Pumpkin Crunch Cake

This is one of my very favorite pumpkin recipes... so yummy!

Ingredients:
1 box yellow cake mix
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted

Heat oven to 350 degrees F.  Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 50-55 minutes.

Teriyaki Marinated Chicken

This is our chicken marinade recipe for every family barbecue we host. I usually do 9 lbs of chicken to feed around 30 people (but lots of kids are included in that number). Feel free to half/quarter/double this recipe. It's flexible, easy, and so delicious...

Marinade:

• 9 lbs chicken
• 4 cups lemon-lime soda
• 4 cups teriyaki sauce
• 1 cup oil
• garlic to taste (I usually put in 2-3 cloves depending on how big they are)

Marinade your chicken in a well-sealed container for 24 hours, flipping once. 

Oreo Cupcakes

I hosted a little girls' night a couple of weeks ago, and I wanted to make a something special. When I found this Oreo Cupcake recipe on pinterest, I knew I had to give it a try. And you know what? They were so good, I made them again for a baby shower this week. If you like Oreos, you must try these cupcakes!

They have half of an Oreo at the bottom, and little chunks of Oreos mixed into the batter. Heaven.

And the cream cheese frosting is the perfect amount of cream and sweet. So delicious. Click here for the recipe!

Chocolate Zucchini Cake

I know at least one of you has a huge zucchini sitting on your counter just waiting to be baked. Am I right? (Wanna know a secret? I have three.) Here's another zucchini recipe to help you clear that counter-top!

Ingredients:
2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 cups coarsely shredded zucchini
1/2 cup milk

Glaze:
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla


1.Preheat the oven to 350 degrees. Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.

2. With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.

3. Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

4. Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

5. Mix together sugar, milk, and vanilla. Beat until smooth. Drizzle glaze over cake.

Optional: It looked like it needed a little something, so I snagged some mini chocolate chips from my cupboard and sprinkled them on top. So yummy.

Frozen Mango-Cream Cake

This dessert was simple to make.. although it used most of my kitchen appliances (stovetop, blender, food processor and a mixer!) Even though my kitchen looked like a tornado hit it when I was done, eating this delectable dessert was worth it in the end!

For the Crust:
Vegetable-oil cooking spray
1 ounce salted dry-roasted macadamia nuts (about 1/4 cup)
3 tablespoons granulated sugar
1/4 cup all-purpose flour
1 tablespoon unsalted butter, melted

For the Mousse:
1/4 cup fresh orange juice
1 envelope unflavored gelatin (1 scant tablespoon)
2 firm but ripe mangoes, peeled (each about 1 pound)
1/2 cup granulated sugar
3 tablespoons fresh lemon juice
1 cup heavy cream
1/2 cup confectioners' sugar

1. Preheat oven to 350 degrees. Lightly coat inside of in 8-inch spring-form pan with cooking spray. (Your dessert will look thicker than mine, because I only had a 10-inch spring-form pan.)

2. Make the crust: Pulse macadamia nuts and granulated sugar in a food processor until finely ground. In a bowl, combine nuts, flour and butter with a fork until mixture resembles coarse meal. Pour into spring-form pan, and press into bottom. Bake until golden brown, about 12 minutes. Let cool.

3. Make the mousse: Pour orange juice into a small saucepan. Sprinkle with gelatin, and let stand until softened, about 5 minutes. Heat over low heat, stirring, until dissolved. Remove from heat.

4. Cut one-quarter of one mango into 1/2-inch slices); cover, and refrigerate. Coarsely chop remaining mangoes. In a blender, puree chopped mangoes, granulated sugar, and lemon juice until smooth. With machine running, add gelatine mixture in a slow, steady stream, and blend until combined. Transfer to a bowl.

5. With a whisk or an electric mixer on medium speed, beat cream until soft peaks form. Add confectioners' sugar and beat until soft peaks return. Whisk one-third of the whipped cream into the mango mixture. Using a rubber spatula, gently fold in remaining whipped cream.

6. Divide mousse among molds, filling three-quarters full. Cover with plastic wrap, and freeze until firm, at least 4 hours (up to 1 week).

7. When ready to serve, let the cake stand at room temperature for 5 minutes. Gently push up from the bottom to unmold. Cut and transfer cake slices to plates and let stand 5 more minutes to soften slightly. Serve garnished with mango slices.

{Dairy Free} Chocolate Snack Cupcakes

My friend Rachael told me about this Betty Crocker standard when I first found out I had to cut dairy out of my diet. The best part? No substitutions! Yay!

Ingredients:
1 1/2 cups flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon white or cider vinegar
1/2 teaspoon vanilla
1 cup cold water

1. Heat oven to 350 degrees. Grease muffin tin, or put in baking cups. (Actually, the recipe is for a small cake - use a 9in round or 8in square pan.)

2. In medium bowl, mix flour, sugar, cocoa, baking soda, and salt. In small bowl, stir oil, vinegar and vanilla until well mixed. Vigorously stir oil mixture and water into flour mixture about 1 minute or until well blended. Immediately pour into pan.

3. Bake 20-25 minutes (30-35 for cakes) or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm or cool.

I found Toni Spilsbury's trick to skip frosting cupcakes on Pinterest and I decided to try it with these chocolate cupcakes... although, I thought of it right as the timer went off. I turned the oven off, set the marshmallows on top and left them in the hot/warm oven for 5 or so minutes and they melted down just fine without overcooking the cupcakes. About halfway through the melting process, I noticed some of the lopsided marshmallows were sort of falling off, so I used the back of a spoon to center and squish them onto the cupcakes. Easy peasy... and so delicious. (Well, at least the first night. The next day we didn't love the marshmallow quite as much. The cupcake was still divine, though.)

Oh, I wanted to share... this is how I eat a cupcake:

I tear the bottom off and plop it on top to make a sandwich with the frosting in the middle. Every bite has both cake and frosting, and my lips and nose don't get all messy. How do you eat yours?

Red Cream Soda Float

So, I originally volunteered to bring fruit to the family barbeque on Memorial Day, but then my sister-in-law wanted to bring fruit and the hostess said she needed dessert. No problem...

Well, except for the fact that I only had about an hour to throw something together, and I really wanted to bring something festive. But I needed easy. Rootbeer floats are easy, right?

Substitute Red Cream Soda for the Rootbeer... and add whipped cream and sprinkles! Easy and delicious. It got rave reviews from the crowd. (I didn't actually taste it because I forgot to bring my coconut ice cream. Bummer.)

Have you done "floats" with something other than Rootbeer?

Lime Cilantro Black Bean Salad

This was one of the first recipes I stumbled across when I found out I wouldn't be able to eat dairy due to Avery's allergies. It has so much flavor... I eat it like salsa with tortilla chips. Yum!

Ingredients:
2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob (or 2 15-ounce cans)
2 red bell peppers, diced
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil
1 teaspoon lime zest
6 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped

1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Serves: 6-8 

Strawberry Lemonade Cupcakes

 

(courtesy of my friend Jessica C. - thanks girl!!)

Yellow Cakes:
    2 1/4 cups all purpose flour
    1 1/2 cups sugar
    1/2 cup butter or margarine, softened
    1 1/4 cups milk
    3.5 teaspoons baking powder
    1 teaspoon salt
    1 teaspoon vanilla
    3 large eggs

1. Preheat oven to 350 degrees.

2. In large bowl, beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on hight speed 3 minutes, scraping bowl occasionally. Fill cupcake baking cups 3/4ths full.

3. Bake 20-25 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool completely. 

4. Scoop out a bit of cake in the center of each cupcake, and fill with lemon curd. Frost, to cover the curd and the rest of the cupcake. Serve.

Lemon Curd:
    1 tablespoon plus 2 teaspoons finely grated fresh lemon zest
    1 cup fresh lemon juice
    1 1/3 cups sugar
    4 large eggs
    1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces

1. Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in a 2-quart heavy saucepan. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on the surface, about 10 minutes. Immediately pour curd through a fine sieve into a bowl, then chill, covered.

2. Lemon curd keeps, covered and chilled, 1 week or freeze the extra for later. (This recipe is more than enough for 2-3 batches!)

Strawberry Frosting:
    1/2 cup butter
    1/2 cup crisco
    pinch of salt
    1 teaspoon vanilla
    4 cups powdered sugar
    1-5 strawberries, chopped

1. In medium bowl, mix butter, crisco, salt and powdered sugar with electric mixer on low speed. Stir in vanilla. 

2. Gradually beat in one strawberry at a time, until the frosting is smooth and spreadable. If the frosting is too thick, add another strawberry. If the frosting becomes too thin, beat in a small amount of powdered sugar.

3. After frosting, chop some old fashioned lemon drops, and sprinkle them over the top. Note: the frosting dries quickly. For best results, frost and sprinkle lemon drops on only a couple cakes at a time.

Roasted Asparagus and Potatoes

When I was a kid, I hated asparagus. But I'm positive it's because I had only ever tasted canned asparagus. Bleh. After I got married, I found this recipe and I decided to give them another try and now it's one of my very favorite side dishes!

   1/2      bunch of asparagus stalks
   3-4      new (red) potatoes, sliced
   1         tablespoon olive oil
              salt, to taste

1. Preheat your oven broiler 450 degrees.

2. Cut off the woody ends of your asparagus, and then cut them into segments about 2-3 inches long. Slice the potatoes evenly, about 1/4 inch thick. Toss them all in a medium mixing bowl.

3. Drizzle the olive oil over the vegetables, and sprinkle salt over the top. Stir to coat.

4. Place vegetables on a baking sheet in a single layer and broil for 7-10 minutes. Look for the potato skins to get a little bit wrinkly, and the vegetables to get little golden brown spots. Flip all of the vegetables and broil for another 7-10 minutes. (At least try to get all of the potato slices flipped. I sometimes just move the asparagus around a bit so they don't stick.) Serve immediately.

Serves 3-4.

Cashew Chicken & Broccoli Stir-Fry

Sauce:
    1/2    cup fat-free chicken broth
    1/4    cup creamy peanut butter
    2       tablespoons reduced-sodium soy sauce
    1       tablespoon honey
            dash of ground red pepper

Vegetables & Chicken:
    4        cups broccoli florets
    3        stalks celery, diagonally sliced
    3        green onions, cut into 1 inch pieces
    2        teaspoons ginger, divided
    1        pound boneless, skinless, chicken breasts, cubed
    4        teaspoons vegetable oil, divided
    2        garlic cloves, pressed, divided
    2        packages ramen noodles, (discard seasoning packets)
    1/3     cup cashews or peanuts

1. For sauce, mix chicken broth, peanut butter, soy sauce, honey and red pepper (mixture will not be smooth). Set aside.

2. Cut broccoli, celery and green onions. Set aside. Cut chicken into 1-inch pieces.

3. Heat 2 teaspoons of the oil over high heat. Add chicken, 1 teaspoon of the ginger and 1 garlic clove. Cook and stir until chicken is no longer pink. Remove from skillet; keep warm.

4. Reduce heat to medium-high. Heat remaining 2 teaspoons oil. Add broccoli, celery and remaining ginger and garlic. Cook and stir 2 minutes. Add green onions and cook until vegetables are crisp-tender (2 min). Return chicken to skillet. Stir in sauce; bring to a boil. Remove skillet from heat.

5. Meanwhile, bring 4 cups water to a boil. Break noodles and add to water. Cook 3 minutes; drain. Stir noodles into chicken mixture. Sprinkle with cashews. Serve immediately.

Serves: 4

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Butterscotch Pull-Aparts

This "breakfast" is perfect for Christmas morning because you throw it in the oven the night before and let it rise all night... super easy, and super yummy!

Ingredients:

• 15 frozen roll dough balls (regular sized)
• 1/2 cup butter (1 stick)
• 1 teaspoon cinnamon
• 1/2 cup brown sugar
• 1 small cook and serve (not instant!) butterscotch pudding
• 1/2 cup nuts (optional)

1. Grease a bundt pan. Place frozen dough balls evenly around inside the pan. (I know it doesn't look like it, but don't worry... it's enough.)

2. Melt butter, cinnamon, sugar, pudding mix, and nuts. It will be thick. Pour/spoon over frozen rolls. Place in a cold oven and forget about it overnight. (8-10 hours before breakfast.)

3. It is ready to bake when the rolls have risen to the top or just over the edge of the bundt pan. When you wake up, turn the oven to 350 degrees and cook for 25 minutes, or until the rolls look golden brown on top. Put a plate over the bundt pan, then carefully and quickly, flip it upside down onto a plate. Enjoy!

Serves 8

Pumpkin Bread

I know it's December. And during December we stop thinking about pumpkin, and start thinking about fruit cake (I kid.), but honestly, this pumpkin bread was so delicious, I must post it. Enjoy!

I love everything pumpkin. And my mouth was watering for some pumpkin bread, so Harvey and I made some a week or so ago. The recipe is actually best if you let it sit wrapped in saran wrap for a whole day, and miraculously we made it.

Ingredients:

• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 3 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 3 cups white sugar
• 1 cup vegetable oil
• 4 eggs
• 1 (15 ounce) can pumpkin puree
• 1/2 cup water

1. Preheat oven to 350 degrees F. and grease two 9x5 inch loaf pans.

2. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.

3. In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water.

4. Divide batter evenly between the pans and bake for 60 to 70 minutes.

Clam Chowder

Is this cooler weather putting you in the mood for warm soup?

(okay. technically this photo is of potato chowder, because I made it for a party I hosted for 2 and 3 year olds... but I used this recipe, just omitting the clams and let me tell you, it is delicious either way.)

Ingredients:

• 2 cans clams, minced
• 1 cup chopped onions
• 2 cups diced potatoes
• 1 teaspoon salt, divided in half
• 3/4 cup butter
• 3/4 cup flour
• 1 quart half and half
• dash of pepper
• 1/2 teaspoon sugar

1. Combine onions, potatoes and half the salt in a large pot. Drain juice from clams, and pour over vegetables. Fill the pot with water until everything is just barely covered. Simmer until tender, about 20 minutes.

2. Meanwhile, melt butter in a 3 quart saucepan. Add flour; blend and cook 1 minute. Add the half and half and stir until smooth and thick.

3. Pour white sauce over vegetables.  Add clams, the remaining salt, pepper, and sugar. heat thoroughly. It is especially good if you let it sit a few hours on warm heat.

Serves 6-8

Crusty Pizza Dough

We love pizza around here, and ordering pizza was getting expensive. So I decided I wanted to find a great pizza recipe. We really love this crust... (I'm still on the search for the best sauce recipe, so SHARE if you've got one!)

serves: 4

    1        package active dry yeast
    1        cup warm water (105 - 115 degrees F)
    1/2    teaspoon salt
    2        teaspoons olive oil
    2.5 - 3.5 cups all-purpose flour
    1        tablespoon cornmeal

1. Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 2 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

2. Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on Speed 2 about 2 minutes longer.

3. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down.

4. Brush 14-inch pizza pan with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold toppings. Add toppings as desired. Bake at 450 degrees for 15 to 20 minutes.

Chicken Alfredo with Artichokes

Now this is one of our favorite recipes. We are big fans of the Olive Garden in this family and one night I decided to make up a dish that could (sorta) remind us of the experience.

Ingredients:

• 8 ounces of penne pasta
• 1 tablespoon olive oil
• 1 pound chicken, cubed
• 15 ounce jar of Bertolli alfredo sauce
• 1 can quartered artichoke hearts, drained and snipped

1. Cook pasta in 2-3 quarts of water with a pinch of salt. (Follow directions on the package for cooking time.) Drain and keep warm.

2. Meanwhile, heat the olive oil in a large pan on medium-high heat. Add the chicken pieces and cook until no longer pink. Add the alfredo sauce to the chicken.

3. Open and drain the can of artichoke hearts, then just take your kitchen scissors and cut them right inside the can. It's super easy (and a nice trick I use for canned tomatoes as well!) When they are a size you like, add them to the alfredo mixture as well.

4. Serve over the penne when heated through.

Festive Food

Intentions. I've got a whole list full, and sadly, only one or two checked off.

I even prepared these two adorable ideas early in order to post them for all of you - and yet, you still get them on St. Patrick's Day. Oh well. Save them for next year.

First up: Rainbow Waffles

I really love the idea of incorporating ideas and colors other than the traditional green. So when my friend posted these super cute Rainbow Pancakes on her blog, I fell in love. But I really don't like making pancakes. In fact, I only recently have been able to handle the flipping of those darn things. Inevitably, I always botch one or two. The second reason I'm not a fan of pancakes - is that I can't ever eat with the family. They must be made in batches, and the first batch is always gobbled up before I can even finish making the second. So I knew my version of a beautiful rainbow pancake photo wouldn't ever happen. I mean... there are NEVER 6 pancakes on the table at the same time.
(For you picky folk. I am aware that there are actually 7 colors in a rainbow. But Wilton has yet to release an Indigo colored Icing Gel.)

So... when I saw these adorable Rainbow Waffles, I knew it was a perfect compromise. I love my waffle maker. And 2 "squares" is just about right for a kid, which means I get to eat the second batch - with the family.

Although I thought I had whipped cream in the fridge and actually did not, and I have a square waffle maker instead of a circular one... they were WELL received. (Make sure you check out the original to see how adorable the whipped cream clouds are.)

Next up... Pot O' Gold

Super simple. Just whip up a batch of lemon JELL-O Jigglers, cut 'em up and stick them in a black bowl. I even spotted tiny little "witches cauldrons" at the party store but didn't buy any. Or stick them in cleaned out lime-halves like Family Fun (the geniuses behind the idea...)

Also well received.

Playing Catch (up)

So.. I landed something nasty. I've been so exhausted - going to bed at 10pm is at least 3 hours early for me. I've had an awful sore throat, and an annoying cough. Bleh.

I had some great ideas to show you... but I decided to go to bed instead of blog.

But here I am now. Showing you the cute cookies I made for the Superbowl, which we were going to host at our house, but ended up not hosting. (Although I was disappointed, it was better for everyone.)

 Regardless... this is a Fabulous From-Scratch Sugar Cookie recipe - a must try:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder and salt. Cover and chill dough for at least one hour (or overnight).

2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies one inch apart on ungreased cookie sheets.

3. Bake 6 to 8 minutes in preheated oven. Cool completely.


And the Royal Icing:
4 egg whites
4 cups powdered sugar
1 teaspoon almond (or lemon) extract

1. Beat egg whites in a large bowl with mixer at high speed until foamy. Gradually add sugar an extract. Beat at high speed until thickened. NOTE: When dry, Royal Icing is very hard and resistant to damage that can occur during shipping/handling.

Simply delicious.

Caramels

A few years ago, I told my friend's mom I wanted to learn how to make candy. And although my friend had since moved out of state.. her mom planned a day for me to come over and help her make a LOT of candy. Seriously - we cooked and baked all. day. long.

I loved the experience, and I took away some amazing recipes. One of my all-time favorites is the recipe for caramels. It's super easy, but it takes a lot of patience to keep stirring while you're waiting for that thermometer to get to the "soft ball" stage.

What's that? You want to make some? Okay. Here's the recipe:

• 2 cups light corn syrup
• 1 cup milk
• 4 cups sugar
• 2 teaspoons vanilla
• 14 ounces sweetened, condensed milk
• 1 1/2 cups whipping cream
• 1 cup butter (2 sticks)

1. Butter a 9x13 pan. Actually, I use one of those jelly-roll pans that is a little larger, but either will work.

2. In a 6 quart pan, combine syrup, condensed milk, milk, cream, butter and sugar. Heat on medium and stir occasionally and bring to a boil. (It will take a while. Just be patent and don't turn the heat up.)

3. Put your candy thermomitor in (make sure the bottom is not touching the bottom of the pan), and stir constantly until the temperature reaches 240 degrees (soft ball stage). Invite a friend over to take turns stirring, and trust me... it will get there with the heat on medium.

4. Remove from heat and stir in vanilla. Pour into buttered pan without scraping. You'll end up with some funky film on the top of your caramels if you scrape out the pan.

5. Set up for 24 hours and use a heavy sharp knife to cut. I wrap mine in wax paper so all the little pieces don't stick together.

Let me know if you try it!!

"Mrs. Field's" Chocolate Chip Cookies

These are the best cookies I've tasted. Ever. 

And I made them for a cookie exchange party I'm going to tomorrow. Yum.

1 cup (2 sticks) softened butter
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 twelve-ounce bags semisweet chocolate chips

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
3. In another bowl, mix together the flour, salt, baking powder and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in the chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet.
7. Bake for 9-10 minutes or just until edges are light brown.

Makes 30 cookies.