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.

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.

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.

In my previous post I mentioned that this year I was searching for something sweet, but at the same time, something on a healthy side.

I judged the newly found recipes by the picture of the finished product, followed by the ingredients.

I did not even pay attention to how involved the preparation process might be. This one requires several steps.

I already shared the recipe for the Ginger-Lemon Pinwheels, and now you will get to hear about the “Black and White Striped Cookies“.

They look much more appetizing than they actually are.  I am very honest here, because once again, I expected a little lighter texture , than what this recipe produced.  I guess I am spoiled by all the other “full of butter” cookie recipes I make all the time.

These may not be flaky as regular cookies, however they are only 73 calories each!

Great  for dunking, with a cup of tea.

This recipe yields 3 dozen cookies.

Ingredients for Vanilla Dough:

• 1-1/4 cups all-purpose flour
• 1/8 tsp. salt
• 1/2 cup powdered sugar
• 1/4 cup butter, softened
• 1 large egg yolk
• 1-1/2 tsp. vanilla extract
• 2 Tbs. ice water

Directions for Vanilla Dough:

1. In a medium mixing bowl, place the butter, sugar and egg yolk.
2. Beat at medium speed until smooth, and creamy lemon color looking.
3. Beat in the vanilla extract.
4. In a separate bowl, using a whisk, mix flour and salt.
5. Gradually add the flour mixture to the butter mixture.
6. Beat at low speed until combined.
7. Sprinkle ice water, and beat until moist (dough will be slightly crumbly).
8. Form a 4-inch dough ball on a plastic wrap, cover and chill one hour, or until firm.

Ingredients for Chocolate Dough:

• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa
• 1/8 tsp salt
• 1 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 1 large egg yolk
• 1/2 tsp. vanilla extract ( I used rum extract)
• 2 Tbs. ice water

Directions for Chocolate Dough:

• In a medium mixing bowl, add butter, egg yolk, and sugar.
• Mix on medium speed until smooth and creamy.
• Beat in the vanilla (or your favorite flavor) extract.
• In a separate bowl, using a whisk, mix the flour, salt and cocoa.
• Gradually add cocoa mixture to butter mixture, beating at low spreed until combined.
• Sprinkle ice water over the surface of the dough.
• Beat just until moist.
• Make a 4-inch dough ball, placed on a plastic wrap, and chill for one hour, or until firm.

Chocolate and Vanilla Dough Assembly:

1. Lay two overlapping sheets of plastic wrap, on a moist surface.
2. Remove and unwrap the chilled Vanilla Dough, and place it on the plastic wrap.
3. Cover the dough with two additional overlaying sheets of plastic wrap.
4. Using a rolling pin, roll the dough to form a 12 x 8 rectangle.
5. Place the rolled out dough in the freezer, while you are working on the Chocolate Dough.
6. Follow the same process with the Chocolate Dough.
7. Once both doughs are firm enough, remove the plastic wrap, place the Vanilla Dough on a lightly floured surface, and cover it with the Chocolate Dough.
8. Press down gently.
9. Cut dough stack in half crosswise, to form 2 (8 x 6 inch rectangles).
10. Stack these two half on top of each other, alternating the chocolate and vanilla sides.
11. Wrap in plastic wrap and freeze for 10 minutes, or until firm.
12. Cut the dough crosswise into 6 (6 x 1-1/3 inch) strips.
13. Stack 2 strips on top of each other to form a stack, alternating vanilla and chocolate, to form a stripe pattern.
14. Wrap in plastic wrap, pressing gently.
15. Repeat same procedure with the remaining 4 strips to form 2 stacks, making 3 stacks total.
16. Wrap in plastic wrap, and chill at least 30 minutes, or until very firm.
17. Preheat oven to 375 degrees F.
18. Line baking sheets with parchment paper (not wax paper – it will scorch).
19. Working with one stack at a time, using a sharp knife, slice each stack to 12 slices.
20. Place them 1 inch apart on the parchment lined pans.
21. Bake at 375 F for 10 minutes.
22. Cool in pans for 5 minutes.
23. Remove from pans, and cool completely on wire racks.

The hardest part in making these cookies, was rolling out the dough between the plastic wrap, and trying to keep it in a rectangular shape.  I used some additional engineering, by trimming the uneven sides and using this dough to even out any imperfections.

It is also a time consuming process, with all this rolling out of the dough, cooling, stacking, and cooling again.

These cookies are not very sweet, and as I mentioned above, tend to be on a denser side, thus very suitable for dunking.  They remind me of Biscotti.

If you tried this recipe, or plan to try it, please chime in with your tips and comments.

TIP: This is a good recipe for Phase III of the Fat Smash Diet.

As you already know, I love trying new recipes.  Most of the time I try a recipe based on a sample I enjoyed, made by someone else.  Other times, I just try a recipe based on the ingredients, and a picture of the finished product.

This time I was looking for some “light and healthy” cookie recipes, to cater to some of my guests who are dieting, yet wish to satisfy their sweet tooth.

The Ginger-Lemon Pinwheel Cookies in this post, were one of the ones I decided to try.

The picture looked very appealing to me, and the ingredients did not call for anything out of the ordinary, so it sounded like a great choice.

Normally I only share successful recipes, but even though I was slightly disappointed with the final result of this recipe, I will share it any way, because it might appeal to someone who is looking for low calorie cookies.  Actually, I will probably make these again, and play with the recipe a little.

This recipe yields about 40 cookies @ only 81 calories each.

Ingredients for Ginger Dough:

• 1/4 cup unsalted butter, softened
• 1/3 cup packed dark brown sugar
• 1/4 cup molasses (I used dark molasses)
• 1 large egg yolk (save the white for the Lemon Dough)
• 1- 1/3 cups all-purpose flour
• 3/4 tsp. ground ginger
• 3/4 tsp. ground cinnamon
• 1/4 tsp. salt – (I used 1/8 tsp)
• 1/8 tsp. ground nutmeg
• Dash of ground allspice

Directions for Ginger Dough:

1. In a medium mixer bowl, combine butter and brown sugar.
2. Mix about 3 minutes, at medium speed.
3. Add molasses, and egg yolk, and beat until blended.
4. In a separate bowl, combine flour and all the spices.
5. Gradually add to the butter mixture, and beat at low speed until combined.
6. Wrap dough in plastic wrap, and chill for at least 30 minutes.

Ingredients for Lemon Dough:

• 8 Tbs. unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg white (saved from Ginger dough)
• 2 tsp. ground lemon rind
• 3/4 tsp. vanilla extract
• 1- 1/3 cups all-purpose flour
• 1/4 tsp. salt (I used 1/8 tsp)

Directions for Lemon Dough:

1. In a medium bowl, mix butter and sugar at medium speed for 3 minutes.
2. Add egg white and beat until blended.
3. Beat in lemon rind and vanilla.
4. In a separate bowl, mix flour with all the dry ingredients.
5. Gradually add to butter mixture, and beat at low speed until blended.
6. Wrap in plastic wrap, and chill for 30 minutes.
7. Unwrap ginger dough, roll between two sheets of plastic wrap, into a 13×8 rectangle.  Dough will be quite thin (3/16 inch).
8. Chill for 10 minutes.
9. Roll the lemon dough in the same way, and chill as well.
10. Once chilled, remove the top sheet of plastic wrap from the Ginger and Lemon Dough.
11. Stack Lemon Dough on top of Ginger Dough, leaving 1/2 inch border along the long side of the Ginger Dough.
12. Remove the remaining plastic wrap.
13. Starting with the long side without the border, roll up dough tightly, jelly-roll fashion. If you do not roll tightly, you will end up with a whole in the middle of your pinwheel.
14. Seal edges (do not seal ends of roll).
15. Cover with plastic wrap, and freeze for 30 minutes.
16. Preheat oven to 350 degrees F.
17. Unwrap dough roll.
18. Cut with a sharp knife, into 40 slices, about 1/4 inch thick.
19. Reshape rounds.
20. Line baking sheet with parchment paper (wax paper will scorch – do not use).
21. Arrange cookie slices 1 inch apart.
22. Bake one batch at a time, for 8 minutes, or until set and slightly browned.
23. Cool on wire racks.

If anyone tried these cookies before, please share your comments.

Some of my guests actually enjoyed them, even though these cookies are on a denser side, more like biscotti, or as I call them “dunking”  tea cookies.

If you are watching your diet, you definitely would have no guilt having a couple of these, instead of any of my other ones, which are scrumptious, but not so low in calories.

TIP: This would be a good cookie for Phase III in The Fat Smash Diet.

This recipe came up at a spur of a moment, after I made an error in purchasing chopped dates, rather than chopped figs, intending to make Cream Cheese Fig Bars.

Since I never baked with dates before, it was a wonderful experience, and the Granola Date Bars turned out great.

I will definitely make these again, since they make a perfect mid morning, or mid afternoon snack, not to mention the abundance of fiber in these.

Next time I will try to mix in some Super Cranberry, Cherry, and Almond Muesli, made by Dorset Cereals, which I love for breakfast.

I guess the good old saying  “If God gives you lemons, you have to learn to love lemonade”, pairs up well with the birth of this recipe.

Ingredients:

• 8 oz chopped dates (2 cups)
• 1/2 cup water
• 2 tsp. vanilla extract
• 1 cup quick cooking oats
• 1/2 cup (Organic Vanilla Almond FlaxPlus Granola (or increase the oats by 1/2 cup)
• 1 -1/2 cups all-purpose flour ( I used unbleached flour)
• 1 cup firmly packed brown sugar
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup unsalted butter, melted (may use margarine)
• 1/2 cup chopped nuts (I used pecans)

Directions:

1. Combine dates and water in a medium saucepan.
2. Bring to boil, and cook 3-4 minutes on medium heat, stirring occasionally, until thickened.
3. Remove from heat, and stir in vanilla.
4. Set aside.
5. Preheat the oven to 350 degrees F.
6. In a medium mixing bowl, combine flour, oats, granola,baking soda, salt and brown sugar.
7. Mix well, to incorporate all ingredients.
8. Stir in melted butter, and mix to moisten dry ingredients.
9. Measure 2-1/2 cups of oats mixture, and press gently into a 9 x 9 inch baking pan, to make the bottom crust.
10. Top with date filling, leaving 1/4 inch margin all around the edge, free of filling (to prevent filling from crusting up,  and burning during baking).
11. Combine chopped nuts with the remaining oats mixture, fill the margin around the date filling, and spread the rest on the top of the filling.
12. Press gently into the filling.
13. Bake at 350 degrees F, for 2o minutes.
14. Cool in pan on wire rack.
15. Cut into serving size, 1 x 3 inch bars, or 1 x 1 inch bite size chunks.

Enjoy.

TIP: This recipe is NOT for The Fat Smash Diet phase I, but is OK in phase III.