For the last several years I've baked anywhere from 48 to 60 DOZEN cookies...usually in one or two days. We give away over half of those, and I freeze the remainder and thaw as desired.
By far the most expensive ingredient is vanilla extract (the real deal; no self-respecting baker would use imitation). One year I ran out near the end of the cookie palooza, so I made the last two batches without the vanilla. What I noticed, was that I could taste the cinnamon more clearly, and I liked it!
Since I bake cookies all year long, I have experimented with omitting the vanilla and adding (any or more) cinnamon to the recipe. It has become my Secret Ingredient; until today.
Yesterday it was sooooo cold in the Land of Pink that I made hot chocolate for all the Pinks and used my signature cinnamon in place of the vanilla...the consensus was, "This is the BEST hot chocolate we've ever had!"
That little twist is what Works For Me!
For those of you trying to be "good" this holiday season, here's a fantastic diet cocoa. You won't believe it tastes this good...really!
Fuschia's Fat-Free, Sugar-Free Hot Chocolate
(2 WW Points)
In a mug mix 2 Tbs unsweetened cocoa, 1 1/2 packets of Sweet & Low, 1/4 tsp cinnamon, and a dash of salt. In a separate mug heat 1 cup skim milk on the microwave until quite hot (about 1:15). Pour hot milk into cocoa mixture and stir well.