Cookie Dough Truffles

You all know my addiction to truffles is a serious thing, and I try not to limit myself to what kinds of chocolate goodies I bake, so I figured...it's been a while since I've given you all something to go crazy over in the kitchen. Last time, I shared the Chocolate Oreo Truffle recipe with you guys, so this one should be just as mouth watering, if not better. 

As a kid, and even now, if I'm baking cookies, I'm the person whose picking the cookie dough off the beaters from the hand mixer, regardless of the raw egg. When a friend of mine made these for a party, I went absolutely bananas and needed the recipe ASAP. They're so good, I promise you're going to love them! 

Cookie Dough Truffles

Ingredients:

• 1/2 cup butter, softened
• 3/4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup semisweet mini chocolate morsels
• 1 cup finely chopped pecans
• 1 1/2 pounds chocolate bark candy coating, melted

Directions:

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour. 

7 Layer Cookies

Being an Italian at Christmas time means that the incredible amount of baking that happens in my house is through the roof; I'm talking insanity. We do everything from sugar cookies, to chocolate chips, and everything you can imagine. 
One of my all time favorite cookies in the whole world are 7 Layer Cookies. I've had many a dispute with friends over the name of these, but growing up in Brooklyn has solidified the name of "7 layers" in my book. A lot of Italian's call them "tri colore" cookies and if you're not Italian then I know you're one of those people who call them rainbow cookies. Let's try and put a stop to that; PLEASE!
One of the best parts about these cookies is that it's a soft almond flavored cookie, there's almond jelly in there, and they're covered in chocolate. Stop me if there's anything delicious that I seem to be missing- and if you don't find these cookies appealing in any way shape or form I truly feel sorry for you, you're missing out. 
I love that my mom makes these from scratch each year, and Christmas is the only time she does bake them; any other time we want them we have to get my dad to stop at the bakery back home in Brooklyn on his way home from work. 
So, with that being said, I hope you guys try them. They're a bit of a task and really need attention and time, not something you can whip up and throw in the oven. So, if you're up to the challenge, give them a try. I promise you won't be disappointed! 

7 Layer Cookies

Ingredients:

• 4 large eggs, separated
• 1 cup sugar
• 1 (8-oz) can almond paste
• 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 25 drops red food coloring
• 25 drops green food coloring
• 1 (12-oz) jar apricot preserves, heated and strained
• 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

Directions:

Put oven rack in middle position and preheat oven to 350°F. Butter a 13- by 9-inch baking pan and line bottom with wax paper, leaving a 2-inch overhang on 2 ends, then butter paper.

Beat whites in mixer fitted with whisk attachment at medium-high speed until they just hold stiff peaks. Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks. Transfer to another bowl.

Switch to paddle attachment, then beat together almond paste and remaining 3/4 cup sugar until well blended, about 3 minutes. Add butter and beat until pale and fluffy, about 3 minutes. Add yolks and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and salt and mix until just combined.

Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.

Divide batter among 3 bowls. Stir red food coloring into one and green food coloring into another, leaving the third batch plain. Set white batter aside. Chill green batter, covered. Pour red batter into prepared pan and spread evenly with offset spatula (layer will be about 1/4 inch thick).

Bake red layer 8 to 10 minutes, until just set. (It is important to undercook.)

Using paper overhang, transfer layer to a rack to cool, about 15 minutes. Clean pan, then line with wax paper and butter paper in same manner as above. Bake white layer in prepared pan until just set. As white layer bakes, bring green batter to room temperature. Transfer white layer to a rack. Prepare pan as above, then bake green layer in same manner as before. Transfer to a rack to cool.

When all layers are cool, invert green onto a wax-paper-lined large baking sheet. Discard paper from layer and spread with half of preserves. Invert white on top of green layer, discarding paper. Spread with remaining preserves. Invert red layer on top of white layer and discard wax paper.

Cover with plastic wrap and weight with a large baking pan. Chill at least 8 hours.

Remove weight and plastic wrap. Bring layers to room temperature. Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat. Keep chocolate over water.

Trim edges of assembled layers with a long serrated knife. Quickly spread half of chocolate in a thin layer on top of cake. Chill, uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and place another baking sheet on top, then invert cake onto sheet and remove paper. Quickly spread with remaining chocolate. Chill until firm, about 30 minutes.

Cut lengthwise into 4 strips. Cut strips crosswise into 3/4-inch-wide cookies. Makes about 5 dozen cookies.

 

Low Carb Coconut Macaroons

Can you believe it bloggers, tomorrow is December 1st! 


I hope everyone had a wonderful Thanksgiving filled with family and friends, turkey, stuffing and a variety of delicious pies! Now that we're full force in the Christmas season (seriously we are, they're lighting the Rockafellar Center Tree tonight) not only is it time to start shopping for those special people in your life, and baking Christmas cookies, but it's also time, for me at least, to keep my diet in check more than ever because of the food I know is awaiting on Christmas Eve & Day. 


With that said, for those of you who love cookies, and honestly, who doesn't, this week's recipe is for Low Carb Coconut Macaroons! You can indulge a little bit more than usual with these, but remember not to overdo it, they're still cookies! I hope you all enjoy these, and as always, give them a try and let me know! 

Low Carb Coconut Macaroons

Ingredients:

2 egg whites

2 packets Truvia

1 tbsp Agave Nectar

1 scoop vanilla whey protein powder

2/3 cup unsweetened shredded coconut

Directions:

Add egg whites, Truvia, and Agave to a medium sized bowl and whisk well. 

Add protein powder and shredded coconut and stir until combined. 

Use a tbsp to scoop batter onto a cookie sheet lined with parchment paper. 

Batter will spread out so keep them far apart. 

Bake for 22 min.

Nutritional Info:

57 calories

3.7g fat

4g carbs

3.3g protein

Keeping Fit For The Holidays

With the holidays sneaking up on all of us, I know that I personally worry the most about keeping in shape and staying on track wile the flood gates of buttery sugar cookies and ginger breads open and seem to pile up in every open space of my house. I may not give off the impression that I'm the most fit person in the world (ie: posting truffle recipes and sharing secrets of pancakes and cookies) but I take pride in the fact that I can not only bake but share those treats with people and not feel as if I'm missing out on something. Sure, there are days when I'd love nothing more than to have a big oatmeal cookie from Starbucks with my coffee, but where would it ultimately get me? 

At the beginning of the summer I set a goal for myself, 30 pounds by Thanksgiving- and by the time labor day was nearing in I thought "there is no way in hell I'm going to make this happen, I just ate and drank my summer away and spent the early hours of the morning feeding my hangover with my friends at IHOP or eating cheese steaks on the boardwalk." I had successfully lost a grand total of 5 pounds all summer...in a span of three months, that was all I managed to do. I'm not all that comfortable divulging in the actual numbers that had been staring back at me on the scale, but I set a new goal for myself. I wanted to kiss those 30 pounds away by the time that turkey was on my table, and I'm proud to say that as of this morning I have reached that goal. Of course there were a handful of things that I had to eliminate from my diet, but I've bumped it up with high protein, high fiber, complex carbs (otherwise known as 'good carbs') and an intense amount of working out. 

I started hitting the gym at a pretty basic level- fasted cardio in the mornings and twice a week I would go to a class that was offered; usually a body sculpting class one day and Zumba another day. It was a fun and simple way to get my body accustomed to working out again and not just throwing it into some outrageous workout that would rip my muscles up and leave me limping and gimping around for the first month. There was no need to put myself through any kind of pain at the gym while trying to help myself; would have definitely been a bad idea. 

Now, before anyone gets all carried away thinking I've been doing this alone, I want to stop you in your tracks and correct you ASAP. I am NOT doing this alone, and I've got a support system that could blow the roof off any gym at any given moment. My friend Angela has been my inspiration throughout this entire journey, and I know that the more I continue this, she will still be there to help me and pull my head out of my ass when I text her with "I'm craving peanut butter help me." 

Angela has been in my shoes, and now she's in the shoes of a competitor. 

She's been such a big help along this journey and I don't think I would have achieved something so grand in my own eyes without her. I know I owe her so much for what she's done for me, and I know I can start by supporting her whether she needs it or not. But, truth me told, everyone needs support. It's a gratifying feeling when someone says "you can do it" or "I'm here if you need me." And I know that when she competes at NCP 2012 in New York next spring, she's going to need me to be waiting at the side of the stage to help in any way that I can; and I'll do it without batting an eye because she's my friend. 

I want you all to know that whether your goal is 5 pounds or 30 pounds (and my goal goes beyond 30 pounds, I've just worked towards one of those many finish lines) you can attain it with hard work and dedication. Choosing the right foods and keeping your body moving is key- it makes all the difference and your body and waistline will thank you immensely for it. Plus, shopping is SO much more fun when you can grab something from the rack and not have to worry about it fitting in the right places. It changes you entire mindset,  I swear. I'd be more than happy to answer any questions, or get the answers from Angela for anyone interested in working towards their own goals. 

So, enjoy your holiday season, because if you keep it light and healthy now, you'll enjoy that holiday dinner so much more than you would if you tasted every cookie you baked leading up to it! 

You can find Angela on facebook at www.facebook.com/angela-christine so head over there and 'like' her page. She's awesome! =]

Pumpkin Chocolate Chip Cookies

Happy Thanksgiving week bloggers! 


With the holiday fast approaching (3 days to be exact) I know a lot of you are looking to get those last minute recipes or desserts together. If you're in my shoes, you're trying to keep those last minute pounds from sneaking up on you at the dinner table. 


This weeks recipe is one that I've borrowed from a dear friend of mine, and it's for Pumpkin Chocolate Chip Cookies. These are a healthy cookie, and that's not an oxymoron I swear, that's only 88 calories! Yes, you can jump back in shock, pick your jaws up off the floor and put your eyes back in your head at any time, because these are in fact a high protein and high fiber cookie! 


I can't in any way shape or form take credit for these cookies, the credit goes completely to my friend Angela Christine. She's a real wiz with this stuff, and knows exactly how to bend the rules just enough that you can still enjoy your holiday, eat something yummy and not have your waistline screaming at you on Friday morning. Stay tuned for more on Angela, because I'm going to be giving everyone the dish on all the cool recipes and workout tips that she's got; and yes those workout tips will certainly come in handy as the holidays approach and we find that the food seems to get more fattening and the time to search for something healthy gets shorter. 

So, without anymore rambling I'll stop teasing all of you and let you be on your way with your new delicious cookies. When you try them, don't forget to leave a comment and let me know what you think. And don't forget, you don't have to tell anyone that these are healthy cookies because they'll never know. They're that yummy!   

 

Pumpkin Chocolate Chip Cookies

Ingredients

• 1/2 cup shortening
• 1 1/2 cups brown sugar
• 1 egg
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour (whole wheat)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 cup chopped walnuts (optional)
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
3. Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

Nutritional Information

Amount Per Serving: 1 cookie  Calories: 88 | Total Fat: 3.4g