Wednesday, May 4, 2011

Carrot Chocolate Chip Cookies

Actually, I’m not really sure what to call them. Technically I guess they’re Carrot Oat Apple Chocolate Chip. But that is a little long. A friend shared this recipe with me today and I decided to try it, with some alterations.

Original recipe:

¾ cup whole-wheat flour
½ teaspoon baking soda
¾ teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter, softened
6 tablespoons superfine sugar
6 tablespoons light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
¼ teaspoon water
1 cup rolled oats
1 cup grated carrot, from about 1 large carrot
6 ounces semisweet chocolate chips

In a small bowl, combine the flour, baking soda, and salt. Stir to combine with a whisk.

In the bowl of a stand mixer, combine the butter and sugar. Beat on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl with a spatula.

Add the egg, vanilla and water. Beat on low speed until well incorporated. Scrape down the sides of the bowl with a spatula.

Add the dry ingredients and mix on low speed to combine. Add the oats, carrot, and chocolate chips. Mix on low speed until combined.

Chill the dough in the refrigerator for 15 minutes, or up to 1 hour. 20 minutes before baking, preheat the oven to 375 degrees F. Line two rimmed baking sheets with parchment paper.

Using a tablespoon measure, scoop rounded spoonful's of the dough and roll between your palms to make a round ball. Press lightly to create a flat top.

Bake for 10-12 minutes, or until golden brown. Let cool on a cooling rack.

Nutrition info per cookie: Calories 201, Fat 10.4 gram,  Carb 29.5 gram, Protein 1.9

Following is my version.

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These two little munchkins thought they  looked good.

Combine: 1/3 c wheat germ, 1/2 c. white flour, 1/2 tsp. baking soda, 3/4 salt. Set aside

Cut up one small apple (skin on) and put in food processor or blender with 2 Tbsp. plain yogurt. Puree. Measure out 1/2 cup (This is replacing the butter).

Combine apple puree, 1/4 c brown sugar, 2 Tbsp. honey in mixer and mix well. Stir in egg and 1/2 tsp. vanilla.

Add dry ingredients. Stir in oats, carrots, and 1/2 c. choc chips.

I didn’t refrigerate and made them right into cookies. It made 16 nice size cookies. Baked at 350 for 12-14 min. Remove to wire racks to cool

Nutrition info per cookie: Calories 100, Fat 2.9 gram, Carb 19.9 gram, Protein 2.5

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They’re no toll house cookies, but I thought they were quite tasty if you don’t mind texture. I had 3, if that tells you anything.

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And I think these guys agree! For those of you worried about their tootsies being cold it was quite warm and shoes were put on before they got down.

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Wednesday, March 9, 2011

Freezer Club!!!

For those of you that have been anxiously awaiting this post, here it is! A couple months ago my friend Kara and I started looking into the idea of freezer meals. We got together one day and made Lasagna, Enchiladas, and Meatballs/Mashed Potatoes.


We were done by noon and each had 7 meals for our freezers. We decided that if we got 2 more people that were interested we could have a nice variety of meals. So, here’s how it works.

The “club” has 4 members, Kara, Myself, Jill, and Jodi. None of us really all “ran in the same group” but were acquainted through hockey. We wanted to pick people that had similar size families, and liked a variety of food. The exchange happens the first Monday of the month. At the previous month’s exchange a menu is made out so people can start on the next months meals at their own pace. This is what March’s menu looked like.

Kara- Sloppy Joes, Tater Tot Hot Dish

Jill- Steak Fajitas, Egg Casserole

Jodi- Meatballs/Mashed Potatoes, Chicken Breasts in White Sauce

Micah- Cheeseburger Soup, Chicken Tetrazzini

Each person made four batches of each recipe. The ones that could went into freezer bags (sloppy joes, steak fajitas, meatballs/potatoes, chicken, soup). The more “casserole” type dishes were put in disposable aluminum pans. Instructions on how to prepare each item was written on the package before it was frozen.

The ladies and the food. Left to right, Jill, Kara, Jodi, myself.


Close up of some of the food.

Everything here is precooked except the egg casserole and the fajitas. The fajitas were put in a bag with the marinade and brought with a package of tortilla shells so all that needs to be done is fry the meat.

Its such a great feeling having 8 home-made meals in the freezer ready to go!! Once summer comes we’ll tailor the menu for more grilling/marinade type items.

Friday, January 14, 2011

Chicken with Caramelized Onions on Focaccia

Last night I had one of those, “I have chicken out, now what should I make?” moments. So I decided an experiment was in order. I found a recipe for flat bread, here. Let me just say it is an AMAZING recipe. And SO easy. I’m not even kidding people. From someone that makes bread regularly this really was such a simple recipe. Anyone could do it, don’t let the idea of never making bread before intimidate you. And it’s healthy too! No sugar, and 1 Tbs of butter, which could be substituted with olive oil.

This is the bread after it was baked. I didn’t let it rise the additional 30 min after rolling it out because I wanted it flat.

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While that was baking I sliced my chicken really thin and just cooked it up with some light seasoning. Fried up some bacon and then caramelized the onions in 1 Tbsp. bacon grease. (Just cause the bread is healthy doesn’t mean the whole meal was!)

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I cut the bread into quarters and there you have it! This picture here actually was the sandwich before it was cut into quarters again. I had a half of a quarter and it filled me up! The kids enjoyed theirs open face with no onions.

I finished off the meal with a simple salad and oven roasted potatoes. Yum!

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