Supreme Chocolate Mint Chip Cookies

Tony's favorite cookie but what a pain to make a full batch.   I use my KitchenAid and I end up with flour and cocoa everywhere and my mixer really struggles with that much dough.   So this is my recipe adjustments for half a batch.

2 Cups All purpose flour
1/2 cup unsweetened cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
3/4 cup sugar
3/4 cup butter softened
1.5 eggs.   2 eggs in cup, whisk and then remove 1 or 2 tablespoons.
1 10oz package mint chocolate chips.
1/2 tsp peppermint extract (optional) I always add it.

Directions
Heat oven to 350 degrees
Lightly grease or line cookie sheet with parchment paper.

In large bowl combine flour cocoa, baking soda and salt and set aside.  (I usually skip this step)

In mixing bowl combine sugar, brown sugar, butter until light and fluffy.   Add eggs  and blend.  Add peppermint extract if using then mix to incorporate

Slowly incorporate dry ingredients into the wet ingredients and mix until well mixed.   Add mint chips and mix.

Drop by tablespoons 3 inches apart on cookie sheet.

Bake 8 to 10 minutes or until set.   Cool one minute; remove from cookie sheet.

Enjoy!

Caramel and Chocolate Popcorn

Caramel Corn

Ingredients

• 7 quarts plain popped popcorn
• 2 cups dry roasted peanuts (optional)
• 2 cups brown sugar
• 1/2 cup light corn syrup
• 1 teaspoon salt
• 1 cup margarine
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

Directions

1. Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
2. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
3. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
4. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.    

My note - I never use margarine in any recipe, always butter.   I also always use parchment paper to line my baking sheets.   Makes clean up much easier.   
           
Original Recipe http://allrecipes.com/Recipe/My-Amish-Friends-Caramel-Corn/Detail.aspx

Chocolate Popcorn

Ingredients

• 2 quarts popped popcorn
• 1 cup peanuts (optional)
• 3/4 cup sugar
• 1/4 cup corn syrup
• 1/4 cup cocoa powder
• 1/2 cup butter
• 1 teaspoon vanilla

Directions

1. Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.
2. Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.
3. Bake in preheated oven for 30 minutes, stirring several times.
4. Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.               

I left this in the oven about 5 minutes longer.  

Original Recipe http://allrecipes.com/recipe/chocolate-popcorn/

Pecan Snacks

An easy snack to make that makes your home smell nice too!

Ingredients

1 egg white
1 tablespoon water
1 pound pecans
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt

Directions

Preheat oven to 250 degrees F (120 degrees C).
In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container.

Original recipe found at
http://allrecipes.com/recipe/pecan-snack/

Chipotle Honey Roasted Peanuts

Chipotle Honey Roasted Peanuts

Ingredients
1/3 cup white sugar
1 1/2 teaspoons chipotle chile powder
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
2 tablespoons butter
2 tablespoons honey
1 teaspoon kosher salt
1 pound skinless peanuts



Directions
1. Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
2. Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
3. Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.

I found this at http://allrecipes.com/recipe/chipotle-honey-roasted-peanuts/detail.aspx