ChickPea Cookie Dough Recipe
This will solve your sweet tooth problem and you’ll get some protein from it! A great way to get your kids some protein with them thinking they are eating something sweet! I’ve added a couple different ways to make it! But feel free to try a couple of your own pairings! Chickpeas are also called garbanzo beans. In my local grocery store you can find them in the Mexican Food Isle. 1 Cup of Chickpeas have 100 calories and 7g of Protein. Nutrition Facts below:
Classic ChickPea Cookie Dough
Healthy Cookie Dough
• 29oz Can of Chickpeas (or known as garbanzo beans)
• 2 tbs of Honey (add more/less to taste)
• 1 tbs of Vanilla Flavor
• 3 Tbs of Peanut Butter – You can leave this out if you don’t like peanut butter, or substitute it with Almond Butter
• 1 Cup of Oats
• 1/4 Cup of Milk (add more/less depending on thickness)
• Sugar Free Chocolate Chips to taste
1. Drain and rinse throughly the can of chickpeas.
2. Add all the ingredients except milk to the food processor or blender. Add milk a tbs at a time then blend. Stop and check the thickness and then add more milk if needed.
3. Once throughly blended, add the chocolate chips.
4. Refrigerate for a while to cool off before you eat.
Lactation Cookie Dough
Lactation Cookie Dough
I’ve seen and tried a lot of the lactation cookies. They are really good, but filled with sugar and butter. The last thing you want to do after given birth is to gain more weight! This is a healthy alternative and it gives you another source of protein!
Use the same recipe as above but add 2-3tbs of Brewers Yeast and 1 tbs of Flex Seed. I buy the NOW Foods Brewer’s Yeast Reduced Bitterness. It is good and it really works!
Old Time Fudge Recipe
I can still picture my grandpa sitting on his stool and beating the fudge in his pan. He made it every year just for me because I love LOVE LOVE FUDGE! So here is the old time recipe with some helpful tips to make sure it turns out!
• 2 cups Sugar
• 1 cup Brown Sugar (light)
• 1 1/2 cup Heavy Whipping Cream
• 3 Tablespoons Cocoa
• 3 Tablespoons Light Corn Syrup
• 2 Tablespoons Unsalted Butter
Prepare your pan that you will use by taking the remainder stick off butter and rub it around the sauce pan edges. This will help prevent the fudge from crystalizing too much. I also do this to the pan that the fudge will go into.
I use two methods to test the fudge. The first one is the candy thermometer and the next is the water test. Prepare your testing tools by getting a clear glass and filling it with some water.
- In your prepared sauce pan add the sugar, brown sugar, heavy whipping cream and cocoa.
- Stir the ingredients until you bring to a boil. ONCE YOU BRING TO A BOIL DO NOT STIR ANYMORE.
- Once you bring to a boil, add 3 tablespoons of light corn syrup
- Use your candy thermometer and once it hits the “soft-ball” mark, take a spoon and get some fudge and then let it drip into the glass of water, if it clumps together than it is done!
- Remove from heat and drop in the 2 tablespoons of unsalted butter. DO NOT STIR.
- Let the butter melt. Once melted start beating the fudge. Make sure to add some air into the fudge while you beat it.
- Once it start gets to hard you can put it into your pan.
- Let it cool in room temperature.
Fudge that won’t harden
If you keep beating the fudge mixture and it just won’t harden, you likely undercooked it. Make sure you reach the soft ball stage. That is why I use two methods to check the fudge.
Humidity also affects the crystallization of the fudge. Sugar is attracted to moisture, so on a really humid day, some moisture from the air will be absorbed into your fudge. If there is too much moisture present, it will dissolve your sucrose crystals and not allow your fudge to set. If you in a humid area, you may need to cook your sugar a few degrees higher to make up for this.
Fudge that is TOO HARD
You overcooked the fudge. Make sure to not go over that “soft-ball” mark.
This could be caused by a coupe of different things:
1. You stirred while it was bowling.
2. You cooled the fudge too quickly by putting it in the refrigerator or freezer.
3. You forgot to add the corn syrup while boiling. Or you added it too early.
Trying out HelloFresh Meals
I am one of those people that work 45 min away from home and the last thing I want to do when I get back into town is go to the grocery store and then come home and cook. When that does happen… I’m not done cooking until 7:30pm. That is just too late for dinner when I go to be around 9:30pm! I decided to try one of those “Meal delivery services.” I looked into blue apron but I wasn’t impressed with their menu. I decided to go with HelloFresh cause their meals looked “healthier” and yummier!
My 1st 3 meals arrived to my door today in a box that had icepacks in it to keep the items cool. All the meals came in a separate box and then the meat is separate. It makes it pretty easy to tell which meal is what.
For the purpose of this test, I will review the Seared Steak and Creamy Chipotle Pan-Sauce meal. As advertised, all the ingredients come fresh, with the one exception of the poblano peppers which come in a can.
The instructions say that the meal would take about 40 min to make. I found that it took around 45.
Lets get down to what you really want to know.
• At $10.75 per person/per meal it can be a pricier option, but you are paying for the convenience. Especially for no left overs
• Fresh ingredients are good, but you spend a lot of time cutting up the ingredients and dirty a lot of dishes in the process
• The recipe calls for you to take the skin off of the potato, if you don’t have the right tool to do this you could be at a loss
• A new recipe that I have never tried
• Didn’t have to go to the grocery store
• Fresh ingredients
• A good balance of veggies and meat
• Great flavor
Review from Husband- “I like it, it’s definitely something different. Is it my new favorite meal? No, but I’d give it an 8.5. I really like it”
Would I buy it again: Yes, for the convenience and to try a new recipe.
If you would like to give HelloFresh a try, enter promo code “S92LD3” during checkout and get $40 off your first box of 3 meals!
Then let me know how you like it!
My Top 10 Recipes on Pinterest
Here are my top 10 recipes that I have tried and LOVED from Pinterest. I’m gonna try and make this not all desserts! LOL
1. Easy Taco Pie Paleo Pie. I LOVE this recipe! I change it up and put everything into a pie pan. This recipe makes a little more than necessary to put into the pie pan so you can freeze it and have it ready for another time!
Easy Paleo Taco Pie
2. I know it’s not Thanksgiving, but this Sweet Potato Casserole is delish!
Sweet Potato Casserole
3. Alright, couldn’t hold out forever. These are my favorite Chocolate Chip Cookies on Pinterest. I’m a huge fan of soft cookies over hard cookies!
Soft Chocolate Chip Cookies
4. Drinks count as recipes… right? Try this.. Strawberry Lemonade Vodka
Strawberry Lemonade Vodka
5. Who doesn’t love an Easy Chicken Enchilada Casserole recipe?
Easy Chicken Enchilada Casserole
6. I love to spice up a good Alfredo with some sausage! My tip is that I use andouille sausage!
Spicy Smoked Sausage Alfredo
7. Hot Crossed Buns… who knew these things even existed? I didn’t until I read a book by an Australian Author! I’m not a fan of raisins so I just leave those out.
Hot Crossed Buns
8. When I was doing the Atkins diet, this Low Carb Breakfast casserole was my goto! I still make it about once a month!
Low Carb Breakfast Casserole
9. Talk about an easy dessert… Churro Cheesecake… you drooling yet?
10. Tuscan Chicken Skillet– I love to cook in my new skillet and this has become one of my favorites!
Tuscan Chicken Skillet
Tex Mex Stuffed Peppers
Since I have been 5 years removed from being a Texan, I have to get my Tex Mex in somehow! One way I make my belly happy is with this Tex Mex Stuffed Peppers recipe from my mother Heather.
What You Will Need:
• 1lb Lean Ground Beef
• 3/4 Cups Chopped Onion
• (2) 10oz Cans Diced Rotel Tomatoes (mild, original, or hot to taste)
• (1) 15oz Can Red Kidney Beans
• 2 Cups Quick cooking Brown Rice
• 6-8 Green or Red Bell Peppers
• 2 Cups Water
• 2 tsp Chili Powder
• 2 Gloves Garlic, Chopped
• 1/2 tsp Salt
• 1/2 tsp Garlic Salt
• 1 Cup Shredded Cheese
1. In a deep skillet, brown ground beef with onion and garlic. I use about 1-2 tbs of olive oil to brown with the ground beef.
2. Stir in tomatoes (undrained) and beans (drained and rinsed), and all other ingredients except cheese and peppers.
3. Cover and simmer.
4. Clean peppers. Remove tops and seeds. Place in a casserole dish. Add 1/2 cup water. Cover with plastic wrap.
5. Cook on high in microwave 4-5 minutes, or until just starting to soften. (check often)
6. Stuff with meat mixture. Bake at 350º for 15 minutes.
7. Top with cheese and continue baking 15 more minutes!
You will have enough ingredients left over to freeze and stuff about 2-3 peppers for a fast dinner another night!
* Really good stuffed into poblano peppers
* Try meat mixture over cornbread or corn chips- really good!
* I can not tell you how cooking is so much easier now that I have Calphalon pans! Definitely worth the price!