Chocolate Waffle Cookies
It was a trip down memory lane in my kitchen this week! It was yet another cool, rainy afternoon and we needed a fun activity to pull us all out of our doldrums.
It was time to bake.
I was flipping through my recipe file and found my Waffle Cookie recipe – still written in my junior high handwriting.
I remember Mom baking these cookies for my siblings and I growing up.
It was time for me to introduce my own kids to this easy-to-make treat.
Angel Girl helped me mix up the dough (which was really yummy to sample!) and bake these goodies.
The first ones we overcooked a little – then we realized that they were a little soft when they come out of the waffle iron – but will firm up as they cool.
Chocolate Waffle Cookies
1-1/2 cup sugar
1 cup shortening (we used margarine)
4 eggs
1/2 cup cocoa
2 cups flour
1 teaspoon salt
2 teaspoons vanilla
Cream the sugar and shortening (margarine) together. Add the eggs and vanilla, beating well. Add dry ingredients and mix together.
Preheat your waffle iron and spray lightly with cooking spray. Drop dough on iron (I used about 1/3 cup of dough for each cookie). Close the iron. Remove the cookie when done. (I just used the light that signals when the waffle is done – the timing working perfectly!)
Now to serve them…
My favorite way to eat them was with a big spoonful of hot fudge sauce on top!
But they were also very tasty – and cute – as a “Waffle Sundae” with a scoop of ice cream, chocolate syrup, and sprinkles.
But the kids also loved them with a scoop of ice cream or raspberry sherbet as a yummy ice cream sandwich.
Any way we served them – they were a yummy way to brighten up some attitudes!
Enjoy!
I’ve linked this post up with Lisa over at Stop and Smell the Chocolates and at Foodie Friday at Designs by Gollum.
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Chocolate Mint Brownie Cookies
It’s time to start thinking about 4 H projects.
I know, I know – we should be working on them all year – but that just doesn’t happen. Our best time for projects is that magic time in mid-May as school is winding down and before summer winds up.
This year Buddy joins the fun for the first time – which means that I get to teach the basics again.
I started where I did with all the other children – with Baking 101 – Cookies.
He choose these yummy chocolate mint brownie cookies to try first. He learned how to cream, how to mix the dry ingredients, how to scoop the cookies so they are the same size and how to tell when they are done.
His hardest lesson was to figure out how to keep his sisters and his mama away from the cookie dough because it is just as good as the finished cookies!
Chocolate Mint Brownie Cookies
2/3 cup butter or margarine
1 1/2 cup brown sugar
1 tablespoon water
1 teaspoon vanilla
2 eggs
1 1/2 cup flour
1/3 cup cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups mint chocolate chips
1/2 cup chopped walnuts (optional)
Cream together the butter and brown sugar. Add the water and vanilla, mixing well.
Beat in the 2 eggs.
In a separate bowl combine the flour, cocoa, salt and baking soda. Gradually add to the creamed mixture until just blended.
Stir in the mint chocolate chips and nuts (if desired).
Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet.
Bake at 375 degrees for 7-9 minutes. Do not over bake! Cool 2 minutes before removing from the cookie sheets. Cool on wire racks – if you can wait that long! 
These are also wonderful with semi-sweet chocolate chips, or even dark chocolate. I haven’t tried them yet with the chocolate raspberry chips – but I’m sure they would be heavenly!
Enjoy!
I’ve linked this post up with Tasty Tuesday and Tempt my Tummy Tuesday.
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Raspberry Fudge Cake
Who doesn’t love a rich, dark chocolate cake with a fudge frosting just dripping off the edges?!
We do! And so did our dinner guests the other night!
A luscious combination of chocolate and raspberry – and the perfect proportion of cake to frosting made this cake my diet buster of the week!
Good thing I served it to friends so there wasn’t much left -over the next day. I seriously would have eaten it for breakfast. 
Raspberry Fudge Cake
1 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3 ounces semi-sweet chocolate chips
2 ounces unsweetened baking chocolate (cut in pieces)
3/4 cup butter
3/4 cup sugar
3/4 cup seedless raspberry jam
1 tablespoon Kirsch or maraschino cherry juice
3 eggs
Frosting:
1/4 cup seedless raspberry jam
1 ounce semisweet chocolate chips
1 tablespoon butter
1 teaspoon light corn syrup
Heat your oven to 350 degrees. Grease a 9 inch springform pan and dust it with cocoa.
Mix together the flour, baking powder and salt and set aside.
In a saucepan over medium heat, melt the chocolate chips, unsweetened baking chocolate, and 3/4 cup butter. Stir till smooth. Remove from heat and cool slightly.
In a medium bowl, beat the sugar, 3/4 cup jam, the kirsch, and the eggs until well blended. Stir in the melted chocolate and the flour mixture.
Pour the batter into the pan and bake for 40 to 50 minutes.
Remove from the oven and carefully remove the sides of the pan leaving the cake on the pan bottom. Let the cake cool completely.
Spread the remaining raspberry jam over the top of the cooled cake. Let sit while you make the topping. In a saucepan over low heat melt the butter, corn syrup, and chocolate chips, stirring until smooth. Pour over the top of the cake.
This makes about 16 servings.
Enjoy!
I’ve linked this post up with Lisa over at Stop and Smell the Chocolates and at Foodie Friday at Designs by Gollum.
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Cow Pie Cookies (Chocolate Oatmeal Cookies)
If you are from the country – or have ever been to the cattle barns at the state fair – you know immediately why this are called Cow Pie Cookies!
Despite their humorous name and unique appearance – these little cookies are really quite tasty!
The oatmeal gives them a soft and chewy texture and even makes them a wee bit healthy!
If you don’t like the appearance and texture of the oatmeal, you can always throw it in the blender before you add it to the cookies – but then they would now longer look like cow pies. <sigh> You would just have a simple chocolate oatmeal cookie.
Cow Pie Cookies
1- 1/2 cups quick oatmeal
1-2/3 cups flour
2 teaspoons baking powder
6 tablespoons cocoa
1/2 teaspoon salt
1- 1/2 cups sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
3 tablespoons cream (we’ve used either milk or evaporated milk)
Mix oatmeal, flour, baking powder, cocoa and salt. Set aside.
With a mixer, cream together the butter and sugar. Add eggs one at a time beating after each. Mix in cream and vanilla.
Slowly add in the dry ingredients and mix thoroughly.
Drop by teaspoons on a greased cookie sheet. bake at 350 degrees for 5-8 minutes.
Makes 3 dozen.
Enjoy!
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Hot Fudge Sundae Pie
My quest to find the perfect chocolate pie recipe continues…
And with my sister and niece coming – I considered it the perfect opportunity to try yet another chocolate pie recipe.
This time I choose a hot fudge sundae pie – a dense rich chocolate pie topped with ice cream and other toppings.
Yummo.
The crowd loved it – declaring it “most definitely a keeper”.
Hot Fudge Sundae Pie
2/3 cup butter
1/3 cup Hershey’s coca
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
1 cup packed brown sugar
1/2 cup granulated sugar
1 Tablespoon flour
1/8 teaspoon salt
1 unbaked 9 inch pie crust
ice cream – any flavor
ice cream toppings – bananas, maraschino cherries, peanuts, whipped cream, etc…
Melt butter in a medium saucepan over low heat. Add cocoa, stir till smooth. Remove from heat.
Stir together the eggs, milk, and vanilla. Add the egg mixture to the cocoa mixture and stir with a whisk until smooth and slightly thickened.
Add brown sugar, granulated sugar, flour, and salt; stir with a whisk until smooth.
Pour mixture into the unbaked crust.
Bake 30-35 minutes until the edge is set (the center will be soft). Cool about 2 hours.
To serve, cut a slice and top it with ice cream and other toppings.
Enjoy!
I’ve linked this post up with Foodie Friday at Design’s by Gollum and at Chocolate Friday over at Stop n Smell the Chocolates.
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