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Saturday, January 2, 2010


It is that time of year...we are all ready to "ring in the New Year." So what is the origin of that phrase?

It used to be customary in England to "ring out" the Old Year at midnight on New Year's Eve by tolling the church bells as though for a person who had died, and "ring in" the new year with a cheerful peal. There is a well-known poem by Tennyson, written in 1850, that refers to this custom. This is the first verse:
Ring out the old, ring in the new,
Ring, happy bells, across the snow;
The year is going, let him go;
Ring out the false, ring in the true.

Another great chocolate chip cookie to ring in the New Year. These are similar to my favorite chocolate chip cookies, p. 100 of Splendid Low-Carbing for Life, Volume 2, with a few minor differences. I didn’t include the chocolate chips in the analysis, as depending on the product, the carb count will vary.

1 cup butter, softened
1 ¼ cups Splenda Granular
¼ cup powdered erythritol
½ tsp molasses
2 eggs
2 tsp vanilla extract
2 ¼ cups Splendid Low-Carb Bake Mix
1 tsp baking soda
½ tsp salt
2 cups sugarless chocolate chips (or 70% Lindt, chopped)

In food processor, combine butter, Splenda Granular and molasses; process. Add eggs and vanilla extract; process. In medium bowl, combine Splendid Low-Carb Bake Mix, baking soda and salt. Stir into butter mixture until well combined. Fold in chocolate chips. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake in 350°F oven 8 to 10 minutes, or until brown underneath. Cool on wire rack, if desired, then transfer to a dinner plate or two and refrigerate. These will be best once cold and firm. Keep refrigerated.

Yield: 44 cookies
1 cookie
74.4 calories
3.0 g protein
6.3 g fat
1.4 g carbs

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