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!!

I mean come on…chocolate salami!!!

Courtesy of: Dinner with Julie

 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.