Thursday, June 10, 2010

Feeling Domestic...

I am feeling a bit domestic today so I decided to make monkey bread with the kids this morning. Monkey bread never turns out right unless you involve some monkeys in the making ;-)
Here they are in action.Here is the finished product...MMMMMM...needless to say, not low cal.

I may make Cranberry Chocolate Chip cookies this weekend. This recipe makes A TON of cookies so if you decide to make them you must share them as soon as they are done baking or you risk being tempted to eat way too many.
CRANBERRY CHOCOLATE CHIP COOKIES
1 1/2 CUPS (3 STICKS) BUTTER, AT ROOM TEMPERATURE
1 CUP SUGAR
1 1/2 CUPS LIGHT BROWN SUGAR
3 EGGS
1 TABLESPOON VANILLA
3 CUPS FLOUR
1 TABLESPOON BAKING POWDER
1 TEASPOON SALT
2 TEASPOONS CINNAMON
3 CUPS QUICK OATS (NOT OLD-FASHIONED)
2 CUPS CHOPPED WALNUTS
1 1/2 PACKAGES (8 OUNCES EACH) CHOCOLATE CHUNKS (3 CUPS)
2 CUPS COARSELY CHOPPED DRIED CRANBERRIES

HEAT OVEN TO 350 DEGREES. WITH ELECTRIC MIXER, CREAM BUTTER AND BOTH SUGARS. BEAT IN EGGS ONE AT A TIME, THEN BEAT IN VANILLA. ADD FLOUR, BAKING POWDER, SALT, CINNAMON AND OATS; SLOWLY BEAT UNTIL BLENDED. STIR IN WALNUTS, CHOCOLATE AND CRANBERRIES. DROP BY TABLESPOONFULS ONTO COOKIE SHEET COVERED WITH PARCHMENT PAPER. BAKE AT 350 DEGREES FOR 12 TO 15 MINUTES, UNTIL GOLDEN BROWN. MAKES ABOUT 8 DOZEN.

I have replaced the dried cranberries with dried cherries to make something a bit sweeter. I've done it with half cranberries and half cherries. You go with what suits you. They are wonderful. and hey, with all of those oats, the fiber must be good for you...right? Enjoy.

1 comment:

Jodee Leader said...

Your monkey bread looks delicious! I don't know what I am drooling over more -- the bread or your fabulous island! Chef Daddy would kill to have that island to cook and bake on!

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