Ghirardelli Semisweet Chocolate Chunk Cookies

 I omitted the walnuts cause GKiddos. Bet it would be great to add!

Ingredients:

• 2 bars (8 ounces) Ghirardelli Semisweet Choclate Baking Bars
• 5 tablespoons unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 teaspoon vanilla extract
• 1 large egg
• 1 cup and 2 tablespoons flour
• 2/3 cup broken walnuts (optional)

Directions:

Preheat oven to 350-degrees.

Line cookie sheets with parchment paper.

Use a large knife to cut one and a half of the bars (12 squares) into one-fourth inch chunks; set the chunks and smaller bits aside separately.

Break the remaining 1/2 bar (4 squares) of chocolate roughly and put the pieces in a microwave proof bowl. My microwave has a melt chocolate button. 

Add the softened butter and bits of chocolate left from chunks and stir until melted and smooth.

Stir in the white and brown sugars, salt, baking soda and vanilla.

Add the egg and stir briskly until well blended.

Add all the flour and stir just until it is entirely blended. The dough will be stiff.

If dough is even slightly warm, let it cool for a few minutes before stirring in chocolate chunks and nuts.

Scoop about 2 tablespoons of dough for each cookie and place 2 inches apart on prepared cookie sheet.

Bake for 10-14 minutes until cookies are puffed and cracked.

Cool on pan and transfer to cooling rack to cool rest of way.

Baked Jalapeno Poppers

 

This takes a bit of steps; however, excellent if you are a jalapeno lover + cheese!

Ingredients:

• 12 large jalapeno peppers
• 8 ounce cream cheese, at room temperature
• 1/4 cup fresh cilantro, chopped, plus 1 tablespoon for garnish
• 1/4 cup green onion, chopped, plus 1 tablespoon for garnish
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon sea salt
• 1/3 cup cheddar cheese, grated
• 2 tablespoon feta cheese, crumbled
• 1 handful of Kettle Brand BBQ potatoe chips

Directions:

Preheat oven to 425-degrees and line a baking sheet with parchment paper.

Cut the peppers in half and remove seeds and membranes.

In a bowl, combine cream cheese, 1/4 cup cilantro, 1/4 cup green onion, garlic powder, onion powder and salt.

Stuff each jalapeno half with cream cheese mixture and top with cheddar cheese.

Bake for 13-15 minutes until bubbling and golden.

While poppers are baking; crush the BBQ potato chips and add to the extra onion, cilantro and feta cheese.

Once poppers come out of oven, garnish with the BBQ potato chip mixture.

Raisin Pecan Oatmeal Cookies

 Another Ina Garten fabulous recipe! I do not like raisins but these are an exception!

Ingredients:

• 1 1/2 cup pecans
• 2 sticks unsalted butter, at room temperature
• 1 cup light brown sugar (calls for dark, did not have any)
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 3 cups quick oats (called for old fashioned)
• 1 1/4 cup golden raisins (called for 1 1/2 cups)

Directions:

Preheat oven to 350-degrees.

Place pecans on baking sheet and bake for 5 minutes. Cool and chop coarsely.

In electric mixer, beat butter, brown sugar, granulated sugar together on medium-high speed until light and fluffy.

With mixer on low, add eggs, on at a time and the vanilla.

Sift flour, baking powder, cinnamon and salt in a medium bowl.

With mixer on low, slowly add the dry ingredients to the butter mixture. 

Add the oats, raisins and pecans and mix until combined.

I bumped up stove temperature to 360-degrees for high altitude.

Using a tablespoon, drop mounds of dough on baking sheets lined with parchment.

Flatten slightly with damp finger.

Bake 12-15 minutes until lightly browned.

Transfer to baking rack to cool.