Thursday, December 11, 2014

Base Cookie Dough for 6 cookies


The trick to dieting is definitely not to deny yourself everything, but to also avoid temptation.  Portion control from the get-go is a huge help.  So, I've worked out my favorite cookie base into just 6 cookies. Then, I can bake 2 and freeze the rest for another day. It's crispy, gooey, and super sweet. Totally hits the spot.

The great thing about this particular dough is that it bakes well on a George Forman grill too.  Just line the grill with tin foil, and press the cookies between for about 15 minutes, or until golden.




1/4 cup and 1/4 Tbsp all purpose, unbleached flour
Pinch of baking soda
1 1/2 Tbsp salted butter, melted
3 Tbsp. brown sugar
1 Tbsp. coconut oil, melted
dash vanilla
3 Tbsp. goodies

This is a nice clean dough, and should completely pull away from the bowl when finished.
Squish into 6 balls.

Bake at 325F about 12 minutes, or until golden.

OR grill on your Forman grill between tin foil sheets until browned.  This will be a different kind of cookie, more like a shortbread.

This batch is 1 1/2 Tbsp. heath toffee bits and 1 1/2 Tbsp. semi sweet chocolate chips. This makes each cookie 112 calories.


Nutrition Facts
Servings 6.0
Amount Per Serving
calories 112
% Daily Value *
Total Fat 7 g10 %
Saturated Fat 5 g23 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 8 mg3 %
Sodium 32 mg1 %
Potassium 0 mg0 %
Total Carbohydrate 13 g4 %
Dietary Fiber 0 g0 %
Sugars 9 g
Protein 1 g1 %
Vitamin A2 %
Vitamin C0 %
Calcium0 %
Iron1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


Thursday, November 27, 2014

Cinnamon Butter



The second part of my Thanksgiving Day work.  Actually, third.  Yesterday we spent all day making potato and cheese pierogies (pirohi) from scratch. No, I'm not, but yes, my sibling are both the grandchildren of Ukrainians.  I grew up with them, we have pierogies at holiday meals or I guilt trip my mother for  40 days and 40 nights.  The end.

Anyway, this is great, and works on plain rolls, or The Family Cinnamon Rolls.



1 stick salted sweet cream butter, room temp
1/2 cup + 2 Tbsp. confectioners sugar
3 tsp. cinnamon

Depending on the brand of butter, cinnamon and sugar should be adjusted.  I recommend spooning it in and taste testing here and there.

Beat the butter smooth.  Then add sugar, a bit at a time, because using a beater you'll end up with a sugary cloud of doom if you don't.  Add cinnamon to taste.  Whip it good.  Spoon into container, and you can refrigerate.



The Family Cinnamon Rolls


Ahh, thanksgiving day, and since people want to know my recipe, I'm just gonna toss it here.

This is in no way clean, paleo, or healthy, but dangitall, it's Thanksgiving and I did say with some cheats.



Dough
1 cup 2% milk
1/4 cup white sugar
1 tsp kosher salt
1/4 cup margarine
1/2 cup warm water
2 pkgs or 4 1/2 tsp. yeast
2 beaten eggs, large
About 5 1/4 cup all purpose, unbleached flour

Filling
1 stick margarine
2 1/4 cups sugar
4 1/2 tsp cinnamon (I usually make a double batch, annnnnnd I totally add more cinnamon)

Glaze
1 stick butter, melted

  1. Clean, dry, and lightly flour your table. If it's cold out, preheat your oven to 200F and turn up the heat.  Yeast needs warm places to do its job properly.
  2. In a small pot, scald the milk.  Then stir in sugar, salt, and 1/4 cup margarine until melted. If you're reallly anti margarine, when I make a half or 1/4 batch, I use coconut oil,
  3. Heat a bowl up so it's warm.  Measure in warm water, and sprinkle your yeast ever so gently into it.  Sprinkle a little sugar in to make them happy. Let it foam.
  4. While the yeast gets foamy, beat your egg, and measure out 2 cups of flour.
  5. Stir the yeast.
  6. Once the milk mix has cooled to luke warm, stir the yeast.  Add the egg to the yeast, and then slowly mix in the milk mixture.  It will get thick.  
  7. Mix in 2 cups of flour and beat until smooth. If you're going the margarine substitution, now is the time to add a tsp. of butter flavoring.
  8. This is where it gets tricky.  About 1/2 a cup at a time, add more flour until you get a soft dough.  It should just pull away from the sides.  This time it took about 2 more cups.
  9. Toss your doughy mess on your floured table.  Clean and dry your bowl, and grease lightly with whatever you like.  Generally, I use butter.
  10. Now, go knead your dough, adding flour as needed, until smooth and elastic. Toss it in the bowl.  
  11. Cover, and let rise until doubled. Generally, about an hour, but I've had it take longer or less.
  12. Roll that ball of goodness out on your again, lightly floured table, and punch it like Tim Curry in a clown costume.  
  13. Separate it into 3 equal balls.
  14. Ross each ball approx. 14X9 inches.  I do them one at a time.  
  15. Brush with melted margarine (or butter) and then generously sprinkle with the sugar and cinnamon mix.  
  16. Roll, seal the ends, and cut into about 9 pieces.  Dental floss works wonderfully for this.  Just place the floss under the roll where you want to cut, and pull it together like you're going to tie it up.  You're welcome.
  17. Place rolls on greased or parchment papered cookie sheet.  
  18. Cover, and rise until doubled again.  Generally, close to another hour.
  19. Bring oven to 350F.  
  20. Baste with butter for that shiny goodness.  
  21. Bake 15-20 minutes until lightly golden.  You might be tempted to let them cool on sheets, but don't.  Carefully remove them to cool on parchment paper over newspaper, or you'll be trimming cinnamon butter candy from the beasts.  
  22. Once cool, pack away with a few slices of bread.  Serve as is, or with my Cinnamon Butter recipe.

The whole process, from start to finish, takes about 3-4 hours.


Saturday, October 18, 2014

Pan Fried Scallops and Bacon




I'm a huge fan of seafood, and these guys, well expensive, are one of my favorites, both for being easy to cook and their taste.

1 slice bacon
1/4 lbs. scallops

  1. In small frying pan, cook bacon thoroughly.  
  2. Set aside to cool and then crumble.
  3. While bacon is cooling, turn up heat to medium high.  
  4. Rinse and pat dry scallops. 
  5. Using tongs, place scallops about 1 inch apart into bacon grease and cook about 2 minutes per side, until seared.  
  6. Serve with bacon crumbles.

I, of course, ate mine with a cup of baby spinach and a Tbsp. of Wegmans' awesome Greek Yogurt Caesar dressing, and garlic mashed cauliflower.

Serves 1/ Approx. 160calories (spinach salad not included)




Garlic Mashed Cauliflower




Erm. Mer. Gerd.

I hate cauliflower.  Loathe it.  Cannot stand it.  You get the picture.

I stuffed myself full of this!  In fact, I'd say it's safe to bet you could trick people into thinking it's potatoes.  Healthy potatoes with less carbs and more vitamins.  In fact, it's about 1/3 of the carbs, similar in protein, and even with the yogurt added it's still less than half the calories. However, it's much higher on its own in sodium, so people with blood pressure issues should take that into consideration before adding salt.

It is a little smoother than those package mixes. For those who prefer a thicker mix, I'd add 1/2 a cup more of cauliflower.  Also, the garlic is mild, so garlic lovers might want to double it.

2 cups finely chopped cauliflower
3 Tbsp. Parmesan and Romano Cheese, grated
1/4 tsp minced garlic
2 heaping Tbsp. Greek yogurt, plain
1 Tbsp. butter

  1. Cook cauliflower in boiling water until tender, about 8 minutes.  
  2. Drain using sieve or colander lined with heavy duty paper towels and pat dry while hot.
  3. In blender or food processor, puree all ingredients.
  4. Serve as you would garlic mashed potatoes.

Serves 2-3/ Approx. 167 calories total (bacon not included).