CCC #2 ~ Chocolate Chocolate Chip Marshmallow Cookies

I love that I got to type chocolate twice in that title.  Go back and read it again.  Just for fun.  Thank you.

These cookies are an oldie...I made them up over 15 years ago.  I make them very infrequently, and every time I make them I wonder why I don't make them more often.  They are a very rich, brownie-like cookie.  And I'm very tired, so I'm going to cut right to it and just list the recipe!

Chocolate Chocolate Chip Marshmallow Cookies

3 cups flour
2/3 cup cocoa (Hershey's Dark, please)
1 tsp. baking soda
1/2 tsp. salt
1 cup butter
1 cup sugar
3/4 cup brown sugar
2 eggs
1 pkg. mini chocolate chips
mini marshmallows, frozen

In a medium bowl, combine flour, cocoa, baking soda, and salt.  In a large mixing bowl (use your stand mixer if you have one, this is a very stiff dough!), combine softened butter and sugars.  Beat until creamy and fluffy.  Beat in eggs.  Add in flour mixture in small amounts, just until blended.  Stir in chocolate chips.

(make sure the marshmallows are in the freezer.  they need to be frozen or they will melt too much while baking.)

Using the 1 1/2 inch cookie scooper (or just make about 1 1/2 inch balls), scoop out 6 balls of dough. 

Flatten each ball into a disk about the size of the palm of your hand.  Place 4 mini marshmallows in the center of each disk, then fold the dough up to cover marshmallows completely. 

Roll the dough between your palms to make it back into a ball shape, making sure the marshmallows are covered on all sides.  Place onto parchment-lined baking sheets (6 per sheet). 

Bake at 400 degrees for 8 minutes.  Remove from oven and let cool on pan for 2-3 minutes, then remove to cookie sheets to cool completely.

In honor of chocolate chip cookie week, Costco is running a coupon for their 72 oz. Nestle chocolate chips!  Okay, I'm sure it's not in honor of this week, just a blissful coincidence.  But still, don't miss out on a great deal!!

CCC #1 ~ Super Dooper Scoopers

Quick...this is a quiz...what is CCC???  Chocolate Chip Cookies, of course!  I am sorry to say that I let Chocolate Chip Cookie week begin without any acknowledgement.  Actually, without any memory of it, too.  I was so craving a warm chocolate chip cookie a couple days ago.  I truly felt like I needed it that night.  And I am proud to say I resisted.  And survived.  But now I know it was my stomach trying valiantly to communicate with my brain, to jog its memory of what this week is meant to be.

It didn't happen until last night, I had the sudden memory return that March 7-15 is Chocolate Chip Cookie week!  According to...?  I don't know, and I don't care.  It just gives me great pleasure to celebrate this week with a bunch of chocolate chip cookie recipes.  Every day?  I don't know about that.  But we'll see how it goes. 

The first is a giant-sized super dooper cookie.  They are great for a "special occasion" cookie, for a party, for a gift to anyone you love...and they are a fun treat for kids, because anything big is extra special, right?  This recipe comes from a cookbook I've had for many years, by Cristina Ferrare, who Oprah calls one of the best cooks she knows.  Although she has yet to cook for me, I can say that I love all her recipes very much.  I hope you can try this and that you enjoy it!

Super Dooper Scoopers

2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup brown sugar (the recipe calls for dark, I usually only have light.  use what you like.)
1 tsp. vanilla
2 large eggs, room temperature
3 cups chocolate chips
1 1/2 cups chopped pecans or walnuts (I like pecans because it reminds me of chocolate pecan pie, but walnuts are great, too.  or leave them out if you must.)
1 cup raisins (you KNOW I leave this out.  yuck!  but if you are into that sort of thing, go for it.)

In a medium bowl, stir together flour, baking soda and salt.

In a large mixing bowl, beat the butter, sugars and vanilla together with an electric mixer until well-blended.  Beat in the eggs, one at a time, until well-combined.  Stir in the flour mixture until blended.  Stir in chocolate chips and nuts.

Preheat oven to 275.  Yes, 275.  Not a typo.  Scoop dough onto cookie sheet using a 1/4 cup measuring cup or a medium sized ice cream scoop.  Do not crowd these onto the cookie sheet or the heat won't circulate.  I only cook 3 cookies per sheet with this recipe, just leave about 3 inches between the cookie dough scoops.

Bake until the cookies are set and light golden brown, about 30 minutes.  The low, slow baking is part of this cookie.  You'll be glad you did.

Let cool for a couple minutes on cookie sheet, then remove to cooling racks to cool completely.

I did have one last night.  And it was good.  Then I sent the rest to Brad's office so I wouldn't be tempted to have another or three.  I regret that a bit because I would certainly enjoy one right about now.  Oh, yes I would.

this makes me salivate.

My Children, My Musical Marriage Refs

This weekend we had a marriage breakthrough.  It was years in the making, deeply profound, and so utterly satisfying (for me) that it needs to be documented.

It all started with yet another concert.  This time it was "Space:  The Final Frontier" with the Capital Philharmonic Orchestra.  When Alex saw the music for this concert a couple weeks ago, he was pretty excited.  He kept grinning as he looked through the Star Trek and Star Wars pieces.  He sheepishly said, "I remember when I was a little kid and I saw Star Wars for the first time, I really wanted to be in the Star Wars band."  (Back then he thought there was one band that was responsible for all that music, and dreamed of being in it someday!  How cute is that?!)  So Saturday he got to live out a little dream, playing in a "band" he long ago aspired to! 

The first part of the concert was amazing:  the group Quattrocelli performed, and was an incredible blend of fabulous music and great comedy.  They were here from Germany, and I loved every note they played.  Don't pass up an opportunity to hear them, they make beautiful music.

The real magic of the evening happened after the concert.  We end each of these concerts by going out to dessert.  Alex's dessert is sometimes a burger, fries, and ice cream...but most of us just dessert.  So as we are walking to the car, someone asked where we should have dessert.  Because it was getting so late, I said, "How about Applebees, right across the street?"  Brad nodded his head and said, "Okay".

Flash forward maybe 2.21 minutes, and we are pulling out of the parking lot.  Brad blows right by Applebees.  "Where are you going?"

His response?  "I don't know.  Where do you want to go?"

So I told him that we just had this conversation and that we were going to Applebees.  "No, you didn't say anything about Applebees."  Ugh.  My blood pressure begins to rise just retelling this story.  So then we go back and forth with the "I said this, then you said this."  "No, you never said anything about Applebees."  Annoying doesn't even touch the surface of my feelings about this type of conversation.

And we have them frequently.  He swears I never said anything about...whatever...and I assure him I told him and that he responded.  And then he gets frustrated with me because I remind him of things and he feels checked-up on.  And I feel a little distrustful of his follow-through, yet resent having to ask the follow-up questions.  And around and around we go, me feeling more crazy with every passing "you never said that" conversation.

So we pull into the parking lot of Applebees, still discussing the phantom conversation that he doesn't remember.  From the backseat, Alex pipes in, "Actually, Dad, you did respond to her when she suggested that.  She said (_____) and then you said (______)."

"I did??"

Brenna:  "Yes, I heard you, Daddy."

Beth:  "Yep, I heard it!"

And with that, a chorus of angels began to sing above my head!  FINALLY I had witnesses that I said something to which he responded of which he had absolutely no memory!  I cannot tell you the relief I felt.  And Brad had a great realization that maybe I wasn't crazy after all.  At least not in that way.

It's a good thing that I love this man so dearly.

I love you, Brad.  I said, I love you, Brad...

And it's a good thing we have these three musical marriage refs to keep us in-line.

Monday Menu ~ Chicken Cashew Sald (Plus a bonus!)

So here's the scoop on today's recipe:  this is from Farelli's, and it's known there as Phil's Creation Salad.  I haven't a clue who Phil is.  If you go, you must try this.  Years ago...how many, Connie?  Six?  I think six.  Yikes!...Connie made this for dinner when we were at a women's retreat together.  I remember seeing all her bowls of separate ingredients sprawled across the counter, and she told us we could build our own salad.  She told us it came from Farelli's and that it was best with everything on it, though she was her uber-gracious self and told us to leave off anything we didn't like.  So I decided, uncharacteristically, to put everything on it, even though I didn't think I would like some of it.  But I loved it.  Since then, I love to make this salad, especially when it's just for Brad and I and we can eat gobs of it with warm, cheesy garlic bread.  Mmm.  Anything for warm, cheesy garlic bread.

Chicken Cashew Salad (Phil's Creation) 

1 bag of romaine lettuce, or mixed greens, or whatever
2 chicken breasts
cashews...about 1/2 cup?, chopped coarsely
1 (8 oz.) can pineapple tidbits, drained well
4 pieces good bacon
1/2 onion, caramelized
1/2 cup-ish grated cheddar cheese
honey mustard dressing

For the bacon...go to the meat counter and get a few pieces of good bacon.  It is just so much better.  I like the apple-wood smoked bacon, and a little goes a longer way, so you don't have to use as much.  Cook it and tear it into bite-size pieces, or crumble it, or cut it with you knife.  You know, however YOU like to do it.

For the chicken...cook it however.  You can grill it and then cut it into bite-sized cubes, or just cube it and saute it or bake it...I am aware there are plenty of ways to do this.  Do it however you like it best.

For the onions...here's a good tutorial on caramelizing if you haven't done this a lot before.

Just throw all this stuff together, and top with the honey mustard dressing.  I like it best when the chicken and bacon are warm.

While the chicken is cooking, make yourself some cheesy garlic bread.  You'll be glad you did.  Sorry there are no enticing pictures...I'm just providing you with opportunities to use your imagination.


How about a bonus recipe?  I'm just in a generous mood today, I guess.  Actually I'm stalling from what I need to do, enjoying this little cocoon of blogging.  So here's another picture-less recipe!

I found this on Pioneer Woman's Tasty Kitchen last week, and have discovered that I can finally make myself some decent "coffee" at home!  I'm totally cutting my sugar way back (and could REALLY use some warm chocolate chip cookies tonight. it's been so long.  they miss me.  they would calm me tonight.  but I'll resist.)  Anywho, where in the world was I?  Coffee...yes.  Here's a great iced mocha for you all:


Shaken-Not-Stirred Iced Mocha (I just made that name up!)

3/4 cup strong coffee, cooled
3/4 cup milk
2 TBSP flavored creamer (I'm loving the sugar free French vanilla)
2 TBSP chocolate syrup (I'm using sugar free and learning to love it)
1 packet Truvia (or the Styrofoam-y sugar substitute, if you must)
4-5 ice cubes

Place all ingredients into a container with a tight-fitting lid.  Shake like crazy.  Pour over ice and enjoy!  (I even made this hot one chilly morning and it was delicious. Just, obviously, skip the ice cubes and use hot coffee.)

Prayers for Kaylee

**UPDATE**:  Kaylee is doing very well!  She was off the oxygen all night, her wheezing is better and her little voice is back!  She is still in the hospital on her IV, but headed in the right direction.  Thank you so much for praying, and for the comments & emails! 

"The Lord is gracious and righteous; our God is full of compassion.  The Lord protects the simplehearted; when (Kaylee) was in great need, he saved (her).  Be at rest once more, O my soul, for the Lord has been good to you." Psalm 116:5-7


Hey friends,

My niece's sweet little baby, Kaylee, is in the hospital with bacterial pneumonia and RSV.  She needs to be better!  Please join me in praying for her.  If things don't turn around today, she may be flown to Spokane or Seattle.  Every prayer offered up with her name on it would be so appreciated.

Thank you, thank you!!

Happy National Peanut Butter Lover's Day!

This day almost slipped by me without any acknowledgement of National Peanut Butter Lover's Day!  I just was made aware that this day even existed, and I sure wish I had known yesterday!  I totally would have made something in honor of this day, trust me.  But maybe it's for the best in light of the fact that I am still earnestly trying to part with the extra padding I gained over the winter of no running.  Peanut butter desserts rank right up at the top for me, as long as it's combined with chocolate.  Here I go again, getting my tummy to rumble at the mere typing of things I adore.

So, I looked my way through these fabulous recipes, and thought I needed to highlight them.  Mostly for me to refer back to in the near future when I need a fix.  Like tomorrow.  I'm kidding.  Maybe.

But just look at these beautiful little things:

Nutter Butter Balls
photo and recipe at Bakerella, link above!

I mean really now.

And this is another that caught my eye and my heart.

Yeah, you caught me.  It's the same one.  But that's how much I am falling for this.  I showed Alex the recipe and he suggested doing the same thing with Oreos.  Hmmm.  And now I'm wondering about half Oreos and half Nutter Butters?  Oh, I think I may have do some experimenting...

So, be a sport.  At the very minimum, grab yourself a spoon and get yourself a lick of peanut butter.  After all, it IS National Peanut Butter Lover's Day!

Monday Menu ~ Sausage Spaghetti Pie

Here's a tasty, very simple meal that is worth your time to try.  This recipe makes three pies, so you can bake one and freeze the other two.  One pie fed our family with leftovers for Brad's lunch the next day.  (Six servings per pie.)  It's a fun way to jazz up the regular 'ole spaghetti!  I found this through Taste of Home, with a couple tweaks from me!

Sausage Spaghetti Pie

1 pkg. (1 pound) spaghetti
4 eggs, lightly beaten
2/3 cup grated Parmesan cheese
1 cup chopped onion
1/4 cup butter
1 (16 oz) container sour cream (I used Daisy light)
2 tsp. Italian seasoning
2 pounds bulk pork sausage (remember this is dispersed among 3 pies!)
2 cups water
1 (12 oz) can tomato paste
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese

Cook spaghetti according to package directions; drain and place in a large bowl.  Let cool slightly, then add eggs and parmesan cheese.  (If you don't let it cool a bit, it will cook the eggs as you add them.  Not tragic, just not as binding as the loose eggs would be.)  Transfer to three greased 9-inch pie plates; press mixture onto the bottom and up the sides to form a "crust".

In a large sauce pan, saute onion in butter until tender.  Remove from heat; stir in sour cream and Italian seasonings.  Divide evenly among the three crusts, layering on top of noodles.

Sprinkle each pie with about 1/3 of the cheeses.

In a large skillet, cook sausage until no longer pink; drain.  Stir in water and tomato paste.  Simmer, uncovered, for 5-10 minutes or until thickened.  Spoon over sour cream layer in pie plates.  Sprinkle evenly with remaining cheeses.

If not cooking, cover and freeze pies for up to one month.  If cooking immediately, cover loosely and bake at 350 for 35-40 minutes.

To use frozen pies, completely thaw in the refrigerator.  Remove from refrigerator 30 minutes before baking, then bake as directed.