I’ve been attempting to curb my chocolate habit. Not that it’s gotten out of hand. I’m just trying out this strange concept called self-control. It’s been working for the most part. In order to make myself feel less guilty about partaking in chocolate desserts, I came up with a healthier chocolate chip cookie recipe. The result was delicious and less fattening than regular chocolate chip cookies!
Healthier dark chocolate chip cookies
Adapted from Martha Stewart’s recipe
Makes three dozen cookies (which makes this recipe great for sharing cookies with friends & coworkers)
Prep time: about 10 minutes
Baking time: 10-12 minutes per dozen
Healthier dark chocolate chip cookies.
Ingredients & supplies
wire rack (for cooling cookies)
large mixing bowl
2 1/4 cups all-purpose wheat flour
1/2 tsp. baking soda
2 sticks unsalted butter, room temperature
1 1/4 cup brown sugar
1 tsp. sea salt
4 egg whites
2 cups dark chocolate chips (I used the jumbo kind)
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda and set aside.
In the large mixing bowl, combine the butter with sugar until light and fluffy. Add the sea, vanilla, and egg whites.
Add flour mixture until just combined. Stir in the dark chocolate chips.
Drop tablespoon-size dough balls about 2 inches apart onto baking sheets lined with parchment paper.
Bake until cookies for 8 to 10 minutes, so the cookies are golden around the edges, but soft in the center.
Cool cookies on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Enjoy!
The other night, I had a dream that my KitchenAid mixer scolded me for not using it in months. I took it as a sign that I needed to bake a cake today. Since strawberries are in season, I decided to make a strawberries & cream cake. Even if the original recipe is simple, I neglected to keep watching the whipped cream, which resulted in sweet cream butter. My second batch of whipped cream turned out nicely, though! Note: while the cake is baking, you should clean your mixer attachment & bowl, as you’ll be using it to make the whipped cream, as well (unless you’re a baller & have more than one mixer).
Strawberries & cream cake Adapted from Martha Stewart’s recipe
Makes 12 servings
Prep time: 30 minutes
Cooking time: 30 minutes; Cooling time: 10 minutes before layering; Chilling time: 1 hour to a day before serving (it’s up to your discretion)
Ingredients & supplies:
8 inch cake pan, plus parchment paper (or part of a brown paper bag — which I used, since I didn’t have parchment paper) cut in a circle to fit at the bottom of the cake pan
Electric mixer (you could make the cake without one, but definitely not the whipped cream)
Wire rack for cooling (I don’t have a cooling rack, so I used a roasting pan rack)
1 stick of butter (plus a little more to grease cake pan)
1 1/2 cups of all-purpose flour (plus more to add to cake pan)
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup sugar
2 large eggs, plus 2 large egg yolks
1 teaspoon pure vanilla extract
1/2 cup whole milk
For strawberry topping:
1 pound strawberries, hulled & thinly sliced
1/4 cup sugar
For whipped cream:
1 1/2 cups heavy whipping cream
2 tablespoons of water & 1 teaspoon of unflavored gelatin
Preheat oven to 350 degrees.
Grease the bottom of the cake pan with your extra butter. Set paper circle on top of it. Grease the paper circle and sides, then dust flour on the paper circle and sides.
In a medium bowl, whisk the 1 1/2 cups of flour, 2 tablespoons of baking powder, and 1/2 teaspoon of sea salt together, so baking powder & sea salt are evenly distributed. Set aside.
Using an electric mixer (thanks, KitchenAid!), beat the stick of butter and 1/2 cup of sugar on high until it’s light and fluffy. Slowly add each of the eggs and egg yolks. Add the vanilla extract. Then, setting the electric mixer on low, slowly add the flour mixture by 1/2 cup increments and then the milk by 1/4 cup increments. Mix until combined, then spread batter evenly in cake pan.
Bake cake for 30-35 minutes, so that when you put a toothpick in the middle of it, it comes out clean. (It baked in exactly 30 minutes, when I made it.) Let it cool for 10 minutes. Then, turn the cake upside down onto the wire rack to cool while you prepare everything else.
For the topping, combine the strawberries and 1/4 cup sugar in a large bowl. Chill in refrigerator.
In a small saucepan, add 2 tablespoons of cold water and the 1/4 teaspoon of unflavored gelatin. Whisk together until gelatin is dissolved, then set aside to cool.
For the whipped cream, using an electric mixer, beat the heavy whipping cream and 1/4 cup sugar at medium (to medium high) speed and slowly add cooled gelatin until soft peaks form. Set aside.
Using a large serrated knife (I used a large bread knife), cut the cake in half horizontally, so you will have two layers. Place the bottom half, cut side up on a serving plate.
Add strawberries on top of cake. Add whipped cream on top of strawberries. Put second layer on top, cut side down. Top with rest of whipped cream. Refrigerate cake for an hour to a day before serving (I cheated & only let it cool for 15-20 minutes). When ready to serve, top with the rest of the strawberries & enjoy!