Health(ier) Chocolate Chip Cookies

Don't let this photo fool you! I took it with my phone, which probably wasn't the best idea to portray the deliciousness, but this is all I've got, folks.  These do not disappoint and definitely satisfy the cookie craving!

I found a recipe on Chocolate-Covered Katie's blog, and changed it just a smidge.  

2/3 C + 1/2 C oats

1/4 tsp salt

1/2 tsp baking soda

4 tbsp brown sugar

4 tbsp sugar

2 tbsp flax meal

3 tbsp chocolate chips

1 tsp vanilla

2 tbsp butter, melted

3 tbsp milk

Pulse oats in food processor until fine (or use oat flour).  Add salt, baking soda, brown sugar, sugar and flax meal.  Combine.  Add in vanilla, butter and milk.  Combine.  Stir in chocolate chips and scoop onto a Silpat.  Bake at 380 degrees for 7 minutes.

Makes 12 cookies

97 calories each! 

Sausage, Asparagus, Bacon and Feta on Herbed Flatbread...A Pizza

Remember this little tutorial I gave on making your own pizza dough?  Well, you can use it once more to make this delicious treat.  Stick to the recipe except add 1tbsp of Demarle At Home Rosemary, Basil and Thyme herb blend to the dry ingredients.

 Once the dough has risen, separate it into two balls and roll out one onto a large Silpat. Save the other in the fridge for tomorrow or pop it in the freezer for next week.  Drizzle 2 tbsp of olive oil on the top of the rolled out dough and slide it into the oven for 5 minutes and bake at 400 degrees.

Take the partially baked crust out of the oven and top it with the following:

1 C finely grated mozzarella

1 lb ground mild Italian sausage, browned

2 C chopped asparagus sautéed with 2 cloves garlic, minced

6 slices bacon, cooked and crumbled

1/2 C Feta

1/4 C finely grated mozzarella

Put the pizza back in the oven and bake for about 20 more minutes.

Cut and enjoy!

Stromboli

I get a lot of requests for Stromboli as a rendezvous menu item.  What seems to impress people, aside from the flavor, is the dough that I make.  I was once intimidated by yeast, but now we have an understanding.  I assure you that you can easily make your own pizza dough for stromboli, or of course, pizza. 

For the yeast: 

1 C warm water

1 tsp sugar

1 package yeast or 2 1/4 tsp

Use warm water out of the faucet or warm it in the microwave for 20-30 seconds.  You want the water to be about 110 degrees.  I never measure the temperature though.  It should be just past luke-warm.

Let the yeast sit on your counter for about 5 minutes.  It should start to bubble and froth. 

Meanwhile, in your kitchen aid with a dough hook attachment add:

3 C bread flour 

1 tsp salt

3 tsp olive oil

(You can use all purpose flour, but I think the dough turns out much softer with bread flour.)

While you have the olive oil out, drizzle a little into the bottom of a mixing bowl.  This will be the resting place for your dough once it comes together.

 See how the yeast is frothy?  Yep, it's ready for action.

Pour the yeast mixture in with the flour.

Start the mixer on a low speed (2) and let the ingredients start to come together.

Once things have started to combine, turn your mixer up (4).

You might need to add a teaspoon or two extra of water or olive oil here.  If it seems too dry add one or the other.  Usually, I put a few drops of water into the yeast container once I've emptied it.  I give it a little swirl motion to get the extra froth off the sides and that's what I use if I feel the dough needs a little extra moisture.  Let the mixer do the work.  Sit back and relax for 2-3 minutes.

The dough will become shiny and smooth.  It's ready to rest.

Place the dough in the bowl drizzled with olive oil, cover and let it sit for about an hour or until it doubles in size.

I turn on one of the elements on my stove for a few seconds, then turn it off.  It becomes slightly warm.  That's where my dough sits until it's ready.  Be careful though, this only works if you have an 18/10 grade stainless steel bowl.

After an hour or so, your dough will be ready.  Punch it down and fold it over on itself a few times.

The Roul'Pat is one of my favorite products.  I use it when making sugar cookies, cinnamon rolls, scones and stromboli.

Side note: if you want to use this dough to make pizza, just roll it out on the Silpat, top it, and bake.

 Place the dough in the center and roll it out.  The rectangular Roul'Pat is the perfect size to make a large stromboli.  You can separate the dough into two even balls and make smaller versions with different fillings too.

See how it goes to the outer edges?  This means the dough is the perfect thickness and ready to top.

For this stromboli I used salami, sausage, turkey pepperoni, mozzarella, Parmesan, and Rosemary, Basil and Thyme blend.  My favorite combination is salami, black forest ham, pepperoni, provolone, Parmesan and the herb blend. 

1/4 lb salami, sliced thinly

1/4 lb black forest ham, sliced thinly

1 package pepperoni

1/4 lb provolone, sliced thinly

1/2 C grated Parmesan

1 tsp Rosemary, Basil and Thyme blend

1/2 C mozzarella, shredded

Roll up the stromboli. Fold the edges up.

Place the stromboli seam side down and bake at 425 degrees for 25 minutes or until golden brown.

If you want, you can warm marinara in the microwave for dipping.  I like to cover things going in the microwave with the Octagonal Silpat to prevent splatter.

Once the stromboli is ready, use your cake server knife to cut it.  Remember, you don't want to use knives on your products.

See how easy that is?  It's a crowd please too. Enjoy!

Donut Topped Muffins

1/2 C sugar

1/4 C butter, melted

1/2 tsp Allspice

1/2 C milk

1 tsp baking powder

1 C flour

Topping:

4 tbsp butter, melted

1/4 C sugar

1/2 tsp cinnamon

Mix 1/2 C sugar, melted butter, milk and Allspice.  Add in flour and baking powder.  Combine.  Scoop into wells in a mini muffin tray on a perforated baking sheet and bake at 375 degrees for 12-15 minutes or until a toothpick comes out clean.  Melt 4 tbsp of butter in a small bowl.  Combine 1/4 sugar and cinnamon.  Dip the top of each muffin in the butter then the cinnamon and sugar mixture.

Makes 16

Bacon and Apple Brussel Sprouts

1 pound brussel sprouts, washed, trimmed and halved

1 large Granny Smith apple, diced

6 slices bacon, cooked and diced

1/4 C olive oil

1 tbsp honey

1 tbsp Mediterranean Fig Balsamic Vinegar

Salt and Pepper

Combine brussel sprouts, apple and bacon in a bowl.

In a separate bowl whisk olive oil, balsamic, honey salt and pepper and pour over brussel sprout mixture.  Dump mixture onto Silpat on a perforated baking sheet and bake at 375 degrees for 15 minutes.

Borrowed from Back To Her Roots

Baked Teriyaki Chicken

Baked Teriyaki Chicken

3 boneless chicken breasts or 12 thighs

1/2 C soy sauce

1/2 C brown sugar

1 clover garlic, minced

1 tbsp water

1 tbsp corn starch

1/4 C cider vinegar

1/2 tsp ground ginger

pepper

2 C rice, cooked

1 head broccoli, chopped

1 container sliced mushrooms

1 tbsp olive oil

Sesame seeds

Combine all ingredients except the chicken in a sauce pan and bring to a boil. Stir until thickened. Pour over chicken in a grande mold, but reserve 1/4 C for dipping. Bake at 350 for 1 hour, flipping after 30 minutes.

Cook rice according the directions on the package.

Saute the broccoli and mushrooms in the olive oil until tender.

This is what I love about the product! Baked teriyaki sauce on a 9 X 13 pan would need to soak in the sink for hours with hot soapy water. Baked teriyaki sauce in a Demarle mold will either peel or wash right off.

Carrot Cake

Carrot Cake

Shred 3 cups of (about 4 large) carrots

In a mixing bowl whisk 4 eggs, 1 C sugar, 1 C brown sugar, 3/4 C oil, 1/2 C applesauce, and 2 tsp vanilla.

Add in 2 C flour, 2 tsp baking soda, 2 tsp baking powder, 1/2 tsp salt, and 2 tsp cinnamon until combined. Stir in carrots.

Pour half the batter into medium or large round mold that is placed on a perforated baking sheet and bake at 350 degrees for about 25 minutes or until a toothpick comes out clean and the cake is golden brown. Let cool for 5 minutes and remove from the mold onto a cooling rack. Fill the mold with the remaining batter and repeat.

While the second cake is baking mix up a vat of cream cheese frosting by combining 8 oz cream cheese, 1/2 C butter, 1 tsp vanilla, and 4 C powdered sugar in a mixer.

Put a layer of frosting on top of a cooled cake and stack the other on top. Finish frosting and decorating.

Slice, and enjoy!