White & Dark Chocolate Chunk Cookies

 Ingredients:

• 1/2 cup quick-cooking oats
• 1 cup whole wheat flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt (optional)
• 4 tbsp. unsalted butter, melted and cooled
• 1/4 cup + 2 tbsp. packed brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 2 oz. white chocolate, cut into 1/4-inch pieces
• 2 oz. bittersweet chocolate, cut into 1/4-inch pieces

Makes 24 Cookies (1 cookie per serving)

1. Place the oven racks in the upper and lower thirds of the oven to 350 F. Spray 2 large baking sheets with nonstick spray. 
2. Put the oats in a blender and process until finely ground. Combine the oats, flour, baking soda, and salt in a small bowl; set aside. With an electric mixer on low speed, beat the butter, brown sugar, egg, and vanilla in a large bowl until well blended. Add the flour mixture and beat until blended. Combine 1 tablespoon each of the white and bittersweet chocolates in a small bowl; set aside. Stir in the remaining white and bittersweet chocolates into the dough. 
3. Drop the dough by level tablespoonfuls onto the baking sheets 2 inches apart, making a total of 24 cookies. With a glass dipped in flour or with your fingers, press each mound to make 2-inch rounds. Sprinkle the cookies evenly with the reserved chocolate, pressing lightly so it adheres. Bake until lightly browned along the edges, 9-11 minutes, rotating the baking sheets halfway through the baking. Let cool on the baking sheets on rack about on racks about 1 minute. With a spatula, transfer the cookies to racks and let cool completely. 

WW POINTS VALUE: 2 pts. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These cookies are a new take on the traditional chocolate chip cookies and they are delicious. The combination of both bittersweet and white chocolate is quite divine and these cookies literally melt in your mouth they are that delicious. 

Snow-Capped Chocolate Yule Log

Ingredients:

• nonstick spray
• 5 oz. unsweetened chocolate, divided
• 2 tbsp. brewed coffee
• 1/4 cup whole wheat flour
• 1/4 cup unsweetened Dutch process cocoa
• 1 1/4 tsp. salt
• 5 large eggs, separated, at room temperature
• 1/8 tsp. cream of tartar
• 4 tbsp. granulated sugar, divided
• 1 tsp. vanilla
• 2 tbsp. confectioners' sugar
• 1/2 cup part-skim ricotta cheese
• 1 1/2 cups light whipped topping
• 5 vanilla meringue cookies, roughly crushed
• 2 striped peppermint hard candies, coarsely smashed

Makes 12 Servings (12 slices total, 1 slice per serving)

1. Preheat oven to 375 F.
2. Coat a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides; coat paper with nonstick spray.
3. Roughly chop 4 oz. chocolate. In a small microwavable bowl, combine chopped chocolate and coffee. Microwave on high 20 seconds; stir until smooth. Set aside and let cool.
4. In a medium bowl, sift together flour, cocoa, and salt; set aside.
5. In a large bowl, with an electric mixer on medium speed, beat egg whites and cream of tartar until foamy. Gradually add 2 tablespoons granulated sugar; beat until stiff peaks form, about 4 minutes. Set aside.
6. In another large bowl, with an electric mixer on high speed, beat egg yolks, remaining 2 tablespoons granulated sugar, and vanilla until mixture is pale yellow and forms a ribbon when beaters are lifted, about 3 minutes.
7. With a spatula, gently fold chocolate-coffee mixture into egg yolk mixture just until blended. Then gently fold 1/3 of beaten egg white mixture into bowl just until no streaks of whites remain; fold in the remaining egg whites in two additions.
8. Sift half of the flour mixture over chocolate mixture; gently fold just until blended. Repeat with the remaining flour mixture.
9. Spoon batter into prepared pan; spread evenly. Bake until top springs back when lightly touched in center, about 10 minutes.
10. Meanwhile, sift confectioners' over a large clean kitchen towel on a flat surface; immediately invert hot cake over towel. Carefully peel off and discard parchment paper. Starting from a long side, gently roll up cake, jelly-roll style, using towel. Cool rolled cake on wire rack.
11. While cake cools, puree ricotta in a food processor; transfer to a large bowl and fold in whipped topping.
12. Carefully unroll cake, leaving it on towel (cracking is OK). Spread with filling, leaving 1-inch border on long side opposite you. Reroll cake and transfer to serving plate. (Leave as one long log or cut off a branch.).
13. In a small microwavable bowl, microwave remaining 1 oz. chocolate on high for 20 seconds; stir until smooth. Drizzle melted chocolate evenly over cake; sprinkle with crushed cookies and candies. Slice into 12 pieces; serve.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the Weight Watchers Magazine. Do not be intimidated by this recipe. There are multiple step in this elegant French dessert but it's worth it. This is a healthy take on the French Christmas classic-a Buche de Noel, or a Yule Log. This was my second attempt at making a Buche de Noel and it was a success. The original recipe called for semisweet chocolate. I used unsweetened chocolate in this recipe. Unsweetened chocolate makes a dessert much richer in taste. The combination or chocolate and coffee is heavenly delicious. I also added a 1/2 teaspoon each of ground cinnamon and nutmeg to the chocolate-coffee mixture for a richer flavor and for a Latin flare. I also used whole wheat pastry flour to make this dessert healthier. Also, if you don't have vanilla meringue cookies on hand, don't worry. You can sprinkle confectioners' sugar on top or skip the sugar or meringue cookies to cut back on the sugar. The dessert as a whole is so delicious. I highly recommend serving this to company over the holidays because it  make a perfect sweet ending to a delicious holiday meal.

Chocolate Truffle Tartlets

Ingredients:

• 1/3 cup fat-free half-and-half
• 1 tbsp. trans-fate-free margarine
• 4 tbsp. granular sugar substitute
• 1 large egg yolk
• pinch salt
• 2 oz. unsweetened dark baking chocolate, chopped
• 12 frozen mini phyllo shells, thawed
• 2 tbsp. no-sugar-added lite whipped topping

Makes 12 tartlets (3 tartlets per serving)

1. In a small saucepan, combine the half-and-half, margarine, and 2 tablespoons of the sugar substitute. Cook over low heat until the mixture is hot and the margarine is melted, about 1 minute.
2. Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons sugar substitute, egg yolk and salt.
3. Whisk the hot half-and-half mixture into the egg mixture, then whisk back into the saucepan and cook, whisking constantly, for 10 seconds. Remove the pan from the heat, add the chocolate, and cover. Let stand for 5 minutes for the chocolate to melt.
4. Stir the chocolate mixture to recombine. Spoon 2 teaspoons of the chocolate mixture into each tartlet shell and refrigerate for 10 minutes. To serve, top each with 1/2 teaspoon whipped topping.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. These are what I call elegant sweet bites. Any dessert that uses prebaked mini phyllo shells filled with something sweet is an elegant sweet treat. You won't need to bake these shells because they thaw instantly. The filling is absolutely delicious because it tastes like a gourmet fudge that melts in your mouth. I highly recommend refrigerating these tartlets for a few hours or overnight so the flavors enhance. Serve these elegant treats to company and  they will be happy. 

Chocolate-Peanut Butter Squares

Ingredients:

• 3 cups popped plain popcorn
• 2 cups crisp rice cereal
• 2 cups circle oat cereal
• 1/3 cup unsalted peanuts, chopped
• 1 tbsp. unsalted butter
• 1 oz. unsweetened chocolate, chopped
• 1 (7 1/2-oz.) jar marshmallow crème
• 1/4 cup creamy or chunky natural peanut butter
• 3 tbsp. unsweetened cocoa powder
• 1 1/2 tsp. vanilla extract

Makes 24 Servings (1 square per serving)

1. Line a 9 x 13-inch baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. Spray with nonstick spray.
2. Combine the popcorn, rice cereal, oat cereal, and peanuts in a very large bowl.
3. Put the butter and chocolate in a large skillet set over low heat. Cook, stirring, until melted, 1-2 minutes. Remove the skillet from the heat; add the marshmallow crème, peanut butter, cocoa powder, and vanilla. Return the skillet to the heat and cook, stirring, until well blended and hot, 2-3 minutes.
4. Scrape the marshmallow mixture on top of the cereal mixture. With a rubber spatula, stir vigorously until the cereal mixture is evenly coated. Scrape into the baking pan. Spray your hands with nonstick spray; press down firmly on the mixture to form an even layer; let cool completely. Lift from the pan using the foil as handles. With a serrated knife lightly sprayed with nonstick spray, cut into 24 squares.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Don't be intimidated by the number of ingredients in these sweet treats. I like to think of these treats as a sophisticated take on Rice Krispie Treats or a nutty cereal crumble. If these squares don't turn out as the squares as planned, use these treats as a crumble in yogurt or on top of ice cream for a flavorful crunch.

Chocolate-Buttermilk Bundt Cake

Ingredients:

• 2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup unsweetened cocoa
• 1 oz. bittersweet chocolate, finely chopped
• 1/2 cup boiling water
• 1 cup low-fat buttermilk
• 1/3 cup canola oil
• 1 large egg
• 1 large egg white
• 1 tbsp. vanilla extract
• 3/4 cup mini chocolate chips.

Makes 24 Servings (1/24 cake per serving)

1. Preheat oven to 325 F. Spray 10-inch Bundt pan with nonstick spray.
2. Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl. Combine cocoa and chopped chocolate in small bowl. Pour boiling water over cocoa mixture, stirring until chocolate is melted.
3. Whisk together buttermilk, oil, egg, egg white, and vanilla in large bowl; stir in cocoa mixture. Add flour mixture, stirring just until no longer visible. Stir in chocolate chips. Pour batter into prepared pan.
4. Bake until toothpick inserted into center of cake comes out clean, 45-50 minutes. Let cool in pan on wire rack 10 minutes. Invert and remove pan. Let cool completely.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is a really nice dessert to serve family and friends. This bundt cake is moist, flavorful and delicious. You can even make these into individual bundt cakes and serve with a side of ice cream or fresh berries.

Flourless Chocolate Cake

Ingredients:

• 1 cup granulated sugar
• 4 oz. bittersweet chocolate, finely chopped
• 1/2 cup water
• 1/2 cup unsweetened cocoa powder
• 2 large egg yolks
• 2 tsp. vanilla extract
• 1/8 tsp. almond extract
• 4 large egg whites, at room temperature
• 1/4 tsp. cream of tartar
• 1/2 cup unsalted matzoh meal
• 2 tbsp. confectioners' sugar

Makes 10 servings

1. Preheat the oven to 375 F. Line the bottom of an 8-inch springform pan with parchment or wax paper round and spray with nonstick spray.
2. In a medium and heavy saucepan, stir together 3/4 cup of the sugar, the chocolate, water, and cocoa powder. Heat over medium-low heat, stirring constantly, until the chocolate melts completely and the mixture is smooth, about 8 minutes. Remove from the heat and whisk in the egg yolks, vanilla and almond extract; set aside to cool slightly.
3. In a large bowl, with an electric mixer on low speed, beat the egg whites and cream of tartar until frothy. Increase the speed to high and beat until soft peaks form, 3-5 minutes. Gradually sprinkle in the remaining 1/4 cup sugar, scraping the sides of the bowl as needed, until it is fully absorbed. Continue beating until the mixture just forms stiff peaks.
4. Add matzoh meal to the chocolate mixture, stirring until smooth. using a spatula, fold in 1/4 of the egg white mixture into the chocolate mixture to lighten it, then fold the chocolate mixture back into the egg whites. Scrape the batter into the pan and smooth the top. Bake until the cake is puffy and a toothpick inserted into the center comes out dry, with a few moist crumbs clinging to it, about 30 minutes. Cool completely on a rack (the cake will sink as it stands).
5. Unmold the cake by sliding a thin knife blade around the sides  to free it from the pan, then release and remove the sides. Sprinkle the top with the confectioners' sugar just before serving.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This  gluten-free chocolate cake is heavenly delicious not only for Passover but can be enjoyed year round for any occasion. This cake is like a soufflé because of the combination of whipped egg whites, cream of tartar and matzoh cake meal; plus it puffs up in the oven and falls when it's taken out and the top crackles. AND....this cake has a fudgy taste to it and the combination of the vanilla and almond extract give this cake a nice aftertaste to it. I'm not Jewish and I never celebrated the Jewish holidays but I would totally bake and serve this cake year round regardless of the occasion.

 

 

Triple Chocolate Brownies

Ingredients:

• 2/3 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup stick light butter
• 2 oz. unsweetened chocolate, chopped
• 1 tsp. instant espresso powder
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1/3 cup semisweet chocolate chips

Makes 16 Servings

1.  Preheat the oven to 350 F. Line a  9-inch square baking pan with foil, extending foil over rim of pan by 2 inches. Spray foil with nonstick spray.
2. Whisk together flour, cocoa, baking powder and salt in a small bowl; set aside. Melt butter, chocolate, and espresso powder in medium saucepan over low heat. Remove saucepan from heat. Whisk in granulated sugar and brown sugar. Whisk in eggs and vanilla. Stir in flour mixture and chocolate chips until combined. Scrape batter into prepared pan and spread evenly.
3. Bake until toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool completely in pan on rack. Lift from pan using foil. Cut into 16 squares.

WW POINTS VALUE: 4 pts

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. I was craving chocolate so bad I had to make them. These brownies were so delicious! They were so chocolatey and moist I went back for more. You can also taste the espresso in these treats. Espresso powder always goes well with chocolate because it enhances the chocolate even more. These are way better than the boxed mix at the grocery store and better than convenient store brownies. Totally serve these at your next gathering because people will be raving about them.

 

Coconut Bread Pudding with Chocolate Sauce

Ingredients:

• 1/2 cup sweetened shredded coconut
• 1 (20-oz) can pineapple chunks in juice, drained
• 3 large eggs
• 2 egg whites
• 1/2 cup granulated sugar
• 1 tsp salt
• 2 1/4 cups skim milk
• 1 cup light coconut milk
• 1 tsp vanilla extract
• 5 cups (3/4-inch-square) French bread cubes
• 2 ounces bittersweet or semisweet chocolate, chopped
• 2 tsp unsweetened cocoa powder

Makes 8 Servings

1. Preheat the broiler. Place the coconut in a baking pan and broil, 5 inches from the heat, until lightly browned, 1 minute. Transfer the coconut toa plate to cool. Place the pineapple chunks in the baking pan in a single layer and broil until lightly browned, 2-3 minutes.Set aside to cool.
2. Preheat the oven to 350 F. In a large bowl, beat the eggs, egg whites, sugar and salt until combined. Blend in 2 cups of the milk, the coconut milk and vanilla. Stir in the bread cubes and let sit for 10 minutes. Stir in the toasted coconut and pineapple; pour into a 7 X 11-inch glass baking dish. Bake until the pudding is puffed and lightly browned, 40-50 minutes. let cool slightly.
3. Meanwhile, in a 1-cup glass measure, combine the remaining milk, the chocolate and cocoa. Microwave on high 45 seconds, then stir until well blended. Drizzle the chocolate sauce over the pudding and serve.
    

WW POINTS VALUE: 6 pts (1/8 pudding per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. Bread pudding is a classic comfort food in the USA. This was my first attempt at making bread pudding and it  was a success. The combination of pineapple, coconut and chocolate  was a taste of paradise-like a pina colada dipped in chocolate. This dessert was even better the second day because the more the flavors blend the better the dessert tastes. Winter is still here but ifyou want a taste of paradise, make this bread pudding to make you feel warm inside.

 



Chocolate Pudding with Dried Cranberries

Ingredients:

• 3 cups skim milk
• 1/2 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 3 tbsp cornstarch
• 1 ounce unsweetened chocolate, finely chopped
• 1/4 cup dried cranberries

Makes 6 Servings

1.  Whisk together the milk, sugar, cocoa powder and cornstarch in a medium saucepan set over medium-high heat. Cook, stirring constantly, until the mixture thickens and bubbles, about 5 minutes.
2. Remove the saucepan from the heat and add the chocolate. Stir until the chocolate is melted and the pudding is smooth. Divide the pudding evenly smong 6 bowls. Sprinkle evenly with the cranberries.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Who does not love chocolate? I never buy or eat store baught pudding because homemade pudding is better for you and tastes so much better. I do recommend making the pudding the night before and letting it set in the fridge over night so the flavors can blend together. The dried cranberried add a nice finishing touch. You can use any kind of dried fruit in this pudding as an option as well. 

Chocolate-Mint Brownies

Ingredients:

• 1 cup cake flour
• 1 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 cup fat-free egg substitute
• 1 cup packed dark brown sugar
• 3/4 cup dark corn syrup
• 3/4 cup apple butter
• 2 tbsp vegetable oil
• 1 oz. unsweetened chocolate baking square, melted
• 36 pieces Junior Mints, candies, chopped

Makes 24 Servings

1. Preheat oven to 350ºF. Coat a 9- x 13-inch baking pan with cooking spray.
2. In a large bowl, whisk together flour, cocoa and salt. In another large bowl, whisk together egg substitute, sugar, corn syrup, apple butter, oil and melted chocolate. Stir dry ingredients into wet ingredients until just blended.
3. Pour batter into prepared baking pan and sprinkle with candies. Bake until firm, about 30 to 35 minutes. Allow to cool completely before cutting into 24 squares. Yields 1 square per serving

WW POINTS VALUE: 4 pts

Note: This recipe appears on www.weightwatchers.com. How can you NOT love chocolate brownies? I found this recipe in the Chocolate cooking section and these brownies looked to good to pass up. These brownies are not your typical brownies with the unique ingredients. They are very chocolatey, minty and chewy and heavenly delicious. Replacing regular butter with apple butter makes these brownies much lower in fat, as well as moist and rich. These brownies are devilishly delicious you will be eating these again and again and make them you're new guilty pleasure.

Chocolate Creme Brulee

Ingredients:

• 3 large eggs
• 1 large egg yolk
• 1 1/2 cups granular sugar, divided
• 3 Tbsp unsweetened cocoa 
• 1 oz unsweetened chocolate square    
• 2 cups fat-free half-and-half
• 1 tsp vanilla extract 
• 1/4 cup water                                             

Makes 8 Servings

1. Preheat oven to 300°F. Fill the bottom of a roasting pan with 1 inch of water and place in oven.
2. Whisk together eggs, yolk and 1/2 cup of sugar in a medium bowl. Combine cocoa, chocolate and half & half cream in a small pot.
3. Heat chocolate mixture over medium heat, stirring occasionally, until chocolate is melted and steam rises from surface, about 4 to 5 minutes; pour into egg mixture, whisking constantly, then mix in vanilla. Divide among 8 small custard cups; place cups in roasting pan and bake until almost set in the middle, about 1 hour and 15 minutes. Remove from oven and chill for at least 3 hours.
4. When cups are thoroughly cooled, mix remaining 1 cup of sugar with 1/4 cup of water in a saucepan over medium heat; heat, gently swirling pan occasionally off heat, until sugar dissolves, about 4 minutes. Increase heat to high and cook until mixture is an amber color, stirring occasionally, about 10 minutes. Remove pan from stovetop and place bottom of pan in cold water to stop the cooking process.
5. Coat a tablespoon with cooking spray. Drizzle 3/4 tablespoon of sugar mixture over each custard cup, tilting cup to spread glaze evenly. Serve immediately.

WW POINTS VALUE: 7 pts.

Note: This recipe appears on www.weightwatchers.com. Creme Brulee means  burnt cream in French that is made of a rich custard topped with a hard layer of caramel normally served cold.  The best part is that it doesn't require any special equipment: The sugary glaze cooks on your stovetop. This French-inspired dessert will impress anyone, especially world renowned pasty chef Jacques Torres. He is THE Chocolate King and I think he will be happy you made this.

Double Chocolate Sorbet

Ingredients:

• 1/2 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup honey
• 1/2 tsp instant espresso or coffee powder
• 1/2 oz. (1/2 square) unsweetened chocolate, chopped
• 2 cups water

Makes 4 Servings

1. In a medium saucepan, combine the sugar, honey, cocoa powder, espresso powder, chocolate and 1/2 cup of the water. Bring to a simmer and cook until the sugar is dissolved, 2-3 minutes. Remove from the heat and stir in the remaining 1 1/2 cups water.
2. Transfer to a 9 X 13-inch baking pan. Freeze until just frozen, 2-3 hours.
3. Transfer to a food processor; puree. Scrape into a quart-size container with a tight-fitting lid; freeze until firm. If the sorbet loses its velvety texture, reprocess right before serving.

WW POINTS PER SERVING: 4

Note: This recipe appears in the WW New Complete Cookbook. I had a craving for ice cream with all the beautiful weather we've been having. I don't have the ice cream machine that's used on Iron Chef America to make that tasty treat. All you need is a blender. This Chocolate sorbet was SSOOOOOO GOOD it will give Ben and Jerry a run for their $$$!! This is the perfect treat for a girl's night in.