Rowan’s birthday is mid-September and I always feel that his birthday is the beginning of my holiday season. First a birthday, then Halloween, then Thanksgiving with 3 niece/nephew birthdays thrown in around that time, then Jonas’ birthday, quickly followed by Christmas, and topped off with a New Year’s celebration. I admit, this is my favorite time of the year but by New Year’s I’m done with the holidays and ready for a day (or a week!) at the spa!
This year, there is a severe peanut allergy in Rowan’s class. He asked me to bring chocolate chip cookies for this birthday and with the allergy I cannot use pre-made cookie dough bought at the grocery store. So why not try another one of Mema’s cookie recipes, right!? Now, I am not the best at baking cookies. In fact, other than no-bakes and pre-made cookie dough, I’m rather lousy at it. I can successfully bake a cake or pie from scratch, I can make fantastic casseroles, I bake bread every week, but cookies are another story – they always flatten on me and become crispy. But I’m always up for a challenge and thought I’d give it another go with the Ultimate Chocolate Chip Cookies recipe I found in Mema’s stash. And what do you know… this one actually worked! They are moist and delicious! I was looking at this recipe and thought it looked like something that would come from a package so I checked my brown sugar, my bag of chocolate chips, and finally found where Mema got this recipe – there is an almost identical recipe on my butter crisco package. I’m thinking maybe she got this off an older package of butter crisco (the recipe on my package calls for different kinds of chocolate chips and no pecans)? Wherever she got the recipe, these are very very good!
Ultimate Chocolate Chip Cookies
3/4 c. butter crisco shortening
1 1/4 c. firmly packed light brown sugar
2 T. milk
1 T. vanilla
1 3/4 c. all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 c. semi-sweet chocolate chips
1 c. chopped pecans (optional – I omitted these with the nut allergy in Rowan’s class)
Mix together crisco, brown sugar, milk, & vanilla. Add egg and mix in thoroughly. Sift together flour, salt, & baking soda. Add to wet mixture and mix. Add chocolate chips and pecans. Drop onto an ungreased baking sheet and bake at 375 degrees for 8 to 10 minutes. Yields 3 dozen cookies.
In addition to making cookies for Rowan’s class I also needed to make something for his birthday party the next day. Of course he asked for a chocolate cake (big surprise!) so I used Mema’s “Chocolate Chip Cake” recipe, slathered it with a homemade chocolate butter cream frosting and topped it with some candles and we were ready for a party. Oh my… very moist and delicious! The boys ate it up and the adults came back for seconds. One thing to note – the title of this recipe is quite deceiving – this is not a yellow cake with chocolate chips. This is an extremely rich chocolate cake with chocolate chips in it so I am calling it a “Chocolate Chocolate Chip Cake” – just so we know what we’re getting into here 🙂 Top it with chocolate frosting and you have made a little piece of heaven for any chocolate lover out there!
Chocolate Chocolate Chip Cake
1 Duncan Hines Butter Cake Mix
1 c. oil
1/4 c. water
1 small pkg. Jello chocolate instant pudding mix
1 tsp. vanilla
6 oz. chocolate chips
1 c. chopped nuts (optional)
Mix together cake mix, oil, water, pudding mix, eggs, & vanilla. Add chocolate chips and chopped nuts. Pour into a greased & floured bundt pan. Bake at 325 degrees for 50 to 60 minutes. Do not overbake.
So… happy birthday to Rowan and a big welcome to the holiday season! I’m not quite ready for you yet but I think I can make do 🙂