My New Favorite Sugar Free Treat

Ever since I haven't been able to eat sugar I miss so many things. One thing I miss is chocolate dipped strawberries. Then the other night I was staring at the strawberries and lightbulb went off in my brain (and taste buds). I pulled out the Sugar Free Chocolate Syrup and the whipped cream, sat down at the table and an explosion went off in my mouth! I was so excited! Now I am totally addicted!!!!

The Yummiest Lumps of Coal You Will Ever Eat!

I have a friend that LOVES Oreos. So when I saw this recipe I couldn't help but make them just for him and his wife!

Ingredients:
One 16 oz package of Oreo Cookies
5 cups large marshmallows
4 tablespoons butter
1/2 tsp cinnamon

Directions:
Butter an 8X8 inch baking pan. Line the baking pan with parchment paper letting the paper extend up two sides of the pan and overhang slightly on both ends. Butter paper; set pan aside. *I used a mini muffin tin for mine. No cutting required :)

In the bowl of a food processor fitted with the metal blade, pulse Oreos until ground.

Quick method: In a large, microwave safe bowl, melt butter and marshmallows in the microwave until puffed, about 1½ - 2 minutes. Stir in ground Oreo Cookies until combined. Transfer to prepared baking pan. Using a piece of wax paper, press rice mixture evenly into prepared pan.

Stovetop method: Combine butter, marshmallows, and cinnamon in a pan over medium heat. Stir continuously until no lumps are visible in mixture. Take off heat and stir in ground Oreo Cookies until combined. Transfer to prepared pan. Using a piece of wax paper, press Oreo mixture evenly into prepared pan.

Let set up for at least 10 minutes. If using 8x8 pan, Cut into bars and serve.

Yields: 16 bars or 24 mini's

Homemade Granola Bars - Sugar Free

Dry Ingredients:
2 1/4 cups rolled oats
1/2 cup whole wheat flour
1/4 cup cocoa powder
1 cup Splenda
1/4 cup milled flax seed
1/2 teaspoon baking soda
1/2 cup all-bran cereal

Wet Ingredients:
1 cup natural peanut butter
1 teaspoon vanilla extract
1 15oz can white beans
1/2 cup artificial honey

Additions:
1 1/4 cup chopped nuts (I used cashews and walnuts)


Method:

Preheat oven to 325 degrees F . Lightly grease one cookie sheet. In a large mixing bowl combine the dry ingredients. In the blender combine all the wet ingredients and purée (adding a little water until it forms the consistency of a thick smoothie).

Stir the wet ingredients into the dry ingredients. Mix well (i used my hands). Once mixed, add the nuts and stir (I again, used my hands)

Lightly press mixture into the prepared pan. Once the mixture is mostly pressed down, I covered it with wax paper and used a rolling pin to flatten it out even further. This makes it more like a granola bar. Bake at 325 degrees F for 30 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

*You can use any combination of nuts, chocolate chips, raisins, etc. Plus you can even leave out the cocoa if you want just peanut butter flavor.

New Bread Pan!

I got a new bread pan for my birthday - from my mother-in-law and her husband!  So I decided to take it for a test drive the other day. OH MAN! I love it! Bakes SO evenly. I made chocolate chip pumpkin bread. So moist and so beautiful! See for yourself...

Chocolate Chip Cookie Dough Brownies

Ahh yes, the wonderful joining of two great desserts! Brownies & Chocolate Chip Cookies. I made these for a meeting my husband had to go to. I was looking for something different - not the norm - but delicious just the same. So when I saw this recipe, I knew I had a winner! And it's super simple!

First you start out with these two mixes:







Then follow these simple steps...

- Heat oven to 350 degrees F. Grease bottom of 13x9-inch pan. Make brownie batter as directed by box. Spread in pan.

- Make cookie dough batter as directed on pouch. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.

- Bake 35-40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.

- Cool completely, about 1 hour. For 48 brownies, cut into 8 rows by 6 rows.

High altitude (3500-6500 ft): Bake 45-50 minutes

"Love Through Chocolate" WINNER

The winning name was drawn out of a hat. Here is what people are saying about Terry Duffield:

"Terry Duffield. She has ran the Adopt-a-dog shelter for over 25yrs providing good homes for strays and abandoned animals. The kennels burnt down a few weeks ago. She is planning on rebuilding, and will continue on. This is her life!! A little chocolate couldn't hurt, could it??? LOL"

and

"I think Terry Duffield is a good Choice,I second the top coment. She has had bad luck and deserves something nice."

These comments will be included in a card that goes along with the cake. If you would like to add a comment to include in the cards, please leave the comments below. Make sure to sign your name so she knows who the wonderful thoughts are coming from. Please make sure to have all of your comments in by Saturday morning (February 13th) at 11:00AM.

Both of the comments that are listed above came through as "anonymous" but if you are the one that put the comments and want to include your name, then please email me at jennifer@thenewkjv.com and I will include it. If you want to remain anonymous, than that is fine too.

Thanks again for all that entered a name!

Peanut Butter-Chocolate Chunk Cookies

This was one of two cookie recipes that I made for Superbowl Sunday. It was a crowd pleaser. Of course some of the guys (my hubby included) had a taste testing of their own before Sunday. Luckily they left enough for the party.

I got this recipe from MarthaStewart.com. She has such great and interesting recipes. This one is called Peanut Butter-Chocolate Chunk Cookies. I had a few changes to mine. I first tried them as "drop" cookies as they suggested, but they turned out very jagged and not very yummy looking, so I rolled them into a ball before placing them on the parchment paper. Second I first tried them at 12 minutes instead of 13-15 minutes and they came out brittle and and dry. So I reduced it to 9 minutes and it was perfect. So I would suggest watching the first batch to make sure you don't overcook them. Just slightly undercooked made these chewy and great tasting.

Ingredients

Makes 36

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1 cup peanut butter (smooth or chunky)
• 4 tablespoons ( 1/2 stick) unsalted butter, room temperature
• 1/2 cup packed dark-brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 8 ounces semisweet chocolate, cut into chunks

Directions

1. Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
2. Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Peanut Butter Surprises

"Smooth peanut butter is sealed inside chocolate-chocolate-chip dough" Doesn't that just sound yummy!

This recipe I made along with another Peanut Butter Chocolate Chip Cookie for Superbowl Sunday. I got this recipe from MarthaStewart.com. What I love about this one is that everyone was trying to figure out how I got the peanut butter inside the cookie. I told them it was "magic". but here I will share the "secret".

Ingredients

Makes about 2 1/2 dozen

• 2 cups all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 pound (1 stick) unsalted butter, room temperature
• 1/2 cup solid vegetable shortening
• 1/2 cup granulated sugar
• 1 1/4 cups firmly packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup creamy peanut butter

Directions

1. Preheat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats). Sift together flour, cocoa powder, baking powder, and baking soda, and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable shortening, granulated sugar, and 1 cup brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between additions. Add vanilla; beat to combine. Gradually add dry ingredients; mix on low speed until fully combined. Add chocolate chips; mix on low just until combined. Cover bowl with plastic wrap; chill until firm, about 1 hour.
3. In a small bowl using a rubber spatula, stir together peanut butter and remaining 1/4 cup brown sugar.
4. Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 2 teaspoons peanut butter mixture. Top with a second tablespoon of flattened dough. Carefully mold dough to cover the surprise.
5. Bake until firm, about 12 minutes, rotating halfway through. Transfer baking sheets to wire racks to cool for 5 minutes. Remove cookies from baking sheets, and let cool completely on wire racks.

From Holiday Cookies 2001, Special Issue 2001

Helpful Hint

Peanut filling can be made ahead and stored airtight in refrigerator up to one week. Bring the filling to room temperature before using.

Love through Chocolate - Nominate someone today!

Do you know someone in Chappell that needs a little love through chocolate? Nominate the person below for a chance to have a homemade chocolate cake delivered to them. Put the name of the person and why you think they need "a little love through chocolate". On February 10th we will choose a winner and then post it here. The winning entry will be notified and asked to provide an address of the person they nominated so we can deliver the cake.

The cake will be like the one pictured - but will not come with the decorative plate.

A slight twist on Chocolate Chip Cookies

Made with a combination of all-purpose flour and fresh ground whole wheat flour.

I got this recipe from my new cookbook – 500 Treasured Country Recipes. I wanted to make some cookies for my hubby’s work. So I saw the “Chewy Chocolate Chip Cookies”. The description read “Softer and chewier than most traditional chocolate chip cookies, these get their distinctive texture from using the electric beater…” PERFECT!!!

Last week a friend gave me fresh whole wheat flour that they had just grinded. So I thought, what a great recipe to try it in. I checked the cookbook to see how to substitute the flours. It said that you can substitute a third of the all-purpose flour with the whole wheat flour. COOL!!! So here is what I did…

2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter softened (2 sticks)
¾ cup granulated sugar
¾ cup light brown sugar (firmly packed)
1 teaspoon vanilla extract
1 teaspoon water
2 eggs
18 ounces (3 cups) semisweet chocolate chips

1. Preheat oven to 350 degrees F. Sift the flour before measuring, then resift with soda and salt. Set aside.
2. In a large bowl, combine the butter, sugars, vanilla, and water. Beat with electric mixer about 2 minutes until creamy. Add the eggs and beat until fluffy.
3. Gradually add the sifted ingredients. Beat with an electric mixer for about 2 minutes, until very well blended. Stir in chocolate chips.
4. Drop by heaping teaspoonfuls onto a lightly greased baking sheet. Bake on the middle rack of the oven for 10-12 minutes. Do not over bake. Remove from oven when the cookies are lightly browned and slightly crisp on the bottom; they may seem slightly undercooked. Cool 1 minute on the baking sheet, then remove to paper towels to cool completely. See notes for my changes.

NOTES:
There are only a couple of changes to this recipe that I did. I only left them in the oven for 9 minutes. This way they came out the way I wanted them. I used parchment paper on the cookie sheets instead of greasing them (easier to get out off the sheet and cleaner). And the last thing I changed was not leaving them on the cookie sheet for 1 minute after I removed them from the oven. I slid the parchment paper (with the cookies on them) to the cooling rack instead of placing them on paper towels.

Yield: About 4 dozen

This cookie was a big hit at my hubby’s work! No one could tell that I made them with mixed whole wheat flour and unbleached flour. Even my hubby couldn’t tell and he usually catches all of the sneaky (healthy) things I do to our food. So all in all, this recipe is a winner in my book! Hope you like it too!

Chocolate Chip Cookies

I am on a journey to find the best Chocolate Chip Cookie Recipe. I have tried ones from Martha Stewart, Rachael Ray, NESTLÉ® Toll House® (the one on the back of the chocolate chip bag), etc. Each one I like for a different reason. So is it possible to find the perfect one?

There is one recipe from Martha Stewart that I have made several times. Each time I follow the recipe exactly, and every time they turn out differently. All of them good, but different. Recently for Christmas I tried the one on the back of the NESTLÉ® Toll House® bag of Chocolate Chips. It made a much different cookie than I have previously made, but it was also really good. No one complained. So the journey continues...