| December 2007
A Message From The Moms
It seems like we went from Halloween to the Holidays in the blink of an eye! Though we must admit that a few pieces of stale Halloween candy are still hanging around our kitchens (Liz’s son Simon was seen nibbling on a strange-looking marshmallow eyeball just the other day), holiday treats – especially cookies – are starting to fill our cookie jars. Janice is busy planning for her 18th annual neighborhood cookie swap; Liz is starting her first with her book group buddies. If you plan to host or attend a cookie swap this season, be sure to read our recent Cookie Swap Secrets article in the December issue of Kiwi magazine. In it, we feature five delicious and healthy (yes, healthy) recipes including a makeover for ginger snap cookies. The original recipe was sent to us from one of our very own Moms’ Club members (see recipe below)!
Other than cookies, we’re working on some yummy new recipes for vegetable side dishes. Given all the recent debate over two new cookbooks that tout “sneaking” pureed veggies into kids’ favorite foods, we decided to put our vegetables front and center – enjoying them out in the open instead of hidden or disguised. While we admit we can’t resist the opportunity to “weave” nutritious ingredients – including vegetables -- into every recipe we make, we want our children to learn to enjoy vegetables as vegetables! Visit our blog and check out our December 3rd posting for Smooshed Sweet Potatoes, a vegetable dish your family is sure to love.
We had lots of fun this fall working with the media on a variety of stories. In addition to the Kiwi magazine article, we were quoted in an ABCnews.com piece, Does Deception Belong at the Dinner Table, were guests on the Manic Mommies weekly podcast to discuss everything from healthy snacking to table manners, and Liz appeared on the Rachael Ray Show to help judge their So You Think You Can Cook?! recipe contest. It’s been an exciting few months!
On a final note, we’d like to congratulate Desiree H. from Philadelphia for winning our giveaway for a Cuisinart Panini Maker (the GR-4 Griddler). We’ll be back in touch soon with news on our next giveaway.
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Jenni K. of New Castle, Ohio, is a mother of three boys and a member of our Moms’ Club. When she asked us to make her Dipped Gingersnaps healthier, we immediately took on the challenge. We swapped half the white flour with whole wheat flour, added some ground flaxseed and nixed her shortening-based frosting in favor of a simple sugar glaze.
Ginger Drizzle Cookies
Makes 3 Dozen
1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons ground flaxseed
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup canola oil
1 large omega-3 egg
1/4 cup molasses
Whisk the all-purpose flour, whole wheat flour, ground flaxseed, baking soda, ground ginger, cinnamon and salt in a bowl. In a separate bowl, combine the sugar and canola oil and beat on medium speed until well blended, 1 minute. Add the egg and molasses and continue to beat until smooth, about 1 minute.
On low speed, gradually beat in the dry ingredients until just combined. Cover the bowl with plastic wrap and place in the refrigerator to chill until firm, at least 1 hour. Preheat oven to 350 degrees. Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside. Roll the dough into 1-1/4” balls and place on a prepared baking sheet, leaving a 2” space in between. Bake 10 to 12 minutes or until golden brown. Let cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack and cool completely. Repeat with remaining dough.
Sugar Glaze:
1 cup confectioners’ sugar
2 1/2 tablespoons 1% lowfat milk
Place sugar and milk in a bowl and stir until mixed thoroughly. If the glaze is too thick, add a few drops of milk as needed. Drizzle glaze over each cookie in a lattice or squiggle-shaped design.
* If you want your icing to harden, replace one tablespoon of milk with 1 tablespoon light corn syrup.
Nutrition Information per Serving (1 cookie): 80 calories, 3.5g fat (0g saturated, 0.3g omega-3), 105g sodium, 13g carbohydrate,1g fiber, 1g protein
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