I'm reading a book, and at the end of each chapter there is a recipe that goes along with the chapter, and somehow it fits into the story. I came across this recipe, and I have heard of it, but was attracted to the method of turning the oatmeal into a powder form. I love the combination of oatmeal, chocolate, and walnuts. I used to be a "no nut" kind of girl, but in certain recipes, nuts make all the difference. This is a unique chocolate chip cookie recipe, has great flavor, and I will definitely make again. Having a food processor or a really good blender makes all the difference. I ground up the oatmeal until powdery, then I chopped the nuts in the food processor until they were fine. Then I took some chocolate chips and instead of putting grated chocolate in the batter, I pulverized the chocolate until it resembled small crumbs of chocolate. This created a batter that was speckled with nuts, oatmeal, and chocolate. The ingredients were evenly distributed, resulting in the perfect bite every time. I baked my cookies for 8 minutes and no longer. They will set up once they have cooled to room temperature. YUM!
Neiman Marcus Chocolate Chip Cookies
2 1/2 c oatmeal
1 c butter, softened
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
2 c flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 1/2 c nuts (your choice)
4 oz grated chocolate (any kind)
1 c semi sweet chocolate chips
Preheat oven to 375 degrees. In a food processor, measure out the oatmeal and then blend until powdery. Combine sugars and butter until fluffy. Add vanilla and eggs, mix until thoroughly combined. In a food processor, chop nuts finely (a couple of pulses). Grate or chop chocolate until chocolate resembles crumbs. Add flour, salt, baking soda, baking powder, oatmeal powder, nuts and grated chocolate to the wet ingredients. Stir until combined. Add chocolate chips, and stir. Scoop by rounded tablespoons (I used my tablespoon scooper) onto an ungreased cookie sheet. Bake for 8 minutes.
There are many, many shoyu chicken recipes out there. I have been experimenting with some lately, and I think I have got the right combination of soy sauce, sugar, garlic and ginger (according to my palate) Not saying that there are not better ones out there, I just like this one the best for me. I recently went to a church function the other night, and Shoyu Chicken was the main dish. I get a little apprehensive about Hawaiian food, but this was really good and I went back for seconds. Shoyu is just a fancy, Japanese way of saying soy sauce. This is a very popular dish here in Hawaii, and I'm glad I finally have a staple Hawaiian thing to cook for the guests that come visit me. (Note to guests: you will be eating this when you come to visit). The key is definitely chicken thighs, and I love that you can buy them in a big bag at Costco boneless, skinless. The extra fat content helps make the meat tender, flavorful and moist. I love serving this with sticky rice and a side salad with homemade ranch on it. Super yummy flavor combination. The leftovers are just as good.
Rachelle's Shoyu Chicken
2 1/4 C soy sauce (Aloha Brand is the best) 3/4 C Water 3/4 Brown sugar 3 Garlic clove, minced 1/2 tbs ginger, minced (you could use ground ginger, use 3/4 tsp) 4-5 lbs skinless boneless Chicken thighs (about 8-9 thighs)
In a large pot, combine first 5 ingredients. Add chicken and cook for 30-40 minutes, or until tender. Serve w/ sticky rice.
I have yet another TDF recipe for you! I tried these a couple of years ago from one of my friends in Carlsbad. I fell in love with them, and could not stop eating them. I don't know why I haven't made them myself until now. They are the perfect treat when you don't want to turn on your oven, and have a craving for sweet, salty, crunchy, chocolate, peanut butter. My son Brent helped me make these and he enjoyed matching up the pretzel squares to sandwich the peanut butter filling. You can use either milk chocolate or semi-sweet to dip the bites into. White chocolate may be a cool alternative as well. We made a half batch yesterday on Saturday, and they are gone!
Chocolate Dipped Peanut Butter Pretzel Bites
1 c. creamy peanut butter 2 tbs butter, softened 1/2 c powdered sugar (may need a little more) 3/4 c brown sugar 1 bag of chocolate chips (semi sweet or milk) 1 bag of Snyders square shaped pretzels (called snaps)
Combine the first 4 ingredients to form a dough. You should be able to roll the dough between your hands without it sticking. If it sticks add a little more powdered sugar. Roll dough into teaspoon measured balls and set aside. Take 2 pretzels, sandwich a peanut butter ball in between, and press down slightly to form a sandwich. Place on a sheet tray and freeze for 30 minutes until slightly firm. Melt chocolate in microwave (start with 1/2 bag of chocolate chips to minimize waste). Dip each sandwichhalfway into chocolate, place on a cookie tray lined with wax paper or foil. Refrigerate until set.
