Friends Food Family

Mocha Cinnamon Chocolate Chip Cookies

You know me...looking for the best chocolate chip cookies. I think I may have found them. But, it is not your traditional chocolate chip cookie recipe. I would call it an amazing "adult" chocolate chip cookie called a Mocha Cinnamon Chocolate Chip Cookie.

Recently, I have been looking for cookies that would stand up well as a cookie for an ice cream sandwich. The reason was a project at work. I work for a company called FUN Enterprises, Inc. We provide interactive novelty entertainment to educational, corporate and private events. We bring an experience to the PARTY! As a part of the project, I was investigating costs for a food truck. We decided to go with a very niche food truck and were going back and forth between specialty ice cream sandwiches and clam chowder. We have an opportunity to use a food truck as part of our entertainment services.

When we were investigating the specialty ice cream sandwiches, we were going to offer 6 different types of cookies with 6 different types of flavors. We were looking at it from the perspective of a mix and match ice cream sandwich. As we looked at the different types of cookies we would offer, they had to be somewhat crunchy, freeze well and be strong enough to be pushed together with ice cream. 

With this is mind, I was looking at a few different types of cookies. As I was thumbing through my FINE Cooking Cookies Cookbook, I came across this recipe for Mocha Cinnamon Chocolate Chip Cookies. The ingredients looked good - chocolate, coffee and cinnamon - and you rolled them in sugar before baking them, which would give them an added crunch. As I looked at the final ingredients, I noticed there were no eggs. First thing I did was look up the recipe online to see if there was a mistake or comments. The reason I did this is because there are a few recipes I have started and half way through, I have noticed a major ingredient is missing. Eggs in cookies, for me, would be a major ingredient.  But, as the recipe was written, there were no eggs and the reviews were great. I took out the butter and began baking. These cookies were very easy to make and within 30 minutes I had them baked and on cookie racks. The house smelled so GOOD! 

The cookies have a nice balance of coffee and chocolate with just a hint of cinnamon. They were crunchy and sweet; for me, they were perfect. As much as I am always searching for "the best chocolate chip cookie", these were one of the best I've tasted.

Now, onto my next project - Cinnamon Ice Cream. I think that would be a great combination for an ice cream sandwich cookie. How does this sound - Mocha Cinnamon Chocolate Chip Cookies with Cinnamon Ice Cream? Heavenly? Follow the next blog article, the Cinnamon Ice Cream will be there!

If you are looking for a cookie that's crunchy and has a really nice mocha blend, you will love these. Perfect to dip in coffee or hot chocolate and of course, there are no eggs in the recipe. 

Mocha Cinnamon Chocolate Chip Cookies (adapted from FINE Cooking)

Ingredients:

• 1-1/4 cups of butter, softened
• 3 tablespoons of instant express (or 4 tablespoons of instant coffee)
• 1 cup of confectioner's sugar
• 1/2 cup of light brown sugar
• 2 cups of flour
• 1/2 teaspoon of baking powder
• 3/4 teaspoon of cinnamon
• 1/4 teaspoon of kosher salt
• 1-1/2 cups of chocolate chips
• 1/4-1/2 cup of sugar for dipping cookies

 Preparation:

1. Preheat oven to 350 degrees. 

2. In a medium sized bowl, mix together flour, baking powder, cinnamon and kosher salt. Set aside.

3. In a large mixer, beat the butter and espresso powder until blended 1-2 minutes.

4. Add the confectioner's and light brown sugar, mix until blended.

5. Add the dry ingredients and once blended add the chocolate chips.

6. Place 1/2 cup of sugar in a shallow dish.

7. Roll dough into tablespoon sized balls and slightly flatten. Then, roll in sugar,

8. Place on cookie sheets two inches apart and bake for 10-12 minutes or until the cookies are slightly golden and the tops are dry.

9. Remove from oven and allow them to sit on the tray for 5 minutes before putting them on a cookie rack.

Makes about 36-40 cookies. They freeze very well.

 

Fresh from the Garden - Basil, Shrimp and Zucchini with Pasta

Ah, there is nothing better than fresh zucchini from your garden: fresh zucchini, fresh tomatoes, peppers, lettuce, kale and cucumbers. Summer is definitely our favorite time of the year. With our gardens in full bloom, we love picking fruits and vegetables just prior to making a recipe. You can't beat the flavor. That's probably why I can only eat certain fruits and vegetables during the summer. The thought of eating a cherry tomato in mid-January makes me quiver. Having your own garden really does spoils you.

Last week, it was extremely hot and sunny; just enough to get our garden in full bloom. The zucchini and squash had lots of flowers and by the end of the week we had our first pickings. With two good sized zucchini, Jeff was looking for a recipe that was light and easy. He stumbled upon this recipe called Basil, Shrimp and Zucchini Pasta at Eating Well. It had minimal ingredients and the ability to adapt more vegetables in the future. 

As we get more and more vegetables from our garden, we are always looking for easy recipes that we can make as well as share with family and friends. With six kids, grown and out of the house, we like sharing produce with them, but sometimes the question is, "Do you have a recipe for this?" Or, "What can I make with this?" It's always nice to say, "If you have a box of pasta and some frozen shrimp, you are all set!"

After peeling the shrimp the recipe became very simple. Within 30 minutes, we were sitting down, enjoying this delicious dish. I love when we have fresh vegetables as well as fresh herbs, it makes the recipe come alive. The Basil, Shrimp and Zucchini was delicious. This recipe made enough for 4 humgry people. That means, we usually have atleast a serving left over. It was just as good the day after for lunch. 

Read through the recipe and see how easy it is...

Ingredients for Basil, Shrimp and Zucchini with Pasta:

In a large bowl, place all the ingredients and stir, covering the raw shrimp in the tomato mixture. Set aside.

• 1 pound of extra large, raw shrimp, peeled and de-veined (we used frozen shrimp)
• 1 cup of tomato sauce or crushed tomatoes (we used crushed)
• 2 teaspoons of olive oil
• 1/4 cup of chopped basil
• 2 cloves of garlic, minced
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 1/8 teaspoon of cayenne pepper

In a large pot, add water and 1 tablespoon of salt. Bring to a boil and cook one pound of pasta according to the directions. This recipe calls for orrecchiette, but you can use any small pasta. 

Using 2 medium zucchini, quarter the zucchini and cut into 1/4 inch slices. 

In a large saute pan, over medium high heat, add 1 tablespoon of olive oil. Add the zucchini to the pan and saute for one minute. Add the shrimp mixture and cook for 3-4 minutes, watching as the shrimp gets pink. Add the drained, cooked pasta and cook for another 2-3 minutes. Remove from heat and add:

1/4 cup of chopped basil

Grab some plates and delight your gfamily and friends with this amazing dish. As the summer continues, we are going to try and make this dish with fresh cherry tomatoes and summer sqaush. That's the nice thing about making recipes with a few ingredients. It allows you to add your creative cooking style. I'm sure a little bit of shallot, maybe some oregano or even feta cheese, can transform this dish into another great meal! 

What's in your garden?