I’ve always been enamored with eating cookies for breakfast. After all, muffins aren’t much better; they’re basically cake without the frosting. If people can make healthy muffins, could a cookie be far?

The trouble is, most breakfast cookies have all the butter and sugar, but the whole grains are an afterthought. And then healthy cookies are disappointingly doughy.

When I saw this recipe on 101 Cookbooks, it sounded too good to be true. No added sugar? Vegan? 100% whole grain? No copout substitutes (like vegan buttery spread or Ener-G Egg Replacer)? It’s rare that a recipe with one of these attributes is delicious.

I’m happy to report that you can feel good eating these cookies for breakfast. Each cookie is crazy high in fiber, omega-3 fatty acids, and antioxidants. There’s a macaroon-esque chewiness, crisp edges, and cakey interior. The heartiness of the oats, richness of the coconut, and brightness of the fruit play well off of each other.  My only complaint is that these crumble easily. Oh well, just think of it as soft granola.

The recipe is also highly customizable. Feel free to clean out your cupboard.  You can use raisins (because you went on a healthy shopping spree and to your dismay, they became hard pellets), flaxseed meal (because there’s only so much you can sprinkle on oatmeal every morning), and applesauce (because the jar’s starting to look lonely after you dabbled in low-fat baking a while ago), but feel free to use any dried fruit (or chocolate chips), nut meal, and puréed fruit (even mix in a little nut/seed butter, such as tahini).

Breakfast Cookies
Adapted from Nikki’s Healthy Cookie recipe on 101 Cookbooks

Makes 3 dozen cookies

1 1/2 cups unsweetened applesauce
1 teaspoon vanilla extract
1/4 cup olive oil
2 cups rolled oats
2/3 cup flaxseed meal
1/3 cup coconut, finely shredded and unsweetened
heaping 1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 cup raisins

1. Preheat oven to 350° F, racks in the lower and top thirds. Line two baking sheets with foil and grease with oil.
2. In a large bowl combine the applesauce, vanilla extract, and olive oil. Set aside. In another bowl whisk together the oats, flaxseed meal, coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the raisins.The dough is a bit looser than a standard cookie dough.
3. Drop firmly packed dollops of the dough, each about 2 teaspoons in size, an inch apart, onto the baking sheet. Bake for 12 – 14 minutes, or until the bottoms are golden brown.

No matter how many times I make bread pudding (it’s so easy you can do it every day), I’ll never get tired of it. The crusty edges, the oozing center. And you don’t have to be ashamed about eating it for breakfast.

Here’s a simple bread pudding with summer blueberries. I thought cream cheese would go well in it, but I wanted to keep it healthy and substituted Greek yogurt. It’s a lazy person’s cheesecake, but in no way does it taste like a slacker’s dessert.

Blueberry “Cream Cheese” Bread Pudding

Inspired by Emeril Lagasse

Oil, for greasing pan
8 slices day-old crusty bread, cut into 1/2-inch cubes (about 4 cups)
4 large eggs
1 cup Greek yogurt* (recommended brand: Fage)
3/4 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 teaspoon pure vanilla extract
1 1/2 cups milk
2 cups blueberries

Preheat the oven to 350 degrees F.

Grease an 8×8-inch pan with oil.

In a large bowl, whisk together eggs, yogurt, sugar and vanilla until very smooth. Stir in milk and add the bread and blueberries. Let sit for 30 minutes, stirring occasionally.

Pour the mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 15 minutes. Bread pudding is best hot out of the oven, or refrigerated after a day.

*To make Greek-style yogurt, put 2 cups of plain yogurt in a strainer lined with cheesecloth, a coffee filter, or a paper towel (made without bleach).  Place the strainer over a large bowl and drain in the refrigerator for at least 8 hours, or until the yogurt is as thick as sour cream. Makes 1 cup.

Related links:
Nutella bread pudding recipe

The first time I tried avocado in a dessert, it was in a milkshake at an eclectic restaurant. I loved avocados; I loved sugar. Why not? Then my cousin pointed out, “Ew! You’re going to drink pure fat!” By the time the shake came, I could only muster a sip. My mom, ever the good sport, finished it for me.

Ten or so years later, I encountered an avocado Popsicle at the New Orleans farmers market. By now I knew that avocados were common in Southeast Asian and Latin American desserts and wasn’t grossed out. This Popsicle was like ice cream on a stick; it was refreshing on that blistering day.

When my aunt recently visited me, she brought along gifts: Harbor Sweets chocolate, Trader Joe’s freeze-dried mangosteens, lettuce and avocados. (She was just being practical with the veggies.) That avocado was getting softer by the day, and like all surplus food, I had to turn it into dessert. I almost went with avocado pancakes, but they’re savory. So I went with this tender cake from Accidental Hedonist. As Kate says, “Done correctly, it’s a cake that can sit with pride next to your zucchini bread or pumpkin cake.” It doesn’t taste gross, but it’s faintly vegetal in a good way, like carrot cake.

It’s so good that I might substitute puréed avocado for butter in other recipes. It’s kind of healthy too: avocado’s high in omega 3s, vitamin E and fiber. If you’re worried that people will be put off by the green color, just tell them you made a pistachio cake, which sounds far fancier. Trust me, it’s worth saving your avocados for.

Recipe is at Accidental Hedonist
You can skip the walnuts and dried fruit if you wish. To make 20 cupcakes, bake for about 20 min. in a 350° F oven.

Related links:
More Vegetables in Dessert: Heirloom Tomato Cake, Chocolate-Potato Cake, Bean Brownies, Classic Carrot Cake and Potato-Chip Cookies
Gourmet’s Test Kitchen Challenge: Avocado Marshmallows v. Avocado Crème Brûlée
More on my Trip to New Orleans and the Relief Work That We Did

The last time I hoarded leftovers, everyone must have laughed their faces off.  Some people bring home entrées; others take home french fries. I do both and then some, like the time I doggie bagged bread cubes that were meant for the fondue pot.  I had the last laugh when I turned them into Nutella bread pudding and made everyone jealous.

It gets even better: the other day I used leftover saltine crackers (from Hill Country barbecue) for chocolate-caramel bars.  I’m not one to relish in packaged foods and refined flour, but the saltines are key. I tried a similar recipe with homemade graham crackers, but you really do need a flimsy base to soak up the toffee. A fancy “crust” will only break your jaw. I haven’t gone crackers: these are even surpass the chocolate matzoh crunch that’s become popular of late.

Bittersweet Chocolate-Caramel Cracker Cookies

Adapted from Deep Dark Chocolate by Sara Perry

1 1/4 cups (2 1/2 sticks) unsalted butter, melted, divided
35 saltine crackers
1 cup firmly packed dark brown sugar
One 14-ounce can sweetened condensed milk
10 ounces premium dark chocolate, coarsely chopped (about 1 3/4 cups)

For topping:
1 cup toasted unsalted nuts, chopped medium coarse or
1/2 cup cacao nibs or
5 teaspoons fine salt (such as fleur de sel or gray sea salt), turbindado sugar, finely ground espresso, pepper, spice blends/rubs

Special equipment: a 10-by-15-inch pan

1. Preheat the oven to 425°F (220°C). To make the cookies easy to remove, line a 10-by-15-inch pan with a sheet of foil, shiny side up, leaving a few inches hanging over the longer edges. Drizzle 1/4 cup melted butter onto the foil-lined pan, and brush to cover the bottom of the pan. Line the pan with the crackers (don’t worry if there are small gaps).

2. In a medium saucepan over medium heat, combine the remaining 1 cup butter and the brown sugar and bring to a boil. Boil for 2 minutes, until the mixture forms a thick syrup (248°F/120°C on a candy thermometer). Remove from the heat and slowly whisk in the condensed milk until blended. Pour the mixture over the crackers, making sure all the crackers are covered.

3. Bake until the syrup layer bubbles, for 10-12 minutes. Remove from the oven, scatter the chocolate over the topping, and allow them to melt for 5 minutes. Using the back of a spoon or an offset spatula, spread the chocolate over the surface and sprinkle with the nuts, cacao nibs, salt, spices, etc. Using your fingers or the back of a spoon, press the nuts into the chocolate. Freeze until the chocolate sets, about 30 minutes.

4. Remove from the freezer and invert the pan onto a clean surface (don’t worry if you lose some nuts from the surface; they’ll be great for topping an ice cream sundae or for adding to cookie dough). Carefully peel back the foil to reveal the soda-cracker underside of the cookies. Using a sharp knife, cut the cookies along the cracker outlines. This is easier to do when the cookies have begun to thaw slightly. Invert and cut the squares into quarters for bite-size pieces or thirds for finger-size pieces.

What do you do with leftover frosting? If you have a little, you can lick it off your finger or spread some on toast (it’s so bad it’s good). But when I frost cakes, I have much more left, like a cup.

Chocolate frosting is a terrible thing to waste, so I turn it into truffles. Because the filling is too soft to handle at room temperature, I freeze it prior to dipping. When you eat the truffles at room temperature, the filling explodes in your mouth. It’s so good that you’ll want to make frosting just for truffles.

You can probably use any frosting as the base, but ones with a high percentage of chocolate will give you that melt-in-your-mouth quality. I used Cook’s Illustrated’s vegan ganache frosting. If you eat the truffles fresh, I swear no one will be able to detect the tofu. After a couple days, there is a slight spicy/beany flavor, but these are still some of the best truffles I’ve ever had.

These truffles require tempered chocolate, a process that involves heating, cooling and stirring chocolate. It’s not fun and virtually impossible to do without a thermometer. Fortunately, Alice Medrich developed a cheater’s method, where you melt the chocolate at a low temperature and forget about the technical stuff. It requires chocolate that’s already in temper (one that looks smooth and glossy, not one with white streaks because it’s been sitting in your car).

This Valentine’s Day, make these vegan truffles or the simplest cream truffles ever (That recipe goes like this: Heat up cream.  Pour over chocolate.  Eat.).

Vegan Chocolate Truffles

Adapted from Cook’s Illustrated and Alice Medrich’s Cookies and Brownies

For truffle filling:
10 ounces semisweet chocolate, finely chopped (about 1 2/3 cup)
1/4 cup hot brewed coffee
2 tablespoons boiling water
1/4 cup light coconut milk
2 ounces silken tofu (recommended brand: Morinu)

For coating:
8 ounces semisweet chocolate, finely chopped (about 1 1/3 cup)
2 ounces extra chocolate, in 1 or 2 chunks

Special equipment:
Electric mixer
Melon baller scoop or a sharp knife
2 large sheet pans
Heatproof glass bowl with a 2 1/2- to 3-quart capacity
Instant-read thermometer
Rubber spatula
Roasting pan or large baking pan at least 2 inches deep

Make filling:

• Place chocolate in a medium bowl set over a saucepan of barely simmering water. Pour hot coffee and boiling water over chips, then whisk until smooth. Whisk in coconut milk until incorporated.
• Process chocolate mixture and tofu in food processor until smooth and combined, 10 to 15 seconds, scraping down bowl once or twice.
• Transfer the mixture to a medium bowl and cover with plastic wrap. Refrigerate until cool and texture resembles firm cream cheese, 1 to 1 1/2 hours. (If mixture has chilled for longer and is very stiff, let stand at room temperature for 1 hour.)
• With an electric mixer, beat the mixture at high speed until fluffy, mousse-like, and the mixture forms medium stiff peaks, 1 to 1 1/2 minutes.
• Spread the mixture into a shallow pan and freeze until firm enough to scoop, at least 3 hours.
• Have ready a bowl of hot water, a melon baller, a sheet pan lined with wax paper, and the firm filling. Dip the melon baller into the water and wipe dry. Scoop out a scant 1-inch ball of the filling. Set on the prepared sheet and repeat with the remaining truffle base. If you don’t have a melon-baller, use a sharp knife to cut the base into little squares. Roll each piece between your fingers.
• Freeze the filling again until firm, about 1 hour.

Temper chocolate:
Tempering chocolate involves a sequence of heating, stirring, and cooling steps that stabilize the cocoa butter (fat) crystals and ensure that the chocolate dries hard and shiny. This tempering method works only if it is followed rigorously. You must start with a fresh new bar of solid chocolate: It was tempered by the manufacturer and is still in temper as long as it still looks glossy rather than gray or dull when you unwrap it. The trick is to melt the tempered chocolate so gently that the temper in the bar is not destroyed. This method cannot be used to temper chocolate that is already out of temper, having been melted to an unknown temperature, or that looks dull, mottled, or gray.

Choose good-tasting chocolate. Do not use chocolate chips or chocolate coatings, which are not truly chocolate. Do not work in a hot room. Do not allow any moisture to come in direct contact with the chocolate. Resist the temptation to hurry the process with extra heat, and don’t be too lazy to chop the chocolate as finely as directed. Make sure that the inside of the bowl, the spatula, and the thermometer stem are clean and dry. Whenever you take the temperature of the chocolate or the water, wipe the stem clean and dry with a piece of paper towel.

• Cut the 8 ounces of chocolate into pieces the size and shape of matchsticks or chop it into small pebble-size pieces no larger than peas (this can be done in batches in a food processor). Put the chocolate in the bowl and set the bowl in a roasting pan. Set the extra chocolate chunks aside.
• Pour hot tap water (120 to 130F) into the roasting pan until it reaches just above the level of the chocolate in the bowl. Let set for 5 to 6 minutes, or until the chocolate around the sides of the bowl is partially melted. Stir with a rubber spatula until the chocolate pieces are all sticky and are beginning to clump together. There will be barely enough melted chocolate to accomplish this.
• Remove the bowl of chocolate in the roasting pan and replenish with hot tap water. Let sit for 2 to 3 minutes. Begin stirring with the rubber spatula, turning the sticky mass over and over. Keep stirring (it may take 5 minutes), spreading the chocolate against the sides of the warm bowl and scraping it off as it melts. Do not replenish the hot water; it is still warm enough to do the job.
• When three quarters of the chocolate is melted, check its temperature. If it is less than its maximum temperature of 90F for dark chocolate (88F for milk chocolate or white chocolate), continue to stir. Remove the bowl from the warm water as soon as the chocolate reaches the maximum temperature, even if it is not entirely melted.
• Wipe the outside of the bowl dry. Stir the chocolate for at least 30 seconds, to equalize the temperature and melt any remaining pieces. The chocolate is now melted and still in temper. Use it for dipping immediately.
• If you accidentally exceed the maximum temperature, even by only a couple of degrees, the chocolate will probably be out of temper. Keep the bowl out of the roasting pan. Add the reserved chocolate chunks and stir until the temperature of the melted chocolate falls below the maximum (90F for dark chocolate, 88F for milk chocolate or white chocolate). The chunks will not be entirely melted, but the chocolate may be back in temper.
• To test it, smear a dab of chocolate, 1/16-inch thick, on a small piece of wax paper and put it in a cool place in the room or in the refrigerator. If the smear begins to dry and set within 5 minutes in a cool place or 3 minutes in the refrigerator, it is back in temper. Remove the chunks and refrigerate for 10 minutes, then reserve for reuse. Stir the chocolate thoroughly before dipping. If the smear still looks wet and shiny, continue to stir the chunks of chocolate in the bowl for 2 to 3 minutes more and test again. Repeat until the chocolate is in temper.
• Stir tempered chocolate from time to time as you work with it. If it cools or thickens too much, set the bowl in a pan of water only 2 degrees warmer than the maximum temperature for the chocolate (above), and stir until the chocolate is rewarmed. The chocolate will remain in temper so long as you do not let it exceed its maximum temperature.

Coat truffles:

• Line another sheet pan with wax paper.
• With your right hand (left if you are left-handed), fingers together and slightly cupped, scoop a large handful of melted chocolate into your left hand. Rub both hands together to coat them with a thick layer of melted chocolate. Try not to coat your fingers. Quickly pick up a frozen center with your left hand and roll it gently between your hands with a circular motion and as little pressure as possible, just long enough to cover it with a coating of chocolate. Add chocolate to your hands as necessary.
• Set the truffles on the other prepared sheet and let harden.
• Truffles keep at room temperature, in a well-sealed container, for one week.