Sunday, April 28, 2013

Heart Healthy Chocolate Chip Cookies

This is my second time making this recipe and I often do not repeat recipes unless I absolutely love them! I think that speaks volumes to this recipe because not only are they yummy, but they are heart healthy! Heart healthy cookies that don't taste like cardboard. Sounds too good to be true right? Well, it is thanks to Erin Mckenna of Babycakes NYC. These babies are heart healthy because they are made with coconut oil (lauric acid), chocolate chips (antioxidants if you use dark chocolate), and flax seed meal (Omega 3s).

I got this cookbook on incredible sale at the nearby outlet center. For awhile I had been looking at the book and was ambivalent about buying it. So, when I saw it for half price, there was no way I could pass up that offer! I first became interested in this book because part of me has wanted to become a vegetarian. I still want to, but I do not eat nearly enough vegetables to safely do so. I also really like hot dogs in the summer, grilled chicken and the occasional cheese burger. To that I do try to be conscious about using cruelty free beauty products (I am thinking about putting together a post about some of my favorites!). Something I just realized that I am talking about becoming vegetarian which would still allow me to bake almost anything, but I want to clarify that this book is vegan. I am not really sure where I am trying to go with this, but yeah it is late and I am tired. Good night. (This was written about a week ago late at night, but obviously I am only posting it now during the day.)

Also in the next few weeks I hope to amp up the number of posts I am able to do, but for the next few weeks posts may be a little spotty! Thanks and hope you love me and stay with me!! :) If not hope you have a great day and at some point the future decide to return!!

Heart Healthy Chocolate Chip Cookies by Babycakes NYC

Heart Healthy Chocolate Chip Cookies 
Click Here for Printable Recipe
1 and 1/2 Cups Oat Flour
1 Cup Bob's Red Mill All-Purpose Gluten-Free Baking Flour
1 Cup Sugar in the Raw
1/4 Cup Ground Flax Meal
1/4 Cup Arrowroot
1 and 1/2 Teaspoons Xanthan Gum
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1/2 Teaspoon of Cinnamon
3/4 Cup + 2 Tablespoons Coconut Oil, Melted (You may substitute canola oil)
6 Tablespoons Unsweetened Applesauce
2 Tablespoons Vanilla Extract
1 Cup Mini Chocolate Chips

1. Preheat oven to 325 degrees F, and line rimmed baking sheet with parchment or silicone baking mat.
2. In a mixing bowl, whisk together the oat flour, Bob's flour, sugar, flax meal, arrowroot, xanthan gum, baking soda, kosher salt and cinnamon. Add in the melted coconut oil, applesauce, and vanilla, then stir with a rubber spatula until dough forms. Then stir in the chocolate chips (I begin stirring my chocolate chips in when the dough is about halfway formed).
3. Using a small cookie scoop, scoop the dough onto prepared baking sheets and gently flatten using the palm of your hand.
4. Bake for 7 minutes, then rotate the baking sheet and continue to bake for 7 more minutes or until golden brown and set. Let the cookies cool for 15 minutes on baking sheet, then transfer to wire rack to cool completely.

Recipe Adapted from  Babycakes Covers the Classics

This post does include affiliate links, but is not a sponsored post. I am not a dietician or a nutritionist, so the heart "healthiness" of these cookies has not been evaluated by the FDA, just me and my research. :) 

Thursday, April 18, 2013

Peanut Butter Cherry Chocolate Chunk Oatmeal Bars

Peanut butter is one of my favorite things to eat. You too? If not, I don't think we can be friends (is that the right term for me writing crazy stories and telling them to people I have never met) anymore, unless of course you are allergic then I totally get it. I would give up peanut butter in exchange for not having anaphylaxis. I am allergic to dust mites and I am all for avoiding them, but I am totally lazy and do not clean nearly enough.

Adding on to my laziness these bars couldn't be easier and tastier. These bars make a tasty breakfast or a delicious post-work out snack. I wouldn't know about them for post-workout seeing as I am lazy and barely workout, but I imagine they would be great after a workout. Now that I feel terrible because you know the true extent of my laziness...I will get on with the recipe.

Peanut Butter Cherry Chocolate Chunk Oatmeal Bars
1/2 Cup Sugar in the Raw
1 Cup Creamy Peanut Butter
2 Teaspoons Vanilla Extract
1 Cup Whole Wheat Flour
1 Cup Old Fashioned Oats
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Milk
1/2 Cup Chocolate Chips
1/2 Cup Dried Cherries

1. Preheat oven to 350 degrees F and grease an 8x8 glass or nonstick baking dish.
2. In the bowl of a mixer, cream together the peanut butter and sugar until it becomes lightly colored and fluffy, about 3 minutes. Mix in the vanilla and scrape down the sides of the bowl with a rubber spatula.
3. Gradually mix in the flour, oats, salt, and baking soda on medium speed. The batter will be thick and clumpy. Slowly and steadily drizzle in the milk until a dough forms.
4. On low speed mix in the chocolate chips and dried cherries. Knead the dough with your hands a few times to make sure it is evenly combined.
5. Spread and press the dough into the prepared baking dish. Bake for 17-20 minutes or until golden brown and set. Allow the bars to cool completely in the pan, then cut into squares.

Click Here for Printable Recipe
Recipe Adapted from Sally's Baking Addiction

P.S. These photos are from months ago, so sorry for the poor quality!

Thursday, April 11, 2013

Bakelette Attempts Fashion

If you are anything like me, you probably read all sorts of blogs, fashion, travel and food just to name a few. While I love blogging about baking, I sometimes want to throw in a little fashion to spice it up! On Easter I did just that! 
We are all friends here right? So, there is to be no judging of my terrible tri-pod plus timer photos...mmkay? Well, maybe judge a little because I would like some feedback! :)
 It took me months to get somewhat decent food photos, so don't expect any amazing fashion photos for like another 10 years.
This is what I wore for Easter minus the blazer I threw on for the evening! 

 Here goes!

Shirt from Valerie Bertinelli via TJ Maxx
Shoes from Anne Klein (last year)
 Necklace from a local boutique
Purse from Marshalls (last year) 

To me this was total fashion blogger pose...minus the overexposure? You agree?
Probably Not 
Would you like to see more fashion posts in the future or should I stay in the kitchen next time
Or was this a fashion fail? 

Sunday, April 7, 2013

Peanut Butter Reese's Surprise Cookies

The day after Easter I hit my local CVS for some discounted Easter candy! And I know I am not the only one who did! On my list were the large Reese's Eggs, Nestle Crunch Eggs, and Reese's Mini Eggs! The only candy I could not find was the larger Reese's Eggs, bummer, but that is okay because I can now enjoy more of these peanut butter cookies!

"Nested" inside each cookie is a mini Reese's Egg! Now if you have not gotten some Reese's Mini Eggs, hit the minimize button and go run and get some before they are gone! I will be patiently waiting here for you while I hum the Jeopardy theme song. Doo-Dee-Doo-Da-Doo-Dee-Dun-Dun-Nana (<--i inclined="" musically="" never="" p="" was="">
Did you go get some eggs? If not, you will be extremely sad because you will not be able to "nest" little -bitty eggs inside your cookies! I am sure they taste just fine without them. 
Guess what?! I made it through Lent without Reese's Peanut Butter Cups...except for that one hiccup! Guess I will have to go to confession.
Oh and there is no flour in these cookies!
Okay, I will stop with the add ons!

Peanut Butter Reese's Surprise Cookies 
Click Here for Printable Recipe
Reese's Mini Eggs (or peanut butter cups if not in the Easter season)
2 Cups Smooth Peanut Butter (NOT natural, or one that requires stirring)
2 Cups of Sugar
2 Eggs
2 Teaspoons of Baking Soda
Sanding Sugar
1. Unwrap all of the Reese's mini eggs, then place them in the freezer while you make the dough.
2. Pre-heat the oven to 375 F and line two rimmed baking sheets with parchment paper.
3. Beat together the peanut butter, sugar, eggs and baking soda until smooth.
4. Use a small cookie dough scoop to form dough balls. Then shove an egg in and roll it in your hands until the egg is completely sealed within the dough. Then roll the dough balls in sanding sugar and place on prepared baking sheets.
5. Bake for 10 minutes then remove from oven and let cool on pans for five minutes. Then let cool completely on wire rack.

Recipe from Bake at 350

Tuesday, April 2, 2013

Food Fail Easter Edition

In anticipation of Easter I bought egg-cellent sprinkles weeks ago! When I bought the sprinkles, I had no idea what I planned to make, they were more of an "Oh, Easter is coming impulse buy"! Well lets just say that this was not what I had in mind when I bought the sprinkles! I had dreams of a decadent carrot layer cake, but ended up with this...

"Hello, my name is Molly and I forgot the sugar...."I forgot the sugar completely! Three cups of sugar, nowhere to be found in this cake! YUCK! Always remember the sugar in your carrot cake!

Have you have any food fails recently? I have had disgusting banana bread and another failed cake that involved an exploding pyrex dish! That is a story for another time!

P.S. I am hoping to have a recipe for you for my next post, but I hope you understand given the recent food fails and explosions! I promise I am try really hard, but the odds have not been in my favor! :)