Eiffel BonBons (DiceFood.com)
Eiffel BonBons
New Eiffel BonBons are bite-size strawberry and apple chewy candy pieces from The Foreign Candy Co., Inc.
You can find them in single serving (1.25-ounce) bags or peg bags (4 ounces).
They’ve been popular in Europe for about 20 years and only debuted here in North America late last year. They’re available now online and in at retail chains like Walgreen’s & Target. Look for additional flavors to be rolled out as well.
Source: www.junkfoodblog.com
Copycat Girl Scout Thin Mint Cookies
Everyone loves Girl Scout cookies and the Thin Mints are my favorites! This past weekend I baked a batch of these with my nephew and they came out amazing. I hope you enjoy! Chocolate Cookie Wafers 1 18 ounce package chocolate fudge cake mix 3 tablespoons shortening, softened 1/2 cup cake flour, measured then sifted 1 egg 3 tablespoons […]
Everyone loves Girl Scout cookies and the Thin Mints are my favorites! This past weekend I baked a batch of these with my nephew and they came out amazing. I hope you enjoy!
Chocolate Cookie Wafers
1 18 ounce package chocolate fudge cake mix
3 tablespoons shortening, softened
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray
Chocolate Coating
3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening
Put the first 3 ingredients for the cookie wafers in a large bowl. Mix together while adding the water a little bit at a time until the dough forms. Cover and refrigerate for 2 hours.
Preheat oven to 350 degrees F. On a floured surface, roll out some of the dough until it is about 1/16 of an inch thick. Use a 1 1/2″ cookie cutter or the lid from a spice container with a 1 1/2-inch diameter to cut the dough. Arrange the cut dough rounds on a cookie sheet that is sprayed with non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and let them cool completely.
For the chocolate coating, combine chocolate chips with peppermint extract and shortening in a large microwave safe bowl. Heat for about 2 minutes on low power, stir, then heat for an another minute or until smooth.
Use a fork or tongs to dip each wafer in the chocolate, allow the excess chocolate to run off. Place the cookies side-by-side on a wax paper lined baking sheet. Refrigerate until firm.
Source: www.recipesecrets.net
Tags: detox diet, diet food, rawist cooking, raw food diet, food allergy
