Sarah's Blueberry Chocolate Chip Pancakes

My daughter, Sarah, sent me her recipe for Blueberry Chocolate Chip pancakes. I've never made them, but my granddaughter, Emilee, says "they're yummy, Nana!". That's good enough for me!

3 c. flour
2 tbs +1 tsp Baking Powder
2 tsp Salt
2 tbs Sugar
2-1/2 c Milk, room temperature
2 large Eggs, room temperature
6 tbs unsalted Butter, melted
1-1/2 tsp Vanilla
2 c Blueberries, fresh or frozen
1-3/4 c Chocolate Chips

NOTE: If you're using frozen blueberries, be sure to thaw and pat them dry.

Sift together the flour, baking powder, salt, and sugar.

Mix together the milk, eggs, and vanilla.

Combine the wet ingredients with the dry and then gently fold in the blueberries and chocolate chips. Set aside for 5 minutes.

Heat griddle, or frying pan over medium high heat. Spray with cooking spray or melt enough butter to coat the bottom. Use 1/4 cup of batter for each pancake. Flip pancakes when bubbles form and edges look dry. Cook until firm.

Makes 15-20 pancakes.

Chocolate Beaver Dams

Make a batch of these and it'll be sure to bring a smile to everyone's face. The chocolate and butterscotch flavors aren't overwhelming when cut with the Fluff. The flavor is chocolate with a subtle something in the background (butterscotch! But! you don't have to disclose it)! They're sweet, salty, crunchy, and oh so hard to resist!

1-11 oz bag of Butterscotch Chips

1 - 11.5 oz bag of Bittersweet Chocolate Chips

1 -7.5 oz jar Marshmallow Fluff

16 oz broken Pretzel Sticks

Place a large bowl over a pan of simmering water, or use a double boiler. Add the butterscotch chips, bittersweet chocolate chips, and Marshmallow Fluff. Stir until just melted and incorporated. Add the broken pretzel sticks. Mix until pretzels are thoroughly coated. Drop by teaspoon onto wax paper. Let the candies sit until chocolate sets (I put them in the refrigerator, but then I'm not known for my patience!)

Makes 4-5 dozen candies

Cocoa Rounds

These scrumptious chocolate gems may be little in stature, but they're BIG on flavor! And they're just the right size to pop in your mouth. Like their cousins, the Italian Wedding Cookie, they're all melt in your mouth sweetness on the outside and light and airy on the inside.
So enjoy one ... or five!!






Cookies
1-1/2 c Butter or Margarine, unsalted
3/4 c Confectioners' Sugar
3/4 tsp Salt
1-1/2 c Almonds, ground
1 tbsp + 1 tsp Vanilla
3 c All-Purpose Flour, sifted
1/2 c Ghirardelli Sweet Ground Chocolate & Cocoa

Coating
2 c Confectioners' Sugar
1/2 c Ghrirardelli Sweet Ground Chocolate & Cocoa

Preheat oven to 325 F. Sift the flour and chocolate together and set aside. Cream the butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add the almonds and vanilla. Blend in the flour mixture gradually and mix well. Shape into balls, using about 1 teaspoon for each cookie. Place on an ungreased cookie sheet (I use a silicone mat) and bake for 15-20 minutes until set, but not browned. Cool slightly and roll in confectioners' coating. Cool completely and roll in confectioners' coating a second time.

These little darlings are even better the next day. The sugar softens the exterior of the cookie, just a wee bit. The crunch is still there, but the initial bite is effortless.



Makes 80 - 100 cookies

Ghirardelli's Award Winning Brownies

This isn't my recipe, but when you stumble across perfection you want to share it with the world. Trust me, this will be the last brownie recipe you will EVER need! They are amazing!



2 Eggs
3/4 c Sugar
1 tsp pure Vanilla Extract
1/2 c Butter or Margarine, melted
3/4 c Ghirardelli Sweet Ground Chocolate & Cocoa
2/3 c unsifted Flour
1/4 tsp Baking Powder
1/4 tsp Salt
1/2 Walnuts, chopped
1 c 60% Cacao Bittersweet Chocolate Chips (optional)

Preheat oven to 350 F. Using a spoon stir eggs with sugar and vanilla; add butter. Sift Sweet Ground Chocolate with flour, baking power, and salt. Stir into egg mixture. Add nuts and chips.
Spread into a greased 8" or 9" square baking pan. Baking 20-30 minutes.

For extra chewy brownies, use 8" pan and less baking time. For cake-like brownies, use 9" pan and longer baking time. Cut into squares.

Makes 16-20 brownies.

MY VERSION
I always double the recipe (because I'm always taking brownies to someone) and bake them in a 13x9 pan. I omit the chips and use Pecans instead of Walnuts. I also add 4 ounces of softened cream cheese to the egg mixture. The cream cheese keeps the brownies moist without them being dense; the perfect cross between chewy and cake brownies. You will have to bake them about 15 minutes more.