Honey-Wheat Cookies for TWD

Honey-Wheat cookies. I didn't know what to expect. I somehow thought that they would be a much heavier cookie. I was very surprised by their texture and flavor. The honey and lemon zest gave them a little zip and the wheat germ gave them just a little crunch. This makes for a very interesting cookie. I can't say that I loved them but they still were quite tasty. They really turned out much better than I expected. The wheat germ has to make them healthy, right?

Thanks to Michelle of Flourchild for picking this recipe.

TWD- My Best Chocolate Chip Cookies

Chocolate chip cookies, I love them. They are the first thing that I can remember baking. Mixing up a batch with my grandmother is a favorite childhood memory. Later, making them with my children was a wonderful way to spend an afternoon. I can't wait to start making cookies with my grandson. But, my best chocolate chip cookies, I couldn't wait to try.

I must admit that the recipe I use is a back of the bag recipe that I have tweaked a bit over the years. I wasn't looking for a new recipe but I must say that I love, love, love these cookies. They baked up just the way I like them. They did spread out a bit but, not enough to hurt the taste or texture of the cookies. I also loved the chopped chocolate and the crunchy pecans. Thanks to Kait of Kait's Plate for choosing this weeks recipe.

Rick Katz’s Brownies for Julia

Brownies. Simple, pure chocolate, and very decadent. Gooey but not soggy.

They taste a lot better than they look. My family gobbled them up very quickly.

This weeks recipe was chosen by Tanya of Chocolatechic. I heart Chocolatechic. Be sure to go over and check out her blog. She always has great pictures and an interesting spin on things. Thanks for picking this great chocolate recipe.

Milk Chocolate Mini (almost) Bundt Cakes

This weeks selection for the Tuesdays with Dorie group is Milk Chocolate Mini Bundt Cakes and it was chosen by Kristen of I'm Right about Everything. I don't have a mini bundt cake pan but I do have something called a mini flute pan and I decided that would have to do. The pan was the perfect size for the batter. It made six little mini cakes that were quite delicious. This recipe is definitely a keeper.

I love dark chocolate, milk chocolate not so much. Every once in awhile a recipe that calls for milk chocolate comes along and changes my mind. This is such a recipe. These cakes have a very mild chocolate flavor with a pecan and chocolate swirl added to the center. The addition of a chocolate sauce helps give them a stronger chocolate flavor. And did I mention that they are really cute.


After reading the P & Q posts I decided not to make the glaze that Dorie suggests to go with the cake. I made a very simple chocolate and peanut butter sauce and loved it. This combination was great. The only thing that would have made it any better was to have added some whipped cream. Thanks Kristin for choosing this recipe. I will be making these again.