Latest accomplishment in my continuing quest to, (A) find new ways to cook delicious stuff and make it “healthier” and (B) find new uses for stuff I have on hand:
Low-fat chocolate/chocolate chip cookies made with pumpkin substituted for all the butter, plus 100% whole wheat flour. OMG, they’re great!! I’d tried them with applesauce, but I’ve got all this pumpkin in the freezer. I used it for the last batch of no-sugar whole grain oatmeal cookies, instead of fruit mush, and got pumpkin-oatmeal cookies which were terrific. So today, I tried using the pumpkin in the chocolate cookies, and it works perfectly! I can add pumpkin to just about anything (soup, bread, etc)–it’s low-calorie, fat free and loaded with vitamin A and fiber, and I have a ton of it in the freezer. Good thing I like it, too. 🙂
My next project is to try making the oatmeal cookies with no added fat at all and see how they come out. Currently, I’m still using a little butter in them, but now I’m thinking, why? If I make them even lower-fat, I can eat more peanut butter with them! *g* (Srsly: they’re great with peanut butter, which I weigh out by the gram. I look forward all day to my cookies and peanut butter snack. I buy Teddie old fashioned all natural unsalted peanut butter, and I highly recommend it if you like peanut butter.)
I had to work out recipes for the mini-quiches I made for dad’s Open House. The folks at his rehab group are still talking about them! They wouldn’t stop asking for the recipe! So, if anyone else wants the directions for making those, I have them to send.
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