Outrageous Chocolate Cookies

Yes, these are truly outrageous. But is there ever enough chocolate? I think not. Note to anyone making these...the batter WILL BE RUNNY. I even watched the video on Martha Stewart.com, and it looked the same as mine. I refrigerated my cookie batter for a while to let things firm up, then baked.
They are truly chocolatey and worth eating for breakfast, as I did this morning.

Makes 2 dozen

• 8 ounces semisweet chocolate, roughly chopped
• 4 tablespoons unsalted butter
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup packed light-brown sugar
• 1 teaspoon pure vanilla extract
• 1 package (12 ounces) semisweet chocolate chunks

Directions

1. Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

Read more at Marthastewart.com: Outrageous Chocolate Cookies - Martha Stewart Recipes

EDU 790

Dear EDU 790,
It's official. You are cutting into my free time, work, friends and causing a great deal of stress. As a result, I've been reduced to eating peanut butter and jelly, cheese quesadillas and bowls of cereal. I've even gone so far as to put away my new cooking magazines until I get projects finished. Basically, you are cutting into my hobbies like cooking and baking. I'm only putting up w
ith this disruptive behavior until March 1st. After that, we're through. I'm breaking up with you. I'll have what I need, which is an 8 1/2 x 11 piece of paper that says "Master" on it. And, I'll be making donations to the Georgia Student Finance for a while.
Sincerely,
Katie

I've been doing alot of this.....

Pulling out teeth....

Just a little thing I like to do for 50 hours a week, teaching....

And trying not to laugh at these faces......

But, every once and while...I get to bake. Not a box mix. This is the real deal. I get to use my precious...


I'm a firm believer in brownies from scratch. They are so easy and taste so much better. This time I tried a recipe from my Southern Living cookbook. I also got to use my candy thermometer, which comes in so handy. I also firmly believe in the use of oven thermometers, instant read meat thermometers and candy thermometers.

Can I just describe the wonderful taste of a homemade caramel frosting? I'm not usually a caramel person, but this is delightfully mild and not too sweet. It's a perfect topping for the brownies, which have extra chocolate chips and pecans. I wish I would have taken the time to toast my pecans. But, raw will have to do this time.

That was my one baking binge this week...until my qualitative project is finished.

Yield: Makes 32 Brownies

Ingredients

• 2 (1-ounce) squares unsweetened chocolate
• 2 (1-ounce) squares semisweet chocolate
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup chopped, toasted pecans
• 3/4 cup semisweet chocolate morsels
• 3/4 cup butter
• 2 cups sugar
• 1/2 cup buttermilk
• 12 large marshmallows
• 1 tablespoon light corn syrup
• 1/2 teaspoon baking soda

Preparation

Microwave chocolate squares in a small microwave-safe bowl at MEDIUM (50% power) for 30-second intervals until melted (about 1 1/2 minutes total time). Stir chocolate until smooth.

Beat 1 cup butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour and salt, beating at low speed just until blended. Stir in vanilla, 1/2 cup pecans, and 1/2 cup chocolate morsels. Spread batter into a greased and floured 13- x 9-inch baking pan. Sprinkle with remaining 1/4 cup pecans and 1/4 cup chocolate morsels.

Bake at 350° for 40 minutes or until set. Cool completely on a wire rack.

Melt 3/4 cup butter in a large saucepan over low heat. Stir in 2 cups sugar, buttermilk, marshmallows, corn syrup, and baking soda. Cook over medium heat, stirring occasionally, 20 to 25 minutes or until a candy thermometer registers 234° (soft-ball stage). Remove from heat, and pour mixture immediately into a large mixing bowl. Beat mixture with an electric mixer at high speed 5 minutes or until mixture thickens and begins to lose its gloss. Spread Caramel Frosting evenly over brownies.

[B "Note:"] Freeze brownies in an airtight container up to 1 month.

Southern Living, OCTOBER 2004

Blah

I need some inspiration, I feeling bored with everything in my kitchen (and my closet for that matter). I'm intrigued by Sara's bolognase, it looks delicious, as do these Apple Strudel Muffins. Keep reading for an amazing brownie recipe that I made last night.

Apple Strudel Muffins
2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 C butter
1/2 C white sugar
1/2 C brown sugar
2 eggs
1 1/4 tsp vanilla
3 apples, peeled (1-shredded and 2 chopped)(I used Galas)
1/2 C cinnamon chips

Topping
1/3 C brown sugar
1 Tbsp flour

1/8 tsp cinnamon
1 Tbsp butter

Preheat oven to 375 degrees. Grease muffin pan.

Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg (or Penzey’s Baking Spice instead of cinnamon and nutmeg).

In another bowl, beat the butter, sugars and eggs together until smooth. Mix in vanilla. Add in apples and cinnamon chips. Gradually add in the flour mixture. Note that this is a thick batter. Spoon the mixture into greased or lined muffin pan.

In another small bowl comgine the topping ingredients: brown sugar, flour and cinnamon. Cut in butter until mixture is like course crumbs. Sprinkle over tops of mixture in muffin pan.

Bake 20 minutes or until toothpick inserted comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

I'm also on a major chocolate fix because I made these last night....Fat Witch Brownies (From bakeorbreak.com). These are brownies from the legendary Fat Witch Bakery in New York City.

• 14 tablespoons unsalted butter
• 1/2 cup + 2 tablespoons bittersweet chocolate chips
• 1 & 1/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup + 2 tablespoons all-purpose flour
• pinch of salt

Preheat oven to 350°. Grease a 9″x 9″ baking pan with butter. Dust with flour, tapping out the excess.

Melt butter and chocolate in a saucepan over low heat (or in the microwave), stirring frequently. Set aside.

Beat sugar, eggs, and vanilla. Add cooled chocolate mixture and mix until well blended.

Sift together flour and salt. Add to chocolate mixture, mixing gently until well combined.

Spread batter evenly in prepared pan. Bake 30-33 minutes, or until a toothpick inserted in the center comes out with only dry crumbs. Cool on rack for 1 hour before cutting into bars.

Makes 12-16 brownies.

My parents are hosting a birthday lunch at their house on Sunday...I'm doing my own dessert table. I'm thinking about doing a brownie bar...Rocky Road Brownies, Peppermint Patty Brownies and Hazelnut Brownies. Yummmm.

Bruschetta Chicken

My pastor's wife made this tonight and I got the recipe. It's incredible!!

4 Servings
Prep: 10 min. Bake: 30 min.

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup egg substitute
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 cup grated Parmesan cheese
• 1/4 cup dry bread crumbs
• 1 tablespoon butter, melted
• 2 large tomatoes, seeded and chopped
• 3 tablespoons minced fresh basil
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

Place flour and eggs in separate shallow bowls. Dip chicken in flour,
then in eggs; place in a greased 13-in. x 9-in. baking dish.

Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.

Meanwhile, in a small bowl, combine the remaining ingredients. Spoon
over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Yield: 4 servings.

Crumb Topped Cranberry Cake

I made this for my mom's birthday and since we are both October birthdays, I typically like to do something that says "Hello, October; so glad you are here." I've done pumpkin cakes, gingerbread cake, spice cake and this year decided to try one from Taste of Home. Winner. Home run. 5 stars. Try it and love it.

2 cups plus 2 Tablespoons all purpose flour
2/3 cups sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 package (8 oz.) cream cheese, divided
2 eggs
3/4 cups 2% milk
2 Tablespoons canola oil
1 tsp. vanilla extract
1/2 cup flaked coconut
1 cup whole berry cranberry sauce

Topping
6 Tablespoons all purpose flour
2 Tablespoons sugar
2 Tablespoons cold butter

1. In a large bowl, combine flour, sugar, baking powder, baking soda and salt; cut in 3 ounces cream cheese until mixture resembles fine crumbs. In another bowl, whisk 1 egg, milk and oil; stir into crumb mixture until moistened. Spread batter into a greased and floured 9-inch springform pan; set aside.

2. In a small bowl; beat the remaining cream cheese. Beat in vanilla and remaining egg; carefully spread over batter. Sprinkle with coconut. Dollop with cranberry sauce. In a small bowl, combine flour and sugar; cut in butter until crumbly. Sprinkle over top.

3. Bake at 350 for 50-55 minutes or until golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Cool completely. Store in refrigerator.

Yield- 12 servings

Spiced Pork Tenderloin

This is a super fast, easy, delicious fall meal! The apples were a perfect compliment to the pork!

Spiced Pork Tenderloin with Sautéed Apples, Cooking Light


Sweet spices coat lean pork tenderloin, while apples get a savory treatment with shallots and thyme. Serve with a spinach salad.

1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
Cooking spray
2 tablespoons butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced shallots
1/8 teaspoon salt
1/4 cup apple cider
1 teaspoon fresh thyme leaves

1. Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

2. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.

Best Coffee Cake

From Better Homes and Gardens
Guaranteed to make you the MVT (Most Valuable Teacher) at school on a Monday morning.

1 recipe Pecan struesel
4 eggs
6 Tablespoons butter, softened
1 1/2 cups chopped pecans
2 1/4 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter, softened
1, 8 oz. pkg. cream cheese, softened
1 1/2 cups sugar
2 tsp. vanilla

Pecan Struesel:
In a small bowl, combine 1/2 cup chopped pecans, 1/4 cup sugar, 1 Tablespoon unsweetened cocoa powder and 1 1/2 tsp. ground cinnamon

1. Prepare Pecan Struesel. Preheat oven to 325 F. Let eggs stand at room temperature for 30 minutes. Generously butter the inside of a 10-in tube pan or a 10-inch fluted tube pan using as much of the 6 Tablespoons butter as possible. Coat the inside of the pan with the pecans, pressing the nuts into the butter as necessary; set aside.

2. In a medium bowl, combine the flour, baking powder, salt; set aside.

3. In a large mixing bowl, beat the 3/4 cup butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add the sugar and vanilla. Beat 4-5 minutes until light and fluffy.

4. Add eggs, one at a time, beating for 10-20 seconds after each addition and scraping bowl down well. Beat in flour mixture, one third at a time, until just combined.

5. Spoon one third to one half of the batter into the prepared pan, spreading evenly. Sprinkle with half of the Pecan Struesel. Spoon the remaining batter over the Pecan Struesel, spreading evenly. Sprinkle evenly with remaining Pecan Struesel.

6. Bake in a preheated oven for 65-70 minutes or until cake pulls away from sides of pan and top springs back when lightly touched and/or a wooden toothpick inserted near the center comes out clean.

7. Cool in pan on a wire rack for 15-20 minutes. Remove from pan. Turn upright and cool completely on rack. Makes 12 servings.