Compost Cookies

Okay, so this could very well be the best cookie recipe that you will ever encounter.  I mean it.  Seriously, it's amazing. This recipe comes from the fine folks over at NYC's Momofuku Milk Bar.  Weird name, I know.  But the name doesn't deter from its awesomeness.

I first heard about these cookies when I caught an episode of Live with Regis & Kelly last year.  You must know that I rarely watch this show.  Sorry Regis, but the only reason I caught this episode was because my anchor-crush Anderson Cooper (doesn't every girl have an anchor-crush?) was guest co-hosting.  He introduced the Compost Cookie as his absolute favorite.

I've read mixed reviews about people making this cookie at home.  I haven't had any major issues.  Just follow the instructions very carefully and watch your ovens.  You'll be fine. You'll be more than fine.  You'll be in cookie-heaven.

The Momofuku Milk Bar Compost Cookie
recipe by Christina Tosi
(originally featured on the Regis & Kelly website, but it is no longer posted)

Ingredients:

• 1 cup butter, unsalted
• 1 cup granulated sugar
• 3/4 cup light brown sugar
• 1 tbsp corn syrup 
• 1 tsp vanilla extract
• 2 large eggs
• 1 3/4 cups all purpose flour
• 2 tsps baking powder
• 1 tsp baking soda
• 2 tsp Kosher salt
• 1 1/2 cups your favorite baking ingredients (some options include: chocolate chips, Raisenettes, Rollos, Cocoa Krispies, oats, mini-marshmallows, toffee bits, etc. )
• 1 1/2 cups your favorite snack foods (I go for salty such as chips, pretzels, etc.  On the show Kelly added goldfish to her batch.  The bottom line is, if you like it or your kids like it, go for it!!)
  

Note:  I change up the ingredients almost every time I make these.  This last time I used: chocolate chips, almond joy candy, M&M's, potato chips and pretzels.

Instructions:
In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for two to three minutes until fluffy and pale yellow in color. Scrape down the sides with a spatula.

On a lower speed, add eggs and vanilla to incorporate.  Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.

When time is up, on a lower speed, add the flour, baking powder, baking soda and salt.  Mix for 45 - 60 seconds just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.

On the same low speed, add your favorite baking ingredients and mix for 30 - 45 seconds until they evenly mix into the dough. Add in your favorite snack foods last (and no, you don't need to crush the regular pretzels or chips), paddling again on low speed until they are just incorporated.

Using a 6 oz. ice cream scoop, scoop cookie dough onto a parchment lined sheet pan.  They will really expand so leave plenty of room between your cookies.

Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of one hour.

NOTE: DO NOT BAKE your cookies from room temperature or they will not hold their shape.

When you are ready to bake, preheat the oven to 400 F.  Unwrap the cookies and bake for 9 to 11 minutes. While in the oven, the cookies will puff, crackle and spread.  At 9 minutes, the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional couple of minutes if these colors don't match up and your cookies still seem pale and doughy on the surface.

Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container for storage.

I love this cookie because you can really make it your own.  Get the kids in on the action--they'll enjoy the process of picking and choosing what goes in it, and they will definitely love the end result!  Enjoy!

Low Fat Banana Oat Bread

Hmm...baby sleeping.  Out of laundry detergent.  Over-ripe bananas on the counter.  You see where I'm going with this.

Oh yeah baby.  It's banana bread, with a healthier twist, of course.  Low Fat Banana Oat Bread.  I came across this Weight Watchers recipe on one of my favorite food blogs, Joy The Baker.  She made a tiny adjustment to the original recipe, and I've made my own changes by substituting some of the all-purpose flour for whole wheat to give it some extra nutrition.  I think next time I may throw in some fresh blueberries.

This bread tastes even better and more moist the next day.  At just 4 points per serving, you can slice this and freeze it in individual portions and have yourself a nice little breakfast or as an afternoon snack. 

Recipe Adapted from:
Joy The Baker 

Makes 1 loaf, 10 slices per loaf, 4 WW points per slice (Old Points system)

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup packed brown sugar
• 1/2 tsp  salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp cinnamon
• 3 tsp canola oil
• 1 large egg, beaten
• 2 medium egg whites, beaten
• 3 large ripe bananas
• 1 cup uncooked old fashioned oats 

(Nutritional Information:  160 Cal, 2.5g Fat, 31.3g Carbs, 12.3g Sugar, 4g Protein)


Instructions:

Preheat oven to 350°F.  Grease and flour a loaf pan and set aside. 

In a large bowl, stir together dry ingredients and set aside.

 
In a smaller bowl, mash bananas. Add oil and whole egg and mix thoroughly. 

Add the wet ingredients to the dry and mix well.  Don't freak out at this point.  Your batter will be pretty thick. 

In a medium sized bowl, with an electric hand mixer, beat the egg whites until medium stiff peaks form.  I love my kitchen aid, but the hand mixer is really best for this.  Fold the egg whites into the batter in three additions.  

Pour batter into the pan and bake until the top of the loaf is firm to touch, approximately 45 minutes.  Remove from the oven and allow it to cool for 5 minutes. Flip out onto a wire rack and continue to cool for at least another 10 minutes.  

Serve with a little light margarine or even a touch of honey.  Honey would be amazing with this.  You've got breakfast on the go!

Buffalo-Cheesy Popcorn

Popcorn has become my snack friend.  Especially being on a low-cal diet.

Crazy popcorn flavors are usually not my thing (unless it appeals to my sweet tooth--that's almost always the exception).  BUT, I've had a savory popcorn revelation or maybe it's more of a realization.  I'm not sure.  I'm too tired to tell.  What I DO know is that my mom made this over the weekend.  One taste, and I was hooked. 

This is all you need.  Seriously.  3 ingredients to snackity-snack heaven:

 

Instructions:

Pop your favorite low calorie popcorn as directed on the package instructions.  Open the bag and add a few shakes of the Red Hot sauce.  It all depends on how spicy you like it, so do this to your taste.  Did I mention there's no calories in this stuff?  If you like it hot, shake away! 

Then add about 2 Tbsp. of Reduced-Fat Parmesan cheese (mine has about 20 calories per 2 Tbsp).  Fold the top of the bag over to seal and shake.

The result?  The perfect snack to sit down in front of the TV with and catch up on the latest episode of GLEE or American Idol.  Now go make this.  It's that good.  I promise.