Talk of the Town Nashville: Chocolate Chipotle Cookies
December 10, 2009
Yesterday I has the awesome opportunity once again to be on “Talk of the Town Newschannel 5 in Nashville making this recipe for Chocolate Chipotle Cookies. I developed this recipe for Wisconsin Milk and Marketing Board and http://butterisbest.com working on a “regional holiday cookie” recipe project. This recipe represented the Southwest with the chipotle chocolate twist. Everyone at the station went wild over these cookies. They are wonderful for Christmas gifts or for a holiday cookie swap . Here’s the link from the television spot.
http://www.newschannel5.com/Global/category.asp?C=85286
Chocolate Chipotle Cookies
Prep:
25 minutes
Cook:
12 minutes
Yield:
3 dozen
Ingredients
8 ounces dark chocolate morsels (11/3 cups)
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
Preparation
1. Preheat oven to 325F.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. Reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. Reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
One Response to “Talk of the Town Nashville: Chocolate Chipotle Cookies”
Ginny Hutchinson says:
December, 11 2009at 08:11 am
Do you get the Chipotle seasoning at the regular grocery store or somewhere else?
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New Thanksgiving, Christmas or Holiday Family Dessert: Chocolate Chip Pie
November 25, 2009
I was asked by the family this year to make something “chocolate” for dessert in addition to our Pumpkin Pie, Pecan Pie-I know, enough is enough. My good friend Sheila, who works for Favorite Recipes Press, gave me the book “Recipes Worth Sharing” last week. I found this recipe for Chocolate Chip Pie, and I had to try it. It’s so easy, and my daughter, Leigh, helped me make it in no time. We will be indulging in it on Thanksgiving, but it is wonderful anytime of the year (the kids love it!). Happy Thanksgiving to all my blog fans, family and dear close friends. You all know who you are!
Chocolate Chip Pie
Prep:
15 minutes
Cook:
50 minutes
Yield:
8 servings
Ingredients
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1 cup semisweet chocolate chips
1 cup pecans, chopped
1 unbaked (9-inch) pie shell
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1 cup semisweet chocolate chips
1 cup pecans, chopped
1 unbaked (9-inch) pie shell
Preparation
1. Beat the eggs in a mixing bowl at high speed for 3 minutes or until frothy. Add the flour, sugar and brown sugar and beat until blended. Beat in the butter. Stir in chocolate chips and pecans.
2. Spoon the chocolate mixture into the pie shell. Bake at 325F for 50 to 60 minutes or until the center is set. Let stand until cool.
2. Spoon the chocolate mixture into the pie shell. Bake at 325F for 50 to 60 minutes or until the center is set. Let stand until cool.
2 Responses to “New Thanksgiving, Christmas or Holiday Family Dessert: Chocolate Chip Pie”
Barbara says:
November, 26 2009at 06:43 am
Happy Thanksgiving! This sounds good! In the picture it looks like your daughter is using a graham cracker crust. Is that the case or a refrigerated unbaked pie crust? Thanks!
Alison Lewis says:
November, 26 2009at 09:04 am
yes, we used a graham cracker crust! I think either would be fine though
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In Company with Martha Stewart and Bon Appetit: Dark Chocolate-Pistachio and Cherry Bark
November 18, 2009
One of the best parts being a food blogger is when some of my favorite media writes about me, and it’s just out of the blue. Yesterday, a very famous food blog, “The Kitchn” listed their favorite top 10 Brittle and Bark recipes. I made it on the list in great company with Martha Stewart, Bon Appetit, Epicurious and many others. Check out the post http://www.thekitchn.com/thekitchn/break-off-a-piece-barks-and-brittles-101614
This recipe ran last year during my first month of my blog. It’s 3 ingredients and fabulous. I will be making it on television next month in Birmingham NBC 13 “Daytime Alabama” and NewsChannel 4 CBS “Talk of the Town” in Nashville, Tennessee.
Chocolate-Pistachio and Cherry Bark
Prep:
5 minutes
Cook:
1 minute
Yield:
11/2 pound
Ingredients
1 (12-ounce) package semisweet or dark chocolate morsels (I used Nestles semisweet and Hershey’s dark chocolate)
1 cup pistachio nuts, shells removed and toasted
1 cup dried cherries or cranberries (or half-and-half)
1 cup pistachio nuts, shells removed and toasted
1 cup dried cherries or cranberries (or half-and-half)
Preparation
1. Place chocolate in a microwave-safe bowl, covered with wax paper on HIGH 1 to 2 minutes or until melted, stirring once. Add pistachios and cherries, stirring well. Spread on large baking sheet covered with parchment paper.
2. Refrigerate 1 hour or until firm. Break bark into pieces. Store in a tightly sealed container in refrigerator up to 1 month. Pack in decorative boxes or tins lined with wax tissue paper or colored cellophane for gift giving.
2. Refrigerate 1 hour or until firm. Break bark into pieces. Store in a tightly sealed container in refrigerator up to 1 month. Pack in decorative boxes or tins lined with wax tissue paper or colored cellophane for gift giving.
One Response to “In Company with Martha Stewart and Bon Appetit: Dark Chocolate-Pistachio and Cherry Bark”
kathryn N. says:
December, 03 2009at 09:29 am
Does this have to stay in the refrigerator all the time or just for storage? My chocolate has a dusty look to it now (made it 10 days ago). Stored it in a screw on top ziploc container. Maybe that type of container is not air tight or did the chocolate get too hot?
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Holiday Cookies with a Kick: Chocolate Chipotle Shortbread Cookies
November 17, 2009
I live in interesting (and fortunate) life as a Recipe Developer creating Christmas recipes in the heat of July and summery recipes and grilling during winter. I created this recipe last summer for a “REAL BUTTER” recipe project coming up with “regional” cookie ideas and recipes. I’m not from the west, but I thought a touch of chipotle mixed with chocolate in a shortbread-type cookie would rock. They did! My assistant, Alacia, has been a fan of chipotle ever since. You can’t go wrong with Chocolate Chipotle Shortbread Cookies. They are perfect for holidays or anytime of the year.
Chocolate Chipotle Shortbread Cookies
Prep:
25 minutes
Cook:
12 minutes
Yield:
3 dozen
Ingredients
8 ounces dark chocolate morsels (11/3 cups)
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
Preparation
1. Preheat oven to 325F.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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Iron Chef in Training: My Cooking Class with Lillian
October 29, 2009
Yesterday, I had so much fun with Lillian! I was asked to do a private one-on-one cooking class for Lillian, an incredibly talented second grader for one of her birthday presents. She has a passion for cooking, and wow was she fabulous! I tailored the class specifically for her, and we made an array of healthy snacks, desserts and she even decorated these awesome cupcakes for Halloween. We set up the food for a photo-shoot, just like I do on the set with national food magazines, such as Southern Living. We prop-styled, food styled and critiqued the photos. If you’re interested in this type of class for your child, parent-child, groups of four, college age, newlyweds or yourself, contact me for more information.
2 Responses to “Iron Chef in Training: My Cooking Class with Lillian”
Carol Scroggins says:
October, 30 2009at 06:48 pm
Allison, wonderful job with Lillian B., my neighbor's sweet grand daughter. Good idea for children, or for us adults! Will keep this in mind.
Donna Askenazi says:
November, 04 2009at 03:59 pm
Love getting your emails weekly. Recipes are easy, family-friendly and most of them are low fat and healthy. Always happy when you incorporate your kids in them and nthat inspires me to cook more with my kids. Love the updated website and all it's colors.
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Three Ingredient Easy Treats: Chocolate Turtle Candies
October 28, 2009
One of my subscribers from Florida, Melanie, asked me to make these delicious treats and put them up on my blog. I wasn’t familiar with this recipe or idea, but some people are. If you haven’t ever seen this, you will love it. They are only 3 ingredients, and everyone loves them. I taught a private cooking lesson today for an amazing and adorable second grader, and she even said, “What a great party idea!”
Chocolate Turtle Candies
Prep:
5 minutes
Cook:
3 minutes
Yield:
24 candies
Ingredients
24 small pretzels
24 Rolo candies
24 whole pecans
24 Rolo candies
24 whole pecans
Preparation
1. Preheat oven to 350F.
2. Place pretzels on a large nonstick baking sheet. Top each evenly with rolos. Place in oven and bake 3 minutes or until slightly melted. Remove from oven and immediately place whole pecan on top, pushing down to melt chocolate. Let cool completely before serving.
2. Place pretzels on a large nonstick baking sheet. Top each evenly with rolos. Place in oven and bake 3 minutes or until slightly melted. Remove from oven and immediately place whole pecan on top, pushing down to melt chocolate. Let cool completely before serving.
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Four Ingredient Brownie: Easy Almond Butter-Topped Brownies
October 09, 2009
Since I have been getting many requests for a quick brownie recipes, I thought I would give you a semi-homemade idea: Almond-Butter Topped Brownies. Start with your favorite brownie recipe or brownie mix (I used Duncan Hines) and top with almond butter, nuts and chocolate. These also work great with your favorite peanut butter or Nutella. These make a quick party dessert, bake sale item or Halloween treat.
Almond Butter-Chocolate Chip Brownies
Prep:
20 minutes
Cook:
7 minutes
Yield:
8 servings
Ingredients
8 brownies, cooked
1/2 cup almond butter
1/2 cup finely chopped, toasted almonds or pecans
1/2 cup mini chocolate chips (I used semisweet)
1/2 cup almond butter
1/2 cup finely chopped, toasted almonds or pecans
1/2 cup mini chocolate chips (I used semisweet)
Preparation
1. Preheat the oven to 375F.
2. Spread each of the brownies with 1 tablespoon of almond butter. Sprinkle with 1 tablespoon chopped nuts. Top the nuts with 1 tablespoon mini chocolate chips. Place the brownies on a baking sheet and bake for 5 minutes until the chocolate is starting to melt. Transfer the brownies to the refrigerator and let cool until the chocolate hardens, about 30 minutes to one hour.
2. Spread each of the brownies with 1 tablespoon of almond butter. Sprinkle with 1 tablespoon chopped nuts. Top the nuts with 1 tablespoon mini chocolate chips. Place the brownies on a baking sheet and bake for 5 minutes until the chocolate is starting to melt. Transfer the brownies to the refrigerator and let cool until the chocolate hardens, about 30 minutes to one hour.
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Lower-Fat Cookies: Chocolate-Chocolate Chip Cookies
June 25, 2009
With only 118 calories and 6 grams of fat, you can make these easy, delicious cookies with ease. Instead of using store-bought cookie dough, try these heavenly chocolate delights. It’s the end of June, and I’m in heavy recipe testing for Christmas cookies-just one of the perks and odd things to work on Christmas in the summer and summer in the heart of Winter.
Chocolate -Chocolate Chip Cookies
Prep:
15 minutes
Cook:
9 minutes
Yield:
21/2 dozen
Ingredients
8 ounces semisweet chocolate chocolate chips
6 tablespoons butter or margarine
3/4 cup sugar
1 large egg
1 teaspoon vanilla
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz.)
6 tablespoons butter or margarine
3/4 cup sugar
1 large egg
1 teaspoon vanilla
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz.)
Preparation
1. In a double boiler, stir 8 ounces chopped semisweet chocolate and butter often until chocolate is melted and mixture is smooth, about 5 minutes. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in the sugar, egg, and vanilla until well blended.
2. In a medium bowl, mix flour, baking soda, baking powder, and salt. Add to chocolate mixture and stir until well blended. Stir in 1 cup chocolate chips.
3. Drop dough in 1-tablespoon portions 3 inches apart onto buttered 12- by 15-inch baking sheets.
4. Bake in a 350° just until cookies are set on the edges but still slightly soft in the center, 7 to 8 minutes. Let cookies cool for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
2. In a medium bowl, mix flour, baking soda, baking powder, and salt. Add to chocolate mixture and stir until well blended. Stir in 1 cup chocolate chips.
3. Drop dough in 1-tablespoon portions 3 inches apart onto buttered 12- by 15-inch baking sheets.
4. Bake in a 350° just until cookies are set on the edges but still slightly soft in the center, 7 to 8 minutes. Let cookies cool for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
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Simple and Low-Fat Oatmeal Chocolate Chip Cookies
June 12, 2009
Making lower fat cookies is always a challenge, but this time I wanted to make one of my favorite combinations-oatmeal and chocolate chip. I made these the other day just when three of my oldest son, Alec’s friends walking through the door, and they were so excited to have hot, fresh cookies out of the oven. When I told them they were low-fat, they said, “No way!”
Low-Fat Oatmeal Chocolate Chip Cookies
Prep:
12 minutes
Cook:
12 minutes
Yield:
3 dozen
Ingredients
11/4 cups all-purpose flour
1 cup regular oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
11/2 teaspoons vanilla extract
1 large egg
1/2 cup semisweet chocolate chips
1 cup regular oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
11/2 teaspoons vanilla extract
1 large egg
1/2 cup semisweet chocolate chips
Preparation
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in chocolate chips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in chocolate chips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.
2 Responses to “Simple and Low-Fat Oatmeal Chocolate Chip Cookies”
Stacy Levin says:
June, 12 2009at 04:37 pm
This is my favorite cookie recipe!:) This recipe was listed in Cooking Light last year. I love making it with white chocolate chips, pecans, and dried fruit. It is also good to put 3/4 tsp of vanilla and 3/4 tsp of almond extract.
Meredith says:
June, 13 2009at 04:16 pm
These look scrumptious!!!
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Easy Double Chocolate Chip Brownies in under 30 Minutes
May 05, 2009
This is not one of my typical low-fat recipes, but sometimes you need a special sweet treat. Trust me, these are awesome! I have been searching for an easy brownie recipe, and I finally have found the winner: Easy Double Chocolate Chip Brownies. The recipe is so simple to prepare and can be prepared in 30 minutes. I was asked to make something for the school’s bake sale, and these were highly requested. Also, for Mother’s Day, this brownie pan, below, was one of my top present picks because it makes slicing brownies so easy. This pan also works with any box brownie mix if you’re short on time.
Check this great brownie pan out
Easy Double Chocolate Chip Brownies
Prep:
10 minutes
Cook:
20 minutes
Yield:
2 dozen
Ingredients
2 cups (12 ounces) semisweet morsels, divided
1/2 cup butter, cut into pieces
3 large eggs
11/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts (optional)
1/2 cup butter, cut into pieces
3 large eggs
11/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts (optional)
Preparation
1. Preheat oven to 350F. Lightly grease 13- x 9-inch baking pan.
2. Melt 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels and nuts, if desired. Spread into prepared baking pan.
3. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.
2. Melt 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels and nuts, if desired. Spread into prepared baking pan.
3. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.
One Response to “Easy Double Chocolate Chip Brownies in under 30 Minutes”
Kimberly Ross says:
May, 06 2009at 07:07 pm
I am a HUGE brownie fan, and these look amazing. I can't wait to make them for my boys (and myself). I also have never seen a brownie pan like the one you used, so I have ordered it. I'll let you know how I like it. All the reviews were 5 stars. Thanks for sharing your brownie recipe.
Kimberly (in Dallas)