Welcome to Cookie House !

Article by Isabel De Los Rios

If youÂ’ve tasted healthy dessert recipes and have decided you would rather eat the bottom of your shoe, then this article is for you! It is true that when you are hoping to lose some weight, sugar is the first substance that needs to go.

Alcohol is the second. So that rum cake you have your eyes on? Well, unfortunately it is a double no-no.

But just because you shouldnÂ’t eat full-fat, full-sugar dessert on a regular basis, that doesnÂ’t mean that you canÂ’t doctor up a few staples in order to satiate that sweet tooth without stretching out that waistline or compromising taste.

Some of us are so conditioned to super sweet desserts that it may take some detoxifying to truly appreciate what a healthy dessert is. But donÂ’t let that get in the way of developing a beautiful relationship with healthy dessert.

This all begins with a fundamental understanding of what a truly healthy diet is all about. While sacrifice- those Little DebbieÂ’s and Ho-HoÂ’s need the heave-ho- is a trademark of a healthy lifestyle, that sacrifice doesnÂ’t have to be all doom and gloom.

Two Reasons that Healthy Desserts Are Worth the Sacrifice of Sugar for your Diet Program

The Diet Solution Strawberry Shortcake and Chocolate Cookies are the only two reasons you need to discover that giving up the mounds of sugar for a more svelte self is not a sacrifice at all! Here are some tips when it comes to making healthy dessert.

Switch out white flour for coconut flour. Swap sugar for raw honey or Stevia. These two simple changes can make an otherwise dangerous dessert as little slice of heaven for your mouth and your thighs.

Print this recipe; you are going to want to whip it up time and time again!

Simply Strawberry Shortcake

Ingredients

¼ C. sifted coconut flour

3 TBS butter, melted

3 eggs (organic)

3 TBS honey (raw)

¼ TSP Celtic Sea Salt

¼ TSP vanilla

¼ TSP baking powder

Baking Directions:

Blend the butter, eggs, honey, salt and vanilla together. Combine the sifted coconut flour with the baking powder and whisk into batter until lumps are gone.

Pour batter into greased muffin cups and bake at 400F (205 Celsius) for 15 minutes. Top with fresh strawberries and a little bit of whipped cream. Makes 6 cakes.

Tricks of the Sugar Trade: How to Make Cookies for a Healthy Eating Plan

Here is an easy recipe for chocolate cookies. Notice the simple switch-outs that make this cookie different from your average Pilsbury kind.

Coconut flour is used again, and instead of butter you can also use coconut oil. It will give it a nuttier flavor that is rich and creamy. Cocoa powder instead of milk chocolate or semi-sweet chocolate: less sugar and all-natural!

Coconut Flour Chocolate Cookies

Ingredients

¼ C. sifted coconut flour

¼ C. butter or virgin coconut oil

1/3 C. cocoa powder

3 eggs (organic)

1/8 C Baking Stevia

¼ TSP Celtic Sea Salt

¼ TSP vanilla

Baking Directions:

Put a saucepan over low heat to melt butter and then stir in cocoa powder. Remove from heat and let cool. In a bowl, combine organic eggs, Baking Stevia, Celtic Sea Salt and vanilla; stir in cocoa mixture.

Whisk coconut flour into batter until lumps are gone. Rest the batter for 4 to 5 minutes, allowing it to thicken. Drop spoonfuls of batter on greased cookie sheet and bake at ᐞF Degree, 175 Celsius for 14 minutes. Makes16 cookies.

Wallmonkeys Peel and Stick Wall Decals – Fresh Blackberries in Ceramic Bowl – 24″H x 16″W Removable Graphic

• ALL orders CUSTOM printed. When you place an order, the image is made in the USA, just for you!
• Printed on WHITE, premium, self-adhesive, re-positionable fabric paper.
• No nails, frames or glue. No professional installation required.
• Simply peel and stick! Easy to remove and re-apply.
• BE SURE you ordered the right size for your intended use!

WallMonkeys wall graphics are printed on the highest quality re-positionable, self-adhesive fabric paper. Each order is printed in-house and on-demand. WallMonkeys uses premium materials & state-of-the-art production technologies. Our white fabric material is superior to vinyl decals. You can literally see and feel the difference. Our wall graphics apply in minutes and won’t damage your paint or leave any mess. PLEASE double check the size of the image you are ordering prior to clicking the ‘ADD

List Price: $ 32.99

Price: [wpramaprice asin="B0062F49I6"]

If you’ve tasted healthy dessert recipes and have decided you would rather eat the bottom of your shoe, then this article is for you! It is true that when you are hoping to lose some weight, sugar is the first substance that needs to go.

Alcohol is the second. So that rum cake you have your eyes on? Well, unfortunately it is a double no-no.

But just because you shouldn’t eat full-fat, full-sugar dessert on a regular basis, that doesn’t mean that you can’t doctor up a few staples in order to satiate that sweet tooth without stretching out that waistline or compromising taste.

Some of us are so conditioned to super sweet desserts that it may take some detoxifying to truly appreciate what a healthy dessert is. But don’t let that get in the way of developing a beautiful relationship with healthy dessert.

This all begins with a fundamental understanding of what a truly healthy diet is all about. While sacrifice- those Little Debbie’s and Ho-Ho’s need the heave-ho- is a trademark of a healthy lifestyle, that sacrifice doesn’t have to be all doom and gloom.

]]>

The Diet Solution Strawberry Shortcake and Chocolate Cookies are the only two reasons you need to discover that giving up the mounds of sugar for a more svelte self is not a sacrifice at all! Here are some tips when it comes to making healthy dessert.

Switch out white flour for coconut flour. Swap sugar for raw honey or Stevia. These two simple changes can make an otherwise dangerous dessert as little slice of heaven for your mouth and your thighs.

Print this recipe; you are going to want to whip it up time and time again!

Ingredients

¼ C. sifted coconut flour

3 TBS butter, melted

3 eggs (organic)

3 TBS honey (raw)

¼ TSP Celtic Sea Salt

¼ TSP vanilla

¼ TSP baking powder

Baking Directions:

Blend the butter, eggs, honey, salt and vanilla together. Combine the sifted coconut flour with the baking powder and whisk into batter until lumps are gone.

Pour batter into greased muffin cups and bake at 400F (205 Celsius) for 15 minutes. Top with fresh strawberries and a little bit of whipped cream. Makes 6 cakes.

Here is an easy recipe for chocolate cookies. Notice the simple switch-outs that make this cookie different from your average Pilsbury kind.

Coconut flour is used again, and instead of butter you can also use coconut oil. It will give it a nuttier flavor that is rich and creamy. Cocoa powder instead of milk chocolate or semi-sweet chocolate: less sugar and all-natural!

Ingredients

¼ C. sifted coconut flour

¼ C. butter or virgin coconut oil

1/3 C. cocoa powder

3 eggs (organic)

1/8 C Baking Stevia

¼ TSP Celtic Sea Salt

¼ TSP vanilla

Baking Directions:

Put a saucepan over low heat to melt butter and then stir in cocoa powder. Remove from heat and let cool. In a bowl, combine organic eggs, Baking Stevia, Celtic Sea Salt and vanilla; stir in cocoa mixture.

Whisk coconut flour into batter until lumps are gone. Rest the batter for 4 to 5 minutes, allowing it to thicken. Drop spoonfuls of batter on greased cookie sheet and bake at 350F Degree, 175 Celsius for 14 minutes. Makes16 cookies.

Doggy Desserts: Homemade Treats for Happy, Healthy Dogs

• Easy to make recipes with great health info. All proceeds go to Sophie’s Circle, a non profit animal welfare org.

Learn how to indulge a dog’s sweet tooth in a safe and healthy way with more than 100 canine-tested recipes for cookies, bars, cakes, muffins, and frozen treats. A perfect resource for dog parties, special occasions, and everyday treats, Doggy Desserts also provides helpful advice on ingredient selection, food preparation, and cooking techniques. “Bone” appetite!

List Price: $ 12.95

Price:

200 Really Easy Recipes: Hamlyn All Colour Cookbook

Cooking a meal from scratch can be a satisfying relaxing and rewarding experience no matter what your level of experience and time available. If you are keen to develop your culinary skills but are unsure where to begin Hamlyn All Colour Cookbook: 200 Really Easy Recipes provides the perfect solution.Here is a collection of varied and simple-to-make dishes for every occasion from starters and main meals to delicious desserts.Why not impress your friends and family with roasted pumpkin soup a warm scallop salad or perhaps a caramel ice cream cake?Cooking a meal from scratch can be a satisfying relaxing and rewarding experience no matter what your level of experience and time available. If you are keen to develop your culinary skills but are unsure where to begin Hamlyn All Colour Cookbook: 200 Really Easy Recipes provides the perfect solution.Here is a collection of varied and simple-to-make dishes for every occasion from starters and main meals to delicious desserts.Why not impress your friends and family with roasted pumpkin soup a warm scallop salad or perhaps a caramel ice cream cake?
List Price: 6.59
Price: 5.19

Article by Chef Todd Mohr

Butter cake recipes will always be disappointing if you don’t use the correct mixing method. While most people blame the oven for cake faults, the problem is not in the baking. The most common cake faults stem from mistakes made during mixing.

Mixing methods are the most important step in creating a great cake, no matter what the recipe.

The “Creaming Method” is used for high-fat cakes. In butter cake recipes, there is usually a great proportion of butter in the formula. Butter is fat. Shortening is fat. Creaming together fat and sugar is the first step in this “conventional” method of cake mixing

The most common mistake people make with this method is not incorporating enough air during this first step. The goal of creaming together fat and sugar is not only to create a consistent mixture, but to trap air within the fat which will eventually give structure and texture to the cake.

Correctly creamed fat is light, fluffy and smooth. If your butter/sugar mixture is coarse, dense, sparkles from grains of sugar, or is crunchy when tasted, you’ve got more mixing to do.

The second step in the creaming method is the most important. It can mean the difference between a moist tender cake and one that is tough and dense. While chemical leaveners like baking soda and baking powder help the cake rise, it’s the addition of eggs that prevent it from falling back down.

Step two includes forming an emulsification. Two unmixable items that are brought together are said to be “emulsified”. Fat and water don’t mix. But, egg yolks are the liason or emulsifying agent that will hold them together during baking. So, creating a strong emulsification is key.

When you add the eggs to the creamed butter and sugar, it should be in multiple stages, in a slow stream. Never add the next egg until the previous one is fully mixed into the butter. The butter/sugar mixture will appear wet and uncombined when the eggs are not completely mixed in.

Since chocolate is fat, melted chocolate is added immediately after the eggs to be included in the emulsification process. You’re now looking at the beginning batter for a chocolate butter cake. You’ve created the foundation, now it’s time to give texture and structure to the cake.

The fourth step in the creaming method is to alternate the sifted dry ingredients and liquid ingredients until you have a smooth, spreadable batter. Sifting of dry ingredients is an important step because it too incorporates air, giving a lighter texture to the cake.

How do you tell when your chocolate butter cake is done? There are three ways:

1) Shrinkage – As the egg and flour proteins coagulate, they shrink and pull the cake from the sides of the pan. One clue to a completely baked cake is a slightly smaller cake than the pan2) Springage – Press on the top of your cake slightly with a finger. If the cake immediately recoils, it’s done. If a fingerprint indentation is left, you’ll need more time in the oven.3) Stabbage – Stab it with a toothpick. If it comes out dry, the cake is finished.

Repeating the necessary steps in the creaming method will give you the best results when making a chocolate butter cake, pound cake, or even cookies from scratch. Each step of this process builds on the previous. Butter and sugar are creamed to trap air. Eggs are added to create an emulsification.

These are the building blocks of a great cake that has nothing to do with what happens in the oven.

About the Author

Chef Todd Mohr is a classically trained chef, entrepreneur, cooking educator and founder of WebCookingClasses. You can experience his unique approach to no-recipe cooking with his FREE online cooking classes . The 7 minute class will change the way you think about cooking forever.

200 Low Calorie Recipes: Hamlyn All Colour Cookbook

In these health-conscious times it can be difficult to keep meal times interesting without having to use calorie-stacked ingredients. That’s why "200 Low Calorie Recipes" gives you exactly what you need – 200 simple and delicious low calorie recipes that take the hassle out of producing great healthy food. From Chicken Burgers with Tomato Salsa and Crab & Coriander Cakes to Passion Cake Squares and Chocolate & Raspberry Souffles there’s a low calorie recipe for every occasion complete with step-by-step instructions and a full-page colour photograph to ensure perfect results for every chef every time.In these health-conscious times it can be difficult to keep meal times interesting without having to use calorie-stacked ingredients. That’s why "200 Low Calorie Recipes" gives you exactly what you need – 200 simple and delicious low calorie recipes that take the hassle out of producing great healthy food. From Chicken Burgers with Tomato Salsa and Crab & Coriander Cakes to Passion Cake Squares and Chocolate & Raspberry Souffles there’s a low calorie recipe for every occasion complete with step-by-step instructions and a full-page colour photograph to ensure perfect results for every chef every time.
List Price: 4.99
Price: 3.89

Swans Down Cake Flour 1952 Original Ad with Sugarplum Spice Cake Recipe

• Original Color Vintage Advertisement
• Sugarplum Spice Cake Recipe in Ad
• 8.5×11
• A Unique Collectible
• A Keepsake with Many Uses

This is an original 1952 vintage advertisement for Swans Down Cake Flour. In the ad is picture and recipe for Sugarplum Spice Cake. The ad is in color and on an 8.5×11 page.

Price: