Even Better Chocolate Chip Cookies!

I have revised Po’ Girl’s Chocolate Chip Cookies for the third and probably not last time.  I am still striving for something a little healthier than the original Toll House Recipe but lighter and tastier than my previous recipe posted 5 1/2 years ago.  I cannot believe it has been that long!  This newest revision still has half the sugar of the Toll House but a little more fat than last time.  Using much less flour makes a more tender, light cookie, even with most of it being whole wheat flour.

Place on parchment covered baking sheet by heaping teaspoons and bake at 350° for 7-8 minutes for soft baked, a little longer for darker crispier cookies if you prefer.

Our apartment shuts off the heat completely after May so it was down in the low 40’s out here this morning.  I wanted to heat my apartment up a little so I decided it would be a great time to bake and store some in the freezer for later.  Hot weather prevents me from using the oven all summer.

Weekly Photo Challenge: Dinnertime Food

“Come and get it!”


Daily Prompt: Sugar, ah Honey, Honey

My one and only vice at this time.  As a borderline diabetic, I’m ashamed of myself as any alcoholic would feel falling off the wagon every time I over indulge and know I do it with some risk.  I have always loved sweets, but mostly just chocolate and ice creams with some kind of fudge or chocolate in it or on it.  For years I kept my cravings under acceptable control.  A piece of chocolate here and there.  A small bowl (or two) of ice cream after dinner in the evening.  Now it’s over the moon due to once I start eating sweets, it’s hard for me to stop.  I started drinking coffee with International Delight French Vanilla which is so delicious on its own and it sets my palate for more sweets like maybe a donut or scone instead of oatmeal, toast or an egg.

Since I’m new in my small town, about two months now, I have already visited a couple local bakeries in the morning if I wake up and feel the need to get out because it’s just too quiet and they have a no noise thing before 8:00 am.  I’m po’ so a buck or two for something sweet is better than forking out four or five dollars for an omlette.

Enjoy the visions of sugar (not plums) dancing on my screen!

View this post at your own risk of drooling and spontaneous eating frenzies. For entertainment purposes only!

Weekly Photo Challenge: One


Delicious Chocolate Cake!

Eat so much you get a tummy ache!


I really have a sweet tooth but try to be careful. I try to keep my treats as organic or natural as possible and usually only bake with half the sugar used in most recipes. I have finally experimented to find the perfect chocolate cake recipe. Super moist and delicious, needs no icing, but do what you want to do.

Bake in pre-heated oven @ 350 for 45 minutes after greasing and flouring a bundt pan.  I personally floured with half flour and half cocoa powder.

Mix all dry ingredients in one bowl.  In main mixing bowl combine the sugars with the liquid ingredients, except the hot coffee and liqueur, until just blended.  Once mixed, fold in the dry ingredients until thoroughly mixed, then add the hot/warm coffee combined with the coffee liqueur,  again just until completely blended on low speed.

Carefully pour into the prepared bundt pan.  If you choose another type of pan please adjust the time accordingly depending on type of baking container.  Once baked, allow 20 minutes to cool in the pan on a rack, afterwards unmold onto plate of your choice and enjoy warm or cool!

I choose to eat this without any additional icing due to the moistness and rich flavor of this cake.  I hope you enjoy it as much as I did!

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