More About PIAQUA
Visit My SparkPage Send Me SparkMail
Recipes I've Shared:
This is from the Budget Bytes site, with the addition of cinnamon as per one of the comment's great suggestions. It turns them into a wonderful Mexican Hot Chocolate style cookie. I have been told that the texture tastes like a fudgy brownie had a baby with meringue, and you know, that hits the nail right on the head.
A couple of notes: make sure you use large eggs. If not you will need to adjust for moisture as this recipe is very sensitive to that. Also, she suggests dropping the cookies on the sheet. I have much better luck creating a pretty finished product by rolling them with wet palms.
I have made this with both regular sized and mini chocolate chips and both turn out well. So feel free to use whatever you have on hand.
To help cut down on calories per cookie, I make more than the original recipe calls for (30 vs 20). It's still a very decently sized cookie.
A lightened up version of a classic with the help of cauliflower (Inspiration taken from Skinnytaste.com)
This is closely adapted from a Giada DeLaurentis recipe, so credit goes to her. She serves it in butter lettuce cups but it can also be served as a salad and you can feel free to throw in any veggies or other add-ons like avocado that you want. To lower sodium, prepare your own beans and/or hominy instead of using canned. If using canned, make sure you rinse well. You can also replace the hominy with sweet corn.
From the Food Lover's Collection: Thai book.