Chocolate chip cookies. The good old stand-by. There must be at least 20 recipes on this site for chocolate chip cookies, but each with a variation. This time I’ve added cracked (but still fairly whole) hazelnuts and plump dried cranberries. Oh, and I browned about half of the butter, which give them a great, extra nutty taste. Not sure if this is tremendously summery, but hey, you can eat cookies year round, no?
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chocolate
A few weeks ago, a friend’s daughter (who is 13) made him Peanut Butter Cup Banana Bread, which sounded yummy so of course I asked him for the recipe. I am not a fan of peanut butter on the whole (“good not great”) but if you have chocolate too, then I am all in. This isn’t her recipe (I modified by own “usual” banana bread recipe) but her’s looked awesome as well. So, thanks for the inspiration!
Things that I learned while making these cupcakes: Adding Black Raspberry Puree to Butter Cream does not produce a nice mellow, purplish pink color that I had hoped …. more this lovely Bubble Gum color. Lesson learned. So, while these are the least attractive cupcakes that I have made in a long time, it’s the thought that counts. Happy Birthday to my Roommate!
I haven’t made anything chocolatey for a while, for good reason: It’s summertime and there is such an abundance of fruits, veg and berries, that I should leave chocolate for the winter, when I am not as lucky. That said, chocolate is pretty good too, so I decided to make these sugar cookies. And pecans and sea salt? How can you go wrong!