Jul 15, 2012

Brownie Cookies

A brownie in the form of a cookie. What's not to like? This recipe comes from Southern Living, I believe. But I found it on Pinterest and from a blog titled Wise Family Living. I intend to play around with this cookie a bit--maybe add a Hershey's Chocolate Kiss or Hug midway through baking, try frosting the cookies, or maybe even try some mint flavoring. But these are also good as is.

1/2 cup butter
4 (1-ounce) squares unsweetened baking chocolate
3 cups semisweet chocolate morsels, divided
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups sugar
2 teaspoons vanilla
2 cups chopped pecans toasted (I used walnuts)

Combine butter, chocolate, and 1 1/2 cups of chocolate morsels in a saucepan. Cook over low heat, stirring constantly, until melted. Then let chocolate cool a bit. Combine flour, baking powder, and salt in a small bowl and set aside. Beat eggs, sugar, and vanilla at medium speed with an electric mixer. Gradually add dry ingredients to the egg mixture. Add melted chocolate to the mixture and beat well. Stir in the remaining 1 1/2 cups of chocolate morsels and pecans. Drop the dough by 2 tablespoonfuls 1 inch apart on greased baking sheets. Bake at 350 degree for 10 minutes. Remove the cookies from the oven and let them cool slightly. Transfer the cookies to wire racks and let them cool completely. Store cookies in an airtight container.

Jul 9, 2012

Strawberry Freezer Jam

Confession. I haven't made this recipe myself, but I have eaten the end result. My neighbors, Joe and Lisa Nielsen, gave me a jar of this delicious concoction, and I HAD to have the recipe! This is so delicious on homemade bread or toast! I'm going to have to make a batch of this sometime soon. It doesn't look hard at all. The original recipe comes from MCP, a manufacturer of pectin.

3 1/4 cups prepared fruit (buy about 2 quarts fully ripe strawberries)
1/4 cup fresh lemon juice
1 box pectin
1 cup corn syrup
4 1/2 cups sugar, measured into separate bowl

Rinse clean plastic containers and lids with boiling water. Dry thoroughly. Crush strawberries thoroughly, one layer at a time. Measure exactly 3 1/4 cups crushed strawberries into large bowl. Stir in lemon juice. Stir in pectin; let stand 30 minutes, stirring every 5 minutes. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 minutes, or until sugar is completely dissolved and no longer grainy (a few sugar crystals may remain). Fill all containers immediately to within 1/2 inch of the top. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using. Makes about 7 one-cup containers.