We love chocolate at our house – well, except my husband and instead of deeming that a character flaw (which it surely is), I have decided to embrace the positive result of this particular preference which basically means…more for me. It does mean I don’t have to hide chocolate (except from the children…not that I would do that) and I know any stash (if there were such a thing) would never be disturbed even if discovered. So – all good for me. Above is a picture of a easy fun cake to make with kids that a friend just reminded me about (we made it last for a favorite stuffed animal’s birthday party).
Basically it is Nabisco FAMOUS chocolate wafers, whipping cream and vanilla. Here is the recipe from NabiscoWorld.com including the nutritional information – oh, come on, there is some vitamin A in there and some calcium. My mom made this with us when we were young (it is a classic) and it is so easy (whipped cream and chocolate cookies). Let even the youngest of toddlers stack the cookies and spread the whipped cream. Sure, it’s a little messy but the little ones can make their own and will be so excited about it. Freeze for about 4 hours. When cut on a diagonal (by an adult) it is really cute. Almost rainbow cake cute but a black and white version. A good project with no baking but you still get a cute, fun cake.
I made the following amazing (I am so modest) chocolate ship cookies for the same friend (a while ago! but talking to her just now made me connect the two) and just made a batch for teacher gifts on Tuesday. Best chocolate chip cookies ever. From the Ghiradelli bag of milk chocolate chips and the Ghiradelli website.
Chocolate Chip Cookies
Yield: 4 dozen cookies
11 1/2 ounce(s) Milk Chocolate Chips
1 cup(s) butter or margarine, softened
3/4 cup(s) sugar
3/4 cup(s) brown sugar, packed
2 large eggs
2 teaspoon(s) vanilla
2 1/4 cup(s) unsifted flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) walnuts or pecans, chopped (optional)
Heat oven to 375ºF.
Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown. I use the milk chocolate chips – or semi-sweet if you must. Really, really good.
Now…same friend and I talked about the crazy craze for googly bands. I was going to post on these anyway because I answered a call to action from TwitterMoms about getting googly bands and writing about them but was shut out by the ferocious response by other mom bloggers like the post here on child hood – I also found out that there is a contest for designing new shapes of googly bands. My kids love these and are all about getting more. Here is the weird thing, for me anyway. These self-same bands were out – oh, about 7 years ago in pastel colors and farm animal shapes. I know because they came in a little plastic suitcase and we gave them as a goody bag gift for a birthday party (Wow. I have way too much trivial information stored in this brain). Nonetheless, we did. When a sister asked if my girls were into them (3 weeks ago) I replied that we were past those…thinking of the ones oh-so-long ago. Thanks for the reminder of these fun things, KR!