The moment of truth has arrived. Dun Dun Dun… A total loss of four pounds! I know it’s not a drastic number, but for a three week period I think that’s a pretty reasonable and sustainable one – it’s a loss so I’ll take it! This wasn’t as hard as I thought it would be, but I also did have some “cheat” moments that I
could should have spared. I noticed that overall I felt less bloated, had more energy and felt full throughout the day! With that said, I want to continue this detox all the way until Christmas – excluding Thanksgiving day, obvi!
Moving on to the good stuff – cookies! Well, I’ll admit I got a little out of control with the baking last night. I finished two different batches of cookies; Chocolate Truffle Cookies w/Sea Salt,and Pumpkin Spiced Cookies with Cinnamon Cream Cheese Frosting.
Chocolate Truffle Cookies w/Sea Salt
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups Ghirardelli 60% Cacao Baking Chips, for melting into the cookie dough
- 2 tablespoons unsalted butter
- 2 eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup Ghirardelli 60% Cacao Baking Chips, for mixing into the prepared cookie dough (I used semi-sweet to switch it up)
- 2 tablespoons coarse sea salt, or as needed (I didn’t have coarse sea salt on hand)
- In a heatproof bowl over a double boiler, melt chocolate and butter until smooth. Turn off the stove and let chocolate sit over warm water. (I just microwaved them for 2 minutes at power50)
- Combine flour, baking powder and salt and mix to combine. In another bowl, mix together sugar and eggs, combine thoroughly with a whisk and slowly add the warm chocolate mixture. Stir to combine. Add vanilla extract and mix. Stir in flour mixture. Cool for a few minutes (if batter is warm, chocolate chips will melt). Stir in chocolate chips. Chill for 10-15 minutes.
- Pre-heat oven to 350 degrees. Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of sea salt. Bake at 350 degrees for approximately 7-8 minutes (mine needed 20 min and came out perfect) until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.
Pumpkin Spiced Cookies with Cinnamon Cream Cheese Frosting
- 2 cups all-purpose flour, (I used whole wheat pastry flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon pumpkin-pie spice
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar (I used closer to 3/4 cup)
- 1 large egg
- 1 can (15 ounces) pure pumpkin puree (I used organic pumpkin)
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
- Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).
- Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
1 (8)oz Cream Cheese
1/2 stick of unsalted butter
1 T Vanilla Extract
1-1/2 Tsp. Cinnamon
2-3 C. Powdered Sugar (I used 2)
1. Mix together the softened cream cheese and softened butter.
2. Mix in cinnamon and vanilla
3. Mix in powdered sugar