A New Chocolate Chip Cookies Recipe.. Gooey & Yummy

2 Cups of Flour
½ Tsp Baking Soda
½ Tsp Salt
1&½ Stick of Butter
1 Cup Light Soft Brown Sugar
½ Cup White Sugar
1 Tbps Vanilla Extract
1 Egg & 1 Egg Yolk
1 Bag of Semi-Sweet Chocolate Chips

Method:

Preheat the oven for 5 minutes at 160 degrees C.Prepare a cookie sheet with parchment paper.
Sift the Flour, baking soda, and salt together and set aside.
In a mixing bowl, mix the butter, brown sugar, and the white sugar until creamy.
Add the egg, egg yolk and vanilla and blend well.
Add the sifted floor mix until well combined.
With a wooden spoon add and mix in the chocolate chips.
Drop a large spoonful of dough on the cookie sheet leaving 6cm apart between them.
Bakes the cookies for 30 minutes in a convention oven until the edges are slightly golden brown.
Keep the cookies on the cookie sheet for a few minutes before transferring them to a cooling rack. ( I use cold plates to keep them intact and avoid breaking).

Enjoy! 

My Choc-Caramel Turtle Madness

Cake Batter Ingredients:

2 Cups flour
2 Cups Sugar
3/4 Cup Cocoa
2 Teaspoons Baking Soda
2 Eggs
1 Teaspoon Salt
1 Cup Buttermilk (Leban)
1 Cup Oil
1&1/2 Teaspoons Vanilla
1 Cup Boiling Water

Caramel pecan mixture:
1 bag of caramels pieces
1/2 cup evaporated milk (Carnation)
1 cup chopped pecans

Plus:

1 cup semisweet chocolate chips


Method:

- Preheat Oven at 350 degrees.
- Greese & flour a springform baking dish
- Place all the cake batter ingredients in a mixing bowl, mix on medium to high speed and make sure to scrap the bowl occasionally until all ingredients are blended and smooth.
- pour half of the batter into baking dish. Bake for 25 minutes.
- Meanwhile, prepare the caramel pecan mix by heating the caramels and evaporated milk over medium heat and stir constantly until caramels are melted, then stir in the pecans.
- Pour the caramel mixture over the cake from the oven and sprinkle with chocolate chips.
- Pour over the remaining batter and bake for another 28 minutes until the cake is fully cooked.
- Cool the cake for 30 minutes and serve with either ice cream, or more caramel & pecans topping.

Enjoy...

Low-fat Chocolate Cake ~ Diet

202 calories per serving (per piece)


Ingredients:

125g margarine (soft)
1&1/2 cups sugar
2 whole eggs
1 egg white
4 tablespoons cocoa
3&1/2 cups prepared chocolate pudding
2 cups self rising flour
75g natural apple sauce


Method:

- Preheat oven to 390 degrees F.

- Grease baking pan with a little bit of the margarine.

- Mix the rest of the margarine with sugar and 1 whole egg until mixture is unified.

- Gradually and alternately add: flour, cocoa, 1 whole egg, pudding, flour, cocoa, apple sauce, pudding -- and so on, until all mixes up nicely to a homogeneous mixture.

- Pure into greased baking pan (square or round) and bake for about 30 minutes, or until cake is ready: dry and bouncy to touch.

- When the cake is ready take it out of the oven and cover-seal it with aluminum foil until cools. This ensures the crust keeps moist.

- To decorate, use chocolate syrup and spread it all over as if it was frosting. It's good enough for the sprinkles to stick, and it adds additional moist and chocolaty flavor.


Enjoy...

M&M's Chocolate Cake ~ Book

Serves 16


Ingredients:

4 ounces semisweet or sweet chocolate, broken into pieces
2 tablespoons butter
1 bag mini marshmallows
6 cups crispy rice cereal
1 cup salted dry-roasted peanuts (optional)
1 cup M&M's Mini Bits


Method:

1. Spray a Bundt pan with nonstick cooking spray.

2. In large bowl, heat chocolate and butter in microwave oven on High 1 minute, stirring once during heating. Remove from microwave; stir chocolate mixture until melted and smooth. Add marshmallows to mixture. Heat in microwave on High 1 minute longer; stir until marshmallows are melted and mixture is smooth.

3. Add cereal, peanuts (optional), and M&M's to chocolate mixture. Stir until all ingredients are coated and mixture is well combined.

4. Transfer cereal mixture to prepared pan, pressing mixture down with fingertips. Let stand at least 1 hour to set chocolate.

5. To unmold, with knife or metal spatula, loosen cake from side of pan; invert onto serving plate. Cut into slices to serve. Store in covered container at room temperature up to 3 days.


Enjoy...

Cream-Filled Chocolate Cake

Serves 16

Ingredients:

Filling:
1/4 cup sugar
1 package cream cheese, softened
1 large egg
1 teaspoon vanilla extract

Cake:
2 cups flour
1&1/2 cups sugar
1 cup water
1/2 cup unsweetened cocoa
1/2 cup butter, softened
3 large eggs
1&1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract

Glaze:
2 ounces white chocolate
2 teaspoons vegetable shortening
1/4 cup semi-sweet chocolate chips


Method:

- Heat oven to 350°F.

- Combine all filling ingredients in small mixer bowl. Beat at low speed, scraping bowl often, until smooth; set aside.

- Combine all cake ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth.

- Pour 3 cups batter into greased and floured 12-cup bundt pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.

- Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.

- Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted (1 to 2 minutes). Drizzle over cooled cake. Let stand until firm.

- Repeat with remaining shortening and chocolate chips. Store refrigerated.

Yumm...

Items needed:

Tiramisu ~ WS Style

Ingredients:

6 egg yolks
3/4 cup sugar
1 pound Mascarpone Cheese, softened (found in Sultan Center)
2 cups heavy cream, chilled
2 tablespoons water
1 teaspoon vanilla
2 tablespoons espresso, plus 2 to 3 cups brewed 5 egg whites
40-50 lady fingers
cocoa powder


Method:

- In a mixing bowl set over a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick (4 to 5 minutes).

-Transfer the mixture to the bowl of an electric mixer.

- Add the mascarpone cheese and beat until smooth and creamy (2 to 3 minutes).

- In a chilled large mixing bowl, beat the cream to stiff peaks.
Add the water, vanilla and the 2 tablespoons of espresso and beat until smooth.

- In a clean mixing bowl, beat the egg whites to stiff peaks.With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.

- Add about 1 cup of the beaten egg whites and fold gently until blended.

- Add the remaining egg whites and fold gently until the mixture is smooth and blended.

- One at a time, submerge each ladyfinger into the remaining espresso, then it on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep). Continue to form a complete layer.

- Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.

- Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.

- Dust the Tiramisù with cocoa powder to create a rich, dark topping.
Refrigerate at least 4 hours or up to 1 day before serving.


Enjoy...

Fondue your Valentine..

sharing is caring.. they say...


Serves 6


Ingredients:

1 cup cocoa powder, sifted
1&1/4 cups spring water
1&1/2 cups granulated sugar
1/4 cup corn syrup
1/2 cup plus 5 tablespoons heavy cream
5 ounces premium semi-sweet chocolate, chopped
Pound cake and fruit (bananas, apples, and strawberries), cut into bite sized pieces


Method:

- Sift the cocoa into mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%.

- Pour the cocoa powder into the solution and blend with a whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. Pour into fondue pot and keep warm.

Enjoy...

Items used:

Chocolate Strudel

Ingredients:

1/4 lbs. butter - melted, clarified
4 sheets filo dough
1/3 cup ground almonds
1 teaspoon cinnamon
2 teaspoon sugar
8oz. semi-sweet chocolate - coarsely chopped
3/4 cup almonds - toasted, slivered


Method:

- Preheat oven to 375°F. Melt and clarify butter. Set aside. Have filo sheets unrolled and covered with a damp cloth.

- Mix ground almonds, cinnamon and sugar together. In another small bowl, combine chopped chocolate and toasted almonds.

- Lay out one sheet of filo. Brush generously with melted butter. Sprinkle on some of the ground almond mixture. Lay another filo sheet on top. Brush with butter and proceed as with the first sheet.

- Once on top layer, brush again with butter. Place chocolate/almond mixture on the lower third of the stacked filo sheets. Lift the pastry gently over the chocolate to cover it. Fold in the left and right edges of the filo about 2 inches towards the center.

- Roll from the bottom in jellyroll fashion. Place seam side down on a lightly greased baking sheet. Bake 35-40 minutes until lightly browned.

- Let cool before slicing. Use a serrated knife. Dust with icing sugar before serving, if desired. Cool thoroughly.

Enjoy...

Chocolate Mousse Pie

Serves 12-16

Prep. time: 35–40 minutes
plus eight or more hours downtime.


Ingredients:

For the Chocolate Cookie Crust:

24 double-chocolate Oreo cookies
1/4 cup unsalted butter, melted


For the Chocolate Mousse Filling:

1&1/2 pounds semi-sweet chocolate chips, melted
1 tablespoon instant espresso powder
1/2 cup warm water
1/2 cup water
4 egg yolks, room temperature
2 cups heavy cream

whipped cream or raspberries for decoration

Requires a 10-inch springform pan.


Method:


For the Chocolate Cookie Crust:

- Preheat oven to 350° & Prepare a 10-inch springform pan.

- Place the broken cookies into the bowl of a food processor fitted with a steel blade and blitz to create fine crumbs.

- Pour the crumbs into a medium bowl, add the melted butter, and mix until well combined.

- Place the crumbs into a 10-inch springform pan and press evenly over the bottom and half way up the sides.

- Bake 10–12 minutes until set.

- Remove from the oven and cool completely before filling.


For the Chocolate Mousse Filling:

- Add the espresso powder to the warm water and mix well.

- Place the melted chocolate, espresso, water, and egg yolks into a spacious bowl and mix until smooth.

- Pour the cream into the bowl of your electric mixer and whip until it forms stiff peaks.

- Pour the chocolate mixture into a spacious bowl and use a large wire whisk to fold in the whipped cream. Fold gently but thoroughly, until no streaks remain.

- Pour the mixture into the springform pan, place plastic wrap over the surface and refrigerate for 4–6 hours or overnight.

- Remove the mousse pie from the refrigerator 30 minutes before serving.

- Gently run a knife between the crust and the pan to loosen it. Open the latch of the spring form pan, and remove the pie. Place on a serving plate, decorate, and serve.


yum!

Chocolate Souffle

Serves 6

Ingredients:

7 ounces finely chopped semisweet chocolate
4 tablespoons unsalted butter, plus for preparing the molds
1&1/2 teaspoons vanilla extract
3 large egg yolks
3 tablespoons warm water
1/2 cup sugar, plus 2 tablespoons
8 large egg whites, room temperature
1/2 teaspoon fresh lemon juice
Confectioners' sugar for garnish


Method:

- Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)


- Set an oven rack in lower third of the oven and preheat to 400 degrees F.

- Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.

- Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture.


- Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.

- Fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)

- Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.



Enjoy...

Easy Chocolate Pudding..

Serves 4

Ingredients:

1/2 cup sugar
2 tablespoons cornstarch
2 cups milk
1&1/2 oz. semisweet chocolate, chopped
1 large egg, lightly beaten
1 teaspoon vanilla extract


Method:

- Combine the sugar and cornstarch in a saucepan; gradually add milk, stirring with a whisk until well-blended.

- Stir in chocolate. Bring to a boil over medium heat; cook 7 minutes, stirring constantly.

- Gradually add hot milk mixture to egg, stirring constantly with a whisk. Return the milk mixture to the pan, and cook until thick and bubbly (about 30 seconds), stirring constantly.

- Remove from heat, and stir in the vanilla. Spoon the mixture into a bowl; place plastic wrap over the surface, and cool to room temperature.

you can serve it with whipped cream or some strawberries..

Enjoy...

Frozen Hot Chocolate.. Yummm!

Heaven...



Ingredients:


For the whipped cream:

1 cup heavy cream, very cold
1 teaspoon vanilla
1&1/2 tablespoons light corn syrup


For the frozen hot chocolate:

6 pieces of a variety of your favorite chocolates
2 teaspoons store bought hot chocolate mix
1&1/2 tablespoons sugar
1&1/2 cups milk
3 cups ice
whipped cream
chocolate shavings



Method:


The whipped cream:

1. Combine the cream and vanilla and mix well. With an electric mixer start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.


The frozen hot chocolate:

1. Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.

2. In a blender, place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri.

3. Pour into a giant goblet and top with whipped cream and chocolate shavings.


Enjoy with a spoon or a straw — or both!


Taken from Sweet Serendipity: Delightful Desserts and Devilish Dish.

Chocolate Cheesecake ~ NL

Serves 8

Ingredients:

125g digestive biscuits
50g melted unsalted butter
500g cream cheese
150g golden caster sugar
3 large eggs
3 large egg yolks
175ml sour cream
1/2 teaspoon lime juice
150g plain chocolate, melted

20cm Springform tin

Method:

Preheat the oven to 180 degrees; place a kettle of water on the stove and bring it to a boil.

Process the biscuits and butter together and press into the bottom of the tin, then stick the tin in the fridge until the filling is ready.

Beat the cream cheese until smooth, then mix in the sugar.

Add the eggs and yolks, one by one, beating in after each addition.

Now pour in the sour cream and the lime juice and beat until smooth and creamy.

Taste to see if you want sourer base-note than this and, if so, add more lime juice.

Gently fold in the melted chocolate; you want a cheese cake marbled with dark chocolate, so don't combine fully.

Line the springform with foil on the outside, and then tear off another square and repeat the exercise.

Stand the tin in a roasting dish and fill it with the mixture.

Pour hot water from the recently boiled kettleinto the roasting tray to come 2-3 cm up the side of the cake tin and place in the oven to cook for about 1 hour.

When the cheesecake's ready it should have browned a little on the edges and the centre should be just set on top, with a hint of wobble underneath.

Remove the cake tin and tear away the foil. Sit on a rack to cool, then refrigerate before unmoulding and leaving it to get back to room temperature.


Yummy...

Items used:

Torta Alla Gianduia (Nutella Cake) ~ NL

I finely got this book that I ordered two and a half months ago, Nigella Lawson's "How to be a Domestic Goddess". I chose this recipe because my mom loves hazelnuts, it's quite easy to make and tastes and looks fantabilous !!
on our regular gathering last Wednesday I baked it and had great reviews. Tyr it.

Serves 8

for the cake:

6 large eggs, separated
pinch of salt
1/2 cup soft unsalted butter
400g nutella (1 large jar)
1 tablespoon water
1/2 cup ground hazelnuts
100g dark chocolate, melted (i use Baker's unsweetened chocolate from Sultan Center)

for the icing:

100g hazelnuts, pealed
1/2 cup heavy cream (double cream)
1 tablespoon water
125g dark chocolate

Method:

Preheat oven to 350-degrees.

Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
In a large bowl, whisk the eggs whites and salt until stiff but not dry (this means that they will hold their peaks, yet still appear glossy and smooth).

In a separate bowl, beat the butter and Nutella together, then add the water, egg yolks, and ground hazelnuts.

Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.

Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.
Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others.
Transfer to a plate and let cool.

In a heavy-bottomed sauce pan, add the cream, water, and chopped chocolate and heat gently. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake.

Unmold the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece. Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.

I'm a chocolate lover and I give it:

Triple Chocolate Cake - WICKED

Because it's my day and because I'm a chocoholic... here's a rich and delicious cake, filled with a double cream and melted plain chocolate mixture, topped with more melted chocolate and chocolate curls made from white and plain chocolate. Wicked!

Serves 6-8

Ingredients:

175g light muscovado sugar
150g self-raising flour
pinch salt
3 tbsp cocoa powder
100g butter
2 medium eggs, beaten
90ml milk
1 tsp vanilla extract

Filling and decoration:

2 x 100g bars plain chocolate, broken into pieces
90ml double cream
100g bar white chocolate, broken into pieces
1 tsp cocoa powder

Method:

Preheat oven to 350°F (180°C/Gas 4). Grease and base line two 18 cm (7 inch) sandwich tins.

Combine the sugar, flour, salt and cocoa powder in a large mixing bowl. Rub in the butter, using your fingertips, until the mixture resembles breadcrumbs. Beat the eggs, milk and vanilla together. Add to the bowl and stir well, then spoon into the prepared tins and level the tops. Bake for 25 - 30 minutes, or until the tops spring back when lightly touched. Cool for 5 minutes, then turn out and cool completely on a wire rack.

For the filling, melt the plain chocolate in a bowl placed over a saucepan of gently simmering water. Pour about one third of this chocolate onto a marble surface or smooth chopping board and spread it out to about 5 mm (1/4 inch) thick. Chill it in the refrigerator for making curls. Cool the remaining chocolate for about 10 minutes. Meanwhile, whisk the cream until it holds its shape. Swirl in half the remaining plain chocolate, then use this mixture to sandwich the cakes together. Spread the remaining plain chocolate over the top of the cake.

To make chocolate curls, push a long-bladed knife over the surface of the chilled chocolate. (If it flakes, allow the chocolate to sit at room temperature for a few minutes). Lift the curls onto the cake with a fine skewer or cocktail stick. Melt the white chocolate in the same way to make white chocolate curls and place these on top of the cake. Dust with a little cocoa powder, then serve.

Tip:

Keep the finished cake in the fridge. Remember to let it come to room temperature before you serve it to appreciate its flavour.

Marbled New York-Style Cheesecake

Rich and creamy, this cheesecake is marbled with swirls of vanilla and chocolate.

Prep Time:20 Minutes
Cook Time:55 Minutes
Serves 8

Ingredients:

1&1/4 cups graham cracker crumbs
1/2 cup finely chopped walnuts
1/4 cup sugar
1/3 cup butter or margarine, melted
4 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
2 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 (1 ounce) squares semi-sweet baking chocolate, melted

Method:

1.Preheat oven to 350 degrees F. Combine graham cracker crumbs, walnuts, sugar and butter; press firmly on bottom of 9-inch springform pan.

2.In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Beat in eggs, flour and vanilla.

3.Measure 1&1/2 cups batter into medium bowl. Add melted chocolate; mix well. Spoon half the vanilla batter into prepared pan then half the chocolate batter. Repeat process ending with chocolate batter. With metal spatula or table knife, gently swirl batter to marble. Bake for 50 to 60 minutes or until center is set. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator.


Items used in this recipe:

Easy Chocolate Banana Parfaits ~ KF

This is an easy dessert recipe that requires a minimal amount of time and effort.

Prep Time: 10 min
Total Time: 10 min
Makes: 4 servings


Ingredients:

2 cups cold fat free milk
1 pkg. JELLO Chocolate Flavor Pudding & Pie Filling
2 medium bananas, sliced
3/4 cup thawed COOL WHIP LITE Whipped Topping, divided (can be found at sultan center)

Method:

POUR milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.
SPOON half of the pudding evenly into 4 dessert glasses. Cover with layers of banana slices, 1/2 cup of the whipped topping and remaining pudding. Top with remaining whipped topping.
REFRIGERATE until ready to serve.


Enjoy....

Molten Choco Cakes ~ NL

You can make the mixture up a few hours in advance and put it ready and waiting in the prepared tins in the fridge until you want to cook them, which must be at the moment you're ready to eat them.

Ingredients:

50g soft unsalted butter, plus more for greasing
350g best dark chocolate
150g caster sugar
4 large eggs, beaten with a pinch of salt
1 teaspoon vanilla extract
50g plain flour
6 individual pudding moulds, buttered
baking parchment

Method:

Unless you are making these up in advance, preheat the oven to 200°C/gas mark 6, putting in a baking sheet at the same time. Lay 3 of the moulds on a sheet of doubled baking parchment. Draw round them, remove, and then cut out the discs as marked. Press them all into the base of the tins.

Melt the chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter.

Divide the batter between the 6 moulds, quickly whip the baking sheet out of the oven, arrange the little tins on it and replace in the oven. Cook for 10-12 minutes (the extra 2 minutes will be needed if the puddings are fridge-cold when you start) and as soon as you take them out of the oven, tip out these luscious babycakes onto small plates or shallow bowls. Serve these with whipped double cream, the same unwhipped in a jug, crème fraiche, crème anglaise or ice cream.

Serves 6.

Enjoy...

Yummy Chocolate Chip Cookies

I have tried more than a dozen different recipes for chocolate chip cookies, but I was looking for something specific; something a little more nostalgic.. an aroma and taste that brings back childhood memories.

This recipe fits! I mean it's perfect! nothing less or more than a simple soft and chewy chocolate chip cookie... no additions... no extra flavors, just plain simple and classic.

Just the way I like'em....

Ingredients:

2&1/4 cups all-purpose flour
1/2 teaspoon baking soda

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup white sugar

1 cup packed light-brown sugar

1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet and/or milk chocolate chips

Method:

1. Preheat oven to 350°. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Try it.. it's yummy..

White chocolate strawberry trifle

Ingredients:

1/3 cup sugar
2 egg yolks
3/4 teaspoon vanilla
1 package cream cheese, softened
1/2 cup whipping cream
1 teaspoon instant espresso, dissolved in 1/2 cup hot water
4 ounces pound cake
3 ounces shaved white chocolate
3/4 cup sliced strawberries

Mix sugar and egg yolks in blender for 1 minute. Add vanilla & blend until smooth. Chill.
beat the whipping cream until stiff. Add cream cheese mixture and chill.
Slice cake into strips. Dip strips in hot espresso.
Layer half the amount of cake strips, white chocolate, cream cheese mixture & strawberries in a clear bowl. Repeat layers. Cover & chill until serving time.

Enjoy....