Recipes

Cookie Alert

I decided to search around for a fantastic cookie recipe because one of the people I work with was kind enough to give me two bottles of his homemade wine. Now if you ever try wine that is homemade be aware that it is really hard to go back to store-bought wine, well, only if it is done right. I was given both a red and white bottle. The white bottle I was told is made a bit different from how it is usually made. This is how it was explained to me,

“The white is a unique wine made according to an old technique that only a handful of wineries still follow. Only a very small handful of people have ever had this type of white wine. It is a very substantial and intense white wine.  The juice was kept in contact with the grape skins for 6 months and then aged in oak for a year.” – http://sedimentarywines.com/producer-gravner.php –  check out the website, you can learn more there!

The red bottle is one that my coworker has given to me before, this is so fruity and wonderful! My husband and I paired this red with pizza on Sunday and on Monday my husband paired it with spaghetti and chicken parm and I paired it with Spaghetti squash and black bean meatless meatballs!

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Mounds bar Chocolate chip coconut cookies

Originally shared by Averie 

1 cup devil’s food cake chocolate cake mix

1/4 cup butter (half of one stick), softened

1 large egg

1 teaspoon vanilla extract

1/3 cup sweetened shredded coconut flakes

1/3 cup semi-sweet chocolate chips

1/3 cup diced Mounds Bars (I used 4 mini-mounds bars, diced into 6 pieces each)

Preheat oven to 350F.  In a large mixing bowl combine the cake mix, softened butter, egg, vanilla and stir by hand or with a mixer until combined.  Fold in the coconut flakes and chocolate chips. Place the mixing bowl in the freezer for 15 minutes. Do not skip this step. Chilled dough spreads less during the baking process and this dough must be chilled before baking.

Using a cookie scoop or spoon, drop 1-inch domed balls on a cookie sheet that has been sprayed with cooking spray, allowing for adequate spacing. These cookies do spread some, but not terribly so. Before baking, insert a couple of the diced Mounds pieces into the top of each cookie, pressing in just past the surface. Bake at 350F for 8 to 10 minutes or until cookies have set up.

The cookies may appear a bit loose on the tops after 10 minutes but they will continue to cook on the sheets after you remove the from the oven and will firm up as they cool. Do not overbake. Allow the cookies to cool on the cookie sheets before attempting to move them. Cookies will keep for a week on the counter-top in an airtight container or in the freezer for up to 3 months.

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