yields about 3 dozen cookies

ingredients
2 sticks of butter, softened
3/4 c granulated sugar
3/4 c light brown sugar
2 large eggs
1 tsp vanilla extract
1/4 tsp lemon juice
2 1/4 c flour
1/2 c rolled (or old fashioned) oats
1 tsp baking soda
1 tsp salt
pinch of cinnamon
2 1/3 c nestle tollhouse semi-sweet chocolate chips (about 1/2 12 oz. bag)
1 3/4 c chopped walnuts

directions

  1. preheat oven to 300 degrees.
  2. cream butter, sugar, and brown sugar in a bowl with a mixer on medium speed for about 2 minutes.
  3. Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
  4. with mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. don’t overmix.
  5. stir in chocolate chips and walnuts.
  6. portion dough with a scoop (about 3 T) onto a baking sheet about 2 inches apart. (personal note: use blue baking mat or just put dough directly on cookie sheet, not brown-edged one mat. the cookies will spread too much on that one. 6 cookies to a cookie sheet.)
  7. bake for 20-23 minutes or until edges are golden brown and center is still soft.
  8. remove from oven and cool on baking sheet for 20 minutes.
  9. cook’s note: you can freeze the unbaked cookies and there’s no need to thaw. preheat over to 300 degrees and place frozen cookies on baking sheet about 2 inches apart.

source

Read the rest of this entry »

sea salt chocolate fudge

October 6, 2015

yields (depends on how big you cut your pieces)      total time: 2 hours 20 minutes

ingredients
2 c (12 oz bag) semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1.5 tsp vanilla extract
1/4 tsp sea salt

directions

  1. line a 9 x 9 in. square baking pan with aluminum foil. (could be any size really)
  2. in a medium saucepan, combine chocolate chips and condensed milk over low heat. stir until chocolate is melted and smooth.
  3. once smooth, take off heat and stir in vanilla and salt.
  4. pour into baking pan and refrigerate for at least 2 hours. (optional: sprinkle sea salt over the top.)
  5. pull foil out, cut fudge into pieces and enjoy !

source

Read the rest of this entry »

total time: 3 hours     makes 30 cookies

ingredients for cookie
2 sticks (1 c) of unsalted butter at room temperature
1 c granulated sugar
1 egg
1/2 tsp vanilla extract
1 tsp kosher salt
3 c unbleached, all-purpose flour
dipping caramel (recipe follows)
1 c unsweetened shredded coconut
12 oz. chocolate chips

directions:

  1. in the bowl of an electric mixer, cream together butter and sugar. beat until light and fluffy. add in egg and beat until well incorporated, scraping down the bowl, if necessary. add in vanilla. beat until smooth. with mixer on low, add in salt and flour. mix until completely incorporated and dough is uniform. pull dough together and shape into a cylinder with a diameter of about 2.5 inches. wrap in parchment paper and freeze for at least 25 minutes.
  2. preheat oven to 350 degrees. slice dough into 1/8 inch disks and place on baking sheets, about an inch apart. once you have made the desired amount of cookies, wrap up the cookie dough, freeze, and save for another time. use a tiny circle shaped cookie cutter or a large round cake decorating tip to cut a hole in the center of each disk. refrigerate for an additional 10 minutes. bake for 8 minutes, or until crisp. let cool completely.
  3. add coconut into the caramel. warm the caramel in the microwave for about 10 seconds if necessary. take cooled cookies and gently dip them completely in the caramel. place on a parchment paper lined baking sheet. freeze until set, about 5-10 minutes.
  4. melt chocolate in a microwave safe bowl in 30 second intervals, stirring well after each interval, until fully melted. place the caramel coated cookies in the chocolate. use a fork to pull them out of the chocolate and place them on a parchment lined cookie sheet. use the chocolate still on the fork to drizzle stripes over the top of the cookies. refrigerate until set.

dipping caramel ingredients

1.5 c granulated sugar
4 T corn syrup (or honey)
6 T water
pinch of salt
6 T butter
6 T heavy cream (DO NOT use plain whipping cream)
1.5 tsp vanilla extract

directions

  1. in a heavy bottomed saucepan with high sides, combine sugar, corn syrup, water, and salt. whisk until combined, and set over medium-low heat. swirl the pan every now and then to help distribute the heat. when the sugar dissolves completely, raise the heat to medium. when it comes to a boil, watch very carefully for the bubbles to become more viscous (this means that the water has evaporated and that it is ready to go through the candy stages). as it is bubbling away, you want it to turn a deep amber color. when it does, remove from heat and, working quickly, use a spoon to scoop up a small amount of the candy and drop it into a small glass of water. if the bob turns hard like a lollipop, then it is ready. if the blob is still soft, put the pan back on the heat. keep testing until the candy is hard. remove from heat.
  2. whisk in butter, heavy cream, and vanilla. if the caramel isn’t smooth right away, return the pant to low heat and whisk until smooth.

source

Read the rest of this entry »

makes a 36 oz. drink

ingredients

1/3 c. non-fat instant dry milk
1/3 c. granulated sugar
2 T dry Ghirardelli cocoa
1 T dry Hershey cocoa
1 T dry Scharffenberger cocoa (if you don’t have this, just add 1 more T of Ghirardelli cocoa as a substitute)
1 c milk
3 c ice
whipped cream
a bar of semi-sweet chocolate

directions

  1. mix all dry ingredients together in bowl.
  2. pour milk into blender first, then the mixed dry ingredients. lastly, add the ice.
  3. blend well.
  4. pour into cups to serve.
  5. use a carrot peeler to create chocolate shavings from semi-sweet chocolate bar.
  6. top the drinks with whipped cream and chocolate shavings.
source

Read the rest of this entry »