Cheesecake in a Jar Recipe I’m fairly certain that I’ve discussed my lack of love for the great outdoors, so it’s safe to say you’ll never hear me writing about long hikes in the woods or camping anywhere other than on a deck chair at a five star resort (Hey, I can dream, right?). Not to say that I am not fond of the fresh air and scenery, I just like to keep a screen between me and the bugs. Needless to say, I don’t last long at picnics in the park or anywhere outdoors for that matter. Usually an annoying fly or buzzing bee will send me into a fit within 20 minutes and I’ll sit there contemplating my escape route or the idea of eating in my air conditioned vehicle. Problem is, I am a big pan of picnic food. Then, a couple of friends came up with the idea of a virtual picnic. The Nature Conservancy has a website that is devoted to Picnic for the Planet. Eat Smart Be proactive, know where your food comes from and who it impacts. Eat Local Take advantage of your farmer’s market. Eat Sustainably Eat Green Eat Out
Salted Brownies I’ve eaten a lot of brownies in my life (is that such a bad thing?) and I can honestly say these salted caramel brownies are absolutely amazing! I adapted the recipe from the famous Baked brownie, so it’s no wonder they’re delicious! These are super rich, like can’t-drink-without-milk rich, and very moist. I like them because they have a savory chocolate taste and are not overly sweet. Salted Caramel Brownies adapted from Baked 1 1/4 cups all-purpose flour 1 teaspoon salt 4 tablespoon unsweetened cocoa powder 8 ounces chocolate (70-75% dark) chopped 1 cup (two sticks) unsalted butter, cut into cubes 1 teaspoon instant espresso powder 1 1/2 cups sugar 1/2 cup packed brown sugar 5 large eggs, room temperature 2 teaspoons vanilla bean paste 3/4 cup caramel sauce (you can make your own or buy it already made) pinch of coarse sea salt to sprinkle on top of each brownie Directions: Preheat the oven to 350 degrees. Bake for about 30 minutes.
Chewy Cocoa Coffee Cookies These cookies are beyond description. They are rich, dense, chewy and the chocolate flavor is enhanced by the dry hint of coffee. They will tease your taste buds, tempt your senses and drive you crazy (in a good way). 1/2 C unsalted butter, softened 1 C packed brown sugar 2/3 C unsweetened cocoa powder 1 Tbsp instant coffee crystals 1 tsp baking soda 1 tsp cinnamon 2 egg whites 1 1/2 C flour Dusting Powder 1/3 C sugar 2 Tbsp unsweetened cocoa powder How To In a mixing bowl, beat softened butter on medium to high speed for 30 seconds. Trust me, they are worth the wait Grab your button, post your recipe and sign the Mr.
Thick and Chewy Chocolate Chip Cookies Dear ErinCooks: I have a chocolate chip cookie conundrum: try as I might I can’t get my cookies to the consistency I like. I am a fan of chewy chocolate chip cookies, not cakey or crunchy, just chewy. I think it must be a butter issue. Should I try margarine or shortening? Maybe it’s too much mixing? Or maybe timing? Dear Julia: This is your lucky day! Please give this recipe a try and let me know what you think. Thick and Chewy Chocolate Chip Cookies (Originally published in the Got Milk? 2 ounces (1/2 stick) unsalted butter, softened 6 tablespoons white sugar 6 tablespoons packed light brown sugar 1/4 teaspoon salt 1 1/2 teaspoons vanilla extract 1 large egg 1 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon baking soda 1 cup (6 ounces) chocolate chunks or chips 1 cup nuts (Note: optional. Preheat the oven to 375 degrees. In a medium bowl, using an electric mixer, beat the butter, sugars, salt, and vanilla until well combined. Need some advice?
Delicious Hot Chocolate I love hot chocolate and really can’t be trusted around it. Here are a few varieties I whipped up recently. (If you’d like a late-afternoon/adult version, splash brandy or other booze into any of the varieties below.) (But you didn’t hear that from me.) Add 2 cups of milk and 2 cups of half-and-half to a small saucepan. As I said, can’t be trusted. Oh, and I’m sorry about the whole half-and-half thing. Warm the milk mixture over medium-low heat, then add a cup of good semi-sweet chocolate chips. Stir it around, making sure it doesn’t get too hot…and that’s it for the basic hot chocolate concoction! I love hot chocolate using chocolate chips. To make orange hot chocolate, drop 3 or 4 strips of orange rind into the milk mixture before you begin warming it. I also took a walk on the wild side and dropped in a couple of slices of orange. Then just add the chocolate chips and heat it until it melts. Serve in a mug with a piece of fresh orange rind just to make it purty. Mmmm. Have you seen this?
Chocolate Mint Cookie Bars Recipe for chocolate mint cookies; These chocolate cookie bars use chocolate mint candies to give them a great flavor! You guys? I have a little weakness for this one. You know I’m a confessed chocoholic, right? And what is the best thing to pair with chocolate? Glorious, delicious, refreshing mint. In my “other” life, I am a piano teacher. That, and the blue Jolly Ranchers. It was nothing short of a miracle that I found a handful of mint patties left to bake with. Sorry, piano students. I decided to throw together some last minute cookie bars, and I seriously considered a repeat of these fun Coconut Chocolate Chip Bars. But my chocolate cravings got the best of me, and with the presence of cocoa powder, mint chocolate chips, AND mint patties in my pantry, the decision became a verrry easy one. A little too easy, maybe. With a bar like this, you really need to let it cool all the way before cutting into it. Or devouring like vultures. Or squawking like vultures. Chocolate Mint Cookie Bars Notes
Mexican Hot Chocolate Cookies This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry. Today’s Powernap: The quick and easy cookies I like to serve at the JMcLaughlin Cafe I’ve been catering the JMcLaughlin Westport Cafe for almost two months now and I want to share one of the cookie recipes I’m making this month. Mexican Hot Chocolate Cookies adapted from Martha Stewart Ingredients Instructions Preheat oven to 400 degrees, with racks in upper and lower thirds. Naptime Notes Naptime Recipe Serving ideas This are most excellent when dipped in milk or hot chocolate. Naptime Stopwatch 15 minutes for batter, plus baking time. Naptime Reviews The customers have been loving these, they are always gone within 48 hours!
Peanut Butter Chocolate Chip Cookies Based on a from long, long ago, I’ve been toodling around for quite some time with the concept to get, what is to me, the perfect peanut butter cookie. And I finally think I’ve got it! While I generally like to steal a cookie (or five) warm from the baking sheets, these cookies benefit greatly from cooling to room temperature (and are fantastic out of the freezer especially if you have the patience to let them sit on the counter for about 3 1/2 minutes – pure bliss). After baking and cooling, the texture becomes cakey and soft and they nearly melt in your mouth with their peanut buttery sweetness. I am surprised by how much I love these babies, since I am such a huge fan of my other favorites. Peace out. One Year Ago: Blue Cheese and Cheddar Scalloped PotatoesTwo Years Ago: Cookie Dough Truffles Peanut Butter Chocolate Chip Cookies Ingredients Directions Preheat the oven to 350 degrees. Recipe Source: My Kitchen Cafe
Pumpkin Pie White Hot Chocolate I certainly have been enjoying a lot of pumpkin lately and in particular I have been enjoying transforming the pumpkin pie flavours into different dishes. When I came across the idea of a pumpkin pie white hot chocolate recently on The Luna Cafe I knew immediatly what my next pumpkin pie experiment was going to be. Not too long ago I had tried a pumpkin pie milkshake and a hot version of a pumpkin pie drink sounded perfect for the chilly weather that we have been having. This drink is pretty much as simple as making some white hot chocolate and adding the pumpkin puree and pumpkin spices and it is so worth making! The pumpkin pie white hot chocolate was excellent! Pumpkin Pie White Hot Chocolate Pumpkin and white chocolate is an amazing flavour combination and when used in a hot chocolate makes for a great way to stay warm on cold winter days. Servings: makes 4 servings Prep Time: 5 minutesCook Time: 5 minutesTotal Time: 10 minutes Printable Recipe Ingredients Directions Similar Recipes:
TOP TEN Cookie Recipes For over 150 more tried and tested cookie recipes be sure to browse our You can find over 150 cookie recipes on this website if you browse our archives over the last 5 1/2 years or you can view them all in one place on our very active Pinterest Cookie Board. This board gets incredibly active leading up to the Christmas season when we add several dozen new recipes so be sure to follow it. We've run the numbers on the most popular cookies, bars and squares since we began on 2007 and our top ten may have a surprise or two among them but you can bet that each and every one has been tried and tested by thousands of Rock Recipes readers, so get baking with confidence; these recipes are real winners. Click on the titles or the photos below to be taken to the individual recipes. NUMBER 10Strawberry Chiffon Squares - A legendary frozen dessert/cookie square in our extended family; siblings, cousins and aunties all make these luscious squares which we keep int he freezer.