Double Chocolate Chip Cookies

This is my go-to cookie, the one I'd rather make over any other.  I've had this recipe for years, and can't remember where it originally came from.  I do remember the first time I had cookies baked on a pizza stone...my cookie life was never the same again.  Baking cookies on a pizza stone (without over baking them!) gives them a texture like you wouldn't believe.

These cookies are the ultimate dark chocolate cookie.  I use a good quality baking cocoa from Penzeys Spice and plenty of Ghiradelli bittersweet chocolate chips.

The dough often doesn't make it this far, but sometimes I will manage to freeze some of the cookie dough once it is shaped into balls.  The dough freezes well and it's great to have some ready to be thrown straight in the oven in a cookie emergency.  The cookies themselves also freeze well, although again, they rarely stick around that long.

Double Chocolate Chip Cookies

2 ¼ cups all-purpose flour
⅔ cup baking cocoa
1 tsp baking soda
¼ tsp salt
1 cup softened butter
¾ cup sugar
⅔ cup brown sugar
1 tsp vanilla
2 eggs
2 cups bittersweet chocolate chips
Cut some parchment paper to fit your pizza stone and place the parchment paper on a wooden cutting board.

Preheat oven (and pizza stone) to 350 degrees.

Mix flour, cocoa, baking soda, and salt and set aside.

Beat butter, sugars, and vanilla in another bowl until creamy (5-6 minutes).

Beat in eggs one at a time, mixing well after each addition.

Gradually beat flour mixture into the butter mixture.

Stir in chocolate chips.  

Drop cookie dough on parchment paper.

Slide parchment paper from the cutting board onto the pizza stone that has preheated in the oven.  

Bake cookies for 8 ½ to 10 minutes, until centers are set.

When the cookies are done baking, slide the parchment paper from the pizza stone back to the cutting board and let the cookies rest for a couple of minutes before moving to a wire rack to cool completely.

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Fresh Salsa

Welcome to homegrown tomato salsa season! 

In the past I've had trouble with the consistency of my fresh salsa.  Always too watery.  And the taste was never quite right. 

But how could I go wrong with America's Test Kitchen's recipe for fresh salsa? 

As always, the salsa needed to sit for a few hours for the flavors to settle, but then it was the perfect blend of freshness.  It was great for Friday night chips and salsa...then the next morning I added it to some scrambled eggs at breakfast. Best scrambled eggs ever.

To solve the watery problem, I used a couple of different strategies and was happy with the end result.  The addition of the lime juice at the end did add more liquid after all my hard work to get the liquid out, but I was able to live with it.  

Fresh Salsa

From Delectable Edibles, originally America's Test Kitchen

1 ½ lbs firm ripe tomatoes, diced (about 3 cups or 6 small-medium tomatoes)

1 large jalapeno chili, seeds and ribs removed

½ cup red onion, coursely chopped

1 small clove garlic (or 1/4 tsp minced garlic)

¼ cup fresh cilantro leaves

½ tsp salt

pinch ground pepper

1 TB lime juice (about 1 lime)

1 tsp white sugar

1. Slice the tomatoes, place on a double layer of paper towels, lightly salt and let sit for 30 minutes.

2. Press tops of tomatoes with another double layer of paper towels to remove more liquid.  

3. Add the tomatoes to a food processor with jalapeno, onion, garlic and cilantro.  Pulse to desired consistency.  

4. If desired: Place a fine mesh sieve over a bowl and line the sieve with a paper towel.  Drain the salsa through the paper towel lined sieve lined with a paper towel to extract additional liquid.

5. Stir in salt, pepper, sugar and lime juice.

6. Refrigerate for a few hours before serving to allow the flavors to blend. 

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Basil Pesto

August has been good to me.  Despite the long, hot, dry Indiana summer, my garden is producing beautiful tomatoes and basil.  I've spent the last three summers gardening with little to show for it.  Then I learned how to compost.  And what a difference it made!

I don't need to tell you that there's nothing better than homegrown tomatoes with a little salt.  A close second - homegrown tomatoes smeared with a dab of fresh basil pesto.  Pesto is so easy to make and smells like garden heaven. 

Put it on anything: pasta, potatoes, baguette, grilled chicken or fish. 

Spread some in a grilled cheese sandwich, or use it in place of tomato sauce on pizza. 

Thin it out with extra olive oil and use it as a salad dressing.

Add it to hummus.

The sky's the limit.

 Pesto it up.

Basil Pesto
From Simply Recipes

1/3 cup walnuts (or pine nuts)
2 cups fresh basil leaves, packed
1/2 tsp minced garlic (2-3 cloves)
1/3 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1/2 tsp lemon juice
Salt and freshly ground black pepper


1. Pulse walnuts in a food processor until roughly chopped.

2. Add basil and garlic, pulse 5 times.

3. Turn on the food processor and slowly add the olive oil. 

4. Add the cheese and pulse a few times. 

5. Stir in lemon juice and salt and pepper to taste.

6.  Refrigerate and enjoy!

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Tilapia with Coconut Curry Sauce and Coconut Jasmine Rice

Another attempt in my quest to like fish.

A definite win!  The sauce and the rice were so delicious, I didn't even mind the fish.

The coconut curry sauce is to die for.  I used sweet curry powder rather than hot curry powder, making it not too spicy.  The curry paste came through with a great, strong flavor.

I think chicken would work just as well as fish if you'd rather.  I broiled the tilapia this time around, but I think the tilapia could just as easily be grilled for this dish.

The rice.  Oh the rice.  It was plump and sweet and perfectly textured.  I strayed from my usual brown rice and tried some jasmine rice with the coconut milk, and it was a fabulous pairing with the curry sauce.

Tilapia with Coconut Curry Sauce
From Cooking Light 

1 tsp toasted sesame oil
2 tsp minced peeled fresh ginger (or 1 tsp ground ginger in a pinch)
1/2 tsp minced garlic cloves
1 cup finely chopped red bell pepper
1/2 cup chopped onions
1 tsp curry powder (I used sweet)
2 tsp red curry paste 
1/2 tsp ground cumin 
4 tsp soy sauce 
1 TB brown sugar 
1/4 tsp salt
1 (14-ounce) can coconut milk 
2 TB chopped fresh cilantro 

4 (6-ounce) tilapia fillets
Toasted sesame oil
Salt and pepper


3 cups coconut jasmine rice (recipe below)
Lime wedges

Preheat broiler or grill.

Heat oil in a large nonstick skillet over medium heat.

Add ginger and garlic to the skillet and cook 1 minute.

Add pepper and onions and cook 2-3 minutes.

Add in curry powder, curry paste, and cumin and cook 1 minute.

Add soy sauce, sugar, salt, and coconut milk.  Bring sauce to a simmer, but do not boil.

Remove from heat and stir in cilantro.

Spray baking sheet with cooking spray.

Brush fish with sesame oil and season with salt and pepper and place on baking sheet.   

Broil 7-10 minutes until fish flakes easily.

Squeeze lime wedges over fish and serve with rice and curry sauce.


Coconut Jasmine Rice
 1 (14-ounce) can coconut milk
1 1/2 cups water
1 1/2 cups jasmine rice


Add coconut milk, water and rice to rice cooker and cook until done.  


Serve hot with fish and curry sauce.

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Peanut Butter Balls

Best snack ever.

Thanks, once again, to Alida's Kitchen.

The girls adore them (although someone under the age of 3 has a tendency to pick out the chocolate and discard the rest). 

I love them.

They can be vegan (swap out the 1 TB honey for another TB of pure maple syrup).

They take a lot of peanut butter, but are totally worth it.

Peanut Butter Balls
From Alida's Kitchen

1 cup natural creamy peanut butter
1 TB honey
1 TB pure maple syrup
1 cup rolled oats
2 tablespoons wheat germ
2 tablespoons sweetened flaked coconut
1/3 cup bittersweet chocolate chips

 Heat peanut butter, honey, syrup in the microwave until easily mixed, about 15 seconds.  Stir until blended.

In a separate bowl, mix oats, wheat germ and coconut.

Add peanut butter mixture to oat mixture and stir until incorporated.

Add in chocolate chips.

Using a cookie scoop, create 1" balls.

Refrigerate.

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Best Red Sauce

I love this sauce. It's a quick sauce to get started, and the simmer time is hands off. It freezes well, so if you have a big pot you can double the recipe (I use a 5 quart pot) and have a nice store of sauce in the freezer.

I use it for everything: pizza, calzone, lasagne, ravioli, spaghetti. If you like your lasagne saucy (which I do), a single batch is the perfect amount for a 9x13 pan.

There has been much discussion on the danger of canned tomatoes. Some canned foods contain BPA in the lining of the can and acidic foods (such as tomatoes) can cause the BPA to leach into the food. Amazon sells boxed and jarred tomatoes, and Muir Glenn tomato products have been transitioned to non-BPA cans. Which is good news as Muir Glenn tomatoes won the taste test at America's Test Kitchen!

Best Red Sauce
I don't recall the original source for this sauce, but I believe it was originally a sauce for a lasagne from All Recipes.

1 TB extra virgin olive oil
1/4 cup minced onion
1/2 tsp minced garlic (about 2 cloves)
1 (28 oz) can crushed tomatoes
1 (14 oz) can tomato sauce
2 (6 oz) cans tomato paste
1/2 cup water
2 TB sugar
1 1/2 tsp dried basil (or 3 tsp fresh basil)
1 tsp Italian seasoning
1 TB salt
1/2 tsp freshly ground black pepper
1 TB dried parsley

Heat olive oil in a large pot over medium high heat.

Saute onion and garlic until the onions are soft and golden.

Stir in remaining ingredients.

Simmer uncovered for 30-45 minutes.

Serve with pasta, or use as a sauce for pizza or calzone, adding meat or veggies to the sauce as desired.

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Ravioli with Roasted Zucchini and Mushrooms

One of my new favorite food blogs is Alida's Kitchen. On Valentine's Day, she posted WHOLE WHEAT CHOCOLATE PANCAKES. And yes, that deserved all caps. The girls and I had them for brunch and they were the highlight of the day.

I've spent a significant amount of time browsing her site since then. I love it. It's so bright and cheery and I've bookmarked so many recipes.

Her roasted zucchini ravioli caught my attention right away. I love both roasted veggies and ravioli, what a great combination. I also realized my girls have never had ravioli. How had I gone so wrong as a parent?

I had to add mushrooms to the roasting pan, and they were a delicious addition.

The ravioli is great with just the roasted zucchini and mushrooms. However, there are some people in this house who require sauce. If you are a sauce person as well, come back tomorrow for a post on my best red sauce.

Ravioli with Roasted Zucchini and Mushrooms
Adapted from Alida's Kitchen

4 small zucchini, sliced into 1/4-inch rounds
8 oz white mushrooms, sliced
2 TB extra virgin olive oil
1 tsp crushed red pepper
1 tsp minced garlic (about 4 cloves)
3 TB grated Parmesan cheese
1/4 tsp freshly ground pepper
1/4 tsp kosher salt
1 pound cheese or spinach ravioli

Top with:
1 TB grated Parmesan cheese

Preheat oven to 400 degrees.

In a medium bowl, mix olive oil and crushed red pepper.

Add zucchini, mushrooms, garlic and 3 tablespoons cheese to oil mixture and toss until thoroughly coated.

Spray a rimmed baking sheet with cooking spray and spread zucchini and mushrooms in a single layer.

Bake for about 30 minutes, tossing every 10 minutes, until the vegetables are tender and golden brown.

While the veggies are roasting, bring a pot of water to a boil. Cook ravioli as directed on the package (usually 3-5 minutes).

Drain ravioli and toss with roasted zucchini and mushrooms.

Sprinkle with remaining Parmesan cheese and serve immediately.

Ravioli may be served with or without sauce.

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Linked at Amee's Savory Dish Fit and Fabulous Fridays

S'mores Stuffed Chocolate Chip Cookies

I love cookies, and chocolate chip cookies are the clear favorite. I first noticed this 'stuffed cookie' trend last fall and bookmarked a few recipes. But I just got around to trying my first stuffed cookie this week. It was a tough decision...should I go with Oreo stuffed chocolate chip cookies or s'mores stuffed?

I went with the s'mores stuffed. Half way through the process I thought there was no way this would work. I was convinced the cookies would be a mess. But happily I was completely wrong. The cookie held together very well, while baking and while being eaten. The s'more melted down just enough during baking. The marshmallow in the middle was a delicious gooey bite, and the graham crackers offered a nice little crunch.

I made a few changes to the original recipe. I wanted a smaller cookie (though these were still plenty big) so I broke the graham crackers into quarters, then broke each quarter in half. And then I used chocolate chips in the s'mores rather than Hershey bar pieces since I am opposed to all things milk chocolate.

Overall they are fun to make and a unique cookie. Don't wait to give these a try!

S'mores Stuffed Chocolate Chip Cookies
From Apron Appeal, originally from Picky Palate

1 cup butter, softened (2 sticks)
1 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 TB vanilla
3 1/2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 3/4 cups bittersweet chocolate chips
Graham crackers, broken into 1/8
1/4 cup (approximately) bittersweet chocolate chips
9 large marshmallows, cut in half

Preheat oven to 350 degrees and line a large baking sheet with parchment paper.

In a stand mixer, beat the butter and sugars until light and fluffy, 5-6 minutes.

Add eggs and vanilla and beat until well combined.

Stir together flour, salt and baking soda in a separate bowl.

With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until the flour is incorporated.

Stir in the chocolate chips.

Place cookie dough in the refrigerator while you assemble the s'mores stacks.

To make the s'mores stack: graham cracker square, half marshmallow, three chocolate chips, another graham cracker square.

To assemble the stuffed cookies: *Note: This can be a messy step, so flour your hands slightly with each cookie you assemble.* Flatten one scoop of cookie dough and place on parchment lined cookie sheet. Place a s'mores stack on top (the edges of your flattened cookie dough should extend past the s'mores stack). Flatten another scoop of cookie dough (a little larger than the first) and place on top of the s'mores stack (excess cookie dough should hand off the s'mores stack). Pinch the edges of the flattened cookie dough together to surround the s'mores stack with cookie dough.

Once the baking sheet has 6 large cookie dough balls, bake for 14-16 minutes. The edges of the cookie should just be golden.

Cool for 10 minutes on the cookie sheet, then transfer to cooling rack to cool completely.

Yield: 17 cookies

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Grilled Honey Chipotle Chicken

Can I hear it for March weather that feels more like June?!

Not only did we fire up the grill last week for the first grill of the season...we ate outside. And we were not cold. It was an Indiana miracle!

I pulled out a recipe I haven't made in ages. And I don't know how this fell through the cracks. This is grilled chicken I could eat once a week. At least.

If you are cooking for young kids, beware of the spice factor. I threw an extra chicken thigh on the grill that was just salt and peppered for my girls. More spicy grilled chicken for me.

Grilled Honey Chipotle Chicken
From Annie's Eats

For the glaze:
1/4 cup honey
1 TB pureed canned chipotles in adobo sauce
1 tsp Dijon mustard
1 1/2 tsp chili powder
1/2 tsp kosher salt
1 1/2 tsp vegetable oil

For the rub:
1/2 tsp dried parsley
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
kosher salt and freshly ground pepper

4 boneless, skinless chicken thighs
1-2 tsp vegetable oil
Sesame seeds
Chopped fresh cilantro

Heat the grill (or a cast iron skillet to cook on stove top) to medium-high.

In a small bowl, whisk the honey, chipotle puree, mustard, chili powder, salt, and 1½ teaspoons oil. Divide the sauce in half. Use half to glaze chicken as it cooks and reserve the other half to drizzle over completely cooked chicken.

In a separate bowl, stir together chili powder, cumin and paprika, dash of salt and a few grinds of pepper.

Drizzle both sides of chicken thighs with vegetable oil. Sprinkle chicken with the paprika mixture.

Place the chicken on the heated grill and cook for 3-4 minutes.

Turn the chicken and brush the cooked side of the chicken with the honey-chipotle sauce.

Cook for an additional 3-4 minutes, turn the chicken again and brush the second side with the glaze.

Cook for 1 minute, turn chicken again and cook for 1 minute more.

Remove from the grill and drizzle with the reserved honey-chipotle sauce.

Sprinkle the chicken with sesame seeds and chopped cilantro and serve immediately.

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Linked at Fit and Fabulous Fridays and Weekend Potluck

Skillet Parmesan Croutons

This post is long over due.

When I started this blog, one of my early posts was for slow roasted tomato soup. It's my favorite soup, my winter comfort food.

As delicious as the soup is, it requires skillet parmesan croutons to make it complete. The flavor and texture of the croutons is the ultimate complement to the soup. And the croutons are even easier to make than the soup.

But wait, they're multi-purpose! Since winter is coming to a close and I'm learning to like salads, I've started adding the croutons to my salad. The croutons gives the salad a nice flavorful crunch, and makes me like salad a bit more.

I usually use the end of a homemade loaf of whole wheat bread for the croutons. A day-old baguette works well too.

Give these a try with your next batch of soup or salad. They are so much tastier than store-bought!

Parmesan Croutons
From In Jennie's Kitchen

2 cups day-old bread, cut into 1/4" chunks
1/2 tsp dried parsley
2 TB grated Parmesan cheese
kosher salt and freshly ground pepper
4 tsp olive oil

Mix parsley, Parmesan, salt, pepper and olive oil.

Toss bread cubes in oil mixture until cubes are well coated.

Add bread cubes to a hot cast iron skillet over medium heat.

Cook bread cubes, stirring occasionally, until browned, about 10 minutes.

Serve with tomato soup or salad.

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