Heartbreak Healer Cookies

I'm a huge fan of Food Network!  I love Rachel, Sandra, Paula, the Neely's and Alton, plus all the great competition shows that they have.  One of my new favorites is Ultimate Recipe Showdown.  This season was great!  Not only did all the recipes on every show look fantastic, but it was especially enjoyable since I read the blogs of three of the contestants: Emily of Visions of a Sugar Plum, Jenny of Picky Palate and Julie of Peanut Butter and Julie.  Fun!  I have a stack of recipes to try from Ultimate Recipe Showdowns and tonight I decided to try the  $25,000 winning recipe from the Dessert Show, the Heartbreak Healer cookies. 

I've never quite tasted any cookie like this before and that's a really good thing!  They are chocolate cookie with great combination of cinnamon, maple syrup and espresso.  Yum!

As usual, I made some substitutions: whole wheat flour instead of all-purpose, sugar free pancake syrup instead of pure maple and ground coffee (Triple Chocolate flavor!) instead of espresso granules.  These were what I had on hand, I figured they were close enough and really, that's just how I roll when I cook!  :)  Plus, I only had 1 cup of chocolate chips instead of the two and I baked them for an additional 2 minutes, which is typical since I'm at a high elevation.

 

I think these cookies are delicious!  The combo of flavor is very unique!  I just finished baking them and I've already eaten three.  Enjoy!

   

Ingredients.

 

All mixed together and in the "scooping" process.

 

Cooling on the counter.

Heartbreak Healers by Lisa Roman,  Food Network - Ultimate Recipe Showdown: Desserts

Ingredients

• 2 1/4 cups all-purpose flour
• 2/3 cup baking cocoa
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 cup light brown sugar, packed
• 1 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 3 tablespoons espresso granules
• 2 eggs
• 2 cups semisweet chocolate chunks
• 1 1/2 cups walnut pieces

Directions

1. Preheat oven to 350 degrees F.
2. In a mixing bowl combine flour, cocoa, baking soda, cinnamon and salt. Set aside.
3. In a larger mixing bowl combine brown sugar, butter, sugar, maple syrup and vanilla. Mix until smooth.
4. Add in espresso granules and eggs.
5. Mix in dry ingredients until thoroughly combined. Stir in chocolate chunks and walnut pieces.
6. Line a baking sheet with parchment paper. Drop cookie dough by rounded spoonfuls onto parchment paper.
7. Bake for 12 minutes. After baking, place cookies on a cooling rack and allow to cool for 10 minutes. Serve with milk.

A Different & Delicious Enchilada

Pineapple-Black Bean Enchiladas. This is definitely a favorite meal at our house! This recipe comes from the Pillsbury Bake Off 2006. I remember watching a show about the Bake Off on Food Network and I thought this was such an interesting idea that I just had to try it.

It's a sweet and mild enchilada that has awesome texture and flavor. I'll admit that the combination of pineapple and black beans did not sound appealing to me at first, but this recipe did win it's creator $10,000 for being a Favorite Recipe, so I thought, "It must be good, right?" RIGHT! The combo is delicious and when paired with the traditional enchilada sauce and cheese on top, the result is outstanding! Originally, I didn't think Jeremy would like these enchiladas (he can be a bit picky), but to my surprise...he LOVED them. I think it's the sweet pineapple that gets him. Yum! This recipe is definitely a keeper.

 

Ingredients.

 

The "insides."

 

Pre-baking.

 

All finished and ready to eat!

Pineapple-Black Bean Enchiladas by Mary Iovinelli Buescher, Bake-Off® Contest 42, 2006 - $10,000 America's Favorite Recipe Winner and $10,000 3-A-Day™ Dairy Award Winner

INGREDIENTS

2 teaspoons vegetable oil

1 large yellow onion, chopped (about 1 cup)

1 medium red bell pepper, chopped (about 1 cup)

1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved

1 can (15 oz) Progresso® black beans, drained, rinsed

1 can (4.5 oz) Old El Paso® chopped green Chiles

1 teaspoon salt

1/2 cup chopped fresh cilantro

3 cups shredded reduced-fat Cheddar cheese (12 oz)

1 can (10 oz) Old El Paso® mild enchilada sauce

8 whole wheat flour tortillas (8 or 9 inch)

1/2 cup reduced-fat sour cream

8 teaspoons chopped fresh cilantro

DIRECTIONS

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green Chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
3. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.

High Altitude (3500-6500 ft): Bake 40 to 45 minutes, removing foil during last 5 to 10 minutes of baking.

Welcome to My Cooking Blog

Welcome to my new blog! If you know me, you know that cooking and baking are two of my hobbies. I thoroughly enjoy being in the kitchen and making wonderful meals and treats. Well, I've decided to start a blog that is solely about my baking and cooking escapades. I'll be posting recipes, pictures, reviews and full on deliciousness! Get your apron on and join me in the kitchen. :)