The recipe I’m sharing today brings a bit of nostalgia to my heart. I remember eating these cookies as a little girl when my mom would make them as an after school treat. They were my FAVORITE cookie!
Everyone needs a cookie recipe that can be finished in 30 minutes because there are times that you need dessert in a hurry. There are also times when a person craves a dark fudgy chocolate cookie that is easy to make and hard to resist! These are made with oats, so they’re also gluten-free!
A couple weeks ago when I was at my parents’, I wanted to make something sweet for my dad and remembered that he loves these cookies, too. I pulled up my blog for the recipe and found that it wasn’t there! After posting my favorite recipes for thirteen years, I can’t believe I haven’t shared this one before now! I’m going to fix that today!
The meal I’m sharing today reminds me of childhood, only we’re going to take something simple and make it a little more special!
I love fish, but I especially love a fish sandwich! I recently tried a Cooking Light recipe for Catfish Po’boy with Hoisin-Peanut Sauce. It was as amazing as it sounds! I used frozen catfish filets and we grilled them. That alone added a great flavor to the fish, and of course it cooked up in no time. This peanut sauce takes it up a whole new notch, adding great flavors to the sandwich!
There are three outstanding things in the title of this post:
That means I can have one of my favorite quick desserts (brownies) made with fewer calories and fewer dishes to clean up! Yes indeed!
I’ve been making this recipe for years. This came from my Better Homes and Gardens Family Favorites Made Lighter Cookbook. When I decided this would be my husband’s birthday treat (with ice cream, of course!), I went looking on my blog recipe index and couldn’t believe I’ve never shared the recipe here! Well, let’s fix that today!
I love, love, love my Deep Dish Brownies, but they have ALL the fat and calories that most recipes like this would have. There’s no need to blow eating moderately healthy just because there’s a celebration! There are lots of great dessert recipes that have fewer calories and fat grams…and this is one of them!
All you need to pull out to mix it up is a medium-size sauce pan.
Everything gets mixed into this pan and then poured into a 9x9x2″ greased pan! Here’s the simple recipe:
1/4 Cup Butter
2/3 Cup Sugar
1/4 Cup Unsweetened Cocoa powder
1 Egg White
1/2 tsp Vanilla
1/3 Cup low-fat Milk
3/4 Cup Flour
1/4 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp Salt
1/3 Cup Chopped Pecans or Walnuts
In medium saucepan, melt the butter. Remove from the heat. Stir in the sugar and cocoa powder till combined.
Add egg white and vanilla to saucepan. Using a wooden spoon, lightly beat just till combined. Add flour, milk, baking powder and baking soda. Beat with the spoon till well combined. Stir in nuts. Spread the batter into the prepared pan.
Bake in a 350 degree oven for 16 – 18 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar. Drizzle with Chocolate Powdered Sugar Icing. Let stand 1/2 hour or till icing is set. Cut into bars.
Chocolate Powdered Sugar Icing: In a small mixing bowl stir together 1/2 cup sifted powdered sugar, 1 Tbl. unsweetened cocoa powder, 1/4 tsp vanilla and enough milk (1-2 Tbl) to make drizzling consistency.
In about 30 minutes you will have brownies cooling on your counter! And since these are lighter than most recipes, you can feel good about adding that scoop of ice cream to your square!
These have a great cake-like texture, and are very moist. You won’t miss any of the fattening things they left out of the recipe and I doubt you’ll mix all the extra bowls! Simple and simply good!
What makes a cookie a “Christmas” cookie? In my opinion, it’s simply the tradition of making it only at Christmastime. I have many recipes like that. It just wouldn’t feel right to make them in July! Aurey Nutballs, and Raspberry Jam Shortbreads are two such cookies. We love them and we eat them at Christmas. Period.
But then there are cookies that you make for Christmas and you realize that there’s no way and no reason to relegate these only to holiday baking.
Say hello to my White Chocolate Rice Krispie Treats.
I didn’t realize how much I like Rice Krispie treats until I made these. Oh my goodness! I just kept dreaming about them inside the cookie tin in the pantry!
Okay, these have red and green sprinkles, but during the other 11 months of the year, you could either use sprinkles that would be non-holiday, suited to the current holiday (Valentine’s, Easter, patriotic, etc), or you could leave the sprinkles out. What makes these a notch above all other Rice Krispie Treats is the addition of white chocolate! These are just heavenly. Here’s the simple recipe:
White Chocolate Rice Krispie Treats Ingredients
1/2 stick of butter
10 oz marshmallows
1/2 cup white chocolate chips
6 cups Rice Krispie Cereal
Instructions: Melt the butter in a large saucepan
Once the butter is melted add in the marshmallows and white chocolate, mix on medium-low heat until fully melted.
Remove the melted marshmallow mixture from the heat and add in the cereal and sprinkles.
Mix until fully combined.
Run your hands under water and leave them a little damp before rolling out the treats. This will help them not stick to your hands! Spoon some of the mixture onto a spoon then roll into balls. Place on waxed paper to cool and set up.
We all found these to be absolutely addictive. Get your Valentine sprinkles out in a couple weeks and make some of these with your children or grandchildren. They make a lot and trust me, you will be so happy about that!
Any other Rice Krispie fans out there? Have you tried them with white chocolate?