Tag Archives: cookies

It’s a Delicious Time of Year!

Okay, so typically I stick to healthy whole foods especially for my blog.
However, with this recipe I make an exception.  Last night I had the pleasure of attending a friend’s annual “Cookie Party.”  I arrived and walked into a house decorated from top to bottom with Christmas and holiday decor.  Lights sparkled, friends mingled and in the dining room were forty (40!) different holiday cookies beautifully displayed. Each year someone wins the award for best cookie.  Hands down, this chocolate
toffee bark won thanks to Lydia Altman’s gift of making bark.  I had to share it with all of you after I indulged in its decadent flavors. Trust me, it was worth every bite.  Thank you Michele for a warm, wonderful evening filled with good friends, yummy treats and your loving kindness.

Chocolate Toffee Bark

Makes about 40 pieces

10 0unces bittersweet (not unsweetened), dark or semisweet chocolate, coarsely chopped (optional: + extra for drizzling on top)

7 ounces good quality white chocolate (Ghirardelli, Lindt or Baker’s), coarsely chopped (optional: + extra for drizzling on top)

1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)

Toffee chips or chopped Skor or Heath bars to taste

8 ounces good quality milk chocolate (Ghirardelli or Lindt), chopped

Turn large baking sheet upside down. Cover tightly with foil. Mark a 12×9 inch rectangle on foil.

Stir bittersweet chocolate in medium bowl set over saucepan of barely simmering water until melted (do not allow bottom of bowl to touch the water). Pour melted chocolate onto marked rectangle on foil.  Using icing spatula, spread chocolate to fill rectangle. Refrigerate while making peanut butter filling.

Stir chopped white chocolate and peanut butter continuously in heavy medium saucepan over med-low heat until mixture is melted and smooth. Remove from heat. Cool to barely lukewarm, about 10 minutes.  Pour over bittersweet  chocolate. Working quickly, spread to coat bittersweet chocolate completely. Sprinkle generously with toffee chips. Chill until very firm, about 20 minutes.

Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted. Remove and pour chocolate over toffee chips, spreading quickly to cover. Sprinkle with more toffee chips.

Optional: warm additional bittersweet and white chocolate (separately). Dip spoon in bittersweet chocolate and drizzle lines over toffee chips.  Repeat with white chocolate. (This can be done using a pastry bag or plastic zip-loc bag).

Chill bark until firm enough to cut, about 20 minutes.

Lift foil with bark onto work surface.  Cut crosswise into 5 2-inch-wide strips. Cut each strip crosswise into 4 sections, and diagonally into 2 triangles.

Can be made 2 weeks ahead. Keep chilled in airtight container.

ENJOY!!

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Filed under chocolate, Cookies, Recipes

My New Favorite Cookie

This is my new favorite cookie…filled with delicious oats and sesame seeds providing that perfect carbohydrate/protein balance.

Pour yourself a hot cup of tea and treat yourself to these. Worth every bite and good for you!

Oatmeal Sesame Raisin Cookies

3 cups oats

2 eggs

1/2 cup honey

3/4 cup whole wheat flour

1/2 cup toasted sesame seeds

3/4 tsp cinnamon

1/4 tsp salt

2/3 cup rice syrup

1/2 cup coconut oil

1 tsp vanilla

1/2 cup raisins

1/2 cup raw almonds (optional)

Mix all ingredients together and drop by heaping tablespoon on parchment.

Bake 8 – 10 minutes, watching carefully. They burn quickly!

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Snack Time – Homemade Granola Bars!

Snack time can be healthy and wholesome when your kids get home from school. One of my favorite snacks to make are delicious homemade granola bars. They are all natural and filled with just the right amount of nutrients to get your kids to dinner.

Feel free to add dried cranberries, raisins, peanut butter chips
or chocolate chips or nuts of various kinds depending on your family’s favorites.

Maple Cinnamon Granola Bars

1 cup old fashioned rolled oats
1/2 cup crisped brown rice cereal
1/4 cup whole wheat flour
1/4 cup brown sugar
1/4 cup soy protein powder or regular vanilla based protein powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 cup peanut butter
1/2 cup maple syrup
1 tsp. vanilla extract
2 tbl. canola oil

Preheat oven to 350 degrees.  Spray baking pan with Pam.  In bowl mix the oats, rice cereal, flour, brown sugar, soy powder, cinnamon and salt.
In a small bowl mix the peanut butter, maple syrup, vanilla and canola oil until smooth.  Stir one mixture into the other and combine them.  Spread mixture into the square baking pan and bake for 20 minutes.

Take out of oven and cut them into bar shaped size and then put the pan back into the oven for another 5 minutes.  The bars should be golden brown.

Store in an airtight container.

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My Favorite Cookie Recipe

Steph cookiepic

We sell these cookies at Centerpeace. Yummm!!

Perfect for a mid-morning snack for you – and my kids love them when they come home from school.

Enjoy making them yourself!

Ingredients:

2 cups whole wheat flour

1 cup All Bran cereal

1/2 cup wheat germ

1/2 cup oat bran

1/2 cup pumpkin or sweet potato or shredded carrots

1/2 banana

1/4 cup agave nectar or date sugar

5 tbls honey

2 large eggs

1 tbls vanilla

1/2 cup flax seeds

1 cup raisins or dried prunes

1 cup almonds or walnuts (optional)

2 tbls cinnamon

2 tsp baking soda

1/2 cup chopped dates

1/2 cup apple juice (to moisten batter if needed)

Mix all ingredients except flour and baking soda together in a large bowl. Add flour and baking soda. Add apple juice to hold batter together.

Line baking sheets with parchment paper. Use an ice cream scoop to place cookies on sheet.

Bake at 350 degrees until slightly brown on top, about 20 mins.

Note: Every time I make these cookies they come out a little bit different – sometimes soft and sometimes hard. I don’t know why, but they’re delicious either way!

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Filed under Cookies, Recipes