Tag: egg

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.

Pot Sticker Dipping Sauce

Pot Sticker Dipping Sauce

by Pam on December 18, 2012

I had some frozen pot stickers in my freezer to use up so I paired them with some Chinese soup and Soy Sesame Edamame[1] for dinner. I didn’t have any dipping sauce in my refrigerator so I decided to make up a batch. This took less than 5 minutes to make and tasted fantastic… I will never buy store bought sauce again! My whole family thought it was delicious.

Combine the soy sauce, rice vinegar, water, brown sugar, green onion, minced garlic, ginger, sesame oil, and sriracha sauce together in a small bowl; whisk until well combined. Cover and set aside for at least 30 minutes for the flavors to mingle. Serve as a dipping sauce for pot stickers, egg rolls, or wontons. Enjoy.



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Pot Sticker Dipping Sauce




Yield: 8

Prep Time: 5 min.

Cook Time: 30 min. for flavors to mingle

Total Time: 35 min.



Ingredients:

1/4 cup of soy sauce
2 tbsp rice vinegar
1/4 cup of water
2 tsp sugar
1 tbsp green onions, diced
1 clove of garlic, minced
1/4 tsp fresh ginger, minced
2 tsp sesame oil
1/4 tsp sriracha, optional

Directions:

Combine the soy sauce, rice vinegar, water, brown sugar, green onion, minced garlic, ginger, sesame oil, and sriracha sauce together in a small bowl; whisk until well combined. Cover and set aside for at least 30 minutes for the flavors to mingle. Serve as a dipping sauce for pot stickers, egg rolls, or wontons. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

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

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S?mores Cookies

S’mores Cookies

by Pam on October 14, 2012

We were headed out of town for the weekend to camp at the Oregon coast in our motor home with friends.  The weather was going to be rainy and stormy the whole time which meant we wouldn’t be building fires to cook s’mores so I went in search of a good alternative.  I found these s’more cookies on Kevin & Amanda’s[1] site that looked perfect.  I picked up the marshmallow bits at the store and baked these cookies right before we left town.  The dough was very crumbly when I made them and it made me worry that the cookies would be crumbly but they turned out to be thick, hearty, and absolutely delicious cookies.  They were a big hit with all the kids (and adults) all weekend long and nobody was too disappointed that we couldn’t make traditional s’mores over a campfire.

Preheat the oven to 350 degrees.

Use a food processor to crush the graham crackers to fine crumbs.  Combine the flour, graham crackers, baking powder, and salt together in a bowl; mix well.

Beat the butter with the sugars until creamy and smooth.  Add the egg and vanilla and beat until well combined.  Slowly add the flour mixture to the butter mixture until just combined.  Add the marshmallow bits and chocolate chips and mix.

Place spoonfuls of cookie dough onto a baking sheet about 2 inches apart.  Place into the oven and bake for 10-12 minutes or until golden brown.  Let the cookies cook for a couple of minutes before moving them to a cooling rack.  Enjoy dipped in ice cold milk.

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S’mores Cookies




Prep Time: 10 min.

Cook Time: 10 -12 min.

Total Time: 22 min.



Ingredients:

1 1/4 cups flour
3/4 cup graham cracker crumbs (7 full graham cracker sheets)
1 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1 tsp vanilla
1 cup semi sweet chocolate chips
1 cup Jet Puffed Mallow Bits

Directions:

Preheat the oven to 350 degrees.

Use a food processor to crush the graham crackers to fine crumbs. Combine the flour, graham crackers, baking powder, and salt together in a bowl; mix well.

Beat the butter with the sugars until creamy and smooth. Add the egg and vanilla and beat until well combined. Slowly add the flour mixture to the butter mixture until just combined. Add the marshmallow bits and chocolate chips and mix.

Place spoonfuls of cookie dough onto a baking sheet about 2 inches apart. Place into the oven and bake for 10-12 minutes or until golden brown. Let the cookies cook for a couple of minutes before moving them to a cooling rack. Enjoy dipped in ice cold milk.



Adapted recipe by For the Love of Cooking.net
Original recipe by Kevin & Amanada

References

  1. ^ Kevin & Amanda’s (www.kevinandamanda.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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