Tag: Plate

No Bake Chocolate Cookies – Southern Plate by Gordon Ramsay

We are still watching our sugar at our house and it’s working out beautifully especially when I make me something sweet and don’t have to feel guilty about it. I had a hankering for classic no bake chocolate cookies and decided to try out a low sugar version. These have become a favorite of ours now, and I’m going to show you how to make them along with tips and tricks for adjusting them to your own taste.

I have kept a bag of these little gems in the fridge for the past few months now and have a few a week, just to keep the sweet monster from rising up and attacking. They taste close enough to the good old days but substituting pecans for the oats definitely takes it up a notch for me.

Tp make these chocolate cookies, you’ll need much the same ingredients as the traditional ones, with just a few substitutions:

Heavy Cream, Butter, Shredded Coconut (unsweetened), chopped pecans, cocoa powder, vanilla, and a sweetener of your choice. I am choosing Swerve..

I am using Swerve because it has zero net carbs and we go by net. You can also use Stevia but make sure you adjust the amount added to taste – it may require less. If you love Stevia, just be happy that I’m leaving my share on the grocery store shelves for ya 🙂 You’re welcome. Not all taste buds are the same and we actually taste things differently – I’m one of those people that just can’t handle the taste of Stevia, no matter what brand.

Keep In Mind The Amount of Sweetener Is The Key

Note: These are not going to taste identical to the ones made with sugar but amount of sweetener you use here is going to make or break this. I only use 1/2 of a cup of swerve but I could probably even cut that back to a little over 1/4 of a cup (hint: I have and they are even better). I suggest starting on the lower end and going up. Also know that the type of sweetener is going to affect how much you need to use as some are sweeter than others. I think the greater chance is of the cookies being too sweet rather than not sweet enough, so keep that in mind. My measurements are using Swerve, which can be purchased on Amazon by clicking here.

Place butter, cream, and sweetener in a sauce pot

Bring it just to a boil over medium high heat while stirring constantly. Once it comes to a boil, allow to boil for two minutes and then immediately remove from heat

Stir in vanilla

Add the cocoa, coconut and…

and nuts.

Stir until well blended.

Plop out by spoonfuls onto parchment paper and allow to cool completely so that they harden. You can put them in the refrigerator or even the freezer to speed up the process.

Enjoy your little treat! Makes about a dozen. I keep these in a zipper seal bag in my fridge – hidden towards the back so the kids don’t find them. 🙂

No Bake Chocolate Cookies

Servings: 12

Calories: 73kcal

Ingredients

1/4-1/2 cup Swerve* Monk Fruit or sweetener of your choice
1/4 cup heavy cream
1/4 cup butter
1/2 cup coconut shredded
1/2 cup chopped pecans
1 teaspoon vanilla
2 tablespoons cocoa powder

Instructions

Mix swerve (sweetener), cream, and butter in pot. bring to boil and once boiling cook for two minutes.
Remove from heat and stir in vanilla, cocoa powder, coconut, and pecans. Stir well. Drop tablespoonfuls onto parchment or waxed paper and allow to harden. If mixture appears runny or greasy then let set in fridge for 5-10 mins before serving. Enjoy!

Notes

*Please read post for important notes about this recipe.

The Sweetener used will impact the nutritional facts.

Nutrition

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Mint Chocolate Chip Cookies – Southern Plate by Gordon Ramsay

It’s really hard to improve a classic but these Mint Chocolate Chip Cookies truly do take an American favorite to the next level.

If you are a mint fan the combination of chocolate and mint morsels creates a satisfying experience. Have them warm out of the oven with a cup of your favorite hot and cold beverage and I tell you what, you won’t be sorry! Family and friends will think you are a baking genius.

Ingredients needed to make Mint Chocolate Chip Cookies are:

Unsalted butter
Light brown sugar (or regular brown sugar is fine too)
Granulated sugar
Eggs
Vanilla Extract
All purpose flour
Cornstarch (or Rice flour or more all purpose flour see tip below)*
Baking soda
Salt
Mint baking chunks or chips, see note below on what else can be used** or you could use a combination mint chips and chocolate chips. Either will work

*Is There a Good Substitute for Cornstarch?

Cornstarch helps cookies have that crumbling wonderful texture that we all love in a chocolate chip cookie, but if you don’t have cornstarch on hand you can use more All Purpose Flour, the texture will just be a little different that’s all. It will still taste divine. To sub all purpose flour you want to use 2 tablespoons of All purpose flour to every tablespoon of cornstarch required.

What Do I Do If I Can’t Find the Mints That Are in Your Recipe?

**Note* I used Walmart Great Value Mint Fudge Baking Chunks. The link to these baking chunks at Walmart is HERE

But if you can’t get those there are a couple other options as well.

You can buy mint chips and chocolate chips (semisweet) and fold them in together or you can use Andes Mints and chop them into chunks if you can find any of the other options.

How to Make Mint Chocolate Chip Cookies Step By Step Instructions

Instructions:
Preheat oven to 350 degrees. Prepare a cookie sheet with non-stick baking spray or parchment paper if
it isn’t a non stick sheet.In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.

Beat
in the eggs. Mix in the vanilla. Set aside.

In a small bowl, whisk together the flour, baking soda, cornstarch, and salt.

Pour the dry ingredients into
the wet ingredients and mix until combined. Don’t overmix.

Fold in the mint chunks.

Using a cookie scoop or spoon, drop cookie dough by rounded tablespoons onto the cookie sheet,
placing the cookies 2 inches apart.

Press some extra chunks onto the top (optional).

Bake for 10-12
minutes, until the tops are a very light golden brown.

Allow the cookies to cool for a few minutes and
then transfer to a cooling rack.
Store in a covered container at room temperature

And there you have it, the best Mint Chocolate Chip Cookies around! Take a bite or dunk away in your favorite hot or cold beverage.

Mint Chocolate Chip Cookies

Ingredients

1 cup 2 sticks unsalted butter – softened
1 cup Light brown sugar pack it down
1/2 cup Granulated sugar
2 Large Eggs
2 tsp Vanilla extract
2 3/4 cups All purpose flour
2 tsp Cornstarch See notes for substitute
1 tsp Baking soda
1/2 tsp Salt
1 cup Mint baking chunks see notes below

Instructions

Preheat oven to 350 degrees. Prepare a cookie sheet with non-stick baking spray or parchment paper if it isn’t a non stick sheet.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs. Mix in the vanilla. Set aside.
In a small bowl, whisk together the flour, baking soda, cornstarch, and salt. Pour the dry ingredients into the wet ingredients and mix until combined. Don’t overmix. Fold in the mint chunks
Using a cookie scoop or spoon, drop cookie dough by rounded tablespoons onto the cookie sheet, placing the cookies 2 inches apart. Press some extra chunks onto the top (optional). Bake for 11 minutes, until the tops are a light golden brown. Allow cookies to cool for a few minutes and then transfer to cooling rack. Store in a covered container at room temperature.

Notes

*Is There a Good Substitute for Cornstarch?

What Do I Do If I Can’t Find the Mints That Are in Your Recipe?

**Note* I used Walmart Great Value Mint Fudge Baking Chunks. The link to these baking chunks at Walmart is HERE
But if you can’t get those there are a couple other options as well.
You can buy mint chips and chocolate chips (semisweet) and fold them in together or you can use Andes Mints and chop them into chunks if you can find any of the other options.

You may also enjoy these cookie recipes:

Toffee Chocolate Chip Cookies

Chocolate Chip Potato Chip Cookies

Chocolate Chip Meringue Cookies AKA Cloud Cookies

Grandma Jenny’s Chocolate Chip Cookies

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Buttermilk Congealed Salad YUM! – Southern Plate by Gordon Ramsay

Southerners LOVE congealed salads and this Buttermilk Congealed Salad is a winner!

On Southern Plate we have recipes for them which include all manner of fruits AND vegetables.

Throwback to Times Gone By

They are a throwback to days when food was scarce and gelatin was cheap. Door to door salesmen carried a wide array of it and my grandmothers used to delight in purchasing a multitude of what was likely the only convenience food they could afford.

What Is A Congealed Salad?

Now some of you are wondering what a congealed salad is at this point as that seems to be a Southern term. Well, it’s a side dish made with flavored gelatin like Jell-O with fruit, vegetables, and/or nuts. People usually serve it in a molded shape but sometimes just scooping it in an ice cream dish is just fine too!

A friend of my mothers confessed she had never heard it in her life until she moved to Alabama and asked Mama once, “Why don’t you just call it Jello?”.

Well, that’s a good question. Why don’t we just call it Jell-O salad? I asked Mama and she replied
“Because it is a Congealed Salad”. 🙂

I put buttermilk in this one and it tastes divine! Very popular in the south, so you should try it! This is often made with peach or orange gelatin, just use your favorite. 🙂

To make this Buttermilk Congealed Salad you’ll need: Buttermilk, two small boxes gelatin (I used sugar free, you can use whichever you prefer) and a can of crushed pineapple, about twenty ounces.

How To Make Buttermilk Congealed Salad: A Step By Step Tutorial

Heat pineapple and juice, bringing to a boil.

Add gelatin powder.

Mix well. Remove from heat.

Add buttermilk

Stir.

Stir in whipped topping.

Until it looks like this!

Refrigerate to your desired texture and serve!

Analoyce Buttermilk Congealed Salad

Ingredients

1 can crushed pineapple 20 ounces
2 Cups buttermilk
8 ounces whipped topping
2 small boxes gelatin your flavor choice

Instructions

Heat Pineapple in juice, bring to a boil. Add jello and mix well. Remove from heat and add Buttermilk, stir. Allow to cool for twenty to thirty minutes. Stir in whipped topping. Refrigerate to your desired texture.

You may also enjoy these other holiday salad recipes:

Dr Pepper Congealed Salad

Fresh Fruit Salad with Lemon Honey Dressing

Grandmamas Holiday Fruit Salad

Thank you for reading Southern Plate!!!

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