Low Fat Chocolate Chip Cookies
It's hard to believe these chocolate chip cookies are low fat. By using half the normal amount of butter, and substituting an egg white for a whole egg, these make a wonderful and almost guilt-free indulgence. The chocolate flavor is enhanced by using cocoa powder as well as the chocolate chips. And by using mini chocolate chips, we're making a smaller quantity go a long way. Cook Time: 9 minutes Total Time: 9 minutes Ingredients: 1/4 cup butter, softened1/2 cup sugar1/4 cup brown sugar1 egg white1 tsp vanilla extract1 cup all-purpose flour1/2 tsp baking soda1/4 tsp salt1/4 cup cocoa powder1/3 cup miniature chocolate chips Preparation: Preheat oven to 375 degrees. In a large bowl, beat butter and sugars together with an electric mixer until creamy. In a medium bowl, combine flour, baking soda, salt and cocoa powder. Drop cookie dough by the teaspoonful on to a cookie sheet lined with parchment paper or a silicone mat if you have one. Bake for 8-10 minutes. Makes 30 cookies
Whoopie Pies!
I just tried out a book that’s all about Whoopie Pies. One of the writers of the book (Amy) is also the editor of my book, Cake Pops. Amy sent me a copy to check out and I couldn’t be more excited for her. I made and fell in love with these sugar-filled sandwiches. It’s funny… when I gave these treats away, everyone loved them, but no one knew what to call them. No worries if you haven’t. There’s a section devoted to cakes… And a section devoted to fillings. Lots and lots of whoopie. Yum! I decided to make the classic chocolate whoopie (big surprise) and paired it with peanut butter filling. After you mix up the batter, drop it by spoonfuls on a parchment covered baking sheet. After they bake and cool for a few minutes carefully remove them from the parchment paper. Place them flat side up on a cookie rack. Or pipe it on. I like piping it on. And prettier to look at. Sandwich the filling between two of the cakes. And press gently. Whoo-hooo for whoopies. Want to make some whoopies? Good luck!
I’m rich, I’m rich! Thousand Dollar Bars | King Arthur Flour - King Arthur Flour – Baking Banter
Have you ever baked something that made you do the Daffy Duck? You know, the cartoon scene where Daffy runs about yelling, “I’m rich, I’m rich, whoop, whoop, yippee, I’m rich!” He’s bouncing around on his head, feet, hands, and rump in a spastic outpouring of sheer joy. Not everything we bake here in the kitchen gets us to do the Daffy Duck. On a bad day, we do the wine taster (small taste and a spit) or the Emily Post (napkin over mouth, remove offending food, weak smile). But on a really really good day, we do the Happy Dance (personal taste rules here;mine includes foot stomping and mmm mmm noises); and the Daffy Duck. These Thousand Dollar Bars did just that for us here at KAF. These bars definitely remind people of Twix® bars, both in shape and taste, but OH, so much better when top-end caramel and chocolate is used. So, break out your happy dancin’ shoes, and let’s make Thousand Dollar Bars. Preheat the oven to 300°F. Prick the dough all over with a fork.
Joe Pastry | Baking Techniques, History, & Science
How to Make Homemade Candy Bars (Resolution Breaker)
If you’re like most people, you probably started off the year with a whole list of resolutions: more sleep! Less coffee! More exercise! I call them “Resolution Breaker Candy Bars,” and if you’re absolutely wedded to your healthy eating habits, stop reading now before it’s too late… Still here? Resolution Breaker Candy Barsyield: about 20 bars Ingredients 24 ounces chocolate candy coating1/2 stick (2 oz) butter1 cup granulated sugar1/4 cup evaporated milk1 jar (7 oz) marshmallow creme or fluff1 tsp vanilla extract1/3 cup peanut butter, creamy or chunky14 oz soft caramels, unwrapped1.5 cups roasted, salted peanuts To make it easier to remove and cut the bars, line a 9×13 pan with aluminum foil. Most nougat recipes are pretty complicated and involve whipping egg whites into a meringue and using a candy thermometer to boil a sugar syrup. Bring the mixture in the pot to a boil, and boil it for four minutes, stirring constantly to keep it from scorching. And now to finish the masterpieces!
Brickle
A few weeks ago, I went to a barbeque. On the table there was plate of what looked to be a chocolate type dish that was crumbled up. I grabbed a piece, ate it, had eight more pieces, and then went on a mad hunt throughout the barbeque to see who brought the stuff and how much I would have to pay them for the recipe. After not too much work I tracked it down, and trust me. What’s fantastic about this stuff is many things. Directions 1) Line a rimmed baking sheet with foil. 2) Then layer in crackers. 3) Melt the butter in a saucepan and then stir in the brown sugar. 4) Once it has simmered for a few minutes, pour it straight on the crackers. 5) Next, stick your baking sheet in the oven at 325 degrees for 5-10 minutes. 6) When you take it out of the oven, pour the chocolate chips on the tray right away. 7) Meanwhile, crumble up some heath bars. 8) After 5 minutes, use a spatula to spread out the chocolate and make the chips flat. 9) Then just stick this whole thing in the freezer! Ok. Cool.
Peanut Butter Milk Chocolate Chip Cookie Cake
Cheesecake Bars
I was in the mood for something cold and lip-smackingly sweet. Something I could sink my teeth into. Something to maintain my weight. Cheesecake. Chocolate. and these cookies. If you ever fly Delta, then you’ve probably had them before. They’re a crunchy, no-frills, sans chocolate type of cookie. So I thought they would be great to use for the cheesecake crust. Throw the cookies into a food processor and chop them up into beautiful golden brown cookie powder. About 1 1/2 cups worth. Then add 3 tablespoons of brown sugar. Don’t you love how packed brown sugar looks? To make the crust, mix the cookie crumbs and brown sugar together. Mix up the cheescake ingredients and pour it on the crust. Oh yeah! Then bake it at 325 degrees for about 45 minutes. And let it cool. And try not to eat it. Then whip up some chocolate ganache to pour on top. Oh yeah. Spread the chocolate evenly on top of the cheesecake and then refrigerate overnight. Cut into cute little cheesecake bars… Makes about 30 bars.
Warm Toasted Marshmallow S'more Bars
