Tag Archives: cookies

Guess what this ISN’T

17 Jun









Happy Friday, dear blog friends! Let’s take a look at the photos above, shall we? You’re probably looking at them, and thinking, “oh, Hilary’s making some chocolate chip cookies, this sounds yummy” (unless you considered the title of today’s post). Well, if that’s what you’re thinking, then you are WRONG!

Do these pictures help you out a little bit more?









Ok, I can’t hold it in. You are looking at several stages of making COOKIE. DOUGH. TRUFFLES. You heard me right. Yes, they are every bit as delicious as they sound (possibly even more). And yes, these guys are DANGEROUS! Make sure you have somewhere to take them and share them, because if you’re anything like me you can NOT be trusted around these little bombs of deliciousness.

I first saw this recipe on the show Paula’s Best Dishes on the Food Network quite some time ago and could NOT get it out of my head! I googled it, bookmarked it, and first made these beauties last summer for the guests at my birthday party (I hosted my own birthday party, made all the food, and take-home treats for the guests….does this surprise anyone?). I made them again this week for our Worship Team Practice at churchIMG_1782…it was our last practice before we break for summer, so I figured we should go out on a sweet note (pun INTENDED)!

Since Paula and the Food Network people have it written up so nicely, I’m just going to send you over there if you want to make the recipe. If you or a family member are allergic to nuts, please accept my deepest sympathies, as these contain pecans. *Please note, although the name of the blog is Hungry Healthy Hilary, I do like to indulge now and then. These truffles are one of those times…but anything can fit into a balanced diet…one of these is 80/20 eating at its finest! The good thing about these truffles is they are pretty small, relatively speaking. So eating one isn’t going to derail your day.


These guys are good enough on their own, but I wasn’t about to stop there. I remembered reading on Oh She Glows about Angela making a “cookie dough blizzard” of sorts with banana soft serve. I decided that one of these babies would be a delicious option. And, since I had just one chocolate peanut butter ball left, I figured, why not chop up that little guy too?IMG_1797

Making this tremendous treat is so simple too. All you do is make basic banana soft serve (1 chopped frozen banana, touch of almond milk, process until smooth in a food processor) and add a little unsweetened cocoa powder. Then put it into a glass or small bowl and stir in your cookie dough truffle and chocolate pb ball pieces (note, just like blizzards, you could go any way with this…use a bit of your favourite chocolate bar, crumbled cookies…possibilities are endless).


This was the perfect dessert for “I wanna be a little naughty and decadent, but not totally over the top.” You’ve got the healthy goodness of banana soft serve with the totally decadent cookie dough truffle…the angel on one should and the devil on the other are both satisfied, right?

So…speaking of being naughty… last night was Thursday Night, aka Hilary’s “treat”/temptation night. I was hoping that my little blizzard treat would do the trick, but alas, I fell into my old traps.


I was baking, making these delicious lime cookies for a function for my Aunt. There was dough to eat, broken cookies that I couldn’t use (but couldn’t let go to waste). Then there were all the bits and bites here and there….frozen yogurt out of the container, jelly beans, other things that I can’t even remember! All that to say is, even as a “health food blogger,” I still have my struggles…I am a work in progress! But the healthier you are in the day-to-day, the less one night of not-so-stellar choices has to derail you, right? (Or so I tell myself).

On a happier note, Shape up for Summer is going well for me. In the past week, I’ve noticed that two of my pairs of “tight pants” aren’t quite as tight as I remembered….this is HUGE for me! I’ve been keeping up with hooping for 10 minutes a few times a week. And I met with my personal trainer this week who totally beat me up (arms. were. so. sore). Military Tone was cancelled again last Saturday (fingers crossed for this week), but I made up for it by pushing myself through some treadmill intervals and a few weights. And HUGE score? I got a Wagjag deal for $19 for a one month membership to The Athletic Club!!!!! Sweet! Yes, I still pay for and will go to my regular gym, but I am excited to take advantage of the pool and different classes there, to switch things up a little (plus, Donna is a member, so we can go together). I’ve been doing pretty well on the special occasion eating, but I’ve got two food-filled weekends coming up, so wish me luck and stay tuned!

Enjoy the weekend everyone!


On the bright side…

27 Feb

Friday was a snowy day in Simcoe. But apparently it wasn’t snowy enough for school to be canceled. However, I do not like taking chances with winter driving, and since the job I was scheduled for was a 40 minute drive away (on a highway where my family had previously been in an accident), I canceled my job. Bad news = I didn’t make any money on Friday (and I already had to cancel one day this week since I was sick 😦 ). Good news = I had extra time on my house, time enough to fit in an extra class at the gym and make 3 delicious meals. 🙂 Allow me to share what I enjoyed on a day when I had the luxury of time to make whatever I wanted.

For breakfast, I enjoyed a delicious bowl of oatmeal. I used to eat oatmeal on a semi-regular basis, but had sort of gotten out of it. Tina (and lots of other healthy-living bloggers) makes all sorts of creative oatmeal creations. I’ve enjoyed this oatmeal breakfast a few times in the last couple of weeks. Since I cook the oats on the stovetop, this breakfast is not an ideal weekday option, but for weekends or mornings when you have a bit more time, this oatmeal is the way to go, especially during these cold winter months. Here’s what I did: In a small pot, combine 1/3 cup old fashioned oats (go for the old-fashioned – they have WAY more texture than quick or instant oats), 1/2 cup almond milk, 1/2 cup water, a few dashes cinnamon, Brown Sugar Twin to taste and a splash of vanilla. Bring to a boil, then reduce heat and simmer until liquid is mostly absorbed. In the meantime, chop up an apple and cook in a saucepan with water, cinnamon and Brown sugar twin until tender. When oatmeal and apple are done, combine the two and serve in a bowl. The drink on the side of my oatmeal is 1/2 cup almond milk, vanilla extract, Splenda and chai tea. I made this oatmeal after my run last weekend and it was just what I needed to warm me up.

Lunch was equally delicious…and a vegetarian delight! Inspired by this recipe I saw in Rachael Ray Magazine in an article featuring hearty vegetarian entrees (and by the piece of eggplant in my fridge), I created a stuffed eggplant dish by baking a chunk of eggplant at 450 for 20 to 30 minutes (seasoned with salt and pepper). The filling was a mix of 1/4 cup ricotta cheese, chopped spinach, Dijon mustard, garlic salt and pepper. I made a quick tomato sauce (garlic and chili flakes sauteed in 1 tsp olive oil, then added a handful of cheery tomatoes and some canned tomatoes and simmered). I used a bit of the tomato sauce to cover the eggplant (after I cut it in half and stuffed it), then baked it for another 10 minutes. I put the rest of the sauce on a dish of Hungry Girl-fredo, mixed with steamed broccoli rabe and spinach and one portabello mushroom cap I broiled with garlic seasoning. The result of this combination? A delectable Italian-style totally filling and satisfying vegetarian lunch! I had an apple for dessert and later on as a snack, a delicious mint chocolate mocha drink I whipped up.

On to supper….Friday night = pizza! 😀 I was super-stoked to try the new President’s Choice Blue Menu Light Brie Cheese I bought…which I did. I LOVE brie and I was SO EXCITED when I saw that a light option was available! Another winning pizza creation! The crust was my standard crispy thin tortilla crust. And the toppings were: 1 wedge the Laughing Cow Light cheese, spread over the crust; 1/2 onion and few handfuls mushrooms, sauteed in 1 tsp olive oil; thinly sliced apple (lovin’ the apples on pizza these days); 2 slices diced lean deli ham; salt and pepper; a sprinkle of dried thyme and an ounce of the above-mentioned brie. YUM-town! It was soooo tasty! What about the brie? It didn’t really make or break the pizza. What I had was good, but there wasn’t enough on there to really make a difference. The flavour was good, but the texture wasn’t the same as full-fat brie (not that I expected it to be). The salad in the background was spinach, the rest of the apple, sliced red onion, a little bit of cooked butternut squash, sprouts, 6 chopped roasted almonds (doesn’t sound like a lot, but the toasty flavour makes a little go a long way)! For a change, I made a creamy yogurt dressing (sort of inspired by the one on this salad ) out of fat free plain yogurt, white wine vinegar, fat free Italian salad dressing, a dash of cinnamon, chipotle chili powder, Brown sugar twin, and just a touch of apple butter (it really added something)!

For dessert, I enjoyed a chocolate and a couple of these meringues I made for my mom (she was having a business dinner on the weekend and wanted something light for dessert). Meringues are light as air (and gluten-free, for all you avoiders out there) and fat-free….you can eat 2 of these things for less than 50 calories…score! Another bonus? 4 ingredients and so simple to make! The recipe was so easy that I can type it from memory.

Chocolate Meringues – adapted from The Betty Crocker Cookbook

3 egg whites

1/2 tsp cream of tartar

2/3 cup white sugar

2 tbsp plus 1 tsp baking cocoa

Preheat oven to 375 degrees. Beat egg whites and cream of tartar until foamy (you want an electric mixer for this…it will take forever to do with a whisk, but my hat is off to you if you want to try:) ). Beat in sugar 1 tbsp at a time. Continue beating until mixture is stiff and glossy (you should be able to remove the beaters and the meringue will form peaks that hold their shape). Fold in the cocoa with a spatula (there will still be a few streaks).

Line baking sheets with parchment paper. Use a spoon to drop the meringue on the cookie sheets – makes about 2 dozen cookies. Bake for 25-30 minutes. Let cool completely then store in an airtight container.

Light as air and chocolate too…YUM!

So not bad for a day’s work, eh? I don’t eat like this every day (I wish I could)…but this is how I like to eat when I have the time. What would you make to eat if time was no object?

P.S….I remembered that my lunch was not completely vegetarian. After my extra workout at the gym and an hour and a half running errands, I was HUNGRY…I needed a protein boost while I was putting away groceries and making lunch….so I spread 2 slices lean deli ham with a wedge of Laughing Cow light and a touch of Dijon mustard. I topped this with spinach and rolled them up….yummy and oh-so-satisfying. This is great to pack in lunches, or any time you need a quick hit of protein. Even if you just do the ham and cheese it is delicious. 🙂

From the heart

11 Feb

Happy (early) Valentine’s Day! Even though I’ve been single for my entire life (no I’m not kidding) and never had a Valentine on Valentine’s Day, I’ve always loved this holiday. After all, pink is my favourite colour and I adore chocolate, so what’s not to love? I know it’s a contrived holiday just designed to make money…blah, blah, blah. I’m not going to let that get in my way.

Last weekend, I went to see my cousin play in a hockey tournament. Given that her and her sister both love sugar cookies (we have made them together many times over the years), I decided to make them a pre-Valentine’s Day treat (any excuse to bake, right?). I made my classic go-to sugar cookie dough, cut it in heart shapes, topped most of the cookies with sprinkles and filled some with jam. For the jam-filled hearts, I cut out two large hearts for each sandwich, then cut a smaller heart out of one of the hearts. After baking, I spread the whole heart with strawberry jam, then topped with the cut-out one. For the sprinkled cookies, I topped them with sprinkles before baking and patted them down a bit to make sure they’d stick.

This recipe comes from my Company’s Coming for Kids Cookbook….we have written in the book that I first made these cookies for Halloween 1998. They are a stand-by in my kitchen. The batch is fairly small, but doubles (or triples) easily. They are great for decorating for any occasion. I thought I’d share the recipe now in case you want to whip up some hearts for someone special this weekend…nothing spreads the love like cookies! An added bonus to this recipe? It’s extra-easy since it’s from a kids’ cookbook – and it only uses one bowl! And now my aunt (who is an avid reader of my blog :P) has the recipe!

Sugar Cookies – from Company’s Coming – Kids’ Cooking

6 tbsp softened butter or margarine (I always use butter)

1/2 cup granulated sugar

1 egg

1/2 tsp vanilla

1 1/4 cups all purpose flour

3/4 tsp baking powder

1/4 tsp salt

Put the first four ingredients into a bowl. Beat on medium speed (or with a spoon) until smooth.

Add remaining ingredients, beat on low until just moistened. Wrap the dough in plastic wrap and chill for 2 hours or overnight. *Note – this dough freezes really well. I often make it ahead, wrap it, and freeze until I need it. If you are in a rush, you can freeze it for about half an hour before using.

Preheat oven to 350 degrees. Grease cookie sheets with nonstick spray. Roll the dough out on a lightly floured surface (using a floured rolling pin) to about 1/8 inch thick. Use desired cookie cutters to cut into shapes. Arrange the cookies on the greased sheets.

If you want to decorate with coloured sugar, sprinkle before baking. Bake for about 10 minutes (depending on size). Cool on sheets about 2 minutes, then remove to a wire rack to cool completely. If you like, you can decorate with your favourite icing.