Farmerama Chocoholics (not so) Anonymous

" I generally feel like just putting my face directly in the bowl"

Now that brings up an interesting image!

 

I think I've gained weight just from reading this thread.

 

I got up very early this morning. So I saw that there is to be a meeting with treats. I baked cookies while waiting for a harvest down on the farm. Seems that I need to attend the other meetings available around these parts. So we have snickerdoodles for the support givers and those truly trying to make the cause work for them. And we have chocolate chocolate chip cookies for those who come just because someone said chocolate! There are plenty to go around and then more to sneak home, so bring your big handbags ladies!! I'd like to offer up my services as quality control for the dipped berries. I feel that this will help in showing my true devotion! I am here to help!!

 

Oh Snickerdoodles ! Please please please could someone give me a recipe for those? I grew up abroad and lived in an environment which was mainly American with a few British x-pats.... You have reminded me how good those taste and I would love to try and make some ....

 

I would like to commission sewinglady to make me a big bag to bring to our meetings! My own purse is 8 x 5.5 inches. Not much room in there for bringing home goodies.

 

Actually there is a really good recipe on line at foodnetwork.com. It's Trisha Yearwood's recipe but it is essentially the exact same as my Grandmothers. No surprising I suppose since my Grandmother was from Oklahoma and so is Yearwood.

 

Here is the recipe that I use. They turn out beautifully, but I am quite the baker if I do say so myself!
Most recipes call for cream of tartar, this recipe omits it. I do not keep COT stocked in my pantry, so by default this is my go-to.

Martha Stewart’s Snickerdoodles
makes about 1 1/2 dozen
2 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1 cups (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
– – –
2 tbsp sugar
2 tsp ground cinnamon
Preheat oven to 350F. Sift together flour, baking powder and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

 

This is going to be the best meeting ever!

I do like when everyone "chips" in, especially if it is chocolate chips!

I might be able to make some fudge (or fudge like candy for those purists). The microwave, chocolate chips, sweetened condensed milk and a teaspoon of vanilla. Easy, peasy! (Nuke the SCM for 1 minute, stir with spatula, nuke 1 more minute. Stir in vanilla. Stir in chocolate chips until melted. Can be put in 8x8 pan lined with parchment paper or dropped onto parchment paper for faster setting. Works best with semi sweet or dark chips. (Milk chocolate takes forever to set up.) Anyone want dibs on the bowl?

 

What is that?

 

To scrape the bowl for what is stuck on the sides. Like licking the mixing spoon before it gets washed. "Dibs" meaning first request to do so. (One spoon, 3 kids, first to call "dibs" gets the spoon.)

 

We get a lot of Cadbury chocolate here .... there was a cadbury factory in my home state of Tasmania ...... i have to admit as much as I enjoy savoury treats on the odd occasion i have been known to dabble in the occasional sweet .... why just last night i partook in a bag of Cadbury dairy milk Marvellous creations with Popping Candy and Raspberry chips! little eggs OMG so good .... if you can get them in your country they are a must buy .... as is the marvellous creations chocolate bar *wipes mouth from chocolate drool* and i do tend to have a very big love for a good white chocolate ....... mind you our chocolate in Australia is the sweet kind ... whilst in America i was very surprised just how much different chocolate can be across the world ..... you guys tend to be very bitter .......
I must bake my Double chocolate Fudge brownies for the next meeting ..... Best heated in the microwave till they have a chocolate lava run of fudge then topped with ice cream ..... *wipes drool* ..... No i'm not a chocoholic i can stop any time i want lol ..... or when my liver gives out

 

Thank you CaliChrome you explained it great!
igotfrogs I agree with you, one country can have so much different chocolate from another. So it is interesting tasting others. I believe Greek chocolates are quite sweet and delicious.
I would like to take part in this meeting. Because I am one of you a "chocoholic"... But now it is late in Greece so I will read your posts in the morning.
~If you find a good way resisting to chocolate, let me know

 

"sweet dreams" @Arielh ..

Just polished off half a Cadbury's Caramel Easter Egg...mmmm

 

I have been fortunate enough to travel to many places around the world, and have always been amazed at the differences in candy in general. I still haven't met a chocolate I could resist trying! I especially like white chocolate and make mine from scratch at home. (I go and buy the cocoa butter etc.) I did see a chocolate beer at the store today. I don't think I'll be trying that. But I have had a chocolate martini! It was good, but one will do ya! And, Cali, since nobody has called dibs that bowl is all mine!!

 

There's no calling dibs on cookie dough at my house. My DH's grandmother used a "child cheater" (her words) and so do I, but I call it a spatula... and there's nothing left on account of that - I bake every last bit into cookies. The dogs really like it if I bake the last bit of dough for them - no chocolate chips, of course...

 

Ha ha! Yeah, I do use a spatula too! I still leave JUST ENOUGH for a sweet treat here and there, but the majority goes into the finished product!

 

labmommy30, the fudge bowl is all yours. (It starts to set up and really isn't suitable for making into drops or adding to the pan like cookie dough would be, sewinglady. And yes, I use a spatula. For best results on scraping the bowl, use a metal spoon.)

 

A metal spoon for scooping straight into my mouth!! LOL

 

I was traveling a lot but my favorite sweets are German sweets. So great! Of course Belgium and France

 

Only way to get me to not eat chocolate is flavor (or flavour if you like) it with something else or add raisins to it. I'm weird that way I don't actually like flavoring in stuff. Chocolate covered fruit is not the same thing as chocolate with fruit flavoring in it. Strangely I only like raisins on their own or in Raisin Bran put them in absolutely anything else and I won't eat it.