These are recipes for simple, easy, homemade dishes. I make no promises about portion size or fat content, etc., but they are dishes that I have prepared and liked. I don't post pictures because I don't have fabulous lighting, nor a great camera. I can promise that I haven't just made things up without trying the recipe and this is all stuff other people have tried and no one spit anything out in disgust. Not yet, anyway! I don't take cool supporting photos of the steps along the way (but wait, are you telling me you are going to cook those nuts in the microwave in that METAL bowl?) but these are real recipes that a regular cook/baker should be able to figure out. I love the work of Deb at Smitten Kitchen - she provides the whole package!!! Good food, witty comments and lovely photos. If you want to see a REAL food blog, check her out.

Tuesday, November 16, 2010

Chocolate Comfort Cookies

I must inaugurate my blog with my favorite recipe.  This is NOT for one or two, unless you pace yourself...  but the cookies are the best ever.  My mother got the recipe from a murder mystery many years ago.  I have tweaked it a bit, for example leaving out nuts (allergy).  I have forgotten to put the Fluff in several times and while they are denser, I almost like them better (less sweet)

1 c butter - room temp
3-oz cream cheese - room temp
1 c sugar
2 1-oz ChocoBake packets
1 egg
2 T milk
1-1/2 t vanilla
2 c + 2 T flour
1/2 t b powder
1/2 t salt
1/4 c cocoa
3/4 c dried cranberries
1 pkg chocolate chips
1 c marshmallow Fluff

Preheat oven to 325-degrees.  Cream the butter and cream cheese until mixed.  Add sugar, and cream together until well blended.  Add Chocobake, egg, milk and vanilla, mixing well.  Separately, combine flour, powder salt and cocoa, then add to wet mixture just until barely mixed.  Add cranberries and chips, just until barely mixed, then fold in Fluff until streaks are pretty small.  Use a medium-sized ice cream scoop to form balls on a lightly greased cookie sheet.  Not too far apart, they don't spread too much.  Bake 13-15 minutes - they don't puff too much and are pretty dark, so you can't judge by color - they should spring back slightly when poked with a finger, but they won't be as springy as other cookies...

No comments:

Post a Comment