I have tried several great recipes for chocolate chip cookies, but this is one is my favorite.

These jumbo cookies are full of chocolate goodness,with crispy bottom, yet a soft and chewy middle.

Total perfection wrapped up superbly in one and all.

They are super delicious while still warm, with the semi-melted chocolate chips oozing out of them, and still scoring high points the next day;  after that, there were only few crumbs left here and there…

One recipe yields 24 jumbo cookies.

Ingredients:

• 4 1/2 cups of all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 1/2 cup unsalted butter, softened
• 1 1/4 cups granulated white sugar
• 1 1/4 cups light brown sugar
• 2 eggs
• 1 Tbs. vanilla extract
• 1/4 tsp. salt
• 2 cups semi-sweet chocolate chips, or chunks (12 oz package)
• 1/2 cup white chocolate chips

Directions:

1. In a medium bowl, combine flour, baking powder, baking soda, and salt.
2. Set aside.
3. In a large mixing bowl, combing softened butter (see tip below), brown sugar, and granulated white sugar.
4. Beat at medium speed for about 6 minutes, scraping the sides often (at least once every 2 minutes).
5. Add one egg at a time, beating again for a minute after each addition.
6. Add vanilla, and beat another minute, scraping the sides few times.
7. Reduce speed to low, and gradually keep on adding the flour mixture, while still continuously mixing and scraping the sides (about 3-4 more minutes).
8. Fold in dark and white chocolate chips.
9. Drop 1/4 cupfuls of dough (I used ice cream scooper) onto ungreased cookie sheet, spacing them about 2 inches apart.  Each mound is about 2 1/2 inches in diameter, but expands to 4 1/2 inches, or more, during baking.

10.  Preheat oven to 375 degrees F.

11.  Bake for 10 minutes, until lightly golden on top.  Do not overbake.

12.  Remove from oven, and let stand in a baking sheet for 1-2 minutes, to slightly cool off and firm up.

13.  Using a spatula, remove cookies onto a cooling rack, and cool completely.

14.  Store cooled cookies in an airtight container, or a zip-lock plastic bag.

ENJOY!!

TIP: To soften butter, I cut it up into about 1 Tbs. chunks, place it on a microwave safe plate, and zap it for 20 seconds.

Scones are a wonderful accompaniment to tea, which I love to drink, as I am not a coffee admirer.

My daughter found this recipe on line.  It sounded simple enough, yet delicious, and since we had all the ingredients on hand, it was a perfect time to move forward with the project.

There can never be a wrong time to bake in our house, and if a new recipe sounds great, then there is that much more drive to go for it.

We were very pleased with the final results.

These scones have more moisture in their texture, thus resembling muffins, which makes them different from our other scone recipes.

The lemon glaze adds a refreshing tangy flavor to their overall delicious taste.

We made over a dozen of scones from this single recipe.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon grated lemon peel
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup lemon yogurt
• 1 egg
• 1/4 cup butter or margarine, melted (we used butter)
• 1 cup fresh,  or frozen blueberries (do not thaw before use).  We used fresh blueberries

Glaze:

• 1/2 cup confectioners’ sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon peel

Directions

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine the yogurt, egg and butter.
3. Stir into dry ingredients just until moistened.
4. Fold in blueberries.
5. Generously grease a baking sheet.
6. Drop batter onto greased baking sheet, by heaping tablespoonfuls 2 inches apart.
7. Bake at 400 degrees F for 15-18 minutes or until lightly browned.
8. Combine glaze ingredients.
9. Drizzle over warm scones.

Enjoy these delicious Lemon-Blueberry scones with your tea, coffee, or a nice tall glass of cold milk.

Another Birthday party for my granddaughter.

This year’s Birthday Party’s theme was Dora The Explorer, with her whole entourage, whom all the little girls totally adore.

My daughter, as always, went all out with her craft talent, imagination, and lots of planning effort, to prepare a wonderful and fun Birthday Party for her daughter.

I will share some pictures, for your pleasure, and some fresh ideas for your next party planning.

The invitations were handmade, to resemble a “Backpack”, one of the main characters in the Dora adventures.  The inside of the invitation was in a form of a map, also very fitting with the theme.  Very original and cute!

She made these out of construction paper, plus the use of her stamping tools, and with a helping hand from the Birthday Girl, who loves crafts, and helping her mom with all fun projects.

This is the inside of the invitation, resembling a map, which Dora always carries in her backpack to help her navigate her travels (for confidentiality and protection of identity, I blocked off the personal information about the party.  Basically, I do not trust cyberspace that much….and  recommend that you shouldn’t either!)

The “Birthday Princess” was helping her mom to color these giant pictures of the other significant characters in Dora the Explorer adventures, and used them to decorate the walls of the party rooms, in addition to the numerous balloons, including a giant balloon of Dora, of course.

The main snack table is ready for the party, and each food item is appropriately identified to go with the party theme.

“Swiper No Swiping” Cheese Doodles, Isa’s Cheese & Crackers

The Fiesta Trio’s Salsa & Chips

Tico’s Veggies

This was a very popular snack with the little ones.  Today’s Moms are doing a great job with introducing their children to not only steamed veggies, but also raw ones.

Jello Jigglers was another favorite snack with the Birthday Girl and all her guests.

These were cut out into star shape, once again, to match the Dora party theme, as well as an easy finger food for those little fingers.

There were also star-shaped, freshly made toasted Melted Cheese Sandwiches, totally enjoyed by the young birthday crowd, paired well with other snacks and veggies, plus individual ice cream cups. (Parents of course had their own “grown ups” food for their meal).

The party attendants also had lots of fun activities outdoors, as Mother Nature cooperated with gorgeous weather.

The whole back yard was  full of over a hundred of Easter Eggs filled with candy and small toys, strategically strewn all over the grassy area,  ready for a fun egg hunt.

Here is two more outdoor games set up for everyone’s enjoyment, as prerequisites to the egg hunt game.

These are: Dora’s Bean Bag Toss game, and Crossing The Tunnel under The River challenge.

Each party attendant was equipped with a specially made “Backpack” , and a map to follow to execute each consecutive event.

The Birthday Girl’s mom was also assisting with further instructions, to help the games move along in a fun way.

The parents had fun watching their little ones having fun, and capturing it all on their cameras and videos.

The first game was a Dora Bean Bag Toss.   Everyone received 4 bean- filled bags, which they needed to toss into the pockets of the Dora Target.

The youngest players needed to get a little closer than the older ones, and that was OK, as long as they had fun doing it.

According to the map, the next obstacle was to crawl through the tunnel, to cross under the river, to reach the egg hunt event.

The river was constructed out of a plastic slip-and-slide, positioned over a toy tube tunnel.

The kids had lots of fun playing these games, then running quickly to line up for the egg hunt.

Once all the eggs were collected into their backpacks, they still had energy to enjoy the activity gym in the back yard, before going back in for some cake and cupcakes.

Dora The Explorer chocolate flavored Birthday Cake, selected by the Birthday Girl, and prepared by a local bakery, was a dream come true for all Dora admirers.

There were some vanilla flavored rainbow cupcakes, available for those who did not care for a chocolate flavored cake.

Party time was almost over, as most of the party goers needed their nap by now (including their parents or grandparents…), but as always, everyone got to keep the special backpack full of fun stuff inside their Easter Eggs, and in addition they also were treated to additional party favors.

Each guest received a Dora coloring book, and a special 4-pack of multi-color playdough, to add to their backpack treasures.

I hope you enjoyed this post, and felt like you also attended the party (without feeling burned-out, or indulging in the additional calories of party food….)

I have been so busy with Easter preparations, and spring gardening projects, that April almost passed me by, yet I have not posted any pictures of the March Birthday treats at the office.

I am sure you will agree, from viewing the pictures above, that once again, Sue prepared some scrumptious treats for our birthday celebrants.

This month we “gently” indulged in a low sugar Chocolate Rum Cake, which was out of this world, and low sugar/fat Phyllo Pastry Shells partially filled with melted Dark Chocolate, topped off with a fresh raspberry, and for added touch and nutrition, sprinkled with almonds.

We also had low calorie/fat/sugar mini brownie cupcakes, but I did not get a chance to snap a picture of these treats.

We are so lucky to have at least one person, every month, to celebrate their birthday, thus special treats for  the office bunch as well.

Everyone is becoming very health conscious these days, and of course summer vacation time is  fast approaching (trips to the beach….bathing suits… weddings… ), so we all agreed to narrow down our office treats to only once a month event.

Since I am not the baker of these treats, I am only sharing pictures with you, rather than a recipe.

It’s time to showcase February’s  Birthday cupcakes, baked by Sue.

These Pina Colada cupcakes,  were favored by the Birthday Girl.

They were very moist, and flavored with coconut flakes inside and out.  As you can see the coconut flakes on top of these cupcakes were gently toasted, for added color and flavor.

We only had one February Birthday celebrant in our work family, but  Sue also treated us to these super yummy St. Valentine’s Day treats.

Don’t they look delish, and awesomely cute at the same time?

Sue made them out of stripe chocolate kisses, slightly melted on top of  mini pretzels, and topped off with M&M.

Her daughter (who inherited her mom’s culinary talent, as she made perfect Perogy, on her first try) spotted this idea on Pinterest.  Her mom loved it so much, that she prepared a nice batch for us to enjoy at the office.

We are such a lucky bunch!

If you like the flavor of mocha icing, you will love this cake.

I received this recipe from a friend, several years ago, and enjoy preparing it as an after dinner dessert, as well as for bake sales, and bazaars.

It always receives very favorable reviews.

Due to the rich texture of the frosting, I prefer to keep the serving pieces on a thinner side.

It may be prepared several days  ahead, as it stores very well, refrigerated of course.

It is also suitable for freezing, wrapped well in foil, and stored in a freezer zip lock bag.

Cake Ingredients:

• 4 eggs, separated
• 2 egg yolks
• 1/2 cup sugar, divided
• 1/2 cup flour
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 3/4 cup ground almonds
• 1 tsp. vanilla extract
  

Filling Ingredients:

1. 1/4 cup cornstarch
2. 1/4 cup granulated sugar
3. 2 Tbs. instant coffee grinds (I used Sanka)
4. 1 1/4 cup whole milk
5. 1 cup + 2 Tbs. butter, softened
6. 3 Tbs. powdered sugar
7. 1 tsp. vanilla extract (I use rum extract, or Grand Marnier Liqueur)
8. 1/2 cup coarse cookie crumbs (I used crushed Nabisco Nilla Wafers)
9. 10 candied coffee beans for decoration (I used Maraschino Cherries)

Cake Directions:

1. Beat egg yolks (6 yolks) and half the sugar (1/4 cup), until thick and light cream color.
2. Beat egg whites until stiff peaks form.
3. Beat in remaining sugar (1/4 cup).
4. Fold whipped egg whites into the egg yolk mixture.
5. In a separate bowl, sift flour, baking powder, and salt.
6. Gradually mix in flour mixture into the egg mixture.
7. Fold in the ground almonds.
8. Preheat oven to 425 degrees F.
9. Line a 13 x 9 cake pan with parchment paper, and grease it well (dab some grease on the bottom of the pan, to hold the paper down. I always use Crisco Shortening).
10. Spread batter in the pan, and smooth it evenly with the back of a spoon.
11. Bake 10 minutes, or until done.
12. Remove from the oven. Let is stand in pan for 5 minutes.
13. Invert it onto a cooling rack, peel off the parchment paper, and cool completely.
14. Cut lengthwise into 3 even strips.
15. Set aside.

Filling Directions:

1. In a small bowl, mix corn starch, granulated sugar, coffee powder, and a little  milk (2 Tbs), to form a paste.
2. Heat the remaining milk in a sauce pan, until warm.
3. Stir in the cornstarch mixture.
4. Return to heat, and bring to boil, stirring constantly (to prevent burning on the bottom), until thickened.
5. Mix in your favorite extract, and remove from heat.
6. Cool, stirring continuously ( I use a whisk), so it stays smooth and does not form a crust (I place the saucepan in a large pan of cold water, while stirring, for faster cooling).
7. Beat the butter with the powdered sugar, until fluffy.
8. Gradually beat in the cooled coffee sauce, turning it into mocha filling.
9. Before spreading the filling on the cake strips, you can prepare a cake soaking solution of some warm water and your favorite extract or liquor, and drizzle it over each cake strip, for added moisture.
10. Place one of the cake strips on a platter, and spread it with a layer of mocha filling.
11. Repeat the process with the other two cake strips, stacking them on top of each other.
12. Use the remaining mocha filling to frost the top and sides of the cake.
13. Decorate with candied coffee beans, or use your own idea.
14. Keep it refrigerated until 15 – 30 minutes before  serving.

Enjoy this decadent dessert.

These brownies are sinfully delicious.

The middle layer of white chocolate, nuts, and caramel, makes them “oozing” with goodness.

Not to mention additional chocolate morsels mixed into the top layer of these brownies….yum.

It is a total delight for chocolate lovers!

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/4 tsp. salt
• 1/2 cup butter, softened
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 3 eggs, divided
• 2 tsp. vanilla extract
• 1 cup chopped pecans (I used 3/4 cup ground almonds)
• 3/4 cup white chocolate chips
• 1/2 cup caramel ice cream topping
• 3/4 cup semi-sweet chocolate chips (or dark chocolate unsweetened chips)
• 1/4 cup white chocolate chips, melted (optional  to drizzle over the top)

Directions:

1. In a medium bowl, mix flour, cocoa, and salt.
2. Set aside.
3. In a large mixer bowl, mix the butter with the white and brown sugars, until creamy.
4. Add 2 whole eggs, one at a time, beating well after each addition.
5. Mix in vanilla extract.
6. Gradually beat in the flour mixture.
7. Reserve 3/4 cup of the batter.
8. Grease well 8 x 8 inch baking pan ( I used Crisco shortening).
9. Scoop the remaining batter into the greased pan, and smooth it evenly with the back of a spoon.
10. Sprinkle white chocolate chips over the cake batter.
11. Sprinkle the nuts on top of chocolate chips.
12. Drizzle the caramel topping over the top.
13. Beat remaining egg into the reserved batter, until creamy, and light in color.
14. Stir in the 3/4 cup of semi-sweet ( or unsweetened) chocolate chips.
15. Spread evenly over the caramel topping.
16. Bake at 350 degrees for 30 minutes.
17. Cool.
18. Cut into squares.
19. Melt 1/4 cup white chocolate chips in the microwave, mix to creamy texture, and drizzle over the top of the brownies.

I served these warm, by zapping them in the microwave for 20 seconds, just before serving.  They were totally awesome, nice and warm, and so soft and creamy inside.

For a total indulgence, these would be great with a scoop of vanilla ice cream on top.

I was delighted to be invited to, and able to attend, a very nicely organized Ukrainian-Irish wedding.

I really enjoy weddings with numerous special traditions, intertwined with the typical wedding traditions, such as the cutting of the wedding cake, the garter and bouquet tossing, the mother-son dance, the father-daughter dance, etc.

I also like to photograph special decorations, the wedding cake, and other items that make the wedding different from all the rest.

This wedding also included many special rituals, practiced on many Ukrainian and Irish weddings.

I am very grateful to The Master of the Ceremony, who so kindly offered to share his copy of the explanations of these different rituals and blessings, which I could share with all of you.

The top picture in this post is the display of the Greeting Bread, The Korovai, Holy Icons,  Periwinkle Wreaths resting on an embroidered pillow, and gorgeous embroidered scarfs, “rushnyky”.  All these items have been used during the wedding ceremony and reception, and become keepsakes for the Bride and Groom.

This display is in front of the head table of the Bride and the Groom,  and the whole Bridal Party.

The Periwinkle Wreaths (or crowns in some churches), are placed on the heads of the Bride and Groom, during the Crowning Ceremony.  These wreaths represent love, purity, and fertility.  They are a symbol of dawn of the new kingdom to be ruled, side by side, by the newlyweds from this moment on throughout their married life.

The pillow for the periwinkle wreaths, was embroidered by one of the Groom’s  sisters, specifically for this special occasion.

The Korovai and the Greeting Bread was baked by the Groom’s 90 year old great-aunt, who also baked 6 beautifully decorated traditional Ukrainian Tortes, for the wedding reception.

The Korovai decorations (love birds, cones, Tree of Life branches) were created by the Groom’s sisters, who also assembled this whole Korovai.

The Groom’s mother was very proud of her Ukrainian heritage, and its rich culture.  She was passionate about Ukrainian embroidery, so I just had to capture a close up view of the intricate work on these embroidered scarfs (towels)- Rushnyky, displayed on the Korovai table.

Part of the wedding reception rituals was a traditional wedding gift giving to the Bride and the Groom.

These traditional gifts, would not be so traditional at a non-Ukrainian, or non-Irish wedding, but in this culture, they represent a long-standing tradition of bestowing gifts upon the Bride and the Groom on their Wedding Day.

Gifts can come in all forms, such as best wishes, friendship, homemade gifts, or store-bought gifts.  Some of the best traditional gifts are passed on from generation to generation.

Ukrainians and Irish have many such treasures to share, so I will share some of these with you, and include short captions of their symbolism.

Honey - is sweet as the love that binds the new couple.  They will adhere to each other for support and happiness.   Their sweetness will attract others to celebrate life with them.

Garlic – represents health and strength.  In presenting garlic, we wish them health and longevity, to enjoy many happy years together.  Garlic also supposed to ward off evil spirits from their home and family.

Irish Linen Hankie – a little Irish Luck is sure to come your way

by carrying this sweet hankie on your Wedding Day.

Pysanky - Hand decorated Ukrainian Easter Eggs.  The egg represents life, and new beginning.  The etchings on its shell are full of decorated symbols, representing health, happiness, love, eternity, and God’s Blessing.

Ukrainian Jewel encrusted Treasure Box filled with Gold Coins -  13 Gold Coins are given to the Bride as a symbol signifying that the Groom will support her.  The number 13, represents Christ and the 12 Apostles.  The coins hold good wishes for prosperity. They are housed in a traditional Ukrainian bejeweled box, representing the home.

There also was a bottle of Honey Wine (I did not capture it in my pictures), which was believed to be the best way to ensure a new and happy beginning for the marriage.

The Newlyweds also received a traditional gift of a 10 lbs. loaf of rye bread, which they shared with all the gusts later on.  This gift of bread signified well wishes of good luck, so their home and family will always have plenty of food, and never shortage of bread.

Another very special gift presented to the Bride and Groom, was this beautifully created ceramic plaque, with the Irish Blessing.  I was able to get a close enough picture to display the full script.

Now you know what I meant at the beginning of this display, that these “traditional” gifts are not so traditional at other weddings, yet they are very special to this couple, and add a special tough to their Wedding Day celebration, reflecting their family traditions.

Last, but not least, is the gorgeous Wedding Cake.  It looked stunning, and it was equally delicious.  To support the Bride’s Irish tradition, it was made with Irish Whiskey.  It was one of the best tasting wedding cakes I had in a long time.

You know how I love flowers, and admire beautiful crafts, thus I had to share a close up view of the wedding cake decorations.

Hope you enjoyed this post, and learned a lot about  wedding traditions you have not heard of, or seen before.

As for me, I am looking forward to another wedding, so I can take more pictures to share with you.

Roses and chocolates are most popular to impress your Special Valentine with, but these heart-shaped cookies are even more special.

They are very delicate, delicious, and quite simple to make.

Your sweetheart will definitely be impressed with your baking skills, and best of all, you both can enjoy them together.

Ingredients:

• 3/4 cup butter, softened at room temp
• 2 egg yolks
• 2 whole eggs
• rind of 1 lemon
• 1 tsp. vanilla extract
• 1½  cup powdered sugar
• 4 cups all-purpose flour
• 2 tsp. baking powder
• Strawberry jam for filling

Directions:

1. In a large mixing bowl, blend softened butter, egg yolks and eggs.
2. Mix in the lemon rind, vanilla extract and powdered sugar.
3. In a separate bowl, mix flour and baking powder.
4. Mix flour mixture into the egg mixture, until well blended. You can use a mixer, or work the dough by hand.
5. Cover the dough, and keep it refrigerated for at least an hour, or overnight.
6. Once chilled enough, work with a 1/4 of the dough at a time.
7. Massage the dough in your hands, for a minute or so, to soften it.
8. Place it on a floured work surface, flatten slightly, flour lightly on top, and roll out to 1/8 inch thickness.
9. Cut out cookies with heart-shaped cookie cutter.
10. Cut out a circle, or a small heart, in the middle of 1/2 of the cookies, so the jam will show through, once filled and sandwiched together with the whole cookies.
11. Place cookies on an ungreased cookie sheet, at least 1/2 inch apart.
12. Bake in a preheated oven, at 350 degrees F, for 10-15 minutes, or until set, and the edges are lightly golden, not browned.
13. Remove baked cookies onto a wire cookie rack, to cool completely.
14. Spread a thin layer of jam on the whole cookie, and top it with the cookie with a cut out circle or heart.
15. Press together gently.
16. Store in an air tight container, in a cool place.
17. Before serving, sprinkle tops of cookies with powdered sugar.

Enjoy.

Happy Valentine’s Day!

TIP: These cookies freeze well.  Place them in a zip-lock freezer bag, and freeze up to 3 months.  Thaw in the same bag, in a refrigerator, for at least 12-24 hours.

If you have been following my blogs, you already know that I enjoy cooking and baking, and admire the same in others.

I have been very fortunate to find a great job at a  medium size, family owned company, where everyone is treated like a family member, rather than an employee number.  These are some of the advantages of working for a smaller company, rather than a large corporation.

We are quite spoiled by decadent baked goods, created by Sue, one of the members of the Board of Directors of our company.

She always bakes something different for everyone’s Birthday, so I decided to dedicate each month to pictures of these wonderful creations.

Marbled Chocolate- Peanut Butter cupcakes.

Very moist, and delicious, Pineapple Upside Down cupcakes.