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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Protein & Fiber Rich Blueberry Bars

This summer FLEW by for our family and fall has sneaked up on me like a ninja in the night. I didn't do HALF of what I had planned to this summer, but one thing I did do was go blueberry picking-- twice! So, my freezer has an abundance of blueberries.  

So although blueberry season is over, I wanted to share this new-favorite recipe I developed that uses blueberries (fresh or frozen!) and is full of healthy redeeming value. You can feel good about your family indulging in these puppies!

I had to hide away two of these bars to photograph soon after I made them because they were disappearing so fast! They were yummy right out of the oven, but also once they cooled.  They have a buttery, whole-wheat and oatmeal crust, a sweet, lemony tofu-based filling, and are topped with blueberries and more buttery wheat and oatmeal goodness. 

The whole wheat, oatmeal and blueberries provide a significant amount of healthy fiber, and the tofu adds a shot of protein that make these bars not only yummy, but pretty darn healthy for a delectable dessert! 

This was my first experience using tofu in a dessert. I was a bit apprehensive. I didn't tell my family what was in these until they had tried them.  I was THRILLED that they turned out so well and were so enjoyed! Win-Win!!

I made these at night and quickly snapped a picture of them right out of the oven.  Although it's a bit dark, I'm glad I did. This pan was attacked soon after this photo was taken.

Protein and Fiber Rich Blueberry Bars

Makes 32 bars

Ingredients

Crust and Topping:

2 cups whole wheat flour

1/2 cup powdered sugar

1 cup oatmeal

1 cup salted sweet cream butter, softened

Lemon Tofu Filling:

24 oz firm tofu, drained

1 cup sugar

1 tablespoon vanilla extract

1/4 cup lemon juice

1 tablespoon lemon extract

Blueberry Layer:

4 cups fresh or frozen blueberries

1 cup sugar

1/4 cup lemon juice

3 tablespoons all-purpose flour

Directions

1. Preheat oven to 350. Line a 10"x15" baking dish with aluminum foil.  Two 8"x 8" or  9"x 9" square dishes will work. Coat lightly with cooking spray.

2. In large mixing bowl, whisk wheat flour, powdered sugar and oatmeal together. Cut in softened butter until well incorporated (I used my cookie-dough paddles for cutting in the butter).  Reserve 2 scant cups of this mixture in a separate dish, and press the rest of it into the prepared pans. 

3. Using the same mixing bowl (no need to clean out the crumbs), beat the tofu, sugar, vanilla, lemon juice and extract together. Mixture may seem chunky (no worries!).  Spread the tofu mixture evenly over the first layer.

4. Sprinkle sugar, lemon juice, and flour over the blueberries and mix gently. Spread the berries over the tofu layer. 

5. Sprinkle reserved crust mixture over the top of the blueberries.  Place in center of oven. Bake 50-55 minutes. Cool and cut into bars. Store in refrigerator. 

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No-Bake Cookies with Crio Bru

Have you tried Crio Bru? If you like chocolate--especially if you like rich, dark chocolate--you will LOVE Crio. I am a huge fan. I drink it several mornings a week.  Crio is a drink made from 100% roasted and ground cocoa beans, and it is brewed like coffee. I brew mine in a french press. My favorite way to drink it is iced with a pack of Truvia sweetener and a shot of creamer.  So delicious!

A beautiful feature of Crio grounds is that they can be re-used in baking.  And after making a few recipes with my used grounds, I never throw them away. They are too deliciously valuable!

I buy my Cri Bru on Amazon, and it is also available in many grocery and health-food stores. I am NOT being compensated for this recipe post--I'm just sharing a product I truly love with my many chocolate-loving readers!

After some questions on social media from readers, I am posting a link to the french press I use. I'm sure there are others that work well out there, but I can personally attest to the ease of use (and ease of cleaning!), as well as the effective brewing ability of this press: 

Now on to how to use the grounds to make your chocolate no-bake cookies over-the-top with rich yumminess!

Here are the used grounds. They should be damp, but not at all juicy. This recipe uses 1 cup of previously-brewed Crio grounds. If you brew daily, you'll have a cup in less than a week.  The grounds expand when they are brewed, so they accumulate pretty fast. I just scoop them into a bowl after each brew and keep them covered in the refrigerator. 

Place your cup of grounds into a food processor/blender. 

Pulse for about 1 minute total, scraping the sides a couple of times. The grounds will still be coarse,  but less rough than they started out.

Now make the chocolate candy base for your no-bake cookies by melting 1 stick of butter, 1 cup of sugar, and 1/3 cup of cocoa powder.  Once melted, stir in the processed Crio grounds.  Bring to a boil and boil hard while stirring for 2 full minutes. This breaks down the sugar so the cookies aren't gritty. Don't boil more than 4 minutes, though, as the sugar will start becoming too hard. 

Remove from heat, and stir in 1 cup peanut (or other nut) butter, and 1 teaspoon vanilla.

Stir in 2.5 cups of quick oats.  Similar recipes for no-bake cookies call for 3 cups of oats, but the Crio grounds add fiber and bulk, so these only call for 2.5 cups. 

Drop by heaping tablespoons onto wax paper. Refrigerate or freeze to set. 

I kept these in my freezer for a few days and LOVED grabbing one when I needed a little chocolate treat. My kids discovered them and they were gone shortly after. The chocolate flavor in these are SO incredible! And they have less sugar and more health benefits than most cookies, so you can feel good eating them and sharing them with your family!

Here's the recipe: 

No-Bake Cookies with Crio Bru

Makes 30 cookies

Ingredients:

1 cup previously brewed Crio Bru grounds

1/2 cup (1 stick) butter

1 cup sugar

1/3 cup cocoa powder

1 cup peanut (or other nut) butter

1 teaspoon vanilla

2 1/2 cups quick oats

Directions:

1. Place previously brewed Crio grounds in a food processor and pulse 1 minute, scraping sides 2 times.  Set aside.

2. In a medium saucepan, melt butter with sugar and cocoa powder, stirring until smooth. Add Crio grounds and bring to a rolling boil, stirring constantly. Boil 2 full minutes. Remove from heat.

3. Stir in peanut butter and vanilla until smooth. Stir in quick oats. Immediately drop by heaping tablespoon onto wax paper-lined baking sheets. Place in freezer of fridge to set. 

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Butternut Squash and Banana Chocolate Chip Cookies

I've had a couple of small butternut squashes sitting in the fruit basket on my counter for at least 2 months.  I've been told these vitamin rich veggies can be stored for up to a year, but I was ready to use mine.  I also had a couple of very ripe bananas that needed to be used.  And, I needed to make cookies. (Yes, needed). Chocolate chip cookies, to be precise.

So after looking over some pumpkin and banana cookie recipes, I came up with this one.  I LOVE feeding my family treats that I can feel good about, and this cookie recipe definitely qualifies! It has 2 full cups of butternut squash puree, which provides a whopping 874% of the USDA recommended vitamin A needs, plus high quantities of vitamin C and potassium--which is also boosted by the banana! Even after you divide those vitamins among all the cookies, each one is still going to be pretty darn full of redeeming health value!

In case you are new to using a butternut squash in your cooking, I will walk you through the process of making the raw squash into puree you can bake with. 

Slice the raw squash in half lengthwise. Using a knife and/or grapefruit spoon, clean out the seeds and stringy membranes.

Preheat oven to 350°. Place 1/4 cup water on a foil lined baking sheet. Place squash face-down on the foil. Bake 45 minutes, or until soft. Remove and cool to touch.

Use a paring knife to peel the squash. Put the peeled squash in a blender or food processor.

Blend the squash until smooth. 

For this recipe, you'll need a total of 3 1/2 cups of squash and banana combined. My cookies had 2 cups of squash and 1 1/2 cups banana (or 2 medium). If you have less squash and more banana no problem! Your cookies will have a stronger banana flavor but will still be great! The squash has a mild, nutty taste that makes the cookies taste more rich. Both the squash and the banana ensure a moist texture. 

Now, on to the cookie recipe: 

Butternut Squash and Banana Chocolate Chip Cookies

Makes 5 dozen cookies

Ingredients:

1 cup butter, softened

1.5 cups sugar

1 cup brown sugar

3 eggs

2 cups butternut squash puree

1 1/2 cups pureed banana (2 medium bananas)

2 teaspoons vanilla 

6 cups flour (I used 4 cups all purpose, 2 cups whole wheat.)

2 tablespoons baking powder

2 teaspoons baking soda

1 teaspoon salt

2-3 cups chocolate chips

Directions: 

1. Preheat oven to 375°. Prepare baking sheets with silicone mats, parchment, or cooking spray. 

2. Using an electric mixer, beat butter and sugars until smooth. Add eggs and mix well. Mix in squash, banana, and vanilla until smooth. 

3. In a separate large bowl, whisk together flours, baking powder, baking soda and salt.  Add this to wet mixture and stir well. Stir in chocolate chips. 

4. Drop by rounded tablespoons onto baking sheets. Bake 9-11 minutes, or until light brown around bottom edge. 

Unlike traditional chocolate chip cookie dough, this dough is more wet. It will still stick together on a spoon, but is sticky to touch. Since squash have varying moisture content, the amount of flour you need may vary slightly each time you make these. 

Here you see how the cookie dough balls look before baking. 

And here, baked to scrumptious perfection, right out of the oven. 

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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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Lemon Chess Squares

Chess Squares. Have you ever heard of them? They are a sinfully delicious bar based on the Southern-originating Chess Pie. My mom always makes them at Christmastime, and I have carried on the tradition with my family.

This year, however, I changed them up a bit. Not because they needed changing. They are completely wonderful without any change. But when all my family were putting in their requests for Christmas treats, my husband requested lemon bars. I don't care for lemon bars. I don't hate them, but they are typically too sweet and gelatinous (using that word will turn anyone off of them, huh?) for my taste. So I asked if a lemon cookie would suffice. He said "Sure, just something sweet and lemony."

Well, it was Christmas Eve and I had two goodies on our grand list of Christmas treats that I still needed to make: Chess Squares and Lemon Cookies. I was sick of being in the kitchen, so I decided to give the Chess Squares a lemon makeover. 

The result became a new family favorite instantly! These have plenty of lemon flavor, without the overwhelming sweetness of a traditional lemon bar. I have one son who despises cheesecake and can usually taste the smallest bit of cream cheese in anything I make, but even he loved these. I really think anyone who likes lemon will LOVE these bars. And they are extremely quick and easy to make!

Lemon Chess Squares

Makes 24 bars

Ingredients:

1 box yellow cake mix (I prefer Duncan Hines)

1 stick butter, melted

4 eggs (divided)

3 1/2 teaspoons pure lemon extract (divided)

1 brick (8oz) cream cheese

2 1/3 cups powdered sugar

Directions:

1. Pre-heat oven to 350°.

2. Mix cake mix, melted butter, one egg and 2 teaspoons lemon extract until it holds together well. Press in a greased 9x13 baking dish. This is crust.

3. Beat cream cheese and powdered sugar. Add remaining 3 eggs, one at a time, beating well after each egg.  Beat in 1 1/2 teaspoons lemon extract. Pour mixture over crust.
4. Bake in top-half of oven 40 minutes, or until set and light brown on edges. Cool completely before cutting into squares.

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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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Peanut Butter and Potato Chip Cookies

Yes, you read that right. Potato chips. In cookies. 

When and if I sub-categorize my recipes, this will not fall under a "healthy" sweet. But a bit of indulgence now and then is okay, right?  Otherwise, it wouldn't be an indulgence. 

These cookies are: 1.The perfect combination of soft/crispy, salty/sweet, rich/smooth; 2. Gone.

I gave a couple plates away to friends, partially because I enjoy sharing something yummy I've come up with, and partially because my hubby was afraid to have so many around the house. He likes cookies.

I used Reeses Pieces in this batch. M&Ms would work well, too. Or you can leave out candies.

Soon after this pic was taken, so were the cookies. :)

On to the recipe: 

Peanut Butter and Potato Chip Cookies

makes about 40

Ingredients:

2.5 cups all-purpose flour

1.25 teaspoons baking powder

1/2 teaspoon salt

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

2 large eggs

2/3 cup crunchy peanut butter

1 teaspoon vanilla extract

1.5 cups coarsely crushed potato chips

1.5 cups Reeses Pieces or M&Ms candy, optional

Directions:

1. Preheat oven to 375°.  Prepare baking sheets with spray, parchment, or silicone mat. 

2. Mix flour, baking powder and salt in a small bowl. In a large mixing bowl, beat butter, sugars, and egg. Add peanut butter and vanilla and mix well.  Gradually beat in flour mixture.

3. By hand, stir in crushed potato chips and candies. 

4. Drop by tablespoon onto baking sheets.  I used a medium cookie scoop, then pressed them down just slightly so the dough wasn't such a high mound. 

5. Bake 10 minutes.  Remove promptly to cool on wire racks.

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