Today I made Chocolate Oatmeal Bars!
4C quick oats, 1 3/4C brown sugar, 3/4C butter, 1 egg, 2C chocolate chips, divided
Preheat oven to 350F.
Melt butter. Add brown sugar. Stir until well blended. Stir in oatmeal. Blend well.
Stir in 1C chips. Blend well. Chips will melt.
Stir in egg. Blend well. Cool 15 minutes. Stir in remaining chocolate chips.
Press evenly onto greased jelly roll pan. Bake 15 minutes or until firm.
Today we made Bread Pudding!
1C sugar, 1/2C vegetable oil, 1 1/2C honey, 3 eggs, 3C unbleached white flour, 1/2t baking powder, 1/2t salt, 1t ground ginger, 2t ground cinnamon, 1/2t ground allspice, 1/8t ground cloves, 1C strong black coffee, cooled
This recipe is from “Moosewood Restaurant Book of Desserts.”
Preheat oven to 350F. Cream oil and sugar together in electric mixer until well blended. Beat in honey and eggs. In separate bowl, sift dry ingredients. Add to honey mixture with coffee. Mix well. Pour batter into greased tube pan. Bake 50-60 minutes or until cake pulls away from the sides of the pan and toothpick comes out clean. Cool 15 minutes. The cake may fall as it cools.
Today we made Chocolate Peanut Butter Cookies!
This recipe is from “Maida Heatter’s Book of Great Cookies.”
We substituted 6T cocoa and 1t vegetable oil for the unsweetened chocolate.
2oz unsweetened chocolate, 4oz butter, 1t vanilla, 1/4t salt, 3/4C sugar, 1 egg, 1C flour, 2T butter, 1/4C smooth peanut butter, 1/2C brown sugar, firmly packed, 2T flour
Preheat oven to 325F. Melt unsweetened chocolate (if using). Set aside. Cream 4oz butter. Add vanilla, salt, sugar and oil (if using). Beat well. Add egg. Beat well. Add melted chocolate to butter/sugar mixture, scraping bowl as necessary. In separate bowl, sift cocoa (if using) with 1C flour. Add dry ingredients to butter/sugar/chocolate mixture until just blended. In separate bowl, cream 2T butter with peanut butter. Add brown sugar. Add 2T flour. Blend well. Divide chocolate batter in half. Drop a scant teaspoonful of chocolate batter on lightly greased cookie sheet. Top with scant teaspoon of peanut butter batter; then again with other half of chocolate batter. Flatten slightly with fork that has been dipped in sugar to prevent sticking. Bake 15 minutes or until set. Do not overbake. Cool 10 minutes on cookie sheets before carefully removing to rack.