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Archive for February, 2014

How’s that for a recipe name?  Let me tell you, it is dead on because these cookies are chocked full of chocolate!  Bless you heart, Pioneer Woman, for coming up with this recipe that went straight to this chocoholic’s heart. These are amazing!!!  I really need to stop with the exclamation points, but these deserve all of them and more.

Pioneer Woman Chocolate Chocolate White Chocolate Chip Cookies

2 1/2 sticks unsalted butter, softened

2 cups granulated sugar

2 whole eggs

3 tsp. vanilla extract

2 cups all purpose flour

3/4 cup cocoa powder

1 1/2 tsp. baking soda

1 tsp. salt

1 1/2 cups semi-sweet chocolate chips

2 cups white chocolate chips

(Get good quality white chocolate chips.  Kroger’s Private Selection chips are wonderful.)

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Preheat the oven to 350 degrees.  Prepare a baking sheet with parchment paper or a baking mat.  Using a mixer, cream the butter and sugar until fluffy, scraping the sides once.

Add eggs one at a time, mixing after each addition.  Mix in vanilla.

Sift the dry ingredients together then slowly add to the butter mixture.  Gently blend in the chips.

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Using a cookie scoop, dollop the cookie dough onto the baking sheet.  Bake for 9 to 11 minutes or until the cookies are done, but still soft and chewy.  Let cool before snarfing them all down!  (Insert Cookie Monster noises here.  Nom, Nom, Nom!) Makes approximately 36 cookies.

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Pioneer Woman Chocolate Chocolate White Chocolate Chip Cookies

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Another month has flown right by and it is time for February’s dessert challenge hosted by The Lady Behind The Curtain.  This month’s ingredients are Coca Cola and cherries.  Hmmm..I had a little difficulty coming up with an idea, but this recipe hits the mark. I used one of my all-time favorite cake recipes and altered it to fit my needs.

The base of this recipe is the Coca Cola Fudge Cake that I wrote about back in 2011.  I left out the pecans and baked the cake in two 8 inch pans instead of a 9×13 inch dish.  This is a very dense fudgy cake and the glaze hardens just perfectly over the layers.

One little word of warning regarding the glaze:  Let it cool for 5 to 10 minutes before pouring it over the cake or you will have a chocolate sauce river like I did.  I just kept spooning it over the cake until it started to set up, but some of the glaze was still lost off the cake plate. It was just a little bit sad.

Black Forest Coca Cola Cake Slice

2 cups all-purpose flour

2 cups granulated sugar

1/2 tsp. salt

1 tsp. baking powder

1/2 tsp. cinnamon

3 sticks unsalted butter, divided

1/2 cup unsweetened cocoa powder, divided

1 1/2 cup Coca-cola, divided

1/2 cup buttermilk

2 eggs

1 tsp. vanilla extract

4 cups powdered sugar

1/2 can cherry pie filling

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Preheat oven to 350 degrees and prepare two 8” baking pans.  Sift together the flour, sugar, salt, baking powder and cinnamon.  Set aside.  In a saucepan over medium heat, melt 2 sticks of butter with 1/4 cup cocoa powder, 1 cup Coca-cola and 1/2 cup buttermilk.  Cook until it boils.

Add the boiled mixture to the flour mixture and combine.  Then add eggs and vanilla extract.  Pour the batter into the baking pans and cook for 25-30 minutes or until a toothpick inserted in the center of cake comes out clean. Let cool in the pans for 10 minutes then remove and cool completely.

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In a saucepan over medium heat, melt the remaining 1 stick of butter with 1/4 cup cocoa powder and 1/2 cup Coca-cola. Let this come to a boil and then remove from heat. Beat in the 4 cups of powdered sugar.  Let the glaze cool for about 10 minutes or until thickened but still pourable.

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Place the first layer on a cake plate, pour about 1/3 of the glaze onto the layer and then pour half of a can of cherry pie filling.  Try to keep the cherry filling from running over the edge of the layer.  Place the second layer on top and pour the remaining glaze over the cake.  You may need to spoon the glaze from the cake plate back on to the cake if it is still too warm and liquid-y.  Let the glaze set until firm and enjoy!

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Black Forest Coca Cola Cake

Black Forest Coca Cola Cake Slice

 


Lady Behind the Curtain Dessert Challenge

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Let’s make this Waterfall Wednesday with a few photos from our farm hike on Saturday:

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Friday is Valentine’s Day, folks, so that means we are almost halfway done with February already.  Hopefully that also means that winter weather will soon be a thing of the past.  C & I went to Lowe’s Friday night and I made most of my garden seed purchase while I was there.  I had to fight myself not too buy too much because the packages looked so tempting.  They had all of my usual favorites and I picked up a couple of new seeds to try as well.  Can’t wait!!

Speaking of Valentine’s Day, do you have plans with your sweetheart?  C & I usually keep it low key by exchanging cards and maybe going out to eat.  That is our favorite way to celebrate.  I hope you and your sweetie have a wonderful V-day! 

I am afraid there is nothing new on the menu this week.  I just don’t seem to be in the mood to look for something.  I need sunshine!!!

Sliders with oven baked fries

Easy deep dish pizza with salad

Tacos with fresh fruit

Bubble up Enchiladas with salad

Shredded BBQ sandwiches with oven baked fries

Please join me at I’m An Organizing Junkie for Menu Plan Monday.

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It is sweet treat month here at Picture Perfect Cooking!  I tried so many new tasty treats over the Christmas holidays, I decided to make all of the February posts extra sweet.  Make these for your sweetie or yourself!

I found these little beauties on the Taste of Home website and I think they are so pretty with the crushed peppermint candies on top.

Peppermint Meltaways

For the cookies:

1 cup butter, softened

1/2 cup confectioner’s sugar

1/2 tsp. peppermint extract

1 1/4 cups all purpose flour

1/2 cup cornstarch

For the frosting:

2 tbsp. butter, softened

1 1/2 cups confectioner’s sugar

2 tbsp. 2% milk

1/4 tsp. peppermint extract

1/2 cup crushed peppermint candies

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For the cookies:

Preheat the oven to 350 degrees and prepare a baking sheet. Sift the flour and cornstarch together onto a paper plate and set aside. In a small bowl, cream butter and confectioner’s sugar until light and fluffy, about 2 minutes.  Add extract.

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Gradually add the dry ingredients to the butter/sugar mixture and mix well.

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Shape the dough into 1 inch balls and place 2 inches apart on the baking sheet.  Bake for 10-12 minutes or until bottoms are lightly browned.  Move the cookies to wire rack to cool completely before frosting.

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For the frosting:

In a small bowl, beat the butter until fluffy.  Add the confectioner’s sugar and extract.  Beat until smooth.  Spread the frosting over the completely cooled cookies and sprinkle with crushed peppermints. Store in an airtight container.  This recipes makes about 3 1/2 dozen cookies.

Peppermint Meltaways

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How’s that old song go?  Wishin’ and hopin’ and plannin’ and dreamin’?  That’s what I have been doing with these.

 

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These companies sure are smart.  These beautiful catalogs come out during the cold, dreary winter and just looking at them makes me want to buy one of everything.  Even the plants that won’t ever grow here.  Oh, well…I can’t wait until gardening season!

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I have an announcement to make: IT IS STILL WINTER!!!!  I must have thought when the calendar changed from January to February that something magical would happen weather-wise.  Nope, it is still same ol’-same ol’ around here.  Saturday was absolutely gorgeous and we got out and enjoyed the sunshine with the dogs for a while.  Yesterday was rainy and cool before the winter stuff starting falling again.  Yuck!  Come on, SPRING!!!

This weather makes me want to eat all the time.  I am trying to keep it fairly healthy since I seem to be stuffing my face way too much, but I am throwing in a new dessert this week to celebrate the birthday of a special co-worker and friend.  Yay for birthdays!  They give us the perfect excuse to eat too much cake.  Stay warm and safe, my dear readers, and remember that February is the shortest month of the year.

Hamburger stew

Sausage bake with salad

Chili

Grilled pork chops with oven fries & salad

Chunky vegetable soup with cornbread madeleines (new)

Saucilicious pork chops with curly fries (These chops didn’t get made last week.)

Pizza night

Strawberry swirled cheesecake (new)

Please join me at I’m An Organizing Junkie for Menu Plan Monday.

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