3/4 C coconut oil, softened
1 & 2/3 C coconut palm sugar (might be able to use less, I'm going to play with that next time)
1 t vanilla extract
1/2 C coconut flour
1/2 C oat flour (can grind rolled oats in coffee grinder or whatever else you have to do the job)
2 C rolled oats
1 C shredded coconut (make sure no added sugar kind)
1/2 t baking soda
Preheat oven to 350 degrees. Mix together dry ingredients except sugar. Stir together coconut oil, sugar and vanilla in another bowl. Add sugar mixture into dry mixture. Add eggs one at a time (mix after each one) and then mix some more to incorporate it all well. Make small balls with dough and place on a cookie sheet. Flatten each one with your palm. These cookies do not spread so can be placed pretty close together. Cook 8-9 minutes; not too long or the bottoms will burn. They seem undone but will harden-up when they cool.
Original from Creating Silver Linings: https://www.creatingsilverlinings.com/organic-coconut-oatmeal-cookies/
3/4 C coconut oil, softened
This one is from eeeee!
This cake is shocking because it has no butter or oil except for, ahem, the baker’s chocolate and the chocolate chips, and very little sugar except for some brown sugar and a couple of bananas that you barely taste, if at all. I’ve also found perfectly good results with whole wheat flour. It basically comes out of the oven with a little halo over it.
Preheat oven to 350 degrees, and oil and flour a large baking dish, the deeper the better, such as a bundt cake or large loaf pan.
1) Mix these dry ingredients:
1 2/3 c whole wheat flour
¼ c brown sugar
1 c cocoa (unsweetened)
1 ¼ t baking soda or powder
2) In a blender, add:
1 c soymilk: can be plain, vanilla or chocolate, I use lowfat chocolate because I enjoy self-deception. Buttermilk can also be used.
2 bananas, beat up is fine, even a bit better than fresh
2 T vanilla
¼ cup water
3) In a microwave safe bowl:
5-8 squares bittersweet baking chocolate. I do 8.
Microwave a minute or so, till creamy. Blend quickly by hand and pour into mixture in the blender and blend about a minute.
4) Pour contents of blender into bowl of mixed dry ingredients and mix until batter is smooth, but don’t drive yourself crazy. Add ¾-1 cup semi-sweet chocolate chips. If batter feels too thick just add soymilk as needed.
Pour into pan and bake at 350 degrees for 40-45 minutes. Look for the top to crack a bit and the cake to pull back from the sides to know it’s done. After it cools, sprinkle with powdered sugar and serve. Great with whipped cream (so much for the halo).
This is one of those "bad but good" recipes eeeeee sent in. However, you could swap the oil with applesauce for a somewhat lighter version. Check out her funny blog at https://www.wakeupandsmelltheblog.com/
1 package Devil’s Food Cake
1 package instant Chocolate Pudding Mix
1 cup buttermilk (a little more if batter feels too thick)
1 cup vegetable oil
1 ½ cups semisweet chocolate morsels
¾ cup unsweetened cocoa
2 T vanilla
Mix all dry ingredients together. Beat eggs well and add the rest of the wet ingredients. Combine wet with dry ingredients and beat by hand for two minutes, till lumps are gone. Pour in a greased cake pan.
Bake at 375 degrees for 35 minutes, or until a cake knife inserted in the center comes up clean. After it’s cooled, sprinkle with powdered sugar and brace yourself.
3 15 oz cans apricot halves in juice
5 tbsp Grand Marnier (I used entire contents of a "nip":):)
3 small containers low fat vanilla yogurt
1/2 sliced almonds
Drain out all the juice from apricots and put them in a blender with the Grand Marnier and puree.
Chill this mixture a couple of hours
Lightly toast the almonds.
To serve, layer apricot and yogurt in a glass (prettier) or a bowl, top with almonds.
IMO, the more Grand Marnier the better!
From The Ultimate Fat Free Cookbook
Here's what I came up with for the Tiki party...
1 large papaya
1 lime, juiced
1-2 T honey
1-2 T dark rum
Coconut (shredded), about 2-3 T
Peel, core, and/or seed fruit and cut up into chunks. Place fruit in a bowl and add honey, lime juice, rum and coconut to taste -- stir gently. Let marinate for about 20 minutes. Thread fruit onto skewers and stack on a serving dish. I wanted to add a maraschino cherry at the end of each for a kitschy effect but could not find any at the store.
Had the annual "potluck" Christmas event with friends. This year I asked people to bring a traditional holiday dish (either enjoyed as a kid, or now, or just make one up!). Lots of selections and many with a story. This one from Emo is a cookie her mom used to make her dad (when he could have sugar). We had a great time visiting and eating things like these cookies!
1/2 pound butter
1/4 cup sugar
1 egg yolk
2 T brandy
2 1/2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 cup chopped pecans
Beat butter in an electric mixer until light and fluffy. Add sugar gradually and beat thoroughly. Beat in egg yolk and brandy. Sift together flour and baking powder, mix into butter mixture with a wooden spoon. Stir in nuts. Roll into small balls and put on ungreased cookie sheet, bake at 375 degrees for about 20 to 25 minutes. Let cool for at least 15 minutes and then roll in confectioner's
sugar. Makes about 3 dozen.
Note from Emo: My mom always called them Russian Tea Cookies but Martha (friend of K2) said Russians would not have used Pecans so go with her other name for them - Snowballs. I looked online for a recipe initially and found LOTS of variations. I am glad I used hers because I liked the brandy addition. Gave it a little more zip.
I asked Martha if she had a recipe for Torta di Polenta (cornmeal cake) after I saw one at Olga's Cup and Saucer. Of course she did. It is similar to shortbread.
A dry crumbly torta to dunk in wine, coffee, tea … or not.
From Italy the Beautiful Cookbook by Lorenza De’ Medici
1 cup [= 6 oz. or 185 grams] blanched almonds
1 cup [= 4 oz or 125 grams] organic yellow cornmeal (used fine ground)
¼ cup [1 oz or 30 grams] unbleached flour
½ cup [4 oz or 120 grams] granulated white sugar
4 ½ oz unsalted butter, softened [1 stick + 1 T. (tablespoon)]
1 T. or so of powdered sugar
1. If you don’t have a scale just measure the almonds in a dry-measure cup. Chop the almonds very finely or preferably grind in blender or processor. Use 1 or 2 T. of the white sugar if you do this so they won’t get pasty.
2. For the flour if you don’t have a scale, spoon the flour lightly into a
1/4-cup measure until overflowing, then level off with a spatula. Same with the cornmeal. No need to sift, just stir them together.
3. Cream the stick of butter and ½ cup sugar together.
4. Stir the almonds, flour and cornmeal together, then mix into the creamed butter/sugar with a spatula or wooden spoon until mixed. If you didn’t weigh the dry ingredients and mixture seems very dry you can add a teaspoon of vanilla.
5. Grease bottom of a 9” pan with the 1 T. of butter. You can use a cake pan or a tart pan w/detachable bottom.
6. Bake at 400° for 20 to 30 minutes or until light golden brown. Let cool slightly then remove bottom, or turn out of regular cake pan, either way cool it on a rack. When completely cool sift the powdered sugar over the top.
Not K2 approved but you have to be bad some of the time. From Erica...
I hesitated to share my recipe for Big Honkin’ Oatmeal Cookies with Kathleen, because I was innocently reading the paper one day and saw an article on the First Lady’s favorite cookies versus Theresa Heinz Kerry’s. Theresa’s were a refined pumpkin cookie (kind of a snore but what can you do.)
Laura’s recipe, on the other hand, was almost a dead ringer for mine! I grew pale and had to sit for a moment. But I realized that in the end mine were a much more sincere, well-rounded and articulate cookie, since I used more oats, walnuts, and whole wheat instead of white flour, and absolutely no Weapons of Mass Destruction.
So enjoy, and don’t forget to vote!!
Big Honkin’ Oatmeal Cookies
1 cup (2 sticks) butter
1 ¼ cup brown sugar
1 Tablespoon vanilla
1 ½ cups whole wheat flour
1 teaspoon baking powder
½ teaspoon each cinnamon, nutmeg, allspice
3 cups old fashioned, uncooked oatmeal
1 cup raisins
1 cup chopped walnuts
1 cup semi-sweet chocolate chips
½ cup milk
1. Heat oven to 350 degrees.
2. Melt butter for 30 seconds in micro, combine with sugar until creamy.
3. Add eggs, beat well.
4. Add combined flour, baking soda, spices, mix well.
5. Stir in oats, raisins, nuts, chocolate chips.
6. Add milk as needed if mixture is too dry.
7. Drop by rounded tablespoons onto greased cookie sheet.
8. Bake 10-12 minutes.
Makes a LOT, aprox 3-4 dozen.
2 T butter (I used light)
1 ounce unsweetened chocolate, chopped
1 7oz jar marshmallow cream
2 T unsweetened Dutch-process cocoa powder
1 t vanilla extract
6 cups crisped rice cereal (e.g., Rice Krispies)
Spray a 9 x 13 baking pan with oil spray. Melt butter and chocolate in a large saucepan (low heat). Add marshmallow cream (you know -- Fluff), cocoa and vanilla; stir until smooth. Remove from heat and add cereal until well coated. Spread mixture into pan. Spray hand with oil spray and press batter down evenly. Let cool 10 minutes and cut into 24 squares. (If you're like me, they will start out square and turn into rhombus like shapes by the end of the batch).
Calories: 69 (1 point)
Fat: 2 g
From: The Best of Weight Watchers Magazine, Volume 1