I made cookies!

ORIGINALLY POSTED 7/26/2010 at 5:25 PM EST

Just made Splenda's Choco Chip Cookies as seen on their website and they came out sooo yummy. I made a couple small substitutions tho. I used 1/2 cup of splenda brown sugar blend instead of the 2/3 cup each of brown sugar and splenda granular the recipe called for. I also used 1/2 cup mini chocolate chips and 1/2 cup heath toffee bits instead of 1 cup of regular chocolate chips. The cookies taste soooo amazing! =) They didn't come out quite right (I probably didn't use enough splenda brown sugar blend) cos they spread a bit too much and were still raised in the center. But boy are they tasty! This was my first time ever baking cookies from scratch on my own so I am glad they were a success!  Updates will follow with modified recipe and pictures!

UPDATE 1  7/26 11:51 pm
The Recipe! :)

Choco-Chip Cookies
INGREDIENTS
• ⅔ cup butter or margarine, softened
• ½ cup SPLENDA® Brown Sugar Blend
• 2 teaspoons vanilla
• 2 eggs
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup semi-sweet chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees F.
2. Cream butter, brown sugar, SPLENDA® Granulated Sweetener and vanilla together in a medium mixing bowl. Mix until well blended and creamy. Add eggs, one at a time, mixing well after each addition. Scrape sides of bowl. Add flour, baking soda and salt. Mix until well blended. Stir in chocolate chips.
3. Place level tablespoons of cookie dough on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Remove from oven and cool on a wire cooling rack.
 

Nutrition info (per serving of 1 cookie)
Calories 90 | Calories from Fat 45 | Fat 5g (sat 3g) | Cholesterol 20mg | Sodium 90mg | Carbohydrates 11g | Fiber 0g | Sugars 7g | Protein 1g
 

Serves: 36
Prep Time: 15 Minutes
Total Time 27 Minutes

© McNeil Nutritionals, LLC 2009

http://splenda.tastebook.com/recipes/1397015-Choco-Chip-Cookies


UPDATE 2  7/27 11:40 pm
I keep trying to transfer my pictures from my microSD on my phone into my camera and onto the laptop but no luck yet. Will try again tomorrow with the pc instead. grr. sorry for the delay!


UPDATE 3  7/31 6:27 pm
Couldn't upload pix onto the pc either. Tried assorted things including using a different microSD to SD adapter and using my dad's camera, but no luck. I've got some sort of issue with the microSD communicating to adapters. Then I figured since that wasn't working I tried sending the pix in a multimedia message (MMS) from my cellphone to my email, but I had issues with that too. Couldn't send or receive MMS. Called up AT&T on the 28th regarding the issue. Talked to two different people and we tried some things but no luck. They told me to call up Samsung who make my phone to help me reset it. When I tried calling the were unavailable so had to wait till day before yesterday (29th). So I called them up again and got my phone reset and tried to resend the original msg. No luck there. They told me there was nothing else they could do and I could either send my phone in to get repaired for $70.65 (odd amount if you ask me) or I could call back up AT&T Tech Support. So I called back AT&T and spoke to a third person over there and we tried some of the original steps again (which Samsung had me try) and voila...it just worked... So now my phone is fixed but I still can't send the message to my email. I was told that if I send a mms to another phone it won't cost me anything extra but if I send to an email it will cost more for data charges so I was at a loss for what to do. Asked my friend Dan who's a bit tech-y and he told I could just buy a sync cable for it. So for the rest of that day and most of yesterday I searched for a reasonable price for the cable and i checked ebay like crazy but most were in hong kong and didnt have the cd to help set it up right. Finally I did a google search and came across this American company who had it with the setup CD..all for $2.54! I read online it could cost $40 from samsung????? yikes! that's insane! So I just ordered it from http://www.suntekstore.com/3-4ft-USB-Sync-and-charge-Cable-%5E%5ECD-for-Samsung-A767-A137-A867-i907.html. Cost $2.54 + free shipping + insurance! =D Should be here in a couple of days and I'll set it up immediately and finally upload the pix of my cookies to this blog! =D YEY!!!!!!!!

UPDATE 4 8/7 4:06 PM
I am still waiting on that sync cable to arrive. The listing said it would ship first class mail with insurance but it's still a no-show. Hoping to get it tomorrow-again! Seems like I'm constantly waiting for tomorrow with it. :(

Beat The Heat This Summer

Recipe: Make Your Own Popsicles

                                                                 

As a kid, summertime consisted of the beach, riding bikes, catching fireflies, and eating popsicles. As long as you have popsicle sticks, and a freezer, making your own popsicles is pretty simple. I found some recipes to appeal to any type taste, including fruity, coffee, or even chocolate based flavors. You can also find popsicle molds at most places like Target, or Walmart. Basically you just whip up one of these mixtures spoon into the mold. 
*If you don't have a mold, you can make a thicker mixture, place wax paper on a plate or tray lay out the sticks and spoon mixture onto the stick. Lay flat and let freeze.
Now eat up and enjoy your very own homemade popsicles! *They taste so much better than store bought ones too.
Fruit-Based Popsicles Piña Colada: Puree pineapple chunks with coconut milk, sugar to taste, a little nutmeg, cinnamon and vanilla.

Blueberry: Puree blueberries with just enough water to make the mixture pourable, a little pepper, ground allspice and sugar to taste.

Peanut Butter-Banana: Puree bananas with a couple of tablespoons of peanut butter, milk and a little vanilla.

Peaches and Cream: Puree peeled fresh or canned peaches along with sugar to taste, some water, a little half-and-half, a pinch of salt and a touch of lemon juice.

Watermelon-Chocolate Chip: Puree several cups of watermelon. Fold in mini chocolate chips and spoon into popsicles molds.

Creamy Banana: Puree bananas with a splash of lime juice and enough milk to make it thick but pourable. Add a little chopped banana for texture and add sugar to taste.

Cranberry-Orange: Puree canned cranberry sauce with enough orange juice to thin mixture to a thick pouring consistency. Add sugar and ground ginger to taste.

Tamarind: Combine about 2 cups of tamarind pulp (with pits) with 4 cups of water and simmer until the pulp has separated from the pits and the mixture is flavorful. Add sugar to taste and push through a sieve; discard pits.

Strawberry-Raspberry Yogurt: Puree strawberries with seedless raspberry jam until smooth. Add plain low-fat yogurt, vanilla, and sugar to taste and whirl until combined.

Mango-Chile: Puree fresh mango with a little lime juice, a touch of chipotle chile powder and a pinch of salt.

Pineapple: Puree chunks of pineapple (fresh or canned) with pineapple juice, a little grated fresh ginger, lime juice, and sugar to taste.

Sour Cherry Crisp: Puree a couple of cups of pitted fresh or canned sour cherries with light brown sugar to taste, a few tablespoons of toasted oats (toasted in a 350 degree F oven for 10 minutes), a little ground allspice, a touch of ground cloves, and a teaspoon of vanilla extract and enough orange juice to thin.
Juice-Based Popsicles Grapefruit-Grenadine: Combine pink grapefruit juice with honey to taste, and grenadine to give a nice blush.

Orange Julius: Combine orange juice, just enough half-and-half to make it creamy, vanilla, and sugar to taste.

Spiced Carrot Cake: Gently heat carrot juice and add sugar to taste, stirring until the sugar has dissolved. Stir in some ground ginger, cinnamon, cardamom, and a pinch of salt.

Key Lime Pie: Combine sweetened condensed milk, a little grated lime zest, lime juice, and a little vanilla extract.

Lemonade: Prepare your favorite lemonade making it extra strong; pour into popsicle molds and freeze.

Pomegranate Sangria: Stir together pomegranate juice, orange juice and a little lime juice. Add sugar if needed.
Coffee And Chocolate Popsicles Mocha: Prepare hot cocoa using 2 heaping teaspoons of unsweetened cocoa powder and 2 tablespoons semisweet chocolate to 1 cup of hot coffee; sweeten to taste with brown sugar. Add a splash of milk and freeze.

Chocolate Malt: Melt a 1/2 cup of semisweet chocolate in a cup of milk. Add a tablespoon or two of malted milk powder and freeze.
Adventurous Popsicles Cucumber-Mint: Combine 3 cups of peeled and seeded cucumber, 1/2 cup sugar, 3 to 4 tablespoons of lime juice and 2/3 cup fresh mint leaves and puree. Push through a strainer and freeze.

Margarita: Combine lime juice, tequila, agave nectar to taste and a little orange juice.

Hibiscus: Steep several red zinger tea bags in boiling water until flavorful. Add sugar to taste, stirring until dissolved.

Lemon-Lavender Buttermilk: Make a sugar syrup of 1/3 cup sugar, 3 tablespoons water and 1/4 teaspoon lavender; heat just until sugar has melted. Let steep until cold. Strain and stir in 3 tablespoons lemon juice and 1 cup buttermilk.

Toasted Coconut: Gently warm coconut milk, add lemon, orange, and lime zest, cover and steep until cool. Meanwhile in a 350 degree F oven toast angel flake coconut until golden brown. Strain and remove zest from coconut milk, then stir in toasted coconut and sugar to taste.

Rice Pudding: Puree some cooked white rice with sweetened rice milk. Add a little cinnamon and nutmeg, pour into popsicle molds and freeze.

Thanksgiving Pops: Place a can of pumpkin puree in a blender along with light brown sugar to taste, cinnamon, nutmeg, allspice, ginger, a touch of cloves and enough milk to make a pourable mixture,

Vanilla-Caramel Pops: Combine 2/3 cup sugar and 1 tablespoon lemon juice in a skillet and cook over low heat until sugar has caramelized. Off heat add 2 cups milk (be careful, it will sputter). Return to heat and stir until sugar has melted. Stir in 2 teaspoons vanilla extract and freeze.

Butter-Pecan: Saute 3/4 cup of chopped pecans in 3 tablespoons butter until golden brown and fragrant. Add a couple of cups of milk and light brown sugar to taste and heat just until warm. Cover and let sit 30 minutes. Push through a strainer, stir in a teaspoon of vanilla extract and freeze.

Gingerale: Thinly slice enough fresh ginger to get 2 cups (no need to peel). Cook in 4 cups of water until nice and spicy. Add sugar to taste, and bring to a boil. Strain and freeze.