A few days ago, I had a craving for chocolate chip cookies.  I don’t make cookies very often…just when I have a craving for them.  As I was making them, I thought about these fat, chewy, chocolately cookies.  I used the recipe on the back of the chocolate chips bag and was so excited to satisfy my craving.  I was so disappointed when they came out of the oven looking like this:

Don’t get me wrong…they tasted great! They just weren’t what I was craving.  I had no idea what I did wrong.  I followed the recipe to the “T”.  So I asked for some advice on Facebook and Twitter.  I got a lot of advice and tips.  I made another batch using all the tips I received and got some amazing results! 

Now THIS is what I call a FAT chocolate chip cookie!!

Here are the tips I received:

• Don’t grease the pan. (I never do this anyway)
• Sift the flour. (I sifted half as I remembered after pouring in the first cup)
• Cool the dough before putting it on the cookie sheet. (I put my dough into the fridge for about 1/2 an hour before rolling them into balls and setting them on the cookie sheet.)
• Crank the heat just before putting the cookies in the oven. (I “cranked” it from 350 to 375).
• Make sure the butter is not too soft and that you have enough flour. 

My friend L, also sent me this recipe and it worked amazingly well…so I’d like to share.

*****Technically this is an oatmeal chocolate chip cookie recipe BUT I put the rolled oats through my coffee grinder instead of blender and it essentially made it into oatmeal flour.  It worked great! ******

In a large bowl, cream together:
1 cup butter (I wouldn’t substitute with margarine unless I had no other choice…), and like your friend said, not too soft…
1 cup white sugar
1 cup packed brown sugar (I actually use the ‘golden’ kind)

Add to creamy mixture and mix:
2 eggs
1 tsp vanilla

In a separate bowl, mix:
2 1/2 cups blended oatmeal (basically, put the oatmeal in your blender or food processor, and get it as powdery as you can)
2 cups all-purpose flour
1/2 tsp salt (I actually don’t add the salt, maybe I should?)
1 tsp baking soda
1 tsp baking powder

Add the dry ingredients to the wet and mix. When it’s fairly well mixed, add 1 cup of semi-sweet chocolate chips. Roll them into about 1-inch balls and place on a baking tray. Bake for 9-12 minute range at 375 degrees.

ENJOY!

If you use this recipe or advice please let me know! I’d love to hear how this has helped you (or not).

These caramel/chocolate dipped pretzels rods are delicious and extremely easy to make. 

All you need are 3 ingredients:

1 pkg of caramels and 1 pkg of melting chocolate. 

I used Bernard Callebaut melting chocolate.

(I work right across the street from the factory! Kind of convenient!)

1 pkg of pretzel rods.

Step 1: Melt caramel

Step 2: Pour melted caramel in a tall heat resistant container or glass and dip the pretzel rods about 3/4 way down.

Step 3: Place caramel dipped rods onto a cookie sheet lined with parchment paper and place them into the fridge or freezer.

 10-15 minutes in the fridge or freezer is all it takes for the caramel to harden.

Step 4: Melt chocolate.

Step 5:  Pour chocolate into a tall heat resistant container or glass and dip the rods about 3/4 of the way down.

 Step 6: Place chocolate dipped rods onto a cookie sheet lined with parchment paper and place them into the fridge or freezer.

 10-15 minutes in the fridge or freezer is all it takes for the chocolate to harden.

Step 7:  Take out of fridge or freezer after 10 – 15 minutes and ENJOY!!

Mmmmmmm!!

Please note: All photos are copyright MiniMak Makings 2010. 

Please feel free to use this recipe and tutorial with link back to this site.

Thanks lovelies!!

~ For Marci ~

Bubble Tea (Boba Tea) is a sweet drink (with a consistency similar to a smoothie) invented in Taiwan in the 1980′s.   Bubble Tea usually comes in 3 forms; milk based, tea based or fruit based.  You can choose from a variety of flavours*.  Bubble Tea can be identified by the black tapioca balls (aka pearl) or clear lychee pieces at the bottom of the clear cup and the large straws. 

You can combine bases with flavours to your liking. ie:

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Flavour: Taro*

Base: Milk

Bubbles: Tapioca Pearls

Another favourite of mine is:

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Base: Strawberry/Pineapple

Bubbles: Tapioca Pearls

If you like smoothies, you’ll like Bubble Tea.  The tapioca pearls are the size of marbles and are chewy in texture.  You may want to ask for a sample of the tapioca peals or lychee before you go ahead and order.  I know some people don’t like the texture. 

Bubble tea is refreshing, flavourful and sweet.  I love it but don’t drink it too often because is has a lot of sugar and result in empty calories.  However, it is sooo worth it!

* flavours are usually in powder form

Did I tell you I quit drinking coffee?! Yup! Cold turkey…the first two days were NOT good.  But I am back to my normal self and I am already feeling better.  I sleep sooooo much better. Since I still like the habit of drinking something warm in a cup in the mornings, I switched to herbal tea.  My current favourite is Chocolatey Chai. Mmmmm…

This is on my wishlist! It’s called a Brewt and it is really neat!

Check out the video on their site.

 So the question is…Tea or Coffee?  Loose or Bag?  Pot or cup?  Blonde or Black? One lump or two?

What’s in YOUR cup?

Want to learn more about avocados?  Click here.

 I have become obsessed with making mini cupcakes.  It all started with my competitive nature and a feud I have been having with someone at work.  He brought in mini muffins (his wife made them…so really…does that EVEN count!? No…that’s what I thought!) so I countered and brought in mini cupcakes.   The cupcake itself really isn’t anything to brag about.  I use Duncan Hines Moist Deluxe Chocolate Fudge.  The “recipe” calls for 1/2 cup of oil.  How can that not make it moist and delicious?!   Really.   It’s the icing that makes it decadent.  I make butter cream icing from scratch.  If I can make it from scratch, it’s not that complicated.   

Butter Cream Goodness:

4 cups icing sugar
1 cup butter
1 tbsp vanilla extract
milk or cream as needed
Mix together with hand mixer. 

If anyone has a recipe for chocolate cupcakes, please send it to me!  I’d love to be able to say I didn’t use Duncan Hines.