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Almond Chocolate Chip Cookies

I’m picky with my sweets. I don’t just like all types of sweets just cause it has chocolate in it…or because it’s sugary. I do like my variety of desserts though. I like homemade chocolate chip cookies and I had never had the time or situation to really make them until now. I had some almonds on hand and figured I’d give it a go. And it turned out amazing, so I want to share these with you all ❤

 

Almond Chocolate Chip Cookies (this recipe is for a dozen)

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt (I don’t add salt. I’m watching my sodium intake. Doesn’t seem to make a diff)
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar (packed)
  • 1/4 cup white sugar
  • 1 eggs
  • 1/2 tsp vanilla extract
  • 1/4 cup ground almonds

I added an extra ingredient or two, experimentally and it really turned up the flavor of the cookies. Unfortunately, I am selfish and won’t be sharing those secret ingredients 😛 But the ones listed is the basic things you’ll need. 😉

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking soda and salt; set aside.
  2. In a large bowl, combine the vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Blend in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Fresh Out the Oven

Fresh Out the Oven

I (shamefully) devoured these in a matter of days. They were that good.

I (shamelessly) devoured these in a matter of days. They were that good.

Happy Eatings! ❤ Be good to your sweet tooth 🙂

 

 

 

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Zucchini & Chocolate Chip Muffins

Ever since I got my own apartment, and having the ability to cook whatever I want (not something I was able to do at my University in the dorms…), I have been on a baking frenzy. Somewhat. Alright, maybe not…but I have been able to bake the things I have wanted to. I also love to experiment. Now that I’m not eating meat for the time being…and my quest for better health at the same time, I want to still enjoy the foods that I eat. I believe in balance. So, here is a balance for you guys lol This is a much better alternative to some of the breakfast pastries you could stuff into your oral cavity ❤ Also, don’t be afraid because you see the word Zucchini there. You won’t even taste them in it. Promise.

You will need:

  • 1 1/2 cups all-purpose flour

  • 3/4 cup white sugar

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1 egg, lightly beaten

  • 1/2 cup vegetable oil

  • 1/4 cup milk

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • 1 cup shredded zucchini

  • 1/2 cup miniature semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan
  2. Combine flour, sugar, baking soda, cinnamon, and salt in a bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in another bowl; stir into dry ingredients until just moistened. Add in zucchini, and chocolate chips. Fill each cup 2/3 full.
  3. Bake in preheated oven until a utensil inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Enjoy! You won't even know Zucchini is in it, but those chocolate chips...oh, you'll taste those <3

Enjoy! You won’t even know Zucchini is in it, but those chocolate chips…oh, you’ll taste those ❤

They’re like an indulgence…but they’re only about 210 calories per muffin. So I don’t feel bad at all munching on one, and you shouldn’t either ❤ If you try it, let me know how you like it. Or share a recipe if you have one~

Om Nom Nom: Cheesecake Minis

This weeks Om Nom Nom is a slight alteration to a previous post: The No Bake Cheesecake. I used a slightly different recipe and I also made these as individual mini cheesecakes. I actually liked how these turned out better than the whole No bake cheesecake from before. I hope you will enjoy it to if you decide to give it a try. It’s nice because it’s still low fat/low cal and all that. You also don’t worry about eating huge slices (so it lasts longer) because it’s just the individual cheesecakes.

Topped with Blueberries 🙂

Ingredients:

4 oz low fat cream cheese, soften (I use Philadelphia)

2 cup(s) fat-free plain Greek Yogurt (Chobani is a great brand)

1 tsp lemon juice

2 packets of Sweetener

8 (small) individual pie crusts

Fruit for Topping (Optional)

Plain Version

Instructions:

Soften cream cheese then add yogurt , lemon juice and sweetener, and stir until it is mixed. Spoon creamy ingredients in and refrigerate until solid. Then top with any fruit just before serving. Berries seem to work nicely.

Topped with Raspberries ❤

 

I was a little iffy at first when I saw it called for greek yogurt. I LOVE greek yogurt, but I don’t like the plain flavor. It has such a strong taste, in my opinion. Yet, mixed with the cream cheese and everything else…it’s more toned down. I love these little desserts at the end of the day with a glass of milk. Delicious 🙂 I hope you get a chance to try and enjoy these fellas. They’re quick, easy to make and not bad for you either. Eat on my friends, eat on. Happy Munchings.