blondies

My boyfriend is off to Louisiana this weekend to play in a tournament and go to Mardi Gras, so I wanted to make some snacks for the road trip. I made some banana bread muffins (I used the Joy recipe and didn't love it - they were fine but pretty plain) and decided to also make blondies as my sister has been asking for them for a while, so I thought I'd make two people happy! I've never been a big blondies fan but I liked the way these tasted. And hey, that melted butter and sugar mixture was pretty excellent!

1 cup all-purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 cup (1 stick) unsalted butter
2/3 cup packed brown sugar
1/4 cup sugar
1 large egg
1 large egg yolk
1 tbsp light corn syrup [I always just substitute honey]
1.5 tsp vanilla

Preheat oven to 350F.

In a saucepan, melt the butter and then boil, stirring constantly until light golden brown, about 4 minutes. Remove from heat and stir in brown sugar and sugar until well blended. Let cool to barely warm. Stir in egg, yolk, syrup/honey, and vanilla until well combined.

Whisk together flour, baking powder, baking soda, and salt. Stir into liquid mixture. Scrape into a greased pan. Bake until golden brown and toothpick in center comes out clean, about 25 to 30 minutes. 

valentines: molten chocolate cake

I was going to make my souffle cupcakes with white chocolate cream for my special valentine's dessert, but as I'm not very observant, I ended up having 2 kinds of chocolate and 0 kinds of white chocolate in the pantry. And as much as I wanted to make my boyfriend an incredible dessert, I wasn't going to the grocery store at 5 pm on v-day. So I spent about 20 minutes prowling the interwebs for a good chocolatey recipe (little did I realize that our dinner would be straight out of Chocolat) and found this one for a molten chocolate cake. First of all, it was delicious and I was very proud of it. Second of all, it was very easy. Third of all, I sort of expected that lava centered melted explosion to happen, but that is not this cake. It is denser and moister in the middle, so I can see the "molten" part, but if you want the chocolate to come pouring out, I don't know. Find a different recipe, I guess. My boyfriend suggested that you have to stick a hershey's kiss or something in the middle, but I haven't tested that theory yet.

*I make 1/2 the recipe for 2 servings, below is the full recipe


1 stick unsalted butter, plus melted butter for brushing
1 tablespoon unsweetened cocoa powder
1/4 cup plus 1 tablespoon all-purpose flour
6 ounces dark chocolate (70 percent cacao), chopped
1/2 cup granulated sugar
3 large eggs, at room temperature
Pinch of salt
Confectioners' sugar for sprinkling


Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.

In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.

In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour. [We ended up having a lot of time left to cook dinner and this was already ready, but I knew I wanted to serve it warm. I let it sit out for a while and then refrigerated it for a while, and there didn't seem to be any problem - just in case you find you need to do the same. It's definitely key to serve it warm. And probably with whipped cream or ice cream, even though it is crazy dense and filling.]

Spoon the batter into the prepared ramekins. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.

Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately.

valentines: chocolate covered strawberries

Enter recipe 1 from the Valentine's Day extravaganza!! Okay, it wasn't an extravaganza, but it was extra delicious and sweet and so much better than going out or doing anything else. My boyfriend made me dinner (we'll get to that in another post, but basically, mind=blown) and I made desserts. Item 1 was chocolate covered strawberries. Everyone was selling them (I didn't realize that was the v-day option, other than flowers and chocolates), so I thought, why don't I make some myself? Not only was it less expensive (not that that's why), but I love new cooking projects and this was super easy. Do you have dark chocolate and strawberries? Oh okay, you're pretty much there.

Okay, there isn't really a recipe. Basically, use semisweet chocolate (I used Baker's baking chocolate) and white chocolate (I thought I had some and didn't want to mess with the hordes at the grocery store, so we did without, but I would have liked some). I made about 10-12 strawberries with 4 or 5 oz of chocolate (I started with 3 oz added more later and now I can't remember how much).

Use a double boiler (say whaaat???) to heat the chocolate. In case you don't have one (like me), it's so easy to replicate that it's almost silly. Get a saucepan and put some water in it. Put a bowl in the saucepan that can get hot (like glass) that will sit above the water (so not sitting in it but resting on the sides). [See pictures below.] Turn the heat on the stove to high to get the water boiling. This creates a nice, warm, but not aggressive environment to heat up things like chocolate in.

Then you just dip your strawberries into the melted chocolate. After they are dipped, point them up to the ceiling a bit to get the chocolate to set before placing them on parchment paper. While they are still wet, you can sprinkle shredded coconut or grate nutmeg or pistachios (I did this because my boyfriend loves loves loves pistachios - you can't really taste it but the green looks pretty) or whatever floats your boat.

If you, unlike me, remember white chocolate, melt it in the same way as the dark, using a double boiler. Then you can do all sorts of fun stuff like drizzling the white chocolate over the dark or dipping strawberries half in one and half in the other (you should wait for one to dry first, but you knew that) or making cute designs or writing stuff (like I wanted to). Then put them in the fridge for at least 30 minutes to harden and voila!

What matters most is that they are delicious, pretty, and for some reason, very romantic and exciting (I'm not arguing but it doesn't make much since - they are so simple!). I decorated my valentine's table like this so that when my boyfriend got home from working out, I had a little romantic set-up for us. Luckily, he liked it and didn't think it was too cheesy (or was sweet enough not to say so). The pink roses are from him. <3

Don't forget to read about dinner! It was incredible!
[note: does anyone play that Zynga Scramble game? If so, you will know what I mean about that voice and how it says amazing! incredible! etc and that's now how my brain says it.]

key lime pie

I saw key limes for sale at HEB the other day, and I just couldn't resist them. My boyfriend asked me not to make so many desserts (he has a point), but I just love making them so much! In spite of his desire for a slightly healthier cooking habit, he still helped me out by squeezing the limes (which probably wasn't too easy since they are so tiny) and bruléeing the meringue a bit more (that was mostly because he really likes playing with the torch).

I admit, this wasn't my best dessert. Changes? I would have cooked/toasted the crust more before filling it, I would have used a bit more butter in the crust, I would have let the pie cook a little longer, and I would let it cool all the way and then chill before serving it. That said, it still tastes good and was fun to make. I looked around the internet for recipes but decided upon three from the Joy of Cooking - graham cracker crust, key lime filling, and meringue I.

Crust:
1.5 cups graham cracker crumbs [I used my food processor]
1/4 to 1/2 cup sugar
6 tbsp unsalted butter, melted and cooled [I would use just a bit more]

Stir sugar and graham cracker crumbs together (with a bit of cinnamon if desired). Pour in melted butter and mix. Shape into shell in the pie pan, distributing fairly evenly and press firmly down.

Notes from Joy: Crumb crusts do not need to be baked but you have two options:
- if using unbaked, freeze for 20 minutes or the filling will soften it
- bake for 10-12 minutes at 350 degrees to make it crunchy and more flavorful (cool before filling)

Filling:
15 oz can sweetened condensed milk [I used fat free - it was just fat free milk + sugar, no corn syrup]
4 large egg yolks
1/2 cup key lime juice (12-14 key limes)
3-4 tsp grated key lime zest [not necessary but I always like the added flavor of zest]

Preheat oven to 325 F.

Whisk milk, yolks, juice, and zest together until well blended. Pour into pie crust. If not topping with meringue, bake until the center looks set but quivers when the pie is jiggled (15-17 minutes). Let cool and then refrigerate for up to 1 day. Serve with whipped cream.

If using a meringue topping, bake the pie until it thickens just enough to support the topping, about 5-7 minutes. Spread the meringue around the edges of the filling, anchoring it to the crust at all points. Dollop the remaining meringue over the center and smooth the top. Bake for 20 minutes more. Let cool completely on a rack, then refrigerate up to 1 day.

Meringue:
1 tbsp cornstarch
1 tbsp sugar
1/2 cup water
4 large egg whites [conveniently the same number of egg yolks you need for the filling]
1/2 tsp vanilla
1/4 tsp cream of tartar
1/2 cup sugar

Mix cornstarch and sugar in a saucepan. Gradually stir in water, making a smooth, runny paste. Bring to a boil over medium heat, stirring briskly all the while, then boil for 15 seconds. Remove the thick paste from heat and cover.

Beat egg whites until foamy. Add vanilla and cream of tartar until soft peaks form. Very gradually beat in sugar. Beat on high speed until peaks are very stiff and glossy but not dry. Reduce speed to very low and beat in the cornstarch paste 1 tbsp at a time. When all the paste is incorporated, increase speed to medium and beat for 10 seconds. Spread over a hot pie filling and bake as directed.

Nutritional information (for 1/10 of crust + filling + meringue) [using fat-free condensed milk]
359 total calories
10g total fat
61g total carbs
7g protein

cheddar mustard beer pull apart bread

Hello superbowl food! I wasn't that excited about the game this year (a combination of still getting back into football after a few years abroad and out of it and not caring about the teams too much), but I knew I wanted to make some superbowl food to take with me to watch the game. I had made the banana cupcakes the day before, and then SK posted this recipe for savory pull apart bread, so I had my bases covered. I ended up watching most of the game at my boyfriend's friend's house (which is conveniently located around the corner from my apt), and as the only girl, I also had the only sweet and bread contributions (aka, they had just ordered wings and bought beer).

This was not so difficult to make, but I rarely feel overwhelmed by a recipe (well, one that involves baking anyway). I chose to make the dough the night before and keep it in the fridge and then finish it by making the filling and baking it a couple hours before the game. That probably contributed to me not thinking it was such a big undertaking. I also felt that it wasn't terribly hard to assemble the bread, which was a bit surprising. And although I wasn't completely sold the instant I ate it (you'd expect more cheese in every bite but it gets soaked into the bread or something), I ended up liking it and the guys took care of the rest handily.

 Yellow time: mustard sauce + dough + countertop = indistinguishable

Bread
4 tablespoons unsalted butter
1/4 cup plus 1/3 beer, preferably dark but really, use whatever you like to drink
2 1/2 cups all-purpose flour, divided
1/3 cup rye flour (use additional a-p flour if you don’t have this) [I used wheat]
2 tablespoons granulated sugar
2 1/4 teaspoons (1 envelope) instant yeast
1 teaspoon table salt
2 large eggs, at room temperature

Filling
3 tablespoon unsalted butter
1 tablespoon Dijon or a mustard of your choice
1 1/2 teaspoons Worcestershire sauce
Dash of hot sauce
1 teaspoon mustard powder
1 teaspoon paprika
1/2 teaspoon table salt
Several grinds black pepper
1 1/2 cups shredded cheddar [I did not measure out and probably used more]

Make dough:
In a small saucepan, heat the 4 tablespoons butter and 1/4 cup of beer, just until the butter has melted. Remove from heat and add the remaining 1/3 cup beer. Set aside to cool down slightly. You want the mixture warm (110 to 116 degrees), but not steaming hot.

Meanwhile, in the bowl of a stand mixer, stir together 2 cups of the all-purpose flour, sugar, yeast and table salt. With the mixer on low, pour in the butter-beer mixture, mixing only until the flour is moistened. Add eggs, one at a time, and mix until combined. The batter will look lumpy, but will become smooth in a moment. Add the remaining 1/2 cup all-purpose flour and all of the rye flour, mixing until just combined. Replace paddle with a dough hook and let the machine knead the dough for 3 to 4 minutes on low. [My mixer was not at its best with this recipe, so I ended up kneading it by hand.]

Oil a medium/large bowl and transfer dough to it. Cover loosely with plastic wrap and set aside for 50 to 60 minutes, until doubled. Meanwhile, prepare fillings.

[Do ahead: You can also rest the dough in the fridge overnight -- wrapped tightly with plastic. The next day, let it rest at room temperature for an hour before rolling out.]
[I wasn't clear on whether I should let it rise for an hour and THEN put it in the fridge, so I didn't, but I think that would have been the correct way to do it.]


Make filling: 
Back in the same small saucepan you used for the butter and beer, melt the 3 tablespoons butter. Remove from heat and whisk in mustard, Worcestershire and hot sauce until smooth. Set aside.

In the bottom of a medium bowl, stir together mustard powder, paprika, table salt and several grinds of black pepper. Add shredded cheddar and toss until grated strands are evenly coated with spices. I like to keep this in the fridge until needed so it doesn’t get soft and clumpy, making it harder to sprinkle over the dough in a bit.


Assemble bread: 
Either coat a 9-by-5 loaf pan lightly with butter or a nonstick spray and set aside.

Turn dough out onto a well-floured counter and roll the dough into a 20-by-12-inch rectangle, making sure it doesn’t stick to the counter by lifting sections and re-flouring the counter as needed. Brush the butter-mustard-Worcestershire mixture evenly over the whole surface, right up to the edges. Cut the dough crosswise into 5 strips; each should be 12-by-4 inches. Sprinkle the first one evenly with a heaping 1/4 cup of the grated cheese (which is now fine to leave out at room temperature). Gently place another strip on top of it, coat it with another heaping 1/4 cup of cheese, and repeat with remaining strips until they are stacked 5-high and all of the cheese is used.

With your very sharpest serrated knife, gently — so gently! The lightest sawing motions the weight of the blade will allow! — cut your stack into 6 to 7 2-inch segments (each stacked segment should be 4-by-2 inches). I say 6 to 7 range because while your 12-inch length should clearly yield only 6 2-inch segments, I find that the soft dough stretches so much when you lift and stack it that I end up with 7. Either amount will fit; this is totally not something to fret over.

Arrange stacks of dough down the length of your prepared loaf pan as if filling a card catalog drawer. I make this easier by standing my loaf pan up on its short end to make the next part easier. If, when you finish filing all of your dough stacks, you ended up with less than needed for the dough “cards” to reach the end of the pan, when you return the pan to rest flat on the counter again, just shimmy it a little so the dough centers. It will all even out in the final rise/oven. If you ended up with too many dough cards, before you add the last stack, simply press gently on the dough already filed to make room for it.

Loosely cover the pan with more plastic wrap and set it aside to rise again for 30 to 45 more minutes. Meanwhile, preheat your oven to 350 degrees.

Bake loaf for 25 to 35 minutes, until puffed and brown. Transfer it to a wire rack and let it cool for 5 minutes before flipping it out onto a serving plate/cutting board. Serve warm with cold beer.

Loaf “pulls” apart the easiest when it is hot or warm. If it has cooled beyond the point that the layers wish to easily separate, simply serve it in thin slices. Wrap leftovers in plastic and keep at room temperature for a day. I bet the leftovers would be fantastic reheated with scrambled eggs.

Nutritional Information (for 1/10 of recipe)
271 total calories
14g total fat
27g total carbs
9g protein

honey cinnamon banana cupcakes

I was thinking about using some riper bananas to make banana bread (do they serve another purpose?), but I also had gotten two different icing decorating kits for Christmas, so I also wanted to make cupcakes and attempt my decorating skills again. Luckily for me, google showed that Ms. Martha Stewart herself had a recipe for a banana cupcake with honey cinnamon icing. Sounded good to me. As I was making them and tasting the batter, I thought it didn't quite have the pizzaz that I liked, so I added some cinnamon and brown sugar to the cupcake batter. I also mixed some chocolate chips in to the batter for the last 6 cupcakes, just cause why wouldn't chocolate make it more delicious?

I also recently kind of effed up my mixer. My sister was over making some chocolate chip cookies (we used the recipe off the chocolate chip bag) and it was getting really thick and sticking to the spatula. I tried to help her out by scraping it off with a knife. Then I thought I'd just mix it back it by scraping the knife on the mixing attachments while they were spinning. Well, this works with the spatula, but it is NOT a good idea with a metal knife, at all. Luckily, it wasn't totally horrific, but the knife ripped out of my hand and got jammed in the mixer. So we turned it off and pulled it out, and then we noticed that it twerked the stem of one of the mixers (why do I not know the actual terms for any of these parts?). I was pretty upset, but some wrangling with it and I was able to get it into a good enough position that it still works with the other one. PHEW! What would I do without my stand mixer? I guess I'd buy a hand mixer, but I'd feel pretty bad for breaking my grandmother's old mixer that I inherited.

Also, I love the smell of cooked bananas. Bananas foster is one of my favorite desserts, and I dragged my parents and sister across downtown Austin to find a place that makes real bananas foster for my birthday dessert. My dad makes amazing banana pancakes. Just one more reason to try this recipe out.

I saw a woman at work [more on that later] getting ready to ice a cake,

and she put the (much larger) icing bag in a pitcher and then used a spatula to fill the bag.

This wasn't quite as effective as I had much less icing and a smaller bag, but still way easier 

and more efficient than the other ways I've tried. It also gave me a free hand, which helped.

 The icing kit my boyfriend gave me - you can see the tip #s that I now have.

I like that this is a washable icing bag and the tips are metal and screw on to the bag,

which helps make it easy to switch tips while using one bag of icing.

 Just experimenting with icing decorations...

1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon [my addition]
3 tbsp brown sugar [my addition]
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional) [I had enough with 2 large bananas]
2 large eggs
1/2 teaspoon pure vanilla extract


Honey-Cinnamon Frosting

1 1/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon
[I think the ratio was a bit off here - I would add a bit more confectioners' sugar to get the right taste and consistency; it tasted a bit too buttery]
[I also added a bit of yellow food coloring to it after it was mixed]


Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners.

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix).

Dividing evenly, spoon batter into muffin cups.
Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes.

Remove cupcakes from pan; cool completely on a wire rack.

In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.

Spread tops with frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Nutritional Information (for 1/12 of cupcake recipe) [no choc chips]
198 total calories
8g total fat
29g total carbs
3g protein

Nutritional Information (for 1/12 of icing recipe)
119 total calories
7g total fat
13g total carbs
0g protein

goat cheese & basil chicken

As it was personal training night for the boyfriend, it was another night for me to cook dinner. He said he wanted something relatively healthy and with chicken, so I decided upon this recipe from my Ina Garten cookbook. I've been making an effort lately to use my cookbooks more often even though the internet and SK and allrecipes are great resources.

This turned out really well. It was super easy to make, quick in terms of time spent on it (though it does have 40 minutes of cooking time), and tasted really good. We love goat cheese, so that worked out really well. I decided to make a little couscous salad to go with it, and I think that it paired well together. I got a few compliments on it, and since that always warms my little heart to hear I've made someone something delicious, I was a happy camper.

*I'm writing down my adjusted recipe. This was 2 breasts - he ate all of his but I had about 1/2-2/3 of mine.

2 chicken breasts [she says skin-on, boneless, but HEB doesn't sell that anymore. I bought the split breast with the bone-in and skin and then just cut the breast away from the bone. Also, it was considerably cheaper for much more meat than boneless, skinless.]
2 oz herb and garlic goat cheese [make sure you get a creamy kind]
2 fresh basil leaves
olive oil
salt and pepper

Preheat oven to 375.

Loosen the skin from the breast, leaving one side attached. Cut the goat cheese into slices and place a few plus a large basil leaf under the skin of each chicken breast. Pull the skin over as much of the meat as possible so that it doesn't dry out.

Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake chicken for 35-40 minutes, until skin is lightly browned and chicken is just cooked through. [When I checked with my boyfriend after 40 minutes, he had me turn the oven up to 450 for another 5 minutes and it turned out really well. This helped get the skin a bit more crispy, and if I'm going to eat it, I definitely want it to be crispy.]



1/2 cup uncooked couscous [buy it in bulk from the grocery store for cheap!]
3/4 cup boiling water
Mix couscous and water and let stand, covered, for 5 minutes. Fluff with a fork.

4 campari tomatoes [between cherry and vine tomato size, but whatever works for you]
2 leaves fresh basil
1 oz herb and garlic goat cheese
1/2 clove garlic, finely chopped
1 tbsp balsamic vinegar [I didn't actually measure]
2 tbsp olive oil [I didn't actually measure]
salt and pepper

Cut the tomatoes and julienne the basil. I mixed the balsamic, olive oil, garlic, salt, and pepper together to make a salad dressing [a simple one I learned from a roommate in Bulgaria]. Mix tomatoes, basil, goat cheese, and dressing into couscous. Serve on the side of the roasted chicken. 

ginger carrot soup

I had found a recipe on SK for a carrot soup, but I couldn't find white miso paste at HEB, so I had to find another recipe. I used this one from food network. Well the ginger isn't the strongest flavor here, and the soup definitely tastes like carrots. I liked it though. I added some extra spices - paprika and cumin. I didn't add much, so there's definitely room for more flavor if you want to experiment. It wasn't something I fell in love with right away, but I ended up having it a few times and liking it. It tastes like carrots, but it works.

*this was the adjusted recipe that I used

1 tablespoons sweet cream butter
1 onions, peeled and chopped
3 cups chicken broth
1 pounds carrots, peeled and sliced
1 tablespoons grated fresh ginger
.5 cup yogurt
Salt and white pepper

In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.

Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. [I used my immersion blender in the pot.] Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add yogurt, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.

Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

peanut butter cookies

After the dijon chicken and risotto dinner, my boyfriend asked if I had any cookies or sweet around. I didn't, so we decided to make some. I just barely had the ingredients laying around for this (less butter and flour and eggs than other recipes), which we were pretty happy about since it meant we got cookies! I haven't had many peanut butter cookies in my day, but these were really yummy. And why wouldn't they have been? That said, they aren't even worse for you than other cookies. Also, recipe thanks to Joy of Cooking.

1.5 cups all purpose flour
1/2 tsp baking soda
1/2 cup (5.5 tbsp) unsalted butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup peanut butter
1/2 tsp vanilla

Preheat oven to 375. Line cookie sheet with parchment paper.

Whisk together flour and baking soda. In a separate bowl, blend (I used a mixer) butter, sugar, and brown sugar. Beat in egg, peanut butter, and vanilla.

Stir in flour mixture into wet mixture. Shape into 1 inch balls and drop onto cookie sheets about 2 inches apart. Flatten with a fork. Bake 10-12 minutes.

Nutritional Information (for 1/24 recipe)
144 total calories
8g total fat
17g total carbs
3g protein