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Gingerbread Men These Gingerbread Men Cookies are as cute as can be. If desired, decorate with raisins, currants or cinnamon red hot candies for eyes and buttons. Or, pipe untinted or Colorful Royal Icing onto cookies. Prep Time: 20 minutes Refrigerate Time: 4 hours Cook Time: 8 to 10 minutes per batch 3 cups flour 2 teaspoons McCormick® Ground Ginger 1 teaspoon McCormick® Ground Cinnamon 1 teaspoon baking soda 1/4 teaspoon McCormick® Ground Nutmeg 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) butter, softened 3/4 cup firmly packed brown sugar 1/2 cup molasses 1 egg 1 teaspoon McCormick® Pure Vanilla Extract 1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight. 2. Preheat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets. 3. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days. Makes 2 dozen or 24 (1 cookie) servings. Nutrition Information Per Serving: 158 Calories, Fat 6g, Carbohydrates 24g, Cholesterol 24mg, Sodium 128mg, Fiber 0g, Protein 2g White Chocolate Kissed Gingerbread Cookies This reinvented version of the favorite holiday cookie features a gingerbread cookie with a white and milk chocolate swirled kiss-shaped candy. Prep Time: 20 minutes Refrigerate Time: 4 hours Cook Time: 8 to 10 minutes per batch 3 cups flour 2 teaspoons McCormick® Ground Ginger 1 teaspoon McCormick® Ground Cinnamon 1 teaspoon baking soda 1/4 teaspoon McCormick® Ground Nutmeg 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) butter, softened 3/4 cup firmly packed brown sugar 1/2 cup molasses 1 egg 1/4 cup granulated sugar 1 teaspoon McCormick® Pure Vanilla Extract 60 white and milk chocolate swirled kiss-shaped candies 1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight. 2. Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. 3. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days. Makes 5 dozen or 30 (2 cookie) servings. Nutrition Information Per Serving: 175 Calories, Fat 7g, Carbohydrates 26g, Cholesterol 21mg, Sodium 112mg, Fiber 0g, Protein 2g Similar posts: burn off calories extreme weight loss camp fat burning calorie b6 and b12 injections for weight loss how many calories in a slice of swiss cheese how many calories burned walking 4 miles low calorie salads high cholesterol low fat diet how many calories in a gram of carbs |
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