I have been eyeing this recipe and have been looking for an excuse to make it.  Since the majority of U.S. is in celebration of the new President, this is a great excuse.

Chocolate Chunk Cookies

1 1/2 cup all purpose flour

1-cup cocoa

1-teaspoon baking soda

1-teaspoon salt

1 cup unsalted butter

3/4 cup granulated sugar

1 1/4 cups of firmly packed dark brown sugar

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups chopped bittersweet chocolate

You can add 1 1/2 cups of dried cherries or cranberries if you desire.  I think I will instead go for 3/4 cup of walnuts instead. 

Heat oven to 350 degrees

Line pans with parchment paper and aside

Combine flour, cocoa, baking soda and salt in a medium bowl.

In another bowl beat on medium speed mixer, butter and sugars until light and fluffy.

Beat one egg in at a time and then add vanilla.  Reduce speed of mixer and add the flour mixture, until combine.  Stir in your dried fruits or nuts. 

Shape 2 tablespoons of dough into balls and place them 2 inches apart on cookie sheet.  Bake 11 to 13 minutes, transfer to wire rack to cool.

Doesn’t this look really decadent, yummy!!!! Enjoy with a lovely cup of tea or a tall glass of milk.


This is what I heard…

Top three gifts Men want for Christmas
DVDs or DVD set
Tickets to a game

Top three gifts Men Do Not want for Christmas

Man pleaser food.
Sausage Balls
Two rolls of Jimmy Dean spicy sausage,
Shredded cheese
Mix equal amounts of sausage and bisquick in a bowl, add desired amount of shredded cheese.  Use hands and mix all ingredients well.  Roll into bite size pieces and bake at 350 degrees for 30 minutes or until golden brown.

Baked cheese;
Small wheel of Gouda cheese.
Pillsbury dinner rolls dough.
Wrap cheese in dough, bake according to the instructions on the dough package.  Serve with crackers or bread


With the hot weather, it is time for Ice Cream.   Ready, lets all scream for ice cream.
Here is a nice sauce to put on top of your ice cream.

Nectarine -Red Wine Sauce
1 cup dry red wine
1-cup sugar
1/2-cup water
1 – 3-inch cinnamon stick
1 – 3x 1/2-inch strip orange peel
3 1/2 cups 1/2 inch cubes of nectarines with peel (From 4-5 medium)
Stir the first 6 ingredients in medium saucepan over medium heat until sugar dissolves. Increase heat and boil syrup 1 minute.  Reduce heat.  Add nectarines simmer until nectarines are tender but still hold shape, about ten minutes.  Transfer sauce to bowl and cook.  Can be made one day ahead… Serve over vanilla ice cream and yum….

We tired the Virgin Mojitos, and they are so good and would be really excellent on a hot summer night.
Big Sis got this recipe from one of her friends for the best Mojitos.

NEVER use a mix!
Fresh mint,
1 Tablespoon lime juice( per drink )
2 Tablespoons of fine cane sugar,
One or two shots of rum or not if you do not want the rum.
Fresh lime slices
Spritzer, or sparkling water
Ice if you feel the need.
Yummmmmmy & refreshing.


* 1/4 cup mayonnaise
* 1/4 cup plain yogurt
* 1 teaspoon curry powder
* 1 teaspoon ground ancho chile pepper
* 1/2 teaspoon garlic powder
* 1 tablespoon mango chutney

* 1/2 Anaheim pepper, minced
* 1 clove garlic, minced
* 1/2 cup dry bread crumbs
* 1 cup low sodium buttery round crackers, crushed
* 1 egg, beaten
* 1/4 cup mayonnaise
* 1 tablespoon spicy brown mustard
* 1 tablespoon Worcestershire sauce
* 1 dash lemon juice
2 TBSP of dried of fresh chives
* 1 (6 ounce) can lump crabmeat, drained
* 2 tablespoons olive oil

1. In a small bowl, mix together 1/4 cup mayonnaise and yogurt. Season with curry powder, chile pepper, and garlic powder. Stir in the mango chutney. Cover and chill at least 30 minutes.
Crab cake
2. In a separate bowl, toss together the chives, Anaheim pepper, garlic, bread crumbs, and 1/2 the crackers. Mix in the egg, 1/4 cup mayonnaise, mustard, Worcestershire sauce, lemon juice, Fold in the crabmeat. Form the mixture into 6 cakes and evenly coat with the remaining cracker crumbs.
3. Heat the olive oil in a skillet over medium-high heat. Cook each cake about 5 minutes on each side, until heated through and golden brown. Serve with the chilled sauce mixture.

****Feel free to add or reduce any of ingredients to make it your own.

21/2 cups flour
2Tsp. Granulated sugar
2tsp. Salt
16 Tbs. 2(sticks) cold sticks butter cut into 1/4 inch pieces
6-8 Tbs. Ice water
1 egg, lightly beaten with 1 Tbs. water.
To make dough place ingredients in food processor.  Starting with flour sugar and salt. Pulse.  Add butter and pulse until mixture resembles course meal. Add 6 Tbs. water pulse twice.  The dough should hold together when squeezed with fingers. If crumbles add another Tbs. of water.  Until dough holds together. Wrap in plastic and refrigerate for 2 hours or up to 2 days.
Roll out dough between two sheets of wax paper. Place in 9-inch pie pan.

1 1/4 cups firmly packed dark brown sugar
1Tbs. cornstarch
1/2 salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
2 cups pumpkin puree
3 eggs
1cup heavy cream
1/3cup milk

Mix in a bowl the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add pumpkin, eggs cream and milk and whisk to combine.

I was reading in a magazine about The Magnolia Bakery.  People line up outside the bakery just to try the famous cupcakes.  It is three blocks away for Gwyneth Paltrow’s home.  She and Hilary Swank are among the stars that line up for these cupcakes.

I saw Hilary this weekend in the Movie Black Dahlia, which I absolutely will not recommend.  Hilary lost so much weight, she looks like a stick.

They published the recipe.  Here it is.

Traditional Vanilla Cup Cakes

2 Sticks unsalted butter

2 cups sugar

4 large eggs

1 1/2 cup self-rising flour

1 1/4 cups all purpose flour

1 cup milk

1 tsp vanilla extract

Pre-heat oven 350

line 2 – 12 cup muffin tins with cupcake papers

Cream butter at medium speed in a large bowl.

Add sugar gradually and beat until fluffy.  Then add eggs.

Combine flours.  Add to butter mixture in four parts alternating with milk and vanilla extract.

Spoon the batter into cups so they are 3/4 full.

Bake until the tops spring back when touched about 20 minutes.

Vanilla Butter-cream Icing

2 sticks unsalted butter

8 cups confectioners’ sugar

1/2 cup milk

2 tsp. vanilla extract

Place butter, milk, vanilla and 4 cups of sugar in a large bowl and beat until smooth and creamy.  Gradually add the remaining sugar one cup at a time until thick.  Add a few drops of food coloring if desired and mix.

Spread icing on cupcakes.

Eat … Yum, yum …. I made this recipe for Gaytor’s birthday, and a Easy Autumn Cake, Pumpkin Spice Pecan Cake.

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