Beyond Peas n Carrots!

Angie has a new friend!  Kate Moehl, a Valley preschool mom, has asked me to help with her cooking blog, www.beyondpeasncarrots.blogspot.com.  Unfortunately she gave me the task of baking, so of course I have to test these recipes!  I'll have to change my new year goal from dieting to exercising....

The first recipe I get to share is "Famous Chocolate Chip Cookies."  
You can find the recipe on Kate's blog.

I've been making these for years & they are always a favorite.  I think they are so good because they have a little more flour than most cookies (about 1/4 cup more) and I always under bake them.

I love baking with our farm fresh eggs.  Thank you Lulu, Francis, Carmel, Ariel and Beverly!

I first add the white and brown sugar and melted butter.  Then I add the egg and vanilla and whip until light and fluffy.

Next I add the baking soda, salt, flour and chocolate chips.  When mixed I drop by the spoonful onto a baking sheet and bake for about 8 minutes at 375 degrees.

The second recipe I shared was Chocolate Fudge Cake.  I found this recipe, in a now defunct magazine, many years ago. The intro claims that is a "fabulous recipe that's so well known to French women" and a "dessert that they eagerly offer to bring to dinner parties." This cake is so yummy and is made with little effort. Every time I've made it, it has been eaten with many, "YUMMMMM's" and groans of delight.  

The top of the cake is crunchy while inside is moist and chocolaty.

I first melt the chocolate and butter in my "double boiler."  I use a mixing bowl and stock pot because I don't have room to store a double boiler.  This works just as well. 

Melted chocolate and butter.  Yum!!

I then whip the eggs, sugar and flour until it is creamy and pale in color.

I then mix the chocolate mixture with the egg mixture.

The mixture is poured into an oiled loaf pan and then placed in a bain-marie (warm water bath) used for baking delicate food.

I think this picture sums up the results.  Delicious!