I think I need to start out by admitting the truth: I love Alton Brown. I have even considered going to stalk him in the finer grocery stores of north Atlanta. I’ve always been a bit of a science nerd, so his scientific approach to cooking and baking really appeals to me. I’ve been wanting to try his recipe for chewy chocolate chip cookies, and over the weekend, I got my chance! They turned out beautifully – fluffy, doughy, chewy, delicious.
I know this post comes at a bad time for people like my mom, who gave up chocolate for Lent, but I was absolutely craving some gooey, rich, warm chocolate last week, and I had to make some brownies! I wanted to try out a new recipe that I’d seen in a magazine, but decided to make some major changes to it. These brownies turned out with a nice, deep chocolate flavor, delightfully crispy edges, and a moist, dense, and chewy texture.
Well, dear readers, today is my birthday. So last night, I found myself making my very favorite double-chocolate cake. We’ll have dinner tonight at my parents’ house and have this as my birthday cake for dessert.
Made dessert for tonight with some goodies I had in the pantry . . . It had been years since I made the Magic Cookie Bars whose recipe is found on the back of the Eagle Brand Sweetened Condensed Milk can. I used 3 different kinds of nuts in these in order to really highlight the wonderful flavor of these classic treats!
So here it is: my dad’s legendary recipe for the absolute best chocolate chip cookies you’ve ever had. He only makes them about once a year, so everyone gets super-excited when dad pulls out the ol’ Kitchen Aid mixer!! They were always the ultimate care package that I’d get form my parents when I was away at college.
It was my husband’s birthday on Friday, and every year I make him a special Birthday Pie. He loooooves his chocolate meringue pie, and this is the best, most decadent recipe I’ve been able to find. It’s a little bit of a production to make the whole thing, but the result is sooooo worth it. Just remember to plan ahead because you can and should make most of it a day in advance so that the filling has time to set. The results are unbelievably chocolatey, light, creamy, and delicate. I hope you enjoy it as much as he does!
As most of you know, dear readers, I live in Georgia. I’m not sure if you’ve heard, but there’s a little bit of a craze down here over a game called football. I grew up with two brothers, so it was pretty much a foregone conclusion that I would be a sports fan. I have a special place in my heart for one team in particular.
So on occasion I like to bring two of the great passions in my life together – football and baking – and make football cookies. So I wanted to share with my readers a collection of tips on how to make great football cookies for your next tailgate or Superbowl party.
So I’m in mourning this month for Cottage Living, which has been discontinued. I have loved that magazine from the very first issue. Sadly, the November/December 2008 issue was the last one. So in honor of Cottage Living, I want to share a recipe from the very first issue with you, dear readers. It has become a staple in my kitchen, and I hope you enjoy it.