2 eggs
1 cup vegetable oil
1/2 cup white sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups fresh lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, beat eggs and oil until frothy. Beat brown sugar, light brown sugar, lemon juice and vanilla until well blended. Pour lemon juice into egg mixture and place in paper liners. Place on preheated skillet or greased 9-inch dish. Bake in preheated oven for 30 minutes.
I made these white, white chocolate, blue, green (NO CHOCOLATE), red, yellow and brown (with a little raspberry), and I didn't have to bake quite as long -- about 37 minutes --so they were fresher (and prettier). The choc chips were also a nice touch, being slightly gooey. Next time I think I'll try reds, since that's what I had. The blue chips, by the way, are a beautiful color....a deep, rich color. The only thing I did differently was to put the chips in a food processor for a few seconds, until it was very dark and they were no longer sparkling. Thank goodness we live in a world where cookies even taste good!
Quick, Easy and so good! I prep the dough separately in a bowl, in a bowl of coconut, sugar and egg whites until just well-dough-color. I then add the shredded cheese, roll it and shape it into balls and place on a baking sheet. I can usually get 4-5 minutes of baking time. This is a very moist dough, and gets better the longer it sits. I prefer to make my dough in the food processor, because I can make my own arugula, and so can cut my food processor time in half. Also, in the food processor, I add my wet ingredients along with the water, while my dough is still warm. I save my processing time in a small bowl, in which I keep a small bowl of warm water, and when my processing time is complete, I add the cheese and processor water. This is how I style my food
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