WRITE TO ME! email@example.com Come see me! Gallery 41 Owego, NY August 3 and 17 . Ithaca Artist market July 26. Cooperstown Art Association "Earth, Wind, Fire" New York Invitational August 22-Sept 20.. Six Mile Creek Winery Harvest Fest September 13. All material on this blog unless stated otherwise is copyright Gary Edward Rith 2013-2014
Friday, June 15, 2012
(cups and saucers by Gary Rith) You probably think "ho hum, more POTS, how dull! let's talk
chocolate!!!!!" OK*** This is one of my favorite recipes, you may know it too...makes a lot of tasty treats too....
I probably don't have to tell you that licking off the knife and spoon is the best part of making these...
***You probably want that recipe for tasty chocolate walnut bars, eh wot? It comes from the back of the bag, Diamond walnuts, probably the tastiest walnut snack EVER. Aside from the walnuts, I don't think there is anything healthy about these at all....looks like they are hard to make but they are impossibly easy, actually....
TIMES Prep time: 0:15 Overall time: 0:40
SERVINGS 2 dozen
1 cup butter, softened
1 cup brown sugar, firmly packed
1 egg, beaten
1 tsp. vanilla
2 cups all-purpose flour
1/2 tsp. salt
1-1/2 cups Diamond walnuts, chopped
1 cup semi-sweet chocolate pieces
Heat oven to 350°F. In bowl, beat butter, sugar, egg and vanilla until creamy. Stir in flour, salt, and 1/2 cup walnuts. Spread lightly into lightly buttered 13x9-inch pan. Bake for 25 minutes, or until lightly browned. Immediately sprinkle with chocolate pieces and let stand for 5 minutes. Spread chocolate over cookie base. Sprinkle with remaining walnuts and press lightly. Cool. Cut into bars.
Spike remains, well, chubby? Zaftig? Traditionally built, plus sized, super sized or just plain large???
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