Back to Basics: Chocolate Chip Cookies!

Here is my favorite recipe for Chocolate Chip Cookies, as posted on Top Secret Recipes (a cool website to check out for some of your restaurant and brand name faves). I use bittersweet chocolate chips (I like Ghirardelli 60% Cacao) and they turn out deliciously! The secret ingredient is instant coffee crystals (I use decaf), and it adds a dimension of flavor that really sets off the chocolate.

And don't forget to use the base of this recipe for other cookies, like macadamia nut and milk or white chocolate, or any other combination of chocolates/nuts!

Pumpkin Bread

It's that time of year again...and I am on a pumpkin kick! I've been cooking and pureeing pumpkins and using it for everything from baby food to risotto to scones. Here is my recipe for a tasty pumpkin-flax bread (or muffins) that captures all the flavors of the season. Enjoy!

Ingredients.
1 1/2 c. sugar
1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
1/2 tsp. salt
1 tsp. baking soda
3/4 c. flaxseed meal
1/4 c. vegetable oil
1/3 c. water
1 c. pumkin puree
1 egg, beaten
1/2 c. pecans
1/2 c. raisins

Directions.
Preheat oven to 350 degrees.

In a large bowl, combine first nine (dry) ingredients. In a medium bowl, combine oil, water, pumpkin and egg. Stir wet ingredients into dry ingredients, mixing thoroughly. Stir in pecans and raisins.

Pour batter into 4 small loaf pans or 12 muffin cups that have been coated with cooking spray. Bake at 350 degrees for 30 minutes for muffins, or 40 minutes for loaves.

Yield. 12 servings.

Next time you're at...

P.F. Changs, order the stir-fried eggplant. So flavorful. You can order it with chicken also, but I think it's perfect on its own. Still need a little meat to make it official? Go with the Mongolian Beef (note: they'll even let you substitute broccoli for the scallions if you prefer). Yum.

Chocolate-Yogurt Bundt Cake

This recipe is similar to a sour-cream coffee cake, but uses fat-free yogurt instead...saves quite a few calories as well as fat and saturated fat, while providing more protein and calcium. And it's still chocolatey delicious...great to serve with coffee or tea, or as an elegant, simple dessert.

Ingredients.
12 oz. package of chocolate chips
1/4 c. packed brown sugar
2 tsp. plus 1 tsp. cinnamon
1 2/3 c. flour
1/3 c. unsweetened cocoa powder

1 1/2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt
1 c. sugar
1/2 c. (1 stick) unsalted butter
2 eggs
1 c. fat-free, plain yogurt
2 tsp. vanilla extract
Powdered sugar for sprinkling

Directions.
Preheat oven to 350°F. Spray a 10- to 12-cup Bundt pan with cooking spray (or grease and flour pan).

In a small mixing bowl, combine brown sugar, chocolate chips, and 2 tsp. cinnamon; set aside.

In a medium mixing bowl, combine flour, cocoa, baking powder, baking soda, and salt; set aside.

Using an electric mixer, cream butter and sugar until completely blended. Beat in eggs and then yogurt until the mixture is creamy and smooth. Slowly add the dry ingredients, scraping the bowl as needed. Stir in the remaining tsp. of cinnamon and vanilla. Mix until batter is well blended.

Evenly distribute 1/4 cup of the chocolate chip mixture in the pan. Fold the remaining topping into the batter. Pour the batter into the pan, spread evenly, and bake 40 minutes.

Cool the cake for 20-30 minutes in the pan. To serve, put a plate upside down on top of the cake pan and invert so that the cake stands upright on the serving plate. Sprinkle with powdered sugar to decorate.

Yield.
8 to 12 servings.

Never Underestimate the Power of...

a great bottled salad dressing. So easy. One of my favorites...Marie's Blue Cheese Vinaigrette. It's thick and sweet and has great blue cheese flavor. Great with any combination of the following salad ingredients: Spring Greens, Tomato, Cucumber, Corn, Avocado, Bacon, Hard-Cooked Egg, Croutons, Green Onion. Sometimes I'll add grilled chicken or steak and make a complete meal of it...nice for dinner when it's hot out.

Better than Takeout

So last night it was late and we were considering doing the fast food thing. Luckily we resisted and I came up with something even faster, cheaper and definitely healthier...all with a few simple items that were on hand. Here's my take on an Italian-inspired egg muffin - delicious with a green salad. So simple, I'm not sure it even qualifies as a "recipe." We were glad to have skipped the drive-thru.

Ingredients.
1 English Muffin, split into halves
1/3 c. Marinara Sauce
2 eggs
1/4 c. shredded Italian Cheese (i.e. Romano, Parmesan, Asiago)
Salt and Black Pepper to Taste
Cooking Spray

Directions.
Toast English Muffin slices. Spray frying pan with cooking spray and place over moderate heat. Once pan is hot, add eggs and cook to desired doneness, seasoning with salt and pepper and turning once. Lower heat and sprinkle 1/2 of the cheese over each egg, to melt cheese. Top each muffin half with 1/2 of the Marinara sauce and place an egg over each one.

Yield.
1-2 Servings.

Granola

I came up with this tasty recipe as a great use for oats...which are great for nursing mothers...or anyone! My husband loves this granola as well. Top with fresh blueberries and a splash of vanilla soy milk for a delicious breakfast or snack.

Ingredients.
2 1/2 c. Old-Fashioned Oats
1/2 c. Sliced Almonds
1/2 c. Pecan Pieces
1/3 c. Golden Brown Sugar
1/4 c. Honey
2 T. Unsalted Butter
1 T. Fresh Lemon Juice
1/2 t. Ground Cinnamon
1/4 t. Ground Allspice

Directions.
Preheat oven to 250 degrees F. Combine oats and both types of nuts in a large bowl. In a small saucepan over low heat, combine the remaining ingredients, cooking and stirring until the sugar has dissolved and the butter has melted. Pour the sugar mixture over the oat mixture, stirring to coat evenly. Spread the mixture into a greased pan (or baking sheet with rim) and bake for 1 hour, stirring every 15-20 minutes. Remove from oven and allow granola to cool on pan (will continue to become crunchy even after it's removed from the oven).

Yield.
About 4 Cups.