by jltitus on January 23, 2010
Breakfast… it’s the first meal of they day. Everyone says you should make sure to eat breakfast because it’s the most important meal of the day. When I was growing up breakfast was cold cereal and milk. I didn’t mind it at the time. I mean it was sugar after all.
Breakfast has always been a hard meal for me to make sure I eat. Often breakfast has been coffee, or a bit of yogurt or maybe a banana. Nothing spectacular or great, and nothing wholesome and filling. I’ve tried to make sure to eat breakfast and eat something good for me and filling. This recipe helps meet that goal.
Since I joined WeightWatchers earlier this year (I’ve since canceled my membership) I added several WW related blogs to my Google Reader. This recipe is one of those. I love the http://www.loserforlife.com website. She’s so good about sharing how her weight-loss journey is going and sharing recipes like crazy. I love LOVE this recipe for breakfast cookies. These things are filling and also healthy. There’s almost no sugar and there’s lots of bran. Make some this weekend and enjoy each morning in the coming week. I know I will be.
Banana Walnut Breakfast Cookies
½ cup whole wheat pastry flour
½ cup oat bran
¼ cup old fashioned rolled oats
2 tablespoons brown sugar, unpacked
½ teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
¼ teaspoon cinnamon
1 large banana, mashed (about 4.8 oz.)
1 egg, white
¼ cup unsweetened applesauce
1 teaspoon vanilla
¼ cup walnuts, chopped
Directions
In a large bowl, combine flour, bran, oats, sugar, baking powder, baking soda, salt and cinnamon.
In a smaller bowl, combine banana, egg white, applesauce and vanilla.
Add banana mixture to oat mixture and stir until fully incorporated. Stir in walnuts.
Line a cookie sheet with parchment paper. Using a 1/3 measuring cup, scoop batter and place mounds on lined cookie sheet.
Bake in a 350 degree oven for 8 minutes. Makes 5 big cookies.
Notes:
Nutritional Facts: Serving size: 1 cookie. 181 calories, 5 grams fat, 5.1 grams fiber and 5.7 grams protein.
Tagged as:
breakfast,
cookies,
oat bran,
whole wheat
by jltitus on January 3, 2010
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This year our neighbors Sammi and Pla got use a great gift. It was a bag of yummy treats from Trader Joe’s. We had chips, salsa, popcorn, sparkling blueberry juice and these awesome cookies candy cane cookies. That’s where the inspiration for this recipe came from. These cookies were so yummy and tasty. I loved the chocolate and mintyness of the cookies. Pla had told me that the box of cookies she had went fast and in our house they went fast too. After having these cookies I had to find the recipe. I found it on http://www.grouprecipes.com and made some changes to it. Enjoy! |
Homemade Candy Cane Oreo Cookies
Chocolate Cookies
1 1/2 cups sugar
1/2 cup + 2 Tablespoons room-temperature, unsalted butter
1 egg
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Mint Cream Filling
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons peppermint extract
2-4 Tablespoons crushed candy canes or mint hard candies
Directions
- Preheat to 375ºF.
- Cream together butter, egg, and sugar.
- Thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. Continue mixing until dough comes together in a mass.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 in apart. With moistened hands, slightly flatten the dough. I barely flattened mine and used a very small portion scoop. Bake for 9 minutes. Once baked, removed from the cookie sheet to cool.
- To make the cream, place butter and shortening in a mixing bowl, and at low-speed, gradually beat in the sugar, mint, and crushed mints. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
- To assemble the cookies, teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue process until all the cookies have been sandwiched with cream.
- Then enjoy
Tagged as:
chocolate,
cookies,
mint,
oreos
by jltitus on September 13, 2008
Ingredients:
- 1 Avocado
- ½ cup butter
- 4 ounces Tofutti , Better Than Cream Cheese
- 1 cup Sugar
- 1 ¾ tablespoons Lime Juice
- 1 medium Lime , zest, cut into wedges, finely chopped
- 2 cups All Purpose Flour
Directions:
Preheat oven to 375º.
Cream earth balance, cream cheese, avocado, and sugar together. Add zest and lime juice, and beat until light and fluffy (I used an electric mixer). Gently fold in flour, 1/2 cup at a time.
Measure out 1 Tbs balls of dough. Roll between your palms to form a sphere, then flatten into discs. Arrange on a lightly greased cookie sheet. The dough will not spread when baked. Bake for 15 minutes. Remove from oven and cool on a rack.
(Serves –)
Tagged as:
avocado,
cookies,
dessert,
lime
