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$0.04 per serving
15 likes
Ready in 45 minutes
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.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
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.
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.
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.
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vegetarian
dairy-free
