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There are a thousand ways to create something Incredible Fluffy Chocolate Snacks. A variety of snacks that will ultimately swoon adults and kids alike with its exquisite shapes, tastes and flavors. Those that are light and easy to prepare, healthy and nutritious, and the ingredients not so difficult to find, will be the first thing that you will most likely consider in planning out the menu for your kids birthday party. One great idea is A Chocolatey Birthday Treat for your child’s 8th birthday, with chocolate mini-chippers, chocolate chip cookies, moist chocolate muffins, chocolate crinkle cookies and chocolate chewy cookies for the kids to enjoy in a Chocolate Wonderland Themed Party. If you wish so, there will be no need for you to have a birthday cake. Just figure out how you can arrange the cupcakes into tier layers to symbolize a birthday cake with a number candle on top, seems so exciting! Just like chocolates, carrots is also full of nutrients, loaded with vitamins, minerals and fiber, with an enormous health benefits as well. Just spread them on a platter and these will serve as finger foods that your guests will love along with fresh fruit juices. For your chocolate-related snacks, just double the recipe found below. You can even have extras for your party favors. How to Create Some Incredible Fluffy Chocolate Snacks Table of Contents Chocolate Mini-Chippers Ingredients: ½ cup granulated sugar ¼ cup packed brown sugar ¼ cup butter or margarine — softened 1 teaspoon vanilla 1 egg white OR 2 tablespoons fat-free cholesterol-free egg product ½ cup all-purpose flour ½ cup whole wheat flour ½ teaspoon baking soda ¼ teaspoon salt ½ cup miniature semisweet chocolate chips Instructions: Heat oven to 375°. Beat sugar, butter, vanilla and egg white in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in chocolate chips. Drop dough by rounded teaspoonful about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Chocolate Chip Cookies Ingredients: 2 eggs ¼ teaspoon salt 2/3 cup cocoa powder 1 ½ cups white sugar 2 cups all-purpose flour ¾ teaspoon baking soda 2 teaspoons vanilla extract 2 cups semisweet chocolate chips ½ cup chopped walnuts (optional) Add all ingredients to list Instructions: ▪ Preheat oven to 350 degrees F (175 degrees C). ▪ n large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. ▪ Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. ▪ Mix in the chocolate chips and walnuts. ▪ Drop by rounded teaspoonful onto ungreased cookie sheets. ▪ Bake for 8 to 10 minutes in the preheated oven, or just until set. ▪ Cool slightly on the cookie sheets before transferring to wire racks to cool completely. Moist Chocolate Muffins Ingredients: 1 egg ½ cup milk 1 cup white sugar 1 cup plain yogurt ½ cup vegetable oil ¼ cup chocolate chips ¾ cup chocolate chips 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon vanilla extract ½ cup unsweetened cocoa powder Add all ingredients to list Instructions: ▪ Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners. ▪ Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. ▪ Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips. ▪ Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 ▪ minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Chocolate Crinkle Cookies Ingredients: 4 large eggs ½ teaspoon salt ½ cup vegetable oil 1 cup powdered sugar 2 cups all-purpose flour 2 teaspoons vanilla extract 2 teaspoons baking powder 1 ½ cups white granulated sugar 1 teaspoon espresso powder (optional) 1 cup natural unsweetened cocoa powder Makes 50 pcs cookies. Instructions: ▪ Beat together cocoa powder, white sugar, vegetable oil: In the bowl of an electric mixer fitted with the paddle attachment (or beat by hand with a wooden spoon) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts. ▪ Add eggs, one at a time, add vanilla: Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly. ▪ Whisk together flour, baking powder, salt, espresso powder: In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using. ▪ Beat dry ingredients into cocoa oil mix: Mix into the chocolate mixture on low speed until just combined. Do not over-beat. ▪ Cover and chill: Cover the dough with plastic wrap and chill the dough for four hours or overnight. ▪ Get ready for baking: Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the powdered sugar in a wide bowl. ▪ Roll the cookies: Using a rounded teaspoon, scoop out clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Do several at a time and drop them into the powdered sugar as you go. The dough will be quite sticky, so it’s useful to roll the dough in batches. Roll the balls in the powdered sugar and place on the cookie sheets spaced a few inches apart. (You should be able to get 12 to 16 on each sheet). ▪ Bake: Bake at 350°F for 10 to 13 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely. Repeat with any remaining batter. ▪ Store: Store these cookies in an airtight container on the counter. They will keep for at least a week before starting to become crumbly and dry. CHOCOLATE CHEWY COOKIES Ingredients: 2 eggs 1/8 teaspoon salt 2 cups white sugar 1 cup chopped walnut 2 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons vanilla extract 1 1/4 cups margarine, softened 3/4 cup unsweetened cocoa powder Add all ingredients to list Instructions: - Preheat oven to 350 degrees F (175 degrees C). - In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonful onto ungreased cookie sheets. - Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.
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Bez obzira na neobičnost ove godine gledam danas i jučer ljude na cesti i pomalo im se u očima i glasovima primijećuje ona, tako tipična, prosinaćaka mahnitost. RECEPT: 60 g kokosa 225 g brašna 1/2 žličice praška za pecivo 1/4 žličice sode bikarbone 1/8 žličice soli 100 g smeđeg šećera 60 g maslaca 1 žličica ekstrakta vanilije 1 jaje 130 g nasjeckane čokolade Zagrijte pećnicu na 180 C. Dva velika lima obložite papirom za pečenje. Kokos u tankom sloju rasporedite na jedan lim. Tostirajte ga u prethodno zagrijanoj pećnici 5-7 minuta dok se lagano ne tostira i zamiriše. Ohladite. Pomiješajte brašno , prašak za pecivo, sodu bikarbonu i sol. Mikserom pjenasto izradite omekšali maslac i smeđi šećer. Umiješajte jaje i ekstrakt vanilije. Dodajte smjesu brašna, tostirani kokos i nasjeckanu čokoladu. Oblikujte keksiće željne veličine pa ih slažite na pripremljene limove za pečenje. Pecite u prethodno zagrijanoj pećnici 10 minuta.