*Four layers because that’s what I had around the house. You can add whatever else makes you happy.
First, the cookie dough: Continue reading
Desserts
Chocolate-Chocolate Chip Cookies
I have to go to a funeral and wanted to take something sweet. I find chocolate helps. Lots of chocolate.
I don’t make these very often, because they are super rich and my Dark Chocolate Chip Cookies are usually enough.
They’re easy and just a touch above regular chocolate chip cookies. This is a full batch, makes about 4 dozen cookies. Great for your holiday cookie boxes.
Chocolate Chocolate Chip Cookies
- 1 cup + 2 tbsp butter
- 1 cup dark brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla
- dash of salt
- 1 tsp baking soda
- 2 cups flour
- 1/3 cup unsweetened cocoa
- 2 cups semi-sweet chocolate chips
- 1 cup nuts (walnuts, hazelnuts, almonds or peanuts), chopped
mixing bowl and cookie sheet Continue reading
Fall Has Arrived: Apple Crisp Season
This is my Perfect Apple Crisp (recipe here), using the stovetop method. Creates a tasty filling topped with great, crispy top.
Strawberry Bread Revisited
A friend gave me a container of peach cobbler and of course, I couldn’t return it empty. She’d never had Strawberry Bread before, so I went with that.
She cannot tolerate wheat, so I substituted a gluten-free flour. And I had extra walnuts, used those instead of pecans.
Here is the original recipe: Continue reading
Apple Strudel
I had a couple of apples about to go bad and decided to make something new. I hadn’t done a strudel in a long time and the recipe seemed simple enough, so here we are. I made two small dishes, so I could freeze one.
Apple Strudel
- 2 1/2 cup sifted flour
- Pinch of salt
- 2 tsp. baking powder
- 1 tbsp. sugar
- 1/2 c. butter, melted
- 3 tsp. boiling water
8×8 baking dish, well-greased Continue reading
Dark Chocolate Caramel Walnut Bars
Not surprisingly, I don’t have a lot of processed food in the house. I generally make things from scratch. And this week I was really craving something sweet and there was not a cookie or candy bar in sight. Luckily, I keep a LOT of ingredients in the house. There are always chocolate chips, nuts and raw coconut flakes in the cupboard/refrigerator.
I didn’t have the time to make cookies, so these bars were born.
Dark Chocolate-Caramel-Walnut Bars
- 1 stick (1/2 cup) butter, melted and slightly cooled
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/2 tsp baking soda
- 1/8 tsp dash of salt
- 1 tsp vanilla
- 1 1/2 cups flour
- 8 oz 60% Cacao Bittersweet Chips
- 1/2 cups walnuts, roughly chopped
- 4 oz of caramel chips
- shredded or flaked coconut (I use raw, unsweetened)
8×8 baking dish, bowl Continue reading
Dragon Fruit
Our local greengrocer carries these things on occasion. I grabbed one the other day because I’ve never eaten one. I wasn’t sure what to expect, I knew what they looked like but wasn’t sure how to eat one.
Turns out that they are easier to eat than an apple. I understand that there is a variety that has red pulp that is said to taste better than these white ones. The pulp is slightly sweet and tastes good – not best thing ever! good, just OK.
Variations On Shortbread: Coconut and Tahini
I was telling a friend I was going to make Tahini shortbread cookies to use up the tahini I had leftover from the Tahini Walnut Rolls (recipe here). She asked if it was dairy free, because she’d like to make shortbread, but was avoiding dairy.
The original recipe wasn’t, but I thought I’d give it a try with just tahini. And then because I Iove coconut, I thought I’d do the same thing with coconut oil. So both of these are dairy free. Continue reading
