Healthier Chocolate Chip Cookie Bars

Healthier Chocolate Chip Cookie Bars
(with cranberries)

I was reflecting on my posts from this time last year and unsurprisingly my thoughts are moving in a similar direction; panic about what the winter months have done to my waistline. How on earth will I fit in my summer clothes without too closely resembling the muffins I make?

So, when it came time for my monthly girls get together, and therefore another excuse for me to bake, I chose to take the high road. I pulled out my Food and Wine Magazine, March 2011 issue and there was the perfect healthier recipe. It hit all my requirements; wholesome and yet totally quick and easy.

The cookies do have some butter for flavor but also a little canola oil, plus they are made entirely with whole wheat pastry flour. If you can't get that, I would suggest white whole wheat flour or half and half regular flour with regular whole wheat flour. You can choose to bake them as bars (as I did) or cookies (a little more time than I had available). The original recipe calls for toasted chopped pecans in addition to the chocolate chips but I didn't have any so added some cranberries.

My guinea pig buddies were enthusiastic and the recipe was requested; a good sign of success I think. They are really quite like a blondie with an extra bite.

Healthier Chocolate Chip Cookie Bars

Ingredients

4 tablespoons unsalted butter, softened

2 tablespoons canola oil

1/4 cup plus 2 tablespoons light brown sugar

1/4 cup plus 2 tablespoons granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 1/2 cups whole wheat pastry flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup dark chocolate chips (I used 60%)

1/2 cup cranberries 

Directions

1. Preheat the oven to 350°F
2. Butter a 9 x 13" baking pan then line with parchment paper
3. In a medium bowl, whisk together the flour, baking soda and salt. Set aside
4. Using your mixer, beat the butter, oil and sugar until creamy
5. Add the egg and vanilla and beat again until smooth
6. With the mixer on low speed, beat in the dry ingredients until just incorporated
7. Finally add the chocolate chips and beat on low again until just mixed
8. Turn the dough out into the baking pan and smooth out the top evenly using a spatula 
9. Place the baking try in the oven and bake for about 18-20 minutes or until golden and just set in the center
10. Cool the bars in the pan and then lift them out onto a cutting board
11. Peel away the parchment from the sides and cut into squares

Alternative substitutions that I think would be tasty: 

• white chocolate chips and chopped dried apricots
• Dark chocolate chips and cherries

You could successfully freeze the cookies in the pan prior to baking (if well wrapped) or after baking. After baking I would not cut them, leave them as a slab and triple wrap in cling film.

Enjoy!

Pea and Broccoli Soup

Pea and Broccoli Soup

My husband's parents recently visited us from Scotland. Actually they were at the end of an enviable round the world trip so were full of great stories. My Mother in law makes a great soup, so I immediately put her on soup duty while staying with us. She did not disappoint.

After they left and inspired by her, I resolved to make soups more often. My little one who is extremely veggie averse, will often eat a soup. It needs to be pureed into an orangy red color though... This one unfortunately doesn't meet her requirements but is nevertheless a delicious soup. It's creamy and smooth, hearty and healthy. I loved it, my older daughter enjoyed it and my husband could not get enough.

In was in "use it up" mode when I made this soup; I had a small amount of split peas needing finished, broccoli reaching the end of it's life and half a carton of veg broth needing used up. Here it what happened:

Pea and Broccoli Soup

Ingredients

1 medium onion chopped finely
3 cloves garlic, minced or chopped finely
1 tablespoon olive oil
2 pinches dried thyme (or fresh if you have it)
3/4 cup split peas
3 small heads of broccoli chopped into small florets and stems chopped
1 1/2 quart/ approx 1 1/2 litres broth/stock ( I used half chicken half veg broth)

Directions

1. Heat the olive oil in a large soup pot on medium heat 
2. Add the onions and garlic and reduce to medium/low for approx 15 mins 
3. Cook the onions until softened and translucent not caramelized 
4. Stir in the thyme and cook a further couple of minutes 
5. Add the broth and split peas and bring to a boil 
6. Reduce to a simmer and cover for approx 15 minutes 
7. Add the broccoli and simmer a further 10 minutes or until everything is soft 
8. Adjust seasoning as needed the puree the soup

This soup has a creamy almost cheesy note to it, but if it's not hitting the spot, crumble either feta or goats cheese on top.


Enjoy!