Assignment 1

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Theme: Healthy Cookies

Celeryogurt Cookies

-Celery (3 stalks)
-Yogurt (3 tablespoons)
-Marmalade Jam (2 tablespoons)
-2 eggs
-Golden Raisins
-Lemon Juice (2 teaspoons)
-Butter (1 cup)
-Cream cheese (6 onces)
-Cocoa powder (3 teaspoons)
-Cinnamon powder

Step 1: Put celey, eggs and marmalade jam into a blender


Mix until well blended


Step 2: Mix yogurt (3 tablespoons) and soften butter (1 cup).


Step 3: Mix "Step 2" with "Step 1"


Step 4: Cut raisins into small pieces or into a quarter size of the original size. Make sure not to make its size too small. Then place the raisins into "Step 3" and stir well.


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Step 5: Pour flour and stir well until the dough gets sticky, and more flour til you can make a form out of it, like a round shape. But before making a form of cookies, let it cool in a refrigerator and wait for 30 minutes.


Step 6: In a new bowl, mix soften cream cheese, cocoa powder, lemon juice. Stir well until well mixed, and you may add cinnamon if you like.

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Step 7: Take out the dough from the refrigerator and start making a hand shaping or use a spoon if it is too sticky to make a form. Shape into 1-1/2 inch balls relatively flutter in volume. Then insert the mixed cream cheese into the middle of the dough and wrap it around the cream cheese. Place them on a baking pan. Note: It is better to use flour when making a form of cookies and spread flour on the baking pan as well.
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Step 8: Bake for about 30 minutes at 350F, or until cookies are fully cocked inside. Cool down at the room temperature before ready to eat.
Note: I actually baked the cookies for more than 45 minutes because the size of cookies was bigger. It is probably better to make the size of cookies smaller than 2 inches with less volume.


A good combination of celery, marmalade and lemon juice brought out the best taste of cookies with slight flavor of celery. Yogurt made cookies' texture little fluffy and soft than crispy.

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