Healthy (and Delicious!) Cookies

Dear Jess,

Words cannot express how much I long to see you. I feel like we have so much to catch up on and share with each other.

Today has been lovely. It has been a wonderfully sunny and breezy day. I have all my windows wide open and fresh air is seeping into my house. This inspired me to browse my cookbooks, and within one I found an intriguing recipe that I had to make to see if it was any good. The result: success!

I found this one in the Quinoa 365 The Everyday Super Food cookbook that my mom picked up for me from Costco. Well... truth be told... I'm not sure it was for me... but it has ended up in my kitchen... so I'm going with it!

On page 131 you will find a recipe for Healthy Cookies. The only part of this recipe I don't like happens to be the name. They should be called Energy Bites or something a little more attractive. I, however, did not write this book. And thank goodness too, because I never would have been able to think this puppy up! As you already know, Quinoa is full of so many good things (it's a full protein, and a big source of fibre etc etc) that to add even more good things to these cookies is just a bonus! I look forward to sending these in Jason's lunch. They promise to give him lots of energy for his laborious days.

Healthy Cookies
from Quinoa 365, page 131

2/3 cup water
1/3 cup quinoa
1 cup butter, softened
1 1/3 cups packed brown sugar
2 large eggs
1 1/2 tsp pure vanilla extract
2 cups whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 1/4 cups quick-cooking rolled oats
1 cup flaked unsweetened coconut
1 1/3 cup sunflower seeds, unsalted
1/3 cup flax (ground or whole seeds)
1/3 cup sesame seeds

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with a fork. Set aside to cool.

Preheat the oven to 350F. Grease a large baking sheet, or line it with parchment.

Cream the butter with the brown sugar in a large bowl. Add the eggs and vanilla and mix thoroughly.

Combine the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the oats, cooked quinoa, coconut, sunflower seeds, flax and sesame seeds to the flour mixture and stir until well blended. Combine with the butter mixture and stir until well mixed. Roll the dough into 1 1/2 inch balls. Place 2 inches apart on the prepared baking sheet. Flatten each cookie slightly with the palm of your hand. Bake on the center oven rack for 8-10 minutes, until the bottoms are light brown. Allow the cookies to cool completely on the baking sheet. Store the cookies in a sealed container in the refrigerator for up to 1 week.

My house smells so good right now from these little darlings. (That's right... I couldn't wait another moment before sharing it with you... the last tray is still cooling behind me.) So easy. So yummy. Such a good idea.

Love,

Granola Energy Bites

Dear Jess,

Your last post made me salivate! I have been craving Chicken Parmesan for a couple months now! I think I crave these things when it gets cold.

Here is another little fun thing to make. They are from Eat Shrink and be Merry. They're called 'Goody Two Chews' and they're awesome! I made them because I was bored, and it gave me an excuse to visit the new Bulk Barn that opened this passed Friday. Jason has taken a couple of these treats to work in his lunch every day since!

 

Goody Two Chews

adapted from Eat, Shrink and be Merry by Janet and Greta Poldeski

1/3 cup light peanut butter

1/3 cup pure maple syrup

2 egg whites

1 tsp pumpkin pie spice

1 1/2 cups low-fat granola

3/4 cup dried cranberries

(I also added some mini dark chocolate chips!)

1. Preheat oven to 250F. Spray two 12 cup mini muffin trays and set aside. In a medium bowl, beat together peanut butter and maple syrup on medium speed of electric mixer (I just used a fork.) Add egg whites and pumpkin pie spice and beat again until smooth.

2. Stir in granola and cranberries. Divide mixture evenly among muffin cups. Bake on middle oven rack for 45 minutes 

3. Remove from oven and cool completely on wire rack before removing clusters from pan. Store in an airtight container.

Note: I found that mixing wet ingredients in a smaller bowl, and dry ingredients in a bigger bowl and then pouring the wet mixture on top of the dry mixture was easier than the reverse. But to each his/her own!

Also... the book gives you a tip. Don't use overly sweet granola. These babies are going to be sweet enough! I just got the plain low-fat granola from The Bulk Barn with no added dried fruits etc.

I will be making these often for sure! I might even turn them into granola bars... with the possibility of dipping them in dark chocolate and/or peanut butter! The possibilities are endless!

Love,

Looking Back: The Favourites of 2011

Dear Faithful Readers,

It is that time of year again. As January 1st sneaks up on us, we are given these few relaxing moments to reflect on the year that is about to close behind us.

Many things have happened in these past 12 months that neither of us dreamed would come to be. Jess moved to a different city, received a real teaching position, and got engaged! Sally did her first 30 Day Hot Yoga Challenge, started learning Spanish, and successfully paid off half her student loan (and is still going strong!) Throughout everything we bonded and celebrated together. We also were blessed with an amazing community willing to give as much support, encouragement and love as we needed in whatever form they could. We are truly blessed, and inspired by you all.

In this post you will find your top 10 favourite recipes of 2011 (plus a couple of our favourites that didn't make the list). We wish you all a Merry Christmas and a Happy New Year.

 10. The Oo-la-la Burger

From Food and Drink Summer 2011

9. Cookie Ice Cream Pie 

From the brilliance of Jess Koning's Creativity 

8. Quinoa Risotto

From Food and Drink Autumn 2011

7. Grilled Hanger Steak with Horseradish Whipped Potatoes, Creamed Spinach, and Sauce Bordelaise  

From The New Brooklyn Cookbook, Page 116-118

6. Cinnamon Sugar Pull-Apart Bread

From this link 

  

5. Espresso-Chocolate Shortbread Cookies

From this link

4. Paprika Lamb Burgers and Home Made Oreos

From BBC Good Food and this link

 

3. Mountain Meatballs

From Jamie's America, Page 308

2. Sausage Carbonara

From Jamie's Italy, or JamieOliver.com

1. Broccoli Orecchiette, Zucchini & Bobboncini Salad, 

Prosciutto & Melon Salad 

From Jamie's Meals in Minutes

Jessica's Favourite of 2011: Sweet Potato Skins, Mushroom Polenta Diamonds,  and Flourless Chocolate Cake
From MarthaStewart.com 

 
Sally's Favourite of 2011: The Olé Burger

From Food and Drink Summer 2011

   

 

 

God Bless,

Sweet Sensations

Hi Sally,

Thanks for your last letter. I will try that recipe for sure! Looks delicious. As for Marmite . . . in my opinion it is never worth the ingestion.

As promised I am putting up recipes from the desserts I made for the work Christmas party. I completely overdid myself as usual but had a lot of fun making them. My candycane cookies didn't really work out as planned. They are really hard to form into the proper shape so I gave up and made circle cookies instead. They still tasted delicious according to my taster.

Candy Cane Cookies

1 cup sugar

1 cup butter (softened)

½ cup milk

1 tsp. vanilla

1 teaspoon peppermint extract

1 egg

3 ½ cups all purpose flour

1 tsp. baking powder

¼ tsp. salt

½ tsp. red food colouring

2 tbsp. finely crushed hard peppermint candies

2 tbsp. sugar

In large bowl bear 1 cup sugarm the butter, milk, vanilla, peppermint extract and egg with electric mixer on medium speed or stir with spoon. Stir in flour, baking powder and salt. Divide dough in half. Stir food colour into half. Cover: refrigerate at least 4 hours.

Heat oven to 375F. For each candy cane, shape one rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.

Bake 9 to 12 minutes or until set and very light brown. In a small bowl, mix crushed candies and 2 tablespoons sugar; immediately sprinkle over baked cookies. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Irish Cream Bars

¾ cup all-purpose flour

½ cup butter, softened

¼ cup powdered sugar

2 tbsp. unsweetened baking cocoa

¾ sour cream

½ cup sugar

1/3 cup Irish Cream liquer

1 tbsp. all-purpose flour

1 tsp. vanilla

1 egg

½ cup whipping cream

Chocolate sprinkles, if desired

Heat oven to 350F. In a small bowl, mix ¾ cup flour, the butter, powdered sugar and cocoa with spoon until soft dough forms. Press in bottom of ungreased 8-or-9 inch square pan. Bake 10 minutes.

In medium bowl, beat remaining ingredients except whipping cream and chocolate sprinkles with wire risk until blended. Pour over baked layer. Bake 15 to 20 minutes or until filling is set. Cool slightly; refrigerate at least 2 hours before cutting.

Cut the bars into bite-sized pieces. Mix whipping cream and sugar. Pipe whipping cream onto each square and serve.

It was so wonderful to see you and I am SUPER excited for the 17th. I think you may have to keep me in check. All those beautiful wedding dresses to try on and so little time.

Give Jason my best and I will see you soon.

Lots of Love,

Christmas Bliss: Espresso-Chocolate Shortbread Cookies

To the future Mrs. Jessica Brickell,

Since your relationship status has been changed on Facebook, I am going to assume that I can officially say CONGRATULATIONS ON YOUR ENGAGEMENT! I am soooo thrilled for you both. You two make an amazing team and I am so excited to have shared in the first few moments after the proposal, and am looking forward to the excitement of wedding planning, and of course supporting and encouraging your future journey together. ... Have I mentioned that I am excited yet?!

So, on top of your exciting news, I have just realized how quickly Christmas is creeping up on us. I have decided (again) that most of my gifts will be homemade. Last night I decided to try this new recipe because - let's face it - I saw the recipe on my friend's blog Graceful Oven and almost melted in my seat. I thought to myself 'If these are as sublime as they sound then they will make perfect gifts!' 

The ingredients are easy to get. I thought it would be difficult to find Instant Espresso, but there it was in the instant coffee section in Independent. When I went through the check out there was this adorable middle-aged cashier with an English accent who was intrigued with the Instant Espresso. She said she had never seen it before. Terrified that she would think I was actually going to drink the stuff and think it's good espresso, I quickly said I was using it for baking. Well this got her very excited and we spent a good 5 minutes (to the annoyance of the man in a backwards baseball cap in line behind me) about Christmas baking and what else you could incorporate Instant Espresso into. So, long story short, the Instant Espresso created an Instant Friendship that would never have happened otherwise. Trying new things is beneficial for all!

I used my mom's stand mixer. So I could actually mix a batch of these puppies in 8 minutes - from dropping the first ingredients into the mixer to putting the final dough into the fridge. (I made two batches because the first took so short of a time. We actually timed the second batch for fun.)

My friend got this recipe from another blog, and that girl made a groundbreaking suggestion: Why not try Toffee-Coffee Shortbread instead of Chocolate-Coffee Shortbread? So while going through my cupboards looking for the chocolate chips what do you think I found? That's right! A whole bag of toffee chips! That is the story of how my second batch became Toffee-Coffee Shortbread Cookies.

Espresso-Chocolate Shortbread Cookies
makes 42 cookies
1 tbsp instant espresso powder
1 tbsp boiling water
2 x 8oz sticks unsalted butter, at room temperature
2/3 cup confectioners' sugar
1/2 tsp pure vanilla extract
2 cups all-purpose flour
4oz bitter sweet chocolate, finely chopped, or 3/4 cup store-bought mini chocolate chips (or toffee bits!)
Confectioners' sugar, for dusting (optional)

1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners' sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don't work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.
3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that's 1/4 inch thick. As you roll, turn the bag occasionally and lift teh plastic from teh dough so it doesn't cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide adn a sharp knife, cut the dough into 1 1/2 inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
6. Bake for 18-20 minutes, rotating hte sheets from top to bottom and front ot back at the midway point. The shortbreads will be pale - they shouldn't take on much color. Transfer the cookies to the rack.
7. If you'd like, dust the cookies with confectioners' sugar while they are still hot. Cool the cookies to room temperature before serving.

And there you go! Christmas presents for all! I baked mine a couple minutes too long. The next batch I will do for only 15 minutes (in a convection oven). I really really really love the concept of rolling the dough in the Ziplock bag. The dough gets so firm, that you can cut it out of the bag and cut off as many squares as you need for that day, and then transfer the rest of it into a new bag and put it back in the fridge! I still have 1/2 of each batch in the fridge to bake again tonight! And let me tell you... the smell that goes through the house when these babies are in the oven is absolutely heavenly! They should make candles that smell like these cookies!

I love you so much. I can't wait for our weekend coming up. Good luck with all your lesson planning and ... report cards? Is it that time of year or am I making it up?

All My Love,

Esther, Cookies and Tea

Dear Sally,

As our study of Esther comes to a close I have been doing quite a bit of reflecting. What is it that I have taken from these nine weeks? How am I a different woman? What wisdom have I gained that I can share with others? As I was thinking about all of these things I was also baking. I honestly cannot think of a better way to end a 9 week bible study than with food! I made my recipe with margarine so that I could eat these ones. I will warn you now that if you make the dough too thin and put too much jam in them they will not work. 
These are a great accompaniment to a cup of tea 
early in the morning while reading through the scriptures or even as a late night snack. I used grape and strawberry jam for my fillings because they were what I had in the apartment at the time. I am sure that fresh fruit tossed in a little cinnamon sugar would be just as delicious. Thank you for your unfailing friendship and love. You mean the world to me. Love, Jess

Ingredients1 Stick margerine or butter (softened)
1 cups sugar
1 large egg
1 tsp vanilla
2 tsp baking powder
2 cups wheat flour OR 1 cup white all-purpose flour and 1 cup wheat. (All white works well too.)

Filling: Apricot preserves, fruit butters, jam or prunes.

Directions

1. Cut butter into sugar. Blend thoroughly. Add egg and blend thoroughly. Add flour, 1/2 cup at a time, blending thoroughly between each.
2. Put the batter in the refrigerator overnight or at least a few hours.
3. Roll it out to about 1/4-inch thickness and then cut circles with a cookie cutter or use a drinking glass. (From Beth Moore: Make them at least 3 inches in diameter so you have room to fill and fold them over!)
4. Put a tablespoon of filling in the middle of each circle. Fold up the sides to make a triangle, overlapping the sides as much as possible so only a little filling shows through the middle.
5. Bake at 375 for about 10-15 minutes, until golden brown. 

Summer Burgers and Homemade Oreos

Dearest Jess,

It has been a while since I have made a meal for the sake of making a meal. Jason and I were thinking this the other day, so we set aside last night to make dinner together. Since it's now summer (yay!) I picked a burger recipe. Since Jason loves sweets I tried making Oreos.

These Burgers, are very tasty. Jim bit into it and said 'It tastes like a taco!' Which, after biting into mine, I agreed. The aioli was a nice touch and added a flavour that is not generally on a taco, so it brought it into the 'burger arena'. We tried these on the BBQ but they started to fall apart, so we ended up grilling them on the stove top.

Paprika Lamb Burgers with Aioli
450g minced lamb
1 red onion, 1/2 grated, 1/2 sliced
1/2 small bunch parsley, chopped
1 tsp smoked paprika
1/2 tsp ground cumin
pinch dried chilli flakes (optional)
4 tbsp mayonnaise
1/2 garlic clove, crushed
4 crusty rolls
1 beef tomato, sliced
Little Gem Lettuce leaves, to serve

1. Put the first six ingredients, except the onion slices, in a bowl with lots of seasoning. Mix together with your hands, then form into four burgers. Mix the mayo with garlic to make aioli. Fry the burgers for 4-5 minutes on each side until cooked through but juicy.
2. Layer teh rolls with lettuce, burgers, onion slices and tomato and a big dollop of aioli.


Oreos! Thanks again to my friend's blog, I stumbled across this recipe. I was very skeptical at first. I think it's because of my (lack of) baking skills. But this was me 'living on the edge' again. Last time it worked out, so I thought this time I might succeed as well.

I did! They were easy and a lot of fun. I used an electric beater for the first time since I was 12 baking with my mom! She used to always tell me to make sure my hair was tied back or else it could get stuck in the beater. This, and a few other lessons all came flooding back as I plugged it in and turned it on. I love my Mom.

But seriously. Make these!

 

Homemade Oreos

For the chocolate wafers:

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups sugar

1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter

1 large egg

For the filling:

1/4 cup (1/2 stick) room-temperature, unsalted butter

1/4 cup vegetable shortening

2 cups sifted confectioners’ sugar

2 teaspoons vanilla

 

1. Set oven to 375.

 

2. Place flour, cocoa, soda, baking powder, salt and sugar. Mix and then add butter and egg blending until a thick paste forms.

Roll teaspoonfuls into a ball and place on a paper lined baking sheet, pressing down lightly.

Bake 9mins.

3. Meanwhile, make filling. In the mixer, blend butter and shortening. Slowly add sugar, and then vanilla. Whipping until very well mixed.

4. Place a blob between 2 cooled cookies and squish.

 

 

You are an amazing woman. I am proud to know you. I hope we can find a time to hang out soon. Maybe another double date?

So Much Love,
Sally

Cookie Ice Cream Pie

Dear Sally,

Your last blog looked AMAZING! I can't wait till BBQ season when I can cook up some delicious salmon. Unfortunately I know it will not be as good as your dad's famous salmon.

As usual this post is delicious but REALLY bad for you. I feel like I corrupting our followers with these enticing recipes. It is ironic really that I keep making things I can't eat nor would eat if I had the chance. Oh well :)

I'm excited for the party on Friday. I had to change my costume because I haven't had time to shop for anything but I think it will still work out :)

How is your yoga challenge coming? I wish I could be there with you! I'm glad that Rachel is doing it too, not that you would need the extra motivation or anything.


 Lots of love,
Jess

This recipe is a creation of my own and is a mish mash of things I had in the house and ideas that came to me. Don't worry, it has been tested on two very healthy men and they both enjoyed the dessert and survived its consumption. Enjoy!

Cookies Ice Cream Pie
Double chocolate ice cream (approx 2 cups)
Peanut butter (1/2 cup)
Cool whip (2 cups)
White chocolate (shavings)
1 cup (approx) white chocolate macadamia nut cookie dough (or any kind you like)

1. Cover the bottom of a round cake pan with the cookie dough. Cook in a 350 oven for about 8 minutes or until golden. Cool.

2. While the cookie is baking whip the ice cream, peanut butter and 1 cup cool whip. Spoon this mixture over the cooled cookie base. Top with remaining cool whip and white chocolate shavings. Return to the freezer for min 4 hours.


3. Bring out of the freezer just before serving to warm up. Cut and serve!

Travel Food

Dear Sally,

 

I can't remember if I told you that Jesse and I are going to Ohio this weekend but I'm telling you now :)

In preparation for the trip I thought I would do some baking. The boys requested White Chocolate Macadamia Nut cookies and I threw in some Reese's Pieces Cookies. I was also inspired by a recipe from Handle the Heat for soft pretzels and so I made little pretzel pieces and coated them in chocolate (and then some were rolled in Reese's Pieces).

Hopefully there will still be some treats left for our hosts after our 7 hour drive tonight but with two boys in the front of the truck and me sleeping in the back I highly doubt it!

I miss you so much but we will see each other soon! Hope you are staying warm and dry in this weather.

Love,
Jess

Reese's and White Chocolate Cookies

1 1/3 cups unsalted butter (room temperature)
2 eggs (room temperature)
1 cup white sugar
1 cup brown sugar
2 tsp vanilla
3 cups flour
3 tsp baking powder
1 tsp salt
1/2 cup white chocolate chips
1/3 cup macadamia nuts
1 cup Reece's Pieces

1. Combine butter, eggs, vanilla, and sugars in a mixing bowl. Slowly add flour,baking powder and salt mixture to the rest of the ingredients. Add the chocolate chips and nuts and mix. Bake at 350 for 10-12 minutes or until golden brown.

2. Let cool and enjoy! Add crushed Reece's Pieces for an interesting change.


Soft Pretzels
1 1/2 cups warm water  
2 tablespoons light brown sugar  
1 package active dry yeast  
3 ounces unsalted butter, melted  
2 1/2 teaspoons kosher salt  
4 cups all-purpose flour vegetable oil  
3 quarts water
3/4 cup baking soda  
1 whole egg, beaten with 1 tablespoon cold water
coarse sea salt

1. Combine water, sugar, yeast, and butter in a bowl and mix until combined. Let sit for 5 minutes.

2. Add the salt and flour and mix with a dough hook on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Oil a large bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

3. Preheat the oven to 425 degrees F. Bring the water to a boil in a small roasting pan over high heat and add the baking soda.

4. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, . Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches, boiling no more than 15 bites at a time, for about 30 seconds. Remove with a large slotted spoon. Place boiled pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching.

5. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown. Remove to a baking rack and let rest 5 minutes before eating.

6. Melt 10 ounces of milk chocolate in a microwavable bowl and dip pretzel pieces. Roll in crushed Reese's Pieces for extra goodness.

Snickerdoodles Galore!

Dear Jess,

Firstly: you are amazing. Secondly: it's raining again.

I woke up on this dreary Saturday morning to a note from Jason stating that the coffee maker was all set up, and just had to be turned on. The day only got better from there! After yoga with Rhiannon we came back to make cookies. There have been a few that I wanted to try, so there's nothing like a rainy weekend and a zen state of mind to bring on the gumption to make 4 dozen cookies!

On today's list: White Chocolate Macadamia Nut Cookies, Almond-Butter Snickerdoodles. (I absolutely love the word snickerdoodle!)

White Chocolate Macadamia Nut Cookies
(makes 2 dozen)
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 1/2 cups white chocolate chips
1 cup chopped macadamia nuts

1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.

2. In a large bowl, beat the melted butter and sugars together until smooth. Beat in the egg, egg yolk, and vanilla until combined.

3. Slowly add the flour mixture until combined. Mix in the white chocolate chips and macadamia nuts until incorporated.

4. Working with 2 tbsp of dough at a time, roll the dough into even balls and lay them on the baking sheets, spaced about 2 inches apart.

5. Bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, about 12-16 minutes. Let the cookies cool on the baking sheet for about 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Almond-Butter Snickerdoodles
(makes 2 dozen)
1 cup packed brown sugar
1/3 cup (about 3 ounces)
1/3-less-fat cream cheese, softened
1/4 cup unsalted butter, softened
2 tbsp smooth almond butter
1 tsp grated lemon rind
1 tsp vanilla extract
2 large eggs yolks, lightly beaten
1 1/3 cup whole-wheat flower
1 tsp baking soda
1 1/2 tsp ground cinnamon, divided
1/2 tsp salt
2 tbsp granulated sugar

1. Preheat oven to 350 degrees and line baking sheets with parchment paper or silpats.

2. Place the first 4 ingredients (brown sugar, cream cheese, butter and almond butter) in a medium bowl, and beat until well combined. Add lemon rind, vanilla extract, and egg yolks; beat until well blended.

3. Combine flours, baking soda, 1/2 tsp ground cinnamon, and 1/2 tsp salt using a whisk. Add flour mixture to butter mixture; beat until well combined. Combine the remaining 1 tsp cinnamon and granulated sugar in a small bowl. Roll rounds of dough in cinnamon sugar then drop dough onto prepared baking sheet. Bake at 350 degrees for 6 minutes; flatten cookies with the back of a spatula. Bake an additional 6 minutes. Cool on pans 1 minute. Remove from pans, and cool on wire racks.

I hope your weekend is relaxing, and a true breath of fresh air.


So much of my Love,
Sally

The First Snow

Outside the front door

Dear Jess,

Today I woke up and it was only 4 degrees outside. It was also snowing. I decided that today was a good day for staying inside to make warm food.

As you know, in the fall/winter I love to make chowders, stews, chilis etc. Today I decided to branch out and try something new.

On the menu for today: Broccoli and Roasted Red Pepper Quiche (with a brown rice crust), Creamy Tuna Rotini Casserole, and Peanut Butter Gingersnap Cookies!

'Sealed With a Quiche' Pg 68 Eat, Shrink & be Merry

 Broccoli and Roasted Red Pepper Quiche
1 tsp olive oil
1/2 cup minced onions
1 tsp minced garlic
1 1/2 cups cooked brown rice
5 tbsp grated Parmesan cheese, divided
7 whole eggs
1 cup chopped broccoli florets
1/2 cup chopped bottled roasted red peppers
1/2 cup packed shredded light Swiss cheese

1/2 tsp salt

1/4 tsp dried basil

1/4 tsp freshly ground black pepper

1 plum tomato, thinly sliced

1. Preheat your oven to 350. Grease an 8 inch round cake pan or casserole dish. Set aside. Beat eggs in a small(ish) bowl. Set aside.
2. Heat olive oil in a small skillet over medium heat. Add onions and garlic. Cook and stir until onions are tender (2 minutes.) Transfer onion mixture to a medium bowl. Add cooked rice, 3 tbsp Parmesan cheese, and 2 tbsp of beaten egg. Mix well. Spread mixture evenly over bottom of prepared pan and press down with the back of a spoon to make a crust.
3. Top crust with broccoli florets, roasted red peppers, and shredded cheese, in that order. In another medium bowl, whisk together remaining eggs, salt, basil, and pepper. Pour over vegetables and cheese. Top with tomato slices and sprinkle with remaining 2 tbsp Parmesan cheese.
4. Bake quiche for 45 minutes, or until it's puffed up and golden, and eggs are set. Let stand for at least 5 minutes before slicing.



It comes out of the dish beautifully! And, oh man is it yummy!



'Tinbucktuna' Pg 111 Eat, Shrink & be Merry

Creamy Tuna Rotini Casserole
8oz uncooked rotini pasta
2 cups frozen mixed vegetables
1 tbsp butter
1 cup diced onions
1 tsp minced garlic
1 can (10oz) condensed, reduced-fat cream of broccoli soup, undiluted
2/4 cup packed shredded light old (sharp) cheddar cheese
1/4 cup light sour cream
1/4 cup grated Parmesan cheese
1 tsp dried basil
1/2 tsp dry mustard powder
1/4 tsp freshly ground black pepper
2 cans (6oz each) chunk light tuna in water, drained

1. Cook pasta according to package directions, adding frozen vegetables to the boiling water for the last 5 minutes of cooking time. Drain pasta and vegetables.
2. Meanwhile, prepare sauce. In a large, non-stick pot, melt butter over medium heat. Add onions and garlic. Cook and stir until onions are tender, about 5 minutes. Add soup, shredded cheese, sour cream, parmesan cheese, basil, mustard powder, and black pepper. Mix well and cook until sauce is bubbly and cheese has melted. Remove from heat. Stir in pasta, vegetables, and tuna. Serve hot.

A Taste of Everything!

'Girl-Guy Cookies' - Pg 168 Eat, Shrink & be Merry

Peanut Butter Gingersnap Cookies

3/4 cup all-purpose flour

1/3 cup whole wheat flour

1 tsp baking soda

3 tsp ground cinnamon, divided

1/4 tsp each ground ginger and salt

1/8 tsp ground allspice

1/4 cup granulated sugar

1/3 cup light peanut butter

3 tbsp butter, softened

1 cup packed brown sugar

1 egg

1 tbsp molasses

1 tsp vanilla

1. Preheat oven to 350. Spray a large cookie sheet with cooking spray and set aside.

2. In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, salt, and allspice. Set aside. Combine granulated sugar and 2 tsp cinnamon in a small bowl. Set aside.

3. In another medium bowl, beat together peanut butter, butter and brown sugar. Add egg, molasses, and vanilla. Beat again until smooth.

4. Using a wooden spoon, mix peanut butter mixture and flour mixture. You will be making a stiff dough. Using your hands, shape dough into 1 1/2 inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot while baking). Flatten cookies slightly using a fork.

5. Bake cookies for 7 minutes. They may appear undercooked, but that's okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.



They are chewy and full of winter flavour!



 I hope your weekend was fantastic!

So Much Love,

Sally