I totally just ate three Oreo cookies…{ugh the shame!} The sad thing about this is, I don’t even like Oreo cookies! {Is true the texture grosses me out not to mention the flavor}. This brings me to a conclusion I ate for two reasons:
1) I passed them,
2) I am bored.
So when things like this happen I turn to hobbies, I found in my past success that a good hobby for weight loss is, something you can do with your hands. It can help train a person to start understand hunger signals. {So this is what I have to resort to} when I think I am hungry or bored, I will pick up my crochet hooks and turn on a good movie, if I am still hungry after I crochet for a half an hour! and then I will eat.{Yummy} That sounds so simple! Although we all know it is much harder when you feel buried under junk food. So in honor of Saturday and simply because I can; here is a recipe for a healthier cookie: {I have yet to make this but it looked yummy if you bake it let me know what you think}
Mudslide Cookies from Cooking Light Magazine
Ingredients
1 1/2 tablespoons butter
2 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
1 tablespoon instant coffee granules
1 tablespoon hot water
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/8 teaspoon salt
2 1/2 cups sugar
1/2 cup egg substitute
2 large eggs
1/2 cup chopped walnuts
1/4 cup semisweet chocolate minichips
Preparation
Preheat oven to 350°.
Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. Stir until smooth. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in flour mixture, nuts, and chocolate chips.
Cover baking sheets with parchment paper. Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets; with moist hands, gently press dough into 1/4-inch-thick rounds. Bake at 350° for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks.
Note: When the cookies are done, they'll be cracked on top and still moist in the center.
Debbie Calhoun, Cooking Light
JANUARY 2007
Nutritional Information
Amount per serving
Calories: 142
Calories from fat: 29%
Fat: 4.7g
Saturated fat: 2g
Monounsaturated fat: 1g
Polyunsaturated fat: 1.1g
Protein: 2.5g
Carbohydrate: 25.2g
Fiber: 1.3g
Cholesterol: 16mg
Iron: 1.1mg
Sodium: 59mg
Calcium: 29mg
Ingredients
1 1/2 tablespoons butter
2 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
1 tablespoon instant coffee granules
1 tablespoon hot water
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/8 teaspoon salt
2 1/2 cups sugar
1/2 cup egg substitute
2 large eggs
1/2 cup chopped walnuts
1/4 cup semisweet chocolate minichips
Preparation
Preheat oven to 350°.
Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. Stir until smooth. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in flour mixture, nuts, and chocolate chips.
Cover baking sheets with parchment paper. Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets; with moist hands, gently press dough into 1/4-inch-thick rounds. Bake at 350° for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks.
Note: When the cookies are done, they'll be cracked on top and still moist in the center.
Debbie Calhoun, Cooking Light
JANUARY 2007
Nutritional Information
Amount per serving
Calories: 142
Calories from fat: 29%
Fat: 4.7g
Saturated fat: 2g
Monounsaturated fat: 1g
Polyunsaturated fat: 1.1g
Protein: 2.5g
Carbohydrate: 25.2g
Fiber: 1.3g
Cholesterol: 16mg
Iron: 1.1mg
Sodium: 59mg
Calcium: 29mg
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