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Hot and Healthy September: The perfect breakfast scramble

Hot and Healthy September: The perfect breakfast scramble

It’s been proven that there is no better way to start your day than with a solid breakfast. It will help you pay attention better, give you more energy and help you kick the rest of your day in the butt. But there are so many breakfast options—the fried egg, the burrito, the omelet…what do you choose?

Chop your potatoes into even cubes

Most likely if you’ve made a scramble, you tried to make an omelet and you screwed up. At this point, I’ve screwed up enough times to know that I should just go straight for the scramble. It makes an extremely filling breakfast that will make you start your day feeling like you can do anything (except for maybe flipping an omelet).

Ingredients in a scramble are up to you (or up to what you have in your fridge). I usually just stick with the basics:

1 potato (leave the skin on)
2 Oz Jimmy Dean Pork Sausage
2 eggs
Shredded cheese
Frank’s Red Hot Original (optional)

Begin by cutting the potato into cubes. Then put the cubes in a frying pan with some olive oil. Add a little bit more than a quarter-sized drop of oil so that the potatoes will get nice and crispy. Stir those around, put them on a medium heat and cover with a lid.

Potatoes before they’re cooked and after. Add salt and pepper to season as well.

The lid will help heat the potatoes up faster. You will want to stir them every once in a while so that they don’t burn, but leave the lid on as much as possible. Once they turn from a clear color to a more opaque white, they are done and you can move on. But don’t be stingy with this—good potatoes can take about 10 minutes to cook. And there is nothing worse than crunchy potatoes in a scramble.

Next, add your sausage to the pan and cook it until it’s brown. Try to break it up into pieces that are similar to the sizes of your potatoes.

After that, add in the eggs and stir until they’re cooked. Turn off the heat and mix in some shredded cheese, and your scramble is complete.

This scramble is best served with Frank’s Red Hot on top and accompanied by a cup of coffee and a glass of orange juice. You can also add any sort of vegetable or meat to spice it up.

But no matter what, this breakfast will leave you ready to tackle whatever the day has in store and maybe even train you so some day, you can flip that omelet.

Bon appétit!

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Hot and Healthy December: Tortilla Soup

Hot and Healthy December: Tortilla Soup

My biggest problems cooking for myself are as follows:

  1. I’m busy and don’t have time to cook.
  2. When I’m not busy, I’m lazy. Pizza rolls, egg sandwiches, and bagels are not an uncommon dinner.

However, turns out that when I actually have time to cook, I can successfully make foods such as this soup.  Mom’s tortilla soup was a favorite meal of mine growing up and while I didn’t make it just like hers, I think I came pretty darn close.

 

Heart healthy tortilla soup. Photo: Alex Tekip

Heart Healthy Tortilla Soup

Ingredients:

  • 1 can (16 oz.) fat-free refried beans
  • 1 can (14.5 oz.) low-fat or fat-free chicken broth
  • 1 can (5 oz.) 94 percent fat-free chunk chicken, drained or broiled chicken breast (or  do what I did just rip apart a store-bought rotisserie chicken, it’s a little nasty but it’s easy…plus it leaves you with leftovers)
  • 1 can (11oz.) whole kernel corn, rinsed and drained
  • 1 can (15.5 oz.) black or navy beans, rinsed and drained
  • ¾ cup chunky salsa OR 1 can of diced tomatoes (or even a combination of both)
  • 1 package of taco seasoning
  • 2 cups (1 bag) light shredded cheese
  • Tortilla chips 

Although I was initially scared by the list of ingredients, it proved to be highly unintimidating. Plus the preparation that followed was super quick and much easier than I thought.

  1. Combine the first seven ingredients in an appropriately sized pot.
  2. Bring the soup to a boil over medium height stirring until the refried beans have completely melted and mixed with all of the other ingredients.
  3. Turn the heat to low and let the soup simmer for 10 minutes. Be sure to check on the soup and stir it occasionally during this time.
  4. Add 1 cup (1/2 the bag) of shredded cheese into the soup and stir until melted.
  5. To serve, crush a handful or tortilla chips and places them at the bottom of the bowl. Pour soup into bowl and sprinkle some shredded cheese on top if desired.

I had only intended on making this dinner to share with one of my friends, but a bunch unexpectedly showed up and to my surprise, everyone ended up loving the soup! One friend told me he was bummed I didn’t leave any extra for him and the other two told me they couldn’t stop talking about how good it was…three days after I had made it. I felt like a real chef, if only for a day. Heart healthy tortilla soup is not only a quick and easy dinner, but also a great way to impress friends. Heat, re-heat, and enjoy!

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Hot and Healthy October: Strawberry Banana Protein Smoothie

Hot and Healthy October: Strawberry Banana Protein Smoothie

Moving out of the dorms often results in being asked a multitude of questions: How much is the rent? Do you like your roommates? How close is the apartment to campus? There’s one inquiry, though, that always seems to pop up more than others: Is the apartment nicer than the dorms? And, just throwing a reasonable guess out here, nine times out of ten, the answer is along the lines of: I like my apartment, but I miss the convenience of the cafeterias.

Not being able to have food readily prepared for me was one of the biggest adjustments I had to make after moving a few blocks down the road from my former home of Brody Neighborhood. I will admit that I am not the best cook out there, and often times my good friends will ask how I am doing cooking for myself. Occasionally, I will prepare “fancy meals”, however, easy-to-cook boxed and frozen foods make up about 95 percent of my diet.

But this recipe is neither boxed nor frozen and is great for those who need a boost of energy or something easy and simple that will hold off hunger for a few hours. I usually have one of these guys right after a morning workout on the elliptical, but they are great for anytime of day, as a small meal or with a light snack.

smoothie-ingredients

Ingredients:

1 handful frozen strawberries
1 handful frozen banana slices
(Note: This can be replaced five fresh strawberries and one fresh banana. I like to use frozen fruit because it lasts longer and saves money.)
1 serving vanilla Greek yogurt
¾ scoop chocolate protein powder
1 handful of baby spinach leaves (about five or six, don’t worry-you won’t taste them!)
1 handful of chocolate chips
Splash of fruit juice (I typically use apple cranberry or cranberry raspberry, but orange is also an option as well)
Splash of water/milk
4-5 ice cubes
Optional: spoonful of peanut butter

What you’ll need:

Spoon (for scooping out the yogurt and miscellaneous mixing needs if the fruit and ice get stuck together)
Blender
Large cup or glass

smoothie-blended

Preparation:

1. Gather ingredients. It’s best to have them all in one spot so that the frozen/cold items don’t get too warm when you realize you have gotten everything out but the yogurt, which happens to be in the back of the fridge (no, I haven’t done that…)

2. Begin putting the fruit (fresh and or frozen) and ice cubes into the blender. I suggest these items go first because they’re the most difficult items for the blender to mix.

3. Place all other ingredients in the blender. It doesn’t matter what order they go in, but I usually find it best to put the juice and water/milk in last, so liquid isn’t splashing around everywhere when other ingredients are being mixed.

4. Blend smoothie. If your blender has settings like mine, I’d start with the ice crush setting and then move to liquefy once all the frozen items have been mixed in. If the blender just has one setting, go with that.

5. Pour out the smoothie into a tall glass and enjoy.

smoothie-final

This smoothie has become a quick favorite of mine in less than a month of living off campus and gives Tropical Smoothie a run for its money (which is no easy task in my book.) It’s easy, simple, and cheap, and not to mention healthy–everything college students are looking for. Grab a blender, grab the ingredients, mix up, drink up, and prepare to get energized with a great recipe that even the worst of cooks can make.

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Hot & Healthy April: Grilled Chicken Breast with Avocado Salsa

Hot & Healthy April: Grilled Chicken Breast with Avocado Salsa

Let the avocado salsa sit for a while to add flavor

We’ve finally made it to summer again. After all the classes, projects and finals, why not relax by making yourself a nice meal? Okay so for a lot of you this doesn’t sound relaxing, but maybe tuck this recipe aside and make it sometime after you de-stress. It’s a great meal to kick off summer.

Unlike last month’s dish, I did this one all by myself and I didn’t screw anything up. That means it’s pretty easy, because even after months of cooking food I’m still not the greatest. But if you can chop things up and grill some chicken, you will be just fine.

The ingredients you need are:

1 cup halved grape tomatoes

1/2 cup vertically sliced red onion

3 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

3/8 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 avocados, peeled and diced

2 garlic cloves, minced

1 jalapeno pepper, seeded and finely chopped

2 tablespoons lower-sodium soy sauce

2 teaspoons dark brown sugar

4 chicken breasts

Just a word of warning before you chop anything: do not, I repeat, DO NOT chop jalapeños without some sort of glove on. Jalapeño oil stays on your fingers for a very long time and I ended up getting it in my eyes. The CIA could invent a new form of torture called “jalapeño contacts,” I’m telling you. So do your best to avoid that issue all together.

That being said, the first part is easy. Combine the first nine ingredients into a large bowl and mix them up. Let this sit for a while so you get the best possible flavoring.

Grill the chicken breasts while coating them with the soy sauce-brown sugar mixture.

Next, mix together the soy sauce and the brown sugar until the brown sugar is dissolved. Put the chicken breasts on the grill and brush them with the soy sauce-brown sugar mixture as they cook. I used a George Foreman-type grill to grill my chicken breasts, but I’m sure cooking them on a real grill would be better (even though the George Foreman is a lean mean fat-reducing grilling machine, but whatever). I ended up making more of the sauce and adding it to the chicken, just to add more flavor.When those are grilled, you’re done! It’s really that easy, and this meal turns out to be healthy and tastes really fresh.I ended up making this meal for a bunch of my best friends, and I have to say that food tastes better with people you love. More than anything else while writing this column, I’ve learned that cooking isn’t all about making something delicious, but about the joy that is created when you finally finish cooking a dish, the laughter that comes when you fail and the conversation that happens over a good plate of food. So have a good summer MSU, and thanks for great times, bad dishes, good friends and good food.

Bon appetit!

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Hot & Unhealthy March: Melting Chocolate Cakes

Hot & Unhealthy March: Melting Chocolate Cakes

So I’m going to admit it, this was my first cooking failure. Usually I have someone supervising me in the kitchen like a toddler, but this time this toddler was running around in the kitchen by herself, cracking eggs and spilling chocolate everywhere.

The recipe was simple enough, and the instructions seem straightforward. In the end it was the cooking that screwed me over.

So the easy part first, ingredients. Let me preface by saying that this time, this recipe is by no means healthy. These things just sounded awesome, so I made them.

You need to get:

7 ounces of semisweet chocolate (usually 7 of those little cubes)

2 sticks of butter

6 eggs

½ cup of sugar

½ cup of flour

Mixing this up is pretty easy. Start by melting the butter and the chocolate in a saucepan. In another bowl, whisk half the eggs and the sugar together. When those are whisked, add the flour and the rest of the flour and mix well. Then combine that with the melted chocolate.

Okay, here’s the hard part. These are mini cakes, so you’re supposed to put these in ramekin cups. Before this recipe I had never even heard of ramekin cups, and definitely didn’t have them just sitting around.

So I Googled to figure out a solution. The Internet said instead I could use coffee mugs or a muffin pan instead. Honestly, I would go with the muffin pan looking back on this. But I didn’t. I chose a darker road, and that road was the mugs.

At my house I have 5 oven-safe mugs. If you’re going to go the mug route, make sure you use oven safe mugs or they WILL shatter. This recipe will make 8 little cakes, so I started dividing it up into four of the mugs, figuring after that I would bake the other four.

Here’s my first screw up. As I was cooking the first four, I realized that with the ramekin cups, you leave the cake in the cups and eat it out of there. Crap. I figured it would be fine though, I would just take the cakes out.

That was wrong. Or maybe it was right and I just cooked the cakes too long. You’re supposed to cook them at 390 degrees for 15-20 minutes. I learned that the liquid-y bubbling on the side of the cakes shouldn’t put you off, because if you bake them for 23 minutes they turn into rocks. I should have remembered that they’re called “melting cake”, but again, I’m a toddler in the kitchen by myself.

So the cakes stuck to the mugs and I had to scrape them out with a knife. They still tasted fine, but they look like little chocolate nubs and were extremely heavy. Not bad, but they definitely weren’t what they were supposed to be.

So moral of the story: watch these puppies. You can probably make them right if you leave them in the dish you bake them in or just be wary of the cook time. I hope my story will help someone out there (who is not a toddler in the kitchen) make these the way they’re supposed to be made.

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Hot & Healthy February: Chili

Hot & Healthy February: Chili

Winter is coming to a close (hopefully) so for those last couple weeks of cold, cozy up with some chili. If you watched the video or are looking at that list of ingredients, don’t freak out. Getting the ingredients is the most work you’re going to have to do. So go to the store and pick up:

2 pounds ground beef chuck

1 pound bulk Italian sausage

3 (15 ounce) cans chili beans, drained

1 (15 ounce) can chili beans in spicy sauce

2 (28 ounce) cans diced tomatoes with juice

1 (6 ounce) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 green chile peppers, seeded and chopped

1 tablespoon bacon bits

4 cubes beef bouillon

1/4 cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot pepper sauce

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon white sugar

Brown the meat, drain the beans, and dump it all in a pot. Cook it on a low heat for two hours, stirring occasionally.

See? A child could make this. Or a college student with the cooking skills of a child.

This recipe makes a TON of chili too. I had a couple of leftover containers of it, so I stuck it in the freezer to have later. Also you can make a ton of things with chili, such as:

Chili nachos

Chili dogs

Chili and mac & cheese

Chili with rice

Chili in a breakfast burrito

Chili on taco salad

The list could go on forever. By making this chili one time, you’ll have meals for a week. It fills you up, is fairly good for you, will last you forever, and most of all tastes wonderful.

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Hot & Healthy January: Pork Chop Milanese with Arugula Salad

Hot & Healthy January: Pork Chop Milanese with Arugula Salad

All right boys, this one is for you.

While I was making the recipe for this month, I was thinking, “Some guy could totally make this for his girlfriend and earn unlimited back rubs or something.”

Guys, do you want unlimited back rubs!? I would suggest making your girl some fine food.

But okay, before I even start, I know. This dish sounds too fancy to be true. It sounds like something that a woman with a 10k rock on her finger would order at a restaurant in New York while sipping Pellegrino water. But it’s actually really simple, and tastes amazing. Granted, I was really hungry when I first ate it, but even three hours later out of a Tupperware container it was great.

Can you use a hammer? Can you dip chips into dipping sauce? Can you flip pancakes? Can you count? If yes, then you are capable of making this meal my friend. I believe in you.

The ingredients to this elegant dish are:

  • 4 bone-in pork chops
  • 2 cups of all-purpose flour
  • 4 large eggs
  • 2 cups panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • Salt and pepper
  • ¼ cup olive oil
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • Juice of 1 lemon
  • ¼ cup extra virgin olive oil
  • 1 red onion, thinly sliced
  • 3 cups arugula
  • 1 cup grape tomatoes, halved
  • 12 fresh basil leaves

That seems like a lot, but remember your skills. You can do this.

First comes the hammer expertise. Place your pork chops on a cutting board and cover them with a piece of plastic wrap. With a rolling pin, a meat mallet, or if all else fails, a hammer, pound the meat until it is ¼ inch thick. Then season the meat with salt and pepper.

Then you are going to set up a breading station. If you’ve never done this before, you have three bowls, one with flour, one with egg, and the third with breadcrumbs. Make sure you whisk the eggs together. Next, stir in the Parmesan with the breadcrumbs.

This is where you need to know how to dip. One chop at a time, plop it into the flour and coat both sides. Take it out of the flour, and plop it in the egg. Take it out of the egg, and coat it in the breadcrumbs. It’s that simple.

Breading Station. Photo credit: Andrea Raby

When those are all coated, heat up a large sauté pan (a pan you would make pancakes in) and add the olive oil and butter. Let that heat up for a bit and then add the pork chops. Cook those babies until they’re golden brown, usually about 4 to 6 minutes per side.

Now it’s time to make that fancy arugula salad. In a large mixing bowl, combine the garlic (remember, mincing means really tiny pieces), lemon juice, extra virgin olive oil and 1 teaspoon of salt. Then add the onion, toss it around in the liquid, and let it marinate for ten minutes while you go feed your cat.

Photo credit: Andrea Raby

Oh did Mr. Whiskers scratch you while you were feeding him? I don’t care, your ten minutes are up and you have a dinner to finish.

Add the arugula, tomatoes and basil to the dressing and mix it all together. To serve it, put the pork chop on a plate and the salad on top. It looks sophisticated but all you did was drop it on a plate.

Men, your ladies are ready to be wooed through the sweet taste of pork chops. Go get yourself some unlimited back rubs.

Photo credit: Andrea Raby

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Hot & Health December: Oreo Truffles

Hot & Health December: Oreo Truffles

So all of our parents think we live on our own and eat nothing but Ramen Noodles and frozen pizza. Okay, most of us do, but what if when you go home you could make your parents something easy and delicious? Who knows, maybe you’ll get a little extra food cash because you have to “go by the recipe.”

I know I’m supposed to write about healthy things, but it’s the holidays. We all just finished a tough semester and it’s time to treat ourselves. And believe me, these truffles are a treat. Every single one of my friends, and my parents, were raving about these puppies.

But first, here’s what you need:

1 package of Oreos

1 8-ounce package of cream cheese

1 package (1 2/3 cups) of dark chocolate chips

2 tablespoons of butter

1/3 cup of white chocolate chips

Okay, the original recipe I found for these said to put the Oreos in a food processor to crush them up. But where’s the fun in that? My friend and I split the Oreos up in two gallon sized bags. Then, hit them with a hammer. Really, I’m not joking. Or a rolling pin works just as well too. Hit them until they have been crushed into very tiny pieces. After finals, it’s really satisfying.

Then empty that into a bowl and combine it with the cream cheese. I used a mixer, but you can probably mix it by hand too. That’s the inside of the truffle, so try not to eat all of it. It’s really good. Roll that mixture into little balls. You should end up with somewhere around 40 of these suckers, so make sure they’re not too big.

Then, heat up the dark chocolate chips in a large saucepan. Add in the butter and stir until it’s smooth. Then dip the balls into this chocolate until they’re fully covered. Place these on some wax paper or tin foil and stick them in the freezer until they’re hard.

While those are freezing, heat up the white chocolate in a saucepan until it’s smooth. Then put this into a quart-sized baggie. Time to make them pretty!

Once the balls are hard (I know, this sounds like a bad SNL joke), then you can put some pretty little white design on top just like mine. Note: my friend actually made these designs. She is much better with food than I am and my design looked like poop. Literally.

Put them in the freezer again so that the white chocolate hardens and they’re done! But a word of warning: these truffles are rich. As soon as I bit into one I was already yearning for a glass of any liquid imaginable. I got a glass of water, chugged it, and had another.

So if you want to impress any relatives or friends this holiday season, give these truffles a try. They’re easy, don’t take too long, and are great with a glass of milk.

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Hot & Healthy November: Thai Herbal Noodles

Hot & Healthy November: Thai Herbal Noodles

Hello Big Green readers! This month I decided to try out some Asian-fusion and make Thai Herbal Noodles. I figured everyone would be heading home to your momma’s cooking pretty soon, so there was no point in competing with that.

So before Turkey Day, let’s head out east! And if you’re Asian, well, sorry. There has to be some good recipes for turkey and stuffing out there somewhere.

As you read, you will realize that not only am I a fairly inexperienced cook, but I don’t know anything about food. I have my main food groups down and that’s about it. So I would like to save all you other cooking virgins from the same trials I experienced.

In case anyone didn’t know, spring onions have about 50 different aliases. The most common names are scallions, or green onions. This is helpful to know when you’re wandering around the produce section feverishly looking for an onion that looks spring-like.

Also, green chili peppers are not just labeled “GREEN CHILIS.” There are a ton of different kinds of peppers, and when you’re staring at an array of them, it can get confusing. I went with a poblano pepper because that’s what Google on my phone told me to do.

Finally, do not just go into any supermarket and expect to find fish sauce.  Even though Meijer has an array of Asian sauces, fish sauce is not one of them. So, I improvised. Google came through again with a suggestion: mix soy sauce and anchovies and get a fish sauce equivalent.

So I wandered Meijer a little more to find anchovies and found a magical little substance called anchovy paste. It’s a brownish-tannish goo that comes in what looks like a toothpaste container, but you have to trust me on this one. Mixed with soy sauce, it makes the dish.

So after that mini-rant, here are the ingredients:

  • 7-8 ounces wheat or egg noodles (serves two)
  • 3-4 tbsp. oil for stir frying
  • ¼ cup dry roasted unsalted peanuts. You need to grind these or chop them to bits.
  • Shrimp, chicken, tofu, or none of the above. For my test run, I choose chicken
  • 2 eggs
  • 2-3 tbsp. chicken or vegetable broth or white wine
  • 3 spring onions (ahem, green onions/scallions), chopped
  • Fresh basil (optional)
  • 1 lime (optional)

For the paste:

  • 1 green or red chili (I use a poblano. Deseed it if you want less spice)
  • 3 cloves of garlic, minced
  • 1 tsp. ground ginger (or one thumb-sized piece of ginger, grated, if you want to get fancy)
  • 2 tbsp. fish sauce (2 tbsp. soy sauce mixed with 1 tsp. anchovy paste)

To all the cooking virgins out there like me, I want to tell you that this dish is not going to be a walk in the park. It takes a little time, but it’s worth it.

So to start out, boil the noodles until they’re cooked or nearly cooked, and set them aside.

Then start on the paste. If you have a food processor, throw those puppies in there. I didn’t so I just chopped everything into extremely tiny pieces, or as they call it in the cooking world, “mincing.” Technique for mincing is key—mostly I wouldn’t recommend chopping it tomahawk-style. Food flies everywhere.

Once that’s done, heat up your frying pan for 1 minute. Then add the oil and swirl it around a bit.

If you’re not adding meat, don’t pay attention to this part. If you are, listen up. Add your meat to the frying pan, along with roughly half of the paste and 2 tbsp. of the wine or broth. Stir-fry that bad boy until the meat is done.

Once that’s cooked, push everything to the side of the pan. You’re clearing the stage for the eggs. Break the eggs into the pan and stir it with the spatula until it’s cooked, like scrambled eggs.

Then you’re going to add one more tablespoon of oil to the pan, and then add the pasta. Also, you might want to make sure you have a big enough frying pan before this part, because there can be major pasta overflow. I had some men go overboard, but our loss just turned into a taste test.

Speaking of taste tests… do a taste test now! If it’s not salty or flavorful enough, just add more fish sauce. I ended up adding 4 more tablespoons because I really, really liked the fish sauce.

It’s almost done! Put everything into a bowl and toss it with the green onions, peanuts, and basil. Add a wedge of lime on the side and you’re good to go.

For a cooking virgin, this took a while, but it tastes amazing. Add a lot of fish sauce if you want it to be really flavorful. Don’t expect it to taste authentic, but it’s a healthy dish that makes for a great Asian-inspired meal.

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Hot & Healthy October: Pumpkin Chocolate Chip Cookies

Hot & Healthy October: Pumpkin Chocolate Chip Cookies

All right guys, it’s fall. And fall means pumpkin flavored everything. Pumpkin flavored coffee, pumpkin flavored bagels, even pumpkin flavored ice cream (which is actually really good. Seriously, go try it).

So instead of laughing at all the weird things the pumpkin fairy blesses this season, I decided to jump on the bandwagon and make these pumpkin flavored chocolate chip cookies.

Photo credit: Andrea Raby

So here’s what you need:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup canola or corn oil
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips, or any chip you like

I know it’s a lot, but just go barrow spices from your mom. You will thank me later.

Ok then, it’s baking time. First mix together the flour, baking powder, baking soda, salt and spices together. Then set that aside, we’ll use it in a little bit. Then mix together the eggs and the sugar until you can’t tell the difference between eggs and sugar anymore. Then mix that with the oil, vanilla and pumpkin. Then take the powdery mixture and blend that together with the eggy-pumpkin mixture. Finally, add the chocolate chips and you’re ready to go.

Photo credit: Andrea Raby

 

You’re going to want to cook those babies for 15-16 minutes at 325 degrees. Give them a little poke to make sure they’re done.

Still not sure you want to make these? Let me tell you the best things about these pumpkin wonders:

  1. They’re soft. Like, cake soft. My taste testers (aka my friends) were going on and on about how they tasted just like cake.
  2. They’re pretty healthy for a cookie. There’s only 100 calories per cookie, or 125 when you add the chocolate chips.

All in all, my eight taste testers gave me their opinion on these cookies and it was the same across the board: “Make these again!”

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