Tag Archives: anti-oxidants

Baking to beat the cold and stress

In many ways, yesterday was a typical January day in northwest Ohio. Sort of. There was nearly one foot of snow on the ground, and extremely high winds had created large drifts up the sides of houses and parked cars. Icy roads made driving dangerous.

Okay, so if you live in Minnesota or North Dakota, you might be yawning by now. But hey, this is Ohio. We get snow. Some years we get a lot. Some years we get none. This is one of those “a lot” years. Windchills of 40 below didn’t make it any more palatable.

So there we were. Stuck in the house. Even Bluffton University shut down for two days. So…what to do?

One of my favorite rooms in the house is the kitchen. It’s bright. It’s yellow. And it gives me a nice view of the back yard, and the little A-frame that my dad built 20 years ago. He insisted it would probably fall apart after two years.

Backyard
Looking at the A-frame sparked a memory of Dad baking bread on cold winter days. So? I baked bread.
Bread-baked

While that was rising, I figured I could log on to my work desktop and get some work done. But since I’m really good at procrastinating, I shoved that thought to the back of my brain, and instead baked cookies.
Not just any old cookies. It’s January. I hate January. In fact, my stress level rises just thinking about January. So…since whoever decided that dark chocolate and antioxidants are good antidotes to stress, I’ve resorted to the perfect cookie, Anti-Stress Cookies.

Chock full of ingredients like whole wheat flour, olive oil, dark chocolate chips, raisins, dried sour cherries, walnuts, oats, yogurt, brown sugar, butter, and whatever else you feel like adding.  I added 1/4 cup of flax seed this time. You can’t ruin them…unless you leave the room and forget they’re in the oven. Doesn’t matter. Surely, someone in your house likes dark cookies. If not, call my husband.

cookie-plate

Anti-Stress Cookies
1½ c. white flour (or white whole wheat flour)
¾ c. whole wheat flour
1 ¼ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon ground cinnamon
3/4 teaspoon grated nutmeg
Pinch of ground cloves
¾ teaspoon salt
½ stick unsalted butter, at room temperature
1/3 c. olive or canola oil
1 c. packed dark brown sugar (I actually use 3/4 c.)
1 large egg
2 egg whites
¼ cup molasses
¼ cup nonfat plain yogurt
1 tablespoon freshly grated ginger
2 teaspoons grated lemon zest
½ cup oats
1 ¼ cups Monukka raisins
1 ¼ cups dried cranberries or dried cherries
1 ¼ c. DARK chocolate chips (i.e. Ghirardelli)
1 ¼ cups chopped walnuts
Directions
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.
Beat the butter, oil and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the egg and egg whites  Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not overmix). Fold in the oats, raisins, cranberries or cherries, chocolate chips and walnuts.
Chill dough for at least 30 minutes. Drop heaping tablespoonfuls of batter onto prepared baking sheets. Meanwhile, preheat the oven to 375 degrees.
Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack. Store in an airtight container for up to one week. May also be frozen (I like my cookies hard!)

By the time I was done with all the baking, I’d warmed up the house, and the frigid temps outside didn’t seem nearly so daunting.

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Fighting the flu and other maladies with Anti-Stress Cookies

It’s that time again….flu season. According to health experts, hand washing is one of the most important steps one can take to prevent the flu. Covering your mouth and nose when others cough or sneeze is another step toward warding of the dreaded stuff.

Now, I’m no expert but it’s clear that eating right can’t hurt when trying to keep your body healthy, and loading your body with antioxidants might help in fighting infection and disease.

A few years ago, the Food Network came out with a recipe for Flu Fighter Cookies. This seemed like a good idea and the cookies were good, but I figured I could adjust the recipe to include additional healthy ingredients.

This recipe is chock full of antioxidants and good stuff — hence, the name, “Anti-Stress Cookies.”

Mixing up the good stuff

Mixing up the good stuff

Time to eat!

Time to eat!

 

 

 

Anti-Stress Cookies
1½ c. white whole wheat flour (in place of all-purpose flour, although that also works)
¾ c. whole wheat flour
1 ¼ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon ground cinnamon
3/4 teaspoon grated nutmeg
Pinch of ground cloves
¾ teaspoon salt
½ stick unsalted butter, at room temperature
1/3 c. olive or canola oil
1 c. packed dark brown sugar (I actually use 3/4 c.)
1 large egg
2 egg whites
¼ cup molasses
¼ cup nonfat plain yogurt
1 tablespoon freshly grated ginger
2 teaspoons grated lemon zest
½ cup oats
1 ¼ cups Monukka raisins
1 ¼ cups dried cranberries or dried cherries
1 ¼ c. DARK chocolate chips (i.e. Ghirardelli)
1 ¼ cups chopped walnuts
Directions
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.
Beat the butter, oil and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the egg and egg whites  Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not overmix). Fold in the oats, raisins, cranberries or cherries, chocolate chips and walnuts.
Chill dough for at least 30 minutes. Drop heaping tablespoonfuls of batter onto prepared baking sheets. Meanwhile, preheat the oven to 375 degrees.
Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack. Store in an airtight container for up to one week. May also be frozen (I like my cookies hard!).