APRICOT-ALMOND BARS WITH CHOCOLATE

Yield: 24 bars
Source: "The Eating Well Diabetes Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/87.shtml

INGREDIENTS

- 1 cup dried apricots, divided
- 1/2 cup water
- 3/4 cup whole-wheat pastry flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 large egg white
- 1/4 cup canola oil
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 3/4 cup chopped bittersweet chocolate (6 ounces)
or semisweet chocolate chips, divided
- 1/4 cup sliced almonds

DIRECTIONS

Preheat oven to 350 degrees F.
Coat a 7-by-11-inch baking pan with cooking spray.

Combine 1/2 cup dried apricots and water in a small
saucepan; bring to a simmer over medium heat. Cover
and cook for 2 minutes. Remove from heat and set aside
to cool. Coarsely chop the remaining 1/2 cup apricots.

Whisk flour, baking powder, baking soda and salt in a medium bowl.

Puree the cooked apricots and any remaining cooking liquid in
a food processor. Add egg, egg white, oil, honey and vanilla;
process until smooth. Add the flour mixture, 1/2 cup chocolate
and the chopped apricots; pulse just until combined. Scrape the
batter into the prepared pan, spreading evenly. Sprinkle with almonds.

Bake the bars until lightly browned and a toothpick inserted in
the center comes out clean. Let them cool in the pan on a wire rack.

Melt the remaining 1/4 cup chocolate in a double boiler over
barely simmering water or in the microwave on Medium for 30 to 60
seconds. Spoon the chocolate into a ziplock bag, cut off the tip
of one corner and drizzle the melted chocolate over the cooled
bars. Let stand for about 10 minutes before cutting into the bars.

Nutritional Information Per Serving (per bar (1/24 of recipe):
Calories: 96, Fat: 5 g, Cholesterol: 9 mg,
Carbohydrate: 12 g, Protein: 2 g, Fiber: 2 g, Sodium: 51 mg
Diabetic Exchanges: 1 Other Carbohydrate, 1/2 Fat

Black Forest Pie

Ingredients

• 3/4 cup sugar
• 1/3 cup HERSHEY®’S Cocoa
• 2 tablespoons all-purpose flour
• 1/3 cup milk
• 1/4 cup butter, cubed
• 2 eggs, lightly beaten
• 1 can (21 ounces) cherry pie filling, divided
• 1 unbaked pastry shell (9 inches)
• Whipped topping, optional

Directions

• In a small saucepan, combine the sugar, cocoa and flour. Stir in milk until smooth. Add butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
• Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Fold in half of the pie filling.
• Pour into pastry shell. Bake at 350° for 35-40 minutes or until filling is almost set. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping if desired. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 370 calories, 15 g fat (7 g saturated fat), 75 mg cholesterol, 192 mg sodium, 57 g carbohydrate, 1 g fiber, 4 g protein.

Black Forest Pie published in Taste of Home February/March 2000, p27

Chocolate Cherry Bars

These are so rich tasting!

Chocolate Cherry Bars

2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened baking cocoa
1 cup cold, salted butter
1 egg, lightly beaten
1 teaspoon almond extract
1 21-ounce can cherry-pie filling
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped almonds

Preheat oven to 350 F.

In mixing bowl, combine flour, sugar and cocoa.
Cut in butter until crumbly. Add egg and almond extract
until blended; set aside 1 cup of this mixture for topping.

Press remaining crumb mixture into a greased 9-by-13-inch pan.

Carefully top with pie filling.

Combine chocolate chips, almonds, and reserved crumb mixture;
sprinkle over pie filling.

Bake in preheated oven for 35 to 40 minutes or until a toothpick
inserted near the center comes out clean.

Cool and refrigerate for at least two hours before cutting into bars.

Rose's Better Than Sex Cake

Ingredients

1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed

Directions

Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes.

Make slits across the top of the cake, making sure not to go through to the bottom.

In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)

Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

SOURCE: Rose Coleman

Magic Cookie Bars

Basic Magic Cookie Bar Recipe

This is a classic that we have made for years in our family. I remember my
mom making it when we were kids and I make it every year for my family.

Ingredients:

1/2 c. butter
1 1/2 c. graham cracker crumbs
1 14-ounce can Eagle Brand® sweetened condensed milk
1 c. semisweet chocolate chips
1 3 1/2-ounce can flaked coconut (1 1/2 c.)
1 c. chopped nuts

Directions:

Preheat oven to 350 degrees or 325 degrees for glass dish. In a 9x13-inch
baking pan, melt butter in oven. Sprinkle graham cracker crumbs over butter
and pour the Eagle Brand® milk over the crumbs. Top with the remaining
ingredients, pressing down firmly before baking. Bake for 25 to 30 minutes
or until lightly browned. Cool and cut into bars. Store loosely covered at
room temperature or chill if preferred.

Submitted by: Candace Clayton

Choco-Cherry Dot Cookies

Choco-Cherry Dot Cookies

Ingredients:

1 c. confectioners' sugar
1 c. (2 sticks) butter, softened
1 tsp. cherry extract
1/2 tsp. almond extract
3 drops of red food coloring
2 1/4 c. all-purpose flour
1/2 tsp. salt
1/2 c. maraschino cherries, drained and chopped (can use candied cherries
instead)
48 cherry cordial flavored chocolate kisses, unwrapped

Directions:

Preheat oven to 350 degrees. In large mixing bowl, combine confectioners'
sugar, butter, cherry and almond extracts and food coloring; blend well.
Stir in flour and salt until well combined. Fold in chopped cherries. Form
dough into 1-inch balls, and place 2 inches apart on ungreased cookie
sheets. Bake for 8 to 10 minutes or until cookies are lightly brown around
edges. Remove from oven and immediately press a cherry-flavored chocolate
kiss in top of each cookie. Remove cookies to wire racks to cool. Makes 4
dozen cookies.

*For extra chocolate flavor you can add 1/2 c. of mini chocolate chips (or
to taste) to your cookie dough mixture.

Submitted by: Krisanne Hickman of TN

Mint Thins

These taste just like the Girl Scouts Thin Mints - quick and easy to make.

Source: Kraft Foods

Mint Thins

Prep Time:

15 min

Total Time:

45 min

Makes:

Makes 12 servings.

What You Need!

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled

1/4 tsp. peppermint extract

1 sleeve RITZ Crackers (36 crackers)

1 candy cane (6 inch), crushed

Make It!

MIX chocolate and extract.

DIP crackers in chocolate, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.

REFRIGERATE 30 min. or until chocolate is firm.

Nutrition Information

Calories

140

Total fat

8 g

Saturated fat

4 g

Cholesterol

0 mg

Sodium

80 mg

Carbohydrate

19 g

Dietary fiber

2 g

Sugars

10 g

Protein

2 g

Vitamin A

0 %DV

Vitamin C

0 %DV

Calcium

2 %DV

Iron

6 %DV

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RecipeDetail

GERMAN CHOCOLATE CAKE ROLL

GERMAN CHOCOLATE CAKE ROLL

COOKS.COM

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1/4 c. butter
1 c. chopped pecans
1 1/3 c. coconut
1 can sweetened condensed milk
1/3 c. flour
1/4 tsp. salt
1/4 tsp. soda
3 eggs
1/3 c. water
1 c. sugar
1 tsp. vanilla

Line jelly roll pan with foil. Melt butter on foil, sprinkle with nuts, coconut and condensed milk. Beat eggs until fluffy. Gradually add sugar and remaining ingredients, blending well. Pour over chocolate. Bake at 375 degrees for 20 to 25 minutes; while warm, sprinkle with powdered sugar. Cover with towel, flip over, remove foil and roll up cake like jelly roll. Let cool.

Fudge

Here is a good fudge recipe. I hope you all enjoy it.

Christmas Fudge
Ingredients
1 Hershey bar (26 oz.)
1 large package chocolate chips
1 lb. nuts
1 jar marshmallow cream (8oz.)
1 1/2 cup sugar
1 cup evaporated milk
2 tsp. vanilla
1 tsp. salt
Directions
In a bowl, chop the Hershey bar into pieces and add the chocolate chips,
nuts and marshmallow cream. In a 5 qt. pan, bring the sugar, milk,
vanilla and salt to a boil. Let cook for 3 minutes and no longer.

Mix in the Hershey bar mixture. (You have to work fast or it will set
up.

And you may need someone to help pour.) Pour on cookie sheets.

By Robin from Washington, IA
http://www.thriftyfun

Give Me S'More Muffins

Serves 8

3/4 cup purchased graham cracker crumbs or 12 (2-1/2 inch) graham crackers,
made into crumbs
3/4 cup reduced-fat biscuit baking mix
1/4 cup Splenda  Granular
1 tsp baking powder
1/2 tsp baking soda
1 cup miniature marshmallows
1/4 cup mini chocolate chips
3/4 cup fat-free milk
1/4 cup no-fat sour cream
1-1/2 tsps vanilla extract

Preheat oven to 375 degrees. Spray 8 wells of a 12-hole muffin pan with
butter-flavored cooking spray or line with paper liners. In a large bowl,
combine graham cracker crumbs, baking mix, Splenda, baking powder, and
baking soda. Stir in marshmal­lows and chocolate chips. In a small bowl,
combine milk, sour cream, and vanilla extract. Add milk mixture to graham
cracker mixture. Mix gently just to combine. Evenly spoon batter into pre­
pared muffin wells. Bake for 13 to 15 minutes or until a toothpick inserted
in center comes out clean. Place muffin pan on a wire rack and let set for 5
minutes. Remove muffins from pan and continue cooling on wire rack.

HINTS: 1. A self-seal sandwich bag works great for crushing gra­ham
crackers.
2. Fill unused muffin wells with water. It protects the muffin tin and ensures
even baking.

130 Calories;2g Fat;3g Protein;25g Carbs;343mg Sodium;1g Fiber
Exchanges: 1-1/2 Starch /Carbohydrate

Cooking healthy with Splenda by JoAnna M. Lund

Chocolate Bread Pudding

As a general rule, I don't care for bread pudding but chocolate will entice me to try most anything at least once.

Chocolate Bread Pudding

4 cups cubed day-old oatmeal bread
2 cups fat-free milk, scalded
1/4 cup sifted unsweetened cocoa
8 ozs egg substitute
3/4 cup packed brown sugar
2 tsps vanilla extract
1 tsp rum extract

Place bread crumbs in two-quart baking dish coated with cooking spray. Set
aside.

In medium bowl, stir together milk and cocoa until the cocoa is
dissolved.

Stir in egg substitute, brown sugar and extracts.

Pour milk mixture over bread.


Bake at 350 degrees Fahrenheit for 35 to 40 minutes or
until set. Cool on rack 10 minutes. Serve warm.

Serves 8
Exchanges: 2 starch/bread
173 Calories; 1g Fat

Michael Campbell's Chocolate Tea Bread

Chocolate Tea Bread


This looks wonderful. I think it would be great to give as a gift
or to serve for breakfast on a holiday.


2 loaves

55 min 10 min prep


2 2/3  cups all-purpose flour
1 1/2  cups sugar
3/4  cup applesauce
1/2  cup unsweetened cocoa powder
1/2  cup butter or margarine, softened
1/2  cup water
3  large eggs
1 1/2  teaspoons baking soda
1  teaspoon salt
1  teaspoon vanilla extract
3/4  cup chopped pecans
1/2  cup semi-sweet chocolate chips

Preheat oven to 350.

Grease and flour (I just use Pam) 2 loaf pans.

In a large mixer bowl, combine flour, sugar, applesauce,
cocoa powder, butter, water, eggs, baking soda, salt and vanilla.

Beat at low speed 3 minutes, scraping bowl occasionally.
Beat in pecans and chocolate chips.

Pour into baking pans.

Bake 45 minutes or until a wooden pick inserted in center
comes out clean.

Cool in pans on wire racks 10 minutes.

Remove if desired.
Cool breads completely

Butterscotch Rum Sauce

1 1/2 cups

Change to: cups US Metric

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Ingredients

• 1 1/2 cups firmly packed brown sugar
• 2/3 cup white corn syrup
• 1/4 cup half-and-half
• 1/4 cup butter
• 1/2 teaspoon rum extract
• 1/2 teaspoon vanilla

Directions

1. Mix first 4 ingredients in med heavy saucepan.
2. Bring to a boil.
3. Reduce to low and cook 20 minutes.
4. Add rum and vanilla.

Berry Hot Cocoa or Citrus Christmas Cocoa

Berry Hot Cocoa OR Citrus Christmas Cocoa
(Entire recipe: Approx. 27 calories, 0g fat, 200mg sodium, 4g carbs, 1g
fiber,
2g sugars, 2g protein = 0 Points!)


Ingredients:
1/4 tsp. Crystal Light, Raspberry Ice OR Sunrise Classic Orange
1 packet Swiss Miss Diet Hot Cocoa Mix (or another 25-calorie diet
cocoa
mix)
6 oz. very hot water

Directions:
Combine all ingredients in a mug and stir until completely blended. 
Serves 1.

Paulissa's Boston Cream Pie (Cake)

45 min | 15 min prep

SERVES 16

• 
  

Cake Layer

• 1/4 cup butter, softened
• 1 cup sugar
• 3 large eggs
• 2/3 cup milk
• 1 teaspoon vanilla
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2/3 cup sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 4 large egg yolks, lightly beat

Chocolate Glaze

• 3 ounces chocolate squares
• 1 tablespoon butter
• 1/3 cup confectioners' sugar
• 1/4 cup milk

1. Prepare cake layers; heat oven to 350 degrees.
2. Grease and flour two 9" round cake pans.
3. In large bowl with electric mixer at medium speed, beat 1/4 cup butter, 1 cup sugar, eggs, 2/3 cup milk, 1 tsp vanilla, baking powder, and flour about 4 minutes until thoroughly blended and smooth.
4. Spoon batter into prepared pans; bake 30 minutes until wooden pick inserted in center of each layer comes out clean.
5. Remove layers to wire racks to cool completely.
6. Prepare egg custard: In 2 qt saucepan, stir 2/3 cup sugar, cornstarch and salt until thoroughly mixed; slowly stir in 2 1/2 cups milk until smooth.
7. Bring to boil over medium heat, stirring constantly; cook 1 minute until mixture boils rapidly and thickens.
8. Remove from heat; very slowly pour lightly beaten egg yolks into hot mixture, stirring rapidly and constantly to blend and keep smooth.
9. Return mixture to low heat; cook 1 minute longer.
10. Do not allow to boil.
11. Remove from heat; stir in 1 tbsp vanilla.
12. Cool completely, stirring frequently.
13. Prepare chocolate glaze: In small heavy saucepan over very low heat, melt chocolate and 1 tbsp butter, stirring frequently until blended and smooth.
14. Remove from heat; stir in confectioners sugar and 1/4 cup milk until blended and smooth.
15. Keep warm, covered.
16. To assemble: Using sharp serrated knife, carefully cut cooled layers in half horizontally.
17. Place one layer, cut side up, on serving platter; spread with 1/3 cooled custard.
18. Repeat with remaining cake layers and custard, ending with cake layer, cut side down.
19. Spoon warm glaze over top of cake,letting mixture drip down sides.

Dark Chocolate Zucchini Cake

Inspired by The Classic Zucchini Cookbook, by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman (Storey Books, 2002).

The secret ingredient that makes this cake so utterly moist and delicious is a secret no longer: yes, the ever-abundant zucchini makes this single-layer cake a real standout. Your friends and family will never know they’re getting a healthy serving of veggies with their dessert; they’ll be too busy experiencing chocolate ecstasy. So if you have an extra zucchini or two hanging around (don’t we all?), this is a wonderfully subversive use for it!

INGREDIENTS

3 ounces good-quality dark chocolate, coarsely chopped
1/4 cup canola oil
1 1/4 cups sifted all-purpose unbleached flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 stick (1/4 cup) butter, softened
3/4 cup organic sugar, or less, according to taste
2 eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
1 1/2 cups grated zucchini or summer squash

1. Preheat oven to 350F. Grease a 9-inch cake pan and dust with some unsweetened cocoa powder.

2. Melt the chocolate along with the oil in a double boiler or in a saucepan over low heat, taking care not to scorch.

3. Sift together the flour, cocoa, baking powder, baking soda, and salt into a medium mixing bowl.

4. In a large mixing bowl, cream together the butter and sugar until light. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture and buttermilk, beating until combined, then fold in the chocolate and oil mixture, and the zucchini.

5. Scrape the batter into the prepared pan and bake for 35-40 minutes, or until a tester inserted in the center comes out clean. Cool the cake in the pan for about 10 minutes on a wire rack, then invert it on the rack, remove the pan, and cool completely.

5. May be served plain, iced with your favorite icing, dusted with organic confectioners’ sugar, or with fresh raspberries nestled around it.

Serves 8 to 10.

SOURCE: http://www.care2.com/greenliving/dark-chocolate-zucchini-cake.html

Warm Chocolate Pudding Cake

Warm Chocolate Pudding Cake

Points: 3 per piece

¾ cup all purpose flour
¾ cup granulated Splenda
1/3 cup + ¼ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon instant – coffee powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup low-fat (1 %) milk
1 tablespoon unsalted butter, melted
1 ½ teaspoons vanilla extract
1/3 cup packed dark brown sugar
1 2/3 cups boiling water

1. Preheat the oven to 350 degrees.
Spray a 9-inch-square baking pan with nonstick spray.

2. Combine the flour, granulated sugar, the 1/3 cup of
cocoa powder, coffee powder, baking soda, and salt in
a large bowl. Make a well in the center, and pour in
the milk, melted butter, and vanilla.

Stir just until blended: spoon the batter evenly into the pan.

3. Combine the brown sugar and the additional ¼ cup cocoa
powder in a small bowl. Sprinkle evenly over the batter.
Gently pour the boiling water in a zigzag fashion over
the top: do not stir. Bake until the top of the pudding
is set, about 35 min. Cool on a rack at least 30 minutes.
Cut into 9 squares and serve warm or at room temp.

Per serving (1 square) 165 Cal, 2 g Fat, 1 g Sat Fat,
0 g Trans Fat, 4 mg Chol, 220 mg Sod, 37 g Car,
2 g Fiber, 3 g Protein, 94 mg Calc.

Points value 3.

Chocolate Swirl Coffee Cake

Chocolate Swirl Coffee Cake

1 1/2 cups Bisquick Reduced Fat Baking Mix
1/2 cup Splenda Granular*
1/2 cup water
2 tablespoons Land O Lakes no-fat sour cream
1 egg or equivalent in egg substitute (I used the sub)
1/4 cup Hershey's Lite Chocolate Syrup
1/4 cup flaked coconut (I omitted this)
1/4 cup chopped walnuts

Preheat oven to 375 degrees.

Spray an 8x8 baking dish with butter flavored cooking spray.
In a large bowl, combine baking mix and 1/4 cup Splenda. Stir
in water, sour cream and egg. Spread batter into prepared pan.
Drizzle syrup evenly over top. Swirl batter with a fork for
marbelized effect. In a small bowl, combine coconut, walnuts
and remaining 1/4 cup Splenda. Sprinkle over top.
Bake 20-25 minutes. Place on a wire rack and cool.
Cut into 8 servings.

Serves 8 - Each serving equals:
HE: 1 Bread, 1/4 Protein, 1/4 Fat, 1/4 SLider, 5 Optional Calories
153 Calories, 5g fat, 3g protein, 24g carb, 289mg sodium, 30mg clacium, 1g fiber
Diabetic Exchanges: 1 1/2 Starch/Carbohydrate, 1 Fat

Chocolate Zucchini Bread

Diabetic Chocolate Zucchini Cake

A moist chocolate cake that doesn't need frosting. Make two,
one for now, and one to freeze for later. (makes 16 servings)

vegetable cooking spray
3 cups (420 g) all-purpose flour
1/2 cup (9.5 g)Sugar Twin or Splenda
1/2 cup unsweented cocoa powder
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon cream of tartar
1/2 teaspoon salt
12 tablespoons reduced-fat margarine, melted
1/2 cup liquid egg substitute
1/2 cup light sour cream
1 cup 2% low-fat milk
2 teaspoons vanilla extract
6 large egg whites, beaten until soft peaks form
3/4 pound (360 g) zucchini, unpeeled, trimmed, and shredded

Preheat oven to 350°F. Lightly coat two 8X8-inch
(20X20-cm) metal baking pans with cooking spray.

In a medium bowl, sift together the flour, SugarTwin, cocoa,
baking powder, baking soda, cinnamon, cloves, cream of tartar,
and salt.

In a large bowl, beat together the melted margarine, egg
substitute, sour cream, milk, and vanilla.

Gradually stir in the sifted dry ingredients. Mix until smooth.
Stir in zucchini and gently fold in beaten egg whites.

Divide the batter evenly between the prepared pans. Bake for
45 to 55 minutes, until a wooden pick inserted in center comes
out clean.

Completely cool in pan on a wire rack. Wrap and freeze one
cake; refrigerate second cake for up to 3 days.

Per serving: 171 calories (34% calories from fat), 6 g protein,
7 g total fat (1.9 g saturated fat), 23 g carbohydrate,
2 g dietary  fiber, 4 mg cholesterol, 469 mg sodium

Diabetic exchanges:
1 1/2 carbohydrate (1 1/2 bread-starch), 1 fat

(My Grandmother's) Salty, Crispy Oatmeal Cookies

(My Grandmother's) Salty, Crispy Oatmeal Cookies
adapted from Cook's Illustrated

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons unsalted butter, softened but still cool
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats (not instant)
1 bar (3.5 ounces) good quality white chocolate (or dark, if you prefer), chopped
1/2 teaspoon coarse sea salt, preferably fleur de sel


1. Adjust oven rack to middle position and preheat to 350 degrees. Line baking sheet with parchment paper. Whisk flour, baking powder, baking soda, and salt in medium bowl.

2. In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined. Increase speed to medium and continue to beat until light and fluffy, about 1 minute. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and chocolate and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

3. Divide dough into 24 equal portions, each about 2 tablespoons, then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls per sheet. Using fingertips, gently press each dough ball to 3/4-inch thickness. Lightly sprinkle sea salt evenly over flattened dough balls before baking. They will spread and flatten quite a bit during baking.

4. Bake 1 sheet at a time until cookies are deep golden brown, 13 to 16 minutes. Transfer baking sheet to wire rack; cool cookies completely on sheet.

SOURCE: http://culinerapy.blogspot.com/2009/05/revisionist-personal-history-my.html#comments

Chocolate Chip Pancakes

These pancakes are a hit in our house and for brunches with friends. I usually make a double batch, cook them up, and freeze the extras for a luscious midweek breakfast that makes me feel totally spoiled!

Chocolate Chip Pancakes

1 cup reduced-fat Bisquick
1/4 cup unsweetened cocoa
1/4 cup eggbeaters
2 TBSP Splenda (I don't feel this is necessary in this recipe)
1/3 cup mini chocolate chips
1 cup fat-free buttermilk (I use reconstituted non-fat dry milk;
1 c water and 1/3 dry milk powder)

Mix all ingredients together and cook on hot griddle or pan.

Watch carefully, as the batter is brown colored and so are
burned pancakes! Cook on one side until bubbles form and
edges are cooked, then flip and cook for another minute
or so, checking to be sure they don't burn.

2 WW points each. These are so sweet they don't need syrup!