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Dark Chocolate and Mint Chip Clouds

Easy light and airy cookies made with only 5 ingredients!

We’ve been making chocolate chip clouds for quite a long time in my house, my oldest daughter who is quite the baker, always makes, not because they are light (she’s too young to care about calories) but because they are so good. And, since her BFF has Celiac, these are the perfect gluten-free cookies to share.

They are light and airy and melt in your mouth. I think they even get better with time, and they last quite a while if stored in an airtight container.

When I saw these Dark Chocolate and Mint Morsels in Target, I knew I had to make these! They are the perfect addition to your Holiday Cookie Swaps.

If you like the combination of mint chocolate chip, then you’ll love these little clouds.

Helpful Tip: Always be sure your eggs are room temperature, and you use metal beaters and bowls for perfect meringues every time.


Dark Chocolate and Mint Chip Clouds

gordon-ramsay-recipe.com
Servings: 15 • Serving Size: 2 cookies • Old Points: 3 pts • Points+: 3 pts 
Calories: 130.5 • Fat: 5 g • Carb: 23 g Fiber: 0 g • Protein: 1 g • Sugar: 22 g
Sodium: 11 mg 

Ingredients:

  • 3 large egg whites (room temperature)
  • 1/8 tsp cream of tartar
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 cup dark chocolate and mint morsels (Nestle)


Directions:

Heat oven to 300°F. Cover cookie sheet with nonstick silicone pad or parchment paper.

Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.

Fold in mint chocolate chips. Drop mixture by tablespoons onto cookie sheet.

Bake 35 to 45 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature. Makes about 30 cookies.

Smoky Tomato-Chipotle Salsa

Smoky Tomato-Chipotle Salsa

by Pam on October 8, 2014

This is my family’s new favorite salsa. We all, kids included, loved it! It’s spicy, smoky, and full of flavor. I loved the freshness the heirloom tomatoes gave to this salsa and the fire roasted tomatoes gave it a nice depth of flavor. I normally use green onions in my salsas but this time I used a sweet yellow onion. The chipotle peppers gave it a great smoky and spicy flavor and the lime juice gave it zing. We all couldn’t get enough, especially my daughter; I have a feeling I will be making this one again very soon.

Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes. Heat a large pot of water until boiling. Add the tomatoes and boil for 10-15 seconds. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.

Place tomatoes, cilantro, garlic, onion, chipotle peppers, lime juice, cumin, oregano, sea salt, and fresh cracked pepper in a food processor or blender. Puree until thoroughly mixed. Taste and re-season if necessary. Letting it sit in the refrigerator for a few hours lets the flavors combine and makes the salsa taste even better. Enjoy!



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Smoky Tomato-Chipotle Salsa




Yield: About 3 cups

Total Time: 10 min.



Ingredients:

6 Heirloom tomatoes
1 14 oz can of fire roasted tomatoes
1/2 cup of cilantro, chopped
1/2 sweet yellow onion, diced
3 chipotle peppers (more or less depending on desired spiciness)
3 cloves of garlic
Juice of 1 lime
1/4 tsp dried oregano
1/4 tsp cumin
Sea salt and freshly cracked pepper, to taste

Directions:

Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes. Heat a large pot of water until boiling. Add the tomatoes and boil for 10-15 seconds. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.

Place tomatoes, cilantro, garlic, onion, chipotle peppers, lime juice, cumin, oregano, sea salt, and fresh cracked pepper in a food processor or blender. Puree until thoroughly mixed. Taste and re-season if necessary. Letting it sit in the refrigerator for a few hours lets the flavors combine and makes the salsa taste even better. Enjoy!



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Skinny Cake Pops

Cake pops made lighter by using a box cake mix, egg whites and fat free Greek yogurt – no oil, no butter required!

Today is my daughter Madison’s 3rd birthday!

She is having a little birthday party in school and I was asked to bring something that wasn’t too messy, so I thought cake pops would be perfect! But then I remembered lollipop sticks and 3 yr olds aren’t such a great idea, so after thumbing though the Bakerella Cake Pops book for ideas we decided on cake balls that look like little cupcakes.

Cake pops are all the rave thanks to the very talented Bakerella[1], but using the traditional method of crumbling the cake with frosting adds a lot of calories to each pop. The only way to make them lighter is by using a cake pop pan, rather than the original method; it’s quicker and easier too! I tested out my lighter cake box recipe to see how they would turn out, and it worked like a charm!

I played around with a few cake pop pans and machines out there and realized they are not all created equal. After testing out a bunch of them, I had huge success with the Nordicware cake pop pan[2], which is only about $16 at Target.

So today, in honor of my daughter’s birthday I am giving away the Nordicware Cake Pop Pan, and Bakerella’s Cake Pop Book on Skinny Bits[3] (courtesy of Target). Giveaway ends Wednesday evening, so hurry!

Now be warned, these are FAR lighter than traditional cake pops, but they are dipped in chocolate, which will add up if you eat a lot, so you’ll still need some self control! Dark chocolate, of course is the healthiest option, but for color purposes today I went with white chocolate. Candy melts (available at Michael’s) were used for my daughter’s cake balls.

Skinny Cake Pops
gordon-ramsay-recipe.com
Servings:
48 • Size: 1 cake pop • Old Points: 2 pts • Points+: 3 pt
Calories:
102.5 • Fat: 4 g • Carb: 15 g Fiber: 0 g • Protein: 1.4 gSugar: 7 g
Sodium:
68 mg

Ingredients:

  • 16.5 oz package yellow cake mix
  • 6 oz plain fat-free Greek yogurt (Chobani)
  • 1 cup water
  • 2 large egg whites
  • 1 tsp vanilla extract
  • baking spray
  • 48 oz Baker’s white chocolate (20 oz calculated in n.i)*
  • sprinkles (optional)
  • 48-50 lollipop sticks
  • styrofoam block

Directions:

Preheat oven to 350°F. Lightly spray a the cake pop pan with baking spray.

Combine all the cake ingredients in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.


Pipe the batter into the prepared cake pop pan and bake about 18 minutes (I rotated the pan after 10 minutes to be sure they baked evenly). Let it rest 5 minutes before opening the pan.

Place cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls.

Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.

Melt some of the chocolate in the microwave according to package directions, careful not to burn the chocolate. Insert the tip of the stick into the melted chocolate, then into the cake ball (this helps hold the stick in place).

In batches, melt remaining chocolate. Dip the cake pops into the chocolate, let the excess drip off then place stick on a styrofoam block about a minute, then add sprinkles on top if using.

Makes 48-50 balls.

*I weighed the chocolate on each ball to calculate the nutritional info. Although the recipe calls for 48 oz of chocolate, not all of it will be used, but you will still need to buy extra so you have enough to coat the cake balls. I calculated 0.4 oz of chocolate on each cake ball.

References

  1. ^ Bakerella (www.bakerella.com)
  2. ^ Nordicware cake pop pan (www.target.com)
  3. ^ Skinny Bits (www.skinny-bits.com)