1/2 scoop protein powder
2 Tbs FF SF instant vanilla pudding mix
1/8 tsp xantham gum
dash of vanilla
Blend and make like pancakes.
Blend and make like pancakes.
Ok, so I snagged this recipe from one of Holly’s posts, which she has snagged from elsewhere (you can read her post to trace this back to its origin for proper credit.) I made these a couple of weeks ago when I was feeling, well, particularly in need of a serious cheat. I like to bake when I’m stressed, what can I say? Anyway, after making a batch I found that they weren’t quite right. The flavor was a little bit too creamy and the cookies spread a bit too much and were soft, not like a real oreo. So I fiddled with it and found the most authentic taste arises when you replace all the butter with vegetable shortening (I know, I know). Hey, at least I bought the “no trans fat” Crisco. Like that matters…Also, I followed the suggestion footnoted at the bottom and only used 1 cup of sugar for the chocolate wafers.
Anyway, as I mentioned, these are for serious cheat meals only, what with all that Crisco. And sugar. Right. But they are damn good. I’m not even going to think about posting the macros on these.
Retro Desserts, Wayne Brachman
Makes 25 to 30 sandwich cookies
For the chocolate wafers:
1¼ cups all-purpose flour
½ cup unsweetened Dutch process cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 to 1½ cups sugar*
½ cup plus 2 tablespoons room-temperature, vegetable shortening
1 large egg
For the filling:
½ cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
1. Set two racks in the middle of the oven. Preheat to 375 degrees.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the shortening, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream filling, place shortening in a mixing bowl and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.
* Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. I usually do. If you want to make the cookie by itself (as I did a while back for ice cream sandwiches), go ahead and use the full amount.
Cacciatore is traditionally made with chicken, but I like using the ground turkey breast just as a personal preference. Some cacciatore recipes will have mushrooms in them, or carrots and many don’t include olives. I use peppers, onions and olives because that’s how my mom made it growing up – in fact, this tastes very much like my mom’s chicken cacciatore even though it’s “Amy food” friendly 🙂
I usually eat this over rice. Macros below don’t include rice.
Amy’s Ground Turkey Cacciatore
3 lbs 99% lean ground turkey breast
2 bags frozen pepper and onion mix (the brand I use is red, green, yellow bell peppers and onions – you could use fresh if you want)
2 -28 oz cans of crushed tomatoes
1/2 cup large green olives, chopped
1 packet splenda
*note: Auntie just told me that my Nana’s secret ingredient in cacciatore is red wine vinegar. A couple splashes. I wouldn’t doubt Nana.
Spray a large pot liberally with cooking spray. Saute the frozen (or fresh) peppers and onions. Stir them around and let them saute long enough to cook off any water and allow them to start to carmelize. Add ground turkey, stir to break up. Cook until turkey is almost completely cooked. Add the two cans of crushed tomatoes, olives, 1 packet of splenda. Stir. Add salt, pepper, parsley, garlic powder to taste. Stir. Let it come to a boil, then cover and let simmer for a a few hours.
Makes 12 servings. Each serving:
2 g fat
17 g carb
3.5 g fiber
26 g protein
Morning Glory Squares
(you could also bake these in muffin tins)
2 1/2 c oats
1 c Splenda granular
1 Tbs cinnamon
2 tsp baking soda
1/4 tsp salt
1 c grated carrots
1/2 c chopped walnuts
3/4 c raisins
5 c eggbeaters
2 tsp vanilla
1 small apple, diced
1/2 c unsweetened organic reduced fat coconut
Mix all. Pour into 9×13 dish sprayed with pam. Bake at 375 for 35-40 minutes. As with all these oat bars, let cool and store in fridge. They don’t taste good warm out of the oven (they taste “eggy”) but taking out of the fridge and eating toasted or at room temperature they’re delicious.
Although these are delicious (seriously, these are my favorite to date) I’m not thrilled with the macros on these yet, next week I will add vanilla protein powder to up the protein content but not enough to change the texture/taste. As is, makes 12 servings and each serving:
5 g fat
25 g carb
14.5 g protein