Posts Tagged ‘powder’
Chocolate, now who doesn’t love chocolate? And cookies are on of our favorite things from our toddler days to the grave! Chocolate and cookies; two of our favorite things. The recipes in this article will bring the two together for some awesome cookie treats! Whether you like your chocolate in chunks, or chips, there is a recipe here for you! The Mocha Chocolate Chips are made with a healthier cookie in mind. They have both all-purpose and whole-wheat flours, less sugar, and healthy walnuts. Yet they are delicious!
CHOCOLATE CHUNK COOKIES WITH OATS
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
1/2 tsp vanilla extract
3/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup quick oats
1 1/4 cups chocolate chunks
Preheat the oven to 350 degrees.
Lightly grease 2 large baking sheets; set aside.
In a large mixing bowl combine the butter, granulated sugar and brown sugar. Beat at medium speed with electric mixer until creamy. Beat in the egg and vanilla.
Into a small bowl sift the flour, salt, baking soda, and baking powder. Add flour mixture to the creamy mixture, beating constantly. Stir in the oats and chocolate chunks.
Spoon dough by tablespoonfuls about 2-inches apart on the prepared cookie sheets. Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Allow cookies to cool 1 minute on the baking sheets. Transfer to wire racks to cool completely.
HEALTHIER MOCHA CHOCOLATE CHIP COOKIES
2 cups all-purpose flour
1/4 cup whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 cup granulated sugar
1/2 cup Splenda Granulated
2 eggs
2 tsp vanilla extract
1/4 cup instant coffee powder*
2 squares (1-oz each) unsweetened baking chocolate
1 cup semisweet chocolate chips
1 1/4 cups chopped walnuts
Preheat oven to 350 degrees.
Place the chocolate in the top of a double boiler over simmering water and cook, stirring often, until melted; remove and allow to cool.
Mix the all-purpose flour, whole-wheat flour, baking soda, and salt together in a small bowl; set aside.
In a large mixing bowl beat the butter with the sugar and Splenda, with mixer on medium speed, until light and fluffy. Beat in the eggs, vanilla extract, coffee powder and then add the melted chocolate; beat until blended.
With mixer on low speed, gradually beat in the flour mixture just until blended. With a silicone spatula or a wooden spoon, stir in the chocolate chips and walnuts. Drop the dough by tablespoonfuls, two inches apart, onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes or until cookies puff up and the dough loses its shine. Allow to cool 1 minute before removing from the cookie sheet to wire racks to cool completely.
Busy cooks often turn to pasta for a quick, easy, family pleasing meal. If your family loves pasta but you are tired of spaghetti over and over again, try these recipes for something different. They are perfect for busy cooks and they are sure to please the family. The Creamy Fettuccini Alfredo is a rich dish made with whipping cream. The Irish-Italian Style Spaghetti is sure to be different than what your family is used to. The Tomato Spaghetti Toss is ready in the time it takes to cook the pasta. There is no sauce making this a low-fat, low-calorie choice.
IRISH-ITALIAN STYLE SPAGHETTI
1 lb lean ground beef
1/2 cup chopped yellow onion
1 can (10 3/4-oz)condensed cream of mushroom soup
1 can (10 3/4-oz)condensed tomato soup
1/2 tsp dried Italian seasoning
1/8 tsp garlic powder
1/2 tsp chili powder
1/4 tsp pepper
1/4 tsp hot sauce, optional
dash of ground red pepper
1 pkg (12-oz) spaghetti pasta
Parmesan cheese for topping
In a large skillet, cook the ground beef and onion until the meat is no longer pink and onion is tender. Drain and wipe excess fat from skillet with a paper towel.
Return the meat and onion to the skillet; add the cream of mushroom soup, tomato soup, Italian seasoning, garlic powder, chili powder, pepper, and hot sauce. Bring the mixture to a boil then reduce heat to low. Cover skillet and simmer for 20 minutes.
While sauce simmers, cook the spaghetti according to the package directions; drain well.
To serve, spoon the sauce over the hot spahetti and sprinkle with the Parmesan cheese.
Yield: 6 servings
CREAMY FETTUCCINE ALFREDO
2 sticks butter
2 cups whipping cream
2 cups grated Parmesan cheese
1 lb fettuccine pasta
1/8 tsp salt
1/8 tsp fresh ground black pepper
fresh basil leaves, chopped
In a large bowl that is heat-proof, place the butter. Using an electric mixer on low speed, beat the butter until smooth. Add the cream and the cheese. Stir mixture with a wooden spoon until well blended; set aside.
Cook the fettuccine pasta according to the package directions. Drain pasta well and promply add to the creamed mixture; toss well to coat pasta. Add the salt and pepper. Sprinkle the basil over the top of the pasta and serve immediately.
