Sunday, September 30, 2012

Chocolate patty pan squash bread

I don't know about you, but I hate being stumped. Our CSA box arrived with these white pumpkin-like squashes that looked like they had tumors. That is a pretty harsh description, but I honestly had never seen anything like this before. Enter exhibit A:

See? Don't they look like white pumpkins with tumors? Or maybe a frilly muffin top? Or a funky head of garlic? I looked on our CSA delivery sheet, and someone had crossed out cucumbers and hand-wrote "patty pan" right next to it. Patty what? My husband was just as perplexed as I was and immediately took his phone out and Googled it.

Sure enough, there was a vegetable called a patty pan squash. Huh. Now that I knew that this veggie was called, what do I do with it? Maybe I could paint it and make it look like a pumpkin. Or use it as a door stop. Or... make a chocolate patty pan bread!

Once again, Google saved the day. I came across a chocolate patty pan bread recipe on The Harmonious Kitchen and knew that this is how I would use up the squash. I read through the ingredients and instructions, and it looked very similar to all the zucchini breads I've made recently. 


The resulting patty pan bread was amazing! As I suspected, the bread tasted very similar to the chocolate zucchini bread that I posted about recently.  It was very chocolatey, moist, and you couldn't taste much of the patty pan at all. Take a look at who else enjoyed this bread:
Addison loves her patty pan bread!
Ingredients
  • 2 cups grated patty pan squash (do not substitute with other squash! Patty pan squash has less water content than other squash, so if you used another type of squash, your bread's consistency will be off)
  • 1 cup oil
  • 3 eggs
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 1-1/2 cup flour
  • 1/2 cup cocoa
  • 1/4 cup sour cream (I subbed with 1/4 cup Greek yogurt)
  • 2 TBSP baking powder
  • 1 cup chocolate chips
Directions
Preheat oven to 350 degrees F.  Grease and flour a 9×5 loaf pan. 

Mix the oil, eggs, and both sugars until well incorporated.  Then add in flour, cocoa powder, sour cream, and baking powder. Mix well. Finally, gently stir in squash and chocolate chips.

Bake for 60 – 70 minutes or until a toothpick inserted in the middle yields no crumbs. 

The Harmonious Kitchen author also says that you could make this into a cake too. Just grease and flour two 9″ cake rounds, divide the batter, and bake 25 – 30 minutes.

Yield: One loaf

Source: The Harmonious Kitchen

Wednesday, September 26, 2012

Cookie dough stuffed dark chocolate cupcakes

It never ceases to amaze me how our toddler's vocabulary has exploded this year. Her vocab spans from basic commands ("Mommy! Read!") to full-blown memorization of at least 50 nursery rhymes and countless books (Little Jack Horner and Dr. Seuss' The Foot Book, to name a few). Addison and I were hanging out one morning when I decided to flip through some of my cookbooks. I was looking for a recipe to bring to our friends' house since they were having us over for dinner.

As I was flipping through my cookbooks, Addison stopped me on one of the pages and said, "Addie like this one."  She had pointed to the cookie dough cupcakes from The Cookie Dough Lover's Cookbook that I had won from Lynsey Lou's. Atta girl, Addison! I couldn't have picked something better myself. I was so proud of her that I almost didn't realize that she kept flipping through the cookbook to point out recipes and photos that she did and didn't like. I asked her one more time if the cookie dough cupcakes were something she would enjoy, and she replied, "Oh yes. Addie like."

The cupcakes were incredibly moist and flavorful and were almost as good as the Hershey's ones that I love so much. They were just a tad drier, but that actually made them easier to work with (in terms of coring the cupcakes and removing them from the pan). My husband thought that these cupcakes were pretty awesome. Our friends really liked them too, and their 18 month old daughter had a blast digging into one! My little girl adored these cupcakes and devoured these almost instantaneously.  

Cupcakes:
  • 1 cup all-purpose flour
  • 1/3 cup dark or Dutch-processed cocoa powder, sifted
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk (I used 2% because that is what I had on hand)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
Cookie dough:
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/4 cup milk or cream (I used soy milk)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup mini semisweet chocolate chips, divided
Buttercream:
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 2 cups powdered sugar
Directions
Preheat oven to 350 degrees F. Line a cupcake or muffin tin with paper liners.

In a large mixing bowl, mix together the flour, cocoa powder, white and brown sugars, baking soda, baking powder, and salt. Make a well in the center of the dry ingredients and slowly add milk, oil, vanilla, and eggs. Stir until just combined and be sure to get all of the flour on the bottom of bowl.

Fill cupcake liners a little less than two-thirds full and bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack to cool.

While cupcakes are cooling, prepare the cookie dough. In a separate large mixing bowl, beat the butter and sugars with a mixer on medium speed until light and fluffy - about 2 to 3 minutes. Slowly add in milk and vanilla and continue to mix. Add the flour and salt and mix on low until incorporated. Set aside 1 cup of the dough for the buttercream. Finally, gently stir 1/3 cup of the chocolate chips into the remaining dough.

To make the the buttercream, cream butter with an electric mixer until fluffy, 1 to 2 minutes. Slowly add powdered sugar and beat until smooth. Add the reserved cookie dough and mix on medium-high speed until light and fluffy, about 2 to 3 minutes.

Using a paring knife, cut a cone-shaped piece (approximately 1 inch in diameter) from the top of each cooled cupcake. Alternately, you can use a cupcake corer to remove the middles. Fill cupcakes with cookie dough mixture. You can either replace the tops you cut out from the cupcakes or leave them off (and eat them!). Generously spread or pipe on the buttercream and sprinkle the cupcakes with the remaining chocolate chips.

Yield: 12 cupcakes (I got 13 cupcakes). I also had over a cup of leftover frosting, even after generously frosting 13 cupcakes. Feel free to eat the rest or save it to slather between a batch of chocolate chip cookies - yum!

Source: The Cookie Dough Lover's Cookbook, by Lindsay Landis

Sunday, September 23, 2012

Cinnamon zucchini bread

Jenna of Jenna's Cooking Journey is this month's host for What's Baking. She chose quickbreads for the September theme, and I had a really hard time deciding what to make. Ultimately, I decided to make a cinnamon zucchini bread in order to use up the last of the zucchini that I had on hand. I originally wanted to bake a chocolate cinnamon zucchini bread but was unable to find cinnamon baking chips in any of my local grocery stores. With my luck, I will probably see bags upon bags of these the next time I set foot in the supermarket.

I only own one bread loaf pan, so I halved the recipe (I used two eggs instead of 1.5). I really enjoyed the streusel topping from the Penzey's apple bread so I made a full recipe of that. It will generously cover one loaf of bread but could easily be split up and cover two loaves (you will get a thinner layer of streusel, obviously). 

This bread is really spectacular. I was surprised how dense and moist it was, despite leaving out the oil. The applesauce acts as the liquid ingredient in the bread, and it does a good job preventing the bread from being overly dry. I think the streusel is what really made the bread go over the top. You can omit it, of course, but a little extra cinnamon is always a good thing in my book!

Next month, I get to play host to this fun baking group, so stay tuned to see what theme I come up with. I'm also excited to see what all my baking friends choose to make!

Ingredients
  • 3 eggs (I used 2 eggs for one loaf)
  • 1/2 cup of vegetable oil (I halved the recipe and omitted the oil)
  • 1/2 cup of applesauce
  • 2 cups white sugar
  • 2 cups grated zucchini (I used almost 2 cups of zucchini for one loaf)
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • Streusel topping (recipe follows)
Directions
Preheat oven to 325 degrees F. Grease and flour two 9x5 inch loaf pans.

In a large bowl, beat eggs until light and frothy. Add in oil, applesauce and sugar and combine well. Gently stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder and salt and stir into the egg mixture. Evenly divide the batter into prepared pans.

For the streusel topping, combine 3/4 cup flour, 1/4 cup granulated white sugar and 2 tsp cinnamon into a small bowl. Cut in 1/2 cup of room temperature butter (1 stick) until coarse crumbs form. Sprinkle the topping onto each bread loaf.


Bake for 60 to 70 minutes, or until done.

Yield: Two 9x5 inch loaves (I halved the recipe above to get one loaf but made the full streusel recipe)



Source: Adapted from Allrecipes.com; streusel topping from my Penzey's apple bread post

Wednesday, September 19, 2012

Shoo fly pie

Growing up in northern Delaware usually resulted in many weird looks when I told people where I was from. "Dela-WHERE?" "Isn't that part of New Jersey?" "Is that in Germany?" What actually put us on the map, however, was the movie, Wayne's World.  "Hi... we're in... Delaware." Word on the street was that the people in the theaters would burst into applause after that line. I unfortunately, only saw the movie on VHS.

A great part about living in northern Delaware was that we were so close to the Pennsylvania border. The Pennsylvania Dutch and Amish population was only a hop, skip and a jump away. In fact, our local farm market that we attended on the weekends showcased tons of Amish vendors. All the meats and baked goods that we bought were from the Amish.

One of my absolute favorite pies that we bought from the Amish bakers was Shoo Fly pie. It supposedly got its name from bakers having to shoo away the flies after this pie was cooling. The filling is made of molasses, which makes it nice, thick and sticky, and it is finally topped with a crumb mixture.

I found this recipe on the Stoltzfus Farm Restaurant website, and it looked and sounded pretty authentic. I do remember that the meat vendor at the farm market we attended was owned by the Stoltzfus family, so this could be their family recipe, but I don't know for sure. 

Enjoy this taste from my hometown area!

Bottom Part
  • 1 cup brown sugar
  • 1 egg
  • 1 cup molasses
  • 1/2 tsp. soda
  • 1/3 cup boiling water
  • 2/3 cup cold water  
Crumbs
  • 2 cups flour
  • 2/3 cup brown sugar
  • 1/3 tsp. baking powder
  • 1/2 cup shortening or lard 
Directions
Bottom Part: Stir the egg into 1 cup of brown sugar. Add the molasses. Dissolve the baking soda in the boiling water. Add the cold water; then combine with the sugar and egg mixture. Pour into an unbaked 9 inch pie shell.

Crumbs: Cut the flour, brown sugar, baking powder, and shortening together until crumbly. Sprinkle on top of the Bottom Part.

Bake at 350 degrees F for 10 minutes. Reduce heat to 325 degrees and bake 50 minutes longer or until done.

Sunday, September 16, 2012

Baked buttermilk donuts with lemon glaze

Do you spell sugary, round breakfast treats as "donuts" or "doughnuts"? I could go either way, but I prefer donuts. I grew up in the Mid-Atlantic area, and Dunkin Donuts franchises were everywhere. I guess I got used to seeing this spelling so that is what I'm going with.

I had seen donut recipes popping up everywhere in my Google Reader. Many of the blogs that I followed featured beautiful photographs of this light and airy breakfast treat. I debated heavily whether or not to buy a donut pan and decided against it... until recently. One evening, I was strolling Home Goods to look for some mirrors and wall decorations for the new house. I was pushing our dear Addison in the shopping cart when I noticed her grabbing something. She had grabbed the donut pan (that's my girl!!). Of course I had to have it. And it was only $8.

For the rest of the night, Addison kept saying that she wanted donuts. "Addie want the donut! Addie want the donut!" I was able to wrestle the donut pan away and distract her while I thought about what recipe to try first. I eventually ended up on Prevention RD and knew that this baked buttermilk donut would be a great first recipe to make. We rarely eat donuts in our house (except for the one or two a year that we get at the local farmer's market on Saturday mornings), so I wanted my first foray into donut making to be a bit healthier. Nicole at Prevention RD is a registered dietician, so I knew that her recipe would be healthier than most.

These were phenomenal! I had a bite a few minutes after decorating them, and I liked the tang from the buttermilk and lemon glaze. The texture was very cake-like, and I felt good that the donuts weren't fried. Now that I have a donut pan, I think I'll be making various donut flavors in the near future! (P.S. Addison loved the donuts.)

Ingredients
  • nonstick cooking spray
  • 2 cups whole wheat pastry flour
  • 1/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 3/4 cup low-fat buttermilk
  • 2 large eggs
  • 3 Tbsp honey
  • 1 Tbsp canola oil
  • 1 Tbsp vanilla extract
  • 3/4 cup powdered sugar
  • 1 1/4 to 1 1/2 Tbsp freshly squeezed lemon juice
Directions
Preheat oven to 425 degrees F. Generously spray the donut pan with the nonstick cooking spray.

In a medium bowl, whisk together the flour, sugar, baking powder, nutmeg and salt. 

In a separate bowl, whisk the buttermilk, eggs, honey, oil and vanilla together. Slowly add the buttermilk mixture into flour mixture and whisk until just combined.

Spoon or pipe the batter into the donut pan until it is about half full. Bake for 7-8 minutes and let the donuts cool in the pan for a few minutes before turning them out onto a cooling rack.

To make the glaze, combine the powdered sugar and lemon juice in a small bowl. Dip one side of the doughnuts into the glaze and enjoy.

These are best served hot but will keep in an airtight container for a few days - if they're not eaten up already!

Yield: About 18 donuts

Source: Prevention RD; who adapted it from The Imitation Chef and originally found on Health.com

Wednesday, September 12, 2012

Double chocolate zucchini cookies

It's hard to believe that summer is almost over. Fall is upon us, which means it's almost time to start baking with pumpkin, apples and fall spices. I received some beautiful zucchini recently and wanted to find a chocolate chip cookie recipe that I could use it in. I eventually came across this one on Real Mom Kitchen and was glad I tried it.

The texture of the cookies were similar to the chocolate zucchini bread that I had made before, and both my husband agreed that these were excellent. If had more time, I probably would have grated my zucchini a little bit finer (I used a regular cheese grater), so there were some strands of zucchini sticking out of the cookies. While I couldn't taste the vegetable, I could feel the zucchini ribbons in my mouth occasionally while chewing. Nevertheless, these are nice and chocolatey and something I will make again!

Ingredients
  • 1/2 cup margarine (I used unsalted butter)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/4 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups grated zucchini (I used closer to 2 cups)
  • 2 cups chocolate chips
Directions
Preheat oven to 350 degrees F. 

Grease cookie sheets or line your cookie sheets with parchment paper (I used my imitation Silpat). 

In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the egg and vanilla. 

In a separate bowl, mix the flour, cocoa, baking soda and salt together. Slowly add into the creamed mixture. 

Fold in the grated zucchini and chocolate chips. 

Drop by rounded spoonfuls onto the prepared cookie sheets. 

Bake for 8 to 10 minutes (mine baked for 10 minutes). Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. 

Yield: About 3 dozen cookies (I got 41 cookies by using a medium cookie scoop)

Sunday, September 9, 2012

Fresh peach ice cream for my blogiversary

Today is my one year blogiversary! I cannot believe that I have been doing this for a year already. Where has the time gone? And is there a better way to celebrate the occasion than a recipe for ice cream? I don't think so!

Every other Wednesday, I receive an email from our CSA that includes a sneak preview of what produce will be arriving in our biweekly Friday delivery. One of the emails I received this month said that the CSA box would contain fresh peaches. Yay! I love peaches, and I was really looking forward to the farm-fresh stone fruit.

I wanted to make a peach ice cream to showcase my ripened fruit and satisfy my ice cream cravings. Naturally, I went directly to my copy of The Perfect Scoop by David Lebovitz and found what I needed. This man is a genius, I tell you. Genius!

I was surprised that the ice cream didn't start off with the traditional custard base but was happy that I would not have to deal with another 5 or 6 egg whites for this ice cream. Instead, I would need to start off by cooking the peaches in a simple syrup type of liquid and then puree the fruit with heavy cream and sour cream. My husband immediately cringed when I said that I needed to buy sour cream. "You need sour cream for ice cream?" he said. "Trust me," I responded back.

As soon as he took a bite into the fresh peach ice cream, my husband did not mention the sour cream again. He was a believer and quickly devoured the remaining ice cream in his bowl. He enjoyed the beautiful peach flavor from the ripe fruit and didn't even notice the subtle tang that the sour cream provided in the background.

The only complaint I have about this recipe is that it used up all my fresh peaches from our CSA box. I would have loved about a dozen more!

And of course, thanks to all of you who continue to read this and inspire me to try out new recipes. I hope to share many more wonderful desserts with you!

Ingredients
  • 1 1/3 lbs. ripe peaches, peeled, pitted and cut into chunks
  • ½ cup water
  • ¾ cup sugar
  • ½ cup sour cream
  • 1 cup heavy cream
  • ¼ tsp. vanilla extract
  • A few drops of freshly squeezed lemon juice (I omitted)
Directions
Put the peaches and water in a medium saucepan. Cook covered over medium heat until the peaches are soft and cooked through, about 10 minutes.  You'll want to stir the mixture at least once or twice.

Remove the pan from the heat, add the sugar, and allow the mixture to cool to room temperature. 

Transfer the peaches and liquid to a blender or food processor with the remaining ingredients (sour cream, heavy cream, vanilla, lemon juice).  Blend in short spurts until the mixture is well combined.  For a smoother ice cream with no peach chunks, continue blending until smooth.

Chill the ice cream mixture thoroughly in the refrigerator (at least 4-6 hours or up to overnight). Once chilled, transfer to your ice cream maker and freeze according to the manufacturer’s instructions. 

Source: The Perfect Scoop, by David Lebovitz; page 89

Wednesday, September 5, 2012

Chocolate sour cream cupcakes

I had about half a cup of sour cream left over recently and wanted to make something to use it up. Of course, I wanted to make some type of dessert with my left over ingredient and I immediately thought of sour cream chocolate cake.  I don't remember ever having this before (and if I did, then I wasn't aware that the cake I ate had sour cream in it), so I wanted to try it out.  My husband was jazzed when he heard that I was going to attempt this recipe, and he was anxiously waiting to do his regular quality control check once the cupcakes were done.

These baked up beautifully, and the cupcakes retained their nice domed shape. It really irks me when I bake a gorgeous cupcake (or cake), only to have it sink and form an ugly crater in the middle. These cupcakes did not fall!

I didn't have enough sour cream remaining to create a sour cream chocolate frosting, so I found another one that worked equally as well. I didn't want to make a frosting that I had tried before, so I found a fudgy chocolate frosting recipe on the Hershey's website.

The cupcakes were good, but they weren't as moist as the Hershey's Perfectly Chocolate Cake that I love.  I found that they were a bit denser than the Hershey's cake but the cake started to dry out a bit after a day. The Hershey's cake tends to maintain its moisture, even after a few days. The frosting, however, was out of this world! I could eat an entire bowl of it, and I actually had a bit left over after frosting the cupcakes. I had to double the frosting recipe below because the original recipe only yielded enough to frost about 6-8 cupcakes.

My husband absolutely adored these cupcakes and said that they were the "best chocolate cake ever" - even more so than the Hershey's version that I prefer. I say that you do a blind taste test and try it out for yourself!

Ingredients
  • 1/2 cup boiling water
  • 1/4 cup butter
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon soda
  • 1 egg, beaten
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
Directions
Preheat your oven to 350 degrees F.

Line a muffin tin with 12 cupcake wrappers. 

Combine the boiling water, butter, granulated sugar, and cocoa powder in the bowl of your stand mixer (or in a bowl if using a hand mixer). Beat on low until smooth and sugar is dissolved.

In separate bowl, sift the flour, salt, baking powder, and baking soda.

In a small bowl, whisk the egg, sour cream, and vanilla together.

Alternate adding the dry ingredients and egg and sour cream mixture into the cocoa mixture.  Do not overmix.

Fill the cupcake liners about two-thirds full. Bake at 350° for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. 

Cool in the pan for about 5 to 10 minutes. Remove from the pan and cool completely before adding your favorite frosting. The frosting I used is below - note that I had to double the recipe below to frost 12 cupcakes.

Frosting Ingredients
  • 3 tablespoons butter or margarine
  • 1/3 cup cocoa (I used Hershey's dark)
  • 1-1/3 cups powdered sugar 
  • 2 to 3 tablespoons milk (I used 2%)
  • 1/2 teaspoon vanilla extract

Frosting Directions
Melt the butter or margarine in small saucepan over low heat. Add cocoa, and stir constantly until mixture just begins to boil.

Pour mixture into medium bowl; cool completely.

Alternately add powdered sugar and milk to the cocoa mixture. Mix or beat well until it is thick enough (but not too runny) to spread. Stir in vanilla. 

Yield: 10-12 cupcakes (I got 12 cupcakes); frosting yields about 1 cup

Source: Cupcakes from About.com; frosting from Hershey's

Sunday, September 2, 2012

Jalapeño double chocolate chip cookies

I know I've mentioned this countless times before, but I am really loving being part of a CSA. I get to support our local farms and eat fresh produce. It's also a bit of surprise to see what produce and other items are included in my biweekly box. This forces me to make dishes that I normally would not have even thought about before.

One week, we received a bunch of jalapeños (although they might be hatch chiles - I don't quite remember). While I am starting to appreciate spicy foods more, I am pretty inexperienced when cooking with hot peppers. I was pretty dumbfounded when I saw all the peppers in the box and wasn't quite sure what to do. Should I give them away? Pretend they weren't there? Or even--gasp--throw them away?  No, no, and no.  I wanted to challenge myself and make something with them.

I decided to do a little searching online and came across these jalapeño double chocolate chip cookies. I liked the idea of infusing the margarine (or in my case, butter) in the jalapeño and then discarding the pepper completely. I'm usually not a fan of taking a bite into chunks of pepper, so the idea of simply creating a jalapeño margarine sounded more up my alley.

Man - these were unexpectedly good! My husband said that he didn't think the cookies would have too much heat, but they provided more spice than he expected - in a good way, of course.  When you first bite into these, you won't taste the jalapeño, but after a few more bites and after you finish swallowing, you'll feel some heat linger around. It's a pretty neat feeling and taste.

Now I'm tempted to try some more sweet and spicy desserts!

Ingredients
  • 1 cup unsalted margarine(I used 2 sticks of unsalted butter)
  • 1 jalapeño
  • 1½ cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cup all-purpose flour
  • ⅔ cup cocoa powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 2 cup semisweet chocolate chips
  • ½ cup roasted pine nuts (optional - I did not add
Directions
Make ahead: Melt margarine in a small saucepan, add jalapeño split in half and simmer for 10 minutes. Strain to remove the jalapeño and seeds, cool and refrigerate until solid.

After the jalapeño margarine is cooled and ready to use, preheat oven to 350 degrees F .

Beat the jalapeño margarine, sugar, eggs and vanilla in a stand mixer (or use a hand mixer) until it is light and fluffy.

In a separate bowl, combine or sift the flour, cocoa, baking soda and salt. Slowly incorporate into the margarine mixture until it is well mixed.

Mix in the chocolate chips and pine nuts (if using).
 
Drop by rounded teaspoon on to ungreased cookie sheets.  I used my medium cookie scoop and placed them on my imitation Silpat. 

Bake for 8-10 minutes, until edges are lightly browned. Transfer to wire racks to cool.  If you don't want to bake the entire batch immediately, you can store in the unbaked dough in the freezer and bake at a later time.

Yield: The website claims you can get ~60 cookies, but I got 40 cookies by using a medium cookie scoop.

Source: Cook Kosher

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