Friday Fill Ins and Another Yummy Cookie Recipe...

1. My blueprint for success includes keep trying til you do it right!
2. Tootsie role was the last candy I ate.
3. The best facial moisturizer I've ever used is Olay of Olay Night Recovery Moisturizing Treatment.
4. Walking can be good therapy.
5. I'd like to tell you about the love of my life!.
6. Positivity is my strongest characteristic.
7. And as for the weekend, tonight I'm looking forward to relaxing and sleep, tomorrow my plans include blogging & reading my book and Sunday, I want to go out to dinner to my favorite Chinese Restaurant with friends!

Baking & Cooking are synonymous with the Holidays... When I was a young girl our kitchen was always bustling with my grandmother, Mother and Aunts baking and cooking while we children all played... The smells always were so wonderful that I was always sneaking in to steal a cookie or two... I learned how to bake at an early age and continue to enjoy it to this day... I often get together with my SIL, Daughters & friends to bake during the holidays... I use to host it at my house but now that we live in Tassie we go to my SIL's or Denise's House (DD). I hope you enjoy this next recipe as much as I do... so good and chewy especially when HOT!

Super Gooey Chocolate Drops

Ingredients:

1/2 cup (1 stick) unsalted butter

4 ounces unsweetened chocolate, chopped

4 ounces semisweet chocolate, chopped

1 cup packed light brown sugar

1 1/2 cups granulated sugar

1 teaspoon pure vanilla extract

4 large eggs

2 tablespoons buttermilk

1 cup all-purpose flour

1/2 cup natural cocoa powder, such as Hershey's or Scharffen Berger

1 teaspoon ground cinnamon

1/2 teaspoon salt

11 ounces (1 bag) semisweet chocolate chunks

1 cup dried cherries (optional)

Instructions:

Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)

Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)

Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.

In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.

Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.

Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Serve. Store cookies in a tightly sealed container at room temperature for up to a week or freeze if you have any left. LOL LOL Makes about 2 dozen

I don't know about the rest of you but I am in the mood to start baking...

Until Later