"Healthified" Cappuccino Blossom Cookies

So the other night I was going through a cooking magazine, I love these btw and came across these cookies.

Well, I modified it SIGNIFICANTLY to my phase 3 diet. I really loved these, they are my new favorite and not one lasted more than a day in my household.

Here's my recipe:

"Healthified" Cappuccino Blossom Cookies



3/4c Whey Protein (I use Jay Robb Vanilla)
1c Blanched Almond Flour (I use Honeyville)
1/4 tsp Salt
1/4 tsp Baking Soda
1/4 tsp Cinnamon
1 tsp Instant Coffee (or espresso)
1/2c Butter, unsalted & softened
2TBSP Almond Milk, Unsweetened Vanilla
3TBSP Truvia
1TBSp Just Like Sugar Brown Sugar
1/4c chopped roasted almonds

Heat oven to 400 degrees

Mix the first 6 ingredients. Add butter, Truvia and the Just Like Sugar brown sugar and almond milk and then add the chopped almonds.

Roll into 1' balls and place on parchment paper on a large cookie sheet.

Then take a 1 tsp measuring spoon and make a well in each cookie. Set aside.

Chocolate Filling:

1/2c unsalted butter or coconut oil
1/2c Cocoa Powder
sweetener to taste (I like to use erythritol)
Heavy whipping cream to taste (i use this to make a milk chocolate)
1/4 tsp Instant espresso or coffee
1/2tsp salt

Melt butter or coconut oil in a sauce pan and add the butter or coconut oil. Stir well then add the sweetener and salt. (You can always run the sweetener and salt through a coffee grinder to make it into a fine powder, this will make the chocolate creamier.)

When the chocolate has cooled a bit but still pourable, take the 1 tsp measuring spoon and place 1 tsp into the well of each cookie.

Bake for 5-7 minutes.

You will have leftover chocolate, you can save this for future batches or pour into a shallow pan and bake chocolate bars out of it to store for later in the fridge. Or you can put the rest into a icing bag and make little chocolate chips with them for other recipes that would use these. Make sure to use the chocolate within 5 days.

TIP: You can always bake the cookies with the wells before you add the chocolate and then just add the chocolate afterwards and wait for them to cool off and the chocolate to solidify.

Long Time Away

I've been away for quite some time. Sorry about that!

My youngest (she is 18 months), Lola, became ill with some sort of virus. After a week of going to the doctors and not getting any help from them (she was lethargic from being so ill), my husband put his foot down and demanded anti-nausea meds. Well, they worked. After 2 popsicles her glucose was up to 71. Made us wonder how low it really was. Turns out she initially had a virus but instead of feeling better she felt worse because her glucose was so low. Once the med kicked in she felt better, ate and drank and was fine from there on. Thank goodness, it was a very stressful time for us. I would take her to her dr crying bc I felt so bad for her and knew something wasn't right. We're just glad she's fine now.

Well, from that I gained about 7lbs back, not that I was eating bad, but I just wasn't sleeping nor eating enough. I didn't take time out to make things like my peanut butter cookies, or oopsie french toast. I decided to do one more round. I am now going into my 2nd week of p3. I went down to 125.8 on my last injection day, which is lower than my last round at 129.2. Woohoo! So far I have been stabilizing within the 1lb range with the exception of a steak day. I'm still taking my vitamins too.

Eating the same as before, salmon for dinner or a steak or chicken, veggies cooked in butter with garlic or olive oil. I make my fruit smoothies daily with pomegranate juice, fresh blueberries and strawberries and those awesome goji berries. Which btw, are now available at Whole Foods and are actually cheaper than gojiberry.com. I can get them here for $22/lb, whereas the gojiberry.com site has them for $28 and that's with free shipping.

I have a recipe I'd like to finally share with you all. It's my version of Girl Scout Tagalongs. I shared this on the hcg diet forum as well, but decided to tweak it one more time, so the chocolate part is a bit different than the first version I shared on the forum. Enjoy!

Peanut Butter Chocolate Covered Cookies (my healthy version of the girl scout cookie)
I tweaked a version of Maria's recipe for the cookie portion (Marias health blog)
Peanut Butter Cookies
1/2c Vanilla Whey (I use Jay Robb)
1c Almond Flour (I use blanched)
1/4tsp salt
1/4tsp baking soda
1/4c peanut butter
1/4c butter (unsalted)
3TBSP Truvia
2TBSP unsweetened vanilla Almond Milk

Preheat oven to 400 degrees. Mix dry ingredients in a bowl. You'll need to cut the peanut butter and butter with a pastry blender or by hand. I do it by hand. Add almond milk and sweetener.

These will be a little on the sticky side, you can always add a bit more whey protein if you like. I drop mine on the cookie sheet and then flatten them with my hand or with the bottom of a glass or some other cup.

I make mine small since I take 2 cookies and make like a sandwich with them.

Bake 5-7 minutes.

Filling:

I love to use this filling from Marias blog:

1/2 cup peanut butter
1/2 cup cream cheese
2 packets of Truvia

I personally like to use 3/4c peanut butter, I love peanut butter, lol.

I use this as the filling between 2 cookies.

Chocolate
1/2c butter or coconut oil
1/2c unsweetened cocoa powder
1/4c Heavy Whipping Cream (I like my chocolate to be like a milk chocolate)
Sweetener, your choice, to taste. I like to use erythritol
1/2 tsp salt (I like to use celtic sea salt)

If you are using a powdered sweetener like I do, I highly suggest running it through a coffee grinder into a fine powder, this will make the chocolate creamier in texture. Same with the salt.

Melt your butter or oil over low heat. Stir in the cocoa powder with a whisk, sweetener and salt until completely melted and blended. I let mine cool down just a tad before I pour over my cookies.



I use wax paper and line all my cookies up and I spoon the chocolate over each cookie. Let cool and enjoy!