Gluten Free Mint Chocolate Cookies

Hello and HAPPY HOLIDAYS!!

Welcome to yet another of my holiday baking experiments gone oh so right! 

                                  

Originally based in the Chewy Chocolate M&M Cookies, this recipe became something entirely new and unexpected, but still equally loved and appreciated by my gluten free friends :) 

The Recipe: 

• 1 egg white
• 1/3 cup cocoa powder
• 1 cup powdered sugar
• 1/4 tbsp vanilla
• 1/4 cup melted chocolate
• Crushed Candy Canes (as desired)
• Water (as necessary)

The Process:

1. Preheat oven to 350 degrees F (176.7 degrees C). 
2. To separate egg, crack and turn such that the yolk falls into one half of the shell. Carefully transfer yolk between shell halves, allowing white to drip into a container below. 
3. Melt chocolate in a microwave-safe container in 30 second bursts, stirring the chocolate after each burst. 
4. Mix egg white, cocoa powder, powdered sugar, vanilla, melted chocolate. 
5. Add water in small portions until the batter holds together and is moldable. 
6. Roll batter into balls and "thumbprint". 
7. Add candy cane pieces as desired 
8. Bake for 6 minutes. 
9. Enjoy and share! 

The Calories: 

Egg White: 17 calories

Cocoa Powder: 65 calories

Powdered Sugar: 389 calories

Vanilla Extract: 3 calories

Melted Chocolate: 80 calories

Candy Canes: 30 calories

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TOTAL: 584 calories

And that's for the ENTIRE recipe!! Each of the 25 cookies made has only 23 calories, and they're gluten free! 

What went right: 

          While I thought the consistency was totally wrong because it didn't match the consistency of the Chewy Chocolate M&M Cookies, they turned out amazing regardless. 

What went wrong: 

           Ditto :) 

What I would do next time: 

           It would be fun to try this recipe as a vegan recipe as well, by replacing the egg white with applesauce. Additionally, if dipped in unsweetened chocolate, this could make a delicious vegan truffle! 

Overall, a very successful recipe despite its deviation from the original. It worked quite well with my Spritz Cookies as well ;)        

Apple Truffles

Happy Holidays! 

Welcome to my blog, thanks for visiting :) 

                                  

Today's recipe was inspired by the massive amounts of dark chocolate Lauren gave me for Secret Santa (thank you Lauren!!) and the classic chocolate covered pretzels we usually make back home. 

This recipe is super quick, easy, and great for serving to guests, bringing to parties, and making with friends/kids!

Thanks to Addie and Justin for helping me chocolate dip, as chocolate covered anything is more fun with friends :) 

The Recipe: Apple Truffles

• 5 Apples
• 2 bars of 85% Cocoa Dark Chocolate
• Crushed Candy Canes

The Process: 

1. Line baking sheets with tin foil.
2. Cut apples into slices, removing the core. 
3. Break Dark Chocolate bars into small pieces. 
4. Microwave chocolate in a microwave-safe container in 30 second spurts, stirring in between. It should take at most 1 minute total. 
5. Dip apples in chocolate.
6. Sprinkle with crushed candy canes. 
7. Freeze to harden chocolate. 
8. Try not to eat them all!!

The Calories: 

Chocolate: 420 calories

Apples: 570 calories

Candy canes: 30 calories

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TOTAL: 1020 calories

Let's be real: this recipe makes around 60 servings, and is essentially just apple slices. Each slice has about 17 calories. Indulge guilt-free ;)

What went right: 

          Everything! These were super delicious and loved by everyone who ate them. They were also a great treat for my Gluten Free/Vegan friends who could not eat the toffee or most other treats we made. 

What went wrong: 

          I didn't have pretzels :( 

What would I do next time:

          Potentially use caramel as well to make them Turtle Apples, or try dipping in butterscotch or white chocolate. 

Overall, a super quick, easy, healthy recipe for everyone to enjoy!! 

Dark Chocolate Peppermint Toffee

Hello and HAPPY HOLIDAYS!!

Despite the cold, November through January is my favorite time of year. Whether you celebrate Christmas, Hanukkah, Kwanzaa, Thanksgiving, American New Years, Ramadan (depending on the year), anything else, or nothing at all, there's never a lack of holiday spirit and joy! 

                                

My floor at Emory is undeniably the MOST full of holiday spirit on the entire campus. Finals or not, we have a fully decorated lounge complete with Christmas Tree and Menorah, Santa letters on the walls, a Secret Santa exchange, and overall glee is at an all time high. 

Back home, this is the time of year I would normally spend practice baking for the week of Christmas through New Years. In high school, I used to bake a different treat for all my AP classes during the last week of school, and we had classic high school parties during the school day with treats and movies and almost no students in each room. There was something about December that always made me dress up in red and green and paint my nails with a new Christmas theme every day. Finals put a slight damper on this time for me, because studying > baking, nail painting, and dressing up. I wasn't my usual super happy holiday self, and it really worried me for a while that I didn't feel at home. 

Then finals ended and I was able to make up for lost time with some holiday favorites. For the rest of my time at Emory, Turman Hall smelled remarkably like home.

Thank you Emmy, for making this with me!!

Thank you Adrienne, for the original recipe using walnuts and milk chocolate!

The Recipe: Dark Chocolate Peppermint Toffee

• 60 Saltine Crackers
• 1 cup Brown Sugar 
• 1 cup Butter (2 sticks, 16 tbsp)
• 1 cup Dark Chocolate Chips
• 1/2 cup Crushed Candy Canes (Optional)

The Process: 

1. Preheat oven to 350 degrees. 
2. Line baking sheet with tin foil. 
3. Lay saltines on baking sheet.
4. Melt butter and brown sugar in a pot, stirring constantly, until it reaches the color and consistency of the below photo. 
5. Pour butter/brown sugar over the crackers. 
6. Bake for 5 minutes. 
7. Spread dark chocolate chips over the toffee base and cover the pan with aluminum foil for about 10 minutes to allow the chocolate to melt. 
8. Put candy canes in a bag. 
9. Crush against a hard surface with pot. (as desired)
10. Use a spatula to spread chocolate chips into a layer of chocolate. 
11. Top with crushed candy canes (and sprinkles!) 
12. Allow to freeze for 30-45 minutes. 
13. Break and share to spread holiday cheer!!

The Calories: don't matter at the holidays. But if you're really that curious...

Crackers: 758 calories

Butter: 200 calories

Brown Sugar: 839 calories

Chocolate: 860 calories

Candy Canes: 50 calories

________________________________

TOTAL: 2707 calories

Mind you, this is for an entire PAN of toffee. If we assume a pan makes 60 servings, each serving is a mere 45 calories! So indulge away ;)

What went right: 

         I baked with a friend, it was super quick and easy as usual, and everyone who ate it LOVED it. In fact, it was so easy that we made another pan later and added some dark chocolate covered cherries to part of the recipe. Game changer. Once again beloved! It's really one of those recipes you can do in almost no time with very little necessary technique and few ingredients, but it never ceases to please! 

What went wrong: 

         There's always that one recipe that tends to go a little TOO fast...

What would I do next time: 

          Make two pans ;) Otherwise, it would be nice to try with a pretzel base, though that might be a bit more sticky, and with different types of toppings like dried fruit, white chocolate or nuts. 

Overall, this is a perfect college treats recipe that everyone can participate in and enjoy :) 

Keep looking out for more fun holiday baking!! 

Gluten Free Chocolate Chip Peanut Butter Oat Cookies

...if the name alone isn't a tantalizing mouthful, how about this mouth-watering photo?

And this is a healthy cookie!! 

The credit for this recipe goes to pinterest, which continues to inspire delicious smells and delighted smiles. 

The inspiration for this recipe came from my Bio lab instructor, Dr. K. I was early for lab last week, and we were talking about food. I mentioned that I like to cook, he asked if I bake, and I, of course, said yes. He jokingly requested cookies, I excitedly said, "Sure!". At that point, my lab group had arrived and jumped at the excuse to bake cookies together. Thanks to Caroline, Caitlin, and Hunar (Team Hunar) for baking and doing labs with me, and overall being amazing. I look forward to lab every week just to hang out with you all <3

The following week, the night before lab, we met at my dorm. Everyone brought some ingredients, we made the batter together (feeling intense deja vu, as if we were once again in the lab together, measuring starch and amylase) and while it was baking, we worked on our lab reports. 

Being the geek that I am, I decided it would only be fitting to write today's post like a lab report. Happy Incubating! 

Objective: Bake stunning, delicious, flour-less, butter-free Chocolate Chip Peanut Butter Oat Cookies

Hypothesis: Cookies will be primarily held together by the oats and peanut butter. They will rise because of the baking soda, be chewy because of the brown sugar, flavorful because of the vanilla extract, and appease chocoholics with chocolate chips. 

Prediction: This cookie will become a new healthy, addictive favorite!

Materials: (Makes 30 servings)

• 1.5 tbsp Vanilla Extract (22.5 grams)
• 2 Large Eggs 
• 1 cup Peanut Butter (236.6 grams)
• 2/3 cup Rolled Oats (156.1 grams)
• 1 tsp Baking Soda (4.9 grams)
• 2/3 cup Brown Sugar, packed (156.1 grams)
• 1 cup Milk Chocolate Chips (236.6 grams)

Protocol:

1. Preheat the oven to 176.7 degrees Celsius (350 degrees Fahrenheit for those of us in the US). 
2. Combine Baking Soda and Rolled Oats in a small bowl. 
3. In a large bowl, combine Vanilla Extract, Eggs, Peanut Butter, and Brown Sugar. 
4. Mix with a hand mixer for approximately three minutes, or until the batter matches this picture: 
   
   5. Add the dry ingredients to the large bowl. 
   6. Mix in the dry ingredients with a spoon until the batter is relatively homogeneous (completely mixed). 
   7. Fold in chocolate chips using the same technique. 
   8. Using your hands, roll batter into 1 inch diameter balls and place approximately an inch away from all other cookie balls on a non-stick cookie sheet. There is no need to use butter or oil, as the peanut oil from the peanut butter will allow the cookies to separate from the pan. Do not be surprised if your hands become slick and covered with peanut oil while you form the cookie balls; the oil separates in most peanut butter because the peanut oil contained is not pure. 
   
   
   
   
   
   9. Bake for about 10 minutes in the middle of the oven. The cookies will bubble while the separated oil touching the pan cooks, you will think there is something very wrong, worry not! The cookies expand in the second half of the baking process, and will end up looking like this: 
   
   11. You will know the cookies are done if you poke one in the middle with a fork and it comes out clean. Be sure to observe the base of the cookies as well, to see if they have burned. 
   10. If the smell that extends throughout the entire first floor doesn't cause a stampede of hungry college students, suddenly very interested in your affairs, allow to cool for 1-2 minutes before eating to avoid a burnt tongue. 
   12. Try not to eat them all before lab! (This is the most difficult step...we decided to eat the small pan and bring the full pan to lab.)
   
   
   Data Collection: 
   
   
   The Calories:
   Vanilla Extract- 17 calories
   Rolled Oats- 240 calories
   Baking Soda- 3 calories
   Brown Sugar- 547 calories
   Chocolate Chips- 805 calories
   Eggs- 147 calories
   Peanut Butter- 1518 calories
   ____________________________
   TOTAL: 3277 calories
   
   
   Because the recipe made 30 cookies, each cookie is about 109 calories. 
   
   
   The peanut butter looks like a problem, because it contains a high amount of fat. However, it contains mostly unsaturated fat and a high amount of protein. Regular butter is 100% saturated fat, which is more dense than unsaturated fat. (If you're interested in the science behind this concept, please click here!)
   
   
   Discussion:
   What Went Right:
   Everything about these cookies was so right. They're exceptionally delicious; the class loved them, we loved them, and most importantly, our instructor loved them! Plus, we had a great time baking together and working on our lab. 
   
   
   What Went Wrong:
   The total prep time for these cookies is at most 10 minutes. The total bake time for these cookies is at most 10 minutes. That means from start to finish, 30 delectable cookies can be made in only 20 minutes. Need I say more? 
   Follow-Up "Experiment":
   There's nothing in particular these cookies NEED. This is one cookie recipe that I don't particularly want to change. It's wonderful the way it is and really should stay that way. 
   That said, we discussed the potential of combining them with two other cookie recipes we found: Apple Spice Cookies and Boyfriend Cookies. In the spirit of fall, it would be great to try adding diced apple to the recipe, and potentially caramel. I think these would add to the texture and flavor well.The Boyfriend Cookies contain M&Ms, pecans, a few different kinds of chocolate, and pudding mix. I think this is a bit extreme and eclectic, and would take away from the pure warmth of this recipe that blends together so beautifully. 
   Otherwise, I think it would be safe to exchange the milk chocolate for dark chocolate chips or raisins, if you wanted them to be that much more healthy. Exchanging the chocolate for raisins would make each cookie about 99 calories, so it's only worth it if you don't like chocolate. 
   Final Comments:
   Overall, this was a highly worthwhile endeavor which will be duplicated with a different "experiment" next week...stay tuned for more Lab Reports ;) 
   
   
   
   
   
   
   
   
   

Deceptively Healthy Dessert: Garden Party Berries in Custard

Hello Healthy Dessert Lovers! 

My mom was recently the Chair (and founder) of our local garden walk. 

The night before the event, we had a preview party for the garden owners and volunteers as a sort of orientation for what our guests would experience and how each garden would be set-up. Additionally, it allowed the garden owners and volunteers to experience the garden walk, as they would not be able to do so otherwise. 

The main house for the pre-party was my family's; if you've ever been to our house, you know, the garden is the best part. Especially in Spring/Summer. If you haven't been, it is entirely landscaped with flagstone paths, two patios, a fountain, and we are working on having it designated as a wildlife preserve. 

Being the main house, we were responsible for the majority of the refreshments. My contributions included brownies (less healthy dessert, recipe and workout to follow) and a little invention inspired by Party City's tiny plastic cups and tiny plastic spoons...I love tiny utensils!

The Recipe: Garden Party Berries in Custard

Layer 1: The Custard (Special thanks to Martha Stewart)

• 1 1/4 cups heavy cream
• 1 1/4 cups milk
• 2 teaspoons pure vanilla extract
• 6 large egg yolks
• 1/2 cup sugar

Layer 2: The Berries (Your ratio and amounts will be determined by how many servings you want to make)

• Raspberries
• Blackberries
• Blueberries

Layer 3: The Cocoa Whipped Cream (Make as many servings as necessary...I needed two)

• 2 tbsp Hershey's Cocoa Powder
• 1 cup Heavy Whipping Cream
• 1/3 cup Powdered Sugar
• 1 tbsp Vanilla Extract

Layer 4: Shaved Cocoa Beans from Granada (So you probably won't be able to do this exactly...any chocolate shavings will do if you don't have time to take a little vacation to find the real deal ;) ) 

The Process: 

Layer 1: The Custard

• Preheat oven to 300 degrees. 
• Place 4-6 coffee cups in tall baking pans and fill the pans halfway with water.
• Mix cream, milk, and vanilla into a saucepan on medium heat and allow to boil. 
• Whisk yolks and sugar in a bowl until fluffy. 
• Slowly add cream, milk, and vanilla mixture to the yolks and sugar, whisking simultaneously. 
• Once completely combined, pour mix into cups evenly (the more cups you use, the faster your custard will bake).
• Bake on a low rack for 30-40 minutes (depending on your oven...when you lightly shake the pans, the custard should only move slightly, like jello rather than like sloshing liquid). 
• Allow to cool for 30 min-1 hour. 
• Spoon about 1 tbsp into each of 40 small cups. (If you are making fewer cups, feel free to make less custard, or use more per cup). 

Layer 2: The Berries

• Mix all berries in a large bowl.
• Fill each cup with berries almost to the top. 

Layer 3: The Cocoa Whipped Cream

• Chill a bowl (while you fill cups with berries, or while you are waiting for the custard to cool).
• Mix all ingredients and beat until fluffy. 
• Spoon about 1 tbsp onto each cup. 

Layer 4: Cocoa Shavings

• With all cups arranged on a plate, shave evenly over them. 

Finally....

• Chill entire plate of desserts until you are ready to serve.
• Indulge! :) 

The Calories: 

Because this recipe is so variable based on how much you make versus how much you use, I've decided to calculate only the amount per serving, since that's all we really care about: 

1 Tbsp Custard: 22 calories

1/4 cup Berries: 25 calories

1 Tbsp Whipped Cream: 52 calories

(Negligible calories of cocoa shavings)

__________________________________________________________

TOTAL: 99 calories

A light, but decadent dessert for under 100 calories? I think yes. 

What went right: 

        Everything! These were a huge hit at the party and a lot of fun to make. 

What went wrong: 

        This is a time consuming process, but that might just be due to the sheer volume of servings I made. Making a smaller amount would take much less time to prepare. 

What I would do next time: 

        For a smaller group of people, it would be far more efficient to make the recipe into a tart. Granted this would involve a crust as well, but adding a graham cracker crust would not hurt the nutritional value that significantly, and would be absolutely delicious. 

         Other variations might use different fruits, like peaches, strawberries, kiwi, or bananas. If you're adventurous (and feel like a workout while the custard cools) you might try adding toffee and chocolate instead of fruit, or chocolate dipping strawberries, bananas, and kiwi for the fruit. 

Would I make this in college: 

         Yes and no. I have yet to make custard in college, since it does take a lot of time. If I do, it will probably be a single serving for a single person...namely me...or for a close friend if I meet someone who prefers custard to oreo balls covered in chocolate. 

Overall, this was a great collaboration between me, my mom, Party City, and pinterest. It definitely goes down in my list of specialties. It's a relatively simple recipe once the custard is complete, and it is easy to manipulate any of the layers for personalization. Additionally, it's a great no-guilt treat to share on a hot summer day :) 

Deceptively Healthy Dessert: Fat Free Chewy Chocolate Cookies

Welcome Deceptively Healthy Baking Fans! 

I was skeptical of this cookie recipe when I came across it on Pinterest. 'Fat free' and 'chocolate cookie' just didn't seem to fit in the same paragraph, much less recipe title. As the cookies came together, it made more sense...

The Recipe: Fat Free Chewy Chocolate Cookies

• 1.5 Cups Flour
• 1/2 Cup Sugar
• 1/2 Cup unsweetened cocoa
• 1/2 tsp Baking Soda
• 1/4 tsp salt
• 1/2 cup Karo syrup
• 3 egg whites 

The Process:

• Preheat the oven to 350 degrees
• Butter a cookie sheet or spray with cooking spray
• In a large bowl, mix/sift the cocoa, baking soda, flour, sugar, and salt. Try to get out all the lumps.
• Crack your eggs into a smaller bowl, separating the whites from the yolks by carefully transferring the yolk back and forth between the egg shell halves. (You can save the yolks separately for later use in any other small container. If you do not save them separately, remember to label the container '3 egg yolks', so you know later on)
• Add the egg whites and Karo (corn syrup) to the dry ingredients
• Mix until the dough becomes thick, sticky, and thoroughly blended
• Use a spoon to drop small cookie balls onto the cookie sheet (the recipe says it makes 30, but I made almost 60...size matters!)
• Bake for 7-9 minutes, watching to see that the cookies rise
• They will still be soft to the touch, but a toothpick test will come out dry
• Allow cookies to cool and set for a couple minutes
• When storing, be sure to use wax paper to separate the cookies, and do not lock them into the container. Otherwise, they will stick together. 
• Enjoy!

The Calories:

Again, I've taken this recipe from another source. The only thing I changed was the salt content, which I cut in half. Additionally, mine were smaller. The recipe online says 55 calories per cookie. This makes mine about 27 calories per chewy chocolate cookie, and zero fat! 

What went right: 

         They are fantastic!!! Everyone who's had one loved it. They almost taste like brownies, and the small size, zero fat, and low calorie content makes them guilt-free as well :) 

What went wrong: 

         The first time I packaged them, I learned that they stick together. This was quickly remedied, and did nothing to the amazing taste of the cookies.

What I would do next time:

          A few new recipes for the batter come to mind...

1. Fat Free Blondie Cookies (no cocoa powder and light Karo syrup)
2. Fat Free Chewy Chocolate cookies with walnuts (add walnuts...could be done with pecans or almonds as well)
3. Fat Free Chewy Chocolate cookies with white chocolate chips (add white chocolate chips)
4. Fat Free Chewy Chocolate cupcakes with banana chocolate frosting (made with a frozen banana and unsweetened cocoa powder)
5. Chewy Chocolate Boston Creme cupcakes (bake cupcakes, cut the top open, fill with custard, close, and top with all natural, home made whipped cream)
6. Fat Free Chewy Chocolate cake batter (filling can vary from raspberries to chocolate truffle/mousse and caramel...possibilities are endless)

Will I do this in college:

          To all my lovely future classmates who so kindly read my blog, I promise you I will be making these cookies a LOT! They are quick and easy and -for the 15th time- fat free!

This recipe is definitely going to come back in other forms, so stay tuned for the fat free results!