Showing posts with label chocolate chip cookies. Show all posts
Showing posts with label chocolate chip cookies. Show all posts
Monday, June 13, 2011
Grandmother; A Wonderful Mother........
"A wonderful collection for Grandmothers! In honor of my own Grandmother, who I absolutely adore, for her strength and unconditional love!!"
Thursday, March 31, 2011
Tantalizing Turquoise and Yummy Yellows Treasury
Lovely yellows and turquoise treasury view more items in this treasury over at Etsy.com
My lovely yellow hair clip is in spring treasury.
Friday, April 2, 2010
Triple Chocolate Chip Cookies, 45 Cal. 1pt.
Yesterday on the Dr. Oz show they had this yummy recipe. Everyone who tried it just loved it. So I've included it in my recipes.
Makes 20 cookies
1 serving: 45 calories
Ingredients
½ tsp vanilla extract
¹⁄³ cup unsweetened cocoa powder, sifted
1 cup canned white cannellini beans, rinsed and drained
2 tbsp light agave syrup
3 large egg whites
1½ cups granulated artificial sweetner
¼ cup dark chocolate-covered cacao nibs
¼ cup mini chocolate chips
Directions
Preheat the oven to 375˚F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.
In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.
In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the artificial sweetner. Continue to beat the whites until they are creamy and nearly stiff. Add 1/3 of the egg-white mixture to the cocoa bean mixture in the food processor. Blend to combine, for about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs to the batter. Fold batter until cacao nibs are evenly dispersed and cocoa mixture is completely incorporated.
Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 2½ inches in diameter. Sprinkle the chocolate chips on top of the cookies.
Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool
1.4 g fat, 2 g protein, 9 g carbohydrates, 2 g fiber, 32 mg sodium
by Rocco, and his new book is called Now Eat This!
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