I live in Gambo, Newfoundland. We are located on a big island in the middle of the North Atlantic Ocean--lovingly called The Rock. Gambo was once divided into three smaller communities, known as Middle Brook, Dark Cove & Gambo. My house is located in what used to be Dark Cove. Our house has a little pantry, that I absolutely adore. I love to cook and bake, so I thought what better name could there be for my first blog than... My Dark Cove Pantry!!
Here is a great recipe that I tried for the first time yesterday.......
Butter Chocolate Chip Cookie Cups
cup unsalted butter, melted1
cup light brown sugar, packed1/2
cup creamy peanut butter
cup granulated sugar1
tablespoon vanilla extract
cups all-purpose flour1/2
teaspoon baking soda
cups semi-sweet chocolate chips, divided
Preheat oven to 350F and spray a 12-count standard-sized
muffin pan extremely well with floured cooking spray or grease and flour the
NOTE**** I used three 8-cup pans-they are about half the
size of regular muffin cups
In a large,
microwave-safe mixing bowl, melt the butter, then add brown sugar, peanut
butter, granulated sugar, vanilla, and whisk until smooth.Then add egg.
Add the flour,
baking soda, optional salt, and stir until just combined; don't over-mix.Stir in 1 cup chocolate chips; reserve
remainder to place on cookie tops before baking.
equally among the muffin pans, each will approximately be filled to about
three-quarters full. The cookies don't rise much (nothing like muffins) so it's
okay if dough seems high in the cavities.
Sprinkle the remaining
1/2 cup chocolate chips on each cookie top.Bake for 10-12 minutes, or until tops have set and are pale golden. A
toothpick inserted in the center should come out clean or with a few moist
crumbs, but no batter. Watch your cookies and not the clock; bake until done.
Allow cookies to cool in pan for at least 15 minutes before removing them. Cookies will keep airtight at room temperature
for up to 1 week or in the freezer for up to 6 months.
Take a peek...........
You must let these cool for about 15-20 minutes before trying to remove, or they'll simply crumble.
These cookies smelled absolutely divine, while baking, and I have to admit I tried one. They are Yummy!!!!
We went to the city to spend Easter with our daughter and her fiancee---as always, we had a fabulous visit, with lots of food and drink. My niece and her husband came for the Easter feast on Saturday evening, as we were driving back home early in the day on Sunday......
The table is all set, and the aroma of the roasting turkey and the all the trimmings was just fabulous
A great coffee followed..........
and of course, some dessert-blueberry pie with vanilla ice-cream.........
And of course, old man winter stopped by and this was the sight on Easter morning.................
We had an awesome Easter weekend-hope you did too!
My friend from work, Amanda, is always coming in and telling me about the great things she cooked---especially after the weekend. I love her recipes and try quite a few. I was totally intrigued when she told me her spaghetti squash story. I had never heard of it, but it's amazing!!!!!!! Click here to see how to cook your own spaghetti squash, and you can use any pasta sauce you like.
First, wash the squash, cut it in half, then scoop out the pulp and seeds........
Next, rub a little olive oil on the inside and outside, season with a little sea salt and pepper.and place on a lightly oiled baking sheet, cut side down, like so.................
Bake the squash at 375 for about 30 minutes, until when poked it feels spongey. In the meantime, prepare sauce. I did a regular spaghetti meat sauce for this first try......
When squash feels tender to the touch, remove from oven and lightly rake a fork over the inside, and Voila-- it just falls away like cooked spaghetti noodles..............
It was so amazing---it tasted delicious!!! You can serve it the traditional way......
Or, you can use the scraped out squash shell, place some shredded squash and spaghetti sauce back in it for individual/single servings...........
Hubby loved this, and the squash doesn't seem to make you feel bloated, like pasta----
definitely a recipe to try when we have a crowd.
Wouldn't it be awesome to use a large squash and put the shredded squash back into the shell,
and place it on a large platter for everyone to serve themselves!!!!!!
Please let me know if you try this...or maybe you have a favorite spaghetti squash recipe
of your own to share.....I'd love to hear from you!!