I love chocolate chip cookies especially home made ones. I wanted a cookie that was a little less traditional, and while playing in the kitchen I came up with this mocha version which really complements the sweetness and chocolate.
1 stick butter
1 oz baking chocolate chopped fine
1/2 tsp coffee (Instant is fine)
1 egg
1/2 cup Splenda blend brown sugar
1/4 cup granulated white sugar
1 cup flour
1/2 tsp. baking powder
pinch of salt
1 bag Chocolate chips
Melt the butter in a measuring cup in the microwave at 45 second intervals. Once melted add in the chocolate and coffee and stir till they are melted and combined. Pour into a mixing bowl add egg, and sugars. Beat on medium speed till combined. Add flour, baking powder, and salt and beat with the mixer until it's sticky and combined. Stir in chocolate chips. Spray two non-stick cookie sheets with non-stick spray. Spray non-stick cooking spray into an ice cream scooper (cool trick the cookie dough slides out really easy) and scoop half a scoop of cookie dough onto the baking sheet and release. Repeat till done. Bake for 8-10 minutes. Cool and enjoy.
Thursday, February 19, 2009
Potato Salad With Basil Lemon Mayo
Lately now that I'm not working I sit home and watch the Food Network a lot I get inspired and go play in the kitchen. Yesterday I bought fresh basil and I'm always looking for ways to play with basil beyond pesto which, while delicious is pretty limited. I also try to find ways to get my husband to eat things he doesn't normally like and that's how I came to create this recipe. It's a non-potato salad tasting, potato salad that everyone will love and it's super easy.
1 small bag of red potatoes quartered, boiled and cooled
Basil Lemon Mayonnaise
Half clove elephant garlic minced
1 shallot minced
1 handful basil coarsely chopped
3-4 tbsps low fat mayonnaise
1/2 lemon
salt & freshly ground pepper
1-2 tbsps olive oil
Combine the first four ingredients and stir together to combine. Take the lemon and squeeze it into the bowl being careful not to get any pits in. Squeeze until all the juice is squeezed out. Save the lemon half. Add 2 or 3 turns of the pepper grinder and a pinch of salt. Using the stick blender, blend the mixture together till all the garlic and shallots are totally undetectable and all you see are little flecks of basil. Add the olive oil until you achieve desired consistency. Taste to make sure you like the flavor you can add more lemon or salt and pepper. Toss the dressing with the cooled potatoes. Take the lemon half that you reserved from earlier and using a microplane or grater zest it over the potato salad. Cover in plastic wrap. Chill and serve.
Delish!
1 small bag of red potatoes quartered, boiled and cooled
Basil Lemon Mayonnaise
Half clove elephant garlic minced
1 shallot minced
1 handful basil coarsely chopped
3-4 tbsps low fat mayonnaise
1/2 lemon
salt & freshly ground pepper
1-2 tbsps olive oil
Combine the first four ingredients and stir together to combine. Take the lemon and squeeze it into the bowl being careful not to get any pits in. Squeeze until all the juice is squeezed out. Save the lemon half. Add 2 or 3 turns of the pepper grinder and a pinch of salt. Using the stick blender, blend the mixture together till all the garlic and shallots are totally undetectable and all you see are little flecks of basil. Add the olive oil until you achieve desired consistency. Taste to make sure you like the flavor you can add more lemon or salt and pepper. Toss the dressing with the cooled potatoes. Take the lemon half that you reserved from earlier and using a microplane or grater zest it over the potato salad. Cover in plastic wrap. Chill and serve.
Delish!
Subscribe to:
Posts (Atom)
