Cooking was the theme of this date. We went to the library to look at cookbooks. We each found a cookbook for dinner and one for dessert. We looked through the dinner cookbooks first and found a recipe in Tyler’s cookbook. It was Smoky Tomato-Bacon Pasta from “The Deen Family Cookbook” – that’s right, by Paula Deen. Mmmmm!

We found dessert in Heather’s cookbook, “Chocolate Never Faileth” by Annette Lyon. You can never go wrong with chocolate… unless you add fruit 🙂 The delectable chocolate recipe was Chocolate Rolo Cookies which the author said was given to her by Josi Kilpack, who wrote culinary mysteries. Picture and cookie recipe to follow:

“Chocolate Rolo Cookies” (from “Chocolate Never Faileth” by Annette Lyon)

“1 C. SUGAR

1 C. BROWN SUGAR

2 STICKS BUTTER

2 EGGS

2 TSP. VANILLA

3 C. FLOUR

3/4 C. COCOA

1 TSP. BAKING SODA

40-50 ROLO CANDIES, UNWRAPPED

(ONE STANDARD BAG OF ROLOS)

PREHEAT OVEN TO 375. Grease cookie sheets. Cream sugar, brown sugar, and butter. Add eggs and vanilla and mix well. Add flour (see Note below), cocoa, and baking soda. Mix until well combined. Add a little more flour if the dough is too sticky to work with your hands. Pinch off walnut-sized balls of dough and wrap a piece of dough around each Rolo. Place on cookie sheets a couple of inches apart. Bake 7-9 minutes, until the cookie is set but the top is still soft to the touch. Don’t overcook, or the caramel will get hard. Let the cookies cool on the cookie sheet for about five minutes before transferring them to the wire racks; doing that will allow the cookie bottoms to set up and will prevent caramel from oozing out. Note: Josi uses 21/2 C. flour. Maybe because of humidity, that little flour resulted in such sticky dough that it was totally unworkable for me. I had to add another 1/2 C. Use as much flour as you need to result in a workable dough.”

Our Chocolate Rolo Cookies

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