by Cate on October 8, 2005

Another week has come and gone … I can’t believe it’s Friday already! I picked up both Nicholas and The Girlfriend up from school at lunchtime today and they both managed to take great naps, which made for a peaceful afternoon.The Husband made dinner tonight, which was a big help. He made some hangar steak and a tomato and red onion salad for us, and Nicholas and The Girlfriend feasted on Chicken Nuggets, grapes and strawberries.

I feel like I haven’t been in the kitchen cooking really all week, and it’s been such a topsy-turvy week, it’s no surprise.

After The Girlfriend left, I decided to do a little baking. I just had the itch, you know? I made Chocolate Chip Cookie Brittle, a recipe I found in a Nestle cookbook. It calls for nuts, which I skipped. Of course, it wasn’t until after I put the brittle in the oven did I read the little footnote that omitting the nuts might make the brittle dry. Luckily, with two sticks of butter, I thought it would be fine, and it was. I also skipped the chocolate drizzle over the top; didn’t think lily gilding was necessary. It would make it more special for holiday gift giving, but for us, it wasn’t necessary. The recipe is very simple to make and I’d definitely make it again.

Planning on making a nice dinner tomorrow night, but haven’t decided what yet, so you’ll have to check in tomorrow for that. In the meantime, don’t forget to send me your pics for our Weekend Dog Blogging #4. Until tomorrow…

Chocolate Chip Cookie Brittle
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon salt
2 cups all-purpose flour
2 cups (12-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
1 cup chopped nuts

PREHEAT oven to 375°F. BEAT butter, sugar, vanilla extract and salt in large mixer bowl. Gradually beat in flour. Stir in 1½ cups morsels and nuts. Press into ungreased 15 x 10-inch jelly-roll pan. BAKE for 20 to 25 minutes or until golden brown and set. Cool until just slightly warm. MICROWAVE remaining morsels in small, heavy-duty plastic bag on HIGH (100%) power for 30 to 45 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cookie. Allow chocolate to cool and set; break cookies into irregular pieces.

NOTE: Omitting nuts could cause cookie to become dry.

Picture from Nestle website

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{ 2 comments… read them below or add one }

traveller one October 8, 2005 at 7:24 am

Wow! What a wonder-filled blog! So much to read and so pretty visually. I’ll be back often to enjoy!


Mona October 8, 2005 at 6:03 pm

That sounds and looks awesome! I can only imagine.. a surefire awesome dessert for my halloween dinner party in the works.


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