored non stick cooking spray
1/2 cup chopped canned beets, drained
7 oz (about 1 cup) canned red beans, drained & rinsed
1/2 cup unsweetened cocoa powder
3/4 cup liquid egg substitute
3 TBSP whole wheat pastry flour
3/4 cup agave nectar
1 TBSP unsalted butter, melted
1 tsp vanilla extract
1/2 tsp almond extract
2 tsp red food coloring
Preheat your ovenn to 350. Spray an 8x8x2 inch baking dish with cooking spray.
Combine the beats, beans, cocoa powder, egg substitute and flour in the a bowl or food processor. Process until the mixture is smooth. Add the agave nectar, butter, vanilla & almond extract, and food coloring. Process until all of the ingredients are combined.
Pour the batter into your baking dish, smoothing the top. Bake for 20 minutes and then turn the temperature down to 300 and bake for another 5-8 minutes, until a toothpick inserted in the center comes out with a little bit of soft batter clinging to it. It should not come out clean, if it does, your bars are over baked.
Let the cake cool completely and then place in the fridge for 3 hours.
Nutrition content
Fat 1.5 grams
Protein 3.0 grams
Carbohydrates 22.0 grams
Calories 106
Big kudos to Angie for treating us to this amazing dessert in class a couple of weeks ago. Who would have thought that these ingredients could create something so yummy!!!!
--Tasha
Thursday, April 14, 2011
Boston Marathon Cupcakes
My good friend Angie from my workout class is running the Boston Marathon on Monday. I am so excited for her because I know that she will have an amazing experience. There is nothing quite like the Boston Marathon and the feeling you get from being there. The atmosphere is absolutely incredible; I get chills just thinking about it!
Angie is my inspiration to get back into shape so that I can qualify again. She is an incredible athlete and someone who I have looked up to for the last couple of months. I am looking forward to hearing all about her trip when she gets back next week.
As a class we decided to give her a fun little send off this morning. Not only did we tag her car, but Amy put together a goodie bag for her, and I made her cupcakes from my Hungry Girl Cookbook. I will post the recipe/nutritional content later, but here are the pictures. I made Boston Marathon logo toppers and even made blue frosting and used yellow cupcake liners. How cool is that?
--Tasha
Angie is my inspiration to get back into shape so that I can qualify again. She is an incredible athlete and someone who I have looked up to for the last couple of months. I am looking forward to hearing all about her trip when she gets back next week.
As a class we decided to give her a fun little send off this morning. Not only did we tag her car, but Amy put together a goodie bag for her, and I made her cupcakes from my Hungry Girl Cookbook. I will post the recipe/nutritional content later, but here are the pictures. I made Boston Marathon logo toppers and even made blue frosting and used yellow cupcake liners. How cool is that?
GOOD LUCK ANGIE!!!!!!
--Tasha
Wednesday, March 9, 2011
Biggest Loser Vanilla Cupcakes
I am a huge fan of the television show, the Biggest Loser. I have been a religious viewer of the show since Season 1. Curtis Stone, a celebrity chef, has recently been appearing on the show and teaching the contestants how to turn ordinary meals into healthier versions. Eventually, I am going to attempt to re-create all of the meals that he has had on the show. The first recipe, and only recipe, that I have made is the Vanilla Cupcakes. I love cupcakes and I love baking so I thought it would be the best recipe to experiment with first.
I thought the cupcakes turned out okay. They weren't my favorite, but they weren't awful either. I think the next time I make them I will add more batter to each cupcake to make them a little larger. They were very light and fluffy and made a great after dinner snack. I also would add the raspberries to the frosting, the banana and cream cheese frosting was on the bland side. I ended up eating most of the cupcakes without the frosting.
Biggest Loser Vanilla Cupcakes, by Curtis Stone
5 egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
1/4 cup nonfat Greek yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder
For the frosting
1 cup nonfat cream cheese
1/2 ripe banana
For raspberry frosting as seen on the show:
1 cup nonfat cream cheese, at room temp
1 cup fresh raspberries
Fresh raspberries to garnish
Preheat the oven to 325F
Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
Fold in the yogurt.
In a separate medium mixing bowl combine the flour and baking powder and mix well.
Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
Remove from the oven and cool the cupcakes at room temp.
Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting.
Once cool, spread a little of the banana frosting over the cupcakes and (top each with a raspberry?) serve.
For raspberry frosting:
While the cupcakes are baking, puree the raspberries in a blender until smooth.
Pass through a fine mesh strainer into a small saucepot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.
Cool completely.
Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.
Nutritional Content (per cupcake)
Carbs 10.0 grams
Protein 5.0 grams
Calories 60
--Tasha
I thought the cupcakes turned out okay. They weren't my favorite, but they weren't awful either. I think the next time I make them I will add more batter to each cupcake to make them a little larger. They were very light and fluffy and made a great after dinner snack. I also would add the raspberries to the frosting, the banana and cream cheese frosting was on the bland side. I ended up eating most of the cupcakes without the frosting.
Biggest Loser Vanilla Cupcakes, by Curtis Stone
5 egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
1/4 cup nonfat Greek yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder
For the frosting
1 cup nonfat cream cheese
1/2 ripe banana
For raspberry frosting as seen on the show:
1 cup nonfat cream cheese, at room temp
1 cup fresh raspberries
Fresh raspberries to garnish
Preheat the oven to 325F
Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
Fold in the yogurt.
In a separate medium mixing bowl combine the flour and baking powder and mix well.
Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
Remove from the oven and cool the cupcakes at room temp.
Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting.
Once cool, spread a little of the banana frosting over the cupcakes and (top each with a raspberry?) serve.
For raspberry frosting:
While the cupcakes are baking, puree the raspberries in a blender until smooth.
Pass through a fine mesh strainer into a small saucepot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.
Cool completely.
Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.
Nutritional Content (per cupcake)
Carbs 10.0 grams
Protein 5.0 grams
Calories 60
--Tasha
Tuesday, March 8, 2011
Red Velvet Angel Food Cake
This has to be the best dessert I have made in a long time. It is delicious! The recipe says that it is difficult to make so beware. I thought it was easy, but everyone else that has attempted to make it hasn't had the same feelings.
I have thought about using this recipe to make some cupcakes, but haven't had the moment to do some experimentation. I will keep you posted.
Red Velvet Angel Food Cake
1/3 cup unsweetened cocoa
1/4 cup water, boiling
2 tsp vanilla extract
2 Tbsp food colouring, red
1/4 tsp table salt
1 3/4 cup sugar, divided
1 cup cake flour (I used regular all purpose flour and it worked just fine)
16 large egg whites, about 2 cups (I used the liquid egg whites because I didn't feel like cracking 16 eggs)
2 tsp white vinegar
Preheat oven to 350ºF.
In a medium bowl, combine unsweetened cocoa, boiling water, vanilla and food coloring; whisk and set aside.
In another medium bowl, combine salt, 3/4 cup of sugar and cake flour; mix well and set aside.
Using an electric mixer, in a large bowl, beat egg whites until foamy. Add vinegar; continue to beat until soft peaks form. With electric mixer running on slow speed, gradually add remaining cup of sugar; increase to high speed and beat until stiff peaks form.
Remove a heaping cup of egg whites and add it to chocolate mixture; gently combine and set aside.
Sift flour mixture over egg whites, a little at a time, and fold after each addition to incorporate. Add chocolate mixture and gently fold into egg whites. When just combined, turn batter into a two-piece 10-inch angel food cake pan with feet; smooth top into an even layer.
Bake until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes. Remove cake from oven and invert pan onto its feet so the inverted cake can cool properly (the cake will not fall out of the pan). If your pan does not have feet, invert it over the neck of a wine bottle or a glass soda bottle.
When cake is completely cool to the touch, loosen edges with a sharp knife and remove cake from pan. Slice into 16 pieces and serve. Yields 1 piece per serving.
Nutritional Content (per slice)
Fat 0.37 grams
Carbs 29.08 grams
Protein 4.47 grams
Calories 135
**This would also be really yummy with a touch of fat free cool whip**
--Tasha
I have thought about using this recipe to make some cupcakes, but haven't had the moment to do some experimentation. I will keep you posted.
Red Velvet Angel Food Cake
1/3 cup unsweetened cocoa
1/4 cup water, boiling
2 tsp vanilla extract
2 Tbsp food colouring, red
1/4 tsp table salt
1 3/4 cup sugar, divided
1 cup cake flour (I used regular all purpose flour and it worked just fine)
16 large egg whites, about 2 cups (I used the liquid egg whites because I didn't feel like cracking 16 eggs)
2 tsp white vinegar
Preheat oven to 350ºF.
In a medium bowl, combine unsweetened cocoa, boiling water, vanilla and food coloring; whisk and set aside.
In another medium bowl, combine salt, 3/4 cup of sugar and cake flour; mix well and set aside.
Using an electric mixer, in a large bowl, beat egg whites until foamy. Add vinegar; continue to beat until soft peaks form. With electric mixer running on slow speed, gradually add remaining cup of sugar; increase to high speed and beat until stiff peaks form.
Remove a heaping cup of egg whites and add it to chocolate mixture; gently combine and set aside.
Sift flour mixture over egg whites, a little at a time, and fold after each addition to incorporate. Add chocolate mixture and gently fold into egg whites. When just combined, turn batter into a two-piece 10-inch angel food cake pan with feet; smooth top into an even layer.
Bake until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes. Remove cake from oven and invert pan onto its feet so the inverted cake can cool properly (the cake will not fall out of the pan). If your pan does not have feet, invert it over the neck of a wine bottle or a glass soda bottle.
When cake is completely cool to the touch, loosen edges with a sharp knife and remove cake from pan. Slice into 16 pieces and serve. Yields 1 piece per serving.
Nutritional Content (per slice)
Fat 0.37 grams
Carbs 29.08 grams
Protein 4.47 grams
Calories 135
**This would also be really yummy with a touch of fat free cool whip**
--Tasha
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