Monday, November 10, 2008

Chocolate Emergency

A Chocolate Emergency is a very common ailment, caused by the need for sweets. It can easily be cured with a dessert that is easy to make and does not have to cool completely before consuming. (Incidentally, my college roommate told me she used to know what kind of day I was having if she could smell the brownies baking down the hall when she came home from class.)

These brownies are great for a Chocolate Emergency, as they also have chocolate chips. The amount of chocolate is instantly doubled, which may leave you dazed and engorged, but feeling quite satisfied.

In case you're wondering....I use Hershey's chocolate/cocoa for everything. I like the flavor best out of all the brands I've tried.

I cut the butter into chunks so it melts more evenly in the microwave.

Next I mix all the dry ingredients together in a bowl.

Then I mix in the wet ingredients

Finally, I mix in the chocolate chips.

The only downfall is having to wait the 30 minutes until the brownies are finished baking. By the time they come out of the oven I can only wait for them to cool about 10 minutes before I have to have one. Luckily, brownies are best served warm!

Sunday, November 2, 2008

Cookie Fun this weekend.

I have plans to enter 6 cookie lots at the fair this year, so I need some practice. Cookies are very competitive categories!

I made a batch of chocolate chip cookies and 2 batches of peanut butter cookies with recipes from my Better Homes and Gardens cookbook (1996). I like the results from these recipes, especially the chocolate chip cookies. I'd rather use all butter, but my cookies always brown and spread more than I want them to; now I use half butter, half shortening, and I like the way they turn out much better.

I entered Chocolate Crinkles (Betty Crocker, 1963-1996) in the fair last year in the "Ball cookies, not flattened before baking" lot. Unfortunately, I didn't win a ribbon with those cookies. However, they're still one of Mr. Findlay-Lampkin's favorites. I'm lucky to get a taste of them when he's around. They are almost a cake-like cookie, because of the amount of eggs in them.

When making Chocolate Crinkles, you put a teaspoon of dough in the powdered sugar before forming into a ball.

Make sure to grease the pan with shortening before baking.

The finished cookies! They have a unique look, and are quite delicious!

This year I plan to enter the same cookie lot, only with a different cookie. I will make gingersnaps for my ball cookie. This recipe is from my 9th grade Family Enterprise class at SCC. I'm not sure where it's from, but it's a good recipe. Thanks Ms. Monson!

Mixing the molasses into the creamed sugar and shortening.
Adding the spices, soda, and salt. I like using small cups with measurements of these types of ingredients.
The finished dough

Take about a teaspoon of dough and form into a ball. Gingersnaps are not a large cookie.

Roll the ball of dough in the granulated sugar

Place on cookie sheet

The finished cookies! They will also have a cracked appearance, but will flatten during baking.