Godzchild - I ate a cookie today...

[Godzchild]

Originally Posted by Pressing-On

That might be a big cookie, but it doesn't look like a good cookie.

This is a good cookie... Now ILG will really be hungry. LOL!

speaking of which.....where is the recipe for that one?????? Not the big one (looks sort of dried out)

[Pressing-On]

Originally Posted by Godzchild

speaking of which.....where is the recipe for that one?????? Not the big one (looks sort of dried out)

You can't eat it, it's not Vegan. But here it is in the event you want to backslide. LOL!


Jacques Torres' Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Ingredients
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped

Directions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.

[Pressing-On]

VEGAN PEANUT BUTTER GRANOLA BARS // Makes 12 in an 11x7 pan

I used a 7x11inch dish. Try to use something close, they will be thinner bars in a 9x13 or super thick in an 8x8.

1 1/2 cups old fashioned oats
2 cups crisp rice cereal
1/2 cup almonds
2 Tbsp. chia, buckwheat, flax seeds or a mix of these (I used this blend)
2 cups pitted dates (about 14 large Medjool dates)
1/3 cup maple syrup
1 cup natural peanut butter (or nut or seed butter of choice)
1 tsp. vanilla extract
1 tsp. cinnamon
pinch of sea salt
4 oz. dark chocolate

Preheat the oven to 350'. Toast the oats on a baking sheet for 10 minutes. Set aside to cool completely.

In a large mixing bowl, combine the crisp rice, almonds, seeds, cooled oats and stir to mix. Chop up the dates well to make a chunky paste (this could be done in the food processor but I hate cleaning it for one small task). If your dates seem dry, add a splash of warm water to get them tacky. Think toothpaste sort of texture.

Warm the maple, peanut butter, cinnamon, salt and stir to mix. Pour the PB mix and dates over the dry ingredients and mix everything together, breaking up the date clumps with your hands to disperse. Just get your hands dirty, you need a big sticky heap.

Line a 7x11inch pan with parchment paper. Press the mixture down in an even layer, using the bottom of something flat to push the mixture down tightly as possible.

In a double boiler or a glass bowl over a pot of simmering water, melt the chocolate until smooth. Drizzle the chocolate (or spread it evenly) on top of the bars. Chill in the fridge for one hour before cutting. Keep covered in the fridge for optimum freshness or wrap them individually and store in the freezer.

The bars will keep for about 5 days in the fridge.

[Praxeas]

The best cookies I had I can never have again. They were my Grandmothers and the recipe died with her.

She used to make these oatmeal Chocolate chip cookies that did not flatten out in the oven and were "crispy". I could never get enough of them growing up

[Pressing-On]

CHOCOLATE AVOCADO TARTLETS

serves 6

Ingredients:

crust

1 cup macadamia nuts, more to garnish

1/2 cup hazelnuts

1/4 teaspoon sea salt

3/4 cup dried merjool dates

2 tablespoons water



filling

4 medium, ripe avocados

5 tablespoons unsweetened cocoa powder

3 1/2 tablespoons raw honey (sub agave or maple syrup to make vegan)



Method:

- Preheat oven to 250 degrees (you have the option to eat these raw, but I preferred them with the dough *slightly* cooked, and they were much easier to remove from the tartlet pans that way as well.

- In a food processor fitted with an "S" blade, combine crust ingredients and pulse until "dough" forms a ball. Add more water if necessary, the tiniest bit at a time.

- Remove dough ball and divide between (6) 4.75" removable bottom tartlet pans. Using your fingers, fill crevices of tartlet pans with dough and flatten into the pans to create the crust. Place on a baking sheet.

- Bake crusts for 10-15 minutes, until starting to rise slightly. Let cool and press crust back into place.

- While crust is baking, combine avocado and cocoa powder in a food processor fitted with an "S" blade. Blend until smooth and creamy! Add honey/sweetener and adjust to preference.

- Spoon avocado filling into cooled tartlet crusts and refrigerate for 30 minutes before serving. Garnish with chopped macadamia nuts and serve immediately!

[Pressing-On]

Originally Posted by Praxeas

The best cookies I had I can never have again. They were my Grandmothers and the recipe died with her.

She used to make these oatmeal Chocolate chip cookies that did not flatten out in the oven and were "crispy". I could never get enough of them growing up

Sounds like a good cookie. That would be awesome if someone in your family had the recipe. Have you checked? My mother used to make and sell Kolaches to WWII Vets.

[ILG]

Originally Posted by Praxeas

The best cookies I had I can never have again. They were my Grandmothers and the recipe died with her.

She used to make these oatmeal Chocolate chip cookies that did not flatten out in the oven and were "crispy". I could never get enough of them growing up

[Godzchild]

Originally Posted by Pressing-On

You can't eat it, it's not Vegan. But here it is in the event you want to backslide. LOL!


Jacques Torres' Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Ingredients
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped

Directions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.

I took a second look at this one....lol but I will stay strong

[Pressing-On]

Originally Posted by Godzchild

I took a second look at this one....lol but I will stay strong

I wouldn't eat them either. LOL! Mexican Cookies are something I am not strong enough to look away. I rarely make them because I WILL eat some!

[Pressing-On]

Well, I got that off my chest. I had to apologize to my grandson's bus driver for getting mad at her for passing my house yesterday. I said, "He comes to the same place everyday!"

That was a highjack, but it's my thread.