Whoo boy, can I relate to your dilemma!
Every year I ride in at least one fund raiser. One of my incentives is to offer a batch of three dozen homemade chocolate chip cookies every other month for a year in exchange for a $500 donation. The good news is, it works. I always get at least a couple takers. The bad news is, I bake a lot of cookies. There are always leftovers after the donor's packages are packed up.
Fortunately, DH is a naturally slim guy who can eat up what's left. I, on the other hand, gain weight sniffing the aroma of baking cookies. Resisting those warm right-from-the-oven cookies is fairly futile for me, so I admire your ability to limit yourself to one a day.
FWIW, I have tinkered with the basic Toll House recipe to lower the fat content. You really need to have a stand mixer or a food processor that you can pulse for this to work. Use just 1/2 c. Crisco (no trans fats) in place of 1 c. butter or margarine. I use the Toll House brand mini-sized chips. For some reason they work better than the full-sized ones because the dough is heavier. The trade off is in taste if you prefer the better chocolate brands like Ghirardelli or Guittard. They also get stale more quickly, but freeze well.
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Thread: So Hard...
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07-30-2008, 10:58 AM #1
Beware the turtle
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Health is the thing that makes you feel like now is the best time of the year--Franklin Pierce Adams
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07-30-2008, 11:14 AM #2
listen to the bees
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If I made chocolate chip cookies half of them wouldn't even make it to the oven!
How can you make those and smell them and not EAT them handfuls at a time!?!
Lisa
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07-30-2008, 11:31 AM #3
"Ride lots!"
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Probably using the same "muscle" that gets me through a double century.
Originally Posted by BleeckerSt_Girl
How can you make those and smell them and not EAT them handfuls at a time!?!
V.
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07-30-2008, 11:50 AM #4
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cookies, did someone say cookies?
Where, where???
Veronica - your good friends here at TE will help you eat them!!!
When I have the baking need, I wind up bringing stuff to work, and the local scanvengers make it go away. Often goodies don't even last to lunch.
That said I have a Calfoutis sitting the the refrig at home (a French cherry tart/baked pancake thing). I cut a small piece off for a snack when I get home.
Not quite the same as cherry pie, or chocolate chip cookies, but yummy none-the-less.Beth
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08-07-2008, 04:45 AM #5
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i'll take a cookie...
"So do not fear, for I am with you; do not be dismayed, for I am your God. I will strengthen you and help you; I will uphold you with my righteous right hand." - Isaiah 41:10
strength to beat those neverending flats!
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08-07-2008, 05:08 AM #6
Grizzled
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I'm in awe! If I'm trying to cut down on eating slop I can only have really healthy stuff in the house. There's a limit to how many raisins, unsalted nuts, or rye cookies I can stomach.
Winter riding is much less about badassery and much more about bundle-uppery. - malkin
1995 Kona Cinder Cone commuterFrankenbike/Selle Italia SLR Lady Gel Flow
2008 white Nakamura Summit Custom mtb/Terry Falcon X
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08-07-2008, 05:27 AM #7
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It appears that not knowing how to bake ANYTHING actually has an upside.
Electra Townie 7D
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08-07-2008, 05:49 AM #8
In-app purchases
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Ummm. Originally Posted by five one
They've revised the formula and the portion size so that the labels can read "zero grams trans fat per serving." That is NOT the same as trans fat free! All Crisco shortening contains fully and partially hydrogenated oils, which is the definition of trans fats. Plus, it's full of scary preservatives.
If you don't like to use animal fats, you can use coconut or palm oil. The key to baking is using a shortening that is solid at room temperature.
But back to topic - I'm with the others, I rarely bake, but when I do, watch out I have much more of a tooth for starchy sweets than for super sweet things like fruit or candy. Even when I have candy, I lean toward the starchy ones like gummy bears or caramel creams.
Last edited by OakLeaf; 08-07-2008 at 05:51 AM.
Speed comes from what you put behind you. - Judi Ketteler
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08-07-2008, 03:53 PM #9
Beware the turtle
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Well, fine. Thanks for the clarification. At least I'm using just half the fat of the regular Toll House recipe. I think I can live with the occasional chocolate chip cookie and not worry about killing myself with Crisco. Originally Posted by OakLeaf
Health is the thing that makes you feel like now is the best time of the year--Franklin Pierce Adams
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08-08-2008, 09:01 AM #10
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Has anyone tried to replace 1/2 the amount of oil/butter/crisco with the same amount of applesauce? I do that all the time with cakes and breads, but I don't think I have ever tried it with 'crisp' cookies. I have a die for soft oatmeal/raisin/chocolate chip cookie that I replace half the butter with applesauce and you cannot tell the difference.
Just wondered if it would work in other kinds of crunchy cookies.
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