step away from the xmas baking ...

[~photoguy~]

Did you know?
Drinking three beers at Happy Hour once a week = 7 lbs of weight gain per year

Holiday season is here and presents to us many challenges, when it comes to healthy eating. Try these easy tricks at your next party and you won’t be a statistic calculating how much weight you gained over the holidays!

Consume one glass of water for every alcoholic beverage you drink- the beverage of choice is red wine as its full of antioxidants which help aid in stress, digestion, and heart disease

Opt for the shrimp, nut and vegetable platters before you set eyes on the dessert table- protein and veggies create more bulk in the stomach, leaving you full and less likely to munch on empty calories

Plan your day accordingly- If you have a social function later in the evening, eat protein and vegetables throughout the day. This way you can enjoy the late night munchies without doubling your total daily calories

If you’ve got a sweet tooth, stick to the fresh fruit platter and dark chocolate. Both of these items are linked to a increase in energy and help reduce the risk of heart disease


For those of you who are entertaining this holiday season, try making this sinless recipe. It’s a cross between a cookie and a muffin, hence Mookie!

Blueberries and Oatmeal Mookies- Lee Coyne

3 cups oatmeal (large flake)
1 tsp baking powder
1 tsp baking soda
½ tsp salt
20 Tbsp Instant Protein Soy Mix
½ cup applesauce, unswtnd
4 Tbsp oil
1 cup 2% milk
3 large eggs
2 cups blueberries

In a large bowl combine oatmeal, baking soda, powder and salt. In another bowl combine wet ingredients. Fold into dry ingredients, fold in blueberries. Bake in 9” square baking dish at 350 degrees F for 1 hour (watch carefully). Cut into 16 bars or bake as 12 to 14 muffins per Mookie.
Calories: 210, Fat: 8g, Protein: 15g, Carbs: 19g)

discuss ...

 

[sophia jane]

I'm going to politely ignore all of your tips.

Actually, I don't have any holiday functions, so it's not a problem. The big issue for me is that I bake like a madwoman, and I have no intention of changing that. Nor did I plan to behave when it comes to eating. So, yeah, I'll gain a few pounds but it'll be fun.

 

[sophia jane]

Oh! And you've now been officially removed from my list of people who want my baked goods this Xmas. Cuz I wouldn't want to tempt anyone who's not interested.

 

[~photoguy~]

Oh! And you've now been officially removed from my list of people who want my baked goods this Xmas. Cuz I wouldn't want to tempt anyone who's not interested.

WHAAAAA ??? oh no

I was posting the tips as a public service to fellow AH'ers

that in no way should imply that I endorse them ... horrors

 

[sophia jane]

WHAAAAA ??? oh no

I was posting the tips as a public service to fellow AH'ers

that in no way should imply that I endorse them ... horrors

Nope. Too late. The damage is done.

 

[sophia jane]

Because I'm feeling particularly honery today, I'm going to share one of my two super secret cookie recipes (and no, it's not at all healthy):
(paying attention Abs?)

Easy Peanut Butter cookies

Preheat oven to 375 degrees

Mix 1 can Eagle Brand with 3/4 cup peanut butter. Stir in 2 cups Bisquick and 1 tsp vanilla. (You'll most likely have to use your hands to completely combine ingredients). Form 1 inch balls, roll in sugar and then flatten with a fork. Place on ungreased cookie sheet, and bake 6-8 minutes or until set.
They're better, in my opinion, if they don't get too brown. I always double the recipe.

This is the only peanut butter cookie I'll eat; they're super easy and delicious.

 

[ABSTRUSE]

Because I'm feeling particularly honery today, I'm going to share one of my two super secret cookie recipes (and no, it's not at all healthy):
(paying attention Abs?)

Easy Peanut Butter cookies

Preheat oven to 375 degrees

Mix 1 can Eagle Brand with 3/4 cup peanut butter. Stir in 2 cups Bisquick and 1 tsp vanilla. (You'll most likely have to use your hands to completely combine ingredients). Form 1 inch balls, roll in sugar and then flatten with a fork. Place on ungreased cookie sheet, and bake 6-8 minutes or until set.
They're better, in my opinion, if they don't get too brown. I always double the recipe.

This is the only peanut butter cookie I'll eat; they're super easy and delicious.

I can't eat recipes now, can I?

 

[sophia jane]

I can't eat recipes now, can I?

Don't worry, there will be some of these in your special delivery cookie package.

 

[English Lady]

I'm ignoring it all too

But this time last year I was doing a health class (slimming thing run by the national health service) and we did a whole load of stuff on christmas.

The guy who lead our group gave a sensible idea. Eat and drink and get as merry as you like, but try and excercise to balance it out so go for walks, go to the gym or work out at home...do what you can to keep your body active to use up the calories -you might not loose any weight over christmas that way, but you might not put any on, or just put a little on.

sounded like sound advice to me.

And I just baked gingerbread snowman, I love to bake

 

[~photoguy~]

oh sure .. take my healthy thread and thread-jack it

 

[sophia jane]

oh sure .. take my healthy thread and thread-jack it

I couldn't help myself.

 

[ABSTRUSE]

Don't worry, there will be some of these in your special delivery cookie package.

Will you marrry me...or just live in sin with me???

 

[ABSTRUSE]

oh sure .. take my healthy thread and thread-jack it

I have a baked good monkey on my back.

 

[sophia jane]

Will you marrry me...or just live in sin with me???

Sin sounds nice.

And cuz I can't include this in your package:
my fudge recipe:

Melt 3 6oz packages of chocolate chips with 1 can Eagle Brand. Remove from heat (when melted) and add 1 1/2 tsps of vanilla and dash of salt and 1/2 c nuts (if desired). Spread into wax-paper or foil lined pan. Fridge 2-3 hours and cut.
I double this recipe and leave off the nuts. It's VERY hard to star once the choc chips start to melt, but worth it.

 

[ABSTRUSE]

Sin sounds nice.

And cuz I can't include this in your package:
my fudge recipe:

Melt 3 6oz packages of chocolate chips with 1 can Eagle Brand. Remove from heat (when melted) and add 1 1/2 tsps of vanilla and dash of salt and 1/2 c nuts (if desired). Spread into wax-paper or foil lined pan. Fridge 2-3 hours and cut.
I double this recipe and leave off the nuts. It's VERY hard to star once the choc chips start to melt, but worth it.

I'll have to find my one for milk chocolate bourbon balls.

 

[sophia jane]

I'll have to find my one for milk chocolate bourbon balls.

 

[entitled]

Hey EL - share your gingerbread man recipe, and i'll find something absolutely sinful to share.

 

[sophia jane]

Hey EL - share your gingerbread man recipe, and i'll find something absolutely sinful to share.

Seconded. I can never find a good gingerbread cookie recipe.

 

[ABSTRUSE]

Milk chocolate bourbon balls.

1 (12oz) package of vanilla wafers finely crushed...about 3 cups
5 tablespoons of bourbon or brandy
1(11.5oz) package of milk chocolate chips
1 (14oz) can of sweetened Condensed Milk.
Chopped nuts optional

In medium mixing bowl combine crumbs and bourbon. In a heavy saucepan, over low heat, melt the chocolate. Remove from heat and add sweetened condensed milk. Gradually add crumbs and mix well.
Let stand at room temp for 30mins or chill.
Shape into 1in balls. Roll in nuts if you like.

Tip: Best eaten 24 hours after they are made, for potency.

 

[English Lady]

Ok then you twisted my arm! This is a recipe I found on a kids site, it seems pretty good to me

Ingredients:
350g/12oz plain flour
1 level tsp bicarbonate of soda
2 level tsp ground ginger
120g/4oz butter
170g/6oz soft brown sugar
4 tbsp golden syrup
1 egg, beaten

1.Sift the flour, bicarbonate of soda and ginger together. Rub in the butter.
2.Add the sugar and mix well.
3. Warm the golden syrup slightly and stir into the mixture with the egg to make a pliable dough - add a little milk if the mixture is too dry.
4. Knead until smooth and roll out onto a floured surface to 1/8th inch thick
5. Cut out your shapes and place onto a greased baking sheet, keeping shapes well apart. If you want to make currant eyes add them now.
6. Bake at 375F, 190C, Gas mark 5 for around 10 mins. Once baked, cool on the rack before decorating . (leave on tray for a munite before trying to remove them)
7 Decorate. Which i do by making icing (just icing sugar and water mixed to a paste) then I blob it on my biscuits and stick smarties or M&M's on to the icing blobs

 

[sophia jane]

Sounds good EL. I have to say, as an aside, that baking soda sounds alot more appealing than bicarbonate of soda.

OOOh! I have another recipe to post, tho I should have shared it last week.

Double Layer Pumpkin Pie:
Mix 4 oz cream cheese, 1 tbsp milk and 1 tbsp sugar in large bowl with wire whisk until smooth (easier said than done). Gently stir in 1 1/2 cups whipped topping (cool whip). Spread on bottom of graham cracker crust (a 6 oz one or I use the slightly bigger one)

Mix 1 cup milk, 2 packages Vanilla instant pudding (4 serving size). Beat with wire whisk 1 minute (mixture will be thick). Stir in one 16 oz can pumpkin and 1 tsp cinammon, 1/2 tsp ginger and 1/4 tsp cloves (or substitute pumpkin pie spice) with wire whisk until well mixed. Spread over cream cheese layer.

Cover and Fridge 4 hours.

 

[entitled]

This is THE BEST cake recipe i've ever come across. It stays moist absolutely forever. It's also well worth using high quality brand name type cocoa powder, or it's just wasted.

Black Magic Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

 

[sophia jane]

This is my homemade brownie recipe (not a secret recipe cuz it comes from the tollhouse website):

Ingredients:

* 2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
* 1/2 cup (1 stick) butter or margarine, cut into pieces
* 3 large eggs
* 1 1/4 cups all-purpose flour
* 1 cup granulated sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon baking soda
* 1/2 cup chopped nuts

Directions:
PREHEAT oven to 350° F. Grease a 13 x 9-inch baking pan.

MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels and nuts. Spread into prepared baking pan.

BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.

 

[entitled]

Deluxe Marbled Cheesecake
Ingredients:
CHOCOLATE CRUMB CRUST(recipe follows)
1/4 cup (1/2 stick) butter or margarine, melted
1/4 cup HERSHEY'S Cocoa
4 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
4 eggs
1 tablespoon vanilla extract
1/3 cup all-purpose flour
Directions:
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.

2. Combine cocoa and butter until smooth in small bowl; set aside. Beat cream cheese in large bowl until fluffy. Gradually add sweetened condensed milk, beating until smooth. Beat in eggs and vanilla then flour.

3. Measure 1-1/2 cups batter into medium bowl; beat in cocoa mixture. Spoon half of vanilla batter over prepared crust. Spoon half of chocolate batter in dollops into pan. Repeat, ending with chocolate batter. With metal spatula or knife, cut through batters to marble.

4. Bake 50 to 60 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Store covered in refrigerator. 12 servings.

CHOCOLATE CRUMB CRUST: Combine 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup powdered sugar, 1/3 cup HERSHEY'S Cocoa and 1/3 cup melted butter or margarine. Press mixture firmly onto bottom of 9-inch springform pan.

 

[sophia jane]

Ent- you're my kind of girl.