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.