Cake batter rice crispy treats. TGIF, friends.
Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind.
So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;) Dark &Fudgey White Chocolate Chip Cookies. Imposter alert!
This is a brownie masquerading in cookie form. These cookies are soft and a little chewy—and totally brownie-like in consistency. They’re studded with white chocolate chips, and get their dark, fudge-y flavor from a generous amount of melted, unsweetened chocolate. It was really hard to keep from attacking them on the rack as they cooled. We managed. Dark & Fudgey White Chocolate Chip Cookies: A note on unsweetened chocolate I used regular old Baker’s unsweetened chocolate for these and they were delicious. I love Baker’s because the chocolate comes in individually wrapped 1-oz. blocks like this, so measuring it out is a snap. Dark & Fudgey White Chocolate Chip Cookies: A note on equipment Use an electric mixer.
Dark & Fudgey White Chocolate Chip Cookies Makes about 2 dozen cookies. Dark & Fudgey White Chocolate Chip Cookies: Melt the chocolate & butter Fill a pot of water with about an inch of water. Coarsely chop the chocolate. Give it a stir. Add the sugar to the eggs. Enjoy! In Praise of Leftovers - Blog - Carrot Cake Cookies& I'm here to praise two things--carrot cake cookies and the CCP team I've been coaching for the last three months.
Delicious, both. If I saw this photo, I'd be wanting to hear about the cookies first. Exclamations! Pep rallies! Honor rolls! And Number Five: they're not cupcakes. Now, please stay around for this. I made these cookies for them. Carrot Cake CookiesAdapted from Epicurious. 1 1/8 cups all-purpose flour1 teaspoon cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1 stick (1/2 cup) unsalted butter, softened1/3 cup plus 2 tablespoons packed light brown sugar1/3 cup plus 2 tablespoons granulated sugar1 large egg1/2 teaspoon vanilla1 cup coarsely grated carrots (2 medium)1 scant cup pecans (3 ounces), toasted and chopped4 Tb. candied ginger chopped8 ounces cream cheese1/4 cup honey10 green cardamom pods, seeds removed and crushedGrating of fresh nutmeg Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.