Found a yummy fall cookie from one of my favorite food bloggers. Enjoy!
Tag Archives: bakery
I found this on one of my favorite food blogs. Problem is that I can’t remember which! (sorry)
This is a healthy, yummy muffin recipe!
Pumped Up Muffins
1 cup old fashioned oats
1 cup whole wheat flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup applesauce
1 can pumpkin
1 tbsp. ground flax seed
1 tbsp. brown sugar
1 tbsp. (dark) chocolate chips (divided evenly)
Combine ingredients in a bowl (leave out chocolate chips at first). Grease muffin pan with cooking spray and evenly distribute the muffin mix into each cup. Stick chocolate chips on top. Bake at 375* for 25-30 minutes.
Each muffin has 180 calories and 7 grams of fiber!
Baked Whole Wheat Cake Donut Recipe
Adapted from Hodgson Mill Whole Grain Baking as printed in The Arizona Republic on 4/30/08.
Position a rack in the center of the oven. Preheat oven to 350 degrees. Generously coat a donut pan with cooking spray. In a large bowl, whisk together and set aside:
- 1 cup plus 2 tablespoons whole-wheat pastry flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
In another large bowl, use an electric mixer to beat together until frothy:
- 1/2 cup sugar
- 1/3 cup plus 1 tablespoon unsweetened applesauce or canned pumpkin puree
- 1/3 cup plus 1 tablespoon low-fat buttermilk
- 1 large egg
- 1 1/2 teaspoons canola oil
- 1 teaspoon vanilla extract
Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spoon mix until just combined. Do not overmix. Use a pastry bag or large plastic bag to pipe the mixture into the donut pan. Alternatively, spoon the batter into the molds, but the finished donuts may not appear as even.
Bake 15 to 20 minutes, or until the tops spring back when pressed gently around the edges. Cool in the pan on a wire rack for 5 minutes. Run a knife around the inside of the molds to release the donuts. Invert the donuts on the rack and cool completely, or enjoy warm.
The donuts can be eaten as is, sprinkled with powdered sugar or cinnamon sugar or decorated with your favorite icing and chopped nuts and/or candy sprinkles.
Makes 6 large donuts with 178 calories, 2 grams of fat, 5 grams of protein, and 3 grams of fiber per donut.
I love this time of the year because I love pumpkin! There are so many recipes right now that I would love to make, but I would probabaly gain 10 lbs! Here are many great recipes from around the web. Enjoy!
Free 22 page Ebook shows you 4 marvelous modifications that are simple and will make your cookies simply delicious.
(from Cooking is Medicine)
1 ½ cups of graham cracker crumbs (make these in a food processor, I used about 12 rectangles 3/4 cup of flour
2 ½ teaspoons of baking powder
½ cup of oil
¾ cup of sugar
1 teaspoon of vanilla
¾ cup of milk
In a small bowl combine the crumbs, flour and baking powder; set aside. Beat the oil and the sugar in the bowl of an electric mixer until combined. Add the eggs one at a time. Beating well after each addition. Add the vanilla.Alternately add flour mixture with milk, beating well after each addition. Line two muffin tins with 16 cupcake liners total OR place aluminum liners on a baking sheet…no muffin pan required…did you know that?!?! I didn’t! Fill each liner 1/3 full with batter.
Place 7-8 marshmallows on top of each batter.
Top with remaining batter. Be careful not to run out of batter; just be “frugal” with your batter until you’re sure you have enough.
Bake at 350F degrees for 22-25 minutes or until done. Cool in pans or on sheet for 15 minutes. Remove from pans and cool completely on a wire rack.
When cool, ice with chocolate frosting. Before ready to serve, place a small square (each large rectangle will provide 8) in the cupcake. Top with a few marshmallows. Enjoy!
Pumpkin Chocolate Chip Cookies
(from Joy the Baker)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips, or any chip you like
Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.
Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.
Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool cimpletely.
Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.