Wednesday, October 28, 2009

Reduced Sugar Chocolate Chip Cookies







I have had Type 2 diabetes for several years. For this reason, I am always cutting out refined sugar, or substituting other sweeteners for it. This IS NOT an extreme cut on sugar, just a refinement with things that make a good cookie that isn't loaded with white sugar. I do use molasses in these - I have not found an acceptable substitute for it, and you gotta live a little.

OK, enough of the description, on to the cooking.

I usually try to put in a lot of photos, but this was a brand new recipe, and I had no idea if it would come out good enough to post. My apologies for the lack of pictures or video - the "mad scientist" in me was busy! This is a double-size batch, so it makes several dozen cookies.

Please also note - I NEVER use aspartame in a recipe. I, like 30% of this nation, am allergic to this product. If you want an eye opener, do some research on it. Chances are that you may want to change sweeteners afterward.

Utensils:
2 bowls, 4 - 6 cup capacity
1 spatula
Measuring Cups
Measuring Spoons
aluminum foil, silicone sheet or parchment paper
1 or 2 cookie sheets
Mixer
small spoon


Ingredients:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt (iodized sea salt is awesome!)
3 teaspoons double-strength vanilla extract
1 tablespoon honey
3 tablespoons molasses
3 cups Splenda sweetener (or another sucralose product)
2 cups I can't believe it's not butter sticks (slightly softened)
4 large eggs
1 package semi-sweet chocolate chips (yes, only one package)
1 cup pecans (2 is ALWAYS better, but I only had 1 in the house!)



1. Preheat oven to 350 degrees fahrenheit.
2. In one bowl, mix together the flour, baking soda and salt.
3. Put I can't believe it's not butter and Splenda in the other bowl and cream them together.
4. Add the Molasses, then the honey, mix well to incorporate into mixture.
5. Add the vanilla and mix well.
6. Add the eggs and mix well.
7. Add flour mixture in a little at a time. Only mix enough to incorporate - DO NOT OVERMIX.
8. Add in the chocolate chips, mix until they are covered with the dough.
9. Fold in the pecans with the spatula.
10. Place dough on cookie sheet. Each cookie should be about 1 1/2 to 2 tablespoons in size. I use a tablespoon rounded over to keep size even. Use a cup with a piece of plastic wrap on it to press down dough to 3/8 inch thickness. A regular cookie sheet should hold 12 cookies easily.
11. Bake for 15 minutes until golden brown.
12. Enjoy!

Wednesday, October 21, 2009

Winter Squash with Corn

Winter squash is really great stuff. The downside to it is that it does require a little more work than summer squash. The particular variety that I am cooking today has a very tough outer skin that doesn't become very good for eating until it has been cooked for a very long time, which makes the squash inside the skin like mush. For this reason, the best solution is to clean the squash out of the skin after cooking and to discard the skin - my dog seems to love this, so I give it to her. (She thinks she is human!)


Utensils:
masher
1 bowl, 4 - 6 cup capacity
1 large spoon for stirring
1/8 teaspoon measuring spoon (optional)
small spoon for digging squash out of skins
SHARP knife for cutting up squash
cutting board
plastic wrap for steaming in the microwave



Ingredients:
several small to medium-sized squash
1 can unsalted corn, excess liquid removed
3 Tbsp I can't believe its not butter
salt and pepper to taste
1/8 teaspoon of ground red oriental chili flakes (optional)



1. Wash squash well and dry them.
2. Fold a paper towel in half and place it on the counter.
3. Pour 1-2 Tbsp of water on the center of the towel to moisten it.
4. Place your cutting board on top of the paper towel.
5. Place a piece of squash on the board and cut the ends off. Discard them.
6. Cut each piece of squash into 1 1/2 to 2 inch lengths. Split these down the middle.
7. Place pieces of cut squash into a microwave-safe bowl and put plastic wrap over them. Wrap DOES NOT have to be very tight around bowl - it allows the excess steam to get out.
8. Put in microwave and cook on high for 5 to 8 minutes or until tender. Check halfway through cooking to determine ending time.
9. CAREFULLY remove the plastic wrap from the squash. Use a fork to keep your hands clear of steam rising from the bowl. It is best if you let the squash cool before the next step.
10. Using the small spoon, dig the squash out of the skin, discarding the skin.
11. Mash the squash up, add the I can't believe its not butter, stir well.
12. Add the corn, then stir well.
13. Check for saltiness, add salt if necessary, then black pepper to taste.
14. Finally, add the oriental chili flakes to the top of the squash to add extra color and flavor!
15. The best step - enjoy!

I have included a video with all the instructions - hope it helps.

If you have need of computer help, hints or tips, go to my website at http://crabbymac.com

Have a Great Day and God Bless!!




video

Monday, October 12, 2009

Oatmeal Cookies

Oatmeal Cookies are a favorite of mine. I have taken the raisins that are traditionally in these and replaced that flavor with honey, molasses and cinnamon.

Utensils:
2 bowls, 4 - 6 cup capacity
1 spatula
Measuring Cups
Measuring Spoons
aluminum foil, silicone sheet or parchment paper
1 or 2 cookie sheets
Mixer


Ingredients:
1 1/2 cups all-purpose flour
4 cups uncooked oatmeal
1 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons double-strength vanilla extract
1 tablespoon honey
2 tablespoons molasses
2 tablespoons sugar
1 cup Splenda sweetener
1 1/4 cup I can't believe it's not butter
2 large eggs
1/4 cup of semi-sweet chocolate chips


1. Preheat oven to 350 degrees fahrenheit.
2. In one bowl, mix together the flour, baking soda and cinnamon.
3. Put I can't believe it's not butter and Splenda in the other bowl and cream them together.
4. Add the Molasses, mix well to incorporate into mixture.
5. Add the vanilla and mix well.
6. Add the eggs and mix well.
7. Add flour in a little at a time. Only mix enough to incorporate - DO NOT OVERMIX.
8. Add in the oats 1/3 at a time, mix until oats are mostly covered with the dough.
9. Fold the oats in the rest of the way to insure even coverage.
10. Place dough on cookie sheet. Each cookie should be about 1 1/2 to 2 tablespoons in size. Press down dough to 3/8 inch thickness. Place a chocolate chip or two in the center of each cookie for added flavor.
11. Bake for 13 - 17 minutes until golden brown and crunchy.
12. Enjoy!

Watch the video for step-by-step details...




video