chocolate truffle cookies

These cookies are so loaded with rich chocolatey goodness that i just had to make them for the holidays. Loaded with baking chocolate, cocoa powder, melted semisweet chocolate, and chocolate chips, these cookies are a chocolate lovers dream and end up tasting like the perfect rich dark chocolate truffle.

Chocolate Truffle Cookies

special materials:

• 1qt heavy saucepan


• stove


• electric mixer


• something to roll them on (very messy)


• refridgerator

ingredients:

• 4 ounces unsweetened chocolate, chopped


• 3/4 stick unsalted butter cut into small peices


• 2 cups (12oz) semisweet chocolate chips


• 1/2 cup all purpose flour


• 2 tbsp unsweetened cocoa powder


• 1/4 tsp baking powder


• 1/2 tsp salt


• 1 cup sugar


• 3 large eggs


• 1 1/2 tsp vanilla extract

How to make:

1. melt unsweetened chocolate, butter, and 1 cup chocolate chips in the saucepan over low heat, stirring occcasionally


2. cool


3. beat together sugar, eggs, and vanilla in a large bowl with electric mixer on medium until pale and frothy (2mins)


4. mix in melted chocolate


5. mix in flour, cocoa, baking powder, and salt at low speed until well combined


6. stir in remaining chocolate chips


7. refridgerate covered until dough is firm (2 hrs)


8. preheat oven to 35o


9. with dampened hands (necessary- you will be dampening your hands repeatedly) roll heaping teaspoons of dough into 1 inch balls


10. arrange 2 in. apart on ungreased baking sheets (they dont spread much but do a little)


11. bake until puffed and set (it's words, not mine) 10-12 mins.


12. cool on baking sheet on a rack for 10 mins, then transfer to racks to cool completely

Pecan Pie: a Thanksgiving Special!

Along with the dinner rolls, I wanted to make something else for Thanksgiving dinner (or dessert, as this one is) My sister had already called pumpkin pie (darn), so my mom said that I should make pecan pie. I also made the crust, too, so I'll put the recipe up. its quick, easy, and simple, and makes a great pie crust. This pie, I'll tell you, is AMAZING! I had no idea that I liked pecan pie until I tried this recipe. It is so good, but also really rich so that one slice is enough (unless you want two :P) Just warning you that if you aren't a fan of sweet desserts then this is not one for you- I don't think I've ever had a sweeter pie in my life, or a better one! Definately one to make again, but maybe only on special occasions ;)

Pie crust

special materials:

• refridgerator
• food processor
• rolling pin

Ingredients:

• 1 1/2 cups flour
• 1 tsp salt
• 1 stick (1/2 cup) cold unsalted butter
• 1/4 cup cold water

How to make:

• put the flour and salt into the food processor and pulse a couple times to mix it
• add the butter and pulse until it resembles coarse meal (or wet sand, or a bunch of tiny pinhead sized butter and flour lump thingies)
• while on, slowly pour in the cold water and keep on until it forms a ball away from the side
• collect it ito a ball and flatten slightly (1-2 in thick) on a lightly floured surface
• wrap in plastic wrap and refridgerate for 15 mins or until needed
• on a lightly floured surface, roll out with a rolling pin to the desired thickness and put into the pie pan :) then.....

Pecan Pie Filling

ingredients:

• 1 cup corn syrup, light or dark (I substituted half for swedish sugar beet syrup)
• 3 eggs
• 1 cup sugar
• 2 tbsp. butter melted
• 1 tsp vanilla extract
• 1 1/2 cup pecans
• 1 9-in deep dish pie crust (or the one above...) (well, this isn't really an ingredient, but...)

How to make

1. stir together everything but pecans and pie crust
2. stir in pecans
3. pour into pie crust
4. bake for, well, the recipe says 60-70 mins but mine took longer...but I was eating Thanksgiving dinner so I didn't pay attention to how long exactly
5. cool for 2 hrs before eating
6. enjoy-trust me, you will :)

Ginger Thins

Tamsin, my little helper, and I made these sweet melt in your mouth ginger thins, that are sugary and delicious. Mom's recipe is still the best, these hold the added benefit of being able to freeze as dough and bake up great later on.

Ginger Thins

Special Materials:

• freezer
• coffee maker

Ingredients:

• 6 tbsp. butter softened


• 1/2 cup granulated sugar


• 2 tbsp. molasses


• 1 tbsp. cold strong brewed coffee


• 1 1/4 cups all-purpose flour


• 3/4 tsp. ground ginger


• 1/2 tsp. baking soda


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon ground cloves (I substituted with allspice)


• 1/8 tsp. salt

Extra at the end

• 2 tbsp sugar in a bowl

How to make:

1. cream butter and 1/2 cup sugar in a large bowl


2. stir in molasses and coffee


3. add the rest of the ingredients and mix well


4. cover and freeze for 15 mins (in bowl)


5. shape into 7 in. roll and flatten to 1 in. thickness & wrap in plastick wrap


6. freeze for at least 8 hours


7. unwrap and cut into 1/8 in. slices


8. get 2 tbsp. sugar into a bowl and dip the cookies in covering both sides


9. place 2 in. apart (well, they don't expand much so this isn't really necessary if you don't have the space) on parchment paper lined baking sheets


10. bake at 350 F for 8-10 mins (mine took 12 tho...) until no longer puffy and slightly hard


11. remove onto wire racks to cool


12. enjoy ;~)

Challah Dinner Knots

Yummy!! I took this bread book for beginners out of the library and wanted to make something yummy for thanksgiving dinner. Looking through, I see these cute little twist rolls and know i just have to make them!! This recipe can be adjusted to make loaves instead, but I liked the roll/knot thingies better...

Challah (halla) Dinner Knots

Special Materials:

• electric mixer (not needed, but very useful, preferrably a DLX, b/c kitchenmaid is too small, but I used it anyways :P)


• pastry brush (for brushing on glaze)

Ingredients:

• 2 cups warm water (NOTE: 1/2 CUP FOR YEAST, OTHER FOR LATER)


• 1 1/2 tbsp (2 packages) active dry yeast


• 1 tsp sugar


• 8 ish cups of all-purpose flour


• 1 tbsp salt


• 4 large eggs


• 2 tbsp honey (I substituted 1 tbsp with suger)


• 2/3 cup vebetable oil

for glaze:

• 1 large egg beaten with 1 tbsp milk


• poppy seeds or sesame seeds for sprinkling (if wanted)

How to Make it:

1. pour 1/2 cup warm water into a small bowl and add the yeast ad sgar


2. stir to dissolve and let stand at room temp. until foamy (10 mins)


3. IF USING KITCHENAID: attach paddle attachment (weird one with several large holes)


4. place 1 1/2 cups flour and salt inside the bowl


5. set it to a low speed and add eggs, honey, oil, and remaining 1 1/2 cups water


6. once combined, beat 1 min. on medium-low speed


7. add yeast mixxture and beat on medium for 1 more min.


8. switch to low speed and add around 5 cups of the flour at 1/2 cup intervals until its soft and just clears the sides of the bowl
   
9. switch to dough hook and knead on medium speed until the dough rises over the hook
   
10. take it out and finish kneading by hand for around 1 min dusting with 1 tbsp at a time to prevent the dough from sticking, it will be smooth and have a soft elastic quality but not stiff and will hold its shape
    
11. place the dough bll in a greased bowl or rising bucket and turn once to grease both sides and cover loosely with plastic wrap

Double Chocolate Biscotti

In response to the previous request, I decided to make these double chocolate biscottis. Note that these are the first biscottis I've ever baked, and I probably made several mistakes. And that not all recipes are amazing. The dough tasted great, just out of the oven (each time :P) they tasted fine, but after a day, they got this weird hardish chewy texture in the middle and a crusty airy flavor-lacking ness on the outside. They float, too (i'm not sure if they're supposed to...) Anyways, won't be trying this recipe necessarily again, but I will attempt again at another biscotti at some point or another...

Yummy Chocolate Pretzels

I love this holiday treat, and since it snowed today, why not go all out on these delicious chocolatey prezel delight??

Chocolate Pretzels

makes: 28 pretzel cookies

Materials:

• sifter (optional)
• electric mixer
• large bowl
• refridgerator/freezer
• wax paper (i dont know how optional this one is... I used it)
• oven
• brush (for egg whites at the end)

Ingredients:

• 1 stick (1/2 cup) butter
• 2/3 cup sugar
• 1 egg
• 1 cup flour
• 1/8 teaspoon salt
• 3 tablespoons unsweetened cocoa powder

For glazing/topping:

• 1 egg white lightly beaten (optional, if you want it shiny)
• sugar crystals

Instructions:

1. cream the butter with the electric mixer until smooth and light
2. add sugar and beat until light and fluffy
3. beat in the egg
4. stir in all the dry ingredients (flour, salt, and cocoa powder)
5. gather dough into a ball and wrap in wax paper
6. refridgerate dough for 1 hour (freeze for 30 minutes if rushed)
7. roll dough into 28 balls (if sticky, dust hands with flour)
8. preheat oven to 375
9. roll each ball into a 10 inch long rope
10. loop the two ends facing you, twist them, and press onto the circle making a pretzel shape (see photos for further instruction)
11. place on greased cookie sheets
12. brush them with slightly beaten egg white, and sprinkle sugar crystals on top
13. bake 10-12 minutes until firm
14. cool on a rack and enjoy :)

Traditional Carrot Cake with Cream Cheese Frosting

If you're looking for a good old fashioned carrot cake, this is it! This is a delicious breakfast or dessert with just the right balance of sweet and not sweet (for lack of a better word). The cream cheese frosting that goes along with it is delicious as well, tasting just as you'd expect.

Carrot Cake

makes: 9 large cupcakes or one 9x13 inch cake

Materials:

• something to grate the carrots with (unless the're already grated)
• oven
• 9x13 inch cake pan -or- a cupcake pan
• beater
• spoon
• large bowl
• wire rack (for cooling)

Ingredients:

• 4 eggs
• 1 1/4 vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans (i substituted walnuts and it worked just fine)

Instructions:

1. grate carrots. an automatic/electric grater is preferred because 3 cups is a lot of carrots to grate by hand!
2. preheat oven to 350 F
3. beat together eggs, oil, white sugar, and 2 teaspoons vanilla
4. mix in flour, baking soda, baking powder, salt, and cinnamon
5. stir in carrots
6. bake in a greased pan until toothpick comes out smooth (40-50 mins for cake, 30ish for cupcakes)
7. let cool in pan, and then turn out to cool on the rack

Cream Cheese Frosting

makes: a lot

Materials:

• large bowl
• spoon

instructions

Delicous chewy crunchy thick chocolate chip cookies!

Today I wanted a chocolate chip cookie. So...I search the internet and guess what? There are like a BILLION "best chocolate chip cookie" recipes. Go ahead. Search it. So sifting through, I click on one that says "Crispy on the outside, chewy on the inside" and I find the following recipe. Actually, these are really good cookies! I love them and will definately want to make them again. Mom's only complaint is they are "too sweet" so for you adults out there, maybe amp up the salt a bit, lower the sugar, and add some nuts. But I like them just the way they are :)

Chewy Crunchy Thick Chocolate Chip Cookies

makes:12 servings

Materials:

• oven
• electric beater (opt.)
• large bowl
• small bowl (for dissolving baking soda)
• spoon
• cookie sheets

Ingredients:

• 1/2 cup butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon hot water
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips

Instructions:

1. preheat oven to 350
2. cream butter and sugars together
3. beat in egg
4. stir in vanilla
5. dissolve baking soda in the hot water, and add with salt
6. stir in flour and chocolate chips
7. drop by large spoonfuls onto cookie sheet
8. cook for 10 mins. or until the edges are light brown
9. cool or enjoy this mouthwatering chocolatey sensation :) really excellent chocolate chip cookies, if I (and my whole family) do say so myself!

recipe accreddited to: http://allrecipes.com/recipe/best-chocolate-chip-cookies/Detail.aspx

AMAZING rich nutella brownies

Mmmmmmm! What's better than nutella? What's better than brownies? THE TWO COMBINED!!! These dense rich brownies are absolutely delicious, and while the serving is half a brownie, you will be tempted to eat the whole delicious thing!

Ingredients:

• 1 stick butter (1/2 cup)
• 1oz. unsweetened chocolate, finely chopped
• 1 cup sugar
• 1/4 cup unsweened cocoa powder
• 2 large eggs
• 1 tsp. vanilla
• 1/2 tsp. salt
• 3/4 cup flour
• 1/2 cup nutella :)))

What to do:

1. melt the butter in the microwave
2. add chocolate and stir until it's melted
3. add sugar and cocoa and stir
4. whisk in eggs, vanilla, and salt
5. add flour and stir until smooth
6. spoon battter evenly into greased muffin cups
7. preheat oven to 350 F
8. using a smallspoon make a depression in each portion of batter 1 in. wide and 1/2 inch deep
9. spoon 1 tbsp. nutella into each
10. bake until a toothpick inserted into the brownie part comes out with a few moist crumbs (20-24 mins)
11. let cool on a rack for 10 mins
12. loosen brownies from pans and move to rack to cool completely
13. enjoy :)

Little Bakeshop of Horrors

This year, everyone in our family put something into the guilford fair. I was going to do pictures, but I found out too late that they had to be ready and mounted on cardboard that very day. So, I decided, lets do some baking. I could do normal, regular baking, but, being a creative person, I wanted to do something more fun. The little bakeshop of horrors seemed just the thing. You get a cake, and decorate it in a creepy halloween themed style. I decided to take the play on words literally, and made the person-eating plant from Little Shop of Horrors. After much planning, I set to work. In all, the cake took three days to finish decorating (granted I had homework and clubs and was busy these three days) First, I made leaves out of dark green fondant and smaller red leaves out of fondant. Then, we took an 8 inch circular cake and iced it with chocolate icing. Then, we cut the top bit of a plastic cup to make it shorter and inserted it into the cake so that one inch was sticking up out of the cake. Into this, we put the non muffin part of one cup cake so that it almost filled the cup leaving around a centimeter of free space. I draped around one third of the leaves (the large ones) over this so it was mostly hidden. Then, I iced the two muffin halves with green frosting and put one on the cup with the flat side up. I then stuck this half doll thingy inside so that her head and arms stuck out, and covered it with the other half. Now time to get fancy with the fondant! I rolled out the light green fondant into different sized tubes that got thinner near the ends and placed them thick side under the leaves at the top and the rest of it going down the cake. I added the dark green leaves to these. To add a little extra, I piped red vines along the cake and placed the red leaves in clusters of three along it to resemble poison ivy. After adding fondant teeth, a thick green neck, and red blood to the cake, it was done. And because of all that hard work, i won BEST IN SHOW, and FIRST PLACE as well :)))

The BEST ginger cookie recipe

This recipe is tried and true, fail proof, and absolutely delicious. Every time I make them, I marvel at their amazing taste and perfect chewy texture. Hear that? EVERY TIME!!!

The Best Ginger Cookie Recipe:

cookies: 36

Materials:

• oven
• several cookie sheets (if cooking more than one batch at a time)
• electric mizture
• spoon
• sift
• refridgerator
• shallow dish
• cooling rack
• large bowl

Ingredients:

• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 sticks butter (1 cup) room temperature
• 1 egg
• 2 1/4 cups flour
• 2 teaspoons ground ginger
• 1/2 teaspoon grated nutmeg
• 1 teaspoon ground cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt

-----------------------------

• 1/2 cup granulated sugar for rolling

How to Make:

1. preheat oven to 325 F
2. cream 1/2 cup granulated sugar, bron sugar, and butter with electric mixer until light and fluffy
3. add egg and continue beating until blended
4. stir in molasses and dry ingredients (sift dry ingredients if wnated)
5. refridgerate for 30 minutes
6. place the rolling sugar in a shallow dish
7. roll small balls of dough in the sugar (golf ball sized or smaller) (unless you want huge cookies :P)
8. place balls 2 inches or so apart on the baking sheets and press down slightly
9. bake unil golden at the edges but soft in the middle (12-15 minutes, depending on size of cookies)
10. let stand until not floppy (a minute or so) then transfer to a cooling rack (or your mouth. they're amazing fresh out of the oven)
11. enjoy!

How did they come out?

Amazing as usual. This is a tried and true recipe, and has never, and i mean NEVER failed me before. I love it, and will make it again and again and again :)

this recipe is brought to you by The Great American Baking Book by Patricia Lousada

Ooey Gooey Chocolate Chocolate Chip Fudge Brownies

Mom comes home and says "Cecilia, do you want to make something gooey and chocolatey?" How could I say no? And so, I thought, brownies would be the perfect thing.

Ooey Gooey Chocolate Chocolate Chip Fudge Brownies:

servings: 12

Materials:

• Oven


• Stove


• 3 qt saucepan


• spoon


• 9x13 baking pan


• beater


• wire rack (for cooling)

Ingredients:

• 1 cup butter


• 2/3 cup semisweet chocolate chips


• 1 3/4 cups granulated sugar


• 4 eggs


• 1 cup all purpose flour


• 1 teaspoon vanilla extract


• 1/2 teaspoon salt


• 1 heaping cup semisweet chocolate chips

How to make:

1. Preheat oven to 350 F


2. Grease the baking pan


3. in the saucepan over very low heat, melt the butter and 2/3 cup chocolate chips, stirring constantly


4. take off heat once smooth, and beat in eggs one at a time


5. stir in vanilla, then flour, and salt


6. mix in the rest of the chocolate chips


7. spread batter evenly in the pan


8. bake in oven for 35 minutes until toothpick inserted comes out with few moist crumbs


9. cool pan on wire rack


10. enjoy

How they turned out:

DELICIOUS! We had them while they were still warm, and they were excellent that way. They were the perfect consistency (read the title) the next day too. My only complaints were that they were a little too sweet (originally it had unsweetened chocolate for the first bit) and a bit too buttery. But I will definately, DEFINATELY make these again!

Shortbread cookies

Two days ago, I had the impulse to make some easy, quick, yummy cookies. Shortbread cookies are just the type!

Shortbread Cookies

servings: 8 (but I made 32 small cookies)

Materials:

• oven


• electric mixter


• sift


• spoon


• knife


• fork


• 8 inch cake pan (I used springform)

Ingredients:

• 2/3 cup unsalted butter at room temperature


• 1/2 cup sugar


• 1 3/4 cup all purpose flour


• 1/4 teaspoon baking powder


• 1/8 teaspoon salt

How to make it:

1. preheat oven to 325 F


2. grease the pan


3. with electric mixer, cream butter and sugar until light and fluffy.


4. add flour, baking powder, and salt (through sift if ya want to) and mix well (will look like sand when done, but if you pinch it together, it holds form)


5. press dough into the pan, smoothing the surfacxe with the back of a spoon


6. prick with fork


7. bake until golden (mine took 45 minutes)


8. cut wedges while still hot


9. when col enough to handle, take it out


10. store in an airtight container (if you have any left to store :P)

How they turned out:

The standard shortbread cookie. A good, subtle flavor. Sweeter than others I've made in the past, but still good. Definately a make again; they were just so easy and quick to make.

Lemon Bars

I was looking for something in my bedroom, when Anna said "Cecilia! Can you make lemon bars? Please??" I say, "Umm, I wasnt planning on it." I walk downstairs, and Tamsin confronts me immediately. "CC! I want lemon bars!!!" I roll my eyes. In the living room, Alex asks, "Hey! When are you gonna make those lemon bars? I really want them. Please soon!" I say, "Okay! If everyone wants them so much!" When I wake up, I realize that this was all a dream. So, basically, my subconscious was telling me "YOU WANT LEMON BARS! MAKE SOME SOON!" So, by all means, I decide to listen :)

Lemon bars:

servings: about 12

What you need:

• oven
• food processor
• 8 inch baking pan (orig. recipe says 9 inch)
• whisk
• mixing bowl
• refridgerator
• cooling rack

Crust:

Ingredients:

• 2 cups all purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 1/2 sticks cold unsalted butter cut into 1/2 inch pieces

How to make:

1. preheat oven to 350 F
2. in food processor, pulse together flour, sugar, and salt
3. add in butter, and pulse together until there are coarse crumbs
4. press dough into bottom of baking pan
5. bake until golden brown (took me 35 minutes)

Filling:

Ingredients:

• 3 large eggs
• 1/2 cup granulated sugar
• 2 tablespoons all purpose flour
• 2 tablespoons heavy cream
• 1 teaspoon finely grated lemon zest
• 1/4 cup fresh lemon juice (I used one lemon, but get two just in case)
• 1/8 teaspoon salt

How to make:

1. whisk together eggs, sugar, flour, cream, zest, juice, and salt until combined

how to finish

1. when crist is baked, rewhisk lemon mixture and pour onto hot crust
2. bake until just set
3. transfer to rack to cool
4. refriidgerate bars, covered, until cold (at least 4 hours)
5. sprinkle with confectioners' sugar
6. enjoy!

How they turned out??

Delicious! I will absolutely make these again! The letting it sit in the fridge for hours is actually necessary. I tried them before, and they weren't the right texture or flavor. I actually think they were better the last day than the first!

white chocolate raspberry mousse cake -- my style!

This cake called out to me from the heavens. White chocolate! Raspberry! Mousse! Cake! How could you go wrong? Well, I found out many, many ways you could go wrong with this recipe. Although the difficulty level on the recipe website says "moderate" I found it very difficult indeed (well i guess im a beginner, but still!) Oh well. Despite all the setbacks, it ended up tasting good (and i ended up having a LOT of leftover mousse) Still, I dont think I will EVER be making these again.

White Chocolate Raspberry Mousse Cake

Sounds absolutely delicious! I just had to make it :)

White Chocolate Raspberry Mousse Cake:

Makes: 6-8 servings

Materials:

• Oven


• Stove


• 2 Mixing bowls (L)


• 2 saucepans (s)


• 1 saucepan (M)


• Beater (optional)


• Refridgerator


• Food processor


• Sieve


• Mixing things

To make the cake:

Ingredients:

• 1 cup granulated sugar


• 1 cup all-purpose flour


• 1/4 cup (1/2 stick) unsalted butter


• 1/2 cup water


• 1/4 cup vegetable oil


• 1 egg


• 1/4 cup buttermilk


• 3/4 teaspoon baking soda


• 1/2 teaspoon almond extract (optional)

How to make it:

1. Preheat oven to 350 F


2. In large mixing bowl, combine flour and sugar


3. In small saucepan, melt unsalted butter, water, and vegetable oil over medium high heat


4. Once boiling, pour into mixing bowl and mix


5. Add egg, buttermmilk, baking soda, and almond extract (if using) and mix thoroughly


6. Pour into greased baking pan and cook for 10 minutes or until toothpick comes out clean (mine took 20 minutes)


7. Remove from oven and cool

Peach and Blueberry Crisp

This recipe seems quick and easy, and with an added bonus: it kills two birds with one stone, peaches and blueberries in the same recipe! Not many in my household are fans of cooked blueberries (me being one of them) so the peaches in this recipe should dilute the blueberry flavor some. Here's the recipe:

Peach and Blueberry Crisp*:

makes: 12 servings

Things you need:

• Stove
• Oven
• Saucepan
• Mixing bowl
• Fork
• Two quart baking dish
• Optional: cookie sheet

Ingredients:

• 2lb peaches-peeled, pitted, and sliced
• 1/2 cup granulated sugar
• 1/2 cup water
• 2 teaspoons cornstarch
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 3/4 cup blueberries
• 1 1/2 cups oatmeal
• 1/4 cup flour
• 1 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1 stick (1/2 cup) butter chilled and cubed
• Optional: vanilla ice cream

How to make it:

1. Preheat oven to 350 F
2. Combine peaches, granulated sugar, water, cornstarch, first teaspoon cinnamon, and vanilla, in a saucepan over medium heat
3. Cook for 10 minutes until it seems more jam-like than liquidy
4. Add blueberries, and cook for 5 more minutes
5. In mixing bowl, combine oatmeal, flour, rest of cinnamon, brown sugar, and salt
6. Add cubed butter and cut in until it forms crumbles
7. Pour fruit into baking dish and sprinkle crumbles evenly on top
8. Place baking dish on a cookie sheet in the oven (to prevent drips) and cook till the topping is golden brown (30 minutes)
9. Serve warm with vanilla ice cream

How it turned out:

Delicious! We had it the morning after it was made at room temperature (and without vanilla ice cream *gasp :O* ) but it still came out delicious. Anna rates it 8/10, Alex gives it 9.5/10, Tamsin gives it 10/10, and so do I :) Mom rates it delicious. Apparently, Anna got a piece with very little crisp, while everyone else had tons of it. Oh well. The blueberries were barely taste-able, but gave it a beautiful magenta color. For how much I liked it alone, and the agreeing votes, I will definately try to make this again.

*original recipe found at www.recipetips.com

What to do With Fresh Fruit:

Today we went blueberry, raspberry, and peach picking at Bishops Orchards, and now we have bags and boxes of fresh fruit lying around the kitchen counter. What to do, what to do?!? Well, here are some recipies I want to try!

Raspberries:

• raspberry and custard tart with caramel raspberry sauce: http://www.foodandwine.com/recipes/raspberry-custard-tart
• chocolate sin raspberry truffle brownies: http://www.recipe4all.com/recipe/Chocolate-Sin-Raspberry-Truffle-Brownies-450/
• white chocolate raspberry mousse cake: http://abcnews.go.com/GMA/recipe?id=7193146

Blueberries:

• blueberry struesel coffee cake: http://www.joyofbaking.com/BlueberryCake.html
• 'the best' blueberry muffin recipe: http://www.examiner.com/x-4208-Providence-Food-Examiner~y2009m3d25-Best-blueberry-muffin-recipe
• blueberry white chocolate chip muffin recipe (said to be more dessert like): http://allrecipes.com//Recipe/blueberry-white-chip-muffins/Detail.aspx

Peaches:

• homemade peach ice cream: http://www.thenibble.com/reviews/main/fruits/peach-recipes.asp#icecream
• fresh peach cobbler: http://www.cooks.com/rec/view/0,1813,143165-239205,00.html
• quick and easy peach crisp: http://www.cooks.com/rec/view/0,1937,146178-254195,00.html

More than one of these previously mentioned fruits:

• Peach and blueberry crisp: http://www.recipetips.com/recipe-cards/t--4164/peach-and-blueberry-crisp.asp
• blueberry raspberry tart: http://www.foodandwine.com/recipes/blueberry-raspberry-tart
• raspberry peach pie: http://allrecipes.com//Recipe/raspberry-peach-pie/Detail.aspx

Milk Chocolate Brownies

Last week, I had a dream that I was in a foodstore. I casually glanced through the boxes of pasta, cans of tomatoes, and jars of pickles, until I came upon the fresh vegetable section. A crowd of people surrounded one particular stand, and when I got closer, I found out why: instead of zuchini, there were pans of freshly baked brownies filling the stand. Working my way to the front, I reached out, grabbing as many brownies as I could. They all tasted pretty good, but this one in particular was amazing. I called out "What brownie is this?" They said its a milk chocolate brownie. And so it was. It was chewy, but not too chewy, cakey, but not too cakey, sweet, yet savory, and filled with chunks of milk chocolatey goodness. It was heaven. And so today, I attempt to recreate that heaven, and to bake my first milk chocolate brownie.

Milk Chocolate Brownies*

Materials:

1 1/2 quart heavy saucepan
8 inch square baking pan
oven
stove
spoon
1, 1/2, and 1/4 cup measurers
1 tbsp, 1/2 tsp, and 1/4 tsp measurers
optional:
electric beater
ruber spatula
wooden skewer
sift

Ingredients:

1 stick (1/2 cup) unsalted butter
8 oz (1 1/2 cups) good quality milk chocolate chips (or chunks, or chopped pieces)
3/4 cups packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
3/4 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder

How to make it:

1. Preheat the oven to 350 F, grease 8x8 baking pan
2. Melt butter and 1/2 the chocolate (4 oz, or 3/4 cups) in the 1 1/2 quart saucepan on low, stirring until smooth
3. Remove from heat, and cool to lukewarm
4. Stir in brown sugar and vanilla
5. Add eggs 1 at a time, beating well after each addition, until batter is glossy and smooth
6. Sift in baking powder and cocoa powder (to get rid of any lumps) and add flour and salt
7. Stir until well combined
8. Stir in the rest of the chocolate
9. Spread batter into prepared pan and bake until the wooden skewer comes out with a few moist crumbs (about 30 minutes)
10. Enjoy

How they turned out:

We decided to try them refrigerated, like what other comments said, but everyone agrees that they would be a lot better warm. When you first bite in, it seems like a regular brownie, but then the distinct milk chocolate flavor comes out. Alex votes: "Make it again!" and rates it 9/10 cold, and 10/10 warm. Anna says: "Sure." and rates it 8/10 as is. Tamsin says: "Yeah! Of course!" and gives it a full 10/10. Mom likes it, Dad likes it, both Maddy and her parents like it. Seems like yeah, sure, of course I'll make it again :)

*original recipe found on www.epicurious.com