GOOD AND
HEALTHY
f o o d
GERMAN CHOCOLATE COOKIES
To m ake these cookies more healthfu l we used
dark b aking chocolate. F o r a c la ssic Germ an
chocolate flavo r, use sweet b aking chocolate.
PREP:
25
MIN. BAKE: 8 MIN. CO O L:
1
MIN.
O V EN :
350
°F
'A
cu p butter, softened
3
A
cu p packed brow n sugar
V 2
tsp. b aking soda
V s
tsp. salt
1
egg
1
tsp. vanilla
V 3
cu p a ll-p u rp o se flo u r
2/ 3
cu p ro lled oats
'A
cu p flax seed m eal
'A
cu p unsw eetened co co a pow der
3
oz. dark o r sweet baking chocolate,
chopped
V 3
c u p fla ke d c o c o n u t
'/3
c u p c h o p p e d p e c a n s , to a ste d
C h o p p e d p e c a n s, o p tio n a l
Fla k e d c o c o n u t, o p tio n a l
1
. Preheat oven to 350°F. In a large mixing
bowl beat butter with an electric mixer on
medium to high speed for 30 seconds. Add
brown sugar, baking soda, and salt. Beat
until well combined, scraping sides of
bowl occasionally. Beat in egg and vanilla
until combined. Beat in flour. Stir in rolled
oats, flax seed meal, and cocoa powder.
Stir in chopped chocolate, coconut, and
pecans (dough will be thick).
2
. Drop dough by rounded teaspoons
2 inches apart onto ungreased cookie
sheets. If desired, sprinkle tops with
additional chopped pecans and flaked
coconut. Bake for 8 to 10 minutes or until
edges are just firm and tops are set. Let
cookies cool on cookie sheet for 1
minute.
Transfer cookies to wire racks to cool.
M AKES A B O U T
35
CO O K IES.
ST O R A G E
Store cookies for 2 days at room
temperature or freeze for up to 3 months.
EACH CO O KIE
84
cal,
4
g fat (
2
gsat.fat),
10
mg
chol,
45
mg sodium, Ugcarbo, lgfiber,
2
gpm.
D aily Values:
1
% v it.A ,
1
% calcium ,
3
% iron.
D o e s
ch ocolate
cause acne
a n d /o r
cavities?
According to the
American Academy of Dermatology,
chocolate does not cause acne.
And the American Dental
Association says sticky candies do
far more damage than chocolate,
which is washed off teeth more
easily by saliva,
BETTER HOMES AND GARDENS SEPTEMBER 2009
2 0 5
Sr
1
1
...AND SMART CAN BE
I
DELICIOUS!
Savory Stuffed Zucchini
Serves
: 4
Preparation Time:
20
minutes
Cook Time:
35
minutes
5
medium zucchini, halved lengthwise
3
Tbsp. I Can’t Believe It’s Not Butter!' Spread
1
medium onion, chopped
1
red bell pepper, finely chopped
3
cloves garlic, finely chopped
1/2
tsp. dried oregano leaves, crushed
1/4
cup grated Parmesan cheese
Preheat oven to
375
? Scoop out pulp from
8
zucchini halves; set aside. Arrange zucchini
halves on baking sheet. Meanwhile, coarsely
chop remaining zucchini and pulp.
Melt spread in nonstick skillet over medium-
high heat and cook chopped zucchini and onion,
stirring occasionally, until vegetables are tender.
Add red pepper, garlic and oregano. Cook,
stirring frequently,
1
minute; cool slightly. Evenly
spoon vegetable mixture into zucchini halves.
Top with cheese.
Bake
30
minutes or until tender.
I C a n ’t Believe It’s Not Butter!” has
70
% less saturated fat than butter,
no trans fat’ and the fresh butter
taste you love.
Visit Now YouKnow Better.com /Recipes
for m ore recipe ideas.
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