August 28, 2009 at 3:37 pm (all-purpose flour, baking soda, brown sugar, butter, cookies, eggs, freezer, granulated sugar, oven, quick oats, semisweet chocolate chips, vanilla, vegetable shortening, whole wheat flour)
Makes approximately 72 cookies.
3/4 cups flour
3/4 whole wheat flour
1 tsp baking soda
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
3 cups quick cooking rolled oats
6-oz semisweet chocolate pieces
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Combine both flours and baking soda in a large mixing bowl. Add butter and shortening and beat for 30 seconds. Add both sugars, beat until mixture is fluffy.
Next, beat in eggs and vanilla. Stir in oats and chocolate. Combine well, and roll into one inch balls. Place on wax paper lined cookie sheets. Flash freeze then transfer to a freezer bag.
To bake, preheat oven to 375F. Place frozen cookies (do NOT thaw) on cookie sheet and bake for 12 minutes. Place cookies on cooling rack.
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July 31, 2009 at 10:17 am (cookies, oven, semisweet chocolate chips)
Makes: 42 cookies
Total Time: 10 hr 30 min (including chilling time)
1 batch (2 C) Four from One Cookie Dough
3/4 C mini semisweet chocolate chips (approximately)
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Flatten dough between two 24-inch long sheets of wax paper. Roll into 12- by 15-inch rectangle, about 1/4-inch thick. Remove top wax paper sheet.
Sprinkle chocolate chips over rolled surface to cover lightly. Press chips gently into dough by laying wax paper on top and pressing with palms. Starting with long edge, roll up dough into tight cylinder, using bottom sheet of wax paper as a guide. Wrap in same sheet of wax paper, smoothing and shaping roll. Twist ends of paper and fold under. Place flat in refrigerator and chill for 8 hours or overnight before baking. (Dough can be made up to this point, covered with plastic wrap and foil, then frozen up to 2 months. Thaw in refrigerator before baking.)
Preheat oven to 350 degrees. Remove roll from refrigerator. Using serrated knife, slice roll into 1/4-inch-thick slices. Place slices on ungreased cookie sheet 1 inch apart. Bake until golden but not browned, about 12 minutes. Remove from oven. Let cookies rest on sheets 5 minutes, then remove to wire racks to cool completely. (Store cookies in an airtight container at cool room temperature up to 3 days or refrigerate up to 1 week.)
Notes
These cookies may be refrigerated for two or three days or frozen. Either way, they’ll be ready to slice and bake.
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June 10, 2009 at 1:08 pm (7 ingredients or less, Beverages, Breakfast, blender, frozen cherries, made from scratch, milk, no-cook, semisweet chocolate chips, vanilla yogurt)
1 C skim milk
1 C frozen cherries
3 oz fat-free vanilla yogurt
1/4 C semisweet chocolate chips
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In a blender, combine all ingredients. Mix until smooth. Makes 1 serving with 402 calories.
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March 21, 2008 at 6:37 pm (7 ingredients or less, bittersweet chocolate, candy, heavy cream, microwave, raspberries, raspberry-flavored chocolate chips, semisweet chocolate, semisweet chocolate chips)
Chocolate Raspberry Truffle Squares
by Working Mother Magazine
64 squares
These elegant little chocolates are quicker to make than the usual truffles, because they’re cut into squares rather than shaped by hand. Serve in a gold foil candy cup.
1 cup raspberry-flavored or plain semisweet chocolate chips
12 ounces semisweet or bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
Fresh raspberries
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1. Place chocolate chips in small microwave-safe bowl. Microwave uncovered for 40 seconds on high power. Stir, then microwave for 10 seconds longer and stir again. Repeat until chocolate is completely melted and smooth.
2. Pour half of melted chips into an ungreased 8-inch square disposable foil pan and spread in thin layer. Put in freezer until firm, about 3 minutes. Set remaining melted chips aside.
3. Meanwhile, combine chopped chocolate and heavy cream in medium microwave-safe bowl. Microwave uncovered for 60 seconds on high power. Stir, then microwave at 10-second intervals, stirring in between, or until cream and chocolate are combined and smooth. Pour chocolate cream mixture on top of firmed layer of chocolate, spreading evenly. Return to freezer until firm, about 20 minutes longer.
4. If reserved melted chocolate chips have firmed up too much, microwave for about 10 seconds to soften again. Quickly spread melted chips evenly over firm chocolate-cream mixture.
5. With paring knife, score through top layer of chocolate, dividing into 8 sections in each direction to make 64 squares (this will make cutting truffles easier once completely firm). Cover pan with foil and refrigerate until ready to serve.
6. Bend foil pan to pop out truffles. Cut into suares along score lines. (Truffles can be refrigerated in airtight container for up to 2 weeks or frozen for up to 2 months.) Top each with a raspberry.
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