Have your cookie dough, and eat it too

After passing up countless edible cookie dough recipes on Pinterest  (because who in their right mind keeps edible cookie dough in their freezer?), my dessert prayers were answered with a healthful version that actually delivers some nutrients. (I'm no nutritionist but its ingredients are better than cookie dough). 

Cookie Dough Macaroons

While they don't look like normal macaroons and aren't made from traditional cookie dough ingredients, they are as satisfying and rich as the real thing.  I've been popping them like vitamins after dinner and I can't think of a better way to end my day. Go ahead and try them and get creative already. I plan on trying almonds and carob chips as well.  Finally, I find that they taste best frozen, so store them in your freezer.  

Recipe after the jump:

Meatless Mondays-Stuffed Portabella Mushrooms

I love meat as much as the next girl, but lately I've been exploring the other side, the wonderful world of vegetarian dishes, and I have to say I'm smitten. Last night I made Stuffed Portabella Mushrooms from my favorite hometown cookbook, A Commemorative Celebration of Art & Food from the Toledo Museum of Art Aides, and I think I'll adopt Meatless Mondays because of it. Stay tuned for more delicious vegetarian dishes:

Stuffed Portabella Mushrooms
-Serves 4 as a light appetizer, or 2 as a meal

4 whole portabella mushrooms
1/3 cup Italian salad dressing (I used low fat)
1/2 medium onion, finely chopped
1/2 medium zucchini, finely chopped (optional)
1/2 red pepper, finely chopped (optional)
2 tbsp EVOO
1 garlic clove, crushed
1/2 cup herb-flavored croutons, crushed
3 tbsp grated Parmesan cheese
3 fresh basil leaves, chopped
3 tbsp pine nuts
Grated Parmesan to taste
Bottled Balsamic Glaze to taste (optional)

Remove the stems from the mushrooms and reserve. Chill, covered in the refrigerator. Combine the mushroom caps and salad dressing in a bowl and toss to coat. Marinate covered in the refrigerator for 8 to 10 hours.

Preheat the oven to 425 degrees. Chop the mushrooms stems. Saute the stems, onion, zucchini and red pepper in the olive oil in the skillet for about 4-5 minutes or until tender. Add the garlic and stir for 1 minute. Remove from the heat. Add the croutons, 3 tbsp Parmesan cheese, basil, and pine nuts and mix well.

Drain the mushrooms, discarding the marinade. Arrange stem side up on a greased baking sheet. Spoon a quarter of the crouton mixture on each mushroom cap. Sprinkle with Parmesan cheese. Bake for 15 minutes. Drizzle with balsamic glaze. Serve immediately.

Photo: Yvonne Duivenvoorden

Pigs in a Blanket

For this year's Superbowl, I made homemade Pigs in a blanket that were every bit as delicious as they were a fan favorite. I used half mini chicken apple sausages from Whole Foods and half mini dogs so that the ladies and gents (and toddlers) could eat to their heart's content.  For dipping sauce, I just stuck with yellow mustard because what’s a hot dog without it?

This recipe is easy-to-follow and best of all can be prepared it in advance as you pop them into the oven just 20 minutes before your guests arrive. Finally, don’t forget the parchment paper or else you’ll wind up with just pigs.  Recipe after the jump:

PC: Martha Stewart