Quick Easy Chocolate Chip Cookie Recipes Healthy

The Ultimate Chocolate Chip Cookie Recipe
36 Servings

The Ultimate Chocolate Chip Cookie
1 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips
2 tsp Baking soda
1 tbsp Salt
2 cup All-purpose flour
1 1/8  Egg
1 tbsp Vanilla extract
2 tablespoon & 1 tsp Milk
 3/4 cup & 1 tbsp Butter Flavor Crisco Shortening
1 1/3 cup & 1 tbsp Packed light brown sugar

  1. Preheat ovet up to 375 deg F.
  2. Place length of foil flat surface.
  3. In large bowl, beat shortening, brown sugar, vanilla and milk on medium speed of electric mixer until well blended.
  4. Add egg, beat well
  5. Toss together, salf and baking soda.
  6. Gradually add to sugar mixture, beating on low speed just until  blended.
  7. Stirr in chocolate chips.
  8. Drop by rounded tbspfull 3 inches apart onto ungreased cookie sheet.
  9. Bake 8-10 mins for chewy cookie or 11-13 mins for crips cookies.
  10. Cool 2 mins, remove from cookie sheet to foil.
  11. Cool completely.
  12. Make about 3 dozen cookie
Oatmeal Chocolate Chip Cookies Recipe
1 Servings
Quick Easy Chocolate Chip Cookie Recipes Healthy
1/4 tsp nutmeg
1 tsp cinnamon
1/2 tsp Salt
3/4 tsp baking soda
1 cup flour
1/2 cup pecans -- chopped
1 cup chocolate chips
2 cup oatmeal
1 tsp vanilla
2  eggs
1 1/3 cup brown sugar
3/4 cup shortening

  • Sift together first 5 ingredients in mixing bowl
  • Add shortening, brown sugar, valilla and milk and beat up to smooth.
  • Stir in oatmeal, pe cans and chocolate chips.
  • Drop onto greased baking pan and bake at 350 deg F 12 - 14 mins.

Quick and Easy Dessert Recipes With Few Ingredients

Chocolate Truffles  Recipe
5 Servings
Quick and Easy Dessert Recipes With Few Ingredients
5 dash decorations to top
5 cup cocoa powder (if using white chocolate use icing sugar)
5 tbsp favourite port, whiskey or vanilla extract
1 1/2 cup & 1 tbsp favourite jam/preserve
8 cup favourite chocolate (milk, white or dark)

  1. Melt half chocolate in a bowl over boiling water or on a low setting in the microwave.
  2. Add the liquid and jam. Toss until completely.
  3. Put in the fridge for half hour until firm.
  4. Dust your hands with cocoa powder and using a tsp, get a half golf ball sized amount and roll in your hands. If the mix is too  loose then do you best then freeze for an hour then reball for a smoother rounder finish.
  5. Melt the other half of chocolate. Sieve the cocoa powder into a shallow  bowl.
  6. Roll the balls to lightly cover in cocoa. The using a toothpick to hold them, cover in melted chocolate and place apart on a plate.
  7. Decorate as you cover them before the chocolate harder. Leave to harder in a cool place but putting in the fridge will make them look dull.
Easy Tiramisu Recipe
6 servings
Quick and Easy Dessert Recipes With Few IngredientsIngredients:
1 tbsp Cocoa powder
1 packages lady fingers
1 cup strong coffee
2 1/2 cup Mascaporne Cheese
3  eggs
5 tbsp sugar

  1. Whisk the sugar and egg yolk until pale.
  2. Add in the mascaporne cheese and mix well.
  3. Beat the egg whites until stiff peaks form, then fold into the cheese mixture.
  4. Dip a lady finger into the coffee quickly and place it at the base of a cake mould. Do this until the entire base of the mould is covered.
  5. Spread a layer of cheese mixture above the lady fingers, masking sure they're well covered.
  6. Repeat steps 4 - 5 until yuo've finished your ingredients.
  7. Refrigerate overnight and serve with cocoa powder sifted on it.

Simple Recipe Chewy Chocolate Chip Bar Cookies

Simple Recipe Chewy Chocolate Chip Bar Cookies
3 Dozen
1/2 teaspoon Salt
1/2 teaspoon Baking soda
3/4 cup unsalted butter
2 cups bleached all-purpose flour
1 cup light brown sugar
1/2 cup Granulated sugar
1 large Egg
1/2 cup pecans or walnuts
1 large Egg yolk
2 teaspoon Vanilla extract
1 package (12 oz) Semisweet chocolate chips
1/2 cup unsweetened shredded coconut

  • Place oven rack in lower-middle position and heat oven to 350° F.  
  • Spread nuts on rimmed baking sheet and bake until deep golden brown, 10 up to 15 mins. 
  • Transfer nuts to cutting board to cool; chop coarsely & set aside. 
  • Toast coconut on same rimmed baking sheet, stirring 2 until 3 times, up to light golden, about 5 until 7 minutes; set aside. (Keep a close eye on the coconut when toasting as it can burn quickly.) Lower oven temperature to 325° F.  
  • Lightly butter a 13- by 9-inch baking pan; set aside. 
  • If the pan is glass or Pyrex, turn the oven heat down to 300° F.
  • Whisk flour, baking soda & salt together in a medium bowl; set aside.
  • In a bowl, whisk brown , melted butter & granulated sugars together until combined. 
  • Add egg yolk, egg, & vanilla & stir well. 
  • Fold dry ingredients into egg mixture until just combined. 
  • Do not overmix. 
  • Fold in chips, coconut, & nuts, if desired, & turn batter into prepared pan, smoothing top with spatula.
  • Bake until top is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, about 25 up to 30 mins. 
  • Cool to room temperature on wire rack, 60 up to 120 mins.
    Transfer to cutting board, cut into bars & serve.

Chocolate Cake Recipe; 'Perfectly Chocolate'Chocolate Cake and Frosting

Chocolate Cake Recipe; 'Perfectly Chocolate'Chocolate Cake and Frosting
10 Servings
1. 1 3/4 cups All purpose flour
2. 3/4 cup Hershey's Cocoa
3. 1 1/2 tsp Baking Powder
4. 1 1/2 tsp Baking soda
5. 1 tsp Salt
6. 2 cups Sugar
7. 1/3 cup milk
8. 1 tsp Vanilla extract
9. 2 large Eggs
10. 1 cup milk
11. 1/2 cup Vegetable oil
12. 2 tsp Vanilla extract
13. 1 cup hot coffee
14. 1 stick Butter or margarine
15. 2/3 cup Hershey's Cocoa
16. 3 cups Powdered sugar

  • Heat oven 350° F & spray two 9 inch round baking pans with non stick cooking spray. 
  • Combine first 6 dry ingredients in a large mixing bowl. 
  • Add milk, eggs, vanilla & oil, & beat on medium speed for 2 mins. 
  • Toss hot coffee & stir well with a spoon (batter will be thin). 
  • Pour batter into pans & bake for 30 up to 35 mins or until wooden toothpick inserted into the center comes out clean. 
  • Cool 10 mins & then remove from pans to wire racks. 
  • Cool completely before frosting.

  • Melt the butter & stir  cocoa. 
  • Alternately add powdered sugar and milk, beating on medium speed to spreading consistancy. Add more milk, if needed. 
  • Toss vanilla.

Easy Drink Recipe Horchata with Chocolate and Pumkin Seeds

Easy Drink Recipe Horchata with Chocolate and Pumkin Seeds
1/2 c blanched almonds.
1/2 c pepitas.
1 c long-grain white rice.
5 1/2 c water.
1 1/2 ounce dark chocolate.
2 ounces dark brown sugar.
1 vanilla bean
1 2-inch pice cinnamon bark.
Additional  ground cinnamon & sugar, to taste.

Step 1
  • Grind the rice, pepitas & almond to a coarse powder & pour into a bowl.
  • To the powder, add seeds from 1 vanilla & cinnamon dark.
  • Pour in 3 1/2 c water, toss, & cover the bowl with plastic wrap.
  • Let sit overnight.
Step 2
  • The next day, pour the watery rice and nut mixture into a medium saucepan & warm it over a low flame.
  • Stir in 1 1/2 ounces chopped very dark chocolate, 2 ounce dark brown sugar, & 2 c water, mixing until all well combined.(You may wish to add more sugar & cinnamon)
  • Once the liquid is even in color & just barely simmering, remove the saucepan fromheat & let it come to room temperature.
  • Then pour the contents into a bowl, cover, & let chill for at least 180 mins (3 hours).
Step 3
  • Ounce it has cooled, strain the horchata-which should be a milky, deppled brown-through a fine-mesh sive & and into a pitcher, talking care to press the last bits of liquid from the rice & seed solids.
  • If some nutty kernels make their way into the pitcher, don't worry; the will only enhance the drink's wonderfully thick texture.
  • To serve, pour over ice cube and garnish with a piece of cinnamon bark, Enjoy immediately

Dessert Recipes for Kids Caramel-Macchiato Tramisu Parfaits

Dessert Recipes for Kids Caramel-Macchiato Tramisu Parfaits
1. 2 c(8 ounces.) Cool Whip Whipped Topping, thawed, divided
2. 4 ounces. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese
3. 1-1/2 c cold milk
4. 1-1/2 ounces. Baker's Semi-Sweet Chocolate
5. 1/2 c (2 ounces) hot brewed strong Maxwell house Coffee
6. 1 pkg. (16 ounces.) frozen pound cake
7. 1/4 c (1 ounces) caramel ice cream topping
8. 1 pkg. (3.4 oz.) JELL-O Butterscotch Instant Pudding

Step 1
  • Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk.
  • Add dry pudding mix; beat 1 minute. Gently stir in 2 c Cool Whip.
Step 2
  • Mix coffee & caramel topping until blended.
  • Place half the cake cubes in 10 parfait glasses; drizzle with half the coffee mixture.
  • Cover with half the cream cheese mixture, than 1/3 of the grated chocolate. Repeat.
Step 3
  • Top with remaining cool whip & chocolate.
  • Refrigerate 240 minutes.
Step 4
Special Extra:
  • Garnish each parfait with a fresh raspberry just before serving.