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« Valley Food Home

Summer desserts

Published: Wed, June 6, 2018 @ 12:00 a.m.

Chocolate Chunk Mocha Cookies


Chocolate cookies become deliciously mocha flavored when McCormick Pure Coffee Extract is added to the cookie dough.

Prep time: 20 minutes

Cook time: 10 minutes

Calories: 245

Ingredients: 11

Servings: 24

2cups flour

2/3cup unsweetened cocoa powder

1teaspoon baking soda

1/4teaspoon salt

1cup (2 sticks) butter, softened

1cup granulated sugar

2/3cup firmly packed light brown sugar


4teaspoons McCormick Pure Coffee Extract

6ounces semi-sweet baking chocolate, coarsely chopped

1cup chopped walnuts

Preheat oven to 350 degrees. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and coffee extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate and walnuts.

Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.

Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Spiced Yogurt Dip for Fruit

Prep time: 5 minutes

Calories: 24

Ingredients: 4

Servings: 8

1cup plain nonfat yogurt

1tablespoon honey

1/2teaspoon McCormick Cinnamon, Ground

1/4teaspoon McCormick Ginger, Ground

Mix yogurt, honey, cinnamon and ginger in small bowl until well blended.

Serve as a dip for fresh fruit.

Summer Peach Upside Down Cake

When the peaches are bursting with flavor and juiciness at your market or local fruit stand is the time to prepare this wonderful dessert. The Super Spices cinnamon and ginger add warm, inviting flavor to the fruit topping and the spiced cake.

Prep time: 20 minutes

Cook time: 35 minutes

Calories: 277

Ingredients: 12

Servings: 6

Peach Topping

3tablespoons sugar

1/2teaspoon McCormick Cinnamon, Ground

1/4teaspoon McCormick Ginger, Ground

3tablespoons butter

2cups sliced peaches (about 3 medium)

Spiced Cake

11/2cups reduced fat baking mix

11/2teaspoons McCormick Cinnamon, Ground

1/2teaspoon McCormick Ginger, Ground


1/2cup fat free milk

1/4cup fat free sour cream

1/4cup sugar

Preheat oven to 350 degrees. For the Peach Topping, mix sugar, cinnamon and ginger in small bowl. Melt butter in oven in 9-inch round cake pan sprayed with no stick cooking spray. Sprinkle sugar mixture over melted butter. Arrange peach slices in single layer over top. Set aside.

For the Spiced Cake, mix baking mix, cinnamon and ginger in medium bowl. Beat egg in large bowl. Stir in milk, sour cream and sugar. Stir in dry ingredients until moistened and a soft dough forms. Spread evenly over peaches.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place heat proof serving plate, upside down, on top of pan. Invert pan and plate. Let stand a few minutes so sugar mixture can drizzle over cake. Remove pan. Serve warm.

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