October 27, 2011

Slow-Cooker Pumpkin Butter - 1st grade's been cookin' again!


Well, 1st grade has been cooking again!  This time, as you've probably already figured out, we made pumpkin butter.  And, oh, was it ever good.

Our vocabulary unit this week was centered around the job of a chef, and included the words 'utensils' and 'ingredients' ... among other words, of course.  I just couldn't resist incorporating a hands-on cooking activity!  And it just so happened that we were also learning about the pumpkin growth life cycle ... ya know, pumpkins start as a seed, then grow into a sprout, which grows into a plant ... remember learning that kind of stuff?

Hmmmm, combine cooking vocabulary with pumpkins?  Could it get any easier??  I mean, really, no challenge at all.  I decided this slow-cooker pumpkin butter would be perfect!

So, my crockpot once again made the journey into school, along with a few other utensils and the ingredients to make this rich, flavorful pumpkin butter.  Then my little helpers and I set about whipping this up.

It's sooooooo easy.  Easy-sneezy, as we'd say in our class.

Put two cans of pumpkin into a slow-cooker and stir in a bunch (quite a big bunch!) of brown sugar ...

In goes the brown sugar

... and some cinnamon and ground cloves.  (Two of my boys did a fantastic job stirring this up.  They really got into it!  Notice the two-handed grips on that spoon??)

In go the spices

Cook it for a while until it's a gorgeous and rich dark brown color ...



... and then slather a big ol' dollop on a biscuit (or other mouth-delivery vehicle of your choice).  We tried it on biscuits and graham crackers, and decided as a class that we liked the biscuit best.  Oh, but rest assured, there was certainly a fair share of us eating it straight up with a spoon!  Fabulously delicious.



Pumpkin Butter
Source:  My nieces (They both made this, along with other recipes, when they were in 1st grade.  Their teacher then compiled a cook book for them that they still have ... so sweet.)

Ingredients
2 (15 oz.) cans 100% pure pumpkin (about 4 c.)
1 (16 oz.) box light brown sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
Dash of salt


Directions
1. Combine all ingredients in a slow-cooker.  Cook on low heat for 3 to 4 hours.  Or, combine all ingredients in a large saucepan and cook over medium until the color is dark brown. 

2.  Serve warm or cold with graham crackers, chocolate graham crackers, or biscuits.    

Enjoy! 

(I bet it would also be great on toast, English muffins, bagels, or mild-flavored crackers.  Yum.)




This post is linked with Fat Camp Friday hosted by Mangoes and Chutney, Sweets for a Saturday hosted by Sweet As Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Savory Sunday hosted by The Sweet Details, Sundae Scoop hosted by I {heart} Naptime, Cure for the Common Monday hosted by Lines Across My Face, Sharing Sundays hosted by Everyday Sisters, Crazy Sweet Tuesday hosted by Crazy for Crust, Tasy Tuesday hosted by For the Love of Blogs, Tea Party Tuesday hosted by Sweetology, Tuesday Talent Show hosted by Chef in Training, Tempt My Tummy Tuesday hosted by Blessed with Grace, Wow Me Wednesday hosted by Polka Dots on Parade, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, It's a Keeper Thursday hosted by It's a Keeper, Sharing Sunday hosted by Everyday Sisters, Foodie Friday hosted by Designs by Gollum, This Week's Cravings hosted by Mom's Crazy Cooking, Countdown to 2012 - Best Crockpot Recipes of 2011 hosted by Finding Joy in My Kitchen, Slow Cooker Thursday.

October 22, 2011

Easy Mediterranean Chicken with Cous-Cous


This is one of those creations born out of necessity.  The necessity to make something to eat ... with just what you have around the kitchen.  You know those days.  You thought you had something figured out to make for dinner, and then find you're missing a key ingredient.  I swear there must be gremlins in my pantry.  Pesky little gremlins who take ingredients when I'm not looking.  Sneaky little devils.

And so this easy Mediterranean Chicken with Cous-Cous came to be.  I had thawed out chicken from the freezer, so had to use it up.  I looked around my kitchen to see what I had, and went to work assembling.  Chicken ... onions ... garlic ... olives ... capers ...


canned tomatoes ... fresh basil ...

 

And, WOW, did this ever turn out delicious! I knew it would be edible ... I mean, you can't go too wrong with the ingredients I found laying around. But I didn't know it would turn out as tasty as it did! Easy and quick too.  As we say at our house, it's a keeper!



Easy Mediterranean Chicken with Cous-Cous
Source:  Tracey Original (I'm sure there are similar recipes out there, but I didn't reference any when tossing this together!)

Ingredients
Olive oil
4 boneless & skinless chicken breast halves (whole or cut into bite-sized chunks)
1 onion, sliced in round slices
1 clove garlic, minced
Salt & black pepper, to taste
A shake of crushed red pepper, to taste
4 T. capers
1 c. olives (a mix of kalamata and green olives)
1 (15 oz.) can whole tomatoes
Fresh basil
Prepared cous-cous


Directions
1.  Season chicken breast halves with salt and black pepper.  Heat a small amount of olive oil in a skillet; brown chicken in heated oil and then remove chicken from pan.

2.  Heat another small amount of olive oil in the same skillet.  Add onion slices and garlic; saute until onions soften a bit, about 2-3 minutes.  Add black pepper, crushed red pepper, capers, and olives.  Break up tomatoes with a fork (or your hands); add tomatoes, with juice, to the pan.  Heat until simmering.

3.  Add browned chicken to the pan.  Simmer browned chicken in the olive-tomato mixture until cooked through and tender, about 15-20 minutes.

4.  Serve over prepared cous-cous and top with fresh basil.  

Enjoy!

This post is linked with Savory Sunday hosted by The Sweet Details, Sundae Scoop hosted by I {heart} Nap Time, Must Try Monday hosted by My Favorite Finds, Savvy HomeMade Monday hosted by Home Savvy A to Z, Cure for the Common Monday hosted by Lines Across My Face, Tuesday Talent Show hosted by Chef in Training, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, It's a Keeper Thursday hosted by It's a Keeper, and Foodie Friday hosted by Designs by Gollum, This Week's Cravings hosted by Mom's Crazy Cooking.

October 20, 2011

Caramel Apple Cheesecake Squares {Improv Cooking Challenge}


Think apple crisp.  Drizzled with caramel.  Served over cheesecake with a brown sugar crust.  With a little bit more caramel for good measure.  And there you have Caramel Apple Cheesecake Bars.  Are you drooling?  Well, you probably should be.

I made these bars for the first-ever Improv Cooking Challenge, orchestrated and hosted by the fabulous Sheryl at Lady Behind the Curtain.  Our challenge?  Bake up a dish using the two ingredients specified by our challenge hostess - this time around, apples and caramel.

Truth be told, I'm not a fan of apples and caramel together.  Apple desserts?  Love them!  Caramel?  Love it!  Together?  Not so much.  Those  ooey-gooey, oh-so-sticky, almost-pull-my-teeth-out caramel apples on  a stick?  Detest them.  So, probably needless to say, I wasn't just absolutely over-the-moon thrilled about this ingredient pairing (sorry, Sheryl!).

But, I really wanted to participate in the Improv Cooking Challenge, with this group of bloggers.  So off I went in search of a caramel-and-apple recipe that would pique my interest.  Oh, how I do love a challenge!
I came across several possibilities in my searching travels, but none grabbed me quite like these cheesecake bars from The Girl Who Ate Everything.  My mind and my eyes just kept on coming back to them.  So, these little gems are what I went with!  And I'm so glad I did.

I mean, basically apple crisp on top of cheesecake??  With caramel???  Come on!  What's not to love?

You build these little beauties in layers - starting with a brown sugar-based crust.  Then you pour on cheesecake batter, layer on cinnamon-coated apples, and top that with a buttery streusel layer.


Pop it in the oven until it's set and golden brown, and then drizzle on some caramel topping.


The only change I made to this recipe was to reduce the amount of butter in the crust and the streusel topping.  I think it could be reduced even more, if you would like.  It is, originally, a Paula Deen recipe, after all! ... and we all know how she loves her butter. 

When the bars are cooled, cut into 'em and drizzle on a little more caramel topping ... ya know, just because you can.  Then dig on in!  I shared these with my team at school, and almost everyone asked for the recipe.  Yes, this is one of those recipes.
And I have to say, this is one caramel and apple combination even a non-caramel apple lover can get behind!  And biting into it won't pull your teeth out.  I promise.



Caramel Apple Cheesecake Squares
Source: Adapted from The Girl Who Ate Everything (who adapted from Paula Deen)
Ingredients
Crust Layer:
2 c. all-purpose flour
1/2 c. firmly packed brown sugar
3/4 c. (1 1/2 sticks) butter, softened

Cheesecake Layer:
3 (8 oz.) packages cream cheese, softened
3/4 c. sugar
3 eggs
1 1/2 tsp. vanilla extract

Apple Layer:
3 tart apples (such as Rome or Granny Smith), peeled, cored and finely chopped
2 T. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Streusel Layer:
1 c. firmly packed brown sugar
1 c. all-purpose flour
1/2 c. quick cooking oats
1/3 c. butter, softened

Caramel Layer:
1/2 c. caramel topping


Directions
1.  Preheat oven to 350 degrees.

Crust Layer: 
2.  In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly.

3.  Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil and sprayed with cooking spray. Bake 15 minutes or until lightly browned.

Cheesecake Layer: 
4.  In a large bowl, beat cream cheese with the 3/4 cup sugar in an electric mixer at medium speed until smooth. Add eggs, 1 at a time, and then add vanilla. Stir to combine. Pour over warm crust.

Apple Layer: 
5.  In a small bowl, stir together chopped apples, 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

Streusel Layer: 
6.  In a small bowl, combine all streusel ingredients. Using your hands or a fork, mix until the ingredients come together and form small crumbs.  Sprinkle apples evenly with Streusel topping.

7.  Bake 40-45 minutes, or until filling is set.

Caramel Layer: 
8.  Drizzle baked bars with caramel topping and let cool. Serve cold. 

Enjoy!



The Improve Cooking Challenge

Click the pictures below to visit other Improv Cooking Challenge participants.  Looks like there are lots of creative and delicious caramel and apple dishes to choose from!

This post is linked with It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Designs by Gollum, Friday Favorites hosted by Simply Sweet Home, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Sundae Scoop hosted by I {heart} Nap Time, Cure for the Common Monday hosted by Lines Across My Face, Savvy HomeMade Monday hosted by Home Savvy A to Z, Tasty Tuesday hosted by For the Love of Blogs, Tea Party Tuesday hosted by Sweetology, Crazy Sweet Tuesday hosted by Crazy for Crust, and Tuesday Talent Show hosted by Chef in Training, Countdown to 2012: Best Desserts of 2011 hosted by Finding Joy in My Kitchen, A Themed Baker's Sunday hosted by Cupcake Apothecary.

October 15, 2011

Corn Pudding from Hilda Crockett's Chesapeake House


Last summer my husband and I took a trip to Tangier Island, Virginia ~ a small historic island in the middle of the Chesapeake Bay, 12 miles off shore and accessible only by boat or small airplane.  So why am I writing about a summer trip now, in the Fall?  Because I think this corn pudding dish we discovered while there is a perfect Thanksgiving side!  With Thanksgiving fast approaching, I figured now was a great time to share this find.

But before we get to the scrumptious corn pudding, let me tell you a little about this unique and interesting island. 

Approximately 500 people make 0.2 square-mile Tangier Island their home.  There are no cars (well, we saw two), no city sounds, no traffic lights, no rushing around, no chain restaurants.  There are narrow quaint streets, lots of marshes and seagrass, the beautiful sounds of boat engines and waves, a laid-back atmosphere, bicycles and golf carts for transportation, and crabs.  Lots of tasty crabs.  This quiet island is certainly not for everyone.  My husband and I? - we loved it.

To be honest, Mark was immediately comfortable on Tangier, but I was a bit apprehensive at first.  It took me a couple of days to settle into the island way.  But Tangier certainly grew on me.  It's not easy to describe the island, it's people, the Tangier way of life, or exactly why we loved it.  And I'm sure I won't even come close to doing it justice.  But here are a few snippets of Tangier life to give a tiny glimpse into this unique place.

Water & Quiet:
I think these pictures speak for themselves!


The beach ... in JULY!!  If you want a private beach, here you go.
How beautiful is that?  And a beach in July with nobody on it?  Not many other places you can find that!

There's an airport on the island, accessible for small aircraft - it's quiet, too.  Have you ever walked to the beach on an airstrip?  Well, Mark and I have!  That's how quiet the airport is.  You simply need just look up in the sky before embarking on your walk to the beach.  All clear?  Then go ahead!


Our feet on the airstrip, walking back from the beach


Super-Fresh Crab:
Crabbing is the way of life on Tangier.  In fact, Tangier is referred to as the soft shell crab capital of the world.  I had crab in some form or another for every meal while we were on Tangier.  I love crab, and could eat it every day.  I swear I could.

Thanks to Ooker, a local waterman and mayor of Tangier, we had the pleasure of visiting a crab shack and learning about the soft shell crabbing industry.  From what I could tell, being a waterman is tough work, but also a tradition and labor of love for the residents of Tangier.


Crab shacks

Tourism:
During the summer, a couple of ferry boats come to the island each day, allowing passengers to explore the island.  The tiny streets would bustle with activity for a few hours each mid-day while these short-time guests visited the island offerings. 

Ferry coming in

Golf carts (one of the island's modes of transportation) would buzz visitors around ...

Island transportation

... and then the visitors would board back on their ferry boats and the streets would return to their  'normal' quiet.


Quiet street

Unique Dialect:
One of the most intriguing experiences on Tangier Island was hearing the unusual accent of the residents. Because of centuries of relative isolation, the islanders still speak in a unique island way that is similar to the speech spoken when Tangier was settled in 1686. The accent is still strong enough that some people are not able to understand everything that is said.  I was one of these people.  After several days on Tangier I was getting much better at conversing with the residents, but I admit that I had to concentrate.  Many videos and documentaries have been made about the island, highlighting the unique island dialect, if you'd like to learn more.  I've included one brief video here - an ESPN commercial filmed on the island (this, and a couple of others, were actually filmed the week after we left the island) - so you can hear a bit of the dialect.


Hilda Crockett's Chesapeake House:
And, finally, let's talk about Hilda Crockett's Chesapeake House, one of the three inns on the island, and the only inn also serving lunch and dinner.  Family-style.  With lots of food.  Yummy home-cooking kinda food. 

John Crockett settled Tangier island in 1686.  Many of the inhabitants still have the surname Crockett - and I can only assume Hilda Crockett was descended from the island founder.  Hilda Crockett's Chesapeake House was started in 1939 by Hilda herself, and is now run by Denny and Glenna Crockett.

Thankfully, Hilda Crockett's Chesapeake House is willing to share it's recipes.  And, as you know if you're a frequent reader of this blog, I am a totally-obsessed recipe collector!  So, naturally, I gathered all the recipes I could while visiting Tangier.  I've made many of the dishes I learned about during our visit, and Hilda Crockett's Corn Pudding is one of my favorites.  I hope you enjoy it's smooth-and-creamy, sweet-and-tasty deliciousness as much as I do!  Thank you to Hilda and her family for graciously sharing her wonderfully scrumptious recipe.

(Visit Wikipedia to read more about Tangier Island.)



Corn Pudding
Source:  Adapted from Hilda Crockett's Chesapeake House, Tangier Island, Virginia

Ingredients
3 T. cornstarch
3/4 c. sugar
2 eggs
1 (14.75 oz.) can cream style corn
1 (12 oz.) can evaporated milk
1/4 tsp. salt
2 T. butter, cut into small pieces


Directions
1.  In a bowl, combine the cornstarch and sugar with a whisk.  Add eggs and beat well.  Add corn and evaporated milk; mix well.

2.  Pour into a greased 1-1/2 quart casserole dish.  Dot with butter pieces.

3.  Bake at 350 degrees for approximately 1 hour, until set and golden brown.

Enjoy!


This post is linked with Must Try Monday hosted by My Favorite Finds, Mangia Mondays hosted by Shine Your Light, Savvy Homemade Monday hosted by Home Savvy A to Z, Tuesday Talent Show hosted by Chef in Training, Tasty Tuesday hosted by For the Love of Blogs, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Sharing Sundays hosted by Everyday Sisters, and Foodie Friday hosted by Designs by Gollum, Gooseberry Patch Recipe Round-Up.

October 10, 2011

Slow-Cooker Applesauce ~ so easy 1st graders can make it!



Yes, this slow-cooker apple sauce is so easy, 1st graders could make it. In fact, 1st graders did make it! Well, except for the cutting-up-the-apples part - that part should be (and was) handled by an adult.  But don't let the ease of it fool you into thinking it isn't delicious.  It's absolutely delicious!  Just ask my first graders ... and me.

This past Friday, we took a field trip to an apple orchard.  We heard from Johnny Appleseed, saw how apple cider is made, went on a hay ride, made a life-sized scarecrow (and brought him back to school on the school bus ~~ THAT was interesting!), ate apple donuts, and had a wonderful picnic lunch ... all on an absolutely, perfectly gorgeous fall day.  Oh, and my class named our scarecrow Elvis.  Elvis the scarecrow.  Yup, Elvis.  Do 6-year-olds even know who Elvis is??

To get ready for this trip, we learned all about the apple-growing life cycle, the seasons of the apple tree, and ... of course ... made this apple sauce.  It was the easiest apple sauce ever, thanks to the so-simple method and little helpers.

Start by peeling and chopping up some apples.  We used a mixture of apples I had picked the previous weekend -- mostly Rome (my favorite!) with some Jonigold, Golden Delicious, and Fuji, too.


Check out this enormous Fuji apple - it may be the biggest apple I've ever seen!  Pretty cool that one of our vocabulary words this week was enormous - several students even used that word in their writing to describe the apple.  Love it when that happens.


Throw your chopped apples into a slow-cooker, toss them with some sugar and cinnamon ...


... add a tiny bit of water, and give them a good stir.


Cook them for several hours, and you'll end up with gorgeous and delicious apple sauce ...


... that will be enjoyed by wee ones ...



... and not-so-wee ones, alike.



Slow-Cooker Applesauce
Source:  Adapted from A Year of Slow Cooking
Ingredients
12 c. chopped baking apples (about 4 lbs. of apples)
1/3 to 1/2 c. granulated sugar
1 1/2 tsp. ground cinnamon
1/2 c. water
2 tsp. vanilla

Directions
1.  Peel and core apples; chop into about 1/2-inch pieces.

2.  Place apples, sugar, cinnamon, and vanilla in slow cooker; tossing to coat.  Add water and stir.

3.  Cook until apples are tender and broken down into an applesauce texture (approximately 4 hours on high or 6 hours on low), stirring occasionally.  If needed, add an additional 1/4 - 1/2 cup water part way through the cooking time.  Serve warm or chilled.

Enjoy!


This post is linked with Tasty Tuesday hosted by For the Love of Blogs, Tuesday Talent Show hosted by Chef in Training, Crazy Sweet Tuesday hosted by Crazy for Crust, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Fat Camp Friday hosted by Mangoes and Chutney, Sweets This Week hosted by Sugar Bananas!, Foodie Friday hosted by Designs by Gollum, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, and Friday Food hosted by Mom Trends, Countdown to 2012 - Best Crockpot Recipes of 2011 hosted by Finding Joy in My Kitchen, Slow Cooker Thursday.

October 7, 2011

Nutella Chocolate Chip Cookies {Crazy Cooking Challenge}


It's Crazy Cooking Challenge time! Crazy Cooking Challenge is a group of food bloggers who get together once a month to bring you one featured food item. We all make this one item, but, of course, we each make it in our own special way. Because that's what we do best!

This month's feature is ... drum roll pleasssssssse ... CHOCOLATE CHIP COOKIES! Tina of Mom's Crazy Cooking (our Crazy Cooking Challenge hostess-with-the-mostest) challenged us all to get creative with this feature food. As long as our cookie had chocolate chips in it, then anything else, as far as ingredients go, was fair game!

Now, the rules of The Challenge are that we can't just make our own personal recipe favorite, or a recipe that we have posted on our blog before. We are to make a new-to-us recipe, or to use a new-to-us method, found somewhere out in blog-land. With Tina's creativity challenge in tow, a blog-land-searchin' I went. And, wow, was it ever hard to decide which of the many, many, many fantastic cookie creations to try!

I finally decided on these Nutella Chocolate Chip Cookies from The Culinary Chronicles. I love, love, love me some Nutella (as evidenced my recent Nutella French Toast). And these cookies did not disappoint. They are yummy, just like I knew they would be! When I brought these to school to share with my fellow teachers (they are the recipients of quite a few of my baking products!), one of my friends said, "Oh, I love Nutella! I could bathe in it!"




While I don't recommend bathing in Nutella, I do highly recommend making these cookies! You'll be glad you did.




Nutella Chocolate Chip Cookies
Source:  Slightly adapted from The Culinary Chronicles
Ingredients
1 1/3 c. all-purpose flour
1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
8 T. unsalted butter, room temperature
2/3 c. granulated sugar
1/3 c. light brown sugar
2/3 c. Nutella
1/2 tsp. vanilla extract
1 egg
3/4 c. semi-sweet chocolate chips


Directions
1.  Mix together flour, baking powder, baking soda and salt; set aside.

2.  Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg. Add flour mixture and mix until just incorporated. Add chocolate chips.

3.  Refrigerate dough for approximately one hour.

4.  Drop approximately one tablespoon of dough 2 inches apart onto baking sheets. Bake at 350 for about 11 minutes until the edges look set. Cool on baking sheet for 5 minutes then carefully remove to cooling racks.

Enjoy!

Photobucket
Enjoy visiting the other Crazy Cooking Challenge participants through the links below. Looks like there are some delicious chocolate chip cookie variations. Oh, which to try ... which to try...

{Click to view my other Crazy Cooking Challenge entries.}

This post is linked with Foodie Friday hosted by Designs by Gollum, Sweets This Week hosted by Sugar Bananas!, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sundae Scoop hosted by I {heart} Naptime, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Delicious Dishes hosted by It's a Blog Party!, Cure for the Common Monday hosted by Lines Across My Face, Savvy Homemade Monday hosted by Home Savvy A to Z, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, Tea Party Tuesday hosted by Sweetolofy, Tasty Tuesday hosted by For the Love of Blogs, These Chicks Cooked hosted by This Chick Cooks, and It's a Keeper Thursday hosted by It's a Keeper, This Week's Cravings hosted by Mom's Crazy Cooking.

October 2, 2011

German Chocolate Chip Cookies



I found this recipe out in blog-land, and couldn't resist giving it a try.  I love German Chocolate Cake, and a cookie that combines it's classic chocolate, pecan, and coconut flavors??  I couldn't pass it by. 

I've had German Chocolate Cake on my to-be-made list for quite some time, but haven't seemed to get to it yet.  My mother-in-law makes a fabulous, from-scratch German Chocolate Cake.  Somehow, cakes always seem so daunting to me.  But cookies?  Cookies are easy!  So much easier than cake.  So these German Chocolate Chip Cookies leap-frogged the cake in my recipe queue.

The creator of this recipe is Lesley of Lesley's Eats.  Thank you, Lesley!  Hop on over to Lesley's blog to hear the sweet story of how she and her mother brought this recipe to be.  The only tweak I made was to increase the amount of coconut - I love coconut.  Coconut and chocolate together? - love it even more.

So, don't feel like making a big ol' German Chocolate Cake?  Give these little German Chocolate cookie gems a try!


German Chocolate Chip Cookies
Source:  Lesley's Eats
Ingredients
1 3/4 c. all-purpose flour
1/2 c. cocoa
1 tsp. baking soda
1 tsp. salt
1 c. unsalted butter, softened
1/2 c. granulated sugar
1 c. packed light brown sugar
1 tsp. vanilla extract
2 eggs
2 c. chocolate chips (the original recipe called for milk chocolate, I used semi-sweet)
1 c. chopped pecans
1 1/2 c. sweetened flaked coconut


Directions
1.  Cream together the butter, sugars, eggs, and vanilla. Combine the flour, cocoa, baking soda, and salt.

2.  Stir dry ingredients into the butter/sugar mixture, making sure that everything is fully incorporated. Mix in the chocolate chips, pecans, and coconut.

3.  Drop batter by spoonfuls onto baking sheets.  Bake at 350 degrees for 10-12 minutes.

Enjoy!


This post is linked with Recipe Sharing Monday hosted by Jam Hands, The Cure for the Common Monday hosted by Lines Across My Face, Savvy Homemade Monday hosted by Home Savvy A to Z, Mangia Mondays hosted by Shine Your Light, Tea Party Tuesday hosted by Sweetology, Tuesday Talent Show hosted by Chef in Training, Crazy Sweet Tuesday hosted by Crazy for Crust, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, It's a Keeper Thursday hosted by It's a Keeper, Fat Camp Friday hosted by Mangoes and Chutney, Friday Potluck hosted by EKat's Kitchen, Sweets for a Saturday hosted by Sweet as Sugar Cookies, and Must Try Monday hosted by My Favorite Finds, This Week's Cravings hosted by Mom's Crazy Cooking.

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