With the chill of fall in the air, I have not been able to wait one more week to make chili!  The first time we make chili at our house, it is a sure sign of the seasons changing.  Sunday afternoon football, which inevitably leads to me falling asleep on the couch, followed by a bowl of chili that has been simmering on the stove all day is a perfect day in my book.  I would like to know how chili’s #1 partner came to be cornbread, but regardless of the story behind this duo, it is a pair that I fully embrace.  I love to incorporate a little spice into my cornbread, so this Lightened Up Jalapeño Cornbread really hit the spot as a chili side dish for me.

Corn Jalapeno Cornbread {satisfymysweettooth.com} Corn Jalapeno Cornbread {satisfymysweettooth.com}

The base for this Lightened Up Jalapeño Cornbread is made lighter by using buttermilk, egg whites instead of all whole eggs and only a couple of tablespoons of oil.  I like that you get whole pieces of corn with each bite because it really enhances the flavor and texture of the bread.

Corn Jalapeno Cornbread {satisfymysweettooth.com} Corn Jalapeno Cornbread {satisfymysweettooth.com}

Lightened-up Jalapeño Cornbread

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 16 servings

1 piece (1/12 of cake)

Lightened up cornbread (only 99 calories!) with jalapenos for a kick of heat

Ingredients

  • 1 cup flour
  • 1 cup yellow cornmeal
  • 2 Tbsp sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup nonfat buttermilk
  • 2 tablespoons canola oil
  • 1 egg
  • 2 egg whites
  • 1 cup frozen corn
  • 3 tablespoons minced pickled jalapeño pepper

Instructions

  1. Preheat oven to 375 degrees.
  2. Lightly spray an 8-inch-square glass baking dish with nonstick cooking spray.
  3. In a large bowl, whisk together flour, cornmeal, sugar, baking soda and salt.
  4. Add buttermilk, oil, and eggs and mix well.
  5. Stir in corn and jalapeños.
  6. Pour batter into prepared pan and bake for 25-30 minutes or until toothpick inserted into center comes out clean.
  7. Cut and serve.
  8. Recipe adapted from Cooking Light

Notes

Per piece: Calories: 99 Fat: 3 Carbohydrates: 16

Corn Jalapeno Cornbread {satisfymysweettooth.com}

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Cilantro Jalapeno Hummus
Mini Pumpkin Cheesecakes with Gingersnap Crusts
Brookies (aka brownie cookies)

This was not my planned post at all for these cookies.  It wasn’t until I tasted about my 4th of these cookies that I realized that they taste extremely similar to Paradise Bakery’s Chocolate Chip Cookies.  I thought this recipe would result in a tasty cookie, but I have no idea that I was creating a copycat recipe!.  We do not have Paradise Bakery where I live, but I have eaten at the chain when I have traveled to Arizona.  The bakery is known for it’s cookies among other things and their chocolate chip cookies are to-die-for.

Copycat Paradise Bakery Chocolate Chip Cookies {satisfymysweettooth.com}

Paradise Bakery’s Chocolate Chip Cookies have coconut in them, but my Copycat Paradise Bakery Chocolate Chip Cookies are packed full of oatmeal and crispy rice cereal which gives a very similar texture.  And speaking of texture, talk about perfection.  These Copycat Paradise Bakery Chocolate Chip Cookies have crispy edges that remind me of when you use shortening in a cookie recipe, but in fact, I used only butter.  I used large chunks of milk chocolate and regular semisweet chocolate chips so that the centers of these cookies remain super chewy and you get big, soft bites of chocolate.

Copycat Paradise Bakery Chocolate Chip Cookies {satisfymysweettooth.com}

I decided to add a little something extra special to these Copycat Paradise Bakery Chocolate Chip Cookies by smearing the tops with melted semisweet chocolate and sprinkling them with fine flecks of sea salt.  This special topping is just the contrast of flavors that will keep you coming back for one more cookie.

Copycat Paradise Bakery Chocolate Chip Cookies {satisfymysweettooth.com}

Copycat Paradise Bakery Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 45 cookies

1 cookie

Copycat Paradise Bakery Chocolate Chip Cookies are crispy around the edges and perfectly soft and chewy in the middle

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups quick cooking oats
  • 1 cup crispy rice cereal
  • 1 cup milk chocolate chunks
  • 1 cup semisweet chocolate chips, plus 1/2 cup for topping
  • sea salt for topping

Instructions

  1. Preheat oven to 350 degrees.
  2. Line baking sheets with parchment paper or spray lightly with nonstick cooking spray.
  3. In a large bowl, cream together the butter and sugars until light and fluffy.
  4. Add eggs and vanilla and mix well.
  5. Add flour, baking powder, baking soda and salt and mix well.
  6. Add oats, cereal and chocolates and mix just to combine.
  7. Use a small cookie scoop or a large spoon to place golfball-sized balls onto prepared baking sheets.
  8. Bake for 12 minutes, or until edges are lightly browned.
  9. Cool completely.
  10. In a small, microwave-safe bowl, microwave remaining 1/2 cup chocolate chips in 30-second increments until melted.
  11. Use a fork to smear some of the melted chocolate over each cookie. Sprinkle with sea salt while the chocolate is still melted.

Notes

Calories: 155 Fat: 8g Carbohydrates: 23g

Copycat Paradise Bakery Chocolate Chip Cookies {satisfymysweettooth.com}

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Fall loves...including Pumpkin Cookie Recipe
Chocolate Croissant Cookies
Twix Cookies

There are few flavor combinations I love more than chocolate and coconut.  I love Almond Joys and coconut macaroons dipped in chocolate.  It’s probably no surprise that Samoas Girl Scout Cookies are my favorite.  So when I was experimenting with a classic chocolate chip cookie to make it have loads of coconut flavor and be super thick and chewy, I was ecstatic when my experimentation resulted in these perfect Coconut Chocolate Chip Cookies.

Coconut Chocolate Chip Cookies {satisfymysweettooth.com}

Coconut Chocolate Chip Cookies {satisfymysweettooth.com}

The coconut flavor in these Coconut Chocolate Chip Cookies comes from coconut oil used instead of butter, coconut extract and chewy, shredded coconut that is mixed into the batter.  The batter of these cookies more closely resembles a sugar cookie batter than a traditional chocolate chip cookie batter.  There is no brown sugar and only egg yolks instead of whole eggs.  Cornstarch and cream of tartar lead to a soft and chewy cookies without the cookies being cakey.  When you get a bite of soft, chewy Coconut Chocolate Chip ookie with a few chocolate chips, you will think you just took a bite of a macaroon or an Almond Joy!

Coconut Chocolate Chip Cookies {satisfymysweettooth.com}

Perhaps what I love most about these Coconut Chocolate Chip Cookies is how thick and chewy they stay.  They remind me of the shape and texture of a good bakery cookie.

Coconut Chocolate Chip Cookies {satisfymysweettooth.com}

Coconut Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 20 cookies

Coconut Chocolate Chip Cookies are rich with coconut flavor that is complemented perfectly by chocolate chips.

Ingredients

  • 1/2 cup coconut oil, melted (or you could use 1/2 cup softened, unsalted butter)
  • 2/3 cup sugar
  • 2 egg yolks
  • 1 tsp coconut extract
  • 1 cup, plus 2 Tbsp flour
  • 1/2 tsp baking soda
  • 2 Tbsp cornstarch
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 1 cup shredded coconut
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream coconut oil and sugar together.
  3. Add egg yolks and coconut extract and mix to combine.
  4. Add flour, baking soda, cornstarch, cream of tartar and salt and mix well.
  5. Add shredded coconut and chocolate chips and mix to incorporate.
  6. Roll dough into golfball-sized balls and place onto cookie sheets 2 inches apart. (Dough may feel dry and crumbly and you may need to squeeze it into balls and pack the chocolate chips into the balls. Don't worry, the cookies will not be dry and crumbly.)
  7. Bake 12-14 minutes or until edges are lightly browned.

Notes

Per cookies: Calories: 168 Carbohydrates: 20g Fat: 10g

Coconut Chocolate Chip Cookies {satisfymysweettooth.com}

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