Coconut Cocoa Oat Cookies…whatever

I really wanted to bake something chocolate last week, which is sort of odd for me, because I really wouldn’t say I’m a chocolate fan. I like chocolate, but if given two choices, I’m almost always going to pick the non-chocolate option. Needless to say I had some fancy Cocoa powder that I wanted to use, and a craving to make a slightly healthier cookie too. Mr. Gaunt LOVES cookies, but he kind of hates my healthy cookies. I was hoping the cocoa powder would make them less “healthy tasting”. The recipe I used is:

1 1/4 cup rolled oats (not instant)
1/3 cup sugar
1/4 cup cocoa powder
pinch salt
2 eggs
1/4 cup Coconut Oil
3 T Agave

1/2 Cup shredded coconut

Mix all together, bake at 350 for about 12 minutes.

I used this recipe, but made a number of adjustments. My cookies were ok, but not fluffy, so following her recipe more directly might yield better results.

I thought they were yummy in a dark chocolate, not too sweet sort of way. Which is good because then I only eat like 1 a day.  As usual I think Mr. Gaunt could take or leave them. Don’t worry, I’m planning to make him this cake for his birthday next month. Full, fat, full sugar.

Can I also just say that I am super obsessed with PicMonkeys Halloween features. It makes me want to deck out my front porch all goolish!

Amazing, I know.

 

Cookies with my Mom

I didn’t actually make cookies with my mom, but she was in my heart the whole time! We use to always make a ton of different kinds of cookies at Christmas time, we even had the best Christmas Cookie Parties! I’m very much looking forward to forcing all of my friends to come to my house and eat a ton of cookies next year (HEAR THAT LADIES! THE MELIM CHRISTMAS PARTIES ARE MAKING A COMEBACK!)

My favorite cookie (please note the Almond Rocca is my favorite Christmas treat, although I wouldn’t really put it in the cookie category) is a Thumb Print Cookie! Oh I love them! Little buttery cookies topped with jam! Whats not to like?

Last Saturday I went to a party at Ms. G’s house (I don’t know why I didn’t take any pictures) but I made Thumb Print Cookies. Thank god I left them at her house or I would have eaten them all!

The recipe I used is here.

 

Send boy out to get cute Christmas plate

 

 

I wore fun fluffy hair and a gold glitter headband and matching belt...yay parties!

 

 

 

Fall Foods: Pumpkin Whoopie Pies

Would you like to consume 8 million calories in one soft pumpkin flavored cream cheese filled sandwich?! Of ocurse you would! Lets get started.

I actually made these like 3 weeks ago, and for some reason have taken my sweet time posting them. Oh well, better late than never! And we still have a good few weeks before the dreaded winter devours my all too short Autumn…):

This recipe is actually really easy, kids could easily help too. The recipe originally came from this blog, and I basically followed it to a T. It says the recipe makes like 12, but mine made 24! So I dont know what kinda crazy large whoopie pies Martha was making, but this makes a ton! The only down side I found was that they stick together really bad, and then they kind of tear themselves apart if you stack them. I may have needed to cook them a little longer to “dry them out” a bit.

The cream cheese frosting was the easiest and BEST part, I really want to make Mr. Gaunt a pumpkin cake with this frosting for his birthday!

RECIPE:

3 cups of AP Flour

1 teaspoon of salt

1 teaspoon of baking powder

1 teaspoon of baking soda

1 tablespoon of Cinnamon

2 tablespoons of Pumpkin Pie Spice

2 cups of light brown sugar

1 cup of vegetable oil

3 cups of pumpkin puree

2 eggs

1 teaspoon of Vanilla

Vanilla Bean Cream Cheese Filing

12 oz of Cream Cheese, softened

4 oz of unsalted butter, softened

2 tablespoons of vanilla bean paste  ( I just used vanilla)

2 1/2 cups of powdered sugar

DIRECTIONS:

To make the Cookies –

Preheat oven to 350 degrees, line two baking sheets with parchment paper and set aside. In a medium bowl combine the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.  In a Large bowl combine the brown sugar and oil until well mixed. Add in the pumpkin and stir to combine. Add in the eggs and vanilla and mix until combined. Add the dry ingredients to the wet and mix until completely incorporated.

Using a tablespoon ice cream scoop, drop scoops on the parchment paper about 1 inch apart.  Bake for 15 – 17 minutes rotating the pans half way through. The tops should be just starting to crack or firm to the touch. Let them cool completely before filling.

To Make the Filling –

Cream together the cream cheese and the butter until they are light and fluffy. Then add in vanilla bean paste and stir to combine. Sift in the powdered sugar in 3 additions making sure to mix well after each addition. Set this aside to chill in the fridge for at least 15 minutes.

Using a piping bag, pipe a good amount of frosting on one cookie and top with another cookie pressing down ever so slightly. Repeat with the remaining cookies.

These were a HUGE hit at the party I went to. I even bought this cute plate at target for $3! If you have a Halloween part I definitely suggest making these!

Clean Eating Oatmeal Dark Chocolate Cookies

I was craving cookies/baking something, and spent the morning searching for a healthy recipe. I found a yummy looking one in my Clean Eating magazine, but later realized it called for an entire cup of butter (two sticks) and that is just too much butter, even if it is clean. No thanks. I even searched Food Gawker but couldn’t really find anything that was low fat. Last resort I remembered that The Clean Eating Mamma had a recipe tab on her blog, and sure enough she had an Oatmeal Cookie Recipe. Best part is NO butter! Love it! I followed this recipe to a T except that I didn’t have baking soda (only powder) so I just left that out…ha! I also added chopped raw almonds, because almonds are delish and everything should have almonds in it. The batter tasted VERY sweet like honey and I was worried that it would be too sweet, but it must have baked out because these are very light on sweetness. More like an oatmeal breakfast cookie rather than a buttery cookie. I love em! Mr. Gaunt wasn’t so sure about the dark chocolate. I used a Green and Black Dark Chocolate bar (80% I think) from Whole Foods.  I like Dark Chocolate, but I would guess small children wouldn’t be huge fans either.

Hoisin Salmon and Pearl Couscous

Mr. Gaunt is back from New Mexico..yay! My weekend without him was actually pretty ok, I went out with friends on Friday and Saturday and did some house work and grocery shopping on Sunday. I also hit up Savers and got some cute dresses that I will share tomorrow. I also made a huge pot of this soup which I ate all weekend, so yummy, and not too bad for yah.

Tonight we are just keeping it low-key, I got a pretty nasty cold this weekend that seems to only be getting worse, boo. This weekend I picked up this Basil and Herb Pearl Couscous. I’ve never made Couscous but it looked pretty yummy, and nutrition wise it’s not too bad, a little high in calories but also high in fiber and protein.

Mr. Gaunt LOVES weird things like Italian Wedding Soup and Gnocchi so I figured he would like the little pearls. He did. I also made Hoisin Salmon which is super easy. I literally rub Hoisin Sauce all over a salmon filet and bake for 20 minutes at 350. We are really trying to do more salmon and less Tilapia. Anyways food was on the table by 5:30!

For desert I had Fat Free Raspberry Sorbet with honey (honey on sorbet is sooo good! It gets chewy!) and a Vanilla Pizzelle cookie. I buy these at Whole Foods and they are the BEST! They taste like a fresh waffle cone, and they are only 23 Calories and 1 gram of fat per cookie. Be careful though, they are addictive.

Snowflake Macaroons

DSC05091

Now according to this website these are only 1 point a piece! Now Im not 100% on that, but they are butter free so they can’t be too bad for you. While making them I was a little worried what they would turn out like, but oh my! Theses are probably he best cookies I have ever made! They are crispy on the outside and warm and buttery tasting on the inside…sigh. Yum. Mr. Gaunt thought they were amazing too. And they were so easy too, here is the recipe:

 

Ingredients:

2 2/3 cups Baker’s Angel Flake Coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract

 

Instructions:

Preheat oven to 325 degrees F. Lightly grease and flour cookie sheets. Mix coconut, sugar, flour and salt in bowl. Stir in egg whites and almond extract until well blended. Drop by teaspoonfuls onto cookie sheets. Bake 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets. Cool on wire racks.

The only changes I made were that I used Whole Wheat flour and I did half white sugar half brown (because I didnt have enough white) I would do this combo again when making these because why mess with perfection?

Oh and I leave you with a fun little video Mr. Gaunt and I made when I showed him what happens when you squeeze a cattail! Very fun, but very messy. Enjoy!