Monday, May 8, 2017
I love chocolate chip cookies and so does my family. So, I decided to make these delicious almost healthy chocolate cocoa chunk cookies. My husband and son both like Espresso, so I found a dark chocolate espresso bar (72% cacao) that the coffee flavor brings out the taste of the chocolate. It really made the cookies taste delicious. Though, you can use whatever type of chocolate you like from milk chocolate to dark chocolate.
What I love about this recipe is that it's all made in one bowl. Let me explain! Take a large bowl and first add all of the wet ingredients and then you add the dry ingredients and all you do is use a wooded spoon or spatula to mix. It is an easy recipe and hardly any clean-up!
Makes about 18 cookies.
1 large egg (room temperature)
1/4 cup canola oil
1/4 cup creamy peanut butter
1/3 cup unpacked brown sugar
1/3 cup cane sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
3 tablespoons cocoa powder
1 1/2 cups oat flour
4 - 5 teaspoons whole milk or half & half (if needed to moisten batter)
1/2 cup chopped dark chocolate espresso bar
Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
In a large mixing bowl, add the wet ingredients, egg, oil, peanut butter, brown sugar, cane sugar, and vanilla, whisk together until combined and smooth.
Next, put a paper towel down on your work surface and take a sifter and add your dry ingredients to the sifter and sift the dry ingredients onto the paper towel and put into the wet ingredients and mix until combined. If the dough is dry, start adding two teaspoons of the milk at a time until the dough is moist enough to form balls but not sticky.
Add the chopped chocolate into the batter. Now, take a tablespoon ice cream scope and shape the batter into balls and place on the cookie sheet about two inches apart. Gently press down on each ball with your fingers to form a disc that is about 1/2-inch thick.
Bake 11-12 minutes until the cookies puff up. They don't spread much.
Cool cookies on baking sheet for 5 minutes and transfer to cooling rack. Enjoy with a cup of coffee, tea, or milk!
Thursday, December 11, 2014
These healthy dog treats are good enough for humans to eat. You could add in some chocolate chips or your favorite dried fruit.Now for your dog, you can add in about ¼ cup parsley, that would help freshen your dog’s breath or substitute dried mint for half the parsley. Don’t hesitate to adjust the size of the treat to accommodate a very small or very large dog. Baking them a few minutes more or less, as needed.
· 1 cup peanut butter
· 1/2 cup honey
· 1 cup flour
Preheat the oven to 350 degree F. and line 2 cookie sheets with parchment paper.
In a medium bowl, stir together the peanut butter and honey. Mix in the flour, then form a ball and roll out on a floured work surface.
Using a rolling pin, roll out into a 9” inch circle and using a 3 to 4 inch dog bone cookie cutter, cut out cookies and place on a lined cookie sheet. Reroll dough pieces until all dough is used up.
Bake for 7 to 9 minutes and watch cookies they will tend to get brown very quickly. Remove from oven and let sit for 5 minutes on cookie sheet and then remove to cooling rack.
Hope your dog enjoys or maybe you! Our dog, Dolce can't wait to try one!
I mailed some dog treats to my sister, Kimberly in Virginia for her dog, Zoey. As you can see, her dog is enjoying them, too.
Monday, November 24, 2014
Pita Piata is an Italian traditional dessert, usually served during the Christmas holidays. This recipe is easy to make, because of the few ingredients and yeast isn't used in this dough. The raisins are soaked in your favorite sweet red wine for 10 hours or overnight. Also, the dough is flavored with red wine which gives it a pleasing scent, as it is baked in the oven. Once the rolls are baked you can drizzle orange blossom honey or agave nectar over the top and then sprinkle with cinnamon and sugar to complete this tasty dessert.
Ingredients for the dough:
5 cups all-purpose flour
1 cup white sugar
1 cup sweet red wine
3/4 cup canola oil
3/4 cup half and half
Ingredients for the filling:
12 oz. box raisins
1 cup sweet red wine or more to cover the raisins
1 cup walnuts (measured after finely chopped)
Ingredients for the topping:
Orange blossom honey or agave nectar (for drizzling)
1/4 cup sugar
1 or 2 tablespoons cinnamon (your preference)
2 cookie sheet pans lined with parchment paper.
Rolling cutter with a zig zag edge. You can order here.
Small glass dish and sifter.
Small glass dish for additional canola oil ( 1/2 cup) and a basting brush.
Round wood toothpicks.
In a medium bowl, soak the raisins in wine for 10 hours or overnight, covered it with plastic wrap and leave on counter. When it is time to mix the dough ingredients, drain the wine from the raisins and reserve for the cup of wine that is needed for the dough.
In a food processor, finely chop the walnuts and reserve in a medium bowl, covered with plastic wrap and leave on counter.
In a small bowl, mix together the cinnamon and sugar with a fork and set aside. If you don't have a sifter cup like the one above. You can use a small sifter that sits on a small glass bowl like this below.
Mix all the dough ingredients together in a standing mixer bowl and attach a dough hook to the mixer. Combine the ingredients on low and continue to run the mixer on medium speed and if needed add more flour a little at a time until it is not sticky. Remove dough from mixer and put on a floured work surface and shape into a round ball. Put the dough ball on a plate the cover with a kitchen towel.
Take a knife and slice a portion of the dough. Using a rolling pin, roll the dough out on a floured work surface, flipping it over a few times and shape into a rectangle approximately 10''x12'' and 1/8" inch thick.
Brush oil on the rolled out dough. Be very generous with the oil.
Sprinkle oil with the cinnamon and sugar mixture.
Sprinkle next layer with the chopped nuts.
Sprinkle last layer with the raisins.
Take the rolling cutter and cut a strip 2" inches wide. Fold over the edges to trap the stuffing inside, and roll the stuffed strip into a rose shape and secure with a toothpick. Place the rosette on a lined cookie sheet and start the process over again with another portion of dough until all the rosettes are made.
Preheat oven to 350 degrees F. and bake until golden brown. About 25 to 30 minutes. Check the rosettes after the first 15 minutes and just turn the cookie sheet around in the oven for even baking.
When done, remove from oven and immediately, drizzle honey or agave nectar over the rosettes and sprinkle on more cinnamon mixture. After they have cooled a little, place the rosettes on cooling rack. Enjoy!