~ ~ ~ ~ ~ ~ ~  Recipes & knitting stuff~ ~ ~ ~ ~ ~ ~

All it's doing is raining. I'm starting to feel like I'm in a subtropic zone with all this humidity!! I'm half expecting hanging moss to start growing from the majestic maple trees. Oh well. So I sit and knit on several patterns, including one test knit for Erron which I'm enjoying immensely, an Aran Duffle coat which was featured on Lion Brand's website and the cherry twist hat!! You can view my projects and such on Ravelry - shastadaisy2003; on twitter - TaenneLeighM; or on facebook.

As promised to @betweenthelens, here are the recipes for the cookies!!

Whole Wheat Chocolate Chip Cookies

  • 1 cup butter, softened
  • 2/3 cup granulated sugar
  • 2/3 cup packed dark brown sugar (important because this is a reduced sugar recipe and you need the dark for its flavor)
  • 1 large egg (duck eggs are awesome for this)
  • 1 tsp real vanilla (fake just won't do here)
  • 1 cup whole wheat flour
  • 1-1/4 cups unsifted white flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 package Ghiradelli semi-sweet or 60%cacao chocolate chips (your choice)
  • 1 cup coarsely chopped nuts (optional - add nuts you like or omit as you like)
  • 2 mixing bowls, 1 large, 1 medium
    •

    Heat oven to 375 F. In large mixing bowl, mix butter, sugars and egg until well creamed (I use a nice wooden spoon.). In medium mixing bowl, stir the flours, soda, and salt together. Stir the flour mixture into the creamed mixture and mix well. The dough will be stiff! Stir in the chocolate chips and nuts. Drop dough by the rounded teaspoonful onto an ungreased cookie sheet. Bake until light brown, 8 - 10 minutes (I find that the first batch typically needs 11 minutes and each succeeding batch needs about 9 min.). You want the centers to be soft when you remove them from the oven. Let rest on cookie sheet for a few minutes before removing from the cookie sheet. I usually set mine onto parchment paper resting on top of an opened up paper grocery bag (absorbs excess oils) before I store them. The cookies can be frozen either as dough or as finished for 3 months.

     

    Whole Wheat Peanut Butter Chocolate Chip Cookies

  • 1/2 cup butter, softened
  • 1 cup peanut butter (I like using the organic stuff, but please do drain off the excess peanut oil before putting into mixing bowl)
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 egg
  • 1 tsp real vanilla (fake just won't do here)
  • 1 cup whole wheat flour
  • 1-1/4 cups unsifted white flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 package Ghiradelli semi-sweet or 60%cacao chocolate chips (your choice)
  • 2 mixing bowls, 1 large, 1 medium
    •

    Heat oven to 350 F. In large mixing bowl, mix butter, peanut butter, sugars and egg until well creamed (I use a nice wooden spoon.). In medium mixing bowl, stir the flours, soda, and salt together. Stir the flour mixture into the creamed mixture and mix well. Stir in the chocolate chips. Drop dough by the rounded teaspoonful onto an ungreased cookie sheet. Flatten gently with a fork, criss-crossing the tines to make the nifty # pattern. Bake until light brown, 9 - 11 minutes. You want the centers to be soft when you remove them from the oven. Let rest on cookie sheet for a few minutes before removing from the cookie sheet. I usually set mine onto parchment paper resting on top of an opened up paper grocery bag (absorbs excess oils) before I store them. The cookie dough for this recipe can be frozen for 3 months. Please don't freeze these cookies unless you like crumbs.

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    Happy baking & happy knitting!


     

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