Can’t believe another weekend is over already! Boo. 😦
As of today, I’m exactly 5 weeks away from starting full-time school again. The countdown is on! I honestly can’t wait!
My first college experience.
Somehow I don’t think my “mature student” experience this time around is going to involve late nights and Smirnoff Ice coolers…
Last night, my roommate and I were both in a baking mood and decided to tackle some relatively healthy treats from a cookbook that’s been collecting dust in the cabinet above the microwave. Isn’t that where all neglected cookbooks are kept?
Deceptively Delicious by Jessica Seinfeld. Yes, that would be Seinfeld’s wife.
I’d heard of this cookbook several years ago when I was ill and couch bound, and had all the time in the world to catch episodes of Regis & Kelly. I remember thinking “oh, that’s neat,” and then (honestly) forgot all about it. I love that I ended up coming across it because I really love the whole concept of this book!
Basically this cookbook is full of sneaky ways to get fruits, veggies, and legumes into homecooked foods, like macaroni and cheese and cookies, that might otherwise not be so healthy. It’s written mostly for young families, but hey, us adults can always use some sneaky ways to get our 8-10 servings of fruits and veggies too!
First off, we tackled the Brownies (with Carrot and Spinach) recipe, which includes pureed carrots and spinach in the batter. We substitued the all-purpose flour with gluten-free all-purpose flour (for me). I wasn’t a huge fan of these brownies; whereas my roommate loved them. They tasted a bit dry and not sweet enough to me, and I don’t even like my desserts super sweet! On the upside, unlike most gluten-free brownies I’ve tackled, these ones actually held together.
Next we tackled the Chocolate Chip Cookies with Chickpeas (no recipe). I was a little skeptical that cookies with chickpeas could actually turn out to be edible, but we were eager to give it a shot! We debated whether to add the chickpeas in whole (as called for in the recipe), but decided to puree them instead. We weren’t brave enough to stomache eating whole chickpeas inside cookies!
I was the official cookie dough taster, and my verdict was the dough was the bomb dot com! I knew these were going to be delicious little baked gems.
We were both in agreeance this time. These cookies turned out so well! They were perfectly soft and not too sweet, but had just enough sweetness from the chocolate chips. Plus, they’re packed with protein from the walnuts and chickpea puree.
Overall, our Sunday night baking fest was a success! I think the chocolate chip cookies were some of the best I’ve ever made, and it’ll definitely be my go-to cookie recipe in the future. The rest of the recipes in her book seem pretty easy, and I’m eager to try out a few more… Like the Coffee Cake with Butternut Squash. Yum!
Have you ever tried sneaking fruits or veggies into your baked goods?