German Chocolate Cookies

Happy Friday morning everyone (or whatever time it is when this is posted)!

My cookies last night were wonderful. I’d never made cookies this small before, but the bite-size actually worked quite well when you just want a little something sweet. And 85 kcals a cookie ain’t bad either! The recipe was taken from the September 2009 issue of Better Homes And Gardens, and I made no modifications at all! It was actually from their Good and Healthy Food section, so my jaw didn’t drop at the amount of butter and eggs or anything like that.

So here’s the line up of ingredients:


  • 1/4 cup butter (half stick), softened
  • 3/4 cup brown sugar, packed
  • 1/2 tsp baking soda
  • 1/8 tsp salt (all in bowl 1)
  • 1 egg
  • 1 tsp vanilla (not pictured)
  • 2/3 cup AP flour (bowl 2)
  • 2/3 cup rolled oats
  • 1/4 cup flax seed meal
  • 1/4 cup unsweetened cocoa powder (all in bowl 3)
  • 3 oz dark baking chocolate, chopped
  • 1/3 cup flaked coconut, unsweetened
  • 1/3 cup chopped pecans, toasted (all on cutting board)


  1. Preheat oven to 350 degrees
  2. In large mixing bowl, beat butter with electric mixer on med-high for 30 seconds
  3. Add bowl 1 (sugar, baking soda, salt) and beat until well combined.
  4. Beat in egg and vanilla until combined
  5. Add bowl 2 (flour)
  6. Stir in contents of bowl 3 (oats, flax meal and cocoa powder)
  7. Stir in cutting board ingredients (dough should be really thick now)
  8. STP82389 Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets
  9. Top with additional coconut and chopped pecans (I just used coconut)
  10. Bake for 8-10 minutes until edges are just firm and tops are set
  11. Let cookies cool on cookie sheet for 1 minute before transferring to cooling rack.

Makes 35 cookies.

Each cookie: 85 kcals, 4 grams fat, 11 grams CHO, 2 grams pro.

Enjoy with a glass of milk – or, like me, with my iced coffee :)


BTW: my formula for iced mocha which has worked quite well….

4 oz (1/2 cup) chilled coffee

2 oz (1/4 cup) skim milk

2 oz (1/4 cup) low-fat chocolate milk

Pour all over ice and stir to blend. Makes an 8oz drink for 60 kcals. Much better (financially and calorically) than what you get in the coffee shop!


Dunkin’ Donuts and Me :)

Disclaimer: this was written on Thursday afternoon. I have no idea when it will be posted. The glory of dial up internet :)

In honors of the date being 09-09-09 on Wednesday, I felt in need of a treat. Driving back from my job interview, I was reminded of the Dunkin Donuts coupon in my wallet that I’ve been so excited to use. 99cent latte or cappuccino. After reading about all of Tina’s adventures with the iced coffees at DD, I figured it was high time I gave it a shot! Luckily, there was a DD on my way home, so I stopped in for a drink. And then… the aromas of donuts hit me and I realized that you can’t get coffee without a donut, right? :)

I hadn’t tried DD’s coffee before, and wasn’t familiar with their selection. I settled for a small iced mocha swirl latte – basically coffee, milk and mocha syrup. Probably not skim milk, but I didn’t know if it was appropriate to customize one’s drink Starbucks-style at a donut place. It was an excellent drink (and with my coupon I saved about $2 on it!), but basic enough that I think I could make it at home.

And so that is what I’m doing now. Brewing up a pot of coffee to cool and chill in the fridge overnight, and then be able to make an iced latte for free, whenever I want it. Sounds good, right! In order to make it “mocha”, I have debated with pouring in a splash of chocolate milk (only my favorite drink ever!). Chocolate milk in coffee, over ice, sounds gross in theory, but how different is it from coffee, milk and chocolate syrup – the basic recipe for an iced mocha latte!? So anyway… tomorrow we’ll give it a shot (no coffee pun intended, haha!) for our road trip. Driving to the North Carolina mountains tomorrow for my mom’s best friend’s birthday dinner. I’m bringing some delicious german chocolate cookies that I baked this afternoon (and subsequently burned my poor thumb).

Also, have I mentioned how I love that Dunkin’ Donuts has a whole section on their website about local 5K races? They sponsor a few races throughout the country (I’m signing The Boy and I up for the Nashville DD 5K in early November… watch out!) and even have an 8-week couch to 5K training program that you can print out from their website. I love it – a donut shop training you for races. haha. The race in Nashville takes place at Centennial Park (home of the parthenon, and my favorite place to walk and people-watch), has breakfast provided by DD, lunch provided by Applebees, and ice cream from Baskin Robbins. I think the ice cream alone is what will get The Boy to the race :)

Adios readers!

Nutrition misinformation… it’s everywhere

As an RD2B, I hear everyday about our role in “fighting the battle of nutrition misinformation”. People hear nutrition information from a million sources, few of which are credible evidence-based info from Registered Dietitians, the only people you should be trusting to give nutrition advice. 

I know that people are very confused on nutrition related topics: carbs, for instance, – how much should I have? does it really make me fat? should I eliminate all ‘white’ foods? etc. But I guess I still have trouble realizing that even what I consider ‘basic nutrition’ ideas are foreign to so many people.

Today’s example: I was at church tonight for our women’s bible study, waiting in line for coffee, and I saw a woman holding a small carton of heavy cream. She noticed several people staring at her and said “You know, I just read somewhere that half and half contains damaged fats and that it’s actually better to use plain old heavy cream”. I turned around, after hearing this absurd statement and said “Half and half contains what?” to which she responded “they just said it had damaged fats but I didn’t read on to see what that meant, I figured I’d just started buying real cream again”. Another woman replied “That’s how it goes… it always turns out that the whole, real foods are always better for you”.

So, here we have a woman who read some outrageous statement and, without questioning it, goes and starts buying heavy cream, which obviously is the less-nutritious choice for your coffee. Now, I often feel in these situations kinda stuck. Am I obligated to speak up, share my education level and offer some clarification and real nutrition advice? Of course I didn’t, I was still trying to figure out what on earth ‘damaged fats’ are anyway. And when it was my turn to fix up my coffee, I bypassed all the artificial creamers and poured a teaspoon of the heavy cream in my cup. Can I just say it was the best cup of coffee I have had in quite some time?