Sides and after dinner treats

December 31, 2008
From baking

Toffee Pecan Chocolate Chip Cookies

2 ¼ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¾ tsp salt
¾ cup unsalted butter, softened
¾ cup granulated sugar
¾ c firmly packed light brown sugar
3 large eggs
2 tsp vanilla
2 cups English toffee bits
1 ¾ cups pecans, chopped
6 oz chocolate chips (I used semi-sweet)

Preheat oven to 350 F. Line baking sheets, apply non-stick cooking spray if necessary.

Sift together flour, baking powder, baking soda and salt into a medium bowl. Set aside.

In a mixing bowl, beat butter and sugars at medium-high until light, about 2 minutes. Beat in eggs one at a time, mixing well after each. Beat in vanilla. At a low speed, add the flour mixture, mixing until blended. Use a wooden spoon to stir in pecan, toffee chips and chocolate chips.

Drop dough by rounded tablespoonfuls onto the prepared baking sheets, space cookies 2 inches apart. Bake, one sheet at a time, 14 to 16 minutes, until the edges start to turn golden brown. Let the cooking cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

From baking

Mint Snowball Cookies

2 ½ cups all-purpose flour
1 ½ tsp baking powder
¾ tsp salt
1 ¼ cups sugar, divided
¾ cup vegetable oil
2 eggs
1 tsp vanilla
10 oz mint chocolate chips or M&M’s

Preheat oven to 350 F. Line baking sheets.

Combine flour, baking powder and salt in a small bowl. Combine 1 cup of sugar and oil in another bowl. Mix well. Beat in eggs and vanilla. Gradually add flour mixture, until blended. Stir in mint chips or M&M’s. Shape into balls and roll into remaining sugar. Bake 8 to 10 minutes.

From baking

I posted the recipe for Oreo Truffles before. I melted Ghiradelli chocolate chips for mine, white and semi-sweet. They were a huge hit, especially the ones dipped in white chocolate, but those didn't last long enough for a photo.

That's all for the treats. Now for the sides I tried. Neither were great, but both turned out. Beer bread was easy as can be, but we didn't care for the flavor and the bread was really dense. Next up is Pasta Fagioli I followed the recipe for the most part, but I subbed kidney beans, added celery and carrots, and used chicken stock in lieu of water. Frank wasn't thrilled by it, he only had one bowl, but I've eaten for lunch each day this week.

0 comments:

Search This Blog