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Ten Ways to add BIG Flavor for 10 Calories or less

Ten Ways to Get Big Flavor for 10 Calories or less

About the time I started to get really into cooking was right about the time I was talked into doing some runway modeling. At 5 foot 7 and 120 pounds, I was know as the "short chubby model," which was equal parts laughably ridiculous and self-esteem crushing. I only did a few runway shows before I realized that this was not a world I wanted to be a part of.

Jackie Dodd headshot

During those brief months of trying to fit into an unrealistic idea of what I was supposed to look like, the only thing of value that I walked away with was a few tricks to cooking healthy. I was never willing or able to starve myself to attain the coveted double zero dress size, I always wanted food that was full of flavor, even if I was cutting back on calories. Even now, several years  and about a dozen pounds later, I need to eat. Healthy or un-healthy, my food has to taste good.

Lucky for us, there are a lot of ways to add big flavor that don’t add calories. Even if you aren’t trying to walk a cat walk, (and I would not recommend it, to be honest, it sucks), we all have times when eating healthy is more important to us. But flavor should always be on the top of the list.

Ten Ways to Get Big Flavor for 10 Calories or less

  1. Lime juice–10 calories. Perfect to balance out a spicy dish.
  2. Chipotle– 2 calories per serving. Huge smokey, spicy flavor for just two calories!
  3. Garlic– 2 calories. Roasted, minced or dried, it adds a warm bold flavor to any savory dish.
  4. Chicken broth– 2 calories. Use this instead of water to make quinoa or brown rice for bigger flavor
  5. Balsamic vinegar– 10 calories. Great on salads for a fraction of the calories of creamy dressing.
  6. Hot sauce– 1-10 calories. Nothing will kick up the flavor of boring white meats like Franks Red Hot!
  7. Mustard– 3 calories. A little goes a long way to give a bold flavor to chicken or pork.
  8. Fresh herbs– 1 calorie. Gives you a bright, fresh flavor that makes dishes more satisfying, plus added health benefits!
  9. Grill pan– 0 calories or less. This is my go-to! Removes fat from meat and gives you a nice grilled char! I use one similar to this grill pan (affiliate link).
  10.  Smoked paprika– 1 calorie. I use this all the time. It’s warm and satisfying, my favorite spice to add to anything savory! Use it with garlic powder, onion powder, chili powder, salt and pepper for an easy, healthy, homemade spice rub!

Spaghetti Squash Alfredo: 125 Calories

Spaghetti Squash Alfredo 125 Calories

I eat a lot of food.

A lot of high calorie food and beer that can leave me feeling like I want to take a nap in some kale. I tend to pendulum swing between wanting really bad for me food and really good for me food but I want it all to taste good.

So I’ve developed a fixation with produce. And how to manipulate it into tasting like that other side of the coin that leads me down a path far away from my skinny jeans.

So here you have my version of a pasta dish, made up mostly of vegetables, and a hefty serving weighs in at only 125 calories.

In fact, if you ate the entire batch it would only be 500 calories.

And you would be very full.

Spaghetti Squash Alfredo 125 Calories2

Pumpkin Ale Muffins with Graham Cracker Streusel Topping

Ingredients

    For The Muffins
  • 2 cups flour
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • 1/2 tsp ground allspice
  • ¼ tsp ground ginger
  • ¾ cup pumpkin puree
  • 2/3 cup pumpkin ale
  • 2 egg
  • 1 tsp vanilla extract
  • ¼ cup melted butter
  • ¼ cup canola oil
  • For the Topping:
  • 5 standard sized graham cracker sheets
  • 2 tbs all purpose flour
  • 1 tbs brown sugar
  • pinch salt
  • 3 tbs melted butter

Directions

  1. Preheat oven to 350.
  2. In a large bowl sort together the flour, brown sugar, white sugar, baking soda, baking powder, salt cinnamon, nutmeg, allspice, and ginger.
  3. In a small bowl stir together the pumpkin puree, pumpkin ale, eggs, vanilla extract, melted butter and canola oil.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Spray 12 muffin tins with cooking spray.
  6. Scoop the batter into the well of a muffin tin to about 2/3 full.
  7. In a food processor, add the graham crackers and process until reduced to just crumbs.
  8. Add the flour, brown sugar and salt, pulse to combine.
  9. Add the melted butter and process until well combines.
  10. Scoop about 1-2 tbs graham cracker mixture on top of the muffin batter.
  11. Bake at 350 for 18-22 minutes or until top spring back when lightly touched.

Notes

Optional add in's (stir in the batter just before pouring into the muffin tins): 2/3 cup raisins, 2/3 cup chocolate chips, 2/3 cup dried cranberries or cherries, 1/2 cup chopped pecans

https://domesticfits.com/spaghetti-squash-alfredo-125-calories/

Spaghetti Squash Alfredo 125 Calories3

Skinny Baked Potato Soup 210 Calories

 

Raise your hand if you ate way to much this weekend.

I finally found pie pumpkins in my city wide search and participated in hours of pumpkin glutton. Those posts will be up later, but I needed a bit of a pumpkin detox before jumping back in for more. I have no plans to stop my fall pumpkin worship, but I needed a break.

I am also preparing for October Unprocessed. Have you taken the challenge? I signed up. Andrew of Eating Rules has asked if we could all go just one month without eating processed foods. I did it last year and found that it was both easier and more challenging that I had thought. What is processed food? That’s quite the debate, but it gets you thinking. It was, more than anything, a great reminder to read every single label on every single package I buy. Why am I buying a jam with ingredients I don’t recognize when I can just buy the one with only two: Strawberries, sugar.

Why don’t I just buy my bread from the baker down the street, with his 4 ingredients rather than the  package from across the country with 17 ingredients?

More produce, less cans, no Doritos. You can do it.

There is no fixed answer to the question, "What is unprocessed?" but the simple answer is: do you have (or could you have) all of those ingredients in your kitchen and could a person reasonably make it themselves.

For instance, I have lots of friends who are home brewers and they make beer themselves. So that makes beer OK to have, it passes the Kitchen Test. If you could reasonably assume you COULD make it, it’s OK.

However, I have no idea how to pronounce half of the ingredients in Oreos, I don’t have those in my kitchen, I could not make that product, with those exact ingredients, so sorry, no Oreos for me. For more in depth answer to the questions, you can read this.

The best thing about this challenge, is that it gets us thinking. About what we eat, who we "vote for" with the dollars we spend, and what we are training our bodies to crave.

And if you can’t go a month with eating just real whole food, then why not? Why is that hard for you?

I encourage you sign up, even if you know you can’t be perfect. Can you do Unprocessed Wednesday Night Dinners? Sign up and give it a try. It will get you thinking about what you’re eating, and what you are feeding your family.

This soup recipe could even be debated (although it is not yet October). While some ingredients easily pass the kitchen test, it reminds you to read the labels on the brands of sour cream and cheese you buy. Some will only have three or four easily recognized ingredients while some brands will have several more. It’s just about being mindful of what you buy.

 

Beer Pretzel Bread Bowls & Oktoberfest

Ingredients

  • 3 cups bread flour
  • 1 packet of dry active yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 1 1/4 cup wheat beer
  • 2 tbs olive oil
  • water
  • 1/3 cup baking soda
  • 3 tbs melted butter
  • 2 tbs coarse salt

Directions

    (Makes 4 bread bowls or 8 dinner rolls. Bread bowls are fairly small and only hold about a cup of soup each.)
  1. Add flour, 1 tsp salt, and 1 tsp sugar to the bowl of a stand mixer fitted with a dough hook attachement. Stir to combine.
  2. In a microwave safe bowl, add the beer. Microwave for 20 seconds, test temperature and repeat until the beer reaches 110 degrees (if the beer is too hot, it will kill the yeast). Sprinkle the beer with the yeast and wait for it to foam (this is called proofing the yeast, if it doesn't foam the yeast is bad).
  3. Pour the beer into the bowl and stir at a low speed until well combined, turn the speed up to medium until the dough gathers around the hook and is smooth.
  4. Oil a large bowl with olive oil. Remove the dough from the mixer, form into a ball and place in prepared bowl, cover tightly with plastic wrap. Allow to sit in a warm, dry area until doubled in size, about 40 minutes.
  5. Remove the dough from the bowl, knead on a light flowed surface until smooth, about 2 minutes. Break into 4 equal pieces (you can also make 8 dinner roll size portions) form into balls. Cover balls with plastic wrap, allow to sit until doubled in size, about 20 mintes.
  6. Preheat oven to 375.
  7. Fill a large pot with water, making sure there is room for it bubble up without spilling over, but deep enough for the large dough balls. Bring water to a boil, add the baking soda. Cut an X into the top of each bread ball. Place gently in the baking soda water and cook, turning once, for about 30 seconds. Remove from water and place on a baking sheet covered with a Silpat, or sprayed with cooking spray, cut side up. Repeat for all bread balls.
  8. Brush liberally with melted butter, sprinkle with salt.
  9. Bake at 375 for 25 minutes, or until a dark golden brown in color.
https://domesticfits.com/skinny-baked-potato-soup-210-calories/

 

 

Chicken Sliders With Zucchini Buns

 

At the end of the month I have this little cooking on TV gig that I’m incredibly excited about. And as much as I strive to be unique and impervious to social pressure, none of that has been able to penetrate my own vanity. After the initial shock of being asked to cook on CBS, Los Angeles wore off my first very female thoughts went something like this:

"What am I going to wear?"

"The camera adds ten pounds. Awesome."

So here I am, trying to stay as healthy as possible until I can school the Los Angeles metro area on the mid-day news with an introduction to cooking with beer all while still trying to run two food blogs that dazzle you with fun and delicious food. Not as easy for me as I’d like.

I did, however, discovered that if I give up dairy, which I already find skeevey in it’s unmanipulated state, the battle to lose those last few pounds becomes much easier. Butter and goat cheese have been the only real sacrifices, the rest has been easy to ignore or replace.

Don’t forget to come back on Wednesday when I give the best chocolate ice cream I have ever had that happens to be dairy free. It’s insane how creamy it is. You’ll want that recipe.

This recipe, which is dairy and gluten-free, gives you this delicious little mini burgers that are only about 90 calories each. And I am now one step closer to cooking on TV and not crying about it.

Vanilla Bean Smoked Porter French Toast

Ingredients

  • 1 cup milk
  • 2/3 cup smoked porter (recommended: Stone Smoked Porter w/ Vanilla Bean)
  • 1/2 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 tbs butter (plus additional as needed)
  • 1 large loaf of crusty italian bread, cut into 1 inch thick slices

Directions

  1. In a bowl, add milk, beer, sugar, eggs and vanilla, whisk until well combined. Heat a large skillet over medium high heat, melt the butter.
  2. One at a time, dip the bread into the milk mixture until well coated. Add to pan and cook until browned on one side, flip and brown on the opposite side (about 2 to 3 minutes per side). Repeat for all slices. Add butter to the pan as needed.
https://domesticfits.com/chicken-sliders-with-zucchini-buns/

 

Parchment Paper Red Snapper

I worked at a little cafe in college. It was a run by an odd man, who was largely absent, with questionable ethics and strange business practices. Which all ended up working to my benefit. I was young and slightly lazy, as long as I showed up for my shift and turned in the appropriate amount of money every day, I was lavishly ignored. There were no comment cards, focus on customer service, or unnecessary protocol, I did what I wanted. And what I wanted, other than giving out free muffins every time I forgot to ring in an order, was to spend time in the kitchen.

It was a small, poorly run brunch spot in Old Town Pasadena, right on the Rose Parade route. Our biggest draws were Granola French Toast with Vanilla Bean Sauce, Sour Dough Toads in A Hole With Chorizo Gravy, Pumpkin Pancakes year round and fantastic cappuccinos as well as a kitchen expertly managed by our overworked chefs Nacho & Sergio.

I take pride in the fact that I was one of the few waitresses that they liked. I brought them "water" when we were busy, made runs to our inappropriately far away walk-in and took the blame for spoiled food when the boss would eventually show his face. The cooks, after all, were the heart of the place. I could be replaced in a heartbeat, but the entire restaurant pulsed through Nacho & Sergio.

Late one afternoon, as our new and overly ambitious new manager-of-the-moment decided to dust off the chalkboard sign to institute a Daily Specials program, I begged Nacho to teach me something. He laughed. And then put me to work making Red Snapper packets with parchment paper, butter and some vegetables. To this day, I still make these. Easy, healthy and ready to adapt to in-season produce.

I’m guest posting for Claire of The Realistic Nutritionist today. You can get the recipe on her site.

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Let’s Have A Ball Themed Kids Party & Apple Slice Party Balls

I am now the mother of a two year old. 

Of course I’ve been warned about the Terrible Two’s and the nightmare that I am now  a party to. 

And no offense to those who have gone before me, but I rather enjoy this age. Every age, every situation and every person is not without drawbacks. There is no such thing as a perfect situation. Quality of life is built on figuring out what is great about the situation that you are in and enjoying the crap out of it. 

So, what is great about 2 year old?

You get to have all the answers. You are able to solve all of their problems. These tiny little humans see you, their moms, as the Fair Princess Goddess of The Universe. You have control over everywhere they go and who they play with. And all of that will end way too soon. As much as I long to have more freedom and independence, sleep past 6:30am, set my schedule on a whim, travel to exotic places and be able to pee in private again, I know without a single tiny doubt that I will miss the hell out of my 2 year old once she is all grown up. 

For Tater’s second birthday, my little tomboy wanted to run around the back yard and play with balls, her favorite thing in the entire world. So that’s what we did. 


I had huge gigantic balloons from Sweet Lulu


I made Yarn Ball Party Favors, You can see the DIY here:

Dozens of red and white beach balls covering the lawn, that I bought from Oriental Trading

Tater was in love with this. 



I filled a red baby pool up with a bag of ball pit balls. 

And as I shared with you a few weeks ago, I’m tring to rid my life of food dye. Quite a challenge for someone who is used to spending hours concocting the perfect frosting color for cakes. I let go and accepted the fact that the frosting I made with beet powder was just going to be purple and that was OK. More on that in a later post. 


A least I was able to sneak some antioxidants and vegetables into her cupcakes, at fine compromise in my opinion. 

And the food went largely unphotographed. A pretty shocking thing in my world, given the frequency with which I snap food pictures. 

We did, however, reserect the Tater Tot Bar from last year.

I used white cone cups and made the cone holder out of a cardboard box and wrapping paper. 

I also made the Hanging Paper Lanterns, one of my very first post was how to make them.

And I remade the paper Happy Birthday banner. 

I did get a few shots of my Apple Balls, cored and sliced apples held together with rubber band and bakers twine. I replaced the core with string cheese. This will keep them fresh, un-browned and party ready for hours. 

First, core and slice the apples using an apple slicer. 

Remove the core and replace it with string cheese. Reassemble the apple and secure with a rubber band, then tie a ribbon or bakers twine around the rubberband. This will help your apple slices to stay fresh longer, without turning brown. 

If you can, try to find string cheese that is the same size, or just a bit larger than your apple corer. 

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Greek Turkey Burger 240 Calories

I have a confession to make. I haven’t lost my Holiday weight. Granted, my "Holiday Weight" was only 3 pounds, but I still have it. Being a mom, a working mom, a working mom food blogger, I have a hard time finding the time to work out. I used to go to the gym three times a week and run a few miles on my days away from the gym. These days, I have a hard time getting a work out in once a week.

It’s a small price to pay to be the mom to an amazing little human like Tater. But this weekend, as I realized that Bikini season is fearfully close, I’m blogging "Skinny."

I also have found a way to cook Turkey Burgers so that they’re juicy and not at all dry. And the topping is incredible low calorie. And, English muffins are only about 110 calories. My husband even loved them and to be honest, he isn’t at all afraid of Bikini season.

240 Calories Greek Turkey Burgers

2 cups extra lean turkey (99 Percent Fat Free)

1/2 cup Panko bread crumbs

1 tsp Garlic Powder

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp salt

1 egg

1 cup chicken broth

1/2 cup roasted red peppers, chopped (if you use a jared kind, make sure to get the type that is in water NOT oil)

1/2 cup artichoke hearts, chopped (Again, water, not oil)

1/4 cup Feta cheese

pinch of salt and pepper

4 low calorie whole wheat muffins (100-110 calories)

4 tbs fat free sour cream

In a bowl, add the turkey, Panko, garlic, oregano, basil, 1/2 tsp salt, and egg. Using your hands, mix until combined. Split into four equal portions and form into patties. 

You’ll need  a skillet that has a lid. Place it over medium high heat and spray with cooking spray. Allow to get hot but not smoking. Cook the patties for about 3 minutes, or until browned. Turn over and cook for another three minutes. Add the chicken broth to the pan, cover and allow to steam for about 10 minutes or until the internal temperature of the patties reaches 165 degreed. Remove from pan and allow to drain on a stack of 3-4 paper towels. 

in a bowl, add the artichoke hearts, roasted red peppers, feta, and a pinch of salt and pepper. 

Lightly toast the English muffins. 

Spread the English Muffins with 1/2 tbs Fat Free Sour Cream on each side.

Place the turkey patties on the English muffins, add the artichoke/red pepper mixture. 

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Apple Ring Pancakes

As a kid there were a few phrases that take an ordinary day and give it a bit of a sparkle. Like hearing the name of YOUR school being read over the radio as a closure for a Snow Day. Or hearing: "Let’s go get ice cream!" or, one of my favorites: "Breakfast For Dinner!!" 

And now that I am a mom, I want to have breakfast for dinner too. It’s fun. But then I have the responsibility of an entire humans future health on my hands. That’s a lot of pressure. The way I reconcile these two things is by taking an ordinary pancake and filling it with a slice of fruit. Breakfast for dinner and a serving of wholesome fruit. 


These babies only have 60 calories each. And you don’t even need massive amounts of syrup, the apple in the middle has the flavor and moisture to compensate. 

Apple Ring Pancakes

2 large apples (I used Fuji Apples)

1 cup of flour

1/4 cup brown sugar

1 tsp baking powder

1/4 tsp nutmeg

1 tsp cinnamon

1/4 tsp salt

1/4 cup reduced fat (or fat free) sour cream

1 egg

1/2 tsp vanilla extract

3/4 cup sparklink water or club soda

(yields about 20 apple ring pancakes)

Preheat a griddle to 375, or use a large skillet. Coat with butter flavored cooking spray prior to cooking pancakes. 

Peel and core the apples (I use this apple corer all the time). Cut the apples into 1/4 to 1/2 inch slices. Thicker slices will give you a crispier apple once cooked and a thinner slice will give you a softer apple once cooked. 

In a large bowl, combine the flour, brown sugar, baking powder, nutmeg, cinnamon and salt until well mixed. In a separate bowl, add the sour cream, egg and vanilla, mix until well combined. Make a well in the dry ingredients, add the wet ingredients and stir until just barely combined. Add the sparkling water and stir. One at a time, dip the apple slices into the batter and place on the hot griddle. Allow the pancakes to cook until the edges start to look dry and then flip over, cooking on the other side until golden brown, about 3 minutes per side. Repeat for all apple slices. 

You don’t need syrup for these little guys but I couldn’t resist using the last of that Coconut Caramel Sauce that I made the other day. So good. 

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Spicy Thai Coconut Shrimp Soup

Do you remember when you were a kid and staying home sick had sort of a romantic, charming allure? Your friends at school would wonder where you were. Maybe there would be rumors of your overall declining health and that you passed out in 31 Flavors the night before.

You would stay home, indulge in as much sleep as you wanted. Watch TV in your jammies, eat ice cream.

You had no idea that when you grew up, that would be called "Vacation."

When you have a baby, there are no such thing as sick days. Your kids pay absolutely no attention to that note your doctor gave you saying you need to rest. Those little Tyrants want sippy cups filled at full capacity, grapes cut into quarters, constant supervision of their destructive tendencies…*Sigh* It’s a good thing we are genetically inclined to adore them or they would be the worst boss ever.

BUT, if you do get sick, make sure and give your immune system the boost it needs. First, and I hate to break it to you after all that Ice Cream talk: Sugar lowers your natural immunities. Stay away it for the first few days.

Garlic, ginger and lemongrass are all known fighters of the everyday cold and flu. I ate disgusting amounts of them the winter I was pregnant with Tater, and I avoided getting sick for the first winter in about 6 years.

Plus, the kick of thai chili in this soup will remind you that you are alive and strong, empty sippy cups and whole grapes beware.

Thai Coconut Shrimp Soup

2 tbs Smart Balance Light, butter or margarine

2 tsp chopped thai red chili, seeds removed

6 cloves of garlic, minced

2 tbs fresh Lemongrass, chopped

1 tbs thai Galangal ginger, peeled, minced

5 cups, fat free, low sodium chicken broth

2 cans light coconut milk

3 tbs fish sauce

2 tsp black pepper

1 tsp salt

1 tbs lemon juice

8 large basil leaves, chopped into ribbons

16 large shrimp, raw, peeled and deveined, tails off (can substitute 1 cup, chopped raw chicken)

(Makes 4 Servings)

In a large pot over medium-high heat, melt the margarine. Add the chili and the lemon grass and cook until soft, about 3 minutes. Add the garlic and the ginger. Stir frequently until you can smell the garlic, about 30 seconds. Add the chicken broth and coconut milk and allow to simmer for 10 minutes.

Add the remaining ingredients and cook until the shrimp is cooked through, about 5 minutes. Taste and adjust seasoning to your personal preference.

Printable: Thai Shrimp Soup 

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Healthy Soup Recipe: 220 Calorie Mac N Cheese Soup

So I made this resolution to not be so hard on myself.

This is a resolution I made, not for myself as much as for my daughter. And how I model womanhood to her.

I want to show her how to focus more on her successes than her failures.

Hold her strengths closer than she holds her weaknesses.

Our children only learn so much from our words, but our actions, especially those that we think they don’t see, are ingrained in who they are.

I’ve stopped using self deprecating statements, as my vow not to model for her what I so badly want to protect her from.

As I see her tiny body grow more and more into a mirror of my own, I now realize that all the things I say about myself, I am inadvertently saying about this tiny "Me"  who is now running around trying to mimic what I do.

It’s cute when she says, "Bacon, Yum!"

Would it be as cute if she looks in the mirror and says, "I’m too fat to wear this"?

I don’t get to pick and choose what she picks up from me. I can just be more aware of my own attitudes and try to shape them into what I want her to pick up. And hope that I do my best to eliminate the mentalities that cause me to say hateful things about myself.

I want to teach her to look back on her mistakes with a postivive filter.

Not to say:

"What was I thinking?"

But instead to try and figure out:

"What was I learning?"

How the heck does this relate to Mac N Cheese soup? Well, most of you have resolutions about weight. Some of you probably even need to lose weight for health reasons. But if you have a daughter, or even a sensitive son, please don’t say:

"I don’t want to be so fat anymore."

Instead:

"I want to be healthier. Run faster, jump higher."

Because, the truth is, unlike a lot of regrets we have in life:

Your weight is fixable.

That is great news, because so many things we have done aren’t. Make a plan, stick to it. Focus on your success, not your failure and give yourself time to make it happen. Because,if you have kids, our resolutions aren’t that different. They are for our kids, modeling how to live. Eat how you want them to eat and they will follow suit.

Mac N Cheese soup is great way to do this. It’s familiar, with just a bit of the high calories stuff. I’m focusing on the strengths of the food to bring it into a high flavor, low calorie food.

I used the Recipe Calorie Calculator on Spark people to find out how many calories are in this. It’s a great tool for homemade food. You can even adjust the ingredients to see how you can get the same amount of food for less calories.

The idea came from The Daily Unadventures in Cooking, and her Macaroni and Cheese dish. Check out her blog if you get a chance.

Healthy 220 Calorie Mac N Cheese Soup

Chocolate Stout Crinkle Cookies

Ingredients

  • 1 1/4 cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tsp espresso powder
  • ¼ cup granulated sugar
  • 12 ounces (about 2 2/3 cups, chopped) good quality dark chocolate (60% cocao)
  • 1/2 stick unsalted butter (cut into cubes)
  • 1 tbs vegetable oil
  • 1/2 cup Chocolate Stout
  • 2 large eggs
  • 1 cup powdered sugar
  • Makes 18 to 20

Directions

  1. In a bowl add the flour, cocoa powder, baking powder, salt, espresso powder, and sugar, mix until well combined. Set aside
  2. In a microwave safe bowl add the chocolate, the butter and the oil. Microwave on high for 20 seconds, stir and repeat until melted. Don't over heat or the chocolate will seize. Add the beer and stir.
  3. Add the eggs to the chocolate and stir until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined, some lumps are OK.
  5. Cover and refrigerate until the dough as has set, about 3 hours and up to 36. Overnight refrigeration is recommended.
  6. Preheat oven to 350. Place powdered sugar in a small bowl.
  7. Using a cookie dough scoop, make balls just a bit smaller than golf balls, roll into shape with your hands. Place dough balls into powdered sugar, roll until well coated.
  8. Line a baking sheet with parchment paper, add cookie balls
  9. Bake cookies at 350 for 8-11 minutes or until the edges have set but the center is still a bit soft. Don't over-bake or the cookies will be dry and crumbly.
https://domesticfits.com/healthy-soup-recipe-220-calorie-mac-n-cheese-soup/

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