Sugar-Free Chocolate Cream Puffs

February 15, 2015 Leave a Comment
Sugar-Free Chocolate Cream Puffs

Sugar-Free Chocolate Cream Puffs

 

This recipe, Sugar-Free Chocolate Cream Puffs is from Diabetic Connect.   Desserts and sweets can be a challenge when living with diabetes.   Why don’t you try these puffs?

 

Sugar-Free Chocolate Cream Puffs Recipe

 

Sugar-Free Chocolate Cream Puffs

Cream Puff Ingredients:

1 cup water

½ cup margarine or butter

1 cup flour

4 large eggs

Filling Ingredients:

1 cup heavy or whipping cream

1 Tbsp. unsweetened cocoa

1 package (4 servings) chocolate flavor sugar-free instant pudding and pie filling

1 ¼ cup 2% milk

 

Preheat oven to 400 F.

To prepare cream puffs, heat water and margarine until margarine melts and mixture boils.  Remove saucepan from heat.  Add flour all at once.  With a wooden spoon, stir vigorously until mixture leaves side of pan and forms a ball.  Add eggs, ONE AT A TIME, beating well with wooden spoon after each addition until batter is a smooth and satiny.  Drop batter by tablespoonfuls onto greased cookie sheet, making 12 mounds.

Bake 30 to 40 minutes until golden brown.  Turn off oven.  Let puffs remain in oven 15 minutes.  Cool on wire rack.

While cooling, prepare filling.  In a small bowl, with mixer at medium speed, beat cream and unsweetened cocoa until stiff peaks form; set aside.  In a large bowl, prepare pudding as directed on package, using only 1 ¼ cups of milk.  Using a rubber spatula, gently fold whipped cream into chocolate pudding.

To assemble, carefully slice cream puffs in half.  Remove loose, uncooked batter.  Fill puffs with whipped cream, replace tops.  Refrigerate until served.

 

(Recipe for Sugar-Free Chocolate Cream Puffs came from Diabetic Connect, 2015)

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Mississippi Mud Cake

April 24, 2014 Leave a Comment
Mississippi Mud Cake

Mississippi Mud Cake

 

This recipe, Mississippi Mud Cake is from Southern Living.  I had gotten something in the mail for this magazine, and this “FREE RECIPE” came in the envelope.  Hope you enjoy it!

 

Mississippi Mud Cake Recipe

Mississippi Mud Cake

1 cup chopped pecans

1 cup butter

1 (4 oz.) semi-sweet chocolate baking bar, chopped

2 cups sugar

1 ½ cups flour

½ cup unsweetened cocoa

4 large eggs

1 tsp. vanilla

¾ tsp. salt

1 (10.5 oz.) bag miniature marshmallows

 

Place pecans in a single layer on a baking sheet.  Bake at 350 F. for 8-10 minutes or until toasted.

Microwave 1 cup butter and semi-sweet chocolate in a large microwave-safe glass bowl at high 1 minute or until melted and smooth, stirring every 30 seconds.

Whisk sugar and next 5 ingredients into chocolate mixture.  Pour batter into a greased 15 x 10 x 1 inch jelly-roll pan.

Bake at 350 for 20 minutes.  Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown.  Drizzle warm cake with Chocolate Frosting, and sprinkle with toasted pecans.

Chocolate Frosting:   ½ cup butter

1/3 cup unsweetened cocoa

1/3 cup milk

1 (16 oz.) package powdered sugar

1 tsp. vanilla

Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted.  Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat.

Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.

 

(Recipe for Mississippi Mud Cake came from Southern Living Magazine, 2014)

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Mint Chocolate Chip Meringues

March 25, 2014 Leave a Comment

 

Mint Chocolate Chip Meringues

Mint Chocolate Chip Meringues

This recipe, Mint Chocolate Chip Meringues is from Diabetic Connect.  Whenever my son is with me when I go food shopping, he always buys Chocolate Meringues.  So he will be my ginny pig…I hope he will like them.

Mint Chocolate Chip Meringues Recipe

Mint Chocolate Chip Meringues

3 egg whites

1-4 tsp. cream of tartar

Pinch of salt

¾ cup sugar

3 Tbsp. unsweetened or Dutch process cocoa

1/3 cup mini chocolate chips

¾ tsp. mint or peppermint extract

 

Preheat the oven to 250 F.  Cover a baking sheet with parchment paper.

Beat the egg whites, cream of tartar and salt with an electric mixer on high until foamy.  Combine the sugar and cocoa.  Gradually add the cocoa mixture to the egg whites, and beat until stiff peaks form.  Gently fold in the chocolate chips and mint extract.

Spoon the mixture into a pastry bag fitted with a ½ inch round tip.  Pipe 30 cookies, ¼ inch apart on prepared baking sheet.

Bake in cookies for 1 ½ hours.  Turn the oven off, and let the cookies cool in the oven for 1 hour.  Store in a tightly sealed container.

 

(Recipe for Mint Chocolate Chip Meringues came from Diabetic Connect, 2014)

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Raspberry Dessert Squares Recipe

October 3, 2012 Leave a Comment

I have made the Raspberry Dessert Squares 10 times or more when I was living in Albany, New York (1988). The only thing I would change now would be the chocolate wafer cookies.  Because in 2011, if you buy the wafer cookies they would cost $5.00, and you only get 15 or 20 cookies in a pack.  So I would buy the Little Teddy Bears cookies for $3.75, and you get a WHOLE box.

Raspberry Dessert Squares Recipe

 

Raspberry Dessert Squares

Crust:   8 ½ oz. pkg. chocolate cookie wafers, crushed, reserving 2 tsp. for garnish

½ cup margarine

Filling:   2 (10 oz.) pkg. frozen raspberries, drained, reserving liquid

2 Tbsp. cornstarch

2 cups powdered sugar

2 Tbsp. unsweetened cocoa

¾ cup margarine, softened

Topping:   1 ½ cups whipping cream, whipped, sweetened

Reserved 2 tsp. crushed chocolate cookie wafers

Butter 13×9 inch pan.  In a small bowl, combine wafers and melted margarine.  Press onto bottom of prepared pan.

In small saucepan, combine reserved raspberry liquid and cornstarch.  Bring to a boil over medium heat, stirring constantly until thickened; cool.  Once cooled, fold in raspberries.

In small bowl, beat powdered sugar, cocoa and ¾ cup margarine until light and fluffy.  Carefully spread mixture on crumb crust.  Refrigerate until firm.  Spoon raspberry mixture over butter layer.  Spread with sweetened whipped cream and sprinkle with reserved crushed cookies.  Store in the refrigerator.

16 servings

(Recipe for the Raspberry Dessert Squares was in Pillsbury Classic Cookbook; Chocolate Lovers III, Our Most Irresistible & Requested Recipes, 1988, page 52)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe; on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the RECIPE.

Hope you enjoyed making the Raspberry Dessert Squares recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Chocolate Meringue Kisses Recipe

August 24, 2012 Leave a Comment

 

Chocolate Meringue Kisses

Your sweetheart is sure to adore these light, cocoa-flavored meringue cookies with chocolate kiss centers.  Bake them on parchment paper for delicate browning.

Chocolate Meringue Kisses Recipe

Chocolate Meringue Kisses

3 egg whites

¼ tsp. vinegar

1/8 tsp. salt

¾ cup sugar

½ tsp. vanilla

1 Tbsp. unsweetened cocoa

48 milk chocolate kisses, unwrapped

Heat oven to 300 F.  Line cookie sheets with parchment paper.  In small bowl, beat egg whites, vinegar and salt until foamy.  Gradually add sugar and vanilla; beating until stiff peaks form.  Beat in cocoa.

Pipe or spoon batter into 1 inch mounds on parchment lined cookie sheets.  Bake at 300 F. for 15 minutes or until meringues are partially set.  Place 1 chocolate kiss  in center of each meringue; press down.  Bake for an additional 5 to 10 minutes or until dry and edges are lightly browned.  Remove from oven; cool completely.  Remove from parchment paper.   4 dozen cookies.

 

(Recipe for the Chocolate Meringue Kisses was in Pillsbury Classic Cookbooks, Chocolate Lovers IV Anytime Treats, Brownies Galore and Irresistible Desserts, February, 1990)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe; on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the RECIPE.

Hope you enjoyed making the Chocolate Meringue Kisses recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Chocolate Macadamia with White Chocolate Chunks

July 8, 2012 Leave a Comment

Chocolate Macadamia with White Chocolate Chunks

I had made the Chocolate Macadamia with White Chocolate Chunk Cookie Recipe back in the early 90’s.

These cookies were good…I was working in a small company where not too many people knew how to bake.  I brought these cookies into work, and all the girls (most were out of high school) in the office were so impressed that I had made them, that everyone was coming into my section just to try one.

It made me feel good…but were they coming because they were good or because no one ever baked!   So I guess I’ll leave that up to all of you to decide!

Chocolate Macadamia with White Chocolate Chunks

Chocolate Macadamia with White Chocolate Chunks

¾ cup firmly packed brown sugar

½ cup sugar

1 cup margarine, softened

1 tsp. almond extract

1 egg

2 cups flour

¼ cup unsweetened cocoa

1 tsp. baking soda

½ tsp. salt

6 oz. white baking bar cut into ½-inch chunks or 1 cup vanilla milk chips

3 ½-oz. jar macadamia nuts, coarsely chopped

Heat oven to 375F.  In large bowl, beat brown sugar, sugar and margarine until light and fluffy.  Add almond extract and egg; blend well.  Stir in flour, cocoa, baking soda and salt; mix well.  Stir in remaining ingredients.  Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.

Bake at 375F. For 8 to 12 minutes or until set.  Cool 1 minute; remove from sheets.

Makes 2 ½ to 3 dozen cookies

(Recipe for Chocolate Macadamia with White Chocolate Chunks Recipe is in Pillsbury Classic Cookbook, page 14, October, 1989)

Hope you enjoyed the Chocolate Macadamia with White Chocolate Chunks recipe, if so, click “Like”.

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