Monthly Archives: October 2014

Chocolate Malt Crackle Cookies

These cookies are rich and delicious!! I took this recipe from “Sweet and Vicious – Baking with an Attitude” by Libbie Summers. The original name for her cookies is “Side-Slap & Tickle Cookies”.

I had a difficult time finding the malted milk powder. I had no luck at Bulk Barn. I ended up going to a local bulk store called “Scoop and Weigh”, here I was told that malted milk powder is used in milkshakes and cookies mostly.

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1 2/3 cups all-purpose flour, sifted
1/2 cup unsweetened dark cocoa powder
6 tablespoons malted milk powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla
24 malted milk balls, crushed
1/3 cup confectioners’ sugar

1. In a medium bowl, whisk together the flour, cocoa powder, 2 tablespoons of the malted milk powder, the baking powder, and salt. Set aside.
2. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy. Scrape down the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat until just combined. With the mixer on low speed, gradually add the flour mixture and beat until just incorporated. Stir in the malted milk balls. Remove the bowl from the standing mixer and refrigerate for 30 minutes.
3. Preheat the oven to 350F. Line two baking sheets with parchment paper and set aside.
4. In a small bowl, stir together the remaining 4 tablespoons malted milk powder and the confectioners’ sugar. Use a 1-tablespoon measure to scoop the dough, then roll each portion into a ball. Repeat until all the dough has been used. Roll each dough ball in the confectioners’ sugar mixture until it is uniformly coated, then place on the prepared baking sheet 2 inches apart. Bake for 8 to 10 minutes, until the cookies begin to crackle on top (they look kind of like the surface of the moon).
5. Let the cookies cool for 15 minutes before the slapping and tickling commences.

YIELDS 24 COOKIES

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Broccoli Salad

I have had this recipe for so many years. I’m not even sure what cookbook it came from. I have seen this salad with many different additions, crumbled bacon, sunflower seeds or raisins. I have also seen this salad with cubed cheese instead of shredded. This is a great recipe to make your own by adding the flavours/textures your family likes.

Below is the full dressing recipe, but I have cut it in half. I seem to be the only one who eats this salad, so I don’t like to make a whole massive bowl of it. I just add enough broccoli, cheese and onions to last about 2 days. I also find that the dressing has a lot of sugar in it. To make it less sweet….add less sugar.

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Fill a bag and a half of broccoli spears
Medium red onion, diced
Grated cheddar or marble cheese

3/4 cup sugar
1 cup mayonnaise
2 Tbsp vinegar

1. Cut up broccoli and onions. Mix together with the grated cheese.
2. Mix together the sugar, mayonnaise and vinegar. Add dressing to the broccoli and let sit for about a day.

Halved dressing recipe
6 Tbsp sugar (I add 4 Tbsp)
1/2 cup mayonnaise
1 Tbsp vinegar

Brown Sugar-Glazed Carrots

These carrots make a great side dish. The kids love them too. I took this recipe from “Better Homes and Gardens – New Cookbook”

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1 pound medium carrots, parsnips, or turnips, peeled
1 tablespoon butter or margarine
1 tablespoon brown sugar

1. Cut the carrots or parsnips in half, both crosswise and lengthwise. (Or, cut the turnips into bite-size pieces.)
2. In a medium saucepan cook carrots or parsnips, covered, in a small amount of boiling salted water for 8 to 10 minutes (10 to 12 minutes for turnips) or until crisp-tender. Drain; remove from pan.
3. In the same saucepan combine butter, brown sugar, and dash salt. Cook and stir over medium heat until combined. Add carrots, parsnips, or turnips. Cook, uncovered, about 2 minutes or until glazed, stirring frequently. Season to taste with black pepper.

MAKES: 4 Servings

Turkey Chili with Kidney Beans

I just found my family’s favourite chili recipe!! I took this recipe from Cook’s Illustrated “The Best Light Recipe”. My kids really liked the little turkey balls hidden inside the chili. If you can’t find ground turkey, you can substitute with ground chicken. Garnishes, such as diced tomato, diced avocado, sliced scallions, shredded low-fat cheddar cheese, low-fat sour cream, and chopped cilantro, are a nice addition.

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2 medium onions, minced
1 medium red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 – 1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/4 – 1/2 teaspoon cayenne
1 tablespoon vegetable oil
Salt
2 pounds 93 percent lean ground turkey
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 (28-ounce) can crushed tomatoes
2 cups low-sodium chicken broth
2 limes, cut into wedges (for serving)

1. Combine the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, cayenne, oil, and 1/2 teaspoon salt in a large Dutch oven. Cover and cook over medium-low heat, stirring often, until the vegetables are softened, 8 to 10 minutes.
2. Add half the turkey and increase the heat to medium-high; cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, about 4 minutes. Stir in the beans, diced tomatoes with their juices, crushed tomatoes, broth, and 1 teaspoon salt. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer, uncovered, until the chili has begun to thicken, about 1 hour.
3. Following the illustration, see below, pat the remaining 1 pound of turkey together into a ball, then pinch off teaspoon-size pieces of meat and stir them into the chili. Continue to simmer, stirring occasionally, until the turkey is tender and the chili is rich and slightly thickened, about 40 minutes longer (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water). Season with salt to taste. Serve with the lime wedges and garnishes if desired. (The chili can be refrigerated in an airtight container for up to 3 days, or frozen for up to a month.)

SERVES 8
Per 1 1/2 cup serving: Cal 340; Fat 10g; Carb 34g; Protein 32g; Fiber 9g

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