Cookies. Cookies have my heart. Cookies are a great way to show you love someone. Baking cookies just feels good! These cookies. They were so so good. They use a special kind of chips that my parents brought us back from the states. I hadn’t actually decided what to do with them. I was perusing this month’s Secret Recipe Club assignment, Fantastical Sharing of Recipes, and found this gem. I made them immediately. I wasn’t even planning to bake that day, I literally left the computer and went straight to the kitchen. I am so glad I did, they were met with rave reviews. We simply loved them. I am happy to report that although almost the entire batch got eaten in one day, I secretly hid some in the freezer to add to the Christmas baking tray. Chocolate Cherry will be such a nice addition. I came back after my baking and perused the rest of the blog, and I have pinned so many recipes. I think I have met my taste bud doppelgänger. Every single recipe sounds so delicious. So expect to see many more recipes popping up! From Vermont Pumpkin Spice Cake, Taco Macaroni and Cheese, Hazelnut Pancakes, I will be coming back for more!
On to the cookies:
- 1 cup butter, at room temperature
- 1 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 3.4 oz chocolate fudge instant pudding mix
- 2 1/4 cups flour
- 1 tsp. baking soda
- 1 bag Nestle Tollhouse DelightFulls Dark Chocolate and Cherry morsels
- 1/2 cup dark chocolate chips
- Parchment paper
- Cream butter and brown sugar. Add eggs and vanilla, then pudding mix. Add flour and baking soda. Stir in both chips.
- Line cookie sheet with parchment paper. Scoop about a Tbsp. of dough per cookie. Bake each batch for 8 minutes at 350 degrees. Let rest on warm cookie sheet for 5 additional minutes, then remove to cool.
- Eat and enjoy!
Can I just say I love a good egg salad sandwich. I usually just toss stuff in there, no measuring, just mixing. Sometimes it turns out ideal, sometimes it doesn’t. This really is the beauty of measuring. Especially when you find the perfect recipe. I tried this one from Natural Noshings , because it’s Secret Recipe Club time! It was the perfect egg salad. I would have never thought of putting in vinegar. It added a delightful little tang. The radish, again a new ingredient for my egg salad, added a great little crunchy peppery goodness. It really is the ideal egg salad. I had a great time looking through my assignment this month, that had oodles of health recipes. A few of my other possibilities were Hot Maple Oat Bran, Cocoa Kissed Chia Energy Balls, and Smoky Broccoli Salad ! I am glad I went with the egg salad. What a perfect spring or summer lunch!
- 4 hardboiled eggs, peeled and chopped
2 scallions, chopped
3 radishes, small diced
3 Tbsp. Mayo
1 tsp dijon mustard
salt and freshly ground black pepper to taste
1 tsp apple cider vinegar
- Combine ingredients. I like to use a generous amount of salt and pepper. Add as you go tasting, your way through. Place in fridge until well chilled.
- Serve on bread, or with crackers, or on lettuce to make lettuce wraps.
- Eat and enjoy!
I made this month’s recipe for The Secret Recipe Club in record time. I received my assignment : Pumpkins and Peonies and read pretty much the entire blog. The first thing I noticed was the abundance of dessert recipes. Yum. I love me my dessert. So I knew that was the direction that I was heading in, and then realized I needed to make a dessert asap for a family gathering. I hadn’t decided what to make, which is rare. So , these cookies were chosen for a few reasons, I had all the ingredients, and they looked totally amazing delicious. They were. There, I ended all that suspense I was building up for you. This recipe was huge too, so I threw a bunch in the freezer. And by threw I mean carefully wrapped them and put them in a nice lidded container and gently placed them lovingly down. So if you are sad that summer has ended get to the kitchen and make these bad boys!
2-1/2 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter, at room temperature
1/2 c. vegetable shortening, at room temperature
1-1/2 c. sugar
2 large eggs, at room temperature
2 tsp. vanilla extract
2 c. mini marshmallows
2 c. semi-sweet chocolate chips
Graham Cracker Coating:
1 c. graham cracker crumbs
1 tbsp. sugar
1 tsp. ground cinnamon
1. Place butter and shortening in mixing bowl. Beat in sugar. Beat in eggs, one at time, then vanilla. Beat in first 4 dry ingredients. Fold in marshmallows and chocolate chips.
2. Combine graham cracker coating in separate bowl Roll about a Tbsp. of dough into bowl and roll into graham cracker crumbs.
3. Line cookie sheets with parchment paper. Place cookie balls on prepared baking sheets. Bake for 10-12 minutes at 350 degrees. Let rest for 1-2 minutes before you remove to cool.
4. Eat and enjoy!
It’s time for The Secret Recipe Club. My most favourite cooking club of all. It’s also the only cooking club I belong too, but hey, it can still be my favourite, right? The basic premise is you get assigned a blog, you pick a recipe, you eat the recipe, you are happy. The Ravioli Recipe from Jenna over at The Painted Apron was the recipe we picked this month. By we, I mean I, although I did let the kids look at all the pins that I saved for later. I will certainly be back for more recipes, as this was one of my favourite blogs that I have been assigned to date. So many tasty vitals to pick from. A bit of everything, desserts, mains and appetizers , basically anything you could ever want to eat. Go, peruse, make and eat, and you will be happy you did.
- 1 large package, 16 oz. fresh Spinach and cheese ravioli
- 1 jar marinara sauce
- garlic powder
- Italian seasoning
- pepperoni slices
- freshly grated Parmesan cheese
- Boil large pot of water. Cook ravioli for 2 minutes. Drain. Combine marinara sauce with garlic powder and Italian seasonings.
- Grease a baking pan, Layer 1/2 ravioli, 1/2 sauce, 1/2 cheese, 1/2 pepperoni. Repeat layers.
- Cover with tinfoil. Bake for 30 minutes at 325 degrees. Remove tin-foil and continue to bake for additional 15 minutes.
- Eat and enjoy!
!– start InLinkz script –>