It’s hard to believe these chocolate chip cookies are low
fat. By using half the normal amount of butter, and
substituting an egg white for a whole egg, these make a
wonderful and almost guiltfree indulgence. The chocolate
flavor is enhanced by using cocoa powder as well as the
chocolate chips. And by using mini chocolate chips, we’re
making a smaller quantity go a long way.

1/4 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 egg white
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cocoa powder
1/3 cup miniature chocolate chips

Preheat oven to 375 degrees. In a large bowl, beat butter
and sugars together with an electric mixer until creamy. Add
egg white and vanilla and mix until well blended. In a
medium bowl, combine flour, baking soda, salt and cocoa
powder. Gradually add flour mixture to egg and sugar. Use a
wooden spoon to work the dough together. Don’t worry if the
dough seems a little crumbly at first. Stir in chocolate chips.
Drop cookie dough by the teaspoonful on to a cookie
sheet lined with parchment paper or a silicone mat if you
have one. Bake for 8-10 minutes. Cool on cookie sheet for 1
minute, then transfer to wire rack to cool completely. Makes
30 cookies
Per Serving: Calories 65, Calories from Fat 21, Total Fat
2.3g (sat 1.8g), Cholesterol 5mg, Sodium 44mg,
Carbohydrate 10.3g, Fiber 0.5g, Protein 0.7g

½ cup chocolate chips
½ cup brown sugar
½ cup peanut butter
½ cup corn syrup
2 tbs butter
2 cups rice crispies
¾ cup chopped nuts
2 Tbs peanut butter
1 cup chocolate chips

Combine chocolate chips through butter in microwave
bowl. Heat and stir occasionally in microwave until melted.
Stir in rice crispies and nuts. Press in 8 or 9 inch buttered
pan. Combine last 2 ingredients. Stir and melt in microwave.
Spread over base and refrigerate. Cut in small squares to
serve.

2 c flour
1.5 c sugar
1/2 t salt
1 t baking soda
3/4 c water
1/4 c cocoa
6 T butter (try experimenting with canola oil instead)
1/2 c buttermilk
2 eggs
1 t vanilla

Icing:
1/4 c cocoa
4 T butter
1/3 c nonfat milk
2.5 c powdered sugar
1 t vanilla

Preheat oven to 375 (F), spray a 10×15 inch jelly roll pan
with nonstick cooking spray. Combine flour, sugar, salt and
baking soda in a bowl. In a small saucepan, combine water,
cocoa, butter & bring to a boil, stirring. Pour boiling cocoa
mixture over flour mixture and stir. Add buttermilk, eggs,
vanilla. Mix well. Pour into pan and bake 20 minutes.
While baking, make the icing by combining all the
ingredients in saucepan. Heat on medium, stirring, until
thickened. Pour icing on cake and serve.
Makes 20 servings. Each serving has 230 calories, 7 g fat.

24 vanilla wafers (or other small round cookie – oreo halves
work well)
2 pkg cream cheese
1 ¼ cup sugar
1/3 cup cocoa
2 T flour
3 eggs
1 tsp vanilla
1 cup sour cream

Place 1 cookie in the bottom of 24 muffin liners in
muffin pan. Combine cream cheese and sour cream. Add
and blend. Beat in cocoa, eggs and vanilla. Fill cups almost
full. Bake 350 for 15 to 20 minutes. Centers should be soft
but almost firm when done. The cakes will sink a bit when
cooling. Garnish with whipped cream and strawberry slice or
shaved chocolate.

2 c sugar
½ cup butter
½ cup milk
1 Tbs peanut butter
Combine and boil 1 minute. Remove from heat.
5 T cocoa
1 cup shredded coconut
3 cups oats
½ tsp vanilla
pinch salt
chopped nuts (opt – use 1 cup or less)
Mix in and drop on wax paper. cool until set.

3 cups whole milk
2/3 cup granulated sugar
3/4 cup Cocoa Powder (unsweetened), get the
good stuff (not Hershey’s)
1-1/2 tablespoons cornstarch

In medium saucepan bring 2 cups of the milk to
a simmer. Meanwhile, whisk the remaining cupof
milk with the sugar, cocoa, and cornstarch.
Scrape the cocoa mixture into the hot milk.
Cook, stirring constantly until the mixture thickens
and bubbles a little at the edges. Stir and
cook for a minute longer.

Strain through a fine wire-mesh strainer into a
clean bowl and cool. Cover the surface of the
mixture with plastic wrap and chill overnight.
(You may also set the bowl over an ice bath and
stir the hot gelato mixture frequently until cool).

Skim milk
Cocoa powder, unsweetened (good stuff, not
Hershey’s)
Sugar
Chocolate (fancy is good, but chocolate chips
work fine too)
Ice cubes

You need a good blender for this one (Vitamix is
the gold standard, but anything should do). Put
a few cups of milk in the blender. Add 2-3
spoonfuls of cocoa powder and sugar. Melt a
handful or chunk of chocolate in a mug in the
microwave. Show some respect to the chocolate
an don’t burn it please. Turn up your
blender
to high and slowly pour/spoon in the melted
chocolate while the blender is going. Add ice
cubes one by one until blended to the desired
consistency (like a milk shake).

1/2 c softened butter (we used oil- sorry Cristy)
2 1/4 c brown sugar
3 eggs
1 1/2 t vanilla
3 oz melted unsweetened chocolate (baking choc)
1 c sour cream
2 c flour
2 t baking soda
1/2 t salt
1 c boiling water

Cream 1st 3 ingredients in mixer till light &
fluffy. Add the next three and mix. Mix in the last 4
until stiff. Grease and flour 2 round cake pans, pour
batter, bake @ 350 for 35 minutes.

5/7/2010 Addendum:

OOPS, here’s the frosting:
1/3 c. soft butter
2 oz melted chocolate
3 c. powdered sugar
2 t. vanilla
1/2 c. sour cream
You know what to do. Make it look pretty.

This is Mom’s famous chocolate mousse recipe, tried and tested.

3 eggs, separated
4 ounces dark chocolate (flavor is important – so use good quality – you can add some cocoa if you want it extra chocolatey)
¼ cup milk
½ cup sugar
1 cup whipping cream

Melt chocolate in top of double boiler or carefully in pan over low heat. Stir in milk and sugar. Heat until sugar dissolves. Take off the heat for a minute.

Beat egg yolks with a fork. Pour a little of the warm chocolate mixture into the yolks and stir in to carefully raise the temperature without curdling the eggs.

Add egg mixture to chocolate pan. Cook gently with lots of stirring (whisk is best) until you just see a bubble or two (to make sure the eggs care cooked).

Pour into bowl and let cool to room temperature.

Meanwhile whip the egg whites until almost stiff (holds soft peaks). When chocolate is cooled, carefully fold in egg whites (spatula works best).

Whip cream until stiff. Fold it into chocolate mixture. You can reserve some for a topping if you like.

Spoon into pretty bowls or stemmed glasses. Garnish with sweetened whipped cream and chocolate curls (made with a peeler) or a bit of fruit. Makes 4 servings

Note - If you want to use the mousse for to layer in a cake it needs to be stiff so I add ¾ tsp of gelatin along with the sugar.