Cook Without Book

                      Ingredients Crust: 1 cup   graham cracker crumbs (about 7 cookie sheets) 2 tablespoons   granulated sugar 2 tablespoons   butter, melted Cooking spray Filling: 2  (8-ounce) blocks Neufchâtel cheese 2  (8-ounce) blocks fat-free cream cheese 1 cup   granulated sugar 3 tablespoons   all-purpose flour 2 teaspoons   vanilla extract 1 1/2 teaspoons   pumpkin-pie spice 1/4 teaspoon   salt 1/4 teaspoon   ground coriander 1/4 teaspoon   ground cardamom 4  large eggs 1  (15-ounce) can pumpkin Topping: 2 tablespoons   brown sugar 1 tablespoon   butter 1/3 cup   chopped hazelnuts Preparation 1. Preheat oven to 325°. 2. To prepare crust, combine first 3 ingredients in a medium bowl, and toss with a fork. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray. Set aside. 3. To pr...

              Yield:  Makes 12 servings (serving size: 1 cookie) Ingredients 2 tablespoons   butter 2 ounces   semisweet chocolate 1  egg 1 teaspoon   instant espresso powder 1/4 cup   sugar 2 tablespoons   all-purpose flour 1/8 teaspoon   baking powder 1/4 teaspoon   salt 2 ounces   semisweet chocolate Preparation Melt butter and 2 ounces semisweet chocolate in a microwave. Meanwhile, put egg, espresso powder, and sugar into a bowl; whisk for about 1 minute or until light. Combine melted-chocolate mixture with the egg mixture, scraping bowl if necessary. Sift together flour, baking powder, and salt; combine with the chocolate mixture, and mix well. Finely chop 2 ounces semisweet chocolate, and add to bowl, mixing until well-incorporated. Let chill for 15 minutes. Form a 6-inch log, and freeze for 3 hours or overnight. Preheat oven to 325°. Slice into 1/2-inch-thick slices, and...

                         Prep: 15 minutes; Cook: 9 minutes. Yield:  Makes 40 cookies (serving size: 1 cookie) Ingredients 1  (14-ounce) can fat-free sweetened condensed milk 3/4 cup   reduced-fat creamy peanut butter 2 cups   low-fat baking mix, such as reduced-fat Bisquick 1 teaspoon   vanilla extract Cooking spray 1/3 cup   sugar 40  milk chocolate kisses Preparation 1. Preheat oven to 375°. 2. Combine the milk and peanut butter in a large bowl. Beat with a mixer at high speed until creamy. Stir in the baking mix and vanilla. Combine. 3. Coat hands lightly with cooking spray, and shape dough into 40 ping-pong-size balls and roll in sugar. Place cookies 2 inches apart on nonstick baking sheets. 4. Bake cookies 9 minutes per batch or until lightly browned. Place 1 chocolate kiss in the center of each cookie. Cool on pan 3 minutes; remove cook...

                       Prep: 15 minutes; Cook: 15 minutes. Yield:  Makes 30 (2-inch) cookies (serving size: 1 cookie) Ingredients Basic Cookie Dough 1/2 cup   dried tart cherries, chopped 4 ounces   bittersweet chocolate, coarsely chopped 1/2 cup   almonds, toasted and chopped Preparation Prepare Basic Cookie Dough through step 3 and scrape batter into a bowl. Stir in dried cherries, bittersweet chocolate, and almonds. Follow baking instructions for basic cookie. Store for 2 weeks at room temperature, or several months in the freezer. Nutritional Information Calories per serving: 94 Fat per serving: 5g Saturated fat per serving: 2g Monounsaturated fat per serving: 1g Polyunsaturated fat per serving: 0.0g Protein per serving: 2g Carbohydrates per serving: 12g Fiber per serving: 1g Cholesterol per serving: 6mg Iron per serving: 0.0mg Sodium per serving: 43mg Calci...

       Peanut Butter-and-Jelly Sandwich Cookies           Peanut butter cookies make the perfect base for a layer of sweet strawberry spread. Serve these sweet-and-salty  cookies  for an afternoon snack or a sweet lunchbox surprise. Yield:  20 servings (serving size: 1 sandwich cookie) Ingredients 1/4 cup   margarine, softened 1/4 cup   no-sugar-added creamy peanut butter 1/2 cup   "measures-like-sugar" calorie-free sweetener 1/4 cup   sugar 2  large egg whites 1 teaspoon   vanilla extract 1 3/4 cups   all-purpose flour 1 teaspoon   baking soda 1/8 teaspoon   salt Cooking spray 3/4 cup   low-sugar strawberry spread Preparation Preheat oven to 350°. Beat margarine and peanut butter with a mixer at medium speed until creamy. Gradually add sweetener and sugar, beating well. Add egg whites and vanilla; beat well. Combine flour, soda, and salt in a sm...

               Ingredients 1 cup   oat flour 3/4 cup   old-fashioned rolled oats 1/2 teaspoon   baking powder 1/3 teaspoon   baking soda 1/2 teaspoon   salt 1/2 cup   raw sugar 1/3 cup   canola oil 1/3 cup   plain soy milk 1/2 teaspoon   vanilla extract 1/2  ripe banana, cut into small pieces 1/4 cup   chopped walnuts or other favorite nut 1/3 cup   semisweet vegan chocolate chips (such as Tropical Source) Preparation 1. Preheat oven to 350°. Combine first 6 ingredients (through sugar) in a bowl. Whisk together oil, soy milk, and vanilla in a separate bowl. Add wet mixture to dry ingredients; stir to combine. Fold in banana, walnuts, and chocolate chips. 2. Line a baking sheet with parchment paper. Scoop dough onto pan with a small ice-cream scoop. Bake 25 minutes or until golden brown, turning baking sheet halfway through. Let cool on a wire rack. Nutritiona...

         Ginger-Chocolate Chunk Ice Cream Sandwiches                      Ingredients 2 cups   softened vanilla light ice cream 1 ounce   bittersweet chocolate, coarsely chopped 1 ounce   chopped (into 1/4-inch pieces) crystallized ginger 12  chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers) or chocolate graham crackers Preparation Combine 2 cups softened vanilla light ice cream (to soften ice cream, transfer it to the refrigerator for about 30 minutes), 1 ounce bittersweet chocolate, coarsely chopped, and 1 ounce chopped (into 1/4-inch pieces) crystallized ginger in a bowl. Stir together with a rubber spatula or wooden spoon. Arrange 6 chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers) or chocolate graham crackers (you'll need 12 total) on a baking sheet, and top each with about 1/4 cup of the ice cream mixture. Top ice cream wit...

Le Cordon Bleu Choco Cookies Serves 4 1 cup creamy peanut butter 3/4 3/4 cup sugar 1 large egg (lightly beaten) 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup semisweet chocolate chips 1/2 cup roasted salted peanuts Preheat oven to 350F. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 egg, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips and 1/2 cup roasted salted peanuts. Roll it to about 1/2-inch thickness. Cut it with a knife to 1-inch peices and place it on a silpat. Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets ensure even cooking. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.

Halloween Cookies Makes about 40 cookies For Royal Icing 3 ounces pasteurized egg whites 1 teaspoon good quality vanilla extract 4 cups confectioners' sugar For Cookies 2 1/3 cups all purpose flour 1 tablespoon baking soda 1/4 teaspoon salt 1/4 teaspoon baking powder 1 teaspoon ground cinnamon 1 1/2 sticks unsalted butter, room temperature 3/4 cup sugar 1 tablespoon good quality vanilla extract 1/4 cup molasses Good quality food color In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks, about 5 to 8 minutes. Add food coloring as per requrement. Sift together the flour, baking soda, salt, baking powder, and cinnamon. In the bowl of an ele...

Chocolate Chip Cookies Prep: 15 mins Cooking: 9 mins Level: Easy Cooling: 15 mins Yields: 60 This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk. Ingredients 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.)   Semi-Sweet Chocolate Morsels 1  cup chopped nuts Directions 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 morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE  for 9 ...

                                    Fortune Cookies                   Fortune cookies can be tricky to make - it's important to make sure that the cookie batter is spread out evenly on the baking sheet. Instead of using the back of a wooden spoon to spread the batter, it's better to gently tilt the baking sheet back and forth as needed. Wearing cotton gloves makes it easier to handle and shape the hot cookies. This fortune cookie recipe makes about 10 cookies. Prep Time:  15 minutes Cook Time:  15 minutes Total Time:  30 minutes Ingredients: 2 large egg whites 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 3 tablespoons vegetable oil 8 tablespoons all-purpose flour 1 1/2 teaspoons cornstarch 1/4 teaspoon salt 8 tablespoons granulated sugar 3 teaspoons water Preparation: 1. Wri...