Chocolate Chocolate Chip Cookies :P

 

 

 

INGREDIENTS

• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour

• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)     

DIRECTIONS

• Preparation
  15 m
• Cook
  10 m
• Ready In
  45 m

1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Brown-Sugar Balsamic Strawberry Sauce

• Total Time: 0:50

• Prep: 0:05 m

• Level: Moderate

• Yield: 3 cups

• Serves: 6

Ingredients

• 2 lb. strawberries
• ⅓ c. dark brown sugar
• 4 tbsp. balsamic glaze (see Note)

Directions

1. In a medium saucepan over high heat, bring strawberries and brown sugar to a boil.
2. Reduce heat to medium-low and simmer for 10 minutes. Remove pan from heat and, using a potato masher, mash berries until broken up but still chunky.
3. Let cool for 30 minutes, then stir in balsamic glaze. Serve sauce over ice cream.

Blueberry Cheesecake Recipe

Ingredients

1. For crust
   • 2 1/3 cups graham cracker crumbs
   • 1/2 cup (1 stick) unsalted butter, melted
   • 1/4 cup sugar
2. For filling
   • 4 8-ounce packages cream cheese, room temperature
   • 1 1/2 cups sugar
   • 1/4 cup all purpose flour
   • 5 large eggs
   • 1 16-ounce container sour cream
   • 1/4 cup milk
   • 1 tablespoon vanilla extract
3. For topping
   • 1/3 cup all-fruit blueberry spread
   • 2 6-ounce baskets fresh blueberries or 12-ounce package frozen blueberries, thawed, drained

Preparation

1. Make crust:
   1. Position rack in center of oven and preheat to 375°F. Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine all ingredients in processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
2. Make filling:
   1. Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla. Pour filling into crust.
   2. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.
3. Make topping:
   1. Stir blueberry spread in large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.
   2. Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges.