PUMPKIN CHOCOLATE CHIP PECAN BISCOTTI: National Pumpkin Day! Thanks, Sarah Husmann

My friend Sarah Husmann makes these fabulous Pumpkin Chocolate Chip Pecan Biscotti every year  around Halloween. They are fabulous! 

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Sarah Husmann:

I am an amateur baker, bread maker, mixologist, and chef. I also LOVE books, cats, and trash tv. Janet and I became friends through our love of books. 

I always loved cooking with my mom, but I never really did any serious baking--until last year. With the holidays fast approaching, I was looking for new recipes to try. I’ve always wanted to make Biscotti, but I thought they would be too complicated. They're so delicious! And, I was pleasantly surprised by how very easy they are to make.

The recipe for Pumpkin Pecan Biscotti (Barley & Sage) that I used calls for browned butter, and I have to say who DOESN’T love browned butter? Browned butter is easy to make, and I loved how it enhanced the taste of the biscotti.

The only adjustments I made to this recipe for Pumpkin Pecan Biscotti was adding 1 cup of semi sweet chocolate chips and using melted semi-sweet chocolate instead of white chocolate for drizzling on or dipping the biscotti.

PUMPKIN CHOCOLATE CHIP PECAN BISCOTTI

Ingredients

Biscotti
1/2 cup unsalted brown butter, room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
1/4 cup pumpkin puree
2 1/4 cups all purpose flour
1 1/2 teaspoons pumpkin pie spice (you can always make your own!)
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup chopped pecans optional

Topping
4 ounces semi sweet chocolate melted (original recipe uses white chocolate)
chopped pecans

Directions

Preheat the oven to 350°F and line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together the softened brown butter, sugar, and brown sugar until smooth.

Add in the egg and vanilla extract and beat until combined. Then beat in the pumpkin puree.

Add in the flour, pumpkin spice, baking powder, and salt and mix until fully incorporated.

Then stir in the chopped pecans if desired. The dough should be sticky.

Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.

Bake for 20 to 30 minutes, until golden brown all over. Remove from the oven and let cool for 25 to 30 minutes.

Reduce the oven temperature to 325°F.

Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.

Return the pumpkin biscotti slices to the baking sheet, standing them up with ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.

Remove from the oven and transfer to a wire rack to cool to room temperature.

Dip or drizzle the pumpkin biscotti in the melted semi sweet chocolate (or white chocolate) and sprinkle with chopped pecans.

Let the chocolate fully harden before storing.

Notes
Store biscotti in an airtight container at room temperature for up to 2 weeks.

To make brown butter:
Melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable.
 

CHOCOLATE CHIP PUMPKIN CHEESECAKE: Pumpkin Cheesecake Day

Today is National Pumpkin Cheesecake Day: Add Chocolate. I love pumpkin and chocolate... and cheesecake is my thing, so here's a repost of an easy recipe for Pumpkin Chocolate Cheesecake! Celebrate.  

Great for Pumpkin Cheesecake Day, Halloween, and Thanksgiving!

The filling for this pumpkin cheesecake is adapted from a recipe from Hershey's Kitchens. I like this recipe because it has a Chocolate Cookie Crust and Mini-Chocolate Chips in the filling! I've posted the Hershey's chocolate crust recipe, but I also posted another simple Chocolate Cookie Crust using Chocolate Wafers. The second is my favorite.

CHOCOLATE CHIP PUMPKIN CHEESECAKE BAKED IN A CHOCOLATE COOKIE CRUST

Ingredients

1 Chocolate Cookie Crust (see two possible recipes below)
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 cup canned pumpkin (without spice)
4 eggs
1-1/2 cups Mini Semi-Sweet Chocolate Chips

Directions

Prepare Chocolate Cookie Crust. Bake at 400°F. Cool.
Beat cream cheese, sugar, flour, and pumpkin pie spice in large bowl until well blended. Add pumpkin and eggs; beat until well blended. Stir in mini-chocolate chips; pour batter into prepared crust. Bake 10 minutes.
Reduce oven temperature to 250°F; continue baking 60 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan.
Cool completely; remove side of pan. Refrigerate about 5 hours before serving.

I. CHOCOLATE COOKIE CRUST

Stir together 1 cup vanilla wafer crumbs (about 30 wafers)
1/4 cup HERSHEY'S Cocoa
1/4 cup powdered sugar
1/4 cup melted butter.

Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan.
Bake  at 350 F for 8 minutes; cool slightly.

II. CHOCOLATE COOKIE CRUST

30 chocolate wafers (makes about 1 1/2 cups crumbs)
5 Tbsp unsalted butter, melted and slightly cooled
1/8 tsp salt
1/2 tsp pure vanilla extract

Put cookies in container of food processor; process until finely ground.
Transfer crumbs to mixing bowl; combine crumbs, butter, salt, and vanilla; stir until crumbs are moistened.
Press mixture evenly across the bottom of 9-inch springform pan and all the way up sides of pan; pack tightly so crust is even and compacted.
Bake at 350° for 6-8 minutes or until crisp.
Let cool completely before filling.

MAD HATTER CHOCOLATE CHIP SCONES: Mad Hatter Day!

Celebrate Mad Hatter Day with Mad Hatter Chocolate Chip Scones at a Mad Hatter Tea Party.

The unofficial Mad Hatter holiday was created in 1986 in Boulder Colorado by a group of computer technicians who were inspired by the Mad Hatter and his antics in Alice in Wonderland. In Lewis Carroll's book, the Mad Hatter is an eccentric milliner for whom time is forever stuck at a tea party with his friend the March Hare.

The date for the holiday was chosen because of how John Tenniel illustrated the Hatter in Alice in Wonderland. The English illustrator who was also a political cartoonist depicted the Hatter wearing a hat with a piece of paper that has 10/6 written on it. The 10/6 refers to the cost of a hat – 10 shillings and 6 pence. The creators of the holiday who are from the United States where the date is written in the month/day (mm/dd) format took this to set the date for the holiday on October 6 (10/6). For those who write the date in the day/ month (dd/mm) format, the holiday would fall on June 10.

Planning to host a Mad Hatter Tea Party? Then be sure and serve Chocolate Chip Scones (not that the Mad Hatter offered Alice anything at all!). Add some clotted cream and jam, don your hat, and you're good to go!   

MAD HATTER CHOCOLATE CHIP SCONES

Ingredients
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
5 Tbsp unsalted butter, chilled and cubed
1/2 cup miniature semisweet chocolate chips
3 Tbsp orange juice (without pulp)

Directions
Preheat oven to 400. Spray baking sheet with nonstick cooking spray.
In large bowl, whisk together flour, sugar, baking powder, and salt. With pastry blender or large fork, cut in butter until mixture resembles coarse crumbs. Stir in chocolate chips. Mix in orange juice to form dough.
Turn out dough on floured surface. Pat or roll into 9 inch circle about 1/2 inch thick.
With 2 -1/2 inch fluted biscuit cutter, cut out 12 scones, pushing dough scraps together for last few, if necessary.
Transfer scones to baking sheet.
Bake in preheated oven until golden brown, about 12 minutes.
Move to wire racks to cool.
Serve with clotted cream and jam!

Pride O' Pumpkin Cake: Add Chocolate Chips! Retro Ad with Recipe

Here's an easy recipe for a Pride O'Pumpkin Cake to "spice up your autumn." This Ad appeared in 1953. I just love Vintage Recipes! The original recipe did not include chocolate chips, but I add them! After all, I'm always dying for chocolate. Another note: Use pure canned pumpkin, not pumpkin spiced puree. You're adding your own spices. Make sure they are fresh. Happy Fall.

 

1953 Ad 

Ingredients

2-1/4 cups sifted cake flour 

3 teaspoons baking powder 

1/2 teaspoon salt 

1/4 teaspoon soda 

1-1/2 teaspoons cinnamon 

1/2 teaspoon ginger 

1/2 teaspoon allspice 

1/2 cup butter or other shortening 

1 cup firmly-packed brown sugar 

1/2 cup granulated sugar 

1 egg and 2 egg yolks, unbeaten 

3/4 cup buttermilk or sour milk 

3/4 cup canned pumpkin  (unspiced)

1/2 cup finely-chopped walnuts 

1/2 cup chocolate chips (or more if you like it that way!) 

Directions

Measure sifted flour, add baking powder, salt, soda, spices. 

Sift together three times. 

Cream butter, add sugars gradually and cream well. 

Add eggs and egg yolks, one at a time, beating until light. 

Add flour alternately with buttermilk in small amounts, beating after each addition until smooth. 

Add pumpkin and nuts. 

Mix well. 

Bake in 2 round 8-inch layer pans, line on bottom with paper, in moderate oven (350 F) for 30 to 35 minutes, or until done. 

Cool.

Frost with fluffy frosting, tinted orange (or not) or a nice fluffy pumpkin frosting

Apple Chocolate Chip Bundt Cake: Fall Equinox

Happy Fall Equinox! I love Autumn with its infinite variety of apples.  Here's a great way to make the most of the apple harvest. This fabulous Chocolate Chip Apple Bundt Cake (recipe originally from Sunset Magazine) is a great way to celebrate the Fall Equinox. I use tart apples in this recipe because I like the combination of tart and sweet. Try different apple varieties. You can use your favorite dark chocolate, chopped, instead of chocolate chips.
Apple Chocolate Chip Bundt Cake

Ingredients 
1 cup unsalted butter, softened
1 1/2 cups white sugar
3 eggs
1/2 cup water
1 Tbsp vanilla extract
2 1/2 cups all-purpose flour
2 Tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
2 cups apples - peeled, cored and diced
1 cup semisweet chocolate chips (or chocolate chunks)

Directions
Preheat oven to 325 degrees F.
Grease and flour one 9 or 10 inch Bundt Pan.
In large bowl, cream butter with sugar. Beat in eggs. Add water and vanilla.
Stir flour, cocoa, baking soda, ground cinnamon, and ground nutmeg together. Beat this mixture into creamed mixture.
Fold in chopped apples and semisweet chocolate chips (or chocolate chocolate chunks).
Pour batter into prepared pan.
Bake at 325 degrees F for 1 hour and 15 minutes or until cake tests done when toothpick is inserted near center. Do not overbake. Start checking at one hour.
Transfer to a rack to cool.

Chocolate Chocolate Chip Apple Cake for a Sweet New Year!

I love Fall with its infinite variety of apples. Here's a great way to make the most of your Autumn Apple Harvest. This fabulous Chocolate Chip Apple Cake (recipe originally from Sunset Magazine) is also a great cake to make to celebrate the Jewish New Year  which begins Friday night. Here's to a Sweet New Year!

I use tart apples in this recipe because I like the combination of tart and sweet. Try different apple varieties. You can use your favorite dark chocolate instead of chocolate chips. Chop it into chunks. This cake tastes great toasted for breakfast.

Chocolate Chocolate Chip Apple Cake

Ingredients 
1 cup unsalted butter, softened
1 1/2 cups white sugar
3 eggs
1/2 cup water
1 Tbsp pure vanilla extract
2 1/2 cups all-purpose flour
2 Tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
2 cups apples - peeled, cored and diced
1 cup semisweet chocolate chips (or chocolate chunks)

Directions
Preheat oven to 325 degrees F.
Grease and flour one 9 or 10 inch Bundt Pan.
In large bowl, cream butter with sugar. Beat in eggs. Add water and vanilla.
Stir flour, cocoa, baking soda, ground cinnamon, and ground nutmeg together. Beat this mixture into creamed mixture.
Fold in chopped apples and semisweet chocolate chips (or chocolate chunks).
Pour batter into prepared pan. I used a Bundt pan.
Bake at 325 degrees F for 1 hour and 15 minutes or until cake tests done when toothpick is inserted near center. Do not overbake. Start checking at one hour.
Transfer to a rack to cool.

Chocolate Chocolate Chip Macadamia Nut Cookies

Today is National Macadamia Nut Day, and what could be more perfect that Chocolate Chocolate Chip Macadamia Nut Cookies. These cookies are chewy, and since the nuts are slightly salted, they really complement the chocolate! I use two kinds of chocolate chips, but you also use white chocolate chips. Macadamia Nuts remind me of Hawaii, so if you want to make these cookies more 'Hawaiian," add some dried coconut to the batter, too. Yum!

Chocolate Chocolate Chip Macadamia Nut Cookies 

Ingredients
1/2 cup unsalted butter, softened
2/3 cup brown sugar
1/3 cup white sugar
1 egg
1 1/2 tsp pure vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp espresso powder
1 cup + 2 Tbsp all purpose flour
1/3 cup dark chocolate cocoa powder
1/2 cup roasted and salted macadamia nuts, chopped
1/2 cup dark chocolate chips
1/2 cup milk chocolate chips

Dried Coconut (optional)

Directions
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
In large bowl, beat butter (with hand mixer or standing mixer) until light and fluffy. Add in brown sugar and granulated. Beat until well combined.
Add in egg and vanilla extract. Beat until combined. Add in salt, espresso powder, and baking soda; mix until combined.
In separate bowl, mix flour and cocoa powder together. Slowly incorporate dry ingredients into wet ingredients, mixing until combined.
Add in macadamia nuts, and chocolate chips (and dried coconut, if you'd like). Mix until combined.
With medium cookie scoop, scoop dough and spread evenly on cookie sheets, about 2 inches apart. Bake 15-16 minutes.
These cookies are fudgy.

CHOCOLATE CHIP ORANGE SCONES: Afternoon Tea Day!

Summer Afternoon (Tea in the Garden): Theo van Rysselberghe, 1901

There are few hours in life more agreeable
Than the hour dedicated to the ceremony known as afternoon tea.
--Henry James

As a tea drinker, I can definitely confirm that I love a cuppa and a scone around 4  p.m. So for today's post, I want to celebrate the Birthday of Anna Bedford, Creator of Afternoon Tea. Anna, the seventh Duchess of Bedford and lady-in-waiting to Queen Victoria, inadvertently invented Afternoon Tea in 1840. At that time, the main meal of the day shifted from midday (luncheon) to evening. English high society didn’t dine until 8 p.m. Anna needed something to tide her over, so she ordered tea with brown bread to be brought to her room around 4 p.m. Initially this meal was brought surreptiously, but after awhile she began to invite her friends to join her, and “afternoon tea” expanded, both in what was served and the number of friends who partook. When Anna Bedford returned to London, she continued her afternoon teas, and soon Afternoon Tea became the rage of the elite. In addition to brown bread and small sandwiches, there were sweets and special “tea cakes.” The custom spread and tea rooms and tea gardens opened to serve tea to all classes. 

Afternoon Tea is not the same as High Tea. Afternoon Tea is a lighter meal, and scones are almost always served. I love clotted cream with my scones, and luckily, fresh clotted cream is readily available at my market. I enjoy 'plain' scones, but these Chocolate Chip Orange Scones are delicious! Make some for your afternoon tea today!

Chocolate Chip Orange Scones

Ingredients
2 cups all-purpose flour
1/3 cup white sugar

Victorian postcard: Afternoon Tea

1 Tbsp baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, chilled and grated (keep cold until ready)
1 -1/3 cups heavy cream
3/4 cup miniature dark chocolate chips
3 tablespoons orange juice (1 large orange and zest from 2 oranges)

Directions
Preheat oven to 400 F.
Spray baking sheet with nonstick cooking spray or smear with butter.
In large bowl, combine flour, sugar, baking powder and salt.
With pastry blender or large fork, cut in butter until mixture resembles coarse crumbs. You can also do this with your hands.
Put in freezer for 5 minutes.
Take out of freezer and add cream, chocolate chips, orange juice and orange zest.
Mix together.
Turn out dough on floured surface. Pat or roll into 9 inch circle about 3/4 inch thick.
With 2 1/2 inch fluted biscuit cutter, cut out about 12 scones, pushing dough scraps together for last few, if necessary.
Transfer scones to baking sheet.
Bake in preheated oven until golden-brown, about 10-12 minutes.
Remove from oven and cool on wire rack.

Serve with clotted cream and jam.

EASY BLACKBERRY CHOCOLATE CHIP PIE for Labor Day

Labor Day Weekend is coming up. When I was growing up Labor Day weekend meant the last weekend before school started. We'd go down the shore or up to the mountains, or just kick back at a neighborhood barbecue. Sometimes we'd go to the country and pick blackberries for jam and pies. When I moved to California, I found blackberries everywhere at this time of year -- by the roadside, in the fields, and later in my own backyard! They were a bit of a bramble, prickly bushes, but the blackberries were, oh so, sweet and plentiful!

I used to make an awesome Blackberry Apple Pie, but since this is a Chocolate blog, and this is Labor Day Weekend, I'm recommending this easy and delicious Blackberry Chocolate Chip Pie. I adapted a recipe I found at Allrecipes. com, and there was a caveat with the original: "Adjust the ratio of berries and chocolate chips to suit your preferences." Well, that's wise, so you might want to make it several times, just to get it right. FYI: whatever you decide, the attempts will still be great!

EASY BLACKBERRY CHOCOLATE CHIP PIE

Ingredients
1 (15 ounce) package pastry for a 9 inch double crust pie (I use Trader Joe's pie crusts if I don't make my own)
1/2 cup granulated sugar
1/3 cup all-purpose flour 
1/2 teaspoon ground cinnamon
4 cups blackberries
1/2 cup dark chocolate chips or chopped chocolate
1/2 Tbsp lemon juice

Directions
Preheat oven to 425 degrees
Place one pie crust in bottom of 9 inch pie plate.
In bowl, mix sugar, flour, and cinnamon. Gently stir in blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to pie crust in pie plate.
Put second pie crust on top, and secure to bottom crust by pressing with fork, or fluting with fingers. Bake 35 minutes in preheated oven, until top is golden brown. Cool slightly before slicing.

NUTTY CHOCOLATE BLUEBERRY CHERRY TRAIL MIX: Trail Mix Day

Today is National Trail Mix Day! Nature is so beautiful, and I'm lucky to live in a gorgeous area with wooded and bayside trails. I often take along Trail Mix, and it's easy to make your own. There are an infinite number of combinations. No right or wrong. I use a lot of dried fruits and nuts from Trader Joe's, but you can mix whatever you have. I always add mini-chocolate chips.

Trail mix is perfect to take on a hike, as snacks for school, or throw some into your next oatmeal cookie dough for an out of this world taste treat. The following trail mix is also good for the heart. Blueberries have the highest antioxidants of almost any dried fruit, and you all know the benefits of dark chocolate. Most of the nuts in this trail mix recipe are salted, but if you want to be really healthy, cut back on the salt. And, of course, you can add anything else you'd like to the mix: other nuts, coconut, other berries.

NUTTY CHOCOLATE BLUEBERRY CHERRY TRAIL MIX

2 cups roasted salted peanuts
1 cup roasted salted almonds
1 cup roasted whole cashews
3/4 cup mini semi-sweet chocolate chips (the darker, the better)
1 cup dried tart cherries
1 cup dried blueberries
1/4 cup crystallized ginger, chopped

Mix together. How easy is that?

GOOEY CHEWY CHOCOLATE CHIP COOKIES: National Chocolate Chip Cookie Day

If you're like me, you can never have too many recipes for Chocolate Chip Cookies. Sometimes I like them crispy, sometimes chewy, sometimes goey! That's why I like this recipe for Gooey Chewy Chocolate Chip Cookies. These are the perfect cookies to make for National Chocolate Chip Cookie Day!


GOOEY CHEWY CHOCOLATE CHIP COOKIES

Ingredients
2 1/4 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
1 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1/2 tsp salt
2 tsp vanilla extract
1 egg
1 cup mini chocolate chips

Directions
Preheat oven to 350 degrees F.
In small bowl, whisk together flour, corn starch, and baking soda, set aside.
In bowl of electric mixer fitted with paddle attachment, combine butter with both sugars.
Beat on medium speed until light and fluffy. Add salt, vanilla, and egg until just combined. Gently fold in dry ingredients and finally chocolate chips.
Drop tablespoon-size balls of dough about 2 inches apart on baking sheets.
Bake 8-10 minutes until cookies just start to brown and place on wire rack to cook for at least 5 minutes before serving.

CHOCOLATE CHIP COOKIE S'MORES: A great Summer Treat!

Summer is all about S'mores, so I've put together a few 'different' recipes for the ultimate Chocolate Chip Cookie S'mores. I welcome comments and more recipes.

Start with your favorite chocolate chip dough--or if you're baking-challenged, grab your favorite pre-made cookie dough at the grocery store. (My favorite is Nestle Toll House, the 'original' toll house cookie dough.).

Bake the cookies per instructions and remove half-way through the baking process. Note: the key to a great Tollhouse cookie is baking them at a low heat. (225-250?)

Remove the cookies from the oven and top with 3 mini-marshmallows (Depends on size of cookie, you can always add more)

Place back in the oven for the duration of the baking time (Note: do not over-bake cookie or caramelize marshmallows)

Remove from oven and sprinkle with crushed cinnamon graham crackers over the melted marshmallows.

Drizzle cookies with Hershey's Chocolate Syrup. Best served warm out of the oven.

Picky Palate had a really good recipe, too, for Chocolate Chip Cookie S'mores.. She calls them Oozing Chocolate Chip Cookie S'more Sandwiches. Everyone in the food community is so gracious, and Jenny gave me permission several years ago to reprint her recipe here--and use her fantastic photo!

She found one of the most interesting additions to her recipe at Target -- Kraft makes chocolate covered mini marshmallows. She mixed them into the cookie dough. How cool is that? Of course, you can make the dough with or without them.

Oozing Chocolate Chip Cookie S'more Sandwiches

Ingredients

2 sticks softened butter
3/4 Cups sugar
3/4 Cup brown sugar, packed
2 eggs
1 Tablespoon vanilla
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 oz package Kraft Chocolate Covered Mini Marshmallows, if you can find them --otherwise use the regular ones
1/2 Cup chocolate chips
1 1/2 Cups mini baking M&M's

Mini Marshmallows (less than 1 bag full)
Mini Hersey bars

Directions

Preheat oven to 350 degrees F. Beat butter and sugars in stand or electric mixer until well combined. 

Beat in eggs and vanilla until well combined as well. In a large bowl, whisk the flour, soda, and salt. 

Add to wet ingredients as well as marshmallows, chips, and M&M's until just combined. 

Spread onto a large rimmed baking sheet that's been lined with parchment paper and sprayed with cooking spray. 

Bake for 20-22 minutes or until edges are just turning golden brown. Remove and let cool completely.

Use your favorite cookie cutters to cut out shapes. Top bottom shapes with a layer of mini marshmallows and place under broiler until puffed. Top with Hershey bars to melt. Top with another cookie to close sandwich. Serve warm.

You'll love these!!

CHOCOLATE CHIP BISCUITS: Biscuit Day!

Today is National Biscuit Day. Here's a fabulous Retro Ad for Bisquick. There are '6 things you and Bisquick can do with biscuits.' What's missing? Chocolate Chip Biscuits! 

The recipe below does not require Bisquick. You'll be making everything from scratch. Easy and fun! But, if you're using Bisquick, just throw in some chocolate chips!

CHOCOLATE CHIP BISCUITS

Ingredients
3 Tbsp sugar
2 cups self-rising flour  (*see below for easy substitute)
pinch of salt
1/3 cup unsalted butter
3/4 cup buttermilk
1/2 cup good quality dark mini-chocolate chips
1/4 cup unsalted butter, melted

Directions
Preheat oven to 425.
Combine flour and 1 Tbsp sugar in large bowl.
Cut butter into flour mixture with pastry blender until crumbly.
Add buttermilk and fold in chocolate chips. Stir just until dry ingredients are moistened (do not overstir). Turn dough out onto lightly floured surface. Knead 3 times.
Pat dough to 1/2-inch thickness
Cut with 2-1/4-inch round cutter.
Place biscuits on baking sheet.
Bake 15 minutes or until golden.
Take out and while still warm, quickly brush biscuits with 1/4 cup melted butter and sprinkle with sugar.

*Self Rising Flour Substitute:
In a separate container:
For each cup of all-purpose flour (level measure), add 1- 1/4 tsp baking powder and a 1/4 tsp salt. Then re-measure what you need (2 cups for this recipe)*

ROSEMARY CHOCOLATE CHIP COOKIES: Memorial Day

"Rosemary is for Remembrance"-- this recipe for Rosemary Chocolate Chip Cookies is perfect for Memorial Day. I grow a lot of rosemary in my garden, and I use it in baking and grilling. It's a very versatile herb. There are several varieties, and they flower, so it's also quite pretty -- and deer resistant. Rosemary is also very aromatic. And, a little goes a long way.

The phrase "Rosemary is for Remembrance" comes from Shakespeare's Hamlet. Ophelia says, “There’s rosemary, that’s for remembrance; pray, love, remember.” 

Even before Shakespeare's era, many cultures assigned meaning to Rosemary. It was often used in funerals or in the care of the dead. But also, at one time, it was the fashion for brides to wear wreaths of rosemary. Rosemary was also thought to repel evil spirits and cure thievery. 15th and early 16th century statesman and writer, Sir Thomas More, tied rosemary to memory in his writing. He wrote fondly of it “running” about his garden without cultivation because: “it is the herb sacred to remembrance, and therefore, to friendship…” And for my mystery friends, an Agatha Christie novel, published as both Remembered Death and Sparkling Cyanide, uses the Shakespeare quotation.

ROSEMARY CHOCOLATE CHIP COOKIES

Ingredients 
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups chocolate chips
1 cup pecans, chopped
2 tsp fresh rosemary, finely chopped

Directions
Preheat oven to 375° F.
Combine flour, baking soda, and salt in small bowl.
Beat butter, both sugars, and vanilla in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in chocolate chips, chopped rosemary, and pecans.
Drop by rounded tablespoon onto un-greased cookie sheets.
Bake 9-10 minutes or until golden brown.
Cool on cookie sheets for 2 minutes; remove to wire racks to cool.

I LOVE REESE'S DAY: The Reese's Cookie

Today is I Love Reese's Day! And, I do love Reese's! Who doesn't? So to celebrate I Love Reese's Day, mix up a batch of Reese's Cookies. I especially love this recipe for "The Reese's Cookie: CHOCOLATE & PEANUT BUTTER CHIP COOKIES because I found it on a Retro Reese's Ad.

GLUTEN-FREE CHOCOLATE CHIP COOKIES: 2 Recipes for Chocolate Chip Day!

Today is National Chocolate Chip Day! So many of my readers are gluten-free, so I thought I'd post two of my favorite Gluten-Free Chocolate Chip Cookies recipes. Do you have a favorite? Post a link below.

Just a note, but be sure to use the very best chocolate chips. Or course, you should use the ones you like best. It's up to you!

The first recipe for Gluten-free Chocolate Chip Cookies is from King Arthur Flour. This is my favorite. I definitely want vanilla in my chocolate chip cookies! If you're not following King Arthur Flour on Instagram or Facebook, it's time. I get their emails, too. Their photos are enticing, but even more, their products and recipes are fantastic! Just a heads up, I usually bake with unsalted butter, especially when I'm adding salt to the recipe, so I've designated that in both the following recipes. The original recipes use salted butter. 

1. Gluten-free Chocolate Chip Cookies

Ingredients
1 cup unsalted butter
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 tsp gluten-free vanilla extract
1 tsp salt
2 large eggs
2 1/3 cups King Arthur Gluten-Free Multi-Purpose Flour
2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
2 cups chocolate chips
1 1/2 cups chopped nuts, optional

Directions
Beat butter, sugars, vanilla and salt till fluffy.
Beat in eggs one at a time, being sure to scrape down sides and bottom of bowl midway through to make sure everything is well combined.
Whisk together flour or flour blend, xanthan gum, baking powder, and baking soda.
Beat dry ingredients into butter mixture, then blend in chocolate chips and nuts. Again, scrape bottom and sides of bowl to be sure everything is well blended.
Cover bowl and refrigerate for 1 hour, or for up to 2 days.
Preheat oven to 350°F. Lightly grease a couple of baking sheets, or line with parchment.
Scoop tablespoon-sized balls of dough onto prepared baking sheets; a tablespoon cookie scoop works well here. Leave space betweencookies so they can spread.
Bake cookies for 9 to 11 minutes, until golden brown. Remove from oven and let rest on baking sheets for 5 minutes, to set, before transferring to racks to cool completely. Or allow to cool right on baking sheets.

This second Gluten-free Chocolate Chip Cookie Recipe is from Rachael Ray. It's quick and easy. As I've said before, you can never have enough recipes for Chocolate Chip Cookies, especially Gluten-Free. Try both recipes and see which you like better. 

2. Rachael Ray's Easy Gluten-free Chocolate Chip Cookies

Ingredients
3/4 cup unsalted butter, softened
1 1/2 cups brown sugar
1 egg
2 1/4 cups of gluten-free baking flour
1 tsp baking soda 

1 tsp baking powder
1 tsp salt
1 cup chocolate chips
3/4 cup of crushed pecans

Directions
Pre-heat oven to 375°F. Grease baking sheet.
In medium sized bowl, cream butter and sugar. Add egg and stir until blended. Slowly add gluten-free flour, baking soda, baking powder and salt. Stir in chocolate chips and nuts.
Drop teaspoon sized cookies onto prepared baking sheet and bake in preheated oven for about 8 minutes or until slightly brown and not wet.
Let cookies cool for 5 minutes before taking them off sheet.

RAINY DAY CHOCOLATE CHIP COOKIES

We're having a late Spring rain today, and it's super wet and wild. We need the rain, though, since it's been dry for two months! If you're stuck inside, what can you do? Well, make Rainy Day Salted Chocolate Chip Cookies, of course.

You can never have too many chocolate chip cookie recipes! I have all the ingredients in my pantry and fridge, and I bet you do, too. I won't have to go out in this rain. Have fun!Your house will smell great, too!

Rainy Day Salted Chocolate Chip Cookies

Ingredients 
2-1/4 cup all-purpose flour
1-1/2 tsp baking soda
1/4 tsp salt
1 cup unsalted butter
1-1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg, plus 1 egg yolk
1 tsp vanilla extract
1/4 tsp almond extract
1 Tbsp plain Greek yogurt
2 cups dark chocolate chips or chocolate chunks
Coarse sea salt

Directions 
Whisk together flour, baking soda, and salt in a bowl and set aside.
Melt butter in saucepan over medium heat. When butter begins to foam, start whisking to prevent burning. After couple of minutes, butter will begin to brown on bottom of saucepan; continue to whisk and remove from heat as soon as butter browns and gives off nutty smell.
Immediately transfer butter to bowl to prevent burning. Set butter in refrigerator for 15-20 minutes or until room temperature.
Meanwhile mix together dry ingredients (except 2 sugars).
Once butter has cooled to room temp, with electric mixer, mix butter and sugars until thoroughly blended. Beat in egg, yolk, vanilla, and almond extracts, and yogurt until combined. Add dry ingredients slowly and beat on low-speed until just combined. Gently fold in all of the chocolate chips.
Chill dough for 2 hours in refrigerator, or place in freezer for 30 minutes if you are in a hurry (DO NOT SKIP THIS STEP).
Preheat oven to 350 degrees F.
Once dough is chilled measure about 1 heaping tablespoon dough and roll into ball.
Dip top of the ball into coarse sea salt.
Place dough on prepared cookie sheet, 2 inches apart. Bake cookies about 11 minutes or until edges of the cookies begin to turn golden brown. Hint: Cookies will look a little underdone in middle, but will continue to cook once out of oven.
Cool cookies on sheets at least 2 minutes. Then transfer cookies to wire rack to cool.

CAPPUCCINO CHOCOLATE CHIP MUFFINS: National Muffin Day

Yesterday was National Muffin Day, and I totally forgot to post this easy recipe for Cappuccino Chocolate Chip Muffins! 

And, FYI: A cappuccino is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk froth. The name cappuccino comes from the Capuchin friars, referring to the color of their habits. 

This being said, I always look for a way to add chocolate to every 'food' holiday, and this is a great recipe for National Muffin Day!

Because I use a lot of Wilton products in my baking from pans to coloring, I came across this great recipe for Cappuccino Chocolate Chip Muffins on the Wilton Website, and I adapted it just a bit. I like to have chocolate chips in my muffins! I use Wilton's Jumbo Muffin Pans, because if I'm going to have a muffin on National Muffin Day, it may as well be a big one!

CAPPUCCINO CHOCOLATE CHIP MUFFINS

Tools:
Jumbo Muffin Pan
Jumbo Baking Cups

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup semi-sweet chocolate chips, divided 
1/2 cup pecans, chopped and divided
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup milk
1/3 cup instant coffee granules
1/4 cup unsalted butter, melted
1 egg

Instructions
Makes: about 6 jumbo muffins

Preheat oven to 350º F. Line jumbo muffin pan with jumbo baking cups.
In large bowl, combine flour, sugar, 1/2 cup chocolate chips, 1/4 cup chopped pecans, baking powder, cinnamon, and salt.
In small bowl, combine milk and coffee granules; stir until completely dissolved. Add melted butter and egg; mix well.
Add coffee mixture to flour mixture; mix until just moistened (Do not overmix).
Distribute mixture evenly into baking cups.
Sprinkle top of each muffin with reserved chocolate chunks and pecans.
Bake 25 to 28 minutes or until cake tester inserted in center of muffin is clean when removed. Remove from oven; cool muffins in pan 8 minutes.
Remove muffins from pan; cool completely on cooling grid.

BLUEBERRY CHOCOLATE CHIP PANCAKES: 2 Recipes for National Blueberry Pancake Day!

Today is National Blueberry Pancake Day, so here are two recipes for Chocolate Chip Blueberry Pancakes.

This first recipe is from Cooking Light for Perfect Buttermilk pancakes. I've added blueberries and chocolate chips to enrich the recipe! I usually have fresh blueberries around, but if you don't, you can always use frozen blueberries. Trader Joe's has wild blueberries that are great in this recipe. Tip: Don't thaw frozen blueberries before adding to your pancake batter. 

The second recipe is for Blueberry Chocolate Chip Pancakes in a Jar.

1. BUTTERMILK BLUEBERRY CHOCOLATE CHIP PANCAKES

Ingredients
1 cup all purpose flour
2 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 tsp vegetable oil
1 large egg, lightly beaten
Cooking spray
1 cup Blueberries (less if frozen.. I like the frozen Wild Blueberries from Trader Joe's. Don't thaw, if frozen)
1/2 cup Dark Chocolate chips

Directions
Spoon flour into dry measuring cup; level with knife.
Combine flour and next 4 ingredients (flour through salt) in large bowl, and make well in center of mixture. Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth. Fold in Blueberries and Chocolate Chips.
Spoon about 1/4 cup batter onto hot nonstick griddle or nonstick skillet coated with cooking spray.
Turn pancakes when tops are covered with bubbles and edges seem cooked.

***

So that's what you'll make fresh today, but I'm also fond of Mixes in a Jar. Following is a quick and delicious recipe for Chocolate Blueberry Pancakes in a Jar. You can have this on hand or to give as a gift. One helpful hint, when making mixes in a jar, really pack the ingredients in. Use a tamper, if you have one...except for the dried blueberries and chocolate chips that you'll put on top.

2. BLUEBERRY CHOCOLATE CHIP PANCAKES IN A JAR

Ingredients:
2 cups all purpose flour
1/3 cup granulated sugar
4 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup dried Blueberries
2/3 cup mini dark chocolate chips

Directions

Layer flour, then sugar, then baking powder mixed with baking soda and salt in 1-quart wide-mouth jar. Tamp Down.
Add blueberries, then chocolate chips.
Seal Jar.
Cover jar with burlap or other fabric and tie with raffia or a bow.

Attach gift tag with the following instructions:

Chocolate Blueberry Pancakes 
Makes 25 pancakes
2 eggs, beaten
1/4 cup unsalted butter, melted
1-1/2 to 2 cups whole milk (or buttermilk)

Mix eggs and melted butter in large bowl. Add contents of jar. Stir until well blended.
Add 1-1/2 cups milk. Stir until dry ingredients are moistened.
Heat griddle or skillet.
Pour batter onto hot griddle 1/4 cup at a time.
Cook pancakes until golden on both sides.

TOLL HOUSE KOOKIE BRITTLE: Cookie Week!

It's Cookie Week on the Food Calendar, but let's face it, every week in December is Cookie Week! So to start the month off, here's a Retro Recipe you're going to love: Toll House Kookie Brittle. Recipe is from a Retro Nestle and Diamond Nuts holiday advertisement. I love food ads with recipes, don't you? 

As always you can substitute your favorite chocolate chips and nuts.