These are the best cookies I have had in a long time! They are so chocolately and I love the white chocolate chunks in them the best.
Double Chocolate Chunk Cookies
1 bag (24 oz) semisweet chocolate chips (4 cups )
1 cup butter or margarine softened.
1 cup packed brown sugar
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 package (6 oz) white baking bars (white chocolate), cut into 1/4- 1/2 inch chunks(i used white chocolate chips)
1 cup pecan or walnut halves (I left these out as I feel nuts ruin a good cookie)
1. Heat oven to 350 degrees. Melt 1 1/2 cups of the chocolate chips in 1 quart sauce pan over low heat, stirring constantly. Cool to room temperature, but do not allow chocolate to become firm.
2. Beat butter, brown sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and melted chocolate until light and fluffy. Stir in flour, baking soda and salt. Stir in remaining 2 1/2 cups chocolate chips, white baking bar chunks and pecan halves.
3. Drop dough by level 1/4 cupfuls or #16 cookie/ice cream scoop about 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until set. (centers will appear soft and moist). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Friday, July 10, 2009
Wagon Wheel Taco Pasta Salad
I tried this new recipe for company when I hosted the 4th this year. I couldn't find wagon wheel pasta at Walmart, Kroger or Publix. I didn't think to try Whole Foods but will next time. Anyway, this was definitely a winner! Mexican makes a different, spicy flavor for a pasta salad.
Wagon Wheel Taco Pasta Salad
from Cara's Cravings
1lb wagon wheel pasta
1 can black beans, drained and rinsed
1 10oz package frozen corn (I don't even bother thawing it, because I always make this at least a few hours before serving, so it plenty of time to defrost)
2 medium tomatoes, seeded and diced
8oz shredded Mexican-blend cheese
1 1/2 cups salsa
1/2 cup olive oil
3-4 tbsp lime juice
1 tbsp cumin
1-2 tsp chili powder
2 garlic cloves, minced
freshly ground salt & pepper
1/2 cup chopped fresh cilantro
1 avocado, diced
Cook the pasta al dente according to package directions. Drain and rinse with cold water.
In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.
In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.
Just before serving, stir in the diced avocado.
Wagon Wheel Taco Pasta Salad
from Cara's Cravings
1lb wagon wheel pasta
1 can black beans, drained and rinsed
1 10oz package frozen corn (I don't even bother thawing it, because I always make this at least a few hours before serving, so it plenty of time to defrost)
2 medium tomatoes, seeded and diced
8oz shredded Mexican-blend cheese
1 1/2 cups salsa
1/2 cup olive oil
3-4 tbsp lime juice
1 tbsp cumin
1-2 tsp chili powder
2 garlic cloves, minced
freshly ground salt & pepper
1/2 cup chopped fresh cilantro
1 avocado, diced
Cook the pasta al dente according to package directions. Drain and rinse with cold water.
In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.
In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.
Just before serving, stir in the diced avocado.
Lemon Yogurt Cake
This cake is so summery and not heavy like pound cake. The lemon makes it so zesty! I'll definitely be making it again soon.
Lemon Yogurt Cake
Ina Garten
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (I used fat free)
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Directions
1. Preheat the oven to 350 degrees F.
2. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
3. Line the bottom with parchment paper. Grease and flour the pan.
4. Mix together the flour, baking powder, and salt into a large bowl.
5. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
6. Slowly whisk the dry ingredients into the wet ingredients.
7. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
8. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
9. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
10. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan.
11. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
12. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
Lemon Yogurt Cake
Ina Garten
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (I used fat free)
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Directions
1. Preheat the oven to 350 degrees F.
2. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
3. Line the bottom with parchment paper. Grease and flour the pan.
4. Mix together the flour, baking powder, and salt into a large bowl.
5. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
6. Slowly whisk the dry ingredients into the wet ingredients.
7. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
8. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
9. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
10. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan.
11. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
12. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
Wednesday, June 24, 2009
Simple Baked Chicken Wings
These are sooo easy and soooo good! There are many different ways you could make these; terayaki, honey soy, etc. I figured this was a good alternative to grilling and I'm glad I tried it.
Simple Baked Chicken Wings
from RecipeZaar.com
Ingredients
8 chicken wings (or drummettes)
1 dash onion powder
1 dash season salt
1 dash paprika
1 dash pepper
3/4 cup barbecue sauce
Directions
1Rub seasonings onto both sides of individual chicken wings.
2Place in glass casserole dish.
3Bake at 350°F for 30 minutes.
4Take out of oven and coat both sides of wings with barbecue sauce.
5Bake for another 7 minutes, flip wings.
6Bake for another 7 minutes, flip wings.
7Bake for another 7 minutes, flip wings.
8Enjoy!
Simple Baked Chicken Wings
from RecipeZaar.com
Ingredients
8 chicken wings (or drummettes)
1 dash onion powder
1 dash season salt
1 dash paprika
1 dash pepper
3/4 cup barbecue sauce
Directions
1Rub seasonings onto both sides of individual chicken wings.
2Place in glass casserole dish.
3Bake at 350°F for 30 minutes.
4Take out of oven and coat both sides of wings with barbecue sauce.
5Bake for another 7 minutes, flip wings.
6Bake for another 7 minutes, flip wings.
7Bake for another 7 minutes, flip wings.
8Enjoy!
Bow Ties with Pesto, Feta and Cherry Tomatoes
Summer is definitely a time for salads. I love tomatoes, pesto and feta so this sounded yummy. I didn't make the pesto from scratch this time, just bought some as a grocery store to save time.
Bow Ties with Pesto, Feta and Cherry Tomatoes
courtesy Dave Lieberman, The Food Network
Show: Good Deal with Dave LiebermanEpisode: Salad Bar
Ingredients
1 pound bow tie pasta (farfalle)
3/4 cup Pesto, recipe follows
1/2 pint cherry tomatoes, halved
1 cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Olive oil, as needed
Directions
Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
Pesto:
5 big handfuls basil leaves (about 2 hefty bunches)
1/2 cup pine nuts or 3/4 cup walnuts
1/2 cup fresh grated Parmesan or Pecorino cheese
Juice of 1 small lemon
2 cloves garlic, peeled
Kosher salt
About 20 grinds freshly ground black pepper
3/4 cup extra-virgin olive oil
Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
Yield: about 1 1/2 cups
Bow Ties with Pesto, Feta and Cherry Tomatoes
courtesy Dave Lieberman, The Food Network
Show: Good Deal with Dave LiebermanEpisode: Salad Bar
Ingredients
1 pound bow tie pasta (farfalle)
3/4 cup Pesto, recipe follows
1/2 pint cherry tomatoes, halved
1 cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Olive oil, as needed
Directions
Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
Pesto:
5 big handfuls basil leaves (about 2 hefty bunches)
1/2 cup pine nuts or 3/4 cup walnuts
1/2 cup fresh grated Parmesan or Pecorino cheese
Juice of 1 small lemon
2 cloves garlic, peeled
Kosher salt
About 20 grinds freshly ground black pepper
3/4 cup extra-virgin olive oil
Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
Yield: about 1 1/2 cups
Carrot, Zucchini and Potata Cakes
I was very excited to try these but ultimately disappointed. They are basically hashbrowns with a different flavor. I'm not a hashbrown fan but if you are you will like these hashbrown type pancakes.
Carrot, Zucchini and Potato Cakes
Better Homes & Gardens
Ingredients
1 medium zucchini, shredded (about 1-1/4 cups)
1-1/2 lb. baking potatoes, peeled and shredded (about 4 cups)
1 large carrot, shredded (about 1 cup)
1/4 cup all-purpose flour
5 large eggs
2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. canola oil
Directions
1. Preheat oven to 425 degrees F. Lightly coat two small baking sheets with nonstick cooking spray; set aside.
2. Drain zucchini in a colander; press to squeeze out excess liquid. In large bowl combine zucchini, potatoes, carrot, flour, 1 of the eggs, thyme, salt, and pepper.
3. In extra-large nonstick skillet heat half of the oil over medium heat.
4. To make a pancake, spoon about 1-cup portion of potato mixture into skillet; evenly press and round edges with back of spatula to form a pancake.
5. Cook two pancakes at a time, 4 to 5 minutes each side or until golden brown, turning once.
6. Transfer to prepared baking sheet and place in oven until all cakes are made. Repeat with remaining oil and potato mixture.
Carrot, Zucchini and Potato Cakes
Better Homes & Gardens
Ingredients
1 medium zucchini, shredded (about 1-1/4 cups)
1-1/2 lb. baking potatoes, peeled and shredded (about 4 cups)
1 large carrot, shredded (about 1 cup)
1/4 cup all-purpose flour
5 large eggs
2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. canola oil
Directions
1. Preheat oven to 425 degrees F. Lightly coat two small baking sheets with nonstick cooking spray; set aside.
2. Drain zucchini in a colander; press to squeeze out excess liquid. In large bowl combine zucchini, potatoes, carrot, flour, 1 of the eggs, thyme, salt, and pepper.
3. In extra-large nonstick skillet heat half of the oil over medium heat.
4. To make a pancake, spoon about 1-cup portion of potato mixture into skillet; evenly press and round edges with back of spatula to form a pancake.
5. Cook two pancakes at a time, 4 to 5 minutes each side or until golden brown, turning once.
6. Transfer to prepared baking sheet and place in oven until all cakes are made. Repeat with remaining oil and potato mixture.
Friday, May 1, 2009
Oatmeal Cookie Pancakes
I wanted something sweet for dinner and it had been awhile since I made pancakes. I wanted something different, though and found this recipe online. These were so good!! I omitted the walnuts but might add chocolate chips next time.
Oatmeal Cookie Pancakes
from Rachael Ray
Ingredients
1/2 cup old fashioned oats
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup, chopped walnuts
1/3 cup sour cream
1/3 cup whole milk (I used skim)
1 large egg
1/2 teaspoon vanilla extract
2 really ripe bananas, mashed
1/3 cup raisins
1/4 stick butter, plus additional 1-2 TBSP for buttering skillet
Maple syrup or honey, for drizzling
Directions
1. Mix dry ingredients, the first 7, in a bowl.
2. In a another bowl, mix the wet ingredients, the next 4.
3. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins.
4. Stir in the melted butter.
5. Heat a griddle over medium heat and brush with additional melted butter.
6. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn.
7. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot.
8. Serve with drizzled honey or maple syrup over the top.
This is a thin batter, just keep that in mind when pouring and spacing.
Oatmeal Cookie Pancakes
from Rachael Ray
Ingredients
1/2 cup old fashioned oats
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup, chopped walnuts
1/3 cup sour cream
1/3 cup whole milk (I used skim)
1 large egg
1/2 teaspoon vanilla extract
2 really ripe bananas, mashed
1/3 cup raisins
1/4 stick butter, plus additional 1-2 TBSP for buttering skillet
Maple syrup or honey, for drizzling
Directions
1. Mix dry ingredients, the first 7, in a bowl.
2. In a another bowl, mix the wet ingredients, the next 4.
3. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins.
4. Stir in the melted butter.
5. Heat a griddle over medium heat and brush with additional melted butter.
6. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn.
7. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot.
8. Serve with drizzled honey or maple syrup over the top.
This is a thin batter, just keep that in mind when pouring and spacing.
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