Just to note: Instead of the split of shortening and butter, I just use all butter and instead of almond brittle chips (what is this anyway?), I used toffee candy bars coarsely chopped. The picts. below are regular sized cookie sheets....very large cookies!
Wednesday, April 9, 2008
Scrumptiously Bad
I ate, about 1/4 cup of, dark chocolate chips tonight. I've decided that twice a week I get to indulge, just a little. The reason tonight was this delicious recipe from Paula Dean (my fav. cooking star), Three Chocolate Chip Cookies. Ohmgosh! They smell sooooo good! Man's best friend might be of the k-9 variety, but these sweets are a woman's! I did not indulge in a cookie though. My tummy was upset from the choco. chips.
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3 comments:
I LOVE Paula Deen too...YUMMY recipes. I have a great dessert cookbook of hers that I'll have to let you borrow!! Mmmmm :) xoxo...resh.
Found this recipe for Almond Brickle. Sounds like Health bar works great too!!! YUM.
Almond Brickle
2 Tablespoons butter
1/4 cup honey (Eucalyptus, wildflower or other assertively flavored honey*)
2/3 cup slivered almonds
scant 1/4 teaspoon salt
6 Tablespoons cream
Melt the butter and honey in a heavy-bottomed saucepan over a medium high heat. Add the almonds and stir constantly for about 5 to 6 minutes. The mixture will darken to a rich, golden brown caramel. Do not overcook or leave unattended, as the mixture will burn easily.
Remove the mixture from the flame and, still stirring, add the salt and stir the cream in slowly. The mixture will sputter and steam. Use a long handled spoon and keep face and hands away to scalding. Pour the sauce into a bowl and allow to cool.
Note: For easy cleanup, add about one inch of water to the pan and bring to a simmer for about 5 minutes. The caramel will loosen and clean off easily.
I'm pregnant, so everything looks good and sounds good, especially dessert :-)
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