I haven’t posted in a few days. I thought you would enjoy a few days of Revver film clips. I thought they were funny. Look forward to more clips in the future.

Since the title of the post is chocolate chips, I better get with the program here.

I remember as a kid seeing images of chocolate chip cookies and milk. They were definitely one of my favorite times. Adults as well children recall this great childhood experience. As we all know mothers have handed down through the generations their secret chocolate chip cookie recipe. In fact, not that long ago motherhood was almost measured in terms of how good a cookie maker the she was. So, what is the secret of really good chocolate cookie? Here are some tips to make your cookies even better.
Tip number 1, always use real butter. Magarine is saturated with transfat.
Tip number 2, remember to use more than double the Vanilla extract recommended. Also, always use real vanilla extract. Do not use a substitute.
The last tip is kinda silly, always keep the butter in a refrigerator, and do not leave it out, and let it melt by itself. Always melt the butter with care, and do not let it burn while melting. You will get great results that you and your family can enjoy.


tags: chocolate chip cookies, revver film clip, butter, vanilla extract, chocolate chip cookies and milk

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I know not everyone is chocaholic like me. I simply just love chocolate. Some of us don’t share my love or enthusiasm. Try Carob Brownie Oatmeal cookies. Carob is a popular substitute for chocolate. Hooray for substitutes. Just like Splenda, or Sweet and Low is a substitute for sugar. Just like soy is used to make vegetarian chicken. Which is no substitute for the REAL Chicken.

Substitutes are dandy and all. They just don’t beat the real thing. They come close, but no cigar!!

I guess it’s whatever floats your boat. I like the real thing. The real thing is better than a substitute any day.

1/2 c Banana; mashed
1/3 c Vegetable oil
1/4 ts Vanilla extract
2 lg Eggs
1/4 c Milk
1 1/4 c Unbleached flour
1/4 c Carob powder
1/4 ts Baking soda
1 c Chopped nuts
2/3 c Rolled oats

In a medium-sized mixing bowl beat together mashed banana, oil, vanilla, eggs and milk until creamy. Add flour, carob and baking soda. Beat well. Stir in chopped nuts and rolled oats. Mix well. Drop by teaspoonfuls on oiled baking sheets. Bake at 350 for 8-10 minutes or until just firm. Cool on wire racks.

tags: chocolate, carob, chocaholic, sweet and low, splenda, soy

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If you love sugar, and very sweet dessert. Brownie cookies are just the thing. It’s definitely a chocaholic favorite of mine. They are so freaking sweet that you can’t eat it without milk. If you need to watch your intake try non-fat or low fat milk.

I know not everybody likes chocolate brownie cookies because they are too sweet. Another alternative is chocolate mint cookies.
4 oz Semisweet chocolate
1 oz Unsweetened chocolate
2 1/3 c Sifted all-purpose flour
1 1/2 ts Baking soda
1/2 ts Baking powder
1/4 lb Unsalted butter
1 c Granulated sugar
1 tb Vanilla extract
2 ea Egg
1 tb Milk
3/4 c Finely chopped walnuts

Melt the chocolate over hot water. Sift the flour, baking soda, and baking powder together. Set aside. In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling. Preheat oven to 375 degrees. Lightly grease a cookie sheet. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don’t let these cookies overbrown.

tags: chocolate, chocaholic, brownie cookies, sugar

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