Tuesday, March 29, 2011
1 tsp. salt
3/4 tsp. baking soda
3/4 cup vegetable shortening
1 1/4 cups brown sugar
1 tablespoon vanilla extract
1 teaspoon butter-nut extract
1 1/2 cups milk chocolate chips
1 1/2 cups pecans
Melt shortening in microwave (to soft stage), then beat sugar and flavor extracts into shortening until creamy. Add egg and beat until smooth. In a separate bowl, stir together flour, salt, and soda. Add the mixture to the blender by heaping tablespoons until blended into mixture. Add the chocolate chips and pecans and blend by hand.
Bake cookies 8-10 minutes at 375oF.
Cool for two minutes or so, then remove from sheet to cool. works best to use a double wall (insulated) cookie sheet.
Variations: You can use 1 cup milk chocolate chips and 1 cup semisweet chocolate chips instead of just milk chocolate chips. The flavor is not as mild, but is very chocolate.
Walnuts can be substituted for pecans..
Friday, March 11, 2011
1/2 c. butter
1 lb. confectioners' sugar
3 c. Rice Krispies
(Creamy peanut butter is just as good, but add 1/4 cup more Rice Krispies if you use creamy.)
Combine peanut butter, butter and confectioners sugar in large bowl. Blend well. Add rice cereal. Form into 3/4 inch balls and dip into dipping chocolate. Makes about 75 or more balls. Great for holiday gifts.
Monday, March 7, 2011
I got online and found a flourless recipe for a chocolate roll cake. I figured if I substituted the Sugar it called for with Splenda and the chocolate chips with splenda and cocoa powder and butter, then all would be well.
It is better than I ever hoped for. Now I can have my chocolate fix without any added carbs, except for the little bit of carbs in the Lite Whipped Topping.
Here is the recipe if anyone wants to make it. My boys even liked this better than the Brownies that I made them.
No Carb No flour No sugar Chocolate Cake
For Cake Layer
6 oz chocolate chips (Substitute ¼ C butter, 6 T Cocoa powder & 6 T Splenda)
4 tablespoons water
6 large eggs, separated and at room temperature
2/3 C Sugar (substitute 2/3 C Splenda)
¼ tsp. salt
1 Table spoons Cocoa Powder
Lite Whipped Topping (this has 1 carb per Tablespoon)
Make Cake Layer: Preheat over to 350. Oil a 15 X 10 shallow baking pan and line bottom lengthwise with a large piece of wax or parchment paper, letting paper hang over ends by 2 inches.
Melt butter with water and then add the 6 Tablespoons of cocoa powder and 6 Tablespoons of Splenda. Stir until smooth.
Beat yolks, 1/3 C Splenda and salt in a large bowl with an electric mixer until thick and pale. Fold in warm chocolate mixture until blended. Beat whites with cleaned beaters until they just hold soft peaks. Gradually add remaining 1/3 C Splenda and beat until whites just hold stiff peaks. Fold on third of whites into melted chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
Spread batter evenly in baking pan and bake in middle of oven until puffed and top is dry to the touch, 15 to 18 minutes. Transfer pan to a rack. Cover top with 2 layers of damp paper towlels and let stand 5 minutes, then remove towels and cool completely. Loosen edges with a sharp knife.
Sift about 1 tablespoon of cocoa powder generously over the top of cake layer and overlap 2 layers of wax paper lengthwise over cake. Place a baking sheet over paper and invert cake onto it, gently peeling off wax paper lining. (Don’t worry if the cake layer breaks; it will hold together when rolled.)
Spread Lite whipped topping evenly over the cake. Put a long platter next to a long side of the cake. Using wax paper as an aid, roll up cake jelly roll-style, beginning with a long side. Carefully transfer, seam side down, to platter, using wax paper to help slide cake. The cake might crack but will still hold together.
Friday, March 4, 2011
1/2 cup sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup light brown sugar, packed
2 teaspoons vanilla
1 cup chopped pecans or walnuts
1 cup finely chopped peeled apples
Sift together the flour, baking powder, and salt; set aside. In a mixing bowl, beat egg and sugar together until creamy. Stir in sifted dry ingredients, blending well. Stir in vanilla, chopped nuts, and chopped apples.
Spoon batter into a well-greased 10-inch pie plate and bake at 350° for 35 minutes. Sprinkle more nuts over the top, if desired, and serve warm or cold with ice cream or whipped cream.