Sunday, January 31, 2016

Harrisons's Quilt

Harrison came to visit this summer. We went on a little field trip to the fabric store. Harrison chose
the fabric and pattern, he has excellent taste. Making this bold chevron pattern was just fun. It has a soft minky back and a fun striped binding. It was made with a lot of love.

Saturday, January 30, 2016

Martha's Quilt

Martha Ann patiently waited for this bright quilt. The colors were fun and happy. It is a happy quilt for a fun, happy gal. We love Martha Ann.

Wednesday, January 20, 2016

Chocolate Chocolate Cookies

I forgot how good these cookies were. They are included in Dorie Greenspan's Cookbook,  'Baking From My Home to Yours'. This is one of my favorite cookbooks, it would rank in my top five.
Dorrie calls these World Peace Cookies. A daily dose of this decadent cookie could possibly lead to world peace. Hey, it is worth a try.
I first made this recipe years ago, I was a member of the Tuesdays With Dorrie baking group. We baked our way through this amazing cookbook. I revisited this recipe again--it is still amazing. It deserves to be shared often.
This is a butter-rich, sandy-textured slice and bake cookie. It is simple to make and delicious. These are great warm from the oven or room temperature. I have tried them both ways and I approve. They are also good for breakfast. Serve with a tall glass of cold milk.

Chocolate, Chocolate Cookies (World Peace Cookies)
1 1/4 cups flour
1/3 cup unsweetened cocoa powder (I used Penzy's)
1/2 teaspoon baking soda
11 tablespoons butter at room temperature
2/3 cup brown sugar
1/4 cup white sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla
4 ounces bittersweet chocolate, chopped into chips (I like Ghirardelli 60% Baking Bar)

Stir together the flour, cocoa and soda.
In a stand mixer beat the butter on medium speed till light and creamy. Add both sugars, salt and vanilla. Beat for two more minutes
Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour. Do not skip this step or you will have a mess, trust me I know. Pulse the mixer on low speed about 5 times, a second or two each time. If most of the flour is incorporated it is safe to remove the towel. Continue to mix on low for about 30 seconds. Just mix until the flour disappears, do not over mix. For the best cookie work the dough as little as possible. Toss in the chocolate bits, gently mix, dough may appear crumbly.
Turn the dough onto a work surface, divide dough in half. Shape into to logs that are 1 1/2 inches in diameter. Wrap the dough in plastic wrap and refrigerate at least 3 hours. The dough can be refrigerated for up to 3 days or frozen for 2 months. No need to thaw frozen dough, just slice the cookie and bake and extra minute.
Heat oven to 325 degrees. Line baking sheet with parchment paper. Using a sharp thin knife slice the logs into rounds about 1/2 inch thick. Don't worry if the cookie cracks as you are cutting them, just squeeze the bits back into the cookie. Place on sheet.
Bake for 13 minutes. The cookie will not look done nor will they be firm. You will have to trust me on this. Place on a cooling rack until room temperature. Enjoy 30 delicious cookies.
I shared this cookie with several friends--100% positive reviews. I think it would be a great idea to keep a roll of this cookie dough in the freezer--always, for World Peace.
Printable Recipe