Perfect! Whole Wheat Ginger Cookies

I chose the word "perfect" to describe these cookies for good reason.  I can honestly say I wouldn't change a single thing about how these turned out. I made a second batch, just to be sure.  

Lightly crispy edges and chewy, soft insides make these delicious (and because they are 100% whole wheat--nutritious!) cookies unsurpassed. This will be a new go-to recipe, especially during the fall and winter months when ginger, cinnamon and cloves smell so warm and comforting. You can unplug that scented wax warmer while making these babies. Your house will smell AMAZING!

One thing that is unique about this ginger cookie recipe, is it doesn't call for molasses. I love molasses cookies, but I don't always have it on hand. What I do always have around is maple syrup. I decided to put maple syrup in the recipe and couldn't be more pleased with the results!  

Perfect Whole Wheat Ginger Cookies

Makes 3 dozen

Ingredients

2 1/4 cups whole wheat flour (all-purpose works)

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

3/4 teaspoons ground cinnamon

1/2 teaspoon ground cloves

3/4 cup (1.5 sticks) butter, softened

1 cup brown sugar

1/4 cup maple syrup 

1 egg

1/4 cup granulated sugar (for rolling)

Dash of ginger, cinnamon, cloves (for rolling)

Directions

1. Preheat oven to 350.  Spray or line cookie sheets.

2. In a medium mixing bowl, whisk together flour, baking soda salt and spices.

3. In a large mixing bowl, beat butter and brown sugar. Add maple syrup and egg, beating well.  Pour in flour mixture and stir well. Dough will be thick. 

4. In a small bowl, stir granulated sugar with a dash of each of the spices. Using a medium cookie scoop or tablespoon, make 1-inch cookie dough balls. Roll each ball in sugar, and place 3 inches apart on cookie sheets. 

5. Bake 9 minutes, or until very light brown on edges. Middles should rise, but still look un-done when you remove the cookies from the oven. Wait 2-3 minutes to remove from cookie sheets to cooling rack. The cookies will flatten as they cool, and firm up so they hold together nicely. Store in an air-tight container.

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Butterscotch Chocolate Chip Cookies

I have a friend with diabetes who is also going through chemotherapy right now. I wanted to bring here a dessert with dinner, but I wanted to keep the glycemic index low on whatever I brought.  Adding whole grains to your baking does just that. 

I try to cook with whole grains whenever I can, but so often it tends to dry out my baked goods unless I alter the recipe somehow. These cookies are 100% whole wheat, and they were SUPER moist. They have what I consider the ideal texture for a cookie: a little bit crisp on the bottom and edges, and dense and moist on the inside. The secret to having perfect cookies AND whole grain is PUDDING in the mix! 

Butterscotch pudding in cookies makes your house smell divine. My kids described it as a yummy, buttery smell ("Mom, what is that delicious smell??").  These cookies aren't overwhelmingly butterscotch-ey, but have a sweet, buttery taste that is definitely distinct from regular chocolate chip cookies. My family devoured them! And they were a hit with my friend I took them to, too.  Double win!

Butterscotch Chocolate Chip Cookies

Ingredients
1 cup butter, softened
3/4 cups brown sugar
2 eggs
2 small or 1 large package butterscotch instant pudding mix, dry
1 teaspoon vanilla
1 teaspoon baking soda
2 1/4 cups whole wheat or all-purpose flour
1.5 cups chocolate chips

Directions
1. Preheat oven to 350. Grease or line baking sheets with parchment/silicone mat.
2. Beat butter and sugar. Add eggs and beat well. Beat in pudding, vanilla and baking soda. Stir in flour, then chocolate chips.
3. Drop by rounded spoonfuls (I use a medium cookie scoop) 1 inch apart on baking sheets.
4. Bake 10-12 minutes, remove from oven and cool.

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Chocolate Avocado Brownies

I bought avocados last week to make some guacamole for taco night. Well, taco night came and went, and my avocados were still sitting in the fruit basket. I forgot to use them, and they were ready to be used. 

Meanwhile, my family was hankering for me to make a treat. I'd taken a break from treat-making since the new year, and they were starting to forage (eating chocolate chips right out of the bag, melting marshmallows on crakers, etc).  So I tried to find a brownie recipe that called for avocado. Sound crazy? I thought there HAD to be one. I made a chocolate mousse with avocados as the base a few years ago from the Deceptively Delicious cookbook that was incredible. Surely someone had incorporated avocado into brownies. 

Well, my search didn't turn up much in the way of brownies. I found some chocolate puddings and cupcakes, and some layer-bars. But I was hoping for brownies. So I decided to give it a go myself.  And I'm so glad I did! I made brownies (using avocado!) that have what I consider to be the perfect brownie consistency: slightly crispy on the outside; dense, moist and chewy on the inside (but not under-cooked). These were a crowd-pleaser AND a mommy-pleaser! My kids were getting all kinds of hidden nutrients as they gobbled them up!

Here's the recipe: 

Chocolate Avocado Brownies

Makes 24 

Ingredients:

1 1/4 cup avocado puree (about 3 medium avocados)

3/4 cup cocoa powder

2 eggs

1 stick butter, melted

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla

2 cups flour (I used whole wheat!)

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups chocolate chips (I used semi-sweet, but milk is fine if you prefer sweeter)

Directions:

1. Preheat oven to 400°. Prepare a 9"x13" baking dish with cooking spray.

2. In a medium mixing bowl, beat avocado puree with cocoa powder. Add eggs and beat at medium speed just until mixed. If you are using a stand mixer, use the paddle/cookie dough attachment from this point on. 

3. Mix melted butter with white sugar and add to avocado mixture. Mix in brown sugar and vanilla.

4. In a separate bowl, whisk together flour, baking soda and salt. Add to wet mixture and stir well. Stir in 1 cup of chocolate chips. 

5. Spread evenly in prepared dish. Sprinkle remaining 1/2 cup of chocolate chips on top. 

6. Bake 20 minutes. Serve warm or cooled. Perfect with a scoop of vanilla ice cream!

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Pineapple Gingerbread Bars

A moist, chewy gingerbread crust melds into the sweet, juicy pineapple topping in these delectable bars. This was one of those "necessity is the mother of invention" things that so many new recipes are born from. While helping me put away groceries last weekend, my husband discovered that one of the cans of pineapple had been dropped when it was unloaded. The pop-top lid's seal had been broken. So, I needed to use up a can of pineapple soon.  

After looking for the "just right" recipe and not finding what I was hoping to, I decided to experiment. Often experimenting doesn't yield perfect results--especially the first time. But this was the exception. These are amazing bars. My entire family loved them and had seconds, thirds, and those slivers you cut when you want more, but say you are "cleaning up the edge." 

Here' the recipe: 

Pineapple Gingerbread Bars

Makes 48 bars

Ingredients

Crust:

2 cups whole wheat flour (all-purpose is fine)

2/3 cups brown sugar

3/4 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1.5 sticks cold butter, cut into small pieces

Filling:

2 eggs

2 egg yolks

1/2 cup brown sugar

1/2 cup granulated sugar

3 tablespoons all-purpose flour

1/2 teaspoon baking powder

dash salt

1.5 teaspoons vanilla

1 20 oz can crushed pineapple, drained (reserve juice)

Icing:

3 Tablespoons melted butter

1.5 cups powdered sugar

pineapple juice (reserved from can)

Directions

1. Preheat oven to 350°. Line either an 10" x 15" baking dish or two 8"x 8" square pans with foil and spray with cooking spray.

2. Mix dry ingredients of crust together in a bowl or food processor. Add the butter and either cut in with a pastry cutter, or pulse in processor, until mixture is a coarse meal.

3. Press into prepared pans and bake for 10 minutes. Remove and cool.

4. Prepare filling by beating together all filling ingredients except pineapple until well mixed. Stir in pineapple. Pour over cooled crust and return to oven. Bake for 25 minutes. Remove and cool.

5. Prepare icing by mixing powdered sugar into melted butter. Add pineapple juice by the tablespoon until icing is a good drizzling consistency. Drizzle top of cooled bars . I spooned the icing into a sandwich bag and cut off a corner tip to evenly drizzle. Cut into bars and serve. Store in refrigerator. 

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Pocket Power Pancakes

I have a friend who is training for his first Ironman Triathlon. Wow! I feel both inspired and tired just thinking about that.  He told me he had been doing some experimenting in the kitchen to come up with a "pancake" he could eat while training that would have wholesome ingredients, good taste, and be easy to take along.   Could I help him in his quest?  I was willing to try. And I am so excited with the result!

I have run 3 marathons and have participated in other endurance races and events, so I have some experience with the challenge of fueling up while you are taxing your body.  I have used gels, sauces, gummies, bars, and waffles.  I think Clif Bars are my across-the-board favorite bar for taste. But they can be too much bulk in my belly if I'm running or riding hard.  I recently tried the Honey Stinger Waffles. These are tasty and didn't bother my stomach during a hard run. But they are pricey--about $1.50/each retail.  

I wanted to make a fuel-up treat that would be easy on the stomach, taste like REAL FOOD (and be made from it), and fit in your pocket.  I didn't succeed right away, but after a couple of tweaks, we had a winner!  

These are truly quick and easy to make. Even the baking-challenged can make pancakes, right? That's all it takes!

Here is the ingredient nutrition fact break down.  The chocolate chips are optional. They make them prettier, but aren't needed for taste. My pickiest child preferred them without the chocolate drizzle. 

Here 's the how-to:

(Recipe follows)

Put all dry ingredients in food processor. 1 cup rolled oats, 1/3 cup milled chia seeds, 1 teaspoon cinnamon, 1/2 teaspoon baking powder, 1/4 teaspoon sea salt

This is the only ingredient you may not have on hand regularly. I bought mine at Fred Meyer (a Kroger company grocery store).  They are also available on Amazon here.

Process the dry ingredients a bit--just enough to break up some of the oats and blend the ingredients.

Add one banana, 1/3 cup honey, and 1/3 cup coconut oil.

Process a bit more, and you are ready to cook!

Heat a griddle or non-stick frying pan to medium-low heat.  I used my 1.5 Tablespoon scoop to make each one the same size; a heaping tablespoon would be about right as well. 

These won't spread out like pancakes on their own. Drop the spoonful onto the griddle and then flatten it with the back of the spoon to about 3" in diameter.  Cook about 2-3 minutes/side. This will vary from griddle to griddle.  

Totally looks like sausage patties, huh?  They are seriously yummy. The banana and coconut oil keep them moist and, along with the cinnamon, make them taste delicious!

To add the drizzle: Melt 1/3 cup of chocolate chips (white, semi-sweet, or milk), in a microwave dish, stirring every 30 seconds until smooth. Spoon the melted chocolate into the bottom corner of a plastic sandwich baggie. Snip a small hole in the corner, then drizzle the Power-Cakes.  I store mine in the refrigerator. They are delicious and moist right out of the fridge!

Here are some of the semi-sweet drizzled batch.

I wrapped them up and put them in the fridge. 

Easy to take on your next workout! You'll look forward to fueling up!

Pocket Power-Cakes

Makes 16

Ingredients: 

1 cup rolled oats

1/3 cup milled chia seeds

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/4 teaspoon sea salt

1 medium banana

1/3 cup coconut oil

1/3 cup honey

1/4 cup chocolate chips (optional)

Directions:

1. Place dry ingredients (except chocolate chips) in a food processor. Process a few seconds, just cutting up oatmeal a bit (not fine).

2. Place wet ingredients into food processor on top of dry ingredients. Process until well incorporated.

3. Heat griddle or non-stick frying pan to medium-low heat.  Scoop batter in heaping tablespoons onto griddle, spreading each scoop to form a 3-inch circle.  Cook about 2 minutes per side.  Remove and cool.

4. In a microwave-safe dish, heat chocolate chips, stirring every 30 seconds until smooth.  Spoon melted chocolate into the bottom corner of a plastic sandwich bag. Snip a small hole in the corner with scissors. Drizzle the tops of the Power-Cakes. 

5. Store covered in the refrigerator. 

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"New Fashioned" Oatmeal Pie

Oatmeal Pie. If you've never had it, you are missing out. It is NOT like eating a bowl of hot breakfast with a crust around it, so don't even go there.

It is a closer relative to the best pecan pie you've ever had. NOT the kind that is 80% sugary gel sandwiched between a crust and some nuts.  Think about the ideal  pecan pie, where everything is perfectly melded together in each bite. Sweet, but not so sweet that your throat burns and you feel a diet coming on.

An ideal Oatmeal Pie is like the perfect oatmeal cookie and the perfect macaroon were in a tornado and they ended up combined in a way only fate could orchestrate;  and they are resting together after the storm in a flaky crust made of their close relatives, butter and coconut oil.

This is a "New-Fashioned" Oatmeal Pie because I based my recipe on one from a cookbook that belonged to my grandmother, but I changed it to make it more conducive to today's health knowledge. (i.e.: ALOT less sugar, more oats and coconut).

We had it last night for our family night treat, but since I was out of natural light by that time, I had to vigilantly guard the last piece so I could get a decent photograph this morning to show.  My boys wanted it for breakfast, for lunch, for snack, etc.  I think I may need to whip up another.

Here it is fresh out of the oven. The house smelled heavenly.

"New Fashioned" Oatmeal Pie

Ingredients:
1 unbaked pie crust (I used Yesterfood's Coconut Oil Pie Crust #1)
3 eggs, beaten
1/3 cup granulated sugar
2/3 cup brown sugar
2 tablespoons melted butter
1 cup rolled oats
1 cup flaked coconut
1 teaspoon vanilla

Directions:
Preheat oven to 350°.

Beat together eggs, sugars, and butter.  Add oats, coconut and vanilla and mix well. Pour into pie crust.

Bake 30-35 minutes, until no longer liquid in the middle.

Allow to cool at least 1/2 hour before serving. Delicious warm or cold or in-between.

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