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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Cookies, on August 31st, 2009.

almond spice wafers coffee

It’s been several months since I’ve made any cookies. My friend Norma hasn’t been able to eat cookies for several months, and I had successfully convinced myself that I didn’t need to eat any if I wasn’t giving more than half of them to her! But we were having guests for dinner, and banana gelato was on the menu. I needed a cute cookie to stick in the top.

I have a copy of Martha Stewart’s newest cookie book, appropriately named ‘>Martha Stewart’s Cookies. What’s unique about this cookie cookbook is how it’s divided into chapters. There’s one for Light & Delicate; another for Soft & Chewy; yet another for Crumbly & Sandy; and Chunky & Nutty; also Cakey & Tender; and Crispy & Crunchy; and lastly Rich & Dense. This recipe came from the Crispy & Crunchy chapter. At the beginning (the table of contents, if you will) are pages (with the above titles) with photographs of each and every cookie. It makes deciding on a cookie SO much easier. You don’t have to read the recipe, or flip through dozens of pages to find pictures. You can see on msl cookies photos just 8-10 pages at the beginning exactly what each cookie looks like. There’s a picture of two of the pages from the Soft & Chewy section. Don’t want a sandwich cookie? No problem, you can gloss right over those. Anyway, it’s a cool method. I’ve had 2 or 3 cookies from this cookbook so far, and have been very pleased.

Perhaps I’ve mentioned it here before, but I have a real lack of willpower when it comes to cookie dough – eating it straight out of the mixing bowl. My favorite is chocolate chip. But this one, oooh, I’ll admit, this cookie dough was mighty tasty. From the brown sugar that sweetens them, plus the delicious spices throughout (cinnamon, nutmeg, ginger, cloves). I licked the spoon and promptly put all the prep parts in the dishwasher so I wouldn’t be tempted to continue searching for smidgens of batter somewhere.

almond spice wafers pans Once you mix up the dough, you pack it into two smaller sized loaf pans (lined with plastic wrap), gently press it down evenly, fold over the wrap to seal it up and put them in the freezer overnight. Here’s what the pans looked like, at right.

After freezing them overnight, let them sit out for about 10 minutes so the dough is a bit easier to cut, then use a sharp knife to cut thin, thin slices. 36 of them out of each little loaf. They go onto Silpat-lined baking sheets, are stuck with a few sliced almonds and baked. That’s it. VERY easy.

Kitchen Tip:

Allow the dough to defrost about 10 minutes before trying to slice them into thin wafers.

The cutting and slicing is a bit tricky. Doesn’t matter a bit as far as the taste is concerned, but it’s almond spice wafers just bakeddifficult to cut even slices. Leaving the frozen dough out that 10 minutes does help a lot, though.

My cookies were not as perfect looking as in the Martha Stewart style. Now that I know more about the difficulty in slicing them evenly, I’ll hopefully do better on the next batch. Yes, there will be a next batch. These are good – would be especially good for Christmas.
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Almond Spice Wafers

(like Moravian spice cookies)
Recipe: April 2008, Martha Stewart Living
Servings: 72
NOTES: I baked mine on Convection Bake at 385 degrees. They were done in 9 minutes. I did not freeze the cut cookies before baking, though.The cookie dough block is a bit hard to slice evenly. If you start slicing before it’s defrosted enough (softened that 10 minutes) you’ll have more uneven slices. The cookies DO spread a little on the baking sheet.

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks unsalted butter — (1 cup) room temperature
1 1/2 cups dark brown sugar — packed
2 large eggs
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup sliced almonds

1. Line 2 mini loaf pans (6x3x3) with plastic wrap. Leave generous edges which you’ll fold over the top of the cookie dough.
2. Whisk together flour, baking soda, and salt. Beat butter and sugar with a mixer on medium speed for 4 minutes. Reduce speed to low. Add eggs and spices. Beat in flour mixture in 3 additions.
3. Press cookie dough into pans, and cover tightly with plastic wrap. Freeze overnight (or up to 1 month).
4. Preheat oven to 400 degrees. Remove dough from 1 pan. Let soften slightly (about 5-10 minutes). Cut eight 1/8-inch-thick slices with a sharp knife. Cover remaining dough, and freeze in pan until ready to slice and bake.
5. Place slices 1 1/2 inches apart on a cookie sheet lined with a nonstick baking mat. Top each with 2 to 3 almond slices. Freeze until firm, 5 minutes. Bake until dark golden brown, 9-10 minutes. Let cool on sheet on a wire rack. Repeat.
Per Serving: 64 Calories; 3g Fat (41.8% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 29mg Sodium.

Posted in Cookies, Desserts, on June 6th, 2009.

snickery squares

With our grandchildren visiting, I usually spend some time with each of them cooking – if they will, and I can keep them confined here in the kitchen long enough – instead of going to the beach, to visit their favorite Uncle Powell, Aunt Karen and cousin Vaughan, trips to Disneyland or out of our pool. Taylor will almost always cook with me. Logan? Well, not this time. He’s 15. Isn’t much interested in cooking anymore, I guess. He made breakfast for US several mornings – he just loves chorizo and scrambled eggs, and he’s become quite good at that. With fresh tortillas at hand and some grated Cheddar, good chorizo from Whole Foods, breakfast was exceptionally delicious. Good work, Logan.

Taylor, though, loves to bake. So I gave her a choice of what she’d like to make. She said peanut butter cookies. I said that’s what we made together the last time, Miss Tay. Could we do something different? Please? Well, okay Grandma. So she started looking through my cookbooks trying to find something else with peanuts or peanut butter in them. She found a couple of recipes, but one was way too complicated for an 11-year old to attempt. Finally she said how about these peanut butter brownies? I said okay. But I hadn’t actually examined the recipe very well. It’s not taylor making caramelreally brownies. Probably this wasn’t very suitable for an 11-year old either. But oh well, maybe I’d do the tough parts, I said to myself.

You’ll find these all over the internet because they’re a Dorie Greenspan recipe, from her cookbook Baking: From My Home to Yours. And awhile back the TWD (Tuesdays with Dorie) bakers made them.

First we prepared a shortbread kind of crust. Very easy; done in the food processor and just pressed into the 8-inch pan. Cinchy. The next step was a bit more difficult. Here’s Taylor (pictured left) standing on a stool (at a good distance away from the cooktop) stirring the caramel. Isn’t she cute in her adult-sized apron and the little soft towel hooked on her waist for wiping her hands (that’s what I do whenever I cook).

Just after I took this picture she got fearful of the hot sugar (well founded fear) and I took over. We did have a bit of trouble with it – the recipe said we’d be heating this to over 300 degrees. With a candy thermometer hung on the side of the pan, ours turned to dark brown and was nearly burned at 250. So either I didn’t have the tip of the candy thermometer down in the sugar (I thought I did) or . . . well, the recipe could be wrong? I don’t think so. Therefore, our candied peanuts were caramelized to a darker hue than any of the recipes I saw out there for these. And eaten on their own they tasted almost burned. Darn. I didn’t have enough peanuts to do a second batch of caramel, so we were out of luck there. Just had to make do.

caramel cooling

There are the overly caramelized peanuts. Don't cook them this long if you make them.

There's the dulce de leche layer cooling, with the nuts pressed on top.

There's the dulce de leche layer cooling, with the nuts pressed on top.

Dulce de leche is a canned milky caramel. It’s nothing more than sweetened condensed milk that’s boiled to a golden brown goop, but our local grocery stores carry it, already prepared. Not much more expensive than doing it myself. We have very large Latino communities near us, so our markets often carry an ample  selection of Mexican foodstuff. It was spread on top of the shortbread crust. Right out of the can it’s about the consistency of thick  frosting, so it was relatively easy to spread. Half of the caramelized nuts were sprinkled on top, then she/we melted chocolate and butter and spread that on top of the nuts. The remaining caramelized nuts were chopped up fine and sprinkled on the top decoratively. Taylor kind of

taylor-with-snickery-squares

Miss Tay with the finished product. Well done!

mashed the nuts into the top a bit more than I would have, but she didn’t quite understand the difference between patting the nuts into the soft chocolate and mashing them in. Oh well.  Will make no difference to the taste.

From other recipes I read about these, cutting them up was a bit challenging, so I chilled these longer than indicated. I cut them up since I knew Taylor would likely have a hard time with the huge  butcher knife needed to do the cutting. But the taste? Oh my goodness yes! Absolutely delicious. Although these aren’t exactly quick, they’re really tasty. And now that I know the drill about the caramel, it would be easier next time. So thanks Miss Tay, for making these treats. Most of them are going to go home with you, I think. No eating them in the car, m‘kay?
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Snickery Squares

Recipe: Dorie Greenspan, From My Home to Yours
Servings: 20

CRUST:
1 cup all-purpose flour
1/4 cup sugar
2 tablespoons powdered sugar
1/4 teaspoon salt
1 stick unsalted butter — cut into small pieces and chilled
1 large egg yolk — lightly beaten
FILLING:
1/2 cup sugar
3 tablespoons water
1 1/2 cups peanuts — salted
1 1/2 cups dulce de leche — canned
TOPPING:
7 ounces bittersweet chocolate — coarsely chopped
1/2 stick unsalted butter — cut into 8 pieces, at room temperature

1. CRUST: Preheat oven to 350F. Butter a 8 inch square pan and put it on a baking sheet. Toss the flour, sugar, powdered sugar and salt into a food processor and pulse a few times to combine. Toss in the pieces of cold butter and pulse about 12 times, until the mixture looks like coarse meal. Pour the yolk over the ingredients and pulse until the dough forms clumps and curds-stop before the dough comes together in a ball.
2. Turn the dough into the buttered pan and gently press it evenly across the bottom of the pan. Prick the dough with a fork and slide the sheet into the oven.
3. Bake the crust for 15-20 minutes, or until it takes on just a little color around the edges. Transfer the pan to a rack and cool to room temperature before filling.
4. FILLING: Have a parchment or silicone mat-lined baking sheet at the ready, as well as a long-handled wooden spoon and a medium heavy bottomed saucepan.
5. Put the sugar and water in the saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Keeping the heat fairly high, continue to cook the sugar, without stirring, until it just starts to color. Toss the peanuts and immediately start stirring. Keep stirring, to coat the peanuts with sugar. Within a few minutes, they will be covered with sugar and turn white-keep stirring until the sugar turns back into caramel. When the peanuts are coated with a nice deep amber caramel, remove the pan from the heat and turn the nuts out onto the baking sheet., using the wooden spoon to spread them out as best you can. Cool the nuts to room temperature.
6. When they are cool enough to handle, separate the nuts or break them into small pieces. Divide the nuts in half. Keep half of the nuts whole or in biggish pieces for the filling, and finely chop the other half for the topping.
7. Spread the dulce de leche over the shortbread base and sprinkle over the whole candied nuts.
8. TOPPING: Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water. Remove chocolate from the heat and gently stir in the butter, stirring until it is fully blended into the chocolate.
9. Pour the chocolate over the dulce de leche, smoothing it with a long metal icing spatula, then sprinkle over the rest of the peanuts. Slide the pan into the fridge to set the topping, about 20 minutes; if you’d like to serve the squares cold, keep them refrigerated for at least 3 hours before cutting.
Per Serving: 289 Calories; 19g Fat (57.0% calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 55mg Sodium.

A year ago: Panna Cotta
Two years ago: Roasted Banana Gelato/Ice Cream (oh yummy – I haven’t made this in at least a year, way too long)

Posted in Cookies, on June 1st, 2009.

ranger-cookies

It was about 25 years ago that Ranger Cookies hit my cooking radar. Aunt Harriet and Uncle Orville used to make them and store them in tall coffee tins in the freezer. Orville became the expert at making them, and when I’d visit them in Eugene, Oregon, they were able to convince me that because they contained some wheat-type cereal and oatmeal, therefore they were HEALTHY. Yeah, right. But every now and then I crave them.

After years of not making them, I looked up Epicurious’ recipe and decided to try theirs. My friend Debbie was visiting for a couple of days, so I asked her to be the cookie maker and baker. She gladly obliged. We both stood at the cookie dough bowl and needed to do several general taste-tests to make sure the dough was good enough (she and I both are fans of cookie dough . . .). Lots of quality control going on, you see. You know about that kind of rationalization?

The dough is nothing but easy. We used corn flakes (organic –  see – more healthy stuff), rolled oats (more organic healthy stuff), dried flaked coconut (unsweetened) and chopped walnuts. But then we fell off the health wagon and added chocolate chips. If you bake these on the lower side of the 8-11 minutes, they’ll still be very, VERY soft when you try to use a spatula to move them to a cooling rack. But they continue cooking and dry/cool to perfection. These took 8 minutes on the convection bake setting. If you want crispy cookies, by all means bake a bit longer. Actually I reduced the oven temp to 360 because they got a bit too brown before they were cooked through. I also reduced the sugar quantity in this recipe, and it’s just right to me. Even using unsweetened coconut too.

This recipe makes large cookies – next time I’d reduce their diameter to about 2 inches. We made 40 HUGE cookies, so a smaller size would make maybe 55? A guess.  Most of these went to my friend Norma, whose potassium has come down to a normal level, so she’s able to have nuts and chocolate again.
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Ranger Cookies

Recipe: adapted from Epicurious | November 2001
Servings: about 40 large, 55 smaller

2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
Generous 1/2 teaspoon salt
2/3 cup unsalted butter — (1 stick plus 2 2/3 tablespoons) slightly softened
1/2 cup vegetable shortening [not hydrogenated]
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs
2 1/2 teaspoons vanilla extract
1 cup old-fashioned rolled oats
1 cup chocolate chips
2 cups corn flakes — crushed
1 1/4 cups chopped walnuts — (5 ounces)
1 1/4 cups flaked sweetened coconut — (about 3 1/2 ounces) [I used unsweetened]

1. Preheat the oven to 375°F. Grease several baking sheets or coat with nonstick spray. Or, use silpat liners.
2. In a medium bowl, thoroughly stir together the flour, baking powder, baking soda, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter and shortening until lightened. Add the brown sugar and sugar and beat until fluffy and smooth. Add the eggs and vanilla and beat until evenly incorporated. Beat or stir in the flour mixture until evenly incorporated. Stir in the oats, chocolate chips, corn flakes, walnuts, and coconut until evenly incorporated. Let the dough stand for 5 to 10 minutes, or until firmed up slightly.
3. Shape portions of the dough into generous golf-ball-sized balls with lightly greased hands. Place on the baking sheets, spacing about 3 inches apart. Using your hand, pat down the balls until about 1/3 inch thick.
4. Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 11 minutes, or until tinged with brown and just beginning to firm up in the centers; be careful not to overbake. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 3 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
5. Store in an airtight container for up to 1 week or freeze for up to 1 month.
Per Serving: 180 Calories; 11g Fat (52.0% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 55mg Sodium.

Posted in Cookies, on May 26th, 2009.

mini-mocha-cc

As I’m sure I’ve said here before, I don’t know that I’ve ever met a chocolate chip cookie I didn’t like – – except perhaps store bought. Those I can’t abide. So it was no surprise that I was intrigued by Peabody’s (Culinary Concoctions by Peabody blog) recent recipe for mocha CC cookies using mini-chocolate chips. Peabody made the cutest little cookies, after rolling them around in granulated sugar before baking. And adding coffee extract to the dough, too. They just sounded so good!

There are a couple of things that are different about these cookies:

1. The dough contains powdered sugar

2. You must chill the dough for 20 minutes before forming and baking the cookies.

One exceptional thing about these is that I used some good quality mini-chips that I purchased at Surfas. (Surfas is a Los Angeles culinary store, mostly food and hard-to-find cooking things, with some equipment too, mainly caters to the professional trade). These little mini-chips are really solid with the chocolate flavor (bittersweet), and I could truly taste the difference between those and the usual grocery store types. But if that’s all you have, by all means use them. Peabody used the mini-chips (I think) because she wanted to make little bite-sized cookies instead of traditional ones, so bigger (regular sized) chips would have been too big. I tried to make in-between sized cookies. They’re very tender. And very chocolaty, with the back-hint of coffee. Worth making. Easy. Did I say chocolaty? Maybe next time I’ll add in about 1/2 cup of finely minced walnuts too. But these are delicious as-is.
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Mini Mocha Chocolate Chip Cookies

Recipe: Culinary Concoctions by Peabody (blog)
Servings: 70-80 (of the mini size, if larger, about 60)

8 ounces unsalted butter — at room temperature
1 cup granulated sugar [I used half Splenda, actually]
1/2 cup powdered sugar
2 eggs
1 tsp coffee extract
1/2 tsp vanilla extract
1 tsp salt
1 tsp baking soda
2 1/3 cup all-purpose flour
1/3 cup cocoa — [I added 1/2 cup Hershey’s brand]
12 ounce chocolate chips — mini size
granulated sugar for rolling cookies

1. Preheat oven to 375F. Grease cookie sheets with either butter or baking spray.
2. In a standard mixer (using paddle attachment) or with a hand-held beater, cream together sugars and butter until light and fluffy, about 3 minutes.
3, Add eggs, one at a time, scraping down the bowl after each addition. Add coffee and vanilla extract and beat for 30 seconds.
4. Sift together salt, baking soda, cocoa and flour. With the mixer on slow, add the flour. Mix until thoroughly combined.
5. Fold in chocolate chips and place bowl in refrigerator for 20 minutes.
6. If making larger cookies use a small cookie (or ice cream) scoop. If making mini ones, use a small melon baller as your size guide. Roll into balls. Roll cookie dough ball into sugar to make sure the whole ball is covered in sugar.
7. Place on cookie sheet and bake 10 minutes. If making mini ones bake for 6-8 minutes. Leave on cookie sheet for 3 minutes then remove and let cool on wire rack.
Per Serving: 93 Calories; 5g Fat (46.5% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 60mg Sodium.

A year ago: Field Greens with Fire-Roasted Poblano Chiles (salad)
Two years ago: Panna Cotta with Fresh Strawberries

Posted in Cookies, Desserts, on May 18th, 2009.

pbutter-brownie-cup

Would an OMG do? Does that give you enough verbiage to get out your baking bowls, peanut butter, chocolate and eggs? I have yet to meet a Dorie Greenspan recipe I haven’t liked, and this one is no exception. It comes from her cookbook Baking: From My Home to Yours, and the funn-est part of these was that I didn’t make them. Our daughter Sara (my step-daughter, actually) found the recipe in an old Bon Appetit that we had lying around, and it’s become our grandson John’s favorite dessert. Sara’s mom made them, per this recipe, for a family event on Saturday. The recipe said it serves 30. Well, definitely. The 9×13 pan-ful was cut up into smaller pieces (more like about 50-60) and put into cupcake papers. I honestly dare you to eat just 1/60th of these. I ate 1/30th, and savored every gosh-darned bite. Sara offered to give us some to take home. I declined, because I knew that if we did I’d eat them all. My DH Dave was able to resist them. If he only knew how good they are, he’d likely eat them all, since he’s a real pushover when it comes to anything peanut butter.

pbutter-fudge-peanut-plate

What these have are 3 layers. A brownie layer, a peanut butter frosting layer, then a melted bittersweet or semisweet chocolate layer. They get chilled before cutting into portions and serving. They’ll be gone in a nano-second, as my DH is fond of saying.

So, make ’em, okay?
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Peanut Butter and Fudge Brownies with Salted Peanuts

Recipe: Bon Appétit | January 2007, by Dorie Greenspan
Servings: 30

BROWNIES:
3/4 cup unsalted butter — (1 1/2 sticks)
7 ounces bittersweet chocolate — chopped
3 ounces unsweetened chocolate — or semisweet, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all-purpose flour
1 cup roasted salted peanuts — coarsely chopped
FROSTING & GANACHE:
1 cup peanut butter — (do not use natural or old-fashioned) chunky
1/2 cup unsalted butter — (1 stick) divided, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet chocolate — or semisweet, chopped

1. For brownies: Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
2. Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
3. For frosting and ganache: Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.
4. Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.
5. Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.
Per Serving: 307 Calories; 24g Fat (64.5% calories from fat); 6g Protein; 23g Carbohydrate; 4g Dietary Fiber; 49mg Cholesterol; 81mg Sodium.

Two years ago: Pesto Pea Salad (with Spinach)

Posted in Cookies, on May 5th, 2009.

orange-coconut-collage

Well, it’s a good thing my friend Norma needs some “new” kind of cookie, because I’d about run out of recipes to try, to make soft chocolate chip cookies. Her doctor has told her she can’t have any more chocolate or nuts (too much potassium). She said coconut sounded really good.

Nary a coconut cookie recipe did I have in my collection because it’s not a flavor I crave. Well, I do have a cranberry noel that has coconut on the edges, really nice for Christmas, but I don’t usually make them other times of the year. They also have nuts in them, so that one’s out.

I turned to an ancient cookbook that belonged to my mother, called The Spice Cookbook by Avanelle Day and Lillie Stuckey. It has recipes of ALL kinds from soup to veggies, but using spices. Sure enough, it had an orange coconut cookie that sounded good. I wanted to use butter instead of shortening, and I only had low-fat sour cream. Plus I had tangerines instead of oranges. No matter. All those substitutions worked just fine.

These cookies are soft. The batter is soft too. Just what Norma likes. And believe it or not, I liked them too. They were easy to throw together, easy to bake, and very easy to eat! The lemon and tangerine rind in the cookies gave it a lovely citrusy flavor. The coconut isn’t overwhelming, but I used shaved coconut (dried), not covered in sugar. If you use the store-bought shredded coconut I’d reduce the amount of sugar in the cookie batter by a couple of tablespoons. I haven’t heard back from Norma yet as to how these cookies taste. . . I’ll report later on that.
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Orange, Coconut and Sour Cream Cookies

Recipe: Adapted from a recipe in The Spice Cookbook by Day & Stuckey
Servings: 42

3/4 cup unsalted butter
1/2 teaspoon baking soda
1/2 teaspoon table salt
3/4 teaspoon ground mace
1 teaspoon grated lemon peel
1 1/2 teaspoons grated orange peel
1 cup sugar
1 large egg
1 tablespoon orange juice
2 cups all-purpose flour — sift, then measure
3/4 cup sour cream — full or low fat
1 cup coconut flakes — chopped, if they’re large

1. In a mixer combine the butter, soda, salt, mace and both citrus peels. Once thoroughly mixed, gradually add sugar, mixing well after each addition. Beat in egg. Add orange juice. Stir in flour alternately with sour cream. Add coconut and mix just until combined.
2. Preheat oven to 375.
3. Drop rounded teaspoons of dough, 2 inches apart, on lightly greased (or Silpat lined) cookie sheets. Bake for 12-14 minutes until golden around the edges. Cool and store airtight.
Per Serving: 88 Calories; 5g Fat (49.2% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 52mg Sodium.

A year ago: White Chicken Chili

Posted in Cookies, Desserts, on April 25th, 2009.

pecan-bars

My friend Sue brought over these delicious numbers the other night. This was the same night we had jambalaya and mint juleps. Sue thought she ought to keep with the Southern theme, so what more perfect than something praline-like. Pecans Bars seemed appropriate!

These are kind of like pecan pie, but in a bar cookie. How easy is that? A graham cracker crust with a pecan filling. As with pecan pie, these are very sweet, very nutty, and really delicious. The recipe came from an article in the Los Angeles Times a week or so ago. I didn’t make them myself, obviously, so I don’t have any advice about the method. The original recipe is from Susan Campoy, owner of a restaurant/bakery called Julienne’s in San Marino (near Pasadena). Campoy (unfortunately she lost her fight against breast cancer recently) said, about these cookies, in her cookbook that she enjoyed watching the expression on people’s faces when they ate the first bite – rich toffee, a chewy center and a crunchy bottom. Never failed to put a smile on the diner’s face. The restaurant is still open, run by Campoy’s daughter.

I’d never heard of the restaurant, and have never been there. Driving to San Marino for dinner is way too far away (about 30-40 miles in heavy traffic). So, this will suffice for now – the recipe seems straight-forward. Sue offered to leave some of the bars with us after our dinner, but I insisted she take them home, as I’d eat too many of them.
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Graham Cracker Chewy (Pecan) Bars

Recipe: Susan Campoy, chef-owner of the French-inspired bistro
Julienne, in San Marino, California
Servings: 24

CRUST:
3 cups graham cracker crumbs
3/4 cup butter — at room temperature
1/4 cup sugar
2 tablespoons flour
FILLING:
2 1/2 cups brown sugar
4 whole extra large eggs
2/3 cup graham cracker crumbs
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup pecans — chopped
Powdered sugar, for garnish — if desired

1. CRUST: Preheat oven to 350 degrees. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes.
2. FILLING: While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans.
3. Spread the mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.
4. Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.  Serve with vanilla ice cream.
Per Serving: 218 Calories; 11g Fat (44.7% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 231mg Sodium.

A year ago: Indian Pepper Chicken – an easy saucepan-made yogurt-creamy chicken to serve over rice.

Posted in Cookies, on April 20th, 2009.

When I got married (the ill-fated first time) back in 1962, I received one cookbook amongst the wedding and shower gifts. I don’t remember who gave it to me, but I have it still, the 1962 edition of the Joy of Cooking. I cooked from it for years. And years. I read the lengthy treatises at the beginning of every cooking category, and learned from them. Eventually I bought another cookbook or two. And branched out. Even now, 45 years later, I still go to that cookbook on rare occasions, to locate a basic recipe for something. Meanwhile, my cookbook collection has definitely expanded. If I’d kept all the ones I’ve given away, I’d likely have more than 350 or 400. I think I have about 200 now, maybe a bit less than that. And not a one of them is a Better Homes & Gardens. Read on.

Out of curiosity, I pulled out the poor Joy book (the spine is falling off, so it’s very wobbly and unstable, but I really don’t think I want to replace it) to see what the Rombauer/Becker ladies had to say about chocolate chip cookies. There’s just one recipe, for a chocolate chip drop cookie. It contains only butter, but otherwise the ingredient list is very similar to nearly every other CC cookie recipe out there. There’s a stain on that page, so I assume I may have made it at one time or another, but usually I just made the Nestle bag recipe.

My mother used to make CC cookies as I was growing up, so my love of them goes way back. I think it’s only been in the last couple of years (from reading blogs) that I’ve awakened some hidden interest in finding a better and better version. More chocolaty ones. More crispy. More nutty? Thicker, rather than thinner? Infinite combinations, really.

This particular quest, though, is all about a softer and more chewy variety for my friend Norma. She was nearly out of cookies the other day, and her request is for softer, the softer the better. So after making several other batches that have been too crispy, I dug into my recipe archives to find an article from 1999, printed in the Orange County Register (our local paper here in So. California) called “The great cookie quest.” Written by Tenny Tatusian, it chronicles her 2-month journey to find  a better CC cookie. First she tried a cookie by David Rosengarten, in his book “Taste.” She didn’t like his at all (they contained dark molasses and heavy cream, of all things). All wrong, she thought. Next she tried Nick Malgieri’s recipe. Although good, she thought she could do better somehow. Next came Maida Heatter’s. Good. Buttery. Chocolaty. But too thin, she thought.

Next she tried Shirley Corriher’s recipe. Airy, less sweet, tasty, but too pale. Finally Tatusian decided to try an old workhorse cookbook, Better Homes & Gardens. She struck pay dirt (cookie dough pay dirt, anyway). In taste-testing, this cookie won, hands down. Slightly puffy, dense, and supposedly SOFT. What sets this recipe apart from the mainstream is the mixture of butter and shortening. All-butter CC cookies make a thinner dough and a more crispy cookie. All shortening and I think they’d be too soft and too pale. A mixture of half and half butter/shortening was her E-ticket. And yes, in case you’re interested, I used non-hydrogenated shortening.

Indeed, these cookies are soft. Slightly crispy on the outer edges, but soft inside, even when they’ve cooled down. I had hoped my friend Norma would like these, but her report is that they’re good, but still too crispy. Gosh. Back to the drawing boards, I guess. That’s not to say they aren’t very tasty – I liked them if that says anything. But yes, they did have a bit of crunch to them. Far too much for my friend.
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Soft (well, sort of) Basic Chocolate
Chip Cookies

Recipe: Better Homes & Gardens
Servings: 60

1/2 cup shortening
1/2 cup unsalted butter
1 cup packed brown sugar — golden brown, not dark
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 whole eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips
1 cup walnuts — chopped

1. Preheat oven to 375.
2. In a bowl (stand mixer) beat shortening and butter on medium to high speed for 30 seconds. Add both sugars, soda and salt. Beat until combined. Beat in eggs and vanilla.
3. Add flour slowly and mix until combined. Add chocolate chips and nuts and continue mixing just until the chips and nuts are evenly distributed.
4. Line cookie sheets with parchment, or use Silpats. Drop dough by rounded teaspoons two inches apart on cookie sheets. Bake for 10 minutes. Cool cookies on a wire rack.
Per Serving: 103 Calories; 6g Fat (49.4% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 33mg Sodium.

A year ago: Pork Tenderloin with Fig & Port Sauce

Posted in Cookies, on April 14th, 2009.

At the last minute on Easter Sunday I decided to bake a batch of cookies. Since I wasn’t really cooking very much for the meal (held at our son’s home nearby), I had time on my hands. Somebody else was bringing a spectacular dessert, but I figured that some people might just enjoy some cookies. Or, our daughter-in-law could just stash them in the freezer for some other time.

These, from Gourmet magazine in December, 2004, have been in my to-try file for ages. Just waiting for the right occasion, and this was it. A butter-rich dough with Dutch-processed cocoa in it and 5 ounces of good-quality bittersweet chocolate pieces, chopped up fine. The dough is chilled, then small balls are flattened into discs and pressed into powdered sugar, before baking and again after. Simple dough. Simple cookies. I made mine a tad too big (to make 60), so next time I’ll need to be more careful to make them smaller. Using my cookie scoop tool, I got about 40 cookies, and I baked them 2 minutes longer. You need to wait until the cookies are completely cooled before you dip them in powdered sugar (the sugar melts otherwise). I only dipped the tops in more sugar.

And? Oh my. Intense on the chocolate scale. Crumbly. Will shower you with snow with every bite. Delicious. Make again? Absolutely.
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Bittersweet Chocolate Cookies

Recipe: Gourmet, December 2004, from
The Babbo Cookbook by Mario Batali
Servings: 60

2 cups all-purpose flour
1/3 cup cocoa powder — unsweetened Dutch-process
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter — (1 cup) softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
5 oz bittersweet chocolate — fine-quality semisweet, finely chopped
1/2 cup hazelnuts — or sliced almonds, finely chopped (not in a food processor)
1 1/2 cups powdered sugar — for coating

1. Whisk together flour, cocoa, baking powder, and salt in a bowl until combined.
2. Beat together butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Add egg and vanilla, beating until combined. Reduce speed to low, then add flour mixture and mix until combined well. Add chocolate and nuts and mix until just combined. Cover bowl with plastic wrap and chill dough until firm, about 30 minutes.
3. Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
4. Roll 1 scant tablespoon of dough into a 1-inch ball, then flatten slightly with palm of your hand to form a 1/3-inch-thick disk and coat with confectioners sugar. Make more cookies in same manner, arranging them 2 inches apart on ungreased baking sheets.
5. Bake cookies, switching position of sheets halfway through baking, until they puff up and tops crack slightly, 8 to 10 minutes total, then transfer with a metal spatula to racks to cool completely. Recoat cookies with confectioners sugar.
6. Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.
Per Serving: 83 Calories; 5g Fat (54.3% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 24mg Sodium.

A year ago: Stuffed Chicken Breasts with Spinach, Ricotta and Gorgonzola

Posted in Cookies, on March 28th, 2009.

cc-thick-chewy-cookies1

One would think that after making umpteen batches of CC cookies, I’d really be tired of them. Well, remember, nearly all of these are going to a friend of mine who needs to eat them to gain some weight (cookies seem to go down easier than other foods, she says – and only CC cookies, not other types). And hey, I’m doing this cookie testing for the sake of research, right? You know that kind of rationalization, don’t you? Naturally, I do have to taste some of them in the name of quality control, too. Right? Right.

So, if you’ll recall from reading my other posts, my friend Norma really prefers thicker, softer and more chewy (but most definitely not crisp) CC cookies. My last two attempts were moderately successful in that regard – the chewy type, but they were still crispy. I thought perhaps this batch would be better on the chewy scale, since it was in the title. Well, they are chewy, but they’re CRISP-chewy. Not what Norma prefers. For her, these will still have to be dunked in milk. For me, however, they are outstanding – nice mounds of cookie, with crispy edges.

The recipe came from Heather R. (reprinted below by permission) over at Chocolate Bytes (a blog). I subscribe via RSS feed, so get all the updates on chocolate doings there. The title of her post was “The Best Ever Chocolate Chip Cookie.”

The batter came together as easily as any regular CC cookies – except the proportions of things were somewhat different (different volumes of brown and white sugar, 1 egg plus an egg yolk). The batter looked just like Tollhouse, but it’s NOT. The cookies don’t thin out hardly at all – they make a nice mound. And they’re baked at 325, definitely lower than Tollhouse. The edges are nice and crispy and the insides are chewy, a bit. Not much, but some. FYI: the recipe made 48 cookies, and took 12 minutes in my oven, using Convection/Bake.

Norma will definitely eat them, but they may not be her favorites. I did hold back a few just to test them after a day to see how they are. Ah-hem. Right? As head of quality control, I’m required to do that, right? All my cookies go into the freezer when I make them, and I actually prefer eating them from a frozen state anyway.

My DH has had several of these cookies, and tells me he thinks they are the best chocolate chip cookies I’ve ever made. Because I only kept about 10 of them, I may have to make another batch. They’re that good. And then keep researching and testing to find a softer one that my friend really likes. Sigh. More CC cookie research in my future. [grin]  And thanks to Heather for the great recipe. She doesn’t remember where she got the recipe, so we’ll credit her for it, for now.

As a result of writing up this post I finally decided to go hunting in my files (remember, I have FILES of recipes, divided up by category, in manila-folder sleeves so they don’t fall out the sides) where I knew I had an article or two about why cookies are thin/crisp/chewy/puffy. Sure enough. I found both. One was from Food & Wine magazine, the other from our local newspaper. I think the articles deserve a write-up of their own – along with photos and taste-tests of the cookie recipes contained within. So, according to both articles, I’ll try two CC cookie recipes that are assured to be soft and puffy. More like what Norma wants. So, stay tuned. Meanwhile, if you like thick, chewy AND crispy cookies, these are your ticket to nirvana. Guaranteed.
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Thick Chewy [and Crispy] Chocolate
Chip Cookies

Recipe: From Chocolate Bytes blog
Servings: 48

DRY INGREDIENTS:
2 cups all-purpose flour
2 tablespoons all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
COOKIE DOUGH:
6 ounces butter — 1 1/2 sticks
1 cup brown sugar — packed
1/2 cup sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
1 1/2 cups chocolate chips
1 cup chopped walnuts

1. Preheat oven to 325 degrees.
2. Mix flour, baking soda and salt together, set aside. Mix butter and sugars in mixer until well combined.. Beat in egg, egg yolk and vanilla. Add dry ingredients and beat at low speed until just combined. Stir in chocolate chips and walnuts.
3. Using a cookie scoop, place cookies two inches apart on greased or parchment-lined cookie sheets. [I used Silpats.]
4. Bake 10-12 minutes or until cookies are golden brown.
Per Serving: 117 Calories; 7g Fat (48.8% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 68mg Sodium.

Year Ago: I posted one of my favorite recipes, Grilled Salmon on Watercress Salad

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