We have been having so much fun promoting our new cookbook, The Newlywed Book, Cooking Happily Ever After. Tis the season for bridal showers, engagements and of course, weddings!
This was a book that we had dreamed about. The focus is on what to do with the items new couples have registered for at their bridal registry, how to select kitchenware, how to stock the pantry and how to entertain. Recipes are sized for two as an answer to the weeknight cooking question. In addition, some recipes yield more servings for the times you might be entertaining or celebrating holidays.
The good news is that we wrote and developed recipes for today’s couples. We know that gone are the days where “the wife” does all the planning and cooking. Husbands now eagerly participate in this process and many couples enjoy cooking together in the kitchen. Many folks have told us this is not only a newlywed book but is perfectly geared for young professionals who are cooking for one and empty nesters, too.
We are so thankful for all the retailers both local and nationally that have supported the launch of this book. It has been fun attending book signings, attending a benefit for the Kansas City Les Dames d’Escoffier, teaching cooking classes and serving samples and treats at retail locations.
Chocolate Chocolate Chip Cookies*
½ cup unsalted butter, softened
½ cup sugar
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
⅓ cup unsweetened cocoa
1 teaspoon baking soda
¼ teaspoon salt
1 cup mini semisweet chocolate chips
Preheat oven to 375°F. Line two baking sheets with parchment paper.
Beat together the butter, sugar and brown sugar in a large bowl, using an electric mixer at medium high speed, beating until the mixture is light and fluffy. Beat in the egg and vanilla.
Whisk together flour, cocoa, baking soda and salt in a small bowl. Add to the butter mixture and mix until just combined. (Do not over mix.) Stir in chocolate chips.
Use a cookie scoop and drop by heaping tablespoons onto prepared baking sheets, about 2-inches apart. Bake for 9 to 11 minutes or until set. (Do not over bake.) Cool for 1 minute then remove to a wire rack to cool completely
Makes 24 cookies
Adaption for Mini Ice Cream Sandwich Cookies
Prepare recipe as above but make smaller cookies. Decrease the baking time by a few minutes. Allow cookies to cool completely and scoop vanilla or butter pecan ice cream on a cookie and sandwich another cookie on top. Press lightly. Wrap each individual ice cream cookie tightly in plastic wrap and freeze in a freezer bag.
* Credit: Recipe from The Newlywed Cookbook, Cooking Happily Ever After by Roxanne Wyss and Kathy Moore, 2014, St. Martin’s Press