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...