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Whoopie Pies, Go Lean CRISP + Cousins


By Eat, Drink and Be Aware (Visit website)





Good Evening!

I hope everyone is having a great Sunday.  I just started to catch the Sunday Blues and thought I better blog to get me out of my funk.  We had a great weekend and guess I am just sad that it is over.

Yesterday we went to my cousin's 53rd Birthday Party and had a great time celebrating her birthday and letting the kids play with their second cousins.  It was a house full of kids and they had the perfect weather to play, play, play!

They spent much of their time outside catching ladybugs and then letting them go and playing hide and seek.  Ah... to be a kid again.



Before heading over to the party we had a late lunch at Whole Foods, my all time favorite and I even branched out and did not hit the salad bar, instead I opted for and entree of Salmon with a side of roasted sweet potatoes and steamed broccoli.


This was fantastic and it really filled me up.  I was having one of those days were nothing seemed to satisfy me until I ate this.  The sweet potatoes were amazing and the salmon was perfectly cooked.  I enjoyed this meal so much that you might just see a repeat of it in a few minutes!

But before I get to that I have to tell you I popped out of bed this morning early and ready to make Whoopie Pies.  Whoopie Pies have been on the brain and I saw a healthier version of them on Fitness Magazine's website so I had to make them!


Whoopie Pies
 
Ingredients
1/3 cup canola oil
3/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups whole-wheat pastry flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup nonfat milk
1/2 cup cold water
2 teaspoons unflavored gelatin
1 cup whipping cream
2/3 cup nonfat plain yogurt ( I used Fage 0% Greek Yogurt)
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F. Position racks in the upper and lower thirds of the oven. Coat 2 large baking sheets with cooking spray.
2. To prepare cookies: Beat oil, brown sugar, egg and vanilla in a large bowl with an electric mixer on medium speed until combined. Whisk flour, cocoa, baking powder, baking soda and salt in a medium bowl. Gradually add the dry ingredients to the wet ingredients, alternating with milk; beat until smooth. Let the batter stand for 15 minutes.
3. Drop batter by the tablespoonful onto the prepared baking sheets, spreading the batter into a 2- to 3-inch circle with the back of a spoon if it doesn't spread itself. (Each large baking sheet accommodates 8 cookies; they will be close together.) Bake the cookies until firm to the touch, about 8 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Wash, dry and coat the baking sheets with cooking spray again. Repeat with the remaining batter.
4. To prepare filling: While the cookies cool, stir water and gelatin in a small heatproof cup or bowl. Let stand 1 minute. Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the mixture until smooth. Let cool for 10 minutes.
5. Beat cream, yogurt, confectioners' sugar and vanilla in a medium bowl with an electric mixer on high speed until very thick, about 1 minute. With the mixer beating constantly, add the gelatin mixture in a steady steam until well combined. Cover and refrigerate until the cream filling is thickened to the consistency of pudding, about 30 minutes. Whisk again until smooth.
6. To assemble whoopie pies: Turn half the cookies bottom side up and top with a generous 2 tablespoons of the cream. Top with the remaining cookies. Chill in the refrigerator until the filling is set, about 30 minutes.
Tip:
MAKE AHEAD TIP: Press a piece of plastic wrap directly on the surface of the filling (Steps 4-5) and refrigerate for up to 1 day. Store the cookies (Step 3) in an airtight container at room temperature for up to 1 day. Refrigerate the assembled Whoopie Pies, uncovered, for up to 4 hours.
Nutrition Facts
Calories 202, Total Fat 11 g, Saturated Fat 4 g, Monounsaturated Fat 5 g, Cholesterol 34 mg, Sodium 144 mg, Carbohydrate 24 g, Fiber 2 g, Protein 3 g, Potassium 63 mg. Exchanges: Other Carbohydrate 1.5, Fat 2.

I have yet to indulge in one of these but will let you know if they are good.  I am pretty sure they are going to be good.

I think my husband thinks I am crazy some times.  He asked me what I was doing up so early and I declared "making Whoopie Pies!"  

Before baking, I did have a bowl of Nature's Path Organic Heritage Bites with Banana.  I seem to be really enjoying this cereal lately.  It is super crunchy and reminds me of Crispix.


Heritage Bites + Banana

1 cup Nature's Path Organic Heritage Bites
1 banana, sliced
1/2 cup skim milk

Simple and Delicious.

I had a great morning doing a little baking and then working in the yard.  Then the boys went off to play golf and the girls went bike riding.  Zoe is my little bike rider now and we enjoyed spending time outside in the park.  I also stopped and did a quicky workout that included push-ups on a bench, tricep dips, step-ups and walking lunges.  I did 3 x 20 reps  I still need to do Ab Ripper which I plan to do while I am watching Brothers & Sisters.

Zoe and I also did a little grocery shopping and was so excited to find that Kashi has a new cereal out!  Have I mentioned a few dozen times that I love cereal?  It is called Kashi Go Lean CRISP Toasted Berry Crumble.  I could not wait to get home to give this a try.  I paired it with my beloved greek yogurt and it is pretty good!


You know that I am a huge fan of Go Lean Crunch so it is hard for me to switch allegiances to this new Go Lean Crisp but I really was good.  It is not as crunchy as Go Lean Crunch and I think I actually might like it better just as cereal with milk instead of over my yogurt.  Hmm.... my first impression is that I liked it but was not in LOVE with it... yet.


Greek Yogurt + Go Lean CRISP Toasted Berry Crumble

1/2 cup Fage 0% Greek Yogurt
1/2 cup Go Lean Crisp Toasted Berry Crumble

So I loved my Whole Foods lunch yesterday that I decided to duplicate it for dinner tonight.  

We picked up some Japanese Yams yesterday and I roasted them with onion and a splash of olive oil and sea salt.  Yum!

I also roasted a bunch of veggies just to have on hand this week.  I need to add more veggies to the diet and find that roasting a bunch of veggies on Sunday and having them to make quick veggie wraps or veggie scrambles are great ways to do that.



Easy Roasted Veggies

1 bag of brussels sprouts, halved
1 cup of carrots
1 onion, thinly sliced
3 yellow squash, chopped
3 zucchinis, chopped
1 tbsp olive oil
sea salt and cracked pepper

Add all veggies to large baking dish and coat with olive oil and seasonings.  Bake at 350 degrees for 35-45 minutes.  Enjoy these veggies anytime.

I also poached salmon to have on hand this week as well.  I love Salmon.  It is so good for you and super filling!




Poached Salmon Recipe
Ingredients1 to 1½ pounds salmon fillets½ cup dry white wine (a good Sauvignon Blanc)½ cup water1 shallot, peeled and sliced thin1 lemon, slicedA sprig of fresh parsleyFreshly ground black pepperPut wine, water, shallot, parsley and lemon in a saute pan, and bring to a simmer on medium heat. Place salmon fillets, skin-side down on the pan. Cover. Cook 5 minutes or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper.



Dinner was fabulous!  Poached Salmon with Roasted Sweet Potatoes and Roasted Mixed Veggies.

All in all, it was a great weekend and now we have a short week due to Good Friday and both of my sisters are coming to town for Easter so I have a lot to look forward to.  Hmm... I will have to start planning a feast for their arrival.  Okay, now I am not in a funk!  The week will whiz by and before I know it Easter Weekend will be here.  Yah!  Easter is my favorite holiday.  Not a lot stress is involved and I have fond memories of wearing Easter Dresses, collecting candy and going out to Brunch and eating Blueberry Pie!  A hah!  I think I know what I will be making this weekend, either a Blueberry Tart or Blueberry Pie.  Now I am really excited.

Thank you for listening to me think aloud.  Time for me to help my son with his Fraction Homework and eat my Whoopie Pie! 

Have a great evening.


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