Oatmeal Cookies

Soft Oatmeal Cookies with Craisins and White Chocolate Chips


Tastes
The only problem with this recipe, is that I cannot stop eating them. I make them one day, and by morning they're gone. Each cookie has it's own unique flavor depending on what proportion of craisins and white chocolate end up in it. The thick little gobs are soft and gooey in the middle with slightly crisp edges which makes for a delicious texture when you taste them. Cinnamon and white chocolate is one of my favorite combinations, but with the hints of fruit it becomes irresistible.

Tweaks
This recipe was fantastic just as it was, but I decided to add one cup of white chocolate chips and one cup craisins. Be sure to make the dough balls the size of a walnut. When they get closer to golf ball sized, they either don't cook all the way through or they get to dark. Walnut sized makes 'em just right. There is also no need to flatten the cookies with a fork, if you leave them in little balls, you'll get a thicker and chewier cookie.



http://allrecipes.com/Recipe/Soft-Oatmeal-Cookies/Detail.aspx

truffles.

Chocolate-Covered Raspberry Truffles

Tastes
These truffles are tasty. My mouth waters just thinking about them! They had a rich chocolate taste and the surprise of a whole raspberry inside. The recipe is simple and extremely easy to follow. Everyone who tried them, loved them. For someone who has never made truffles before, I was completely shocked at how easy it was. Now, the problem is knowing how easy they are to make.

Tweaks
The recipe calls for 3/4 cup unsweetened cocoa powder, I reduced it to one tablespoon and it was still too much. Next time I make the recipe (which will be tonight already!), I will only use one teaspoon of the unsweetened cocoa powder.
The ganache was also a bit runny when I first melted the chocolate. So, I waited a few minutes until it thickened up a bit. This also allowed for a thicker layer of chocolate around the raspberry.
My last recommendation would be to keep them in the refrigerator. The chocolate ganache gets a little gooey at room temperature.

www.epicurious.com/recipes/food/reviews/Chocolate-Covered-Raspberry-Truffles-231219

The Perfect Start

Black Pepper Crusted Filet Mignon with Toasted Goat Cheese and Twice Cooked Red Chile Sauce

Tastes
This recipe turned out delicious. It was probably the best thing we've made together, so far. It serves as the perfect meal to start our blog. Every bite was the perfect bite.
The pepper sauce turned out far more mild than expected. The goat cheese we bought also happened to be quite mild. Luckily the pepper crust on the beef was strong and complimented the subtle flavors well.


Tweaks
Fresh peppers are recommended for the sauce, but hard to find. We ended up using dried peppers and it turned out fairly mild. Fresh peppers may have resulted in a bigger kick.
The recipe calls for 6 - 8 c. of chicken stock, but we used about 5 1/2 c.
It was a bit expensive with 4 thick cutlets of tenderloin. You could cut the recipe in half, if you're cooking for two. Otherwise, this recipe makes a great double dinner date. To round out the meal, we made baked asparagus with parmesan & slivered almonds, and a rosemary baguette in olive oil.

With the two cutlets left over, we had enough to prepare breakfast this morning. We sliced the meat, paired it with goat cheese & scrambled eggs, then rolled in a tortilla. It was just as delicious this morning, as it was last night.






http://www.foodnetwork.com/recipes/bobby-flay/black-pepper-crusted-filet-mignon-with-toasted-goat-cheese-and-twice-cooked-red-chile-sauce-recipe/index.html

The Beginning.

This was Michael's idea. He made the suggestion of starting a blog dedicated to the delicious food we eat. I've also fallen in love, and forgotten many recipes that have crossed my path. This blog will help me remember why I made that chocolate raspberry cake two years ago, and where I found that recipe. I will share recipes, as I hope you share suggestions...