Monday, November 30, 2009

Cookies - Coconut Macaroons

I am not usually one to use artificial sweeteners but I know that there are plenty of people out there who are watching their carbs and/or their sugar intake. My sister sent me these recipes which came from the Splenda website. She says they are really good and easy to make. Please let me know if you make any of them. I would be more likely to make them with regular sugar (*my bad*).

Chocolate Chip Macaroons

Submitted by: Maker of SPLENDA® Sweetener Products

Servings: 24 servings


3 large egg whites
¼ cup SPLENDA® Brown Sugar Blend
¼ teaspoon pure almond extract
¼ teaspoon salt
1 (14 ounce) package sweetened flaked coconut
½ cup mini chocolate chips


1. Preheat oven to 325 degrees F. Line baking sheet with parchment paper.

2. Whisk together egg whites, SPLENDA® Brown Sugar Blend, almond extract and salt until frothy. Add coconut and mini chocolate chips, mixing until the chocolate chips are evenly distributed throughout the mixture.

3. Scoop batter using a small ice cream scoop or tablespoon, placing batter 2 inches apart on the baking sheet.

4. Bake 20 to 30 minutes or until golden brown. Rotate sheet half way through the baking process for more even browning.

5. Transfer warm chocolate coquitos to a cooling rack and let sit until completely cooled. Store coquitos in an airtight container at room temperature for up to three days.

Sugar-Free Coconut Macaroons


* 2 cups unsweetened shredded coconut
* 4 egg whites from large eggs (should be about ½ cup)
* 1 teaspoon vanilla extract
* 1 cup sugar substitute (I like liquid forms of Splenda, with zero carbs)
* about 2 Tablespoons water


1) Heat oven to 375 F. Line baking sheet with either parchment paper on a silicone mat.

2) Measure egg whites. If they aren't quite ½ cup, add a little water to reach that level. Then add the vanilla, liquid sweetener if using, and water so that sweetener and water together equal 2 Tablespoons.

3) If using powdered sweetener, mix in with unsweetened coconut.

4) Mix dry and wet ingredients together. The mixture should just hold together. Let set a minute or two and you'll be able to mold them better.

5) Roll into balls a little bigger than an inch in diameter. Slightly flatten and put on baking sheet (whatever shape you put them in is how they will stay, so this is your chance). Put at least half an inch apart.

6) Turn down the oven to 325 F, and bake for about 15 minutes, but start checking them a couple of minutes before. You want them golden brown on the bottom, and just barely starting to brown on top (though if you like them a little crispier, bake a couple of minutes longer).

Makes about 14 cookies, but yield will vary based on size of the cookies.

Nutritional Information: Each cookie has 1 gram effective carbohydrate plus 2 grams fiber, 2 grams protein, and 76 calories.

Friday, November 27, 2009

Chocolate Buttermilk Pie

This is a first for me. I have never made any of Sandra Lee's Semi-Homemade recipes before. It really is semi-homemade because I didn't make my own pie crust. I happened to have two store bought frozen pie crusts in my freezer. D mentioned that he wished I would make the chocolate pie I made before. I don't remember ever making a chocolate pie but I did make and post a chocolate tart recipe. He says that isn't what he meant. Since it was the night before Thanksgiving, I really didn't want to go to the grocery store and fight the crowds. I had already been there once this week and that was enough for me. This pie turned out great. D liked it and so did I and all the other guests that tried it. I was pleasantly surprised that it didn't get "runny" even though it doesn't have any gelatin or cornstarch in it. It is a pretty simple recipe.

Chocolate Buttermilk Pie

Recipe courtesy Sandra Lee

Prep Time:
15 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 25 min


8 to 10 servings


* 1 1/2 cups chocolate chips
* 1 1/2 cups sugar
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 6 eggs
* 1 cup buttermilk
* 1 1/2 tablespoons vanilla extract
* 1 pre-made store-bought (9-inch) deep dish pie crust
* Pre-made whipped cream, for garnish


Preheat oven to 325 degrees F. Position a rack in the center of the oven.

Place the chocolate chips in a double boiler and melt over low heat, stirring constantly.

In a medium bowl, whisk together the sugar, flour, and salt until well combined. In a large mixing bowl, combine the eggs, buttermilk, and vanilla. Add the sugar mixture and mix with an electric hand mixer or whisk vigorously. With a rubber spatula, stir the melted chocolate into the batter.

Pour batter into the piecrust; you will have about 1 cup of left-over batter. Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until the pie is crisp on top and a knife inserted in the center comes out with just a bit of moist chocolate on it.

Remove from oven and cool completely. Let stand at least 1 hour before serving. If not eating immediately, refrigerate pie. This pie can be served warm or chilled. Garnish with store-bought whipped cream just before serving.


The Creative Cook