My Favorite Chocolate-Chip Cookies

One of my friends brought a plate of these cookies to some event or other.  We all praised her baking and she let us know that her husband had made them.  We have since designated Bob the Official Baker for all our events.  (I don't think he minds.  He feeds us cookies; we feed his ego.  Everyone's happy.)

Big Brother likes these cookies so much that he once told me that he'd be willing to steal Bob's recipe box so I could get the recipe.  Bob thought that was funny and offered me the recipe.  No one had to break into Bob's kitchen to get it.

These are a little different from your everyday chocolate-chip cookies since there's a touch of cinnamon in them.  They're delicious--and addictive.  Here's the recipe:

BOB'S CHOCOLATE-CHIP COOKIES

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3/4 cup butter (1 1/2 sticks), softened (in summer 15 minutes at room temp is plenty.  Do not melt or heat the butter)

1/2 cup sugar

1 cup brown sugar

1 tsp vanilla extract

1 egg, beaten

1 1/2 cups flour

1 1/2 tsp cinnamon (I've been known to add up to 2 tsp)

1/4 tsp salt

1/2 tsp baking soda

1 package chocolate chips, whatever kind you like best (I like mini chips in these, but any kind works)

Cream butter, sugars, vanilla and egg with electric mixer until light and fluffy.  Add dry ingredients, excluding chips.  Stir in chips by hand or use the mixer on very low speed.  If dough is very soft, chill for a little while before baking to make it easier to handle.

Roll 1 tsp-sized balls and place on baking sheet.  Bake 9 minutes at 375.  Cool on a wire rack.  Makes 6 to 7 dozen.

Birthday Bundt Cake: Chocolate with Caramel Glaze

I'm not much of a cake person. I'd much rather have cookies or pie. But when there's a birthday, there should be cake.

Each Wednesday, we host practice for our church's Folk Group.  It's more comfortable than practicing in church, and people can bring their kids to hang out with my kids.  When there's a birthday, we celebrate with a cake.

I've been on a bundt-cake kick lately, as these are easy to make and serve.  And I've discovered that doctoring up a box cake mix with some pudding and using a glaze rather than frosting makes a cake that even I feel like eating!

Here's tonight's edition of the Birthday Bundt Cake:  Chocolate with Caramel Glaze

CHOCOLATE BUNDT CAKE
1 box devil's food cake mix
1 small box INSTANT chocolate pudding mix
3/4 cup water
3/4 cup vegetable oil
4 eggs
1 tsp vanilla extract
dash of cinnamon

Mix and bake as directed on box instructions (for me, it's 50 minutes at 350.)

CARAMEL GLAZE
(I found this one over at Bless Us O Lord)

1/4 cup butter
1/2 cup dark brown sugar, packed
1 ounce milk
dash of salt
1/4 tsp vanilla extract
3/4 cup confectioners sugar

Melt butter in small saucepan. Add brown sugar and milk. Cook and stir one minute until mixture is smooth*.
Remove from heat. Stir in remaining ingredients and beat with electric mixer until well blended. Drizzle over cake.

This was only half the original recipe but it still made a very generous amount of glaze!

*DO NOT melt the butter in the microwave, stir everything else in and expect it to get smooth. Ask me how I know this. It still tasted delicious, but was a little on the grainy side.

CMP Brownies!

These are absolutely awesome. A CMP is a chocolate-marshmallow-peanut ice cream sundae that was a local favorite in Scranton, where I went to college.

Get the recipe, photos and nutrition facts at Cook and Count!