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Gimme a Cooky

December 13th, 2006

A word to the wise: When you make Mexican Wedding Cakes with margarine (because it’s all you have in the fridge) instead of butter and substitute half whole wheat flour for the white flour… Well. While they are vegan made this way, they just are not as yummy. Which is a good thing, now that I think of it. Those little cakes have ninety calories apiece! just thought I’d share that baking/dieting tip with you.

Looking for some real cooky recipes? Go check out Jenn’s Virtual Cookie Exchange. (Thanks, Amalah, for the tip.) Also an excellent way to check out a bunch of new blogs, if you’re in the market.

Now, gimme a cooky. We’ve baked chocolate chip cookies so far, the aforementioned Mexican Wedding Cakes, Peanut Butter Blossoms, and will make some fudge this weekend. And that is it. I mean it, Internet. I’m not putting on more pounds this season — I’ve lost twenty and they’ve been staying off, in spite of cookies. (Trick is to give them all away as soon as they’ve cooled, and not accept any from friends. Cookies, I mean. Not pounds. Damn, I wish there was a way to do that with pounds…)




  1. edj says

    I will take some of your fudge. I miss fudge. It doesn’t come out right here–I think the sugar crystals are too big and don’t melt properly or something, so it doesn’t set. Every year, my friend Harriet and I discuss why the fudge doesn’t come out. DARN YOU! Now I’m craving fudge.
    I will send you my pumpkin cookie recipe. It is good, and has 1/2 whole wheat flour, nonfat yogurt (or full fat for those of us overseas) instead of eggs, and raisins in it so you feel DARN healthy when you eat them! And that is what counts, right?

    December 13th, 2006 | #

  2. Wacky Mommy says

    St. Edj,

    Try this — no sugar, just chocolate! (from Family Fun website):

    Holly Jolly Fudge

    “With colorful toppings, these oh-so-tasty morsels are almost irresistible — which means you may have a hard time getting them out the door as holiday gifts for neighbors, teachers, and friends. Thankfully, our cookie-cutter technique will leave plenty of leftovers for nibbling. (They make a terrific topping for ice cream too!)

    Holly Jolly Fudge
    3 cups semisweet- or milk-chocolate chips
    1 (14-ounce) can sweetened condensed milk
    1/8 teaspoon salt
    1 teaspoon vanilla extract
    Assorted sprinkles, sugars, and candy decorations

    Step 1
    Place the chocolate chips in a 2-quart bowl and microwave for 1 minute, then stir them with a wooden spoon. If the chips are not completely melted, microwave them again for 30 seconds, then stir until they’re smooth.

    Step 2
    Stir in the condensed milk, salt, and vanilla extract.

    Step 3
    Line a 9-inch square pan with aluminum foil, extending it about 2 inches beyond each side. (This makes it easy to remove the fudge later.) Lightly spray the foil with nonstick cooking spray.

    Step 4
    Spread the mixture evenly in the pan.

    Step 5
    Chill the candy until firm, about 30 minutes in the freezer or 1 hour in the refrigerator.

    Step 6
    Lift the foil from the pan and place it on a flat work area. Use 1-inch cookie cutters to cut out the fudge, then lightly press decorations onto each piece. Makes about 50 pieces.

    December 13th, 2006 | #

  3. edj says

    Thanks! Harriet and I will let you know how it comes out! (You know no choc chips, right? But no worries…we do have bars of European dark chocolate that I think are even better)

    December 15th, 2006 | #

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