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Amazingness!

What’s better than a chocolate chip cookie?

Or even, what’s better than cheesecake?

WHAT!  You don’t know!!!

Well, I guess I can tell you…

A CHOCOLATE CHIP COOKIE CHEESECAKE BAR!

this picture is from Google!

This AMAZINGNESS!

Ingredients:

  • 1 cup packed brown sugar (both light and dark work)
  • 1/2 cup white sugar
  • 12 tbsp of room temperature butter
  • 2 eggs (substitute it for 3 egg whites or 1/2 a cup of silken tofu blended until smooth)
  • 1 tbsp pure vanilla extract
  • 2 cups all-purpose flour (you can substitute with whole-wheat flour or 1 cup of whole-wheat and 1 cup of all-purpose)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 12 oz of cream cheese
  • 2 cups of any type of chocolate chips
Directions:
Preheat oven to 350° F.  Mix together sugars, butter, eggs, vanilla, and cream cheese.  Sift in flour, baking soda, and salt and mix well.  Fold in chocolate chips.  Pour into a greased 9″ x 13″ pan and bake for 25-30 minutes.
What’s your favorite way to use cream cheese?

Lemon Meringue Cookies

Here’s your reason to try this recipe 😉 :

Lemons are good for you (I know!… DUH) 

Well, here’s why:

“1. Lemon being a citrus fruit, fights against infection.

It helps in production of WBC’s and antibodies in blood which attacks the invading microorganism and prevents infection.

2. Lemon is an antioxidant which deactivates the free radicals preventing many dangerous diseases like stroke, cardiovascular diseases and cancers.

3. Lemon lowers blood pressure and increases the levels of HDL (good cholesterol) .

4. Lemon is found to be anti-carcinogenic which lower the rates of colon, prostate, and breast cancer.

They prevent faulty metabolism in the cell, which can predispose a cell to becoming carcinogenic.

Also blocks the formation of nitrosamines in the gut.

5. Lemon juice is said to give a glow to the skin.

6. A few drops of lemon juice in hot water are believed to clear the digestive system and purify liver as well.

7. The skin of lemon dried under the sun and then ground to make powder can be applied to the hair for a

few minutes before bath which relieves head ache and cools the body.

8. Applying lemon juice to acne dries the existing ones and prevents from getting more.

9. Lemon juice acts as a natural hair lightner and skin bleach which reduces the pigment melanin and prevents

the risk of chemical allergic reactions which is common with hair dyes and bleaches.

10. Lemon juice is given to relieve gingivitis, stomatitis, and inflammation of the tongue.

11. Lemon juice is given to prevent common cold.

12. Lemon juice is given to prevent or treat urinary tract infection and gonorrhea.

13. Lemon juice is applied to the sites of bites and stings of certain insects to relieve its poison and pain.

14. Lemon juice relieves colic pain and gastric problems.

15. Lemon juice soothes the dry skin when applied with little glycerin.

16. Lemon juice used for marinating seafood or meat kills bacteria and other organisms present in them,

thereby prevents many gastro-intestinal tract infections.

17. Lemon juice with a pinch of salt (warm) every morning lowers cholesterol levels and brings down your weight.

18. Lemon juice is the best drink to prevent dehydration and shock in case of diarrhea.

19. Lemon juice can also be used as a mouthwash. It removes plaque, whitens the teeth and strengthens the enamel.

20. A table spoon on thick lemon syrup everyday relieves asthma.

21. Lemon juice relieves chilblains and itchy skin.

22. Gargling lemon juice relieves throat infection and also used as a treatment for diphtheria.

23. Lemon juice is an excellent treatment for dandruff and greasy hair.

24. Lemon applied over the face removes wrinkles and keeps you young.

25. Lemon juice helps to prevent and cure osteoarthritis.”

From: http://health-tipz.blogspot.com/2009/07/25-health-benefits-of-lemon.html 

So here’s the recipe:

Lemon Meringue Cookies:

Ingredients:

6 room temperature egg whites
1 tbsp lemon juice
1/8 tsp salt
1 1/2 tsp lemon extract
1 1/4 cup sugar

Directions:

Preheat oven to 200° F. Put egg whites, lemon juice, salt and lemon extract in a bowl and beat until very foamy.  Then slowly add sugar and beat until there are stiff peaks.  Use piping bag to shape cookies on a greased oven pan and bake for an hour.  Then decrease oven temperature to 175° F and bake for two more hours or until dry.

Then PRESTO!

You get something like this:

What’s your favorite thing to put lemon in?

Milk’s Favorite Cookie

 This isn’t my recipe 😮

I found it on the Food Network site.

But, they are AMAZING – with the modification I made!

Maybe I’ll make my own recipe for homemade oreos one day, but not now. 🙂

Oreo’ Cookie Recipe:

Ingredients

For the Dough:

  • 1 1/3 cup cocoa powder
  • 1 1/2 cup all-purpose flour, plus more for dusting
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter, softened
  • 2 cups granulated sugar (brown sugar will work)
  • 2 large eggs (or 3 egg whites or 1/2 cup of thoroughly blended tofu)
  • 1 teaspoon vanilla extract

For the Filling:

  • 2 stick unsalted butter, softened
  • 3 cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract

Directions

Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.

Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.

Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.

Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.

Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.

Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners’ sugar and vanilla.

Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.

Original Recipe here: http://www.foodnetwork.com/recipes/oreo-cookies-recipe/index.html

Carrot Cookie Recipe

Everyone knows that vegetables are good for you, like DUH!  But, I’ll provide you with the specific information on why carrots are:

“carrots are also good sources of vitamin B1, vitamin B2, vitamin B6, vitamin K, biotin, fiber, potassium and thiamine. Here are 7 health benefits of carrots for human body:

  1. Prevent Cancer
    Many studies shown that eating carrots may help lower the risk of breast cancer, lung cancer and colon cancer. Recently, researchers have isolated a compound called falcarinol in carrots that may be largely responsible for anti-cancer benefits. Falcarinol is a natural pesticide found in carrots that protects roots from fungal diseases. In daily diet, carrots are almost the only source of these compounds. A study conducted on mice found that they were fed with either raw carrots or falcarinol have one-third lower risk of developing colon cancer than mice not fed by them.
  2. Improve Vision
    The retina of the eye needs vitamin A to function, lack of vitamin A causes night blindness. Carrots are rich in beta-carotene, a substance which converted into vitamin A in the liver. In the retina, vitamin A is transformed into rhodopsin, a purple pigment that necessary for night vision. In addition, beta-carotene help protect against macular degeneration and the development of senile cataracts. A study found that people who eat most Beta-carotene had 40 percent lower risk of macular degeneration than those who consumed little.
  3. Prevent heart disease
    Studies shown that a diet high in carotenoids are associated with a lower risk of heart disease. Also, it is believed that regular consumption of carrots reduces cholesterol levels. Soluble fiber in carrots can help lower blood cholesterol levels by binding with and removing bile acids, cholesterol triggers would be pulled out from the bloodstream to make more bile acids.
  4. Reduce the risk of stroke
    According to research from Harvard University, people who ate more than six carrots a week are much less likely to suffer a stroke than those who ate only one carrot a month or more.
  5. Nourish Skin
    Carrot has a strong cleansing properties that are effective in detoxifying the liver, so that the overall effective for acne that is caused by toxins from the blood. Carrot is also useful for treating uneven skin tones because of pigmentation. The vitamin A and other nutrients contain in carrot efficiently nourish the skin, prevent dry skin and other skin blemishes.
  6. Anti-aging
    Carrots contain a lot of beta-carotene, which serves as an antioxidant that helps the body to fight the cell damage done to the body with dirt in the bloodstream and even oxygen. It also help slows down the aging of cells and various negative effect associated with aging.
  7. Dental Health
    Carrots can even help clean your teeth, and is the best way to keep your mouth clean after meals. They act as natural abrasives, help in eliminate the sticky dirt from the teeth and stimulate gums. They also trigger a lot of saliva, which helps to scrub away stains on your teeth. Minerals in carrots helps to kill germs in the mouth and prevent tooth damage.”

Carrot Cookie Recipe: 

From Google

Ingredients:

  • 1 stick of room temperature butter (substitute it for sour cream, yogurt, any type of oil (except olive oil!), nut butter, banana (but beware, I like it with banana, but many others think it tastes disgusting with it), buttery spread, applesauce, pumpkin, pretty much anything creamy)
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar (you can use brown sugar)
  • 2 beaten eggs (or 3 egg whites or 1/2 cup of thoroughly blended silken tofu)
  • 2 cups sifted all-purpose flour (you can use whole wheat)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups old-fashioned or quick-cooking rolled oats
  • 1 cup coarsely shredded carrots
  • [optional] 1 cup raisins
  • [optional] 1 cup chopped nuts

[Optional] Icing: (Suggested by Kristen at notsodomesticated.com)

  • 3 oz. cream cheese
  • 3 tablespoons butter (or buttery spread)
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Directions:

Preheat oven to 350° F.  In a large bowl cream together butter, brown sugar and granulated sugar. Mix in eggs. Sift in flour, baking powder, baking soda, salt, cinnamon and nutmeg and mix well.  Fold in oats, raisins, carrots and nuts.  Roll dough into two-tablespoon sized balls and place onto greased oven pan, two inches apart and slightly flatten them. Bake 10-12 minutes, or until done.  [Optional] Mix together ingredients for icing and frost when the cookies have cooled off.

What is your favorite food with carrots?

NO GLUTEN-FREE RECIPE!?

I recently have come to the realization that I don’t have any gluten-free dessert recipes. :0 SO, I did a little experimenting last night, and made a fantabulous recipe!
Gluten-free Brownie Recipe:
Ingredients: 
  • 3/4 cup rinsed/drained black beans
  • 7 tbsp melted butter (or yogurt, sour cream, any type of oil (except olive oil!), nut butter, banana (but beware, I like it with banana, but many others think it tastes disgusting with it), buttery spread, applesauce, pumpkin, pretty much anything creamy)
  • 2 eggs (or 3 egg whites or 1/2 cup thoroughly blended silken tofu)
  • 1 tsp vanilla extract
  • 1/3 cup pure maple syrup
  • 3/4 cup packed brown sugar
  • 1/2 cup cocoa powder
  • 1/3 cup brown rice flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup chocolate chips
Directions:
Preheat oven to 350° F.  Thoroughly blend/puree/or whatever black beans until very smooth.  Then mix in butter, eggs, vanilla, maple syrup, and sugar.  Then sift in cocoa, brown rice flour, baking powder and salt and mix in very well.  Lastly, fold in chocolate chips.  Pour brownie batter into a greased 9″ by 9″ pan and bake for 25-30 minutes (mine took 30).
Hey, I have a question for you guys!  Do you have a favorite black bean recipe and if so, what is it?

Butterscotch Raspberry Cookies

Butterscotch Raspberry Cookie Recipe:

I found it on Google...I KNOW! REAL SHOCKER! You can find anything on Google.

Ingredients:

  • 1 cup packed brown sugar (both light and dark work)
  • 1/2 cup white sugar (you can substitute with packed brown sugar, BUT, although they won’t be burnt (unless you overcook them), nor will they taste burnt (well, once again, unless you overcook them), it can make the bottom or the cookies blackish)
  • 12 tbsp of room temperature butter (substitute it for fat-free sour cream, any type of oil (except olive oil!), nut butter, banana (but beware, I like it with banana, but many others think it tastes disgusting with it), buttery spread, applesauce, pumpkin, pretty much anything creamy)
  • 2 eggs (substitute it for 3 egg whites or 1/2 a cup of silken tofu blended until smooth)
  • 1 tbsp pure vanilla extract
  • 2 cups all-purpose flour (you can substitute with whole-wheat flour or 1 cup of whole-wheat and 1 cup of all-purpose)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butterscotch chips
  • 1 cup fresh raspberries, sliced in halves

Directions:

  • In a large bowl, mix together sugars, butter, eggs, and vanilla (or whatever you may want to substitute these with).  Then sift in flour, baking soda and salt.  Mix well.  Then fold in butterscotch chips and raspberry halves.
  • Refrigerate for 30 minutes.  During last 5 minutes of refrigeration, preheat oven to 350° F (175° C).
  • Roll cookie dough into balls (each cookie dough ball should contain 2 tablespoons of cookie dough) and place on a greased pan (or just a non-stick pan), 2 inches apart.
  • Cook 8-10 minutes on middle rack of oven.
What’s your favorite cookie recipe?
Mine is either brownie cookies or chocolate chip (I guess I have a thing for chocolate).  Hey, maybe I should just add chocolate chips to my brownie recipe 🙂

Brownie Cookies

Need an excuse to make this recipe?  I’ll give you one:

COCOA!

Enhances mood: The regular consumption of pure cocoa uplifts mood and also keeps an individual more active. It improves ones life by giving energy to their muscles and by improving glucose metabolism. The mood elevating effect of cocoa is due to the presence of phenylethylamine.

Depression and Stress relief: Cocoa is a powerful anti depressant and hence gives relief from stress and depression. Cocoa has no significant side effects. Many medications are used for treating depression but they have side effects. So now you would have understood which one is better. The Polyphenolic extract obtained from non-roasted cocoa contains plenty of flavonoids that makes cocoa, a great anti-depressant.

Reduces disease risk: Those who consume cocoa regularly have less than 10% chances of having strokes, heart failure, cancer and diabetes. Diabetic patients can take sugar free dark chocolate so that they can prevent any adverse effect on insulin levels.

Improves blood flow: Cocoa consumption is highly recommended by many physicians because it has high levels of epicatechin which improves blood flow.

Lowers high blood pressure: Have you ever wondered why the people who live near San Blas Island off the coast of Panama have never complained about high blood pressure or other cardiovascular diseases? Well, this is because of the amazing health benefits of cocoa (their daily cocoa consumption is around 3 – 4 cups). The flavonoids in cocoa brings down the systolic and diastolic blood pressure.

Fights Aging and Skin Problems: Who wants to get old? Definitely, nobody; thus you should immediately start taking cocoa since it helps fight aging with its high-flavanol content. In the recent times cocoa has become so popular in skin and beauty industry due its effective benefits. Cocoa contains flavanols that helps vascular tissues to relax which improves blood vessel function and also give a glow to the skin. Cocoa is effective in treating skin damages, dark spots, acne and other skin problems. It even has anti-cancer properties that can help to prevent skin cancer.

Improves digestion – Prevents Constipation: Cocoa is quite helpful in improving digestion and relieving constipation. The rich amount of magnesium present in cocoa keeps the bowel movements normal and also promotes digestion. You can take magnesium supplements but why to go for that when tasty dark chocolates are available.

Other Benefits: Cocoa is very helpful for feeding mothers since it helps increase breast milk. It helps to regulate the inflammatory / immune responses in blood vessel walls.

There is no end to the health benefits associated with cocoa, so start using it today to live a healthy and happy life!”

From: http://www.healthmango.com/cocoa-health-benefits.html

Brownie Cookies:

They don't look like this. But, they are still pretty!

Ingredients:
5 tbsp melted butter (or buttery spread or banana (only some people like it with banana) or yogurt or sour cream or oil or nut butter or pumpkin or applesauce – I used 4 1/2 tbsp of peanut butter and  1 1/2 tbsp of lowfat yogurt)
1 1/4 cup sugar (any type)
1 cup all-purpose flour (you can use whole wheat or 1/2 cup whole wheat and a 1/2 cup all-purpose – I used 1/8 cup of whole wheat flour and 3/4 cup + 1/8 cup of all-purpose flour)
1/2 cup cocoa powder
1/4 tsp salt
1/4 tsp baking powder
2 eggs (or three egg whites or 1/2 cup of thoroughly blended silken tofu)
2 tsp vanilla extract

Directions:
Preheat oven to 350° F.  Mix together sugar, butter, eggs, and vanilla.  Sift in flour, cocoa, salt, and baking powder and mix until well-combined.  Use a spoon (I prefer an ice cream scoop) to put rounded tablespoon sized balls of dough on a greased baking pan, about two inches apart.  Bake 8-10 minutes.  After baking, let sit on pan for 2 minutes.

*I also make these as brownies sometimes.  I bake them at the same temperature, in a greased 11″ x 7″ baking pan for 15-20 minutes.  But, make sure that you add a tablespoon of water to the batter if you’re making them as brownies!