Chewy Chocolate Cookies

These cookies are amazing. I cannot stop eating them, they are rich with chocolate and perfectly chewy.  Miss F was a great helper baking the cookies, her favorite thing to do was to scoop the cookies, but I think she was mainly in it to sneak tastes of the batter.  Thank goodness most of the cookies will be sent with Miss F in her lunch box.  These cookies would be perfect to use in any kind of sandwich cookie. Thanks to Dine and Dish for the amazing recipe.

Chewy Chocolate Cookies

1 ¼ cups butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt

Preheat oven to 350 degrees. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs then add the vanilla. In a separate bowl, stir together the flour, cocoa, baking soda, and salt; gradually mix into the creamed mixture. Drop dough by teaspoonfuls onto parchment lined cookie sheets. Bake 9 minutes in the preheated oven. Cookies will be soft and still look slightly doughy. Let set and cool on cookie sheet for 2 minutes then remove from sheet onto wire rack to cool completely.

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Recipe Swap: Whole Wheat Pancakes with Oats and Strawberries

The theme of this week's recipe swap was breakfast. I am always game for new breakfast recipes since I try to make a hot breakfast for Miss F a few times a week. These pancakes from Becoming Pigzilla are fantastic and quite good for you. Miss F doesn't eat syrup on her pancakes any longer, so I did dust hers with powdered sugar. They are quite filling and would work with blueberries or bananas just as easily as with strawberries.  I submitted my recipe for Apple and Cranberry Baked French Toast for the swap.  Thanks to Taste of Home Cooking for hosting the swap.

Whole Wheat Pancakes with Oats and Strawberries

1 tablespoon distilled vinegar
1 ¼ cup less 1 tablespoon milk
½ cup rolled oats
1 cup whole wheat pastry flour
¼ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon salt
2 egg whites
¾ teaspoon vanilla extract
½ cup strawberries, sliced small

Add vinegar to liquid measuring cup. Add milk up to the 1 ¼ cup mark. Pour into medium-sized bowl and add oats. Set aside and let sit for 10-12 minutes. Meanwhile, in a medium-sized bowl, combine dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Using your stand mixer and whisk attachment, add egg whites to mixing bowl and whisk to soft peaks on medium until frothy and fluffy.

Heat griddle pan over medium heat and spray with non-stick cooking spray. Add vanilla extract to milk and oats. Whisk in dry ingredients until just combined. Add sliced strawberries and fold in egg whites. Using a ladle, add about 1/3 cup of the batter to the pan. Use the ladle to spread the batter so the pancakes don’t get too thick. Once they start to bubble around the edges, they are ready to flip, about 2-4 minutes on each side. Serve with additional strawberries and maple syrup.

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Bacon, Roasted Poblano and Corn Pasta

This recipe was actually adapted from a recipe I posted awhile back. The amazing Tide and Thyme had the grand idea to add roasted Poblano peppers to Pasta with Bacon and Corn. I saw her blog update while we were on vacation in Hawaii and I made it our first night home, that is how delicious it looked.  It did not disappoint.  My only regret was that hatch chile season had already passed, because they would be amazing added to this dish.  I love adding peppers to dishes, especially since they add so much flavor and cost so little.  I promised I would try to eat less after our vacation, but the leftovers won't last long in my refrigerator.

Bacon, Roasted Corn, and Poblano Pasta

3 ears of corn, or 3 cups frozen kernels
1 poblano pepper
1 pound dried linguine
6 slices bacon, chopped
¼ cup minced shallots
1 tablespoon flour
½ cup white wine
½ cup chicken stock
2/3 cup cream

Char ears of corn and poblano pepper over an open flame on the grill, in the broiler, or on a grill pan for several minutes. Turning to evenly char all sides. Place the peppers in a small bowl and cover with plastic wrap to steam. Set aside for 10 minutes before peeling, seeding, and dicing. Cut the kernels off the cobs and set aside.

Prepare pasta per package instructions. Meanwhile, in a nonstick sauté pan over medium-high heat, cook bacon until crispy, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add shallots and sauté until tender, 3 to 5 minutes. Add the flour and whisk for 1 minute. Add the wine and chicken stock and deglaze pan with wooden spoon, simmer for 1 minute. Add the corn and poblanos and simmer for 5 minutes more. Stir in the cream and simmer for another minute. Stir in the bacon and pasta.

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