Friday, March 16, 2012

Yummy Treats That I Didn't Screw Up

The other day I was looking for something to do with Miss.A. It was a rainy, cold, I-don't-want-to-go-anywhere kind of day. I had been lurking around on the Internet, as I often do, and came across an amazing looking recipe for Mint Chocolate Chip Meringue Cookies. It happened to be a vegan recipe that used an egg replacer instead of eggs. Which was great because I only had one egg in the house. They looked super yummy and there wasn't a whole lot of calories in them. Which is good, because I'd probably end up eating twelve of them.  After a whole day of fiddling with it, I came to the conclusion I was using the wrong egg replacer (well I think I was), and gave up for the day. However I'm not defeated, I'll eat you at some point my pretties.

Instead I found a recipe that used most of the ingredients I already had out. At Cooks.comI found a recipe for Paula's Chocolate, Chocolate Chip Mint Cookies. I'm not a big fan of chocolate cookie but these turned out really well! I think it was the mint that really made them. Miss. A had no trouble helping me make them and it didn't take very long to do. We were enjoying cookies for dessert fresh out of the oven. The best way to eat them, and my Dad had the same idea, was with a big cold glass of milk. The mint and the cold milk together just made the whole experience. Baby K now knows how to say "cookie" with very little problem!
Here is the recipe from the site:

Paula's Chocolate, Chocolate Chip Mint Cookies

1 1/2 sticks of butter or 3/4 cups
1/2 cups brown sugar
1/2 cups sugar
1 egg
1 teaspoon vanilla
1 teaspon peppermint
1 1/2 cups of flour
1/4 cups of unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
Cream butter, sugars, beat in eggs and spices. Add dry ingredients. Stir in chocolate chips. Bake 12 to 15 minutes at 350 degrees F on a greased cookie sheet

ream butter, sugars, beat in eggs and spices. Add dry ingredients. Stir in chocolate chips. Bake 12 to 15 minutes at 350 degrees on greased cookie sheet.

The next morning I found that we pretty much had NO food in the house. I had no idea what we were going to eat. No milk. No bread. No eggs. No fruit. We also had to eat quickly because we had places to be that day. I thought I would see if we could make muffins, maybe add some frozen berries in or something. I looked through a cook book...wait let me stop and explain. A "cook book" is a book that people used to look up recipes and how to cook them before the Internet. If you're still not sure what I'm talking about just Google it. Anywho, I found a recipe in The Joy of Cooking that I thought might work. "Basic Reduced-Fat Muffins" didn't use milk but yogurt instead. I just happened to have some non-fat strawberry yogurt left so I threw caution to the wind and gave it a try. The turned out really well! Two recipes in a row? What were the chances? And apparently each have only 4 grams of fat! Though I'm sure you were supposed to use plain yogurt, the strawberry added a nice subtle flavor to the muffins. It also had big chucks of berry throughout which baked in nicely. Usually when I add berries  the muffin around it doesn't cook evenly. This time no problems at all. It was a very quick and easy recipe. You could easily buy different flavors of yogurt to use depending on your taste. They were very moist as well and perfect for a quick bite for breakfast. I'll probably make them again. Here is the recipe from the Joy of Cooking I used:
Basic Reduced-Fat Muffins

Position rack in the center of the oven. Preheat the over to 400 degrees F. Grease or line a standard 12-muffin pan with paper cups.
Whisk together thoroughly in a large bowl:
2cups of flour
1/2 to 2/3 cup of sugar
4 teaspoons baking powder
1/2 teaspoon of salt
1/4 teaspoon of baking soda if using yogurt instead of milk
1/4 teaspoon of nutmeg (optional. I didn't use it)

Whisk together in another bowl:
1 large egg
3 tablespoons vegetable oil or 3 1/2 tablespoons warm melted unsalted butter (I used butter)
1 teaspoon of vanilla
1 cup of non-fat milk or 1 cup of non-fat yogurt (Obviously I used yogurt)

Add flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. Do not over mix; the batter will be light but fairly stiff and will not be smooth. Divide the batter among the muffin cups. Sprinkle the tops with:
Cinnamon and sugar (optional. I didn't but I think it would be really good)

Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 12 minutes. (or longer for variations with fruit.) Let cool for 2-3 minutes before removing from the pan. If not serving hot, let cool on the rack. Serve as soon as possible, preferably within a few hours of baking.

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