Joan Metcalf from Westminster asked for help finding the recipe for Chocolate Bliss Bites. She had clipped the recipe from the February 2007 issue of Prevention magazine but said she was missing the complete directions. She liked the fact that the cookies had no fat.
Herb Rosenberg from North Babylon, N.Y., found the very recipe that Metcalf was looking for on the Prevention magazine website (recipes.prevention.com/recipe/chocolate-bliss-cookies.aspx). These gems are incredibly easy to make and taste like rich little brownie bites but are made with zero fat. It's probably a good thing that the recipe only makes 24 because their rich flavor makes them irresistible. Baking time will affect texture. For soft, chewy cookies, bake for 25 minutes. If you prefer a crisper, lighter cookie, bake for closer to 40 minutes. These little indulgences would be super for a cookie exchange, and based on how fast they disappeared at my house, I would recommend making a double batch.
Janet Brown from Scott Depot, W.Va., is looking for the recipe for the pizza rolls that were sold as a fundraiser at Highlawn Elementary School in St. Albans, W.Va. She said they were the best she ever tasted and she has tried through the years to find someone in the area who might know the recipe but she has not been successful. She said she used to buy them by the dozen and freeze them and that she would love to be able to make them herself.
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Chocolate Bliss Bites
Makes 2 dozen cookies
1/2 cup unsweetened cocoa powder
Pinch of salt
1/2 cup sugar, divided use
3 large egg whites
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
1 tablespoon confectioner's sugar
Preheat oven to 300 degrees. Line 2 baking sheets with foil.
In a small bowl, sift together cocoa, salt, and 1/4 cup of the sugar.
In a large bowl, with electric mixer at medium low speed, beat egg whites and cream of tartar until soft peaks form. Beat in remaining 1/4 cup sugar, 1/2 tablespoon at a time, until meringue is glossy and stiff peaks form. Fold in cocoa mixture and vanilla extract.
Drop by rounded teaspoonful about 1 inch apart onto prepared cookie sheets.
Bake 25 minutes for soft, chewy cookies, or 40 minutes for crisp ones. Dust cooled cookies with confectioner's sugar.