Baking


This week’s theme for Eating with Ellie is Apples.  We’ve been cooking with Ellie for so long that we, or at least I, are running out of yummy recipes in some categories.  Like apples.  I had planned to make the Apple Crisp from Comfort Food Fix but we were invited to a Church Supper and I made dessert and I still had some left so I had to make something LESS sweet and less like dessert.  Too many sweets in the house means trouble.

Enter Ellie’s Harvest Breakfast Cookies. These cookies are huge and more like a muffin in cookie form.

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Each cookie uses almost 1/2 cup of batter so they are quite large.  And they are chock full of apples, cranberries blueberries {because I couldn’t find my cranberries} along with pecans and dried cranberries.  They are supposed to contain rolled oats as well.  I noticed my cup of oats on the counter just as I was putting the cookies in the oven.  oh, well.

They are sweet but not too sweet.  The only sweetener is 1/2 cup of Maple Syrup.  These are on the menu for breakfast in the morning.

The cookies are in Ellie’s you have it made.  page 45

More apples -> An Apple a Day…

We would love to have you join us for Eating with Ellie.  The themes are listed on the right of the Eating with Ellie page.  We don’t print the recipes.  We’d rather you bought Ellie’s books.  She has 6 out now.  And they are all good.

This week I have two cookies for you.  For some reason the 1st and 3rd Tuesdays just snuck up on me.  April 4th I remembered it was DC day about 10:00 – right before bed.  That’s okay, I’ll make them for NEXT time.  So I did.  Then this week, This morning I remembered it was DC day again.  I don’t know where my head is these days.  BUT I got the cookies made today and now I have TWO cookies for you.

First up:                                              Lemon Sugar Cookies

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These were so full of lemon flavor:  1/4 cup of lemon juice + the zest from the lemon. They were so sweet/tart that they didn’t last long.  Two sticks of butter made them lovely and light and rich.  Definite keepers!

These are part of Dorie’s Cookie’s and Kindness for April so the recipe is on Everyday Dorie.

Nest up:                                                 Anzac Biscuits

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In the states when we say biscuit we mean a fluffy white treat served with butter and jam or honey.  They are an addition to dinner.  But in the ‘colonies’ of Great Britain the word biscuit refers to a cookie.  In this case a cookie from Australia and New Zealand full of oatmeal and coconut.  In fact, the word ANZAC means Australia and New Zealand Army Corps which appeared in WWI.  These cookies were not for the troops but served at fundraisers FOR the troops.

They also contain Golden syrup which is not available anywhere near Podunk, USA, so I subbed in a mix of molasses and cane syrup.  About 1 Tbl of each.

Chewy, sweet, delicious.  Another keeper!

Both cookies are from Dorie’s Cookies.  The ANZAC biscuits are on page 159.  The Lemon Sugar cookies on page 171 {also HERE}.  

For more cookies from Dorie -> 1st Tuesday and 3rd Tuesday

PIE!!  A crispy crust filled with just about anything you like.  Fruit.  Creamy pudding. Nuts and such.  The world is open when it comes to pie.  Which is maybe why Gaye chose SweetyPie as this week’s theme for Eating with Ellie.

I love pie.  But I like healthy.  Hard to put those two together unless you use a recipe from Ellie Krieger, like…

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this Banana Cream Pie

While many cream pies are high in calories a slice of this is only 218.  No meringue here.  Just luscious cream with lots of bananas and a crisp graham cracker crust.  

The cream is made with egg yolks, low-fat milk, unflavored gelatin and just a teeny weeny bit of sugar.  The sweetness comes more from the bananas than from the sugar itself.  {1/8 x 1/3 cup sugar per slice.}

P1100372 I game the whole pie away {knew we didn’t need it} and made a couple of mini pies for us.  Three bites each – just right!

The recipe is from Ellie’s The Food You Crave page 276.  Also, it is HERE.

For more crusty deliciousness visit with us over at Eating with Ellie.

We don’t post the recipes. We’d rather you purchase Ellie’s books.  AND if you want to cook/bake along with us the the weekly themes are on the right of the page.  Just blog and add your link.  Love to have you with us.

On page 42 of Dorie’s Cookies you will find a recipe of a cookie so luscious that it will make your head spin.  Three words – chocolate, caramel, nuts.  NUFF said!!

OK!  Maybe you need more to entice you.  A chocolate shortbread covered in chocolate caramel and covered with nuts.  How can one possibly go wrong with THAT!!!

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I don’t think you can!

I only made one change, and not intentionally.  I picked up the bowl of nuts and tossed them into the caramel before I realized I had picked up the wrong bowl.  It should have been the chocolate.  So everything is mixed together.

**SIGH**

But in the end it all turned out alright.  They were just as delicious, or so says The Man.{I’m still on Whole 30, so…..}

More cookies on Tuesdays with Dorie – Dorie’s Cookies.

We don’t publish the cookie recipes.  Go buy Dorie’s Cookies.  You won’t be sorry.

 

It’s Tuesday. That means cookies! At least the 1st and 3rd Tuesday anyway.  This week’s cookie is a “corked” Breton Galette.  I looked at that name and could not figure our what it meant until I read through the blurb about the cookie. She was wandering through Paris and stopped into a pastry shop that was offering filled galettes.  The indention in the middle was made with a CORK rather than the usual thumb.

As soon as the galettes comes out of the oven press a cork into the center of each cookie.

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Well, I didn’t have a cork but I did have a utensil with a bottom about the size of a cork and that worked nicely.

I filled them with some lovely cherry preserves.

 I did make a small change.  I halved the sugar, subbed in Splenda and added about 1/8 tsp of Stevia.

Some of mine came out TOO browned and some weren’t brown enough but that was okay. The Man liked them and that was all that mattered.  Unfortunately I couldn’t eat any because I started the Whole30 program two weeks before.  Oh, well, I can always make them again.

The recipe is on page 291 of Dorie’s Cookies.  If you love, or even like, cookies you really need to get Dorie’s  Book.

How did the rest of the TWD group like them?  Visit Tuesdays with Dorie and find out.

In the words of Michael Smith, “…I give you my heart.”  In this case my Chocolate Heart. My Valentine’s Day Share-a-Heart!

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Don’t worry, I’m not giving up my Day Job to become a sculptor since it is evident I have no talent in that area. I did try to make a heart.  A little crooked maybe, but warm chocolate…..

If you know me you know I make minor changes.  Usually in the form of subbing in some whole wheat flour and/or the sugar.  In this cookie, only the flour.  About 1/2 and 1/2 AP and WWF.

GOOD cookie!!  Nice and crispy.  Lots of great chocolate flavor.  DUH!!  Definite keeper.

I added a little butter cream frosting and some heart sprinkles to make it look pretty.  Crooked, but pretty!!

This cookie coincides with Dorie’s Cookies and Kindness Revolution.  Bake Cookies.  Share Cookies.  Basically.  How to make people happy?  Give. Them. Cookies. Then blog cookies.  Share on social media #cookiesandkindness. You can find the recipe on Everyday Dorie,

You know you really need to add Dorie’s Cookies to your bookshelf.  Then you would have ALL the recipes at your fingertips.  This one is on page 274.

For more hearts, and probably perfectly sculptured, visit Dorie’s Cookies.

 

When I think of eating ‘healthy’ I really don’t consider cake.  Especially chocolate cake but I ran across this recipe in my February Cookbook eating to beat high blood pressure.  Truth be told this is NOT a weight loss book but a path to health.

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So these little bites of chocolate delight are only 70 calories, and 1 gm fat (1 1/2″ x 1 1/2″ piece) each.  I cut mine a little bigger but still not bad.  I sprinkled them with a little cocoa and powered sugar but they were plenty sweet without it.

    1 1/3 cups sifted self-rising flour
    1 cup + 2 Tbl unsweetened cocoa powder
    1/4 cup nonfat buttermilk
    1 Tbl instant espresso powder
    1 cup sugar {I subbed in 1/2 cup Splenda and added 18 tsp Stevia}
    1/2 up packed light brown sugar
    1/2 cup unsweetened applesauce
    1 tsp vanilla
    2 large egg whites
    1 Tbl powdered sugar

325 degree oven

Line an 8″ pan  with foil leaving an overhang.

Sift together the flour and cocoa.  Add the espresso powder into warmed buttermilk and allow to dissolve.

Mix the sugars together with the applesauce, buttermilk/espresso, and vanilla.  Add the liquids into the flour/cocoa mix and combine just until blended.

Beat the egg whites until stiff and then fold into the batter and add in the chocolate chips.  {I found the batter to be VERY stiff so I added just a tad of water before I folded in the whites.}  

Scrape the batter into the pan and bake for about 35 minutes or until set.  Don’t over bake!  Remove from pan and cool for about 15 minutes on a rack.

SOOOO good! Definitely a keeper.

The recipe is on page 263.

 

I’m linking this post with Cookbook Countdown 14 hosted by Kitchen Flavours and Emily’s Cooking (Makan2)

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