Dennys Funny Quotes: Cookie Monster Hunted By German Police: Alleged Golden Cookie Theft

source:  Hannoversche Allgemeine Zeitung

Dennys Funny Quotes: Cookie Monster Hunted By German Police: Alleged Golden Cookie Theft: From Denny:  Cookie Monster is in trouble - again!  His alleged cookie addiction could cost him some time behind bars if he doesn't get a lenient judge who can sympathize with his plight. Of course, an extortion letter to a German newspaper may not prove to be helpful.  German police are investigating.

You see, Cookie Monster has now made Bahlsen, a popular German cookie maker in Hanover, Germany, world famous with his alleged theft of their trademark iconic giant golden cookie sign, a gilded bronze sculpture.  It's been reported in America and across The Pond in the UK and Europe.

Cookie Monster allegedly claimed responsibility for the sneaky theft.  His demand letter?  CM allegedly wants Bahlsen to...

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Romancing The Chocolate: Holiday Cookie: Double-Shot Mocha

Romancing The Chocolate: Holiday Cookie: Double-Shot Mocha: From Denny:  OK, never write a cookie post right before lunch.  It all looks so good you want to rush into the kitchen and start baking! :)  This cookie recipe is basically a dense brownie with pools of melting chocolate oozing out when you break them open straight out of the hot oven!
  
There are two cups of chocolate chips and chocolate chunks in this awesome recipe, certainly more than I'm used to baking.  It's no wonder you can get your chocolate fix in one small cookie all at once.

If you have the discipline to wait until the cookie cools all those chocolate pools solidify into huge nuggets of gooey goodness.  No one ever said these little chocolate gems would last long in your house - or mine!

Peace Christmas Star Round Ornament

Enjoy the profound Peace of the Christmas season!

Recipe: Chocolate Revel Bars

Our regular chocolate chip cookie recipe made into a bar cookie version - Image by rachel is coconut&lime via Flickr

From Denny: This week is dedicated to brownie recipes! Yay!

Looking through one of my "elderly" cookbook finds from a book fair I was struck by how much cooking and baking has changed in the past 30 years or so. As we learn more about nutrition the recipes change. As new products, good or bad for us, come onto the market, the recipes of that time period reflect it. Usually, I look for timeless recipes where the ingredients will be easy to acquire and simple.

During the 1960's and 1970's making "bar" cookies (a type of brownie in our minds today) was most popular mainly because it saved time from forming the cookie dough, just bake and cut into serving sizes was faster. Women were entering the work force then and needed to speed up their recipes as they only had so much time in a day. (Sound familiar?)

I chose this recipe for today as I'm always thinking of how to use up something out of the pantry, like sweetened condensed milk, that I bought for last Thanksgiving holiday and never got around to using it for anything. Do you suffer from those pantry extras too? Well, this recipe looked like a tasty idea to meet my needs. It might even end up on this Thanksgiving's table! :)

Note: You can substitute half of the butter here for canola oil. If you make it all canola oil it will lose that buttery flavor. Well, at least the oats are a healthy addition! :)

There wasn't a good enough photo provided for this recipe - that's the only thing about older cookbooks, it was before quality digital photography that gives clear photos. Just imagine a triple layer brownie with the oatmeal crust, a layer of dark chocolate goodness and then dots of oatmeal crust on the top, almost like a miniature chocolate pie idea cut into bars!

Chocolate Revel Bars

From: Better Homes and Gardens All-Time Favorite Cake & Cookie Recipes, published 1980

Yield: 48 (2-inch) squares

Ingredients:

3 cups quick-cooking rolled oats

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 cup unsalted butter (can substitute margarine)

2 cups packed brown sugar

2 eggs

2 teaspoons vanilla

1 1/2 cups semi-sweet chocolate chips

1 (14 ounce) can (1 1/4 cups) sweetened condensed milk

2 Tablespoons butter (can substitute margarine)

1/2 cup chopped walnuts or pecans

2 teaspoons vanilla


Directions:

Stir together oats, flour, baking soda, and 1 teaspoon salt. In mixer bowl beat 1 cup butter or margarine on medium speed of electric mixer for 30 seconds.

Add brown sugar and beat till fluffy. Add eggs and 2 teaspoons vanilla; beat well. Add dry ingredients to to beaten mixture and beat till well blended.

In heavy saucepan heat together chocolate pieces, sweetened condensed milk, 2 Tablespoon butter or margarine and 1/2 teaspoon salt over low heat, stirring till smooth. Remove from heat. Stir in nuts and 2 more teaspoons vanilla.

Pat 2/3 of the oat mixture into bottom of an ungreased 15"x10"x1" baking pan, saving enough to spread on top too. Spread with chocolate mixture. Dot with remaining oat mixture.

Bake in 350 degree F. oven for 25 to 30 minutes or till done when toothpick inserted in center comes out clean, no dough sticking to it. Cool on wire rack. Cut into bars.


Thanks for visiting! Happy Baking today!



Cookie, Cooking, Chocolate chip, chocolate bars, brownies, Brown sugar, Butter, baking, Home, dessert, baking and confections, chocolate brownie

Recipe: Easy 7 Layer Cookie Bars

From Denny: The kids can help you make these easy cookie bars! Great for the weekend; make ahead, freeze, then pull out when you need them. Nothing could be easier!

Some folks call these “hello dollies.” For a change, substitute peanut butter chips and peanuts for the butterscotch chips and pecans. - Meridith Ford Goldman


Hands on time: 15 minutes
Total time: 45 minutes
Serves: Makes 40 bars


Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter

2 cups graham cracker crumbs

1 (12-ounce) package semisweet chocolate chips

1 (12-ounce) package milk chocolate chips

1 (12-ounce) package butterscotch chips

1 1/2 cups flaked coconut

1 cup chopped pecans

2 (14-ounce) cans sweetened condensed milk

Instructions:

Preheat oven to 350 degrees. In a small saucepan over medium heat, melt butter. Spray sides of 9-by-13-inch pan with cooking spray. Pour butter into pan. Sprinkle crumbs evenly on butter, then pat them down to even out. Sprinkle semisweet, milk chocolate and butterscotch chips evenly over crumbs. Sprinkle with coconut, then nuts. Pour milk over layers. Bake 25 to 35 minutes or until mixture bubbles and browns on top. Let cool on a rack; cut into squares.

Nutrition:

Per serving: 263 calories (percent of calories from fat, 46), 3 grams protein, 34 grams carbohydrates, 1 gram fiber, 14 grams fat (7 grams saturated), 19 milligrams cholesterol, 70 milligrams sodium.

Recipe: Chocolate-Dipped Coconut Macaroons

From Denny: OK, I'm a total foodie for macaroons, send me to some addict's group... :) One of the best flavor combinations on the planet is coconut and chocolate! Here's an easy quick recipe from the Kraft Foods folks that only requires a mere 7 ingredients.

Prep Time: 15 min

Total Time: 1 hr 5 min

Makes: Makes 3 doz. or 36 servings, 1 cookie each


Ingredients:

1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut

2/3 cup sugar

6 Tbsp. flour

1/4 tsp. salt

4 egg whites, lightly beaten

1 tsp. almond extract

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate


Directions:

HEAT oven to 325°F. Combine coconut, sugar, flour and salt. Add egg whites and extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.

BAKE 20 min. or until edges are golden brown. Transfer to wire racks. Cool.

MELT chocolate. Dip cookies halfway into chocolate. Let stand until chocolate is firm.

Storage Tip:

Store in tightly covered container at room temperature up to 1 week.

Recipe: Marcarpone Chocolate Toffee Bars

Yum! Ghiradelli double chocolate chips Image via Wikipedia

From Denny: We watch a lot of Food Network's Giada at our house and we thought this an awesome recipe!

Mascarpone Chocolate Toffee Bars

Recipe courtesy Giada De Laurentiis

Prep Time: 18 min
Inactive Prep Time: 2 hr 25 min
Cook Time: 30 min
Level: Easy
Serves: 21 bars

Ingredients

Vegetable cooking spray

1 pound refrigerated sugar cookie dough (recommended: Pillsbury)

2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (recommended: Skor)

1/2 teaspoon pure vanilla extract

1 cup semisweet chocolate chips (recommended: Ghirardelli)

1 teaspoon vegetable oil

1 cup (8 ounces) mascarpone cheese, at room temperature

1/4 cup sliced almonds, toasted * see Cook's Note

Directions

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.

Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.

Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.

*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.