King Arthur Flour’s Chunk Wild Cookies

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I’ve gone on and on about how much I love King Arthur Flour before so I won’t bore you with that again BUT I will post this really delicious cookie recipe I found on their site.

It’s a little more involved because of having to drag out the food processor but well worth any extra effort.  All the flavors come together to make one great cookie!  Thanks, King Arthur!

Chunk Wild Cookies
King Arthur Flour

1 cup butter
1 cup granulated sugar
1 cup light brown sugar
1 tsp baking powder
1 tsp baking soda
1 1/4 tsps salt
2 eggs
1 tsp vanilla
2 1/2 cups oats (I used Old Fashioned)
2/3 cup white chocolate, chunks or chips (I used chips)
2 cups flour
1 cup peanut butter chips
1 cup chocolate chips
1 1/2 cups chopped walnuts

Preheat oven to 375°. Line your cookie sheets with parchment or you can lightly grease.

Beat together the butter, sugars, baking powder, baking soda, and salt. Beat in the eggs and vanilla.

Using a food processor, process the oats with the white chocolate until the oats are finely ground, and the chocolate is mostly ground; a few small chunks are fine. Add the oats and flour to the butter mixture, then stir in the peanut butter chips, chocolate chips, and chopped walnuts.

Drop the dough by tablespoonfuls, 2″ apart, onto the prepared baking sheets. Bake the cookies for about 12 minutes, until they’re set. They may be barely starting to brown around the edges, but the tops won’t be brown at all.

Cool cookies on a rack.

Makes about 5 dozen.

Happy Cooking!

Dill Chicken Salad

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Back in December when my daughter and I went to Williamsburg for our Holiday Tea, we stopped in The Cheese Shop because Libby was starving.  She ordered a chicken salad sandwich.  Now, chicken salad has never thrilled me but that sandwich was delicious!!!!  We were trying to figure out WHY it was so good because it seemed really basic to us.  Since then, I have been searching for a really good chicken salad recipe.  This one comes close.  It’s still not as good as that sandwich but it’s delicious nonetheless.

I used a rotisserie chicken for the meat but you could also use this recipe ~ Cooked Chicken for Recipes or you could poach it.  Don’t leave out the lemon in this recipe ~ it really adds a freshness to the chicken salad.

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Dill Chicken Salad

4 cups diced chicken
1 stalk celery, diced
4 scallions, thinly sliced
1 1/2 tsps chopped fresh dill
2 tbsps chopped fresh parsley
1 cup mayonnaise
2 tsps fresh lemon juice
1 tsp Dijon mustard
2 tsps Kosher salt
freshly ground black pepper

In a medium sized bowl, mix together the chicken, celery, scallions and herbs.

In a small bowl, mix together the mayo, lemon juice, Dijon, salt and pepper.

Add the mayo mixture to the chicken mixture and mix until well combined. Refrigerate until ready to serve. I think this tastes better if the flavors have a chance to meld together.

Makes 4 servings.

VIEW PRINTABLE RECIPE HERE!

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Happy Cooking!

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Brownies!

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Brownies are great for many reasons but I like them because they are easy to make and when I am really craving chocolate, they are quick to stir up and bake.  I don’t like add-ins like chocolate chips ~ just give them to me plain and chocolate-y.

Thie link to this recipe can be found here on Recipezaar .

Happy Cooking!

Chunky Chocolate Peanut Butter Bars

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DH is coming home from his business trip today, DD is coming home for a few days, and DS is already here so I decided that I better do some baking last night.  I chose one of my Pick A Chef recipes from Recipezaar and I am so glad that I did.  They are awesome ~ and that’s saying something because I am not a big fan of peanut butter.

They were fairly easy to make and smelled terrific baking in the oven.  They make a 13×9 pan full so they would be great for a potluck or a party.

Here’s the link to the recipe ~ Chunky Chocolate Peanut Butter Bars

Happy Cooking!

Tuesdays with Dorie

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Rachel of Confessions of a Tangerine Tart chose today’s pick. You can find the recipe on her blog. If you want to see what all the TWDers are saying, check out Tuesdays with Dorie . Thank you, Rachel!

On to the cookies. I had such high hopes for these cookies because I LOVE malts and I LOVE whoppers and I LOVE chocolate. I was so excited to try one. I am disappointed because I don’t taste the malt flavoring at all. Don’t get me wrong, they are excellent chocolate cookies ~ just not malty enough for me.

As for the recipe itself, I didn’t see the oven temp anywhere in the recipe. I baked mine at 350º in my convection oven and they were perfect at 11 minutes.

I also liked that this recipe didn’t make a ton of cookies ~ since we all know that me + chocolate cookies = Nancy eats them all. I used my tablespoon scooper to make pretty evenly sized cookies. Oh and I used chocolate chips.

Happy Cooking!

Chocolate Chip Shortbread Squares

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Yeah, I know these aren’t grilled and I know I already made one post today but I made these yesterday and I think they would be terrific for a picnic or barbecue. They taste like shortbread with chocolate chips and frosting. Can’t go wrong with chocolate 🙂 The recipe came with the info on a new 13×9 pan I bought. And……I think I may have figured out my camera so hopefully there will be better pictures in this blog’s future!

Chocolate Chip Shortbread Squares

1 cup butter, softened
3/4 cup sugar
1 egg
1 tsp. vanilla
2 1/4 cups flour
1 12 ounce bag semi-sweet chocolate mini morsels, divided

Preheat oven to 350º.

In a large mixing bowl, beat butter and sugar until creamy. Beat in the egg and the vanilla. Gradually add in the flour and beat well after each addition. Stir in 1 cup of the mini chocolate morsels.

Press this mixture onto the bottom of an ungreased 9×13 baking pan. Bake for 30 minutes or until top lightly browned. Immediately sprinkle with the rest of the mini chocolate morsels left in the bag. Let stand for 5 minutes or so until the morsels are shiny then spread evenly covering the entire top of the shortbread.

Cool completely in the pan on a wire rack. Cut into squares.

Happy Cooking!