NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"What you think of yourself is much more important than what others think of you." ~ Seneca
Last Wednesday we had a picnic in the park, then stayed to watch our granddaughter's softball game. They won, as they have every game so far this season! Tonight we are off to watch our first game in the new Target Field.
RECIPE OF THE WEEK
I have had this recipe from MarthaStewart.com sitting around for a long time and finally made them… deliciously rich chocolate flavor… love the addition of the sour cherries. I used 80% cacao chips for the choppped chocolate and two 5 ounce bags dried cherries.
DARK CHOCOLATE COOKIES with SOUR CHERRIES
1 3/4 cups all-purpose flour- 1 1/4 cups unsweetened Dutch-process cocoa powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter
- 1 1/4 cups granulated sugar
- 3/4 cups firmly packed dark-brown sugar
- 2 large eggs
- 1/4 teaspoon pure vanilla extract
- 12 ounces bittersweet chocolate, coarsely chopped
- 1 1/2 cups dried sour cherries, firmly packed (9 ounces)
Preheat oven to 350 degrees F. Line three baking sheets with parchment paper, set aside. In a medium bowl, sift together the flour, coca, baking soda and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla extract, beat until well combined. Add the flour mixture and beat on low speed, until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cherries.
Form large balls of dough, placing about 3 inches apart on baking sheets, to make about 3 dozen cookies. Bake until puffed and cracked, 9 to 11 minutes. Transfer to a wire rack to cool completely.
Sharlene Hensrud, RE/MAX Results - Email – HomesMSP.com
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