Classic Oatmeal Cookies

These classic oatmeal cookies are made with large flake oats, for lots of texture and greek yogurt for extra protein. They are crispy on the outside and chewy on the inside. If you are a purist you bake them as is, but if you are Team Raisin, you can add raisins; Team Chocolate Chip, you can add chocolate chips!

Classic Oatmeal Cookies

In a large bowl, cream together:

  • 3/4 cup butter
  • 1/4 cup shortening

When the fats are creamy, beat in:

  • 1 cup brown sugar
  • 1/2 cup white sugar

Then mix in:

  • 1/2 cup plain unsweetened greek yogurt (equal to 2 eggs)
  • 1 tsp vanilla

Then add in dry ingredients:

  • 3 cups large flake oats
  • 1 and 1/2 cups flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • pinch salt
  • 1 tsp cinnamon

Mix until combined. Scoop out into large balls onto a parchment lined cookie pan and flatten with a fork. I use a large cookie scoop, equal to 2 and 1/2 tablespoons. These large cookies take 13-15 minutes at 350 degrees F until the bottoms are lightly golden brown. Makes 20 large cookies. If you make smaller cookies, reduce the baking time.

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Coconut Lime Muffins

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A sale on limes at the grocery store and a few bags of coconut in the fridge is the inspiration for these muffins, along with an upcoming camping trip! Yum!

Coconut Lime Muffins

Sift together dry ingredients:

  • 2 cup flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • zest of a large lime

The add the wet ingredients:

  • 1/2 cup canola oil
  • 1/2 cup milk
  • 1/2 cup plain unsweetened greek yogurt (equivalent to 2 eggs)
  • 2 tbsp lime juice

Spoon into a paper lined muffin tin and top each muffin with a sprinkle of unsweetened coconut.

Bake 375 degrees F for approx 20 mins*.

*Note: Keep an eye on the muffins and if the coconut is getting too brown, cover with parchment paper.

Cream Cheese Lemon Coffee Cake

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This coffee cake is amazing! It is made with greek yogurt, fresh lemon and cream cheese. Need I say more!!! There are three layers to this cake.

Cream Cheese Lemon Coffee Cake

1. Cream Cheese Layer:

Cream together:

  • 1 pkg cream cheese softened (250g)
  • 1/4 cup sugar
  • 1 tbsp corn starch
  • 2 tbsp lemon juice

2. Cake layer:

Mix together wet ingredients:

  • 1/2 cup canola oil
  • 3/4 cup sugar
  • 3/4 cup plain unsweetened greek yogurt
  • Zest of 1 lemon
  • 1 and 1/2 tbsp lemon juice

Then add in sifted dry ingredients, mix until combined:

  • 1 and 1/2 cup flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

3. Crumb Topping:

Mix flour and sugar and then cut in the butter:

  • 1/2 cup flour
  • 1/4 cup sugar
  • 2 tbsp cold butter

 

Layer the cake batter, then the cream cheese layer, then spoon the crumb mixture on top in a parchment lined 8 by 8 square pan. Bake 350 degrees F for approx 40-45 minutes  When cool, dust with icing sugar.

 

Key Lime Pie

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I often have very vivid memories of food related events from my childhood. A bag of limes can trigger a memory deeply ingrained in my brain! The bag of limes from Costco triggered one such memory of going to someone’s house and seeing a Key Lime Pie and being told by my parents that I was not allowed to eat it. To this day, I am not sure why. I suspect, knowing my parents, that it was because it was likely made with uncooked eggs. I have never made a Key Lime Pie before. I have made cupcakes which are on my blog: /myegglessworld.wordpress.com/2013/07/21/key-lime-pie-cupcakes.  So this is my first attempt at a Key Lime pie.  I tried to keep the sweetened condensed milk to a minimum and used Greek yogurt to help thicken it. Of course, this is an eggless version even young children can eat.

Key Lime Pie

1 prepared and pre-baked 9 inch graham cracker crust

Filling:

  • Juice of 8 limes and 1 tbsp lime zest
  • One 300 ml can sweetened condensed milk
  • 1 cup plain unsweetened Greek yogurt
  • 1/2 cup whipping cream (35 percent)
  • 1 tbsp cornstarch mixed with 2 tbsp icing sugar (to prevent lumps)

Mix well with a whisk or a beater

Pour into prepared shell. Bake 350 degrees F for approx 10 mins.

Cool and then refrigerate for several hours. Serve with whipped cream. Yum!

Yogurt

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Yogurt is a great baking and cooking aid once you start experimenting with eggless recipes. Plain or unflavored Greek yogurt can be used in baking or as a mayonnaise substitute for salads and dressings.

I use Greek yogurt in salads and dressings such as my Bacon Cheddar Ranch Potato Salad (https://myegglessworld.wordpress.com/2013/06/28/bacon-cheddar-ranch-potato-salad/). Rachel Ray is well known for her dislike of mayonnaise so her tv site is a great resource for eggless salad dressings (http://www.rachaelrayshow.com/food/).

I use plain yogurt to help with egg replacement in baked goods, such as my Whole Wheat Banana Bread (https://myegglessworld.wordpress.com/2013/04/19/whole-wheat-eggless-banana-bread/). It`s also a great addition to chocolate cakes and cupcakes or scones. When replacing yogurt for eggs in baked goods, the ratio is generally 1/4 cup yogurt per egg.