Posts Tagged Deceptively Delicious

Chocolate Chip Cookies w/ Chickpeas

Source: Deceptively Delicious by Jessica Seinfeld

These are good cookies, but the one thing I would do differently is chop up or puree the chickpeas (she doesn’t suggest you do). I also threw them in the freezer and they defrost fine.

Servings ~ 36 cookies

INGREDIENTS
Nonstick cooking spray
1 cup firmly packed light or dark brown sugar (I used 1/2 cup)
3/4 cup trans-fat free soft tub margarine spread
2 large egg whites
2 teaspoons pure vanilla extract
1 (15 – ounce) can chickpeas, drained and rinsed. *chop or puree these
2 Cups (12 ounces) semisweet chocolate chips
3/4 cup chopped walnuts (optional)
3/4 cups raisins (optional)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

I also added 2 Tbsp flaxseed and wheat germ.

DIRECTIONS
Preheat oven to 350 degrees. Coat a baking sheet with cooking spray.

In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda, and salt, walnuts and raisins (if desired) and mix on a low speed until a thick dough forms.

Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11 to 13 minutes; do not overbake. Transfer to a rack to cool.

Store in an airtight container for up to 3 days.

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Oatmeal Raisin Cookies w/Banana and Zucchini

Source: Deceptively Delicious by Jessica Seinfeld

Another tasty and fun recipe.  This one is very easy to make. Since I have a garden full of zucchini and freezer full of ripe bananas, I toss them in if we aren’t going to get to them, this recipe is perfect for me and my daughter 🙂

INGREDIENTS
1 cup whole wheat flour
1 cup old fashioned oats
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
3/4 cup firmly packed light or dark brown sugar
6 Tbsp trans-fat-free soft tub margarine spread, chilled
1/2 cup banana puree
1/2 cup zucchini puree
1 large egg white
1/2 cup raisins
1/2 cups chopped walnuts(optional)
1 Tbsp flax seed (my addition)

DIRECTIONS
Preheat the oven to 350. Coat two baking sheets with cooking spray, or line with cooking parchment.

In a bowl combine the flour, oats, baking soda, salt, and cinnamon, and stir to mix.

In a large bowl, beat the sugar and margarine with a wooden spoon until just combined; do not overmix. Add the banana and zucchini purees, and the egg white, and stir just to blend. Add the flour mixture, raisins, and walnuts, if using, and stir to combine.

Drop the dough by heaping tablespoonsful onto the baking sheets, leaving about 1 inch in between. Bake until golden brown, 12-15 minutes. Let the cookies cool on the baking sheets for 4-5 minutes, just until they are firm enough to handle, then transfer to a rack to cool completely.

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Pumpkin Pancakes

Source: Deceptively Delicious by Jessica Seinfeld

Jessica’s Pancakes use a sweet potato puree, but that didn’t seem as tasty as pumpkin to me, so I substituted.

My toddler daughter loved them and ate four of them in one sitting. These also freeze nicely. Pop them in the toaster oven to reheat.

INGREDIENTS
1 C water
1/2 cup pumpkin (original calls for sweet potato)
1/4 tsp cinnamon or pumpkin pie spice (I used pumpkin)
1 C pancake mix
Nonstick cooking spray
1 Tbsp canola or vegetable oil
1 Tbsp wheat germ **
1 Tbsp ground flax seed **

**my additions

DIRECTIONS
In a large bowl, mix the water, puree, and cinnamon or pumpkin pie spice, if using. Add the pancake mix and stir to combine – batter should be lumpy. (Add wheat germ and flax, if using).

Coat griddle or large nonstick skillet with cooking spray and set it over medium-high heat.  When the pan is hot, add the oil, and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.

Cook until bubbles for on top of the pancake and the batter is set, 2-3 minutes. Then use spatula to flip the pancakes and cook them until golden brown on the other side, 2-3 minutes.

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Rice Balls

Source: Deceptively Delicious by Jessica Seinfeld

NOTE we made patties instead of balls. 🙂

I got together with a friend the other night to make some snacks/meals for our toddlers.  We liked all that was in this recipe and gave it a go.

If doing this recipe, I suggest doubling or tripling recipe as it is cumbersome. These are very kid friendly and freezer friendly.

My husband and I both enjoyed two of these patties with a side salad. Although they were good, I think next time I’dd some spices and jazz them up.

Vegetarian edition: omit chicken

Makes ~ 30 small patties when doubled (Jessica says 40 rice balls)

INGREDIENTS
1 cup cooked brown rice (I cooked mine in vegetable broth)
2 tsp olive oil
1/4 lb chicken cutlets, rinsed and dried
1 1/4 tsp salt
1/8 tsp pepper
1/2 cup sweet potato puree
1/4 cup shredded reduced-fat Cheddar cheese
1/4 cup lowfat buttermilk
1 large egg, slightly beaten
1/2 cup spinach or broccoli or butternut squash puree (I chose broccoli)
1 1/2 cups whole wheat cracker crumbs or breadcrumbs (I chose breadcrumbs)

DIRECTIONS
Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add 1 tsp oil. Sprinkle the chicken with 1/4 tsp salt and the pepper, and cook until no longer pink in the center, 4-5 minutes per side.

Cut the chicken into chunks and place them in a food processor or blender. Add the sweet potato puree, cheese, 1 tsp salt, and the buttermilk, and blend until smooth. Transfer the mixture to a large bowl and stir in the cooked rice. Roll the mixture into 1″ balls and place them on a sheet of waxed paper or aluminum foil.

In a shallow bowl, beat the egg and vegetable puree with a fork. Put the crumbs in a another bowl (we used a plate). One at a time, dip the rice balls in the egg mixture, then roll them in the crumbs to make an even coating.

Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the remaining 2 tsp oil. Add the rice balls and cook 5-7 minutes, turning occasionally and spraying with the cooking spray, until browned and crisp all over.

Serve warm.**

**we cooled them on a cookie sheet and froze them.

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