Tuesday, December 02, 2008

Chocolate Chocolate Chip Cookies | WW 1 pt

Making your goal weight sucks a little because you feel in limbo, you get a few more points per day, and then you find yourself getting a little heavy handed with the Old Fashion Kentucky Egg Nog at Thanksgiving...and...wham...those extra points are gone because now...we'll you've put a few back on. Thank goodness I had a buffer and even though I put a few back on I was still under goal. How will I ever get through the holidays...me loves me some egg nog, and Bailey's, and Holiday inspired lattes. Oh crap. December is going to be done in fits and starts I can tell, especially because I've got a hankering for bourbon cake and I'll probably end up making that this weekend. And yes, I have a whole weekend at home...to cook and bake and do whatever the-f I want. Sweet. I've got best laid plans to try and make a few casseroles....we'll see how that goes, but I'm going to make that Bourbon cake...hopefully, we'll see.

Does anyone have any liquor laden holiday recipes that I can try...bourbon cake, rum cake, whatever... I just enjoy drinking and eating my alcohol at this time of year, and if you had my in-laws you wouldn't judge you would just give me the damn recipes.

For a nice chocolatey low fat treat, try some of these little babies. So Good.

Chocolate Chocolate Chip Cookies | WW 1 pt
1 cup(s) all-purpose flour
1/4 tsp baking soda
1/8 tsp table salt
1/4 cup(s) butter, softened
1/2 cup(s) dark brown sugar, packed
1/2 cup(s) sugar, granulated
1/3 cup(s) unsweetened cocoa
2 large egg white(s) (I used EnerG Egg Replacer)
1 spray(s) cooking spray
6 tbsp semi-sweet chocolate chips, miniature

Preheat oven to 350°F.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.
Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate minichips.

Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).

Note: This does make exactly 40 cookies so try to make them all the same size to ensure you have the right amount and can account for all the points.

Rating = Damn Good


AM said...

I love this. It's worth the calories.

erin sr said...

I know... I heart boozy treats too, and am doing WW.

You probably already know this, but Susan V at FatFreeVegan has a *great* rummy eggnog cheesecake. Not low fat though (one of her few entries straying from the whole "fat free" thing.)

Other boozy favorites in Vegan Cupcakes Take Over the World:
* tirimisu cupcakes (with coffee-flavored liqueur)
* cherry chocolate cupcakes (with cherry brandy)
* rum raisin cupcakes (haven't tried them yet)
* I adapted the golden vanilla cupcake into a rumnoggy one by subbing eggnog for soymilk and removing 2T of the soymilk/vinegar with rum.
* I'm sure you know this, but spiked pumpkin or pecan pie is AWESOME (see Bryanna Clark Grogan's pumpkin pie, or Todd X's vegan pecan pie on the PostPunkkitchen)
* Veganomicon has an awesome rummy pecan cookie that I've been meaning to try

In other words, WAY too many possibilities! My motto is to bake them, have maybe one, and give them away to friends/coworkers ASAP.

JB said...

Wow, Erin thanks for all the info....where shall I start with all of these? I have the Veganomicon cookbook, so I'll look into that tonight.

jennybeth said...

I made the chocolate chocolate chip cookies last night and have eaten about half of them since then...yikes!

You could try Bourbon Balls... they are really sweet, but really yummy. I've made them once before and allowed the pecans to soak in the bourbon for a couple of days.

Bourbon Balls

1 cup pecans, chopped
4 tablespoons bourbon
1 stick butter, softened
1 16-ounce box confectioners' sugar
3 squares semi-sweet chocolate
1/2 rectangle of paraffin, for dipping candies

Combine pecans and bourbon; wait at least 3 hours for pecans to absorb bourbon. Cream butter and confectioners' sugar with mixer, adding bourbon and pecan mixture. Roll mixture into small balls and refrigerate for 90 minutes. Melt chocolate in double boiler, adding shaved paraffin. Heat until thoroughly melted. Dip balls in chocolate (hey Linn, sounds intriguing!) and put on waxed paper to dry. Makes 24 balls.

JB said...

Jenny...thanks for the recipe, where would I find paraffin? I've never seen it before, but these sound great.


jennybeth said...

I think you can omit the wax from the recipe. I didn't use it. It just makes your chocolate stable and shiny. I kept mine in the fridge after I made them. I couldn't find the recipe that I used, but this was close.

There are tons of recipes online. Most do not call for soaking the pecans, I think that they should soak for at least a day.

Can't wait to try the squash recipe you posted today, yum!!!