Chocolate Drizzled Coconut Macaroons

Hi,

I thought I would include a low fat cookie choice in my blog that not only looks beautiful, and taste delicious but can also help those who are watching their waistline. This particular recipe also allows you to express your creative side, which I think makes it all the more fun to do. Enjoy!

INGREDIENTS:

• 2 egg whites
• 1/2 teaspoon vanilla
• 2/3 cup of sugar
• one 3 1/2 ounce can (1 1/2 cups) flaked coconut
• 3 or 4 squares of baking chocolate squares (you decide how much chocolate you want on it.

1) Lightly grease a cookie sheet and then put it aside. In a medium mixing bowl beat egg whites and vanilla with an electric mixer on high speed until soft peaks form (I usually use a whisk and when my arm gets tired I ask family members for help and they usually do knowing that in just a little while they'll reap the benefits from this task). Gradually add the sugar as your whisking and you'll notice it getting stiffer. Continue this until you notice that you're able to see the stiff peaks and that their tips can stand straight. Add the coconut now and mix.

2)Drop mixture by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in the oven in 325 degrees for about 20 minutes or until edges are lightly browned. Transfer to a wire rack etc. and let cool.

3)Take the chocolate squares and place them in a microwavable bowl (30 secs per square) and melt them. The microwave is a great tool for this b/c you don't have to deal with scorching problems. Don't worry if the squares are not fully melted. Mix it in the container and the heat of the melted chocolate will help to melt the rest of the chocolate square. With a spoon you drizzle the chocolate on top of the macaroon. Be Creative! Go zigzag, make stripes, dots or even spoon some only at the bottom and leave the top white. Invent some of your own designs! Set aside so it can cool off and the chocolate can harden.

*I give this a rating of 5 hugs!! yummy!

Fudge Truffle Cheesecake

Hiya,

I actually got a request to post the recipe for Fudge Truffle Cheesecake. Not only does this look delicious but it taste delicious as well. It’s creamy texture is good for eating as a regular dessert or as something to offer at a get-together. It’s a crowd pleaser!

Ingredients:

• chocolate crumb crust
• 3 (8 oz.) packages cream cheese, softened
• 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
• 1 (12 oz.) package semi-sweet chocolate chips or 8 (1 oz. squares semi-sweet chocolate, melted
• 4 eggs
• 1/4 cup coffee-flavored liqueur, optional (I never use it)
• 2 teaspoons vanilla extract

You want to pre-heat the oven to 300 degrees. Prepare chocolate crumb crust. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool. Chill. Garnish as desired. Refrigerate leftovers. (This makes one 9-inch cheesecake)

Chocolate Crumb Crust:

In medium bowl, combine 1 1/2 cups vanilla wafer crumbs (about 45 wafers), 6 tablespoons confectioners’ sugar, 1/3 cup unsweetened cocoa and 1/3 cup margarine or butter, melted. Press firmly on bottom and 1/2 inch up side of 9-inch springform pan.

*I give this a rating of 5 hugs!

Fudgy Bonbons

HI!!

I thought I would use one of my favorite chocolate recipes to start us off. These r absolutely delicious but I wouldn’t eat too many at one sitting..they r sweet!

Ingredients:

• 1 (12-ounce) package (2 cups) semi-sweet chocolate chips
• 1/4 cup butter or margarine
• 1 (14 ounce) can sweetened condensed milk (not evaporated)
• 2 cups Pillsbury Best All-Purpose or unbleached flour
• 1/2 cup of finely chopped nut, if desired (I usually don’t)
• 1 teaspoon vanilla
• 60 milk chocolate candy kisses, unwrapped
• 2 ounces white baking bar or vanilla flavored candy coating
• 1 teaspoon shortening or oil

Heat oven to 350 degrees. In medium saucepan, combine chocolate chips & butter; cook & stir over very low heat until chips r melted & smooth. Add sweetened condensed milk; mix well. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, nuts, chocolate mixture & vanilla; mix well. Shape 1 tablespoonful (use measuring spoon) of dough around each candy kiss, covering completely. Place 1 inch apart on ungreased cookie sheets. Bake @ 350 degrees for 6 to 8 minutes. Cookies will be soft & appear shiny but become firm as they cool. DO NOT OVERBAKE. Remove from cookie sheets; cool. In small saucepan, combine white baking bar & shortening; cook & stir over low heat until melted & smooth. Drizzle over cookies. Store in tightly covered container.

Yield: 5 dozen cookies

*My Rating System:

5 hugs =fantastic, 4 hugs = very good, 3 hugs= good, 2 hugs= ok, 1 hug= edible but if u have another choice pass on this.

**I give this a 5 hugs rating!!