"Who wants a cookie?"

These cookies are so delicious..........Caramel, Chocolate, and pecans...........How could you go wrong?
This candy filled chocolate cookie earned a $2,000 prize at a Pillsbury Bake off Contest in 1990.
Today, after tasting them I thought they were priceless. I found this recipe in an Pillsbury Classic cookbook and what a find it was........................Wish they would of told me who won..........I would like to give credit where credit is due................!!!!!!

Caramel Filled Chocolate Cookies

1 Cup sugar

1 Cup firmly packed brown sugar

1 Cup margarine or butter (unsalted preferred), softened

2 teaspoons vanilla

2 Eggs

2 1/2 Cups all purpose flour

3/4 Cup unsweetened cocoa

1 teaspoon baking soda

1 Cup chopped pecans

48 Rolo Chewy Caramels in Milk Chocolate, unwrapped

1 Tablespoon sugar

4 oz vanilla flavored candy coating if desired

1. In large bowl, combine 1 cup sugar, brown sugar and butter, beat until light and fluffy. Add vanilla and eggs, blend well.

2. Lightly spoon flour into measuring cup, level off. In small bowl, combine flour, cocoa and baking soda, mix well. Add to sugar mixture, blend well. Stir in 1/2 cup of the pecans. Cover with plastic wrap, refrigerate 30 minutes for easier handling.

3. Heat oven to 375 degrees. For each cookie, with floured hands, shape about 1 Tablespoon dough around 1 caramel candy, covering completely. In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up 2 inches apart on ungreased cookie sheets.

4. Bake at 375 degrees for 10 minutes until set and slightly cracked. Cool 2 minutes, remove from cookie sheets to wire racks. Cool 15 minutes or until completely cooled.

5. In small saucepan, melt candy coating over low heat, stirring constantly until smooth. Drizzle over cooled cookies.

This makes about 4 dozen cookies

"Who wants a cookie?"

TGIF,,,,,,,,, Let's have some FUN!!

TGIF............ And this girl............. Just wants to have some FUN!! This little recipe book from Betty Crocker called Party cakes is just full of some really easy and great ideas........I am having such a wonderful time with these cakes and putting my own spin on them......The picture of this sweet,little purse cake in this book, is the reason I bought it for myself......... I wanted to learn how to make it............"I love to play with my food!!" I am looking forward to making yet other party cakes from this recipe booklet.

"Ha!,I have a new purse!!"

Mammoth Memories deserve a Mammoth Cupcake

We took a trip to Mammoth Mtn and lakes for Mother's day.
I have lots of wonderful memories here.
Our Honeymoon, for one............My husband had the patience of a saint, as he tried to teach me how to ski...........Talk about testing a marriage.
And again this Mother's Day, was a day full of, a wonderful lunch, shopping the outlets and enjoying a Vanilla Latte while relaxing.............It was marvelous.
Because of, the camping and hiking we've also have enjoyed here, over the years , I was inspired to make

S'Mores Cupcakes

From the Betty Crocker Party Cakes booklet

Making them 3 times the size of a normal cupcakes.

"Too Cute!"

They also would be adorable at a Teddy Bear Picnic or Tea....................

Super Sized Ginger Chewies

Did anyone else see that episode of Desperate Housewives, where the little boy tries to bribe the little girl at school, with a gingersnap cookie to see her who!who!............. (vagina).
I don't normally watch this show, but my parents are hooked and since I was a guest in their home............Well.............

"When In Rome"

This episode was hilarious, the little boy later approaches his nanny and tries to bribe her with a fudgesicle............And the nanny is explaining this to the little boy's mother as she too, is eating a fudgesicle. (No nanny did not share her who!who! with the boy.............)

And there I was with my culinary mind, thinking, hmmm...............When was the last time I made Gingersnap cookies?

"Let's Bake"

Here is the recipe I used, it is called

Super-sized Ginger Chewies from Elinor Klivans "Big Fat Cookies"

Served with a double Cappuccino and life is heaven

"Your going to love these!"

Makes 14 cookies

Set oven 350 degrees

Bake for 14 minutes

2 1/4 cups unbleached all purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon cloves

3/4 cup unsalted butter (1 1/2 sticks) room temperature

1 Cup packed light brown sugar

1 large egg

1/4 Cup molasses

about 1/4 Cup granulated sugar.

Position a rack in the middle of the oven. Preheat the oven to 350. Line two baking sheets with parchment paper.

Sift the flour, baking soda, salt, cinnamon, ginger, and cloves into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the side of the bowl as needed during mixing. Add the egg and molasses and mix until blended and an even light brown color, about 1 minute, On low speed, add the flour mixture, mixing just to incorporate it.

Spread the granulated sugar on a large piece of wax or parchment paper. Roll 1/4 Cup of dough between the palms of your hands into a 2 inch ball, roll the ball in the sugar, and place on one of the prepared baking sheets. Continue making cookies, spacing them 2 inches apart.

Bake cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 14 minutes. Cool the cookies on the baking sheet for 5 minutes then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container at room temperature for up to 4 day.............If they last that long.

The Chocolate Puppy Puzzle

It's official, I am a Chocoholic..............There can be no denying!!!!!!
This is the fourth in the JoAnna Carl, chocoholic series, The Chocolate Puppy Puzzle............Again as I read this book, I could smell the wonderful aromas of chocolate coming from the TenHuis Chocolade.
I also agree with The Mystery Reader review of this series........."Delicious."
" A fast paced, light read, full of chocolate facts and delectable treats. Lee is an endearing heroine.
You will enjoy spending time with Lee and Joe in Warner Pier and will look forward to returning for more murder dipped in chocolate in the 5th book The Chocolate Mouse Mystery

Monte, You sweet Chocolate Lab, I wish, you would have come home with ME!! You could have met, my furry buddy Winston, a gift from my husband...........

Coffee Break!!!!

I have to be honest here, I am, luke warm when it comes to this new coffee company, Boca Java gourmet Coffee and Tea, that I discovered.
Perhaps my expectations were to high to begin with.........My first order seemed like it took about a week to arrive............That was very disappointing since the other coffee company I use, takes less than 24 hours from the time I make the phone call, till the time it arrives at my door and FRESHLY roasted. The second order took almost two weeks, just not acceptable.............I did receive their lastest newsletter and in it was an apology to their consumers for the delay of shipments due to the fact that they were moving into a new facility.
OK but I am just not sure I will order again...............

On the other hand, I admire some of the causes this coffee company is involved , with..........Mostly, Operation Million Cup- From, those at home.
This company is donating countless bags of coffee to our young Men and women who serve in our armed forces................"Kudos are well deserved here."
For every bag of coffee that a customer donates, Boca Java matches the donation and sends an equivalent bag. To date they claim more than 716,000 cups of coffee have been sent to troops.

"I think that is pretty impressive.........!"

I do enjoy their newsletter it comes with recipes and fun coffee facts

For example;

Espresso has less caffeine than the average cup of coffee and a serving of espresso is comprised of only 24 coffee beans.

Used coffee grounds can be sprinkled in your garden soil. It acts as a fertilizer and insect deterrent.

I did have to try one of their recipes (of course)

This is called "However you like it" Hazelnut

1 Cup cooled Boca Java Coffee, brewed strong (they recommend Palm Beach Passion)

1 Cup Chocolate Syrup

1 cup milk

1/4 cup Southern Hazlenut Mix ( available through their website)

Mix all ingredients together. Serve over ice or warm it in the microwave. They also recommend, this wonderful concoction can also be poured over a scoop of your favorite ice cream.

I really did like the Palm Beach Passion coffee, it was bold, but still mellow, there was no bitter after taste at all.

The Southern Hazelnut syrup, I won't buy again, I just did not like the consistency.

Put together, this coffee does make a nice presentation and it did make for a nice coffee break.............................

Watermelon Time is close..............

While standing in line at the market, I noticed one of those recipe booklets that are usually right next to the T.V. guides................This one was Party Cakes by Betty Crocker, naturally I had to thumb threw it. And once I did, in the cart and home it came with me...................I can not resist....Ha!......Please do not help me either, it is an obsession that gives me pure pleasure.

With Memorial Day a week away, we are cleaning up our boat and getting ready to hit Lake Topaz for the weekend.

I thought that this "Watermelon cake" would be a perfect end to a picnic lunch that we are planning on taking with us.

Looking forward to a great weekend.

A Cupcake Inspired by "Spring Fever"

Recently my best friend and I drove over Highway 17 to Santa Cruz Beach and the Boardwalk, it had been a while since I had been there............Yet growing up...........I spent many a summer on that beach and enjoyed a lot of the rides.

It was an absolutely beautiful day............We enjoyed, Brunch at a great restaurant, right there close to the pier called Ideal, and it was!!!!!!! I had the Seafood omelette with Hollandaise sauce........"Dynamite!!! "

After we took a nice stroll down the Boardwalk enjoying all the little shops along the way and enjoyed the Nostalgia of being there.
I found this cute little flip flop and was inspired to do a Cupcake just for fun.................

We had such a wonderful time............."Spring Fever" was definitely in the air....................You really did want to kick off your shoes and wade in the water. I could not have asked for a nicer day.

Thanks Kim for coming with me.........Even thou it didn't take much coaxing..........

The Chocolate Frog Frame-Up

3rd in this series, The Chocoholic Mysteries by JoAnna Carl, The Chocolate Frog Frame-Up. Of these books, this has been my favorite thus far................With this mystery also came some adventure and romance, which I very much enjoyed.

I continue to learn from all the tasty chocolate trivia, some of the facts are rather interesting.

Did you know?In 1847 the British firm of J S Fry & Sons developed a method of mixing cocoa powder, sugar, and melted cacao butter into a product that could be cast in a mold.............Yep, the chocolate bar was born, and the taste buds of chocoholics have been grateful ever since.

"Thank you! Thank you! Thank you!"

I have now started reading book 4, as I continue to indulge myself with Chocolate and mystery.

Shake Awake Smoothie

The truth be known....... The jury is still out on this one...............Personally, I think it is an acquired taste.........................

This is a Shake Awake Smoothie, and I really don't know what to think of it, or what I was thinking when I made it

To make it if you so choose, (Think of it as an culinary adventure for your taste buds)

You will need:
1 Cup cold brewed coffee
1 banana
1 container of vanilla lowfat yogurt
2 teaspoons sugar
1/4 cup ice cubes

Place all of the ingredients in a blender container, cover. Blend on high speed until smooth. Pour into tall glasses. Serve immediately
Makes 2 servings

Who knows there could be some one out there who really enjoys this drink, and if so good for you...............Really!!!
But for me..............I think it is a recipe that will soon be forgotten..........I think it will go in my disaster file.

*Please note I did continue to drink the whole thing, I just wasn't sure I liked it..............Hhmmmm!!

A Cheesecake for Brittany

? What's in the box?

This cheesecake is called Creme De La Creme Cheesecake, it comes from "Sweet Serendipity"..................Delicious Desserts and Devilish Dish by Stephen Bruce with Brett Bara......................It is a rather interesting cookbook, from New York's Legendary Restaurant. Hollywood Legends, such as Marilyn Monroe, Jackie Kennedy and Cary Grant use to come here for their sugar fix. Some recent sightings are John Travolta, Mariah Carey and Michael Douglas.

I chose this cheesecake for my dear friend Brittany because she is such a fan of Hollywood and movies, it seemed very appropriate..............................
I hope she enjoys it, and it gives her as much pleasure as I got baking and presenting this cheesecake to her.

"FRIENDS"

A little Yummy for the Tummy

It seems, I can not get enough coffee nor chocolate lately................So when I saw, this recipe I knew I was going straight into the kitchen to make them.................. I did have to make a few changes to this recipe but
let me tell you, it hit the spot.................."Yummy for the Tummy!!!"

Here is my version of what I call

Chocolate Brownie Mocha Dessert

2 large eggs

3 T. Espresso Powder (divided)

1 t. vanilla paste

1/4 Cup (1/2 stick) butter or margarine

4 ounces semi-sweet chocolate chips

3/4 Cup granulated sugar plus 2 T. for whipped cream

1/2 Cup all-purpose flour

1/2 Cup chopped peanuts

2 Cups cold milk

2 packages (4 serving size each) vanilla instant pudding and pie filling

1 Cup heavy cream whipped

Chocolate covered Espresso beans (optional)

Heat the oven to 350 Butter and flour a 9-inch square baking pan and line with parchment paper. (This makes it easier to remove the brownies, when it is time to serve them.)

Stir the eggs, and 1 T of Espresso powder plus vanilla paste in a small bowl until well blended, set aside.

Microwave the butter and chocolate in a large microwavable bowl on High for about 2 minutes or until the butter has melted. Stir until the chocolate is completely melted.

Stir the sugar into the chocolate mixture until well blended. Mix in the egg mixture. Stir in the flour and the peanuts. Spread the batter in the prepared pan.

Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Set pan on a wire rack to cool completely.

Stir the milk and the remaining 2 T. of Espresso powder in a large bowl until blended. Add the pudding mixes. Beat with a wire whisk for 1 minute. Let stand for 2 minutes or until thickened. Spoon the mixture over the brownies in the pan.

Whip the heavy cream with remaining 2 T. sugar, and spread over the top of pudding

Refrigerate for about 4 hours.

Cut into 9 square servings. You may want to dust with a little cocoa powder and top with a chocolate covered Espresso Bean.

Oh so good!

Cinco De Mayo Celebration with a Margarita Cupcake

I have been planning on making these for a Cinco de Mayo Celebration, that I am attending, for quite a while...................This recipe is found in 125 best Cupcake recipes by Julie Hasson..................I love this book, I am constantly grabbing for it, when it comes to looking for some good basic recipes.
This is the Margarita Cupcake found in the Adults Only, section of the book.
All I can say is............................ "OLE!"

Time Out..............I need Coffee!!

It has been an extremely busy week, I am getting ready to go visit with friends for the weekend...............Every one knows how that goes, because you run around trying to tie up lose ends before you head out, well at least I do, I guess I should not, be speaking for others.

I decided time out and regroup, time for coffee................
I chose to treat my self to some real down time, no one's home but ME!!
Ah.................Quiet!!!plus a Cozy murder mystery. And in my typical fashion, wearing my favortie jammies, I made my self the most awesome cup of coffee................
It is called:

"Black & White Chocolate coffee" this I needed to share

Take a 1/4 cup semisweet chocolate chips, another 1/4 cup of white chocolate chips, place them in a cup and microwave till melted, a little over a minute.
Pour 1 cup of freshly brewed coffee over chocolate, and stir,
Warm a 1/4 of half and half (in mircowave) or milk and froth . (You can easily do this in a blender) Pour over the top of coffee.
Add Whipped creamed, sprinkle with cinnamon and chocolate curls.

The perfect sugar high with a caffine buzz..............."Whew!" watch me get things done now!!!!!!!!LOL

The Chocolate Bear Burglary

I have finished reading The Chocolate Bear Burglary, the second book in JoAnne Carl's Chocoholic mystery series...............I admit I have gotten off to a slow start..................... Reading this particular mystery series.
The main character Lee McKinny, I have now really warmed up to, I understand she has a bad habit of stumbling over her own words. This is some thing I personally can relate to. When the author explains how the look ,on the other person's face appears, after Lee has spoken something a little off color, I thought, Yep, been there, done that, it makes me laugh...........
But suddenly, I felt like I could also smell the aromas of chocolate, almost as if there was a subliminal message woven into the words of this book. I swear, any time some one walked into the TenHuis Chocolade, I could hear a little bell ring, as they entered.
Perhaps it was the thought of a Frangelico Truffle or a Raspberry BonBon made with white chocolate or a Dutch Chocolate Caramel. Or better yet Hazelnuts coated in Milk chocolate sprinkled with nougat.

"Makes my mouth water just to think about it!"

*My Bear came out cute, but I gobbled him up after reading this book, I love chocolate....................!! More Please!!!

I am now leaping into book 3 The Chocolate Frog Frame-up

"Tonight.......Chocolate-Berry Napoleons!!!Oh Yum!"

I was looking for an easy recipe so that I might practice with Puff Pastry. For now it is store bought, as I learn about the texture and feel of working with it.........But some day I will learn to make my own. I do hear it can be pretty simple.

"Chocolate-Berry Napoleons"

You will Need;

For the pastry:

1-2 sheets frozen Puff Pastry, thawed (from a 17 1/2 ounce package)

1 teaspoon granulated sugar

For the Sauce:

2 Cups whole strawberries, hulled

1/2 Cup hot water

2 Tablespoons Strawberry Preserves

For the Filling:

1/4 Cup Milk Chocolate Chips

4 squares (4 ounces) semisweet chocolate

1 Cup Whipping cream, divided

2 Tablespoons finely chopped toasted hazelnuts

For Garnish:

1/2 Tablespoon powdered confectioners' sugar

1/4 Cup Whipping Cream

1 Tablespoon finely chopped toasted hazelnuts

Handy items to have are:

3 inch round cookie cutter

parchment paper

pastry bag fitted with a large star tip

This makes 6 servings

Baking the Pastry

1. Preheat oven to 400 degrees, using a cookie cutter, cut 12 rounds from pastry. Transfer to an ungreased baking sheet; sprinkle with sugar. Bake for 5 minutes.

2. Using a spatula, transfer and invert 6 pastry rounds onto another ungreased baking sheet; lightly flatten rounds and cover with parchment paper. Place a baking sheet on top of these 6 rounds to keep them flat, about 1 minute, These will be your bottoms...................

3. Return both sheets of pastry rounds to the oven; bake until lightly golden, about 5 minutes longer. Transfer baking sheets to wire racks; cool for at least 30 minutes.

Making the Sauce

In a blender or food processor, puree strawberries, water and preserves until smooth, about 1 minute. Refrigerate until ready to serve, up to 4 hours.

Filling the Napoleons

1. In a double boiler set over simmering water, melt both chocolates, stirring constantly, about 4 minutes from heat. Stir in 1/2 cup cream, blending well. Cover; chill for 1 hour.

2. In a large bowl using an electric mixer set on high speed, beat remaining cream until stiff peaks form, about 2 minutes or less. Fold whipped cream into chocolate mixture and add finely chopped hazelnuts.

3. Lay flattened pastry rounds in a baking pan. Spoon chocolate mixture into a pastry bag fitted with a large star tip, pipe an even layer of the chocolate filling onto each round. Gently top filling with a puffed round.

Garnishing the Napoleons

Dust Napoleons with confectioners' sugar. Pour sauce in pools on serving plates, dot cream around edges. Drag the tip of a toothpick lightly through dots of cream to form heart shapes. Place Napoleon in center of each plate, sprinkle with nuts and serve

Your family will think you spent all day in the kitchen but you didn't, these are so DE-LISH!!!!!!!!!!!!!