Crackle Spice Drops
- 1/2 cup(s) reduced-calorie margarine, soft
- 1/2 cup(s) unpacked brown sugar
- 1 large egg(s)
- 1 Tbsp vanilla extract
- 2 cup(s) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 1 Tbsp pumpkin pie spice
- 1/4 cup(s) powdered sugar
Preheat oven to 375°F.
In a mixing bowl, on medium speed, beat margarine with brown sugar until creamy. Add egg and vanilla extract; beat until light and fluffy. Stir in flour, baking soda, salt and spice.
Roll rounded teaspoonfuls of dough into powdered sugar to coat. Place onto baking sheet. Bake until golden, about 7 to 8 minutes. Yields 1 cookie per serving.
Chocolate Marshmallow Fudge
- 1 spray(s) cooking spray
- 1 2/3 cup(s) sugar
- 2/3 cup(s) fat-free evaporated milk
- 2 Tbsp reduced-calorie margarine, or light butter
- 12 oz semisweet chocolate, chopped (about 1 1/2 cups)
14 large marshmallow(s)
Coat an 8- X 8-inch pan with cooking spray.
In a medium saucepan, stir together sugar, evaporated milk and margarine (or butter); bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 minutes.
Stir in chocolate and marshmallows; remove pan from heat and stir until smooth.
Pour mixture into prepared pan and refrigerate until firm, about 2 hours. Cut into thirty-six 1 1/3-inch squares and serve. Yields 1 piece per serving.
Mexican Hot Chocolate
- 4 oz bittersweet chocolate, or Mexican chocolate, chopped
- 3 1/2 cup(s) low-fat milk
- 3 Tbsp sugar
- 1/4 tsp almond extract
- 1/4 tsp ground cinnamon
- 1/8 tsp table salt
- 6 average cinnamon stick(s), for garnish
Stir chocolate, milk, sugar, almond extract, cinnamon and salt in a medium saucepan set over medium heat until chocolate has melted and milk is barely simmering around interior rim of pan, about 3 to 4 minutes.
Pour into mugs; garnish each with a cinnamon stick for swirling. Yields about 2/3 cup per serving.
Mexican chocolate is a dark, bitter chocolate, sometimes sold in packaged squares or octagons, made by mixing the chocolate with sugar, spices and ground nuts. It’s got a very grainy texture — but an unbeatable taste! Look for Mexican chocolate in the Latin American aisle of almost all supermarkets.
Don’t let the milk boil or even simmer; it will end up with a “cooked” taste, none too appealing against this terrific chocolate.