To me, cookies aren’t just for special occasions; I can find a reason for a cookie (or two) anytime. Before I had children, my cookie jar was always stocked with a fresh, homemade batch. Fast-forward 10 years: my time is limited and my cookie jar often bare. Some might resort to packaged cookies or store-bought dough, but being a baker and health-conscious mom, I try to steer clear of processed treats in favor of homemade.
That’s why I love this speedy, vanilla-infused cookie dough that can be rolled into a log, stashed in the freezer and pulled out whenever I want to bake cookies (see recipe below). With a roll of this cookie dough in the freezer, I’m just 10 minutes away from a low-calorie, natural homemade treat. Plus, with this master recipe, you’re not limited to just sugar cookies: you can transform the dough into four...read full post »
In the EatingWell Test Kitchen, we use cooking spray because it’s a fast, no-mess way to make a tiny bit of oil go a long way so we can keep calories in check. Calorie for calorie, cooking spray is similar to other oils: spraying for 1 second (enough to coat a large skillet) is about 9 calories; 1/4 teaspoon canola oil is 10 calories and would be just enough to very thinly coat a skillet.
In addition to using cooking spray to quickly coat a pan with a little oil, we also use it to coat breaded foods like chicken and fish for “oven-frying.” The oiled breading gives a deep-fried crunch with a fraction of the calories and fat compared to deep-frying.
Cooking sprays do contain propellants to push the oil out of the can, but the propellants are on the U.S. Food and Drug Administration’s “Generally Recognized As Safe” (GRAS) list and...read full post »
Inside the EatingWell Test Kitchen—picture four home kitchens in one room—you’ll find us trying to solve problems. What problems? Creating recipes that meet high standards of taste and health, but are easy and quick enough for a weeknight. So how do we do it? We turn to our arsenal of healthy cooking tricks and techniques we’ve learned over the past 10 years, some from the chefs and cookbook authors we work with, others developed through lots of trial and error, right here in our kitchen.
Some of our tastiest results include: comfort foods like mac & cheese and fried chicken that are light enough to eat every day, baked goods with more fiber but fewer calories and less fat, and even healthier ice creams. Our other challenge: we want to make sure that when you make our recipes you get the same great results. So we test our...read full post »
As the EatingWell Test Kitchen manager, I've looked forward to our annual cookie contest for the past six years. Even though I was on maternity leave during most of this year's contest, overseeing the selection process was one part of my job that I just couldn't give up.
We asked our readers for the best recipes for healthy, festive holiday cookies and more than 300 recipes flooded my mailbox. The recipes were screened by our registered dietitian to cull those that were too high in saturated fat, sodium and/or calories.
Related:...read full post »
Cupcakes are not just for kids anymore. They’re perfect for wedding showers, baby showers, whimsical weddings and even Mother’s Day. This year, my mom will be visiting us on Mother’s Day and my son, Sawyer, and I are already planning to bake her a special batch of healthier Chocolate-Cherry Cupcakes to show her how much we love her.
When I make cupcakes at home or when I’m developing new recipes in the EatingWell Test Kitchen, I try to keep the ingredients as healthy as possible. To limit saturated fat...read full post »