In October, my husband quit his job. He has since been pursuing photography as a possible love and passion that could make a few dollars along the way. This is him:
He has been using me as his photography model for several years now, we both love the shared experience. Here are a few he has taken in the last several months:
Sometimes he takes pictures of our dog, Noah.
Sometimes he takes pictures of food.
He has been sharing his journey with the Internet three days a week at www.ryanbowles.com. For one post, he tried his hand at a food blog style post. He made this delicious pumpkin cheesecake all by himself.
It was both beautiful and tasty.
Recipes and photo instructions can be found at his blog. Check out the full post here: Bourbon not Optional
Feel free to explore his site and even add him to your reader, if you so desire.
{End Shameless Plug}
All photos courtesy of www.ryanbowles.com
I am a home-body. I love to be at home, preferably in my pajamas, with my puppy, my kitchen, my husband, and my iPod.
On the other hand, my husband and I love to be surrounded by friends. So, I do everything I can to make our home “the place” everyone wants to gather. One way that I have found to entice friends over: food. It is amazing how easy it is to whip up a quick pan of say, pumpkin blondies, stick them in the oven, sit back and listen to the swooning.
The combination of butterscotch chips, white chocloate chips and pumpkin is out of this world. In the fall, and winter when I am craving pumpkin, I prefer these bars to brownies.
Pumpkin Blondies
Adapted from Annie’s Eats, originally from Martha Stewart
MessyCook Note: I used dark brown sugar for the sweetener in this recipe, but regular brown sugar, light brown sugar, or granulated sugar can all be used interchangeably. I love the deep rich flavor and amber color that the dark brown sugar gives to these bars.
2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¼ cups dark brown sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 cup butterscotch chips
¾ cup walnuts
Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
In the bowl of an electric mixer, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree.
With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate chips, butterscotch chips, and nuts with a rubber spatula.
Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.
To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares. The blondies will stay fresh 3-4 days at room temperature.
In 1971, Tom Emberton ran for Governor of Kentucky. I guess that his campaign staff decided that he would win for sure if he appealed to all of the housewives in the state with his message printed on the back of potholders. That is exactly what he did, but in the end, he still lost the election. Maybe all of those women who he needed to vote for him were too busy taking pies out of the oven with his handy potholder.
My grandmother was actively involved in Kentucky politics back in 1971. After Emberton’s loss on election night, there were still boxes of these potholders at campaign headquarters. So, my grandmother was given a box to take home. My mother inherited at least half that box, hence, these are the ONLY potholders that I ever remember my mother using. She is still using them to this day, almost 40 years later. As you can see below, some of them have been loved very hard in my mother’s kitchen. But since there were so many of these potholders, some are still legible and campaigning for Mr. Emberton all these years later.
Official text: “TOM EMBERTON THE GOVERNOR WHO CAN HANDLE THE HOT ISSUES”
Ugly potholder contest sponsored by Michelle at Thursday Night Smackdown. Contest can be seen here.
Why is deciding what to make for dinner so much harder than actually making it? At our house, if you come up with the idea for dinner, it is just as good as spending an hour in the kitchen cooking the meal… well, almost. I often turn to my husband when it comes to the age old question “what do you want for dinner?” I have so many recipes bookmarked that I am dying to try, I find it hard to decide which one to make.
The other day, before I even had a chance to talk to him about dinner plans, he preempts me with a request, his only request. “I don’t care what we have for dinner as long as we have dessert.” After several follow up questions, it turns out that his request was a little more specific. Brownies and ice cream. No problem, I say, and head to the computer to find a kick-ass ice cream recipe.
We have been making homemade ice cream for a few years now. It all started when we bought a nice ice cream maker as a gift for ourselves a few summers back. Ever since then, we have been working our way through a Ben and Jerry’s cookbook. Dozens of great ice creams have passed through our freezer. While we love this cookbook, I have been itching to try some of the famed David Lebovitz’s recipes from The Perfect Scoop.
Sitting down with a bowl of this Salted Butter Caramel Ice Cream sitting atop a chewy brownie was a surreal experience. It was so rich and creamy I could only eat one small scoop, but was completely satisfied (and for that, I consider this diet-friendly ice cream.) The pairing of the crunchy little praline bits, the subtle saltiness, and deep caramel flavor was fantastic. I love a chewy brownie and this one did not disappoint. The dark brown sugar adds a faint hint caramel, so fits nicely with this ice cream. Not to completely overshadow the brownie here, but if you opt to make just one of these recipes, it should be the ice cream. No doubt in my mind.
I will always love my Ben and Jerry’s cookbook for introducing us to the basics of ice cream, but we have outgrown it. This is a whole new level of ice cream that I didn’t know I could create and I am looking forward to trying many more. Thank you David Lebovitz for opening my eyes to the hidden potential of my beloved ice cream maker.
Both recipes can be found at the links below.
Brownies:
http://www.davidlebovitz.com/recipes/sup_brownies.html
Ice Cream:
http://www.davidlebovitz.com/archives/2007/04/salted_butter_c.html
I am a perpetual snacker. It doesn’t matter what I eat for breakfast, I need a snack at 10. I eat lunch at noon and a snack at 2. I have another snack when I leave work at 5.
Since I snack so often, I make sure that my snacks are healthy. Choosing healthy options allows to me eat more and snack guilt-free. I am always looking for new snack ideas to work into my daily rotation. Here is a list of the snacks I eat most frequently. Share your favorite snacks with us in the comments section.
Any type of Fresh Fruit (Apple, Pear, Banana, Melon, Pineapple, Berries)
Veggies with Hummus (Carrot Sticks, Celery Sticks, Bell Peppers, Cucumbers, Cherry Tomatoes)
Hummus and Pita Bread
Nuts (Almonds, Peanuts, Mixed Nuts)
Any type of Dried Fruit (Apricots, Cherries, Prunes, Raisins, Crasins)
Graham Crackers and Peanut Butter
Homemade Chex Mix
Homemade Granola Bars
Cheese and Crackers
Clif Bar
Yogurt
and…
Popcorn
Fresh popped popcorn is one of my all time favorite snacks. It is quick, easy, healthy, and cheap. Add in a little finely grated parmesan cheese and you will look forward to snack time all morning.
Parmesan Popcorn
3 Tbsp canola oil
1/3 cup of popcorn kernels
1 3-quart covered saucepan
½ tsp salt
½ cup grated parmesan cheese finely grated (I have also used gruyere)
Heat the oil in a 3-quart saucepan on medium high heat.
Put 3 or 4 popcorn kernels into the oil and cover the pan.
When the kernels pop, add the remainder of the popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl. Quickly toss with salt and cheese.
Makes 2-3 snack sized servings.
Adapted from: Simply Recipes
Please share your favorite snacks with us in the comment section. Feel free to link to a recipe on your blog or a favorite on someone else’s blog.
I love a good burger and fries, don’t get me wrong, but sometimes I crave a healthy twist on a traditional meal. These homemade veggie burgers in no way resemble the strange and unidentifiable brown patties that you buy at the local grocery. These burgers are bursting with flavor. Onion, ginger, curry powder, and cilantro flavor the lentils and barley, while the eggs and bread crumbs help hold it all together. Please don’t skip the goat cheese topping for the burgers, please. You will regret it. And don’t skimp on it either. Slather it onto the bun, you won’t be sorry. It adds a great tang and contrast to the burgers. We serve our burgers topped with lettuce and cucumbers. Even our dedicated meat-lovers enjoy this meal.
The fries in this picture are extra special to me, as they come straight from my garden; my first ever harvest of sweet potatoes. Topped with my custom Potato Seasoning Mix, they make a perfect addition to the dinner plate. I keep my seasoning mix in an old parsley container. So the next time you finish off one of your spices, save the container to store spice mixes that you create.
Veggie Burgers
Serves 6
Adapted from Food Network
Burgers:
1 cup green lentils, picked through and rinsed
1/4 cup pearl barley, rinsed
1 tablespoon butter
1 medium onion, chopped
2 large cloves garlic, minced
2 teaspoons finely chopped fresh ginger
1 1/2 teaspoons curry powder
3 tablespoons chopped fresh cilantro leaves
1 cup fresh bread crumbs (blend 2 slices of bread in the food processor)
1 whole egg plus 2 egg whites, lightly beaten
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
6 burger buns or pocket pitas
Toppings:
1/2 cup goat cheese, (2 to 3 ounces) (I prefer herbed goat cheese if you can find it)
1/4 cup milk
Lettuce, sliced cucumber, radish
Put the lentils and barley in a saucepan cover with cold water by about 3 inches. Season with salt, and bring to a boil over high heat; reduce the heat and simmer uncovered, until the lentils and barley are tender, about 20 minutes. Add extra liquid during cooking if necessary. Drain excess liquid and put the beans and grain into a large bowl. Cool.
Meanwhile, melt the butter in a skillet over medium heat and cook the onion, garlic, and ginger until the onion is tender, about 4 minutes. Stir in the curry powder and cook until aromatic, about 1 minute more. Cool slightly and then add to the lentils and barley.
Stir the cilantro, bread crumbs, and eggs into the lentil mixture, and season with 1 teaspoon salt and pepper, to taste. Puree 1 cup of the burger mix in a food processor until smooth. Return puree back to the bowl and mix well. Form mixture into 6 burgers (about 1/2 cup each). Place on a plate and refrigerate for 1 hour. (MessyCook note: I have always skipped the refrigeration step. Refrigerate if you have the time, since it will help the burgers stay together.)
Preheat oven to 400 degrees F.
Heat 1 tablespoon of the olive oil in a nonstick skillet over medium-high heat. Cook the burgers in two batches, turning once, until golden brown on both sides, about 5 minutes in all. Transfer the browned burgers to a baking sheet. Repeat with the remaining oil and burgers. Transfer burgers to the oven, and cook until firm, about 10 minutes.
Meanwhile, lightly toast buns or pitas. Mix the goat cheese and milk in a small bowl until smooth, season with salt and pepper. Put the burgers on the buns, and top with lettuce, cucumber, and/or radish, if desired. Serve.
Potato or Sweet Potato Wedges
4 potatoes or sweet potatoes
¼ cup vegetable oil
2-4 Tbsp Potato Wedge Seasoning Mix, recipe below
Preheat oven to 400 degrees. Cut potatoes into wedges of equal size. Toss with oil and seasoning mix and transfer to sheet pan. Bake for 30-40 minutes, turning once. (MessyCook note: I find that sweet potatoes take 5-10 minutes less than white potatoes. If you are cooking both at the same time, place on separate pans and give the white potatoes a 5-10 minute head start.)
Potato Wedge Seasoning Mix
Makes about ¾ cup
¼ cup salt
¼ cup sugar
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp paprika
2 tsp oregano
2 tsp parsley
1 tsp thyme
1 tsp pepper
Combine. Store in an airtight container.
Don’t let this plate of neutral colors fool you. This dish is full of flavor. This version of korma, a type of curry, is flavored with turmeric, coriander, and garam masala. These may be spices that are missing from your spice rack. I know you are thinking that it will be too much trouble or too expensive to buy a whole new set of spices that you will only use for one recipe. But don’t fear, because you will want to make this recipe again and again.
Typically, I serve korma with brown rice, cooked according to package directions, with a little turmeric added for flavor and color. This time, I decided to mix it up by serving it with Brown Rice with Lentils and Golden Raisins. The chewiness of the rice, the tenderness of the lentils, and the sweetness of the golden raisins worked perfect together. The rice and lentils would make a great side dish with almost any meal. Now that I think about it, maybe even for dinner tonight…
As an added bonus, both of these recipes are incredibly healthy, lots of veggies, a variety of colors, whole grains, and lentils. Shh, don’t tell, it will be our little secret.
If making both recipes at once seems too overwhelming, start with the korma, served with brown rice. It is sure to become a family favorite.
Chicken and Vegetable Korma
Adapted from Taste is Trump. Serves 4-6 (and makes great leftovers)
Note: Any combination of vegetables can be used in this recipe, use what you have on hand. All of the following are great options: carrots, parsnips, potatoes, green beans, peppers, sugar snap peas, edamame, potatoes, sweet potatoes, butternut squash, pumpkin, or even a bag of frozen stir-fry vegetables. The chicken can be left out to make the recipe vegetarian, which I often do. Serve with brown rice cooked with 1 tsp of turmeric or Brown Rice with Lentils and Golden Raisins (recipe below).
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, smashed
3 teaspoon grated ginger
1 (8 ounce) can tomato sauce
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1/2 cup water
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1/2 cup chopped fresh green beans
1 cup chopped potatoes, sweet potatoes, or cauliflower
1 cup cooked chicken
1/2 cup green peas
1/3 cup raisins
1/2 cup cashews
1/2 cup heavy cream
1 teaspoon honey
salt to taste
In a large skillet, saute onion in oil until tender. Mix in garlic and ginger and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, garam masala, 1 tsp. salt and cayenne if desired. Place mixture in blender, pour in water, blend until smooth. Pour sauce back into skillet, mix in carrots, potatoes, pepper and beans. Bring to a boil. Reduce heat to low, and simmer 30 minutes, until potatoes are tender. Stir in peas, raisins, nuts, cream and honey. Heat through. Season with salt to taste.
Brown Rice with Lentils and Golden Raisins
Adapted from Mark Bittman’s “How to Cook Everything”
Serves 4-6
½ cup lentils, rinsed
1 cup brown rice, rinsed
3 ¼ cups chicken stock or water
1 bay leaf
1 tsp salt
black pepper to taste
1 tsp vinegar
3 Tbs butter
1 medium onion
½ cup golden raisins, apricots, or other dried fruit (I used golden raisins)
Put the lentils and rice in a medium saucepan, add enough liquid to cover by at least 2 inches, about 3 cups. Turn the heat to high and add the bay leaf, about 1 teaspoon salt, pepper, and vinegar. When the mixture boils, turn the heat medium, skim off any foam that has formed on top, and cook, stirring infrequently. If you need to add more liquid to keep the mixture wet, do so, a little at a time.
When the lentils and rice are both tender—it will take between 30 and 45 minutes—drain them; do not rinse (it may not even be necessary to drain). Remove the bay leaf.
While the rice and lentils cook, put 1 tablespoon butter or olive oil in a skillet over medium heat. Add the onion and cook, stirring, until it softens, about 5 minutes. Add the golden raisins and remaining 1/4 cup liquid. When the liquid simmers, turn off the heat.
When the lentil/rice mixture is ready, put the remaining butter or olive oil in the lentil/rice cooking pot and turn the heat to medium. When the butter has melted or the oil is hot, add the lentils and rice back to the pot and cook, stirring, until heated through, 3 to 5 minutes. Stir in the onions and golden raisins and cook, stirring, for another minute.
My supervisor returned today from 3 months of maternity leave. It was a hard day for both mother and baby boy. You could see the sadness in her eyes when she talked about driving away from the daycare. So, I brought her a little happiness on a plate, a mini-chocolate peanut butter cake. It’s no powdered scented baby, but it did help to ease the pain, even if only for a few moments.
This is an extremely rich, decadent cake. A little goes a long way. It is a lightly fluffy, sour-cream chocolate cake covered with a creamy peanut butter frosting, topped with a thick glossy chocolate glaze. This is my new go-to chocolate cake recipe. It would also be great as cupcakes or in a trifle.
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Adapted, from Smitten Kitchen, from Sky High: Irresistable Triple-Layer Cakes
Makes an 8-inch triple-layer cake
I made two mini cakes, a two layer 5-inch round cake and a two layer 4-inch square cake.
2 cups flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1. Preheat the oven to 350 degrees F. Grease and flour the bottoms and sides of three 8-inch round cake pans (or whatever pans you are using). Line the bottom of each pan with a round of parchment or waxed paper and grease the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. The batter will be thin. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Run knife around outer edge of pan to loosen. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. Place cakes in freezer for 20-30 minutes to harden before trying to frost.
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Note from Deb of Smitten Kitchen 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Every kitchen, pantry, and refrigerator are stocked with staples; those 10 or 20 things that you buy every grocery trip and make up the backbone of the food for the week.
Rewind to 7 years ago when my husband and I began shopping together as college freshmen. In those early college years, our grocery cart, without fail, would include: bacon, smoked sausage, frozen chicken cutlets, frozen biscuits, lots of eggs, a sugar laden cereal or two, pop-tarts, ice cream, kool-aid, instant oatmeal and way too many bananas. (My husband’s college roommate didn’t know that you were allowed to split the bunch of bananas. For over a year we wondered why he bought 6 bananas and only ever ate two of them.)
Our grocery trips today bare no resemblance to those earliest trips.
Our eating habits and cooking habits have changed dramatically in the intervening years. Today, we spend the majority of my time and money in the produce section of the store. We buy mostly ingredients instead of products. Today, our grocery staples include: fruits and veggies that are in season, mushrooms, lettuce, onions, ginger, potatoes, apples, bananas, oranges, berries, at least 3 varieties of canned tomatoes, whole wheat flour, old-fashioned oatmeal, brown rice, milk, cheese, and most importantly, canned black beans, by the case.
I serve seasoned black beans as a side dish with enchiladas, fajitas, flautas, tamales, and chili rellenos. Black beans take center stage in taco salads, quesadillas, huevos rancheros, and this black bean soup.
Add the entire jalapeno for some spice; remove the seeds and membranes to dial it back a little. And please, don’t skip the cilantro sprinkled on top of the soup. It adds an amazing flavor.
Black Bean Soup
Soup:
1 tsp oil
1 onion, diced
1 bell pepper, diced
1 jalapeno, diced (optional)
2 carrots, diced
1 stalk of celery, diced
4 cloves of garlic, minced
5 cups of chicken stock
1 tsp cumin
1/2 tsp oregano
1/4 tsp chili powder
1/4 tsp red pepper flakes
1 bay leaf
3-14 oz cans of black beans, rinsed & drained, (divided)
Salt and pepper to taste
2 tbsp corn starch (combined with a bit of cold stock – mixed thoroughly) (optional)
Toppings:
Sour cream
Cilantro, chopped
Heat oil in a soup pot over medium heat. Add onion, both peppers, carrots, and celery. Saute until slightly tender. Add garlic and cook for 1 minute. Add stock, seasonings, and half of the beans. Simmer uncovered for 1-2 hours. Remove bay leaf and blend using an immersion blender (or blend in 2 additions in a blender). Add the reminder of the beans and corn starch slurry. Bring to a boil to thicken the soup. Taste and add salt and pepper, if necessary. Top each bowl with sour cream and cilantro.
Adapted from http://fortheloveofcooking-recipes.blogspot.com/2008/05/black-bean-soup.html
It was spring semester of my sophomore year in college, over 6 years ago. Making my way to Psych class one afternoon, a bake sale hosted by the Anthropology Department caught my eye. Cookies, muffins, and brownies galore. I walked away with a chewy brownie and a pair of chocolate chip cookies stashed in my backpack. Arriving in class a few minutes later, I snuck one of the cookies. (My class was in a computer lab where food was strictly forbidden.) I was so taken by the cookie, I ate the other one in quick succession. The cookies were so good, I packed my belongings and returned to the bake sale to see if there was any way I could get the recipe. The Graduate Student manning the booth happened to have a file of all of the recipes on hand, in case a food allergy question arose. He promised to have a copy of the recipe waiting for me after class, the class that was about to start at that very moment. As soon as my Psych class released, I hurried back to pick up the sought-after recipe. Turns out, that was best dollar I have ever spent at a bake sale.
All these years, this recipe has been tucked inside my recipe binder. In all that time, I have only made these cookies two or three times. But each time, I wonder why I don’t turn to them more often. The oat flour gives the cookie a chewier texture than your traditional chocolate chip cookie and the grated chocolate spreads the chocolate flavor throughout the entire cookie.
Neiman Marcus Cookies
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 ½ cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
½ tsp salt
1 tsp baking powder
1 tsp baking soda
4 oz chocolate bar, grated
12 oz chocolate chips
1 ½ cups chopped walnuts
Cream the butter and both sugars. Add eggs and vanilla. Sift flour, oatmeal, salt, baking powder, and soda into the creamed mixture. Mix well. Add grated chocolate, chocolate chips, and walnuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 56-72 depending on size. Do NOT over bake.
