Friends Food Family

Double Chocolate Sugar Cookies

Every year, I look for a new cookie to add to my many holiday cookies. This year, out of the 5 or 6 new cookies I baked, this Double Chocolate Sugar Cookie recipe ended up being the big family favorite. This cookie has wonderful chocolate chewiness with the perfect sugary crunch. I made the recipe a little different from the original and it still came out perfect. I hope you enjoy these as much as we did.

"These Double Chocolate Sugar Cookies are the perfect blend of chewy and crunch." ~ Danielle B.

Double Chocolate Sugar Cookies

Adapted from The Cafe Sucre Farine

Ingredients:

• 1-1/2 cups of flour, +2 tablespoons
• 3/4 cup of cocoa powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of baking powder
• 14 tablespoons of butter, at room temperature
• 1-3/4 cups of dark brown sugar, packed
• 1 tablespoon of vanilla
• 1/2 teaspoon of salt
• 1 large egg
• 1 large egg yolk
• 1 cup of mini semi sweet chocolate chips
• 1/2 cup of demera or turbinado sugar

Instructions:

1. Pre-heat oven to 350 degrees.
2. In a medium bowl mix flour, cocoa powder, baking soda and baking soda, set aside.
3. Using a hand-held beater or mixer with the paddle attachment, place butter, dark brown sugar, vanilla and salt in a large bowl and beat on medium high for 1 minute until blended.
4. Add egg and egg yolk one at a time, beating each until well incorporated. 
5. On low speed, add the flour mixture. Mix until just blended.
6. Add mini chocolate chips and mix until incorporated.
7. Place demera or turbinado sugar is a shallow bowl.
8. Using a well rounded tablespoon of dough, roll into a ball and then roll in sugar. 
9. Place on cookie sheet and using the bottom of a glass, press the cookie slightly and then sprinkle with additional sugar.
10. Bake for 8-10 minutes or until the cookies puff and are slightly cracked. They will be dry on top.
11. Watch cookies carefully as you do not want to over bake them. 
12. Remove from oven and allow to cool on cookie racks.

This recipe makes 36-40 cookies. They freeze well, too. Eat some now and freeze some for later. 

  

Butterfinger Chocolate Chip Cookies

Every holiday season, I have a set group of cookies that I make every year. I especially love my traditional cookies because they disappear the fastest. My belief is to create a solid list of traditional cookies and then throw in a few sugary surprises.

My perfect cookie tray dozen is:

1. A chocolate chip cookie - Andria's Chocolate Chip Cookies - bittersweet chocolate and Heath Bar bits make them perfect!
2. An oatmeal cookie - Nannie's Oatmeal Cookies - brown sugar oatmeal cookie with chocolate chips and raisins.
3. A macadamia nut cookie - White Chocolate Macadamia Nut Cookies - men love these, more than women!
4. A gingersnap cookie - Dipped Gingersnaps - a great twist on a traditional cookie.
5. A chocolate cookie - Chocolate Snowcap Cookies - soft and fudgy with nonpareils.
6. A jelly filled cookie - Jelly Filled Thumbprints - brown sugar shortbread cookie with a fruity jam.
7. A peanut butter cookie - Peanut Butter Blossoms - who doesn't love these!
8. A shortbread cookie - Danielle B's Special Thumbprints - mini chocolate chips and a Hershey kiss.
9. An easy bar cookie - 7 Layer Bars - This is as good as a candy bar.
10. A soft cookie - Angie's Ricotta Cookies - tastes like a little moist cake with lemon icing.
11. A biscotti - Dried Cherry Pistachio Biscotti - perfect with a cup of coffee.
12. A new addition - Mocha Cinnamon Chocolate Chip Cookie - a new cookie that people go crazy for!

I like this choice of cookies because they all get eaten. There is nothing worse than arriving with a platter of cookies, only to be leaving and seeing many of them still on the plate. Believe me, that used to happen. I would spend hours on specialty cookies only to find all the traditional cookies would be eaten. The specialty cookies would be sitting very pretty on the plate and later, they would be in the trash. 

This year, I was looking for some new cookies to add to my list and decided to try these Butterfinger Chocolate Chip Cookies. I bought a bag of Butterfinger Bits and thought the taste would be good. I love crushed candy bars in cookies. It gives them a unique flavor. That's why I add Heath Bar Bits to my chocolate chip cookies. 

The original recipe didn't have mini chocolate chips but I love a bit more chocolate with my cookie. I figured the mini chips wouldn't overwhelm the flavor of the candy. The recipe was easy and the cookies were delicious. They were crunchy on the outside and slightly chewy with flavors of peanut butter and chocolate. My mother-in-law, who lives next door, is my official taste tester. She's not a big candy bar fan but all she talked about was how much she liked the cookies.

I just bought another bag of Butterfinger Bits so I'm off to make another batch. I'm going to add them to my perfect dozen list and let's see how well these cookies do this season.

Happy Holidays! 

Butterfinger Chocolate Chip Cookies

(Adapted from Nestle recipe)

Ingredients:

1 cup of butter

1-1/2 cups of white sugar

2 eggs

3-1/2 cups of flour

1-1/2 teaspoons for baking soda

1/2 teaspoon of kosher salt

1 bag of Butterfinger Bits or 8 Butterfinger candy bars, break into chunks

1 cup of mini chocolate chips

Instructions:

1. Pre-heat oven to 350 degrees
2. Using the paddle attachment on an electric mixer, beat butter and sugar on medium high, until light and creamy (2 minutes).
3. Add eggs and beat until blended, about 1 minute.
4. On low speed, add flour, salt and baking soda.
5. Before the mixture comes together, add the Butterfinger pieces and the chocolate chips.
6. Mix until combined. 
7. Using a well-rounded teaspoon, drop dough onto cookie sheet.
8. Bake for 8-10 minutes or until slightly golden and the tops look dry.
9. Cool on cookie rack. 

Makes 48-60 cookies.

YUM YUM Cake or The Best Texas Sheet Cake

Back in the spring, we were having some friends for dinner and I was looking for an easy dessert. I was watching the Food Network and The Pioneer Woman was on. I have been following Ree Drummond ever since I started my food blog back in 2009. I love her recipes as well as her storytelling.

During her segment, she was making a Texas Sheet Cake and I kept thinking, I have a recipe for this somewhere. When I was younger, my Aunt Joyce would come to visit and she always made some interesting recipes that we didn't necessarily make in New England. She was originally from Alabama and traveled the world with my uncle as he served in the Navy. They lived in California, Japan, Texas, Hawaii, and Florida; and those are only the places I can remember, I know there were more. When she made this YUM YUM Cake, I remember it was more like a brownie, a gooey frosted brownie. It was dense and fudgy, sticky and sweet. Being the chocoholic that I am, this recipe always stuck with me. I went back into an old recipe folder and found the hand written recipe from my mother. Forty years later, it was almost identical. 

I went back and forth between the two recipes and decided to go with the additional cocoa as I do like chocolate. Ree's recipe definitely put a little more chocolate flavor into the cake; 4 tablespoons of cocoa VS 4 heaping tablespoons of cocoa. Both recipes taste delicious, one more fudgy than the other. The sheet cake is addictive and I say that because after you have a piece, you keep taking little slivers or wiping the spatula, gathering all the sweet gooeyness. You don't want to waste even a crumb! 

Since that time, I have made the cake a number of times. It's easy to make and within an hour the cake is mixed, baked and frosted. It can't get an easier than that. Our friends and family have definitely enjoyed this dessert, especially when they leave with a big slab of Texas Sheet Cake "to-go".

The best complement you can get from a dessert like this is...."Please don't make this dessert again because I can't stop eating it." Yup! I'll be making it again.

Tell us what you think. Did you like the cake? Do you make a cake similar to this? Share your favorite sheet cake recipes.

YUM YUM Cake or The Best Texas Sheet Cake 

Adapted from The Pioneer Woman

Preheat oven to 350 degrees and butter a 13 x 18 sheet cake pan.

• 2 sticks of butter, melted
• 4 heaping tablespoons of unsweetened cocoa
• 1 cup of boiling water

In a medium sauce pan, melt butter with cocoa. Add boiling water and boil for 30 seconds. Remove from heat and add to dry ingredients below.

• 2 cups of sugar
• 2 cups of flour
• 1/4 teaspoon of salt

In a large bowl, combine sugar, flour and salt. Add chocolate mixture. Stir until well blended.

• 2 eggs
• 1/2 cup of buttermilk
• 1 teaspoon of baking soda
• 1 teaspoon of vanilla

In a small bowl, whisk together eggs, buttermilk, baking soda and vanilla. Add this to the chocolate mixture in the large bowl. Whisk until smooth. Pour into sheet cake pan and bake for 20-25 minutes until the cake springs back upon touch or a toothpick comes out clean. 

While the cake is baking, start making the frosting.

• 1 - 3/4 sticks of butter (14 tablespoons)
• 4 heaping tablespoons of unsweetened cocoa
• 6 tablespoons of milk
• 1 teaspoon of vanilla
• 1 pound of confectioner's sugar
• 1/2 cup of chopped pecans

In a medium sauce pan, melt the butter with cocoa. Remove from heat and using a hand whisk add milk and vanilla. Add confectioner's sugar 1/2 at a time, whisk until smooth. After 2 cups, start tasting the frosting. You shouldn't use anymore than 3 cups. I use about 2-3/4 cups total. Once you like the sweetness, add the pecans.

When the cake comes out of the oven, frost the cake. 

This cake will feed 18-24 people (or more). As much as it is delicious the first day you make it, it tastes even better the following day.

 (This is my mother's handwriting for my Aunt Joyce's recipe)

Chocolate Butterscotch Chip Cookies

Back about a month ago, Jeff and I were getting ready to host a Super Bowl Party with a few close friends. We were making beef short rib sandwiches on french baguettes with melted smoked gouda along with a big tossed salad as our half-time meal. 

I knew that we would be eating a number of tidbits (guacamole and chips plus chicken wings) during the first half. By the time we had "dinner" at half-time, people were probably going to be stuffed. Would anyone want dessert after everything we would be eating?

Yes. Know why? There are people like me that no matter how stuffed we are, we still need a little something sweet to end the meal. I knew that something small, that you could hold in your hand, would be perfect. Ultimately, that meant a cookie, brownie or bar dessert.

I was looking on my Pinterest "I want to make that" board when I came across this chocolate cookie with butterscotch chips on my home feed. They looked really good, a crinkled dark chocolate cookie with butterscotch chips. I love the taste of butterscotch but I don't make many desserts using butterscotch chips. I would say, the most I use them for is 7 Layer Bars. 

As I read the ingredients, these Chocolate Butterscotch Chip Cookies looked like a dense brownie. I figured they would be chewy, possibly gooey but definitely sweet. They were fairly easy to make and at the end of 30 minutes, I was putting a batch into the oven. With the house smelling like fudgy brownies, I couldn't wait to give them a try. 

As I thought, they were chewy and reminded me of a warm brownie and the butterscotch chips made them really sweet. I'm glad I used the bittersweet chocolate because I think it takes some of the sweetness out of the cookie and lets the flavor of the chips come through.

I wasn't sure how my guests would like them but they were a big hit. People were grabbing two and three cookies as they asked for a glass of milk to go with it. (I think that is the Oreo Cookie Syndrome - when cookies are really sweet, milk is the perfect complement!) The night I made the cookies, I doubled the recipe and froze two dozen for another occasion. I de-frosted them a week ago and brought them to a friend's house. I must admit, I stole a cookie from the top and it was so good! It reminded me that I definitely have to make these cookies again.

Ingredients for Chocolate Butterscotch Chip Cookies (from Diethood)

• 3 tablespoons of butter
• 1 cup of bittersweet chocolate chips (I use Ghiradelli 60% Cocoa Bittersweet Chips)
• 2 eggs
• 1/2 cup of sugar
• 2 teaspoons of vanilla
• 1/4 cup of flour
• 1/4 teaspoon of baking powder
• 1 cup of butterscotch chips

Preparation:

1. Pre-heat the oven to 350 degrees.

2. In a microwavable bowl, place chocolate chips and butter. Microwave on high for 30 seconds, stir chocolate and butter and repeat. If the mixture isn't melted, microwave in 15 second intervals until smooth. Allow to come to room temperature.

3. Using a mixer, place eggs, sugar and vanilla into bowl and beat until the mixture begins to turn a pale or light yellow. About 10 minutes on medium speed.

4. Add the flour and baking powder and mix on slow until well incorporated. 

5. Remove the bowl from the mixer and fold in the chocolate mixture. Once the two are combined, add the butterscotch chips.

6. Allow the cookie dough to sit for 10 minutes.

7. Place parchment paper on the cookie tray (you will need three trays) and put a rounded tablespoonful of cookie dough 2 inches apart. I placed 8 cookies per tray. 

8. Bake cookies for 9-11 minutes or until they are dry and the tops begin to crack.

9. Remove from oven and allow the cookies to cool on the trays. Peel from the parchment paper.

10. This recipe makes about 2 dozen cookies. Place in air-tight container.

  

Pumpkin Blossom Cookies with Milk Chocolate Kisses

Pumpkin Blossom Cookies with Milk Chocolate Kisses

I love pumpkin. Whether in coffee, a soup, bread or dessert, I will eat or drink almost anything that has pumpkin flavor. Sometimes I wonder...do I like the pumpkin? Or do I like the pumpkin spice? With most of the pumpkin recipes I have there is as much pumpkin flavor as there is spice.

I have been especially fond of pumpkin with a hint of chocolate. A friend of mine makes a great pumpkin cake and she puts mini-chocolate chips in it. But it not only has a delicious pumpkin flavor but a wonderful balance of spice and chocolate. So, with that in mind, I was looking to make a pumpkin cookie with a milk chocolate kiss. I was looking to capture that Peanut Butter Blossom feel. A nice moist cookie, rolled in sugar with a chocolate kiss on top. 

I found this recipe for a Pumpkin Snickerdoodle from Center Cut Cook. It was a unique recipe, but it didn't have any spices in the cookie recipe. Granted, you do roll the cookies in cinnamon and sugar but there wasn't any pumpkin spice. For those who don't know the combination - pumpkin spice is made with cinnamon, ginger, nutmeg, cloves and allspice. I decided I would add a small amount of pumpkin spice to both the cookie and the rolling sugar. I wanted to add a little kick to the cookie. Then I would add the chocolate kiss so I could put my creation, or should I call it, my craving together.

The recipe was fairly easy but the dough needs to be refrigerated for at least 90 minutes. My suggestion would be to make the dough and while it is freezing make a batch of Andria's Chocolate Chip Cookies. (Because they are so good.)

I made these pumpkin blossoms on a Sunday afternoon and had friends over to watch the football game later that evening. I had eaten a cookie piping hot out of the oven and it was delicious but sometimes it's hard to get a read on the true flavor of the cookie. Later that evening people were going crazy over the cookies. They were light and chewy and had great flavor. Pumpkin + Pumpkin Spice + Chocolate = Amazing Cookies. The best comments I got were:

"These are the BEST cookies I've ever tasted." (I love that one!)

"These are amazing!" 

"Can I have the recipe?" (Here you go!)

So, I'm over due with the recipe, but here it is. Try out a batch before the holidays because you may find that these will be your new holiday cookies. I know I will be adding these to my 12 Cookies of Christmas for 2014. If you make a batch, leave a comment and tell me how you liked them!

Ingredients for Pumpkin Blossom Cookies with Milk Chocolate Kisses:

• 1/2 cup of butter, softened
• 1/2 cup of shortening
• 1-1/2 cup of sugar
• 3/4 cup of pumpkin puree
• 2 eggs
• 2-3/4 cups of flour
• 2 teaspoons of cream of tartar
• 1/4 teaspoon of salt
• 1 teaspoon of baking soda
• 1/4 teaspoon of pumpkin pie spice
• 1 small bag of milk chocolate kisses

Rolling mix:

• 1/2 cup of sugar
• 2 teaspoons of cinnamon
• 1/4 teaspoon of pumpkin pie spice

Preparation:

Preheat oven to 350 degrees.

1. In a medium sized bowl, mix together the dry ingredients of flour, salt, cream of tartar, baking soda and pumpkin pie spice. Set aside.

2. In a mixer, using the paddle, cream together the shortening and butter. Once blended (about 1-2 minutes), add the sugar and cream until fluffy, about 2 minutes. 

3. Add the 2 eggs and once incorporated, add the pumkin puree.

4. When all wet ingredients are together, add the flour mixture in two parts. When the mixture is fully mixed, it will be wet and sticky.

5. Place the dough in the freezer for 90 minutes or until firm to the touch.

6. In a small bowl, mix the rolling ingredients of sugar, cinnamon and pumpkin pie spice.

7. Roll dough into 1 inch balls and then roll in the sugar mixture. Place on cookie sheet 2 inches apart.

8. Bake for 10-12 minutes or until slightly golden and the tops are dry and slightly cracked.

9. Remove from oven and place a milk chocolate kiss on the top. Press slightly into place and as it begins to melt you can push it down until you create a flattened, swirled appearance.

10. Cool on cookie racks.

Makes about 4 dozen cookies.

 

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.

 

Chocolate Chip Cookies with Oatmeal and Two Kinds of Chocolate

We love cookies at our house, especially a good chocolate chip cookie. Coming from New England, our idea of a chocolate chip cookie is based on the Toll House Chocolate Chip Cookie recipe. We don't add anything to our cookie outside of chocolate chips and for those who like nuts, walnuts. Because we make an oatmeal cookie that my grandmother always made, Nannie's Oatmeal Cookies, we don't have as big a library of oatmeal cookies. As I was looking over the two recipes, outside of Nannie's using 2 cups of brown sugar vs 1 cup of brown sugar and 1 cup of white sugar, the base cookie ingredients are identical.

My mother in law cut this recipe out of her Southern Living magazine and thought it looked like a good recipe, it was called Jana's Chocolate Chip Cookies. It was a fairly simple recipe and it had otameal and a grated bar of milk chocolate in it. With Easter around the corner, I always like trying new recipes.

As I picked up the ingredients at the supermarket, instead of a plain milk chocolate bar, I grabbed a Symphony bar with toffee bits and almonds. I love the creamy caramel taste and thought it might go well with the oatmeal. I started laughing, "Do I ever follow the directions correctly?" Probably not!

The recipe was basic with brown and white sugar, eggs, vanilla, flour, salt, baking soda and powder and lots of chocolate chips. The only difference was the grating of the Symphony bar. The cookies were easy to make and before all the cookies came out of the oven, I was cleaned up and ready to taste these chocolate chip oatmeal cookies. The house smelled wonderful as I bit into the hot cookie. I thought they were very good. With the oatmeal, pecans and the milk chocolate, there was a nutty caramel taste to the cookies. They were crunchy to start and chewy to finish. My family absolutely loved them...then there was my mother. She loves her mother's oatmeal cookies. She thought they were good, but still loves Nannie's Oatmeal Cookies better. I guess it could be like me...I am always in search of the BEST chocolate chip cookie. To date, I have tried so many, but outside of my traditional - Andria's Chocolate Chip Cookies - only one chocolate chip cookies stands out - Jacques Torres's Chocolate Chip Cookie. I apologize to all the chocolate chip cookie recipes to date, Jacques is the best one.

As for Jana Kramer's Chocolate Chip Cookies - I would rather call them Oatmeal Chocolate Chip Cookies. It's the oatmeal that makes the cookie - plus, it wouldn't compete in my search for th BEST chocolate chip cookie. Next to Nannie's, I would give it a strong second. It was a great cookie with a grated milk chocolate bar twist - I'll defnitely make these again.

Jana's Chocolate Chip Cookies (Adapted from Southern Living)

Ingredients

• 1 cup of butter, softened
• 1 cup of sugar
• 1 cup of light brown sugar
• 2 eggs
• 1 teaspoon of vanilla
• 2 cups of flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1/2 teaspoon of kosher salt
• 2-1/4 cups of oatmeal, I use old fashioned oats
• 1- 4 ounce bar of milk chocolate, grated - I used a Symphony Bar with Almonds and Toffee Bits
• 2 cups of semi-sweet chocolate chips
• 1-1/2 cups of chopped pecans

 Preparation:

1. Pre-heat oven to 350 degrees. In a medium bowl, mix flour, salt, baking powder and baking soda. Set aside.

2. In a large mixer, place butter and sugars and mix until creamy and blended 1-2 minutes.

3. Add eggs one at a time, mixing until incorporated, then add vanilla.

4. On low speed, begin to add the flour mixture. Then add the grated chocolate.

5. Once blended, add the oatmeal, chocolate chips and pecans.

6. Place a well rounded tablespoon of dough for each cookie onto a cookie sheet. (Two inches apart) Slightly flatten the cookie mound.

7. Bake for 10-12 minutes or until slightly golden and the dough is dry.

8. Allow the cookies to rest for 2 minutes before placing them on a cookie rack.

Makes 48-60 cookies. These cookies freeze well, too!

Chocolate Chip Cookies with a Hint of Cinnamon

Just before Easter, I was playing on Pinterest, when I came across another good looking chocolate chip cookie. For some reason, I can't resist. If they look appetizing then I want to make them. I looked at the recipe and realized it was a chewy cookie (because it had lots of brown sugar) and it had an interesting ingredient...cinnamon. The recipe came from Amy Johnson of She Wears Many Hats

I love making chocolate chip cookies, for three simple reasons:

1. For the most part, they are so easy to make, it's really hard to kill a chocolate chip cookie.

2. Everyone loves a chocolate chip cookie. People will eat these quicker than any other cookie I make. And believe me, I have probably made over 100,000 cookies in my life time and chocolate chip is always a favorite.

3. They make me smile. The complements and comments I get from a batch of chocolate chip cookies just make my day!

I made the cookies and sent a dozen off with my daughter as she was babysitting for a doctor she works for. She wanted to bring a treat to the house, since it was her first time babysitting. The kids, who were 2, 3 and 6, loved the cookies and she left the remainder of the bag at the house. On Monday, when she was at work, the doctor came in and asked where she got the cookies. She said, "My mom made them." He said they were some of the best he had ever had, "Just the right amount of cinnamon." When she told me the story I started laughing, "another great batch of chocolate chip cookies."

On this blog you will find many different combinations of chocolate chip cookies. Each will differ on whether you like yours crispy or chewy. The more brown sugar, the chewier the cookie. So, with a majority of this recipe going to brown sugar, this is a chewy cookie.

The batter was delicious, as I nibbled on pieces of cookie dough. This usually means the cookies are amazing! I really liked this cookie, especially hot. They were sweet, slightly crunch with a great chewiness. The hint of cinnamon was just enough to wake up your taste buds, it definitely enhanced the flavor of the cookie. 

Try making a batch of these chocolate chip delights and see if people notice the cinnamon. If you aren't a cinnamon fan, take the cinnamon out and I'm sure you will enjoy the cookies just as much. Whether these or your own favorite chocolate chip cookie recipe, make a batch today. They'll put a smile on everyone's face, including your own - from all the wonderful complements connected to making a simple batch of chocolate chip cookies.

Chocolate Chip Cookies with a Hint of Cinnamon

Ingredients:

• 1-1/2 cups (3 sticks) of butter, softened
• 2 cups of brown sugar, packed
• 1/2 cup of white sugar
• 2 eggs, slightly beaten
• 2-1/2 teaspoons of vanilla
• 1/2 teaspoon of cinnamon
• 4 cups of flour
• 2 teaspoons of baking soda
• 1 teaspoon of salt
• 2-1/2 cups of semi-sweet chocolate chips

Preparation:

1. Pre-heat oven to 350 degrees.

2. Using a mixer, cream the butter with the brown and white sugars until well blended, about 2 minutes. 

3. Add the eggs and vanilla and mix until incorporated.

4. Add 2 cups of the flour with the cinnamon, salt and baking soda. 

5. Once blended add the remaining 2 cups of flour until combined.

6. Add the chocolate chips.

7. Using well rounded tablespoons of dough, place on cookie sheets 2 inches apart. I made them the size of golf balls and pressed them down slightly when they were on the sheet. I got about 8 cookies to a tray.

8. Bake for 12-14 minutes until slightly golden and crackly.

9. Remove from oven and allow them to cool on a cookie rack.

10. This recipe makes about 48 cookies.

Just think - atleast 24 happy people will enjoy these cookies because no one can eat just one!

Chocolate and Vanilla Dipped Pizzelles

For many years, I have been surrounded by pizzelles. Whether growing up in a predominately Italian neighborhood or having married into an Italian family, pizzelles were a dessert staple. Mostly found around the holidays, if you enjoyed pizzelles, someone would always make them for a family gathering or special occasion. 

Back a few weeks ago, my mother-in-law gave my step-daughter, Kate, an old recipe for her grandmother's pizzelles. We started talking about growing up with people making pizzelles and discussed getting a pizzelle maker. My mother-in-law had a pizzelle maker but had lost the cord to the machine. I don't know how old it is but I am going to guess 30+ years. Jeff went online and found the cord to the Rival Pizzelle Maker on eBay and before I knew it, we were making pizzelles.

As much as I have used a waffle iron, I hadn't worked with pizzelles. I found a recipe in the box, yes, Rival's own Italian Pizzelle - "extra thin...extra crisp...extra special". I figured I would start with this recipe and then try some other flavors, maybe anise, lemon or pineapple citrus...YUM! I was amazed at how easy they were to make. The first pizzelles got stuck to the iron, but after that, it worked fine. Not bad for an old iron.

The cookies were light and crispy (I couldn't stop tasting them!) and I had a pretty good system going, place dough on iron, wait 3 minutes, take out of iron, place on cutting board, cut in half and cool on the rack. Within 30 minutes, I had all the pizzelles made and decided to make a batch of chocolate pizzelles. At the end of the hour, I had 80 half pizzelles ready to go.

I got the chocolate and vanilla bits melted and dipped one side of the pizzelles. I sprinkled them with either chopped pistachios or Heath Bar Toffee Bits. You can dip them in jimmies, nonpareils, nuts or chocolate. Be creative!

The pizzelles were perfect, very light and crispy. They were like potato chips, you couldn't eat just one. The chocolate and vanilla dip gave them a little bit of sweetness. PERFECT! The cookies went back to Emerson College with my son, Stephen, to Philadelphia with my son, Michael and South Boston with my daughter, Danielle. So far, they have been a big hit, with my son, Michael, texting "They were awesome, my whole house loved em".

YES - just what every MOM loves to hear.

If you have been considering getting a pizzelle maker, go for it! They were easy to make and a perfect dessert whether plain or dipped. I can't wait to make another batch!

Italian Pizzelle: (Rival Products)

• 3 eggs
• 3/4 cup of sugar
• 3/4 cup of butter, melted
• 1-1/2 cups of flour
• 1 teaspoon baking powder
• 2-1/2 teaspoons of vanilla

Icing:

• 1/2 cup of pistachios, chopped
• 1 cup of vanilla chips
• 2 teaspoons of shortening

Preparation:

1. Preheat pizzelle iron, slightly greater than light. 

2. In a medium bowl, add three eggs and beat with a whisk until blended. Add the sugar and whisk again.

3. Drizzle the butter into the mixture, whisking as it blends. Add the vanilla.

4. Using a spatula, add the flour and baking powder. Mix until incorporated.

5. Place a rounded tablespoon of dough on the pizzelle iron and cook according to directions. 

6. Remove pizzelle for the iron, place on a cutting board and cut in half. Cool the pizzelle on a cookie rack.

7. Melt the vanilla chips and shortening in the microwave. Microwave in 30 second increments.

8. Dip the pizzelle halves in vanilla mixture and sprinkle with chopped pistachios. Place the pizzelle on aluminum foil or parchment paper until they dry.

9. If you don't want to dip the pizzelles, you can sprinkle them with confectioner's sugar.

For Chocolate Pizzelle:

1. Add 3 tablespoons of sugar and 3 tablespoons of unsweetened cocoa to the above mixture.

2. Chocolate Icing - 1 cup of semisweet chips and 2 teaspoons of shortening.

3. 1/2 cup of Heath Bar Toffee Bits

Chocolate Mint Blossoms with Hershey's Mint Kisses

During Christmas, I made a number of cookies that made it into the mouths of friends and family but not to the pages of the Friends Food Family blog. As I was going through photos from last year, I came upon these cookies and decided to tell you a little bit about them. 

I love mint. Pair that with chocolate and I am in heaven. One of my favorite mint candies is Junior Mints, but not just the regular Junior Mints but the Peppermint Crunch Junior Mints which you can only find around the Christmas holiday season. I love purchasing a number of boxes and hiding them. Periodically, I will find a hidden box, like I did today, and enjoy the extra minty taste of these seasonal treats.

The reason I write about these Chocolate Mint Blossoms is because I didn't realize how much people liked them during the holiday. I had given my boys a few dozen to take back to Philadelphia and Missouri and then gave the rest to my parents for platters I put together for their groups of friends. Last weekend I was at their house for a Hermit Bar request as my mother was having her Ladies Card Group for lunch on Monday. She had shared a few of the hermits with her friends and they asked if I would make a batch for the group. As I was talking to my parents about the different cookies I made at Christmas, my father was saying that people were fighting over the Chocolate Mint Blossoms. I was shocked. I knew the cookies were good but didn't realize how much people liked them. When I called my boys to ask how their friends liked the cookies the response was the same. People really liked them and started taking 2-3 cookies each. The ugliness comes when the cookies are gone and people aren't willing to share. For me, I have accomplished what I set out to do...make really good cookies!

So, now I would like to share them with you with a few hints:

1. Use Candy Cane Kisses or Chocolate Mint Kisses for the best result. If you can't find the mint kisses - Dove makes a mint chocolate candy which you can use.

2. The chocolate cookie base is very good so consider using the base minus the mint flavoring if you would like to create something different. Think almond flavoring with Chocolate Almond Kisses.

3. Double the recipe - 3-4 dozen disappear fast!

Try these cookies and think about different variations. I can't wait to make them again. With my son coming home from Philadelphia next week, I should send him back with some of these Chocolate Mint Blossoms. They may cause a cookie war when he returns as his roommates know a good cookie when they taste one!

Chocolate Mint Blossoms with Mint Hershey Kisses

(Adapted from Better Homes and Garden's Chocomint Blossoms recipe)

Ingredients:

• 1/2 cup of butter, softened
• 1/2 cup of shortening
• 1 cup of sugar
• 3/4 cup of unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 egg
• 2 tablespoons of milk
• 1 teaspoon of peppermint extract
• 1-1/2 cups of flour
• 1 bags of Candy Cane Hershey Kisses, we used Mint Hershey Kisses

Preparation:

1. In a large mixer on medium high, cream together the butter, shortening and sugar, 1-2 minutes until well blended.

2. Add the cocoa and baking powder, once incorporated, add the egg, milk and peppermint. 

3. Add half the flour and then remove the beater and mix in the last of the flour by hand. The dough will be slightly stiff. Chill dough for an hour.

4. Heat oven to 350 degrees. Roll one inch balls and place on cookie sheet one inch apart. 

5. Bake for 10-12 minutes or until the edges are firm.

6. Remove from oven and press a chocolate mint kiss into the top of the cookie. Remove cookies from the tray and cool on a cookie rack. Let rest until chocolate is set. 

Makes between 3-4 dozen cookies. Great to freeze.

 

Here we go again! Another Chocolate Chip Cookie Recipe

As most of you know, I am constantly looking for the best chocolate chip cookie recipe. As it stands I think we have done over 10 chocolate chip cookie recipes looking for the perfect cookie that is both chewy and crunchy. It also has to have the right balance of cookie and chocolate.

Last year, my favorite cookie was the Jacques Torres Chocolate Chip Cookie. It had a combination of bread flour, cake flour, brown sugar, white sugar and lots of bittersweet chocolate. I made this recipe several times and it was a hit at many parties and gatherings. The best part of this chocolate chip cookie is the sprinkle of coarse salt on the top. It gives you that perfect salty sweet dessert. I liked these cookies so much, they became the banner for the new design of the website and logo (look up above!).

I researched the story behind this cookie (Karrie on Happy Money Saver) and I found that it was very similar to the Jacques Torres Chocolate Chip Cookie recipe. The differences were: 

1. Karrie replaced the light brown sugar with dark brown sugar
2. Instead of using different types of flour, she used regular flour
3. She eliminated the kosher salt on the top

Some of the things I found great with this cookie:

1. No weighing of ingredients
2. No refrigerator time to chill the dough
3. Perfect balance of crunchy and chewy

Finding the perfect balance of crunchy and chewy is what I am always looking for in a cookie. Karrie achieved that with the dark brown sugar. When I make chocolate chip cookies, I will sometimes mix the brown sugars. If it calls for a cup of light brown sugar, I will use 1/2 cup of light brown and 1/2 cup dark brown. Dark brown sugar gives you that chewy, almost sticky feel to the cookie. It also gives more of a toffee flavor. When I make Andria's Chocolate Chip Cookies, which is our signature cookie, I add Heath Bar bits, which will add the same type of chewiness and flavor.

As Jeff enjoyed these cookies with his favorite vanilla ice cream, he thought these were the best chocolate chip cookies I have made. He likes a chewy cookie but he liked that the cookie had some crunch, too. Brian and his friends loved the cookies, but truthfully, they love anything homemade.

I thought they were very good, but I still like the Jacques Torres Chocolate Chip Cookies. For me, it might just be that "sweet and salty" thing. I'm going to try these cookies again, with a bit of kosher salt on the top. That could be the finishing touch to possibly finding the BEST chocolate chip cookie!

Ingredients for the PERFECT Chocolate Chip Cookie

1-1/4 cups of butter, softened (2-1/2 sticks of butter)

1 cup + 2 tablespoons of sugar

1-1/4 cups of dark brown sugar

2 eggs

2 teaspoons of vanilla

3-1/2 cups of flour

1-1/4 teaspoons of baking soda

1-1/2 teaspoons of baking powder

1/2 teaspoon of kosher salt

1-1/4 pounds (20 ounces) of bittersweet chocolate chips (we use Ghiradelli)

Preparation:

1. In a medium sized bowl, mix together the dry ingredients of flour, baking powder, baking soda and salt. Put aside.

2. Using a mixer or electric beaters, cream the butter with the two sugars until blended 1-2 minutes.

3. Blend the eggs in one at a time, then add the vanilla.

4. Beat until well incorporated (one minute), add the dry ingredients. 

5. As the dough finally begins to come together, add the bittersweet chocolate chips.

6. Mix until the dough comes together.

7. Using a 1/4 cup scoop (or your hands), roll balls slightly larger than a golf ball. 

8. Place on a cookie sheet and flatten slightly. Put 8 cookies per tray.

9. Bake cookies in a 350 degree oven for 12-14 minutes or until golden brown and the tops are dry.

10. Remove from oven and allow to cool on the cookie sheet for 5 minutes, remove and cool on racks.

11. Makes about 30-36 cookies. They freeze well, too!

Post By Tricia White 

Post by Friends Food Family.

Chocolate Pistachio Sables

Every year, in November, I start looking for cookie recipes to start the list for the 12 Cookies of Christmas. Sometimes, it's hard to find cookie recipes with a dramatic taste or ingredient. I am always looking for something unique. This season, I decided to look at specific ingredients and give you the opportunity to use them in different cookie and bar recipes. One of the ingredients I will be showcasing is pistachios. These are a tasty nut with full flavor and distinct color. What better than green nuts at Christmas!

Bon Appetit magazine showcased a number of cookies under Make Ahead Cookie Primer. One of those cookies was the Chocolate Pistachio Sables. I loved the look of them on the page because of their festive color. They were easy to put together but they do need some time in the refrigerator, about 3-4 hours to be exact. If you are doing a bit of baking, put these together first and place them into the refrigerator and then you can get back to them later. Or, you can use them as slice and bake cookies because the dough can be made and frozen up to a month in advance. Just slice the frozen cookies prior to baking. 

I did have one issue with the pistachios. As I was getting ready to make the sable cookies, I noticed I had dry roasted pistachios. I was afraid they would be too salty. I rinsed them quickly in some warm water and dried them off. It took off some of the excess salt away. The sables were still delicious with the pistachios having a slightly salty taste which I loved with the bittersweet chocolate and the dense shortbread base.

When I was finished baking them, I gave them to friends and family figuring they would like them, but probably not love them. Sometimes these dense cookies can be the last cookie left on the plate at holiday parties, but was I wrong. My son, Stephen, went searching for them over the next few days, taking several for lunch. My sister's son wanted her to make a batch and I had two people call me for the recipe. The salty sweetness was addicting. You have one, you want more.

I will be showcasing quite a few cookies with pistachios so feel free to use the search bar or category section to find more of these delicious cookie recipes.

NOTE: I freeze all my cookies and use them through the month of December in all my cookie trays. The last batch of chocolate pistachio sables I made has been eaten. Back to the ovens for more.

Enjoy!

Chocolate Pistachio Sables - Adapted from Bon Appetit

Ingredients:

2-1/2 cups of flour

1/2 cup of unsweetened cocoa powder

3/4 teaspoon of kosher salt

1/4 teaspoon of baking soda

1-1/4 cups of butter (2-1/2 sticks), softened

1-1/4 cups of light brown sugar, lightly packed

1 teaspoon of vanilla

1 large egg white

2/3 cup of bittersweet or semi-sweet chocolate, coarsely chopped (I used bittersweet)

1 cup of pistachios, unsalted and coarsely chopped

 

Preparation:

1. In a medium bowl, whisk together dry ingredients - flour, cocoa powder, baking soda and salt. Set aside.

2. Using an electric mixer on high, beat the sugar, butter and vanilla for 2-3 minutes until light and fluffy.

3. Place mixer on low and mix in the bowl of dry ingredients.

4. Once slightly together, add the egg white and then bittersweet chocolate and chopped pistachios.

5. Separate the dough into 4 pieces. Roll each piece into an 8 inch log by 2 inches in diameter. Wrap tightly in plastic wrap and place in the refrigerator for at least 3-4 hours.

6. Preheat the oven to 350 degrees. Take the dough from the refrigerator and take plastic wrap off the roll. 

7. Using a serrated knife, cut the logs in 1/2 inch slices. Place slices on a parchment lined or seasoned baking sheets. 

8. Bake for 8-10 minutes or until the sables are slightly golden. Cool on cookie racks. Makes about 4 dozen.

Written by Tricia White

Chocolate Hazelnut Biscotti

Back a few years ago, I went on a baking frenzy and was making many different types of biscotti. They were easy to make and I loved the texture, plus...people devoured them quicker than I could make them. I actually got an offer from a local restaurant to make their biscotti but I didn't have a commercial kitchen available so it was a "no go".  

Recently, a little sandwich shop I frequent was selling espresso chip biscotti. After my second round of purchases, I came home and decided that I would make some myself. I pulled out my three biscotti cookbooks and decided to make use of my Williams-Sonoma Cookie and Biscotti Cookbook. The book was written in 1994 but it has some of the best biscotti recipes I've ever made. 

I decided to make the Chocolate Hazelnut Biscotti because we had a big bag of hazelnuts sitting in the pantry, I was craving something chocolate, and I actually had a jar of instant espresso. Perfect reason to bake these biscotti and I am also trying to identify cookies for the holidays. Every year I try to highlight different cookies and this year is going to be strictly biscotti.

This Chocolate Hazelnut Biscotti recipe had a few unique techniques.

1. You combine the chocolate in the food processor with the brown sugar. You can combine the two until the chocolate chips are completely blended or leave some chunks to blend into the cookies while baking (which is what I did.)

2. Eggs are the main liquid ingredient - no butter or oils. 

3. I chose to use bittersweet chocolate vs semi-sweet. I just really enjoy bittersweet chocolate in a sweet cookie - nice balance.

These cookies came together quickly and I mixed the last of the dough with my hands. Sometimes, when the dough gets tough to mix, I put my hand in and blend the dough. It also allowed me to knead the dough in the bowl, eliminating my having to knead the dough on the wooden pastry board. 

Before I knew it, the biscotti were baked and then baked again. As they were coming out of the oven for the second time, our friends had arrived to enjoy a Labor Day cook-out. My girlfriend, Sharon's son, Ross, was the first to test the cookies. After the first bite he said, "May I have a glass of milk to dip these in? These are great!" I started to laugh. I always think of biscotti as adult cookies, especially with the espresso and hazelnuts. But here is Ross, all of 9, enjoying these delicious treats. 

Over the next month, you will be seeing quite a few biscotti recipes so please bear with me. I want to find an amazing bunch of biscotti recipes for you to share with your friends and family as we head into the next three months of holidays.

Chocolate Hazelnut Biscotti (adapted from Williams-Sonoma)

Ingredients:

½ cup of bittersweet chocolate chips, chopped (I used Ghirardelli 60% Cacoa Bittersweet Chocolate Chips)

1 cup of brown sugar, firmly packed

1-3/4 cups of flour

1/3 cup of unsweetened cocoa

1-1/2 tablespoons of espresso powder

1 teaspoon of baking soda

¼ teaspoon of salt

3 eggs

1-1/4 teaspoon of vanilla

½ teaspoon of almond extract

1 cup of hazelnuts, toasted and chopped coarsely

 

Preparation:

1. Preheat oven to 300 degrees and line a cookie sheet with parchment paper.

2. In a food processor, using a metal blade, pulse the chocolate and brown sugar until the chocolate is blended with periodic chips seen throughout. Put aside.

3. In a medium sized bowl, mix the flour, espresso powder, baking soda and salt together. Put aside.

4. In a large bowl, add the eggs, vanilla and almond extract. With a hand whisk, whisk the mixture for one minute. The mixture should be well until blended.

5. Using a rubber spatula or wooden spoon add the brown sugar and chocolate mix as well as the flour mix to the eggs, vanilla and almond extract.

6. The mixture will become very stiff. Add the hazelnuts.

7. At this point you have a few choices…

A. On a floured board, knead the biscotti dough until it comes together in a soft ball or

B. Place a bit of flour onto your hands and knead the dough in the bowl until it comes together in a soft ball. (I did this and it was much easier and less to clean up.)

8. Cut the ball in half and create two 12-inch logs. Bake for 30-40 minutes or until the biscotti logs are firm to the touch.

9. Allow biscotti to cool for 10 minutes on the cookie sheet. Remove from parchment paper and cool completely on cookie racks.

10. Once cool, slice the logs with a serrated knife, at a diagonal, creating cookies 1 inch per slice.

11. Place the slices, standing, on the cookie sheet and bake for an additional 25 minutes.

12. Cool and enjoy! Makes 30-40 cookies

The BEST Zucchini Bread with Chocolate Chips and Cardamom

I'm not sure about you, but we have lots of zucchini coming out of our garden. Every year, as we get inundated with zucchini, we shred it and make numerous zucchini bread recipes. We make numerous loaves, we freeze them and enjoy them all summer long. We have our favorites, Mom's Zucchini Bread, Pineapple Zucchini Bread and Chocolate Zucchini Bread which we make every year. As a food blogger, I am always looking for new recipes to add to those we love.

I came across an article on Food & Wine called The Best Zucchini Bread Recipes. As I got to the 5th recipe, it was called Chocolate Chip Zucchini Bread. There were three things that caught my attention 1. There was no picture of the bread 2. No one had commented on the recipe 3. One of the ingredients was cardamom. If it's one of the BEST Zucchini Breads then why hadn't anyone made the recipe. 

Let the challenge begin - this zucchini bread recipe needs to be made.

The recipe was simple to put together. There wasn't as much oil in the bread as most zucchini breads, instead it uses sour cream. I love this ingredient because it normally makes the bread moist. The best part was the nutmeg and cardamom. Cardamom is one of those warm ingredients that remind you of cinnamon, nutmeg, cloves and/or allspice. Over the past year, we have used cardamom in a number of dessert recipes, one being an apple crumble recipe which sadly never made it to the blog.

After the zucchini bread came out of the oven, I waited about 30 minutes before I sliced a big wedge. It was delicious...moist, slightly sweet with chocolate and wonderfully spiced. When I gave Jeff his first piece, I got, "I don't like chocolate chips in zucchini bread, especially for breakfast." Fine, more zucchini bread for me. Later that evening, I saw him enjoying a slice with vanilla ice cream. "Ah, you're eating zucchini bread with chocolate chips." "Yes", he said, "This is really delicious, better as dessert with ice cream rather than eating it for breakfast." So, I will offer this. If you enjoy chocolate for breakfast, grab a big cup of coffee or tea start your day my way. If you like chocolate as dessert, then grab your favorite ice cream and enjoy this zucchini bread Jeff's way.

Either way, this zucchini bread with chocolate chips and cardamom will become this year's BEST zucchini bread recipe!

Ingredients of Zucchini Bread with Chocolate Chips and Cardamom
2-1/3 cups of flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground cardamom
2 large eggs
1 cup of sugar
1/3 cup of vegetable oil
1 medium zucchini (about 7 ounces), finely shredded (about 2 cups, packed)
2 teaspoons of vanilla
1 cup of sour cream
1 cup of mini bittersweet chocolate chips

Preparation:

1.Preheat the oven to 350°. Grease (2) 9 x 5 inch loaf pans. (We use foil loaf pans)
2. In a small bowl, whisk together the dry ingredients of flour, baking soda, baking powder, salt, nutmeg and cardamom.
3. In a medium bowl, whisk the eggs with the sugar, oil, zucchini and vanilla.
4. Add the flour mixture and stir gently with a spatula until the flour is just incorporated.
5. Stir in the sour cream, then the chocolate chips.
6. If the mixture seems dry, add a little more zucchini.
7. Pour the mixture into the prepared pans. Bake for 50 minutes to 1 hour, until the top is golden and a cake tester comes out clean.
8. Let the loaves cool in the pan for 10 minutes before turning it out onto a rack to cool completely. Or if you use foil pans (like us), they can cool in the pans.

NOTE: If the bread browns to quickly and you are concerned about burning, lay a piece of aluminum foil over the top while baking.

Jacques Torres' Chocolate Chip Cookies

Last week, as I was going through my "The Best Chocolate Chip Cookie" board on Pinterest, I kept finding myself looking at Jacques Torres Chocolate Chip Cookies. They looked delicious but they use two different types of flour, cake flour and bread flour. I knew I didn't have any in the house so I kept thinking that I wanted to find something easy, you know, I already have all the ingredients. 

Then last Thursday, I received a tweet from Force 4 Photography that said, 

Force 4 Photography ‏@Force4Photos

@FriendsFoodFam So far, the best chocolate chip cookie I've sampled (and there have been many) is the NYTimes recipe: http://tinyurl.com/6ley7h 

I met Russ Jennings and Kevin Ham, of Force 4 Photography, at a presentation they gave for the MA Small Business Development Center called Maximizing your Company's Presence using Google products and Tools. It was funny, when I opened the cookie link (@Force4Photos) it was the Jacques Torres Chocolate Chip Cookie recipe. OK, this is the second time this recipe had been placed in front of me, someone was telling me to make the cookies. I knew last weekend (Memorial Day) was a perfect time, my kids were home, from Missouri and Philadelphia, and we were having a cookout on Sunday night. Off to the supermarket to get cake and bread flour.

As I was getting the ingredients together, I came across a large chunk of callebaut chocolate and thought this would be perfect for the cookies. I decided to chop to dark chocolate into chunks...and splinters. This would give a nice blended taste. I followed the cookie directions exactly as stated. I decided to use the measured weights as my guide. I did this for two reasons: 1. I wanted to make sure the amounts were exact 2. I very rarely weigh my ingredients and thought this was be a good practice for baking. And, to my surprise, weighing the ingredients was so easy.

After refrigerating the dough for 3 hours I started rolling chocolate chip cookie balls slightly larger than a golf ball. You can make them bigger (with an ice cream scoop) but I wanted to have more than 12 cookies as I had quite a few guests coming and any extras would go back to Missouri and Philadelphia. By making them the size I did, I ended up with almost 30 cookies. I probably would have had more if I wasn't enjoying the cookie dough so much.

The cookies were absolutely delicious and PERFECT. They were crunchy, yet chewy, the flavor was balanced with chocolate chunks and cookie. The best part was the salty sweet flavor. That little bit of salt on the top was heaven! Everybody was raving about them. Our friends didn't just take seconds...they took thirds and I was sending people home with some. Now, that is a cookie worth making.

Buy some cake and bread flour and try this Jacques Torres Chocolate Chip Cookie Recipe. My only regret - my son Brian said, "Could you make me a batch of these rather than your regular chocolate chip cookies?" Andria's cookies are my classic chocolate chip cookie recipe, these are the family favorite. I was (cookie) crushed...move over Andria, Jacques is in the house. 

Jacques Torres Chocolate Chip Cookies: (Adapted from the New York Times)

2 cups minus 2 tablespoons of cake flour (8.5 ounces)
1-2/3 cups of bread flour (8.5 ounces)
1-1/4 teaspoons of baking soda
1-1/2 teaspoons of baking powder
1-1/2 teaspoons of coarse salt
2-1/2 sticks of unsalted butter (1 1/4 cups)
1-1/4 cups of light brown sugar (10 ounces)
1 cup plus 2 tablespoons sugar (8 ounces)
2 large eggs
2 teaspoons of vanilla extract
1-1/4 pounds of bittersweet chocolate disks or fèves, at least 60% cacao content
Sea salt

Preparation:

1. In a medium sized bowl, mix the flours, salt, baking powder and baking soda together. Put aside.

NOTE: We actually weighted the flours and sugars. With a recipe that was coming so highly regarded, we wanted to follow the exact directions.

2. In a large bowl, using a mixer fitted with a paddle, cream the butter and sugars together on medium speed until light and fluffy.
3. Add the eggs one at a time incorporating each egg into the mixture. Add the vanilla.
4. On low speed, add the dry ingredients. Once blended, add the chocolate.

NOTE: We used a block of bittersweet chocolate and chopped it into pieces. You can chop the chocolate discs in a coarse fashion if you would like to have size variations in your cookie. It makes for a chocolate swirl effect.

5. Place plastic wrap over the mixture and refrigerate for 3-24 hours.
6. Remove dough from the refrigerator.
7. Pre-heat oven to 350 degrees. Line baking sheets with parchment paper.
8. Using a cookie (or ice cream) scoop, create balls of dough a bit larger than a golf ball. Place 6 cookies per sheet.
9. Sprinkle cookie balls with a bit of sea salt.
10. Bake for 12-16 minutes or until the cookies begin to look slightly golden.
11. Remove from oven and cool on cookie sheet for 5 minutes and then move to a cookie rack.
12. With the size of cookie we made, we ended up with 24-30 cookies.

Enjoy!

 

Shortbread Blondies - Blond Butterscotch Brownies with a Chocolate Shortbread Base

At the beginning of 2013, I started looking at food trends for the new year. I came across an article that talked about Blond Brownies being a dessert trend. One blond brownie recipe I love is Bobby Flay's Throwdown Blondies. For the past few months, I have been trying to find a different type of spin on a blond brownie.

As I was looking up a recipe for brownies the other day, I came across a recipe we made about a year ago, Shortbread Brownies. It has a shortbread based crust with a chewy brownie top. They were delicious. I started to think, what if I used a chocolate cookie base and put a blond butterscotch brownie on top? That could be really good. I started my experimentation on Friday night and I can admit that the first attempt was not good.

As a food blogger/baker/cook, I can appreciate trying to create new recipes, the problem is that we sometimes go overboard. Here, let me explain. I found a chocolate shortbread recipe which I thought would make a perfect base. Once I partially baked the base, I decided to put a thin layer of butterscotch (butterscotch chips) and then added the blond brownie batter. After 35 minutes, I took the brownies from the oven and they looked perfect. I waited for them to cool and couldn't wait to cut them. I cut the first corner and put a piece into my mouth...they were OK. I started cutting into the middle of the pan and realized - 1. They weren't finished cooking...raw in the middle 2. The thin layer of butterscotch was too thick and made the bar too sweet 3. The cookie base was too thick and separated from the bar due to the butterscotch. So, into the trash they went. First attempt - DISASTER. What I learned...don't overly complicate the recipe, I didn't need the butterscotch chips.

During Saturday, I searched for a chocolate shortbread cookie base which didn't have eggs. I was looking for something drier and not as thick. I found a great recipe on Bake or Break that was used to make Coconut Bar with Chocolate Shortbread Crust. I liked the Blond Butterscotch Brownie recipe I used during my first attempt which was through Taste of Home. Back to the kitchen to try this again. The chocolate cookie based baked up nicely and then I added the blond brownie top. I made sure that I toothpick checked the brownies so that they were fully cooked.

I cut into the brownies and tested a piece...PERFECT. They were buttery, chocolate, slightly crunchy, slightly chewy, sweet with a little bit of salt. This recipe combination definitely worked. I brought some into work, and gave one to my regional director as she was leaving for a meeting. She called me 5 minutes later from her car, "You are evil", she said. "Those were so good, I love the sweet and salty taste." I had great responses to these bars and am definitely making them again. I'll be adding this recipe to my next Summer Cook-Out Recipes for 2013. Give them a try, I bet you can't eat just one!  

Chocolate Shortbread Crust (Base) Ingredients:

3/4 cup of flour
1/3 cup of light brown sugar, packed
1/4 cup of unsweetened cocoa powder
1/4 of teaspoon salt
6 tablespoons of butter, cold, cut into small pieces

Preparation:

1. Preheat oven to 350 degrees
2. Place all dry ingredients into a small bowl.
3. Add the pieces of butter and blend with a pastry blade or two knives. The mixture will look crumbly.
4. Place mixture in a greased 13 X 9 baking pan. Shake the pan to even the crumbed mixture and then press firmly into place. It will resemble a slightly dried crust.
5. Bake for 8 minutes, remove from oven and allow to sit for 5 minutes.

Blond Brownie Ingredients:

1/2 cup of butter, melted and cooled
2 eggs
1 teaspoon of vanilla
2 cups of flour
2 cups of brown sugar, packed
2 teaspoons of baking powder
1/4 teaspoon of kosher salt
1 cup of semi-sweet mini chocolate chips
1/2 cup of Heath Bar toffee bits

Preparation:

1. In a small bowl, whisk melted butter, eggs and vanilla together.
2. In a separate large bowl, combine the flour, brown sugar, baking powder and salt.
3. Add the egg and butter mixture to the dry ingredients. Mix until the batter comes together. The batter will be thick. NOTE: We mixed this for a few minutes to get it well blended.
4. Add the chocolate chips and Heath Bar bits. Mix until combined.
5. Spread over the chocolate shortbread base.
6. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
7. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Browned Butter Chocolate Chip Cookie Dough Dip

When my children were younger, one of their favorite snacks (and probably not the most nutritious) was Dunk-A-Roos. They are individual packages of graham crackers (like Teddy Grahams) with a little scoop of frosting. Basically, they were dipping cookies in frosting. As much as my kids ate them, you could always find me in a corner somewhere hoarding a package myself.

This chocolate chip cookie dough dip was brought to my attention from Kristen O'Brien at Option One in Mansfield, MA. We were discussing my love of chocolate chip cookies and she asked if I had ever eaten chocolate chip cookie dough dip. For as much as I had seen many photos of the dip, I hadn't made it myself. She was telling me how delicious it was and I kept thinking "Dunk-A-Roos". She sent me the recipe and then I searched out a few more. I wanted to see what some of the ingredients were and how each recipe differed. I ended up using the basics to Laura's Sweet Spot recipe and added a few thing of my own.

The recipe for chocolate chip cookie dough dip is fairly basic. It very much reminded me of a butter cream frosting recipe with less confectioner's sugar. There are a few additional ingredients which give it a sweeter flavor along with some chocolate chip cookie qualities.

I started by melting the butter, but instead of just melting, I decided to brown the butter. Browning the butter gives it a wonderfully nutty flavor. Next, it called for light brown sugar. I love the depth of dark brown sugar so I added half light brown sugar and half dark brown. In the end, the recipe only called for mini chocolate chips. Instead, I added mini chips, Heath Bar Milk Chocolate Toffee Bits and ground pecans. I wanted the dip to have a caramel taste, the way my chocolate chip cookies do. 

The minute I was finished, I was searching the pantry for cookie dippers. Ah, Mini Nilla Wafers and Mini Chocolate Teddy Grahams, let the dipping begin. My first victim was Jeff and he is not one who likes frosting. I think that is why we are perfect together...he likes cake, I like the frosting. No cake will ever go unfinished at our house. He liked it, but didn't love it. I, on the other hand, was eating the browned butter chocolate chip cookie dough dip with a spoon. My son, Stephen, arrived home and he is a sugar addict like me. The two of us began dipping Nilla Wafers like it was our last meal. As he was leaving I packed him a small container of dip and a bag of cookies so he could eat them in the car.

As I had everyone in the house try the dip, I realized we had very little left. This was definitely a tasty treat that was extremely easy to make as well as easy to enjoy. It's like eating potato chips and onion dip, you can't dip just once. The next time you are looking for a quick snack or easy dessert, think Browned Butter Chocolate Chip Cookie Dough Dip - you can't dip just once!

Thank you, Kristen, for introducing us to this incredibly delicious dessert.

Recipe for Browned Butter Chocolate Chip Cookie Dough Dip

Ingredients:

1/2 cup of butter

1- 8 ounce package of cream cheese, softened

1 cup of confectioner's sugar

1/4 cup of light brown sugar (we used 1/8 cup dark and 1/8 cup light brown sugar)

1 teaspoon of vanilla

a pinch of kosher salt

1/4 cup mini chocolate chips

1/4 cup Heath Bar Milk Chocolate Toffee Bits

1/4 cup ground nuts (we used pecans)

Serve with:

Mini or regular Nilla Wafers

Teddy Grahams - Any variety

Graham Crackers

Apples

Sponge Cake

or your favorite dessert to dip

 

Preparation:

1. In a small sauce pan, over medium heat, melt the butter and cook until the butter turns a slight golden brown. It will get very foamy, but if you stir occasionally it will reduce. It takes about 4-6 minutes. Once the butter gets golden, remove from heat and allow the butter to cool.

2. In a medium bowl, using a hand mixer, blend the browned butter and cream cheese.

3. Add the sugars, vanilla and salt. Beat until well blended, about 1 minute.

4. Mix the nuts, mini chocolate chips and Heath Bar bits by hand. Chill or serve immediately. Makes about 2+ cups.

Written by Tricia White

 

Peanut Butter Cookies Rolled in Chocolate Oreo Cookie Crumbs

A few weeks ago, while I was pinning on Pinterest, I kept coming across cookies rolled in oreo cookie crumbs. Most of the cookies were Snickerdoodles and as much as I like Snickerdoodles, rolling them in oreo cookie crumbs wasn't doing it for me.

I kept thinking...well, I do like Oreos...what about a peanut butter cookie rolled in oreo cookie crumbs? I went to my pantry and sitting (all by itself) in the back corner was a box of Oreo Cookie Crumbs. Ah, here was a cookie worth eating. I made my favorite peanut butter cookies from my Peanut Butter Blossom recipe. I like this recipe because the cookies have a wonderful nutty flavor and they aren't too sweet. 

Instead of rolling them in sugar, I rolled them in the Oreo Cookie crumbs. If you can't find the crumbs, use a sleeve of oreo cookies and grind them into crumbs using a food processor. The crumbs will be sweeter but that is ok, these cookies aren't overly sweet. 

The house smelled amazing as they cooked, there is nothing better than the smell of sweet peanut butter! As they came out of the oven I couldn't wait to taste them. When they were warm they tasted like a peanut butter pillow with a hint of chocolate. As they cooled they reminded me of a soft peanut butter oreo, but not as sweet. 

I shared these cookies with both friends and family over the next week. Sometimes, I'm not sure how good these cookies are. The response was amazing, everyone was gobbling them up and the part that I found surprising was that people loved the flavor...not too sweet.

It was fun taking a favorite cookie and giving it a twist. If you'd like, you can make the peanut butter blossoms and roll them in oreo cookies (rather than sugar) and finish them with a Hershey Kiss. I'm sure that would be delicious, too! 

Ingredients for Peanut Butter Cookies Rolled in Chocolate Oreo Cookie Crumbs

1 cup of peanut butter 

1 cup of brown sugar

1 cup of white sugar

1 cup of butter, softened

2 eggs

1/4 cup of milk

2 teaspoons of vanilla

3 1/2 cups of flour

2 teaspoons of baking soda

1 teaspoon salt

1 cup of finely chopped dark chocolate (or milk chocolate if you prefer)

2 cups of oreo cookie crumbs

 

Preparation:

Preheat oven to 350 degrees.

1. Cream together peanut butter, brown and white sugars and butter.

2. Blend in the eggs, vanilla and milk. The consistency will get very loose and smooth.

3. Add the flour, baking soda and salt. Mix until thoroughly blended.

4. Stir in the finely chopped chocolate. If the dough is sticky, refrigerate for 1-2 hours.

5. Roll to the size of well rounded tablespoon and then roll in the oreo cookie crumbs.

6. Bake for 8-10 minutes. The cookies will be puffy and slightly dry. 

7. Remove from oven and cool on a cookie rack. The cookies will flatten as they cool.

Pigs in the Mud Peanut Butter Fudge Cake - Piggy Cake

Last week I saw a picture on my Google+ account of a cake with pigs. It was adorable. Sadly, the only thing I know about the cake is a link which came from tumblr called Pigs in Mud Cake. I decided to post it on my Facebook account expecting the same amount of comments that I normally receive...between 4-6.

After a large response to the picture, people were looking for the recipe. So, last night my daughter, Danielle, and I decided to make the cake. I went to the local craft store to look for fondant. You need this to make the pigs for the cake. It is similar marizpan, and edible. I was able to find Duff's Fondant, the cake creator from Ace of Cakes. He has a line of fondant which happens to come in pink. Since I couldn't open the container of fondant in the store, I decided to buy some white fondant, too. I stopped by the ribbon section and bought a flowery designed ribbon to tie around my cake. 

Next stop was the grocery store. I didn't want to make a cake from scratch (I can't believe that came out of my mouth!) so I grabbed a box of Devil's Food Cake, a few packages of Kit Kat bars and some heavy cream. I now had everything I needed.

We made the cake according to directions and placed the batter in two 8" cake pans. While the cake was baking, we made the ganache and put it aside to cool to room temperature and then started mixing the frosting. We decided on a peanut butter frosting because of the dark chocolate ganache. We make this cake called the Reese's Peanut Butter Cake. It has dark chocolate cake, peanut butter frosting and then we put chocolate ganache all over the cake. It is a huge hit, wherever we take it. Oh, and there are no calories...

After the cake and ganache were cooled, we started by frosting the cake with the peanut butter frosting. We kept the center and top frosting thinner than the sides. I needed the kit kat bars to stick and I didn't want the cake to be any higher than it needed to be. There isn't much length to a Kit Kat bar.

We opened the Kit Kat's and broke each package into 2 bars. We did find there were some height issues so I took a bag of Hershey's Mini Kisses and put a row of them at the bottom of the cake. We then placed the Kit Kats above the mini kisses which made the fence for the pigs the right height.

We let the cake rest and started making our pigs. The pink fondant was very bright so we added white fondant to the pink. It softened the color quite a bit and we decided to have brighter pink pigs rather than flesh colored. In hindsight, we probably should have mixed the pink fondant into the white. It would have given the white a perfect rosy color.

NOTE: Please look at the pigs on the cake for ideas. We also found a video on making fondant pigs at Candy Ribbon Sweets. Take a look, it will give you some ideas.

Once your pigs are made, pour the chocolate ganache on the top of the cake. It should be thick enough to swirl and the consistency of mud. Place your pigs. Our pigs were probably bigger than the original photo but I do like that they fill the pig pen.

Tie a ribbon around the cake and you are done!

I hope you enjoy the cake as much as we have. We are looking forward to making the "Pigs in the Mud" Cake again. Our biggest problem...we didn't want to cut it because it looked too (pig) pretty!

Ingredients for the Pigs in the Mud Cake:
1 box of your favorite cake mix - we used Devil's Food Cake
1 package of Hershey's Mini Kisses
6 Kit Kat Bars, broken into two sticks each
ribbon for decoration

Peanut Butter Frosting
1-1/2 cups of softened butter
1-1/2 cups of chunky peanut butter
2 teaspoons of vanilla
3-4 cups of confectioner's sugar

Chocolate Ganache
1 cup of heavy cream
2-1/2 cups of bittersweet chocolate chips
1 tablespoon of butter

Pigs
1 - 8 ounce container of pink buttercream fondant
1 - 8 ounce container of white buttercream fondant

Preparation:

1. Starting with your favorite cake mix, make according to manufacturer's directions. Bake in 2 - 8" round cake pans.

2. While cake is baking, start the chocolate ganache. In a medium sauce pan, over medium heat, add the heavy cream and heat until there is a slight simmer around the edges. Do not allow it to boil.

3. Remove from heat and add the chocolate chips. Allow to sit for a minute or two and then begin to mix the melted chocolate with the cream. Once the ganache is completely incorporated, add the butter. Put aside and allow the mixture to cool completely.

4. Start the peanut butter frosting : In a mixing bowl (using a beater), beat the butter and peanut butter together until smooth and creamy, about 2 minutes. Add the vanilla and beat. Start by adding one cup of confectioner's sugar at a time. Beat until blended. After the 3rd cup taste the frosting. Adjust the confectioner's sugar to your taste. We like a less sweet frosting so the peanut butter flavor will come through. We put in about 1/2 to 3/4 cup more.

5. Soften fondant according to directions. Our fondant was very pink so we mixed half white and half pink to softened the color. Making it again, I would probably use more white and add pink to it for a lighter pink. Using a knife and toothpicks, create pigs. For tails - we wrapped a thin piece of fondant around a skewer and let it set for a minute or two, then removed it. Create your pigs (look at the two pictures for ideas...be creative!). See the link above for a video of making fondant pigs.

Assembly: (please read storyline for more in depth directions)

1. Place one layer of cake on a plate or platter and frost top and sides with peanut butter frosting. Add second layer and frost the top and sides.

2. Place a row of Hershey Mini Kisses around the base of the cake.

3. Line the Kit Kat bars around the cake in sets of two. It takes 11-12 (sets of 2 kit kats) to surround the cake.

4. Pour chocolate ganache on the top of the cake and swirl.

5. Add pigs and tie with a ribbon a choice.

6. Stand back and smile, your "Pigs in the Mud" Cake is complete!

Written by Tricia White

Chocolate Chip Cookie Brittle with Heath Bar Toffee Bits

At the beginning of Super Bowl Weekend, I decided I was going to bring some easy and fun desserts to my friend Maria's house for the Super Bowl. I'm not sure what triggered the search for cookie bark or brittle, but I found myself looking for all sorts of recipes from brownie brittle to oatmeal brittle and even chocolate cookie brittle. By the time I was done, I had a list of different recipes.

I started with Nestle's Chocolate Chip Cookie Brittle since most bloggers were using this recipe. I decided to make it as directed and see how it tasted. The first batch was delicious. The brittle was crispy, with tones of caramel, chocolate and nuts. Being a chocolate chip cookie fiend, these definitely made my list of (really) good chocolate chip cookies. I served them to some friends that Friday night during game night...yes, we had a game night, our very first and we had a ball! They got devoured to rave reviews ending in, "Please take these away from me, I think I've eaten the entire tray!" OK, very addicting.

On Sunday, I decided to change up the recipe a bit, I wanted to use mini-chips, rather than regular chips since these cookies were thin and instead of nuts, I would use Heath Bar Toffee Bits. This recipe tasted even better than the first batch with a stronger chocolate caramel flavor. What's nice about this recipe is the ability to adapt the flavor through mix-ins. If you like raisins and nuts, I'm sure they would be delicious, the same with white chocolate and macadamia nuts. Take out the chocolate and heath bar bits and use your favorite chips, nuts or candy. Think of pairing different combinations.

Off to the Super Bowl Party we went, carrying a big tray of cookie brittle. The next few posts will highlight the other brittle we made: Oatmeal Brittle, Brownie Brittle and Saltine Toffee. The reviews to date were that everyone really liked the brittle...and for a few reasons:

1. It's fun and different. People don't normally make cookie brittle so a favorite chocolate chip cookie gets to be crispy and crunchy.

2. No matter how big or small the piece, people can break the brittle and enjoy the amount of dessert they want. My girlfriend, Di, and I were breaking and sharing pieces all night. " Here, try another piece!"

Valentine's Day is next week, what a great treat to send to school, into the office or to your favorite valentine. Easy to make and easy to enjoy. Put Chocolate Chip Cookie Brittle on your list of "Things to Make" this weekend. You won't be disappointed.

Ingredients for Chocolate Chip Cookie Brittle with Heath Bar Bits
(Adapted from Nestle's Very Best Baking)
1 cup of butter or margarine, softened
1 cup of white sugar
1-1/2 teaspoons of vanilla
1 teaspoon of kosher salt
2 cups of flour
1 cup of mini semi-sweet chocolate chips
1 cup of Heath Bar Toffee Bits

Preparation:

Pre-heat the oven to 350 degrees and line a cookie sheet (approx. 12 x 18) with aluminum foil.

1. Cream butter, sugar and vanilla in a large bowl until well blended and creamy.
(I do this by hand, but you can use a mixer.)
2. Add salt and flour and mix until incorporated.
3. Mix in mini chocolate chips and toffee bits.
4. Break up pieces of dough and sprinkle on the cookie sheet.
5. Press dough to form a layer across the bottom of the pan.
6. Bake for 20-25 minutes or until golden brown.
7. Allow to cool, lift the cookie out of the pan, using the foil.
8. Peel back the foil and break the cookie into pieces.

Enjoy!

Written by Tricia White

It's 2013 and I'm still searching for the BEST Chocolate Chip Cookie Recipe

Happy 2013! And as you can read, I am still in search of the BEST chocolate chip cookie. I'm just a plain dessert person at heart. You can serve up any of the fanciest desserts around and it will never pique my interest quicker than a chocolate chip cookie. Kind of like the dog in UP!...squirrel.

We were getting ready to make dinner for our New Year's Eve gathering when I needed a dessert. I'll admit, I was lazy, I knew Jeff would want a "fruit" dessert, like a pie or tart. I didn't want to make the dough...etc, etc. So, I made the executive decision to make, my favorite, chocolate chip cookies.

I couldn't make the ones we make all the time, Andria's Chocolate Chip Cookies. They are excellent but I needed to be a bit more creative. That was when I went into my Pinterest account and began the search. I found this new recipe on "The Best Chocolate Chip Cookies" board. Pictures speak louder than words and I went with "the best ever chocolate chip cookies" by Dishing the Divine.

I checked out the recipe and figured this would be so easy, melt butter, mix with sugar, eggs and vanilla, add dry ingredients, and chop some bittersweet chocolate. In 5 minutes, I had the chocolate chip cookie dough together and ready to measure.

The dough needed 30 minutes in the freezer which was perfect as I was finishing the last of the Lobster (lob-stah for you New Englanders) Cakes. At that point, my son, Brian, came in slightly frantic, "I need to bring a dessert to that New Year's Eve Party tonight", and it was 6 PM. Never fear, I doubled the recipe, plenty of cookies to be had. 

Once they were partially frozen, I placed them on cookie sheets and into a 400 dgree oven for 7 minutes, then 350 degrees for 7-9 minutes. They came out beautiful, golden brown and crackly. I had 10 for my guests and two dozen went out the door with Brian. After dinner we enjoyed coffee and chocolate chip cookies with coffee and vanilla ice cream, PERFECT. These cookies had a great crunch with a caramel chewiness. The bittersweet chocolate is such a great balance for a sweet cookie. I will say, these were probably one of the BEST chocolate chip cookies I have made in a while. Reports from Brian's party ended with, "and there were none left." I will add these to my "Giant Cookies" list, too, because no one can ever have enough giant cookies.

I look forward to this next year, delving into the next culinary adventure. My prediction is that you will see us incorporate even more of our garden produce into our recipes and trying to once again simplify the process and of, course, search for more chocolate chip cookie recipes.

Do you have a BEST Chocolate Chip Cookie? We'd love to hear about it! 

Ingredients for the BEST Chocolate Chip Cookies (slightly altered)

2 cups of flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt 
3/4 cup of butter, melted and slightly cooled
1 cup of packed brown sugar
1/2 cup of white sugar
2 teaspoons of vanilla
1 egg
1 egg yolk
1 1/2 - 2 cups of chopped bittersweet chocolate (I used Ghiradelli Bittersweet Chips and chopped them)

Preparation

1. Mix flour, salt, and baking soda together in a medium bowl and set aside.
2. Mix the sugars and butter just until thoroughly mixed. Add the egg, yolk and vanilla and stir until creamy.
3. Add the dry ingredients and mix just until blended. Stir in the chocolate.
4. Drop the dough 1/4 cup at a time on a wax paper lined cookie sheet and place in the freezer for 30 minutes.

Preheat the oven to 400.

5. Place approximately 6 cookies per cookie sheet as they will spread.
6. Bake for 7-8 minutes. Without opening the oven, reduce the oven temperature to 350.
7. Bake an additional 7-9 minutes or until the edges look golden brown.
8. Let rest on pan for 5 minutes and then transfer to a cooling rack.

Written by Tricia White

The 12 Cookies of Christmas - Day 4 - Mexican Hot Chocolate Cookies

Welcome to Day 4 of The 12 Cookies of Christmas. Today's cookie is the Mexican Hot Chocolate Cookie. I came across this cookie because of it's name. I love to make Mexican Hot Chocolate. I love to take my favorite chocolate mix from Hilliard's Chocolate, which is ground semi-sweet chocolate, add a bit of bittersweet chocolate, some cinnamon, a touch of all spice and pinch of chili pepper. Drop a marshmallow on the top and it is amazing. Even better with a shot of kahlua.

Now, if I could just couple that with a great dunking cookie, I would be all set. I was searching for a chocolate cookie recipe and this Martha Stewart Mexican Hot Chocolate Cookie recipe kept coming up. Someone wants me to make this cookie. I grabbed all my ingredients and made a batch last week. I couldn't tell something was wrong because the cookies puffed up but never crackled. They looked like slightly mounded snowballs. I couldn't remember the last time I used my cream of tartar, maybe it was old. The other problem was the 400 degree oven. I'm pretty good with timing with my cookies and very (and I mean very) rarely will I burn a cookie...YUP, burned a tray of them. A second tray was OK but I felt like they were questionable if I was going to give them out to friends and family. The taste was good out of the oven, but as the days went on, they became chewy. Nothing to get excited about.

So, I bought a new jar of cream of tartar and back to the mixer I went. This batch of cookies came out much better and I did lower the temperature of the oven by a few degrees. The cookies were crunchy and chewy and the slight heat from the chili powder was perfect. Sometimes you have to try a recipe a few times to see whether it is the actual recipe or the ingredients. Had I not questioned the cream of tartar, I would have walked away from the recipe saying, "These Mexican Hot Chocolate Cookies are better in liquid form..." 

Bake a batch and serve them up with your favorite cup of hot beverage, it kicks the heat up a notch. Chewy, chocolaty, crunchy and slightly heated. What better on a cold winter day!

Happy Holidays!

Ingredients for the Mexican Hot Chocolate Cookies:
2 1/4 cups of flour
1/2 cup of unsweetened cocoa powder
2 teaspoons of cream of tartar
1 teaspoon of baking soda
1/2 teaspoon of coarse salt
1 cup (2 sticks) butter at room temperature
1 1/2 cups of sugar
2 large eggs

Rolling sugar:
1/4 cup of sugar
2 teaspoons of cinnamon
1/2 teaspoon of chile powder (optional)

Preparation:
1. Preheat oven to 385 (400) degrees. 
2. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt.
3. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups of sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl.
4. Add eggs and beat to combine. With mixer on low, gradually add the flour mixture and beat until combined.
5. In a small bowl, combine remaining 1/4 cup of sugar, cinnamon, and chile powder (if using).
6. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on parchment-lined baking sheets.
7. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through.
8. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.

Store in an airtight container, up to 1 week. Makes about 48 cookies.

Written by Tricia White

The 12 Cookies of Christmas - Day 2 - Crunchers

I figured we could start Day 2 with a really easy recipe called Crunchers. I say easy because you blend a few ingredients together, add saltine crackers and before you know it, you have this crunchy, gooey, chocolaty, peanut butter delight.

I found this recipe on Pinterest. I had read an article that this recipe was one of the top pinned recipes one week (or maybe I dreamed it!). I looked it up and pinned it on my "I want to make that!" board. The recipe is similar to the toffee bar recipes which blend brown sugar and butter, some saltines and melted semi-sweet chocolate. I figured this might taste a bit like a candy bar (by the time I was through) and I was right...the caramel crunch reminded me of nougat and the dark glaze mixture of chocolate, peanut butter and butterscotch chips was that wonderful candy bar coating.

There are two things I would suggested - 

1. Make the bars on the day you will be serving them, I found they cut and actually looked better. They are good for about a week.

2. Keep them refrigerated if you like the crunch, if you like them chewy, they can stay at room temperature.

I would love to know how you like these bars. People have absolutely loved them and this was the second time I made these bars over the past few weeks. It's a nice twist on traditional saltine toffee bars.

Recipe for Crunchers from Little B. Cooks

Ingredients:
1 box of saltine crackers
1 cup of butter
2 cups of graham cracker crumbs
1 cup of packed brown sugar
1/4 cup of white sugar
1/2 cup of milk
1/2 cup creamy or crunchy peanut butter
1/2 cup of butterscotch morsels
3/4 cup of semi-sweet chocolate morsels

Preparation:
1. Line a 9x13 baking dish with aluminum foil, leaving extra hanging over both ends, and spray with cooking spray. 
2. Line the bottom of the dish with saltine crackers.
3. Melt the butter in a medium saucepan, then stir in the graham cracker crumbs, both sugars and milk. Bring to a boil, then continue to boil for 5 minutes stirring constantly.
4. Remove from heat and spread half of the butter mixture over the saltines.
5. Place another layer of saltines evenly over the butter mixture, then spread the rest of the butter mixture over the saltines, and top with another layer of saltines.
6. In a small saucepan combine the peanut butter, chocolate & butterscotch morsels.
Melt over medium-low heat, stirring constantly. When completely melted spread evenly saltines.
7. Cover the dish with plastic wrap and place in the refrigerator for at least 2 hours.
8. Remove from pan using the foil overhang, then cut into bars.

Makes about 24-30 bars

Written by Tricia White

Creamy Chocolate Lace Cheesecake

 

When you think of Thanksgiving desserts, I bet you think of Apple, Pumpkin and Pecan Pie. What would this holiday be like without one, two or all of them. I love pie, but, a slice of apple pie does it for me and the rest of the pie could sit until Christmas. Whenever we cook a big meal...Thanksgiving, Christmas, or Easter...I love to finish with something chocolate. Usually, we make a big bowl of Chocolate Oreo Cookie Trifle, otherwise known as GOO. 

About 15+ years ago, I came across a recipe for a chocolate cheesecake called Creamy Chocolate Lace Cheesecake. I started making it for dessert at Easter and it was a hit. A great chocolate crust with a creamy, smooth chocolate filling and slightly sour topping. The blend of flavors was amazing. I put the recipe on my big index cards and haven't made this cheesecake in over 10 years. Jeff's daughter, Kate (our queen of birthday cakes), came across the recipe after she had a request for a rich chocolately, birthday cake. It was always delicious and people loved it. We needed to make this recipe.

Kate made the Creamy Chocolate Lace Cheesecake and it came out perfect, just as I remembered. She brought it to work and it was a big success, so much so, that she has to make it again next week. As far as I am concerned that is a perfect cheesecake.

So, take care of the chocoholics at your next gathering with this creamy chocolatey cheesecake. It could go faster than your favorite apple pie!

Recipe for Creamy Chocolate Lace Cheesecake

Ingredients:

Chocolate Cookie Crust
1-1/2 cups of chocolate wafer crumbs
1/2 cups of finely chopped almonds
1/4 cups of butter, melted

Cheesecake Filling
2 8oz packages of cream cheese, softened
2/3 cups of sugar
3 eggs
1- 12 ounce bag of semi-sweet chocolate chips, melted and cooled
1 cups of whipping cream
2 tablespoons of butter, melted
1 teaspoon of vanilla

Sour Cream Topping
1 cup of sour cream
1 1/2 teaspoons of vanilla
1 teaspoon of sugar

Lace
1/2 ounce of unsweetened chocolate, melted

Preparation:

1. Pre-heat oven to 325*F. Butter a 9inch springform pan.

2. In large bowl combine all crust ingredients; mix well. Press the mixture into the bottom and partially up the side of the springform pan.

3. Using a large mixer, combine the cream cheese and 2/3 cups of sugar. Beat at medium speed until smooth and creamy. Lower the speed and add the eggs, one at a time, beating just until blended.

4. Add the melted chocolate chips; beat well. Add all remaining filling ingredients, whipping cream, vanilla and melted butter, beat until smooth. Pour into crust lined pan.

5. Bake at 325*F for 55 to 65 minutes or until edges are set; center of cheesecake will be soft but an inserted toothpick should come out clean. Cool in pan for 10 minutes. Carefully remove sides of pan.

6. Allow to cool for at least 2 hours. You want the cheesecake completely cooled before you add the sour cream topping.

7. In a small bowl, combine the sour cream, 1-1/2 teaspoons of vanilla and 1 teaspoon of sugar. Stir until smooth spread over cooled cheesecake.

8. Drizzle with melted unsweetened chocolate in a lace design pattern. Refrigerate atleast 4 hours or over night. Store in refrigerator.

Enjoy!

Written by Tricia White

Oatmeal Chocolate Chip Cookies with Coconut and Heath Bar Bits

Last week I had a bittersweet moment, sadly unrelated to chocolate. My youngest son, Stephen, entered his final year of high school. As I stood in the house, making him pose for his first day of school picture, I realized, this is my last year of high school. I will go through the final process of helping him apply and visit colleges for the Fall of 2013.

Stephen loves homemade cookies. I had some Andria's Chocolate Chip Cookies in the freezer and he has been enjoying them in his lunch every day. When my daughter, Danielle, came home for a visit, she left with the last of the frozen cookies. I told Stephen I would make more and made a deal with him. Since he was the last one at home, I would try and make homemade cookies every week or two so he could have a year of homemade cookies in his lunch.

The next batch of cookies he requested was Nannie's Oatmeal Cookies. One important ingredient in the cookies is Wheaties. I had run out of Wheaties and decided to look for a new oatmeal cookie. I wanted something that had chocolate chips and cinnamon in it. It probably sounds odd, but traditional oatmeal cookies have cinnamon and non-traditional oatmeal cookies have chocolate chips, two great flavors together.

So, off to my Best Chocolate Chip Cookie board on Pinterest. Every time I see an interesting or delicious looking chocolate chip cookie, I pin it to my board. By clicking on the picture, it takes me to the recipe page of the cookie. I found this cookie on Cinnamon Spice and Everything Nice called Chocolate Chip Toffee Oatmeal Cookies. They looked good, had cinnamon and chocolate chips in the ingredients, had some coconut, too...I think I'll try these.

A quick and easy recipe, which means, I had these mixed, baking in the oven and dishes washed in 45 minutes. I love any type of drop and bake cookie. They smelled wonderful, nothing better than the smell of homemade cookies in the oven, and baked beautifully. The cookies were sweet, crunchy and chewy. I wouldn't say I'm a coconut fan, but when it is baked in cookies, you forget how good it tastes, especially with oatmeal. As they were cooling on the rack, Stephen came through the kitchen. He had his first one, then his second, third and ended with a fourth cookie. I think he liked them. I brought a few into work and they seemed to like them, too...taking one, two and three at a time.

Over the next year, I will be posting Stephen's cookie favorites as well as new cookie recipes which I will make for his lunch. I have to remember that Stephen isn't an only child, so some cookie packages will be sent to his brothers and sister in Philadelphia, PA as well as Columbia, MO and South Boston, MA. They get a little disappointed when we don't share our cookies!

If you have any favorite cookie recipes you would like to share, please send them to [email protected] and we will highlight your cookie recipe on Friends Food Family.

Oatmeal Chocolate Chip Cookies with Coconut and Heath Bar Bits

Ingredients:

1 cup of butter, softened

2 cups of light brown sugar, slightly packed

2 eggs

2 teaspoons of vanilla extract

1-3/4 cups of flour

1 teaspoon of baking powder

1 teaspoon of baking soda

1/2 teaspoon of kosher salt

1 teaspoon of cinnamon

3 cups of oatmeal

1-10 ounce package of Ghiradelli Bittersweet Chocolate Chips

1 cup of Heath Bar Milk Chocolate Toffee Bits

1 cup of sweetened flaked coconut

 

Preparation:

1. Pre-heat oven to 350 degrees.

2. In a large bowl, blend the butter and brown sugar together until smooth (by hand or mixer).

3. Add the eggs and vanilla and mix until well incorporated.

4. Add the dry ingredients of flour, salt, baking powder, baking soda and cinnamon. Mix until blended.

5. Add the oatmeal, chocolate bits, coconut and toffee bits. Mix until all ingredients are covered evenly with the batter. The Batter may be a little stiff.

6. Drop by the teaspoon onto cookie sheets. Bake for 8-10 minutes or until slightly golden and the centers are no longer wet.

7. Remove from oven, allow to rest for 5 minutes and cool on cookie racks.

Enjoy! Enjoy! Enjoy!

Chocolate-Coffee Cupcakes with Cinnamon Cream and Chocolate Ganache

Chocolate-Coffee Cupcakes with Cinnamon Creme and Chocolate Ganache, it's a long title for a fairly easy cupcake. I say, fairly easy as I had planned numerous things for this chocolate cupcake. On Tuesday morning, my friend Diane Dias (owner of Our Good Dog Spot) and her daughter, Emily, stopped by to have me photograph some pictures of a veggie burger Emily was submitting to a contest. I wanted to have some muffins for breakfast and went to see what I had for quick packaged mixes. 

NOTE: Do not be shocked...I do use pre-packaged mixes sometimes! :)

The other morning, Chef Dennis Littley (what a great chef - follow him on Facebook or Google+) posted "Who doesn't love chocolate cake for breakfast!!" and those seven little words haven't left my brain. I grabbed a box of chocolate devil's food cake and thought...chocolate cake, chocolate muffins, we are having chocolate cake for breakfast!

So this is what I did for the chocolate-coffee cupcakes:

1 box of Chocolate Devil's Food cake mix

French Vanilla Coffee (cooled)

1 cup of miniature chocolate chips

Make cake according to package instructions. Substitute the coffee where you would normally add the water and stir in the chocolate chips after you have thoroughly mixed the cake. This made 18 cupcakes when filled 3/4 of the way in the cupcake tin. Bake according to directions.

This made an amazing batch of chocolate-coffee cupcakes. They were warm, light and fluffy and you could taste a hint of coffee. After enjoying 6 of the muffins, I still had 12 left. My family likes cake, but it doesn't get eaten as quickly as you would think. For the rest of the day my mind was buzzing. I originally wanted to add cinnamon to the cupcakes but decided not to at the last minute. I kept thinking Mexican Hot Chocolate which is coffee, chocolate and cinnamon. How about a cinnamon cream frosting or filling and a chocolate frosting finish.

The next part of my plan, the cinnamon cream filling:

1/2 cup of softened butter

1-1/3 cups of confectioner's sugar (+ a few tablespoons)

2-3 tablespoons of half and half cream

1/2 teaspoon of vanilla

1/4 teaspoon of cinnamon

With a hand mixer (or full mixer), whip the butter until smooth, add 2/3 cup of confectioner's sugar, mix until smooth. Add 2 tablespoons of half and half, the vanilla and cinnamon, mixing again until smooth. Add the remaining 2/3 cup of confectioner's sugar, mix until smooth. Taste the frosting. It should be sweet with a smooth, soft consistency. If you like your frosting sweeter, add more sugar. If the frosting is a little stiff, add more cream.

Cut a circle in the top of the cupcake, about an inch in from the rim. Cut at an angle so the piece will have a cone shape to it when it is removed. Fill the hole with a slightly full tablespoon of frosting. Push the cake top back into the cupcake. It will sit slightly higher than the cupcake. (See bottom cupcake.)

Now for the chocolate frosting. I had filled the cupcake with cinnamon cream and now I needed something for the top. My new favorite frosting is bittersweet chocolate ganache. It complements a sweet cake and frosting without overpowering the two.

To make the chocolate ganache:

1/2 cup of half and half cream

1 1/4 cups of bittersweet chocolate chips

1 tablespoon of butter

In a small sauce pan over a medium flame, heat the half and half until small bubbles form around the edges. Remove from heat and stir in the chocolate chips. Once they are melted and the ganche is smooth, stir in 1 tablespoon of butter. When the mixture is cool, frost the cupcakes.

I did have some extra cinnamon cream and chocolate ganche left over, so my son, Stephen and I were enjoying a few little spoonfuls of cinnamon cream dipped in chocolate. DELICIOUS!

The following day I brought some of the cupcakes to work with me. As I was sitting in the conference room of the Tri-Town Chamber of Commerce, the director, Kara, came downstairs and said, "Oh, my GOD!" And I said, "Is everything OK?", and she said, "Those cupcakes were amazing!" Those types of complements put a big smile on my face. Nothing better than making something that people truly enjoy.

It's so rewarding being in the kitchen and creating different types of food. Have some fun with everyday kitchen ingredients because you never know what you might create!

The Urban Legend of the $250 Chocolate Chip Cookie Recipe

This is a story that every woman will appreciate. 

I am a multi-tasker, Jeff would say I have attention deficit disorder. I start mini projects all through the day. I may not completely finish them in one given time frame, but by the end of the day, I have completed everything I started. 

So, I started last Saturday afternoon checking the statistics of this blog, Friends Food Family. It was the end of 4th of July weekend and there had been quite a bit of activity with fans searching for cook-out and dessert recipes. One of my busiest blog posts is the Chocolate Oreo Cookie Trifle. As I was looking at the search page (for where my article shows up), I noticed a chocolate chip cookie trifle. I clicked on the link and landed on a blog article of a woman who made a chocolate chip cookie trifle with vanilla pudding along with blueberries and raspberries. She had made these delicious looking chocolate chip cookies and I figured I would get the recipe. She said it was her favorite Neiman Marcus Chocolate Chip Cookie recipe, but when I clicked on the link, it took me to the Neiman Marcus website...no cookie recipe.

I googled "Neiman Marcus Chocolate Chip Cookie recipe" and a number of recipes came up, along with "these are the $250 Chocolate Chip Cookies". I started laughing. Do you remember the story that traveled around the internet? It was about a woman who asked for the chocolate chip cookie recipe from a major department store. They tell her it is two fifty, she thinks it's $2.50 and the store charges her credit card $250.00. She gets mad, can't get her money back and vows she will share the recipe with everyone. If you would like, you can read the e-mail, The Cookie that cost a Bundle.

For some reason, I always thought it was Mrs. Field's Famous Chocolate Chip Cookie recipe. So, I had to look up the real story. It takes on all different versions and people involved but Mrs. Field's does end up being one of the people connected with the $250.00 recipe scam.

Well, I had made these cookies years ago when I got the e-mail and thought I would make them again. I adapted it slightly from the original using light brown and dark brown sugars, Symphony Bars with Almonds and Toffee Bits and a few less nuts.

These cookies were delicious. They were chewy with a slight crunch, they had that oatmeal nutty flavor and the bittersweet and milk chocolate gave it that wonderful chocolaty richness.

After I was done making the cookies, packaging them up and cleaning the kitchen, Jeff asked how I happen to find the recipe. I told him the story of how I was looking up some statistics to the blog...yada, yada, yada...and he said, I bet you don't even know what the numbers were. Ah, he thinks I became distracted, "6200 this month", I rattled off without missing a beat. Well, I'll admit, it probably wasn't the exact number, but it was close. (wink, wink)

The exact number was 6340. Who says I can't multi-task! Get distracted and make a batch.

Adapted from Cooks.com, Neiman-Marcus $250 Cookie Recipe.

Neiman-Marcus Chocolate Chip Cookie recipe.

Ingredients:

2 cups of butter
2 cups of granulated sugar
1 cup of brown sugar
1 cup of dark brown sugar
4 eggs
2 teaspoons of vanilla
4 cups of flour
5 cups of oatmeal
1 teaspoon of kosher salt
2 teaspoons of baking powder
2 teaspoons of baking soda
24 ounces of bittersweet chocolate chips (4 cups)
2 (4 ounce) Symphony Bars (we used the toffee bits and almonds type), grated
2 cups of chopped pecans

Preparation:

1. Measure oatmeal and process in blender to a fine powder.
2. Cream butter and both sugars. Add eggs and vanilla.
3. Mix together with flour, oatmeal, salt, baking powder and baking soda.
4. Add the bittersweet chocolate chips, grated chocolate and nuts.
5. Spoon tablespoon sized balls onto cookie sheet. You can also use an ice cream scoop for larger cookies. Make sure you flatten them slightly.
6. Bake for 6-8 minutes at 375°F.

Makes 9 dozen cookies.

I Scream, You Scream - Double Chocolate Ice Cream

We can not procrastinate any longer.

We have made three different types of ice cream over the past few weeks and we have been slacking on the blogging. So, we wanted to get this recipes out before the weekend comes so that you can enjoy the hot temperatures with a cool treat!

Last weekend, we went strawberry picking at C.N. Smith Farms in Bridgewater. We came home with dreams of strawberry grandeur; strawberry ice cream, strawberry and rhubarb crumble as well as our favorite Visitandine with Strawberries - Better than Strawberry Shortcake. As much as I like strawberries, if we are making ice cream, we have two ice cream machines, why not make a second batch. Strawberry may be Jeff's favorite but chocolate ice cream is mine!

We have two great ice cream cookbooks, my favorite is the William-Sonoma Ice Cream Cookbook. It has traditional recipes which are great for base flavors like vanilla, chocolate, coffee and strawberry. The reason we are highlighting the chocolate ice cream over the strawberry was because the strawberry ice cream didn't turn out that great. The double chocolate ice cream was made with cream, milk, sugar, egg yolks and cocoa, very similar to a pudding or custard. The strawberry recipe (which was a recipe I found on the internet) had four basic ingredients; cream, sugar, strawberries and vanilla. When we placed the strawberry mixture in the ice cream machine it became light and fluffy, similar to frozen whipped cream. The chocolate was deliciously rich and creamy, the strawberry was light and airy, and the flavor was lacking. We should have stuck with the original recipe from the William-Sonoma book. As much as the strawberry ice cream wasn't anything we wanted to blog about...there were no complaints about either dessert as they magically disappeared at the end of two days.

Since summer officially kicked off today, I Scream, You Scream - Double Chocolate Ice Cream. It takes a bit of work, but worth it in the end!

Adapted from William-Sonoma Ice Cream Cookbook - Double Chocolate Ice Cream

Ingredients:

1-1/2 cups of whole milk

1-1/2 cups of heavy cream

4 large egg yolks

1/2 cup of sugar

A pinch of salt

2 tablespoons of unsweetened cocoa powder

1 cup of bittersweet or semi-sweet chocolate chips

2 teaspoons of vanilla

Preparation:

1. In a heavy sauce pan, combine the milk and 1 cup of the heavy cream. Cook over medium heat until bubble form around the edges of the pan, about 5 minutes.

2. In another small bowl, combine the 1/2 cup of heavy cream with the cocoa, sugar, salt and egg yolks. Whisk until smooth and the sugar begins to dissolve.

3. Remove pan from the heat and gradually whisk 1/2 cup of the milk mixture into the egg yolk mixture. Whisk constantly until smooth. Slowly pour the egg mixture into the saucepan, whisking while pouring until completely blended. 

4. Over medium heat, stirring constantly with a wooden spoon and keeping a low simmer on the custard, cook until the mixture thickens and coats the spoon and leaves a trail when the spoon is run through. 

5. Remove from saucepan and place in a heatproof bowl, add the chocolate chips and stir until smooth. Strain the mixture though a fine mesh sieve into a clean bowl. Stir in the vanilla.

6. Place the bowl in a larger bowl, partially filled with ice and water. Stir occasionally until cool. Cover with plastic wrap (pushed against the surface of the custard) and refrigerate for 3-24 hours.

7. Pour chocolate custard into an ice cream maker and freeze according to manufacturer's instructions.

8. Transfer into a container, cover and freeze until firm (about 3 hours).

9. Scoop and enjoy!

Shortbread Brownies - The Best Brownies Ever

Delicious...ABSOLUTELY delicious. That's basically it - buttery, crunchy, fudgy. Need I say more?

We made these brownies at Easter. Even though we had a cheesecake and carrot cake on the dessert menu, I needed to have some finger desserts, especially since there was no chocolate involved in the other two desserts. Plus, Easter is the holiday of chocolate. Hail to the chocolate bunny!

I was getting some last minute items at the supermarket when I came across Better Homes and Garden's Best Loved Reader Recipes. I flipped through the magazine and saw some quick desserts, onto the conveyor belt and into the bag it went. When I got home, I realized these recipes spanned from 1930 to today, which I thought was quite interesting. The Shortbread Brownies were the 2005 winner of the Best Brownies Ever category sent in by Rachel Strange from Huntsville, AL.

Well, it did combine two of my favorites 1. A shortbread crust that looked like a chocolate chip cookie and 2. Fudgy brownie. I have had chocolate chip brownies before where they incorporated chocolate chip cookie dough with the brownie mix. They are good, but shortbread can be crunchy which equals better.

This recipe was easy to put together as it works in two parts, create the shortbread, then add the brownie mix. I know I always talk about recipes being easy, but I believe most recipes can be mixed, baked and cleaned up in about the same time it takes you to open and prepare a boxed mix. Which would you rather have? Homemade or box mix.

Everyone loved the brownies. As I mentioned they were fudgy with bits of buttery crunch. The texture and flavor were amazing almost to the point of addicting. You have one bite, then you want more. Add a glass of cold milk, it's like heaven. (Listen to the chocolate angels sing!)

Try making a batch of these shortbread brownies. It would be a great time to try them out on family and friends because I think they are going to become a staple for this year's summer functions.

Ingredients:

Shortbread Crust
1 cup of all-purpose flour
1/4 cup of packed brown sugar
1/2 cup of butter
1/4 cup of mini-semisweet chocolate pieces
Fudge Brownies
1-1/3 cups of white sugar
3/4 cup all-purpose flour
1/2 cup of unsweetened cocoa powder
1-1/2 teaspoons of baking powder
1/2 teaspoon of kosher salt
3 eggs
1/3 cup of butter, melted
1 tablespoon of vanilla
1/2 cup of mini-semisweet chocolate pieces

Preparation:
1. Preheat oven to 350 degree F. Line a 9x9x2-inch baking pan with foil; set aside.

2. To make the shortbread crust, place the 1 cup of flour and the ¼ cup of brown sugar into a medium bowl. Cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in the 1/4 cup of chocolate pieces. Press into prepared pan. Bake for 8 minutes.

3. To make the brownie mixture: Place the 1-1/3 cups of granulated sugar, 3/4 cup of flour, the cocoa powder, baking powder, and salt into a large bowl. Mix to incorporate.

4. Add the eggs, melted butter, and vanilla; beat by hand until smooth. Stir in the 1/2 cup chocolate pieces. Spread brownie mixture over shortbread crust in pan.

5. Bake an additional 35-40 minutes, the top will be dry and slightly cracked. Cool the brownies in the pan on a wire rack. Lift brownies out of pan by lifting up on foil. Cut into bars.

Makes 24 bars of mouth watering delight!

 

Chocolate-Stout Brownies with a Bittersweet Chocolate Glaze

Last Friday night, I invited some friends to a Pinterest Party. There is nothing better than delicious food, some great girlfriends and teaching them how to "pin" their favorite pictures, ideas and websites. It started when a few people had asked me for invitations into Pinterest, then came the comments on Facebook. How do I use this? How do I pin pictures? How do I sign in? Will you have a party?

In my real life, I teach social media marketing. Whenever there are new networks setting trends, I'm usually fully engaged. I try and learn as much as I can, knowing that in a very short period of time, I will be teaching people how to use the network. If you would like, you can follow me on Pinterest.

I was looking for a brownie recipe and came across a chocolate-stout brownie recipe from Bon Appetit. The combination of beer and chocolate piqued my interest so I was going to try these chocolaty treats. The picture reminded me of a Texas sheet cake. I was heading to the liquor store so grabbing a can of Guinness Stout would be easy. 

The brownies were easy to make, but watch the stout while you are reducing it on the stove. As mine started to boil, it bubbled over (ugh! what a mess). Once I got it under control, it reduced fairly quickly. As I read the reviews on the Bon Appetit website, people suggested that the cooking times were incorrect. I have a convection oven and mine took about 45 minutes. In a conventional oven, I might go closer to an hour. I started checking at 35 minutes but they do take longer than suggested.

The brownies came out perfect. We used bittersweet chocolate which gave the brownies a very dense and rich taste, not overly sweet. Everyone enjoyed them saying they loved the wonderful chocolate flavor that wasn't overpowering. I did make an observation though, they tasted better the second day. If you have the opportunity to make them a day ahead, I would make that suggestion. I found they were still dense, but less sticky. The next day, everyone kept eating little slivers of the brownies, trying not to admit they wanted a big piece. The chocolate-stout brownies disappeared with ice cream as well as large glasses of milk.

Who says beer and chocolate aren't a good combination.

Ingredients:

1 cup of stout beer (we used Guinness - * UPDATE * Recently we used a Spiced Sweet Stout called Mexican Radio from Bluejacket in DC - AMAZING! Don't be afraid to try different types of stout.)

12 ounces semisweet or bittersweet chocolate, chopped

1 cup of butter

1-1/2 cups of sugar

3 large eggs

1 teaspoon of vanilla

3/4 cup of flour

1 teaspoon of kosher salt

Glaze

4 ounces of bittersweet or semi-sweet chocolate, chopped (or bits)

2 tablespoons of butter

1/4 teaspoon of kosher salt

1/4 cup of reduced stout

Preparation:

1. Preheat oven to 350°. Line a 9x9x2" metal baking pan with aluminum foil, leaving a 2" overhang.

2. Bring stout to a boil in a medium sauce- pan, watch to make sure it doesn't boil over; cook until reduced to 1/2 cup, about 12 minutes.

3. Let cool. Reserve 1/4 cup of stout for glaze.

4. Stir 12 oz. chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth.

5. Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan.

6. Fold in flour and 1 1/4 tsp. salt. Pour batter into prepared pan.

7. Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 35-40 minutes. (We cooked ours a bit longer more like 50-60)

8. Transfer pan to a wire rack and let cool for at least 20 minutes.

Glaze:

1. Stir remaining 4 oz. chocolate in a medium metal bowl set over a sauce-pan of simmering water until melted and smooth.

2. Add reserved 1/4 cup reduced stout, remaining 2 Tbsp. butter, and 1/4 tsp. salt; whisk until well blended.

3. Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes.

 

Valentine's Day Shortbread Cookies

 

Over the past few nights, we have been making shortbread cookies. I will admit, I am a drop cookie baker, the easier the cookie the better. Last year, Jeff and I took some baking classes and I can honestly say, I have come to master the rolling pin. I am no longer fearful of rolling out dough as I have learned the tricks of the trade from making the dough, proper refrigeration and rolling of the dough.

Kate, Jeff's daughter, and I started with Jen's Shortbread Cookie recipe (see below) from the holidays. Everyone enjoyed the sweet buttery cookie that held up as a great shortbread cut-out. After we were done making the shortbread hearts (we used store bought icing), I decided we needed some chocolate shortbread cookies, too. I played around with a few recipes and came up with the chocolate shortbread version below. When they first came out of the oven, I tasted a hot cookie and thought, not sure if I'm going to talk about these cookies, maybe they can be the pretty cookies you don't eat. 

After the cookies were cooled, I started dipping them in the dark/bittersweet chocolate combination. WOW, it's amazing what melted chocolate can do for a cookie. They were delicious! The chocolate covering melted along with the cookie. These would be perfect for coffee, tea or maybe some Triple Hot Chocolate. My son, Stephen, came home and ate three of them before he warmed up his dinner. He thought they were the best cookies he has ever eaten. (I love him!)

Today, we all took cookies into work to share with co-workers. I really would love to know what the others thought and I will ask (grill) people when they come home from work...

How did they like them?

Did they like the chocolate shortbread cookies?

Which one did they like best?

I know...I'm a pain, but I like to know if they tasted good so I can make them again or go in search of another recipe. 

So, enjoy our treats and have a wonderful Valentine's Day. Hopefully, we have made some people happy.

 

Chocolate Shortbread Cookies

Ingredients:

1 1/4 cups of flour

1/2 cup of unsweetened cocoa powder

1 teaspoon of baking soda

1/2 teaspoon of salt

1 1/4 cups of confectioner's sugar

1/2 cup of unsalted butter

1 egg

1 teaspoon of vanilla

Icing:

1 - 12 ounce bag of semi sweet chocolate (I used a combination of bittersweet and semi-sweet chocolate)

1 tablespoon of vegetable oil

Decorative sugars

Preparation:

1. Mix together flour, cocoa powder, baking soda and salt into a medium-size bowl; set aside.

2. In a large bowl, beat together sugar and butter until smooth and creamy. Beat in egg, then add vanilla.

3. Beat flour mixture into butter mixture. Shape dough into a large ball and cover with plastic wrap, refrigerate 3 to 4 hours.

4. Heat oven to 350 degrees F. Cut the ball into quarters and shape each into a slightly flattened oval.

5. Using a lightly floured board and rolling pin, roll dough to 1/2 inch thickness. Using cookie cutters, cut into shapes. Scraps can be re-rolled for more cookies.

6. Bake for 8 to 10 minutes or until almost firm. Remove cookies to a wire rack to cool.

For icing, mix chocolate and oil in a double boiler and melt over simmering water. Dip cookies and use sugars to decorate.

 

Monday Night Guest Chefs - Tempering Chocolate

 

Sorry for the slightly late Monday (into Tuesday) night guest chef video. My daughter, Danielle, is getting the last of her applications together for DICA (I don't know what it stands for either...) so she can apply to her Registered Dietitian's program in June. Needless to say, I didn't get to the computer.

The video I have here is on tempering chocolate. It is presented by Chef Todd Mohr who is a chef and educator with a complete on-line video series of cooking tips and recipes. I know that over the years, I have tried to melt chocolate in different capacities whether in the microwave, on the stove or in a double boiler and have burned it to the point it seizes. This is a great video that walks you through the process for getting the right temperature when melting chocolate.

If you are really ambitious, after you are done tempering the chocolate, you can make some homemade chocolates for Valentine's Day!

Triple Hot Chocolate with Bitter, Dark and Milk Chocolate

 

It's snowing out! Think back to your childhood. You've been outside playing for a few hours and are heading into the house to get warm and have some hot chocolate. My memories are of my mom warming milk and placing large spoonfuls of Nestle's QUIK into the pan. Presto, hot chocolate. If you were good, you got a scoop of marshmallow FLUFF on top. No whipped cream here! As the years went by, we graduated to the packaged mix with the mini marshmallows. It could be classified as a step up.

When I had children, my mother passed this amazing recipe (do I call milk and Quik a recipe?) on to me. I did a very good job of re-creating the same types of hot chocolate. Sometimes, I even used Hershey's syrup, other times, I just heated pre-made chocolate milk. I know, that deserves Mother of the Year.

Today, you can purchase decent hot chocolate mixes. My kids bought me a container of Godiva Hot Chocolate Mix for Christmas and it is very good!

I think the problem with hot chocolate...how do you really make it?

It's actually pretty easy - milk and chocolate. If you want to take it to another level you can add a few different ingredients to create your favorites based on the original.

Let's start -

I began with

3 cups of milk

1 cup of half and half

I placed them in a sauce pan over medium low heat. As it began to get close to a simmer, I took it off the heat and started adding -

2-3 ounces of dark chocolate

2-3 ounces of milk chocolate

2-3 ounces of bittersweet chocolate

Coarsely chopped

NOTE- Buy for good quality chocolate for this...the better the quality of chocolate the more rich and intense the flavor.

I stirred continuously until the chocolate was melted. I added a pinch of salt and a 1/4 teaspoon of vanilla. Done.

I happened to have some heavy cream, so I mixed 

1 cup of heavy cream

1/2 teaspoon of sugar

and made my own whipped cream.

This makes 4 servings.

IT WAS AMAZING! Sing it with me! MY GAWD, this is HOT CHOCOLATE!

Very rich, very delicious and I wish I had made hot chocolate like this on a regular basis. 

So, here are a few suggestions, if the original seems bland ;)

1. You can add a bit of fresh brewed or instant coffee to enhance the chocolate flavor. 

2. Add chili powder and cinnamon - hot and spicy!

3. Substitute white chocolate for one of the dark chocolates.

4. Add peppermint flavoring or chopped York Peppermint Patties.

5. A few tablespoons of orange juice and a bit of orange rind.

6. Shots of Liqueur - Your choice - Grand Marnier, Kahlua, Baileys, Amaretto, Chambord...the flavors and combinations are endless. (This is my favorite! Kahlua Mocha Peppermint)

7. Substitute a Symphony Bar with Toffee and Almonds for the milk chocolate. Think caramel.

So, it's Valentine's Weekend, have fun and create memories of drinking real hot chocolate.

The 12 Cookies of Christmas - Day 9 - Orange Chocolate Cookies

 

Before you start reading this article about my girlfriend Stephanie's Orange Chocolate Cookies, PRINT THIS RECIPE. This is (hands down) my FAVORITE cookie this year. Stephanie and I went to middle school together at Quincy Point Junior High School in Quincy, MA. It's funny that 25+ years later, we end up living in the same community and her husband coached by son's basketball team. 

To start, I love oranges, whether juice, rind or jelly. I also love bittersweet chocolate, so when you combine these two ingredients, it's an amazing flavor and taste. Add a shortbread base and you finish with the most delicious, thumbprint style cookie. 

I wanted to tell you a bit about what transpired during and after the cookie swap.

1. Jeff declared them his new favorite cookie. 

2. The girls thought Stephanie's cookies were amazing.

3. I decided to make a set of cookies (see below) and realized the recipe is versatile. I didn't have orange marmalade so I substituted raspberry jam and dipped the cookies in both bittersweet chocolate as well as white chocolate. BIG HIT!

4. After bringing these cookies to 3 parties, I have had 5 request for the recipe. People were excited to make these cookies for the holidays

The shortbread is buttery with a hint of orange. The marmalade brings sweetness and the bittersweet chocolate brings balance. Over the past year, I have been using bittersweet chocolate instead of semi-sweet chocolate in many of my cookie recipes. I find that cookies are sweet and the bittersweet chocolate complements the cookie.

I am so glad...

1. I had a cookie swap this year because it has given me some great new cookie recipes.

2. That Stephanie was able to come and share these buttery orange chocolate cookie with the girls as well as my foodie following.

Thanks, Stephanie, truly appreciated!

Ingredients:

1 cup of butter, softened

1 cup of granulated white sugar

1 egg yolk

2 teaspoons of finely grated orange peel

2 cups of flour

1/4 cup of marmalade

6 ounces of bittersweet chocolate, chopped

1 tablespoon of shortening

Preparation:

In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds.

Add the sugar and beat until combined, scraping the bowl occasionally.

Beat in egg and orange peel. Beat in as much flour as you can with the mixer. Stir in any remaining flour.

On a lightly floured surface, roll the dough to 1/2 inch thickness. Using 1-1/2 inch round cookie cutter, cut into rounds. Press your thumb into the center and fill with 1/4 teaspoon of marmalade.

Bake on parchment lined baking sheets in a 375 degree oven for about 10-12 minutes or until the edges are lightly browned. Transfer to a wire rack to cool. In a small sauce pan, melt chocolate and shortening over low heat. 

Dip half of each cookie in chocolate mixture. Place cookies on rack to set. 

Makes about 48 cookies.

Note: I used raspberry jam rather than marmalade and made the white chocolate dip by substituting white chocolate for bittersweet chocolate.

The 12 Cookies of Christmas - Day 8 - Chocolate Coconut Macaroons

 

These cookies were made after the cookie swap so none of the girls got to taste them. I made them after having a conversation with my mom about Aunty Anita's Chocolate Chip Meringue Cookies. My mom was reminding me of a chocolate coconut meringue cookie which my grandmother used to make. She didn't have the recipe so I searched the internet and was able to find these Chocolate Coconut Macaroon which seemed pretty close. I found this recipe on the Joy of Baking site.

These macaroons were extremely easy to make and within 30 minutes they were mixed, cooked and cooling on the racks. The cookies are slightly dense, very sweet and extra fudgy. My kind of chocolate cookie. I brought them to work and they were thoroughly enjoyed by co-workers as well as clients. As I am writing this article, I am wishing I had a few.

A quick and easy macaroon recipe that will satisfy any chocolate craving. Whip up a batch, and hide a few because they will disappear. 

Ingredients:

4 ounces of bittersweet chocolate, chopped

3 large egg whites

1/4 cup of cocoa powder 

3/4 cup of white sugar

1/4 teaspoon of salt

1 teaspoon of vanilla

2-1/2 cups of sweetened coconut (shredded or flaked)

Preparation:

Preheat oven to 325 degrees F (165 degrees C).

In a stainless steel bowl, placed over a saucepan of simmering water, melt the chocolate. Set aside.

In a large bowl, whisk together the egg whites, cocoa powder, sugar, salt, and vanilla extract. Stir in the coconut and melted chocolate, making sure the coconut is well coated. Cover and refrigerate for about one hour, or until firm.

Line two baking sheets with parchment paper. Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart.

Bake for about 15 minutes or until the macaroons are shiny. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

Yields 20 - 24 macaroons.