Monthly Archives: May 2012

Rainbow Roasted Veggies

Summer seems to go on forever in the best way possible, up until Fall appears once more and we realize how quickly the season of sun truly sped by. But those long summer days can start to melt into one another, becoming monotonous and dull. I say we shake it up. Let’s make this the summer of color and zest. We’ll start with these Rainbow Roasted Veggies.

If ever there was a dish that said “summer,” this is it. It is colorful, exciting, and bursting with fresh flavors. Oven-roasting brings out the best in this colorful array of veggies, extracting that wonderful flavor just waiting to break out. Butternut squash, zucchini, onion, red peppers, and broccoli are all attending this summer party, and they’ve each got something delicious to offer. Together, they create a colorful spectrum of oven-roasted deliciousness. Season it up good with salt and pepper, then add some red pepper flakes to bring the summer heat. Finish it with a sprinkle of grated parm if you like.

This is summer perfection. It’s got flavor as big as the sun, and it’s so simple!

A Few Tips Before You Get Cooking:

  1. Use whatever veggies you like, but I found this to be a winning combo.
  2. Use fresh veggies; it really makes a difference as far as taste & texture goes.
  3. Chopping is annoying. Get it done beforehand so all you have to do later is pop the veggies in the oven.
  4. Don’t like spiciness? Omit the red pepper flakes.

Rainbow Roasted Veggies
By The Smart Cookie Cook

Ingredients:

  • 1 zucchini, sliced
  • 1/2 butternut squash, cubed
  • 1 large or 2 small heads of broccoli, chopped
  • 2 roasted red peppers from a jar
  • 1 onion, sliced
  • 2 cloves of garlic, chopped
  • 3 tbsp. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • dash red pepper flakes
  • optional: 1/4 cup grated parmesan cheese

Directions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Set aside.
  2. In a microwave-safe bowl filled with 1/4 cup water, cook the butternut squash on high for 5 minutes. Drain.
  3. Combine all the veggies in a large mixing bowl, reserving the roasted red peppers, onion, and garlic. Mix in the olive oil, salt, pepper, and red pepper flakes until evenly coated. Pour the veggies out in a single layer on the baking sheet. Roast for 20 minutes or until just about done, then add the red peppers, onion, and garlic and roast for another 5-10 minutes or until golden brown and fork tender. Top with parmesan cheese & enjoy.

Perfect Peanut Butter Cookies

I found comfort in a cookie. It’s been years since I’ve had or made peanut butter cookies, and the only reason they appeared in my kitchen recently was because I needed them for another recipe (coming on Friday). I’m not sure why pb cookies and I haven’t crossed path in so long. I think I saw them as boring. Of course plain peanut butter cookies would appear boring in comparison to all the overloaded, complex creations you see on the internet these days. Cookies stuffed with brownies stuffed with candy stuffed with cookie dough. But once I tasted a peanut butter cookie fresh from the oven, I realized something: you can’t beat the classics.

I feel like a fool. How could I have thought peanut butter cookies were boring? The salty-sweet flavor was complex, but perfectly balanced. It had just the right amount of peanut butter impact. The texture was soft and chewy, unlike some pb cookies which are so crunchy you chip a tooth. It was pure peanut butter perfection, hence the name, Perfect Peanut Butter Cookies.

These chewy little cuties with their classic criss-cross pattern are delightful. I could’ve sent a dozen down my gullet no problem! In fact, I probably did. That salty sweet goodness is just so addicting. To eat one is like hugging a teddy bear, a big, soft, peanut buttery teddy bear. This, my friends, is why the classics are the classics. No matter what fancy-shmancy, elaborate concoctions the modern day dishes out, they just can’t compare to this simple goodness.

A Few Tips Before You Get Cooking:

  1. These cookies freeze great. Pop ‘em in an air-tight container or zip-lock bag, and you’re good to go.
  2. Make sure you stop by Friday to see something absolutely AMAZING to do with these cookies!
  3. Don’t over-bake, or you’ll lose that wonderful chewy softness. It actually helps to pull them just before you think they’re done.
  4. If you want serious peanut power plus textural variety, use crunchy peanut butter instead of creamy.

Perfect Peanut Butter Cookies
Adapted from Epicurious

Ingredients:

  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 3/4 cup smooth peanut butter, at room temperature
  • 1 cup firmly packed dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
  2. Whisk together the dry ingredients in a medium bowl. In a large bowl, cream together the butter, peanut butter, and brown sugar. Stir in the egg and vanilla. Add the flour in thirds and stir until smooth. Roll the mixture into golf ball–sized balls then use a fork to press down lightly. Bake for 10 minutes, rotating the pan halfway through baking time. Cool the cookies on a wire rack.

How to Be a Smart Cookie in the Kitchen – Video!

Have you ever pondered why my site is called “The Smart Cookie Cook”? There’s a simple explanation: I’m one smart cookie…and I cook! If you’ve checked out my newly updated About & Meet the Cook pages, then you’ve got a good grip on what being the Smart Cookie Cook is all about. I aim to provide creative recipes, innovative methods and techniques, smart tips, and an overall imaginative take on cooking.

For this very reason, I want to teach you all how to be a smart cookie in the kitchen too. I’ve compiled some of my top tips in the video below, so grab your pens and notebooks; you might want to write this down!

4-Cheese Baked Skillet Rigatoni

I try not to use recipes from others, whether it be cookbooks or blogs. I prefer to generate my own original creations and share them with you. But sometimes, I’ll be innocently scrolling through Pinterest, flipping through Food Network Magazine, or hopping from blog to blog, and I’ll come across a recipe so enticing that it grabs hold of my brain. It becomes all-consuming, haunting my every waking thought and shouting, “Make me! Make me!”

So when I saw this 4-Cheese Baked Skillet Rigatoni on How Sweet Eats, I was essentially hypnotized. This is a blog I read daily, and I have complex feelings about it. Jessica churns out the most creative, mouth-watering masterpieces, which I absolutely love. However, I must admit I’m bitterly jealous about it! Her recipe for this cheesy baked pasta took full control over my thoughts. No matter how I tried, I couldn’t shake the thought of this recipe. So I gave in and made the pasta-packed skillet for dinner one night.

Oh. My. God.

Everyone, say hello to my new favorite mac & cheese. I have found true love, and if they would only legalize marriage to mac and cheese, then I would have my soul mate. With fontina, gruyere, and white cheddar, this skillet is bursting with cheesy bliss. Plus, the fourth cheesy component, mascarpone cheese, adds undeniable creaminess. It is so rich, so cheesy, so pleasureful. I couldn’t even speak after my first forkful. I was went into a pasta-induced, trance-like state. Goodbye real world; hello 4-cheese baked euphoria.

Seriously though, why do people bother doing drugs when they could eat 4-Cheese Baked Skillet Rigatoni instead?

I also love how flavorful these cheesy riggies are. Some people think cheese sauce pasta means merely that: cheese + pasta. But this skillet yields the flavor powers of both garlic and shallots. Between that and the four kinds of cheese, all of your taste buds will be pleased.

Why are we still taking about this? Why aren’t you making it yet?

A Few Tips Before You Get Cooking:

  1. Don’t overbake or you will dry out the sauce.
  2. Make sure your pasta is cooked al dente so it doesn’t turn limp when you bake it.
  3. I omitted the nutmeg because I’m really not a fan of it in savory dishes, but feel free to include it in yours. I also added more cheese because my sauce needed a little more cheesy flavor for my tastes.
  4. Prepare this dish ahead of time then bake when you’re ready to eat.
  5. The leftovers are practically just as good. I should know…I ate all of them.
  6. Use whole wheat or whole grain pasta to grab some extra health benefits.
  7. If you don’t have an oven-safe skillet, never fear! You can just cook the pasta in a baking dish instead.
  8. I found my skillet wasn’t quite big enough to mix the pasta together with the sauce, so I transferred it to another pot to combine then put it back in the skillet to bake.

4-Cheese Baked Skillet Rigatoni
Slightly adapted from How Sweet It Is

serves 4-6

Ingredients:

  • 1 pound rigatoni pasta
  • 1 shallot, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon olive oil
  • 5 tablespoons unsalted butter
  • 1/4 cup flour
  • 2 cups milk
  • 1/3 cup mascarpone cheese
  • 1 cup freshly grated gruyere cheese
  • 1 1/4 cups freshly grated white cheddar cheese
  • 1 1/4 cups freshly grated fontina cheese
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup seasoned panko breadcrumbs

Directions:

  1. Preheat oven to 375 degrees F. Combine cheeses in a large bowl, reserving a 1/2 cup for topping. Boil water and prepare pasta according to directions, cooking for 3-4 minutes less than called-for time.
  2. Heat a large oven-safe skillet over medium heat. Once hot, add in olive oil and butter, then throw in shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes, until soft. Add in garlic and cook for 30 seconds. Add flour to the skillet then whisk constantly to create a roux. Let cook for 2-3 minutes until golden brown. Pour in milk, whisking continuously for another 1-2 minutes. Whisk in mascarpone and all of the cheese, except for the reserved 1/2 cup. Stir continuously until mixture thickens, about 3-4 minutes. Season with salt and pepper, then tasted and season more if desired. Add pasta to the skillet and stir to coat.
  3. Sprinkle the top of the mixture with remaining cheeses and breadcrumbs. Bake covered for 15 minutes, then uncover and bake for another 15 minutes, or until hot and bubbly. Serve immediately.

The Weekender: Owls, Eating Habits, & a Recap

Firstly, I have to apologize for the lack of video this week. I would like to make it up to you by promising a brand spankin’ new video on Tuesday. I’m going to teach you guys how to be a Smart Cookie in the kitchen! And this is only the beginning, my friends. I have a stockpile of Smart Cookie tips to dish out. So grab some paper and a pen; you’re going to want to take notes!

And did you know that if you subscribe to my Youtube channel, you can watch my newest videos a day before everyone else? That’s kind of a big deal.

Speaking of big deals, this week was chock-full of finger-lickin’ good food, and I would be a fool not to recap it all with you.

Let’s review, shall we?

  1. Italian Cheese Fries
    Homemade, perfectly cooked french fries smothered in melted mozzarella, italian herbs, and garlic.
  2. Guilt-Free Pizza Party
    Who doesn’t love a pizza party? Now you can party without the guilt.
  3. Biscoff Swirl Chocolate Chip Cookies
    Thick & chewy chocolate chunks cookies laced with a swirl of Biscoff.
  4. Sweet & Spicy Mexican Beans
    Super flavorful beans packing some serious heat. Use ‘em as a side dish, a dip, or a taco topping.
  5. Buster Bar Ice Cream Cake
    A favorite Dairy Queen treat morphed into a cake: chocolate cake topped with hot fudge, peanuts, vanilla ice cream, then more fudge & nuts.

I think my favorite of the week was that Buster Bar Ice Cream Cake. That was hands down the best ice cream cake I’ve ever had! Carvel can’t compare.

What was your favorite recipe of the week?

Besides being obsessed with that ice cream cake, I’m also obsessed with this owl mug I bought at Pier 1. Tell me it’s not the cutest mug you’ve seen. My tea is going to taste ten times better when I drink it out of this, I swear.

If you like Smart Cookie on Facebook, then you’ve might’ve seen this Smart Cookie original yesterday:

Don’t miss out on any Smart Cookie updates! Like it asap! I also upload all my pictures to Pinterest, so be sure to follow Smart Cookie there too!

Random question: does anyone else have an inability to stop eating when food is in front of them? My lack of self-control is getting out of hand. Whenever I bake or cook, I feel compelled to consume mounds of what I’m making long before it’s finished. For example, when I bake cookies, I will eat a dozen cookies’ worth of dough before any cookies even hit the oven. It’s becoming an issue. Tell me I’m not alone…

I also have a habit of eating plain cooked pasta while I wait for the sauce to cook. That happened to me when I made this incredible cheesy creation:

Recipe coming this week! See you then!

Buster Bar Ice Cream Cake

My dad is the most impossible man to please. Every time some gift-giving holiday rolls around, everyone in my family is thrown into a panic. My father never tells any of us what he wants, and it’s just about impossible to think of anything to get him. Then, when you finally figure out a gift and give it to him, he will wind up returning it 90% of the time. Even if you can get the man to actually tell you what he wants, he still goes and returns it! It’s an anxiety-filled, never-ending ordeal.

I had the same problem deciding on a cake for his birthday. For as long as I can remember, my father has requested an angel food cake. Somewhere along the line, it became a tradition. However, I was completely thrown for a loop when I asked him if he wanted another angel food cake this year and he told me to “surprise him.”

I really think my world crashed down in that moment.

I thought a lot about the foods my dad likes and pondered various ways to turn that into cake. I was particularly stuck on the Buster Bars I made way back when Smart Cookie wash just a baby. He loved those things, which makes sense considering their modeled after his favorite Dairy Queen treat, the Peanut Buster Parfaits. I suddenly realized I could turn those bars into an ice cream cake. Alas! I had figured out the perfect cake!

So what makes a Buster Bar Ice Cream Cake? Well, the original Peanut Buster Parfait has layers of DQ’s awesome vanilla soft serve, hot fudge, and peanuts. Therefore, all those elements come into play in this cake. Let me break it down: we start with a layer of my favorite, deep, dark, moist chocolate cake (it’s literally the best chocolate cake ever). Then, we smother it in gooey hot fudge and crunchy peanuts. Next comes a mountain of frosty, creamy vanilla ice cream, which is crowned with a final layer of more fudge and peanuts. The final product is a towering ice cream cake behemoth where all the layers come together in a mind-blowing manner. The components on their own sound good, but there’s something about putting them together. It creates the single most amazing taste and textural experience of your life.

This is the perfect ice cream cake.

My dad loved it, and I was quite proud. The rest of my family was in love with it too. In fact, my uncle dubbed it “the best ice cream cake ever.” Me? I ate a slice the size of my head, and I enjoyed every bite. With actual chocolate cake, gobs of gooey fudge, crunchy peanuts, and smooth vanilla ice cream, this cake is pure heaven.

Eat your heart out, Dairy Queen.

A Few Tips Before You Get Cooking:

  1. Because you must freeze the cake several times during the layering process, you should make sure you give yourself enough time to make the cake. I suggest starting in the morning.
  2. You can use homemade vanilla ice cream to make this even more incredible.
  3. Yes, you could use a boxed cake mix, but I swear on my credibility as a chef that this recipe is some of the best chocolate cake you’ll have. Making it homemade makes a huge difference in how special and delicious this cake is.
  4. This seems like a complicated recipe, but it’s actually super easy and fool-proof.
  5. To cut out a perfect circle of parchment paper to line the cake pan with: Set your pan on top of the parchment paper then hold it steady as you trace around it with a sharp knife. Viola!

Buster Bar Ice Cream Cake
By The Smart Cookie Cook

Ingredients:

  • 1 Chocolate Cake, recipe follows
  • 2 16-oz. jars hot fudge
  • 2 cups roasted & salted peanuts, divided
  • 1/2 gallon vanilla ice cream
  • rainbow sprinkles, for garnish

For the Chocolate Cake:

Cake recipe from The Pastry Queen

  • 1 stick (1/2 cup) butter
  • 1 cup water
  • 1/2 cup canola oil
  • 2 cups granulated sugar
  • 1/4 cup dark cocoa powder
  • 1/4 cup regular cocoa powder
  • 2 cups flour
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. vanilla extract

Directions:

  1. Make the Chocolate Cake: Preheat oven to 350 degrees F. Spray a round 8×8 pan with nonstick cooking spray and line the bottom of the pan with parchment paper. Set aside.
  2. In a small saucepan over medium heat, cook the butter, water, and oil until butter is melted. Remove from heat and set aside. In a separate bowl, stir together the sugar, cocoa powders, and flour. Whisk in the butter mixture until completely smooth. Then whisk in the eggs one at a time, followed by the buttermilk. Finally, whisk in the baking soda, salt, and vanilla. Pour into the prepared pan until 3/4 full. You will probably have extra batter, which you can bake into cupcakes.
  3. Bake for 35-40 minutes, or until a toothpick in the center comes out clean (Note: if you make cupcakes, they will bake up faster). Let cake cool on wire racks for an hour. Then carefully invert the cake onto a cutting board lined with wax or parchment paper. Let cool completely.
  4. When cake is completely cooled, use wax paper to line its circumference, creating a tall wall around the cake. Secure it with tape. Pour one jar of hot fudge over the cake and spread it out evenly. Sprinkle with one cup of the nuts and freeze until fudge is firm, about an hour.
  5. 15 minutes before taking the cake out of the freezer, take out the ice cream to soften. Once the cake is frozen, top it with the softened ice cream and spread out evenly. Return to the fridge until ice cream is frozen, about 30 minutes.
  6. Top ice cream with the remaining jar of fudge and the remaining cup of peanuts. Return to the fridge until firm, about 30 minutes. When ready to serve, carefully remove the wax paper from the cake. Let thaw for 5-10 minutes before eating. Keep stored in freezer in an airtight container.

Sweet & Spicy Mexican Beans: A Side or Taco Topper

Some like it sweet. Some like it spicy. Me? I like both.

I’m the kind of girl who wants it all. I want to have my cake and eat it too. I don’t like making decisions because I’d much rather have both options. If you can have the best of both worlds, why would you ever choose just one?

These Sweet & Spicy Mexican Beans are for people who want it all. They start out with a sweet flavor from the sauce, then you start to experiene the zesty mexican seasonings. Finally, when you least expect it, the spicy cayenne kicks you in the taste buds on its way down. All of a sudden you’re like, “Whoa, that’s some serious heat!” The flavor is kicking, a zesty celebration that includes all your taste buds. Nobody’s getting left out tonight.

Oh, and we just might be using a can of Campbell’s soup to get the sauce started. Sounds crazy? Stay with me here. It totally works, adding awesome flavor with minimal time and effort.

The awesomeness of these beans extends beyond their delicious dynamic flavor; they’re versatile too. With all those tender, hearty beans, this makes an awesome side dish. However, since it’s packing such multi-dimensional flavor and mexican zest, it’s also an incredible taco topping. Sure, an average taco is tasty, but when you add these kickin’ beans, you get a party in a taco shell. Plus, these Sweet & Spicy Mexican Beans really aren’t bad for you. There’s no cream or cheese or butter, just protein-packed beans to fill you up good.

Are you feeling fiesta-ready? Then crank out these quick and easy banging beans and get ready to party. You can have it all, my friends.

A Few Tips Before You Get Cooking:

  1. You can use any beans you like for this.
  2. Garnish with lettuce, tomatoes, cheese, or sour cream to really get the party going!
  3. Besides being a delicious side dish and taco topping, these are also a great vegetarian meal.

Sweet & Spicy Mexican Beans
By The Smart Cookie Cook

Ingredients:

  • 2 tbsp. olive oil
  • 1/2 a medium yellow onion, chopped
  • 1 can Campbell’s Harvest Orange Tomato Soup
  • 2 tbsp. taco seasoning
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. kosher salt
  • 2-4 tbsp. vegetable stock
  • 1 can kidney beans
  • 1 can chickpeas
  • 2 tbsp. green chiles

Directions:

  1. In a medium skillet, heat the olive oil over medium heat. Add the onions and saute until fragrant and translucent, about 5 minutes. Stir in the soup, taco seasoning, pepper, and salt.
  2. Whisk in the vegetable oil, starting with 2 tbsp, and adding more to achieve desired thickness. Stir in beans, chickpeas, and green chiles. Stirring occasionally, let cook until beans are tender, about 5 minutes.
  3. Serve beans as a side or top tacos with them. Garnish with shredded lettuce, if desired.

Biscoff Swirl Chocolate Chip Cookies

Just when I think Biscoff has finally infiltrated the entirety of the food world, I run into some who asks, “What’s Biscoff?” It’s baffling really. Have you been living under a rock? Well, just to be safe, I will once more explain the bliss that is Biscoff.

Biscoff is a spread with a peanut butter-like consistency. It’s uses are also similar to peanut butter. You can top toasts, bagels, use it in baking, stuff sandwiches, etc. However, unlike peanut butter, Biscoff is nut-free. In fact, it’s made from ground up Biscoff cookies. How do cookies turn into a smooth, creamy spread? The same way peanuts turn into peanut butter.

The flavor of Biscoff is a cross between gingersnaps and cinnamon graham crackers. It’s not really a taste you can fathom though; Biscoff must be experienced. It’s popping up more and more in grocery stores, and it’s now available at Walmart. I highly suggest giving it a try, because once you do, you’ll fall in love for good. You’ll be eating it straight out of the jar with a spoon, a Biscoff convert.

Ever since I experienced my first jar of Biscoff, I’ve been hooked. I don’t even put it on anything; I just shovel it into my mouth like a shameless Biscoff addict. I did, however, finally tear myself away from the jar long enough to utilize the creamy stuff in a recipe. I made a batch of my favorite Thick & Chewy Chocolate Chip Cookie dough and added in gobs of sweet Biscoff. The product was a perfect fusion: Biscoff Swirl Chocolate Chip Cookies.

On its own, this chocolate chip cookie recipe is the best out there. They are super thick, chewy, gooey, and packed with chocolate. They’re completely delicious, and quite honestly, the best I’ve ever had. Adding in those swirls of luscious Biscoff makes them all the more delicious. The flavor of the cookie melts together harmoniously with the Biscoff. It’s a beautiful combination of flavors and textures; it’s Biscoff cookie bliss.

If you love a good chewy chocolate chip cookie with hunks of chocolate, then you will love this.

Chocolate chip cookies are good, but chocolate chip cookies with Biscoff are even better.

A Few Tips Before You Get Cooking:

  1. Chunks are the way to go when it comes to cookies. They pack much more chocolate punch than chips do.
  2. Don’t overbake the cookies! Baking them perfectly is key to keeping them soft and chewy. In fact, I find I have the most success when I pull the cookies a bit before I actually think they’re done.
  3. Freezing the Biscoff keeps it form blending into the dough. We want detectable swirls of Biscoff; we don’t want it to melt into the batter.
  4. Parchment paper is a must! It makes clean-up a breeze, and your cookies come off the pan perfectly every time. No broken cookies for you!
  5. The bigger the cookie, the thicker it bakes up!

Biscoff Swirl Chocolate Chip Cookies
Adapted from Baking Illustrated

Makes about 18 large cookies

Ingredients:

  • 2 cups + 2 tablespoons unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, melted and cooled until warm
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 4.4-oz. milk or dark chocolate bar, chopped into chunks (equals about 1 cup of chunks)
  • 1/2 cup additional milk, dark, or semi-sweet chocolate chips
  • 1 cup creamy Biscoff, divided & frozen

Directions

1. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

2. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients while beating at low speed just until combined. Stir in the chips and chunks to taste. Drop 1/2 a cup of the Biscoff into the dough in spoonfuls and mix on low just until distributed; do not overmix or blend into the dough. Chill the dough in the fridge for at least an hour before continuing.

3. Adjust the oven rack to the middle position and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper.

4. Roll a 1/3 cup of the dough into a ball.

4a. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves.


4b. Using the remaining 1/2 cup of Bsicoff, stick about a teaspoon of frozen Biscoff on top of one half of the cookie dough then join the halves together, sandwiching the Biscoff inside.

4c. Place the formed dough balls on the prepared baking sheets, spacing them 2 1/2 inches apart. If you have time in between forming cookies while other cookies are baking, put the dough back in the fridge so it stays cool.

5. Bake until the cookies are just beginning to turn brown around the outer edges yet the centers are still soft and puffy, 10 to 15 minutes. Do not overbake; this is crucial for chewy cookies! Remove from oven and cool the cookies on the sheet for one minute. Transfer the cookies from the baking sheets to a cooling rack with a spatula.

Guilt-Free Pizza Party!

Sorry for the exclamation marks in the title. I kind of hate people who put exclamation marks at the end of EVERYTHING. I feel they should only be utilized when something is truly exciting or alarming. In defense of my exclamatory title, this is something worth getting excited about. It’s a pizza party! And better yet, it’s guilt-free.

A Guilt-Free Pizza Party may sound like an oxymoron, but it’s not. It’s a beautiful reality, my friends. We’re whipping up quick and easy personal pizzas loaded with customizable toppings, all of which clock in around 200 calories. The best part? They’re completely pizzalicious!

Mushrooms, peppers, & onions

Spinach, onions, & Feta

Tons of ooey gooey cheese? Check. Thin, crispy crust? Check. Zesty sauce? Check. Mounds of awesome toppings? Check. These pizzas have it all! And their personal size means you don’t have to share. Everyone can pick the toppings they want, making these pizzas even more fun, customizable, and crowd-pleasing. No other pizzas could be more party-ready than these. They are so unbelievably delicious, you’ll be convinced you’re doing something bad.

Throw your own Guilt-Free Pizza Party tonight, and you can have it all. You get tasty, cheesy pizza with toppings for everybody’s tastes, plus nutritious benefits and low-calorie goodness. I don’t know about you, but I’m ready to party!

Broccoli, onions, peppers, mushrooms

Spinach, onions, mushrooms, peppers

A Few Tips Before You Get Cooking:

  1. I find the 60-calorie pitas near the deli in my grocery store. I’ve also seen them at Walmart. If you absolutely can’t find  them, use a low-cal tortilla instead.
  2. This is a great family meal. It’s healthy, your kids will love eating pizza, and there’s no arguing over what toppings to get since everyone can pick their own!
  3. Just about anything goes for topping these pizzas.
  4. Easily cut down or double up the recipe to feed more or less people.

Guilt-Free Personal Pizzas
By The Smart Cookie Cook

Yield: 4 pizzas

Ingredients:

  • 4 60-calorie whole wheat pitas (like Joseph’s)
  • 1 cup light marinara sauce (like Ragu)
  • 2 tsp. garlic powder
  • 4 light mozzarella cheese sticks (like Sargento)
  • 1/2 cup grated or shredded parmesan cheese or feta cheese
  • Toppings of your choice: sliced onions, zucchini slices, mushrooms, light pepperoni, spinach, peppers, eggplant slices, kale, black olives, turkey sausage, broccoli

Directions:

  1. Preheat oven to 400 degrees. Line two baking sheets with aluminum foil and spray with nonstick cooking spray.
  2. Lay pitas in one layer on baking sheets and bake for 5 minutes. Set aside but keep oven on.
  3. Meanwhile, steam any veggies you’re using in the microwave until tender. Drain and set aside. Pull the cheese sticks into strands, keeping them separated in four portions. Roughly chop until cheese is the size of shredded cheese. Set aside.
  4. Spread about 2 tablespoons of sauce onto each pita, using more or less based on your preference. Sprinkle evenly with garlic powder then top with one stick’s worth of mozzarella and 2 tablespoons of parmesan or feta cheese. Top with desired toppings and bake pizzas for 10 minutes, or until crust is golden and cheese is melted. Slice and enjoy!

Italian Cheese Fries

If you guys know anything about your Smart Cookie Cook, then you know I have a borderline-obsession with french fries. Naturally, there is only one thing in the world better than crisp, golden, deep-fried potatoes, and that’s crisp, golden, deep-fried potatoes covered in mounds of melted cheese. I’m talking about cheese fries, and I mean business.

Cheese fries are no joking matter. You can’t just serve some sad fries with a side of neon-orange “cheese” sauce dispensed from a machine; you’ve got to have great fries topped with real cheese. Some of the best cheese fries I’ve ever had are covered with real mozzarella cheese; no fake sauce crap or unnecessary garnishes. The fries are cooked to golden perfection and the cheese is beautifully melted. It’s delicious.

Unfortunately, I can’t for the life of me get good cheese fries in CNY. Thus, in order to satisfy my cheesy potato needs, I had to make my own. So I deep-fried my own fries, topped them with real cheese, and finished them with fresh herbs and garlic to create an Italian take on this cheesy classic. The french fries are perfectly cooked thanks to a double-deep frying; they’re soft and tender inside but crisp and golden outside. The blend of Italian cheeses melts perfectly with those golden taters, and is further complimented by aromatic herbs and garlic. It’s wonderfully flavorful, but beautifully simple.

Real cheese, homemade french fries, and flavor that processed cheese sauce can’t touch. Don’t settle for soggy fries, fake cheese, or bland taste; make these deliciously indulgent, crispy, cheesy Italian Cheese Fries at home. Experience what good cheese fries are supposed to taste like, and settle down with finger food at its finest.

A Few Tips Before You Get Cooking:

  1. You can use canola oil, vegetable oil, or peanut oil for the fries.
  2. Keep it simple and use straight-up mozzarella if you like.
  3. Fresh herbs would make these babies even better. Try basil or oregano.
  4. Don’t be afraid of the fryer! It’s really not difficult or scary. Once you try it, you’ll never go back!
  5. Serve with marinara sauce if you like.
  6. Frying the fries twice allows them to cook until tender during the first fry and turn golden brown and crisp during the second fry. Just one frying session can leave your fries over-cooked on the outside while still hard on the inside.

Italian Cheese Fries
By The Smart Cookie Cook

Ingredients:

  • 5 russet potatoes, peeled
  • vegetable oil or canola oil, for frying
  • kosher salt, to taste
  • 2 tsp. fresh garlic, minced
  • 1 cup mozzarella cheese or Italian blend
  • 2 tsp. Italian seasoning

Directions:

  1. Fill fryer with oil to fill line and preheat to 350 degrees F. Slice potatoes into fries just shy of 1/2-inch thick. Use a paper towel to blot out as much moisture as possible. The drier they are, the crisper they’ll get.
  2. Pre-fry the french fries in batches for 5 minutes, just until fork tender, not golden. This is a pre-fry step that will cook the fries tender. You will fry them up crisp in the next step. Lay cooked fries on a baking sheet lined with paper towels to absorb grease. Sprinkle with salt to taste.
  3. When ready to eat the fries, preheat fryer to 400 degrees F. Preheat the oven to 400 degrees F as well. Fry the french fries in batches until golden brown and crisp, about 7 minutes. Lay finished fries on a baking sheet lined with paper towels.
  4. Once all the fries are finished, line a baking sheet with aluminum foil. Spread the fries out in a single layer. Sprinkle garlic over fries evenly. Top with cheese and herbs then bake for 10-15 minutes, or until cheese is melted and bubbly. Enjoy.