Friday, February 25, 2011

Splendad Chocolate Chip Meringue Cookies

Chocolate Chip Meringue Cookies

  • 2 Egg whites*
  • 1/2 tsp Vanilla extract
  • 1/2 c. Splenda® Sugar Blend
  • 3/4 c semisweet chocolate chips
  • parchment paper

1) Preheat oven to 200ºF.
2) Beat egg whites with vanilla at high speed until foamy.
3) Add sugar 1 tbs at a time (I found that mine were a bit sweeter than I'd like so I suggest using 1/4-1/3 c. instead), continue beating until stiff peaks** form.
4) Gently stir in chocolate chips.
5) Spoon rounded teaspoons onto parchment lined baking sheets. (I used a tablespoon sized scoop so the ones pictured are larger than they should be). They can be placed fairly close together as they do not expand or spread while baking.
6) Bake for 2 hours. Cool slightly then move to wire racks to cool completely before storing in an airtight container.


*How to separate eggs

**Stiff peaks

Yada yada yada

Friday, February 18, 2011

Pizza Party!

Click me!
Easy and yummy, ready in minuets! Recipe calls for shredded or sliced cheese, I use slices because it's less messy.

Pizza Panini
Printable recipe

  • 2 Slices ciabatta or other Italian bread
  • 6-8 Slices pepperoni
  • Mozzarella and/or provolone cheese
  • Counter-top grill

  • Pizza sauce
  • Oregano
  • Parmesan cheese
  • Crushed red pepper

1) Pre-heat grill to a high setting and lay out slices of bread
2) On one of the slices, sprinkle even layer of shredded cheese or one slice of cheese on the bread.

3) Add the pepperoni, spread evenly over the cheese. Also sprinkle any oregano, crushed red pepper or Parmesan cheese if desired.
4) Sprinkle or place a second layer of cheese over the pepperoni and cover with second slice of bread.
5) Place sandwich in the grill and close the top. Grill for about 3 minutes until the cheese has melted and there are grill marks on the bread.
6) Eat as-is or cut into triangles by cutting it diagonally and serve with pizza sauce on the side for dipping.
7) Enjoy!

Friday, February 11, 2011

The One With The Salmon

Here's a really simple recipe for baked salmon that I love making when I'm just cooking for myself. I make it in my toaster oven, but if you do not have one you can make it in the oven, just make sure to use a small baking dish.  Also, If you don't keep white wine in your home, like me, you can pick up 'cooking wine' in the grocery store!

Lemon-Baked Salmon
Printable recipe


Salmon filet
  • 1/2 lemon per serving
  • 1 Tbsp Spreadable butter/margarine
  • 1/2 c. White wine (+1/4 c. for additional servings)


Non-stick cooking spray

1) Preheat oven to 400 F.
2) Cut fillet into 1-1.5" pieces. Wrap up extra salmon with plastic wrap and freeze or refrigerate.
3) Spray baking dish with cooking spray. If you wish, line with foil for easy clean-up!

4) Place piece(s) of salmon, evenly spaced, in the baking dish, skin side down.
5)  Slice two thin slices, per serving, of lemon and cut them in half.
6) Dab butter onto the surface of the salmon.* If it spreads easy enough, spread a thin even layer instead.
7) Place lemon slices on top of the butter.

*If you have trouble spreading the butter evenly you can sort of blob it on and then use the lemon slices to push it down and spread it out a bit.

8) Pour wine over the salmon pieces, letting it run off into the pan.

9) Squeeze the rest of your lemon over the salmon.

10) Bake for 15-20 minutes.

11) Enjoy!

**Disclaimer: If using a toaster-oven, be careful when using foil. If it is too close to the heating elements it can catch fire.

Friday, February 4, 2011

These Pretzels Are Making Me Thursty

Here's a really simple, fun, quick, tasty recipe (What? Too many adjectives?) for an elegant treat. Enjoy them yourself or give as a gift!

Chocolate Covered Pretzels:
Printable recipe

  • 2 Bags Pretzel Rods (I use Snyder's)
  • 1 Bag (14 oz.) Chocolate Wafers
  • 1 Bag (14 oz.) White Chocolate Wafers

2 Tall coffee mugs
Parchment Paper or Silicone Baking Sheet

*Note: When buying pretzels, look for bags with the least amount of broken rods. This is harder than it sounds.

1) Lay out sheets of parchment flat on a counter top where you will be dipping the pretzels.
2) Pour approx 3/4 of each bag of the chocolate wafers into each of the coffee mugs. (In the picture I used bars of chocolate).

3) Microwave one mug of chocolate on high for 1 minute and then for 30 second intervals, stirring (i would use a knife, less messy) at each interval until melted. *Make sure to stop and stir or chocolate can get ruined.

4) Once completely melted, dip pretzel rods into the chocolate, holding the mug at and angle to coat the length of the pretzel leaving an un-coated bit at the end as a handle.

 5) Let excess chocolate drip off then place on the parchment paper to set. 

6) Once done with the first half of the pretzels, repeat this process with the white chocolate. *Be even more careful when melting, white chocolate burns faster and becomes very hard to work with.

7) After all pretzels are dipped, melt the rest of the unused chocolate and use a spoon to drizzle it over the contrasting dipped pretzels.

8) Place in freezer or refrigerator to set chocolate.

* Do not use regular food coloring if you want to color the white chocolate. Either buy colored chocolate or use and oil based food dye. 
**Instead of drizzling chocolate you can decorate with sprinkles or colored sugars.

9) Enjoy!

I didn't mean to have two recipes in a row that would inspire Seinfeld reference titles, but that's what happened and thus, another Seinfeld video clip:

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