Mile Markers and Monkey Smoothies

I have arrived - last week at Weight Watchers, I made my goal weight! Next step: maintenance. Hmm....

What maintenance means in the WW program is that I get 4 more points per day (yes...) and I have to maintain a weight within two pounds on either side of my goal weight for six weeks.

What I'm going to do here, though, is not part of the WW program, but something that I was thinking about this evening while I was running at the gym and watching "The Biggest Loser." They were taking time to reflect on their time at the ranch and look at how far they've come. So that's what I've decided to do here. Each week for the next six weeks of maintenance, I'm going to look at different Mile Markers along my weight loss journey, different events, decisions, or turning points along the way that have some significance to where I am today with my health. (Why did I choose "Mile Markers?" Check back on Thursday:)

You might be thinking to yourself, "Okay, but where's the recipe for that awesome almond-banana-chocolate protein shake that she drank when she got home from the gym?" Recipes will come, and this isn't morphing into a weight-loss blog or post all of my inner thoughts/dreams/wishes/fears blog. There is a place for those, but this will stay about the food I eat. But the way I approach the food I eat has changed so drastically, not only in the last 33 weeks, but the last year or so as well.

So look for my first Mile Marker later this week. I hope you'll stick with me, and maybe come away with something to buoy your own pursuits as well! What are the Mile Markers on your journey, finished or not?

Oh, okay. Here's the recipe.

Its not a "points-bargain" but it is a good, filling post-workout recovery snack.

Monkey Smoothie

my very own invention!

Ingredients

3/4 cup skim milk

2 bananas, frozen (peel then freeze; won't get goopy)

1/4 cup plain fat free greek yogurt

2 Tablespoons organic or natural chocolate syrup

2 Tablespoons almond butter (I like Justin's Almond Maple Butter)

Directions

Put it all in a food processor and let 'er rip! Let it go for about 1 minute, until all banana pieces are well blended and mixture is frothy and full.

Yield: 3 servings (5 points per serving)

Chocolate Fix

How have I not mentioned these before?!?!
Kid-friendly...
Waistline-friendly...
Chocolate...

These are a mainstay for me, these days. And as a bonus, H can easily help me make these, since its just dumping everything in the food processor and hitting the switch. (Although he does take a little supervision with the switch, otherwise he would just puree it into smithereens, since he loves watching it swirl around!)

Do you remember the handy scoop from these lovelies? I use the same scoop for mini muffins or two scoops for a standard muffin.

Oh, and by the way, mini muffins are only 1 point. Did you hear that? ONE POINT! Woo Hoo!


Double Chocolate Chip Muffins
Modified from healthyisalwaysbetter.tumblr.com

Ingredients

1 ½ cups uncooked rolled oats

¼ cup egg substitute (or 2 egg whites)

½ cup canned pumpkin

1 teaspoon vanilla extract

½ teaspoon cream of tartar

1 ½ teaspoon baking powder

1 ½ teaspoon baking soda

¼ teaspoon salt

1 cup hot water

¾ cups baking cocoa powder

½ cup nonfat Greek yogurt

¼ cup agave sweetener

¼ cup sugar

½ cup mini chocolate chips

Directions

Preheat oven to 350. Spray a mini muffin tin or line a regular 12-cup muffin tin with paper liners and spray those as well.

Put oatmeal into a food processor or blender until oatmeal is pulverized. Add remaining ingredients (except mini chips) into food processor and mix until well-combined. Add mini chips and pulse only two or three times until combined.

Bake for 12-15 minutes until a toothpick comes out clean. Cool in pan for 10 minutes and remove to a cooling rack.

Makes 36 mini muffins or 18 standard muffins.

Or a combination of 12 standard muffins and 12 mini muffins (my combo of choice).

Serving size is for one mini-muffin. For larger size muffins (standard, not jumbo), fill cup 3/4 full.  

-----------------------------

One mini muffin = 1 point

One standard muffin = 2 points

Hibernation

Last night, in preparation for a snow storm, I made these (new favorite quesadilla) using leftovers from this. Then I made this for my lunches when we do actually have school this week. I made these for a treat, and they turned out great but cannot stay in our house long. I made this in advance for dinner, but will save those for another busy night this week, and instead, am about to throw this together in the crock pot.

Drive safely, everyone!

Bound and Determined

Early last summer, shortly after this sweetie pie was born...

I embarked on a "10 Days of Real Food Pledge" mentioned before.  About that time, Steve was heading out on a golf weekend in Wisconsin, so of course I had to send along some home-baked cookies. What kind of road trip would it be otherwise? But since I was starting a kick of "real food," I made some alterations. I also found myself short on key ingredients, so I tweaked here and there in addition to the other alterations.

Later on, I found out that the cookies didn't make it across the state line. And since then, I've been gently reminded that the cookies are going to be a necessary part of future golf trips. Here's the wrench in the plans... did I write down the alterations to the recipe? Of course not. So, with this year's golf trip looming, I've thrown myself into recreating the cookies. Its been a mission and I'm not sure if the motivation is providing the guys with a tasty cookie or just being able to recall and recreate a recipe so that I don't have to go through this again.

And, last night, I did it! I finally cracked the code to the infamous Golf Trip Cookies.

You know that scene in My Fair Lady right before they sing "The Rain in Span"? That's what I felt like singing out, but it was 10:45 and I didn't want to wake up H and E.

A few words before jumping in...
~ Rather than using a tablespoon to dole out the cookie dough, its easier to use a small ice cream scoop. I also use the same scoop for making muffins (one scoop for mini-muffins, three scoops for regular muffins.) Here's a reference to how big the scoop is that I use:

Then you get nice, even, consistent cookies to bake:

Apologies for no photos of the finished products. As soon as they were cool enough, I tried one or two for quality control and put the rest into the freezer so we wouldn't go crazy eating them this weekend.

You know what's really tasty?
Frozen chocolate chip cookies.

~ If you do any amount of baking with whole wheat flour (or white whole wheat flour or whole wheat pastry flour), go ahead and grab some Vital Wheat Gluten. Because the shells/bran of the whole wheat flour cuts apart the gluten in the batter, adding some in at the end will eliminate that crumbly texture that sometimes comes in whole wheat baked goods. Figure about 1 teaspoon per cup of flour (more or less).

Whole Wheat Chocolate Chip Cookies

Adapted from The Betty Crocker Cookbook

Ingredients

1 cup unsalted butter, softened

1 cup raw (turbinado) sugar

1/2 cup dark brown sugar

1 egg

1 teaspoon vanilla

2 cups white whole wheat flour

1 teaspoon baking soda

1 1/2 teaspoons salt

1 1/2 teaspoons vital wheat gluten

12 oz. (1 bag) dark chocolate chips

Directions

Preheat oven to 375.

In a mixer, beat butter with raw sugar and brown sugar until mixture is fluffy. Add egg and vanilla.

In two additions, add the flour, then mix in the soda, salt, and wheat gluten. Mix in chocolate chips and stir just until combined.

Scoop batter onto an ungreased cookie sheet and bake for 8-10 minutes (mine are perfect at 9 minutes). Cookies should be slightly spread, rounded, and still look a bit under-cooked on top. Let sit for a few minutes then transfer to a cooling rack.

Makes approximately 3 dozen cookies.

Sharing is Caring

I love baking, and of course, love eating those things I bake too. But unfortunately, its not always a good idea for us to have all kids of sweets and carb-a-licousness sitting around our house. So, this year, I decided to start sharing a bit more - not only will this spread the love a little, but it'll also help the waistline. Which is necessary. So I'm caring for myself and caring for the people around me too.

(If those people around me are also looking to help their waistlines, well, I'll have to think about that one...)

This is one that went over particularly well. Think of these bars as being just like fruit streusel bars. Except swap out the fruit for a really creamy, chocolaty filling. But the best part is that it makes a huge pan of bars, so there's enough for you and enough to share! (Or, as in our case last week, even enough for you, enough for your husband to share at work, and enough for me to share at work.)

And since we're sharing, one tip for you today. I've started using dark chocolate chips almost exclusively in my baking. And the most reliable source for buying them (in my case) has been Aldi. The chips don't use corn syrup, only sugar as a sweetener, and since the chips are 60% cacao, they're not super-sweet. So even if you're making somehting with lots of sugar, it doesn't turn out to be over-the-top sweet. And dark chocolate is healthy, isn't it?!

So look for these when you go to make these bars:

Oatmeal Dark Chocolate Bars

From my mom's recipe box, credited to my aunt, Linda Rinsema

Ingredients

Crumb Crust

1/2 cup butter

1/2 cup shortening

2 cups brown sugar

2 eggs

3 cups old-fashioned oatmeal

2 teaspoons vanilla

2 1/2 cup white whole wheat flour

1 teaspoon soda

1 teaspoon salt

Filling

12 oz dark chocolate chips

1 can Eagle sweetened condensed milk (fat-free is fine)

2 Tablespoons butter

1/2 teaspoon salt
2 teaspoons vanilla

Directions
Preheat oven to 350 degrees.

In a mixer, cream together the butter, shortening, and sugars. Add each egg one at a time. Add the rest of the ingredients and mix until it forms sticky crumbs.

Press 2/3 of the crumb mixture into the bottom of a jelly roll pan (10x15), lightly greased with shortening. The layer will be thin, just make sure none of the pan is showing through.

In a medium saucepan, melt together all of the filling ingredients over medium heat. Stir constantly to avoid scorching. Once melted smooth, spread chocolate over bottom layer leaving 1/4 inch around the sides. Sprinkle the remaining crumbs over the top of the chocolate and press in lightly.

Bake for 25 minutes until oatmeal mixture is set. Cool completely before cutting.

Makes 24 bars

Nostalgia and Buttercream

My mom had her birthday back in September, and asked if I could make this cake, since it was one that Grandma Rinsema used to make. I'd spent a number of visits over the summer looking through Grandma's recipes, and I haven't quite finished yet. My pile of recipes I'd like to try or just keep for nostalgia is growing steadily. Whether or not I use the reicpes,  its been a neat glimpse into food from the 1950's and on (There were a few versions of salads that called for powdered lime jello in the salad dressing... not sure I'll be trying that one!)

The picture below is the cake I made in September - the cake was good, but a little dry, and the texture seemed off. Coincidentally, I read an article that mentioned overbeating egg whites would dry out the mixture. How about that? So when my birthday rolled aorund in November, mom tried making it for me. I mentioned the thing about the egg whites, and sure enough! Beating them just to the point of peaked and no further gave the cake a perfect, cake-y texture.

And all of the butter doesn't hurt either.

Tips for frosting the cake...

• Freeze the layers for 30 minutes - a few hours before frosting
• Spread a thin layer of frosting over the layer and then refrigerate it for about an hour to let it set. This is called the "crumb" layer, to avoid the crumbs getting pulled up into the frosting.
• After you frost the whole cake, take a wide-surfaced spatula, lightly press down, and then quickly pull it off the cake to get the finished look on the frosting. Continue until the whole cake is covered like this.

Cold Water Cake with Buttercream Frosting
Recipes courtesy of Gertrude Rinsema

Ingredients
1/2 c Crisco
1 c Sugar
1 t salt
1 t vanilla
1/3 c cold water
1/2 c cocoa
2 1/2 c cake flour
1 c cold water
3 egg whites
3/4 c sugar
1 1/2 t baking soda
1/3 c cold water

Directions
Cream Sugar and Crisco til light and fluffy. Add salt and vanilla. Combine 1/3 c cold water and cocoa, beat into creamed mixture. Add flour to mixture alternately with 1 c cold water. Beat after each addition. Beat egg whites, til peaked--gradually add 3/4 c sugar and beat til stiff. Fold meringue into batter. Combine soda and 1/3 c cold water. Stir to dissolve soda. Stir in batter. Bake 350 degrees for 30 minutes.

Butter Cream Frosting (doubled for layer cake)
1 c shortening (1/2 crisco, 1/2 butter)
1 1/2 c powdered sugar
1/4 c milk
1/2 t almond extract

Combine and mix 5 minutes at high speed. Can store in refrigerator. Beat before using.

Mints & Fudge (or "Why I'm on a Sugar Buzz That Will Last Till Next Tuesday")

Merry Christmas!

For the past month, I've been telling Steve that it just doesn't feel like Christmas, and I couldn't put my finger on why that was. Maybe because there was no snow, or maybe I was just feeling grinch-y, but I finally figured it out.  Two weeks ago, I was elbows-deep in a batch of banket when it finally started to feel like Christmas. Turns out, the key to it all is going crazy with cooking and baking - then it feels like Chrismas is upon us!

The banket was a total bust this year (fortunately there are certain members of my family who will simply scrape off the disastrous crust and eat the almond filling), but I did have two smashing successes - homemade peppermint patties and, as always, fudge.

Tomorrow (or maybe Monday...) I'll share the peppermint patties recipe, but today, for the fudge. Now, the recipe is pretty standard, but it was my Grandma Smits' specialty, so even if the recipe is well-known, the fudge itself is special. This year, I made it with 60% cocoa, so it wasn't as super-sweet, and it really nice! I like the bit of dark chocolate. And Henry didn't seem to mind either.

The recipe will come in a sec, but first, I've gotten lots of comments about how perfectly porportioned it is when cut, so as an early Christmas gift, I'll show you step-by-detailed-step how I do it:

1. Prepping the Pan

Even before mixing up the fudge, line two 8x8 pans with plastic wrap. I use two pieces, one going each way, and then spray them lightly with canola spray (it has the lightest taste). Make sure you use pans that have squared corners, not rounded, to get the best corners on your candy.

2. Make the Fudge

See recipe below.

3. Prepare to Cut

Once the fudge has cooled to room temperature, put it in the fridge for 15-20 minutes, to let it harden a little more. Then, using the overhang of the plastic wrap, lift the fudge out of the pan and on to a cutting board.

 4. The Tools

In addition to the cutting board, you'll need a ruler (clean, please!) that is 1" wide (most school rulers are), a pizza cutter, and hot water.

5. Marking it Off
Start with the ruler on one edge of the fudge.

Turn it on its edge without moving the ruler over. While its standing vertically, press down lightly, just enough to mark it, not to cut through.

 

Next, turn it onto the other side...

...and then stand it vertically again.

 Continue until you've reached the other edge of the fudge.

Turn the fudge and repeat going the other direction.

 

6. Cutting the Fudge

Run the pizza cutter under hot water, or dip it into a small bowl of hot water.

Then, run the pizza cutter along the ruler markings going one way first...

... and then the other direction, re-dipping/rinsing the pizza cutter as needed.

After cutting along all of the marks throw the fudge in the fridge for a few minutes to let it re-harden along the lines you just cut.

Note that my work has been carefully monitored every step of the way. This is to ensure the highest-quality results for you, of course. No personal interest on his part whatsoever.

7. Finishing Up

Once you're ready to plate or package up your candy, bend the plastic wrap from underneath to pop off a piece at a time.

Finished product!

 

Of course, mine is packaged up in the Rijksmuseum tin from Grandma - it wouldn't taste as good otherwise!

Grandma Smits' Fudge

Ingredients

3/4 cups (1 1/2 sticks) Butter

3 cups Sugar

2/3 cup Evaporated Milk

12 oz. dark chocolate chips*

7 oz Marshmallow Creme

1 teaspoon vanilla extract

Directions

1. Combine butter, sugar, and milk in a large saucepan; bring to full rolling bail, stirring constantly. Continue boiling over medium heat, stirring constantly, until a candy thermometer reads 234 degrees (about 5 minutes).

2. Remove from heat, stir in chocolate until melted; stir in remaining ingredients until completely combined. Pour into prepared baking pans. Let cool and cut into 1-inch squares using above method.

Yield: 3 pounds, 98 pieces

* Use different flavor chips for different flavor fudge (example: peanut butter chips, butterscotch chips, mint chocolate chips, you get the idea...)