Lemon Cracked Sugar Cookies

The original recipe for these did not have lemon in them, so if you like a plain sugar cookie leave it out and add a tsp Vanilla. I like the little extra the lemon gives to this buttery cookie.

1 1/2 cups sugar
1 cup butter
2 egg yolks
1 teaspoon soda
1 teaspoon cream of tartar

Cream together until mixed well

Add
1 tsp lemon juice
1 1/2 tsp finely grated lemon rind
2 cups flour

Mix well and shape into a ball, coat with sugar and press down with a fork to 1/2"

Cookies can be frozen at this point,if you are baking preheat oven to 375 bake for 10 to 12 minutes. Enjoy

Gluten Free Lemon Cookies

For all those cookies lovers who can't have gluten this is a refreshing lemony cookie great with afternoon coffee or tea. This recipe does use a baking mix, because the baking mix has leavening in it and salt do not add extra of either. Make sure and use unsalted butter.

1 1/2 cups white sugar
1 cup unsalted butter
2 egg yolks

Beat well then add

1 tsp cream of tartar
1/2 tsp vanilla
2 tablespoon fresh lemon juice
1 heaping tablespoon finely grated lemon rind
3 cups Pamelas baking mix

Mix together well, drop heaping teaspoon onto lined baking pan, bake at 375 for approx 12 minutes until edges are browned. Cool before removing, cookies are very tender when hot.

One of these cookies topped with homemade ice cream and sweetened blackberries is a great summer dessert.

Sundried Tomato,Spinach, Boursin Cheese Quiche with Potato Crust

This is a great quiche, The original recipe came from the Iowa Egg council, of course I had to make some changes, here is my rendition......Barbara Knudson, Inn at Blackberry Creek

2 or 3 large red potatoes
Olive oil spray
2/3 cups sun dried tomato in olive oil chopped
5 Large Eggs
1/2 tsp fresh basil or 1/4 tsp dried basil
1 1/2 cups light cream
1 cup grated ramono cheese
1//4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
2.5 oz garlic boursin cheese
2 1/2 cups spinach baby or chopped

Spray deep dish pie pan with oil, peel and slice the potatoes 1/8" thick, (you can use any potato, russets should be peeled, and thin skinned potato's work either way) place potatoes in a single layer in the bottom and around the sides of the pan. Sprinkle lightly with salt, Pepper, and Garlic Powder and again spray a coating of olive oil over the potatoes. Place in a preheated oven at 375 while you prepare the rest of the items or until slightly soft about 12 minutes.

Chop the sun dried tomatoes and place in a large nonstick fry pan, I leave the oil on the tomatoes to saute the spinach in. Add the spinach (there needs to be about a tablespoon of oil if the tomatoes don't have it add additional olive oil) saute just until spinach is wilted add the fresh basil, salt and pepper lightly and toss to mix in.

In a medium bowl place 5 large eggs, 1 1/2 cups light cream, 1/8 tsp salt, 1/8 tsp pepper, 1 cup grated ramono, whip briskly with a fork until well blended, flake the boursin cheese into the mixture (I use a fork to separate it, it is very creamy) and mix well.

Remove the potatoes from the oven, place the spinach/tom mixture evenly on top of the potatoes, mix the egg mixture one last time and pour into the pan on top of the spinach. Using a hot pad place back in the oven for approx. 30-40 minutes until puffed lightly browned on edges and firm in the center.

For those on a tight schedule you can do all of this the night before, cooking the potatoes and spinach mix ahead and assembling and refrigerating. Make the egg mixture and pour over in the morning, (I would probably not add the boursin to the eggs till the am, it might combine to much and not have the same effect).

For those meat eaters add sauteed crumbled bacon on top. I think this quiche has great flavor on its own so I personally skip the bacon. This is great for those gluten free friends who can't have a flaky pastry crust. Enjoy................

Roasted potatoes with green chilies, white cheddar and eggs

This is a great breakfast egg dish we serve often at the Inn at Blackberry Creek. When I try new recipes I always make it exactly as shown, and then I modify it to my taste. The original recipe called for boiled potatoes but the roasting of the potatoes is important and adds a different flavor to the dish so don't cut corners on that part.

3 Large organic potatoes w/or w/out skins
1 small Walla Walla Sweet Onion
4 oz chopped green chilies mild
1 cup 4% small curd cottage cheese
1/2 cup light cream
1 cup dubliner white cheddar
6 large eggs
1/2 tsp fresh ground salt
1/2 tsp fresh ground pepper
2 tablespoons olive oil

Chop potato and onion into 1/2" cubes and place in a 9" oiled deep dish pie pan, drizzle with oil and salt and pepper well. Bake at 395 for approx 30 minutes until both potato and onion are tender. Remove and cool. Grate 1 cup Dubliner white cheddar and set aside, in a separate bowl mix together eggs, cottage cheese, light cream, 1/4 tsp salt and pepper, drained chilies. Place cheese on top of cooled potatoes (if you are baking right away you can leave the potatoes hot and add ingredients right away) Pour egg mixture on top and bake for approx. 45 minutes until puffed and browned serve with a little fresh grated Ramona, and some fresh chives from the garden. Enjoy!!!!!!!

Open House Fig and Olive Tapenade

Tried Several new recipes for our open house today, always like to live on the edge just a little with a never tried recipe. This one was great with figs olives and fresh herbs how could it go wrong. Can be made a day in advance so it makes a great no fuss appetizer

In a Pan place
1 cup chopped dried figs
1/2 cups water
Boil until liquid is almost gone and figs are soft
Add
1 tablespoon olive oil
2 tablespoon good quality basalmic Vinegar
1 1/2 tsp fresh rosemary
1 tsp fresh thyme
1/4 tsp cayenne pepper
2/3 cups chopped kalamata olive (I like Mezzetta Napa Valley Bistro Brand)
2 cloves crushed garlic
1/4 tsp sea salt
1/4 tsp fresh ground pepper

Mix well and let meld together in refrigerator for at least 2 hrs can be made up to 2 days in advance.

Place approx 8 oz of fresh chevre on a plate and press into a 3/4" thick rectangle top with tapenade and Chopped walnuts. Enjoy

Spring is in the Air in Walla Walla

Spring is in the air and the sun is shining in Walla Walla, it was beautiful here today. Sunny skies with scattered clouds made for perfect gardening weather. Everything seems to be popping up, the hostas, ferns and perennials are really showing. Trees are in bloom, the hellebore's are beautiful, and the tulips and daffodils are up and blooming, always great to see spring come in. We are creating a new area by the creek for guests, it will be a great place to relax with a glass of wine. Speaking of wine its time to relax for the evening and open a bottle Cheers

Extraordinary Chocolate Chip Cookies Feb 27

I make these cookies alot at my cabin, the caretaker for our association loves these and comes by whenever we are there and I always try to have these on hand. I think the secret to these is using real butter and also sugar cane sugar, and Gold medal flour (organic) is what I always use. They are sure to be a basic favorite for your family also.

Mix well in a stand mixer
3/4 cups butter softened
3/4 cups white sugar
3/4 cups brown sugar
1 tablespoon good vanilla
Beat until light in color
Add 1 egg
1 tsp baking soda
1/2 tsp salt
Mix well
Add 2 cups flour till incorporated
Add 2 cups chocolate chips semisweet

Make into 1" ball and flatten to about 3/4" thick. Bake at 350 on lined sheet for approx 10 minutes till the edges are slightly browned and the center no longer looks wet. These will make a soft wonderful chocolate chip cookie.

Chocolate Pecan Fudge Cookies Feb 26th

These cookies really are made with the basic fudge recipe for sweetened condensed milk fudge. They only take one bowl and no mixer and are so easy to make. This dough should be in a Ben and Jerry's Ice cream.




In a large bowl melt
2 cups semi sweet chips and
4 tablespoons butter
Stir well
add 1 can 14oz sweetened condensed milk
1 tsp vanilla
1 large egg
Mix well and add
2/3 cups flour
1 1/2 cups finely chopped pecans
1 cup shredded coconut
incorporate all ingredients.

Drop spoonfuls onto a lined cookies sheet and bake 350 for approx 8 minutes until cookies no longer look wet in the center and edges are firm. Allow to cool completely before removing, Enjoy

Mocha Macadamia nut Meringue Cookies

A different sort of cookie, tender and sweet, with a
crunch of macadamia nuts in a coffee infused chocolate meringue base
A little bit of work but worth the effort

Melt 1/2 cups semi sweet chips for 1 1/2 minutes in microwave

In a small bowl mix together
2 tsp espresso powder instant
1/8 tsp almond extract
1 1/2 tsp vanilla
set aside

In the bowl of your mixer place
6 egg whites (room temp if possible)
1/4 tsp cream of tartar
Blend together then beat on high
until it becomes white and starts to form peaks
With mixer still running on medium speed add
1/4 cups brown sugar a little at a time
With mixer still running on medium add
1 3/4 cups powdered sugar a little at a time until all is incorporated it should be forming stiff peaks.


with mixer on low
Add the melted chocolate to the egg white mixture
Add the espresso mixture to the egg white mixture
Turn the mixer off

In a separate bowl mix together
2 tablespoon unsweetened cocoa powder
2 tablespoons flour (If you use gluten free flour mix add 3 tablespoons)

with the mixer on fold add the cocoa mixture a spoonful at a time until incorporated
Add 1 3/4 salted Macadamia nuts coarsley chopped. Don't overmix

Drop spoonfuls onto a parchment lined sheet, these cookies spread out flat so space about 3" apart

Bake at 325 on a parchment lined baking sheet for 12 to 16 minutes until slightly firm when touched in center of cookie. Let cool completely on parchment. These are a very tender cookies so remove carefully from parchment and enjoy

Grand Marnier, Chocolate Cranberry Cookies February 24th

Heaven in the kitchen that's what it is when you are baking these cookies, the deep smell of the Grand Marnier mixed with the chocolate and cranberry does make an intoxicating smell (Maybe it was the shot of Grand Marnier in my coffee that made it smell so good)

In a small bowl mix together
2 1/2 cups Sweetened Dried Cranberries
1/4 cup Grand Marnier
Set aside and let soak together

In a Microwave proof bowl place
1 1/2 cups semisweet chocolate chips
5 tablespoons unsalted butter
Microwave on High till melted 1 1/2 minutes stir and set
aside to cool

In your mixer bowl place
2 large eggs plus 1 yolk
1 1/2 tsp vanilla
1/4 almond extract
1 cup light brown sugar
1/4 tsp baking powder
mix well then blend on high for approx 2 minutes
Add 2/3 cups flour
and the chocolate mixture and mix well

Add the cranberry mixture to the cookies
add 1 3/4 cups additional semi sweet chocolate chip
blend to mix

Dough portion will be very soft, drop by spoonfuls onto greased cookie sheet or parchment lined baking sheet. Bake at 350 for 10 to 12 minutes cookies will be cracked on top and firm to the touch in the center. Enjoy

Unbaked Chocolate Peanut Butter Cookies (Gluten Free)

I have to smile when I make these cookies, my sister Mary and I made these at least a 1000 times when we were kids, always brings back great memories. We loved to create things and these are easy to make. I use whole oats, you can use Gluten free oats or quick oats whatever you have. I rarely follow directions but these set up so fast I recommend you get everything ready in advance. Its been 30 years since I made these cookies, but they bring back warm memories, make some with your kids they will enjoy them.

In a cup measure 1/2 cup creamy peanut butter and set aside

In a large bowl place 2 3/4 cups whole oats, or 3 cups quick oats and set aside

Lay out a piece of Wax paper or parchment about 2' long to place the finished cookies on. Also layout two tablespoons for forming the cookies.

Melt in a medium Sauce pan
1/2 cup salted butter plus 1 tablespoon butter (as kids we used margarine)
1/2 cup whole milk, or Half and Half (you can use canned evap. milk also)
Stir until butter is melted
add 2 cups sugar
4 heaping tablespoon unsweetened Cocoa
Bring to a boil stirring constantly, once you can't stir down the boil, time and boil for 2 minutes. Don't overcook

Quickly add the 1/2 cup peanut butter to pan and stir well

Quickly pour this mixture over the oats in the bowl and stir to incorporate. Working fast scoop spoonfuls onto the wax paper. These cookies set up fast so no leisure in between but they also only take about 10 minutes to make.

A sugary chocolate/peanut butter cookies that is sure to satisfy any sweet tooth.

Chocolate Cranberry Pecan Chocolate Chip Cookies (Gluten Free or regular, low fat) Feb 22

These cookies are light and airy and are low in bad fats
(if you leave out choco chips lower in fat). They can
be made either gluten free or with regular flour. The largest base ingredient of the cookie is chopped pecans. I think they are a great cookie

In the bowl of your mixer place
2 1/4 cups powdered sugar
1/4 cup unsweetened cocoa powder
3 Tablespoon gluten free flour mix (or 2 tablespoons regular flour)
Mix to blend
Add one at a time
3 Egg whites
1 tsp vanilla
1/8 tsp salt
When fully incorporated mix on high for 2 minutes

Chop 2 cups Pecan to a fine consistency (I use my blender)
add to the sugar mixture.
Add also 1 cup chopped dried cranberries
Add also 1 cup semi sweet chips (optional)
(if you want chocolate flavor without as much fat, Place 1/4 cups choco chips in blender before you do the nuts and grind to small pieces then chop the nuts with the chocolate and add as normal)
Mix to incorporate ingredients


Drop by spoonfuls onto parchment lined baking sheets. Bake at 375 until no longer wet in the center Remove and cool. They will stick if you do not use parchment or a liner, and if you grease the pan they will sag badly.

A great treat for anyone who can't have wheat, or for anyone for that matter.

Mocha Chocolate chip Cookies February 21

Soft chocolate coffee drop cookie studded with chocolate chips





Mix together 2 tsp instant coffee crystals and 2 tsp coffee liqueur set aside

Mix together
1 3/4 cups brown sugar
1 cup softened butter
Blend until well mixed
add 3 large eggs
blend on high for approx 2 minutes
turn off mixer and add
1/3 cup cocoa powder
1 tsp soda
1/4 tsp salt
and coffee mixture
Blend until well incorporate
Add 2 1/2 cups flour and blend well
Add 2 cup Chocolate chips

Drop by spoonfuls onto ungreased cookie sheet, bake at 350 for 8 to 10 minutes

Banana Nut Chocolate Chip Cookies Feb 20

Soft Banana nut cookies studded with chocolate chips





Cream together
1 cup brown sugar
1/2 cup white sugar
1 cup softened butter
Blend well mix in
1 large egg
1 tsp soda
1/4 tsp salt
1 tsp banana liqueur or pure banana extract
Mix well add
2 medium ripe bananas mashed
with mixer on low add
2 2/3 cups flour
Blend well
mix in
2 cups semi sweet choco chips
1 cup chopped walnuts or pecan

Drop by spoonfuls onto ungreased baking sheet, bake at 350 for 10 to 12 minutes. Uncooked dough can be frozen for up to a month

Chocolate Raisin Chocolate Chip Cookies February 19

These drop cookies are tender and tasty loaded with raisins and chocolate chips

Melt 2 oz unsweetened baking chocolate
and 1/2 cups butter in a bowl and set aside

In a Microwave proof bowl place 3/4 cup merlot wine (cab will work, if you don't have any leftover wine grapejuice will work but is not as good), 1 1/2 cups raisins
microwave for 1 1/2 minutes. Raisins should absorb liquid, stir occasionaly to distribute. Set aside to cool

Blend together
1/2 cups butter
1 1/2 cups brown sugar
Add 2 eggs
2 tsp vanilla
Mix on high for 2 minutes

Add 1 tsp baking soda
1/4 tsp salt
mix well
With mixer on low add
1 cup flour
Cooled chocolate mixture
Mix well
Add an additional 1 1/2 cups flour
when blended add
Cooled raisin mixture (drain and discard any remaining liquid first)
Add 1 1/2 cups semi sweet choco chips

Drop by spoonful onto an ungreased baking sheet, (I use a silpat baking liner or parchment paper) Bake at 375 for approx 10 minutes, till cookies are firm around the edges and no longer look wet in the center.

Chocolate mint brownie cookie February 18

These dense chocolate mint cookies are studded with semi sweet choco chips. A must try for chocolate mint lovers out there. For me there is nothing better than chocolate and mint, so I don't make these often because I can't stay out of them (the dough is the best part)


Melt 1 cup semi sweet choco chips is microwave (about 1 1/2 minutes) set aside.

Cream together
1/2 cups butter softened
1/2 cup white sugar
1/4 cup brown sugar
blend well
add
1 teaspoon vanilla
1/2 tsp peppermint extract
2 eggs
with mixer on high blend for about 2 minutes.
Add
1/2 tsp baking soda
1/4 tsp salt
mix until incorporated add
melted chocolate by spoonfuls with mixer running mix until well blended
Add 1 3/4 cups flour
Add 1 cup Semi sweet choco chips
You can add chopped pecans or walnuts but I prefer these with just chocolate and mint.

Scoop into 1" balls and drop on an ungreased baking sheet. Bake at 350 for 8 to 12 minutes until sides are set and they no longer look wet in the center. Let stand a few minutes before removing from the pan. This dough can also be frozen uncooked for about a month

Enjoy

Chocolate peanut cookies February 17

Tender buttery chocolate cookies with chunks of salty peanut. These were simple to make and really tasty.





Melt 1 cup semi sweet choc chips in Micro about 1 1/2 minutes and set aside

Cream together in mixer
1/2 cup softened butter
1/2 cup brown sugar
1/3 cup white sugar
2 tsp vanilla
Blend until well mixed and light in color
add
1 Egg
3/4 tsp soda
1/4 tsp salt
and blend well
With mixer on low Incorporate cooled chocolate one spoonful at a time into butter mixture
Blend in 1 1/4 cups flour blending just until flour is incorporated (dough will be slightly soft

Coarsely chop 1 1/2 cups salted peanuts (pulse them in the blender)
Mix into dough

Form into 1" balls and bake on ungreased cookie sheet for 7 to 10 minutes at 375 until the cookie sets and is not longer wet in the center. These cookies are tender when hot so allow to cool on the cookie sheet for a few minutes before removing. If you want to freeze the uncooked dough place in 1" balls on waxed paper on a cookie sheet press to 3/4" thick and freeze. When frozen, bag them, they will keep for about a month if packaged tightly.

Well we are a little more than halfway through February, and I am getting really sick of chocolate, never thought I would say that. It sounded like a good idea when I had that brief moment of insanity 20 days ago and decided to start this. My helper Georgia is not helping at all she just sits in the office and sleeps. Spring is starting to pop up. The hellebore's are blooming, the tulips are starting to peak out and even some of the hydrangeas are starting to leaf as well as the roses, I hope they know what they are doing. With sunshine yesterday and the rest of the week it is really starting to look like spring. I can't wait for the garden to start coming back to life. I am hoping for one of our early springs to make up for the one we didn't get last year.

Brownie Macaroon Bars February 16

These fudgy bars topped with macaroon
will cure any sweet tooth, and they are so simple to make no mixer required.








Mix together in small bowl
1/4 cup melted butter unsalted
1 cup light brown sugar
2 rounded tablespoon cocoa
Mix well and add
1 large egg
1 tsp vanilla
1/4 tsp baking powder
Add 1/2 cup flour and mix well

Pour into a greased 8 x 8 pan

In another bowl mix together well
9 oz sweetened condensed milk
1/2 egg
1 cup coconut
1 tsp vanilla
You can add finely chopped macadamia nuts 1/2 cup if you would like

Spoon this mixture on top of chocolate mixture spreading lightly to cover chocolate. Bake at 350 for approx 25 minutes until center is set. Cool in pan and cut into bars. Enjoy

Cracked Chocolate Almond Cookies Feb 15

Crisp powdered sugar coating with moist chocolate
almond interior. Dark Chocolate lovers will enjoy these cookies. Not overly sweet but they have intense chocolate flavor. Make them a wonderful after dinner treat with a scoop of good quality vanilla ice cream and a cup of strong coffee.




Grind to a powder
1 cup raw almonds and
1 Tablespoon Flour

Add the following to the almond mixture and mix well
1/2 cups flour
1/2 tsp baking powder and
set aside

In a bowl in Microwave melt
7 oz dark chocolate
4 tablespoons butter Unsalted

In the bowl of mixer blend on high for 3 minutes
3 eggs
and 1/2 cup sugar
and 1/4 tsp salt

With the mixer running drizzle the chocolate mixture into the eggs
beat for approx 2 minutes on high, add 2 tablespoon amaretto and blend,
turn to low and add flour mixture until incorporated. Refrigerate until firm
about 2 hours, Shape into 1" balls, roll in granulated sugar, and then roll in powdered sugar, Bake at 350 for 11 to 12 minutes until they rise and crack and are slightly firm.
Very chocolatey and Very good

Peanut, Peanut butter cup cookies February 12

What could be better than peanut butter and Chocolate, these rich cookies are a great blend of chocolate, peanuts and peanut butter cups.

Cream together
1 cup unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
Add 1 1/2 tsp vanilla
Add 1 tsp baking soda and mix well
Add 2 1/4 cups Gold medal organic flour
Add 3/4 cup chopped salted peanuts (not dry roasted)
(I chop mine in the blender on pulse)
Add 3/4 cup milk chocolate chips
Add 3/4 cup peanut butter chips
Lastly fold in 1 1/2 coursly chopped Reeses Peanut butter cups
(I use the small ones you get more chocolate but lots of unwrapping to do)

Form 1" balls and place on parchment lined baking sheet, press down to 3/4" thick.
Bake at 375 for approx. 10 minutes until edges start to brown and center is no longer wet. Freeze unbaked dough for up to 1 month tightly wrapped.

Orange Chocolate Chip Cookies February 13

Great orange taste with an infusion of chocolate,
reminds me of the Orange sticks we used to eat as kids.
Make them with Chocolate Chips or with white chocolate, it makes them taste like creamsicles. Enjoy

Cream together
1 cup unsalted butter
1/2cup white sugar
1/2 cup brown sugar
Add 1 egg and cream well
finely grate 1 heaping tablespoon orange rind and add
add 3/4 tsp baking soda, 1/2 tsp salt
Mix in 2 1/4 cups flour and blend well
Mix in 1 1/2 cups chocolate chips
Dough should be stiff but stick together well, if it is to dry add 2 tablespoons orange juice.
scoop into 1" balls press down to 3/4" thick and bake at 350 for about 10 minutes till edges start to brown and center no longer looks wet. Enjoy

Chocolate Pecan, Heath Bar, White Chocolate Cookies Feb 12

Toffee bits, white chocolate, crunchy pecans in a fudgy cookie base, grab a glass of milk and enjoy

1 1/3 cups unsalted butter

1 Cup white sugar

2/3 cup brown sugar

Cream together well

Add 2 Eggs, 3 tablespoons milk, and 2/3 cup cocoa powder and blend well

Continue to blend adding 1 tsp soda, and 2 1/2 cups flour

Dough will be a little sticky, when blended together add, 4 Heath bars chopped or 1 cup of Heath or skor chips, add 1 cup white chocolate chips and 1 1/2 cups chopped pecans.

Drop by teaspoon on a lined cookie sheet (parchment or I bought a silpat liner, great for baking anything that sticks and no real cleanup saves the environment and money). Press down till about 3/4" thick, either bake at 375 for 10-12 minutes or freeze uncooked to bake another day.

Fudgy Chocolate Bites

These fudge bites melt in your mouth and are easy to make, I don't even use a mixer on these although you can. If you want them even more decadent add an additional cup of chocolate chips or use Grand Marnier instead of vanilla. Yummmm

Melt 1/2 cups butter in Large bowl in Microwave

Add 4 Tablespoon Cocoa

Stir in 2 Eggs

Stir In 2 cups Brown Sugar

Stir in 2 Teaspoon Vanilla or Grand Marnier

Stir in 1 Cup Flour

Stir well till all ingredients are combined

Preheat oven to 375, Grease small muffin tins, drop large teaspoons of batter into compartments filling about 3/4 of the way up. Bake at 375 for approx 10 to 12 minutes tops will start to crack and will no longer look wet. Remove and cool in the pan till just slightly warm before removing, if you turn them in place they will remove easier. Enjoy with vanilla Ice cream, or top them with whipped cream and a strawberry for an easy desert, or straight out of the pan

Oatmeal Raisin Chocolate Chip Feb 10

These oatmeal cookies are another of my favorites and so easy to make. I have listed the items specifically because I think they make a big taste diffence in the cookie if you use other products.

Plain or studded with raisins and choco chip they are great.

Cream the following ingrediants

1 3/4 cups light brown CH sugar cane sugar

3/4 cups butter salted

3/4 tsp soda

1 egg

1 tsp vanilla

Add 1 cup flour and blend well

Add 3 cups Snoqaulmie Falls whole oats

If the dough does not stick together well add up to 1/4 cups water

Blend in 2 cups choco chips and 1 cup raisins

Form 1" balls (I use a cookie scoop) and press down to about 3/4" thick. Bake at 375 for approx 10 minutes until the wet appearance of the dough is gone and the edges are slightly browned. Dont overbake unless you like a crisp oatmeal cookie then bake approx 2 more minutes

Enjoy

Chewy Skor Toffee Bit and Choco Chip Cookie Feb 9

Full of toffee flavor and Semi sweet chocolate these are a great cookie. Skor chips are available at some grocery stores in the chocolate chip section, if you can't find them you can usually find the Skor candy bars in the candy bar section and chop them into small pieces

Mix together

1/2 cup softened butter

3/4 cups white sugar

3/4 cups brown sugar

1 teaspoon vanilla

2 eggs

Add

1 teaspoon soda

1/2 teaspoon salt (omit if using salted butter)

Stir in 2 1/4 cups flour and mix well

Add and mix well

10 oz skor toffee chips

2 cups semi sweet choco chips

Place 1" round balls on parchment lined baking sheet and flatten slightly to 3/4" thick

Bake at 350 for approx 10 minutes

Cherry Chocolate Espresso Cookies Feb 8

If you love rich chocolate espresso flavor you will enjoy this cookie.


Studded with sour cherries and nuts, this is a rich and oh so satifying cookie.





Mix 1 tablespoon espresso powder with one tablespoon hot water





Add 1 cups softened butter


1 1/4 cups brown sugar


2 large eggs


1 tablespoon vanilla





Add


1/4 cup cocoa powder


1 tsp baking powder


1/4 tsp salt (omit if using salted butter)





Mix well and add


1 1/4 cups flour





blend well and add


1 cup semi sweet choco chips


1 1/2 cups sour dried cherries


1 cup pecans chopped





Drop in 1" balls on parchment lined baking sheet, Bake at 350 for approx 10 minutes


This cookies is sure to satify even the most hard core chocoholic.

Chocolate Walnut Tea Bisquit Feb 7

Crisp Chocolate bisquit with toasty walnuts.

Great for afternoon tea. These are a refrigerator

cookie like we used to make when we were kids. We

loved to shape the logs and slice them.

cream together

8 oz butter softened

3/4 cups white sugar

1 large egg

1 tsp vanilla

Add

2 oz melted and cooled unsweetened chocolate

1/2 tsp baking powder

1/4 tsp salt (omit if using salted butter)

Blend in 1 3/4 cups flour

Add 4 oz chopped walnuts and mix well.

Form the dough into a log 3" in diameter and place in refrigerator for approx 2 hours or overnight. Slice the cookies into 1/4" slices place on a parchment lined baking sheet and bake at 350 for 10 to 12 minutes until they are puffed and evenly dry across the surface, they should be firm to the touch

White chip chocolate cookies Feb 6

This fudgy chunky cookie is full of deep chocolate flavor mellowed by creamy white chocolate. Definitly rich and sure to satisfy that chocolate craving





Cream together


1 Cup butter softened
3/4 cups white sugar


2/3 cups brown sugar


1 tsp vanilla


2 eggs





Add and mix well


1 teaspoon Baking Soda


1/4 teaspoon salt (omit if using salted butter)


2/3 cups Cocoa





Add 2 1/4 cups flour and mix well





Add 2 cups white choco chips





Roll into 1" balls and flatten to 3/4" and place on parchment lined baking sheet. Bake at 350 for approx. 10 minutes. The cookie should be just past the point that the moisture leaves the top of the cookie and it looks evenly baked.

Island Cookies Feb 5

This has to be my most favorite cookie and at the Inn the recipe is asked for often. They are full of chocolate chips and are sure to satify that chocolate craving. I think cookies should always be fresh. So bake what you can eat today, freeze the dough and bake some more the next time you have a chocolate craving. Oh so good.








Cream together



3/4 cup butter



3/4 cups brown sugar



1/3 cups white sugar



1 tsp vanilla



1 egg







Add



3/4 tsp baking powder



1/2 tsp baking soda



1/2 tsp salt (if using salted butter omit)







Mix in 1 2/3 cups gold medal organic flour







add 2 1/2 cups choco chips



1 cup coconut



3/4 cup macadamia nuts or pecans chopped (I prefer pecans in these cookies)







Scoop into 1" balls and place on a parchment lined baking sheet. Press down to about 3/4" thick



Bake at 375 for approx. 10 minutes







Enjoy

Sour Cream Fudge Cookies Feb 4

Light and airy like a small bite of fudgy chocolate cake these are a great afternoon cookie with a cup of tea or fresh crema coffee. A simple cookie they are sure to satify that chocolate craving.







8 Tablespoons butter softened



2/3 cup brown sugar



1/3 cup white sugar



1 large egg



1 1/2 tsp vanilla



1/2 tsp soda



1/4 tsp salt







Cream well till light in color







Add 2 oz unsweetened chocolate melted and cooled


3/4 cups sour cream






Blend in 2 cups flour until well incorporated





Drop in 1" balls onto parchment paper lined baking sheet.





Bake at 350 for approx. 10 minutes. The cookies should be puffed and the top should evenly dry across the cookie.





These cookies are also great omitting the pecan and frosting with a butter cream frosting or a chocolate ganache.

Chocolate Sour Cream Cookies Feb 4

The texture of this chocolate cookie is light and airy with a rich chocolate taste. Like your own small bite of chocolate cake


In the bowl of a stand mixer place:
8 Tablespoons softened unsalted butter
2/3 cup brown sugar
1/3 cup white sugar
1 large egg
1 1/2 tsp vanilla

Mix well

Add 1/2 tsp baking soda
Add 1/4 tsp salt (if you only have salted butter omit the salt)

mix well

Add 3/4 cups sour cream

Melt 1 1/2 cups choco chips in Microwave (about 1 1/2 minutes on High and cool slightly)
and add mixing well

Add two cups of flour and mix till incorporated.

Drop 1" balls onto a parchment lined baking sheet
Press a whole pecan on top and Bake at 350 till puffed and top looks no longer wet about 10 minutes.
If you dont have pecans a candied cherry would be great on this or simply frost with a butter cream frosting. Plain works to0.

Double Chocolate Peanut butter thumbprint cookies February 3 2010

I am not a big fan of Peanut butter, but I always do a test cookie and take at least one bite. You never know when you'll forget something and you want to make sure no one else notices. Well this cookie even with peanut butter was hard not to eat the whole thing. Of course warm chocolate fresh out of the oven is always hard to resist.















Melt 1 cup Semi Sweet choco chips and cool

















Beat together








1/3 cups peanut butter








1/3 cups butter








1 cup sugar








2 eggs








1 1/2 tsp vanilla












1 1/2 tsp baking powder







1/2 tsp salt













Blend in cooled melted Chocolate


















Blend in 1 1/2 cups flour

















Add 1 cup choco Chips Semi Sweet and blend well


















Place 1" round balls on ungreased baking sheet, make thumb print in center and fill with approx 1/2 tsp peanut butter. Bake at 350 for approx 10-12 minutes.

Chocolate Chip Snowball Cookies Feb 2

2 cups semi sweet chips( pulse in blender till half powder and 1/2 reduced size chips)

In stand Mixer Cream

3/4 cups powdered sugar

1 tablespoon vanilla

1/2 tsp salt

1 1/2 cups unsalted butter

Add

3 cups gold medal organic flour

mix until incorporated

Add

Chocolate chips and powder

Roll into 1" balls and bake at 375 for 10 to 12 minutes (Unbaked they can be frozen for about a month, I dont like to freeze cookies that are already baked they gain a freezer taste that is not acceptable, you wont get that taste if you freeze prior to baking)

when done cool slightly and while still warm place in a bowl of powdered sugar roll gently in the powdered sugar covering the entire cookie. Remove from the powdered sugar and place on a rack to cool. The cookies will be slightly crisp . You can dust with powdered sugar if you prefer, I like dredging them in the powdered sugar better. Try it both ways and see. Enjoy

Chocolate Coconut Chubbies Feb 1st

A mound of chocolate, studded with pecans and coconut, what a decadent treat. They are light and airy but oh so chocolaty. Bake them all and enjoy them one by one, or bake a few, shape the rest and freeze unbaked for a quick chocolate fix. So Good.

Febuary 1st

Chocolate Coconut Chubbies

8 oz semisweet chocolate

3 tablespoons Butter (unsalted)

Melt in Microwave (about 1 Minute and cool to warm)

Cream together

2/3 cup sugar

2 large eggs

1 1/2 tsp vanilla

Add with mixer off

1/4 tsp baking soda and mix well

1/4 tsp salt (if you used salted butter omit)

Mix well

add the chocolate and butter mixture

at the same time add

1/3 cups flour

Mix well

Add 3/4 cup sweetened coconut

add 2 cups chopped pecans

Bake at 350 for approx. 10 minutes. The top of the cookie should no longer look moist and should be slightly cracked.

Inn at Blackberry Creek

The Inn at Blackberry Creek had been a thought in the back of mind for a lot of years. When I was in my 20's which was a long time ago, I wanted to open a restaurant, I got a little taste of how it would be running the Baker Faculty Center for Whitman College in the early 80's, I found out real quick that food service could be real profitable, or not, (mostly not). I was working for a construction company part time and got an opportunity to buy it. So I went into the Second worst business construction. I spent 20 years in the construction industry, learned alot and had alot of fun. I love to create new things so it was a great outlet to do this. In 1995 the Inn property came up for sale, and since I thought I should run a B&B, like everything else in my life I jumped right in and started one. We renovated the property which took 5 years (just a little paint and a little paper LOL). We opened in 2001, it has been a labor of love ever since. Lots of great people, lots of projects to keep me busy, and I get to bake cookies which I love to do. Hope you enjoy the recipe posts, I love to modify and share them

Chocolate, Wine and Romance

A great getaway has to include Chocolate Wine and Romance and what a better way to get it than at our fabulous winter rates, stay two nights and Petit Noirs chocolates and a Bottle of Red wine are included in the price (you have to provide your own romance). Follow us in February for great Recipes, One Fabulous Chocolate Cookie for each day of February.