Ok, maybe I didn’t totally “crash and burn” on my attempt for a healthier cookie, but the kids didn’t like it and I must admit, it wasn’t my favorite either.

 

I made chocolate chip cookies using unbleached whole wheat flour and raw sugar instead of refined white sugar. I did use regular unsalted butter, brown sugar, etc… but I tried to “health it up” using the whole wheat flour and raw sugar.  

 

The outcome was a grainer cookie that lacks flavor with an odd aftertaste. You could also taste the crunchy raw sugar. Which works perfectly for snicker-doodles topping by the way, but not so good in a classic chocolate chip cookie.

 

Moral of the story: leave well enough alone, go with the classic recipe of a chocolate chip cookie and just pace yourself.  The key is moderation and portion control.

 

Here’s my usual chocolate chip cookie recipe, which is similar to what you find on the back of the Nestle or Ghiradelli chocolate chip packages:

 

Classic Chocolate Chip Cookie:

 

2 sticks of unsalted butter, room temperature

¾ cups of white sugar

¾ cups of brown sugar

2 tsp vanilla extract (not imitation)

2 whole eggs

2 ¼ cup of all-purpose flour

½ tsp kosher salt

1 tsp baking soda

1 package of chocolate chips (Ghiradelli preferred, Nestle good too)

 

1. Cream butter and sugars in a stand up mixer

2. add in eggs, one at a time and mix well.

3. add in vanilla extract

4. scrape bowl and add flour, salt and baking soda.

5. mix in until combined

6. mix in chips until combined.

7. Set oven to 375

8.  Refrigerate dough until firm and oven is pre-heated. This is the trick to baking a chewy raised cookie instead of a flat cookie.

9. Bake on a Silpat Baking Sheet for 7 to 9 minutes or until golden brown edges.

 

Eat, Share, create those memories and Enjoy.  -Betty

My colleague, Rita Heikenfeld, is a fabulous chef and she has several Splenda recipes on her website – I’ve searched her site and this is what I came up with….. it’s on www.abouteating.com

1.      chocolate mousse

I’ve replaced the sugar, which is the culprit, with Splenda, a natural sugar …Add cream, cocoa and Splenda. Start mixing on low speed until mixture loses… www.abouteating.com/chocolate-mousse-recipe.shtml

2.      Banana Muffins

¾ cup Splenda 1 egg 1 tsp baking powder 1 tsp baking soda ½ tsp salt ¾ cup regular flour… Add Splenda and slightly beaten egg. Add melted Smart Balance. … www.abouteating.com/banana-muffins.shtml

3.      Fruit Leather

If desired, sweeten to taste with sugar, honey, Stevia or Splenda. Add cinnamon or pumpkin pie spice to taste. I like Kroger brand. … www.abouteating.com/fruit-leather.shtml

4.      healthy snacks for kids

If desired, sweeten to taste with sugar or splenda starting with 1/2 cup. Add cinnamon or pumpkin pie spice to taste. Do this while fruit is still warm. … www.abouteating.com/healthy-snacks-for-kids.shtml

5.      poppy seed dressing

1 cup sugar or substitute (I like Splenda) ¼ cup diced onion or more to taste 1- 1/4 to 1-1/2 cups Canola oil (or use 1 cup Canola and ¼ to ½ cup water) … www.abouteating.com/poppy-seed-dressing.shtml

6.      Strawberry Salad

1/2 to 3/4 cup sugar or Splenda 1 cup Canola oil Salt and sweet paprika to taste Dash pepper. Get Your Kitchen Product Reviewed · Secret-Restaurant-Recipes … www.abouteating.com/strawberry-salad.shtml

7.      Lemon Curd Recipe

3/4 cup granulated sugar or 1 cup Splenda 3 tablespoons corn starch Dash salt 1 cup water 1 whole egg, room temperature, lightly whisked … www.abouteating.com/lemon-curd-recipe.shtml

This is light and fresh. Great for dessert, wonderful for breakfast!

3 oranges — large
4 tablespoons brown sugar
6 tablespoons unsalted butter — melted

1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
Zest from 1 orange
2 eggs
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup heavy cream
1 teaspoon vanilla paste (or extract)
1 cup (approx) Creme Anglaise

Preheat oven to 350 F degrees.

I used the Flexipan Charlotte Mold (Silicone bakware). You may use any variation of a 4 oz ramekins, custard cups and large muffin pan. If using non-silicone molds, lightly butter each cup.

Working with 1 orange at a time, and using a sharp knife, cut a slice off both ends of the orange, stand upright and peel off pith in strips, following the contour of the fruit. Holding the orange in one hand, cut along either side of each section to release it from the membrane, letting each section drop onto a bowl.

Sprinkle 1/2 tablespoon of brown sugar on each mold or ramekin, add 3/4 of a Tablespoon of melted butter on top of brown sugar and mix to coat sugar.

Divide orange sections among molds, about 1-2 sections per mold. (note: depending on size of the oranges, you may have sections left. Enjoy as a snack, or use as garnish in presentation.)

Place ramekins or mold on rimmed baking sheet.

Using an electric mixer on medium-high speed, beat together the 1/2 cup butter, the granulated sugar, and the orange zest until creamy.

Add the eggs, one at a time and beat well.

Add flour, baking powder, soda and salt. Fold into batter with rubber spatula. Stir in cream and vanilla until thoroughly incorporated.

Spoon batter over the oranges, dividing it evenly among the molds.

Bake until the tops are golden, and a toothpick inserted into the center of a cake comes out clean, about 20-25 minutes. Let cool for about 10 minutes before inverting them onto individual plates, or platter.

Spoon creme anglaise over the top of each cake and enjoy.