Chocolate Chocolate Chip Cookies

My youngest daughter came home and said she has a boyfriend. Since she is in 4th grade, I asked her what does this means. She said that they play basketball together. She also informed me that her two friends in class has a boyfriend too but it is with the same boy. I asked how they can have the same boyfriend. She said well he is bringing both girls to the dance today. Oh is all I could say. What does one say? I did encourage her to tell her dad this news. So, she decided to tell him quickly on the phone. I think some things are better left for the dad to handle.

Chocolate Chocolate Chip Cookies
6 Tbsp unsalted butter
4 oz. bittersweet chocolate, coarsely chopped
4 oz. semisweet chocolate, coarsely chopped
4 oz. unsweetened chocolate, coarsely chopped
3 eggs
1 cup sugar
1 Tbsp vanilla extract
1/3 cup all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1 cup walnuts, toasted and chopped
2 cups semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper.
3. In a small saucepan, melt the butter, bittersweet chocolate, semisweet chocolate, and the unsweetened chocolate over medium heat. Stir occasionally. 
4. After the chocolate has melted, remove from heat and allow to cool.
5. In a large bowl, beat the eggs with the sugar until fluffy.
6. Add the vanilla and the melted chocolate. Beat until the dough is glossy and thick.
7. Add the flour, baking powder, and salt. Stir until incorporated.
8. Stir in the nuts and chocolate chips.
9. Refrigerate the dough for about 20 minutes.
10. Scoop slightly less than 2 inch balls of dough and place onto the baking sheet spaced about 2 inches apart.
11. Slightly press the cookies down.
12. Bake the cookies for about 12 minutes or until the cookies began to crack and are cooked through.
13. Remove from oven and allow to cool for 10 minutes on the baking pan before transferring to a wire rack.

Recipe adapted from The Pastry Queen.

One year ago........................I made Mango Strawberry Muffins. 

Did you already know..........
-California grows about 2/3 of the world's commercial walnut.
-The walnut is one of the oldest tree food know to man.
-Walnut trees are native to North America, South America, Asia, and Europe.

Pound Cake

I survived April Fools Day. I was pretty lucky since my youngest son tried to trick all of us. He did manage to trick my sister and his best friend. Everyone else had already been warned. His sisters told him to leave them alone. My husband did manage to trick him into thinking there was no school. It didn't take my son long to catch onto that trick. My son told us April Fools is his special day to get us. I just wonder what will be in store for us when he is older. Well, I tried a trick with some food coloring and some pound cake. I wanted to make a marble look. As you can tell, I think the trick was more on me since I should have marbled it more. This pound cake is good and makes great gifts.

Pound Cake
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, softened
1 cup sugar
4 eggs
1 tsp vanilla extract
3-4 drops of red food coloring

Directions:

1. Preheat the oven to 325 degrees F.
2. Grease a 9x5 loaf pan with cooking spray.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a large bowl, cream the butter and sugar together until fluffy.
5. Add the eggs one at a time. Beat for about a minute before adding the next egg.
6. Add the vanilla extract and mix well.
7. Slowly, add the flour and mix until just incorporated. Don't overmix.
8. Add half of the pound cake batter to the loaf pan.
9. Measure out about 1 cup of the remaining batter. 
10. Add the food coloring to the 1 cup of batter. Mix about 20 times. 
11. Pour a few spoonfuls of the colorful batter onto of the batter in the loaf pan. Run a knife in the batter to form a marble affect.
12. Add more of the remaining batter and the colorful batter. 
13. Randomly run the knife through it to form additional marble affect.
14. Bake the pound cake for about 35 minutes. Check the cake. If it is browning quickly, cover loosely with foil.
15. Continue baking for another 35 minutes or until a toothpick inserted comes out clean.
16. Remove the pound cake from the oven. Allow to rest for 30 minutes before serving.

Recipe adapted from Baking From My Home To Yours by Dorie Greenspan. 

One year ago.........................I made Chocolate & Peanut Butter Ribbon Dessert.

Did you already know...........
-Pound cake has been around since 1747.
-Pound cake originated from Britain.
-Pound cake is known to have about a pound of butter, eggs, and sugar in it.

Candy Eggs

Happy Easter!

Since Easter is so early this year, I thought it would be great to make a fake egg. I thought it would be a fitting April Fools Joke in connection with Easter. My oldest daughter helped me make the white part of the egg. My younger children saw us making these eggs. After I assembled them, I placed them on the plate. My husband walked in the kitchen and saw them. He didn't realize they were fake. My younger children were fooled too. I made two different "yolks" since I wasn't sure how it would turn out. I think both ways were great. The original recipe calls for lemon curd but I wanted something else. I liked the results. 

Candy Eggs
2 cups of white candy melts
12 yellow gummy bears
12 yellow Starburst candy
4 orange Starburst candy

Directions:

1. Melt the white candy melt in the microwave. Stir often.
2. Pour the melted candy melts into plastic Easter eggs. Be generous.
3. Refrigerate the Easter eggs until the candy melts harden.
4. Carefully, remove the candy melts from the Easter eggs by gently squeezing the sides of the eggs. Some will break but it will just add to the appearance of the eggs.

1. To make the lighter yolk, melt the yellow gummy bears in the microwave for about 10 seconds at a time. (I only used 2 bears at a time.) Once pliable, carefully place the hot bears on top of the candy melts making a ball to look like yolk. Allow to harden.

1. To make the darker yolk, melt 3 yellow Starburst with 1 orange Starburst at a time. 
2. Mix the Starburst together until the colors have been incorporated. 
3. Carefully add the Starburst candy on top of the candy melt forming a ball. 

Serve to unexpecting people.Recipe adapted from What's New Cupcake? by Karen Tack and Alan Richardson. 

One year ago.........................I made Spaghetti and Meatball cupcakes.

Did you already know...........
-Eggs and birds have been around longer than humans.
-In 1400 B.C., records view birds have been domesticated by the Egyptian and Chinese. 
-In 1493, Christopher Columbus brought chickens to America.

I wish you luck tomorrow on spotting hoaxes. Have fun!

Hot Cross Buns

When I told my children I was making hot cross buns, they instantly started singing the song. At a certain point, I caught myself singing the song with them. Well now, they can actually say they had hot cross buns. I really had to adapt this recipe. I know they are suppose to have dried fruit in them. My family just wouldn't have eaten them. When these buns were baking, the kitchen smelled delicious. They taste really good. Surprising, they aren't really sweet. The cinnamon adds a nice touch. These buns were a hit in my house and it wasn't just because of the song. I made them for supper and everyone liked them. I even had one for breakfast toasted and they were good. Any leftovers, I plan on making some french toast or bread pudding. I hope you have a great Friday!

Hot Cross Buns
1 (.25 oz) envelope instant yeast
1 cup water (110 degrees F)
4 cups bread flour
1/3 cup sugar (plus pinch for the yeast)
1 Tbsp pumpkin pie spice
1/2 tsp salt
1/8 cup milk
1/4 cup butter, melted and cooled slightly
1 egg, beaten
Topping:
1 egg
1 tsp water
1/4 cup all purpose flour
1 Tbsp sugar
1/4 cup water  
 
Directions:

1. In a small bowl, combine the yeast with the water plus a pinch of sugar.
2. Set aside for 5 minutes.
3. In a large bowl, combine the flour, sugar, pumpkin pie spice, and salt. 
4. Add the yeast water, milk, and butter to the bowl. Mix well.
5. Add the egg and mix well until the dough comes together into a bowl. (If the dough is too sticky add a little more flour. If it is too dry, add a little more milk.)
6. Form a ball and place onto a cleaned table which was lightly dusted with flour.
7. Knead the dough for ten minutes. The dough should be smooth and elastic. (*See hint below.)
8. Place the dough into the mixing bowl. Cover with plastic wrap sprayed with nonstick spray to prevent sticking. Allow to rise for at least 1 hour.
9. After it doubles in size, punch it down. Place the dough onto a clean, lightly floured surface and knead for another 5 minutes.
10. Divide the dough into 12 balls. 
11. Place the balls onto a parchment lined baking sheet. Space about 1 inch apart. 
12. Cover with the sprayed plastic wrap and allow to rise for about 30 minutes or almost doubled in size. 
13. Preheat the oven to 400 degrees.
14. In a small bowl, combine the egg with 1 tsp of water. Brush each bun gently with the egg glaze.
15. In a small bowl, combine the 1/4 cup all purpose flour, 1 Tbsp sugar, and the 1/4 cup of water until smooth.
16. Spoon the flour topping into a pastry bag (or sandwich bag with the top sealed).
17. Very gently, slice a cross on the top of each bun with the back of a knife.
18. Pipe the flour topping into the sliced cross on top of each bun.
19. Bake the buns in the oven for 15 minutes or until golden brown.           
20. Remove from oven and allow to cool before pulling the bread apart.

Recipe adapted from The Ultimate Bread and Baking Book. 
*Helpful hint: My son helped knead the bread. He also karate chopped it many times after he kneaded it a few times. The karate chop doesn't harm the recipe in any way.* 
 
One year ago.......................I made Peanut Butter Ice Cream.

Did you already know.........
-Hot Cross buns are a popular Easter treat.
-Hot Cross buns are very symbolic of the Christian faith.
-By sharing a hot cross bun will ensure a friendship throughout the year according to English folklore.

Sugar Cookies with Sprinkles

Spring is here! The snow is almost gone. At least, we can see the ground! Maybe the snow would have helped hide all the colorful Easter eggs better. My sister's husband hides the Easter eggs anyways so my sister can participate. She takes her Easter egg hunting seriously. I still think the kids find more than her. It could be that I secretly hand them a couple I find but Shh......don't tell her.

Sugar Saucers with Sprinkles
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup powdered sugar
1 egg
2 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sprinkles

Directions:

1. In a large bowl, mix the butter until fluffy.
2. Add the oil and mix well.
3. Add the sugar and powder sugar. Mix well.
4. Add the egg and vanilla. Mix well.
5. Stir in the flour, baking soda, and salt. Mix well. 
6. Fold in the sprinkles until incorporated. 
7. Refrigerate the dough for an hour.
8. Preheat oven to 350 degrees F.
9. Line a baking sheet with parchment paper and set aside.
10. Once the dough has chilled, scoop the dough with a standard size ice cream scoop. Place the cookie dough onto the parchment lined baking sheet. 
11. Space the cookies at least 2 inches apart.
12. Gently,press the dough down until the cookies have flatten to about 1/4 inch thickness.
13. Bake the cookies about 12 minutes or until the edges are golden. 
14. Allow the cookies to cool for at least 10 minutes on the baking sheet before transferring to a wire rack. 

Recipe adapted from The Pastry Queen Cookbook by Rebecca Rather.
One year ago..................I made Patty Melts.

Did you already know.....
-Easter is observed at different times depending on the religion.
-The Christian Church observes Easter on the first Sunday after the vernal equinox full moon by the Gregorian calendar.
-Easter has no set date but is observed any time between March 22 and April 25.