Sunday, May 29, 2011

Cookies and Cream Cookies

I apologize for the lack of regularity in my blog posts recently.  I have had an onslaught of projects at work and just finished a three day conference which really felt like a three week conference!  Now that the worst is behind me I can turn back to my baking therapy and enjoy a few recipes I have accumulated over the past few weeks.

I am a big fan of the flavor that Oreo cookies provide in recipes, so when I saw this one I knew it was a keeper.  And boy does the Oreo flavor really come through in these cookies.  They are soft and chewy and delicately sweet.  You can really taste the cream of the Oreo cookies and the sweetness of the chocolate flavors.  These cookies are incredibly delicious and would go great with a glass of milk or cup of coffee!

Cookies and Cream Cookies
adapted from Picky Palate
makes about 55 cookies
(4 PointsPlus per serving)


2 sticks softened unsalted butter
1 cup PLUS 1 Tbsp sugar
3/4 cup packed light brown sugar
2 eggs
1 Tbsp vanilla extract
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups semi-sweet chocolate chips
1 cup cocoa powder
20 whole Oreo Cookies, finely ground (I used a food processor)


Preheat the oven to 350 degrees F.  Line 2 baking sheets with parchment paper.

In a large bowl beat the butter and sugars until well combined.  Add in the eggs and vanilla, beating until well combined.

In a medium bowl mix together the flour, finely ground Oreos, baking soda, and salt.  Add this mixture to the wet ingredients along with the cocoa powder and chocolate chips, slowly mixing until just combined.  Drop heaping tablespoons of dough onto the prepared baking sheets about 1 inch apart from each other.  Bake for 11 to 14 minutes, until cooked through.  Let cool on the baking sheets for 5 minutes before transferring to a cooling rack. (1 serving = 1 cookie, 4 PointsPlus per serving)

Sunday, May 15, 2011

Fudgy Chocolate Butterscotch Cookies

If you are a fan of butterscotch these cookies will seriously rock your world!  My first bite and those that followed were simply outrageous.  The cookie really did taste like fudge, dense and chewy; and then you get hit with the taste of the butterscotch...just delightful!

These cookies were soft and super sweet, just the way I like them.

Fudgy Chocolate Butterscotch Cookies
adapted from 6 Bittersweets
makes about 2 dozen cookies
(4 PointsPlus per serving)


8 oz. semisweet chocolate
4 Tbsp unsalted butter
2/3 cup PLUS 3 Tbsp flour
1/2 tsp baking powder
1/3 tsp salt
1/2 cup fat free egg substitute
1/2 cup PLUS 2 Tbsp packed light brown sugar
1 tsp vanilla extract
1 cup butterscotch chips


Preheat the oven to 350 degrees F.  Line 2 baking sheets with parchment paper.

Heat the chocolate and butter in a microwave-safe bowl in 20-second intervals, stirring in between, until almost melted; do not overheat since chocolate burns easily.  In another bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, beat the eggs, brown sugar, and vanilla on high speed until light and fluffy.  Reduce speed to low; beat in the melted chocolate.  Mix in the flour mixture until just combined.  Stir in the butterscotch chips.  If you think your dough is too runny or soft do not worry.  Refrigerate the dough for about 15 minutes and it will turn into the right consistency.

Drop heaping tablespoons of dough 2 to 3 inches apart onto the baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, about 12 to 14 minutes total. (Do NOT overbake these, as these cookies can easily become dry.)  Cool on sheets 10 minutes; with a spatula, carefully transfer cookies to wire racks to cool completely. 
(1 serving = 1cookie, 4 PointsPlus per serving)

Sunday, May 8, 2011

Blueberry Banana Bread

You would be surprised how unhealthy a typical slice of banana bread is, so I'm going to stop here and not ruin it for you.  Thankfully Hungry Girl has created a guilt-free version, full of flavor, which will satisfy your sweet tooth and leave you very happy!

I adapted Hungry Girl's banana bread to make a tropical version by swapping coconut for the vanilla extract and adding a few blueberries.  My loaf came out extremely moist and perfectly sweet.  What a delicious and healthier alternative to regular banana bread!

Blueberry Banana Bread
adapted from Hungry Girl
(4 PointsPlus per serving)


1 1/4 cups whole-wheat flour
1/4 cup regular white flour
3/4 cup Splenda
1 1/2 cups mashed ripe bananas (about 3 bananas)
1/2 cup fat-free liquid egg substitute
1/2 cup no-sugar-added applesauce
2 tsp baking powder
1 tsp coconut extract
1/2 tsp cinnamon
1/2 tsp salt
1/4 - 3/4 cup blueberries


Preheat the oven to 350 degrees F.

In a large bowl, combine both types of flour, Splenda, baking powder, salt, and cinnamon.  In a separate bowl, mix together the mashed bananas, egg substitute, applesauce, and vanilla extract. Add this mixture to the bowl with the dry ingredients and stir until just blended.  Spoon the batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray.  

Bake for about 50 minutes or until a knife inserted in the middle comes out clean. Allow the loaf to cool slightly and then cut into 10 slices.  (1 slice = 1 serving, 4 PointsPlus per serving)