Cooking for Seven

Delicious shortbread cookies topped with mocha butter, bittersweet chocolate, and pecans. To get the recipe, check out my guest post over at the Tasty Kitchen Blog.

What do you do when you run out of your favorite chocolate chips and want to make some utterly scrumptious cookies? Ad-lib a bit, of course!

I dug through our extensive collection of printed Internet recipes and found one claiming to be the perfect oatmeal cookie recipe.

Of course I had to experiment and expand. I threw in some toasted pecans and chopped dates. Am I ever glad I did. The toasty pecans add a nice flavor and texture. When you bite into a date, it seems a tiny explosion of fruity sweetness occurs.

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As I have mentioned previously, Magazine Mondays is an event held by Ivonne at Cream Puffs in Venice. Once a week, bloggers are invited to post a recipe made from a magazine and submit the post to Ivonne. It encourages people to actually use their cooking magazines.

Ever since I laid eyes on Martha Stewart’s Green Tea Shortbread Leaves I wanted to make them. The lovely hint of green was enticing.

Would I make these again? Certainly. I don’t usually care for shortbread, but these buttery little cookies are simply scrumptious. They would be perfect for an afternoon tea party.

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These cookies are a lovely blend of one of favorite flavor pairs - Chocolate & Peanut Butter. In fact, my favorite cookie recipe stars those two ingredients.

To be completely honest, I was scared of this recipe. I had my doubts about flourless cookies. So I made a half recipe.

But I had nothing to worry about! These cookies do have a very soft and chewy texture, but the flavor is straightforward and scrumptious. Make them with 60% cacao baking chips, and these cookies are lovely treat.

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Devil’s Food Cake

Chocolate & Almond Biscotti

Macadamia Nut Brownies

Milan Cookies

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Happy Valentine’s Day!

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