Tag Archives: Cook

“No-Sweat” Molasses Cookies

I have a confession.

I like to make low-calorie desserts, so I can go back for seconds and thirds without the guilt. I am all about moderation, but there are times when a girl needs to eat three cookies.

This was one of those times. I was having a severe sugary-sweet craving and, of course, I am in desperate need to go grocery shopping. Thankfully, I found a bottle of blackstrap molasses in the back of my cabinet! I don’t even remember why I originally bought it, probably for a “recipe-that-never-was,” but regardless I was up for putting it to good use.

I’d like to introduce you to my molasses cookies!


This is what happens when you stick me in a near-empty kitchen with a sweet-tooth, and a desire to make something I can eat in multiples of two without feeling like I will gain 10 pounds as soon as I swallow the first bite.


To make these a little less fattening, I substituted unsweetened applesauce for the butter. I also substituted 1/4 cup of the sugar with 6 packets of stevia. Instead of using all white flour, I used 1/2 cup white and 2 cups wheat.

At the end of the day, these cookies have approximately 92 calories and 0.3 grams of fat. The sugar is 10 grams, but play around with the amount. You may be able to substitute more packets for the sugar, or cut back on the amount of white sugar altogether. If you’re really feeling creative, I bet you could even sub flax meal for the egg. I thought about doing that, but seeing as how I was already doing a lot of substitutions, I didn’t want to let things get too crazy up in here!

 

 “No-Sweat” Molasses Cookies

inspired by: BonAppetit and Allrecipes.com

Ingredients:

1/2 cup white flour
2 cups wheat flour
2 tsp ginger or nutmeg
1 tsp baking soda
3/4tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1/8 tsp ground black pepper
3/4 cup unsweetened applesauce
6 stevia packets
3/4 cup white sugar**
1 egg
1 tbsp water
1/4 cup blackstrap molasses
2 tbsp sugar

Directions:

1. Preheat over to 350 degrees.

2. Sift flour, ginger (or nutmeg), baking soda, cinnamon, cloves, salt and pepper into a small bowl.

3. In a separate bowl, cream together applesauce, stevia, and 3/4 cup of sugar** until light and fluffy looking.

4. Beat egg into the applesauce/sugar mixture. Next, stir in water and molasses.

5. Gradually add the flour and stir.

6. The dough won’t be thick enough to form balls. Instead, scoop the dough onto an ungreased cookie sheet by the tablespoon. Sprinkle with remaining sugar.

7. Bake for 8-10 minutes, and enjoy!

**Note: Again, if you’d like to cut back on the sugar, play around with the sugar-stevia ratio. This recipe seems to be very forgiving.

Why are they called “No-Sweat” Molasses Cookies? Because you can eat them without the need to go run 5-miles immediately afterwards…unless you want to that is!

Let me know if you try these, and how they turn out for you!
Do you have any yummy dessert recipes? Share!

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Healthy Apple Crisp

Healthy Apple Crisp

Healthy Apple Crisp

 

I’ve been on an apple kick lately and I had a case of serious overkill when I bought way more apples than I could eat.  I didn’t know what to do with them and I hated for them to go bad. 

I came across a couple of great recipes for healthier apple crisp and I encourage anyone looking for a healthy dessert or treat to give it a whirl! 

I substituted the flour with whole wheat flour and I used regular butter (just because I don’t like the idea of chemicals in margerine). 

With only 131 calories and 3.5 grams of fat – it’s a fantastic substitute for apple pie!

Ingredients

3 medium baking apples, cored, sliced thin
1 tsp cinnamon
2 Tbsp sugar
2 Tbsp flour

Topping:
1 cup quick oats
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup brown sugar
2 Tbsp heart-healthy margarine

Directions

Mix first four ingredients and place into 9-inch (square or round) baking dish.

In small bowl, mix Topping ingredients until crumbly. Sprinkle topping over the apples.

Bake at 325 degrees until apples are soft and topping is golden brown (about 30 minutes).

Number of Servings: 9

For more great apple recipes check out http://www.dailyspark.com/blog.asp?post=8_healthy_apple_dessert_recipes_for_fall

Black Bean Soup with Sherry

Black Bean Soup...it's what's for dinner 

Black Bean Soup…it’s what’s for dinner

I came across this recipe in Fine Cooking magazine. I’m always looking to try new recipes and this sounded healthy and delicious! It’s relatively quick and easy to make… only 3 real steps.  Definitely a fool proof recipe worth trying!

Ingredients:
3 Tbs. extra virgin olive oil
1 large yellow onion, finely chopped
1 medium green bell pepper, stemmed, seeded and finely chopped
3 medium garlic cloves
2 cups lower-salt chicken broth
Two 15 1/2 oz. cans black beans, including liquid
1 tsp. ground cumin
1 tsp. dried oregano
1 Tbs. tomato paste
1/4 cup dry sherry, preferably fino but not necessary
Kosher salt and ground pepper

1) Heat the oil in a 4- to 5-quart heavy-duty pot over medium heat. Add the onion, green pepper, and garlic and cook, stirring occasionally, until tender, about 5 minutes. *Note: I added potatoes, celery and carrots at this point to make it more hearty*

2) Meanwhile, purée the chicken broth with one can of black beans and bean liquid in a blender.

3) Add the cumin and oregano to the pot and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute more. Stir in the black bean purée and the remaining whole beans with their liquid; bring to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer, stirring frequently, until the flavors are melded, about 10 minutes. Stir in the sherry and season to taste with salt and pepper.

*Note I modified this recipe by sprinkling in some cayenne pepper to give it a little more zing.  This is definitely one that you could spice up or down to your liking.

nutrition information (per serving):
Calories (kcal): 310; Fat (g): 11; Fat Calories (kcal): 100; Saturated Fat (g): 1.5; Protein (g): 13
See this recipe in Fine Cooking 107, pp. 25
September 2, 2010