Cranberry Chocolate Chip Oatmeal Cookies


1 stick of butter, softened

1 cup brown sugar

2 eggs

1 teaspoon vanilla

1 cup nut butter, your preference

1 1/4 teaspoon baking soda


Blend all into a good sized mixing bowl until creamy. Add the following:


3 cups old fashioned oatmeal

1/2 cup dried cranberries

1/2cup chocolate chips

1/2 cup crushed nuts, your preference


Mix and chill in refrigerator until easy to handle. When ready, preheat the oven to 350 degrees and bake on a foil lined cookie sheet that has been sprayed with cooking spray. Bake 15 minutes. Remove from oven and let cool before removing from cookie sheet.


Braised Short Ribs of Beef with Espresso Chocolate Gravy from The Preppy Cookbook-Christine E. Nunn.


2 tablespoons flour, plus more for dredging

2 teaspoons pepper

4 pounds beef short ribs, cut into two inch pieces

1/4 cup vegetable oil


Stir together the flour, salt and pepper on a dinner plate. Dredge the short ribs in the seasoned flour, coating all sides. Taking a Dutch oven, pour in the vegetable oil and heat on high. Sear the ribs in the vegetable oil until brown. Set aside on a clean plate. Turn the heat down to medium.


Taking the Dutch oven, add the following:


2 cups onions, thickly sliced

4 garlic cloves peeled

3 large carrots, cut into coins

3 stalks celery, cut into 1/2 inch lengths


Saute the vegetables in the Dutch oven for ten minutes. Add the following to the Dutch oven:


3 tablespoons tomato paste


Cook for five minutes until paste darkens to a rust color. Sprinkle remaining flour (about two tablespoons) into mixture to thicken paste. De-glaze oven with the following:


1/4 cup brewed espresso ( or leftover coffee from the morning)

3 cups beef broth


Stir constantly until a gravy forms. Add the browned beef short ribs, bone side down,  and  raise the temperature to high.


Add the following:


3 bay leaves


Stick the Dutch oven into a preheated 325 degree oven and braise for one hour. Bring out of the oven, stir and return to oven for three

more hours. Check the bottom and stir when needed, taking care not to let it burn.  Remove from oven and let stand 15 minutes. Skim

off excess fat. Transfer ribs to platter and lightly cover with foil. Remove the bay leaves and discard.


To the Dutch oven, add the following:


2 to 4 tablespoons bittersweet chocolate chips


Let melt into sauce and vegetables and then uncover the short ribs, pour sauce and vegetables over the ribs and serve.


















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