Chocolate Andes Chip Cookies

So today is supposed to be the club fair at my school, but due to the ominous look outside, I’m thinking that it might be postponed until next week. Well, Marissa and I had planned on attracting loads of people to our knittig table with the lure of cookies, so we made some delicious cookies yesterday. Marissa loves mint, as do I, so instead of making just plain chocolate chip cookies, and the Andes cookies recipe (which I was not very enjoyable last time I made it) we made a mix. We just used the basic Tollhouse cookie recipe but used one cup chocolate chips and one cup Andes chip. The mint in the Andes chips gave essense of mint to the entire batter and I must say are so good!!! Sadly, I don’t think we’ll be able to lure any new knitters with them today, but I’m sure we can find plenty of others to enjoy them.

INGREDIENTS

*2 1/4 cups all-purpose flour
*1 teaspoon baking soda ( I used 2 tsps of baking powder because we were out of soda)
*1 teaspoon salt
*1 cup (2 sticks) butter, softened
*3/4 cup granulated sugar
*3/4 cup packed brown sugar
*1 teaspoon vanilla extract
*2 large eggs
*1 cup chocoalte chips
*1 cup Andes chips

1. PREHEAT oven to 375° F.

2. Combine flour, baking soda and salt in small bowl.

3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.

4. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

5. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 40 cookies, depending on size!

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Chocolate Chubbies

So school starts tomorrow and I’ve been debating for the past week what type of cookies to make. Through looking through the incredbile All-America Cookie Book, I’ve decided on chocolate chubbies. I think that they were some of the best cookies that I’ve ever made. Needless to say, I didn’t have any left after I left school in the afternoon. As usual, my step-mom who always gets upset that I make cookies in our so called “heath-conscience” house, she ate a few herself.

Mixed Berry and Peach Tart

After my recent return from Israel, I immediately went to the library and checked out a dozen baking books, the favorite of which so far has been Baking with Julia Child. I started by making her French apple tart, but decided it could be modified for use with the abundance of berries we had in our freezer. So with a little tinkering with ingredients, some help from my dad, here is what we got.


Crust from Baking with Julia

Filling:

2 pints mixed berries
5 peaches
2 tbsp. sugar
1 tbsp. cornstarch

In a sauce pan, mix together berries, about 2 peaches cut into chunks, the sugar and the cornstarch. Simmer for about 15 to 20 minutes until a nice sauce has formed around the berries and peaches. Allow to cool.

Once the berries are cool, pour into pie crust and cover with very thin slices of peaches.

Bake for 20 to 30 minutes.

And Voila!