These are my favorite cookies ever. It's not even because I like chocolate chip cookies. I love these cookies because of how happy they make my loved ones.Read More
I'll admit it: I'm lazy. Although I try to be mindful to give ingredients the time and respect they deserve, I also try to cut corners whenever possible. This means blanching all my veggies in one pot -- regardless of color (and yes, I've blanched a whole beet, potatoes and peas all in one pot and had no trouble at all), and periodically reaching for the can of crushed garlic in my refrigerator (but don't tell anyone that shameful secret!). So I figured it only makes sense that I'd "cheat" my way through a potato chip recipe. Ordinarily, one would fry these in a big pot, but I try to bake rather than fry whenever possible. Usually, you can just leave the food in the oven and forget about it temporarily. Plus, it's healthier. When making potato chips, you have to slice the potatoes very thinly, about 1/8 of an inch. You may be able to do this with your trusty chef's knife, but I prefer to use a mandoline. It's much faster and more accurate. Just be careful you don't shave your fingers!
Serves: 4 Prep time: 5-10 minutes Cook time: 20-25 minutes
Ingredients: 2 large Russet potatoes 3 tablespoons olive oil kosher salt and pepper
1. Preheat oven to 400 degrees.
2. Wash and scrub the potato. Leaving the skin on, slice into 1/8" rounds.
3. Soak the slices in a bowl of water for a few minutes to rinse some of the starches off. Dry with paper towels.
4. In a clean bowl, toss the potato slices in olive oil. Arrange in one layer on a silicon baking sheet mounted on a sheet pan.
5. Sprinkle generously with salt and pepper. Bake for 20-25 minutes, or until the edges are golden brown. Sprinkle with salt again.
My Notes: Can I use additional seasonings? Of course! Be creative! When the chips are done baking, try sprinkling some cayenne pepper (for a spicy kick) or grating some Parmesan cheese over the top (because who doesn't love cheese?).
I don't know about you, but whenever I have coffee, I have the irresistible urge to drink it with something sweet. Cookies. Pie. Cake. So every morning I either finish my coffee with an unsatisfied sweet tooth or a guilty conscience, knowing full well I wasted too many calories on some store-bought pastrty. To avoid these feelings of unfulfillment and self-loathing, I did a quick search for a healthy biscotti recipe and struck gold. This MyRecipes recipe calls for whole wheat flour and flaxseed but don't worry -- there are still dark chocolate and almonds. The best part? Each crunchy cookie is less than 100 calories (and offers a decent dose of protein and fiber)...
Makes: About 30 cookies Prep time: About 30 minutes Cook time: About 35 minutes
Ingredients: 2 cups whole wheat flour 2 tablespoons flaxseed 1/2 teaspoon baking soda 1/4 teaspoon kosher or sea salt 1/3 cup white sugar 1/3 cup dark brown sugar 2 large egg whites 1 large egg 1 teaspoon vanilla extract 1 teaspoon almond extract 2/3 cup dark chocolate chips 3/4 cup unsalted sliced almonds
1. Preheat oven to 350 degrees.
2. Combine flour, flaxseed, baking soda, and salt in a bowl, stirring with a whisk. Using a mixer, combine sugars, egg whites, and egg in a bowl, and beat at high speed for 2 minutes. Add vanilla and almond extracts. Add the dry mixture (flour, flaxseed, etc.) to sugar-egg mixture; stir until combined. Fold in chocolate and almonds.
3. Divide dough into 3 equal portions. Roll each portion into a 6-inch-long roll. Arrange rolls 3 inches apart on a baking sheet lined with a silicon baking mat or parchment paper. Bake at 350° for 22-25 minutes or until firm and light golden brown.
4. Remove rolls from baking sheet; cool 10 minutes on a wire rack or separate plate. Using a serrated knife, cut rolls diagonally into 30 (1/2-inch) slices. Place back onto the baking sheet, cut sides down.
5. Bake at 350° for 5-6 minutes, turn cookies over, then bake additional 5-6 minutes. Cookies should be slightly soft in center. Remove from baking sheet; cool on wire rack or separate plate. Cookies will harden when they cool.
My Notes: Why use a serrated knife? This is especially important because the sharpness of a serrated knife easily cuts through the crunchy but yielding cookie loaf. You need only very little pressure to slice through. If you used a chef's knife (yes, even a sharp one), you'd have to exert more force and run the risk of crumbling the cookies.
Why use almond extract? The whole wheat and flaxseed are enough to overwhelm the nutty flavor, so adding a bit of extract livens it up. If you don't have almond extract, try 2-2.5 teaspoons vanilla extract.
Whole or sliced almonds? The original recipe seems to call for whole almonds, but I find them to be unwieldy in such a small cookie. Sliced almonds are not only easier to eat, but easier to fold into the dough.
Why change the baking temperature? I chose not to lower the temperature when I baked the cookies the second time because I wanted to ensure a crispy, crunchy texture -- not a stale one. Lower temperatures mean slower cooking time, which gives the dough more time to cook slowly and softly.