I may have a culinary defect, but baby, can I can bake!
Seriously. I began my adventures in baking as a little girl.
I pined for a Betty Crocker Easy Bake Oven.
Boy did I want one. Remember those commercials on TV?
My mother, Mama Sling, was an exceptional baker (and cooker for that matter).
She thought it was pure crazy that her daughter wanted a light bulb operated plastic oven. Especially, since there was a real oven in our house, located in the kitchen. Oh, yeah, the kitchen. Where’s that?
Click below if you want a little time warp commercial action. Light bulb not included.
I took to baking.
My specialty was of course the chocolate chip cookie recipe from the back of the NESTLÉ® TOLL HOUSE® Chocolate Chip bag. Hey, a girl’s got to start somewhere.
Twenty years later, I am focused on being good to my head, heart, body and soul.
The Promise 365 has me finding relief for my sweet tooth without turning to a bag of NESTLÉ chocolates.
Because I can eat the whole yellow bag if given a chance.
Really. I can even eat a tub of raw cookie dough (Lisa and Laura, vouch for me here).
Imagine my delight at finding the Chewy Mocha Dream.
Ringing in at 56 calories and touting no flour, all I can say about these cookies is …yum.
Hello Mocha McDreamy!
The cookies are somewhere between a brownie and a cookie. They do get a little sticky but so worth the finger licking exercise.
If you find yourself in need of a mocha moment, here is the recipe from Clean Eating magazine’s February issue. I tried to find an online link to no avail, so my typed version is below. (If you want to buy the real issue head straight to your local doors closing Chapter 11 Borders, it will be 40% off.)
Tomorrow I will share more green smoothie adventures. But, let us keep our priorities straight: chocolate is way more important, your mocha dream is waiting…
CHEWY MOCHA DREAM
chocolate walnut brownie cookies
makes 24 cookies
hands on time 15 min.
total time 35 to 39 min.
six egg whites
pinch sea salt
3/4 cup organic evaporated cane juice
3/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder (make sure instant)
one half teaspoon pure vanilla extract
1 ounce dark chocolate 70% cocoa or more chopped
1/2 cup chopped unsalted walnuts
line two cookie sheets with parchment paper
preheat oven to 350 degrees F
in large bowl beat egg whites with salt using electric beater until soft peaks form
gradually add cane juice and continue beating until stiff peaks form
add cocoa powder, espresso, vanilla, chocolate, and walnuts
mix until combined (no need to fold, mixture will lose some volume)
drop batter by rounded tablespoon onto prepared cookie sheets, dividing evenly
bake one cookie sheet at a time on oven’s middle rack for 10 to 12 min, per sheet, until cookies are no longer shiny
56 calories per cookie