Tag Archives: chocolate

Chewy Chocolate Chip Oatmeal Cookies with Pecans

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There is an ongoing debate in my house regarding chocolate chip cookies. I suppose there are much worse things that we could fight over… But, this chocolate chip cookie battle has been going on for years, and there is no end in sight.

You see, my husband and I have different definitions of what constitutes a chocolate chip cookie. I believe that the chocolate chip cookie is a blank canvas just waiting for inspiration to strike… Why not add oats? Or mix it up with some whole wheat flour? Perhaps we could add nuts? Or cocoa powder? Or peanut butter? My mind is just spinning with ideas.

My husband just wants a plain chocolate chip cookie. Give him the recipe on the back of the bag of chips. Every. Single. Time. Perhaps you can see where this is going…

I often bake cookies as a treat to go with our weekly pizza night on Fridays… And, it never fails that when I ask him what kind of cookies he would like, he will tell me that he wants chocolate chip cookies. Not those “fake” chocolate chip cookies that I make, mind you… He wants the “real” ones, which he claims I never make. (I do… More often than I’d like.)

So, a few weeks ago, when I came up with these chewy oatmeal cookies studded with chocolate chips and pecans and jazzed up with just a bit of cinnamon, he wasn’t impressed. We had friends over for dinner that night, and everyone ate the cookies happily (including my hubby, though he did protest the “fake” cookies). Of course, now I owe him a batch of “real” chocolate chip cookies.

If you’re like me, I think you’ll love these cookies… They are perfect for late summer/early fall when the sun sets a bit earlier, and the weather is just starting to turn, but you aren’t quite ready to dive in with a pumpkin pie yet. There’s just enough cinnamon to be noticeable, but not so much that it overpowers the chocolate chips. The oats and pecans make the cookies just a bit heartier than a typical chocolate chip cookie.

Of course, if you’re like my husband, you can just skip over this recipe and make my “real” chocolate chip cookies. I won’t judge… At least, not too much.

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Chewy Chocolate Chip Oatmeal Cookies with Pecans
Makes 26-28 cookies

This recipe makes nice big chewy oatmeal cookies with chocolate chips and pecans. They are great for snacking or dunking. They’ll keep for up to a week in an airtight container, but I doubt that they will last that long.

  • 1 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all purpose flour
  • 1 teaspoon sea salt
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • 3 cups old fashioned rolled oats
  • 2 cups milk chocolate chips
  • 1 cup chopped pecans

Beat the butter, brown sugar, and granulated sugar together until the mixture is light and fluffy.  Add the eggs, one at a time, beating well after each addition. Add in the vanilla extract and beat again for about 30 seconds.

In a separate bowl, whisk together the flour, salt, baking powder, and cinnamon.  Add the dry ingredients to the creamed mixture, beating on the lowest setting until they are just incorporated.  Stir in the oats, chocolate chips, and pecans.

Cover the batter and refrigerate for at least 2 hours (or overnight).

When ready to bake, preheat the oven to 350F. Line your baking sheets with parchment or a silicone mat.

Scoop out ¼ cup of dough for each cookie (I have a ¼ cup ice cream scoop that makes this job simple!).  Press the cookies to flatten them just a bit on the pan before baking.

Bake for approximately 20 minutes, until the cookies are golden but still soft. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

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Chocolate Cherry Granola

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Sometimes I find that the actual writing of a blog post is the hardest part. This week, that is certainly the case.

I made this granola earlier in the week… I even managed to find the time to take some photos (hooray for nap time!), and got them processed and ready to go.

Since then, however, I’ve barely had a moment to even think about writing a few sentences and sharing the recipe. I’ve got a little girl who doesn’t want to sleep and wants to be held all day (which, while sweet, isn’t very practical when I’m trying to get things done!). And, I’ve also got a few other projects going on this week. It’s all good stuff, but sometimes I find that sitting down to write falls through the cracks.Continue Reading

On Gluten-Free Eating… An Important Distinction (and Miniature Chocolate Banana Loaves)

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Let’s talk about gluten-free eating today, shall we?

It seems that gluten-free is the latest craze and it’s everywhere. There are no shortage of gluten-free foods at the grocery store these days. Some of them are great, but many of them are merely junk food lacking gluten. There are plenty of books and diets that promote a gluten-free lifestyle for health… Many of them are based in actual scientific fact. Sadly, some aren’t.

With all of the gluten-free hype, I’m guessing you know a few people (even dozens, perhaps) who have “gone gluten-free” recently. Unfortunately, I’m guessing that there’s at least one of them that can’t even tell you what gluten is or why they stopped eating it. Herein lies the problem.

If you’re a regular reader, you may know that I recently cut back on gluten.  (I cut back on processed foods, sugar, and dairy, as well… But, that seems to draw much less attention.) In the process, I’ve gotten a lot of questions and plenty of blank stares. There are also a handful of people who think it’s just a joke. (A few late night TV hosts have also tried to make a joke out of it lately.)Continue Reading

Individual Brownie Cakes with Dark Chocolate and Irish Cream

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Recipe inspiration can come from anywhere.  Sometimes my recipes are inspired by a dish I had at a restaurant or by some great ingredients I found at the farmer’s market.  There are also times when a recipe is the result of something in the fridge that I’m just trying to get rid of. This is one of those recipes. But, it’s a good one, so stick with me here.

These decadent individual brownie cakes were the result of some chocolate frosting in my fridge. I made cupcakes for a baby shower last weekend, and I made too much chocolate frosting. I have trouble wasting food in the kitchen, so I put it in the fridge for later. All week long, I would look at it whenever I opened the fridge.  A few times I considered just eating it with a spoon, but I resisted the urge. I wanted to use it for something.

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So, when we had friends over for homemade pizza on Friday night, I decided I would make some sort of dessert with the frosting.  I didn’t feel like baking cupcakes again (and didn’t have quite enough frosting for a whole batch of cupcakes).  I contemplated a small cake, but it seemed like a bit much for our casual pizza night.  I was going to just make a pan of brownies and slather the frosting on the top when the idea hit me… I’d make individual brownie cakes. I made them extra rich and added some Bailey’s Irish cream. The individual brownie cakes were perfectly decadent and didn’t even need the frosting in the end.  Of course, I added it for a super chocolatey dessert just so that I could get it out of the fridge.

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One of the best things about individual desserts is that they feel special, even though they can be quite simple.  You can mix up these rich brownie cakes in a single bowl.  And, they only take a few minutes.  I baked them in mini casseroles, but you could use small jars or ramekins, too. If you don’t have frosting on hand, you can just dust the cakes with a bit of powdered sugar for an elegant and easy presentation that will make your guests feel special.

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Individual Brownie Cakes with Dark Chocolate and Irish Cream
Makes 6 individual brownie cakes
(Adapted from the King Arthur Flour Cookie Companion)

  • 6 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup dark cocoa powder
    (I used Hershey’s Special Dark)
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking powder
  • 1/4 cup Bailey’s Irish cream
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup all purpose flour
  • Powdered sugar for dusting
  • Chocolate frosting (optional)

Preheat the oven to 325°F.  Grease 6 individual baking dishes or ramekins and place them on a baking sheet and set aside.

Place the butter in a large microwave safe mixing bowl.  Microwave on high for about 1 minute, until the butter is melted.  Add the sugar and stir to combine. Microwave again on high for an additional minute.

Stir in the cocoa, espresso powder, sea salt, and baking powder. Add the Irish cream, eggs, and vanilla, and whisk until the mixture is smooth.  Gently whisk in the flour until it is well incorporated into the batter.

Divide the batter between the prepared baking dishes.  Bake for 30 minutes, until a toothpick inserted in the center of the cakes comes out with just a few moist crumbs.

Serve warm or at room temperature, dusted with powdered sugar or topped with a dollop of chocolate frosting.

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Please Note – The link to the King Arthur Flour Cookie Companion provided in this post is an Amazon affiliate link. If you purchase the cookbook (or another item) after purchasing on my link, I receive a small percentage of the sale price, which helps to keep My Kitchen Addiction up and running. Thanks!

Octoberfest Cupcakes

It’s no secret that a lot of the recipes I post here (especially the desserts) are a direct result of something I’m craving.  You know, those cravings that just don’t go away until you make the recipe that has been floating around in your head for a few days.

These cupcakes are no different. I had been eying up the Octoberfest beer in the fridge for a few days, and I couldn’t get the idea of a cupcake out of my head.  More specifically, I wanted chocolate cupcakes with beer flavored caramel… And pretzels. Pretzels and beer just belong together, right?

Conveniently, I had offered to bring cupcakes to my parents’ house for a family dinner last weekend, so I had a pretty good excuse to satisfy my beer-flavored, caramel-drizzeled, salty and sweet cupcake craving.Continue Reading