Thursday, January 28, 2010

Coconut Chocolate Chip Cookies

Coconut Chocolate Chip Cookies

•2 1/4 cups all-purpose flour
•1 teaspoon baking soda
•1 teaspoon salt
•1 cup (2 sticks) butter, softened
•3/4 cup granulated sugar
•3/4 cup packed brown sugar
•1 teaspoon vanilla extract
•2 large eggs
•2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
•1 cup chopped coconut


PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in chocolate morsels and coconut. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown.*Keep a close eye on it. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Wednesday, January 27, 2010

Double Chocolate Brownies with Orange-Pomegranate-Cream Cheese

Double Chocolate Brownies with Orange-Pomegranate-Cream Cheese Topping...

Makes: 16 Brownies

You will need:

1 package (8oz)Fat Free Cream Cheese
1/4 Cup Powdered Sugar
1/4 Cup Fresh squeezed Orange juice(From the actual Orange)
1/4 Cup POM Pomegranate Tea
3-4 Drops of Red Food Coloring

1 Package Double Chocolate Brownie Mix(i prefer Ghirardelli brand)
1/3 Cup Water
1/3 Cup Vegetable Oil
1 Egg

1 Large Pomegranate (peeled and washed)

Preheat oven to 325°F and spray non-stick cooking spray in an 8" x 8" non stick pan.
In a large bowl combined brownie mix, water, Vegetable oil and an egg. Stir about 40 strokes. Put the mixture into the pan and bake for 40-45 min.
*Then let cool completely.
Meanwhile... In a small bowl combined the first five ingredients and mix with a mixer until smooth.(It will be a little clumpy) Then Peel and prepare your pomegranate.

After your brownies have cooled prepare each brownie individually by putting the frosting on each square with pomegranates on top...

Ending Results