½ cup Dutch-processed cocoa powder
2 tsp baking powder
1 cup (2 sticks) salted butter, cut into chunks
1 cup granulated sugar
1 tsp pure vanilla extract
2 oz bittersweet chocolate, melted and cooled
For the glaze:
1 cup Dutch-processed cocoa powder
3 ½ cups powdered sugar
4 Tbsp light corn syrup
6 Tbsp milk
Whisk the flour, cocoa powder, and baking powder together. Set aside. Cream together the butter and sugar until light and fluffy. Add the egg and vanilla; beating until combined. Scrape the bottom and sides of the bowl as necessary. Beat in the melted chocolate. Add the flour mixture in 3 parts, beating on low after each addition. Beat just until the dough comes together. Pat into 2 discs, wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
Roll the dough on a surface lightly coated with a mixture of flour and cocoa to about a ¼” thick. Cut with a 2″ round cookie cutter. Place the cut-outs on a prepared baking sheet and place in the freezer for 5-10 min. (This will prevent spreading.)
Bake the cookies for about 9 minutes, or until done. Remove to a wire cooling rack to cool completely.
For the glaze:
In a medium bowl, whisk the cocoa powder and powdered sugar together. Add the corn syrup and milk, whisking until smooth. The glaze will be very thick, but still pourable. Transfer to a piping bag, fitted with a #12 tip, or to a zip-top bag and snip the corner.
Pipe the glaze in a circle onto the cookies. The glaze will spread, so don’t go too close to the edges. If some spills over the edge, it’s ok.
Let the cookies dry for at least one hour before adding the white squiggle.
In a small bowl, whisk together 1/2 cup plain low-fat yogurt, 1 Tbsp Dijon mustard, 2 tsp lemon juice, 1 Tbsp chopped fresh dill or 3/4 tsp dried, 1/4 tsp salt, and 1/8 tsp black pepper. Chill until serving time.
In a small bowl, combine 3 Tbsp honey, 3 Tbsp Dijon mustard, and 2 Tbsp light mayonnaise. Whisk well. If you like a thinner dip, whisk in 1 Tbsp water.
In a saucepan, stir together 1/3 cup low-sodium barbecue sauce, 1 Tbsp cider vinegar, 2 Tbsp honey, and 1 tsp grated orange rind. Bring to a boil, reduce heat to low, and simmer for about 4 minutes. Serve warm.
Crispy, crunchy, cheesy and low fat; these chicken tenders whether breaded with a popular cheddar cracker then baked to a golden crunch or low fat version are suitable for kids of all sizes (that includes you, Mom & Dad!).
CHEDDAR CHICKEN TENDERS
2 Tbsp olive oil
1½ cups (3 oz) Cheez-It
½ tsp black pepper
1¼ lb raw chicken tenders
1/3 cup Dijon mustard
Put rack in lower third of oven; preheat to 475°F. Brush a baking pan with olive oil. Pulse crackers in a food processor. Transfer to a bowl; stir in pepper. Toss tenders in mustard, then dredge in crumbs. Arrange on oiled pan. Bake, turning once, until golden brown, 15 minutes.
BAKED NUGGETS (low fat version)
1/4 cup flour
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 lb raw chicken breast, cut into 11/2- to 2 -inch pieces
1/4 cup fat-free milk
1/2 cup plain dried bread crumbs (you can use whole wheat crumbs)
Olive oil cooking spray
Preheat oven to 400ºF. Line a large baking sheet with parchment paper. In a medium bowl, combine flour, onion, and garlic powders, salt, and pepper. Toss chicken with flour mixture. Pour milk into a shallow bowl. Dip chicken pieces into milk. Pour bread crumbs onto a large plate. Roll chicken in crumbs. Arrange chicken on baking sheet: spritz with cooking spray. Bake for 20 minutes or until thoroughly. Serve nuggets with ketchup or one of this delicious dips: Tangy BBQ, Creamy Dill, or Honey-Mustard.
juice of 2 large grapefruits
1-2 ripe bananas
1 avocado (optional, this was my own addition to the vendor’s recipe)
fresh ginger – to taste
sunflower microgreens/sprouts – 2 handfuls or more to taste
In a blender, combine all the ingredients until smooth and enjoy.
4 tbsp. oil
4 tbsp. hydrogenated vegetable lard
10 tbsp. water
1 pinch salt
2 cups Wheat Flour
2 egg yolks, slightly beaten
1 chicken breast, cooked and shredded
2 tomatoes, peeled and seeded
1 onion, chopped
2 garlic claws, finely chopped
2 tsp. Olive oil
1 can peas
Olives to taste
3 tbsp. chopped parsley
1 tsp. Chicken broth
1 tbsp. Wheat Flour
Heat oven 350º F
Mix the dry ingredients with the lard, oil, and water using your hands. Whe the dough is soft and smooth, wrap it with clear wrap and refrigerate for 30 minutes.
Separate dough into equal portions and make medium patties, place the filling and cover with other patty. Brush with egg yolk and bake for 20 minutes or until golden brown.
Saute onion, garlic, and tomatoes, add chicken breast and saute one more minute. Add salt, peas, chicken broth, and parsley. Bring to a boil, then add the water and dissolved flour; reduce heat and let the broth thickens. Let cool to fill the patties.
½ cup Butter
¾ cup Sugar
2 tablespoons of cocoa powder
1 pinch of salt
1 tablespoon vanilla extract or essence
1 cup flour
1 can condensed milk
1/2 pint of cream
Juice of 2-3 limes
2 cups chopped strawberries
Mix butter, sugar, cocoa, salt, vanilla and flour by hand to form clumps, refrigerate for 1 hour. After that, line the crust on a baking sheet with double bottom and bake it at medium heat for about 30 minutes, or until crust is firm.
While the dough is cooled, beat in blender condensed milk, cream and lemon juice. Mix the cream freshly liquefied and the 2 cups of chopped strawberries. Pour over pie crust and refrigerate for one hour.
1 (12-ounce) package butterscotch chips
7 tablespoons water
2 teaspoons vanilla
2 cups whipping cream
1/4 cup powdered sugar
Toppings of choice (chocolate shavings, nuts, cookie garnish)
Melt butterscotch chips and water in saucepan over medium-low heat, stirring frequently.
Whisk in the vanilla. Allow to cool.
Whip the cream. Add the powdered sugar. On low beater, stir in the butterscotch mixture. Scoop the mousse into a clear glass bowl and top with favorite condiments.
Makes 6 servings.
By JANE JARRELL
Take Home Miracles
Published on 07 March 2013 in Dallas Morning News