Tag Archives: Chocolate

Guilt Free Cookies

Do you ever get those moments, when nothing but a biscuit and a cuppa will do? But oh what about the bingo wings and the ‘moment on the lips, lifetime on the hips’? Well, with these little gems, you can have your cake and eat it – or at least your biscuit!

As an avid cook I do like to try out different recipes, just ask my family, they’ll struggle to think of a meal that we’ve had twice in the last year. But they do have their favourite biscuits, peanut butter being one of them (which I’ve posted on here a while back). So I thought it was time for a change.

I love baking rich, indulgent cookies, but my husband has recently been complaining on his expanding waist line. So in order to satisfy his desire for a sweet snack, yet ensuring the button doesn’t fly off his trousers, I made three treats whose recipes are courtesy of the Weight Watchers.

Caramel Cookies
Makes 60

Ingredients

120g butter softened
140g light brown sugar
1 egg
1 tsp vanilla extract
120g plain flour
120g wholemeal flour
½ tsp baking powder

Preheat oven to 200° (fan 180°) and set aside two non stick baking trays. In a large bowl cream together the butter, sugar, egg and vanilla extract. Add the remaining ingredients and beat thoroughly, ideally using an electric mixer. Scrape the dough out of the bowl and roll into a log (or two) approximately 4 cm wide. Wrap tightly in cling film and refrigerate for at least 60 minutes. Cut the dough into 3mm slices and arrange on a baking tray. Bake for 10 minutes until lightly brown. Allow to cool slightly before transferring onto a wire rack to cool completely.

Chocolate Chip Cookies
Makes 24

Ingredients

25g butter softened
2 tbs vegetable oil
100g light brown or muscovado sugar
1 tsp vanilla extract
1 pinch of salt
1 egg
100g plain flour
¼ tsp baking powder
75g chocolate chips or broken chocolate – plain, milk or dark

Preheat the oven to 190° (fan 170°) and set aside two non stick baking trays. In a large bowl cream together the butter, oil and sugar until light in texture and paler in colour. Add the vanilla extract, salt and egg and beat well until creamy. Sift in the flour and baking powder and fold in the chocolate chips. Drop spoonfuls of the cookie mix onto non stick baking trays and bake for 5 – 8 minutes until golden and spread out. Allow to cool slightly before transferring onto a wire rack to cool completely.

Choc-Peanut Frozen Cookies

Makes 16

Ingredients

60ml skimmed milk
4 tsp heaped, cocoa powder
25 g caster sugar
50g peanut butter
125g oats
2 tbs vegetable oil

In a small pan heat together the milk, cocoa powder and sugar until the cocoa powder and sugar has dissolved. Bring to the boil and remove the pan from the heat. Add the peanut butter and stir until it has dissolved. Mix in the oats and the oil. Divide the mixture into 16 balls and place on a large tray. Freeze for at least 4 hours, preferably overnight.

I was actually expecting them to be half the size of ‘normal’ cookies, but no, they were just as big and smelt delicious as they were cooking. The trouble was, they were a bit too moreish, which meant double the amount were eaten! Oh well, looks like I’ll be getting the needle and thread out to reinforce the trouser buttons after all!

Peanut Butter Brownies

Chocolate brownies are a big hit in our house, especially when made with beetroot, but on this occasion I decided to try a different recipe, from the May edition of The Good Food magazine. I had seen and forgotten about this recipe until stumbling across it a couple of days ago. I don’t know about you, but my usual decision process for sampling a new recipe is by how the picture appears and whether or not it makes me salivate just by looking at the page – this recipe certainly ticked the box!

It’s quite a quick and easy recipe and the results were excellent, even though I do say so myself. The brownies had a slight crunch on the outside, but were beautifully gooey on the inside, just as they should be. A testament of how good they are – my husband has asked me not to make them again as he finds it impossible to resist and has no willpower to only have one or two squares!

PEANUT BUTTER BROWNIES

225g crunchy peanut butter
200g bar dark chocolate , broken into pieces
280g soft light brown sugar
3 medium eggs
100g self-raising flour

Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin.

Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked.

Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.

My hubby has asked that I stop making cakes for a while as he thinks his waist line is expanding too quickly! I couldn’t resist making these though, and did think that as they’re cut into small squares, he could at least have some portion control. Four squares later, it appears he has no control! So either I stop baking (yeah right!) or he finds some willpower – or buys larger trousers!