Chocolate Goodness

With the cold weather we had over the weekend, I craved hot tea and some sweet goodness. Internet surfing led me to this chocolatey concoction. It was good enough to share.

Ingredients:

Brownies
2/3 cup (125 mL) butter
2/3 cup (150 mL) milk chocolate chips (4oz/125g)
3/4 cup (175 mL) granulated sugar
3 eggs
2 tsp (5 mL) pure vanilla extract
1 1/4 cup (175 mL) flour (I used a mix of white and whole wheat flour)
3 -4 tbsp (30 mL) unsweetened cocoa powder
Pinch of salt (I actually omitted this)
2/3 cup (150 mL) milk chocolate chips (4oz/125g) (I omitted this too. I was low on choco chips).
Topping
1 cup (250 mL) miniature marshmallows
1/3 cup (75 mL) milk chocolate chips

Directions:

1. Preheat oven to 350ºF (180ºC).
2. Melt together butter and chocolate chips. Cool slightly. Whisk in sugar. Whisk in eggs, one at a time and then vanilla.
3. Stir in flour, cocoa powder, salt and chocolate chips. (I omitted the salt).
4. Pour  into prepared pan. Bake in preheated oven for 25-30 minutes or until just set (center will still be moist), sprinkle with marshmallows and chocolate chips during last 5 minutes of baking. Cool in pan on rack.

This was VERY tasty; especially good for chocolate lovers.

Notes:  I did not add the 2nd amount of chocolate chips called for. After I mixed up the batter, I realized that the original recipe was not going to produce enough batter my smallest pan. I then increased the egg (by 1), butter (by about 1/2), flour (by about 1/2, sugar (1/4 cup), and added and extra teaspoon of vanilla. The increased amounts are captured in the ingredient list above.

The end result is that the brownies were delicious but they were very soft. After sitting overnight the consistency was perfect.  I overcooked the marshmallows because I wanted to be sure the brownie mixture was fully cooked in the middle. I think next time I would wait for the brownie mixture to finish cooking and add the marshmallows for just long enough to barely melt, yet retain their shape.

Chocolate Chip Cookies for Those Who Love Chocolate

Welcome to my newest follower, Snow white who lives in Nara, Japan.

Dōmo arigatō (thank you). Hajimemashite (nice to meet you).

Every since I found out I was diabetic I have not been baking as much as before. I miss baking cookies and eating a cookie while drinking my tea.  Lately it has been cold and windy here and  Tuesday night was no exception. I went on line and found this easy recipe for chocolate chip cookies.  These cookies are different from others I have tried because you add cocoa to the mixture.

Recipe Ingredients:

3/4 cup vegetable oil
2/3 cup sugar
1 large egg
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cup all-purpose flour
1/3 cup unsweetened cocoa
2 tbsp water if dough is dry ( I had to add a bit of water)
1/4 cup chopped walnuts ( I added some leftover pecan nuts as I don't have any walnuts)
1/2 cup semisweet chocolate chips

The mixed cookie batter.

Recipe Instructions:

Beat together the oil, sugar, and egg. Add the rest of the
ingredients and stir to blend well. Let stand for 10 minutes. Drop
by spoonfuls, about 1 inch apart, onto a lightly oiled baking sheet.
Bake for about 8 - 10 minutes (or until done) at about 375 F.
My batter  made 30 cookies.

There are two cookie shapes here, one round and one flattened with a fork tine.

One cookie - 106 calories, 1 starch/bread, 1 fat exchange 2 g
protein, 18 g carbohydrate, 6 g fat, 124 mg sodium

Quick & Easy Diabetic Menus by Betty Wedman, M.S., R.D. 1993 ISBN
0-8092-3853-5

These cookies were tasty and not too sweet but flavourful enough with the added cocoa. The cookies are also a bit crispy.