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.

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.

In my previous Jello Dessert post, I promised to share a European recipe from my sister-in-law, for a Three Layer Jello mold.

This is one of my family’s favorite jello desserts, because it can be made from regular jello, or sugar-free jello, without jeopardizing its texture, or taste.

The recipe is quite simple, but it does require a little patience, to allow for the waiting time between each layer, to completely solidify.

Even though this recipe is for only three layers, you can easily make it into 5 layers, by adding one more layer of jello (Lime or Grape), and splitting the cream cheese filling into 2 thinner layers (which I personally prefer to do).

Ingredients:

• 2 – 6 oz. packages of Jello (regular of Sugar Free), your choice of flavor
• 1 – 2 oz. package of Lemon Jello
• 2 – 8 oz. packages of Philadelphia Cream Cheese, room temperature
• 1/2 cup Powdered Sugar
• 1/2 tsp. Vanilla or Lemon extract

Directions:

1. In a medium saucepan, bring to boil, 1+1/2 cups of water.
2. Mix one 6-oz package of jello into the boiling water.
   
3. Remove from heat, and pour into a glass casserole dish, 9 x 13 inches.
4. Set aside for about 15 minutes, until the jello stops steaming.
5. Place the dish with the jello in the refrigerator, to cool completely, and to solidify.
6. In a small saucepan, bring to boil 1 cup of water.
7. Mix in the 3 oz package of Lemon Jello.
8. Remove from heat, and set aside to cool, until saucy, but not solid.
9. While the jello is cooling, place the cream cheeses into a medium missing bowl.
10. Add the extract, and mix for few minutes.
11. Add the powdered sugar, and keep mixing until, light and fluffy (15 minutes)
12. Set aside.
13. Mix in the saucy Lemon Jello, until well incorporated.
    
14. If the refrigerated jello is completely set by now, spread the cream cheese/jello mixture over it.  Smooth it out with a back of a spoon, or a rubber spatula.
15. Place it back in the fridge to cool, and solidify.
16. Prepare another 6-oz. package of jello same way as the first one, with only 1 + 1/2 cup of boiling water.
17. Remove from heat, and set aside to cool, but not to turn saucy.
    
    
    
18. Once the cream cheese/jello layer is firm, pour the second cooled jello over it.
19. Decorate to your preference. I used strawberry and grape slices.
20. Cover with Saran wrap, place it back in the fridge, until cooled completely and solid, or overnight.

Enjoy!

Everyone loves jello, or at least most of us do.

Jello desserts can be plain and simple; prepared in a single serving dish, then served in chunks.

I love my jello served with whipped cream on top. How about you?

Jello can be mixed with other ingredients, such as cream cheese and fruits, and turned into a more festive dessert.

Jello can also be used as a top layer of a cake, and served as an elegant, after dinner  dessert.

Today’s jello recipe is somewhat plain, but at the same time, very creative.

It takes some prior planning, as you can see in the above picture, I used hulled out grapefruit shells, as individual vessels for the jello.

Directions:

• You simply cut your grapefruit, lemon, or orange, in half, consume the fruit, but save the shell.  You need to preserve the shell undamaged, or your jello will leak out.

• Orange shells do not need any additional preparation, as long as you remove the orange sections carefully, as not to damage the shell.

• Grapefruit however, requires additional careful removal of the remaining section fibers, after you scoop out most of the sections and the juice.

• I also peel out some of the white pulp attached to the section fibers, to leave a nice clean shell.

• If you need more than one day to save up enough shells, that is fine, as long as you keep them refrigerated , or leave them out in the open air, for a day or so.  They will begin to dry out slightly, but this will not affect their performance.

• Once you have enough shells, cook your jello per package directions, but use only HALF of the recommended amount of water, to make a firmer jello, thus easier to cut into serving portions.

• Position your fruit shells on a platter.

• Fill each shell all the way to the top, with cooked jello.  Hot will not hurt it, and warm will be fine as well.

• Cool completely. I cool mine at room temperature until mostly set, then I transfer them into the fridge, in a more convenient container.

• Before serving, use a sharp knife, and cut each shell into serving wedges.

• First, I cut each shell in half, as above.

• Then, I cut those halves, into three even sections.  Therefore, you will get 6 jello wedges from each 1/2 grapefruit shell.

This dessert was a huge hit with my four year old granddaughter.  She absolutely loved eating these jello wedges, as if they were orange sections.

This is a fun way to serve  jello at kid’s parties!!

I used Lime jello, for a more springy color for Easter Sunday, but any flavor is suitable.

The grapefruit aroma of the peel, does slightly permeate into the jello, but does not affect it adversely.

Using the fruit shells for serving jello, eliminates washing the serving dishes.  The leftover peel can be chopped up, and thrown into your garden to add acidity to your soil, or shredded in your garbage disposal, to freshen it up.

It is an all around winner!, no matter how you look at it.

Stay tuned, as my next post will also be dedicated to jello dessert;  European recipe shared by my sister-in-law.

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.