{TWD} Rewind Recipe: Chocolate-Chocolate Chunk Muffins

Happy Thanksgiving, everyone!

It's the time of year that we all count our many blessings, and I know that one on all of our lists (if you're not cuh-razy, that is) is chocolate!  This is a food blog, folks, you don't have to feel guilty or silly admitting that here.  As a matter of fact, it's something to be proud of here in the kitch!  Another thing I'm thankful for is the fact that we got to choose a rewind recipe for the baking group Tuesdays With Dorie, because that is the reason I was able to bake these delicious little ditties!  Chocolate for breakfast?  Don't mind if I do.

Chocolate-Chocolate Chunk Muffins

From Baking From My Home to Yours, by Dorie Greenspan

Ingredients

6 Tbsp. unsalted butter

4 ounces bittersweet chocolate, coarsely chopped

2 c. all-purpose flour

2/3 c. sugar

1/3 c. unsweetened cocoa powder, sifted

1 Tbsp. baking powder

1/2. tsp. baking soda

1/2 tsp. salt

1 1/4 c. buttermilk

1 large egg

1 tsp. pure vanilla extract

Directions

1. Preheat the oven to 375 degrees, and butter a regular-size muffin tin with 12 molds.

2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave.  Remove from heat.

3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.

4. In another large bowl, whisk the buttermilk, egg and vanilla extract together until well combined.

5. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.  Don't worry about being thorough - a few lumps  are better than overmixing the batter.

6. Stir in the remaining chopped chocolate.

7. Divide the batter evenly among the muffin cups.

8. Bake ~20 minutes, or until a thin knife inserted into the center of the muffins comes out clean.  Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Pumpkin Blondies

So, there were a couple of reasons for me being M.I.A. on the blogging scene, one of which being our trip to North Carolina that I posted about last time.  The other reason is that I got a new job!!!  The transition from one job to the other has kept me really busy - starting with the interview for the new gig, finding out that I actually got it, and then training my replacement for the old one.  My last day was just this past Friday, and it took a lot of organizing and teaching to pass the torch to the new me.  I really wanted to show her everything because I wanted to leave the people I've been working with in good hands.  I know they are - just wanted to do everything I could to make sure, ya know?!  Also note, I may have been working with them on improving their health for the last year and a half, but I wanted to go out with a bang, so I took them a treat on my last day.  These pumpkin blondies were a hit!  Not so healthy, but definitely festive and delicious.  They loved them, and I know you will, too.

Pumpkin Blondies

Adapted from My Baking Addiction

Ingredients

1 c. whole wheat flour

1 1/3 c. all purpose flour

1 Tbsp. pumpkin pie spice

1 tsp. baking soda

1 tsp. cinnamon

3/4 tsp salt

1 c. (2 sticks) butter, softened

3/4 c. sugar

3/4 c. brown sugar

1 large egg

2 tsp vanilla extract

15 oz. canned pumpkin puree

12 oz. chocolate chips (mix of white & bittersweet)

3/4 c. chopped pecans, optional

Directions

1. Line a 9x13 inch pan with tin foil & spray with non-stick cooking spray.  Preheat oven to 350 degrees.

2. Whisk together dry ingredients.

3. Cream butter & sugars until smooth.

4. Beat in egg & vanilla.  Then beat in pumpkin.

5. Mix in dry ingredients until just combined.

6. Fold in chocolate chips.

7. Pour evenly into prepared pan & bake for 35-40 minutes.

8. Let cool completely in pan.  Remove from pan by grabbing the edges of the foil and set on counter or flat surface to cut squares.

***I covered them and let them settle over night because I wanted them to be more chewy than cakey (they were cakey right out of the oven).  They were perfectly chewy the next morning!!!

Banana Split Ice Cream Cake for Dick's 27th...Mmmmmmm...

My hunka hunka burnin' love just turned another year older, and wiser, too!  When I asked what birthday treat he wanted he couldn't decide.  In fact, he couldn't even give me any options to choose from - may have been because he was glued to the Game Cube with his brother for hours on end - but I jumped at the chance to make something marvelous I'd seen online just days before: banana split ice cream cake.  Your blood sugar spikes just reading that, doesn't it?  I know.  With an Oreo crust, sliced bananas, 2 kinds of ice cream, a layer of gooey fudgey goodness, and perfectly sweet strawberries and toasted coconut to top it off, how could it not?  There may not be a birthday in your family or circle of friends coming up, but I'd strongly suggest you find some reason - any reason - to celebrate so you can make this cake.  They won't be screaming for ice cream, my friends.  They'll be screaming for you!

Banana Split Ice Cream Cake

Adapted from recipe found at Tasty Kitchen

Ingredients

1 package Oreos (I used double stuff w/ good results!)

1/2 stick (4 Tbsp) butter, melted

4 bananas, sliced into 1/4 inch pieces

1 pint strawberry ice cream

1 jar fudge sauce (loved special dark!)

1 pint vanilla ice cream

4 c. sliced fresh strawberries, sweetened with sugar

1 regular can whipped topping

1 c. coconut, toasted

Directions

1. Crush oreos in a food processor, or place them in a Ziploc bag & crush them with a rolling pin.  Mix in melted butter & press into the bottom of a 8-10 inch spring form pan.

2. Layer sliced bananas evenly over the cookie crust until it is completely covered.

3. Spread softened strawberry ice cream over the bananas.  This works best if you space individual scoops over the banana layer, then flatten and smooth them into each other with a rubber spatula.  Freeze for 2 hours.

4. Remove lid from jar of fudge & warm it in the microwave for 30 seconds.  Spread it evenly over the layer of strawberry ice cream & freeze for another hour.

5. Spread softened vanilla ice cream over the fudge layer the same way you did the strawberry ice cream layer.  Freeze until just before you're ready to serve. 

6. Remove the spring form.

7. Pile the strawberries onto the cake, leaving about 1 1/2 inch border around the edge.  If you put the strawberries on earlier and let them freeze, the cake will fall apart when you cut into it.  Trust me...that's why there are no pictures of individual pieces of cake.

8. Cover the edge of the cake with loads of whipped topping, and sprinkle with toasted coconut. 

{TWD} Chewy, Chunky Blondies...better than you know what!

Mmmmmmmmm...

Oh, my.....

There are hardly any words to describe this...this...its more of an experience than a dessert.  No, there aren't any words to do it justice.  Just sounds.  It'll have you moaning and curling your toes before you've even swallowed your first bite.  Seriously.  So rich, and absolutely just too much to handle in the middle of the day.  You have to eat this at night, otherwise you'll feel guilty.  Don't ask why, its just one of those things.  Eat it while its still warm and gooey from the oven.  But its just as sinfully delicious the next day. 

p.s. only share this with the ones you truly love, or people will get the impression that you care more for them than you really do.  Its that good.

Chewy Chunky Blondies

Baking: From My Home to Yours by Dorie Greenspan

Click HERE to visit Nicole of Cookies on Friday for the complete recipe.

***I left out the walnuts, but put in both heath bits AND butterscotch chips.  Divine.***

TWD: Birrrrthday Brrrownies for Jan

I'm a little tardy with this post (it is called Tuesdays With Dorie, afterall), but I'll explain myself at the end of this post.  Prepare yourselves to be green with envy.

All of my life I've pretty much known two kinds of brownies:  1) the Betty Crocker red box mix, which I love, and 2) dry, cakey homemade brownies from other people's kitchens.  My mom was strictly a Betty Crocker gal, and so I grew up on her side.  I still take her side on pretty much everything (excluding her stance on Donny Osmond, Barry Manilow, and the fact that she thinks I stole all of her movies when I moved away from home - I only brought with me what I bought myself or was given as a gift.  so there.), but the fabulous Dorie Greenspan is luring me over to the dark side of brownies made from scratch at home.  The only two recipes I've tried have been Dorie's from her cookbook Baking: From My Home to Yours, and neither have disappointed in the slightest.  My baking club, Tuesdays With Dorie, that is centered around this very cookbook had the pleasure of whipping up Brrrownies this week, and the timing couldn't have been more perfect!  The recipe calls for a heavy dose of York Peppermint Patties.  My mom is a die-hard fan of Junior Mints.  I know they aren't the same, but they're pretty darn close, and that's good enough for a lady who deserves the best.  Especially on her birthday!  I surprised my momma with a plate of these delights as she came out of work today.  She loved them.  I'm sure you'll love them, too.  Click here for the complete recipe.  Its short and sweet, and the fruits of your minimal labors will be totally worth it!

Happy Birthday, Mom!  I love love love you!

I was living in a dream yesterday, so I had to postpone the brrrownies just one day.  I went with my family to see the Sir Paul McCartney LIVE in concert!  My parents are both huge Beatles fans, but my dad especially loves them, so you know I was raised right.  My parents' "song" is Let it be, and one of my favorite memories of my dad is singing along while he played Hey Jude on the guitar.  Dick's family had different musical taste (not that there's anything wrong with that...except that there kind of is), so the concert was kind of a music education/appreciation experience for him.  And that's kind of ironic because he's so musically talented!  Anyway, here is a glimpse at one of the greatest nights of my life.  Seriously.

TWD: Banana-Coconut Ice Cream Pie

Not only is this pie delicious, but the smell that will fill your house while you are just getting started preparing the crust is worth a million bucks. Or at least a quarter of a million...like what Michael won on the Biggest Loser tonight. Yep. This is what I was eating while I watched the season finale. Nothing better than stuffing your face while you watch people work their little hearts out. Really, the crust was by far my favorite part of this pie. Could it have been all the butter? Maybe. If you like coconut & bananas, you're going to love this pie! Visit Spike at Spike Bakes for the complete recipe. I'm gonna have another piece.

Banana-Coconut Ice Cream Pie

Baking From My Home to Yours, by Dorie Greenspan

The perfect beginning and ending to the day...

Does the first picture look a little familiar? Like you maybe saw it on the cover of Food Network Magazine last month? Ok, theirs was much more professional looking, but don't let that fool you into thinking that they invented this egg-cellent dish. Oh, no they sure didn't. I'm not claiming that I invented it, either...not even close. We call it the egg baskets (I don't remember what they called it), and Dick first introduced them to me while we were dating. It's definitely not the fanciest breakfast, but one of champions nevertheless. Ever seen the movie Moonstruck with Cher & Nicolas Cage (before his terrible hair/awful movie lifestyle choice - don't argue...you know you can't with Ghost Rider in your back pocket!)? Well, if you haven't you should Netflix it this weekend. You'll love it! Cher's mother in the movie makes egg baskets! So, I have yet to learn who the founder of the Egg Basket is, but let's all take a moment to give thanks anyway.

Egg Baskets

Ingredients

1 egg

1 piece of whole wheat toast

1 Tbsp butter or margarine

2 Tbsp shredded cheese

Salt & pepper

Directions

1. Using a cookie cutter or small drinking cup, cut a hole out of the middle of your bread.

2. butter both sides of your bread.

3. place your bread in a non-stick skillet over medium heat.

4. crack your egg into the hole in the bread, season w/ salt & pepper, & cook it to just under your liking.

5. use a spatula to turn the bread/egg over for 45-60 seconds.

6. sprinkle with cheese and place on a plate.

What is the perfect ending to the perfect day? Or even the worst day? My answer to that question will probably always include chocolate, and on most days it will specifically be a chocolate eclair. I've always loved them, but only if they're filled with custard. You can just forget it if it's filled with that whipped cream garbage. No thanks. Tell me, what is the point of that? It's just a tease, and totally unsatisfying. When we got home from NYC, I was craving pastries...which makes complete sense when I remember that we had some every single day we were there! I'd try to defend myself, but really there's not a lot I can say. So, of course I turned to FoodNetwork.com and found exactly what I was looking for. Shout out to Paula Deen - because of her you're all getting this sensational chocolate eclair recipe! And might I also add that this was so much easier than I'd imagined it would be?! I made my sister some for her birthday, and then I made more the very next day. We took some to friends, but we saved two big ones for ourselves. Like I would make and then not partake...come on, you know me better than that by now. There was icing that went with the pastry itself, but I didn't like it very much, so I ended up going with a can of chocolate frosting. If you have a great chocolate icing recipe use it, if not, just swing by the grocery store. Have fun indulging, my friends. I know I did!

Chocolate Eclairs

Paula Deen of the Food Network

Ingredients

Pastry:

1 c. water

1 stick margarine or butter

1 c. sifted all-purpose flour

4 eggs

Filling:

3 c. milk

3/4 c. sugar

1/2 tsp. salt

6 Tbsp. all-purpose flour

3 eggs

2 tsp. vanilla

Directions

1. preheat oven to 400.
2. heat water & margarine to boiling point. add flour & stir constantly until mixture is smooth & forms a ball when tested in cold water. remove from heat & let cool.

3. beat in 4 eggs, one at a time. for small eclairs, drop dough from teaspoon onto greased cookie sheet. for larger eclairs, spoon dough into a pastry bag and pipe onto the cookie sheet. bake for ~30 minutes or until light brown. set aside to cool.

4. prepare filling by combining milk, sugar, salt & flour; cook slowly until thickens.

5. add 3 beaten eggs & continue to cook until mixture is even thicker. remove from heat, cool & add vanilla.

6. with a serrated knife, slice pastry puffs lengthwise, but not all the way through.

7. pipe custard mixture into the center.

8. frost the eclairs & serve.

TWD: Brownies for Julia...SINFULLY gooey for Moulin Rouge!

I have to be honest, when I read the recipe - that you can find in full by clicking here at Chocolatechic - and it said that these brownies would be gooey, I didn't really believe it. But let me tell you, I will never call Dorie Greenspan a liar again! When that lady says "gooey" she means business. I've never been shy or ashamed of the fact that my favorite brownies come from a little red box with Betty Crocker's name on it - they are rich and fudgey, and I just love 'em! Plus, my love for them has grown leaps and bounds over the years as I've tasted dry & cakey homemade brownie after dry & cakey homemade brownie. If I wanted cake, I'd ask for cake...sorry...but not really. You know it's true. Anyway, I actually cooked these about 7 minutes longer than the recipe called for because I was worried they weren't really cooked. Also note, Ms. Greenspan isn't joking when she says these babies are delicate - you for sure have to wait for them to cool (some of my TWD pals even put them in the fridge and freezer to set them up a bit more!) before you cut them. If you're itching for some ooey gooey chocolatey goodness, this recipe will sweep you off your feet (it may even make you curl your toes!).

Rick Katz's Brownies For Julia

Baking From My Home to Yours by Dorie Greenspan

You know what would be a perfect companion to these sinfully divine brownies? A romantic movie, of course! My #6 on the countdown to Valentine's Day is Moulin Rouge - which if you've seen the movie you know is "sinfully" good, just like these brownies, because Nicole Kidman plays, well, a prostitute. If you've never seen it before, don't let that scare you out of watching it! If you like musicals, you'll love it. If you like chick-flicks or romance, you'll love it. If you don't love it, we can still be friends, but we just won't be able to enjoy singing the soundtrack at the top of our lungs in the car together (which is what my oldest best friend Jackie and I did all through high school!). Love love love it!

On time! TWD: Cocoa-Nana Bread...Ahhhhhhh

When you think of a fruit dessert, what usually comes to mind? My first thought is usually chocolate covered strawberries. And the next would be pretty much any other fruit covered in chocolate - you know how at those chocolate fountains (that I won't even let myself really think about when I'm loading my plate full of heavenly chocolate-drenched finger foods because of all the oil they have to put in it to make it that runny and smooth) there is every fruit under the sun, because fruit is already fabulous, but then you bathe it in chocolate and you could just die it's so good?! Anyway, this bread is just like dipping bananas in that delicious chocolate fountain. Ok, so it's not exactly like that, but it's pretty dang good! It's really rich, so it's perfect with a glass of milk for that weekend junk-breakfast splurge, or the late night snack you've been craving all day when you're catching up on the episode of Lost you missed because your husband has a freaking night class on Tuesdays. Oh, the life of a student's wife - so glad I'm graduated! Like I'm going to understand anything they throw at me this season, anyway...hmmmm... But really, like every other recipe of Dorie's I've tried, this one was a huge hit. Dick took the second loaf to work, and didn't bring even a crumb home to me. Head on over to Obsessed With Baking for the complete recipe. You won't be sorry you did. Love you guys!

Cocoa-Nana Bread

Baking From My Home to Yours by Dorie Greenspan

Tardy TWD...kinda: Chunky Peanut Butter & Oatmeal Chocolate Chipsters

Ok, so this week I was really supposed to make Chocolate Oatmeal Almost - Candy Bars, but it just didn't happen! You can, however, find pictures and a recipe for them at Confectiona's Realm. Instead, I made these delicious cookies for a baby shower I was invited to. This is going to sound bad, but I'm just going to say it...I'm not as big a fan of babies as I am of these cookies. It's true, and I won't take it back. In fact, I'm just not a fan of babies in general because they scare me to death...plus they're gross. Crying, snotting, pooping, and don't even get me started on the spit-up! I literally have to leave the room when that little situation happens because I'll be making a bigger mess if I don't. And yes, Mom, I know "it's different when they're your own," but we'll wait awhile longer to see if that one's fact or fiction. But let's stop talking about puke so you can get excited about these cookies! hahaha

They were easy & delicious, not to mention a big hit at the shower! The recipe really makes about a million cookies, though, so unless you plan to take them to friends and neighbors, I'd just half it. I'm going to stick to the rule of not posting the recipe, because I'm already breaking two rules this week by not posting on Tuesday (better late than never?), and not posting the right recipe. But you can also find this recipe at Proceed With Caution. She even made them into ice cream sandwiches! I just ate about a dozen with a big glass of milk - scrumptious either way!

OrEo tRuFfLeS 4 nEw YeArS...so easy a husband can do it!

Dick made a delicious discovery at his work Christmas party this year: Oreo Truffles. He loved them so much he brought one home for me to try - I got myself a real keeper! He even loved them enough to make them for his whole family last time we went down for a visit, and then again for our Ugly Sweater Party. I just had to document it, because rare are the occasions when he 1-volunteers to make food, and 2-actually follows through by making it hahaha! Unless it's frozen burritos or a pizza (sorry babe, you know its true). Both times they were a huge hit! Some of our friends made us laugh when they called the truffles "Make-Outs." We were all confused, but then they explained by telling us that hugs and kisses are great, but what's even better than that? Making out! hahaha so there you go, Make-Out Truffles. They are super easy, and fabulously rich and delicious. Dick made the comment that you can really only eat about 3, but I'm pretty sure I had closer to 12! haha just kidding...kinda. They would be the perfect quick-fix to take to a party for New Year's. And a great way to go out with a bang before the new diet starts! tee hee.

Oreo Truffles

From Katie Russell

They might not look very pretty, but they are sure delicious!!!!

Ingredients

one 8 oz. brick of cream cheese, at room temp.

1 pkg. oreos, crushed

12 oz. white chocolate, melted

Directions

1. mix the cream cheese and oreo crumbs together - Dick used his hands, which is a lot easier.

2. form the "dough" into balls w/ about 2 Tbsp. for each ball.

3. dip the balls in the white chocolate and set on a tray lined with parchment paper.

4. Cool in fridge or freezer until ready to serve.

Holly Jolly Pumpkin Bread w/ pecans, cranberries & white chocolate...HEAVEN

Well, my foodie friends, 'tis the season...finally! I have to say that although I've lived in the state with the "greatest snow on earth" my entire life, I've never been a fan of it outside of the week before Christmas until New Year's Day. But I have always and will always be a fan of the Christmas season! That being said, I have to post one last pumpkin recipe, and then I'll get going on my Christmas treats. But to be 500% honest with you, I'll definitely be making this all throug December to give as holiday goodies to friends & neighbors, cuz they're gonna LOOOOOVE it, just like you are! It's so good, in fact, that the loaf I gave to my Mom & sisters was half eaten before they even got home - that means they were breaking off pieces and eating with their hands in the car because they just couldn't wait until they got home to use a knife and plates. hahaha TRUE STORY!

Pumpkin Bread w/ Pecans, Cranberries & White Chocolate

From The Closet Cook

Ingredients

1 c. all purpose flour

3/4 c. wheat flour

1 tsp. baking soda

1/4 tsp. salt

1 tsp ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. cloves

1/4 tsp. ground ginger

1 1/2 c. pumpkin puree

3/4 c. brown sugar

2 eggs, beaten

1/4 c. oil

1/2 c. vanilla yogurt

1 c. white chocolate chips

1/2 c. dried cranberries

1/2 c. pecans, chopped & toasted

Directions

Mix flours, baking soda, salt & spices in a bowl.

Mix the pumpkin puree, sugars, eggs, oil & yogurt in another bowl.

Combine the wet & dry ingredients.

Stir in the chocolate chips, cranberries & pecans.

Pour the batter into a 9x5 inch loaf pan. (I used two 8.5 x 4.5 x 2.5 pans)

Bake in a 350 degree oven until toothpick pushed into the center comes out clean, about 60-70 minutes.

*PeRfEcT Peanut Butter Fingers

What is creamy and/or chunky, delicious, and can make all of your problems seem to melt away? There's only one right answer here, and you all know exactly what it is ... peanut butter. Whether you're eating it on a sandwich, in ice cream, on a banana, in cookies, or just feel the need to load up a spoon and enjoy it lick by lick, peanut butter is sure to make you feel better about pretty much anything. Unless you're feeling a little crazy and try to pair it in a shake with mint (I don't know why Dick thought that one would work!), but those are the few and very far betweens. This little dessert has been a personal fave for years, and I recently tasted the best recipe ever, so I had to try making it for myself. The secret touch to this recipe that sets it apart from all others I've tried is a generous layer of peanut butter on top of the "crust" just before you add the chocolate frosting. GENIUS! Ashley, whose brilliant idea that step of the process was has forever changed my peanut butter finger loving life. All I can say is pour yourself a glass of milk, and prepare yourself, because half of the pan will be gone before you know it!

Peanut Butter Fingers

From Ashley Olney

Ingredients

3/4 c. butter

3/4 c. sugar

3/4 c. brown sugar

1 tsp. vanilla

3/4 c. peanut butter, plus extra for middle layer

2 eggs

1/2 tsp. salt

1/2 tsp. baking soda

1 1/2 c. flour

1 3/4 c. quaker oats

chocolate frosting (store bought or homemade)

Directions

mix all ingredients in a large bowl. heat oven to 375 & cook for 10-12 minutes. let cool. spread peanut butter on top, followed by chocolate frosting.

disappearing chocolate zucchini bread

Okay, so I've made this bread twice now, and both times I've managed to get pictures of it in the pan, but have had zero luck snapping a shot of a slice. You may wonder why, but after you taste it you'll completely understand. Is this the best bread I've ever had? Why, yes, I think it is! Seriously, if you like chocolate at all you are going to just be on cloud 9 the instant it touches your taste buds. And then, when you close your mouth and start to chew, your eyes are going to get really big and then kind of roll into the back of your head as that delicious yummy noise (you know the one, its kind of a moan/sigh) just escapes your mouth, past all the chocolaty goodness that is this bread. The term "eat your heart out" was made for foods like this! My suggestion: only let it cool a few minutes; and have a big glass of milk on hand. Your life just got a whole loaf of chocolate zucchini HEAVEN better. Don't thank me, just enjoy.

Chocolate Zucchini Bread

From the Closet Cook

What is it w/ my breads sticking to my pan?!

Ingredients

1 c. zucchini, grated

3/4 c. brown sugar

1/4 c. oil

1/2 c. vanilla yogurt

1 egg

1 c. all purpose flour

1/2 c. whole wheat flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/4 c. cocoa powder

1/2 c. choc chips

1/2 c. walnuts, chopped

Directions

Mix zucchini, sugar, oil, yogurt, & egg.

Mix flours, baking soda, baking powder, salt, cocoa, cinnamon in another bowl.

Mix wet & dry ingredients.

Mix in nuts & chocolate chips.

Pour batter in greased 5 x 9 loaf pan.

bake in preheated 350 degree oven until toothpick comes out of center clean, ~50 minutes.

"ultimate" chocolate chunk cookies

I got this recipe from Woman's Day magazine, and don't get me wrong - they're delicious! - but I don't think we should just throw the word "ultimate" around like its just any other word. The pecans and coconut definitely earn a "fabulous" or a "stupendous," but I just don't know about the "ultimate." Thus the quotation marks. hahaha who cares, right?! Whatever. Really though, these cookies were an absolute HIT with my family at our big birthday celebration yesterday! My sister, who doesn't even like nuts or coconut, ate about 5 of them. If that's not something, I don't know what is! So, I hope you enjoy these fabulous, stupendous, ultimate chocolate chunk cookies!

Ultimate chocolate chunk cookies

from Woman's Day magazine

Ingredients

2 sticks (1 c.) unsalted butter, softened

1 c. packed brown sugar

1/2 c. granulated sugar

2 tsp vanilla extract

2 large eggs

1 tsp baking soda

1 tsp salt

1 1/2 c. all-purpose flour

2 c. old fashioned oats

1 1/4 c. sweetened flaked coconut

8 oz. semisweet chocolate chunks/chips

1 c. coarsely chopped toasted pecans

Directions

1. heat oven to 375 degrees. beat butter, sugars and vanilla in a large bowl w/ electric mixer until fluffy. beat in eggs, baking soda and salt until blended. on low speed, beat in flour until just blended.

2. stir in oats, 1 c. flaked coconut, all of the chocolate chunks & chopped pecans. using 2 tbsp dough for each cookie drop mounds 2 in. apart onto greased baking sheets. sprinkle tops w/ rest of coconut.

3. bake 11-13 minutes until golden on bottoms and around egdes. cool on baking sheet 2 minutes before removing to wire rack to cool completely.

.Paula's chocolate chip zucchini bread.

Paula Deen...there's not much I can say about this lady except how much I ADORE her! Other than my love of food and budding interest in cooking, she is the reason I started watching the Food Network Channel so much (and when I say so much, I mean that every time I sit down to watch TV, its always the first channel I check - I even look at their website everyday!). She is a freaking hoot, and she'll without a doubt make you laugh while she makes you drool over her food. She cooks mostly southern food, and in almost every dish I've seen her make she uses an insane amount of butter...not the healthiest, but right up there with the tastiest! Anyway, I don't have many pictures of this bread 1) because I didn't grease the pan well enough, so it got ripped apart, and 2) because we ate it pretty dang fast! It's FANTASTIC - the orange zest gives it a little tang that I'm sure you'll love...we did!

Chocolate Chip Zucchini Bread

by Paula Deen of the Food Network Channel

Ingredients

3 c. all purpose flour

1/2 tsp. baking powder

1 tsp. salt

1/2 tsp. ground cinnamon

1/2 tsp. nutmeg

1 tsp. baking soda

3 eggs

2 c. sugar

1 c. vegetable oil

2 tsp. vanilla

2 c. grated zucchini

1 c. semisweet chocolate chips

1 c. pecans, chopped

1 Tbsp. orange zest

Directions

Preheat oven to 350 degrees & grease 2 9x5 loaf pans. sift together flour, baking powder, baking soda, salt & spices. in a large bowl, beat eggs until light and fluffy. add sugar and continue beating until well blended. stir in oil, vanilla, zucchini, pecans, chocolate chips, & orange zest. stir in sifted ingredients & pour into loaf pans. bake for 50 minutes, or until a skewer comes out of the middle clean. remove loaves from the pans and cool.

...Jan-Jan's Killer Chocolate Chip Cookies...

Being a girl, every now and then I get the hankering for some chocolate...it's actually quite often that this need arises, but frequency's not important. Sometimes I fulfill this need in the form of ice cream or a candybar, but most of the time I'll make my Momma's chocolate chip cookies. These aren't just any chocolate chip cookies...I swear they will be the thing to finally bring about world peace and cure deadly diseases when the leaders of our world will ever pull their heads out of their you-know-whats. I'm not gonna lie to you, a lot of the batter never makes it to baked cookie form because I LOVE LOVE LOVE the dough so very much that I eat it right out of the bowl. You will, too, I just know it! Lucky for me Rich is afraid of getting salmonella, so I get all the dough to myself! I made a batch last week, and although I enjoyed my dough and a few of the actual cookies about 30 of them went into the garbage can at the freaking Stadium of Fire on the 4th of July...apparently my food-smuggling skills aren't what I thought they were! It was a shame, but I'm sure whichever homeless guy or gal who raided that garbage had the sugar-high of their life that night hahaha. I never can seem to get them to taste exactly like when Mom makes them, but any way you stack them they will satisfy your chocolate craving...I promise!!!

Ingredients

1/2 c. sugar

1/2 c. brown sugar

1/3 c. margerine

1/3 c. shortening

1 egg

1 tsp. vanilla

1 1/2 c. all purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1 package chocolate chips

Directions

1. Cream sugars, margerine and shortening

2. Beat in egg and vanilla

3. Mix in flour, baking soda, and salt

4. Mix in chocolate chips

5. On a greased cookie sheet, bake for 8-10 minutes at 375 degrees.

(Do NOT over-cook! They are PERFECT when edges are barely brown.)

6. Let cool 2 minutes on sheet before transfering to cooling rack.