CHEWY CHOCOLATE SNOWCAPS
Dense and rich with the flavor of toasted pecans and dark chocolate, these cookies evoke brownies or fudge. They are made with egg whites for leavening and contain no flour, so they are a great gluten-free alternative. The batter comes together fast, although it will seem like the egg whites can't possibly provide enough moisture. Just keep stirring with a strong spoon and a very thick batter will quickly materialize.
Provided by Kim Severson
Categories snack, cookies and bars, dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Whisk together sugar, cocoa and salt. Stir in chocolate and pecans. Beat egg whites until slightly stiff, then stir into chocolate mixture until just until incorporated. (Do not overmix.) You can use a stand mixer on low or a sturdy spoon and a large bowl.
- Crush sugar cubes and place in a shallow bowl. Using a small ice cream scoop or a melon baller, spoon up dough to create a scoop about the size of a golf ball. Lightly dip the top of the cookie into the sugar and then place on a parchment-lined baking sheet, about 2 inches apart.
- Bake until cookie tops are dry and crackled, about 12 to 15 minutes. Rotate sheets if using more than 1 at a time. The cookies should be dry and crunchy on the outside, chewy on the inside and capped with a nice sprinkling of chunky sugar.
- Transfer sheets to wire racks and let cookies cool completely. Can be stored in an airtight container for 3 days.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 87 milligrams, Sugar 20 grams
ROASTED PORTOBELLO CAPS
Think of a jumbo stuffed mushroom without all the high-fat ingredients but with all the flavor. Serve these alongside grilled chicken breasts or a juicy steak.
Provided by EatingWell Test Kitchen
Categories Healthy Portobello Mushroom Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F. Coat a rimmed baking sheet or roasting pan with cooking spray.
- Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
- Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 9.7 g, Cholesterol 2.2 mg, Fat 5 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 1 g, Sodium 250.6 mg, Sugar 3.3 g
CHOCOLATE SNOWDROPS
This recipe makes a soft, chewy cookie that your family will gobble up in a hurry! There are only four ingredients and I have most of them in my pantry or refrigerator at all times -- no hunting for exotic ingredients! If chocolate is not your favorite, the recipe can be changed by using a lemon cake mix with the pudding in the mix. They are great also!
Provided by ELLIS917
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cake mix, whipped topping and egg; mix well. Mixture will be sticky.
- Drop 1 inch sized balls of dough into confectioners' sugar; roll slightly to form uniform size balls. Place on lightly greased baking sheet 2 inches apart. Bake 10-12 minutes. Remove to racks to cool. Store in tightly covered container.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 24.6 g, Cholesterol 16 mg, Fat 6.6 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 3.7 g, Sodium 217.5 mg, Sugar 16.8 g
CHOCOLATE-ESPRESSO SNOWCAPS
These cookies look like little snow-covered mountains. Roll each ball in confectioners' sugar twice to make sure it's thoroughly coated and no dark dough is visible.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h45m
Yield Makes 18
Number Of Ingredients 11
Steps:
- In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
- Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
- Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
CHOCOLATE-ESPRESSO SNOWCAPS
These add a delicious grown-up twist to the a traditional cookie-tray favorite. I know I am guaranteed to smile when I make it each year thinking of a "baking day" full of laughter and conversation with 'Zaar chef KerrBear. From Everyday Food's December 2003 issue.***ADOPTED***
Provided by mydesigirl
Categories Dessert
Time 2h30m
Yield 18-24 cookies
Number Of Ingredients 11
Steps:
- In a medium bowl, sift the flour, espresso, cocoa, baking powder and salt.
- Don't skip the sifting process.
- If you are using instant coffee, be sure to press the coffee pieces through the sieve so they become smaller grains that are totally incorporated into the cookies.
- With an electric mixer, cream butter and brown sugar until fluffy.
- Beat in egg until combined; mix in cooled chocolate.
- With mixer on low, add flour a little at a time.
- Then beat in milk until just combined.
- The dough will be very wet-- flatten it into a disk and wrap it in plastic wrap, then freeze until firm.
- That takes about 45 minutes, but you can freeze it longer if you want to make the cookies the next day.
- Preheat oven to 350 degrees farenheit.
- Line two baking sheets with parchment or foil.
- Shape dough into one-inch balls.
- The dough is still messy, so it helps to roll very fast, and sprinkle a little powdered sugar on your hands between cookies.
- Pour powdered sugar (about 1/2 cup) into a medium bowl.
- Working with a few cookies at a time, roll the balls in sugar two times.
- Make sure they are completely coated and no dark dough is visible.
- Place on baking sheets 2 inches apart, and bake until cookies have spread and coating is cracked, about 12 minutes.
- Cookies will still be soft to the touch, but do not overbake.
- Cool cookies on a wire rack.
Nutrition Facts : Calories 74.2, Fat 3, SaturatedFat 1.8, Cholesterol 17.2, Sodium 43.7, Carbohydrate 11.6, Fiber 0.5, Sugar 8, Protein 1
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