Oat, Chocolate and Almond Cookies

Desert 4.06.2013: Oat, Chocolate and Almond Cookies

Oat, Chocolate and Almond Cookies

Chocolate Custard

Dessert 2.20.2012: Chocolate Custard - Creme do Pots

Chocolate Custard

If there is a dessert that is to die for it's this simple chocolate custard.

Chocolate Custard (1/2 cup sugar, 4 egg yolks, 2 cups heavy cream, 5 oz bittersweet chocolate) - fill into 4-6 ramekins and bake in water bath @ 300F 25-40 minutes (or until set but still jiggly in the center)

Chocolate Covered Strawberries

Dessert 2.13.2012: Chocolate Covered Strawberries

Chocolate Covered Strawberries

Chocolate Covered Strawberries (strawberries, melted semi-sweet chocolate, butter)

Mexican Chocolate Chip Cookies

Dessert 1.29.2012: Mexican Chocolate Chip Cookies

Mexican Chocolate Chip Cookies

I recently won this Breville mixer at an online contest. I was very excited when I got the news, but since I already own a KitchenAid mixer I was not sure what to do with two mixers, but I decided to give it a try since I'm not really into baking and mostly use my KitchenAid mixer's attachments to grind meat. I have to say that the Breville creamer attachment is awesome - I did not have to scrape down the sides of the bowl once to make chocolate chip cookies! This mixer is a keeper and from now on I will commit to using it at least once a week - sorry, beloved KitchenAid. I'll be sure to visit from time to time ...

Mexican Chocolate Chip Cookies

• Cream until fluffy: 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup (packed) golden brown sugar
• Add: 2 large eggs (one at a time)
• 1 tsp vanilla extract
• Combine and add: 2 cups all purpose flour
• 1/2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 tsp (New Mexico) red chile powder
• Add: 1 12-ounce package semisweet chocolate chips OR Mexican Ibarra or Abuelita chocolate

Refrigerate 1-24 hours; bake @ 350F 10-14 minutes; rest 3 mins; cool on rack.

Mexican Chocolate Chip Cookies