Cocoa drop cookies often arouse a wave of nostalgia for mother’s cooking. This simple sweet treat can be even more awesome when served together with a glass of cold milk!

Yearning to re-create a wonderful batch of cookies just like your mother usually does? The following recipe will show you how to make about 4 dozen cocoa drop cookies.

Ingredients:

All-purpose flour: 2 cup

Unsweetened cocoa: ½ cup

Baking powder: 1 teaspoon

Salt: ¼ teaspoon

Shortening: ½ cup

Granulated sugar: 1 cup

Egg: 1 (large)

Vanilla extract: 1 teaspoon

Buttermilk: 1 cup

What else will you need?

Sifter

Egg beater

Teaspoons, tablespoons

(Lightly greased) baking sheet

Preparation:

Firstly, sift together the flour, cocoa and baking powder and salt, and then set aside.

Next, mix shortening, sugar and egg. Beat the mixture until it is light and fluffy, then stir in the mixture buttermilk and vanilla.

Slowly beat in the flour mixture from the first step, until everything is smooth.

Chill the mixture for approximately 1 hour.

Using rounded tablespoons, drop the cookies dough onto lightly greased baking sheet, about 2 inches apart.

Bake at 350°C for 12-15 minutes (until there is no imprint when you lightly touch the cookies).

(If you prefer (very) sweet cookies, you may want to sprinkle a little granulated sugar onto the surface of the cookies while they are still hot.)

Transfer the cookies to rack, leaving them to cool completely. Now you have about 4 dozen cocoa drop cookies ready to be served. A glass of cold milk will go well with the treat, so pour one for yourself and your family members. Imagine sitting in the warm dining room, lingering over a plate of warm cocoa drop cookies and looking out to the snow outside. Charming, isn’t it?

Bon appétit!

Cinnamon Rolls

There’s nothing better than the aroma of fresh home-made cinnamon rolls baking in your oven. The smell alone leaves your mouth watering for these irresistible, buttery, cinnamon-sugary rolls. They are great served warm just as they are or with a mug of coffee or milk if you please.

 Ingredients:

2 ¼ teaspoons fast rising instant yeast

½ cup warm water (not too hot, or it will kill the yeast)

1/3 cup melted butter

½ cup hot milk

¼ cup sugar

1 teaspoon salt

1 egg

3 ½ cups all-purpose flour

Filling:

½ cup butter, at room temperature

¾ cup sugar, mixed with

2 tablespoons ground cinnamon

¾ cup raisins, almonds, walnuts or pecans (optional)

Glaze:

4 tablespoons butter, at room temperature

1 teaspoon vanilla extract

2 cups powdered sugar

3-6 tablespoons hot water

Directions:

1. Heat oven to 350 degrees. In a small bowl, dissolve yeast in warm water and set aside. In large bowl, mix melted butter, hot milk, sugar, salt and egg. Add 2 cups of the flour and mix until smooth. Add yeast mixture and the remaining flour and mix until it forms a dough. On a floured surface, knead dough for about a minute or just until it is not sticky. Spray the entire inside of large bowl with non-stick spray and place dough ball into it. Cover bowl with plastic wrap or a towel and set in a warm spot to rise, such as on the stovetop while oven is preheating. Let dough rise for about 1 hour or until dough has doubled in size.

2. On a floured surface, roll out risen dough into an approximate 15 inch by 9 inch rectangle. Spread room temperature butter evenly over the dough. Sprinkle cinnamon-sugar mixture heavily over the butter layer, saving about 2 tablespoons worth of the cinnamon-sugar mixture for later. If adding raisins or nuts, sprinkle them over the cinnamon-sugar layer. Beginning with the 15 inch side, roll up dough into a log and pinch seams together to seal. Cut log into 12 thick slices.

3. Sprinkle a tablespoon of the reserved cinnamon-sugar mixture that was set aside from earlier evenly into a 13 by 9 inch baking pan. Place roll slices close together in pan forming 3 rows of 4. Cover pan with plastic wrap or a towel and place on stovetop to rise again. Let rolls rise for about 45 minutes or until they are fluffy and doubled in size.

4. After rolls are risen, sprinkle the tops with the remaining cinnamon-sugar mixture and bake uncovered at 350 degrees for about 30 minutes or until golden brown. While they are baking, mix the room temperature butter, vanilla and powdered sugar together in a medium bowl. Add hot water, 1 tablespoon at a time until glaze reaches desired thickness and consistency.

5. Drizzle and/or spread glaze over slightly cooled rolls.

Women, being most conscious about that their physical appearance are falling for diets everyday. The hardest part for most new dieter is usually to avoid their cravings for cakes and chocolate and nothing beats the chocolaty indulgence of a luscious brownie cake. Who don’t like a good brownie recipe?Every once a while we wish if there could be a way of enjoying them without the guilt. Regular brownies,  being high in calories forces us to take the tiniest bites. Not this time! This article will tell you how to make  low-fat brownies that are just 100 calories per piece.If your one of those who need a quick chocolate fix without the extra calories or just want to go the healthier way,  just give this article a go. 

 All you need is the few ingredients listed and get going to your kitchen. You don’t need to be an expert to make these, just follow the instructions and you will know how easy it is. 

Prep Time: 10 minutes

Cook Time: 20-30 minutes

Total Time: 30-40 minutes

Ingredients:

1/2 cup All purpose flour 

1/2 cup  Cocoa

1 1/2 tsp Baking Powder

1/2 cup Sugar

2 tbsp Canola/Olive Oil

2 tbsp Low fat Yogurt

3-4 tbsp Skim Milk

2 tsp Vanilla Extract

2 eggs

Method:

1- Preheat the oven to 300-350 degrees. And line in a 8 by 8 inch cake tin with cooking spray.

2- In a bowl, put in all the dry ingredients.

3- In a separate bowl whisk in the eggs. Add vanilla essence, milk, oil and sugar. Mix well.

4- Smooth down the yogurt with a help of a whisk or fork and into the egg mixture.

5- Now slowly add the dry ingredients into the egg mixture while stirring continue-sly. Keep doing so until all the ingredients are well combined.

6- Pour this batter into baking tin and bake for 20 minutes or until sides pull away from edge of pan. Or put a skewer or a sharp knife in the middle of the cake, if its come out clean your brownie cake is done.

Let it cool, take out of the tin and cut into 11-12 pieces.

Do you want an amazing and dreamy no-bake dessert? Do you want to serve something really special, but no time to bake? How about a Dream Cake. What is a Dream Cake you ask? A Dream Cake is a dessert that is a combination of cake, or even cookies or brownies, cool whip, and any thing else you can dream up to toss in it. Hence the name Dream Cake!

This dessert is lovely and impressive, when served in glass, like a trifle. A clear glass serving bowl will show the layers of delicious ingredients. If you are having a dinner party, it is elegant to serve these in goblets individually.

This awesome dessert will soon become a hit for all to enjoy! The variety of different kinds of dream cakes you can make is infinite.

Here is an example of a very popular cake, it is the Golden Apricot Chocolate Dream Cake.

1 loaf of pound cake

1 large cool whip

1/3 cup apricot filling or jam

Store bought vanilla pudding or package of vanilla pudding mix

8 ounces of milk chocolate chips

1/3 cup of slivered almonds

Slice cake into thin layers. Line the bottom of the serving dish with small amount of cool whip. Add slices of cake, add of the vanilla pudding, layer more cake, add a layer of cool whip with chocolate chips and almonds, cover with cake, add more pudding, cover with cake, add more cool whip with chocolate and almonds. Continue until layering dish is full. Decorate the top anyway you please. Refrigerate for at least two hours.

Another favorite cake is the Chewy Cherry Chocolate raisin Dream Cake.

1 Pack of bakery chocolate brownies, frosted or unfrosted

1 pack of chocolate covered maraschino cherries (8)

1 package of chocolate covered raisins

1 large cool whip regular or chocolate

Chocolate chips for topper

Slice brownies into thin layers. Line the bottom of the serving dish with cool whip, add brownies, top with cool whip, add some chocolate covered cherries and raisins, add another layer of brownies, add more cherries and raisins, add another layering until dish is full. Decorate the top anyway you like. Refrigerate for at least 2 hours.

Think of all the possibilities with fruits, nuts, candies, and all the things you love, in one cake, with no-bake! The color presintation will be gorgeous.

These delicious and wonderful desserts will satisfy and delight all! They are beautiful, impressive, and so simple, and delicious, especially when you just do not have the time to bake, but want that special dessert that will leave them wowing!

Cinnamon is an aromatic spice which comes from the bark of a plant that originated in Sri Lanka, southeast of the coast of India.  The oil contained in the bark is a very important component to the cinnamon flavor. The small cinnamon tree is also common in Bangladesh, Egypt, Nepal, Vietnam and Brazil.

The harvesting of cinnamon from the tree takes time, yet is a simple process.  Once the small tree has grown for about three years, the tree is cut promoting new branching.  Shoots will sprout from the roots in about one year.  Once this happens, the bark is removed from the shoots and dried.  The thin layer of inner bark is used as cinnamon; the outer bark is either discarded or used for mulch.  The inner bark naturally curls into rolls, referred to as ‘quills.’

If ground into powder, the cinnamon retains a higher potency and stores for about six months.  The cinnamon stick, however, has a longer shelf life and should be kept in a cool, dry, dark area.

The two most used forms of cinnamon are Ceylon cinnamon and Cassia cinnamon.  Ceylon is sweet, easy to grind into powder form and the more expensive of the two.  Cassia cinnamon is darker than Ceylon cinnamon and not easy to grind.

Cinnamon can be used as a preservative keeping food fresh longer utilizing antioxidant properties which combat fungus, parasites and bacteria.  Cinnamon is a must for hot teas, certain pastries, added to oatmeal, cinnamon toast, and extremely effective when mixed with honey.  Cinnamon uses and benefits are endless.  Add cinnamon to marinades, dressings, meat, poultry and fish for a unique, distinct flavor.  A holiday ornament made from cinnamon sticks is not only fun to embellish but will add a homey, aromatic ambiance to your home.

Cinnamon not only improves blood circulation, but also benefits: the heart with its anti- inflammatory properties, high cholesterol, Type II diabetes more than Type I, weight loss, lymphoma and leukemia cancers, infections, arthritis, acne, immunity and the brain.  Cinnamon is also a valued source of manganese, dietary fiber, iron and calcium.

Not only are there endless culinary, craft and health benefits from cinnamon, a song was also composed.  The song, ‘Cinnamon let me in. Knock, knock, let me in……..’ reinforces the benefits of the wholesome spice, cinnamon.

Peanut Butter Blossom Cookies

This recipe will make about 30 cookies. They are really easy to make and everyone will love them, especially kids. They will make a great dessert at any lunch or dinner table. They are quite decorative and will brighten any party. Family, frioends, and guests will be very delighted to be served these delicious rich cookies. Chocolate and peanut butter go well together. These cookies also make an excellent snack. They are perfect for serving during the holidays. They are extremely popular during the Christmas season. They are a wonderful part of spreading holiday cheer and they also make great gifts in little decorative tins. To make your cookies match a holiday table, try topping them with colorful candy sprinkles. Red and green sprinkles will blent right in with Christmas.

They are called blossom cookies because they resembles a blossoming flower. These cookies will store well in an airtight container. They are very tender and chewy cookies. This tasty dessert is very inexpensive to make.  You may even be creative and substiture almond butter in place of the peanut butter and you will have beautiful almond butter blossom cookies. These flavorful bite-sized cookies serve well with an ice cold glass of milk. They are perfect for anytime. For an even moist cookie, try using sweetened condensed milk in place of the brown sugar. Margarine may be substituted in place of the butter. I hope that you will enjoy this very festive cookie recipe.

Ingredients:

1/2 cup of butter, softened

1/2 cup of brown sugar, packed

1/2 cup of crunchy peanut butter

1/2 teaspoon of vanilla extract

1  egg

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1 1/2 cups of flour, all-purpose

30 milk chocolate kisses

Directions:

1. In a mixing bowl, combine butter, sugar, and peanut butter. Mix until the ingredients are well combined.

2. Add the vanilla and egg and beat until fluffy.

3. Stir in the baking soda and salt.

4. Blend in the flour a little at a time. Mix well until a stiff dough forms.

5. Shape the dough into 30 balls.

6. Place the balls on an ungreased cookie sheet.

7. Bake at 350 degrees for about 12 minutes.

8. Remove the cookie sheet from the oven and press a chopcolate kiss into the center of each cookie.

9. Let the cookies cool before serving. Serve and enjoy!

Peanut Butter Cups have been commercially available since the 1920’s.  Their popularity seems to increase through the years as different generations find this confectionery gem.  So for anyone who loves the shop bought variety this recipe is a must.  Follow this recipe and yours too will rival Reece’s! 

If you have a sweet tooth, and chocolate is your chosen candy, you’ll make these over and over again.  These are great too, for children’s parties, or simply as an adult pleasure never to feel guilty about!

Ingredients:

36        mini muffin liner cases

¼         cup light brown sugar

¼         cup unsalted butter

1          cup of creamy peanut butter

1¼       cups powdered (or castor) sugar

4          cups milk chocolate chips (approx 23oz)

¼         cup vegetable shortening

Method:

Prepare a baking sheet by lining it with parchment paper, and place the paper liner cases in the mini muffin tin.  Keep both to one side.

Over a low to medium heat, melt the brown sugar and the butter in a saucepan.  Add the peanut butter to the mix.

Stir continuously, until the mixture is fully melted. 

Remove from the heat once the mixture begins to bubble.

Add the powdered sugar a little at a time, stirring continuously.  Ensure each batch of sugar has melted completely before adding the next. Once all the sugar has been fully mixed in, put to one side.

In a microwave (it’s far quicker this way) combine the shortening with the chocolate chips.  Gently melt together on half power.  Check every 30 seconds and give the mixture a stir until fully melted together.

Scoop out the peanut butter mixture, a heaped teaspoon amount at a time is perfect.  Now for the fun bit!  Roll this into a ball between the palms of your hands.  Place onto the baking sheet and flatten into a disk shape.  Repeat until all the mixture has been used up.

Now scoop two teaspoons of melted chocolate mix into each mini muffin paper liner case.

Place both the prepared muffin tin and the peanut butter disks baking sheet into a refrigerator.

After 30 minutes, remove. Place a peanut butter disk onto the chilled chocolate in the mini muffin case.  Now cover each peanut butter disk with the melted chocolate mix, filling the case.  (If the chocolate mix has cooled and thickened, loosen up in the microwave again, 30 seconds on half power should do it.)

Once every peanut butter disk has been covered, pop the mini muffin tin back into the refrigerator for 30 minutes.  Enjoy!

Notes:

There’s no need to worry about the quantity.  For although this makes approximately 36 they do freeze really well.  Make sure to keep in an air-tight cake or cookie container at all other times to ensure they taste their best, as they can go a little soft.  Eat and enjoy!  You’ll never want to buy a commercially made one again!  

To be able to limit abdominal pain bring about through wounded as well as blocked muscular tissues implement its polar environment to your harmed spot. Although temperature may experience superior onto the skin, it lets you do not lessen the infection, which can be why you have this back pain. Its polar environment, on the other hand, can help decrease the bloating in addition to swelling. Reducing the redness eliminates back pain.

There are numerous sorts of medical doctors that will help having back or abdominal pain. You will notice any chiropractic doctor, a memory foam health practitioner, or simply your family practitioner or healthcare provider. Ensure that in order to making a meeting having a consultant that a insurance coverage will take care of one scheduled appointment, and constantly see whether there’ll be any other price tag you could possibly always be unacquainted with.

Set a new small towel at the rear of your current rear. Your own back pain may be brought on, or perhaps increased, by means of inadequate pose. Should you’re seated for too long time periods, attempt going way up the hand towel. Spot this specific at the rear of your little friend within your rear when you are relaxing. It may increase position in addition to minimize back pain.

Male who are suffering having pain on abdomen and back, ought to cease transporting some sort of billfold of their cool bank account. Consider placing this budget within a entrance wallet alternatively, or perhaps take it out of your current rear wallet any time seated for very long intervals. Any pocket book, in particular the thicker just one, may cause lots of back pain. It could possibly toss the sides from stance furthermore.

Whenever transferring hefty things for example home furniture, drive the item as opposed to take that. Dragging with major thing areas lot force on your own returning as well as spinal column forcing GENEVA CHAMONIX transfers this specific attempt on your abdominal muscles and also your neck, which may grips the worries a lot better than can easily your muscular tissues within your back again.

To aid avoid abdominal pain, possess sufficient returning assistance while relaxing. Home furniture might not just be beautifully made with this particular under consideration, consequently don’t forget to work with healthy posture as well as back again help while seated along with lying. As an example, supply ones spine slightly help by means of placing rolled away small towel from the tiny of one’s rear. Stay away from moves of which angle the vertebrae. The harder frequently you actually distort the larger the time of damage. You need to specially stay clear of rotating though weightlifting weighty physical objects. Reprogram your location or even the technique you are performing the action possibly forcing as part of your muscle groups whilst turning. Focusing on this signals beginning could help you save agony after.

Usually do not endure slouched for just about any pastime along with a great demonstration of this is vacuum-cleaning. When you flex around continuously even though hovering seeking to press as well as attain frontward, then you’re about to trigger back pain. Remain true direct with healthy posture driving your cleaner with the thighs but not your own rear in order to prevent creating ache.

These three low calorie desserts are all less than 200 calories and are cold and delicious, which is just right for summer. These recipes are sweet enough for an after dinner desert, but light enough if you just want a sweet snack. And remember: low cal does not always mean healthy. These recipes, however, are good sources of fiber, vitamins, and calcium.

Granola-Raisin Yogurt
This is a very simple dish that is very yummy. It’s mainly yogurt, which is very refreshing during those hot summer months and a great source of calcium. The small amount of raisins and granola on top is enough for a great amount of flavor and a touch of sweetness, but moderate enough not to add too many calories. It totals modestly to less than 200 calories per serving. If you want you can even add a sprinkle of cinnamon on top.

Ingredients:
2 tbsp granola
1 tbsp raisins
cup low-fat or non-fat vanilla yogurt

Spoon yogurt into bowl. (This recipe looks nice in a glass dessert bowl.) Layer the granola and raisins on top of the yogurt.

Apples with Almond Butter, Pecans, and Flax Seed
Nothing says summer like a crisp, fresh apple. Spruce up it up with the addition of almond butter, a delicious alternative to peanut butter, pecans, and flax seed for added protein and Omega-3’s, and you have a super healthy, supper tasty dessert (or even just a snack). You can try substituting peanut butter, or even cashew butter, for the almond butter, and try walnuts or almonds for the pecan. Split this very filling dessert with someone and stay under 200 calories, or have the whole thing and only have just under 400 calories and a lot of satisfying food.

Ingredients:
1 large apple
2 tbsp almond butter
1 tbsp chopped pecans
1 tsp ground flax seed

Peel and slice apple. Spread almond butter over slices evenly, and then sprinkle with pecans and flax seed.

Frozen Fruit Kabobs
Frozen fruit is a great healthy way to stay cool during the summer. Frozen bananas are popular, but a lot of other fruits taste good frozen. Be experimental and try a variety of fruits. Have two kabobs and you’ll have around 100 calories, as well as a serving of fruit, which are great sources of vitamins, minerals and fiber. Fruits are a great way to satisfy a sweet tooth while staying healthy.

Ingredients:
cup of a variety of sliced fruit (bananas, strawberries, grapes, etc.)
2 skewers

Slip slices of fruit onto skewers. Try different patterns, such as alternating the fruits, grouping them by shape or color, or arranging them alphabetically.

Kabobs are a versatile way to prepare meat or vegetables. You can choose from a wide array of flavors, from sweet to salty to sour or spicy. Or, you can combine these flavors. Sweet and sour is a classic combination of flavors and they can be used easily on kabobs.

To make sweet and sour kabobs, you will need to create the “sweet” and the “sour” components. Generally, the sweet component will come from honey or white sugar, but you can most certainly use brown sugar or sorghum syrup or even maple syrup if you want the extra maple flavor. On the other hand, the sour component usually comes from citrus fruits, such as lemons, limes, or even oranges. If you do not have fresh oranges, you can use orange juice from a bottle.

For these instructions, you will be using honey as the sweetening agent and orange juice and lemon juice as the souring agents. First, you will need to make the marinade. Use 1 tablespoon of the honey for 1/3 to 1/2 cup orange juice and 2 tablespoons lemon juice. Add a pinch of salt and pepper, and 1 tablespoon rice wine vinegar or sugar cane vinegar, and 1 tablespoon regular soy sauce. Add 1/2 teaspoon powdered ginger (or use 1 teaspoon finely minced or grated ginger) and 2 cloves garlic, minced. Before you add your meat, check the seasonings and salt. If you find that the marinade is too sour, add a little bit more honey, about 1 teaspoon at a time. Mix the marinade thoroughly before adding the meat or vegetables.

Cut the meat into 2″ cubes and allow to marinade for 4 hours or overnight in the refrigerator. Kabobs are typically grilled, so this recipe will have you grilling the kabobs. You may use wood or stainless steel skewers. Remove the marinated meat from the refrigerator and allow to sit on your counter until the meat is no longer very cold. Your grill should be ready to accommodate the skewers by now. Do not throw away the marinade. You will use it as the baste.

Place the skewers on the grill directly over the coals. Doing this will give the meat nice char and grill marks. Leave your grill open so that every few minutes, you will be able to baste the meat. For the last few minutes of cooking, do not baste and allow the sugars in the marinade to caramelize. Remove the meat from the grill and allow to rest for a few minutes, and soon you’ll be able to enjoy delicious sweet and sour kabobs.