SINco De Cocoa Cookies by CK
1/2 cup salted butter
3 one oz squares unsweetened chocolate
3/4 cup sugar
1 cup brown sugar, firmly packed
2 large eggs
1 tsp vanilla
1/2 tsp salt
1 tsp baking powder
1/2 cup mashed avocado
3 cups flour
1 cup semi-sweet chocolate chips
Preheat oven to 350. Melt butter with squares of chocolate in a microwave-safe bowl on high for 2 minutes. If chocolate is not quite melted, microwave in 30 second increments until you can stir it smooth. Allow to cool. In a separate bowl, combine the sugars. Stir until blended into a light brown mix. Add the eggs, one by one, mixing them in after each addition. Mix in the vanilla, then beat until fluffy. Mix in the salt and baking powder; beat until thoroughly combined. Mash the avocado until it’s a smooth puree. Measure out a half cup and then add to bowl and mix until well blended. If chocolate mixture is cool enough, add to mixing bowl (you don’t want the eggs to cook). Beat until thoroughly incorporated. Add the flour, half cup at a time, mixing after each addition. Stir until smooth, and then add the chocolate chips. Drop dough by rounded teaspoons onto cookie sheet covered with parchment paper. Bake for 13 to 15 minutes or until cookie feels dry when lightly touched. Cool on the cookie sheet for 5 minutes, then move the parchment paper and all to a wire rack to finish cooling.
Notes: To replace one oz of chocolate squares, use 3 Tbsp cocoa powder plus one Tbsp butter or oil. Also, could use peanut butter chips in addition to, or rather than, chocolate chips. Finally, don’t over bake!!!
OLD-FASHIONED HOMEMADE CHICKEN AND DUMPLINGS by GKT
1 whole fryer chicken
4-5 bay leaves
Salt and pepper, to taste
4-6 Tbsp. butter
Dumplings:
1 tsp. salt
1/2 c. oil
3/4 c. water
2 eggs
3 c. flour
Wash the chicken and place into a large Dutch oven. Cover with water and add bay leaves. Add salt and pepper; add butter (the more butter, the richer the dish). Bring to a boil over medium-high heat, cook uncovered until the chicken is well done, about 1 hour. Remove the chicken from the broth. Discard the bay leaves. When the chicken has cooled, remove the meat from the bone and return meat to broth. About 1/2 to 3/4 pot of broth should remain.
For dumplings: In a large bowl, mix together the salt, oil, water and eggs. Slowly add the flour to the mixture, blending it constantly with a fork. Stir only long enough to mix the dough. Turn the dough out onto a floured board. Divide dough in half, and roll out until thin, about 1/4 inch. Slice the dough into 1/2″ wide strips, and cross-slice into pieces 4 to 8 inches long, for ease in handling. (FYI: Dumplings refer to small pieces of dough so they can be strips, ball or squares)
Bring the broth and chicken back to a boil. Drop the dumpling strips into the boiling stock. Boil approximately 20 minutes, uncovered, stirring occasionally to prevent sticking, until the dumplings are done (they’ll be puffy). Most of the broth will be absorbed.
