•3/4 cup (180 mL) unsweetened cocoa powder, sifted
•2 tsp (10 mL) baking powder
•1/2 cup (125 mL) non-hydrogenated, soft tub margarine
•1 cup (250 mL) packed SPLENDA® Brand Brown Sugar Blend
•2 large eggs
•1 tsp (5 mL) mint and peppermint extract
•1/3 cup (80 mL) semisweet mini chocolate chips, melted
•In a medium bowl, combine whole wheat pastry flour, all-purpose flour, cocoa and baking powder. Set aside.
•In a mixing bowl, beat margarine with SPLENDA® Brown Sugar Blend until smooth. Beat in eggs and peppermint extract. Add melted chocolate and beat until smooth. Add flour mixture to chocolate mixture and beat to combine. Divide dough into 4 equal parts, shape into discs, cover with plastic wrap and refrigerate for 2 hours.
•Preheat oven to 350°F (180°C). Line cookie sheet with parchment paper. Working with one disc at a time, shape dough into 8” x 1” (20 X 2.5 cm) log on un-floured work surface. Cut each log into 8 equal pieces and shape each piece into a ball. Place balls on prepared cookie sheet, about 2” (5 cm) apart. Slightly flatten each ball with hand and bake until surface cracks and cookie is cooked through, about 15 minutes. Do not over bake.
•Cool cookies on baking sheet for 5 minutes before removing to rack and cooling completely.
Store cookies in airtight container for up to 5 days or freeze for up to 3-4 weeks
1 large butternut squash, peeled and cut into 1-inch cubes 2 large tart cooking apples, peeled and cut into 1/2-inch thick slices 1/3 cup dried cranberries 1/4 cup packed brown sugar 1/2 tablespoon flour 1/2 teaspoon salt 1/4 teaspoon ground mace (can substitute ground nutmeg) 2 tablespoons butter, cut into 1/4-inch cubes
1. Preheat oven to 350°F.
2. In a small bowl, mix the brown sugar, flour, salt, and mace.
3. Place squash in an 8x8-inch baking dish. Top with apples and cranberries. Sprinkle sugar mixture on top. Dot with butter cubes. Bake 50 minutes to 1 hour. Stir before serving, so squash and apples are sufficiently sauced.