Gluten-Free Chocolate Chip Cookies

Gluten-Free Chocolate Chip Cookies

2 ¼ Cups all purpose gluten-free flour blend

½ teaspoon xanthan gum (omit if your flour blend has xanthan or guar gum already)

1 teaspoon baking soda

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2 ounces cream cheese (room temperature)

½ Cup unsalted butter (room temperature)

¼ Cup unsweetened applesauce (room temperature)

1 Cup packed brown sugar

1 ½ teaspoons pure vanilla extract

2 egg yolks (room temperature)

2 Cups Nestle milk chocolate chips 

¼ Cup shredded coconut

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Cream cheese and butter in your stand mixer with paddle attachment.  Cream together.  Add brown sugar and granulated sugar.  Cream together well.  Add vanilla and egg yolks (yolks one at a time).  Mix well.  Add 1^st three ingredients (flour, xanthan gum, and baking soda).  Mix well.  Add chocolate chips and coconut.  Mix just until incorporated.  Put dough in an airtight container and refrigerate one to four hours before cooking.

Scoop dough and roll in hands into balls and place on parchment lined air bake cookie sheet.  DO NOT SPRAY cookie sheet!  9 to 12 cookies per cookie sheet.  Bake for 8 minutes at 375 degrees farenheight.  Remove when edges are set and just browning.  The centers will look underdone, the cookies will continue to cook as they cool.  Leave the cookies on cookie sheet for 2 -3 minutes after removing from the oven.    

Frosting

Don't know where I found this recipe, but of course as always I have changed it out.

5 Tablespoons Heavy Cream
1 teaspoon pure vanilla extract
4 Tablespoons Cocoa Powder
1 Softened Cup Unsalted Butter OR 1  8 ounce package Cream Cheese FAT FREE, LOW FAT, or REGULAR
4 1/2 Cups Powdered Sugar

Mix first 4 ingredients together, then slowly (so as not to have white powder flying everywhere) add in powdered sugar.

Mix well.  Refrigerate for an hour for a stiffer frosting or use right away for a softer frosting.  

Loaded Oatmeal Chocolate Chip Cookies

INGREDIENTS:

1 large egg
1/2 cup unsweetened applesauce
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 cup old-fashioned whole rolled oats (not instant or quick cook)
1 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts (pecans may be substituted; or nuts may be omitted)
1/2 teaspoon baking soda
1 heaping cup milk chocolate chips

DIRECTIONS:

1.                         To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, applesauce, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

2.                         Stop, scrape down the sides of the bowl, and add the oats, flour, coconut, walnuts, baking soda,  and beat on low speed until just combined, about 1 minute.

3.                         Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.

4.                         Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.

5.                         Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

6.                         Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 t0 13 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.

7.                         Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

http://www.averiecooks.com/2014/12/loaded-oatmeal-chocolate-chip-cookies.html

Chantal's New York Cheesecake

15 Graham Crackers Crushed
2-3 Tablespoons melted butter

4 (8 oz) packages Low Fat Cream Cheese
1 1/2 Cups Granulated Sugar
3/4 Cup Fat Free Milk
4 Eggs
1 Cup Fat Free Sour Cream
1 Tablespoon Vanilla Extract
1/4 Cup Unbleached Flour
2 T. Cornstarch

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Cooking Spray a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, cornstarch, and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this may help to prevent cracking. Chill in refrigerator about 6 hours before serving.

http://allrecipes.com/recipe/chantals-new-york-cheesecake/

Chocolate Chip Cookies

I usually make cookies with cake mixes, but as I was out of cake mixes at the time and "needed" some chocolate chip cookies, I looked up a recipe on the internet.  Of course being as I need very low fat and low sodium food I changed out the recipe, as always to meet my needs.  It still turned out delicious. Here is what I came up with.

1/2 Cup Fat Free Vanilla Chobani Yogurt
3/4 Cup Brown Sugar
3/4 Cup Granulated Sugar
2 Eggs
1 Teaspoon Vanilla
1 1/2 Bags Milk Chocolate Chips
2 1/4 Cups Unbleached Flour
3/4 Teaspoon Baking Soda

X-tra  sugar for rolling cookies in.

Mix first 5 ingredients in bowl with electric mixer.
Add Chocolate chips, flour and baking soda.
Mix well.
Refrigerate in airtight container for 1 or more hours for best results before cooking.

Preheat oven to 375 degrees Farenheight
Spray with cooking spray or use parchment paper an air bake cookie sheet (only cookie sheets I ever use)
Spoon cookies into bowl of sugar.  Roll cookies in sugar and then place on cookie sheet.
Bake at 375 for 8 -12 minutes or until just golden brown.
Let cool on cookie sheet for 2-5 minutes before removing.   

Caramel Pretzel Chocolate Chip Cookies

Ingredients

• 1/2 cup Fat Free Vanilla Chobani Yogurt
• 1/4 cup plus 2 Tbsp sugar
• 1/4 cup plus 2 Tbsp brown sugar
• 1/2 tsp vanilla
• 1 egg
• 1/2 tsp baking soda
• 1 1/2 cups unbleached flour
• 3/4 cup stick pretzels, broken into thirds
• 1/2 cup caramel bits
• 1/2 cup milk chocolate chips

Instructions

1. In a stand mixer, cream yogurt with sugars. Add vanilla & egg. Incorporate & scrape bowl.
2. Combine baking soda, & flour. Gradually add to wet mixture. Mix until combined.
3. Fold in broken pretzels, caramel bits, & chocolate chips with a spatula.
4. Spoon onto a baking sheet with parchment paper.
5. Bake at 350*F for 11-12 minutes.

http://annalunchideas.blogspot.com/2014/05/caramel-pretzel-chocolate-chip-cookies.html

Browned Butter Cream Cheese Frosting

1/2 cup unsalted butter divided
8 oz. package Fat Free cream cheese, room temperature
1 t. vanilla
3 cups powdered sugar
1-3 T. Fat Free milk

In a small saucepan, over medium heat, heat 1/4 cup butter until browned. Cube up the other half of butter and place in a small bowl, pour browned butter over top and mix until all the butter is melted. In a large bowl beat butter, cream cheese, vanilla and sugar until creamy. Add 1-3 T. cold milk if needed to thin to a spreading consistency. Frost any cake with this frosting. Chill until ready to serve. Makes about 4 cups frosting.

http://www.bigredkitchen.com/2008/11/browned-butter-cream-cheese-frosting/

White Chocolate Chip Cranberry Cookies

1 Cup Vanilla Fat Free Chobani Yogurt
1 1/2 Cups granulated sugar
1 Cup packed brown sugar
2 Eggs
1 1/2 teaspoons vanilla extract
3 cups unbleached flour
1/2 teaspoon baking soda
2 Cups white chocolate chips or 1 C white & 1 C milk chocolate
1 Cup dried cranberries
1/4 Cup shredded coconut

Preheat oven to 350 degrees.  Mix yogurt, and sugars.  Add vanilla and eggs.  Blend in flour and baking soda.  Add white chocolate chips and cranberries.  Roll cookies in sugar.  Drop by spoon onto cooking sprayed baking sheet.  Bake for 8-12 minutes.     

Edible Egg-less Chocolate Chip Cookie Dough

So I made this edible cookie dough "my way (low fat, low sodium)". It's ok plain, but not great. So I was thinking, I'll have to make a double layer chocolate cake this weekend, and put the cookie dough in between layers of cake. I think I'll then frost the cake with chocolate frosting, and top it off with chocolate chips all over the cake. Sounds yummy to me! Here's the cookie dough "my way" recipe.

INGREDIENTS

• 1/2 Cup Vanilla Fat Free Chobani Yogurt
• 3/4 cups packed brown sugar
• 1 1/2 teaspoons vanilla
• 1 cup unbleached flour
• 2 tablespoons Fat Free milk
• 1 Cup milk chocolate chocolate chips

DIRECTIONS

1. With your mixer, cream together yogurt and brown sugar. Add in vanilla and mix.
2. Add in flour. 
3. Add in 2 tablespoons of milk and mix. Now the dough will look like the cookie dough you’re used to seeing.
4. Fold in 1 Cup milk chocolate chocolate chips.
5. Store leftovers in the refrigerator. Freeze for up to three months.

http://centercutcook.com/edible-egg-less-chocolate-chip-cookie-dough/

 

Chicken Apple Salad

Ingredients:
1 chicken breast, baked with whatever herbs you like best
2 cups lettuce (I prefer spring mix)
1 small apple
2 tablespoons Fat Free Balsamic Vinaigrette

Directions:
Dice or shred your chicken breast.
Dice your apple.
Toss all ingredients in a large salad bowl.

www.thebestflavors.net
 

No-Bake Blueberry Cheesecake

8 oz. Fat Free cream cheese
1 cup confectioners sugar
1 tsp. vanilla
8 oz. Fat Free cool whip
10 oz. blueberry pie filling
Low Fat Graham Cracker Crust

Beat together cream cheese, sugar & vanilla.
Fold in cool whip.
Spoon filling into prepared pie crust.
Spread blueberry topping on top.
Refrigerate for 2 hours or until chilled.

http://delicious-pie.tumblr.com/post/53363244107/nobake-blueberry-cheesecake-8-oz-cream-cheese-1-cup

Apple Cider Baked Donuts

Ingredients:
For the Apple Cider Baked Donuts:
1 cup and 2 tablespoons unbleached all-purpose flour
1-1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1 large egg,  at room temperature
1/2 cup fresh apple cider
1/2 cup sugar
1/2 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
4 tablespoons Fat Free vanilla chobani yogurt or unsalted butter
For the Maple Glaze:
1-1/4 cups confectioner’s sugar3 tablespoons pure maple syrup
1 tablespoon dark corn syrup or Karo
1/2 tablespoon water
1/4 teaspoon ground cinnamon
1/4 teaspoon maple flavoring (optional)
                                  
Directions:

1. Preheat oven to 350 º F (177 º C).

2. In a medium mixing bowl, whisk together the flour, baking powder, and cinnamon.  In a small separate bowl, whisk the egg.  Set both aside.

3. In a small saucepan over medium-low heat, combine the apple cider, sugar and yogurt or butter, stirring continuously until yogurt or butter has just melted.  Remove from heat, let cool for 2 minutes, and stir in the apple cider vinegar, vanilla, and whisked egg. Slowly pour the wet ingredients into the dry; stir well with a whisker until combined and almost no lumps are visible.

4. Using a tablespoon or a cookie scooper, spoon/scoop batter into a cooking sprayed donut pan (3/4 full).  Bake in the oven for 12-14 minutes (standard-size baked donuts) or for 6-7 minutes (mini baked donuts), or until light brown and cooked through. Let cool for 2-3 minutes on a rack.  Then, remove baked donuts from pan and place them directly on a rack to cool completely before dipping into glaze.

5. For the Maple Glaze: Whisk everything together in a small bowl until smooth.  Set rack of donuts over a baking sheet lined with parchment paper.  Dip the top of the baked donuts into the maple glaze, turning to coat well.  Let baked donuts rest on rack until glaze sets.

 

Note:  Apple Cider Baked Donuts recipe adapted from We Heart Vegan,  and Maple Glaze adapted from Under The High Chair.

http://www.frombraziltoyou.org/apple-cider-baked-donuts-maple-glaze/

Low-Fat Pumpkin Pie

 

Ingredients

1 (15 ounce) can solid pack pumpkin
1 (14 ounce) can fat-free sweetened condensed milk     
½ cup egg substitute
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 (9 inch) unbaked pastry shell

Preparation

1. In a large mixing bowl, combine the first six ingredients; beat just until smooth. Pour into pastry shell.
2. Bake at 425 degrees for 15 minutes.
3. Reduce heat to 350 degrees and bake 25-30 minutes longer or until knife inserted near the center comes out clean. Cool on a wire rack.
4. Store in the refrigerator.

http://health.clevelandclinic.org/2012/11/recipe-low-fat-pumpkin-pie/?utm_source=pinterest&dynid=pinterest-_-cc+pins-_-social-_-social-_-low+fat+pumpkin+pie+recipes

Low Fat Oatmeal Banana Bread

Low Fat Oatmeal Banana Bread

1 1/4 cups unbleached flour

1/2 cup packed brown sugar

1/2 tsp baking soda

1/4 tsp baking powder

1/2 tsp cinnamon

1 Tbsp Vanilla Chobani Fat Free Yogurt

1 egg, beaten

2 egg whites, beaten

3 large ripened bananas

1 cup uncooked old fashioned oats

Heat the oven to 350 degrees.  Spray and flour a loaf pan and set aside.

In a large bowl, stir together the flour, brown sugar, baking soda, baking powder, cinnamon, and oats.

Mash the bananas in a smaller bowl.  Add the yogurt and whole egg and mix thoroughly.  Add the wet ingredients to the dry ingredients and mix well.

With an electric hand mixer or stand mixer, beat the egg whites until medium stiff peaks form.  Fold the egg whites into the batter in three additions.

Pour the batter into the prepared pan and bake until top of loaf is firm to touch, about 45 minutes.  Remove from oven and allow to cool in pan for 5 minutes.  Flip loaf onto a wire rack and cool another 10 minutes.

source:  recipe from joy the baker

 

http://www.thelifeofawife.com/2012/04/low-fat-oatmeal-banana-bread.html?m=1

Chewy Oatmeal Cookies

Ingredients

• 3 cups Fat Free Vanilla Chobani Yogurt or Unsweetened Applesauce

• 3 cups packed brown sugar

• 3 cups Unbleached All-Purpose Flour

• 1 tablespoon baking soda

• 6 cups quick-cooking oats

• 1/2 cup sugar

                  

                                  

Directions

1. In a large bowl, cream yogurt or applesauce and brown sugar. Combine flour and baking soda; gradually add to creamed mixture. Transfer to a large bowl; knead in oats.
2. Shape into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on cooking sprayed baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: about 8 dozen.

 

www.tasteofhome.com

Crockpot Chicken Noodle Soup

  Ingredients

Makes 10 servings (Increase/Decrease).

• 3 ½ pound · Broiler-fryer -- cut up, -skinned
• 2 medium · Carrot -- peeled and chopped
• ½ cup · Onion -- chopped
• 2 · Celery stalk -- chopped
•  2 teaspoon · Dried parsley flakes
• ¾ teaspoon · Dried marjoram leaves
• ½ teaspoon · Dried basil leaves
• ¼ teaspoon · Poultry seasoning
• ¼ teaspoon · Pepper
• 1 · Bay leaf
• 2 quart · -- Water
• 2 ½ cup · Medium egg noodles -- uncooked

Directions

• 1 Place first 4 ingredients in 3 1/2-quart slow cooker in order listed. Combine next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, cov-ered, on high setting 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook 15 minutes on high setting, covered or until noodles are tender.

I used frozen chicken breasts, and then when I added the noodles I also added 8 ounces of Fat Free Cream Cheese. 

http://www.allthecooks.com/crockpot-chicken-noodle-soup.html

Alton Brown's Stove Top Macaroni & Cheese

 

Source: Alton Brown, Food Network
Ingredients:
1 pound elbow macaroni
4 tbsp. unsalted butter
4 eggs
12 oz. Fat Free evaporated milk
8 oz. Fat Free Cream Cheese
1/2 Cup Fat Free Sour Cream
freshly ground black pepper
10 oz. Low fat shredded cheese
10 oz. Fat free shredded cheese

Directions:
Bring a large pot of water to boil.   Boil your noodles according to package directions.  Once al dente, drain the pasta and return it to the pot.  Add the butter and stir until butter has melted.
Meanwhile, in a separate small bowl, whisk together the eggs, evaporated milk, & pepper.  Once the noodles are cooked, drained and the butter has melted, stir the milk mixture into the noodles until incorporated.  Add in the cheese and stir over low heat until cheese has melted, approximately 3 minutes.  Serve immediately.

http://mybakerlady.com/2012/09/17/alton-browns-stove-top-macaroni-cheese/

White Bean and Chicken Chili

Ingredients

• 2 (15 oz.) cans white beans, rinsed and drained
• 4 cups low-sodium chicken broth
• 2 Rotisserie Chicken Breasts
• 1 teaspoon black pepper
• 2 onions, chopped
• 4 cloves garlic, chopped
• 2 (4 oz.) cans roasted green chilies, drained
• 1 cup water
• 1 tablespoon ground cumin

Preparation

1. Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
2. Cooking Spray fry pan, add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add  chicken & pepper.
3. Cook on low for 4-6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.

http://www.recipebyphotos.com/2013/06/white-bean-and-chicken-chili.html#_yaEKp9

Peanut Butter Cereal Cookies

INGREDIENTS:

• 1 cup white sugar
• 1 1/3 cups Reduced Fat peanut butter
• 1 cup white corn syrup
• 4 cups high protein crisp rice and wheat cereal
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Blend syrup, sugar, & vanilla in a 2 quart microwave-safe dish. Cook on high 4 minutes, or until mixture boils and sugar dissolves.
2. Stir in peanut butter, then add the cereal.
3. Drop by teaspoonfuls onto waxed paper. Let cool before storing.

http://www.recipesquickneasy.com/peanut-butter-cereal-cookies/

Raspberry Banana Bread

 

Ingredients

• 1/2 cup Fat Free Vanilla Chobani Yogurt
• 1 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 teaspoon baking soda
• 1 1/2 cups unbleached flour
• 1/2 cup Fat Free sour cream
• 1 cup mashed banana
• 3/4 cup raspberries, chopped

Instructions

1. Preheat the oven to 350 degrees.
2. Beat the yogurt and sugar until they are creamy. Then beat in the eggs and vanilla.
3. Combine the baking soda and the flour and slowly beat in the flour mixture to the yogurt mixture.
4. Then stir in the bananas, sour cream, and raspberries until combined.
5. Pour the banana mixture into a sprayed 9x5 pan. Bake for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-20 minutes in the pan and then remove and continue to cool on a wire cooling rack.

http://whatscookinglove.com/2013/08/raspberry-banana-bread/