I am a newlywed on a budget, just trying to make healthy and inexpensive meals for my husband and I to enjoy. He eats a lot, so cost is a big factor. Though I work 3 jobs, I manage to find time 6 nights a week to cook a full dinner for us both. I am constantly looking for new recipes that are moderately healthy, taste great, and won't break the bank.

On the side, I also own a brownie business called Gersheybars. My passion and love for cooking started when I was just a small child, baking with my mom and grandmother. The brownie recipe has been passed down through 5 generations and I am thrilled to finally have an outlet to share them with everybody else. Friends and family have helped spread the word and made my business as successful as it is today.

Monday, January 12, 2009

Rolo Cookies

I was in Barnes & Noble right after Christmas and came across the most eye-catching chocolate cookbook ever. It was a deep, dark, rich chocolate brown, with a shiny gold cover, appropriately titled, "The Golden Book of Chocolate." A good 30 minutes were spent browsing through the book, with its shiny gold coated pages and intriguing photographs. About 3 days later, when I found myself still dreaming of the book, I ordered it through B&N.com, saved about $12, and anxiously awaited for it to arrive on my doorstep.
After flipping through 800 some pages of delectable desserts, I decided to try the Caramel Cookies, mainly because they called for Rolos, of which I have plenty. They are just dreamy. Sweet, fluffy, tender, crumbly, gooey, chocolatey, and warm! Simple to make with standard ingredients on hand (nothing's worse than a cookbook that constantly calls for specialty ingredients that you don't have in the pantry), and damn tasty.

The recipe does call for dried banana chips, which I omitted, because it didn't sound appetizing to me. Next time, I would probably add a bit more Rolos, but for now, these will have to do.

  • 2 2/3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 2 Tbsp firmly backed dark brown sugar (I used light brown again, as I didn't have dark brown on hand)
  • 2 large eggs
  • 8 oz caramel-filled chocolates, such as Rolos, chopped (I used 4 rolls of Rolos, but next time would use 5)
  • 3 oz dried banana chips, coarsely chopped
  • 2 Tbsp milk
  1. Mix the flour, baking powder, baking soda and salt in a medium bowl.
  2. Beat the butter and brown sugars in a large bowl with an electric mixer, at high speed, until creamy. Add eggs one at a time, beating until just blended.
  3. With mixer on low, beat in mixed dry ingredients, chocolates, banana chips and milk.
  4. Divide the dough in 2 and form 2 8-inch logs. Wrap in plastic and chill for at least 2 hours.
  5. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper, sprayed with non-stick spray. Slice the dough in 1/2 inch thick pieces and place 1 inch apart on the baking sheets. Bake until the edges are firm and the centers are still slightly soft, 15-18 minutes. Cool on the sheets until the cookies are firm slightly, about 5 minutes. Transfer to a wire rack to cool completely.

1 comment:

Joelen said...

Mmm - looks wonderful and I have fond memories of enjoying Rolos when I was younger. That book looks ginormous! What a great book to have and play with!