It has been an exciting few weeks, to say the least. Ok, exaggerating completely. I have been MIA from my blog for several weeks. I hate that too. It has just been hectic and everyone in the family has been trading virus’. The most recent one knocked 4 of the 5 of us out for several days. Don’t get me wrong though, I haven’t starved my family, I just haven’t had the time or energy to photograph and post on the recipes. I have been experimenting with new dinner recipes too – but haven’t taken pictures and I don’t like to post without them. I am hoping now I will have a little more time to devote to this blog… and to the kitchen!
On to the reason I am typing now… I have had this weight watchers cookbook for over two years and scan these cookies quite often. I don’t do WW, I just prefer to purchase cookbooks that have nutritional values listed… and often these tend to be diet cookbooks. Here is the recipe taken directly from the Weight Watchers 20 Minute Recipes, Fall 2008 cookbook. The recipe is quite easy and it’s not a terrible choice for a chocolate treat, especially with this coming Monday… Valentine’s day (and I will save my opinion of this day, I am just not a fan). Taste you ask? I didn’t actually try one (shame, shame) but my daughter said they were really good. I like the fact that it is a rich cookie, but the richness is mellowed out by the white chocolate and the oatmeal.
Double Chocolate-Oatmeal Cookies
- 2 tablespoons butter, melted
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup uncooked regular oats
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- Dash of salt
- 1 ounce white chocolate, chopped (I used chips)
Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper (this is important)
In a large bowl combine the first five ingredients, beat until smooth.
Combine the oats, flour, baking powder and salt; add to butter mixture, stirring just until blended. Drop by rounded tablespoons 2 inches apart on parchment. Bake for 9 minutes or until cookie centers are almost done. Remove and cool for 1 minute on pan then transfer to wire rack to cool completely (or indulge in a warm one!)
Makes about 10 cookies
Per serving (1 cookie): Calories: 109, Fat: 4.3g, Sat Fat 2.4 g, Protein 2 g, Carbs 17g, Fiber 1.1g, WW Points (old) 2 points
*Update, thank you to Susitrvl at Mad for Mexican Food for calculating the WW points in the new system – they total 3 points!
This week’s post (yes, I am trying to keep up with the “post a week”) was last-minute, to say the least. I picked up a Good Housekeeping Cookbook, saw this recipe and thought it would be perfect for a cold, rainy holiday morning. Plus I knew I was going to dump on everyone and meet a friend at Starbuck’s for some “me” time.
The most complicated thing about these muffins was the shredding of fresh fruit. The actual recipe uses apple, but I only had one, and didn’t want to use it for this, so I used a pear… since I had three of those… I suppose any fruit would do. The recipe also called for walnuts – which someone apparently ate all of over the past few days. So I subbed some dry cranberries for the nuts. Needless to say, this recipe falls under the “adapted from” category as you will see my changes noted.
The muffin is moist, dense and filling (note 2 cups of oats!). Your options for fruit and nut combinations are nearly endless. So far, they have held up well and even my picky kids ate one without complaining that it tasted healthy. Make extra or freeze the leftovers for a quick, on the go breakfast!
Fruit & Oatmeal Breakfast Muffins
(adapted from Good Housekeeping’s Supermarket Diet Cookbook, Winter 2011)
- 2 cups oats, old-fashioned or quick cooking
- 1 1/4 cups all-purpose flour (160g)
- 1/2 cup light brown sugar, packed
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup buttermilk (I used lower fat)
- 2 T. vegetable oil
- 1 large egg, lightly beaten
- 1 cup shredded fresh fruit (1 large pear or apple will do)
- 1/2 cup walnuts, chopped (I used dried cranberries)
- 1 handful white chocolate chips
Pre-heat oven to 400 degrees. Grease 12 standard muffin-pan cups, or line with paper liners.
IN a large bowl, combine oats, flour, sugar, baking powder and soda, salt and cinnamon. Set aside.
In a medium bowl, with a fork, beat buttermilk, oil and egg until well blended; stir in shredded apples. Add apple mixture to flour mixture and stir just until the flour mixture is moistened (the batter will be very thick). Stir in chopped nuts.
Spoon batter into prepared muffin pan and drop 5 or 6 white chocolate chips onto the top of each muffin. Bake for 23 to 25 minutes or until toothpick comes out clean. Mine actually took 21 minutes exactly. Remove pan and remove muffins immediately. Serve warm or freeze for a quick breakfast.
Calories: 210, 7 grams fat, 1 gram saturated fat, 33 grams carbs, 18mg cholesterol, 320mg sodium, 3 grams fiber, and 5 grams protien. – Note these are for the original recipe, it does not taking into account my changes, although I am sure it is close.
I was drawn to the original post of this recipe by the its title “Stupid Delicious“. Obviously it must be pretty good to earn that title. I prepared this for a Memorial Day Cookout we attended today – which by the way was a pool party and the beautiful weather of this three-day holiday weekend ended at 3:00… the time the party began. Being a native Floridian however, I know that in 30 minutes, the sun will probably be shining, so we waited… and waited… The sun never came out, but the lightning stopped, so the kids got their swim in.
Anyway, I digress. I hesitate to take new recipes to parties, but after reading this post, I felt strongly it would be good. It was. The oohs and aahs were strikingly exclaimed. Try it, you will not be disappointed.
Don’t be afraid of the larger amount of ingredients, it is actually very easy to prepare, and once it’s in the oven, your work is done. No layers, no frosting, nothing but a beautiful, rich chocolaty cake ready to be devoured.
Chocolate Chip Marble Bundt Cake
From Shauna at Piece of Cake
- 2½ cups sugar, divided
- ½ cup unsweetened cocoa powder
- ¼ cup light corn syrup
- 2½ teaspoons pure vanilla extract, divided
- 2 2/3 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 4 large eggs, at room temperature
- 1 cup milk, at room temperature
- 1 cup semisweet chocolate chips (I like Ghiradelli)
1.) In a small saucepan, whisk together 1/2 cup of the sugar, the cocoa powder and corn syrup with ½ cup hot water. Bring just to a simmer, stirring occasionally. Remove the pan from the heat and whisk in ½ teaspoon of vanilla. Set aside.
2.) Position a rack in the lower third of the oven and preheat it to 350 degrees. Butter and lightly flour a 12-cup bundt pan.
3.) In a medium bowl, whisk together the flour, baking powder and salt.
4.) In the bowl of a stand mixer, cream the butter with the remaining 2 cups sugar until light in color and fluffy, about two minutes. Beat in the eggs one at a time until thoroughly incorporated. Scrape down the bottom and sides of the bowl. Beat in the remaining 2 tsp vanilla.
5.) Reduce the mixer speed to low, and beat in a third of the flour mixture just until the flour begins to disappear into the batter. Beat in half the milk. Beat in another third of the flour, then the rest of the milk, and finish with the remaining flour until the batter is smooth. Stop the mixer and gently fold in the chocolate chips.
6.) Scoop out a third of the batter into a medium bowl, whisk in the chocolate syrup and set aside.
7.) Pour another third of the batter into the prepared bundt pan and smooth it with a spatula. Evenly top this layer with the chocolate batter. Finish by pouring the last third of the vanilla batter over the top.
8.) Lightly swirl the batters with a wooden skewer or knife to give a “marble” effect–a continuous figure-8 motion while going around the pan works well.
9.) Bake until a toothpick inserted comes out clean and the cake springs back lightly when touched, about 60-70 minutes.
10.) Cool the cake in the pan on a wire rack. Invert the cooled cake onto a serving platter and dust lightly with powdered sugar before serving if desired. Store any leftovers in a cake dome at room temperature for 4-5 days, maybe more.
*I didn’t have time to wait till the cake was completely cooled and turned it onto a plate while still slightly warm. There was a very minor amount of thin cake layer remaining “here and there” in the pan, so if you can’t wait, it should be ok.
Preface: Before you look at the list of ingredients in this cake stop. The cake is really, really easy to prepare. Use whatever frosting you’d like, but try the cake…
After a weekend of being shut in with sick kids, the stir crazy feeling was overwhelming, so why not bake? I have been actively searching for coconut cake recipes to prepare for a friends upcoming birthday, and I am not brave enough to prepare a “first time” cake to be served publicly… score family.
We don’t do coconut very often, yet no one, even the kids, will turn it down. The cake recipe is from one source, and the frosting from another with a little tweeking. Note, the cake batter uses powdered sugar. I have never seen this in a cake before, and was leery about it, but it was fantastic.
Speaking of frosting. I had a very hard time deciding the best type of frosting. Supposedly the “classic southern” coconut cake uses a whipped/meringue type frosting, verses a buttercream, but I grew up southern and buttercream was on every cake I’ve ever eaten. Anyway, this recipe intrigued me and settled my frosting dilemma.
Final thoughts? The cake is a keeper. Big time! The frosting was interesting. The original recipe was good, but not very “sweet” so I added some powdered sugar. I think it helped also to thicken the frosting slightly. I will definitely put the cake in my top favorites list, but will probably do a buttercream frosting next time. I just really want to find the “perfect” combination.
Has anyone tried the 7 minute frosting method? What did you think? Was it meringue like?
Coconut Cake with Raspberry Filling
- 3 cups (297g) sifted cake flour (sift before measuring)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup butter, room temperature
- 1 pound (450g) powdered sugar
- 4 egg yolks, well beaten *Beat until well combined, about 1 minute
- 1 cup coconut milk
- 1 teaspoon vanilla
- 1 teaspoon almond extract (or coconut)
- 1 cup shredded coconut
- 4 egg whites, well beaten
Pre-heat oven to 350 degrees. Spray 2 – 9″ round cake pans with baking spray.
Combine the cake flour, baking powder and salt in a bowl. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently until well combined.
Bake for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes two 9-inch layers, or three 8-inch layers. (The original recipe link states to make it in 8″ pans, I used 9″ pans and sliced the layers in half.)
- 1 cup Milk
- 3 tablespoons all-purpose flour
- 1 cup butter, softened
- 1 cup sugar
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 1/2 cups powdered sugar
- Raspberry Preserves (at least 1 cup) *choose a good quality
- 1 1/2 cups coconut