Cookbook Review: The Cookie Dough Lover's Cookbook and Chocolate Chip Cookie Dough Truffles

Divine.  Simply Divine.  That is how I would describe these Chocolate Chip Cookie Dough Truffles made following a recipe from the new cookbook:  The Cookie Dough Lover's Cookbook:  Cookies, Cakes, Candies and More!  by Lindsay Landis.  A few weeks back, this glorious cookbook arrived at my door from the publisher for free to review.   I was thrilled.

Who among us hasn't tempted the threat of salmonella to eat raw cookie dough?  Fear no more, because each one of the recipes contained in this book uses a form of Lindsay's egg-less dough mixture in over 50 different recipes! .... White Chocolate-Macadamia Nut Cookie Dough Blondies, Chocolate Chip Cookie Dough Bread Pudding, Chocolate Chip Cookie Dough Ice Cream, Cookie Dough Stuffed French Toast, and Cookie Dough Crispy Treats just to name a few.   If I didn't have your attention before, after that mouth-watering list I am sure I do now!

The author, Lidnsay Landis, is a graphic designer/small- business owner by day and a food blogger/cookie dough addict by night.  Her food blog is Love and Olive Oil, where she not only blogs about cookie dough, but many other fabulous foods!  Her photography is outstanding...and in fact, in addition to recipe development and and writing, she also did all the photography in the book.  Lindsay states:  "I'm a very visual person;  I may overlook a truly incredible recipe just because it does not have a photo.  This is why it is important to me that each recipe in the book have a photo.  Still, I tried to portray every recipe as true to life as possible; there's not food-styling trickery to be found.  In fact, I personally ate nearly every single "hero" that was photographed mere seconds after taking the final shot."  Um....YES!  I love this fact and I can totally relate!

Besides the wonderful photography, each recipe is written out clearly and are very easy to follow. There are not a ton of complicated steps or fancy ingredients. It has a hard cover, lay-flat spiral binding, which is always a plus.  I enjoyed this cookbook very much and see myself making several more recipes from it's pages.  The recipes aren't low calories treats, but all things in moderation, right?

The Cookie Dough Lover's Cookbook is due to hit shelves on June 5, 2012.  The publisher's price is $18.95.  It will be available from Amazon and Barnes and Noble.  What a great gift this would make for your favorite cookie dough enthusiast!  ( or yourself!)

And just so you don't have to wait until the book hits the shelves to try out a recipe from this book...I am going to post the recipe for the Chocolate Chip Cookie Dough Truffles, so you can give it a try for yourself! ( and yes, the truffle pictures are my own, taken with my little point and shoot camera!)

Chocolate Chip Cookie Dough Truffles

from The Cookie Dough Lover's Cookbook

Printable Recipe

Servings - 24*   Servings Size - 1 truffle   Points Plus per Serving -  5 Points+

Calories - 148.2,   Total Fat - 8g,   Carb. - 22g,   Protein - 1.3g,   Fiber - 0.8g

*Note the original recipe calls for a yield of 30 to 40 truffles.  I chose to use a small scoop to make my truffles, which made them a bit larger, and I got about 2 dozen truffles from the batter. 

1/2 cup unsalted butter, at room temperature

1/4 cup granulated sugar

1/2 cup light brown sugar, packed

2 TBS. milk ( I used skim and was loose with my measuring) 

1/2 tsp. pure vanilla extract

1 1/4 cups all purpose flour

1/2 tsp. salt

1/2 cup mini semi-sweet chocolate chips

8 ounces of dark-chocolate candy coating ( I used Merckens)

1.  In a large bowl, beat the butter and the sugars together with an electric mixer on med speed until light and fluffy, 2 - 3 minutes.  Mix in milk and vanilla.  Stir in flour and salt and mix on low speed ( or by hand) until incorporated.  Stir in chocolate chips.  Cover and chill dough for 30 minutes or until firm enough to handle. 

2.  Form dough into 1-inch balls  ( I used a small scoop to make the balls ) and arrange them on baking sheets line with parchment paper.  ( I used waxed paper)  Place sheets in freezer for at least 15 minutes.  ( I didn't use the freezer, I kept the balls in the fridge overnight)  Meanwhile, melt the chocolate in a double boiler or microwave according to manufacturer's directions, being careful not to overheat it.  Coat truffles and store in refrigerator.  They will keep for up to 1 week. 

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This was seriously a extremely easy recipe which gave extraordinary results.  The truffles were loved by everyone who tried them. The cookie dough was perfect and tasted as if you scooped out a spoonful from a fresh made batch sitting in a bowl ready to bake!   If you wanted to keep the calories lower, you could make the balls smaller than I did. 

If you like chocolate chip cookie dough, than The Cookie Dough Lover's Cookbook is a must for you!

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Grilled Moroccan Chicken Kebabs

If you are on the lookout for a super quick, flavorful chicken dish...than look no further, because these Grilled Moroccan Chicken Kebabs are a must try!  So different from the plain old grilled chicken and so super easy you can have dinner on the table in less than 30 minutes!  No marinating needed!  

I got a new cookbook for my birthday this weekend, one I have had my eye on for sometime now.  I couldn't have been more thrilled when I opened it up!  It's Cooking Light fresh food superfast and so far I have bookmarked so many recipes I can't count!  This chicken dish was the first one I've tried and I loved it.  

The spice combo is just so different, but most of you will find you already have these spices in your pantry...and the apricot jam ( I used an all fruit version ) gives it just the right amount of sweet.  I served these along some whole wheat couscous and some steamed broccoli for a quick, easy and healthy weeknight meal.  

Grilled Moroccan Chicken Kebabs

from Cooking Light (fresh food superfast)

Printable Recipe

Servings - 4   Serving size - 1 kebab   Points Plus per serving - 7 Points+

Calories - 283,   Total Fat - 4.2g,   Carb. 26.4g,   Protein - 34.7g,   Fiber - 0.6g

24 oz. total of skinless, boneless chicken breasts, cut into 1 1/2" pieces

1/2 cup apricot preserves ( I used an all fruit variety ) 

1 tsp. ground cumin

1 tsp. ground cinnamon  

1/2 tsp. ground coriander

1/2 tsp. kosher salt 

4 metal or bamboo skewers ( which have been soaked to avoid burning)

cooking spray

1.  In a large bowl, combine the apricot preserves, ground cumin, ground cinnamon, ground coriander, and salt.  Add in the chicken pieces and coat well with the apricot mixture.  

2.  Thread chicken pieces onto the skewers so each one has an equal amount of chicken.  Spray the chicken with cooking spray on all sides.  

3.  Grill over med-high heat until done.  ( approx 5 minutes per side)  

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Everyone but my husband enjoyed this chicken.  My husband doesn't like sweet tastes mingling with his meat...but he is pretty picky.  I think the spices and the sweetness gave a really different, exotic if you will, flavor to the chicken.  I WILL make this again...much to my husbands dismay...lol  It was just so easy and so tasty!  My only regret is that I didn't double the recipe so I could have leftovers for lunch today! 

I am hoping to be back later this week for a cookbook review and recipe for Chocolate chip cookie dough truffles...yes...they are to die for!  So stay tuned!  

Cinnamon Swirl Banana Muffins

 A lightened up banana muffin with a swirl of cinnamon sugar...

Muffins are a great way to keep your portion size in check and they are so easy to throw together.  I really don't make muffins all that often...but then when I do make a batch, I am reminded of what a great treat they can be.  In the morning or afternoon with a cup of coffee or tea, these muffins really hit the spot.

They might sound complicated to make...but they are not.

It basically involves a layering of ingredients.  Put about 2 TBS or so of banana muffin batter in the prepared muffin tin well and top with a little of the cinnamon swirl mix as shown. "Swirl" with a wooden skewer or toothpick.   It's ok if the swirl mix sort of leaks to the edges.

Then repeat the process to fill the muffin well.

Bake until a toothpick inserted into the center comes out clean.

and voila`!  Cinnamon-y goodness baked right in!

Give them a try today!

Cinnamon Swirl Banana Muffins

adapted from Cooking Light magazine

Printable Recipe

Servings - 16,   Servings Size - 1 muffin,   Points Plus per Serving -  6 Points+ ( same for either flour)

(nutritional information if using all AP flour)  Calories - 204.6,   Total Fat - 6.7g,   Carb - 37.7g,   Protein - 3.2g,   Fiber - 0.9g

(nutritional information if using all whole wheat flour)   Calories - 198.5,   Total Fat - 6.8g,   Carb - 36.7g,   Protein - 3.6g,   Fiber - 2.3g

Ingredients: 

For muffins:

1 1/2 cups mashed, very ripe bananas ( about 3)

1/3 cup plain fat-free yogurt

5 TBS unsalted butter, melted

2 large eggs

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 tsp. pure vanilla extract

2 cups of either AP flour OR Whole wheat pastry flour ( see nutritional information above)

3/4 tsp. baking soda

1/2 tsp. salt

For cinnamon swirl:

3 TBS unsalted butter, melted

1/4 cup brown sugar, packed

pinch of salt ( optional) 

1 1/2 tsp. ground cinnamon

Directions: 

1.  Preheat oven to 350 degrees F.  Prepare wells of two muffin tins with paper liners.  ( recipe makes approx. 16 muffins)   

2.  In large bowl, mix the bananas, yogurt, 5 TBS melted butter, eggs, sugars and vanilla extract with hand mixer until well combined.  

3.  In small bowl, combine the flour, baking soda and salt.  Gently fold the flour mixture into the banana mixture until just combined.  DO NOT over mix!  

4.  For cinnamon swirl:  In same small bowl you used to combine the flour with the soda and salt, mix together 3 TBS melted butter with 1/4 cup brown sugar and cinnamon. 

5. Take approx. 2 TBS of banana muffin batter and place in prepared muffin wells.  Top each one with a little of the cinnamon sugar mixture ( about 1/4 tsp to 1/2 tsp)  Swirl with toothpick or wooden skewer and repeat process one more time.  

6. Bake at 350 degrees F for about 20 minutes or until they are done.  ( you may need to adjust bake time as this is gauged off of my oven)  

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These were a really yummy treat.  I loved how there were sort of pockets of cinnamon inside.  If you find your muffins tend to come out tough and not tender, you can always try using cake flour in place of the AP flour or WW flour.  

I've received a new cookbook to review....a chocolate chip cookie dough cookbook!  It's pretty neat and I am currently working on one of the recipes so I can post about it.  Look for it soon! 

Again, I hope you will bear with me on my sparsity of posts during this busy time!  

THE BEST Chocolate Chip Cookies!

OK...not exactly a healthy or light recipe...but I have made this chocolate chip cookie recipe now 5 times in the past few weeks...yes five...it's that good.  Maybe they are a bit healthier than traditional chocolate chip cookies because coconut oil is the fat component in these wonderful cookies instead of butter.  What I've learned about coconut oil is that although it is high in saturated fats...the fat chains are different ( smaller)  from those found in animal fats, and are processed more efficiently by the body. You can read all about Coconut Oil HERE on Prevention RD, as Nicole, a registered Dietician answered my question about this fat.  All I know is that this cookie is fabulous in texture and taste.  The coconut oil ( depending on the brand you use ) can impart a slight coconut flavor to the cookie.  If you like coconut, it is really a pleasant surprise.

In the five times I've made this recipe in the past month, the batches I made with coconut oil that was almost tasteless, did not leave the cookies with any coconut flavor and you couldn't tell the coconut oil was in there.  I made other batches with Trader Joe's Organic Virgin Coconut Oil, and it DOES impart a light coconut flavor...so whether or not you get the coconut flavor from the oil depends upon the oil you use. 

I also made a batch with some added toasted coconut and traded out part of the flour for whole wheat.  My family unanimously decided just the plain cookies made with all AP flour were the best tasting. 

The cookie, thanks to brown sugar exclusively as a sweetener, is soft and chewy on the inside and slightly crisp on the outside...but after they are stored in a closed container, the cookies go all soft and chewy. 

The best part?  you don't have to wait for your butter to soften...lol

I give very few recipes the title of "THE BEST"...but this one has definitely earned this honor.  

THE BEST Chocolate Chip Cookies!

Printable Recipe

Servings - approx. 40   Serving Size - 1 cookie   Points Plus per Serving - 3 Points +

Calories - 109.1,   Total Fat - 5.5g,   Carb. - 17.3g,   Protein - 1.2g,   Fiber - 0.6g 

1/2 cup coconut oil

1 cup + 1 TBS brown sugar, packed

2 large eggs, room temperature

1 TBS. pure vanilla extract

1 3/4 cup all purpose flour ( you can sub part of the flour for whole wheat) 

1/2 tsp. salt

1 tsp. baking powder

1/4 tsp. baking soda

12 oz. semisweet chocolate chips 

1.  Preheat oven to 375 degrees F.  Line baking sheets with parchment paper or use silpat.  

2.  In large bowl, beat together the coconut oil and brown sugar with mixer.  Add in the eggs and beat until fluffy.  Add in the vanilla extract. 

3.  In med bowl, combine the flour, baking soda, salt and baking powder with whisk.  Mix the flour mixture into the coconut oil mixture with a wooden spoon until all the flour is incorporated.  Add in the chocolate chips and mix well.  

4.  Drop by rounded TBS onto prepared baking sheets.  ( I used a cookie scoop ) Flatten the balls a little with your fingers, if desired before baking.  Bake for approx. 8 - 10 minutes or until slightly browned around the edges.  Let rest on cookie sheet for a few minutes before removing to rack to cool completely.  Store covered.  

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I want to give credit to the original site I found this recipe off of...although truth is, I altered it quite a bit.  The problem is, this site didn't have a print option, and I had to copy and paste and don't have the  original link.  I will need to go back and see if I can find it and then I will add it.  

Honestly, I will say it again...my NEW go to chocolate chip cookie recipe...Soooo good!  

Want more chocolate chip cookie recipes?  Give Chocolate Chunk Walnut Cookies from A Flavor Mosiac a try! 

Crockpot Italian Roast Beef

Hands down, one of the easiest and tastiest crockpot meals I have ever made!  When Veronica of Veronica's Cornucopia had posted the recipe a while back and raved about the results...I knew I wanted to make it...but I had actually forgotten all about it, until she posted about it again, this past week.  Luckily, I had a small round roast ( about 3#, Veronica used a 5# roast) I wasn't sure what I was going to do with in the freezer.  I say I wasn't sure what I was going to do with it, because I actually bought it when it was on sale for a super low price and because the cut was round, I knew there was the possibility of it cooking up tough and dry. 

The only changes I made to her original recipe was to use freeze dried shallots and add a little ketchup at the end to the sauce.  ( I wanted a tomato presence in the sauce...so I went with ketchup)  Other than that, it was just a package of Good Seasons Italian dressing mix and a jar of mild banana peppers placed on top of the meat and braised for 8 hours on LOW.  The result was a tasty, moist,  fork tender roast which could be eaten as pictured above or put on some buns for a pulled beef sort of deal.  The banana peppers, for the most part, cook way down into the sauce...so you really don't get bits and pieces of peppers...just the flavor. 

With the ease of preparation and the delicious end result...this recipe is on it's way to becoming one of my all time favorites! 

Crockpot Italian Roast Beef

adapted from Veronica's Cornucopia

Printable Recipe

Servings - approx. 8   Serving size -  4 oz. cooked meat   Points Plus per Serving - 4 Points+

Calories - 172.2,   Total Fat - 4.4g,   Carb. - 4.5g,   Protein - 25.8g,   Fiber - 0g

(*since you use all the brine from the peppers and it becomes a sauce, I wasn't sure how to calculate, but I cannot imagine it adds much if anything calorie wise to the mix...if you want to err on the side of caution, give yourself another point+ for this dish to be sure)

Round Roast, approx. 2 - 3lbs.  ( Veronica used a 5lb roast, and this would yield more servings if you used it, but the serving size would remain the same)

1 - 12oz. jar of mild banana peppers 

1 envelope Good Season's Dry Italian Dressing mix

pepper, as you like

2 TBS dried shallots

1/4 cup ketchup

1.  Spray interior of crockpot with cooking spray.  Pepper roast as you like ( optional).  Put in roast, sprinkle with Italian dressing mix and shallots.  Pour entire jar ( brine and all) over the roast.  Cover and cook until fork tender, turning roast over halfway through cooking, approx. 8 - 10 hours on LOW.  

2.   Remove roast and shred with two forks.  Return meat to the crockpot with the juices and mix in the ketchup.  Serve as you like....as a main course or in a bun as a sandwich.  ( both ways are great!)  

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A total two thumbs up meal!  While I chose to eat mine as pictured above...my son put his on a bun.  Delicious either way! I will be making this roast again.  I love that it is so low in points and the brine from the peppers makes this super tender and moist.  

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Tastetastic Thursdays @ A Little Nosh