Othello Chocolate Cookies

Recipe source unknown

8 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
3 tablespoons all purpose flour
1/4 teaspoon baking powder
2 extra large eggs at room temperature
2/3 cups sugar
1 teaspoon vanilla extract
10 ounces semisweet chocolate chips (1 2/3 cups)
8 ounces (2 cups) whole nuts (macadamia, pecans, or walnuts)

Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper.

Place the chocolate and butter in a heatproof bowl or double boiler. Set over pan of gently simmer water. Stir until smooth. Allow to cool slightly.

Stir together flour and baking powder in a small bowl. In another bowl combine the eggs, sugar, and vanilla. Using a mixer set on high, mix until fluffy, 5 to 7 minutes. Using a mixing spoon, fold in the chocolate mixture, flour mixture and chocolate chips and nuts. Do not over mix. Using a tablespoon scoop up mounds of the batter about 1 1/2 inches in diameter and place them about 1 1/2 inches apart on the prepared baking sheets.

Bake one sheet at a time for 6 minutes, then turn the baking sheet 180 degrees and continue baking just until the tops appear dry, 3 to 4 minutes; they will still be very soft. Transfer the sheets to a drying rack and let the cookies cool completely before lifting from the baking sheets.

Store in a covered container for up to 2 weeks or freeze for up to 2 months; defrost in the container until room temperature.

Makes about 3 dozen.

S'mores Varieties

Chocolate Zucchini Cake

1/2 cup soft butter
1/2 cup vegetable oil
1 3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup sour milk
2 1/2 cup flour
4 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups grated zucchini
1/4 cup chocolate chips
optional: add 1/2 cup chopped walnuts

Cream together butter, oil, and the sugar. Add the eggs, vanilla and milk and blend thoroughly. Sift flour and dry ingredients together. Add the flour mixture to the wet mixture and blend thoroughly. Stir in the zucchini and chocolate chips, mix together. Pour mixture into a greased and floured bread pan (9 x 3 x 2). Bake at 325 for 40 to 45 minutes.

White Chip Chocolate Cookies

recipe from the Nestle white chip package

2 1/4 cup all purpose flour
2/3 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt

1 cup (2 sticks) butter, softened
3/4 cup white granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups white morsel chips

Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, sugars and vanilla together in a bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually mix in flour mixture. Gently stir in morsels. Drop by well rounded teaspoon onto ungreased baking sheets.

Bake 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes. Remove from baking sheets to cooling racks to cool completely.

Makes approximately 5 dozen.

Peanut Butter Rice Krispy treats with Chocolate topping

Makes a 9 x 13 pan.

Ingredients:

5 cups rice krispies
1/4 cup butter
10.5 ounce bag of marshmallows
1/2 cup peanut butter
1 1/2 cups chocolate chips

Directions:

Prepare the pan, either line it with parchment paper or butter it.
Measure out the rice krispies.
Melt the butter in a large pot. Add the marshmallows and stir while they melt on low heat, not allowing them to burn. When the marshmallows have melted, add the peanut butter and incorporate.
Turn off the heat and add the rice krispies, stirring until they are blended with the marshmallow mixture.
Dump into the prepared pan, preparing an even layer.
Melt the chocolate chips, either in the microwave or in a double boiler on the stove. Spread over the rice krispies.  Cool until the chocolate is hard.

Toffee Squares

Delicious! These Toffee Squares nicely makes approx. 40 pieces

40 Saltines

1 cup butter

1 cup brown sugar

6 to 8 oz. chocolate chips

1 cup finely chopped nuts

Line a jelly roll pan with foil and place saltines flat in the pan. Melt butter and add sugar, boil 3 minutes, stirring occasionally. Pour over crackers. Bake 5 minutes in a 350 degree oven. Remove from oven and sprinkle chocolate chips over the top. Let melt and smooth over the top. Sprinkle nuts over chocolate. Refrigerate until hard and peel off the foil before cutting. Let them reach room temperature before cutting to get nice even squares.

(I usually just break them into pieces.)

I chop nuts in a little chopper I have. Also use mini chips, they melt faster.

Rosemary Bowe, Peggy Bowe's mother