Christine Koh

Hello!

I'm Christine Koh, a music and brain neuroscientist turned multimedia creative. I'm the founder + editor of Boston Mamas, co-author of Minimalist Parenting, co-host of the Edit Your Life podcast, and creative director at Women Online. Drop me a line; I'd love to chat about how we can work together!

Comfort Cookies

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Perfect for cool weather, here’s a recipe from Jules that will satisfy your sweet tooth while keeping the calories in check:

"In my house, the onset of fall means comfort food; autumn and winter are our prime time for cooking heady, comforting meals with hearty desserts. But cool weather weight gain happens for a reason; hearty meals and treats are often rich, laden with calories. These reduced fat peanut butter chunk cookies are perfect served warm with a tall glass of milk. Or if you’re looking to add some richness, top them with a scoop of vanilla ice cream.
Ingredients:

  • 1 2/3 cup all-purpose flour
  • 1 ¾ teaspoons baking powder
  • 1 tablespoon cornstarch
  • ¼ teaspoon salt
  • ¾ cup packed light brown sugar
  • 1 tablespoon Splenda sweetener

  • ¼ cup vegetable oil
  • 2 tablespoons butter, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 whole egg plus 1 egg white
  • ½ cup of your favorite reduced fat peanut butter

  • 4 ounces good bittersweet chocolate, chopped

    1. Preheat over to 375˚F. In small bowl, combine first 6 dry ingredients. Mix well. Set aside.

    2. In bowl of electric mixer, combine, oil, butter, vanilla, eggs, and peanut butter. Combine well at a medium speed. Reduce speed. Slowly, about ¼ cup at a time, add dry ingredients to mixer until well incorporated, scraping sides and bottom at least once with spatula. Stir in chocolate chunks with a spoon.

    3. Line cookie sheet with parchment paper or a Silpat mat. If neither are available, grease cookie sheet. Roll about a tablespoon of dough in hands to form cookie. When placed on cookie sheet, press down cookie slightly to flatten. Cook for 7-10 minutes, until barely light brown and just starting to crack on top. Remove from baking sheet immediately and put on cooling rack."

    CLICK HERE for the printable PDF of this recipe.


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