Cheater Cheater, Pumpkin Eater

After trying Hungry Girls recipe for Gingerbread cookies, and utilizing prepared cookie mix another recipe last week, I am really digging, what I affectionately call, “Cheater Cookies.”

With today being National Bake Cookies Day, have at it!

WP_004945Cheater Chip Cookies

makes 28 cookies

  • 1 snack size (7.5 oz) package Betty Crocker Chocolate Chip Cookie mix
  • 2 Tbsp rolled oats
  • 2 Tbsp  cup pure pumpkin
  •  2 Tbsp unsweetened applesauce
  • 2 Tbsp water
  • 1/2 tsp vanilla extract
  • 1 tsp Splenda Brown sugar

Preheat the oven to 350 to 375 F.  Place the rolled oats in a food processor and allow the oats to be finely shredded, about 2 1/2 minutes in the processor. Meanwhile, sift the prepared cookie mix into a large bowl, reserving the chocolate chips. Add all the remaining ingredients, including oats, excluding reserved chips.

Place the chocolate chips in the processor and briefly chop the chips, about 10 to 15 seconds in the processor. Add the chocolate shreds to the batter and fold in.

Using a 1/2 Tbsp measuring spoon, spoon the dough onto parchment paper- lined baking pans and bake about 9 minutes. Transfer to cooling rack and just try to resist.

These were delicious!!! I’m warning you, though, its hard to stop eating them. The day I baked them, I ate like 6! These are probably in my top 3 faves from this year’s baking!

While baking, Frank said, “I want sugar cookies.” He had the pouty lip and everything!

I cheated, again, with Betty Crocker’s Sugar Cookie mix…

Sugar CheatersWP_004943

  • 1  (17.5 oz) bag Betty Crocker Sugar Cookie mix
  • 1/4 cup, plus 2 Tbsp unsweetened applesauce
  • 2 Tbsp light buttery spread, like Blue Bonnet Light
  • 1 Tbsp all-purpose flour
  • 1/4 cup liquid egg substitute
  • jimmies or sprinkles, if desired

Preheat oven t0 375 F. Thoroughly combine all ingredients and divided among parchment paper-lined cookie sheets. If desired, top with jimmies/sprinkles. Bake for 9 minutes. Transfer to cooling rack and dig in! 

For other Cheater Cookies, check out December 17th’s Maple specials

Pistachios.

Last night, I could not fall asleep when I got home. A bit manic, I got a jump start on 2 recipes I was planning on making this morning. Instead I made them at 1am this morning! While the cake was in the oven, I assembled chicken cordon bleu (recipe on Monday’s post).

I will never forget the first time I fell in love with pistachio… not the nuts, but everything else. It was highschool and my girlfriend, Leah, brought in Pistachio Chocolate Chip cake for one of our friend’s birthday. I was a bit skeptical but after the first crumb touched my tongue, I was sunk. It was loaded with chocolate chips and smothered with chocolate icing! I, then, tried pistachio pudding, pistachio ice cream, and so on… Heck, I even made shakes!

I asked her for the recipe and its probably one of the easiest cake recipes. But just because its easy doesn’t mean it isn’t good… its fantastic! I remember huge chunks of chocolate scattered in the green cake, all pulled together with chocolate icing. Here is my take on her recipe.

Pistachio Chip CakeWP_004556

makes 24 slices

  • 1 box fat free, sugar free Pistachio pudding mix
  • 1 box sugar free, non butter, yellow cake mix
  • 1/2 cup unsweetened applesauce
  • 1 cup liguid egg substitute
  • 1 1/2 tsp almond extract
  • 1 cup non fat sour cream
  • 1 Tbsp mini semi-sweet chocolate chips (more, if desired)
  • 1/4 cup sugar free chocolate syrup OR Chocolate icing

WP_004545Preheat the oven to 350 F. Blend the cake and pudding mix. In a separate bowl, whisk the applesauce, egg, extract, and sour cream. Add the wet to the dry and mix well. Whisk in the mini semi sweets. Transfer the dense batter into a well sprayed bundt pan. Using the back of a spoon or spatula, spread the batter into one even level. Bake for 45 min.

Removed from the oven and let rest for about 8 minutes. Flip the cake onto a plate, and allow the cake to cool. Once the cake has cooled and has been removed from the bundt pan, drizzle the top with your syrup or icing.

Nutrition (per 1/24, 1 slice):

Calories: 81, Fat: 1.8g, Sat. Fat: 0.6g, Cholesterol: 0 mg, Sodium: 228mg, Carbs: 17.4g, Fiber: 0.5g, Sugar: 1.6g, Protein: 1.9g

Thanks for the original recipe, Leah! I hope this one does you justice! I wish these pictures could show the beautiful green color of the cake! Its so elegant. The texture of the cake is a little less dense than a pound cake and the chocolate adds so much creaminess!

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I sliced a slice, drizzled a little more SF chocolate syrup for garnish, and enjoyed it with a mug of coffee!

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I started thinking, after I sliced it up, about adding chopped pistachios into the batter the next time, or using it as a garnish over top the chocolate syrup! Oh the possibilities!

My mother, the picky eater that she is, actually went back for seconds! I, then , packed up a bit for Amy, at work, my Aunt, for her birthday, and my mommom, for her sweet tooth.

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My mid-morning, sort of lunch time snack, was a sliced bell pepper, wrapped in honey ham, with salsa. Yums!

I was pretty hungry early on in my shift, soI ran down stairs to grab another 32 oz cup and a few snackables from the caf. At soon as 5pm hit, I was back downstairs for the grill to be on and grabbed the steamed mixed veggies, a container of shredded carrots, broccoli, onions, zucchini, and green beans, which I sprinkled with old bay.

A patient’s family ahd brought in Dunkin Donuts, and another family, Philly Pretzel Factory. I’m really not a donut girl, but bread, I would eat all day, if I could. I ate 1/4, a quarter, of a pretzel and could feel some anxiety creeping up. I was comfortable. I didn’t over eat. I was, luckily, able to talk myself down.

That was the trick and it held me over until close to 9pm, when I finished the last slice of Savory Pumpkin Quiche. It was pretty good with BBQ sauce.

The closer 11pm came, the more tired I felt, and the more heavy my chest was feeling. This anxiety stuff sucks! Nonetheless, it was another good shift, where I kept busy, and my mind focused on work.

Got to Admit its Getting Better

Happy “Monday”! I know its Tuesday, but like I said, I’m starting this week over!  Today started bright and early with clinical. My morning kick off began with a quick stretch and 20 minute workout to wake me up and get my blood pumping. I can’t really do more than that on clinical mornings or I’d have to wake up at 0330 and I’d probably be pooped by 1600. While I waited for the clinical day to start I snacked on a  Chocolate Chip Corazona oatmeal square, which I made last until lunch time. (I haven’t been able to find the Almond Brownie or the White Macadamia nut, so if you find them, holla at ya girl!)

 Wow! Its chocolately delicious!

Wow! Its chocolately delicious!

This company offers other products, such as tortilla chips and other oatmeal bars in a variety of flavors! This company prides itself on heart health, hence the name. Each serving is designed to help lower cholesterol using natural plant sterols. This oatmeal bar, for example, is equivalent to 36 bananas, or 61 tomatoes, or 30 apples, of “cholesterol-lowering power.”

Lunch was, what we call, a Tun-Egg sandwich.Its nothing fancy… just tuna and egg salad mixed together. A lot of people think this sounds weird, but I think its the best of both worlds. I ate these with some grapes I picked up at Wholefoods.

Oh, the lunch of a nursing student

Oh, the lunch of a nursing student

Tonight I went with my uncle to the UD girls basketball game! I love basketball! I’ve been playing since third grade, so whenever my schedule and wallet allows, I love to attend the girl’s games. We rock! We won! What’s funny is that I used to play against some of these girls growing up, playing basketball!

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Today was a really good day. I DID go over what I wanted to eat, but I did much better today than yesterday. That’s the important part- that I improve everyday. And when I fall, I get right back up! My patient, today, was so sweet and one of the most complicated patients I’ve ever cared for. I learned so much! He had so much going on, yet he had a wonderful attitude. Really inspiring! I have to say, though, one of the highlights of my day was dinner. So simple, yet so filling and delicious! I started by spraying a pan with some non stick spray and throwing on some cauliflower florets and baby carrots. I sprinkled garlic powder over top and gave them a toss. They baked at 400 F in the toaster oven for about 15 to 20 minutes. Meanwhile, I threw a small chicken breast in a skillet, sprinkle with garlic powder and minced onion. I chopped it up once it was cooked through. I threw the warm roasted veggies and chopped chicken over a bowl of spinach. When I visited Meaghan in NY back in December, we picked up this homemade BBQ sauce this tempeh guru makes; so I drizzled 2 tsp of the BBQ sauce over top! I bet I’d really enjoy this with salmon, too!

And now, I’m sleepy. I completed another 20 minute workout before laying down. Another busy day tomorrow and then night shift…