Expresso Double-Chocolate Chunk Cookies

Espresso Double-Chocolate Chunk Cookies

From Rishal

Ingredients
2 c. all-purpose flour
1/2 c. cocoa powder
1/2 tsp. salt
1/2 tsp. baking soda
2 tbsp. instant espresso powder
1tsp. pure vanilla extract
3/4 c. (1.5 sticks) unsalted butter, softened
1 cup packed light-brown sugar
1/2 c. granulated sugar
1 large egg, plus one large egg yolk
7 ounces bittersweet or semisweet chocolate, coarsely chopped

Directions:

Preheat oven to 325 and line 2 baking sheets with parchment paper. In a medium bowl, combine flour, cocoa, salt, baking soda. In smaller bowl, mix espresso, vanilla, and tablespoon of water.

In electric mixer (using paddle attachment), cream butter and sugar (brown and granulated) on medium speed until light, approx 5 mins. Add egg and yolk, mix until incorporated. Add espresso mixture, mix and scrape down sides of bowl with a spatula. At low speed, add flour mixture in small batches, mixing until just combined. Remove bowl and stir in chocolate chunks.

Use 2-oz ice-cream scoop, scoop heaping balls of dough and place 3-in apart on baking sheets. Bake until cookies are set, approx 20 mins. Remove and let cool completely before removing cookies.

Oreo Truffles

Original Post Here: http://www.sweetestkitchen.com/2008/12/cookie-exchange/

Ingredients
1 package (18-ounces) Oreo cookies, finely crushed
1 8-ounce package cream cheese, softened
2 packages (8 squares each) Baker’s semi sweet chocolate, melted

Method
Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls. Place the balls in the freezer to firm up, about 10-15 minutes, as they will be easier to work with when firm.

Dip balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Applesauce Cake

Original Post Here: http://busycooks.about.com/od/cakerecipes/r/applesaucecake.htm

This simple cake replaces some of the fat in the recipe with applesauce. You can frost this cake with frozen low fat nondairy whipped topping, thawed, to keep the fat content down.
Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

1 pkg. 2 layer yellow cake mix
3 egg whites
1/3 cup applesauce
1 Tbsp. flour
1-1/4 cups water
Preparation:

Preheat oven to 350 degrees F. Spray desired pan(s) with nonstick flour based cooking spray. Prepare cake according to package directions except, add 1 tablespoon of flour to the dry mix and blend well. Substitute an equal amount of applesauce for the vegetable oil and substitute an equal number of egg whites for whole eggs.
Pour into prepared pans and bake according to package directions. Cook in pan(s) on rack. Remove when completely cool. Frost cake if desired. 16 Servings

Overall, you'll save 750 calories and 86 grams of fat using applesauce instead of oil.

My Digital Recipe Logs

I figured a good idea would be to digitally store my favorite recipes online. I'll try to keep an active link of where I got the recipes from. I guarantee none of these will be an Alachia original. lol.