Andy’s Red, White, and Blue Parfait

How could I be with this guy for seven years and not have had “his” red white & blue parfait? Last time he said “I think I’ll make ‘my’ such-and-such” was about something else he made in this 13×9 Pyrex dish– “My breakfast casserole” —after we had been together for six years! You got any other tricks up your sleeve, honey? 😉

Ah, the splendor of chocolate!

I baked this confection using this flourless chocolate cake recipe. Is it delicious? Oh. My. God is it delicious! I had originally bought these eight mini Hershey’s Special Dark bars to eat as little desserts, but today I decided I wanted to bake a flourless chocolate cake for the first time. I found the recipe above which called for four ounces of bittersweet chocolate, so these “8-.49 oz bars” filled the bill perfectly! We also happened to have Hershey’s cocoa (natural unsweetened) in the house as well as sugar, unsweetened butter, and eggs (we’re a baking household). Oh, boy is it good! I’m so glad I decided to bake it.

One thing I would recommend, though, is to follow the recipe and use an “eight-inch” cake pan as opposed to this 9″ cake pan, because the smaller the pan, the taller the cake. And this one could stand to be a smidge taller. Other than that, «magnifique»!

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies

I’m making three dozen of these tonight with this recipe:

Oatmeal Chocolate Chip Cookies

  • Servings: 3 dozen
  • Difficulty: moderate
  • Print

  • 1 cup butter, softened
  • 1 cup firmly packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups uncooked regular oats (I used cracked, toasted Coach’s Oats)
  • 1 12-oz package Nestle’s Toll House semisweet chocolate morsels
  • 1 cup pecan pieces
  1. Preheat oven to 350º
  2. In a large bowl, beat butter and sugars with an electric mixer at medium speed until creamy. Add eggs and vanilla, beating well.
  3. In a medium bowl, combine flour, baking soda, and salt in a bowl, stirring well. Add oats; stir well.
  4. Add dry mixture to butter mixture and stir until well blended. Gently stir in chocolate morsels and pecan pieces.
  5. Drop by rounded tablespoons 2″ apart onto baking sheets lined with parchment paper (I used wax paper on two of the baking sheets and nothing on a non-stick baking sheet, and it worked fine.)
  6. Bake for 15 minutes or until peaks of golden brown appear on top.
  7. Cool on pan 5 minutes or until firm
  8. Cool further to desired temperature on wire racks.

(I took this photo in April, but I’m making more of them tonight!)