Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Wednesday, December 26, 2012

Child's Choice Cookies

Originally, this recipe was going to be my very first post. I was going to make these cookies as my tribute to the Sandy Hook victims, but with Christmas quickly approaching, I couldn't find the time to make them until today.

This recipe comes from a cookbook called Cooking for Kids, which I picked up at ROSS many years ago. ROSS is like a TJ Maxx or Marshall's for those of you who are not familiar with it.

This recipe goes against many things we all know about baking cookies. First of all, the recipe calls for shortening, instead of butter. Then, you beat the shortening into the dry ingredients, instead of creaming it with the sugar. Huh, what? Let's just say, my Keurig Coffee Maker is sitting on my counter right now with a fine coating of flour from the mess that created! And, greasing the cookie sheets? Most cookie recipes call for ungreased, of course. And, last but not least Maple flavoring.... I can honestly say this is a first for me. I've never used this ingredient before. No Vanilla extract to be found in this recipe.

These cookies are quite tasty! My husband and I liked them. They are crunchy on the outside, and chewy on the inside with a very strong Maple flavor. However, they're not my child's choice! My 4 year old daughter didn't care for them. I'm not sure if she didn't like the texture from the oats, or the maple flavor. Oh well, more for me!

Child's Choice Cookies

2 1/3 cup all purpose flour
1 butter flavor CRISCO stick or 1 cup butter flavor CRISCO all-vegetable shortening
1 tsp. baking soda
1/2 tsp. baking powder
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 tsp. maple flavoring
2 cups oats
3/4 cup semi-sweet chocolate chips
3/4 cup peanut butter chips
3/4 cup mini marshmallows
cooking spray to grease baking sheet

Heat oven to 350 degrees. Grease baking sheet with cooking spray. Combine flour, shortening, baking soda and baking powder in a large bowl. Beat on low speed with an electric mixer until blended. Increase speed to medium. Mix thoroughly. Beat in granulated sugar, brown sugar, eggs and maple flavor. Add oats, chocolate chips, peanut butter chips and mini marshmallows. Mix with a wooden spoon until well blended. Shape into 1 inch balls . Flatten slightly. Place 2 inches apart on prepared baking sheet.  Bake 8 to 10 minutes or until lightly browned. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to a cooling rack to cool completely. 

The recipe makes appox. 4 1/2 dozen cookies. If you are following Weight Watchers, each cookie is 3 points plus.

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Sunday, December 23, 2012

Chocolate Peppermint Popcorn

My daughter decorated Gingerbread People in her class this past Friday, and each child was assigned a couple of goodies to contribute. We brought Jet-Puffed Peppermint Mallows, and after all was said and done, came home with over half a bag. Right on the back of the bag there is a recipe for Chocolate Peppermint Popcorn. I altered the recipe slightly, as the original recipe didn't call for the additional Peppermint Mallows you see in the picture. I felt the final product was not "pepperminty" enough, so I added more after the popcorn cooled. The extra mallows add additional texture and color, which I think the original recipe was lacking. I would even go as far as adding some peppermint extract to the melted chocolate. I didn't have any on hand, so I worked with what I had.

Chocolate Peppermint Popcorn

1/2 tsp. salt, divided
12 cups warm air popped popcorn
4 oz. Baker's semi-sweet chocolate (I substituted 4 oz. Hershey's Milk Chocolate Kisses, about 26)
1/2 cup butter
40 Jet-Puffed Mini Peppermint Mallows
5 oz. Jet-Puffed Mini Peppermint Mallows

Heat oven to 275 degrees. Sprinkle 1/4 tsp. salt over popcorn in a large bowl;toss to coat. Set aside.  

Melt chocolate and butter in a medium saucepan on low heat, stirring frequently. Add 40 marshmallows; stir until completely melted. Remove from heat; stir in remaining 1/4 tsp. salt. 

Pour over popcorn; toss to coat. Spread onto greased baking sheets. Bake 20 to 25 minutes or until crisp; stirring after 15 minutes. Cool on wax paper. When popcorn is cool, transfer to a large bowl and toss with additional 5 oz. marshmallows. Store in an airtight container.

Makes 24 servings, 1/2 c each. If you are following Weight Watchers each 1/2 c serving is 4 Points Plus. The amount shown in the foil papers below are 1/2 c servings.

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