Day 17: Doing something for you and yours - Whole Wheat Chocolate Chip Coconut Cookies

This week started off on a tired note. After coming back from a two week trip that had eight flights, six hotels, one cruise, and two kids, we were beyond exhausted. As I passed by the flower shop on the way home from picking my little one up from school we decided to pick up a bouquet. For no special occasion, just for us.  I guess we were celebrating being home for an entire week, so that we could enjoy a bouquet of flowers! When we got home my little one asked if we could make cookies. Not wanting to disappoint him, I obliged. I found a simple recipe on allrecipes.com and halved it (I didn't want to be forced to eat my way out of a pile of cookies) and we both got to work.  

I really like this recipe. It is a no frills, very simple recipe to follow. It also gives perfectly crispy on the outside - soft and gooey on the inside cookies. I did make a few changes however, add a 1:3 whole wheat flour ratio and added some flaked coconut. I like having that subtle crunch in there instead of using nuts.  Feel free to omit the coconut, change to 100% all purpose flour, or add nuts. Another note is to let the cookies out just before they harden on the outside.  Keep them on the pan for about ten minutes instead of transferring them to a baking sheet.  This will let them bake the rest of the way giving you that soft and chewy inside.  Enjoy!

Ingredients

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon hot water
1/4 teaspoon salt
1/2 cup whole wheat flour
1 cup all purpose white flour
1 cup semi-sweet chocolate chip morsels
1/2 cup flaked coconut (optional)

1.  Preheat oven to 350 degrees F (175 C).

2.  Cream the butter with the sugars.  Beat in the egg followed by the vanilla extract.

3.  In a small bowl mix the baking soda with the hot water.  Add to the batter.  Add the salt and the flour, followed by the chocolate chips and coconut.

4.  Spread parchment paper onto baking sheets.  Drop spoonfuls on to the prepared baking sheets and bake for 10-12 minutes.

Makes about 20 servings.

Day 123: Mexican Fried Ice Cream

I have to admit, I'm not the biggest fan of Mexican food. But I somehow planned a playdate on May 5th, and thought why not have a Cinco de Mayo themed playdate? Aside from sombrero related crafts, I thought my mom friends might like to kick back with some virgin margaritas and let our kids make their own soft and hard tacos.  

Here is one of the recipes I used.  The trick is to work quickly, and to do about three at a time and then put them in the freezer before they melt.  

Recipe:

2 L container of vanilla ice cream

2 cups of frosted flakes cereal

1-2 teaspoons of cinnamon

1. Scoop out the ice cream onto wax or parchment paper.  Put in the freezer for about 30 minutes.

2. Crush the cereal by hand, and add the cinnamon.  Mix thoroughly.

3. Spread the mixture into a pan.

4. Have a small tray or tupperware box ready.  As you take the scoops of ice cream out, roll quickly and thoroughly to coat it completely with the cereal mixture.

5. Serve with honey if desired.  Serves 12.

This was a hit with the kids, and parents!

Day 331: It's all about the pumpkin silk pie

If you've been on pinterest lately, you've probably seen a post about a pumpkin silk pie.  Since I normally put myself in charge of pumpkin pie, I decided to make two of these pies, but found a few changes to the recipe what it taste more like pumpkin, and less like Cool Whip.  

Ingredients:

8 oz package cream cheese, softened

2 tsp vanilla

1/2 tsp pumpkin pie spice

1 cup powdered sugar

1 1/4 cup pumpkin puree

8 oz Cool Whip tub

1 graham cracker crust, store bought

whipped cream (optional)

Instructions:

1.  In a mixing bowl, beat the softened cream cheese until it is light and fluffy.

2.  Add the powdered sugar, pumpkin, vanilla and pumpkin pie spice.  Beat until smooth.

3.  Fold in the container of whipped topping, mixing in completely.

4.  Pour mixture into pie crust, spreading evenly.  

5.  Place in the fridge for at least four hours.  Alternatively, you can put in the freezer and remove one hour before serving to let it thaw.

6.  Add whipped cream if desired.

I have to say, this was a crowd pleaser.  It was almost like a cheesecake, but much lighter.  It was super easy to make, and if you are doing it for a party you can make it days beforehand.  Just remove it from the freezer one hour before serving.  Enjoy!

Day 244: Low Fat Chocolate Chip "Muffins"

Though these are technically muffins, trust me, they taste more like cupcakes.  They are super decadent and rich.  They will not last long!

Find the recipe here.  A few notes on what I did:  I made the applesauce myself, which is easy with a baby food processor that steams and then purees the apples.  And I used regular chocolate chips.  Also, if you go with the recipe as is (no real chocolate chips) it is gluten free and dairy free.

Enjoy with a mug of milk, or other beverage of your choice!