Blondies

Blondies

Someone at work needed something sweet to make because she was feeling stressed and down in the dumps. She started looking at my Recipe Index and as I looked over her shoulder, I noticed that my list of sweets is absolutely pathetic. I mean, seriously, there is not much in the line of cookies and such. Aren’t food bloggers supposed to have an outrageously over-sized list of cookies, cakes, and other desserts? Aren’t they?

I blame my short list on my chocolate (cocoa) allergy. How many sweets don’t involve chocolate? Not many. It’s really difficult to get excited about making something that one cannot eat. That “one” being me. I’ll tell you something else, too. There is not enough Benedryl on the planet to convince me to take the chocolate plunge ever again.Continue Reading

Chum-Chum Bars

Chum-Chum Bars

Chum-Chums. I know, you’ve never heard of them. They are common enough, but unless you speak Kadenese, any reference to them as chum-chums will leave you with a big question mark hovering over your head.

Kade (3) can talk well now, but it has not always been the case. Often the family would rely on Gavin to translate whatever Kade was saying. Gavin had some mysterious ability to translate his younger brother’s language. However, one day even Gavin was stumped by the word chum-chum. Kade tried for quite a while to express what he wanted. Finally, after a series of questions from his mom, the clouds parted and rays of sunshiny understanding rained down from the heavens. Chum-chums = blueberries!!!!!!Continue Reading

Peanut Butter Cookies with Coconut Oil

Peanut Butter Cookies with Coconut Oil

I had a patient a while back that told me she was treating her husband’s Alzheimer’s with coconut oil. I thought, “Hot diggity dog! I’m gonna get me some of that!”

Kidding.

What I really thought was,Continue Reading

Rocky Road Cookies

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My husband has a favorite cookie from his childhood called Chocolate Nut Drops. John is not a big fan of cookies, preferring salty snacks like potato chips and nuts. One night, however, he got in one of those over-powering “got to have them NOW” cookie moods that is more prone to overcome me than him. As luck would have it, his mom was out of town and he couldn’t get the recipe. For days all I heard was how much he wanted those cookies. Finally he tracked down the recipe through one of his sisters and she emailed it to us. John’s life was the perfect picture of food completion.

Fast forward 16 years (sheesh! has it been that long? Clearly it has been that long because the emailed recipe is dated Sunday, June 8, 1997). I have been in the mood for rocky road anything; cookies, brownies, ice cream, pie, cake, whatever. There is just one little glitch, however. I have that inconvenient chocolate/cocoa allergy issue that I developed a few years ago. Despite that annoyance, I still wanted rocky road something. I wanted it so much that I was even willing to use carob instead of chocolate. All I needed was a good recipe for the cookie base. Enter the Chocolate Nut Drop recipe.

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The recipe lent itself beautifully to adaptation and the cookies turned out to be really fun in some unexpected ways. The marshmallows melted during the baking process, leaving behind a thin, crispy outer shell on the parts of the marshmallows which were exposed. That thin shell of marshmallow crispiness was contrasted with the soft, cake-like interior of the cookies, plus the added texture from the nuts. And the flavor? Can I just say that carob totally rocks as a chocolate replacement in this cookie?

Not allergic to chocolate? Good for you! Use cocoa powder and chocolate chips; they work great. You are going to love this cookie.

Rocky Road Cookies

Cook Time: 12 minutes

Yield: Approximately 6 dozen cookies

Recipe adapted by Terri @ that's some good cookin'

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 6 tablespoons cocoa
  • 1 cup butter, softened
  • 1/2 cup shortening
  • 2 cups brown sugar
  • 2 eggs
  • 1 cup milk
  • 2 teaspoons vanilla
  • 2 cups chocolate chips
  • 1 cup miniature marshmallows
  • 1 cup chopped pecans, or other nut of preference

Instructions

  1. Preheat oven to 350-degrees F.
  2. In a large bowl, stir together the flour, salt, soda, and cocoa powder. Set aside.
  3. In another large bowl, beat together the butter, shortening, and brown sugar until creamy.
  4. Add the eggs and mix well, then mix in the milk and vanilla.
  5. Add the dry ingredients and stir together with a large mixing spoon, just until combined.
  6. Stir in the chocolate chips, marshmallows, and nuts.
  7. On a parchment paper lined baking sheet, place cookie dough by rounded tablespoonsful, 12 cookies per baking pan evenly spaced. If desired, the cookie dough may be topped with additional chopped nuts and chocolate chips. (Do it! It makes a great looking cookie.)
  8. Bake for 11-13 minutes. (My cookies were ready in 12 minutes.) Remove from oven and allow to cool on pan for 1 minute. Remove cookies from pan and place on a cooling rack to cool completely.
  9. Store covered in an airtight container.

Notes

I used a standard cookie scoop and heaped the dough rather than smooth it level with the scoop.

http://tsgcookin.com/2013/03/rocky-road-cookies-2/

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