Low Fat Fudge Cookies Saturday, Feb 7 2009 

Cookies and Desserts singlegaleats 1:35 am

Ingredients
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract

Directions
Combine flour, baking soda, and salt in one measuring cup. Set aside. Melt butter in a saucepan. Remove from heat and stir in cocoa powder and sugars. It’ll be very gritty. Add yogurt and vanilla, then flour mixture. Bake at 350 for 8-10 minutes, then let them sit on the cookie sheet outside of the oven for 2-3 more minutes.

Yields about 2 dozen cookies.

 

Oatmeal Dump Cookies Saturday, Feb 7 2009 

Cookies and Desserts , , , , , singlegaleats 1:32 am

Ingredients
2 1/2 cups oatmeal
2 smushed bananas
1/2 tsp salt
1 tsp cinnamon
1 cup white chocolate chips
1 cup coconut flakes
1/2 cup cocoa powder
2 tblsp peanut butter
1/2 cup organic applesauce, no sugar added

Directions
Mix together. Place in heaps on cookie sheet. Bake at 400 degrees for 8 minutes.

 

Vanilla Hot Chocolate Sunday, Dec 28 2008 

Beverages , , , singlegaleats 7:56 pm

Ingredients
4 cups granulated sugar
1/2 vanilla bean, split crosswise
1 1/2 pounds high-quality semisweet chocolate, coarsely chopped
8 ounces milk chocolate, coarsely chopped
2 cups unsweetened cocoa powder, preferably Dutch process

Directions
Place sugar in large bowl. Split half vanilla bean lengthwise, scrape seeds into sugar, and add pod. Work seeds in with your fingers. Cover snugly with plastic wrap and let stand overnight at room temperature. In food processor fitted with metal blade, process semisweet chocolate and milk chocolate until finely ground, using 4-second pulses. (Process in two batches if necessary.) Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend. To gift, carefully transfer mix to decorative jars or bags. Add instruction labels for recipents: “For each serving, heat 8 ounces milk in small saucepan over medium heat until scalded (or microwave 2 1/2 minutes at full power). Whisk in 1/4 to 1/3 cup mix. Serve with unsweetened softly whipped cream or marshmallows. Mix keeps airtight at room temperature for up to six months.”

Yields 10 cups of mix (24 to 36 servings).

source: yumsugar