chocolate "crack" cookies

I have two kinds of crack cookies that I make. One is ginger molasses crack and the other is chocolate crack. Why do I call the crack cookies? Well, because you just can't stop eating them. It is nearly impossible once you have had one you have to have another. Especially fresh out of the oven these are irresistible. My recipe is adapted from Alice's Tea Cup's recipe.

Chocolate Crack Cookies

3 cups unbleached all-purpose flour

1 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp salt

1 cup dark chocolate chips

1 cup unsalted butter, softened

1 cup dark brown sugar

4 eggs

2 tsp vanilla

1 cup dark chocolate chips (this isn't a repeat)

Raw sugar for sprinkling

Preheat oven to 350*F. Combine the flour, cocoa, soda, and salt in a bowl and set aside. Melt the first cup of dark chocolate chips in the microwave (you can also use a double boiler on the stove top) being careful to make sure you don't burn the chocolate. Use a mixer to cream together the butter and sugar. On low beat in one at a time the chocolate, eggs, vanilla extract and dry ingredients. Mix until fully combined and smooth. Mix in the second cup of dark chocolate chips by hand. Scoop out dough and place on a non-stick cookie sheet. Sprinkle tops with raw sugar and bake in the oven for about 10-15 minutes. Let cool on the cookie sheet for just a little bit and enjoy! Try not to eat them all at once!    

muffins for a friend

Okay, first I just have to tell you. . .this lovely guy and I are celebrating 1 year of being in each others lives. He was my birthday present from mis padres last year, and I decided he was a he because he does the heavy lifting in our relationship. I have this thing about personifying inanimate objects, so yes, I am acting like my mixer is a person. I do have to confess, though, that while it has been a year, I have yet to name him. So if anyone has some good name suggestions, I would love to hear them. Alright, moving on. . .


A dear friend of mine had a houseful of guests last weekend, and as she is always busy and stretched out over so many things and also because she does not enjoy baking, she asked if I would make her some muffins to share with her guests. I was delighted to be able to help her out, especially since she had a new muffin recipe that she wanted me to try. I adapted the recipe that she gave me which was torn out of a magazine.

Monster Muffins
2 cups whole grain flour (I believe I used a combination of whole wheat and oat flour)
1 cup oat bran
1 cup pecans, chopped
1 cup raisins (approximately)
1 cup raw sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. sea salt
1 1/2 Tbsp. cinnamon (I used up all of my cinnamon on this)
a dash cloves
some fresh ground nutmeg
1 cup almond milk
2 eggs
3 Tbsp. applesauce
1 tsp. vanilla
1 cup canned pumpkin
2 cups shredded carrots
3 Granny Smith apples, peeled and shredded
some shredded coconut

In a large mixing bowl, mix the flour, oat bran, pecans, raisins, raw sugar, baking powder, baking soda, sea salt, cinnamon, cloves, nutmeg, almond milk, applesauce, eggs and vanilla. Mix until just blended. Stir in the pumpkin, shredded carrots, apples and coconut. Mix thoroughly. Bake at 350* for 20-30 minutes or until a toothpick comes out clean. Cool and enjoy.



A muffin fresh from the oven with a bit of butter. . .so wonderfully delightful!! My batch easily made 24 muffins.