Showing posts with label Chocolate. Show all posts
Ice Cream = SUMMER!
in Cherries, Chocolate, Desserts, Ice Cream, Snacks/treats on Thursday, April 5, 2012
"Ice cream is exquisite. What a pity it isn't illegal!" –Voltaire
Now it’s the hot part of the year that screams for home-made ice cream. And Cherry Chocolate Ice Cream is a no-brainer for me. It not only satisfies my ice cream addition, it takes care of my cherry addiction also while adding a little chocolate for good measure. The ripe juicy cherries combined with the cream, cherry liqueur and chocolate means it’s packed with good flavors and is a perfect treat on a hot day.
Let’s scoop a little ice cream trivia:
· What rock star had a flavor named after him?
Answer: Jerry Garcia. As in Ben and Jerry's flavor, Cherry Garcia!
· Which US state once had a law that banned serving ice cream on cherry pie?
Answer: Kansas.
· How many licks does it take to finish one scoop of ice cream?
Answer: About 50 licks.
· What President liked ice cream so much he reportedly had a bill for $200 for ice cream one summer?
Answer: George Washington.
· What’s one of the major ingredients in ice cream?
Answer: Air, without it ice cream would be hard as a rock.
· Who does one out of every five ice cream eater share their treat with?
Answer: Their dog or cat.
· What was the weight of the world’s largest ice cream sandwich?
Answer: 2,500 pounds!
And remember, the next time you’re in Kentucky, be sure not to carry ice cream in your back pocket! No kidding, it’s a law there!
If you’re slightly obsessed with ice cream and cherries like I am, you must try this!
Cherry Chocolate Ice Cream
Ingredients:
1½ cups pitted ripe sweet cherries (about ¾ pound)
¾ cup milk
1¾ cups cream, divided
½ cup sugar
A pinch of salt
1 teaspoon lemon juice
2 tablespoons cherry liqueur or Blackberry liqueur
4 ounces semi-sweet chocolate, grated or chopped fine
Method:
Place cherries, milk and one cup of the cream, sugar and salt into a medium pan.
Heat on medium heat until the mixture starts to steam.
Lower the heat to warm and let sit for 15 minutes.
Remove from heat and carefully puree with an immersion blender, regular blender or food processor. Remember, it’s hot so do this with care!
Pour mixture into a large bowl.
Stir in the remaining ¾ cup of cream.
Chill for several hours in the refrigerator until totally cold.
In the meantime, grate, chop or shave the chocolate.
Remove the cherry mixture from the refrigerator.
Add the lemon juice and liqueur.
Place mixture into the ice cream maker and churn according to manufacturer’s directions.
Once it is finished, gently fold in the chocolate.
Place in a freezer container in the freezer for several hours until it’s the consistency you like.
Makes one quart
ENJOY!!! YUMMY!!!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Fast Food Friday with Linda
in Bread, Butterscotch, Chocolate, Coconut, Desserts, Macadamias, My Kind of Cooking, Pecans, Pineapple on Friday, March 2, 2012
A fun thing is happening this morning! I will be joining Linda (“My Kind of Cooking”) on the radio, via telephone this morning during her cooking segment, “Fast Food Friday.”
You can listen over the internet by clicking this link: Passion Radio. Click on the Listen Live button in the upper left hand corner of the website to connect. We will be on around 8:20 a.m. mountain time, 9:20 central time.
As you may have seen on my June 25th post, I won her cookbook in a drawing. It is a marvelous cookbook that I am thrilled to have! Linda mentioned my winning the cookbook on the radio program as I was listening. And then to my amazement, she emailed asking if I would like to join her on the air. Oh my gosh! No doubt as to what my answer would be, YES!
With that, I made two recipes and shipped the “goodies” to Linda in New Mexico
The first recipe I made for Linda was Chocolate Chunk Butterscotch Blondies. It is a recipe that Mom made and I did some substituting. It originally called for walnuts, shredded coconut and milk chocolate chips. I bake it with pecans, butterscotch chips and semi-sweet chocolate chunks.
These blondies are about the brown sugar though. They are similar to a brownie but have a brown sugar base instead of cocoa like brownies. Blondies are a sweet thing!
Chocolate Chunk Butterscotch Blondies
Ingredients:
1 cup flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1/3 cup butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup packed light brown sugar
1 egg
2 tablespoons vanilla
½ cup butterscotch morsels
½ cup semi-sweet dark chocolate chunks
½ cup pecans, chopped
Method:
Preheat oven to 350 degrees.
Grease or spray an 8” baking dish with cooking spray.
In a small bowl, combine the flour, baking soda, baking powder and salt.
Beat butter and cream cheese in a large bowl with a mixer at medium speed until light and fluffy.
Add the brown sugar and beat 3-4 minutes longer.
Beat in the egg and vanilla.
Add the flour mixture and mix until just combined.
Fold in the butterscotch morsels, chocolate chunks and pecans.
Spread the batter in the baking dish and bake for about 35 minutes or until a toothpick comes out clean.
Let cool about 15-20 minutes in the pan before slicing.
Makes about 16 bars
Yum!!!
Now, for the second goodie I shipped to Linda ~ Hawaiian Pineapple Bread is a great sweet bread that a friend at our church in Louisville
Here’s the bread recipe:
Hawaiian Pineapple Bread
Ingredients:
2 cups flower
½ cup sugar
¼ teaspoon salt
1½ teaspoons baking powder
½ teaspoon baking soda
1 beaten egg
½ cup milk
1¼ (8¼-ounce can) cups crushed pineapple, undrained
¼ cup butter, melted
¾ cup macadamia nuts, chopped
1-1/3 cups flaked coconut
Method:
Grease a 9x5x3-inch loaf pan or two 7½ x3½ x2-inch loaf pans; set aside.
In a bowl, stir together flour, sugar, salt, baking powder and baking soda.
Make a well in center of dry mixture.
In another bowl combine the egg, milk, undrained pineapple and melted butter.
Stir just until moistened, batter should be lumpy.
Fold in nuts and coconut.
Pour batter into prepared loaf pan.
Bake in 350 degree oven for 55-60 minutes for the 9 inch loaf pan or 45-50 minutes for the 7½ inch loaf pans; until a toothpick comes out clean.
Cool bread in pan on a wire rack for 10 minutes.
Remove bread from pan and completely cool on the wire rack.
Wrap and store overnight before slicing.
Makes 1 large or 2 small loaves.
I would have never dreamed in a million years that Linda and her friends at KPCL would be eating my homemade treats in New Mexico
Texas Sheet Cake
in Cakes/cupcakes, Chocolate, Cocoa, Desserts, Pecans, Sour cream on Saturday, February 4, 2012
This is an oldie but goodie cake and easy cake! I imagine most of you have heard of it, maybe even baked it. But ~ it is, without a doubt, a great chocolate cake. And who doesn’t like chocolate?
Texas Sheet Cake is a rich, dense, moist chocolate cake that is a cross between a brownie and cake, covered in a fudgy frosting. What may make this recipe a little different from most of them is the addition of cinnamon. It pairs perfectly with chocolate and gives a wonderful flavor to the cake.
Here’s some chocolate fun:
Reasons Why a Chocolate is Better Than a Man
- Chocolate’s not afraid to pull over and ask for directions.
- After telling your chocolate bar all your worries you can simply eat it.
- You can share chocolates with your best friend.
- A bar of chocolate doesn't bore you by constantly talking about football.
- Your mother will never disapprove of your choice of chocolate.
- Chocolate will never tell you that you’re “getting a little chubby.”
- No one's ever been jilted by a chocolate gateau
Reasons Why a Chocolate is Better Than a Woman
- Chocolate never keeps you waiting.
- Chocolate doesn't get jealous when you look at another chocolate bar.
- You never have to buy a box of chocolates for a box of chocolates.
- Chocolate doesn't talk incessantly while you're watching the football.
- It doesn't expect you to remember the anniversary of the first time you met.
- Chocolate never tries to chat up your best friend.
- Chocolate isn't looking for a long term commitment.
And on with the recipe:
Ingredients:
2 sticks butter
1 cup water
4 tablespoons cocoa
2 cups flour
2 cups sugar
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla
1 cup sour cream
Method:
Bring butter, water and cocoa to a boil.
Remove from heat.
Add flour, sugar, salt and cinnamon.
Beat in soda, eggs, vanilla and sour cream.
Pour onto large greased cookie sheet with sides of jelly roll pan, 10 ½” X 15 ½.”
Bake at 350 degrees for 20-25 minutes, until a wooden pick comes out clean.
Frosting:
Ingredients:
1 cup butter
4 tablespoons cocoa
6 tablespoons milk
1 cup chopped pecans
1 box confectioner’s sugar
1 teaspoon vanilla
Method:
Bring butter, cocoa and milk to a boil.
Remove from heat and add nuts, sugar and vanilla.
Spread over hot cake immediately.
Cool and serve
Mmmmm, chocolate!!!
Chocolate Walnut Fudge
in Chocolate, Desserts, Easy Peasy, Kids' Choice, Walnuts on Wednesday, January 18, 2012
The weather is not very good for spending time outdoors, but I still managed to clean my yard yesterday. What I learned in the process - rains are not only good for plants and the lawn but also for weeds. When my finger tips start to get numb, and my back hurts, a part of me says spray the weed killer! But the other part of me says - it’s unnatural. Even if the weed killer is organic I can’t get myself to use it. Old habits die hard. I have to break my back laboring away plucking out one weed at at me. And thus continues my never ending confusion of weeding the weeds or spraying the weed killer.
Now with the yard weed-free, and an aching body, you will agree that I truly deserve a treat. Then again, who will make it? Since the answer is ‘me’ I decided on a smart, easy, quick and yet delicious dessert. Extremely delicious chocolate fudge! This can be made in 5 minutes, and you only need simple ingredients that most will have handy in their pantry. If you haven't tried this sinfully delicious fudge yet, do it right now. One bite and you'll be hooked for ever!
These are quite addictive; don't blame me for not warning you. ;-)
Ingredients:
Semisweet Chocolate morsels- 2 full cups
Sweetened Condensed milk, fat-free/regular- 1 14oz can
Salt- a pinch
Pure Vanilla extract- 1 tsp
Chopped Walnuts/any nuts of your choice- 1 cup
Method:
1. Line a baking pan that is preferably 8 by 8 inch square, with a parchment paper.
2. Gently heat the condensed milk and chocolate chips together in a thick bottom pan on very low heat. Continuously stir till all the chocolate is melted.
3. Turn off the heat, add vanilla and mix in well.
4. Throw in the chopped walnuts and fold in.
5. Spoon out into the prepared pan and level the top with a spoon or butter knife.
6. Let it cool for an hour, cover with cling paper and refrigerate for a couple of hours.
7. Cut into squares and serve. Store the left-over in the refrigerator.
Recipe adapted from: internet and Eagle brand condensed milk cover
Contributor: Namitha
Now with the yard weed-free, and an aching body, you will agree that I truly deserve a treat. Then again, who will make it? Since the answer is ‘me’ I decided on a smart, easy, quick and yet delicious dessert. Extremely delicious chocolate fudge! This can be made in 5 minutes, and you only need simple ingredients that most will have handy in their pantry. If you haven't tried this sinfully delicious fudge yet, do it right now. One bite and you'll be hooked for ever!
These are quite addictive; don't blame me for not warning you. ;-)
Ingredients:
Semisweet Chocolate morsels- 2 full cups
Sweetened Condensed milk, fat-free/regular- 1 14oz can
Salt- a pinch
Pure Vanilla extract- 1 tsp
Chopped Walnuts/any nuts of your choice- 1 cup
Method:
1. Line a baking pan that is preferably 8 by 8 inch square, with a parchment paper.
2. Gently heat the condensed milk and chocolate chips together in a thick bottom pan on very low heat. Continuously stir till all the chocolate is melted.
3. Turn off the heat, add vanilla and mix in well.
4. Throw in the chopped walnuts and fold in.
5. Spoon out into the prepared pan and level the top with a spoon or butter knife.
6. Let it cool for an hour, cover with cling paper and refrigerate for a couple of hours.
7. Cut into squares and serve. Store the left-over in the refrigerator.
Recipe adapted from: internet and Eagle brand condensed milk cover
Contributor: Namitha
Chocolate Kahlúa Cream Pie
Chocolate, Cream, Cinnamon
Cabannes and Ryman
Kahlúa is a well-known Mexican coffee-flavored liqueur. It is sweet and dense with a distinct taste of coffee, from which it is made.
This chocolate pie uses Kahlúa for its deep rich coffee flavor, along with chocolate and cinnamon wrapping up into a decadent, creamy dark chocolate pie filling. It is made even more delicious by being smoothed out over a chocolaty pecan crust, then covering it all with whipped cream that’s loaded with even more Kahlúa. I’m thinking it’s a pretty sinful thing, but I enjoy every forkful of it!
Another great thing about this chocolate pie is that it may be made 1 day in advance and kept covered and chilled. What could be easier and more delicious? This pie could make a chocoholic out of about anyone, it’s heavenly!
Chocolate Kahlúa Cream Pie
Ingredients:
1 cup chocolate wafer crumbs
¼ cup pecans, ground fine
½ stick butter, melted and cooled
2/3 cup plus 2 tablespoons sugar
¼ teaspoon cinnamon
2 tablespoons cornstarch
4 large egg yolks
2 cups milk, scalded
3 tablespoons Kahlúa
2 ounces unsweetened chocolate, chopped
For the topping:
2/3 cup well-chilled heavy cream
1 tablespoon sugar
1 tablespoon Kahlúa
1-2 tablespoons shaved chocolate for garnish
Method:
Preheat oven to 350 degrees.
In a bowl, combine well the wafer crumbs, pecans, butter, 2 tablespoons of sugar and the cinnamon.
Pat mixture into 9” glass pie plate and bake for 10-12 minutes until set.
In a bowl, whisk together the remaining 2/3 cup sugar, cornstarch and egg yolks and whisk in the milk, scalded.
In a heavy saucepan, bring the custard to a boil over moderate heat, whisking and simmer it, whisking for 2 minutes.
Whisk in the Kahlúa and chocolate until the mixture is smooth.
Pour into pie shell, smoothing the top.
Chill the pie with its surface covered with plastic wrap for at least 6 hours.
Make the topping:
In a chilled bowl with chilled beaters beat the cream until it holds soft peaks, beat in the sugar and Kahlúa and beat topping until it holds stiff peaks.
Spread the topping over the pie.
Sprinkle with shaved chocolate.
This pie will delight all you chocolate lovers!
Eggless Chocolate Mousse
in Chocolate, Desserts, Easy Peasy, Kids' Choice on Wednesday, December 28, 2011
I have finally managed to come say hello. How have you been? Blame it on the virus cycle doing the rounds in my house! It started with my husband and I am the last victim. You know how it can be when flu starts in a family. Chaos! Someone is sick when the other is recovering. Everybody needs different kinds of food or treatment and it is mayhem. Now, I am feeling better and once my nasty throat and running rose decides to be well too things will be okay.
But then again drafts are a boon during these times. And what can be a better way to get back with you all than a chocolate treat. So here is to compensate my absence from blogger and Facebook a decadent eggless chocolate mousse:-)
This is the best among all the eggless chocolate mousse I've tried !
Ingredients:
Mini Marshmallows- 1 cup
Unsalted Butter- 2 Tbsp
Semisweet Chocolate baking squares- 4 ounces
Boiling Water- 3 Tbsp
Heavy cream- 1/2 cup
Pure Vanilla Extract- 1 tsp
Method:
1 1 .Chop the chocolate bars coarsely.
2.Take a thick bottomed pan and throw in the marshmallows, butter, chopped chocolate, and boiling water. Stir well to mix. On medium low heat continue stirring till everything is melted and mixed together.
3. 3.Once done, keep the pan in the freezer/refrigerator to cool while you whip the cream.
4. 4.Place a bowl, chilled in the freezer for 5 minutes or chilled in the refrigerator, in a cold water bath (water mixed with ice cubes). Whip the cream with vanilla till stiff peaks form.
5. 5. .Now fold in the whipped cream into the chilled chocolate mixture.
6. 6.Spoon out into the glasses and chill again before serving.Cover them with cling wrap before chilling.
Notes:
1T 1.This serves 2 to 3.
In 2.In step 2, be careful not to overheat.
Disclaimer: There has a been a misunderstanding about "eggless" vs "vegetarian". Nowhere in the post have I suggested that this dish is vegetarian.Marshmallows generally contain gelatin which is an animal product. But if you are looking for a vegan marshmallow, you can find it in the market.
Disclaimer: There has a been a misunderstanding about "eggless" vs "vegetarian". Nowhere in the post have I suggested that this dish is vegetarian.Marshmallows generally contain gelatin which is an animal product. But if you are looking for a vegan marshmallow, you can find it in the market.
Recipe adapted from : Nigella Lawson
Contributor: Namitha
Saltine Toffee Crunch
This is one crazy delicious toffee delight and soooo easy to make! I'm so glad I came upon this recipe in our local newspaper, The Northwest Herald!
A saltine cracker has always been one of life’s little pleasures for me whether spread with peanut butter, topped with a cheese slice or along with a bowl of soup but, I never would have imagined the lowly saltine cracker being exalted to a great party confection!
The combination of the salty cracker with the butter and brown sugar that turns into toffee and then topped with semi-sweet chocolate and toasted pecans is addictive for sure. The saltine renders an irresistible salt crunch to play off the buttery sweet toffee. What great cracker candy!
Saltine Toffee Crunch
Ingredients:
1 cup butter
35 saltine crackers
1 cup packed dark brown sugar
1 package (12 ounces) semi-sweet chocolate chips, I used Ghirardelli’s
1 cup chopped pecans, toasted
Method:
Preheat oven to 400 degrees.
Line a 10” x 15” rimmed baking sheet with parchment paper, allowing for some overhang.
Melt butter in a large saucepan.
Brush parchment with a little butter.
Line up crackers on buttered parchment, touching but not overlapping.
Whisk brown sugar into remaining butter. Set over medium-high heat. Bring to a boil; boil thick, 2 minutes.
Pour evenly over crackers.
Place in 400-degree oven and bake until brown and bubbly, 10 minutes.
Carefully remove from oven.
Scatter molten surface with chocolate chips.
Let melt 5 minutes.
Use an offset spatula to spread chocolate.
Cast on nuts, gently press into chocolate.
Freeze until firm, 30 minutes.
Lift parchment by its overhang and set toffee (paper and all) on a cutting surface.
Slice into 18 squares, then into 36 triangles or break into chunks.
I’d call it “sin on a cracker!”
Be sure to enter my CSN Giveaway for a $35 gift certificate that I posted on December 17th!
Also, check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
Chocolate Vanilla Marble cake
Cakes are cosmopolitan. Some of the earliest references of cakes are found in ancient Roman history, making it obvious that cakes have been around for a long while. Therefore, it should not have surprised me when I saw marble cake, a regular feature from Kerala bakeries, doing the rounds in blogosphere. Where this cake originated is probably like the age old dispute of ‘What came first, the egg or the chick.’ If Someone asked where did marble cake originate, we will all probably have a different answer. But if one of you have a genuine answer I will be interested to hear from you.
The universality of cakes, and how far and wide it has reached, continues to fascinate me. I mean, I can’t get over that I grew up seeing marble cakes in bakeries in Kottayam, Kerala? In fact, this fancy looking cake is the most commonly available one in bakeries back home. I remember how the marble pattern caught my attention first, and it continues to get my heart go skippy. Actually, the cakes from the bakeries are overly sweet and over-powered with vanilla flavor,but the pattern was eye-catching and I still remember them because of it. I can’t tell you how happy I am to finally be able to bake a perfect marble cake which tastes as good as it looks. Below you will find the recipe to make this cake with a blend of sugar and vanilla which is proportionate to keeping your tongue swirling around more than what your body needs.
I tried different recipes from the internet before reaching the recipe I like most. One of the greatest inspirations and the best recipe I found was from Archana's blog
A little, but significant something else that I have to say about marble cake is it is quite fancy even without frosting. This is especially a blessing for a busy mom like me. For example, if I want to bake a cake for a special occasion birthday, anniversary or festival and have not enough time, I can whip up a marble cake which will hold its own to any decorated fancy- pansy cake.
With Easter around the corner, you will agree it’s most appropriate to share something special with you! Have it with tea or as a dessert, but remember to say ‘gosh this pattern is so pretty!’ Well, at least for my sake.
Ingredients:
Butter- 1/2 cup(110-115grams )
Cake flour(not self rising)- 1 3/4 cup
Baking powder- 1 1/2 tsp
Salt- 1/4 tsp
Sugar- 1 cup
Eggs- 3
Pure vanilla extract- 2 tsp
Buttermilk/Milk- 3/4 cup
Boiling water- 4 Tbsp
Dark (dutch processed) cocoa powder-1/4 cup plus 1 Tbsp
Method:
1. Preheat the oven t0 350 degree F. Grease a 9 by 5 inch loaf pan.
2. Whisk together flour, baking powder and salt.
3. Beat butter and sugar well, until it turns light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add vanilla extract and mix again. Scrape down the sides as needed.
6. Add flour mixture in 3 batches, alternating with milk, starting and ending with flour, and mix well after each addition.
7. Mix boiling water and cocoa powder to blend without lumps.
8. Take out 1/4 th of the batter mixture into another bowl. Mix cocoa into it.
9. Spoon both the batters alternatively making a checkerboard. Pour them in 2 layers. (Just like Archana suggested use a big spoon for the white batter and small spoon for the chocolate batter)
10. When you are done tap the pan a couple of times on the counter to get rid of the air bubbles trapped inside and to remove the space between the batters.
11. For making the marbling effect make a couple of swirls from the top of the pan to the other end.
12. Bake for 40-45 minutes or until a tester inserted comes out clean.
13. Take out the cake and cool it while still in the pan for 10 minutes before transferring it to cool on a wire rack.
14. This cake can be stored in an air tight container for up to 3 days at room temperature.
Contributor: Namitha
Recipe adapted from : Archana's blog and here
Caramel-Filled Chocolate Cookies
Actually, I think this decadent candy-filled cookie has the wrong name. If I should tell Bill, I’m baking the “Caramel-Filled Chocolate Cookies” I know exactly how it would go down; he would say, “ok.” But, if I should tell him I’m baking the “Rolo” cookie, he would know exactly which one I mean and I’d get an “OK!!!” That’s because these yummy cookies are stuffed with Rolo chewy caramels.
Caramel-Filled Chocolate Cookies are made of a luscious chocolate pecan dough wrapped around a Rolo, pressed into a sugar and pecan mixture for a topping and baked. When cooled, they can be frosted with a vanilla-flavored candy coating, if you wish them to be even more decadent and richer. They make a pretty cookie too!
Bill is retired now but, I always sent him to work at Christmas time with a plate of home-made Christmas cookies. This cookie was a hit and his co-worker, Bob, even liked them so much he baked them himself. By the way, Bob has a great web site. Look at who he is the spitting image of.
These cookies are a must if you are a chocolate lover. They are truly a great cookie you should try if you haven’t yet!
Caramel-Filled Chocolate Cookies
Ingredients:
2 ½ cups flour
¾ cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup brown sugar, firmly packed
1 cup butter
2 teaspoons vanilla
2 eggs
1 cup chopped pecans
48 Rolo Chewy Caramels
1 T. sugar
4 ounces vanilla-flavored candy coating, optional.
Heat oven to 375 degrees. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, cocoa and baking soda; blend well.
In large bowl, beat 1 cup, brown sugar and butter until light and fluffy.
Add vanilla and eggs. Beat well.
Add flour mixture; combine well.
Stir in ½ cup of pecans.
For each cookie, with floured hands, shape about 1 tablespoon of dough around 1 Rolo, covering completely.
In small bow, combine remaining ½ cup pecans and 1 tablespoon sugar.
Press 1 side of each cookie into pecan mixture.
Place, nut side up, 2” apart on cookie sheet.
Bake at 375 degrees for 7-10 minutes or until set and slightly cracked.
Melt candy coating and drizzle on top, if desired.
Now, don’t you think “Rolo Christmas Cookies” should be the name of them also?
They are definitely decadent!
Chocolate-chip Walnut Cookie
in Baking, Chocolate, Cookies, X'mas recipes on Thursday, December 15, 2011
The Christmas fever is not only on the radio, but my mail box is brimming with fliers that take more than a pair of hands to haul home! The green, white and red colors permeate everywhere. I am not complaining. I love this season, and I am finding out that these fliers, as painful as they are for the mess it creates and the greed that it suggests, can also be useful. Prop for photography is my suggestion.
The recipe for this cookie is from 'Joy of Baking.’ It’s a nice, chewy cookie and I am loving the walnuts and chocolate chips incorporated into each bite . Last year, around this time, I made a lot of cookies with a friend of mine which I have shared on the blog. This year, I have to do this by myself, but fondly remember all my friends.
During this season of love and gratitude, I have many things to be thankful for - especially friends. Whether you have a reason or not, bake some these cookies, if only to relish the decadence.
Ingredients:
All Purpose Flour - 2 1/4 cup
Butter - 1 cup
Sugar - 3/4 cup
Brown Sugar - 3/4 cup
Eggs - 2
Vanilla - 1 1/2 tspn
Baking Soda - 1 tspn
Salt - 1/2 tspn
Chocolate Chip - 1 1/2 cups
Walnuts Chopped - 1 Cup
Method:
1. Preheat oven to 375 D F
2. Mix together flour, salt and baking soda and set aside
3. Take a large bowl and using a hand mixer beat butter and sugar till creamy
4. Add egg one at a time beating well after each addition
5. Add the vanilla essence and then add the flour mixture in and on low speed blend in the flour
6. Now add the chopped walnut and mix.
7. Using spatula incorporate the chocolate chip cookie into the batter so that the chocolate chip don't break
8. Drop 2 Tbspn of batter onto a cookie sheet and bake for 10 - 12 minutes or until edges of the cookie turn color
This recipe is from joy of baking website. I have not adapted much except that I used bitter chocolate chip cookie which is my personal preference. All credits to joy of baking it is a wonderful recipe. Please find the original here.
Courtesy: Joy of Baking
Contributor: Sunitha
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