Saturday, December 31, 2011

Triple-Threat Rocky Road Cookies


Salam to all....

It's the last day of the year 2011 today.  How time really flies.  Looking back at what I have done for this year, its seems that I have done nothing.  Even till the last day of the year, I still haven't finish doing nothing.  I will continue doing nothing for the year ahead.....ahakkkssss.  Oh well, like everyone else, I go through ups and downs for the year 2011.  I am just thankful to Allah and also thankful to hb for allowing me and Jannah to go home to Singapore this year.  Jannah celebrated her birthday with our family, relatives and friends in Singapore.  I'm sure the best moment for Jannah was when she got to spend a lot of time with my mum, sister, brother, acu & mosi ;)  She really enjoyed herself at Universal Studios Singapore and keep on saying that she wants to go there again.....like right now yikessss!!!

Ever wondered how Rocky Road got its name?
William Dreyer, the founder of Dreyer’s Ice Cream, had created a new ice cream flavor – one with chocolate, nuts and marshmallows – just before the stock market crash of 1929. He named it “Rocky Road” in the hope that it would make people smile during the “rocky road” ahead ~~ Rebecca Crump @ Ezra Pound Cake.

Hb asked me to make these cookies.  I love the nuts & chocolates most in this cookies but it's a little too sweet for me.  More for Jannah and hb, I reckon....hehehez.  If u r looking for a chewy, soft, melt in your mouth cookies.  I recommend that you make these beautiful gems ;)  The only thing I suggest is, don't mix the marshmallows in the cookie ingredients.  Just use the marshmallows for decorations.  Place the marshmallow on top of the cookie while it's still hot and the marshmallow will melt on top of the cookie and stick on it.  It's just a suggestion from me bcos what I noticed is when the marshmallows melt in the cookies,  the cookie shape become lopsided and some of the cookie tops have craters on them.


Source : Rebecca @ Ezra Pound Cake

2 cups chopped pecans, walnuts or a mix of both (I mixed peanuts too)
6 tablespoons unsalted butter
8 ounces bittersweet or semisweet chocolate chips (I did not add)
3 ounces unsweetened chocolate, chopped (I used 11oz  of 64% Callebaut Couverture)
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup sugar (I only added 3/4 cup)
1 tablespoon vanilla extract (I used vanilla essence)
1 1/2 cups milk chocolate chips
1 cup mini marshmallows, halved (Totally optional. These will basically melt into the cookies.)




Preheat oven to 350 degrees F.

To Toast the Nuts: Place the pecans on a baking sheet, and toast for 7 minutes. Let them cool completely.
Line baking sheets with parchment paper or Silpat®, AND grease generously with cooking spray. (Seriously, do both.)
Place the butter, bittersweet chocolate and unsweetened chocolate in a microwave-safe bowl. Heat the butter and chocolate in the microwave for 30 seconds, stir, and repeat until chocolate is melted. Set aside.
Sift the flour, baking powder and salt into a small bowl. Set aside.
Using a mixer, beat the eggs and sugar on medium speed for about 3 minutes.
Add vanilla and melted chocolate, and beat for another 2 minutes, scraping down the bowl as needed.
Add flour mixture, mixing just until incorporated.
Stir in the pecans, chocolate chips and marshmallows (if using).
Use a 1 3/4-inch-diameter ice cream scoop to drop spoonfuls of the dough onto the baking sheets, spacing them at least 1 1/2 inches apart.
Wet your fingertips lightly with water, and gently flatten the cookie dough mounds.
Bake for 10 to 12 minutes, until the tops crack and look shiny. Cool for 10 minutes before removing them from the baking sheets.

STORAGE: The cookies will keep in an airtight container for about three days at room temperature. When frozen (wrapped in plastic wrap and aluminum foil), they’ll keep for about three weeks.







One minute its raining heavily until Jannah said "Dah hujan kuat2 lah mama...baby sheep dah basah lah."  Next minute it's sunshine.  Another minute later its drizzling and another minute later it starts to rain heavily again.  The cycle goes on and on and on and on.....

Have a blessed year ahead everyone.  Happy New Year ;) Welcome 2012...

5 comments:

Yat Maria said...

Anie

hahah..how cute is Jannah!kesian those sheeps basah kalo ujan..nanti Aunty yat sediakan payung banyak2 for the sheeps ahakss!!

Those are yummy cookies babe, esp if ada byk pecans kat dalam..

here's wishing u too a wonderful 2012 ahead!

Anie said...

Aunty Yat...boleh tak belikan payung extra utk org2 dlm rumah ni jugak....hehehez. Apa taknya payung2 ku, hb bwk pegi keje lepas tu dia aja yg balik.....payung tak balik2 :D

Best babe cookies ni...penuh dgn kacang. Kalau u buat, jgn chop the nuts....biar dia besar2 puas mkn u.

Happy New Year to u too ;)....

somuffins said...

Anie
Kalau Yat nak belikan payung untuk para kambing, nanti I belikan baju hujan untuk you sekuarga eh? heheh..

I tak berapa suka kalau all kinds of nuts dlm kek/biskut; tapi kalau nuts tu dijamin rangup krup krap, I like!

Akhir kata, happy new year to you Anie. May you have all UPs and no DOWNs, amin.

Anie said...

Cik Som,
Waahhh tenkiu...I suka ;) sambil2 tu sila lah belikan sekali baju raya sedondon utk kita anak beranak ahakkkss. I dah predict yg tahun ni cfm tak balik raya huhuhu. Kaler apa eh best....huh perpel lah hehehez.

Nuts kena toast dulu, cfm and ada money back guarantee yg the nuts will stay krap krup in the cookies. Cubalah kalau tak caya ;)

Happy New Yr to u too Cik Som...InsyaAllah all the best to u for 2012......yeeeeehawwww

Yat Maria said...

Muahahha

cik som u being queen of abbreviations..ada ker I baca your wish as "U.P" then I was thinking what stands for U and P..wahkahkahkah..sekali..ups & downs la..heheh...selenger arr aiii..haha..