Slimmer Chocolate Crinkle-Top Cookies

I have to say that this is quite excellent for a lower-fat, lower-calorie cookie recipe. Melted and whole semi-sweet chocolate chips make these cookies chocolatey, and a roll in powdered sugar makes them especially sweet. The edges are a little crisp while the centers are chewy. These cookies are a little messy since they're covered generously in powdered sugar before baking, but it's sooo delicious. <3 I mean, who doesn't like sugar? I used an ice cream scoop like usual, then rolled the scooped dough in powdered sugar. I used parchment paper instead of cooking spray, which is less messy. Like the previous "light" recipe, margarine and egg whites are used instead of butter and whole eggs to cut down on the fat and calories. As I suggested before, it may be possible to use Splenda in place of granulated sugar to further cut calories.

This wasn't a difficult recipe. The only downside of it is that the dough must firm up in the refrigerator before you can bake. I would definitely make this recipe again. The texture and sweetness are just excellent. I give this recipe a 4 out of 5. Good stuff. ;)

Only 6 more recipes to go! =O
Cheers!

~Jesia <3

Sensibly Delicious Chocolate Chip Cookies

I think this is my first time "baking light." Toll House recommends that, when using margarine, to make sure that it is no less than 60% vegetable oil (so no "diet" margarine or "spreads"). I went with Best Life brand buttery baking sticks, since they are specifically made for baking and are 65% vegetable oil. Also to make this recipe "light," you use egg whites instead of whole eggs, as well as some water. Since there's little fat in these cookies compared to regular ones, the recipe calls for lightly greasing the baking sheets. Instead of lightly greasing I used parchment paper, which I find works just as well and is less messy.

I would imagine that, to make this recipe even lighter, one could use Splenda or a similar no-calorie sweetener that can be used cup-for-cup in place of sugar; Splenda has both white and brown varieties. I haven't tried this, but it would be an interesting experiment to see if it turns out more or less the same.

These cookies turned out a little thin; I'm not surprised that they spread so much because the batter was pretty wet and sticky. The edges are a little crisp, while the centers are chewy and soft, which is great. I have to say, that in comparison to regular chocolate chip cookies, these aren't AS good. But that is to be expected! They're pretty good for being about 94 calories and 4 grams of fat apiece (since I didn't use nuts, I imagine my cookies are just a little less than that). As far as compared to regular recipes, I'd give these a 3 out of 5. They aren't anything special, but again, they're pretty good for what they are!

Cheers! Only 7 more recipes to go!

~Jesia <3

Pumpkin Spiced and Iced Cookies

I saved this recipe specifically for Thanksgiving since they contain pumpkin and pumpkin pie spice; I figure it's like pumpkin pie in a cookie! They also have semi-sweet chocolate chips, and they're drizzled with vanilla glaze. The walnuts in this recipe were optional, so I opted out. It wasn't an unusual recipe to put together. The batter was interesting though, since it contained an entire 15 oz. can of pumpkin. The cookies don't really spread in the oven, so they turn out small and puffy. My dad describes their texture as "fluffy," and I would agree with that.

I'm not really a fan of pumpkin, but the chocolate and pumpkin pie spice make an interesting combination. The vanilla glaze keeps the cookies sticky and moist and sweet. I'd give them a 3 or 3 1/2 out of 5. I'm sure I would like them better if I liked pumpkin, but at least other people enjoy them. It's a good thing I have friends who like pumpkin, because this recipe makes 5 1/2 dozen! Sara went out of her way to get some, and Luke ate one in one bite. =)

Happy Thanksgiving! Cheers!

~Jesia <3

Chocolate Fudge Peanut Butter Brownies

Mmm, nom nom nom... This is the same recipe that I last posted (Chocolate Fudge Brownies), except this time they've got a swirl of sweet peanut butter through them to make them even more decadent. Peanut butter and chocolate is one of my personal favorite flavor combinations, and this recipe doesn't disappoint. These brownies are chewy, soft, and moist. And the peanut butter swirl is easy to do as well! Just combine 1/2 cup of peanut butter (creamy or chunky; I used creamy), 3 tablespoons of sugar, and 2 tablespoons of milk; microwave for 45 seconds on high; and stir. You spoon the peanut butter mixture on top of the brownie mix in the pan then swirl it before putting it in the oven. Yum!

I'd give this a 4 out of 5. The peanut butter swirl definitely adds some pizazz to an otherwise plain brownie recipe without sacrificing the moist and chewy texture. Good stuff, Toll House, good stuff. It's lucky that I was able to get a picture of these brownies before they were all gone - the ones in the picture were the last two left when I got up this morning!

Thanksgiving is coming up soon, and for that I saved a recipe called Pumpkin Spiced and Iced Cookies; they have pumpkin, pumpkin pie spice, chocolate chips, and a vanilla glaze. It should be interesting!

Cheers!

~Jesia <3

Chocolate Fudge Brownies

These brownies are super chocolatey, chewy, and moist. <3 It was interesting to make, too. You cook butter, sugar, and water in the microwave for 4-5 minutes, then stir in 4 oz. of unsweetened chocolate baking squares until they've melted and the concoction is smooth. Then you stir in the rest of the ingredients and bake it for 15-20 minutes. Tada! You would almost think that they're from a box with how chocolatey and delicious they are.

I'd give these at least a 4 out of 5. They're an excellent basic brownie. I am actually making these again next weekend because there is a variation to the recipe which includes a swirl of peanut butter. Mmm... <3

Cheers!

~Jesia <3

Triple Chocolate Cookies

Three words: soft, chewy, chocolatey. Oh yeah, and a little nutty. These chocolate chocolate chip cookies are like chewy little brownies with nuts. What makes them triple chocolate is cocoa powder, melted chocolate, and chocolate chips. I think I'd like them better without the nuts, myself, but they're good. You melt chocolate and butter together on the stovetop and handmix the rest of the ingredients from there to make a sticky dough. I used parchment paper to make them easy to get off the pans (the recipe calls for lightly greasing the cookie sheets). The cookies don't spread much in the oven and puff up a little, making them nice and moist and chewy.

I'd give these a 4 out of 5. They're good stuff, but not particularly remarkable or novel.

Cheers!

~Jesia <3