Flourless Choc. Walnut Cookies

Flourless (gluten free) chocolate walnut cookies

low in bad fat, high in protein

2 1/2 c. walnuts (or pecans)
3 c. powdered sugar (I cut this in half and they were plenty sweet for me)
1/2 c. + 3 T. cocoa powder
1/4 t. salt
4 egg whites
1 T. vanilla (GMO free)
dark chocolate kisses or other dark choc. pieces

Preheat oven to 350 degrees
Finely chop walnuts and spread in thin layer of baking sheet and bake 9 min until toasted.
Mix sugar, cocoa, salt and then stir into walnuts.
Add egg whites and vanilla.
Beat with fork or mixer until JUST mixed--not too much.
Drop batter by teaspoonful onto baking sheet.
Bake about13 minutes.
Add dark chocolate pieces while cookies are still warm.
Delicious!!

Italian Hot Chocolate - Cioccolato Caldo

Italy is famous for their Cioccolato Caldo, especially during the fall and winter months. This hot chocolate is sometimes served so thick (like a pudding), that you need a spoon to actually eat it! this recipe doesn't make it that thick. The luxurious richness comes from using top-quality chocolate.

5 tablespoons Dutch-process Cocoa powder
2 tablespoons granulated sugar
6 ounces dark chocolate (at least 70% cacao solids), finely chopped
2 cups milk

In a small saucepan over low heat, add the cocoa powder, sugar, and 2 tablespoons of the milk, Heat until the sugar melts and no lumps remain, stirring well. Bring to a low boil, stirring constantly; add the remaining milk. Turn off the heat, add the chopped chocolate, stirring until smooth.

Pour into serving cups.

Chocolate Milk

I Sat down this afternoon to indulge in a big tall cold glass of Chocolate Milk. As I was enjoying my frosty beverage I happened to glance at the ingredients of the chocolate syrup and the first 2 were High fructose corn syrup and Corn syrup. I have been trying to get those 2 ingredients out of my family's diet. I am a little new at this so it doesn't occur to me that it is in every single thing in my pantry !! It is very frustrating!! SO I thought surely there is a recipe out there that I can make and we can still enjoy with out all the HFCS. So here is what I found and I am going to try it.

1 1/2 cups water

2 1/2 cups sugar

1 1/2 cups dutch processed cocoa

1 TBSP vanilla

1/4 tsp kosher salt

2 TBSP honey

In a sauce pan bring sugar and water to a boil. Whisk in cocoa, salt, and honey. Whisk until all solids have dissolved. Continue cooking over low heat for 2-3 minutes or until slightly thickened. Whisk in vanilla. Pour into a Mason jar or squeeze bottle and store in refrigerator.

To give credit where credit is due, I found this recipe at www.jollymom.com and she found this recipe from TV food host Alton Brown.