Chocolate Drop Cookies

Chocolate Drop Cookies

Chocolate Drop Cookies

Cookies…..who doesn’t love a cookie? Well of course no one!! These Chocolate Drop Cookies bring back memories from my childhood…….she says with a far away look in her eyes remembering a time long ago…….and by the way, I do mean a longgggg time ago.

We all have that Mother, Grandmother, or Aunt who could bake the best cookies. For me that person was my Aunt Marcella. Whenever we went to her house there was always cookies. Out of all the cookies her Chocolate Drop Cookies were always my favorite. Chocolate cookies with vanilla frosting……..heaven!

Now, I have had this recipe for years and as I said in an earlier post, my friend Jeanne helped me retrieve some of my lost recipes from the archaic word program that they were trapped in. I still cannot thank Jeanne enough…….maybe I should take her some cookies?

When I decided to make these, I read and reread the recipe, but something was missing. So, I called my Aunt Marcella, she said she hadn’t made these in a long time. But, while on the phone chatting about family news she found the recipe, and I discovered the missing ingredient. I love my Aunt Marcella <3.

I do admit, that I tweaked the recipe just a smig. I used almond milk instead of regular milk, and I adjusted the amount of cocoa. The original had heaping tablespoons and I wanted to give it a more accurate measurement. I also used a slightly different frosting. I think back in the day powdered sugar icing was just powdered sugar, a little vanilla, and water to thin. I made a buttercream frosting in both white and chocolate.

I severely undercooked the first batch………they were like cookie batter with a crust…….ok, so they were really tasty, Tim and I ate several of them, but they needed a longer cooking time.

Chocolate Drop Cookies 1

These cookies remind me of the top of a cupcake, slightly crisp, and all soft inside. I guess they are kinda a cup-cookie……lol……..maybe I will start a new craze!

The cookies are great on there own, but add some frosting and yum, yum ,yum!

I was in a sugar comma yesterday………from tasting the batter, the frostings, and testing the cookies, and taking bites out for pictures…….lets just say I have had my sugar quota for a month……..or at least until later today!!!!

Chocolate Drop Cookie Collage

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Chocolate Drop Cookies

  • Author: Marcella Ruter
  • Yield: 36

Ingredients

  • 1 cup butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/2 cup cocoa
  • 1 cup milk

Instructions

  1. Preheat oven to 375*
  2. Line baking sheets with parchment paper. Set aside.
  3. Sift together flour, baking soda, and cocoa. Set aside.
  4. In the bowl of a stand mixer, with a paddle attachment, or with a hand mixer, beat butter and sugar until creamy. Add eggs one at a time, and vanilla mixing until well incorporated.
  5. Add dry mixture alternately with milk until well mixed.
  6. Drop batter by spoonful on to lined cookie sheets. I use an ice cream scoop for uniform cookies.
  7. Bake in preheated oven for 12-15 minutes. Remove from oven and let cool for 2-3 minutes, then removed from baking sheet to cooling rack.
  8. Frost with Buttercream Frosting .
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Buttercream Frosting

Ingredients

  • 2 sticks butter, softened
  • 2 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon heavy cream

Instructions

  1. Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
  2. Add powdered sugar, heavy whipping cream, and vanilla and almond extracts. Increase to high-speed and beat for 3 minutes. Add more cream if needed for spreading consistency.
  3. For Chocolate Frosting: Add 1/2 cup cocoa. You may need to add a touch more cream.

Chocolate Drop CookiesButtercream Frosting Label

Almond Plum Buckle

Almond Plum Buckle

Almond Plum Buckle

In an effort to try and eat more fruit, I bought some plums………I thought Tim liked plums. Turns out he wasn’t sure he did…..oops. They sat in the fridge a few days and then I remembered a recipe from Epicurious.com……Almond Plum Buckle. A long time ago, when I first started to really get into cooking, someone gave me a bunch of plums. I wasn’t sure what to do with them, so I went on the search for a recipe.

Now, when I first started to…… surf the web…….does anyone say that anymore? Epicurious.com was my go to site for everything. I spent hours and hours searching  the site for just the right recipe. Which is how I came across Almond Plum Buckle.

What is a buckle you ask………..time for a lesson ……..the term Buckle is a type of cake made in a single layer with fruit added to the batter. It is usually made with blueberries. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.

This does not have the traditional streusel type topping, just almonds and sugar……….turbinado sugar. I love this stuff, it gives whatever you put it on a nice crunchy sugary crust. Adding the almonds…….well it just made it almondier………don’t judge , sometimes I just make up words!

Almond Plum Buckle

The almonds and sugar are the only changes I made to the original recipe that was published in Bon Appetit in July of 2006.  It reminds me of coffee cake but not quite as crumbly. I served it with ice cream , but a dollop of whipped cream would be awesome also.

If you love almonds, cake, and plums you will love this buckle. Plus it is so pretty to look at, it is a perfect show off dish. But your secret is, its easy to make.

When Tim was taking the pictures he commented on how nice it looked, and after he ate it he said it was “plum good”!

Almond Plum Buckle Collage

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Almond Plum Buckle

  • Author: Carolyn Beth Weil/Bon Appetit 2006
  • Yield: 12

Ingredients

  • Nonstick cooking spray
  • 1/2 cup whole almonds (about 2 1/2 ounces)
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup plus 4 teaspoons sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/4 pounds plums (about 8 medium), halved, pitted, cut into 1/2-inch-thick slices
  • 1/4 cup slivered almonds
  • 1/4 cup turbinado sugar

Instructions

  1. Position rack in center of oven and preheat to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper round.
  2. Finely grind almonds in processor. Transfer to medium bowl; whisk in flour, baking powder, and salt. Using electric mixer, beat butter in large bowl until fluffy. Add 1 cup sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and almond extract, then flour mixture just until incorporated.
  3. Transfer batter to prepared pan; spread evenly and smooth top with spatula. Gently press plum slices, flesh side down, into batter in spoke pattern around outer rim and center of cake, placing close together. Sprinkle slivered almond and turbinado sugar over plums.
  4. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 20 minutes. Run small knife between cake and pan sides to loosen. Invert cake onto platter; remove parchment paper. Place another platter atop cake. Using both hands, hold both platters firmly together and invert cake, plum side up. Cool cake completely. Cut into wedges.

Almond Plum Buckle Label

Broccoli Tomato Stacks

Broccoli Tomato Stacks

Broccoli Tomato Stacks

I have discovered something about myself…….I’m a streaker………not that kind ……….yikes!

I am a food streaker! Seems like I get an ingredient in my mind and I go to extremes in making things with it, until the next ingredient comes along. Kinda food ADD!

So, right now tomatoes are on my radar. The Tomato Cobbler was so good with the cherry tomatoes and goat cheese biscuits……..yummy! But, what about those big tomatoes you have? Why not stack them or better yet, stack on them. As a kid, broccoli was on my eeewww list……you know, curling up your lip, no way is that going in my mouth. Well……as an adult it’s more of an mmmm and can’t wait to pop it in my mouth. The only way I won’t eat it these days is if its over cooked, you know it turns a weird green gray color and falls completely apart, so be careful when cooking.

Broccoli Tomato Stacks 1

Cooked to a tender crisp….add a shallot….gives an onion, garlic flavor all in one. Salt and pepper, a pinch of red pepper flake for heat, and gooey swiss cheese. Spoon on top of tomatoes cut in half inch slices, topped with more swiss cheese, pop them in the broiler and ta da, Broccoli Tomato Stacks.

They make a perfect side dish for any kind of meat or fish. They also would be a good vegetarian lunch. So whether for a side dish or as a meal itself, satisfy your food streak with these stacked up beauties.

Broccoli Tomato Stacks Collage

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Broccoli Tomato Stacks

Broccoli Tomato Stacks
  • Author: Marty Boyd
  • Yield: 6

Ingredients

  • 2 cups chopped broccoli
  • 3 large tomatoes
  • 1 cup shredded swiss cheese
  • 1 shallot minced
  • Pinch of red pepper flakes
  • Salt and Pepper to taste

Instructions

  1. Preheat broiler.
  2. Steam or sauté broccoli and shallots with pinch of red pepper flakes and salt and pepper to taste. Set aside.Cut tomatoes into 1/2 inch slices, place on paper toweling to drain for about 10 minutes.
  3. Place tomato slices on a baking sheet lied with parchment paper.
  4. Combine 2 tablespoons of swiss cheese into the broccoli and shallots.
  5. Spoon broccoli mixture on top of tomatoes. Top with remaining cheese.
  6. Broil 4-5 inches from heat for 7-10 minutes or until the cheese is melted and beginning to brown.

Broccoli Tomato Stacks Info