HOMEMADE CHOCOLATE SANDWICH COOKIES

One of the best ways to make memories with your children or grandchildren is to allow them in the kitchen with you. Kids love to bake and they enjoy eating and sharing with others the goodies they make. It is also a fun learning experience for them, one they don't even realize is a lesson. Following the instructions in the recipe, working together to make something special, and don't forget clean-up. It is important for children to learn that after the fun, there is clean-up to be done.

If you work it right, they will even think that is part of the fun. Counting and measuring is also a good math lesson. So don't try to keep your children out of the kitchen. Invite them in and have fun together. Homemade Chocolate Sandwich Cookies is a recipe they will love as they get to put the cookies and filling together to make "sandwiches". They may not get them perfect but life is not about perfection in everything. You aren't trying to make a masterpiece, just a cookie! And the kids will love dunking the Chocolate Dunk Cookies in the chocolate mixture. Note: When baking with chocolate and children, be sure they wear aprons, smocks, or older clothing.

HOMEMADE CHOCOLATE SANDWICH COOKIES

This recipe is from an old Midwestern State church cookbook.

1/2 cup butter or oleo
1 cup sugar
1 egg
1 tsp vanilla
1 cup milk
2 cups flour
1/2 tsp baking powder
1 1/2 tsps baking soda
1/2 tsp salt
1/2 cup cocoa

Preheat oven to 400 degrees.

Mix all ingredients together in the order given. Beat until smooth. Drop by rounded teaspoon on buttered cookie sheet. Bake at 400 degrees for 7 minutes. Do not over bake. Cool and make sandwiches using the filling recipe below.

Marshmallow Filling:

1/2 cup white shortening
2 cups powdered sugar
1 cup marshmallow cream
1 tsp vanilla
3 or 4 tsps milk (adjust amount for the right consistency)

Cream shortening and sugar together and mix in rest of the ingredients. Spread between cookies and make sandwiches. Wrap individually in plastic wrap to store so they won't stick together.

CHOCOLATE DUNK COOKIES

1 3/4 cups flour

3/4 tsp baking soda

1/4 tsp salt

8 squares semi-sweet baking chocolate, divided

3/4 cup margarine, softened

2 tbsp firmly packed Splenda brown sugar blend OR 1/4 cup firmly packed brown sugar

3/4 cup SPLENDA granular

1/4 cup egg substitute

1 tsp vanilla extract

1 cup chopped nuts

Preheat oven to 375 degrees. In small mixing bowl, mix together flour, baking soda and salt. Set aside. Coarsely chop 5 squares of the chocolate and set aside. In a large mixing bowl, beat margarine, brown sugar, and SPLENDA with electric mixer on medium speed until light and fluffy. Add egg substitute and vanilla extract; mix well. Gradually add flour mixture to egg mixture beating until blended. Stir in chopped chocolate and nuts. Drop by heaping teaspoonfuls onto ungreased baking sheets. Dough drops should be two inches apart. Bake 11 to 12 minutes or until lightly browned. Cool 1 minute before removing from cookie sheets. Cool completely on wire racks. Melt 3 squares of chocolate in microwave as directed on package. Dip one half of each cookie into the melted chocolate. Place in single layer on waxed paper and let set until chocolate is set.

Note: This recipe uses some ingredients that make it diabetic friendly. You can make the following changes, if you do not have diabetics in your family: Substitute 1 egg for the egg substitute and 3/4 cup granulated sugar for the Splenda granular.

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes, visit http://grandmasvintagerecipes.blogspot.com

Chocolate Mouse Recipe

Ingredients

85g plain great quality chocolate, finely chopped.
2 tablespoons of water, (or try brandy or rum instead!)
10g unsalted butter
3 large eggs, separated.

Directions

This recipe may have few ingredients, but it does call for some skill and attention!

Put the chocolate and water, brandy or rum into a bowl, and set over a saucepan until the chocolate is just melted.

Use a chocolate thermometer if you have one.

Do not let it get too hot and stir gently and as little as possible!

Remove bowl from heat and add in the butter.

Leave for 1 minute, then stir in the egg yolks, one at a time.

Put the egg whites into a clean bowl, and using an electric whisk or mixer, whisk until stiff peaks form.

Stir about ¼ of the egg white into the butter and chocolate to loosen the mixture.

Then using a large metal spoon fold in the rest of the egg whites in around three equal additions.

Carefully spoon into the serving bowls you want to use.

You could use some nice coffee cups, or pretty glasses.

Chill for two hours. Eat within 12 hours. Do not freeze.

from www.best-chocolate-recipes-online.com

Chocolate Tiramisu Recipe

Ingredients

200g of Savoiardi biscuits or the cakes known as lady fingers
350ml of espresso or strong filter coffee
4 tablespoons of Grand Marnier or Marsala
4 eggs separated
125g granulated sugar
400g of mascarpone cheese
Pinch of salt
2 tablespoons of cocoa powder

Directions

Just use a dish that you want to present your Italian tiramisu dessert in.

Then break all the biscuits into 2 to 3 pieces each.

Divide the quantity of biscuits in half and using the first half line the bottom of the bowl. Spoon half of the espresso or coffee over the biscuits and then drizzle with half of the liqueur.

Whisk together the egg yolks and the sugar until thick and creamy, add the mascarpone cheese and stir well until smooth and thick.

In another really clean bowl, whisk the egg whites until stiff peaks form, then add the pinch of salt.

Gently fold the whisked egg whites into the cheese - egg yolk mixture.

It’s usually best to add a little of the egg whites first, fold in gently then add the rest of the egg white mixture in around 2 to 3 batches, until all in and mixed up.

Spoon half the cheese/egg mixture over the biscuits in the bottom of the bowl or dish. Place the other half of the broken biscuits on top of the cheese/egg mixture, spooning the remaining coffee and liqueur over the biscuits.

Again cover with the remaining mascarpone and egg mixture.

Sift the cocoa powder over the top of your tiramisu dessert.

Cover with cling film, and place in the fridge for at least 2 hours, some people can manage to leave the tiramisu overnight, so it is really chilled for breakfast!

from www.best-chocolate-recipes-online

Basic Chocolate Chip Cookie Recipe

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups semi-sweet chocolate morsels
• 1 cup chopped nuts (optional)

Combine flour, baking soda and salt in small bowl.

Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.

Add eggs one at a time, beating well after each addition.

Gradually beat in flour mixture. Stir in morsels and nuts. Drop by teaspoon onto ungreased baking sheets.

Bake in preheated 375 degree F oven for 6 to 7 minutes or until peaks in top of cookie are starting to brown. Let stand for 1 to 2 minutes.

Remove to wire racks or wax paper to cool completely.

from: www.popularcookierecipe.com