Yummy Chocolate Desserts: Chocolate PB Cookies, Chocolate Passion, Also With Diabetic Directions

Chocolate seems to be the universal language of love. We are not just talking romantic love but also food loves. Chocolate is everywhere from the simple chocolate chip cookie to fancy desserts in expensive restaurants. The next time you want to share love with your family, entertain guests, or take a dessert to a pitch-in meal, try one of these yummy chocolate recipes. Starting with the lowly cookie, we have a recipe for a decadent Chocolate Chunky Peanut Butter Cookie, the pairing of two favorites. If you want a fancy scrumptious dessert, the Chocolate Passion for Chocoholics is just what you need.

CHOCOLATE CHUNKY PEANUT BUTTER COOKIES
1 cup chunky peanut butter
1/4 cup canola oil
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 tbsp vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup mini chocolate chips

Preheat oven to 350 degrees.

Combine the peanut butter and canola oil in a large mixing bowl. Add the brown sugar and the granulated sugar to the peanut butter mixture. Mix together well. Add the eggs and the vanilla extract mixing in well. In a small bowl combine the flour, cocoa powder, baking soda and salt. Add the flour mixture to the wet mixture stirring until blended. (This is a sticky dough.) Stir in the mini chocolate chips. Drop the dough onto ungreased cookie sheets by a rounded teaspoonful. Place approximately two inches apart. Using a fork, flatten cookies slightly making a crisscross pattern on the tops. Bake at 350 degrees for about 8 to 10 minutes until the cookies are set and the tops are cracked. Cool on the cookie sheets for 2 minutes. Remove to wire racks to cool completely.
Yield: Approximately 48 cookies.

CHOCOLATE PASSION FOR CHOCOHOLICS
3 cups cold milk
2 pkgs (4-serving size) Chocolate Instant Pudding and Pie Filling Mix
1 container (8-oz) frozen whipped topping, divided
1 9-inch square pan of baked brownie, cooled, cut into cubes
2 cups fresh raspberries

Pour the milk into a large mixing bowl. Add the dry pudding and beat with a wire whisk 2 minutes or until well blended and all pudding is dissolved. Gently stir in 1 cup of the thawed whipped topping.

Put half of the brownie cubes in a 2-quart clear glass (if available) serving bowl. Top with half the pudding mixture then half the raspberries and half of the remaining whipped topping. Repeat the layers with the remaining ingredients.

Refrigerate for at least 1 hour or until serving time. Store leftovers, if there are any, in the refrigerator.

NOTE: This dessert can be made for diabetics by using sugar-free pudding mix, sugar-free whipped topping, and homemade brownies made with Splenda instead of sugar.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com.

For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com.

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