Tuesday, March 7, 2017

Sweet & Sour

I've seen this recipe a few times on Cooking Light's website and resisted making it because I've always been a total fan of the original Nestle Toll House Chocolate Chip Cookie recipe. But... these cookies are awesome! They have a chewiness and depth of flavor that you don't get from the Nestle Toll House recipe and they are just as easy. I am officially converted! Picky-eater husband? Not so much...

Cooking Light Chocolate Chip Cookies (adapted from Cooking Light) - V
Makes 36 cookies
1 c. brown sugar
6 T. canola oil
6 T. butter, softened
2 T. honey
1 1/2 t. vanilla
1 egg
2 c. whole wheat flour
1 t. baking soda
1/2 t. salt
1/2 c. chocolate chips
3/8 t. coarse sea salt
Preheat oven to 375 degrees. Line baking sheet with parchment paper. Beat first 3 ingredients together in a large bowl. Add honey, vanilla, and egg and beat until well combined. Add flour, baking soda and 1/2 t. salt and beat until just combined. Stir in chocolate chips. Use a small cookie scoop to portion out 12 cookies onto prepared baking sheet and sprinkle with 1/8 t. salt. Bake 8 minutes, turning baking sheet halfway through. Repeat with remaining dough.

And I may be converted on this recipe as well. These are so light and fluffy compared to my go-to Whole-Wheat Pancake recipe and I love the almond butter sauce with the raspberries. Thank you, Cooking Light!

Oatmeal Pancakes (adapted from Cooking Light) - V
Makes 9 pancakes
1 T. white vinegar
1 1/3 c. milk (any type)
2/3 c. quick cooking oats
3/4 c. whole wheat flour
2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 t. vanilla
2 1/2 T. maple syrup, divided
1 large egg
Cooking spray
1/4 c. almond butter
Fresh raspberries for serving
1. Combine vinegar, milk, and oats in a small bowl and let sit 5 minutes.
2. Heat a large non-stick griddle to 350 degrees.
3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
4. Make a well in the center of the dry ingredients and whisk together the vanilla, egg, and 3 t. maple syrup. Add the oat mixture and stir all ingredients together until just combined.
4. Spray pre-heated griddle with cooking spray and use a 1/4 cup measuring cup to spoon batter onto griddle. Cook about 2 min. per side.
5. Combine 1/4 c. warm water, almond butter, and remaining 1 1/2 T. syrup in another small bowl. Serve with pancakes and raspberries.

This may be my five-year-old's favorite breakfast ever! I love it in the winter when we've had a lot of gray days or a lot of sick days and we need an extra boost of vitamin C. And if you've never segmented a grapefruit, be sure to click the link in the ingredients list below! You may never eat a grapefruit the same way again!

Citrus Salad (adapted from Whole Living) - GF, DF, V
Serves 2
1 ruby red grapefruit
2 clementine oranges
2 kiwi fruits
2 T. lightly salted cashews
Cut grapefruit into segments. Peel and slice clementine and kiwi horizontally. Arrange fruit on 2 plates and sprinkle with cashews.

No comments:

Post a Comment