Blueberry and Chocolate Banana Bread


Um…. Hello? Hello out there? Can anyone hear me? I have fallen off the world of blogging for nearly two months. I’m not sure what happened except life just kept going. I’ve been working nonstop, because I still have 11 days left until I’m off of my probationary period at work and can actually take time off. I’m taking time off this month to travel to Ohio to see family.

In the last two months I’ve been in trial about every other week, got new privileges at work (which don’t really equate to a promotion, because that’s not how it works – but I can now handle more serious cases,) and I moved into a new house. I’m still renting and I’ve downsized significantly. I was paying nearly $1200 a month for the house I was in, which realistically isn’t that much money for the size of house we were in, but I was just spending more than necessary. I mean, we didn’t really need a house that big for the two of us and our cat. So we are saving $300 a month now, but my kitchen is significantly tinier. I’m trying to come up with ways to maximize the storage, because there isn’t much shelving. We already bought something to use as a pantry for the food, but oh my god, I have so much kitchen stuff. There were more boxes of kitchen stuff that we moved than anything. Is that embarrassing?

We officially moved on the 20th, but then we had to clean out the old place and I got busy at work . . . and we hadn’t gone grocery shopping. We finally went today, so I decided to take this as a new start.

I will post in my blog again.

I will also try to lose weight again.

Today’s food won’t help with the weight loss . . . but at least I’m posting in my blog?

One of my favorite challenges continued in my absence (because apparently the world continues even when I don’t!,) and this month I decided I would play again. Given chocolate is my downfall in life, I decided it would be the most likely challenge for me to actually do. So I used the oven in my house for the first time today and found a recipe that combined blueberries and chocolate for We Should Cocoa. This banana bread is so moist and filled with such yummies. My boyfriend took a bite and exclaimed, “This is the best banana bread I’ve ever had!” So there it is. I’m back and I have banana bread.

I had to make a few variations from the original recipe, because I thought I had sugar? But I don’t? Or it’s still packed? I don’t know. I made it work with powdered sugar and it came out just fine.


Banana and Chocolate Banana Bread
(original source)

1/2 stick of butter, softened
3/4 cup powdered sugar
2 large eggs
4 bananas, mashed
3 oz semi-sweet chocolate chips
1 3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup blueberries


1. Preheat the oven to 350 and grease a loaf tin.

2. Cream the butter and sugar together until fluffy. Add the eggs one at a time, fully mixing them into the butter.

3. Add the banana and chocolate and mix with the butter.

4. Sift the dry ingredients together and mix them with the wet mixture until just combined. Stir in the blueberries, making sure not to break them.

5. Spread the batter into the loaf tin and bake for 60 minutes. Remove from the oven and let stand for 20 minutes before slicing.

* makes 1 loaf
* besides We Should Cocoa, this dish is also being shared with Small Victories Sunday

Chocolate Hazelnut Ice Cream

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I really am going to try to blog more. Life gets in the way and takes priority. But I’m trying!

This month We Should Cocoa and Bloggers Scream for Ice Cream joined forces and told me that I had to make chocolate ice cream. I conceded.

Though this ice cream was not what I had planned on making flavor wise, it evolved into something perfect. I am a lover of all things chocolate. I also am a lover of all things Nutella. I could eat Nutella on everything . . . So I try to avoid buying it. And get this? I made chocolate hazelnut ice cream without Nutella. Instead it was a chocolate ice cream with roasted hazelnuts in it.

The ice cream is divine! So creamy, delicious, and rich!


Chocolate Hazelnut Ice Cream

3 cups heavy cream, divided
1/4 cup unsweetened cocoa powder
5 oz semisweet chocolate chips
1 tsp vanilla extract
pinch of salt
1/3 cup brown sugar
5 large egg yolks
1 cup roasted hazelnuts, crushed


1. In a medium saucepan, combine 1 1/2 cups of heavy cream with cocoa powder. Bring to a boil. Remove from heat. Add the chocolate and stir until it melts in. Stir in the vanilla extract.

2. In a smaller mixing bowl whisk together the sugar, egg yolks, and salt.

3. In another saucepan bring the remaining heavy cream to a simmer. Once hot, remove from heat and add 1 cup of the hot heavy cream to the egg mixture, making sure to whisk continuously so the eggs don’t cook. Add the egg mixture to the heavy cream mixture over low heat. Make sure to mix continuously. Once a custard forms and the mixture sticks to the back of a wooden spoon, remove from heat.

4. Pour the custard through a fine mesh strainer into another bowl.

5. Add the chocolate mixture to the custard. Mix together. Add the hazelnuts to the mixture.

6. Cover with plastic wrap and put in the freezer for at least an hour, until chilled.

7. Prepare the ice cream in your ice cream maker according to the instructions for your maker.

8. Put in a separate container and put in the freezer until solid.

* serves 1 quart
* I also shared this ice cream with Mix It Up Monday

Ovaltine Pudding with Honeyed Rice Krispies


I don’t know what’s happened to my participation in Food ‘n Flix lately. I keep watching the movies and cooking the food, but then I never get around to updating my blog about it. But I’m actually getting this up in time for it to be counted this month! I really do want to make a dedicated effort to updating more.

So, this month girlichef hosted the movie A Christmas Story. I never considered this to be a food movie, but Food ‘n Flix has taught me that food inspirations are all around us in movies. Obviously some movies are a lot more obvious than others, but with a spark of creativity, you can go far!

A Christmas Story is one of my brother’s favorite Christmas movies. I never really liked it. But this year, I was unable to go home for Christmas. It was nice to channel my family into the house with this movie, since we always have it on. And I decided to watch it in a different light and I actually really enjoyed it!

I had several fun ideas for what I would cook. My top runner was gingerbread cookies that were posed like Randy in his snowsuit, decorated in snowsuits and scarves. But I was all cookied out.


I also considered the idea of doing something decorated like pink bunnies for Ralphie. But I also decided against that.


I decided whatever I made should be my desert for Christmas day dinner. I decided that I would make something inspired by the scene where Ralphie gets a secret decoder pin from the Little Orphan Annie radio show. Ralphie was horrified to learn the message he had been seeking was “Be sure to drink your Ovaltine.” It was just an advertisment and little Ralphie was less than amused!

I obviously wasn’t going to just drink a glass of Ovaltine and call it a day. I’m not quite sure what would suffice!


I googled around and found this recipe for a pudding using Ovaltine. In the reviews it said it could be grainy. I didn’t have that problem, though I think there was too much gelatin in it. It was rather dense. But it was the nice end to my Christmas dinner. I still have some honeyed rice krispies left though which I should find a purpose for.

Join us next month to watch Bridget Jones’s Diary, hosted by Cheap Ethnic Eatz.

Ovaltine Pudding with Honeyed Rice Krispies

1/4 oz package of unflavored gelatin
1/2 cup milk
1 1/2 cup heavy cream
6 tbsp Ovaltine
1/4 tsp vanilla extract
5 oz bittersweet chocolate chips
1/4 tsp salt
2 tbsp sugar
1 1/2 tbsp honey
1 1/2 tbsp unsalted butter
2/3 cup rice krispies


1. In a saucepan, sprinkle the gelatin over the milk and let sit for 5 minutes. Add the cream, Ovaltine, and vanilla. Heat over medium heat and stir often, until the gelatin has dissolved. Remove from heat and stir in the chocolate chips and salt, until the chocolate has melted. Pour the mixture through a fine strainer. Then divide the mixture into four ramekins. Cover with plastic and let set in the fridge for at least 2 hours.

2. In another saucepan, heat the sugar, honey, and butter over medium-high heat. Cook until the mixture starts turning into a caramel color. Stir the rice krispies into the honey mixture. Transfer the rice krispies to a greased baking sheet, spread out evenly across the sheet. Let cool and break the rice krispies into small chunks.

3. To serve, sprinkle some rice krispies chunks over the pudding.

* serves 4


Chocolate Dipped Rosemary Shortbread


The next cookie on the agenda was a shortbread. My cookie cutter selection is small, so I made shortbread men. Gingerbread men is a thing. We all know of the traditional gingerbread man, that we decorate with frosting and candies – so why can’t shortbread men be a thing?

The shortbread men I made had rosemary in them and then were dipped in chocolate. My boyfriend wasn’t quite sure what to think about the rosemary in the cookie, because he loves rosemary on chicken. I thought it was a perfect addition. It added this element that wasn’t entirely expected, but also, entirely welcome.

Chocolate Dipped Rosemary Shortbread

1 cups flour
1/2 tbsp rosemary, minced
1/4 tsp kosher salt
1/2 cup butter
1/4 cup powdered sugar
1/2 tsp vanilla extract
3 oz semi-sweet chocolate


1. Preheat oven to 325. Line 2 baking sheets with parchment paper.

2. Combine the flour, rosemary, and salt in the bowl of a food processor. Process together until well mixed.

3. In the bowl of a stand mixer, beat together the butter and powdered sugar until light and fluffy. Add the vanilla and the flour mixture. Beat until the dough starts to come together.

4. Remove from the bowl and place on a floured surface. Roll the dough out with a rolling pin to 1/4-inch thickness. Place between two sheets of plastic wrap and place in the fridge for 30 minutes.

5. Using a cookie cutter, cut cookies out of the dough. Place on a baking sheet. Place the baking sheet in the fridge for 20 more minutes.

6. Bake for 20-24 minutes. Remove from oven and let cool completely.

7. Melt the chocolate in the microwave. Don’t let it burn. Dip your cookies in the chocolate. Let chocolate set.

* makes 1 dozen cookies

Traditional Chocolate Chip Cookies


My all-time favorite cookie is chocolate chip. I cannot properly partake in a cookie baking binge without making chocolate chip cookies.

The thing is, I never had a favorite chocolate chip recipe. I just like all chocolate chip cookies. Every single one.

Until right now. I found a favorite! I found a favorite chocolate chip cookie recipe and I am in heaven! There’s so much chocolate in them! And the texture has a chew to it, which I like.

On top of being the best chocolate chip cookie I’ve had, they were easy to make.

Chocolate Chip Cookies

1/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter, softened
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cup semisweet chocolate chips


1. Preheat oven to 350. Put parchment paper on 2 baking sheets.

2. In a large bowl of a stand mixer, beat together the sugars, butter, egg, and vanilla extract.

3. In a separate bowl combine the flour, salt, and baking soda.

4. Slowly add the dry mix to the wet mixture. Mix until just combined.

5. Fold the chocolate chips into the cookie dough.

6. Roll the dough into 1 1/2 inch balls. Place rolled balls on your baking sheets, leaving 2 to 3 inches between each cookie.

7. Bake for 12-14 minutes. Remove from oven and allow to cool.

* makes 15 cookies
* shared with Wednesday Whatsits

Chicken Breast in Mole

MoleThis month at Food ‘n Flix we’re watching Like Water For Chocolate and yours truly is hosting it! There’s still plenty of time to join us. Come get the information about how to participate here. Having both read the book and seen the movie, I thought both were impressive. In the movie there are so many food scenes – for any food blogger to find inspiration.

Tita, a young woman in Mexico, falls in love. However, tradition prevents her from marrying, as her duty in life is to care for her mother. Tita’s love ends up marrying her sister instead, so that he can still be close to her. This creates many tensions in the household, between Tita and her mother, Tita and her sister, and Tita and her love.

Tita is tasked with cooking food for the family. Luckily for the family, this is a strong skill of hers. However, Tita learns that the emotion she has when she cooks the food can make the people who eat the food react. The cake that Tita made for her sister’s wedding made everyone throw up because of her emotions when making it.

Tita helps care for her sister’s infant son, Roberto. At Roberto’s baptism Tita serves mole. When asked for the recipe she answers, “The secret is that when you cook it, you do it with much love.”

Perhaps this is why I never liked mole growing up (or my palate was still immature.) My dad would always order it when we would get Mexican food and tell me to try his chocolate chicken. Being excited I would. And then I would down a bunch of water because I hated the taste. But perhaps the mole was never made with love. I decided to give the recipe a go and I tried to make it with love. I was nervous to taste it due to my prior experiences with mole, but either my tastes have changed or I really did make this sauce with love.


Because the title of the movie is Like Water For Chocolate, I opted to make this chocolate chicken. It was a great dish when made with love.

Chicken Breast in Mole

2 chicken breasts, cut in half
kosher salt, to taste
3 tbsp sesame seeds
3 whole cloves
1/4 cinnamon stick
1/8 tsp caraway seeds
1/8 tsp coriander seeds
1 1/2 dried guajillo chile peppers
1 dried ancho chile pepper
1 1/2 tbsp vegetable oil
1 tbsp dried cranberries
1 tbsp pecan halves
1/2 6-inch corn tortilla, cut into pieces
3/4 oz chocolate chips
1/2 tsp ground cinnamon
drop of almond extract
pinch of sugar


1. In a large pot place the chicken breasts. Cover with water. Bring to a boil. Cook until the chicken is cooked all the way through. Set aside and save the cooking liquid.

2. Toast the sesame seeds in a dry skillet for 5 minutes or until brown. Pour into a food processor. In the same skillet add the cloves, caraway seeds, coriander, and cinnamon. Toast for 3 minutes. Pour into food processor.

3. Remove the stems and seeds from the dried chile peppers. Heat 1 tbsp vegetable oil into the skillet. Fry the peppers for 2 minutes on each side. Fill a bowl with water and place the chile peppers in the water. Soak for 30 minutes.

4. In the same skillet add the dried cranberries, pecans, and corn tortilla. Cook for about 4 minutes, until the tortillas are brown. Add everything in the skillet, including the vegetable oil, into the food processor.

5. Once the chiles are pliable, add the chiles and 3/4 cup of the liquid the chiles were soaking in into the food processor. Puree until you get a smooth thick sauce.

6. Heat the remaining vegetable oil in a deep skillet over medium heat. Add the chile sauce and fry for 5 minutes. Add 1 cup of the reserved water the chicken cooked in. Bring to a simmer and let simmer for 20 minutes.

7. Add the chocolate chips, cinnamon, and almond extract, stirring frequently until the chocolate melts. Cook for 10 minutes. Add the sugar and salt to taste. Add the chicken and cook for 10 more minutes.


* serves 2
* Besides Food ‘n Flix I’m sharing this recipe with See Ya In The Gumbo


White Chocolate Lemon Ice Cream

White Chocolate Lemon

I’ve moved! I’m no longer a Northern California girl, though at heart I always will be. I now live in the desert of San Bernardino, CA, east of Los Angeles. I’ve moved into a wonderful house that’s probably double the size of the house I left. Moving was a disaster, but when isn’t it? It’s always stressful, it always could go smoother, but it always ends. And this time it ended 8 1/2 hours away in a beautiful house in the middle of the desert.

I was worried I’d hate it here. But I really don’t. It’s beautiful. It isn’t the ocean. And it isn’t the forests. But it’s the desert. I’m surrounded by cactus, by Joshua trees, and I have quail and roadrunner running through my backyard. It’s beautiful in it’s own deserted way. I start my job a week from today, so until then, I’m just getting my house in order and playing around with my nice kitchen.

Funny enough though, the heat here isn’t as bad as Sacramento, which I just left. The day we moved it hit 108 in Sacramento. It’s been mid-90’s here. That’s a lot more bearable. Today even I didn’t have my AC on until about 1PM and my house was only 75 degrees.

But we still think of heat when we think of the desert, so to celebrate my arrival I decided to join in with We Should Cocoa’s (conceived by Choclette and Chele) challenge this month – chocolate ice creams and toppings hosted at Elizabeth’s Kitchen Diary.

My favorite ice cream of all time is Orange Chocolate. I decided to take a twist on that and use white chocolate and lemon. It is SO satisfying! And because this town is so small and doesn’t have an ice cream parlor, I guess I’ll have to be my own! There will hopefully be more ice cream recipes to come in the future.


White Chocolate Lemon Ice Cream

2 cups heavy whipping cream, divided
3/4 cup milk
zest from 2 lemons
9 oz Ghiradelli white chocolate chips
6 egg yolks
1/3 cup sugar
few grains of salt
2 tsp vanilla extract
2 tsp orange extract


1. In a heavy pot, combine 1 cup of cream, milk, and lemon zest. Stir over medium heat until the mixture begins to simmer. Remove from heat and cover the pot with a lid. Set aside for 20 minutes.

2. In another bowl, pour the chocolate chips. In a small saucepan over medium heat, heat 2/3 cups heavy cream. Stir often until it gets very hot. Pour the hot cream over the chocolate. Whisk the cream with the chocolate until it melts and reaches a smooth consistency.

3. In another bowl whisk together the egg yolks, sugar, salt, and the remaining 1/3 cup of heavy cream.

4. After the zest mixture has sat for 20 minutes, reheat and bring to a simmer. Remove from heat. Slowly add the hot zest mixture to the eggs, making sure to beat the eggs constantly so they don’t cook. Return to the pot and cook the custard until the temperature reaches 174 degrees on a candy thermometer. Remove from heat.

5. Gradually stir half the custard into the melted white chocolate, then return to pot and stir well. Stir in vanilla. Strain the custard through a very fine strainer over a large bowl.

6. Allow to cool. Once cool, cover with a paper towel covered by plastic wrap. Let sit in the fridge for 6 hours to overnight.

7. Once the mixture has chilled, remove from the fridge and stir. Pour into ice cream maker and churn according to the ice cream maker instructions. When there’s 5 minutes left before the ice cream is done, add the orange extract. Place in the freezer to completely freeze until ready to eat.

* Besides We Should Cocoa, this recipe is being shared with Mix It Up Monday

Deep Dark Chocolate Cake

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This month, Random Recipes and We Should Cocoa banded together to create a wonderful challenge. Randomly pick a cookbook and randomly pick a recipe from said cookbook that uses . . . you guessed it! CHOCOLATE!

Somehow, despite being random, I keep picking my favorite cookbook off the shelf. Either I just need more cookbooks to be randomly selected or there’s some sort of magnetism that keeps this book coming back to me. Welcome again my favorite cookbook, Cook Yourself Thin. In the past, for Random Recipes I’ve made the Mediterranean Chicken and Better For You Breakfast Sandwich.

Anyway, once I was holding this cookbook, I counted the number of recipes in it that used chocolate. I then put into the random number generator and was directed to this chocolate cake. I was pretty happy when I saw what recipe the generator had chosen for me, since my boyfriend’s birthday is in February (today actually) and he had asked for a chocolate cake.

This cake was sort of dry, but he raved over and over that he hates moist cakes and was so happy because he likes dry cakes and no one ever makes dry cakes. While I personally like moist cakes a hell of a lot, the lack of butter does take away a lot of the moist in a cake. Additionally, he likes it when I accidentally overcook things, so a dry cake really was the way to go for him. All in all, it was a success. The beets were such a strange addition, but in the end, you don’t even taste them.

This was a great random recipe. The universe was aligned when I randomly chose this recipe!


And with that, I’d also like to wish my love a very happy 31st birthday!


Deep Dark Chocolate Cake


1 1/2 cups flour
3 1/4 tsp baking soda
1/2 + 1/8 tsp salt
1/4 cup finely ground cashews
5 tbsp cocoa powder
4 oz beets, peeled and finely grated
4 oz buttermilk
2 tbsp brewed black coffee
3 eggs
3/4 cups sugar

1/2 cup chocolate chips
2 tbsp brewed black coffee
2 tbsp honey


1. Preheat the oven to 350. Spray an 8″ springform baking pan with cooking spray.

3. In a small bowl, combine the flour, cocoa powder, ground cashews, salt, and baking soda together. Set aside.

4. In a mixer, beat the eggs and sugar for 4 minutes using medium speed, until pale and fluffy. On low speed, beat in the beets followed by the dry ingredients. Add the buttermilk and coffee and beat until the batter is smooth.

5. Pour the batter into the springform pan. Place in the middle of a hot oven and bake for 30 minutes. Your cake is done with a toothpick stuck in the middle comes out clean.

6. Cool for 10 minutes then unmold and set on a cooling rack. Cool until the cake is cold.

7. To make the icing, prepare a double broiler. Combine all the icing ingredients and stir gently, until the chocolate is smooth. Stir until the chocolate mixture thickens.

9. Pour the icing over the top of the cake and allow it to drip down the sides.

* I’m also sharing this recipe with Mix It Up Monday

Devil’s Food Cupcakes



This month’s Random Recipes challenged us to randomly pick a cookbook we received for Christmas. For the past two years I’ve been very lucky and have received cookbooks for Christmas. They are my favorite things ever. This year I received two. One book was filled with cupcakes. The other book is called Recipes Across America. Funny enough, though I made cupcakes this time, were not from the cupcake book but the other one instead. The book is filled with recipes from across this big country from Kentucky Grilled Chicken, Cheese Soup from Wisconsin, and Northwest Salmon Salad.

I opened the book hoping to get a savory recipe, but I was greeted by two different cake recipes: Devil’s Food Cake and Southern Lane Cake. Though the Southern Lane Cake intrigued me greatly (it’s essentially a glorified fruitcake,) I decided to stick with my favorite and do the chocolate.

This recipe appears in the “South sweets” section of the book. The recipe comes from Donna Carman in Tulsa, OK who shared that this recipe won the blue ribbon at several state fairs.

Though the recipe was for a cake, I decided to make cupcakes so I could more easily bring them to work. I’m not sure what I think about that option anymore, because the devil’s food made sort of weird cupcakes. It tasted good still, but they sort of drooped in the middle and shrunk.

Then when it got to the frosting, I realized I had a huge dilemma. The frosting recipe called for almost 4 cups of powdered sugar. I only had 1/4 cup!!!!!!!! (Which by the way, I need to buy more obviously.) So I found this recipe online for a frosting that didn’t used powdered sugar. It’s really more of a glaze and it hardened on top of the cupcakes.

They were super sweet, but pretty good and fluffy.


Devil’s Food Cupcakes

3 oz unsweetened chocolate, chopped
1/2 cup butter, softened
2 1/4 cups brown sugar
3 eggs
1 1/2 tsp vanilla
2 1/4 cups cake flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup water
1 cup sour cream


1. In a double boiler, melt the chocolate. Stir until smooth. Set aside.

2. In a large bowl, cream the butter and brown sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and chocolate.

2. Combine the flour, baking soda, baking powder, and salt. Add to the creamed mixture, alternately with the water and sour cream. Transfer to prepared cupcake tins.

3. Bake at 350 for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool.

For the Frosting

1 cup granulated sugar
1/4 cup cocoa powder
1/4 cup butter
1/4 cup milk
1 tsp vanilla extract


1. In a pot mix together the sugar, cocoa powder, butter, and milk. Bring to a boil for one minute. Remove from heat and stir in the vanilla. Cool partially and then beat with a mixer for three minutes.

2. When your cupcakes are cool, spread this glaze on top of them.

* makes about 2 dozen cupcakes

Bacon Chocolate Chip Cookies


Yesterday I posted about restraint and how I love to indulge, but how I need to not indulge in unhealthy things. And then today I made bacon chocolate chip cookies and ate six of them. *sigh*

Cookies are my downfall. My weakness. My kryptonite. Chocolate chip cookies make it even worse.

But I ignored my better thinking and made these bacon chocolate chip cookies for this month’s We Should Cocoa. This month’s theme is New Year, New Ingredient and is hosted at Lancashire Food. Basically, this month’s chocolate recipe was to pick an ingredient to pair with chocolate that we’ve been wanting to do, but haven’t yet.

The chocolate-bacon craze has intrigued me. About a year ago (I think) I had chocolate bacon gelato. It was delicious. But I’ve been hesitant for whatever reason of actually including bacon with my chocolate. I shouldn’t have been, but perhaps I should have made only 1/2 a batch of cookies so I wouldn’t have devoured so many.

Bacon Chocolate Chip Cookies

8 strips bacon
1 cup unsalted butter, room temperature
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
2 cups flour
1 cup dark chocolate chips


1. In a skillet fry up the bacon. Once it’s cooked crisp, place it on a plate covered in paper towels to let drain. Once the bacon has cooled cut it into small pieces. Set aside.

2. In the bowl of your mixer, combine the butter and sugars. Beat until creamed together. Then add the egg and vanilla and beat together.

3. Add the baking soda, baking powder, and flour to the mixing bowl. Mix together well.

4. Add the chocolate chips and bacon. Using a big spoon, mix the bacon and chocolate into the dough.

5. On a baking sheet lined with parchment paper, place 1 tbsp sized balls of the cookie dough. Leave enough room between the cookies so they can expand a little bit.

6. Bake at 350 for 11 minutes.

* makes about 2 dozen cookies
* besides We Should Cocoa, I’m sharing these cookies with Weekend Cooking