A Holiday Package from President's Choice and Loblaw's

As a member of BloggerAid-Changing the Face of Famine's project View and Review I was excited when I had the opportunity to receive products from the Loblaw's corporation. View and Review is a fun aspect of BloggerAid-CFF where our members have the opportunity to review cookbooks and products from the world over. All work and no play makes us all a little dull so we all get together and have a little fun while continuing to raise awareness for world famine.  After all, most of our members are food bloggers and what's more important than food!!!!

While food is at the heart of their offerings, Loblaws's stores offer a continually growing and successful wide range of products and services to meet your everyday household needs. Here in the West they are under the banner of Canadian Superstore and various other banners Canadawide such as Zehr's, Fortino's, Dominion or No Frills. They are committed to providing a one-stop shopping destination to meet your food and household needs through their quality food and general merchandise products, drugstore and financial products and services, along with their control brand program including the unique President's Choice, No Name and Joe Fresh Style brands.

The President's Choice concept was developed by a talented group of food-inspired people who knew back in the mid-80s that Canadians deserved better quality food choices for their hard-earned dollars. The premise was simple which was to develop unique or superior products that offered better value to their shoppers. The idea may have been simple, but few could have anticipated how Canadian consumers would come to embrace the President's Choice brand to make it one of Canada's best-known trademarks then and now. They just celebrated their 25th Anniversary of their President's Choice® brand.

The holidays are a very busy time and it is not over yet!!!!! We cook, we bake, we clean all to make the holiday season perfect for our loved ones, so,  it is wonderful to have your cupboard or pantry filled with some holiday survival products from President's Choice. Products that will enhance the flavours of your party dishes or premade foods that make your entertaining a stress-free reality. As part of my package I received some PC Double Chocolate Covered Almonds with Peppermint. I had some friends over for lunch with their granddaughter just before Christmas and what I heard from them is that they loved these crunchy almonds which are covered in a layer of rich dark chocolate under a minty white chocolate coating. They are the perfect sweet holiday treat and they said they loved them more than the regular chocolate covered almonds you buy at the grocers. I think Presidents Choice has a winner!!!!!We couldn't get their granddaughter to stop eating them they were so addictive!!!!

I also received some Truffles dusted with cocoa powder and some Maple Butter Fudge, a crumbly, old-fashioned delight made with real butter and Quebec maple syrup. I was proud to include both of these treats with my tray of sweet offerings over the holidays. The fudge especially is an all-time favourite!!!They look perfect with the other goodies on the cookie tray!!!

I also received a jar of Pad Thai Sauce which made cooking inbetween holiday meals a breeze. Here is their recipe from their website for some Pad Thai using their delicious sauce. The making of a good Pad Thai is quite easy with a pre-made sauce. There are some alternative recipes for salmon and veggies… but Pad Thai is so quick and good, you must try it. Stir fry some chicken chunks in a wok after boiling some rice noodles and putting the noodles to the side. When the chicken is cooked through, add the noodles and sauce. Stir ingredients together and crack an egg into the wok while stirring. Once cooked through, plate with some chopped green onions, fresh bean sprouts and a squeeze of lime. Sit back and enjoy with a nice Reisling or Gewürztraminer…. It will certainly become one of your food routines as well!

With my Pad Thai Sauce I started out by using ingredients I already had on hand by making:

** Ginger-Lime Marinated Chicken Skewers**

 Combine Pad Thai Sauce, juice of 2 limes, 1 tablespoon sugar and 1 tablespoon freshly grated ginger. Add 1- 1/2 pounds diced chicken breast (scallops or peeled and deveined shrimp) in a medium bowl, and marinate for up to 2 hours in the refrigerator.

Drain marinade into a saucepan; thread chicken or seafood on skewers. Grill or broil using medium heat, turning shrimp in 1 to 2 minutes (when it turns pink), scallops in 2 to 3 minutes and chicken in 5 - 6 minutes. Meanwhile, bring marinade to a boil over medium heat, reduce heat and simmer for 5 to 10 minutes or until the sauce begins to thicken. Serve as a dipping sauce for the skewers. Garnish with chopped peanuts, basil or cilantro if desired.

They are also a company with a heart and work hard with their President's Choice Children's Charity® (PC Children's Charity) which is dedicated to helping children who are physically or developmentally challenged. According to their web site their aim is to remove some of the obstacles that make everyday living extremely difficult and to provide young people with a renewed sense of dignity, independence and freedom.

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. If not the content has been stolen without permission.

A Recipe for Mini Pecan Cranberry FiloTarts

Sometimes you find something that just works. We each have our own traditions and family favourites that are offered to family and friends alike during this festive season. I usually make very few Christmas treats, so thank goodness for generous friends who will shower me with baked goods. During the holidays Chocolate Fondue always comes into play for dessert and I offer only a few cookies from my own repertoire each year. Needless to say somehow we are never shy of an overabundant amount of special treats for the holiday season. They have a way of multiplying of their own free will!!!

Mini Pecan Cranberry Filo Tarts

 Here it is already the 7th of December and I have made only one successful cookie for the holiday season...sigh. If the truth be known I think cookies were invented to ruin my baking confidence. It is a conspiracy I tell you!!!!Each year I start out confidently with  rice flour, berry sugar, quality chocolates and a myriad of other baking treats ready and waiting in my cupboards. Every year I browse through recipes (with visions of sugar plums dancing in my head) and make hard decisions on what will grace my holiday platters... besides the tried and true family favourites. Everything looks so tempting and the magazines make you feel anything is possible with their glossy photos!!!! Alas there have been several attempts and failures so far this year. I have come to the conclusion that cookie baking is the "devils work" so I will stick with what I know, the rest I'll purchase; or alternatively serve Okanagan cheeses and grapes!! Now ask me to make a luscious cheesecake or a layered torte and I will be there, and the results will be amazing!!!!!Somehow cookies are my nemesis. Oh well, we all have our strengths don't we.  Maybe my non-cookie baking skills are a gift because if I had mountains of holiday treats ready and waiting I would have to eat them, and we know all that butter and chocolate will go straight to my hips. So I stick with the notion that I am gifted:D

One cookie, (I will call them that), that turned out beautifully this year were these easy, peasy pecan and dried cranberry laiden filo tarts. The little filo tarts are premade so how can you go wrong. My kind of cookie!!!!!!They remind me of my Canadian favourite Butter Tarts but with a crispy, crunchy outer shell.

This recipe was such a success I wanted to send it right away to Susan at Food Blogga's event Eat Christmas Cookies 2009. You can even see the roundup here and find many delightful recipes for the holiday season. So here they are. I even sprinkled them with gold coloured sugar just for you!!!If I can make them, you can too.  Perfect eye-candy for your holiday guests who will think you have slaved for hours on these incredibly tasty treats!!! Happy baking!!!!

**Mini Pecan Cranberry Filo Tarts**

Printable Recipe...

1 cup sugar
1/4 cup butter, melted
2 large eggs, lightly beaten
1 tablespoon white vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup dried cranberries
1 cup chopped pecans, toasted
3 (2.1-ounce) packages frozen mini phyllo tart shells
Garnishes: whipped cream, ground nutmeg

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Stir together first 6 ingredients in a large bowl. Stir in cranberries and toasted pecans.

Spoon filling evenly into frozen tart shells. Place shells on a large baking sheet.

Bake tarts at 325° for 20 to 25 minutes or until golden. Cool. Garnish, if desired.

See how easy they are!!!!

You may also enjoy.....

Maple Butter Tarts
Buttertart Squares - Janet is Hungry
My Mom's Classic Buttertarts - Lisa's Kitchen
Orange Caramel Pecan Tarts - Culinary Concoctions by Peabody
Spiced Pecan Tart - The Canadian Baker
Mini Chocolate Pecan Pies - Andreas Recipes

A Recipe for Orange Walnut Tassies for our Virtual Cooking Light Supper Club and a Guest Post for National Cookie Day

 

A Recipe for Orange Walnut Tassies

This post is full of delicious surprises, but before I get to that we are so glad that you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies nationwide get together to create a delicious meal with a theme in mind. We all share a love for Cooking Light magazine which has an emphasis on healthy eating and living. Each issue covers light cuisine and includes more than 70 delicious and flavourful recipes. It also explores food and nutrition news as well as fitness, health and beauty. For the month of December we decided to change it up a little bit and have a virtual cookie exchange in deference to the holiday season. It was not only fun to browse the pages of the magazine in search of the perfect cookies for our exchange but we also found cookies that are flavourful and seasonal and every bit worth trying from the pages of Cooking Light magazine!!!!!

 Did you know that today is National Cookie Day!!! While you likely won’t find any cards at your local Hallmark store, this obscure cookie holiday occurs every year on December 4th. I'm not sure how many people celebrate National Cookie Day, but here on these pages for this months get together we intend to do our part to promote it as well as healthier alternatives for baking. I believe that the more days we can find to celebrate the better!!!

We have loved sharing these ideas with you in 2009.This has been a team effort where we get together virtually once a month and combine what Cooking Light readers like best...good food with great company!!!  We look forward to continuing sharing our ideas with you in 2010!!!Why don't you join us with your favourite cookie recipes on the Cooking Light blog, Test Kitchen Secrets. It takes a few days for them to gather our recipes together and feature the story, but check out past posts.

We live on opposite ends of 2 countries from the west coast of Canada to the east coast of the United States so are unable to have our cookie exchange in each others homes, but that doesn't stop us from gathering together virtually to share a glass of eggnog and some holiday cheer. We start off with some healthy and delicious Maple Date Bars brought by Hélène of La Cuisine de Hélène.  For our exchange I brought Orange Walnut Tassies pictured above which are tasty little orange-flavoured morsels. Shelby of The Life and Loves of Grumpy's Honeybunch delighted us with some  Chocolate Hazelnut Thumbprints. Jamie of Mom's Cooking Club added  Raspberry Strippers for a very colourful additon to our cookie platters. Aggie of Aggies Kitchen made Peppermint Patties which she baked with her kids for the holidays. We had such a fun time!!!!!!

Did you know that the English word "cookie" is derived from the Dutch word "koekje," which means little cake. Bakers used to place a small amount of cake batter in the oven to test the temperature. They soon discovered that these little bits of cooked batter were quite tasty on their own, and the cookie was born! The humble cookie has evolved a lot since then, and now there are hundreds of varieties baked across the world every day, from the classic chocolate chip to more exotic offerings with caramel, macadamia nuts, dried fruits and more. Cookies may be small, but they are a big business, just ask the Girl Guides. Cookies are a multi-billion dollar industry whether you buy them packaged from the store, at a fast food restaurant or a bakery. Remember this humble little cake today by munching on one...or two or three.... or by baking or sending a gift of cookies to your loved ones. If you're still feeling a little guilty about that circular bite of goodness join us while we explore the many delightful treats found on the pages of Cooking Light magazine.

Next month we will be exploring Soups & Stews.....

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Since today is National Cookie Day I have a double treat for you as we continue to share sweet treats. I am ecstatic to leave you with a special guest post  from a close, personal friend of mine. We have known each other for years and have supported each other through laughter and tears. She started her own blog a while back...I think she has been bitten by the blogging bug...over at Shmirly Girly so please take the time to visit. In the meantime do try her cookies...they are the best ginger cookies out there in my opinion!!!!!!

Take it away Shmirly.......

The following is my “SAVOURITE” (no mistake there) cookie recipe, especially for this time of year when cookie exchanges are one of the many pre Christmas activities…and this is a perfect recipe for a cookie exchange as it makes lots of cookies, especially if you make them just a wee bit smaller. (Just reduce the baking time and don’t squish them down as much!) The only downside is, you won’t want to give away these little gems because every morsel melts in your mouth making you want another…and another…and, well, you try them yourself!!!!

A Recipe for Nan's Mouthwatering Ginger Cookies

You can see our granddaughter loves them as much as we do…

NAN’S MOUTH WATERING GINGER COOKIES
(I originally received the recipe from my sister-in-law, Nancy)


3/4 cup margarine
4½ cup flour (I generally put in at least 1 cup of 12 grain flour so 3/4 cup Crisco I think I’m eating “healthy”)
2 cups brown sugar 4 tsp baking soda
2 eggs
1 teaspoon salt
1 cup cooking molasses 1 tsp ground cloves
2 teaspoons ground ginger
2 teaspoons cinammon

Blend the margarine, Crisco, brown sugar, eggs and molasses together in a mixer until smooth, then gradually add the dry ingredients. I like to add about 3/4 cup raisins to the mixture...but you can add whatever you like...or nothing at all! It's your call....


I usually put the dough into the fridge for an hour or so before I make the cookies so the dough is easier to work with, or you can make the dough the night before.


Preheat oven to 350º F Put ½ cup granulated sugar in bowl or a paper bag. Make balls from the dough, a little smaller than the size of a golf ball for a medium sized cookie. Roll the balls or put into the paper bag to coat with granulated sugar. Place balls on cookie sheets at least 1 inch apart and with a fork slightly flatten balls of dough. (I like to use parchment paper to line my cookie pans as the cookies won't burn and it saves clean up time too!)

Bake for approximately 13 minutes (you may have to experiment with your oven as mine is a bit finicky) for a softer cookie. If you want a crisper cookie, bake longer. Remember, if you make the cookies smaller, reduce the baking time. ENJOY! In my house, they don't last too long, even in the freezer - (because my husband eats them!!!)

*Val says these are delicious too. I remember when it was a special treat when Shmirly brought them into the office. Those were the days!!!! And no I have not been holding back I do not have a granddaughter...yet...hint...hint...

DB Outrageous Brownies

As a member of the Barefoot Bloggers I sometimes make sacrifices like making these "outrageous" brownies in the line of duty. These brownies are not for the faint of heart or for the heart conscious either since they use over a pound of chocolate as well as a pound of butter and coffee. But they sure are good!!!! Eva of I’m Boring had chosen Outrageous Brownies for this months Barefoot Blogger challenge. The recipe can be found in The Barefoot Contessa Cookbook.

Now that it is officially BBQ season perhaps dessert like this can remain on the pages of my cookbooks and magazines since it will be too hot to turn on the oven.

The Barefoot Bloggers have made 100,992 Friday dinners for Jeffrey to date.

**Outrageous Brownies**

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces
*********
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

Caramel Sea Salt Brownies for Dinner & a Movie

I recently had a craving for something chewy and chocolaty so what better way to thwart off any hunger pains than with a chocolaty treat. It also gave me the excuse to join in on the fun with Marc from No Recipes and Susan of Sticky Gooey Creamy Chewy for their Dinner & a Movie Event. Each month they will take us on a delicious journey though some of the most gastronomically inspirational films. Each month there will be a new movie to watch which will hopefully inspire you to cook something amazing.

To revel in February, the month of hearts and chocolate, they are watching "Chocolat."

The movie follows a single mother and her six-year-old daughter when they move to rural France and open a chocolate shop, during Lent, across the street from the local church. They are met with some skepticism. They coax the townspeople into enjoying their delicious products,aqnd win them over. Who wouldn't be won over by a movie starring Johnny Depp!!!!

What fits the bill better than the BEST brownies I have EVER come across in all my years of baking!!!!!!!!BROWNIES!!!!!

Brownies come in all guises, shapes and sizes...with nuts, without nuts, swirled with cream cheese, sprinkled with chips, spiked with espresso or even better booze, or just plain chocolate in a million variations. And if this doesn't cure your addiction how's about topped with ice cream and a chocolate sauce!!!

But the most important aspect of a brownie, for anyone who loves brownies, is texture. There are three camps: cakey, fudgy and chewy. I thought my feet were firmly planted in the chewy category but I can be easily swayed by a little chocolate. Just don't overcook them and remember to share. Email me for my address...wink...wink...

Which camp do you fall into? Or do you swing?

1) FUDGY- dense, with a moist, intensely chocolaty interior. I think of it as somewhere between a rich truffle torte and a piece of fudge.

2) CHEWY:moist, but not quite as gooey as a fudgy one. The chewiness seems to come from a couple of different factors: more all-purpose flour, and whole eggs.

3) CAKEY: a moist crumb and a slightly fluffy interior. When I mix cakey brownies, I use a bit of cake-baking technique by creaming the butter and sugar first and then whisking the batter to aerate the mixture and get a light crumb like my Mascarpone Brownies.

After testing, tasting, and canvassing friends and colleagues I have officially, and maybe not temporarily, swung over to fudgy camp for these "caramely, salty, chocolaty" treats... Mari Tuttle's Caramel Sea Salt Brownies. I have been happily converted!!!

I'll say right off the bat that I could never claim to be an expert on brownies—there are so many recipes, and everyone has a favorite. But there are definitely guidelines to follow so that you can make the style of brownie that suits your taste, whether it's cakey, fudgy, or chewy.

a) Start your brownies with melted chocolate. Whether you melt it with butter or not, use the gentle heat of a double boiler—there's no remedy for scorched chocolate.

b) All brownie recipes have enough chocolate flavor to satisfy a chocolate yearning, and they all have similar ingredients. Killer brownies don't need expensive chocolate!!! But because of the different proportions of these ingredients and varying amounts of chocolate, butter, sugar, and flour, the texture of each brownie is quite different.

c) In addition to ingredient proportions, baking time greatly affects the consistency of a brownie, so it's important to be attentive. Fudgy brownies baked three minutes too short can be unpleasantly gooey; chewy brownies baked three minutes too long become tough and dry.

d) Brownies will cook more quickly in metal pans than in glass, which is what accounts for the wide time windows in the recipes. If you're using metal, cooking times will be on the short side; with Pyrex, they'll be longer.

e) For all your brownie recipes, and regardless of the pan you're using, start testing for doneness after 20 minutes of baking. First, press your fingers gently into the center of the pan. If the brownie feels like it's just setting, insert a toothpick near the center.

-Brownies are underdone when smudges of wet batter cling to the toothpick.
-Brownies are just right when traces of moistness and fudgy crumbs cling to the toothpick.
-Brownies are overdone when the toothpick comes out perfectly clean.

f) For uniform squares, flip the cooled, whole brownie out of the pan. You'll have a much easier time cutting neat squares, with the option of cutting off the edges if you want to. Lining the pan bottoms with parchment makes it much easier to get the brownie out of the pan. If you don't have any on hand, waxed paper works, too.

g) Although it's awfully tempting to cut into a pan of just-baked brownies be patient. The flavor and texture of each type of brownie will be at their best when completely cool. Well worth waiting for!!!

Mari Tuttle is owner of Mari's New York, a New York based company that specializes in gourmet artisanal brownies. For more information about her company, please visit her site here .

** Mari Tuttles Caramel Sea Salt Brownies**

1 stick (4 oz) unsalted butter
4 oz unsweetened chocolate
2 large eggs
1 cup sugar
1 teaspoon vanilla extract
3/4 cup unbleached flour
1/2 teaspoon salt
1/2 cup caramel sauce, warmed*
1/4 teaspoon sea salt, preferably fleur de sel

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Preheat oven to 350º. Grease an 8 x 8 square pan. Line with parchment; grease again.Sift flour; measure; resift with salt. Over double boiler, melt butter. Once melted, add chocolate; stir until melted. Remove from heat.With hand or stand mixer, whisk eggs, sugar and vanilla extract together until fluffy and light in color; add chocolate mixture; mix until combined; fold in flour.Pour half the batter into pan; smooth top; pour half the caramel sauce over mixture; smooth evenly; pour remaining batter over caramel; smooth top again. Drizzle remaining caramel sauce over top, in one continuous zig-zag pattern. Turn pan 90 degrees; with toothpick, drag tip through top caramel and batter layer making same zig-zag pattern. Bake for 20 minutes, turn pan and bake for 15 minutes more.Remove from oven and sprinkle sea salt on top. When cool, cut into squares or bars. Enjoy!

**Caramel Sauce**

1-1/2 cups sugar
1/2 cup hot water
1 tablespoon butter
1/4 teaspoon salt
1 teaspoon vanilla extract

**********
Pour sugar into heavy skillet and caramelize over low heat; constantly stirring until it has completely melted and is light brown in color. Remove from heat and very slowly stir in hot water. Don't worry if sugar clumps, it will melt again when you reheat the mixture.Return the pan to medium heat; stirring to melt sugar clumps. Mixture will begin to boil. Continue boiling until mixture thickens and the boil isn't as rapid. Remove from heat; add butter, salt and vanilla. Strain if there are remaining sugar clumps.

Yield: 1 cup

Celebrate World Nutella Day..... Mascarpone Brownies with Nutella & Toasted Hazelnut Topping

I very seldom make dessert so when I do it has to be special and there has to be a reason. February 5th has been designated World Nutella Day so what better excuse to have some chocolaty goodness and make dessert. Forget about counting calories and "Go Big or Go Home", as they say!!!!!

Nutella is that hazelnut spread that we longed for as children smeared onto warm bread fresh from the oven or in between crepes. As if a spoonful of this chocolate-hazelnut spread gianduja isn’t delicious enough straight off the spoon!!!! Think Nutella and Ferrero Rocher!!!! Nutella is the brand name of a hazelnut-based sweet spread created by the Italian company Ferrero in the 1940s. At the time, chocolate was very limited due to World War II. Nutella is now marketed in over 75 countries across the globe. Other countries even have their own versions of this spread.

Sara from Ms. Adventures in Italy, and Michelle from Bleeding Espresso (and Shelley from At Home in Rome, in spirit) solemnly declare Thursday, February 5th “World Nutella Day 2009″ - a day to celebrate, to get creative with, and most importantly, to EAT Nutella.

The idea of spreading Nutella on my brownies came from Giada de Laurentis on the Food Network. She used brownies from a mix which are still good but don't have the lighter crumb and texture of these mascarpone brownies. These are my favourite by far!!! Toast a few hazelnuts add them to the batter, reserving a few choice specimens for the top!!

Don't forget about the More Than Burnt Toast Give-Away celebrating 2 years of blogging!!! See here on how to enter!!!

**Mascarpone Brownies with Nutella and Toasted Hazelnut Topping**

1 cup unsalted butter
3 ounces best-quality semisweet chocolate, finely chopped
1 cup white sugar
1/2 cup cocoa powder
1/2 cup mascarpone cheese, softened
3 large eggs, at room-temperature
2 teaspoons vanilla
1/2 cup all-purpose flour

1/4 tsp salt

3/4 cup hazelnuts, toasted and chopped

1 cup Nutella or other chocolate hazelnut spread

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Preheat oven to 325°F. Butter an 8-inch square cake pan.

Add the chopped chocolate to a large bowl. In a small saucepan, melt the butter and bring it to just below a boil. Pour the hot butter over the chocolate and let stand for 30 seconds. Stir until chocolate is completely melted.

Sift in the sugar and cocoa powder (I do this through a sieve, not with a sifter). With a wooden spoon, beat in the mascarpone, eggs (30 minutes on the counter brings them to room temperature) and vanilla, mixing until smooth. Gently fold the flour and salt into the batter. Add chopped hazelnuts, reserving 1/4 cup for decoration.

Pour batter into prepared pan and spread evenly--this is important since, if the batter isn't spread evenly, it won't bake evenly. Place into preheated oven and bake for 45 to 50 minutes, or until a tester comes out clean (45 minutes did it for me).

Place pan on a cooling rack and let brownies cool for 10-15 minutes.

Spread Nutella over entire surface of brownies or cut into slices as I did and spread each piece with Nutella separately. Decorate with remaining chopped hazelnuts.

"Eat Christmas" Shortbread Cookies

The title says it all!!!!! Eat Christmas Cookies is a holiday event hosted by Susan of Food Blogga . As the temperatures drop there is nothing better than baking in a warm kitchen with all the cinnamon permeating the room. At other times of the year I simply put a stick of cinnamon in a pot of boiling water, close my eyes and imagine all the wonderful holiday baking. What is the fun of that you might wonder but when it is 40 degrees Celsius during the summer months that is all the baking that goes on. Sad to say we do very little holiday baking here at the More Than Burnt Toast household these days. If it is here we need to eat it. Out of sight out of mind!!!!! There are plenty of delicious treats to keep us occupied at our friends and families homes. If we don't have too many sweets at home then we can indulge till our hearts content everywhere else. There is a method to my madness.

For this event I am offering my brothers shortbread cookies. They just melt in your mouth with every tender, buttery nibble. There have been many shortbread recipes that have been unsuccessful...well complete disasters....but I guarantee that this method will work perfectly every time!!!!! To see what everyone else has been up to check it out here.

**Neil's Shortbread Cookies**

1 lb (2 cups)butter

2 cups all-purpose flour

1 cup icing sugar

1 cup cornstarch

1 T vanilla

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Cream butter until light and fluffy. The secret to tender, melt in your mouth shortbread is to really cream the butter!!! Stir in vanilla.

Sift dry ingredients together twice onto waxed paper for ease of handling. Add to butter in a few batches; blend until smooth with mixer after each addition just until incorporated. Refrigerate dough 15 minutes.

Preheat oven to 300F. With hands roll dough into 1-inch balls. Place on ungreased cookie sheet; flatten lightly with floured fork. (we dipped our forks in granulated sugar).

Chill cookies on parchment paper-lined cookie trays while oven is preheating.

Bake 20 – 30 minutes or until outer edges start to brown slightly.

Makes 2 dozen

Like a Needle in a Haystack

If you're browsing your readers and looking for dinner ideas or something that will rock your foodie world move on quickly. I say quickly...!!!! This is not the post for you. What is for you, or perhaps for me, is a jaunt down memory lane through my childhood. The ever industrious Ben of What's Cooking -US has a monthly event Food for Plastic. I can only imagine what wonderful foods conger up memories from his childhood growing up with a family who owned a Mexican restaurant. Ben also sells Tupperware and this month Tupperware will be donating some of the profits from its sales to the Boys & Girls Clubs.

As soon as I read this months challenge was Food for Kids I immediately thought of Haystacks. It is not a prizewinning recipe or even anything with a culinary challenge, but, it is what immediately comes to mind when I think of my childhood. I remember my moms flaky cherry pie crusts, my dads homemade bread slathered in peanut butter, potato fritters, Yorkshire Pudding and dipping in the pool after eating mountains of corn on the cob. But even after all that Haystacks still came back as the one food I associate with my childhood.

In our pantry there was always cocoa, oats and coconut, so, if ever we were craving something sweet , with very little preparation and (what mom loved the most) very little mess, this was always what we crowded around the stove to prepare. Usually my sister and I would take turns melting the butter and cocoa in a big pot. My brothers were outside torturing the neighbourhood cats or cruising the streets in their go carts. When we were very little stirring in the oats and coconut was a job for mom. There would always be 2 spoons so each of us would be able to have a lick as well. Perhaps a part of the joy was taking turns around the stove and accomplishing something together. Oh happy days!!!!!!

The tradition was passed along to my own daughter whose little face I remember covered in chocolate. My daughter is not a huge fan of sweets, so, we didn't make it as often as we did when I was a kid. We were more likely to make fruit Popsicles.

So if your looking for something for a snack that is as uncomplicated as life should be or even something to make with the kids... then move on over to the haystack!!

**Haystacks**

1- 1/2 cups sugar
1/2 cup butter or margarine
1/2 cup milk
1/2 cup cocoa powder
1 tsp vanilla extract
3 1/2 cups rolled, quick cooking oats
1 cup flaked coconut
1/2 cup nuts, chopped

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In medium saucepan combine sugar, butter, milk and cocoa.Cook over medium heat, stirring constantly, until mixture comes to full boil; remove from heat.Stir in remaining ingredients.Immediately drop by rounded teaspoonfuls onto wax paper.Cool completely.Store in cool, dry place.

I (Heart) Kahlua Fudge Brownies.....

After having that chocolatey dessert for Valentine's Day or eating one too many chocolates have you vowed to cut back on sweets? The only logical answer would be yes...but who can be logical with a plate of warm, dense and coffee flavoured brownies taking up counter space. I do like my countertop to be clear of clutter after all. Come on you know you want to...insert evil grin here :D

It was requested by one of my co-workers at my second job that she "needed" some brownies. I am always willing to oblige. I love to ply those I love with sweets. The thing is I rarely make "sweet thangs" so.. only have a few tried and true recipes. I said to myself how can I top the Mascarpone Brownies I made the last time with their cross between a delicate crumb and chewy goodness? They really are a match made in heaven.

This recipe comes from "Famous Dave's Backroads and Sidestreets" by Dave Anderson. One option is to serve the brownie cut into 3 x 4 inch squares. Microwave just until warm. Split each bar in half. Place the bottom half on a dessert plate and top with icecream. Top with the remaining brownie half. Drizzle with warm fudge ice cream topping. Top with a dollop of whipped cream and fresh strawberries or raspberries.

I opted for a coffee/Kahlua flavoured icing, but, truthfully it was far too sweet for me. I think I would have enjoyed this brownie much more with option A....cut in half topped with some French Vanilla Ice Cream, a dollop of whipped cream and some heart healthy strawberries....insert the voice of reason here. Maybe I am just on chocolate overload? These were definitely the fudgy-type of brownies that I enjoy :D

**Kahlua Fudge Brownies**

1-1/2 cups flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
2/3 cup unsalted butter, softened
1 tablespoon vanilla extract
2 cups sugar
1/3 cup peanut oil
1/4 cup espresso powder
4 eggs
1 cup chopped pecans
1/4 cup Kahlua

*******************
Mix flour, baking cocoa, baking powder, baking soda and salt in a bowl. Heat the chocolate chips and butter in a saucepan over low heat until blended, stirring frequently. Remove from heat. Stir in vanilla. Combine sugar, peanut oil, espresso and eggs in a mixer bowl. Beat for 5 minutes, scraping bowl occasionally. Add chocolate mixture. Beat just until blended. Add flour mixture, beating just until blended. Stir in pecans. Preheat the oven to 375 degrees. Spoon the batter into a buttered 9x13-inch baking pan. Bake for 25 to 30 minutes or until the edges pull from the sides of the pan; do not overbake. Cool to lukewarm on wire rack or just enough to handle pan. Pour Kahlúa into a clean spray bottle. Spray the warm brownies with the Kahlua. Let stand until completely cool.

10 to 12 servings

Of course my brownies have to include a frosting, so here we go....

Kahlua Frosting

6 tablespoons (3/4 stick) butter or margarine, room temperature
1/2 cup unsweetened cocoa powder
2 -2/3 cups powdered sugar
2 tablespoons black brewed coffee
3 tablespoons half-and-half cream
1 teaspoon Kahlua

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In medium bowl, cream butter. Add cocoa and powdered sugar alternately with the coffee and half-and-half. Beat until smooth, adding more cream, if needed. Stir in Kahlua.

The Art of Making Pasteli

One of the great things about blogging is sharing new ideas and recipes and cultivating new friendships around the world. Anyone who has followed my blog knows that I have an obsession and love of all things Greek. I love the history, the myths, the geography, the culture... and especially the Mediterranean cuisine!!!! Over my past year of blogging I have developed a friendship with Ivy who lives with her family in Athens. She is an inspiration in the art of Greek cuisine with her blog Kopiaste. "Kopiaste" is a word to describe hospitality in Greek. In Ivy's own words, " We say "kopiaste" when we want to share our food with others, or, we say "kopiaste" when we open our house to friends and invite them to come and make themselves at home. So in my way I am inviting you in my kitchen to share with you all my recipes and all my secrets."

When I was a child one of my favourite snacks was "Sesame Snaps". My mom was way before her time shopping at the Health Food Store down the street, buying carob bars and making cheesecake with tofu. All I cared about was the sweet crunchiness of this confection.

In Greece they have a similar snack "pasteli" that is sold in every corner store. On the island of Kea I overdosed on this sweet confection made with the local thyme honey and brought many packages back to Canada for family and friends.

I was feeling a little nostalgic so picked Ivy's brain for a recipe for this Greek candy. She has made me an "honorary Greek" due to the fact that I blog about Greece a fair bit...ok...obsessively. This is my first time making this sweet and I'm not really sure if I made it true to form. I opted for toasted almonds in my pasteli simply because I had some on hand. I also still have some thyme honey leftover from Kea...what a perfect way to recreate the moment. If your mind is wandering to sun drenched coasts I would highly recommend taking a few moments to prepare this sweet confection.

This is the recipe as translated from one of Ivy's cookbooks. I would have loved to have made this in a Greek kitchen with the aid of a Greek friend overlooking the azure Agean Sea. Perhaps someday!

**Pasteli**

2 cups sesame seeds
2 cups peanuts (or blanched, roasted almonds - that's mine and Ivy's addition)
1 cup granulated sugar
3 spoonfuls of honey

***********************
Place peanuts in a baking tin and roast and then peel them.Place sesame seeds in a non stick pan (without oil) and stir constantly until they roast and turn golden.( I assumed on medium heat). Remove sesame seeds from pan and add the sugar and honey to the pan. Mix on medium heat until sugar is dissolved. Add the sesame seeds and the peanuts (or almonds)and mix well for about 6 minutes. Spray some oil in a Pyrex dish ,or, slightly grease with margarine and empty the saucepan.

Place greaseproof paper on top and flatten.

When it is nearly cold you carve it with a sharp knife and when it has cooled down you cut it into pieces.

Serves many

What to do with the Mascarpone...

Have you ever purchased ingredients to make an
amazing dish and then just didn't have time in your busy schedule... with the same ingredients creating waste in the fridge?

Over the holidays I purchased a container of mascarpone cheese. I had very good intentions to produce luscious desserts, but, as with all good intentions they sometimes fall to the wayside with our busy lives. I should have known I couldn't eat another sweet over the holiday season no matter how good it sounded!

So what do I do with the mascarpone now that the holidays are over for another year and all the company has gone home! I came across this recipe using mascarpone cheese. It doesn't exactly fit into my whole healthy promises to myself for 2008, but, as long as I am sharing....

Mascarpone is a triple-creme cheese, made from a generally low-fat (25%) fresh cream. (good for you... No?) . It's made from the milk of cows that have been fed special grasses filled with fresh herbs and flowers -- a special diet that creates a unique taste often described as "fresh and delicious." Milky-white in color, it is a thick cream that is easily spread. It is often is used in place of butter to thicken and enrich rissoti. In Italy, a favorite preparation is a savory spread, mixing the cheese with anchovies, mustard and spices and spreading it on bread...next time!!!! But it is often just served with fruit, or it can be mixed with hot chocolate or coffee. I'm sure there are a 1001 more ways to serve this fresh cheese.

This recipe called for the use of Mascarpone in the brownies. It added a light delicate texture to the brownies while still being a chewy brownie that I love. Looking still further I searched the net for a Mascarpone frosting to top my brownies. I wanted chocolate so I changed the recipe up a little bit. The choice of the mascarpone adds a lighter texture once again to the frosting. All in all I really enjoyed these brownies...any takers?

*Mascarpone Brownies with Mascarpone Cheese Frosting**

¾ cup all-purpose flour
¾ tsp baking powder
¼ tsp salt
½ cup butter
6 oz bittersweet chocolate
8 oz mascarpone
6 T butter, softened
1 -2/3 cup sugar
4 eggs
2 tsp vanilla
1/2 cup chopped pecans or walnuts

Preheat oven to 350ºF. Spray a 9 x 9-inch pan with non-stick cooking spray. Combine the flour, baking powder and salt in a small bowl. Melt ½ cup of butter with the chocolate.

Meanwhile, in the bowl of a mixer using a paddle attachment, beat the mascarpone, 6 tablespoons of softened butter, and the sugar until light and smooth. Add the eggs to the cheese mixture one at a time and thoroughly scrape the bowl after each egg is added. Add the vanilla and mix. Add the melted chocolate and mix just until combined. Finally, add the dry ingredients and nuts and mix slowly just until combined. Pour into the prepared pan and bake approximately 45 minutes or until a toothpick is inserted and comes out clean.

Note: The brownies will rise during the baking process, but after being removed from the oven will collapse to a normal height. Remove from oven and allow to cool.


Mascarpone Frosting

8 oz mascarpone cheese, room temperature
2 T butter
4 oz bittersweet chocolate
1 T milk
2 tsp vanilla
1- 2 cups icing sugar

Melt chocolate with butter and milk in saucepan. Allow to cool. Beat mascarpone until well combined. Beat in vanilla and melted chocolate mixture. Add in confectioners sugar, scraping down the bowl as you go. When it has all been incorporated, beat on high speed for 1-2 minutes, until icing is smooth.

Frost brownies with icing.

Makes 1 dozen

My Brother Neil's Shortbread Cookies

Well the verdict is in....these are the best
shortbread cookies I personally have made to date. We love shortbread around here, but it is one of those things that makes me cringe at the mere thought of making it. Usually my shortbread attempts have been frustratingly crumbly messes that I usually just end up plopping into a pan to make old-fashioned Scottish-type shortbread in one piece...and then slice. I have tried to make whipped shortbread and broke my spritz cookie press in the process.

Last year I tasted my brother's shortbread and was motivated to try once more. What I loved about his shortbread was that you rolled it in balls and then flattened it with a fork dipped in sugar. Sounds easy and it was.....

The result was a melt-in-your-mouth shortbread that I have been attempting to make for years. No more frustration for me...YAY!!!

Now...my daughter and I whipped in the flour because it didn't say what to do one way or the other. The shortbread turned out very tender but also spread a little rather than holding it's shape. We thought that maybe if we folded in the flour a bit at a time rather than using the mixer the shortbread would retain that cylindrical shape that my brothers had...but would it be as tender? We will try it again next year when we are on a cookie making spree.

Today is Boxing Day and turkey preparing day. My daughter Erin has made a lovely herb butter for beneath the skin. We have my famous potatoes, gravy and stuffing that will come in a later post...sweet potatoes, asparagus and as requested some spaghetti squash. Bon Appetit!!!


**Neil's Shortbread Cookies**


1 lb butter
2 cups all-purpose flour
1 cup icing sugar
1 cup cornstarch
1 T vanilla

*************************
Cream butter until light and fluffy. Sift dry ingredients together twice. Add to butter in a few batches; blend until smooth. Stir in vanilla. Refrigerate dough 15 minutes.

Preheat oven to 300F.

Roll dough into 1-inch balls. Place on ungreased cookie sheet; flatten lightly with floured fork. (We dipped our forks in granulated sugar).Chill cookies on parchment paper-lined cookie trays while oven is preheating.

Bake 20 – 30 minutes or until outer edges start to brown slightly.

Makes 4 dozen

The Simplest, Decadent Treat Ever.....

Do you have a favourite holiday treat that requires little or no effort? This Almond Roca is one such treat. Not only is it easy, but, it is foolproof and over the top on flavour. This is one of those treats that the ladies have passed down from group to group...caramel, nuts, chocolate...you can't go wrong!!

I spoke with my daughter over the phone this morning and she wants me to leave the rest of the baking until she arrives on the 20th. That gives us several days before Christmas to bake a few special traditional treats. What a pleasure it will be to work on projects together and prepare a turkey dinner with all the trimmings. When I think about it we have not made a turkey dinner together. These past Christmas' have been spent at the homes of family and friends. Therefore the preparing of the feast has fallen in someone else's lap for years now. I hope I remember how to cook a traditional feast...wink..wink...

**Almond Roca**

1 cup unsalted butter
1 cup packed brown sugar
1 package graham wafers (if you can't find them digestive disciuts might work if they are square?)
1 package shaved almonds
1 package milk chocolate chips

**********************
In saucepan, melt butter over medium high heat (or in glass bowl, microwave at HIGH for 1 - 2 minutes).
Whisk in brown sugar just until combined (Do not boil).
Remove from heat; stir in almonds. Place graham crackers on a lightly greased cookie sheet very close together (in fact butted up together). Spread almond/butter mixture over crackers . Bake in 375F oven for approximately 10 minutes. Sprinkle generously with chocolate chips. Cool in refrigerator.
Break into pieces and ENJOY!!

Cranberry Bark a Festive Treat...

Years ago I discovered this recipe (if it can be called that because it is so simple to put together) in Canadian Living magazine. The dried red cranberries and the green shelled pistachios make this a very festive bark. This is still one of our favourite and quick treats to make during the holidays.

**Cranberry Bark**

1 cup shelled pistachios or chopped almonds
1 lb (500 g) white chocolate ( I use 1/2 confectioners coating and ½ good-quality white chocolate)
1 cup dried cranberries
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On baking sheet, roast pistachios in 350 F oven for 8 – 10 minutes or just until fragrant but not coloured.

In top of double-boiler over hot (not boiling) water melt chocolate, stirring until smooth. Remove from heat, let cool to room temperature.

Meanwhile in steamer basket, steam cranberries for about 3 minutes or until moist. Let dry on paper towels. Set aside 1 T each pistachios and cranberries.

Stir remaining cranberries and pistachios into cooled chocolate. Pour mixture onto foil-lined baking sheet, spread into rectangle just under 1/2 –inch thick. Press reserved cranberries and pistachios into top.

Refrigerate for at least an hour or until hardened. Break into pieces. (Can be refrigerated, wrapped in plastic wrap and stored in air-tight container for up to 1 week)

Makes about 1-1/2 lbs

Nanaimo Bars

After my post yesterday about a traditional Canadian treat of butter tart squares I had a few requests for another Canadian bar recipe... Nanaimo Bars. They are also pictured in the photo below.

According to local legend about 35 years ago, a housewife from Nanaimo on Vancouver Island entered her recipe for chocolate squares in a magazine contest. In a burst of civic pride, she chose to dub the entry "Nanaimo Bars". The entry won a prize, thereby putting nanaimo on the map. The official Nanaimo Bar recipe was available as a handout as well as on quality tea towel and apron souvenirs. In 1986, Nanaimo Mayor Graeme Roberts, in conjunction with Harbour Park Mall, initiated a contest to find the ultimate Nanaimo Bar Recipe. During the four-week long contest, almost 100 different variations of the famous confectionery were submitted. The winner: Joyce Hardcastle. This is her recipe.

The photo is of the very first decoration I ever put on my tree when I was 15.

**Nanaimo Bar **

Bottom Layer

½ cup unsalted butter (European style cultured)
¼ cup sugar
5 T. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ cup finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Second Layer

½ cup unsalted butter
2 T. and 2 tsp. cream
2 T. vanilla custard powder
2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer

4 squares semi-sweet chocolate (1 oz. each)
2 T. unsalted butter

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.


Try these variations.

Chocolate Chunk Shortbread

I found this recipe years ago in Canadian Living magazine. It was a recipe from a small bakery or coffee shop in Toronto that sold these cookies by the hundreds each day. The twist is that you brown a portion of the flour before mixing the dough. Be very careful not to overdo the flour in the oven, and burning it would just ruin the flavour. Baking it in this way gives the cookies a really "nutty" flavour that makes them really special. They do not photograph well, but believe me when I tell you.. I will never do --ooo---you any wrong... (I'm breaking out in song here). Your friends and family will love them!!! With the addition of chunks of good quality chocolate there will be a special place for you in their hearts.

The photo is a gift wrapped by my daughter in her creative way for a friend of hers. There is a gift in each of the 3 layers of the snowman.

**Chocolate Chunk Shortbread**

2-1/2 cups flour
2 cups butter, softened
1 cup instant dissolving (fruit/berry) sugar
1 cup sifted rice flour
8 oz. high quality milk chocolate, cut in chunks

************
1. Spread 1-1/2 cups of the flour on baking sheet; place under broiler 4 – 5
inches from heat. With oven door open, roast flour, turning with spatula every
minute, for about 7 minutes or until medium brown colour. Let cool to room
temperature.

2. In bowl, beat butter with sugar until light and fluffy. Sift together rice flour,
roasted flour and remaining flour; stir vigorously into butter mixture until well
blended. Refrigerate for 1 hour. Stir in chocolate.

3. Roll dough into 1-1/4 inch balls. Place on baking sheet, about 2 inches apart; flatten slightly.

4. Bake in 275 f oven for 50 minutes or until light golden. Let cool on baking sheet or rack. (Can be stored in airtight container up to 5 days.)

Makes about 72 cookies

Remembering my Mom's Sugar Cookies....

Here it is almost the Christmas season upon us. Christmas you say??? I start Christmas shopping and baking right after Hallowe'en..maybe even before that. I may have even started shopping Boxing Day of last year but .....shhhhhhh.

As a child I remember baking cookies with my mom. One of my favourites to this day are her Sugar Cookies. Mom would roll out the dough and we would cut it into all manner of shapes..Santas, bells, Christmas trees. The dough would be there at Easter, Thanksgiving...you name any holiday and if it could be made into a theme the cookies were there. After the cookies were baked we would allow them to cool (very hard to do even now) and my sister, brothers and I would decorate them with butter icing, dragees and sprinkles; whatever would suite our childlike fantasies.

As soon as my own daughter came into our lives out came the dough. We probably began making these cookies before she could walk. We would cut it into fanciful shapes. It would show up at birthday parties and Hallowe'en decorated to our hearts content.

Not only are these cookies delicious, but I imagine I love them so much because it reminds me of hours spent with my own mom making our creations. The biggest reward was the satisfaction of making something together and seeing the smiling faces all around as we tucked into our special treats. I only have to remember the huge smile on my daughters face, with a little bit of flour on the cheek , and I would make these cookies until I am no longer on this earth!!! I have tried many other recipes for sugar cookies from friends, but, truthfully I LOVE this recipe the most!!!!!

**Gran's Sugar Cookies**

2 cups sifted all purpose flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2/3 cup butter
1 cup sugar
1 egg, beaten
2 T. milk
½ tsp. vanilla

Sift first four ingredients. Cream well butter and sugar. Blend in egg, milk and vanilla.

Blend in dry ingredients.

Chill 2 hours. Roll 1/8 inch thick on lightly floured board. Cut into desired shapes with floured cutters.

Bake on ungreased cookie sheets in moderate oven (375 degrees) 10 – 12 minutes.


BUTTER CREAM FROSTING

1/3 cup butter
2 cups sifted icing sugar
1 egg yolk
1 tsp. vanillla
1 T. cream or carnation milk

Cream well butter and sugar. Add remaining ingredients and stir until thick and
creamy. If a thicker frosting is desired for pasting tube directions additional icing
sugar may be added.

Decorate and ENJOY!!!!!!!

Droolworthy...Michael Smith's Chocolate Chip Cookies

This morning I ventured to my favourite beach...not a soul in sight...peace..tranquility...and a great book. Now this afternoon we have rain, so, it is the perfect time to forget what we are missing and dive into some baking. There is something so comforting about a batch of gooey chocolate chip cookies fresh from the oven. This recipe comes from Mike Smith on the Food Network. He adds a tablespoon of corn syrup so that the cookies remain soft in the centre...my ultimate!!!!! If you toast the chopped walnuts that adds that extra bit of flavour as well. Enjoy!!! I know I am!!!

**Michael Smith's Chocolate Chip Cookies**

1 cup of all-purpose flour

1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup cold, unsalted butter
1/2 cup brown sugar
1/2 cup white sugar
1 tablespoon corn syrup
1 egg
1/2 teaspoon vanilla
1 cup chocolate chips
1/4 cup coarse sugar (optional)
1/2 cup oats (optional)
1/2 cup chopped walnuts (optional)

*****************

Preheat oven to 375F.

Whisk the flour, salt, and baking powder together in a small bowl. Cream the cold butter and sugars together in a stand mixer. Beat until well combined and creamy. If you don't have a stand mixer beat vigorously by hand in a large mixing bowl. Work those muscles!!

Add the corn syrup, egg and vanilla and continue beating until well combined. Scrape down the bowl and gradually add the flour mix, beating just until combined. Stir in the chocolate chips by hand. If you desire stir in the oatmeal and walnuts.

Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat leaving lots of room in between the balls for the cookies to expand. Sprinkle a bit of the optional coarse sugar on each cookie.

Bake for 10 minutes. Cool for 2 minutes. Remove and cool further...if they last that long!!!