Buried Treasure.

I should be concentrating on work related tasks, e-mails, files, projects, etc. but I’m on overload. It’s been a couple weeks of non-stop action at my day job and I have since forgotten how to a) relax and b) enjoy. Now that, my friends, is a real shame, because relaxation and the ability to enjoy (aka pleasure) are prerequisites if you intend on labeling yourself as a foodie.

So for that, I ask for forgiveness and I hope these Buried Cherry Chocolate Cookies will do the trick. Or at least you’ll consider it my first attempt at penance for falling off track.

This recipe has been in my box for nearly ten years – a roommate in college shared it with me and for some reason I allowed this gem of a recipe to collect dust since. Again, double shame on me because these cookies are special. I don’t want to hurt other cookies’ feelings but it’s true. This is not your average cookie on the block and it’s proven to be a real show stopper at social engagements.

In fact, I recently attended a craft party and made these cookies to share with friends as we allowed our creative and crafty juices to flow. I was a wee bit nervous because I had not made them in nearly ten years but after test-tasting one before the party, I knew I would spin a few new converts into my web of pleasure!

Buried Cherry Chocolate Cookies

1 10 oz. jar, maraschino cherries
1/2 c. unsalted butter, softened
1 c. sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1 egg
1/2 tsp. vanilla
1/4 tsp. salt
1/2 c. unsweetened cocoa powder
1 1/2 c. flour
6 oz. semi-sweet chocolate chips
1/2 c. sweetened condensed milk

Preheat oven to 350 degrees.

Drain cherries, reserving the juice and cut the cherries in half (more than likely you will not need all the cherries, I would cut up 20 to start).

In medium mixing bowl, beat butter on medium speed (if using hand mixer or stand-up mixer) for 30 seconds. Add sugar, baking powder, baking soda and salt. Then incorporate egg and vanilla until combined. Last but certainly not least, add the cocoa powder and flour. Shape dough into 1 inch balls and place 2 inches apart on cookie sheet (lined with parchment paper or silicone mat). Press thumb in center and place one halved cherry.

To make frosting, in a saucepan, combine chocolate chips and sweetened condensed milk. Over low heat cook, stirring regularly until combined and melted. Stir in 4 tsp. of the cherry juice and spoon about a tsp. of mixture over each cherry. Bake cookies for 10 minutes.

2011 Entertaining.

Like most folks I fail at keeping resolutions when it comes to the "new year" and the past couple of years, instead I have resolved to making a list of intentions. A list of intentions does not quite have the same "effect" in that there isn't a looming dark cloud of pressure surrounding you. And at the end of year, when you reflect on that list of intentions, it's pretty neat to see how much you have accomplished.

One of my intentions for 2011 is to entertain more - last February I moved into my place, but I haven't christened it with many gatherings of friends and family. So I kicked off the new year this past weekend by hosting a small brunch and crafty party with two girlfriends. There was laughter, storytelling, crafting, bubbly, sharing, and of course, dining. The menu included a frittata, hash brown casserole, and banana nut muffins (as depicted above).

Frittatas are fun, inventive, and have a mind of their own. I understand the irrational fear of omelette making, but I'm still puzzled by those who are afraid of a little thing called a frittata. Not only are they easy to make, there are an infinite number of possibilities when it comes to ingredients to add to this baked egg wonder. I added ribbons of kale, purple asparagus, sundried tomatoes and shredded pecorino romano cheese.

The hash brown casserole was a recipe I found online (the link above will take you there) and turned out to be a carb/cheese lover's dream. This isn't exactly "healthy" but it sure did fit the bill and makes a great side dish for breakfast, lunch or dinner!

The super moist banana nut muffins were from one of my most reliable baking books, The Weekend Baker. What's great about this book is its layout. Abigail (the author) separated recipes based on timeframe. So if you're looking for quick last minute baking recipes, there's a section devoted to that. if you're looking for more labor-intensive baking, there's a section for that. And her recipe writing skills are hands down some of the best.