About Chocolate Chip Cookies ~ Our Printable (Revised) Recipe

"I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find."

~ James Beard

Some women look up to Amelia Earhart for her famous flights in the 1930's. However, one of my favorite females in that era happens to be someone of a different caliber. She was a "household arts" major. May I introduce you to Ruth Graves Wakefield? You might say she was an inventor of sorts...

As co-owner of the Toll House Inn (with her husband), she become well known for her tasty desserts. In fact, her resourcefulness changed the way many Americans eat their cookies!

Legend has it that her famous recipe was prepared on mistake when she ran out of baking cocoa. Instead, she added broken pieces of chocolate, hoping that it would melt into the batter. The result was the creation of the "Toll House Chocolate Crunch Cookie". Mrs. Wakefield then sold the recipe to Nestle in exchange for a lifetime supply of chocolate chips.

During World War II, popularity of the chocolate chip cookie grew as local soldiers from Massachusetts shared their care packages overseas with others. Soon, soldiers from all over were writing letters back home requesting these tasty morsels and the rest is homemaking history...

Here are some tips from our little kitchen on how to make a tasty and chewy chocolate chip cookie. We are also sharing our healthier version of this favorite American treat (below in printable format).

• Use real butter.

• Once the dry ingredients are added into the bowl, do not over mix the final dough. Place in the refrigerator for an hour if you think you over-beated the dough (meaning it resembles a creamy cake mix instead of a thicker paste like it should). 

• Use an ice cream scoop if you want to create cookies of a uniform size.

• Do not grease your baking sheets as this can cause the cookies to spread and flatten.

• Once the corners of your cookies show signs of being golden, remove them from the oven. Let them sit on baking sheets for 4-5 minutes before removing cookies from baking sheets so that they have time to "set". 

• Finish cooling the cookies on cooling racks.

• Chocolate chip cookies freeze well so we prepare a large batch at one time. Our recipe makes approximately 6 dozen.

While I still adore the famous "Toll House Cookie Recipe", I wanted to prepare something a bit more wholesome for our family. We do try to eat healthy but still struggle in this very delicate department of desserts (*sorrowful sigh*).

Here is how we ended up making them a bit more heartier (this is the recipe shown in these photos and shared below) by introducing some whole wheat flour, oatmeal, coconut sugar and a splash of coconut oil. You are welcome to download our version and print out for your recipe book if you like :)

RECIPES Hearty Chocolate Chip Cookies by JES

This post may be shared with some or all of the following link-ups: Modest Mom Monday's, Make it Yourself Mondays, Homestead Barn Hop, Natural Living Tuesday's, Teach Me Tuesday, Raising Homemakers, Make Bake Create, Wise Woman Link Up, Christian Homemaking, Wildcrafting Wednesday, Whatever You Want Wednesday, Frugal Days, Sustainable Ways, Homemaking Wednesdays, Homemaking Thursdays,  From the Farm Blog Hop, Farmgirl Friday, Clever Chicks Blog Hop and Deep Roots at Home. Thank you lovely ladies for hosting these. Information about chocolate chip cookie history was found here.

reade more... Résuméabuiyad

The Chocolate Masterpiece ~ Healthier/Tastier "Cup of Gold"

“There is nothing better than a friend,

unless it is a friend with chocolate.”

~ Charles Dickens

I'll never forget the day I read this post, it was love at first sight! Chocolate candy that was considered "good for you"! The moment I saw the recipe, I had one thought in mind, to create my own "Cup of Gold" with it. Please tell me you know what these are?

I like them more than the original because they have a darker chocolate flavor, whereas the original "Cup of Gold" are milk chocolate (hope this statement of "dark chocolate" faith doesn't offend any one) and (except for the marshmallow) they are way healthier (which is hard to believe but you can trust Jacqueline who shares why on her original Bonbons post.) 

Important Note: These don't taste healthy. If they did, I would not eat them (I want to be healthy like the rest of you, but when it comes to chocolate, if it doesn't bring joy to the palate, why bother? This is serious stuff here! The taste of chocolate can not be compromised). 

The first step is to mix up the chocolate (no cooking necessary):

• 1/2 cup coconut oil (try to be precise)
• 1/3 cup "quality" unsweetened cocoa powder 
• 4 dashes of sea salt
• 4 tsp. raw honey

Prepare your add-in's (no set measurement, just a sprinkle for each of the 8 cups):

• two large marshmallows (each cut into 4 thin slices)
• shredded unsweetened coconut
• chopped almonds

Pour a small amount of chocolate into each cup (enough to cover the bottom).

Note: I cut off the top half of my cupcake cups to make them shorter and resemble the size of a candy style cup.

Sprinkle some chopped almonds and unsweetened shredded coconut on top.

Press one slice of marshmallow into your chocolate mixture and chill immediately (place in the freezer for a few minutes). You want your marshmallow to stick to the chocolate mixture so it doesn't float when you add the remaining chocolate.

Once the marshmallow is frozen in place, add more chocolate (enough to completely cover the marshmallow). Chill right away (Put them in the freezer for quick results but you can switch them to the refrigerator once they are solidified. I personally *love* frozen chocolate so I keep them there).

Makes 8 decadent and generous, chocolate confections.

Once they have been removed from the refrigerator, they should be eaten right away. Unlike the preservative filled, M & M's, these will "melt in your hands"...

What chocolate-worthy ideas are you coming up with right now to recreate your favorite?

This post may be shared with some or all of the following link-ups: Modest Mom Monday's, Make it Yourself Mondays, Homestead Barn Hop, Natural Living Tuesday's, Teach Me Tuesday, Domestically Divine Tuesday, Raising Homemakers, Wise Woman Link Up, Frugal Days, Sustainable Ways, Simple Living Wednesdays, Farmgirl Friday and Deep Roots at Home. Thank you lovely ladies for hosting these.

reade more... Résuméabuiyad

Chocolate Dream Filled Cake ~ Printable Recipe

"Let's face it, a nice creamy chocolate cake does a lot for a lot of people;

it does for me." ~ Audrey Hepburn

This chocolate cake recipe is the favorite in our family. A rich cream cheese filling gives it a special touch that should excite all who is given a plate. Some cold, raw milk to wash it down, delicious! Along with a little extra instruction, there is a printable recipe below for those who are drawn to such delicacies. This is basically a three step cake and therefore very easy to make.

First off, preheat your oven to 350 degrees. Grease and flour a 13 by 9 inch pan.

Step One~

Combine and blend together the following to make your cream cheese filling:

• 8 oz. cream cheese, softened
• 2 tbsp. softened butter
• 1/4 cup sugar
• 1 tbsp. corn starch
• 1 egg
• 2 tbsp. milk
• 1/2 tsp. vanilla extract

Set aside.

Step Two~

Do one of the following:

• Use a dark chocolate cake mix and follow the directions for the batter or;
• Use your own favorite chocolate cake recipe from scratch and prepare the batter.

Spread one half of the chocolate cake batter on the bottom of your greased and floured, 13 by 9 inch pan. Spread it out evenly with a spatula.

Next, spread out all of the cream cheese filling as evenly as possible over the chocolate cake layer. Do this by dropping the filling evenly around and then gently spreading it with a spatula. Try not to mix the two batters together when doing this.

Now, spread the rest of your chocolate cake batter over the top of the cream cheese filling until it is all covered and the treasured layer is hidden beneath. Bake the cake for about 40 - 45 minutes (350 degrees) until toothpick comes out clean or the cake is firm.  Baked cake should somewhat resemble the picture below.

Step three~ 

Prepare the frosting by beating slowly the following until smooth:

• 8 oz. cream cheese, softened
• 1/4 cup butter, softened
• 2 tsp. milk
• 1 tsp. vanilla
• 4 cups powdered sugar (add this in to the above ingredients slowly when blending to prevent a blizzard in your kitchen)

Wait until the cake is completely cooled before you frost it. The final touch or "icing on the cake" would be to add a chopped up Heath Bar or Score Bar and sprinkle on top. Best served chilled in my humble opinion (wink).

Note: You can prepare the complete cake with frosting and freeze it in its entirety. Just make sure you give it a few hours at room temperature to thaw out before enjoying.

Below is a printable recipe to add to your recipe book.

Simply download and print. Please let me know if you have any problems printing.

reade more... Résuméabuiyad

Surprise Cookies

Surprise Cookies by Martha Stewart (Photo from same source)

If you haven't figured out that I love chocolate yet, then here is your chance… I wanted to share one of my favorite cookie recipes. This lovely indulgence is actually a Martha Stewart find. I must admit that this is a rare thing since I can't entertain the thought of most of her recipes. You usually have to climb up the Andes mountains, pick the purple looking herb in its late stage (only available in winter), smash it with a mortar and pestle (must be made of marble), dry it out for 24 hours (when the humidity is less than 20%) and then simmer it for 15 minutes in a double boiler that is nonreactive... in order to obtain her "type of ingredients". Am I the only one who doesn't have half of her listed foods in the pantry? I require basic items because when I get the urge to bake it is usually spontaneous and what I have on hand is what usually gets prepared. (Hey, if you lived in the middle of nowhere you would think like this too!) With that being said, this is one of our family favorites. May I present *Surprise Cookies*.

Give it a try and tell me what you think…

Chocolate Jar

Now it's your turn.

What is your favorite chocolate inspired recipe?

Linked up to: Raising Homemakers &

reade more... Résuméabuiyad

Chocolate, A Gift from Heaven

Chocolat by Kimberly Poloson (Art Print) Buy From Art.com

I LOVE chocolate. I mean, I really love it! I consider it God's gift to women and if our husbands would like some as well, then of course we will share (wink)! Wasn't it said in the beginning that...

"I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat." 

~ Genesis 1:29

And… chocolate is made from the "seed" of a cocoa plant. There you have it! The evidence at its scientific best. Well, if someone wants to be really specific they would probably tell me that it is not the plain chocolate I eat but the kind with sugar in it that I am actually enjoying…

Well, to those who would like to rain on my philosophical parade, I simply say that sugar is made from sugar cane which is a plant. (Yes, I am having fun with this! Of course I won't let my children read this sinful entry…)

Indulgence in a bit of chocolate is surely a treat but gluttony is a sin so I do keep that in mind when enjoying my little piece of heaven on earth. Also, if you feel this posting is a bit on the silly side, just remember there is a "time to laugh" (Ecclesiastes 3:4).

Further Justification ~ Chart of Information:

• Dark chocolate contains large amount of anti-oxidents
• Dark chocolate helps balance certain hormones in the body
• Dark chocolate can help lower blood pressure
• Dark chocolate can help to lower cholesterol
• Dark chocolate contains serotonin which acts as a anti-depressent

Incidentally, 

dark chocolate is my weapon of choice… 

What about you?

(Linked up to: Raising Mighty Arrows)

reade more... Résuméabuiyad

Coffee Cubes

Did you know that today, Thursday, September 29, 2011 is National Coffee Day? (Don't worry, I didn't either until a few days ago…) However, I thought I would share my coffee creation with you now in which you can enjoy any day!

First of all, I could never part with my unused coffee (it's too expensive!)…

so any leftover is poured into ice-cube trays and placed in the freezer.

Once frozen, I release the coffee cubes from the mold and place in a large plastic container in the freezer. Make sure to keep it covered. I do this every time there is extra and keep adding to the collection. And now… you can make your own blended coffee beverages without paying all the fancy money and without leaving your home. You can also make your own iced coffee's without diluting your coffee by using these cubes. Blended mochas are my favorite!

Here is my recipe (printable of this recipe is below) but you can get creative and make your own masterpiece:

Blended Mocha

• 1 cup of frozen coffee cubes
• 1 cup of milk
• 1/2 TBSP of sweetener (I use honey or agave syrup)
• 2 1/2 TBSP chocolate syrup

Blend all ingredients in blender until smooth and enjoy! 


Yields: One Large or "Venti" Blended Mocha

If you are feeling extra rambunctious, you can add a few tablespoons of chocolate chips to the blender with everything else in order to make it a "Blended Mocha Chip"… That is what I am enjoying right now and to be honest, I often feel rambunctious!

Click here for a free PDF FILE printable recipe

from me to you for your Recipe Book!

My favorite chapter to read while drinking coffee?

He-brews of course (wink…)

reade more... Résuméabuiyad