Making our January cookies: Cranberry-pecan oatmeal cookies

I know, everyone is sick of all the treats and sweets from the holidays. I have a hard time going cold turkey off of the goodies, though. So I step my way down to healthier eating. Okay, who am I fooling?! Ha!!

I'm thinking maybe I need a 12-step program, here. First step, admitting I am powerless over a plate of cookies. But I'm not willing, yet, to admit that my life has become unmanageable because of those little yummies! Maybe I'm still in denial. Oh well . . . just one won't hurt.

These are far and away the yummiest oatmeal cookies that I've ever eaten.  I make them every January, and have to really work at not eating several in one sitting. Dried cranberries, pecans, brown sugar, orange zest, vanilla extract and white chocolate -- so maybe not the most frugal cookies that I bake, but compared to bakery or coffeehouse treats, they're quite affordable. (Every time I was at the store in November and December, I would pass the Starbuck's kiosk and eye the Cranberry Bliss Bars. I'm sure those are good, but I just kept telling myself, "my treat is coming, just hold on a couple more weeks".)

On Tuesday, everything came together. Sale on white chocolate chips at the drugstore. Bag of dried cranberries in the pantry. Pecans at Dollar Tree. And the free time to just enjoy the process of baking, eating dough, and finally, the quiet time to enjoy the first baked and dipped cookie with a cup of tea.

Do you go cold turkey off of the holiday sweets and treats when the tree comes down? Or do you have a few treats set aside just for January?


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Chocolate-Tofu Silk

I mentioned this dessert in yesterday's blog post, and Shara asked for the proportions. Here's the recipe as we make it.

Incredibly simple -- rich but still somewhat healthy, this is what we usually have for dessert around the New Year's holiday.

The original recipe came from Dr. Oz, but I've made a couple of very minor modifications.


one 12-oz package semi-sweet chocolate chips
one 1-lb container of tofu, drained (silken tofu will render a soft mousse-like texture, firm tofu will result in a firmer final product -- I've done it with both types of tofu, and we've throughly enjoyed it each way)
1 teaspoon vanilla extract
1 tablespoon honey (alternatively 2 teaspoons sugar, optional)
1 tablespoon water

In a double boiler or microwave, melt the chocolate chips. When microwaving chocolate, only partially melt the chocolate pieces, then remove and stir well. The chocolate bits will continue to melt as you stir. If melting in a double boiler, stir chocolate constantly while melting, being careful to scrape the sides often.

In a food processor (or a blender), puree the tofu, add vanilla, water and honey (or sugar). Process until smooth.

Add melted chocolate and process until well-combined. Pour into individual serving dishes or a baked pie crust.

Serves 6-8

Refrigerate until chilled and firm -- overnight, if possible.