Today we made Pear Peanut Butter Cookie Bars!
2 1/2C flour, 2t baking powder, 1/2t salt, 1/2c creamy peanut butter, 1C chocolate chips, 1/4C honey, 2 large pears, peeled, cored and chopped into 1/2″ pieces, 1T cinnamon, 1/2C plain nonfat yogurt
Preheat oven to 350F. Sift flour, baking powder, salt, and cinnamon. In separate bowl, beat yogurt, honey and eggs.
In separate bowl, beat peanut butter and brown sugar.
Add egg mixture to it.
Make a well in the dry ingredients. Stir in wet until almost blended.
Stir in chocolate chips and pears.
Spread evenly into greased 9″X13″ pan.
Bake 25-30 minutes or until lightly browned.
Today we made Potato Apple Tart With Cinnamon Glaze!
1C cooked mashed potatoes, 1T butter, melted; 1/4t salt, 1T brown sugar, 4T flour
Filling: 1 medium apple, peeled, cored and chopped into 1/2″ pieces, 1T brown sugar, 1T butter
Glaze: 1 1/3C powdered sugar, 1/2T cinnamon, 1T water
Preheat oven to 350F. Mix together potatoes, melted butter, salt and brown sugar.
Mix in enough flour to make a soft dough.
Press half of this into a small, round greased cake pan. Mix filling ingredients.
Spread on top of dough in pan.
Evenly press remaining dough on top. Bake 20-25 minutes or until golden brown. Cool completely. Stir together glaze ingredients until barely spreadable.
Spread on tart.
Makes 2 servings.
Today we made Cran Carrot Choc Chip Rolls!
1 envelope dry yeast, 1/4C warm water, 1/2C sugar, 12T butter, melted, 4 eggs, 1C skim milk, 5-6C flour
Filling: 4 oz baby carrots, chopped into 1/2″ pieces, 1C chocolate chips, 4 oz fresh raw cranberries, quartered
Pour warm water (105 to 115 degrees Fahrenheit) on yeast in a large bowl. Stir until yeast is dissolved.
Add 2C flour and melted butter.
Add 1C more flour.
Work in eggs, then add enough flour to form a dough.
Place in a greased receptacle that is double in area, the size of the dough.
Turn over once. Cover with plastic wrap. Refrigerate overnight. Punch down dough. Place on floured surface. Add more flour. Knead a couple of minutes. Grab a handful of dough, and roll or stretch out into an approximately 3″X2″ shell. Place a few carrot and cranberry pieces, and chocolate chips on the dough.
Roll it up and seal the edges.
Place on greased cookie sheet. Repeat with remaining dough. Cover with plastic wrap. Let rise 1 hour. Preheat oven to 350F.
Remove plastic wrap. Bake 10-12 minutes or until golden brown.
Today we made Chocolate Almond Cookies!
12 oz chocolate chips, 2T butter, 3/4C flour, 14 oz sweetened condensed milk, 1C whole lightly salted almonds
Preheat oven to 350F. Melt chocolate chips with butter. Blend well.
Stir in milk. Blend well.
Sift in flour. Blend well.
Mix in almonds.
Drop by T onto foil-lined cookie sheets.
Bake 10 minutes or until matte and set.
Today we made Prune Almond Biscotti!
3 2/3C flour, 1C firmly packed, coarsely chopped prunes, 1C coarsely chopped almonds, 1/2t baking powder, 1T vanilla extract, 1/2t baking soda, 1/2t salt, 3/4C sugar, 1/2C butter, melted, 2 eggs
Preheat oven to 350F. Sift together flour, baking soda and salt. In separate bowl, mix sugar and eggs.
Add cooled butter.
Stir in vanilla extract. Blend well.
Stir in dry ingredients until a dough is formed.
Press in prunes and almonds.
Turn onto floured surface. Knead 2 minutes. Shape into 2 logs about 8″ long by 2″ wide. Place on greased cookie sheet 3″ apart.
Bake 30 minutes or until somewhat dried out. Cool 20 minutes. Reduce heat to 275F. Slice logs at a slant into 1″ wide wedges. Bake 20 minutes. Turn over and bake another 20 minutes or until crunchy. Cool 5 minutes. Remove from sheet.
Today we made Apple Honey Nut Cake!
14 oz sweetened condensed milk, 2 scant C flour, 3t baking powder, 1/2 C apple juice, 1/2C coarsely chopped peanuts, 1/2C coarsely chopped almonds lightly salted with sea salt, 1/2C honey
Preheat oven to 350F. Sift together dry ingredients. In separate bowl, mix juice and honey.
Stir in milk. Blend well.
Stir into dry ingredients until just blended.
Stir in nuts.
Turn into greased loaf pan.
Bake 40-45 minutes or until knife inserted in center of cake emerges clean.
Today we made Pear Date Carrot Muffins!
2C flour, 3t baking powder, 3T brown sugar, 1 egg, 1T ground ginger, 1 1/4C skim milk, 3T butter, melted, 1 large pear, peeled, cored and chopped into 1/2″ pieces, 1/2C chopped baby carrots in 1/2″ pieces, 1/2C chopped, dried, sugared dates
Preheat oven to 350F. Sift together dry ingredients. Add brown sugar. In separate bowl, mix milk, egg and cooled butter. Blend well.
Make a well in the dry ingredients and stir in wet until almost blended.
Stir in pears, dates and carrots.
Turn into lined, greased or nonstick muffin tin.
Bake 20-25 minutes or until lightly browned.
Today we made Pineapple Almond Bread!
3/4C sugar, 1/3C butter, melted, 1t almond extract, 1 1/2C flour, 1t baking powder, 2 eggs, 1t salt, 1/2C skim milk, 1/2 C coarsely chopped almonds lightly salted with sea salt, 1/4C pineapple juice
Preheat oven to 350F. Mix butter and sugar.
Beat in eggs.
Add juice and extract.
In separate bowl, sift together dry ingredients. Add alternately with milk to wet ingredients, beginning and ending with dry.
Stir in almonds.
Turn into greased extra large loaf pan.
Bake 30-35 minutes or until lightly browned.
Today we made Choc Choc Chip Yogurt Cupcakes!
6T butter, 1 2/3C flour, 1/2C unsweetened cocoa powder, 1T baking powder, 1/2t salt, 1/2C firmly packed brown sugar, 2C chocolate chips, 2 eggs, 1C plain nonfat yogurt
Icing: 1/4C unsweetened cocoa powder, 2 1/4C powdered sugar, 4T plain nonfat yogurt
Preheat oven to 350F. Melt butter with 1 CUP chocolate chips.
Stir in brown sugar. Cool 20 minutes.
Sift together cocoa, flour, baking powder and salt.
Stir eggs into melted chocolate mixture. Blend well.
Alternately add dry ingredients and yogurt, beginning and ending with dry until just blended.
Stir in remaining 1 CUP chocolate chips.
Turn into lined, greased or nonstick cupcake tin, overfilling each cup.
Bake 25-30 minutes or until set in center. Cool completely. For icing, sift together cocoa and sugar. Mix in yogurt until barely spreadable.
Spread on cupcakes.
Today we made Banana Chocolate Chip Scones!
2C flour, 1T baking powder, 3T brown sugar, 1t salt, 2T cold butter, 1/2C skim milk, 2 bananas, mashed, 3 oz strawberry cream cheese, 1C chocolate chips
Preheat oven to 350F. Sift together flour and baking powder. Cut in butter and cream cheese while stirring in milk.
Mix in mashed bananas until just blended.
Stir in chocolate chips.
Drop by T onto greased cookie sheets.
Bake 15-18 minutes or until lightly browned.