Posts Tagged ‘chocolate’

With school starting back, we took the opportunity to straighten a few areas around the house for a more organized attempt at a new school year. The pantry was one of the areas haunting me. So I did what only any reasonable mother would do, I stuck my daughter on that job. What will I do when she’s grown and gone?

I’ll have a messy pantry until she comes for a visit I suppose.

Anway, after a half hour she resurfaced to inform me that we had not one or two, or even three, four or five, but six bags of dried cherries on hand. What a nice surprise. But what was I thinking? Hopefully now that the pantry is neat (at least for this week) I’ll be able to keep better track of our inventory. But what to do with all those cherries?

A number of things popped in my mind, but cookies ranked at the top of the list. Cherries with what? Chocolate chips of course. And nuts. Walnuts. Definitely.

So I began hunting for a cookie recipe that could handle the heavy load. And, once again, Dorie Greenspan’s Baking: From My Home to Yours didn’t disappoint. Her recipe for Chockablock Cookies nearly jumped off the page as the perfect place for me to start. I made a few changes, exchanging the shortening for more butter, instead of molasses, I used honey, and dropped the coconut altogether.

My kids like basic chocolate chip cookies, and with the addition of the cherries and walnuts, I was already pushing it, so the coconut was out. But doesn’t chocolate chip, walnut, cherry and coconut cookies sound fabulous? Totally trying the coconut with the next batch.

Even though I deviated from Dorie’s original recipe, the cookies turned out just fine. More than fine really. Quite tasty indeed. And they were gone in a flash. It’s a chewy cookie, with a slight crunch, and totally satisfying for that sweet tooth. This would be a fantastic cookie to have for the holidays, but I’m not waiting until then to make another batch.

Thank goodness I have more cherries.

Chocolate, Cherry, and Walnut Cookies Recipe
(makes about 48 cookies)
inspired by and adapted from Dorie Greenspan’s Baking: From My Home to Yours

Ingredients:

1 1/2 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 stick unsalted butter, at room temperature

1/2 cup sugar

1/2 cup honey

2 eggs

1 1/2 cup old fashioned oats

12 oz. (2 cups) chocolate chips

1 cup dried cherries, roughly chopped

1 cup walnuts, roughly chopped

Instructions:

Preheat oven to 325° F.

Line baking sheets with silicon baking mats or parchment paper.

Combine the flour, baking powder, baking soda and salt together by whisking.

In the bowl of a stand mixer, (or large bowl using hand mixer) using the paddle attachment, beat the butter and sugar on medium until smooth, about 2-3 minutes.

Add the honey and beat for 1 minute.

Add eggs 1 at a time, beating a full minute after adding each egg.

Lower the mixture speed, add the oats and combine well.

Add the dry ingredients mixing only until just combined.

Gradually add the chocolate chips, cherries and walnuts, turning the mixer on and off quickly to combine. Or stir in the last 3 ingredients with a heavy duty spoon or rubber spatula.

Place rounded tablespoonfuls of dough onto the lined baking sheets about 1 1/2-2 inches apart.

Bake in 325°F oven for about 15-18 minutes, turning once halfway through baking time.

When cookies are done, let cool on baking sheets for a minute or so, then carefully place on cooling racks until you can safely touch them to gobble them down with a nice cold glass of milk.

Enjoy!

A couple of years back a friend brought this delicious pie over for a get-together. It was one dadgum good pie. After one bite, I inquired about its goodness. Come to find out, it was a very naughty pie. Naughty indeed. I tucked the recipe away in the back of my mind for later blackmail needs.

Recently, as I was looking through one of my aunt’s cookbooks, I stumbled across this same pie recipe. I couldn’t believe the recipe has been in my possession all this time. Probably a good thing for my hiney’s sake.

Like I said, it’s naughty, not just because of the ingredients, which we’ll get to in a sec, but because it’s too easy. It’s like cheating.

No. It is cheating.

It’s totally cheating.

I’m a cheater. So there.

This is naughty, cheatin’ pie fixin’ y’all. Let’s get to it.

You’ll only need 4 things: graham cracker/cookie pie shell (store bought or homemade), slivered almonds (optional), Hershey’s chocolate candy bars (with or w/o almonds), and whipped topping.

The original recipe calls for Hershey’s chocolate bars with almonds, but I goofed and bought the regular Hershey’s chocolate bar without almonds. It was delicious anyway. Use either.

Begin by melting the chocolate bars over a double boiler. I don’t own a double boiler, so I use a mixing bowl over a sauce pan. It works like a charm.

Stir the chocolate until smooth.

Once melted, if using the chocolate bars without almonds, you can add the chopped almonds if you’re using almonds. Mix well.

Next, add the whipped topping.

Gently mix in whipped topping until smooth. Man, am I messy. Just look at that messy bowl.

Pour into the prepared pie shell.

I was instructionally challenged when I made this and forgot to add slivered almonds to the top of the pie. So, if you’d like, add slivered almonds to the top of the pie at this point.

Cover and refrigerate for about four or five hours or until firm. If needed, speed up the firming process by putting it in the freezer for an hour, then refrigerate for another two hours.

That’s it. That’s all. It’s as easy as pie. Had to say it. Can’t help it. I’m a cheeseball.

Anyway, here’s some advice, if you have some persuading to do, have this on hand.

If you are trying to makeup with your man/woman, have this on hand.

If you are applying for a that job you’ve been pining for, have this on hand.

It freezes well, so just have this on hand for a backup.

Hope you enjoy!

Chocolate Candy Bar Pie (makes one 9″pie)
adapted from Hospitality Southern Style, by my sweet Aunt Carole Radford

Ingredients:

6    1.5 oz. Hershey’s Chocolate bars, with or without almonds

1/2 cup slivered almonds (optional), divided

1   8 oz. carton whipped topping

1   9″ graham cracker or cookie pie crust (a baked pastry pie shell may be substituted)

Directions:

- Begin by melting the chocolate bars over a double boiler, stirring until smooth. (Again, I don’t own a double boiler, so I use a mixing bowl over a sauce pan. It works like a charm.)

- Once melted, if using the chocolate bars without almonds, slightly crush 1/4 cup slivered almonds and mix into the melted chocolate. (If you don’t like almonds, or are like me, forgetful, skip the almonds altogether.)

- Next, add the whipped topping, gently mix and pour into prepared pie shell.

- If using the almonds, evenly spread the remaining 1/4 cup of slivered almonds on the top of the pie.

- Cover and refrigerate for about four or five hours, or until firm. If needed, speed up the firming process by putting covered pie in freezer for about an hour, then refrigerate for another two hours.

Are y’all in the mood for some chocolate delight? If so, this chocolate cobbler is sure to please. It’s rich, but not too sweet. And it’s easy. No fancy ingredients in this one.

Interested? Well, you won’t find the recipe here. But you can find it over at Tasty Kitchen, right here, where I guest posted for Ree, The Pioneer Woman, this week. Yeah, that Pioneer Woman. The tall red-headed one that everyone loves, for good reason. She’s a sweetheart and as genuine as they come.

So mosey on over there and check out the yummy, chocolatey goodness that awaits.

My Granny’s Chocolate Cobbler, submitted by Susan at Tasty Kitchen.

And while you’re at it, you might find some other tasty grub. Tasty Kitchen is a treasure trove of recipes from all kinds of folk. You can even join in on the fun and submit your own recipes too! You know you’ve got a few yummy ones to share.

Hope to see you over there! And be sure to let me know if you try the recipe.

P.S. There are gluten-free directions for this one.