Monday, October 14, 2013

The Giant Cookie

You've heard of cookie in a cup. Well, this is a thousand times better. It is the recipe for one giant delicious cookie that will take away all sweet cravings with just a few bites and the calories don't linger around the house for days on end tempting their fate to enter your belly and later your waist. James made this for me while I was at the gym tonight (because he loves me). I know it is a little bit counter productive, but at least I went to the gym. We shared the cookie and it was the perfect amount. No leftovers, no over indulging, I would almost call it guilt free,... if it weren't packed with calories... but at least it limits the calories that you can intake all at once. Overall, this is a very delicious recipe, so delicious in fact that we tried it tonight and I had to blog about it tonight. The picture is a link to the original site, and the auther has other giant cookie recipes if double chocolate is not what your craving tonight.

The Giant Cookie

2 Tbsp unsalted butter, softened
2 Tbsp sugar
2 Tbsp brown sugar
2 Tbsp beaten egg (crack an egg, beat it and measure two Tbsp)
1/2 tsp vanilla
1/4 cup flour
2 Tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup dark chocolate chips + 1 Tbsp (divided)

1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper or baking mat.
2. In a medium bowl, mix butter and sugars together with a fork until creamed. Mix in egg and vanilla.
3 In a separate bowl, mix flour, cocoa, baking soda and salt. Pour dry ingrediants in the wet and mix to combine. Fold in 1/4 cup chocolate chips.
4. Place the dough in the center of the baking sheet and bold inta tall ball using a spoon. Dot the top of the cookie with 1 Tbsp of chocolate chips. Bake for 14-15 minutes or up to 16 minutes. The cookie will appear very soft but will firm up as it cools. Allow to cool completely on baking sheet.
5. You should probably share with someone you love, unless you are having a really bad day. Just a suggestion.

Saturday, October 5, 2013

Pasta with Zucchini, Tomatoes, and Creamy Lemon-Yogurt Sauce

I LOVE vegetarian cooking. I always have. We've been doing a little bit more of it here and it has been delightful. Although, Lucy hasn't cared for it that much... even though she doesn't really like meat I think she's less fond of all those fresh veggies that she's been seeing on her plate lately. She's always good to try a bite or two, but she lets us know when she's ready for "Mac n' Cheese" or "Chicken Nuggets." (Don't worry we never give in). 
This is one recipe that I've already made twice and I love it. I love the fresh lemon flavor, I love the zucchini, I just love it. It also makes great leftovers. And I do make it with the whole wheat noodles. They taste really good as well. Please try this one. It will be worth your time. 

Pasta with Zucchini, Tomatoes, and Creamy Lemon- Yogurt Sauce
(The name alone is a mouthful. Click the picture to go to original site of recipe)

8 oz of whole wheat spaghetti pasta
1/2 cup of plain non-fat Greek yogurt
1/4 cup shredded Parmesan cheese
1 tsp grated lemon zest
salt and pepper
1 Tbsp olive oil (or less)
3 medium zucchinis cut into thin strips
2 garlic cloves, minced
1/2 pint of cherry tomatoes cut lengthwise

1. Cook pasta according to directions
2. While pasta is cooking make your sauce in a seperate bowl by mixing together yogurt, lemon, cheese, and salt and pepper.
3. Saute zucchini in olive oil until starting to become translucent, add garlic saute until zucchini is translucent. Add tomatoes and saute for 2 minutes, remove from burner. 
4. Add sauce and noodles and stir until well incorporated.