TO MAKE THE SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven to
Preheat oven to 350\u00b0F. Line 2 baking trays with parchment paper. Cream butter, sugar and honey until light and fluffy. Add egg and beat until combined. Fold in flour, cornstarch, baking powder and cinnamon. Fold in chocolate and walnuts.
Roll into 2 tbsp balls and arrange on prepared trays. Using a fork, flatten slightly to around 2 1/2 inch diameter. Bake for 25 mins, or until lightly browned. Let cool on trays for 5 mins then transfer to a wire rack to cool completely.
Cream butter and Erythritol, then add egg and vanilla.
Mix together.
Add Pamela's mix, chocolate chips, and nuts.
Drop rounded tablespoons of dough onto greased cookie sheet.
Bake in preheated oven at 350 for 15 minutes.
Allow cookies to set while on cookie sheet for 5 minutes after removing them from the oven.
ombined.
Whisk the No Egg and water in a small
Preheat oven to 375\u00b0F. Sift together flour, baking soda and salt; set aside. In large mixer bowl, cream together butter, sugar, brown sugar, cream cheese, and vanilla. Gradually blend dry mixture into butter/sugar mixture. Stir in chocolate chips. Drop heaping tablespoons (I use a 18/8 cookie scoop) onto ungreased cookie sheets about 2 inches apart. Bake at 375\u00b0F for 9 to 11 minutes, or until golden brown.
r microwave safe mug, Mix egg, milk, syrup and oil and
anilla. Beat in egg and then the two egg whites.
Add
tick cooking spray.
Beat egg whites and salt together until
oiler on low heat, combine chocolate chips, heavy cream, and butter
Chocolate Cookie Crust In a small bowl
o not over-mix. Add chocolate chips; stir to combine. Chill
Prepare cake mix.
Gently fold in candies.
Pour into an ungreased tube pan evenly.
Gently cut through the batter with a knife.
Bake according to directions.
Immediately invert the pan and cool completely.
Using a narrow spatula, loosen the sides of the cake.
Remove from pan.
Slice and spoon chocolate sauce over. Sprinkle with additional candies.
Serves 12.
Calories: 228. Fat: 0.
Fold in oats, raisins and chocolate chips.
Drop spoonfuls of
tir until combined. Stir in chocolate chips. Press dough into the
Whip up the Rich's Whip until fluffy.
Add in the chocolate pudding mix and whip until well blended.
Add the rice milk slowly and continue whipping until it softens up.
Scoop into pie shell and refrigerate for 6 hours.
ell.
Stir in sugar free chips and nuts, if desired
Beat egg whites on high speed until fully whipped (2 minutes). Add Equal, whip again (1 minute).
Add pudding and stir with spoon.
Spoon into 2 parfait glasses.
Garnish with fruit (strawberry, cherry).
Serves 2.
Zero fat grams.
nd salt; stir into the egg mixture then mix in the
efore preparation.
Pour sugar free chocolate syrup into shallow bowl.
In large mixing bowl, using electric mixer, medium speed, combine ingredients as listed, adding the mayonnaise until you have firm, moist, smooth dough.
Remove beaters.
Work in nuts and candy bar crumbs by hand.
Shape into 120 small balls of equal size, using about a teaspoon of dough for each ball.
Place 1 1/2-inches apart on ungreased cookie sheet.
Bake at 350\u00b0 for 18 minutes or until firm to touch and golden brown.
Makes 120 cookies at 45 calories each.