I made some green chocolate chip cookies for St. Patrick’s Day this weekend. These don’t use the standard chocolate chip cookie batter. Instead I used a chewy sugar cookie recipe as the base so that the green food coloring would come out. Studded with chocolate chips, these looks just like chocolate chip cookies.
I got the idea from Babble, who got the idea from Betty Crocker. I’ve seen the Betty Crocker recipe as well. They use their sugar cookie recipe as a base. I chose to use my own favorite chewy sugar cookie recipe base, added some green food coloring and some chocolate chips.
During St. Patrick’s Day, there are a lot of mint dessert recipes. I have to confess, I’m not a big mint fan. Other than Andes chocolates, I don’t like mint flavored desserts. But I wanted to make a St. Patrick’s Day dessert, so I made these cookies look like mint chocolate chip cookies with the green food coloring. You can easily make them mint chocolate chip cookies if you wanted by adding some mint chocolate pieces in the batter.
I really like these cookies and I’ll be making them again.
Green Chocolate Chip Cookies
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 5 drops of green food coloring
- 1 cup chocolate chips
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg, food coloring and vanilla. Gradually blend in the dry ingredients. Stir in chocolate chips. Roll dough into balls about one inch in diameter and flatten slightly to create round discs, and place onto ungreased cookie sheets lined with parchment paper.
- Bake about 10 minutes in the preheated oven, or until golden around the edges.
Hasselback potatoes are one of the easiest appetizers/side dishes you can make that is both delicious and has a unique presentation. I first saw hasselback potatoes on several food blogs over a year ago. I put it on my to-do list, but kept forgetting to make them.
Now that I’ve finally made them, I can’t believe it took me so long to get around to try it. The preparation is simple. All you need is some potatoes, olive oil, salt and pepper and a sharp knife. You insert several slits inside each potato, until it is close to reaching the bottom, but you don’t want to completely slice through the potato. Then you season with some olive oil, pepper and salt, and set it to bake. When the potatoes are baking, they will fan out, creating an accordion-like effect. The name “Hasselback” is derived from the first restaurant in Sweden that served these potatoes
I didn’t plan on making mini ones, but it turned out those were the only kinds of potatoes I had on hand. I thought these bite sized versions were super cute. The potatoes taste really good too.
Mini hasselback potatoes
10 small fingerling potatoes
1 tsp olive oil
salt and pepper to taste
fresh parsley for garnish (optional)
1. Wash potatoes and then dry off with a towel.
2. Using a sharp knife, slice slits into the potato until you reach about 3/4 of the way to the bottom of the potato. Continue to make these inserts across the potato length, spacing them about 1/8 inch apart.
3. Place potatoes on a baking sheet.
4. Brush the potatoes with olive oil. Then sprinkle some salt and pepper to taste.
5. Bake at 425 F for approximately 15 minutes, or until the skin is crispy and the inside of the potato is soft. Garnish with chopped parsley if desired before serving.
I used to really love cheesecake, but I could never eat more than a few bites because it was so rich. Japanese cheesecake, on the other hand, is the opposite. It is super light and pillowy soft. The texture is like a souffle and the cream cheese in the cake makes it melt in your mouth.
Not too long ago, I saw a recipe for a Japanese cheesecake on Christine’s Recipes. I had seen japanese cheesecake recipes before but had been afraid to try them. I especially was afraid to bake the cake in a water bath, which is required. Christine explained everything in such detail that I had the confidence to try it out (and the water bath isn’t really that scary).
I worried that the cake would fall flat and collapse in like my castella cake attempts, but luckily it didn’t. The cake did shrink a little, but it’s supposed to. It came out really light and creamy. It wasn’t exactly like the previous japanese cheesecakes I’ve eaten in the past though. The ones I’ve had are more cake-like. This cake was good, it just wasn’t exactly what I was expecting. I’ll probably check out a few more japanese cheesecake recipes to try to find one similar to the ones I’ve eaten before, but this recipe is a keeper.
I am pretty happy with my first attempt and will try this again. You can view the recipe here.