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Banana Walnut Chocolate Chunk Cookies (Martha Stewart) |
Number of Servings: 6 servings
Serving Size |
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Calories |
122 |
Total Fat |
3.5 g |
Saturated Fat |
3 g |
Carbohydrates |
17 g |
Fiber |
<1 g |
Sodium |
351 mg |
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Number of Servings: 36 servings
Serving Size |
1 cookie |
Calories |
126 |
Total Fat |
6.5 g |
Saturated Fat |
3.5 g |
Carbohydrates |
15.5 g |
Fiber |
1.5g |
Sodium |
96 mg |
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Ingredients:
1 (2.1 oz.) package of Instant Sugar-Free Chocolate Pudding
2 cups low-fat or skim milk
1 (8oz.) package of light or fat-free whipped topping
1 tsp. vanilla |
Ingredients:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp coarse salt
1/2 tsp baking soda
3/4 cup softened unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 1/2 tsp vanilla
1/2 cup mashed ripe banana (1 large).
1 cup old-fashioned rolled oats
3/4 cup chocolate chunks or chips
1/2 cup coarsely chopped walnuts |
Directions:
Beat the pudding mix and the cold milk in a bowl using a wire whisk or electric mixer for about 2 minutes. Fold in the whipped topping and vanilla. Stir until blended. Pour into individual serving dishes. Cover with plastic wrap and chill until ready to serve.
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Directions:
Whisk all-purpose flour, whole wheat flour, salt, and baking soda together and set aside.
Put butter, granulated sugar, and brown sugar in electric mixer bowl & mix
until fluffy. Add the egg & vanilla until combined. Mix in the banana. Add the flour mixture. Stir in the rolled oats, chocolate chunks or chips, and walnuts. Bake on cookie sheets lined with parchment paper at 375 degrees for 12 to 13 minutes. |
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Number of Servings: 24 servings
Serving Size |
1 cookie |
Calories |
25 |
Total Fat |
0 g |
Saturated Fat |
0 g |
Carbohydrates |
6 g |
Fiber |
<1 g |
Sodium |
13 mg |
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Number of Servings: 24 servings
Serving Size |
1 cupcake |
Calories |
169 |
Total Fat |
3.5 g |
Saturated Fat |
.5 g |
Carbohydrates |
33.5 g |
Fiber |
2.5 g |
Sodium |
217 mg |
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Ingredients:
1/2 C unsweetened cocoa powder
pinch of salt
1/2 C sugar, divided
3 large egg whites
1/8 tsp cream of tartar
1 tsp vanilla extract
1 Tbsp confectioners sugar |
Ingredients:
2 cups sugar
3/4 cup applesauce
1/4 cup canola oil
4 eggs, beaten
6 ripe bananas, mashed
1 1/2 cups whole wheat flour
1 cup white flour
1 tsp salt
2 tsp. baking soda |
Directions:
Preheat oven to 300 degrees F.
Line 2 baking sheets with foil.
In a small bowl, sift together cocoa, salt, and 1/4 C of the sugar.
In large bowl, with electric mixer at medium-low speed, beat egg whites and cream of tartar until soft peaks form. Beat in remaining 1/4 C sugar, 1/2 Tbsp at a time, until meringue is glossy and stiff peaks form. Fold in cocoa mixture and vanilla extract.
Drop by rounded teaspoonfuls about 1" apart onto prepared baking sheets. Bake 25 minutes for soft chewy cookies or 40 minutes for crisp ones. Dust cooled cookies with confectioners' sugar.
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Directions:
Cream the sugar, oil, and applesauce. Add the eggs and bananas. Mix well. Add the remaining ingredients and mix only until blended. Fill muffin cups, lined with muffin papers 3/4 full. If desired, place 3 chocolate chips on the top of each before baking. Bake at 350 degrees for about 10 minutes or until lightly golden brown. |
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