Cook Without Book

Yield:  12 servings (serving size: about 1 cup)                 Ingredients 1  (8-ounce) package chocolate sugar-free, low-fat cake mix (such as Sweet 'N Low) 3/4 cup   water 1  (1-ounce) package chocolate sugar-free, fat-free instant pudding mix 2 cups   fat-free milk 1  (16-ounce) package frozen no-sugar-added pitted cherries 2  or 3 drops of red food coloring 2 cups   fat-free frozen whipped topping, thawed Sugar-free chocolate curls (optional) Preparation Preheat oven to 375°. Prepare cake mix according to package directions, using 3/4 cup water. Let cake cool in pan; remove from pan, and cut into cubes. Prepare pudding mix according to package directions, using 2 cups fat-free milk; chill at least 30 minutes. Thaw cherries, reserving 1/4 cup juice. Combine cherries, juice, and food coloring. Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cak...

                cookwidoutbook.blogspot.in Ingredients 1 ounce   vanilla vodka, such as Stoli 1 1/2 ounces   dark chocolate liqueur, such as Godiva 1 1/2 ounces   plain soy or skim milk 1/2 ounce   chocolate syrup Preparation Combine all ingredients in a shaker and shake vigorously. Pour mixture into a martini glass, and serve.

                            Ingredients 1/2 ounce   bittersweet chocolate 2 teaspoons   corn syrup 3/4 cup   clear crème de menthe 3/4 cup   white-chocolate liqueur 3/4 cup   vanilla-infused vodka 6  mint sprigs Preparation Using a superfine grater, grate bittersweet chocolate onto a saucer. Use a finger to rub 1/3 teaspoon corn syrup around rims of each of 6 glasses. Roll each rim in the grated chocolate and set aside. Pour crème de menthe, white-chocolate liqueur, and vanilla-infused vodka into a shaker filled with ice. Shake until well blended. Strain into glasses (be careful not to splash off the chocolate rims). Serve each cocktail with a sprig of mint. Nutritional Information Calories per serving: 306 Fat per serving: 5.4g Saturated fat per serving: 0.5g Monounsaturated fat per serving: 0.3g Polyunsaturated fat per serving: 0.1g Protein per serving: 1g Ca...

                     Ingredients 2  (3-ounce) chocolate bars 3/4 cup   unsalted shelled pistachios 1/2 cup   chopped dried cherries Unsalted shelled pistachios and dried cherry bits Preparation Chop chocolate bars; place in a glass bowl. Microwave on high for 1-minute increments, stirring with a spatula in between, until the chocolate is completely smooth. Stir in 3/4 cup unsalted shelled pistachios and 1/2 cup chopped dried cherries. Spread mixture onto a parchment paper–lined baking sheet, sprinkle on a few more pistachios and cherry bits, and freeze for 1 hour or until firm. Break into pieces and serve.

                          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 cookies from pan. Cool completely on wire racks.

                             Prep Time:  25 minutes Cook Time:  15 minutes Total Time:  3 hours Yield:  Serves 10 (serving size: 1 slice) Ingredients For the crust 1/4 cup   (1 oz) salted, roasted peanuts (finely ground in a food processor or crushed in a bag with a rolling pin) 2 tablespoons   sugar 3/4 cup   (2.5 oz) graham cracker crumbs (finely ground in a food processor) 4 tablespoons   (2 oz) unsalted butter, melted 1.5 ounces   bittersweet chocolate, finely chopped For the filling 1/3 cup   (2.33 oz) sugar 1/3 cup   (1 oz) unsweetened cocoa powder, preferably natural 2 tablespoons   cornstarch 1/8 teaspoon   salt 1 3/4 cups   whole milk 3 ounces   bittersweet or semisweet chocolate, finely chopped 1 teaspoon   pure vanilla extract Classic Whipped Cream, optional 2 tablespoons   salted, roast...

                    Ingredients 1 1/2 tablespoons   butter 2 ounces   bittersweet chocolate, coarsely chopped 2 ounces   unsweetened chocolate, coarsely chopped 1 tablespoon   instant coffee granules 1 tablespoon   hot water 1 teaspoon   vanilla extract 1 1/2 cups   all-purpose flour (about 6 3/4 ounces) 1/2 cup   unsweetened cocoa 2 teaspoons   baking powder 1/8 teaspoon   salt 2 1/2 cups   sugar 1/2 cup   egg substitute 2  large eggs 1/2 cup   chopped walnuts 1/4 cup   semisweet chocolate minichips Preparation Preheat oven to 350°. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. Stir until smooth. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture. ...

Yield:  12 servings (serving size: about 1 cup)                 Ingredients 1  (8-ounce) package chocolate sugar-free, low-fat cake mix (such as Sweet 'N Low) 3/4 cup   water 1  (1-ounce) package chocolate sugar-free, fat-free instant pudding mix 2 cups   fat-free milk 1  (16-ounce) package frozen no-sugar-added pitted cherries 2  or 3 drops of red food coloring 2 cups   fat-free frozen whipped topping, thawed Sugar-free chocolate curls (optional) Preparation Preheat oven to 375°. Prepare cake mix according to package directions, using 3/4 cup water. Let cake cool in pan; remove from pan, and cut into cubes. Prepare pudding mix according to package directions, using 2 cups fat-free milk; chill at least 30 minutes. Thaw cherries, reserving 1/4 cup juice. Combine cherries, juice, and food coloring. Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cak...

              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...

               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...