I don’t know if such a condition exists, but if it did, I would definitely be classed as a “bake-aholic”.
There aren’t many things I find more relaxing than creating some sugary sweet concoction and enjoying it with a few cups of British tea (how very rock and roll of me!). However, tucking into these high-calorie treats make getting into my favorite leather pants on stage a bit of an issue so I’m constantly on the look out for ways to have my cake and not have to spend hours in the gym every day.
And that’s when I discovered the TV show “Cook Yourself Thin“. What an ingenious idea this is! People come onto the show who want to lose maybe 10-20 pounds and the very clever chefs help them learn new ways to cook their favourite foods but with half the calories.
I have only watched a few episodes so far and have already been trying out the recipes, and can confirm – they taste gooooood! There’s even a whole episode devoted to pasta (which makes up about 95% of my food intake) and how to eat it without ending up looking like the Michelin Man.
So I thought I’d share with you one of my new favorite recipes for some delicious oatmeal raisin cookies. Because everyone knows, you can’t really enjoy a cup of tea without a biscuit to dunk in it….
P.S I just did an interview for Georgia Music Magazine all about my debut album, but also featuring one of my own recipes for chocolate peanut butter fudge…I’ll let you know when it comes out, incase you fancy another sweet treat!
Chewy Oatmeal Raisin Cookies
(Recipe originally from http://www.mylifetime.com/shows/cook-yourself-thin/recipes/chewy-oatmeal-raisin-cookies)
Makes about 40 (2 1/2-inch) cookies
Calories per cookie: 116
2 tablespoons whiskey or rum (optional – I didn’t use any alcohol in mine)
2/3 cup raisins
8 tablespoons unsalted butter, at room temperature
1/4 cup natural unsweetened applesauce
3/4 cup firmly packed dark brown sugar
3/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
1 large egg white
1/4 cup milk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups oats (not instant)
1. Set the oven rack in the middle position. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray; set aside.
2. Sprinkle the whiskey or rum over the raisins in a bowl and let stand while you assemble the batter.
3. Using a handheld or standing mixer, beat the butter, applesauce, brown sugar, granulated sugar and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Beat in the egg and egg white, milk and vanilla.
4. In a medium bowl, whisk together the flour, baking soda and cinnamon, add to the batter, and beat just until the flour is absorbed. Gently fold in the oats with a rubber scraper.
5. Use 2 spoons to scoop out the batter by rounded teaspoonfuls onto the prepared baking sheets, 1 1/2 inches apart. Bake until the cookies are set but still soft in the centers and beginning to brown on the edges, 17 to 20 minutes.
6. Let cool on a wire rack.