My mom's work does a lot of fundraising. I think there's at least one event for the Red Cross each year, and I believe it's twice a year that my mom's office hosts a bakesale that benefits the local United Way. However often it is, anyways, I'm always one to get a flurry of emails from people in her building that know me pretty much as "Heather's daughter, the girl who bakes yummy healthy stuff", asking if I'd mind sending in a batch of cookies. Would I mind? Come on!
"My Way" Chewy Choccy Chippers
Makes 24
2/3 cup unsalted butter
1 cup white whole wheat flour1 cup oat flour
1/4 tsp ground nutmeg
1/2 tsp baking soda
3/4 tsp Kosher salt
1 cup dark brown (or Demerara if you have it) sugar
1/2 cup sugar
1 tbsp vanilla
1 egg
1 egg yolk
2 3/4 cups bittersweet chocolate chips
- Preheat oven to 325F, line 4 baking sheets with parchment.
- In a small saucepan over medium heat, melt butter. Continue cooking over medium heat until it just begins to brown and smell nutty. Remove immediately from heat and pour into a large mixing bowl, set aside to cool slightly.
- Meanwhile in another bowl, whisk together flours, nutmeg, baking soda and salt. Set aside.
- To the butter in the mixing bowl, add sugars and vanilla, beating until smooth and just barely warm.
- Add egg and egg yolk and beat in throroughly.
- Add dry mixture all at once and blend in thoroughly but gently, then fold in the chocolate chips.
- Bake 2 sheets at a time for 16 minutes each, rotating the pans after 8 minutes.
- Allow cookies to cool completely on the sheets.
Calories: 238.5
Total Fat: 12.3 g
Cholesterol: 31.0 mg
Sodium: 45.6 mg
Total Carbs: 36.9 g
Dietary Fiber: 2.3 g
Protein: 2.7 g
These pumpkin cookies may not be as familiar, but I did use a recipe from the PPK's Isa Moskowitz as a base and ran far (far!) away with it.
Makes about 35
2 tbsp ground flaxseed
1/4 cup hot water
1 cup whole wheat flour
1 cup Kamut flour
1 tsp baking soda
3/4 tsp salt
1/2 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
pinch black pepper
1 cup brown sugar
2/3 cup canola oil
1 cup pureed pumpkin
2 tbsp maple syrup
1 tsp vanilla
1 tsp maple extract (optional)
1 1/3 cups Kamut flakes
2 tbsp whole flaxseed
1 cup diced dates
- Preheat oven to 350F, line 3 baking sheets with parchment paper.
- In a small bowl, whisk together flaxseed and water. Let stand 10 minutes.
- In another medium bowl, whisk together flours, baking soda, salt and spices.
- In a large bowl, beat brown sugar, oil, pumpkin, maple syrup and extracts.
- Add flax mixture and beat in well.
- Add dry ingredients, mixing well, then fold in Kamut flakes, flaxseed and dates.
- Place 1 inch apart on the sheets and flatten the tops slightly (they don't spread much). Sprinkle with raw or maple sugar if desired.
- Bake 16 minutes.
- Cool on the sheets set on wire racks. Allow to "age" overnight for best flavour!
Calories: 113.0
Total Fat: 4.7 g
Cholesterol: 0.0 mg
Sodium: 22.4 mg
Total Carbs: 20.0 g
Dietary Fiber: 1.7 g
Protein: 1.5 g
I agree -- bake sales are all about the home baking, which can always be open to interpretation depending on the home. And this looks great! I had to save it!
ReplyDeleteThis is keeper and I enjoy reading your posts.
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