a new nothing with a speckled handle

I found this recipe while browsing around on foodbuzz.com and i was instantly intrigued. i love baked goods. seriously. in fact, it's becoming a real problem. anyway, when i saw this recipe i knew it was something i would eventually try. eventually. but eventually turned into immediately pretty quickly and here they are. to be completely honest, i didn't love the way these turned out. i made them yesterday and decided i would not post about them. they were very buttery and custardy coming right out of the oven and it was just not what i was expecting. but today i decided to give them another try and wow. they're the perfect texture and flavor. they're so delicious! and, as it turns out, it's the perfect bake-ahead recipe! fancy that! recipe from browneyedbaker via foodbuzz.com 1-1/3 cups all-purpose flour 1 teaspoon salt 11 ounces white chocolate, coarsely chopped 1 cup (8 ounces) unsalted butter, cut into 1-inch pieces 1½ cups granulated sugar ½ cup p...

got this recipe from martha for valentine's day.  it is a mix between an oatmeal cookie and a shortbread cookie and oh so yummy.  i'll be taking these to a preschool party and around to some of my friends tomorrow.  they are reminiscent of graham crackers and chocolate frosting, which my husband and kids love, so i'm hoping they enjoy these.  the dough turned out be a bit different than the recipe claims, but i made it work.  i've changed the recipe only slightly-i dipped the hearts in melted chocolate chips rather than sandwiching nutella between two cookies.   one great tip on melting chocolate is do it in the microwave!  it's so easy and you don't have to worry about a double-boiler and all that clean up.  ina garten, the barefoot contessa and one of my cooking idols, gives a great explanation on how to do it here .  i'm sure the nutella way would be good, too.  it's just not something i regularly have in my pan...

[picture of unbaked dough balls straight from the freezer] These cookies are the best chocolate chip cookies. Believe me! I've tried a lot of recipes! They are crispy around the edges, but chewy in the center. They bake up perfectly! The recipe makes about 4 dozen, depending on the size, so I like to scoop up the dough and freeze the balls to bake later. They taste just as good and so convenient. I also add about a cup of finely chopped pecans and use mostly milk chocolate chips and a few semi-sweet. I have also chopped up a Hershey bar before and it tasted great! 3 1/2 cups all-purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons baking powder 2 teaspoons coarse salt 2 1/2 sticks butter, room temperature 1 1/2 cups packed light-brown sugar 1 cup granulated sugar 2 large eggs 1 1/2 teaspoons pure vanilla extract 1 1/4 cups milk chocolate chips 8 ounces semisweet chocolate, chopped Whisk flour, baking soda, baking powder, and salt together....

This recipe comes from Everyday Food. It is now one of my favorite pumpkin recipes. It's almost like a pumpkin quickbread, but in a 9x13 form. They are very moist and full of fall flavors. * 2 cups flour * 1 tablespoon pumpkin-pie spice * 1 teaspoon baking soda * 3/4 teaspoon salt * 1 cup butter, room temperature * 1 1/4 cups sugar * 1 large egg * 2 teaspoons vanilla extract * 1 cup canned pumpkin puree * 1 package (12 ounces) semisweet chocolate chips Preheat oven to 350 degrees. Line bottom and sides of a 9x13 pan with foil or parchment, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips. Spread batter evenly in prepared pan. Bake until edges ...