Domino Cookies

Do you hear the knocking on the door?  Who could it be?  You weren’t expecting anyone?  Throw the kid’s mitt behind the chair, wipe off the table, hide the newspaper and smile.  Say, “Hi, Aunt Mary, what a surprise ……. and you brought the 6 kids.  How delightful?  Are you staying for a while?  You are?????? Oh. Um.  How wonderful.  Where did the children go?  No kids, get off of the dining room table……..”

After you have everyone seated, except for the two, climbing over the couch with their shoes on, and the little one, pulling off his diaper, you offer a snack.  Everyone is thrilled and the kids begin to chant, “Cookie, cookie, cookie, cookie”.  What do you do?

You pull an empty pie crust out of the freezer and leave it on the counter while you get the six-year-old off of the buffet.  Why is the 8-year-old cutting up your magazines?  That is Cooking Light ——-NO NO NO.  By the time, you get them seated, Aunt Mary is playing games on your computer and the kids are back to chanting, “Cookie.”

Brave you takes the children back to the kitchen and tell them they can use your cookie cutters.  Fortunately, the older daughter seems to know what she is doing and she even rolls out the pie crust dough and starts to cut out stars and circles.  You get the chocolate chips, the cookie sheet and parchment paper and leave her, in charge, while you go in the closet, and cry.

When you emerge, you see wonderful domino cookies, made in a jiffy and yummy to taste.


One pie crust

chocolate chips

cinnamon sugar – optional

What to do:

Preheat oven to 400 degrees.

Roll out the dough.

Cut out shapes with cookie cutter.

Place chips in pattern, you desire.

Bake at 400 degrees F, checking at 5 minutes.  I made a few batches, some were ready at 5 minutes, others need an extra minute or 2.  I would check at 5 minutes and if they have browned slightly on the bottom, remove from oven.

Cool for a few minutes.  I took mine off  right away and they stayed intact.  I sprinkled a little cinnamon sugar on top of the cookies, when I put the chocolate chips on.;

Eat every crumb.

I hope that Emily, John, Major, Leah, Sam and Penny are happy with their cookies and have gone home and given you some peace.  You should wake up Aunt Mary so she can catch up with the children.

This is linked to Sweet and Simple Sunday      What Makes you Say Mmmm?    Gallery of Favorites    Hearth and Soul    A Little Birdie Told Me

World Peace Cookies —- Dorie Greenspan

This is a delicious cookie that caused me to “pull my hair out”.  Keep in mind, I said it is delicious.  The dough was difficult to work with.  It did not hold together well and often cracked, when sliced.  Dorie suggested, simply pushing them back together, and I did, hoping against hope, I would have something edible.

The first batch did not fare well and crumbled into delicious pieces and crumbs.  No problem with waste.  I nibbled as I attacked the second batch.  This is a no-egg cookie and I was just about to throw one into the mix when I discussed the topic with myself.  I asked why should I put in an egg if Dorie didn’t.  It will work and while I repeated that mantra over and over, I sliced the next batch of cold cookie dough.  Such care, I took with these gems and then I broke away from Dorie and took each piece of dough and squished it together into a ball which I flattened and imitated the look, the best I could.  I needed Dorie, standing behind me, at that moment.  I was sure, nothing good would come out of this, but it did and IT was the most delicious chocolate cookie.  These were not shaped correctly but I am taking bets, they tasted just like they should.

For me, this was a great success and once,  I discover how to make them look good, I will be glad to serve them to guests.

World Peace Cookies    from Baking from My Home to Yours by Dorie Greenspan


1¼ cups all-purpose flour
⅓ cups unsweetened cocoa powder
½ teaspoon baking soda
1 stick plus 3 tablespoons margarine, at room temperature
⅔ cup (packed) light brown sugar
¼ cup sugar
¼ teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips or a generous ¾ cup store-bought mini chocolate chips


Sift the flour, cocoa and baking soda together.

Working with a stand mixer,  beat the butter on medium speed until soft and creamy.  Add both sugars, salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer.  Pour in the dry ingredients.  On low speed, mix for about a minute, just until the flour disappears into the dough— for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly.  Toss in the chocolate pieces, and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divid it in half.  Working with one half at a time, shape the dough into logs that are 1½ inches in diameter.  Wrap the logs in plastic wrap and refrigerate them for at least 3 hours.  

Line two baking sheets with parchment. 

Using a sharp thin knife, slice the logs into rounds that are ½-inch thick.  (The rounds are likely to crack as you’re cutting them— don’t be concerned, just squeeze the bits back onto each cookie.)  Arrange the rounds on the baking sheets, leaving about 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be.  Transfer the baking sheet to a cooling rack .

Crazy Sweet Tuesdays    Sweet Temptations    Mrs. Fox’s Sweets   Tea Party Tuesdays   Totally Tasty Tuesdays (Mandy’s Recipe Box),

 Talent Show Tuesday (Chef in Training), Trick or Treat Tuesday (Inside BruCrew Life), Crazy Sweet Tuesday

Cinnamon Expresso Chocolate Chip Cookies

I host the annual Chanukah party at my home.  If I start baking now, I will be all set, come Chanukah.  I like to make one gushy chocolate dessert, cookies and more cookies and some kind of cake.  I am starting with the cookies.  They freeze well and go quickly and I can munch on them and tell you how good they are.

When I spotted this cookie in Bon Appetit, I liked it because it only had brown sugar which makes a superior chocolate chip cookie in my opinion.  It also used lots of chips and I love cookies filled with other flavors.  I used butterscotch and chocolate and was tempted to add caramel but I thought that might be overkill.  This is not a good cookie. It is a great cookie, at least warm.

I have a feeling, I am like many others who no matter how many different cookies, I make, I like chocolate chip the best.  Tonight, that was proven again,  to me.  There is a reason to like them best if they are chewy and a little soft and ooze chocolate chips.

Cinnamon Expresso Chocolate Chip Cookies  (adapted from my Bon Appetit cookbook)

Secret Recipe Club Cookie Party


Yield:  48  cookies   (Actually I got about ten more than the 4 dozen.)


  • 2 1/4 cups flour

  • 1 tablespoon ground cinnamon

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/2 cups packed light brown sugar

    2 sticks margarine, room temperature

  • 1 large egg

  • 2 teaspoons instant coffee

  • 2 teaspoons pure vanilla extract

  • 2 cups semi-sweet chocolate chips 

  • 1 cup butterscotch chips


  1. Preheat oven to 350°F.

  2. Place parchment on two cookie sheets.

  3. Whisk flour, cinnamon, baking soda, and salt in medium bowl to blend.

  4. Using electric mixer, beat sugar, butter, egg, coffee, and vanilla extract in large bowl until well blended.5

  5. Beat in dry ingredients.

  6. Stir in all chocolate chips and butterscotch chips.

  7. Drop dough by rounded teaspoons onto prepared sheets, spacing 2 inches apart (do not flatten dough).

  8. Bake cookies until brown on top but still slightly soft to touch, about 9 minutes.

  9. Cool on sheets.

 I found this online here.

Sweet Tooth Friday                 All the Small Stuff            

Chocolate Cake – Anyone Can Bake

Recently, it has been getting more difficult to credit recipes.  I alter the recipes, in many cases, drastically and it becomes my recipe, in my opinion.  I deal with that, though.

This problem is more difficult.  I was in a hurry, (what’s new?) and wanted to bake a birthday cake for my grandson.  In looking for simple recipes, I came upon several chocolate syrup chocolate cakes.  I printed up a few to find they were the same or close enough to the same.  The minor differences did not seem to make any difference in the recipe.  Who do I give the credit to?  With this cake, I had a few but Paula Deen and Hershey’s were the most famous names.  I ended up with Paula Deen’s, only because the paper with her recipe was on top of the Hershey sheet.

The cake took forever to bake Paula said 25 – 3o minutes.  Hershey said 35 – 40 and I say longer than that, until it is done.  I put that cake back so many times, I lost count of how long it took.

Chocolate Syrup Cake- Paula Deen and Hershey’s  Adapted  



  • 1/2 cup (1 stick) butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 14-ounces  chocolate syrup
  • 2 ounces strawberry syrup
  • 1 cup of chocolate chips


Preheat oven to 350 degrees F. Grease and flour a bundt pan.
For the cake: Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs 1 at a time, beating well after each addition.
Sift flour, baking powder, and salt together in another bowl. Add to creamed mixture, continuing to beat.
Add vanilla and chocolate syrup to batter and mix well.  Add chocolate chips.
Pour into prepared pan and bake for 50 minutes.
Frosting – I took about 1/4 of a container of hazelnut spread (like Nutella) and put it into the microwave for 15 seconds or as necessary.  I drizzled it all over the cake and put it in the freezer overnight.  It has to travel to the birthday boy.  Hopefully, it will defrost gracefully and be ready when we arrive to our destination.

 Ms. enPlace

Oatmeal Chocolate Chip Cake

One of my purposes in starting this blog is to use the cookbooks and magazines on my shelves.  It has been working beautifully.  I have cooked from ten new sources since I started here.

This week, I spotted the second of the Baked books, Baked Explorations, sitting  in the midst of my baking books, barely used.  There are many recipes in this book, I want to make and this is certainly a good time to start.

Some of my family was coming over for a barbecue.  The beauty of barbecues is that my husband does most of the work.  He is the grill man and this time, even made the burgers.  My younger daughter took charge of the shopping and salads.  I was designated dessert maker.  The kids even cleaned up, afterwards, leaving me to be almost a lady of leisure.  I think, we should have more barbecues.

What to make for dessert was the big question and I had already decided whatever it was to be, it would come out of  Baked.  I opened up to the breakfast section and was about to leave it to go to the cake section, when I spotted this appealing cake.  I don’t see,  putting oatmeal into a cake making it a breakfast cake, although it certainly would be good for breakfast.  I did not look anyway else, in the book.  I had found my cake, Oatmeal Chocolate Chip Cake.

I am usually intrigued with how oatmeal becomes a player in baked goods.  In this cake, I think it got absorbed and I did not taste it.  The chocolate chips were a nice touch since we are chocolate fans.

Oatmeal Chocolate Chip Cake with Cream Cheese Frosting

Adapted from Baked Explorations by Matt Lewis and Renato Poliafito


8 ounces chocolate chips
1/2 teaspoon chocolate liqueur
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup rolled oats
1/2 cup (1 stick) unsalted butter, cut into small cubes, at room temperature
2 eggs, slightly beaten
3/4 cup granulated sugar
1 1/4 cups firmly packed dark brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon


Preheat the oven to 375 degrees F and position the rack in the center. Grease the sides and bottom of a 9 x13-inch pan (either glass or light-colored metal). Microwave 1 1/4 cups water until boiling.

In a small bowl, combine the chocolate chips and liqueur and toss to coat. Sprinkle the 2 tablespoons of flour over the chips and toss to coat. Set aside.

In a large bowl, combine the oats and cubed butter. Pour the boiling water over the oat-butter mixture, leave it alone for 30 seconds, then stir to melt the butter. Set aside for 25 to 30 minutes. (I didn’t read the recipe through before and when I got to this step, I had to step back and make some changes.  It worked out all right.)

In another large bowl, whisk together the eggs, granulated and dark brown sugars, salt, baking soda, baking powder, and cinnamon until well combined. Add the cooled oatmeal mixture and fold it in to incorporate. Then gently fold in the remaining 1 1/2 cups flour and the chocolate chips. Pour the batter into the prepared pan.

Bake the cake for 38 to 45 minutes. You’ll know the cake is done when you insert a cake tester or toothpick in the center and it comes out clean.

Let cool on a wire rack for at least 30 minutes.

A cream cheese frosting came with this recipe but I did not use it.   I sprinkled powdered sugar on top and the cake did very well, on its own.