Tuesday, June 8, 2010

Cheezy Kale Chips

Recipe coming soon!

Chocolate Chip Banana Cookies

Sorry. I don't have a picture of the actual cookies.... We ate them all. They were that good. Especially right out of the oven when the chocolate chips are still melted inside the cookie and they get all over your chin when you bite into them!


2 1/2 cups of all-purpose flour (I used whole wheat)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup of white sugar (I used about 1/2 cup brown and 1/4 cup white)
2/3 cup butter, softened
2 eggs ( I only used 1 egg and a tablespoon of applesauce)
1 teaspoon vanilla extract
1 cup mashed bananas (about 2 ripe bananas)
2 cups semi-sweet chocolate chips
3/4 cup chopped walnuts (optional)

  1. Preheat oven to 400 degrees.
  2. Sift dry ingredients together through baking soda and set aside.
  3. Cream butter and sugar together until light and fluffy then add eggs and vanilla.
  4. Mix in mashed bananas.
  5. Add mix to dry ingredients and stir until just combined.
  6. Add chocolate chips and nuts if using.
  7. Drop by the tablespoon onto cookie sheet. I use my Pampered Chef scoop.
Bake for 10-12 minutes
Makes approx. 2 dozen cookies

Wednesday, June 2, 2010

Carrot Yumminess!

The recipe calls it a cupcake but I'm calling it a muffin with cream cheese, I think it sounds better. It's packed full of carrots (a whole pound that I hand shredded!), plain fat free yogurt, some chopped walnuts and whole wheat flour. I say it's healthy enough to call a muffin. This little guy is moist and he makes a great snack!

  • 3 cups whole wheat flour
  • 2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup lightly packed brown sugar
  • 1/4 cup canola oil (I used less oil and more yogurt)
  • 2 large eggs
  • 1/2 cup plain fat-free yogurt
  • 1 lb carrots, grated
  1. Preheat oven to 350 degrees. You'll need two bowls, one for dry ingredients and one for wet ingredients. In first bowl mix together the dry ingredients and set aside.
  2. In the second bowl mix brown sugar and canola oil together for approx. 5 minutes. Add eggs one at a time, beating after each one. STIR in yogurt and carrots. Add to dry ingredients until just combined. At this point I added a 1/2 cup of walnuts to the mixture (optional), you could also chop them and add on top of the cream cheese frosting.
  3. Spoon batter into paper lined muffin tin (I use an ice cream scoop). Bake for 20 minutes or until a toothpick comes out clean. These don't rise too much so I filled them to the top of the paper liner. 20 min. was perfect.
  4. Let them cool completely on a wire rack.
Cream Cheese Frosting*
  • 4 oz. light cream cheese, room temperature
  • 1 cup powdered sugar (I only used about 1/3 cup)
  1. Mix cream cheese and powdered sugar together until creamy. Spread on muffin!
* I was only able to frost half of my muffins so I recommend making twice the amount of frosting if you want all your muffins frosted.

Makes about 20-24 muffins. Approx. 220 calories per muffin.