Happy Chanukah!

To my Jewish friends out there… and Happy December to my dear sweet friend spending time in Greece 🙂

Look what Farkle brought us!!!  He is too good to us!!

Ryan ( who really likes bubble wrap ) asked me if I could make him a bubble wrap Advent calendar.

Ok.. so it is a pathetic attempt, but I tried!

For today’s recipe I went waaaay back into my old recipe cards.

wasn’t my handwriting so innocent & sweet back in the early 90s?

I do not remember where I got the recipe from. Back then (way before I had the internet) I used to love Sunday mornings because PBS had cooking shows on all morning. I would curl up on the couch with my tea & a big yellow pad of paper that Scott would have snagged from work & copy down recipe after recipe.

*my* version of today’s Food Network

I remember not know what Mandelbrot was and since we didn’t have the internet, I never actually knew. I remember thinking that I was all trendy when I had actually heard of Biscotti a few years later.. It sounded like my Mandelbrot recipe!!

Well, when I dug it out today I discovered that it is actually a Jewish cookie! How appropriate & ironic that this is the cookie that I chose for today !

The Recipe:

2 eggs

1 cup sugar

1/2 teaspoon canola oil

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

2 tablespoons Cocoa  powder

1 teaspoon baking soda

pinch of salt

1 cup semi-sweet chocolate chips

1 cup pecan halves

Preheat oven to 350 degrees. Rub a baking sheet with oil ( I use a silpat liner, but still rubbed it with oil).

In a bowl of an electric mixer, beat the eggs, sugar, oil & vanilla for 2 mintues on low speed , stopping to scrape down the side of the bowl with a spatula.

SLowly add the flour, cocoa, baking soda & salt. Mix until incorporated. Mix in the nuts & chips just until the nuts slightly break up.

Spoon the dough onto the oil-lined cookie sheet & divide in half. Using your hands, mold each half into 2 flat logs 12×4.

Bake for 40 mintues.

Remove from oven & let cool for 5 mintues

Carefully transfer strips to a cutting board& using a serrated knife, cut the strips on a diagonal into 1/2 inch slices.

(when you cut them, you will have pieces crumble off, this is to be expected and welcomed)

WHY you ask?

so that you can collect it to sprinkle on ice cream or oatmeal 😉

Place slices cut side down on cookie sheet & bake for 15-20 minutes. Remove & cool.

Store in an airtight container.

 

or  dip & eat right away

~oxox

happy december!

 

 

Advertisements

Comments

  1. Christina says:

    YUM!!!!!!!

    My Mom used to do the same thing – watch Food Network with a notepad and take notes!

    Like

    • barefootgirl27 says:

      that’s so funny.. i wonder if hers was just as scribbly & illegible as mine ( I never mastered the writing really fast thing….)

      Like

  2. Its December!!!!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: