Desserts and Others- Everything in Moderation

Oatmeal Fruity Breakfast Cookies

I love recipes like this because you can eat it and not have to feel guilty about it. I call it my breakfast cookie because it is a bowl of oatmeal fruit and more disguised as a cookie only less sweet. It is ready to be a breakfast on the go.

Oatmeal is packed with fiber, can lower your cholesterol, and gives your cookies bulk and chewiness. By adding the flaxseed meal you are adding Omega 3 fatty acids to your diet. Those are the healthy fats found in salmon that are good for your heart. As a added bonus flaxseed meal doesn’t have any possibility of mercury contamination. And wheat germ is the valuable part of the wheat plant. I double the batch since my family loves them. In the cooking class I teach, we made one batch with raisins and another batch with chocolate chips. The raisins were better. And as an added bonus cinnamon is an antioxidant. These cookies are best hot out of the oven so mix up a batch and store it in a tupperware so you can bake them for sudden drop in guests or potlucks. They will make your house smell amazing. Especially handy if you are having an open house or in laws over.

Hardware: cookie sheet, 2 mixing bowls, wooden spoon, mini blender/blender, flatware fork, measuring cups, measuring spoons, flatware teaspoon, flatware knife, Optional- disher (looks like a mini ice cream scooper), kitchen scissors

Software: 1 Cup Old Fashioned Oats, 1 Cup whole wheat flour, 1 tsp baking soda, 1/8 C flaxseed meal, 1/8 C wheat germ, 3/4 C dark brown sugar, 1 large egg, 3 Tbspoon butter at room temperature, 3 Tspn canola oil, 1/2 C steamed zucchini, 1/2 c banana (one small over ripe), 1/2 tspn cinnamon, 1/2 tspn salt, 1/4 cup dried cranberries, 1/4 cup raisins, 1/2 cup pecans (optional), 1/4 cup dried unsweetened mango snipped with kitchen scissors. I like the dried mango at Trader Joe’s because they are unsulfered and unsweetened.


  • Open oven door to check that it is empty. Preheat oven to 350 F
  • In one of your mixing bowls combine your dry team wheat flour, oats, flaxseed meal, wheat germ, salt, baking soda, and cinnamon.
  • In the other bowl combine your wet team, add the butter and brown sugar. Using the fork smash the butter through the tings so that the butter is all mixed up with the sugar. The abrasive nature of the sugar should make it easy if your butter is at room temperature. If your butter is cold then zap the butter in the bowl in the microwave for 10 seconds and try again.
  • Once the butter and sugar are creamed together, Add the banana and smash it all up with the fork so it is mixed up with the butter sugar mixture.
  • add the egg and mix it with the fork to scramble the egg with the butter sugar mixture.
  • Add the oil and zucchini puree. Mix it all together.
  • Add the dry team to the wet team bowl in 2 dumps. stir after each dump.
  • Add the raisins, cranberries, mangos, and nuts. For a pot luck I leave the nuts out since people may be allergic to them.
  • Be careful not to over stir the mixture otherwise you will have tough cookies. Due to activating the glutens in the flour. You just want all the ingredients to not look dry.
  • Using the flatware teaspoon or disher, scoop out the batter onto a cookie sheet.
  • Bake for approximately 14 mins. -18 mins. It depends on the size of your cookies.
  • When they are Golden brown and delicious take them out of the oven and resist the temptation to pop one in your mouth at once. You will burn your tongue. Let them cool for a few minutes.
  • Enjoy with a cold glass of milk. Maybe even share some with friends.

Chocolate and Peanut Butter Crunch Bars

There are some pairings that are timeless. Charlie Brown and Snoopy, Tom and Jerry, but I would have to say that peanut butter and chocolate are one of my favorites. There is something to be said for the richness of chocolate against the creaminess of peanut butter. Not to mention that dark chocolate is a good source of flavonoids and peanut butter has protein. These can’t be all bad. Just don’t eat the whole pan in one sitting. I use the mini marshmallows but a friend of mine recently told me about brown rice syrup. I bought some to try it. As of now I will write the recipe with the marshmallows. After I try the rice syrup in substitution for the marshmallows, I’ll let you know how it goes. This is basically like making a rice krispie bar.

Hardware: large soup pot, wooden spoon, lasagna pan, tupperware to store them in/take to potluck, one empty butter wrapper. (I save the wrappers in a ziploc after the butter is gone for these type of recipes), cutting board, sharp knife, parchment paper

Software: 2 tablespoons of butter, creamy or crunchy peanut butter without  hydrogenated oil, (I like the 365 brand at Whole Foods or Smart Balance with the added Omegas), 2 Cups mini marshmallows, original Cheerios cereal, Kix cereal, Cocoa Krispies cereal,  brown rice syrup, mini chocolate chips


  • Take the butter wrapper and rub the butter side all over the bottom and sides of the lasagna tray. This will prevent the finished product from sticking to the pan.
  • AHN- Adult Help Needed to set the stovetop to med. low heat to heat up the pot and melt the butter, once the butter is melted swirl it around the pot to coat the bottom.
  • Add the mini marshmallows. Stir so the butter coats the marshmallows. Wait a minute or two between stirs so that the marshmallows have a chance to melt together. Once they start to spread out then stir. You want to avoid getting brown color on the marshmallows. Reduce the heat if you need to.
  • Once the marshmallows have no more bumps then turn off the heat
  • Pour in 1/2 C peanut butter
  • Pour in 1/2 C rice syrup
  • Using the wooden spoon, stir to combine.
  • add the cheerios and Kix. Stir to coat the cereal with marshmallow.
  • Then add the rice krispy cereal and stir again. It will be hard but be sure to get the marshmallow evenly spread out.
  • Dump this sticky mixture onto your lasagna tray and spread it out with your hands.
  • sprinkle the mini chocolate chips on top and press them in. They should stick to the bar.
  • Let it cool for one hour. After it has hardened up a bit, place a cutting board on top of the tray and holding the sides of the tray and the board, flip them so the tray is upside down on the cutting board.
  • Lift the tray off. This should reveal your perfect chocolate peanut butter crunch bar.
  • AHN- have an adult use the sharp knife to cut the bar up.

Enjoy with a glass of milk. They will keep in the tupperware with parchment paper between the layers so they don’t stick together.

Oven Baked Churros

This recipe has all the flavor of Churros w/o the deep fryer. I did this one for a girl scout troop event and my Mexican Tacqueria during summer cooking camp. They all loved it.

Hardware- cookie sheet lined with foil, pastry brush, knife, cutting board, 2 teaspoons, 2 bowls, empty salt shaker/spice shaker (optional)

Software- fajita size flour tortillas, smart balance buttery spread, 1 tsp ground cinnamon, 4 tsp white sugar,


  • AHN adult helped needed to preheat the oven to 375.
  • Lay out the tortillas on the cutting board. Cut them in half so you have a semi circle shape.
  • In the bowl combine the ground cinnamon and sugar. Congrats. You just made cinnamon sugar.
  • Carefully pour the cinnamon sugar into the shaker. You are ready to sprinkle this on your french toast, oatmeal, unbaked muffins, pancakes, I like to give my cake pans a light spray of Pam and sprinkle cinnamon sugar around to stick to the pam instead of buttering the pan.  (If your an adult, try it on your coffee)
  • Put some of the Smart Balance in a microwaveable bowl, cover it with a paper towel,
  • microwave it on high for 20 sec. Stir with a teaspoon,
  • If the buttery spread hasn’t all melted, repeat for 10 more seconds. Stir again.
  • Using a pastry brush, brush the tortilla with the melted Smart Balance
  • Sprinkle the cinnamon sugar all over. Like you would glitter on glue.
  • Pick up the tortilla so the excess comes off.
  • Carefully transfer your tortilla to a foil covered cookie sheet
  • Have an adult put them in the oven.
  • Bake for 9-11 mins. or til brown and crispy.
  • When they are done, have an adult take them out of the oven.

This is the hardest part. Let them coool down before biting into one. Que Rico. Enjoy.

Roll the can Ice Cream

This is the recipe and method we use at home because I don’t have an ice cream maker at home. It comes out soft so you have to transfer it to a freezer safe container and stick it in the freezer overnight.

Hardware- 2 metal coffee cans with lids, one should fit into the other and still have room for ice to go around the smaller one. I have used a plastic jar for the inner can. Masking tape, freezer safe container, big metal spoon, 1/2 C rock salt, ice

Software- 1 Cup heavy cream, 1/2 C sugar, 1/3 C sliced strawberries, 1 C Milk, 1 tsp pure vanilla extract,


Starting with very cold ingredients will speed up the process. Combine ice cream ingredients into the smaller can. Place lid on the can. Put tape over the seams so salt water doesn’t get in. Cover bottom of the large can with ice. Place the smaller can inside. layer half of the the salt and ice around the smaller can. Place the lid on the larger can. Roll the can around The more you shake it around the faster it become ice cream. Empty the old ice and salt. Stir the ice cream to the center and repack the cans using new ice and salt. Roll some more. When the ice is melted, open the large can and enjoy. It should be the consistency of soft serve. If you want it firmer transfer it into the freezer safe container and stick it in the freezer for a while.

Guilt Free Ice Cream

Part of the boot camp experience is writing down what you eat in a day. Ice cream happens to be a huge weakness of mine. While trying to make a quick smoothie, I accidentally created this pleasant surprise. I hope you like it as much as I do. It has sweetness, creaminess, and the chill of ice cream w/0 the fat.

2 b finished later. please check back


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