Yesterday I promised the cookie and muffin recipes. Everyone really loved everything. My grandson had an exhausting day of baking. We spend a lot of time together. I'm not just the Mimi, I'm daycare too. Yesterday we were working the clean as you go method. Teach'em young. I think that he had more fun playing in the sink then baking. Although he really loved the tasting. :)
Whole Wheat Chocolate Chip CookiesThese cookies turned out chewy and delicious, I was pleasantly surprised. The last few times I made whole wheat cookies they where quite dry. But I think that I have figured out the trick. See what you think!
1 cup sugar
1 cup brown sugar
2 sticks of butter
Then add the dry ingredients.
3 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 package semisweet chocolate chips
At this point it was quite dry the dough was not sticking to the chocolate chips. So I drizzled some water on the mixture very little... just enough to make the dough sticky. I would say that in all I probably used a tablespoon. This is the trick and I think that the amount may vary... so a little at a time until the dough is sticky, the chocolate chips will begin to stay in the dough.
Drop by spoonful (I used a tablespoon, I like my cookies bigger than a quarter) about 2 inches apart onto ungreased cookie sheet. Bake in preheated 350 oven for 8-10 minutes. Cool slightly before removing from cookie sheet. Makes about 5 dozen 3 inch cookies.
I wanted to make something with a little less butter and sugar so I re-created a muffin recipe. I have reduced my intake of sugar, so just making cookies at all was a treat. As much as I loved the cookies, I think I liked these muffins even more. I substituted applesauce for the oil and eggs, and a little extra for good measure. Not all the recipes I have created turn out so good. But I would say that these are one of my success stories. The muffins turned out so moist and rich. Enjoy!
Preheat oven to 400, Spray muffin tins, I used olive oil spray. This batch made 18 muffins.
1 small can (
3/4 cup light sour cream
3/4 cup 2% milk
2/3 cup brown sugar
Stir in the dry ingredients all at once, just until flour is moistened.
1 cup whole wheat flour
1 1/3 cups quick oats
1 teaspoon nutmeg
1 1/2 teaspoons cinnamon
3 teaspoons baking powder
1 teaspoon salt
Fill muffin tins about 3/4 full. Before baking, make a mixture of 1 tablespoon sugar and 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg, sprinkle a little on the top of each muffin. Bake until golden brown, about 22 minutes. Immediately remove from pan.
I am not sure how healthy the recipe is but it has to be better than a cup of vegetable oil, 2 eggs and 1 1/2 cups of whole milk. :)