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Greetings, Salutations, and Cookies

Friday, February 5, 2016 16:26

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Happy New Year– sort of. We’ve been away from things here for a bit, and I apologize for that. It’s been exhausting the few months where I always seem to be playing catch-up or where I realize that there are just not enough hours in the day. What else is new?

Academically, I’ve been busy warping fragile freshmen minds and tackling some Adjunct Issues on campus. Personally, we’ve been dealing with some mundane bits and bobs (like planning future projects and dealing with ongoing health issues). My escape lately has been babysitting and cooking– oddly enough. I’ve got lots of recipes to share and hubby has some articles to post as well in the coming months.

Thank you to everyone who’ve been reading and commenting. If there are any questions or comments we haven’t gotten to, please let us know. Comment here or send us an email: [email protected]. If there are any topics that you’d like to see revisited, by all means let me know. I have plans to update my Kombucha recipes, but if there are others– give me a holler.

Some of you emailed about broken links or some bizarre coding that hopefully I’ve straightened out. I spent the day combing over everything. If anything looks wonky, again– let us know.

Onto something completely different…. cookies. And I don’t mean the computer generated kind.

I never really considered myself one of those people who took the easy road. I make my own bread, pizza, soda, you name it, I make it. But, this past winter has been a rough one and we found myself eating more food via take-out or restaurants. The more hubby and I did that, the more we fell prey to other junk food and the weight– and other health complaints– piled on.

So, we’re trying to get our act together and get back to eating more wholesome, healthier food. But, we both have a serious sweet tooth. After doing a few days of eating cleaner, yesterday I had an attack of the sweetums so bad I almost went back to old habits and begged hubby to make a cookie run to a local store. Then I did a quick mental calculation of what I had on hand and decided to make my own– especially since I’m never really satisfied with store-bought cookies AND since more than half our local stores have closed in the last few months, our options are seriously limited.

Using an oatmeal cookie recipe, I came up with the below recipe, which has less sugar and more protein than regular cookies. While scouting around in the kitchen, I had a bottle of kombucha that was halfway to vinegar, but still palatable– so I used it instead of water to moisten the dough. Feel free to use water or even juice if you don’t have kombucha. Keep in mind, if you use a sweet liquid, you might want to cut back on some of the brown sugar. These are also filling cookies because of the protein.

High Protein Nummy Oatmeal Cookies

3 tbsp. butter, softened at room temperature
½ c. brown sugar
¼ c. honey
2 eggs
2 tbsp. To ⅓ c. kombucha (water, juice, etc)
¼ c. whole wheat flour
⅓ c. ground flax seeds
½ tsp kosher salt
¼ tsp baking soda
⅓ c. kasha (cracked kasha or cracked wheat)

Kasha
1 ½ c. rolled oats
2 tbsp hemp seeds
½ c. goji berries, dried
½ c. cranberries, dried, lightly sweetened
⅓ c. dark chocolate chips
¾ c. cashews
⅛ tsp cinnamon

Preheat oven to 350º
Grease baking sheet and line with parchment paper
Using a hand mixer, or a whisk, combine the brown sugar, honey, and 2 tbsp kombucha (water, juice, etc.).
Whisk in butter and eggs. Beat until combined well.
Sift in the whole wheat flour, baking soda, salt, and cinnamon.
Using a wooden spoon or spatula, fold in kasha, flax, and hemp.
Add half the oats and the dried fruit. If too dry, add 1 tbsp. kombucha.
Add the cashews and the remaining oats. Mix thoroughly, being sure to scrape the sides of the bowl. Again, if the dough is too dry and crumbly add more kombucha. The dough should be sticky and very moist– not runny. But, it should hold together.
Using a tablespoon, drop the dough onto the parchment lined baking sheet. Space about 2 inches apart. Bake at 350º. Start checking for doneness in about 12-15 minutes. They’re done when they’re firm. Makes about 16 normal-sized cookies and a dozen gargantuan cookies.

Not only did these babies take less time to make at home than making a trek to the store for a sweetum, but they’re also higher in protein and fiber, and lower in sugar than store-bought.

Goji berries

Feel free to adapt these to suit your own tastes. Don’t have cashews? Use walnuts or another nut. Don’t have gojis or cranberries? Try another dried fruit– raisins, apples, figs, pitted dates, apricots. If it’s not bite-sized, dice it up. Don’t have kasha? Try another whole-grain that has a quick cook time and mild flavor, like millet or amaranth. If you want to use a tougher grain like wheatberries, they should be cooked halfway.

Kasha?

Source: http://www.green-and-growing.com/2016/02/greetings-salutations-and-cookies.html

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