Tag: baking sheets

Dark Chocolate Oatmeal Lace Cookies

These delicious cookies are light, crisp and chewy, made with basic ingredients like oats, flour, butter, sugar and spices– then once baked they are sandwiched together with melted dark chocolate. If you’re baking cookies for Holiday parties, or just to leave Santa, these are a must!

Holiday traditions in my family always included baking cookies with the kids. My Mom did it with my brother and I, and she still does it with my children. To ease some of the guilt, I try to include some lighter cookie recipes in the mix and these lace cookies are one of my favorites. Of course, I do practice restraint and tracking (and exercise) helps keep me in check this time of the year.

One thing to keep in mind when baking these cookies is the batter will spread once baked so don’t put them too close together on the cookie sheet. Once baked they will keep well in an airtight container.

Dark Chocolate Oatmeal Lace Cookies
gordon-ramsay-recipe.com
Servings: 22 • Size: 1 sandwich • Old Points: 2 pts • Points+: 2 pts
Calories: 66 • Fat: 3 g • Protein: 1 g • Carb: 10 g • Fiber: 0 g • Sugar: 7 g
Sodium: 7 mg • Cholesterol: 6 mg

Ingredients:

  • 1/2 cup sifted all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp baking powder
  • Pinch of salt
  • 1/2 cup old-fashioned oats
  • 1/4 cup unsalted butter, melted
  • 2 tbsp 1% milk
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 2 oz dark chocolate, melted (calculated with 1 oz only)

Directions:

Preheat oven to 375°F. Line two baking sheets with Silpats or parchment paper; set aside.

In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt, and oats; set aside.

In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla. Mix until smooth. Slowly add in the dry ingredients and mix to combine.

Drop 1 level teaspoon of batter onto prepared baking sheets leaving space in between, placing only 12 cookies on each sheet because the cookies will spread in the oven.

Bake for 7-9 minutes. Remove from oven and let cookies cool on baking sheets for 2 minutes. Carefully transfer cookies to a wire rack and cool completely.

Spread one cookie with a thin layer of melted chocolate and sandwich with another cookie on top. Repeat with remaining cookies. You will only use about 1 oz of chocolate, I calculated accordingly.

Skinny Garlic Parmesan Fries

These delicious fries are baked in the oven with garlic, a little olive oil, kosher salt and black pepper, then sprinkled with freshly grated Parmesan and parsley – to die for!

Inspired by a night out with friends, my girlfriend ordered something very similar although fully fried and I couldn’t stop eating them – I knew I had to make them at home!

Yesterday I set out to see if I can recreate them, and luckily I had a houseful of people who helped me taste test them. BIG HIT with everyone in my house!! You don’t miss the fact that they are not fried at all, and the garlic smells amazing while it’s baking in the oven. I listed them here as 1 serving which is basically one potato per person, but you could share them if you were serving them as a side.

I made two batches and baked them on two baking sheets because the key to making them crisp is to make sure they all lay flay on the baking sheet, you don’t want to crowd the pan.

To cut them, I used my mandolin and sliced them into 1/4-inch thick slices. Then I took a knife and sliced them into 1/4 inch thin strips. If you cut them thicker you’ll have to adjust the cooking time. Next time I may try my paderno slicer and see how they work out spiralized.

And for those of you who are scared of potatoes, I just want to remind you potatoes are good for you! They are rich in fiber, potassium and magnesium, which are all listed as
shortfall nutrients in the American diet. Plus, they are naturally gluten free and part of a clean eating diet!

Skinny Garlic Parmesan Fries
gordon-ramsay-recipe.com
Servings: 1 • Size: 1 potato • Old Points: 4 pts • Points+: 5 pts
Calories: 192 • Fat: 6 g • Carb: 32 g • Fiber: 3 g • Protein: 5 g • Sugar: 1 g
Sodium: 69 mg (without salt) • Cholesterol: 3 mg

Ingredients:

  • 1 tsp olive oil
  • 1 clove garlic, crushed well
  • canola cooking spray
  • 1 medium (6 oz) potato, russet or yukon gold, washed and dried
  • kosher salt and black pepper, to taste
  • 2 teaspoons fresh grated Parmesan cheese (I used Reggiano)
  • fresh parsley, minced

Directions:

Combine the oil and crushed garlic in a small bowl.

Preheat the oven to 425°F.  Lightly coat a baking sheet with cooking spray.

Cut the potato lengthwise into 1/4-inch thick slices; cut each slice into 1/4-inch thick strips. Place on the baking sheet and toss with the oil and garlic and use your hands to evenly coat. Season with salt and black pepper. Place on a single layer onto the greased baking sheet. Bake uncovered in the center of the oven until tender crisp and golden brown, about 10 minutes on each side. Baking time will vary depending on your baking sheet and your oven.

Remove from the oven and top with parmesan and parsley, eat hot!

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