Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Chocolate Snowballs & Chocolate Candy Cane Snowballs December 5, 2010

Chocolate Snowballs & Chocolate Candy Cane Snowballs

Jamie says:  Kathryn and I hosted a Christmas cookie exchange at our apartment last night.  If you’ve never done a cookie exchange, I would highly recommend doing one.  They are so much fun because you get to taste a wide variety of homemade cookies and take home the ones you like.   It’s quite easy to do, as well.  Here are the directions for our cookie exchange:

Please bring: 1 dozen homemade cookies on a plate to share AND as many cookies as you’d like to trade (for example if you bring 3 dozen cookies, 1 dozen are to sample and 2 dozen are to take home); a few copies of the recipe to share; and an empty container to take your cookies home in.

 I made Chocolate Snowballs & Chocolate Candy Cane Snowballs.  I modified from the Food Network “Snowstorms” recipe.

Chocolate Snowballs & Chocolate Candy Cane Snowballs

Ingredients:

  • 2 ½ cup dark brown sugar, packed
  • 2 sticks Smart Balance Butter Sticks- Omega 3
  • 2 eggs- omega 3 
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup Hershey’s Special Dark Cocoa
  • 1 ½ tsp sea salt, coarse
  • 1 ½ tsp baking soda
  • confectioners’ sugar (for Chocolate Snowballs)
    • or candy canes (for Chocolate Candy Cane Snowballs)

Directions:

  1. Preheat oven to 350 °F.  Beat brown sugar and butter until well-blended and fluffy.  Beat in eggs and vanilla. 
  2. In a separate bowl, stir all-purpose flour, whole wheat flour, cocoa powder, salt, and baking soda.  Stir flour mixture into butter mixture.  Chill in for 30 minutes. 
  3. Spray baking sheets with non-stick cooking spray.  Roll dough into balls, about 1 Tbsp each.  Then:  For Chocolate Snowballs, bake for about 17 minutes or until soft but firm.  Allow cookies to cool, then roll in confectioners’ sugar.  For Chocolate Candy Cane Snowballs, crush candy canes with a food-processor.  Roll ball into crushed candy canes.  Bake for about 16 minutes or until soft but slightly firm.  Yield: ~4 dozen cookies.  Enjoy!

Tasty!  I liked the hint of saltiness with the sweetness of the chocolate.  The candy canes were a nice addition. 

  • Nutrition note:  Next time you buy eggs and margarine/butter, look for the varieties with omega 3s to sneak some more omega 3s into your diet.  Omega 3s are a healthy type of fat and are anti-inflammatory.   
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