Cocoa Nutty Drops NO Flour Cookies—55 calorie cookie!!

Naomi Asay

Demarle at Home Representative

adapted recipe found in December 2008 SELF Magazine

Flourless Chocolate-Walnut Cookies

Preheat oven to 350*

2 ½ cups of toasted chopped pecans or walnuts

(Toasted at 350* for 8-10 minutes on Sipat and Perforated Baking Sheet

Removed from oven when they are just becoming fragrant—being careful not to burn)

Sift Together Dry Ingredients—measure using Magnetic Measuring Duo & Trio

• 3 cups of powdered sugar

• 1/2 cup plus 3 tbsp non sweetened cocoa

• 1/4 tsp. salt

Add

Toasted Nuts that have cooled 5-10 minutes

HINT*** After nuts are toasted…gently lift Silpat liner on all edges until all toasted nuts fall into center of Silpat.

Gently Lift Silpat off Perforated Baking Sheet and transport and pour roasted nuts right into bowl. Nuts slide easily off the Silpat. Then mix together all dry ingredients.

Pour in

• 4 egg whites

• 1 tbsp of vanilla

Using Heat Resistant Rubber Spatula mix all together just until all blended--Do not over mix or dough will stiffen.

This dark dough is sticky and wet.

Drop onto Silpat and Perforated Baking Sheet 1 tsp or 1 tbsp size drops

Makes about 40-60 depending on size

Bake at 350* for 10-15 minutes depending on size and desired result. Cookies will look glossy and cracked when done.

On Silpat remove from oven when the sides of cookie look done and the tops still look soft and wet…let cool on Silpat completely before removing. They must cool or they will stick. When cool use a Polyimide Spatula to remove and serve. Enjoy!!

Baked on Large PBS & Silpat which held 20 cookies this size…we used Pecans and baked for 12 minutes. Walnuts are suggested too. Yummy Nutty Cookie!!

This treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.

55 calories per cookie, 3.3 g fat (0.4 g saturated), 6.2 g carbs, 0.6 g fiber, 1.2 g protein

Chocolates

Click HERE for Chocolate recipes from my Demarle Difference Newsletter: Sign up TODAY to receive it monthly (sign up form is on the left column of my blog).

Asparagus Tartlet

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Don't miss all of the chocolate creations found in this month's edition! Email me for it!

Bruschetta on the Silpat

Trish Mayosky brought these to our meeting last week and they are so delicious! Thank you, Trish!

Garlic Aioli Spread

1 cup regular Mayonnaise

½ lime pressed

1 head of garlic pressed (approximately 12-16 cloves)

1 TBSP of HERBS DE PROVENCE

2 TSP of Anchovy paste or Fish Sauce

Tomato and Cheese Topping

4-6 Diced and Deseeded Roma Tomatoes

1TBSP dried Basil

1 TBSP Oregano

½ cup Mozzarella Cheese

¼ cup Parmesan Cheese

2 TBSP Spiced Apple Pear Balsamic Vinegar

Spread the Garlic Aioli on thinly sliced pieces of baguettes. Top with one spoonful of tomato and cheese. Place on Large SILPAT (on the Large Perforated Baking Sheet) and bake at 400 for approximately 10 minutes or until cheese is melted and baguettes are toasted. Enjoy!

Chocolate Peanut Butter Pie (or Almond Butter!)

Peanuts are banned at our house, so I will substitute with almonds . . . thanks to Caryn Ogle for sharing!

Crust:

1 C graham cracker crumbs

1 C finely chopped blanched peanuts (I used regular salted peanuts)

1/3 C firmly packed brown sugar

1/3 C butter, melted (use real butter, not butter spreads)

Chocolate Filling:

½ C butter, softened

¾ C powdered sugar

1 egg, at room temperature

½ C semi-sweet chocolate chips, melted

1 tsp vanilla

Peanut Butter Filling:

1 - 8 oz. package cream cheese, softened

1 C smooth peanut butter

1 C granulated sugar

2 T butter, melted

1 C whipping cream

1 ½ tsp vanilla

Chocolate Topping:

1 1/3 C whipping cream

2 ½ C semisweet chocolate chips

Chopped peanuts

To make crust:

Combine graham cracker crumbs, peanuts, brown sugar and butter. Press into Flexipan of choice - I love to use the mini-muffin pan for these kinds of desserts. Chill

To make chocolate filling:

Cream butter and powdered sugar together until light and fluffy. Add egg and combine thoroughly. Add chocolate and vanilla; combine thoroughly. Spread chocolate filling evenly over chilled crust. Chill again.

To make peanut butter filling:

Cream cream cheese, peanut butter, sugar and butter until light and fluffy. Gradually add whipping cream and vanilla, continuing to mix while adding. Pour peanut butter filling over chilled chocolate filling. Chill again, for at least 6 hours or overnight.

To make chocolate topping:

Heat whipping cream to a scalding point, but do not boil. Immediately pour over chocolate chips. Let stand 1 minute. Stir until chocolate is completely melted and mixture is smooth. Pour evenly over chilled peanut butter layer. Chill until topping is firm and until ready to serve. This can be made days in advance and stored in the freezer until you are ready to serve it. Garnish with chopped peanuts.

This is an extremely rich dessert! YUM! You can make this dessert in stages, i.e. one layer each night, or every few hours, allowing it to harden in between layers.

Herbs de Provence Butter

GET EVERYTHING YOU NEED TO MAKE THIS DELICIOUS RECIPE WHEN YOU HOST THIS MONTH! It's also our Customer Special! For details, email me and I'll send you the April flyer . . .

Soften 1 ½ sticks unsalted butter to room temperature. Using Demarle at Home Mortar and Pestle, grind 2 Tsp. Demarle at Home in the Kitchen Herbs de Provence and add to unsalted butter. Press into the Mini-Briochette Tray or a Flexipan® Tray of your choice. Refrigerate or freeze. (The shape will hold longer and be more defined if frozen)

You have now created a hint of lavender Herbs De Provence butter. Just imagine how impressive this will be on the table! Bon’Appetite!

Gluten-Free Cornbread (Celiac Friendly)

Again, Thank you Pam Furlan!

Gluten, Egg & Dairy Free!

1 1/4 cups cornmeal
1 cup Flour Blend (below)
1/3 cup granulated sugar or fructose powder
2 teaspoons baking powder
1 1/2 teaspoons xanthum gum
1 teaspoon salt
2 large eggs*
1 cup milk or non-dairy sub
1/3 cup canola oil

Preheat oven to 375 degrees. Place Muffin Tray or Flexipan of your choice on Perforated Baking Sheet. In Mixing Bowl, combine cornmeal, flour, sugar, or fructose powder, baking powder, xanthum gum and salt. Mix together and then make a well in the center. In another bowl, beat eggs (*or egg substitute), milk and oil with the whisk until well blended. Add liquid mixture all at once to dry mixture, stirring just until moistened. Pour mixture into pan or spoon into Muffin Tray. Bake for 20-25 minutes until top is firm and edges are lightly browned. Serve warm.

*Without Eggs: Replace the eggs with 2 Tbsp. Flax meal stirred into 1/2 cup warm water. Add milk and oil to this and continue with directions.

GF Flour Blend
1 1/2 cups Sorghum flour
1 1/2 cups Potato Starch
1 cup Tapioca flour/starch
1/2 cup Almond flour (can use corn flour but it contains Gliaden which is related to gluten)