will see the jam peeking through.
Bake until the top is deep brown and the jam along the edges begins to darken, 45 to 50 minutes.
Let cool in the baking pan for 30 minutes.
Run a knife along the two sides of the pan that donât have an overhang of parchment paper. Grab the two ends of parchment paper and carefully lift out the sour cherry oatmeal square and transfer to a cutting board.
Cut into 20 bars. Store in an airtight container for up to 5 days in the pantry or 2 weeks in the freezer.
CHOCOLATE CHIPâ
Pretzel Cookies
WHEN IT COMES TO BAKING, chocolate chip cookies are the number-one pick, by far, among all three of my kids. They like this recipe because itâs got enough chocolate to feel like a treat, plus they get to dump pretzels into the mix. I like it because itâs made with two different whole grains and is more moderate in the butter and sugar department than a lot of cookies. You can leave the nuts out entirely if your crew doesnât like them, or sub in raisins or dried cranberries.
MAKES ABOUT 36 COOKIES; 1 OR 2 COOKIES PER SERVING
3 / 4 cup whole-wheat pastry flour
3 / 4 cup rolled oats (not quick oats)
1 / 2 teaspoon baking soda
6 tablespoons unsalted butter, at room temperature
1 / 4 cup granulated sugar
1 / 2 cup firmly packed brown sugar
1 / 2 teaspoon vanilla extract
1 egg
2 / 3 cup bittersweet or semisweet chocolate chips
1 / 2 cup salted roasted shelled pistachios
1 1 / 2 cups salted mini pretzels (preferably whole-grain pretzels)
Preheat the oven to 350°F. Line three baking sheets with parchment paper.
In a medium bowl, add the flour, oats, and baking soda and stir with a fork.
Using an electric mixer on medium speed, in a large bowl, beat together the butter, granulated sugar, and brown sugar until creamy, 1 to 2 minutes. Add the vanilla and egg, and beat again until smooth, about 30 seconds.
With the mixer on low speed, add the flour-oats mixture to the sugar mixture, a little at a time, scraping down the sides as needed, until smooth.
Add the chocolate chips and pistachios to the dough, and continue beating on low speed until just combined. Add the pretzels and beat for another 10 seconds to break them up a little and incorporate them into the dough.
Drop rounded tablespoonfuls of dough about 2 inches apart on the prepared baking sheets.
Bake until the cookies are golden brown around the edges, 10 to 12 minutes.
Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days in the pantry or up to 2 weeks in the freezer.
PETITE PUMPKIN
Gingerbread Cupcakes
WHAT COULD FEEL MORE LIKE A TREAT than miniature cupcakes? This is just the sort of goody to bring to school for birthdays and other celebrations. The cakes themselves are quite wholesome; the frosting is undeniably decadent. Even so, each miniature treat weighs in at only about 100 calories.
MAKES 36 MINI CUPCAKES
2 cups whole-wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1 / 4 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 / 2 teaspoon ground cloves
1 / 3 cup canola oil
2 / 3 cup firmly packed brown sugar
1 / 3 cup pure maple syrup
1 egg
1 teaspoon vanilla extract
3 / 4 cup canned pumpkin purée (not pumpkin pie filling)
2 / 3 cup low-fat buttermilk (see No Buttermilk? No Problem, page 128)
Cream Cheese Frosting
4 ounces Neufchâtel cheese, at room temperature (see Note)
4 tablespoons unsalted butter, at room temperature
1 1 / 4 cups confectionersâ sugar
2 tablespoons pure maple syrup
Special equipment
Cupcake tins for 36 mini cupcakes (see Note)
Preheat the oven to 350°F. Grease the mini cupcake tins with oil or line with cupcake paper liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
Using an electric mixer on medium speed, in a large bowl, beat together the canola oil,
Bake until the top is deep brown and the jam along the edges begins to darken, 45 to 50 minutes.
Let cool in the baking pan for 30 minutes.
Run a knife along the two sides of the pan that donât have an overhang of parchment paper. Grab the two ends of parchment paper and carefully lift out the sour cherry oatmeal square and transfer to a cutting board.
Cut into 20 bars. Store in an airtight container for up to 5 days in the pantry or 2 weeks in the freezer.
CHOCOLATE CHIPâ
Pretzel Cookies
WHEN IT COMES TO BAKING, chocolate chip cookies are the number-one pick, by far, among all three of my kids. They like this recipe because itâs got enough chocolate to feel like a treat, plus they get to dump pretzels into the mix. I like it because itâs made with two different whole grains and is more moderate in the butter and sugar department than a lot of cookies. You can leave the nuts out entirely if your crew doesnât like them, or sub in raisins or dried cranberries.
MAKES ABOUT 36 COOKIES; 1 OR 2 COOKIES PER SERVING
3 / 4 cup whole-wheat pastry flour
3 / 4 cup rolled oats (not quick oats)
1 / 2 teaspoon baking soda
6 tablespoons unsalted butter, at room temperature
1 / 4 cup granulated sugar
1 / 2 cup firmly packed brown sugar
1 / 2 teaspoon vanilla extract
1 egg
2 / 3 cup bittersweet or semisweet chocolate chips
1 / 2 cup salted roasted shelled pistachios
1 1 / 2 cups salted mini pretzels (preferably whole-grain pretzels)
Preheat the oven to 350°F. Line three baking sheets with parchment paper.
In a medium bowl, add the flour, oats, and baking soda and stir with a fork.
Using an electric mixer on medium speed, in a large bowl, beat together the butter, granulated sugar, and brown sugar until creamy, 1 to 2 minutes. Add the vanilla and egg, and beat again until smooth, about 30 seconds.
With the mixer on low speed, add the flour-oats mixture to the sugar mixture, a little at a time, scraping down the sides as needed, until smooth.
Add the chocolate chips and pistachios to the dough, and continue beating on low speed until just combined. Add the pretzels and beat for another 10 seconds to break them up a little and incorporate them into the dough.
Drop rounded tablespoonfuls of dough about 2 inches apart on the prepared baking sheets.
Bake until the cookies are golden brown around the edges, 10 to 12 minutes.
Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days in the pantry or up to 2 weeks in the freezer.
PETITE PUMPKIN
Gingerbread Cupcakes
WHAT COULD FEEL MORE LIKE A TREAT than miniature cupcakes? This is just the sort of goody to bring to school for birthdays and other celebrations. The cakes themselves are quite wholesome; the frosting is undeniably decadent. Even so, each miniature treat weighs in at only about 100 calories.
MAKES 36 MINI CUPCAKES
2 cups whole-wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1 / 4 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 / 2 teaspoon ground cloves
1 / 3 cup canola oil
2 / 3 cup firmly packed brown sugar
1 / 3 cup pure maple syrup
1 egg
1 teaspoon vanilla extract
3 / 4 cup canned pumpkin purée (not pumpkin pie filling)
2 / 3 cup low-fat buttermilk (see No Buttermilk? No Problem, page 128)
Cream Cheese Frosting
4 ounces Neufchâtel cheese, at room temperature (see Note)
4 tablespoons unsalted butter, at room temperature
1 1 / 4 cups confectionersâ sugar
2 tablespoons pure maple syrup
Special equipment
Cupcake tins for 36 mini cupcakes (see Note)
Preheat the oven to 350°F. Grease the mini cupcake tins with oil or line with cupcake paper liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
Using an electric mixer on medium speed, in a large bowl, beat together the canola oil,
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