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.
and then mix in the chocolate pieces.
Scoop out the
radually add oats and white chocolate and mix until incorporated.
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
Preheat oven to 350\u00b0.
Toast oatmeal and macadamia nuts for five minutes, or nuts are until golden.
In a large bowl combine flour, sugar, soda, salt, applesauce, butter, eggs and vanilla until combined into a smooth batter.
Stir in oatmeal, macadamia nuts, rice crispies and chocolate chips.
Drop by well rounded Tablespoons 1-inch apart on ungreased cookie sheet. Bake 12-15 minutes until golden.
Cool 2 miuntes, then carefully transfer to racks with spatula to cool.
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
rrange a single layer of chocolate chip cookies in an 8-inch
cornflakes, coconut, pecans, and both chocolate chips; stir until all ingredients
br>Add rolled oats and chocolate bar pieces. Stir well. Roll
ogether sugar, butter, egg, melted chocolate and vanilla until smooth. Gradually