Triple Chocolate Cranberry Cookies

Today I thought and thought about what goodies I was going to bake for "Monday treat" at work, and I just kept coming up blank. So, I raided my pantry and looked to see what I had. I took mental note of a few of the ingredients, and then searched the web for recipes. That's when I found White and Dark Chocolate Cranberry Almond Cookies. It sounded good, so I decided that's what I would try. Oh. My. Gosh. Best decision I ever made! lol I did adapt the recipe a bit from hers, and the results are amazing! The cookie is so soft. The mix of chocolates is divine, and the cranberry adds just a hint of fruity sweetness. You've got to give this recipe a try. 

1 cup butter or margarine

3/4 cup sugar

1 1/4 cups dark brown sugar

1 Tbsp vanilla

2 eggs

3 cups all-purpose flour

2 tsp baking soda

2 tsp cornstarch
1 tsp salt

6-8 ounces white chocolate chips (to taste, these are sweeter and the more you use the sweeter the cookie becomes)

6 ounces dark chocolate chips

6 ounces semi-sweet chocolate chips

4 ounces dried cranberries

1 cup nuts (optional)

In a small bowl, whisk flour, baking soda, cornstarch and salt; set aside. In large bowl or stand mixer, beat butter and sugars until smooth.

Add vanilla and eggs and mix well. Add flour mixture, and stir until combined. Add chocolate and cranberries.

Drop by rounded teaspoon onto baking sheet. Bake at 375 degrees for 8-10 minutes. Cool on tray for a minute or two, then transfer to cooling rack.

Tomato Basil Soup

There's nothing quite like the warm yumminess that is creamy tomato basil soup. I haven't always felt that way though. I didn't start liking tomato soup until I was 18 years old. Now, it's pretty much a staple soup in my house. I particularly like the V8 tomato soup, but I've been searching for one I can make myself, and I think I finally found it... on Pinterest, of course: Fire Roasted Tomato Basil Soup. I've tried this soup several times, and I kept making it too spicy. So, this round, I left the crushed red pepper out completely. Otherwise, this is a really simple, quite tasty soup. It doesn't make too much, but definitely enough for several bowls. If you decide to make this, please, please, please, make sure you have an immersion blender. I've burnt my hands, and made quite a mess in my kitchen because I've had to use my regular blender. Next time, I will be prepared!

2 Tbsp olive oil
1 large yellow onion, diced
6 garlic cloves, chopped
3 (14 ounce) cans of hunt's fire roasted tomatoes
2 cups chicken stock (or vegetable stock for vegetarian)
1/2 cup half and half
1 Tbsp crushed red pepper (if using)
20 fresh basil leaves, chopped (I used two tsps)
salt and pepper, to taste

In a heavy bottomed pot over medium high heat, pour in the olive oil and saute onion until translucent. Add the chopped garlic (except for 1 clove) and sauté with the onion for 2 minutes.

Next, add the cans of fire roasted tomatoes (including the juice) to the pan and cover for about 15 minutes, stirring as needed.

Add the chicken stock and half and half and bring to a simmer. Cook uncovered, for 10 minutes or until it has thickened.

Add the remaining chopped garlic clove, crushed red pepper if using it, basil and season to taste with salt and pepper. 

Lower your heat to medium-low and cook for 5 minutes more.

Using an immersion blender (or carefully transfer soup to a blender in two batches to avoid splattering), puree soup until there are no large chunks of tomato left. 

Soup can be stored in an airtight container in the fridge for up to five days or in the freezer for up to three months.

Coconut Lime White Chocolate Chip Cookies

I'm working at being more adventurous, both in my personal life and in my palate. Oftentimes I don't succeed, but every once in a while I do. This recipe was a success! Of course, I found this one on Pinterest: Lime and Coconut Cookies with White Chocolate Chips, and with all the cold weather we've had this winter, I thought it would be a nice recipe to liven up my family and coworkers with some summer flavors. It worked. The cookies have a very mild lime flavor, and the coconut doesn't detract from the texture of the cookie. The white chocolate chips just melt in your mouth and blend it all together in a wonderful little cookie.

2 2/3 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 egg
1/2 tsp pure vanilla extract
zest of one large lime
3 Tbsp fresh lime juice (I used two smaller limes)
1/2 cup toasted coconut
1 cup white chocolate chips
1/2 cup sugar for rolling cookies

Preheat oven to 350 degrees F. Line cookie sheet with parchment paper. Toast coconut until lightly brown and fragrant (5-7 minutes). Zest and juice the lime.

In small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. In large bowl, beat together the butter and sugar until smooth, about 3 minutes. 

Add in the egg, vanilla extract, lime juice and lime zest, and beat until well combined. 

Add in the dry ingredients and mix until combined.

Lastly, fold in the toasted coconut and white chocolate chips and mix until evenly distributed. Roll rounded spoonfuls of cookie dough into balls and roll in sugar. 

Bake cookies 8-10 minutes, or until lightly browned. The cookies will look slightly cracked. Let the cookies rest on cookie sheet for three minutes, then move them onto a cooling rack.

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