Deceptively Delicious - Jessica Seinfeld [40]
4. Drop the dough by heaping tablespoonsful onto the baking sheets, leaving about 1 inch in between. Bake until golden brown, 12 to 15 minutes. Let the cookies cool on the baking sheets for 4 to 5 minutes, just until they are firm enough to handle, then transfer to a rack to cool completely.
Jerry: Once Jessica thought she heard a raccoon in the house in the middle of the night. It was me, eating these cookies.
Chocolate Chip Muffins
(WITH PRUNES OR DATES)
These make a yummy afternoon or after-school snack.
Prep: 10 minutes • Total: 35 minutes • Makes 12 muffins •Packable
Nonstick cooking spray
¼ cup prunes or dates
½ cup firmly packed light or dark brown sugar
4 tablespoons trans-fat-free soft tub margarine spread
¾ cup lowfat (1%) buttermilk
¾ cup semisweet chocolate chips
1 large egg white
2 teaspoons pure vanilla extract
2 cups whole-wheat pastry flour or all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup toasted wheat germ
1. Preheat the oven to 350°F. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
2. Put the prunes or dates in a blender or mini-chopper with ¼ cup hot water and puree until smooth.
3. In a large mixing bowl, beat the brown sugar and margarine with a wooden spoon until creamy. Stir in the buttermilk, chocolate chips, prune or date puree, egg white, and vanilla.
4. Add the flour, baking powder, baking soda, and salt, and stir until just combined; do not overmix. There should be some lumps in the batter.
5. Divide the batter among the muffin cups. Sprinkle the tops with wheat germ. Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 20 to 25 minutes. Turn the muffins out onto a rack to cool.
6. Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.
Save Time
SHORTCUTS are not only okay, they’re necessary!
1. If I’m very short on time, I’ll often use canned or frozen veggies; check the label to make sure there is no sugar or other additives.
2. Pre-chopped veggies are more expensive but great for purees (I prefer fresh for crudités). Use them as soon as possible after purchase; the shelf life of cut-up vegetables is significantly shorter than for whole veggies.
3. Purees can just as well be added to store-bought foods such as macaroni and cheese and boxed cake mixes. I’d recommend adding the puree incrementally, tasting after each addition, so that you can judge the correct balance of flavor for your family.
Banana Pudding Pie
(WITH CANTALOUPE AND YELLOW SQUASH)
This dessert is a big hit with both kids and adults. I love to serve it frozen—it’s a great way to end a weekend brunch.
Prep: 20 minutes • Total: 75 minutes (3 hours if refrigerated) • Serves 8
2 (3-ounce) packages instant banana pudding mix
1½ cups cantaloupe puree
½ cup yellow squash puree
¼ cup water
1 large banana, thinly sliced (about
½ cup), plus one more, sliced for garnish
1 (9-inch) store-bought graham cracker crust (Arrowhead Mills makes a healthier version)
½ pint fresh raspberries
8 sprigs fresh mint (optional)
1. In a large bowl, combine the pudding mix, cantaloupe and squash purees, and water, and stir with a wooden spoon until smooth.
2. Spread the banana slices in a single layer over the bottom of the piecrust. Pour the pudding mixture over the bananas and smooth the top. Cover and chill until firm, about 3 hours, or freeze 1½ hours.
3. Just before serving, decorate with raspberries, banana slices, and mint sprigs, if you like.
Joy: Thanks to raspberries and sneaky cantaloupe puree, one serving of this decadent dessert provides nice amounts of vitamin C, beta carotene, and fiber.
THE ABCs OF EATING WELL
Vitamins
Vitamins are chemical substances that the body needs in very small amounts in order to grow