Compost Cookies
PIN IT!These sweet, citrusy and salty compost cookies use my favorite Food Should Taste Good lime tortilla chips! Sub in your favorite flavor for a sweet, salty dessert!
I almost called these “dump” cookies or “everything-but-the-kitchen-sink” bites, but neither of those really sounded right either. I know what you’re thinking, you don’t want to dig into a plate of compost cookies. But after doing some research on the interwebs, it’s really the only thing to call them. And if Momofku calls them compost cookies, I’m calling them that too.
I know I’ve told you this before, but I have a VERY picky husband. He won’t eat pumpkin, cooked carrots, stewed tomatoes, coconut, shellfish, red meat and he’s not a huge fan of butter, whipped cream or cheese. Now, a few of these he’s allergic too, but the rest? He just doesn’t like. Sometimes I feel like I’m feeding a 5 year old. “E, it’s good for you! Open wide!” “I want chicken nuggets.”
Now, I love him very, very much. But it’s hard to be a food writer, recipe developer and wannabe chef sometimes because I have to cook around his parameters. Now, that doesn’t stop me from making whipped cream, butter filled shrimp with cooked carrots and stewed tomatoes. It’s just harder because if I’m the only one eating it, I have to really tailor down the recipe or risk throwing away extra food. And I’m not down with that. Sometimes I just make things, sneak in ingredients he hates and then just don’t tell him they’re in there.
And you know what? It works most of the time. I think these aversions are just him not wanting to eat foods he thinks he’ll hate because he grew up hating them. I’ve snuck many a stewed tomatoes in my recipes and he’s devoured them.
So friends, if you have picky eaters, just trick them into eating the food they think they hate. What they don’t know won’t kill them, I always say.
Compost Cookies
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Yields about 14 cookies. Adapted from Cooking Channel.
Prep time: 10 minutes
Chill time: 2 – 3 hours
Cook time: 12 minutes
Ingredients:
- 6 tablespoons unsalted butter
- 2 tablespoons applesauce
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 large egg, room temperature
- 3/4 cup all purpose flour
- 1/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 cup crushed* Food Should Taste Good lime tortilla chips
- 2 – 3 tablespoons melted chocolate
- 2 1/2 tablespoons quick cooking oats
- Dash of salt
*Be sure to chop very fine so they don’t get stale in the batter.
Directions:
- In the bowl of a large mixer, beat the butter, applesauce and sugars together until creamy. Add the egg and vanilla and beat until smooth.
- In another bowl, whisk the flours, baking soda and salt together. Gradually add the flour mixture to the butter mixture, mixing well after each addition. Remove from your mixer.
- Carefully stir in the melted chocolate and oats. Using a spatula, fold in the tortilla chips until combined. Cover mixture with saran wrap and chill for at least two hours.
- Line a baking sheet with parchment paper and lightly grease with cooking spray. Once chilled, remove from fridge and preheat oven to 350 degrees F. Using an ice cream scoop, scoop cookies onto a greased baking dish. Bake for about 10 – 12 minutes, or until golden.
Nutritional information per cookie:
Calories: 168
Fat: 7.25 grams
Carbohydrates: 20 grams
Fiber: >1 gram
Protein: 1.5 grams
Weight Watchers Points: 4
Balsamic Chicken with Honey Roasted Tomatoes
My book is due in 3 weeks. That’s 21 days, 504 hours and 30,24 minutes, not like I’m counting or anything. I’m in a MUCH better place than I was earlier this month, but I’m still freaking out. A book is a lot of work, I mean, IT’S A BOOK. So if you don’t hear from me or see any indications of life over here for the next few weeks, you know why. This is what we call crunch time, in the biz, and I’m probably going to have a mild, very mild, mental breakdown.
But, let’s not talk about that. Let’s talk about how everyone in the blog world thinks it’s October. I mean, I love pumpkin, but September first? It isn’t the start of fall. Surprisingly enough, it’s still summer. I walked outside and started sweating. Literally. There were beads of sweat on my face while half of my body was still indoors. I’ve started cooking with pumpkin, but I’m sure as heck not buying sweaters or boots yet.
Fall is my favorite season. Ever. So, I’m just as excited as the next person. But I’m also realistic. I know y’all don’t want to eat hot pumpkin chili as much as I want to make it. Eating soup right now sounds about as appetizing as as open heart surgery without medication. Or a root canal and gyno exam, in the same day. So if you want soup, well, you’ve come to the wrong blog. Or you can come back in a few weeks when it doesn’t feel like the 9th gate of hell outside and then I’ll entertain you with all the soups.
ALL OF THEM. Until then, I’m still cooking like it’s summer. Because you know what? That’s what it feels like outside.
Balsamic Chicken with Honey Roasted Cherry Tomatoes
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves 2.
Prep time: 10 minutes
Cook time: 15 – 20 minutes
Ingredients:
For the chicken:
- 2 chicken thighs, bone-in with skin
- 1 cup mushrooms, chopped
- 1/2 medium onion, chopped
- 1 1/2 tablespoon olive oil
- About 3 tablespoons balsamic vinegar
- Salt and pepper to taste
For the tomatoes:
- 1 pint grape tomatoes
- 1 1/2 tablespoons honey
- 2 1/2 tablespoons extra virgin olive oil
- Salt and pepper
Directions:
- Preheat oven to 375 degrees F. Toss the tomatoes with the olive oil, honey and salt and pepper. Place on a lightly greased baking sheet and roast for about 20 minutes, or until squishy.
- Meanwhile, heat the olive oil in a large saucepan over medium high heat. Add onions and mushrooms. Cook until fragrant, about 2 minutes. Place chicken in the pan, add balsamic and salt and pepper. Reduce heat to low and cover the mixture with a lid.
- Let chicken simmer for about 15 minutes, or until no longer pink. Serve over the bed of tomatoes and garnish with fresh herbs.
Nutritional information per serving: (1 chicken breast with 1/3 cup roasted tomatoes)
Calories: 464
Fat: 30 grams
Carbohydrates: 27 grams
Fiber: 2.5 grams
Protein: 13.5 grams
Weight Watchers Points: 12
Chunky Mushroom Dip
Sometimes I’m so torn on what to share here, I take it to the streets. And by streets, I mean my Facebook fans. (Have you liked me yet? You can do that here!) It’s one thing to share something I like on here, but it’s not all about me. Surprisingly. I also like to share things that you guys like, because, well, without you, I wouldn’t be here at all. So yesterday, I asked if you wanted chunky mushroom dip or sweet and salty cookies. To my surprise, the dip won!
Well, I wouldn’t say surprise, if you guys had this you’d chose it immediately. I had no grand reason for making this either. I was a little bored Saturday morning, found a thing of mushrooms and some cream in my fridge and decided to make a dip. Because nothing goes better with french vanilla coffee than a huge, heaping chip-full of chunky mushroom dip.
Chunky dips are always the best. If there aren’t giant chunks of vegetables, fruits or chocolate, I’m really not that into it. That’s why I’m always on the lookout for a hearty chip that can hold its own against my heavyweight dips. That’s where these amazing Food Should Taste Good olive chips come in. They’re not only highly, HIGHLY addictive, they’re sturdy and have that same comforting, natural flavor that mushrooms do. Plus, they won’t crumble at the sight of this magnificent heaping pile of mushroom divinity.
Mushrooms don’t get enough love, in my eyes. I’m obsessed with these little fungees. Any shape, color, size. I think they’re so interesting. Their flavors so unique, earthy, natural. When I eat them, I don’t think of the city i’m living in, but the country. I think of hiking, crunchy leaves and crisp, mountain air. Isn’t it strange how certain foods can transport us to a better, happier place?
If love shrooms and happy thoughts, make this dip. Just don’t pair it with coffee. Let’s just say I found one thing mushrooms DON’T compliment.
Chunky Mushroom Dip
Serves about 4.
Prep time: 5 minutes
Cook time: 8 minutes
Ingredients:
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons flour (all-purpose)
- 1/2 medium onion, chopped
- 2/3 pound mushrooms (about 14 mushrooms)
- 1/3 cup light cream
- 2 1/2 tablespoons heavy cream
- 1/2 tablespoon italian seasoning
- Salt and pepper to taste
- Fresh herbs for garnish
Directions:
- Melt butter in a medium size skillet over medium-high heat. Add onions and cook until fragrant, about 3 minutes. Add in mushrooms and cook until soft, about 5 more minutes. Whisk in the flour and heat another minute.
- Gradually add creams, stirring well after each addition. Heat another minute or so, or until thick. Remove from stovetop and stir in seasonings.
- Serve immediately with your favorite Food Should Taste Good Chips or breads.
Nutritional information per serving:
Calories: 106
Fat: 8.25 grams
Carbohydrates: 5 grams
Fiber: > 1 gram
Protein: 2 grams
Weight Watchers points: 3
Claire
Tags:cocktail party appetizers, dip recipes, mushroom recipes, party recipes
Best Low Fat Blueberry Coffee Cake
Who said coffee cake had to be high fat? Make this deliciously amazing low fat blueberry coffee cake in place! It’ll be your new favorite in no time!
Sometimes I want to switch lives with my dog. Now, I don’t mean forever, of course, but maybe for a few hours. I say this now as I’m on my third cup of coffee, gripping to life, while he takes his second nap of the day. Mind you we woke up about an hour ago. I love life, I’m incredibly blessed to be able to do what I love most for my job. I know. But you know what? Some days I want to nap 16 times a day and not have to worry about feeding myself.
I know how horribly lazy that sounds, but it’s true. I’ve been SO BUSY lately with work, prepping for the move and getting ready for a 10 day trip, I’ve been running around like all of my legs and arms have been cut off. Which when you cook for a living, it’s a little hard to manage your job without arms and legs. I wouldn’t mind napping for 16 hours a day. I sure wouldn’t.
Although I will say, dogs have the short end of the stick when it comes to food. I couldn’t imagine eating the same thing, twice a day, every day for the rest of my life. Well, I could if it tasted like this cake. I know, that sounds like I’m bragging but I’m serious. It’s sweet, but not too sweet, filled with perfectly juicy berries and is perfectly moist with just the right amount of crunch. I could probably get on board with eating this everyday.
I said probably. Don’t hold me to it if you see me stuffing my face with baked ziti and calzones.
Best Low Fat Blueberry Coffee Cake
Serves about 12. Adapted from Food Network.
Prep time: 10 minutes
Cook time: 35 minutes
Ingredients:
- 3/4 cup all-purpose flour
- 1-1/4 cups whole wheat flour
- 1 teaspoon baking soda
- Dash of salt
- 2 tablespoons unsweetened applesauce
- 2 tablespoons canola oil
- 3 tablespoons white sugar
- 2 large eggs, room temperature
- 1/2 cup nonfat vanilla yogurt (we used Chobani)
- 1/2 cup nonfat plain yogurt (we used Chobani)
- 1 teaspoon vanilla
- 1 cup blueberries
- 1/2 cup walnut halves
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
For the recipe (and other yummy low-fat recipes), check out my newest post on SHE KNOWS!
Nutritional information per slice:
Calories: 192.6
Fat: 6 grams
Carbohydrates: 23.2 grams
Fiber: 2 grams
Protein: 5.5 grams
Weight Watchers Points: 4
Claire
Tags:blueberry recipes, breakfast recipes, coffee cake recipes, low fat coffee cake recipes
Fresh Blackberry Shooters
Celebrate the last few days of “real” summer with some of these refreshing and sweet blackberry shooters!
It’s the Friday before a long weekend, which means it’s perfectly acceptable to start daydreaming about what you’re going to have for happy hour. Or what perfectly fruity cocktail you are going to serve at your big soiree. (or picnic, same thing). At 8 am. I don’t think anyone will judge you. And if that’s not reason enough to celebrate, how about we kick off some AWESOME news?
No, I’m not pregnant. No book deal (already have one of those). And no, I’m not going to be on any magazine, show, etc (although I’m hoping such a thing will happen soon enough). It’s actually not work or blog related. El and I? We found a place to live. We were approved yesterday and we move on the 22nd. The only way I can actually type my excitement is this way…
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Now I can stop wishing, dreaming and talking about our time in this place. I can stop feeling sad, pitiful and sorry for myself. In just one month, we’ll be happily set up in our new condo (well, I’ll be in Switzerland, but you know what I mean). We’ll have couches, wifi, cable and a dining room table. Our stuff that’s been rotting in our storage unit will be cleaned and showcased. Our life? Well, it’ll be back to normal. And good god does that feel good to say.
But enough about me. Let’s drink to you guys. To every single one of you who has stood by me through this, has offered me advice, food props and support. And whose stayed reading this blog as I’ve struggled to keep it going, to keep myself going. Let’s take a few of these sweet, summertime blueberry shooters to the face and rejoice in me never, EVER having to talk about this summer again!
For the easy, fresh recipe, check it out here on SHEKNOWS!
Nutritional information per shooter:
Calories: 80
Fat: 0 grams
Carbohydrates: 18.2 grams
Fiber: 0 grams
Protein: 1 gram
Weight Watchers Points: 2
