Last month was sooo cold, hopefully this month will improve. We are so fortunate compared to a lot of other places in the world.
I found this cookie recipe in my Guidepost magazine and it said that if you memorize one cookie recipe in your lifetime, this is the one to choose. It satisfies both chocolate-chip and oatmeal cookie lovers. Well this really got my attention and of course I had to try it. Surprising thing about this recipe is that it used no flour! It is so crispy and everyone loves it.
OATMEAL CHOCOLATE-CHIP CRISPS
3 cups rolled oats (NOT quick- cooking )
1 cup (2 sticks) unsalted butter, slightly softened
1 1/3 cups light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 bag (about 10 ounces) minature chocolate or cinnamon chips
Heat oven to 300 degree F. Line sheet pan with parchment paper.
Put 2 cups oatmeal in food processor and process until finely ground.
In mixer, cream butter until smooth. Mix in sugar. Add eggs and vanilla; mix well.
In another bowl stir together ground and whole oatmeal, baking soda and salt.
With mixer on low, add dry ingredients to batter and mix until well blended.
Add chips and mix until just blended. Drop by spoonfuls onto pan, leaving 2 or 3 inches between them
Bake for 13 to 15 minutes, until lightly browned.
Makes 4 dozen
MOLTEN CHOCOLATE CUPCAKE SURPRISE
This warm, chocolate favorite has an added bonus you won’t expect: a yummy Chips Ahoy Cookie baked right in.
4 squares Semi Sweet Chocolate
1/2 cup butter
2 whole eggs
2 egg yolks
1 cup icing sugar
1/3 cup flour
12 Chips Ahoy cookies
1/2 cup thawed Cool Whip topping
PREHEAT oven to 425 degree oven
Microwave chocolate and butter in in large microwaveable bowl on HIGH 2 min.
Stir with wire whisk until chocolate is completely melted and mixture is well blended.
Beat whole eggs, egg yolks, sugar and flour with wire whisk until well blended.
Gradually add to chocolate mixture, beating constantly until well blended.
LINE 12 muffins cups with paper liners.
Place 1 cookie, upside down , on bottom of each cup, cover evenly with batter.
BAKE 8 min. or until cakes are firm around edges but still soft centres.
Let stand 1 min. Carefully remove cakes from muffin pan.
Invert onto dessert dishes; remove paper liners.
Serve with whipped topping on the side.
Makes 1 dozen or 12 servings.
Substitute: Try using OREO cookies in place of the Chips Ahoy cookies.
MEXICAN FRIED ICE CREAM
This recipe caught my eye and lo and behold it turned out well. I am a chocoholic and ice cream lover and this makes a fabulous dessert. It’s an impressive way to end a meal. Garnish with a whipped topping.
1/2 gallon French Vanilla ice cream
4 teaspoons ground cinnamon
3 cups crushed corn flakes
Oil for deep frying
Honey and whipped topping
Scoop ice cream into nine 3 inch scoops.
Dust with cinnamon and roll in cornflakes.
Place on a baking sheet and freeze overnight.
Wrap each scoop in a plastic wrap and place in a freezer bag.
May be frozen for up to two months.
TO FRY ICE CREAM:
In an electric skillet or deep-fat fryer, heat oil to 375 degree.
Unwrap ice cream; fry one scoop at a time for 8-10 seconds.
Place in chilled bowls. Drizzle with honey and garnish with whipped topping.
Yield: 9 servings.
HAPPY VALENTINE’S DAY EVERYONE!
FOOD FOR THOUGHT:
“To manifest TRUE LOVE , it is essential , that we discard attachment”.
Words of Wisdom from Truth of Life.