Posts tagged ‘cookies’

February 11, 2013

Recipe review: 2 Ingredient Cookies

I often find myself looking at one or two overripe bananas on the kitchen counter, wondering why they weren’t eaten before the skins turned so black that they became unappetizing. I usually just toss them in the freezer, saying that I will make some banana bread, or banana muffins. Then I’ll go to put something in the freezer and discover I’ve stashed away enough bananas to be making bread for days.

Yesterday I found the solution to this problem! And it’s a delicious, done in 20 minutes solution. 2 ingredient cookies.

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As this review says, there are a lot of these “2 ingredient” ideas floating around Pinterest right now. One of the ingredients is usually a box of cake mix. Well, call me nuts but I don’t think anything that has 30 ingredients itself should be included in a simple, healthy recipe.

These cookies, however, are two real food ingredients, ones that I always have on hand: Bananas and oats. Then some add-ins — pretty much anything you’d like.

I’ve made these twice in the past two days — they are that easy. I’m putting the whole recipe below, because you won’t believe it, but make sure to stop by the original post for more add-in ideas.

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2 ingredient cookies

Two bananas
One cup oats

Mash ingredients together in a bowl. Drop by tablespoons onto a greased cookie sheet. Bake at 350 for 15 minutes.

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Crazy easy. And crazy delicious.

Yesterday I added in chocolate chips (about 1/8 to 1/4 of a cup). Today I doubled the recipe and added in the following: 1/4 c raisins; 1/4 c chopped dates; couple dashes cinnamon. Then I divided the batter in half, and put about 1/8 c chocolate chips in half (for the kids) and 2 tbsps chopped walnuts in the other (for me). Leaving out the chocolate, these are even vegan-friendly.

I made my half into bigger cookies — about 5 cookies. Two made an excellent, guilt-free breakfast. I kept the kids at about a tablespoon each. Perfect for snacking or packing in lunches.

August 31, 2012

Healthy breakfasts on the go

This post is for a friend of mine, who is looking for quick, easy breakfast options.

I’ve posted a few different muffin recipes on here before:

PB&J muffins – not the easiest to make, but very filling and lots of protein.

Low-fat banana muffins – pretty easy, this is my twist on a banana bread recipe

Chocolate Chip Zucchini muffins – the kids and I loved these!

Here are some others that I have made, and my substitutions.

Chef Meg’s Zucchini muffins – I omitted the pecans and flax meal, and used orange juice concentrate instead of pineapple (couldn’t find pineapple). I also got 24 muffins out of the batter instead of 18, so these were less than 90 calories each – score. My “makeover” is here.

Lemon-Zucchini Loaf  – I made this as muffins, so they are easier to serve for breakfast on school days. I used applesauce instead of oil. If possible, zest two lemons, for even more lemony flavor – and don’t skimp on the glaze, which really keeps these moist and adds to the lemony goodness. These come out to about 108 calories, 1 g fat, 23.1 g carbs, 2.2 g protein each.

Banana Oatmeal muffins – I dropped the sugar to 1/4 cup, and have made this with both regular and Greek yogurt. Greek is good for the extra protein, but regular will work if it’s all you have on hand. I’ve also made this same recipe with blueberries and nectarines instead of bananas – you want about 1.5 cups of pureed fruit. These come out to about 117 calories, 2.2 g fat, 21g carbs, 4.8 g protein each (with the 1/4c sugar and Greek yogurt).

Non-muffin ideas

Breakfast cookies – These are just as good as the Quaker ones! There are lots of options on this blog, we did ours with fresh blueberries and they were sooo good. I’ve been wanting to try the carrot ones, but am waiting until I can get carrots at the farmer’s market again.

Another breakfast option is baked eggs – combo those with a slice of low-fat cheese and put them on an English muffin, and you’ve got a McDonald’s-esque Egg McMuffin without having to stop at the drive-thru. You can make enough for the week and store them, just like hard-boiled eggs but less mess.

Fruit or fruit and yogurt smoothies are a popular in our house – we tried this Mixed Fruit Smoothie today and it was a HUGE hit – can’t argue with getting the kids to drink their spinach! Can easily be made the night before, poured into a shake-able drink container, and you’re out the door.

Finally, you can make a crustless quiche – good for Sunday breakfast, then leftovers for the rest of the week (although these do require a fork, but since they are pre-made, it’s just a matter of a quick 30-second zap in the microwave, so they might be able to be snuck into a morning routine). Link goes to my makeover of another SparkRecipe – I used real eggs instead of eggbeaters and 1% milk instead of fat-free, because that’s what we buy, then divided it into eight pieces instead of six because that’s just easier.

February 21, 2011

Antonia’s Top Chef cookies

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Last week on Top Chef, the cheftestants had to make cookies for Cookie Monster, Elmo, and Telly. Naturally, when we first watched this, we knew we would have to watch again with the kids.
KG declared that her favorite cookies were those made by Antonia, dark chocolate with white chocolate chips, caramel and sprinkles. After doing some searching online, I found the recipe, but commenters didn’t like how the cookies turned out.

So here’s my slightly modified version:

Ingredients
For cookies:
1 stick unsalted butter
2 eggs
3/4 cup brown sugar
3/4 cup white sugar
2 tablespoons vanilla
1 cup white chocolate chips
1/2 tablespoon baking powder, sifted
1/2 tablespoon baking soda, sifted
1 cup cocoa, sifted
1 cup all purpose flour, sifted
1/2 teaspoon salt

For caramel:
1 cup sugar
3 tablespoons water
1/2 cup cream

Sprinkles, decoration

Directions
1. Sift baking powder, soda, cocoa and flour together
2. Preheat oven to 375 degrees.
3. Cream both sugars and butter in Kitchen Aide with paddle about 10 minutes.
4. Add eggs, vanilla, reduce speed and mix in sifted ingredients and salt.
5. Fold in chocolate chips.
6. Using an ice cream scoop, position batter about 2 inches away from each other and bake for 15-17 minutes.
7. Boil sugar and water until light brown caramel forms, about 10 minutes.
8. Slowly add cream and wisk until incorporated.
9. Drizzle over cool cookies and decorate with sprinkles

I was going to buy caramel at the store, but the only “all natural” one (Wegmans store brand – love it) was $4. I had all the ingredients at home, so I thought I’d give it a try. Totally easy!

The cookies turned out huge – could have made them a bit smaller. I think melted white chocolate would look great on top of them, too.