Wholly Healthy Momma

A site meant to share healthy versions of delicious food so that more people can enjoy living a healthier lifestyle!

Lemon Sugar Cookies

Today I was fighting with my 2 year old as I tried to get her hair done and I told her “just tell me what you want and I will give it to you.  It’s not safe to stand on the changing table.” (She likes to grab and play with things while I do her hair). After a minute or two she says “I want a cookie”.  Well that was not an option at the time since we had no cookies in the house… but, I had been dying to try a recipe I found recently (you can view the original recipe at http://www.cookingclassy.com/2013/03/lemon-sugar-cookies/ )  so I said “We will make some when I get your hair finished”  and we did!   These turned out to be some of the best sugar cookies I have ever made!   They were yummy, rolled out great, and didn’t stick all over the counter!  I will definitely make them again!

I want to add a couple side notes for the substitutions I have made in this recipe.

Whole wheat baby cereal – we were on WIC for 2 months and ended up with tons of baby cereal and baby food that my daughter refused to eat… so, I found ways to use it.  The meat flavored baby food adds substance to gravies, soups, stews… the fruits I mixed with yogurt as a treat or blended into my pancakes to replace the oil… the cereal was more difficult, but eventually I had the idea to substitute it for flour.  This is the most I have ever used in a recipe but it worked beautifully, I will be using it more often!

Eggs – the original recipe called for 1 large egg and 1 egg white.  I hate wasting half an egg so I usually don’t separate the  eggs.  I used 2 medium eggs instead.

Apple sauce- the original recipe called for vegetable shortening, since we don’t use this anymore I looked up a substitution for it.  I found a website that said to substitute it with half as much applesauce in baking recipes.  So for 1 cup vegetable shortening use 1/2 cup applesauce.

Lemon Sugar Cookies

1 1/2 cups whole wheat pastry flour

1 cup whole wheat baby cereal

2 tsp cornstarch

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup butter, at room temperature

1/8 cup applesauce

1/4 cup honey

2 packets stevia

Zest of 1 large lemon (1 Tbsp)

2 eggs

1 tsp lemon extract

1 tsp vanilla extract

In a bowl combine flour, cereal, cornstarch, baking powder and salt, mix well, set aside. In a separate bowl, whip butter, applesauce, honey and lemon zest on medium speed until very pale and fluffy, about 4 minutes, occasionally scraping down the sides of the bowl. Add in eggs and mix until combined. Add lemon extract and vanilla extract and mix until combined.  Slowly add in dry ingredients and mix just until combined. Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration. Roll out dough and cut into shapes.  Bake in preheated oven 6-10 minutes. Transferr to a wire rack to cool. Cool completely, then frost with Lemon Frosting

Frosting

1/3 cup salted butter, at room temperature

2 packets Stevia

¼  cup honey

1/2 tsp lemon extract

2 1/2 – 3 Tbsp fresh lemon juice

yellow food coloring

Combine all ingredients in a large mixing bowl whip until frosting is smooth and fluffy.  Mix in food coloring.  Spread on cooled cookies.

Leave a comment »

Homemade Oreo Cookies

oreoSo these are more of a cross between an Oreo and a moon pie, but they are yummy!

Here’s the story:

After I had my first child my Mom informed me that there was a tradition in our family, Grandpa gives each of the grandchildren an Oreo when they are 8 months old.  I wouldn’t want to break tradition… so, if my child was going to eat an Oreo, it would have to meet my standards.  I knew I would have to make my own… somehow.

The resulting cookies were tasty enough for us healthy people, messy enough for Grandpa and healthy enough for me so I think we did pretty well!  Although I will admit that Grandpa was a little less than thrilled about it not being a REAL Oreo.

My biggest trouble was with the filling, since I have cut shortening out of my diet I needed something else.  I decided to use a marshmallow recipe I had found on the internet.  So the final product is an Oreo like sandwich cookie filled with marshmallow fluff.

Oreo

Homemade Oreo Cookies 

Cookie Wafers:

2 cups whole wheat flour

3/4 cup cocoa powder

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp stevia (about 3 packets)

1 tsp canola oil

3/4 cup honey

2 tbsp butter

1/3 cup water

Preheat oven to 325 degrees.  Mix dry ingredients together.  Blend in remaining ingredients.  Knead dough with your hands until it becomes like playdoh (add water a little at a time if needed).  Form into 3/4 inch balls, place each ball on a greased cookie sheet and press flat with the bottom of a glass,leaving about 1/2 inch between each cookie.  bake 4-6 minutes, or until cookies are crunchy.    Remove from cookie sheet and place on cooling racks immediately (if they cool on the pan they are very difficult to get off).  Separate cookies into like size pairs, pipe filling onto one side (almost to the edge) place the other side on top, repeat until all pairs are filled and sandwiched together.

Marshmallow Filling:

1 cup agave nectar

1 envelope unflavored gelatin

1/2 tsp Mexican vanilla (has a little bit of a cinnamon flavor)

3 Tbsp cold water

1/8 tsp salt

Mix gelatin into water, microwave about 10 seconds and stir to dissolve gelatin.  Put gelatin mixture and agave nectar and remaining ingredients into a bowl.  Beat for 10-15 minutes until mixture becomes thick white and fluffy.  Put marshmallow fluff into a pastry bag with a wide mouth tip and pipe onto cookie halves.

Makes about 3 dozen sandwiches

I like to use the pastry bag because I always have leftover marshmallows, I make the remainder into mini marshmallows by piping the excess out onto waxed paper that has been dusted with cornstarch.  to do this you place the tip of the bag close to the paper press out a dollop of marshmallow and ease off the pressure as you pull the bag straight up (it will look like a large white chocolate chip).  After letting them sit for a while you dust your hands with corn starch, take each marshmallow off the paper, roll it in your hands gently to coat it lightly in corn starch and place it in a baggie.  They make a perfect little mini treat!

Make sure to rinse your bowls right away because it is really sticky and a lot more difficult to remove after it dries!

On a side note, I am not sure that cornstarch is the best ingredient to use as it is not a whole grain but I have not been able to find any alternative and it takes half as much to thicken things than using white flour.

For anyone who may want a more traditional Oreo, here is the original filling recipe- if you know of a better alternative for shortening let me know.

Creme Filling:

3 1/2 cups powdered sugar

1/2 tbsp granulated sugar

1/2 tsp vanilla

1/2 cup shortening

3 tbsp hot water

Combine all ingredients and mix well.  form into 1/2 to 3/4 inch balls, place in the center of each sandwich and press until the filling nearly reaches the edge of the cookie.

I don’t know that there is any way to make the filling healthier- I will stay with the marshmallows!

1 Comment »

Sugar-Free Mom

Just another WordPress.com site

Chocolate Covered Katie

The Healthy Dessert Blog

Creative Nutrition

How to Make the Foods we Need to Eat