Monday, April 24, 2017

Frango (like) Mints


Candy seems to be my nemesis. When we first got married I tried making caramel and it broke the glass container it was in when we tried to remove it. Since then I have had a fear of candy making. I continue to try of course. This recipe is one that I can successfully make. I have had the recipe since around 1996.
I was in a group of recipe sharing ladies who would meet once a month and share recipes and the fruits thereof. We could sample and know if we would like to take the recipe. It was so great. I was in the presence of amazing cooks. Most of which I have lost touch with over the year. This is a great sadness and regret of mine.
Ladies would come and go but there was a core 4-5 of us that stayed for years! This recipe came from a 1 timer..didn't even write the name on my old 3 X 5 card. She said the mints came from a famous Frango mint take off. She was mind blown when none of us had heard of Frango Mints. If they are like this recipe they must be really good.

Homemade Chocolate Mints

2 cup semisweet chocolate chips
1 cube margarine (I used butter once and it was a disaster)
1 cup plus 2 T powdered sugar (or more as needed)
2 eggs well beaten
1 tea vanilla
2 tea peppermint extract ( I accidentally used "mint" one year and it was like toothpaste-yuck)

Melt chocolate chips over low heat. Cool. In large bowl cream margarine and sugar. Add beaten eggs and vanilla. Mix well. Mix in cooled chocolate and finally peppermint extract. Drop by teaspoonful on wax paper covered cookie sheet. Chill. (can use almond, run, or coffee instead of mint)

Monday, April 17, 2017

Bacon Chocolate Chip Cookies

Joel says that these cookies are his favorite. I checked this book out of the library mostly because I saw this recipe and thought, "Gross. That sounds disgusting. I must try it." The recipe uses bacon fat. I have made these several times because we do love them. I can't pinpoint which bacon is best but it does make a big difference. The bacon grease can change these from "GREAT" to "What is that taste..Bacon?"

Irma's Chocolate Chip Cookie 
(Made in America Cookbook)

2 cups all purpose flour
1 tea baking soda
1/2 tea salt
8 Tb (1 stick) butter, room temp
1/2 cup bacon fat (dripping from bacon-stored in fridge)
1 1/4 cup brown sugar
1/4 cup sugar
2 large eggs
2 tea vanilla
2 cups chocolate chips
1 cup walnuts (wish my girls didn't have nut allergies!)

Cream butter, bacon fat, and sugars until super light and fluffy up to 5 minutes. Beat in eggs 1 at a time. Add vanilla then dry ingredients. Spoon in chocolate chips.

Bake 350 for 11 minutes. Best fresh.

I have been freezing my cookie dough in dollops. I freeze them by the dozen and can bake 1 dozen fresh when needed. I love this because I can always have fresh cookies within 20 minutes.