In a blender, place the low-fat ice cream, and low-calorie chocolate cookies (aprox 30) and 1 percent milk.
Add the pure vanilla extract and blend untill most of the cookies are broken, leaving a few larger chunks.
Pour into 4 glasses and enjoy!
Gently heat the cream in a small saucepan over low heat then stir in the chocolate until it melts. Stir in the orange liqueur then pour the mixture into a bowl. Cover and chill for at least 3 hours, until set.
Use an electric hand whisk to whip the chocolate mixture until soft. Divide the mixture between 6 serving plates. Sprinkle with chocolate curls and dust with powdered sugar. Serve with chocolate cookies.
Arrange 24 small candy paper cups on a tray.
Combine three-quarters of the melted chocolate, cookies and fruit and nut mix in a medium bowl. Spoon into candy cups.
Using a fork, drizzle with remaining chocolate. Refrigerate for 15-20 mins until chocolate is firm.
Variation: Add 1/2 cup chopped glace cherries.
Variation: Add 1/2 cup chopped marshmallow or Turkish delight to the mix.
Variation: Use milk or dark chocolate to drizzle instead of white.
.
To make the Chocolate Cookies, in a large bowl use
Melt semi-sweet and bitter chocolate with butter over low heat until smooth.
Cool.
Sift flour, baking powder and salt together. Beat eggs, sugar and vanilla until fluffy.
Add chocolate and then flour mixture.
Beat until blended.
Stir in chips and nuts.
Drop by tablespoon amounts onto lightly greased cookie sheets.
Bake 10 to 12 minutes at 350\u00b0.
With three kinds of chocolate, these are the ultimate in chocolate cookies.
This cookie has a soft-center and is moist and fudgy.
They will go fast!
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Mix melted chocolate, cream cheese, creme de menthe and cinnamon.
Cover and refrigerate at least 1 hour.
Divide into 3 balls and roll in nuts.
Serve with chocolate cookies.
If using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
ith a layer of the cookies, breaking a few to fit
Melt the chocolate over hot water.
Let
Melt the milk chocolate in a double boiler, stirring
ith foil. Melt the white chocolate with the coconut cream over
Mix all together and bake for 350 degrees for 7 to 9 minutes. This recipe works great with different cake mixes and different chips, like butter flavor cake mix with butter brickle bits or broken bits of Butterfinger bars.
ogether sugar, butter, egg, melted chocolate and vanilla until smooth. Gradually
ven to 425\u00b0F. Place cookies in a food processor and
eat, and add the bittersweet chocolate, set aside until melted.
ver a double boiler, melt chocolate stirring frequently until smooth. Remove
Mix all ingredients.
Drop by teaspoonfuls on ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes.
Remove to rack to cool. I divide the batter and put pecans and pecan flavoring, coconut and coconut flavoring, orange or lemon flavoring, chocolate chips, peanut butter and butterscotch chips.
I use a teaspoonful of dough and flatten with a fork.
These are so easy to make.
aking these cookies found below.
EASY DEVIL'S FOOD CHOCOLATE COOKIES GIFT TAG