Things are really wild here. Tonight we launch the 20th Teen Literature Conference with a potluck dinner with the other committee members(current and past), many of the authors presenting at the conference. Ellie and I were in charge of making dessert for 25 people. Ellie made a double batch of cookies and I made two variations on a special chocolate (brownie like) bar. This way there will be sure to be enough food. We love it when we get to hob nob. Here's the recipes so that you can enjoy them too. Please know that the Coconut cookies are addicting and may cause people the pester you for more, even when you have run out. Next time I may add white chocolate chip and macadamia nuts to the mix.
Enjoy!
Chewy Coconut Cookies (from allrecipes.com)
INGREDIENTS
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1 cup packed brown sugar
1 cup white sugar
2 egg
1 teaspoon vanilla extract
2-2/3 cups flaked coconut
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.
Makes about 3 dozen cookies.
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Mint Chocolate Bars & Orange Chocolate Bars (altered from the recipe at Cookinglight.com)
Ingredients
Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray
Mint ( or Orange) layer: (alterations here - I increased the amounts and changed some flavors)
3 cups powdered sugar
6 TBL butter, melted
3 tablespoons fat-free milk
1/2 teaspoon peppermint (or orange) extract
2 drops green (or orange) food coloring
Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter
Preparation
1. Preheat oven to 350°.
2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
3. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
4. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut.
Yield
20 servings (serving size: 1 piece)
Nutritional Information
CALORIES 264(30% from fat); FAT 8.7g (sat 5.2g,mono 2.5g,poly 0.4g); PROTEIN 2.8g; CHOLESTEROL 38mg; CALCIUM 12mg; SODIUM 139mg; FIBER 0.5g; IRON 0.9mg; CARBOHYDRATE 45g
Megan Patterson ,
Cooking Light, MARCH 2008
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