These days, anything sweetened with refined sugar has been crossed off the approved food list. Is this really the best approach to take - especially with your kids? Human beings have consumed sweets for several centuries without having the current skyrocketing obesity rates; so something has changed in the ingredients or portions consumed.
Some people have taken the stance that anything with sugar is poison and they (and their kids) do not eat foods containing sugar and its counterparts. This is a personal choice but studies have shown that this type of complete deprivation often produces binge behavior and extreme reactions when sugar is consumed. Moderation might be the key to staying healthy.
Don’t Be Afraid to Have a Treat
Desserts and snacks have morphed into huge confections with a multitude of different flavors combined together in a confusing mess. It is not enough to have a simple butter tart anymore; the tart is now twice the size with pecans, chocolate, coconut and a host of other additions. Although it is never advisable to include too much sugar in your diet a small treat now and then is fine. Have your desserts at home where you can control the ingredients and portion size. Restaurant desserts are incredibly large and prepackaged items have an incredible array of preservatives and chemical additives. Try making a few easy cookies or cakes, serve a reasonable portion and enjoy.
Delicious Recipes for Everyday Celebrations
Chocolate Chip Cookies
Chocolate chip cookies are the epitome of comfort food. Serve these warm from the oven with a big glass of ice cold milk.
Makes two dozen
- One and one third cups sugar
- One and one half cups butter, softened
- One tablespoon vanilla
- Two eggs
- Two and two thirds cups all purpose flour
- Two teaspoons baking powder
- One and one half cups semisweet chocolate chips or chunks
- Preheat oven to 350 F. Grease baking sheets.
- Cream butter and sugar until fluffy; Add eggs and vanilla and beat until well combined.
- Sift flour together with baking powder and beat into butter mixture.
- Fold in chips and stir.
- Space cookies well on sheets, they will spread while baking.
- Bake 12-15 minutes.
These cupcakes are perfect for a kids party and take a little more time to prepare than standard chocolate cupcakes. The taste and incredible texture are well worth the time>
Makes two dozen
- Two cups of butter, softened
- 16 oz chocolate, chopped into small pieces
- Eight eggs
- Two cups white sugar
- Two cups all purpose flour
- One half teaspoon salt
- One cup semi sweet chocolate chips
- Mini marshmallows
- Preheat oven to 350F and line 24 muffin tins with pretty liners.
- Melt chocolate pieces and butter over low heat, remove and set aside.
- Beat eggs and sugar together until frothy.
- Add flour and salt to sugar mixture and whisk to combine.
- Pour melted chocolate/butter mixture into other mixture and mix until well combines and smooth.
- Pour into cupcake cups and top evenly with chocolate chips.
- Bake 15 minutes, remove and top with two or three mini marshmallows. Put bake into the oven until marshmallows are melted.
- Remove from oven and allow to cool. Best eaten warm!
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