CHOCOLATE CHIP PANCAKES

Pancakes are traditional on Fat Tuesday - a way to use up rich ingredients before the restrictions of Lent commence - also a fun, convenient and tasty dinner for any busy night of the week.
The kids enjoyed a bout of television while I finished up my Continuing Education Units to renew my Occupational Therapy license. I had left my study to the very last minute, so needed to complete all 10 hours in one day, which left little time to prepare a meal. These Chocolate Chip Pancakes were a sweet and yummy reward after my rewarding work.

CHOCOLATE CHIP PANCAKES

1 cup milk
1 egg
2 tablespoons butter, melted
1 cup flour
1/3 cup cocoa powder
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips

In a medium bowl, add the milk, egg and butter, and whisk until well blended. In another medium bowl, combine the flour, cocoa, sugar, baking soda and salt, mix well.
Add milk mixture to dry mixture, whisking until the ingredients are moistened. Add chocolate chips.
Heat a skillet to medium-low heat and coat with cooking spray.
Pour 1/4 cup batter per pancake into the pan. Flip once the batter is set around the edges, then cook until baked through.
Sprinkle the pancakes with powdered sugar.
Enjoy!

Recipe adapted from The Northwest Arkansas Times, March 2011

BUTTERSCOTCH MARBLE BLONDIE DROPS and CHEWY CHOCOLATE CHIP COOKIES and BLUEBERRY CHEESECAKE BLONDIES and CHOCOLATE COFFEE TOFFEE OATMEAL COOKIES

I am always looking for an excuse to bake, and love to share my cooking with friends. It's one way to show my fondness and affection for the lovely people in my life, and its less for me to have around the house to indulge in.
When a friend thought of the perfect book to lend me, I returned her copy with Butterscotch Marble Blondie Drops, when our neighbors moved out of town, I baked them Chewy Chocolate Chip Cookies for the long car ride, when a friend invited us over for a play date, I arrived with Blueberry Cheesecake Blondies, when I hosted friends for lunch, I served Chocolate Coffee Toffee Oatmeal Cookies. There really must be a baked good for every occasion.

BUTTERSCOTCH MARBLE BLONDIE DROPS

4 ounces of semisweet chocolate, chopped
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups brown sugar
2 teaspoons vanilla extract
3 eggs

Heat oven to 350F.
Line 2 baking sheets with parchment paper.
Melt chocolate in the microwave, or over a double boiler.
Sift the flour, baking powder and salt into a medium bowl, set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and vanilla until smooth. Add the eggs and mix until blended.
On low speed, add the flour mixture, mixing just until incorporated.
Drop tablespoons of dough 3 inches apart on the baking sheets.
Drizzle about 1/2 teaspoon of the melted chocolate over the top of each cookie. Using a small sharp knife, gently swirl the chocolate to marbleize it.
Bake 1 sheet of cookies at a time for 10 minutes, or until the tops feel soft but set and the edges are lightly browned. Cool the cookies on the baking sheets for 10 minutes. Transfer to a wire rack to cool.
Enjoy!

Recipe adapted from The Morning News, August 2005

CHEWY CHOCOLATE CHIP COOKIES

125 grams of butter, softened
3/4 cup brown sugar
1 egg
1 cup of flour
1/4 cup of cocoa powder
1/2 teaspoon baking soda
1/2 cup dark chocolate chips

Stir butter and sugar together in a bowl, don't over mix. Stir in the egg.
Add dry ingredients and mix to combine. Stir in chocolate chips. Chill for 1 hour.
Heat oven to 180C. Line 2 oven trays with baking paper.
Place tablespoonfuls onto oven trays, leaving space for cookies to expand. Bake for 10 to 12 minutes or until golden.
Cool on trays.
Enjoy!

Recipe adapted from Next magazine, September 2011

BLUEBERRY CHEESECAKE BLONDIES

1 1/2 cups flour
pinch ground cinnamon
1/2 cup sugar
6 ounces of cream cheese, at room temperature
1 teaspoon vanilla extract
1 egg yolk
6 tablespoons butter
1 cup white chocolate chips
1 batch of Fresh Blueberry Jam (recipe follows)

Heat oven to 350F.
Coat a 9 inch square baking pan with cooking spray or with butter and flour.
In a bowl, stir together the flour, cinnamon and sugar. Beat in cream cheese and vanilla until thoroughly combined.
Beat in egg yolk, mixing until combined, set aside.
In a saucepan over low heat, melt butter and white chocolate chips together, stirring constantly until smooth.
Stir melted mixture into cream cheese mixture and mix well.
Transfer to a prepared pan and spread into an even layer. Spread blueberry jam over batter.
Bake 30 to 35 minutes or until edges are golden brown and center is set.
FRESH BLUEBERRY JAM
1 cup blueberries
2 tablespoons sugar, or to taste
1/2 teaspoon fresh lemon juice, or to taste
1 teaspoon of corn starch

Mash berries, using the back of a spoon, until coarsely mashed. Add sugar and lemon juice and mix well, taste and adjust sugar and lemon juice as necessary. Add cornstarch mixed with a little water.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, June 2010
www.arkansasonline.com/news/features/food/‎

CHOCOLATE COFFEE TOFFEE OATMEAL COOKIES

1/4 cup boiling water
1 teaspoon instant coffee powder
1 1/3 cups brown sugar
1 cup butter
1 egg
1 1/2 teaspoons vanilla
3 cups oats
1 1/4 cups flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 (8 ounce) package milk chocolate toffee bits
3/4 cups chocolate chips
3/4 cup white chocolate chips

Heat oven to 350F.
Line cookie sheets with parchment paper.
Dissolve coffee in boiling water, cool to room temperature.
In a large bowl, beat sugar and vegetable oil spread on medium speed of electric mixer until creamy. Add egg, beat well. Beat in coffee and vanilla. Combine oats, flour, slat and baking soda, mix well. Gradually add to creamed mixture, beating well after each addition. Stir in toffee bits and both chocolate chips.
Drop dough by tablespoons 2 inches apart onto cookie sheets, bake 8 to 10 minutes just until golden brown. Cool 1 minute on cookie sheets, transfer to wire racks, cool completely.
Enjoy!

Recipe adapted from The Morning News, October 2004

VANILLA CHOCOLATE CHIP COOKIES

Today I have five boys at my house - four of whom stayed over last night, and for the most part it has been very peaceful. Thankfully it has been pleasant enough for them to play outside for a while, and although she was game for a Just Dance challenge on the wii, my daughter has since escaped away on a play date.
After picking the kids up from school yesterday, I was busy in the kitchen, preparing dinner - putting together meat loaf and macaroni and cheese - my efforts were for nothing however as all the boys preferred a peanut butter sandwich to accompany their fruit and broccoli.
I didn't even attempt to cook for lunch today, but sent my husband out to pick up pizza, which the boys enjoyed, along with these cookies.

VANILLA CHOCOLATE CHIP COOKIES

3/4 cup shortening
1 1/4 cups packed brown sugar
2 tablespoons cream
1 tablespoon vanilla extract
1 egg
1 3/4 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
2 teaspoons vanilla powder
3/4 cup white chocolate chips
3/4 cup chocolate chips

Heat oven to 375F.
Line cookie sheets with parchment paper.
In a mixing bowl, beat shortening and sugar with an electric mixer on low speed, until light and fluffy. Add cream, vanilla extract and eggs and beat until well blended. In a separate bowl, combine flour, salt, baking soda and vanilla powder and mix well. Add flour mixture to shortening mixture, mix until just combined.
Stir in white and chocolate chips. Drop by tablespoons, 2 to 3 inches apart on prepared baking sheets.
Bake 10 to 12 minutes or until cookies are light golden brown around the edges. Cool on pans for several minutes, then transfer to wire racks to cool completely.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, October 2012
m.arkansasonline.com/.../2012/oct/.../white-chocolate-enriches-cooki...