Category Archives: holiday

treat yourself…to breakfast! + new year’s resolution results

Registered Dietitians and moms most certainly agree on one thing: breakfast is the most important meal of the day!

Lately, I’ve been climbing into my car in the morning, with half of my belongings in tow, and I am realizing something very important…I have been forgetting breakfast. Whether it be eating breakfast at home in the morning, or grabbing something on the go, breakfast has simply vanished from my routine. (And because I am notoriously running late, I don’t go back inside to grab something and rough it through the morning hours.)

As a breakfast lover and someone who wakes up with a grumbling tummy, I had to ponder how and why this was happening. Day after day after day. My co-workers and patients appreciate my soul-searching, too. Hungry me = mean me!

I came to the conclusion that my breakfast options were boring and so breakfast no longer interested me. I took a few moments to peruse my plethora of “to try” recipes and found this one. Glad I did!

Pancake Truffles slightly adapted from Healthy Tipping Point

1/2 cup raw oatmeal
1/3 cup whole wheat pancake mix (I used an omega-3 mix)
1 egg white
1/4 Tbsp cinnamon
1/4 cup almond milk (I used skim)
4 1/2 inches of banana (cut into three 1.5 inch pieces)
1/4 cup whole pecans, crushed
3 Tbsp sugar-free maple syrup

Directions:

Preheat oven to 350° F. Line a cookie sheet with parchment or tin foil. Place crushed pecans in a small bowl.

Combine first five ingredients in small bowl. Separate mix into three piles. Take one segment of banana and coat in the pancake mix. Form ball around the banana segment, and then roll in the crushed pecans. Place on the cookie sheet. Repeat with other banana segments. Bake for 15 minutes. Drizzle with maple syrup and sever immediately. Serves 1.

Nutrition Information (per serving): 599 calories; 24 g. fat; 1 mg. cholesterol; 492 mg. sodium; 86 g. carbohydrate; 15 g. fiber; 17 g. sugar; 19 g. protein

Result: These were excellent! And they sound more difficult than they are — I was able to whip these together in 5-6 minutes after a morning workout and I baked them while I showered. I gobbled them down while my hair dried and it was perfect! You could also make these the evening before or even whip up a few batches for the busy work week and simply store them in the fridge until ready to bake. They are higher in carbohydrate than I usually go for, especially for the morning, but following a workout, I think they are perfectly appropriate. The high fiber (15 grams!) content also makes the glycemic load less on the body, which is all the better. If you want to reduce the calories some, reduce the amount of pecans as they account for nearly 1/3rd of the calories. While I think they add a lot of taste, texture, and nutrition to the truffles, you could get by with less. Enjoy!

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And in honor of it being the last day of 2010 (crazy!), I should take a moment to review how my 2010 resolutions turned out.

2010 New Year’s Resolution Results

  • fit in exercise AT LEAST 4 days a week, every week — Almost a check. There were TWO weeks in 2010 I only worked out 3 days. So close! I still consider this a great accomplishment and I want to continue to work towards this always and forever! I really do love exercise and for that I am VERY grateful!
  • continue trying new, healthy recipes (one recipe a week!) — Check, check, check!
  • run a half marathon — Barely, but check. I finished. It wasn’t pretty, but it got done. Very humbling.
  • obtain a weight that I feel energized at — Errr no. I am the exact same weight as the start of 2010. I guess that’s not a BAD thing, but this is my focus in 2011.
  • continue blogging about nutrition — Hi! I’m here! Check!
  • earn 500 hours towards the CDE credential — Check. This is no longer surging ahead at the speed I was going in my last job, but I am still completing diabetic education and I still love it just as much as I did in 2009! 😀

    In 2011 my new year’s resolution is simply to obtain a weight I feel energized at. I would love to lose my “PCOS weight” and get back down to my “happy weight”. Here goes nothing! 😉

    Question: What’s been your favorite breakfast lately? Is it heaviest in carbohydrate, protein, or fat? And, what are YOUR new year’s resolutions?

    Happy 2011 to all of my lovely readers! Thank you for your loyal readership, it means so much to me! It’s hard to believe I started this blog in June of 2009!!! Time flies when you’re having fun! Keep your eyes peeled for a giveaway coming up here shortly!! 😉

    Have a safe and WONDERFUL New Year’s celebration!! I hope I am the only one stuck at work today! 😦

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    21 Comments

    Filed under blog, breakfast, carbohydrates, diabetes, dietitians, exercise, fiber, fish oil/omega-3's, holiday, PCOS, physical activity, recipe, reduced-calorie, vegetarian, weight loss, work

    Savory Leek Bread Pudding

    Thank you for all the Christmas wishes! I do hope everyone had a blessed, safe, and healthy holiday!

    My day after Christmas started with a delicious breakfast and a 5 1/2 mile run/walk on the treadmill — I warmed up walking 1/4 mile, ran 3, walked 1/4 mile, ran 1 1/2, and cooled down walking 1/2 mile. Felt good!

    We are off to do some gift returns, but I wanted to post a recipe we tried the week before Christmas. It’s on the lighter side and very good!

    Savory Leek Bread Pudding adapted from “Ad Hoc At Home” and Eats Well with Others

    3-4 cups leeks (about 3), cut 1/2-inch thick, white and light green parts only
    Kosher salt, to taste
    1 Tbsp unsalted butter
    freshly ground black pepper
    12 cups (about a 1lb 8 ounce loaf) multi-grain bread
    1 Tbsp finely chopped chives
    1/2 tsp dried thyme or 1 tsp fresh chive leaves
    3 large eggs
    6 cups almond skim cow’s milk
    freshly grated nutmeg
    1 cup shredded Emmenthaler or 10 ounces (~10 slices) reduced-fat Swiss cheese

    Directions:

    Place a medium saute pan over medium-high heat.  Drain excess water from leeks and add to pan.  Season with salt and saute until leeks begin to soften, about five minutes.  Reduce heat to medium low. Stir in butter.  Cover and cook, stirring occasionally, until leeks are very soft, about 30 minutes.  Adjust salt and pepper to taste.

    Preheat oven to 350.  While leeks are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 20-30 minutes, turning pan about halfway through.  Transfer to a LARGE bowl, leaving the oven on.

    Add leeks, chives, and thyme to the bowl with the bread and mix well.  In another large bowl, lightly whisk the eggs, milk, salt and pepper to taste, and a pinch of nutmeg.

    Sprinkle 1/4 cup cheese in the bottom of a 9×13-inch baking pan.  Top with half of the bread cube mixture.  Sprinkle with another 1/4 cup cheese.  Top with remaining bread. Sprinkle with another 1/4 cup cheese.  Pour in enough milk mixture to cover bread and gently press on bread so that it gets soaked with the milk.  Let rest for 15 minutes.

    Add remaining milk mixture, letting some bread cubes protrude.  Sprinkle with salt and remaining cheese.  Bake until pudding is set and top is brown and bubbling, about 1 1/2 hours.  Serve hot. Yield: 12 servings.

    Nutrition Information (per serving, about 1 1/3 cups): 201 calories; 2.9 g. fat; 65 mg. cholesterol; 330 mg. sodium; 27.6 g. carbohydrate; 1.8 g. fiber; 9.4 g. sugar; 15 g. protein

    Result: This was so tasty! I love bread pudding! My only caution with this recipe is that it makes a TON and it does not reheat well in the microwave. It reheated fine in the oven, but the microwave was no good — it just turned soggy and ick. So make this for a crowd, or cut the recipe in 1/2 or 1/4th. Enjoy!

    Question: Do you prefer a savory or sweet bread pudding? And more importantly, did Santa bring you anything good this year? 😉

    Happy holidays,

    13 Comments

    Filed under carbohydrates, dinner, exercise, herbs, holiday, recipe, running, Uncategorized, vegetarian

    Merry Christmas!

    Wishing you all a very Merry Christmas filled with health and happiness!

    13 Comments

    Filed under holiday

    Digging deep for the jolly

    It seems like the closer we get to Christmas the less jolly I feel. Quite frankly, I am beat. I haven’t been sleeping well with the anxiety I’m feeling towards my new teaching job. Obviously I am well-versed in nutrition, but I have never lectured 5 hours a week…while balancing a nearly full-time job and a growing private practice. I feel like my to-do list leaves me feeling like nothing ever gets accomplished and there’s always so much on my plate yet to get done. Don’t get me wrong, I am very excited about my new teaching gig…I just hope I do well and give my students the best dose of nutrition ever!

    My schedule come January is going to be…insane. I work 34 hours a week in dialysis, teach 5 hours + prep and grading, spend time in private practice and meetings with my partners as much as possible, and love to spend time cooking, exercising, playing ice-hockey, and blogging. I feel like there’s about 8 million balls in the air and I’m trying to keep them all from colliding or crashing to the ground. I thrive in busy environments, but this impending schedule is simply stressing me out.

    In order to keep blogging a hobby that brings me enjoyment, I will have to see what my schedule allows as far as posting. While I hope to continue blogging most every day, that may no longer be realistic. As much as that saddens me, I hope you understand…a girl has got to do what a girl has got to do!

    Today I am working a short day before picking up Lily at doggy daycare and we make the trip together to Chicago. Mr. Prevention is off on a “Poker Run” today in Illinois with his high school friends. Imagine 30-year-old men in 80’s workout clothes, running around the University of Illinois campus collecting poker cards from various bars for drinking certain beers, shots, and cocktails. As imature as this sounds, it’s a blast….and I will be stuck working. Bitter much? You betcha! The excessive alcohol doesn’t interest me, but not being able to witness this event this year is a shame! But really, I just miss having an actual “Christmas Vacation”…or any substantial amount of time off for the holidays. Oh well. I am very thankful for being employed, there is no doubt.

    On a completely unrelated note, several of you have asked me about the new PointsPlus plan from Weight Watchers. As familiar as I am with Weight Watchers, I am not familiar with the new plan. I did, however, find out that my company reimburses 100% for Weight Watchers and so I have plans to attend a meeting very soon to get the skinny (pun intended). With my company, however, you sign-up for either a 13 or 18-week package and are then reimbursed if you attend all the meetings (you can miss up to 3). Several coworkers are taking the plunge to join and I figured it would be a great opportunity to learn about the new program (and give my honest feeback to you all, of course!) and to possibly take off some weight that I have commonly referred to as my “PCOS weight”. Being the go-getter that I am, in addition to feeling as heavy as a boulder with all the Christmas eats, I went all out for the 18-weeks of Weight Watchers. Sure, it will be a challenge to take that time out for meetings, but it is a part of my “me” time that I require for sanity.

    It will certainly be interesting, as a dietitian, to sit in on a Weight Watchers meeting. It’s been a long time since I attended Weight Watchers AND lead Weight Watchers meetings. I have heard bits and pieces of the new program — good and bad…from media and members alike. The information regarding PointsPlus found online is very vague and I hope to bring you all information on the new program from my perspective.

    Well, that’s a wrap for the most whiny and random post…ever (?) on Prevention RD. I will be glad to pull into Chicago this evening and spend some time with the family, and hopefully a good night’s rest!

    I’ll leave you with a recipe for some tasty Pumpkin French Toast with Light Pumpkin Butter, inspired by our hosts in Albuquerque. Their pumpkin french toast was delicious!!


    Pumpkin French Toast with Light Pumpkin Butter

    1-16 ounce loaf challah, cut into 8 slices, about 3/4 to 1-inch thick
    1 cup of Egg Beaters or egg substitute
    1 cup + 3 Tbsp pumpkin puree, divided
    1 cup of skim milk
    1 Tbsp pumpkin pie spice
    3 Tbsp Smart Balance Light or Earth Balance
    1 Tbsp brown sugar
    non-stick spray

    Directions:

    For the butter, combine 3 tablespoons of pumpkin puree with the Smart Balance Light and brown sugar. Combine well.

    Cut bread into 3/4 to 1-inch thick slices. In a large bowl, whick together Egg Beaters, 1 cup pumpkin puree, milk, and pumpkin pie spice. Soak bread in milk-egg mixture for 1-2 minutes.

    Heat a large skillet or griddle over medium-high heat. Spray with non-stick cooking spray. Place the soaked bread in the skillet or on the griddle, flipping after the bottom has browned. Cook the opposite side until browned. Serve immediately. Serves 8 with ~1 tablespoons of pumpkin butter.

    Nutrition Information (per slice with 1 Tbsp pumpkin butter): 221 calories; 6.6 g. fat; 17 mg. cholesterol; 340 mg. sodium; 35 g. carbohydrate; 3.4 g. fiber; 8.2 g. sugar; 8.2 g. protein

    Result: Carb-o-licious! It’s hard to limit to just 1 piece, but they are rather large. I splurged and had 2 one morning and I ate the leftover pieces one at a time with an over-medium egg. Delicious! Pumpkin is never out of season in my kitchen or belly!!!

    I may not be 100% jolly (just yet!), but our neighborhood is sure all decked out! Our block all decorates our trees the same and it really does look festive and beautiful!

    Question: Does the hustle and bustle of the holiday season make you giddy with glee, or do you get a bit overwhelmed and stressed?

    I think working adults need sanctioned holiday vacations like kids in school. I remember the days of a full MONTH with nothing but sleeping in was of concern! College, I miss you!

    Tis the season,

    15 Comments

    Filed under breakfast, butter, carbohydrates, coffee, condiments, diet, dietitians, holiday, PCOS, recipe, stress, weight loss, Weight Watchers, work

    Winter Extremes & Lemon Coconut Snowball Cookies

    TGIF!! 😀

    Smart cookies! By legal definition, chocolate must contain 35% cocoa solids to be considered chocolate!

    I am in this all-or-nothing phase with exercise lately, and it’s not good. After my killer workout on Tuesday, I took Wednesday off…for no good reason. And last night I worked out — 2 mile run + 25 minutes on the elliptical. And to break the cycle, I commit to workout today after work. PROMISE. There, done…no weaseling your way out now, self!

    And as Lily and I were walking last night, I realized she is all-or-nothing, too. She is a chick of extremes.

    Kissies: Here’s 576 slobbery ones! Or, I’m soooo not in the mood…buzz off, mom.
    Weather: 100° and sunny –> sunbathing…9° –> long walk, please!
    Vet bills: Always 3 digits, often times 4.
    Alertness: Snoring like a grizzly bear, or awake and tearing through the house like a tornado.
    Appetite: Down in 1, or on a hunger strike.

    Crazy gal. Unfortunately for me, she’s all about the long walks with this frigid winter wonderland. She expects it. I walk in after work, and she meets me at the back door shaking her whole body in excitement. Off we went. Wool coat, scarf, mittens, and boots weren’t enough to keep my feet dry, thighs from getting the early stages of frost bite, and nose from running (thank you, neighbors who shovel!). She loved it, my little snow bunny. I, on the other hand, wanted to cry and crawl into bed with a hot mug of tea the second we walked in the door. Putting on shorts and hopping on the treadmill was literally the last thing I wanted to do...but I did.

    After that ordeal, Mr. Prevention walked in the door and informed me he was ordering pizza for dinner. He then asked if I was planning to make something. Thoughtful, huh? The man and his pizza. I was planning Savory Leek Bread Pudding and leftover Spicy Black Bean Soup, but making dinner for 1 is just not worth it. Leftover Spicy Black Bean Soup it was. Mmmm 🙂

    So, no savory delicious bread pudding recipe to share, but I’m not done with Christmas cookie recipes yet! 😉

    Lemon Coconut Snowball Cookies seen on My Kitchen Adventures, adapted from Two Peas and Their Pod

    For Butter Cookie Dough:
    2 1/2 cups unbleached all-purpose flour
    Zest of one lemon
    3/4 cup of granulated sugar, which has been pulsed in the food processor for about 20 seconds
    1/4 tsp. salt
    16 Tbsp. unsalted butter ( 2 sticks ), cut into 16 1/2 inch pieces at cool room temperature
    2 tsp. vanilla extract
    2 Tbsp. (1 oz) light cream cheese, at room temperature

    For Frosting:
    1 Tbsp. (1/2 oz) light cream cheese, at room temperature
    approx. 1 Tbsp. fresh squeezed lemon juice
    1 1/2 cups confectioners sugar
    1 1/2 cups sweetened shredded coconut, pulsed in food processor until finely chopped

    Directions:

    For the cookies:   Preheat oven to 375° F.  In bowl of stand mixer fitted with paddle beater, mix flour, zest, sugar, and salt on low speed until combined.  With mixer running on low, drop in the butter one piece at a time slowly; and continue to mix until the mixtures looks slightly wet and crumbly. Add vanilla and cream cheese and mix on low until dough just comes together. Bake until lightly browned, about 12 minutes.  Remove to wire rack and allow to cool to room temperature.

    For the frosting:  In the same bowl you mixed the cookies in, with the paddle attachment mix the cream cheese and the lemon juice on low until incorporated.  Add in the confectioners sugar and mix on low until a nice thick glaze like frosting appears.

    Dip tops of cookies into frosting, or use a knife to spread the top, then dip the cookies into the coconut.  Allow the cookies to sit and allow the frosting to set.  About 20 minutes. Yield: 3 1/2 dozen cookies.

    Nutrition Information (per cookie): 107 calories; 5.3 g. fat; 1 mg. cholesterol; 28 mg. sodium; 14.2 g. carbohydrate; 0.2 g. fiber; 8.7 g. sugar; 1 g. protein

    Result: These were really good! I don’t know that they scream “Christmas Coookie!” to me, but they’re a great change of pace and a great option for those that don’t (GASP!) like chocolate. The lemon flavor is excellent and the dough is unreal…it’s like silk! Gorgeous dough! Be careful with the cook time, however. The cookies will not look done, but they will quickly burn on the bottom, so beware! You were warned 🙂 Enjoy!

    Question: What was one thing on your holiday wish list?

    I asked for a lot of kitchen stuff: a dutch oven, a donut pan, a cast iron skillet, pastry brushes, and silicon spatulas. I also asked for an elliptical (which I got! :-D) and books by Chelsea Handler. I was very specific with Santa this year, and that’s a first! 😉 Really, it’s a first!

    TGIF,

    20 Comments

    Filed under dessert, dinner, dog, exercise, holiday, pets, physical activity, pizza, recipe, running

    Brown Sugar Bacon Waffles

    Before you inaccurately assume Brown Sugar Bacon Waffles are unhealthy and gross, let me tell you how I kicked my own tushie yesterday. You see, after picking up Lily on Monday, I had no motivation for a sweat session…I just wanted to cuddle with my furbaby and relax after the travel nightmare that was last weekend. Seeing as my last workout was Saturday during a hike and Thursday evening prior to that (Tuesday, too), I was far below my quota of 4-5 workouts a week. Oops..

    So as I was driving to work yesterday morning trying not to slide into a ditch in the Winter Wonderland, I was game planning my own torturous workout for after work. I landed on 800 meter repeats. You see, I ran cross-country in high school. Not well, but I was on the team (there were no tryouts, hence, I “made” the team), and I HATED 800 meter (~1/2 mile) repeats. 800 meter repeats are tough because they’re long enough to tire you out, but short enough that you have to do lots of them — a lose-lose in my book. And just like in high school, running really isn’t my forte… I just like to think it is. Running is, after all, a killer workout. I digress. My planned torture mapped out like so:

    2 minute warm-up, walking @ 4 mph
    5 minute run @ 6 mph (10 min/mile)
    5 minute “recovery” on the elliptical (level 8 of 12)
    5 minute run @ 6.5 mph (9:13 min/mile)
    5 minute “recovery” on the elliptical (level 7 of 12)
    5 minute run @ 7 mph (8:34 min/mile)
    5 minute “recovery” on the elliptical (level 7 of 12)
    5 minute run @ 7.5 mph (8:00 min/mile)
    5 minute “recovery” on the elliptical (level 6 of 12)

    Whew! For my 10-11 minute/mile self, this was a killer workout. My 5 minute runs were between 800 and 1000 meters, roughly. While an 8 minute/mile pace is a run for some, it’s more like a sprint for me! My 5’3 frame with my tree trunk-like thighs just don’t run all that quickly. So I kicked my own butt in my workout yesterday and it really did feel great. You know, the once-every-few-months-or-so kind of great, not the I-should-do-this-more-often kind of great! I have totally transitioned into an exercise for health not fitness type of person, and I’m totally okay with that.

    Here’s  a few more photos (on my crappy camera) from my prior workout — an ~4 mile hike in Albuquerque. It was gorgeous — 60° F and sunny!

    And on to these ever so curious-sounding waffles!

    Brown Sugar Bacon Waffles adapted from Jaime Cooks and Chef Mommy

    10 slices of nitrate-free turkey bacon
    3 cups all-purpose flour 1 1/2 cups all-purpose flour + 1 1/2 cups whole wheat pastry flour
    1 Tbsp baking powder
    1 tsp baking soda
    1 1/2 tsp salt
    ¼ cup brown sugar
    2/3 1/3 cup canola oil
    1/3 cup unsweetened applesauce
    4 large eggs
    2 tsp vanilla
    2 ½ cups low-fat buttermilk

    Directions:

    Preheat oven to 400⁰ F.

    Lay the bacon a sheet pan and bake for 15 to 20 minutes until the bacon is really crispy. Dry on paper towels and serve. Place them on a cutting board to cool before chopping. Once cool, chop the bacon into bite size bits and set aside.

    Set up your waffle iron on a level, clean surface and turn on to preheat.

    In a large bowl combine flour, baking powder, baking soda, salt and brown sugar. Whisk to blend. In a medium bowl, whisk together eggs, oil, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and fold. Once almost fully incorporated, add the bacon bites. Stir.

    Cook according to your waffle machine instructions. Serves 8.

    Nutrition Information (per serving): 361 calories; 15.1 g. fat; 123 mg. cholesterol; 768 mg. sodium; 44.3 g. carbohydrate; 2.4 g. fiber; 10.1 g. sugar; 10.3 g. protein

    Result: Can I first say that Mr. Prevention thought these waffles sounded gross? I was appauled and shocked all at the same time. My man loves him some turkey bacon, mmkay? Weirdo. These were delicious (and he agreed after getting over himself)! If you’re not jiggy with the idea of bacon in your waffle batter (which you should be, FYI), just omit the bacon and have delicious, fluffy buttermilk waffles. This batter could just as easily be used to make pancakes, so don’t fret if you don’t have a waffle iron. While I tried to make-over the recipe to include some nutrition, the sodium content remained high due to the bacon, baking soda, and baking powder. I will try cutting the baking powder in half next time, I just fear the waffles might lose their beloved fluffiness if I do so. We shall see. I served the waffles with Smart Balance Light mixed with agave nectar in a 2:1 ration – YUM…and then just a drizzle of lower sugar maple syrup, a side of orange sections, and 1 pan-fried egg (fat omitted in frying)…a delicious breakfast for dinner meal. Enjoy! 😀

    Question: From the sound of it, thumbs up or thumbs down for bacon waffles?

    I’m off today to go Christmas shopping with Gina! 😀 Weee!!!

    23 Comments

    Filed under breakfast, butter, dinner, exercise, fruits and vegetables, holiday, protein, recipe, reduced-calorie, sodium

    The life-changing maple snickerdoodle

    Well, $135 later, 9 friends and loved ones will be the (lucky!) recipients of all of the delicious baked goods I made! But what an event. When I walked into the UPS store, it was chaotic…totally chaotic in its Christmas season madness. UPS, you’re welcome for being your best customer of the day. And to Adam, the kind UPS man who helped me, thank you for your 45 minutes of patience and understanding. All for the love of loved ones and cookies!

    But there is ONE cookie that impressed: The Maple Snickerdoodle.

    Now, get this. I had NEVER had a snickerdoodle until I made them this year. I know, catch your breath from disbelief. I feel like my Grannie and mother have failed me. As I’ve come to learn, the snickerdoodle is a Christmas CLASSIC…the ultimate Christmas cookie, if you will. And yet, I lived 25 years without the snickerdoodle experience. Truly shocking given the life-changing powers of this cookie.

    Do I have your attention yet? Bottom line: make these cookies. Even if you’re a chocolate person, or a peanut butter person, or whatever other genre of cookie person there is…MAKE THESE COOKIES!

    Maple Snickerdoodle adapted from Allrecipes.com, as seen on Carrie’s Sweet Life

    2 cups all-purpose flour
    1 1/2 tsp baking powder
    1/4 tsp baking soda
    1 1/2 tsp ground cinnamon
    1/2 cup (1 stick) margarine butter, softened
    1 1/2 cups white sugar, divided*
    1 egg
    1/4 cup + 3 Tbsp real maple syrup, divided*

    Directions:

    Preheat oven to 350° F. Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.

    In a large bowl, cream together the margarine butter and 1 cup of white sugar until light and fluffy. Beat in the egg and 3 tablespoons maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup sugar and 1/4 cup maple syrup. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.

    Bake 8 to 9 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks. Yield: 3 dozen.

    Nutrition Information (per cookie): 79 calories; 2.6 g. fat; 6 mg. cholesterol; 30 mg. sodium; 13.5 g. carbohydrate; 0 g. fiber; 0.8 g. protein.

    *1/2 of the sugar/maple syrup was used to roll onto the cookies, so the nutrition information reflects the ingredients used

    Result: I think I’ve gushed enough already — make these cookies! 😀 I was going to save the best for last, but I want to ensure ample time for people to add these to their baking plans! Plus, the nutrition stats aren’t shabby! 😀 Enjoy!

    Question: What’s one cookie/treat that makes your holiday season complete?

    Snickerdoodle love,

    30 Comments

    Filed under dessert, holiday