You can skip the campfire to make these smores cookies and dare I say it? They’re BETTER than the real thing! It starts with basic chocolate chip cookie dough using whole-wheat flour for the graham effect. When they’re all baked and golden, pile on the marshmallows and give it a quick run under the broiler till they’re toasty and gooey. A final drizzle of melted chocolate will have you wishing summer could last all year long. But wait! You CAN make these all year long.
Tag Archive chocolate
July 4th is just a little more special in my little town of Summit, New Jersey. That’s because Summit is all-American all the time. Our neighborhood, with 30-plus kids, means instant play dates, pick up ball games, sleepovers and potlucks without ever leaving the street. But, on July 4th, Summit hosts a fireworks display that rivals anything in a larger city. Families all over town host open houses and cookouts and not much has changed in the last fifty or so years. So, if you’re bringing potluck to someone’s house this July 4th, here’s an all-American recipe for peanut butter chocolate chip cookies. They couldn’t be easier to whip up and they just happen to be gluten free too!
If you think matzo is nothing but a flat cracker that pops up this time of year during Passover, think again. Matzo is so much more. You’d be hard pressed to find a tastier cracker to slather butter all over and the best part is the 8-inch crispy square means you only need to eat one to be extremely satisfied. But, it’s also the key ingredient in salted toffee matzo crunch and once you try it, you’ll wish matzo were sold year ‘round. So seize the day and make a batch until the matzos gone until next year.
White chocolate peppermint bark screams Christmas. In fact it’s hard to imagine eating the stuff any other time of year and besides you can’t buy candy canes in summertime. So, go raid the white chocolate in the baking aisle and scoop up the last of the candy canes because this winter wonder is just the treat for right now.
Home cooks know the best recipes travel by word of mouth. So, it wasn’t surprising to stumble upon this sinful one for espresso blondies, courtesy of Holly Hurd, while unpacking our kids in their college dorm. Put two chatty moms together and the next thing you know, we’re swapping recipes for care packages. But, she’s not just a baker. Holly is the founder and CEO of venturemom.com, a web site and free newsletter that help moms turn their passions into money-making ventures. From guidance to inspiration to a web store (featuring beautiful and trendy products, and services too, from mom owned businesses), Holly has made her website one-stop shopping for “mompreneurs” everywhere. Check it out: www.venturemom.com.
These next few weeks are tough ones for us parents. With back-to-school imminent it’s a mental tug of war between kicking their heiney’s out the door and hugging them tightly so they never leave. Whether it’s your anxiety or theirs, a home-baked volcano brownies makes everything better. This classic recipe is topped with nuts, chocolate and toasty marshmallows, giving the impression of a volcano erupting. Could it be a homemade science project? Nope, it’s just a little love from home.
What do you get when you cross a chocolate chip cookie with a graham cracker? You get a rocky edge cookie, of course. It’s the best of both worlds all rolled into one and super easy for kids to make – hint hint – for Mother’s Day.
Trust me, this is the last brownie recipe you’ll ever need. The edges are chewy, the middle fudgy and every bite is a molten chocolate brownie flavor so rich, and you’ll wonder why you ever bothered with store bought mixes. The secret is to take the brownies out of the oven when they seem underdone. They’ll continue to cook and as they cool they’ll take on that elusive texture that makes molten chocolate brownies just about the best dessert ever.
Remember seven layer bars? Always a hit at bake sales because it has seven sugary layers of chocolate, butterscotch and toffee chips, among other delights, baked together creating a mishmash bar of indiscriminate sugar. But, there’s no reason to languish in the past with this recipe. You can update the ingredients with high quality bittersweet chocolate chips, dried tart cherries and unsweetened coconut to balance out the flavors. Ingredients like these were always hard to find, but in 2013 they’re available in almost any supermarket. This particular recipe breaks all the rules by adding an eighth delicious layer of pretzels (shocking!). The result: sweet, salty, chewy and crunchy, so good it’s dinner party worthy.
Happy birthday to me. It’s not my birthday, not really. It’s the birth of my very own website and I couldn’t be prouder. After publishing two cookbooks, 10 years teaching at Kings Cooking Studio, writing food columns for patch.com and examiner.com, it was time to do my own thing. One thing I know for sure is that home cooks are the heart and soul of cooking and all the great tried-and-true recipes are born from the home cooks kitchen. From one home cook to another I hope you’ll join me as I create from the trenches of my own kitchen. Oh, and this chocolate birthday cake? It’s been baked in the Currie house since my husband Jim was a little boy. All the secrets to this keeper are about to be revealed.