I know it's not Tuesday, but I couldn't get this out last Tuesday. We are finally having some warmer temperatures than we have had for most of this summer so I decided it was a good day to defrost my chest freezer. Fortunately, for me, it is not a large one. So that is how I have spent part of my day today. I always like how clean it looks when I get finished. It also looks emptier...guess all that "stuff" on the (in)sides takes up a lot of room. But it is done for probably another year so I thought I would try to get this post out before it is Tuesday again. Yesterday at church, I saw Jerry, one of the volunteers, and he said, "Those cookies you made last Tuesday were really good." I was so surprised. That was almost a week ago. I just finished eating the last one I saved and they are so - so good. Hope you will continue to read and check them out.
If it's Tuesday, it must be volunteer day at Hillcrest Thrift Shop. That also means I have to prepare something sweet to share with my fellow co-volunteers. I am actually enjoying finding some different recipe that I think they will enjoy. They are still talking about my RANGER COOKIES from last week. They were really, really good.
I found this recipe in my old spiral binder that I started YEARS ago when I decided to cut out recipes and glue them in a binder to try when I had time. I don't think I had ever made them. At least I didn't write down any comments or dates by the recipe (as I commonly do).
As I usually do, I modified the recipe to reduce the calories as much as I could. When this recipe was printed in the magazine, you couldn't buy sugar free cake mixes but you could buy ones with the pudding in the mix. I know because the original recipe says a "plain devil's food cake mix". I also use a margarine that is 60 % vegetable oil and it worked fine in the recipe. I had the Toll House Limited Edition Winter dark chocolate and mint morsels left over from last winter that I decided to use instead of just semi-sweet chocolate chips. I am so pleased that I did. I love the added mint taste.
One of the volunteers asked me if I thought you could use caramel chips? She loves caramel chips. I told her I thought you could use any flavor of chips that you wanted to. One of the things I have learned to do since starting this blog is being brave enough to experiment with recipes.
Here is my updated version of
1 Pilsbury Sugar Free Devil's Food cake mix (or regular devil's food cake mix without pudding)
1/3 cup water
1/4 cup (1/2 stick) margarine, melted (60 % vegetable oil margarine works)
1 egg
1 6 - oz bag (1 cup) chocolate chips ( I used a Winter mix of dark chocolate and mint morsels)
1/2 cup chopped pecans, walnuts, or hazelnuts
Preheat oven to 350 degrees F. Spray cookie sheets with cooking spray.
Place cake mix, water, melted margarine, and egg in a large bowl. Beat on low speed 1 minute. Scrape down the sides of the bowl with a rubber spatula.
Increase the speed to medium and beat one more minute. Dough will be thick.
Add the chopped nuts and finally the chips.
Drop teaspoons of dough 2 inches apart on the cookie sheet. I used my 1 - inch scoop.
Then dipping a fork in a cup of water,
I lightly flattened the ball of dough. The fork will stick to the dough if you don't wet it.
Bake for 10 - 12 minutes until cookies have set but are still a little soft in the center.
Cool the cookies for 1 minute on the cookie sheet before removing them to cool on a wire rack. (The cookies on the left were the first ones I made without flattening them. I wanted them flatter so I flattened the rest of them before I baked them.)
The recipe made 44 cookies.
If it's Tuesday, it must be volunteer day at Hillcrest Thrift Shop. That also means I have to prepare something sweet to share with my fellow co-volunteers. I am actually enjoying finding some different recipe that I think they will enjoy. They are still talking about my RANGER COOKIES from last week. They were really, really good.
I found this recipe in my old spiral binder that I started YEARS ago when I decided to cut out recipes and glue them in a binder to try when I had time. I don't think I had ever made them. At least I didn't write down any comments or dates by the recipe (as I commonly do).
As I usually do, I modified the recipe to reduce the calories as much as I could. When this recipe was printed in the magazine, you couldn't buy sugar free cake mixes but you could buy ones with the pudding in the mix. I know because the original recipe says a "plain devil's food cake mix". I also use a margarine that is 60 % vegetable oil and it worked fine in the recipe. I had the Toll House Limited Edition Winter dark chocolate and mint morsels left over from last winter that I decided to use instead of just semi-sweet chocolate chips. I am so pleased that I did. I love the added mint taste.
One of the volunteers asked me if I thought you could use caramel chips? She loves caramel chips. I told her I thought you could use any flavor of chips that you wanted to. One of the things I have learned to do since starting this blog is being brave enough to experiment with recipes.
Here is my updated version of
DOUBLE CHOCOLATE CHEWIES
1 Pilsbury Sugar Free Devil's Food cake mix (or regular devil's food cake mix without pudding)
1/3 cup water
1/4 cup (1/2 stick) margarine, melted (60 % vegetable oil margarine works)
1 egg
1 6 - oz bag (1 cup) chocolate chips ( I used a Winter mix of dark chocolate and mint morsels)
1/2 cup chopped pecans, walnuts, or hazelnuts
Preheat oven to 350 degrees F. Spray cookie sheets with cooking spray.
Place cake mix, water, melted margarine, and egg in a large bowl. Beat on low speed 1 minute. Scrape down the sides of the bowl with a rubber spatula.
Increase the speed to medium and beat one more minute. Dough will be thick.
Add the chopped nuts and finally the chips.
Drop teaspoons of dough 2 inches apart on the cookie sheet. I used my 1 - inch scoop.
Then dipping a fork in a cup of water,
I lightly flattened the ball of dough. The fork will stick to the dough if you don't wet it.
Bake for 10 - 12 minutes until cookies have set but are still a little soft in the center.
Cool the cookies for 1 minute on the cookie sheet before removing them to cool on a wire rack. (The cookies on the left were the first ones I made without flattening them. I wanted them flatter so I flattened the rest of them before I baked them.)
The recipe made 44 cookies.
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