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Brown Sugar Sponge Cookie w/ Chocolate Covered Caramels

 
One serving costs about $0.04

$0.04 per serving

15 people like this recipe

15 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

24 vegetarian,dairy-free,dairy free,lacto ovo vegetarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:5%

Spoonacular Score: 5%

 

Need a dairy free and vegetarian dessert? Brown Sugar Sponge Cookie w/ Chocolate Covered Caramels could be an outstanding recipe to try. One serving contains 21 calories, 1g of protein, and 0g of fat. This recipe serves 24 and costs 4 cents per serving. Head to the store and pick up rolos, eggs, lemon zest, and a few other things to make it today. A couple people made this recipe, and 15 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 10%. This score is not so outstanding. Try Chocolate Covered Strawberry Jam Sugar Cookie Tart, Brown Sugar Caramels, and Chocolate Covered Caramels for similar recipes.

Ingredients

Servings:
0.33 cups
0.33 cups all purpose flour
all purpose flour
0.5 tsps
0.5 tsps baking powder
baking powder
0.25 cups
0.25 cups dark brown sugar
dark brown sugar
2 large
2 large eggs
eggs
0.13 tsps
0.13 tsps lemon zest
lemon zest
0.13 tsps
0.13 tsps salt
salt
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
24
24  rolos
rolos
0.33 cups all purpose flour
0.33 cups
all purpose flour
0.5 tsps baking powder
0.5 tsps
baking powder
0.25 cups dark brown sugar
0.25 cups
dark brown sugar
2 large eggs
2 large
eggs
0.13 tsps lemon zest
0.13 tsps
lemon zest
0.13 tsps salt
0.13 tsps
salt
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
24  rolos
24
rolos

Equipment

baking paper
baking paper
baking sheet
baking sheet
stand mixer
stand mixer
bowl
bowl
oven
oven
baking paper
baking paper
baking sheet
baking sheet
stand mixer
stand mixer
bowl
bowl
oven
oven


Instructions

  1. Preheat the oven to 375 degrees. Line baking sheets with parchment paper and spray with nonstick cooking spray.
  2. In the bowl of a stand mixer on medium speed, beat the egg whites until foamy. Add the baking powder, salt and sugar and continue beating on medium speed until stiff peaks form.
  3. In another bowl combine egg yolks, vanilla and lemon zest, beat with fork until thoroughly mixed. Fold the yolks into the egg white mixture just until combined.
  4. Sift the flour over the egg mixture and fold in until the batter is smooth and light. Drop just about 2 teaspoons of batter for each cookie about 2 inches apart onto baking sheets. Top each off with a Rolo in the center and press down lightly.
  5. Bake for 12 minutes or until golden. Cool on the sheets for 5 minutes then move to racks to cool completely.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.04
Ingredient
⅓ cups all purpose flour
½ teaspoons baking powder
¼ cups dark brown sugar
2 larges eggs
⅛ teaspoons lemon zest
½ teaspoons vanilla extract
Price
$0.06
$0.01
$0.18
$0.62
$0.02
$0.15
$1.04

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

Cooking Tips

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
22 Calories
0.78g Protein
0.47g Total Fat
3g Carbs
0% Health Score
Limit These
Calories
22
1%

Fat
0.47g
1%

  Saturated Fat
0.15g
1%

Carbohydrates
3g
1%

  Sugar
2g
3%

Cholesterol
17mg
6%

Sodium
19mg
1%

Get Enough Of These
Protein
0.78g
2%

Selenium
2µg
3%

Vitamin B2
0.03mg
2%

Phosphorus
17mg
2%

Folate
5µg
1%

Iron
0.19mg
1%

Vitamin B1
0.02mg
1%

covered percent of daily need

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