Posted on 17 August 2010 by admin
Kirkland Signature chocolate cookies recalled
The Canadian Food Inspection Agency and Costco Wholesale Canada Ltd. have issued a voluntary recall of some Kirkland Signature brand cookies for fear they may contain pieces of metal.
Read more on CBC.ca
Posted on 16 August 2010 by admin
Deepawali or Diwali signifies the victory of good over evil and the lights that illuminate our homes and hearts. From darkness unto light — the light that empowers us to commit ourselves to good deeds, that which brings us closer to divinity. Diwali is certainly the biggest of all Indian festivals. The tradition of exchanging gifts and shopping is quite prominent because Diwali is associated with prosperity. The motive behind the tradition of exchanging Diwali Gifts is to accentuate the feeling of love and brotherhood in the society. Through gifts people convey their respect, good wishes, blessings, love and appreciation for a person and his family. As Diwali is a religious festival, sending Diwali Gifts also reflects one’s prayers to the almighty for the prosperity and good health of the recipient. Make the most of this Diwali by commemorating the auspicious festival by gifting Monginis Cakes, Cookies and Chocolates & conveying your enormous love to all the loved ones like your friends, relatives, neighbours, colleagues and business associates.
Amazingly crafted and attractive Monginis Gift Hampers for Diwali are made with lip smacking pure veg. cakes, crunchy Cookies and yummy hand made chocolates that will just add more sweetness and joy to your festivity.
Monginis has always been offering its freshly baked products to consumers on several occasions throughout the year. Serving you delicious cakes, pastries, chocolates, cookies, snacks, etc. With its all new range of gift packed pure veg. cakes like Milk Caramel; cookies like Kesar, Badam, Choco Chips, Shrewsbury, Tutti Fruity, Oats & Butterscotch, etc. and a variety of hand made chocolates, indulge into the memorable celebration of the festival with your dear ones and exchange beautiful Monginis Gifts as token of love. Should you have visiting friends and relatives who are health conscious or diabetic do not deprive them from sweets. You can offer them 100% sugar free Cookies from Monginis.
So, to cherish the special bonding of love by presenting scrumptious Diwali gifts to your loved ones, rush to your nearest Monginis outleT
Availability -
Monginis stores across Mumbai.
Products –
A Gift Hamper of Cakes and Cookies packed in an attractive Tin Imperia – a Hamper pack of Assorted Cookies Just Temptations – an Assortment of Premium Hand Made Chocolates Sugar- Free & health cookies
To Buy online Just Log on to – www.monginis.net
Price Range – Rs.85/-Onwards..
Posted on 06 August 2010 by admin
This is our families secret chocolate chip recipe. We have a large family so this one makes over 4 dozen chocolate chip cookies. You can experiment with most cookie recipes to adjust to your own taste. Remenmber the more brown sugar you use the more chewy type cookie you create. I don’t think this one needs much adjusting. First we will start with ingredients.
INGREDIENTS:
4 cups (1 ounce) squares unsweetened chocolate
1cup butter
2 cups all-purpose flour
2 cups yellow cake mix
1 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups white sugar
1 cup brown sugar
4 eggs
2 teaspoon vanilla extract
1 1/4cup sour cream
3 1/2 cups semisweet chocolate chips
Directions to cookie recipe.
1. Preheat oven to 375 degrees.
2. Melt butter and unsweetened chocolate together.
3. Sift cake mix, flour, baking soda, baking powder, and salt together.
4. In a large bowl, beat sugar, eggs, and vanilla.
5. Stir the chocolate mixture into the eggs.
6. Stir in the sifted ingredients with sour cream.
7. Mix in chocolate chips.
8. Drop rounded tablespoonfuls cookie sheets.
9. Bake for until edges are starting to turn dark brown.
Enjoy these wonderful cookies at any occasion. They disappear very quickly at family events. You might notice my secret ingredient. It is the boxed yellow cake mix. Cake flour gives the cookie a little more body than the regular unbleached flour.You may use any of your favorite brands. If you are making smaller cookies don’t forget that the baking time goes down. Many ovens produce heat from the bottom of the oven, so as not burn the bottom of the cookies many times I will double pan the cookies before I bake them. Baking is similar to a gigantic chemistry experiment. The best way to get the experiment right is to keep experimenting. Once you have found the best combinations of ingredients and procedures, stick with it. Enjoy!
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Posted on 29 July 2010 by admin
If you have a dairy allergy, there is one thing that you desperately need – a milk-free chocolate chip cookie recipie! The following cookie recipie makes not only the most delicious-tasting chocolate chip cookies in the universe, but there are no eggs, so you know what that means – edible COOKIE DOUGH! Yes, you can take this recipie and combine it with your favorite brand of vanilla soy ice-cream and – BLAMMO – you have probably the most delicious cookie dough ice cream in the universe!
For this excercise, we will try to save some of that cookie dough to make actual chocolate chip cookies. I know this can be difficult, but if you wear oven mitts on your hands, you will not be as tempted to eat all of the cookie dough instead of putting it where it belongs – on the cookie sheet.
These cookies and cookie-dough ice-cream treats are also very tempting to those without a dairy allergy, so be warned. As always, eating the entire batch of delicious chocolate chip cookies can be bad for your tummy, so try to save some for the kids!
INGREDIENTS
1 cup dairy-free chocolate chips [such as TropicalSource]
1 stick soy margerine [such as Earth Balance]
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon baking soda
1 1/4 cups flour
1 teaspoon baking powder
1 tablespoon balsamic vinegar
1 tablespoon water
INSTRUCTIONS
Preheat oven to 375 degrees Combine margarine with sugar. Add flour, vanilla and baking soda. Combine baking powder, vinegar and water in a separate bowl.
When this mixture foams up, add it to your mixing bowl. Mix well by hand and add chocolate chips. Drop teaspoons of batter onto cookie sheet and bake for 10-14 minutes, until golden brown. Enjoy!
DairyFreeKids – Milk allergy and intolerance news, reviews and allergy information
Father of a child with a severe dairy allergy. Together, we have managed this allergy and have learned to enjoy life to the fullest with this knowledge.
DairyFreeKids – Milk allergy and intolerance news, reviews and allergy information
Posted on 22 July 2010 by admin
Everyone loves a good homemade cookie and I can’t think of anything that would say “home” to your soldiers or kids away at school than a package of homemade cookies. This old-fashion recipe for Peanut Butter Fingers will save “I love you” to anyone receiving them. If they will be in transient for a long period of time or to a very hot climate you may want to use a very light chocolate coating or skip it altogether. However, for most situations, it should work fine.
PEANUT BUTTER FINGERS
This recipe is from an old grocery store give-away years ago.
1 pkg active dry yeast
2 tbsp water at 105 to 115 degrees (warm)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 cup creamy peanut butter
1/4 cup butter, softened
1/4 cup shortening
1 1/2 cups all-purpose flour (or 3/4 cup all-purpose and 3/4 cup whole-wheat)
3/4 tsp baking soda
1/4 tsp salt
Cocoa Glaze: Recipe follows
Dissolve the yeast in the warm water in a large bowl. Mix in the granulated sugar, brown sugar, egg, peanut butter, and shortening until smooth. Stir in the flour, baking soda and salt. Cover and refrigerate for 30 minutes.
Preheat oven to 375 degrees.
Remove dough from refrigerator and shape by teaspoonfuls into 2 1/2-inch fingers on ungreased cookie sheets. Bake until lightly browned, about 8 minutes. Cool on wire rack. Make the cocoa glaze and dip one end of each cookie into the cocoa glaze.
COCOA GLAZE:
1 1/2 cups powdered sugar
1/4 cups baking cocoa
3 tbsp milk
1 tsp vanilla
Mix the powdered sugar and cocoa in a medium bowl. Stir in the milk and the vanilla until smooth. Gradually add more milk, 1/2 teaspoon at a time, until of dipping consistency, if needed.
Enjoy!
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her website at http://grandmasvintagerecipes.blogspot.com
Posted on 13 July 2010 by admin
Everybody loves cookies. There is nothing better then to open the door and smell the enticing aroma of cookies baking in the oven. Evoking memories of rainy days and childhood, baking cookies is one of kids’ favorite pastimes whatever their age.
But for busy families, finding time to whip up a batch of cookies can be a struggle. After all, the baking and the eating is the fun part of cookie making, not the mixing and the measuring. Pre-made slice and bake refrigerator cookies are ok, but they can be expensive, full of preservatives and they never really taste like homemade cookies.
What if there was a recipe for cookie dough that you could mix up and just keep in the fridge to bake anytime you wanted a fresh, hot and chewy cookie? Well, there is. And the good news is, the longer the dough stays in the fridge, the better the cookies taste. The flavors have more time to develop, resulting in a well-rounded flavor that you will never get from store bought cookie dough.
Here are two recipes, one for chocolate chip cookies. Mix these up, make a dozen cookies if you want and store the dough in the back of the fridge until the mood for fresh cookies strikes you. Pull them out, heat the oven and you’ll have hot, gooey cookies in no time.
Oatmeal Chocolate Chip Cookies
Makes 5 dozen cookies
1 cup unsalted butter
½ cup brown sugar
½ cup white sugar
2 egg
½ teaspoon salt
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon vanilla extract
1 cup oatmeal
2 cups chocolate chips
Preheat the oven to 350 degrees. In a large bowl, cream the butter, brown sugar and white sugar until soft and creamy. Add the eggs and beat until combined. Add the salt, flour and baking soda and mix on low until well-combined. Stir in the vanilla, oatmeal and chocolate chips.
To bake cookies, drop teaspoons full of cookie dough onto the cookie sheet and bake for 8-10 minutes. Remove from oven and cool on a wire rack.
To store cookies for later baking, roll the dough into logs about 1 ½ inches in diameter and wrap well in plastic wrap and foil. Keep in fridge or freezer until you are ready to make cookies. To bake cookies, slice the refrigerated dough into ½ inch slices and set onto baking sheet. If frozen, let sit 10 minutes prior to slicing. Bake as directed.
Enjoy with cold milk!
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Posted on 12 July 2010 by admin
Add these tasty little “meringue kisses” sandwich cookies to your holiday cookie platter. Or wrap them in pretty cellophane, tie on a holiday bow and give them out as treats. Even the diabetics can enjoy them without guilt.
CHOCOLATE MERINGUE SANDWICH COOKIES
1/2 cup Splenda Blend
1/4 cup finely ground almonds
1 tbsp unsweetened cocoa
1 tsp cornstarch
2 egg whites
1/8 tsp cream of tartar
1/4 tsp almond extract
1/3 cup sugar-free chocolate fudge ice-cream topping
Preheat oven to 250 degrees.
Coat a foil-lined baking sheet with nonstick cooking oil spray; set aside.
Combine 3 tablespoons of the Splenda blend with the almonds, cocoa, and cornstarch in a small bowl; set aside.
Beat egg whites using an electric mixer. Beat until whites are frothy. Add the cream of tartar; beat on high speed until soft peaks form. Gradually add the almond extract and the remaining Splenda blend. Continue to beat on high speed until stiff peaks form. Gently fold the cocoa mixture into the egg whites.
Drop mixture by rounded teaspoons onto the prepared baking sheet, 2 inches apart. For fancy cookies, put mixture into a pastry bag with a large star tip and pipe the cookies. Bake for 40 minutes at 250 degrees. Allow the cookies to cool on the pan for a couple of minutes before attempting to remove. Remove with a thin spatula.
Spread the flat side of 1 cookie with 1 teaspoons of the fudge topping. Top first cookie with another cookie sandwiching the fudge in the center. Repeat until cookies are used up.
Yield: 15 cookies.
Note: Cookies may be stored in an airtight container for up to 2 days.
Serving size = 3 cookies. Per serving: 164 calories, 3 grams protein, 18 grams carbs
Enjoy!
For more of Linda’s recipes and diabetic information visit her blog at http://diabeticenjoyingfood.squarespace.com
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