Chocolate cookies with Creme de Menthe chips.

It's been awhile since I've posted a blog. A long while. And though I don't believe in excuses, I have been busy. I do this work thing that pays most of my bills while sucking the soul right out of me. I wrangle a gaggle of children and keep them off the streets. I kiss on this Paul guy who is deranged enough to want to marry me. Huh.

During my downtime, when I haven't fallen asleep on the couch (the post-dinner and pre-bed power nap that ensures I have enough energy to climb the stairs to tuck in the kids), I've been cooking and baking. Like a fiend. A madwoman. A katebakes. (groan) Anyway, I post pictures of my food on the faceplace all the time and am frequently asked for my recipes. So I thought I'd share in a more accessible place- my underused blog!

Today I made a new cookie recipe. Chocolate cookies with Creme de Menthe chips. Holy wow. I saw the bag of baking chips at the grocery store last week and had to have them. I concocted a chocolate cookie recipe that had a nice texture, added the chips, and the result tastes like a chewy Thin Mint. Enjoy!

Ingredients:
1 cup butter, softened
1 cup white sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 eggs
1 3/4 cups all-purpose flour
1 1/4 cups unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 bag Creme de Menthe baking chips.

Directions:
1. Cream butter, white sugar, and brown sugar together until light and smooth.
2. Add vanilla and eggs and stir until thoroughly mixed.
3. In a separate bowl, mix together flour, cocoa, baking soda, and salt.
4. Add flour mixture to butter mixture and stir.
*Note* the dough will be thick.
5. Add chips and mix.
6. Drop onto ungreased cookie sheet by the teaspoonful. (I rolled mine into balls for a more consistent size/shape.)
7. Bake in a 350F oven for 10 minutes. Remove from cookie sheet immediately and place on parchment to cool.
8. Eat one to ensure it isn't poisonous.
9. Eat another one to make sure that first one wasn't a fluke.
10. Eat just one more, this time with a glass of cold milk, and promise you'll save the rest for later.

Carrot Cake

This recipe is a very modified version of the one made at the Palmer House in Chicago

1 cup all-purpose flour
1 cup whole wheat flour
1 cup granulated sugar
1 cup packed brown sugar
1 Tbsp ground cinnamon
2 tsp baking soda
1 tsp salt
Dash ground allspice
4 eggs
1 cup unsweetened applesauce
4 cups shredded carrots
Apricot fruit spread or preserves
Cream Cheese Frosting (recipe follows)

Preheat oven to 350
Grease and flour three 8" round baking pans
In a bowl, mix the flours, sugars, cinnamon, baking soda, salt, and allspice
In a mixing bowl, beat eggs until light, reduce speed to medium, then add applesauce
Beat in flour mixture until batter is smooth
By hand, stir in carrots
Pour mixture into prepared pans, and bake 20-25 minutes or until toothpick comes out clean
Leave in pans 10 minutes, remove from pans and cool on racks until room temperature
Prepare Cream Cheese Frosting
To assemble: Set cake layer on serving plate, spread preserves over it, top with next layer and repeat, cover with third layer, then coat top and sides with frosting

Cream Cheese Frosting

8 oz softened cream cheese
1/3 cup softened butter
1/2 tsp vanilla
3-4 cups sifted confectioner's sugar

Beat cream cheese, butter, and vanilla until light and fluffy
Reduce speed on mixer, and gradually add sugar until mixture is smooth, but slightly stiff

*Note* There were so many instances here where I wanted to add "that's what she said" but I held back
*Note 2* I deserve a reward for my good behavior

Recipes. Part 1.

These are the three dips I am asked to serve at every party. They kill. But seriously, it's that kind of death you look forward to, you know? Enjoy!

Tomatillo Salsa

10 tomatillos, peeled and washed
1 bunch cilantro, leaves only
1 jalepeno, stemmed and seeded
2 cloves garlic
1 tsp salt
1 Tbsp olive oil
1 tsp vinegar
1/2 small red onion
juice of 1 lime

Blend.

Guacamole

2 ripe avocados, coarsely chopped
1/2 small red onion, finely chopped
1/4-1/2 cup cilantro, chopped (I think more is better, but do what you like best)
1 serrano pepper, stemmed, seeded, and finely chopped
1 clove garlic, crushed, then finely minced
juice of 1 lime
1 tsp salt

Mix.

Black Bean Dip

1 can black beans, drained
1 can diced tomatoes with green chilis
1/2 cup chopped cilantro
1/2 small red onion
1 tsp salt

Blend. Pour into oven-safe dish, cover with a crap ton of Monterey Jack cheese. Bake at 400 until the cheese is crazy bubbles.

Bacon cupcakes.

I had an idea for bacon (pronounced bahcon) cupcakes (do not turn that "a" to an "ah") the other night. This is the recipe I came up with today. It's a winner. Oh my God, is it a winner...*drools*...

Bacon Cupcakes with Maple Buttercream Frosting
2 sticks butter, at room temperature
2 cups sugar
2 cups cake flour
4 teaspoons baking powder
1/2 teaspoon salt
4 eggs, separated
1 teaspoon vanilla extract
1 cup milk
1 cup yellow cornmeal
10 strips cooked bacon* (6 strips crumbled, 4 cut into 24 pieces for garnish)

Preheat oven to 350F and line 24 standard muffin cups with liners (paper works best). Combine cornmeal and milk in bowl, stir, and set aside. In a separate bowl, mix together cake flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter, sugar, and vanilla until light and fluffy. Add egg yolks and mix until the color is consistent. Alternate adding flour and cornmeal mixtures until both are incorporated. Set aside.
Using a wire wisk, beat egg whites to soft peaks. Fold into the batter. Next, fold in crumbled bacon.
Divide batter evenly into muffin cups (about 3/4 full). Bake for 25 minutes, or until golden and center pops up when pressed lightly with a finger. Cool cupcakes on wire rack, and frost with Maple Buttercream. Garnish with bacon pieces.
Makes 24 cupcakes

Maple Buttercream
2 sticks butter, room temperature
maple extract to taste (1-2 teaspoons)
3-4 cups confectioners sugar

Cream butter and maple extract with electric mixer. Add confectioners sugar, 1/2 cup at a time, until smooth and sturdy.

*I baked the bacon in a 350F oven so the strips would be uniform in texture and appearance. I didn't time them- sorry- just kept an eye on them. Maybe 15 minutes? I don't remember. Just make sure they're crispy, but not burnt. You should be able to cut them without the pieces disintegrating.