Sneaky snack secrets

by Brie

I love to bake with the kids. Well, they love to bake and I like that they are happy and occupied. I don’t really like the mess but that is the trade-off for some happy moments stirring bowls of flour and eating chocolate chips when they think I am not looking.

Last week I was looking for a recipe to make with the girl and stumbled upon a great recipe in one of my favorite cookbooks. Vegan Lunch Box. While I still have two years before I will be making school lunches, I was looking for any kid friendly food ideas when I bought this book. I also like to flirt with veganism, which is never going to happen in our house because the husband refuses to give up cheese, so I was happy with the great ideas offered in this book. I have made a number of the recipes and I have always been really happy. The Fluffy White Cupcakes (p.249) is a favorite.

I had never made the Back-to-school chocolate chip cookies before but I was excited to try the recipe. Chocolate chip cookies are always good. And this recipe uses both whole wheat floor and silken tofu so I was feeling slightly smug. Yummy and healthy.

The cookies are easy to make and very good. Plus if you eat two at once that’s okay! They have tofu! And the kids won’t even know. When I brought these cookies to a weekly Kids in the Capital play date Sara’s son was chowing down on them. Since he is a picky eater she was thrilled to hear about the tofu. And of course her son was thrilled when she let him have a second one.

Preheat the oven to 375 degrees F. The recipe makes about 4 dozen.

Mix together 2 and 1/4 cups whole wheat pastry flour, 3/4 teaspoons baking soda and 1/4 teaspoon salt.

Mix together 1 cup room temperature margarine, 3/4 cup brown sugar, 3/4 sugar, 3/4 soft silken tofu (drained) and 1 and 1/2 teaspoons vanilla. Beat with a hand blender until light and fluffy.

Add the dry ingredients to wet. Stir in the chocolate chips. Place small balls of dough on the cookie tray, about 3 inches apart. Cook for about 12 minutes.

Eat!

When I made the recipe I didn’t have any margarine, so I substituted 3/4 cup of vegetable oil. They still tasted great. Next time I am going to try increasing the amount of tofu. Maybe 1 cup or even 1 and a 1/4 cups.

The author of Vegan Lunch Box also has a blog, which is how I first discovered the cookbook. Some of the recipes from the book and newer recipes she has created can be found there. 

Do you have any sneaky snack secrets? Don’t keep them to yourself! Please share!

Brie is the mom of an almost 4 year old daughter “the girl” and twenty-two month old son “the boy”. You can read her blog at Capital Mom.

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6 Comments

Filed under Cooking

6 responses to “Sneaky snack secrets

  1. Jay

    I’m wondering if these would still be tasty without the choc chips? What do you think? I’d love to get the tofu in but one of my children hates chocolate!
    I’ve made cookies with chick peas in them before and the kids devoured them!

  2. Jay

    She doesn’t like raisins either – and she’s allergic to nuts/peanuts. But I may give it a try to see if she’d like them.

    The chickpea cookie recipe is from Deceptively Delicious by Jessica Seinfeld- but I found a blog link that has the recipe listed too
    http://thesugarpixie.wordpress.com/2010/03/02/deceptively-delicious-chocolate-chip-cookies/

  3. It’s not too sneaky, but I don’t make pancakes without fruit in them and my kids love them. Good options are diced or shredded apple, berries of any sort (blue-, rasp-, black-, straw- are all yummy), peaches, and bananas. I usually do a mix of at least two different fruits.

    My sister in-law’s kids won’t eat them because they think it’s weird to have mushy cooked fruit in pancakes, but they’ll happily eat the raw fruit on top of the plain pancakes.

  4. eisangel

    Yay!!! Thanks Brie. I bought tofu this week in anticipation of the cookie recipe 🙂

  5. Pingback: July : what you might have missed « Kids in the Capital

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