DAD’S DINER MEATLOAF ala Erin French of the LOST KITCHEN

This is Erin’s dad’s recipe. He first taught her in his diner and she adapted it with her own spin. I then adapted it and backed off on the herbs. The first time I made it we thought it was a little too herb forward (at least for us).

Also I’m deathly allergic to mustard so I substituted a honey horseradish mixture to replace the Dijon mustard. I’ve obviously never tried her glaze, but love what I have substituted it for.

FOR THE MEATLOAF serves 4-6
3/4 pound ground beef
3/4 pound ground pork
1/4 cup shredded FINELY carrot
1 shallot, diced
1/4 cup shredded Pecorino cheese
1 cup ½-inch crusty sourdough bread cubes
1 teaspoon fresh thyme leaves
1 LARGE egg, lightly beaten
1/4 cup whole milk
FRESH ground – about 1 teaspoon salt and 3 to 4 twists of pepper

  • Preheat the oven to 375°.
  • Combine all of the meatloaf ingredients in a large bowl and use your hands to mix JUST until evenly combined. DO NOT OVER MIX.
  • Form into a 9 × 5-inch loaf pan.

GLAZE
1/8 cup packed light brown sugar
1/3+ cup ketchup (jalapeno ketchup adds a bit of a kick if you want)
2 teaspoons QUALITY honey – added to replace Dijon mustard
1/2 teaspoon creamy horseradish – added to replace Dijon mustard
(1/2 tablespoon Dijon mustard) – omitted due to allergy

  • In a medium bowl, stir together all of the ingredients.
  • Brush the top of each meatloaf with a thick coat of the glaze.
  • Transfer to the oven and bake 45 minutes until an instant-read thermometer reads 150°.
  • Let the meatloaf rest for 10 to 15 minutes, then unmold, cut into slices, and serve.

Her recipe calls for “unmolding” the meatloaf. I have the MOST wonderful pans and bake ware from USA Bake Ware and HIGHLY RECOMMEND getting this loaf pan.The oils and fats drip to the catch basin in the bottom and the insert lifts out allowing the meatloaf to be slid out without disturbing the glazed top.

I have not been solicited for not encouraged in ANY way to make this recommendation which to me means ten times more. It is just an awesome pan made by an awesome company out of quality materials! I think I have every piece of bake ware they make. 😀

CITRUS VINAIGRETTE SALAD with GOAT CHEESE WONTON CROUTONS

This recipe is an adaptation of a Molly Yeh recipe. The croutons are still hers, but I adapted the actual salad and vinaigrette to our likes. 😀

CITRUS VINAIGRETTE SALAD with Wonton Croutons

Level: Intermediate Total: 50 min Active: 50 min Yield: 4 to 6 servings

1 LARGE navel orange, segmented with pith and peel removed
1 can mandarin oranges and juice (use juice in the vinaigrette)
FRESH ground sea salt and black pepper 
3 tablespoons avocado oil 
Torn romaine lettuce
1 small red onion, thinly sliced 
2 green onions, sliced thin
1 cup grape tomatoes, halved
1 tablespoon toasted white sesame seeds
Vinaigrette from below
Fried Wonton Croutons from below

  • Place the lettuce in a large serving bowl.
  • Add the onions and tomatoes.
  • Drizzle with the dressing, tossing to coat.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Top with orange segments, sesame seeds and Wontons.
  • Drizzle with more dressing, as needed.
  • Serve immediately.

CITRUS VINAIGRETTE yields 1 cup
1 tablespoon unseasoned rice wine vinegar
1/2 – 3/4 cup avocado oil
3 tablespoons FRESH lemon juice (2 medium lemons)
3 tablespoons FRESH orange juice (1 LARGE orange, mandarin orange juice from above or a combination of both)
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper, to taste
1 clove garlic, FINELY minced

  • Whisk together all ingredients until well-combined and emulsified.
  • Store in the refrigerator no longer than 3 days since it contains fresh garlic.
  • Shake WELL before each use.

FRIED GOAT CHEESE WONTON CROUTONS ala Molly Yeh
Neutral oil, for frying
3 ounces (84 grams) soft goat cheese 
1/4 cup (7 grams) chopped fresh chives
FRESH ground sea salt and black pepper 
12 wonton wrappers 

FILLING

  • Heat about 2 inches neutral oil in a large saucepan to 365.°
  • Fill a small bowl with water.
  • Set a wire rack over a baking sheet and set aside.
  • Combine the goat cheese, chives, honey, a pinch of salt and several grinds of pepper in a small bowl.
  • Mash with a spoon to combine.

WONTONS

  • Lay out the wonton wrappers and add 1 teaspoon filling to the center of each.
  • To seal, dip your finger in the water and wet the perimeter of the wrapper.
  • With your thumb and forefinger, fold 2 opposite corners of the wrapper in half and then bring them together to meet in the middle.
  • Pinch to seal.
  • Repeat with the remaining 2 opposite corners to create a four-cornered star.
  • Add half of the wontons to the oil and fry, turning occasionally, until crisp and deep golden, 2 to 3 minutes. DO NOT CROWD PAN.
  • Drain on the wire rack.
  • Season with salt.
  • Repeat with the remaining wontons.

APPLE PIE STREUSEL MUFFINS

APPLE PIE STREUSEL MUFFINS adapted from OMG CHOCOLATE DESERTS I made this batch using a Texas size muffin pan, but find they are better as regular size because they are so rich and filling.

CINNAMON STREUSEL TOPPING
1 cup all-purpose flour
¼ cup granulated sugar
¼ cup light brown sugar
6 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon QUALITY cinnamon

  • In a small bowl, whisk together flour, sugar, brown sugar and cinnamon, add melted butter and stir with a fork until crumbly and set in the fridge until ready to use.

MUFFINS
2 cup all purpose flour
3 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 1/2 teaspoons QUALITY ground cinnamon
2 LARGE eggs
1 cup granulated sugar
1 cup vanilla Greek yogurt
1/2 cup vegetable oil
1 teaspoon PURE vanilla extract
1 ½ cups COMSTOCK apple pie filling, chopped small

  • Preheat the oven to 400°.
  • Line standard muffin pan with paper liners and set aside.
  • Prepare streusel topping and set aside.
  • In a large bowl stir together flour, baking powder, salt, cinnamon and nutmeg, then set aside.
  • In a medium bowl, whisk together eggs and granulated sugar until combined.
  • Whisk in yogurt, oil, and vanilla extract – mixture should be a pale yellow.
  • Fold wet ingredients into dry ingredients and mix everything together by hand. The batter will be quite thick.
  • Spoon batter into prepared muffin tins, filling less than two thirds.
  • Tap the pan onto working surface to remove air bubbles.
  • Add a heaping tablespoon of chopped apple pie filling on top of batter and gently press the apples into the batter.
  • Reduce the heat to 375° and place pan in center of shelf.
  • Bake about 19-22 minutes or until the toothpick inserted in the center comes out clean.
  • Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

Honestly these are great without the glaze, but they are phenomenal with the glaze.

GLAZE
1 cup powdered sugar
1–2 Tablespoons milk

  • Stir together powdered sugar and milk. If it’s too thin add more powdered sugar, if it’s too thick add more milk.
  • Drizzle glaze over cooled muffins.

NO KNEAD BREAD

This is a SUPER easy to use with other meats and/or make sweet instead of savory. Thanks Molly! 😀

NO KNEAD BREAD

Level: Easy Active: 30 min Yield: 6 servings
Total: 16 hr 50 min (includes overnight rising and cooling time)

3 cups (400 grams) bread flour, plus more for dusting
2 teaspoons kosher salt 
1/2 teaspoon instant yeast 
1 1/3 cups (320 grams) water 
8 ounces Genoa salami, diced into 1/4-inch pieces 
1/4 cup finely chopped fresh chives 
Butter, for serving, if desired 

  • In a large bowl, whisk together the flour, salt and yeast.
  • Add the water and stir with a stiff silicone spatula until combined and there are no longer bits of flour, 20 to 30 seconds. (It will be very sticky.)
  • Cover with saran and let sit on the counter at room temperature overnight, 12 to 18 hours.

 

  • Remove saran. It will have a funky, fermented aroma and bubbles.
  • Sprinkle one-third of the salami and chives over the top.
  • Using a rubber spatula, fold the outside of the dough over the salami to cover.
  • Repeat this process two more times until all of the salami and chives are folded in.

 

  • Lay a piece of parchment paper on the counter and sprinkle with an even layer of 1/4 cup flour to cover the surface.
  • Scrape the dough onto the floured parchment and use heavily-floured hands to shape it into a roundish blob.
  • Press in any exposed salami bits and pinch the dough to seal.
  • Sprinkle the top with another layer of flour and cover with a piece of saran.
  • Let sit until the dough has risen by half, 1 1/2 to 2 hours.

 

  • Place an oven rack in the lower third of the oven and preheat to 450°.
  • Place a 3-4 quart lidded Dutch oven on the rack and allow to heat while the oven reaches the desired temperature.

 

  • When the dough has proofed, carefully remove the Dutch oven from the oven and remove the lid.
  • Remove the saran from the bread and using the corners of the parchment lower the bread dough into the Dutch oven parchment and all.
  • Cover the Dutch oven and bake for 30 minutes.
  • Remove the lid, then bake until the top is golden brown and crusty, another 10 to 20 minutes.
  • Let it cool on a rack for about an hour, then slice and serve with butter if desired.

GERMAN APPLE PANCAKES

GERMAN APPLE PANCAKES Yield: serves 6

adapted from Ruth Reichl’s recipe

Dousing these apple pancakes in rum and setting them on fire IS optional, but it is not recommended to do so. This dramatic step only enhances the flavor of the caramelized apples so fragrant with cinnamon and nutmeg that you can taste the boozy rolled pancakes before you ever even cut into them.

2 Granny Smith or Honey Crisp apples, peeled, cored, and THINLY sliced
2 tablespoons FRESH lemon juice, plus more for drizzling – 1 LARGE lemon
4 tablespoons unsalted butter, divided
¼ cup PACKED light brown sugar
3/4 teaspoon QUALITY ground cinnamon
LARGE Pinch of FRESH grated nutmeg
3 LARGE eggs
¾ cup all-purpose flour
2 tablespoons sugar
1 tablespoon sanding sugar, plus more for sprinkling
Pinch of kosher salt
1 cup WHOLE milk
¼ cup dark rum or cognac (optional)

  • In a medium bowl, add the apples and 2 tablespoons of lemon juice, tossing to coat.
  • In a medium skillet over medium-high heat, melt 2 tablespoons butter.
  • When the foam begins to subside, stir in the brown sugar, cinnamon, and nutmeg.
  • Add the apples and cook until darkly caramelized and fragrant, 11–12 minutes.
  • Remove from the heat and set aside.
  • In a large bowl, beat the eggs, then whisk in the flour, granulated sugar, and salt until smooth.
  • Add the milk and continue whisking until a thin, smooth batter forms.
  • In a nonstick 8-inch skillet over medium heat, melt 1 teaspoon butter.
  • When the foam begins to subside, pour in ⅓ cup batter, tilting the skillet to coat the entire surface with batter and form a thin pancake. Cook until just set, about 2 minutes.
  • Evenly distribute one-third of the apples over the pancake, then pour another ⅓ cup batter on top, tilting the skillet to coat the surface and the apples with batter.
  • Cook until the edges of the fresh batter have begun to set, 1–2 minutes, then use two wide, offset spatulas to flip the pancake. Continue cooking until the bottom is evenly golden brown, 1–2 minutes more, then turn out onto a large plate.
  • Sprinkle generously with granulated sugar, then roll the pancake up like a jelly roll.
  • Sprinkle with more granulated sugar, and if desired, drizzle with a few drops of lemon juice.
  • Repeat with the remaining batter and apples to make a total of 3 rolled pancakes.
  • In the skillet used to cook the apples, add the rum and remaining 1 tablespoon butter; warm over medium heat.
  • Add the pancakes, spoon the rum mixture over the top, and remove from the heat.
  • Working quickly and carefully, use a gas lighter or a long match to set the pancakes on fire.
  • Shake the skillet gently until the flame goes out, then transfer the pancakes to a large plate.
  • Serve warm.

The Revival of the INCREDIBLE MYSTERY FUDGE

Last weekend my friend who is the local Eagle’s Auxiliary president held her last fundraising function for the year. We did a Paint-N-Sip event at the post. We had a great turn out and in the end made a hefty sum to add to the scholarship fund. We did raffle tickets for some incredible baskets, served a small lunch, sipped mimosas and had a great time. It wasn’t my pick for a painting, but it was for a good cause 😀

One of the things we did to raise money was hold a guessing raffle. I made a BIG batch of my incredible mystery fudge. This recipe originated 15 years ago or so when I was approached by Country Bob’s All Purpose Sauce to promote their cookbook and sauce. I can’t find the sauce anywhere around here, but it tastes suspiciously like A1 sauce so that makes a great substitute. No one was able to guess the mystery ingredients, but we had some wild guesses – everything from mayonnaise to pop rocks 😀

INCREDIBLE MYSTERY FUDGE
12 ounces Velveeta cheese, cut into cubes
2 sticks butter
6 ounces unsweetened chocolate
2 tablespoons Country Bob’s All Purpose Sauce or A1 sauce
2 pounds powdered sugar
1 teaspoon PURE vanilla extract
3/4 cups heath bar bits (optional)
3/4 cups chopped pecans (optional)

  • In a microwave safe bowl combine the Velveeta, butter, Country Bob’s All Purpose Sauce and chocolate.
  • Microwave on high 2-4 minutes, stirring every minute until mixture is smooth and well blended.
  • Pour the powdered sugar into a large mixing bowl.
  • Gradually add the chocolate mixture while beating with an electric mixture until well blended.
  • Beat in the vanilla.
  • Stir in the nuts, heath bar bits or your desired combination totaling 1 1/2 cups.
  • Pour into a greased 9×13 pan.
  • Cover and chill until firm.
  • Store in the refrigerator.

HAPPY HOMEMAKER MONDAY & MENU PLANS week 6 of 2022

Doing Happy Homemaker Monday so extensively helps keep me on track as it summarizes the past week and lays out a fairly concise plan for this week.

 Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

I had a very busy weekend and well I’m just beat today and coping with food and tummy issues still. I’m hoping to find some energy laying around.

Well, our rain never materialized and we have been having quite a bit of “stagnant” air. Day in and day out have been foggy, dewy mornings that burn off into 1-2 hours of semi-sun shine just before the sun begins to set. Highs in the 40’s and lows in the 30’s which is still good for Levis, comfy hoodies and UGG’s 😀

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’ll be doing a deep clean on the kitchen this week since we’ve been infested with “winter” ants again, you know the ones looking for water and warmth. I’ve set a dozen or so traps around the house.
  • GROCERIES & ERRANDS Not much this week which is good because I’m just a bit worn out lately and lacking enough energy.
  • PROJECTS Hoping it get sunny enough an afternoon or two to finish covering the rust on the cafe table and chairs that sit by the front door and the barrel rings of the front planters.
  • RECIPE RESEARCH & MENU PLANNING The next couple of weeks are planned.

WHAT’S ON THE DVR/TV
  • PEACOCK Frasier reruns at bedtime
  • DISNEY+ Sulphur Springs season 2
  • CABLE OLYMPICS, Rawhide reruns, HGTV – Fixer Upper, COOKING shows – Girl Meets Farm, Beat Bobby Flay, Alex vs. America, Kids Baking championship

I finished up Return to Sapphire Bay – THE LAKESIDE INN by Leanna Morgan and started BUNDLE OF TROUBLE by Diana Orgain this week. Bundle of Trouble wasn’t on my original list for the year, but popped up as a free kindle read in my email so I thought I’d try a new to me author. I’ll then double back to grab book #2 for The Return Sapphire Bay.

My friend came for dinner the other night before our big paint day and brought me this beautiful teacup of flowers. Originally I wasn’t fond of this picture we painted for the fundraiser, but it has grown on me 😀

Everybody probably already knows this, but a single mini marshmallow in the bottom of your cone can keep it from dripping all over you 😀
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
SPICY SHRIMP TEMPURA BOWLS
CHICKEN & PROSCIUTTO PENNE
MOZZARELLA CHICKEN
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
OUT
HAMBURGER HASH
TEX MEX POT PIES
DESSERT
CHOCOLATE CHIP COOKIES

  • INCREDIBLE MYSTERY FUDGE
  • GERMAN APPLE PANCAKES
  • APPLE PIE STREUSEL MUFFINS
  • NO KNEAD (SALAMI) BREAD
  • CITRUS VINAIGRETTE SALAD with GOAT CHEESE CROUTONS

SUPERBOWL PARTY DIP TRAY ~ CHEESY GAME DAY DIPS ~ BUFFALO CHICKEN, BACON & CHEESE, SPINACH & ARTICHOKE, PHILLY CHEESESTEAK

ARE YOU READY FOR SOME FOOTBALL? or FOR SOME RACING? or HOW ABOUT SOME OLYMPICS? On this weekend we are doing grazing meals and this recipe I found on Facebook will be perfect!

I found this recipe on Facebook a couple years back and it was written for 4 dips done in a rectangle. Since it’s usually just the 2 of us I make much smaller quantities and have adjusted the flavors to our liking. I’ll then take the leftovers and mix them together if they are compatible and make another plate for the next day!

CHEESY GAME DAY DIPS

serves 12 people if you make ALL 4 dips

1 pound of your pizza dough

Avocado oil

BACON and CHEESE DIP
1 3/4 cup sour cream
8 ounces cream cheese, softened
2 1/2 cups shredded cheddar cheese, split
1 cup cooked bacon bits
1/4 cup chopped spring onions
1/2 teaspoon salt
1/2 teaspoon pepper

BUFFALO CHICKEN DIP
2 cups shredded rotisserie chicken
8 ounces cream cheese, softened
1-4 to 1/2 cup Frank’s original hot sauce (depending on your level of heat)
1/2 cup sour cream
1 cup FINELY grated cheddar cheese
1 clove garlic, FINELY minced
1 tablespoon FRESH chopped chives

SPINACH ARTICHOKE DIP
8 ounces cream cheese, softened
1/2 cup mayonnaise
½ cup sour cream
1/2 cup chopped artichokes
1/2 cup chopped spinach, thawed
1 cup grated mozzarella cheese
FRESH ground sea salt and ground black pepper to taste

PHILLY CHEESESTEAK
1 cup cooked beef, minced
FRESH ground sea salt and ground black pepper to taste
cooking spray
1 cup diced red onion
1 cup diced red pepper
1/4 cup mayonnaise
1/2 cup sour cream
4 ounces cream cheese, softened
4 ounces shredded mozzarella “provolone” cheese

  • Pre-heat oven to 350°.
  • Grease and line a deep sheet pan.
  • Mix together all ingredients for each dip until combined.
  • Roll pizza dough into ping pong size balls (20 grams) and place around the edge of the sheet pan and across through the middle to create four equal quarters. If only making 2 or 3 dips adjust your size and shape accordingly.
  • Spread one dip into each of the areas and smooth out.  
  • Brush the dough balls with avocado oil and let proof for 20 minutes.
  • Bake for 20-30 minutes until dough balls are golden brown and dips are bubbling.
  • Serve while warm, enjoy!

DOUBLE CHOCOLATE CHEWY BROWNIES

These are made from one of the gift jars I made for Christmas presents. They are a simple and perfectly delicious treat for any day 😀

DOUBLE CHOCOLATE CHEWY BROWNIES
Prep Time 5 mins Cook Time 22 mins Total Time 27 mins

1 cup granulated sugar
⅓ cup unsweetened cocoa powder, sifted
½ cup all-purpose flour
¼ teaspoon sea salt
¼ teaspoon baking powder
1/3 cup mini semi sweet chocolate chips

Sift together all dry ingredients.
Place into a jar or airtight container.
Add chips to top and seal tightly.

On a tag add the following:

ADDITIONAL INGREDIENTS:
½ cup butter, melted, then cooled
2 LARGE eggs, room temperature
1 teaspoon PURE vanilla

  • Preheat oven to 350°.
  • Spray an 8×8 square baking dish.
  • Melt butter and set aside to cool slightly.
  • In a medium bowl, whisk together the eggs and vanilla.
  • Mixing with a wooden spoon gently add the dry ingredients, stirring just until combined.
  • Add melted butter into mixture mixing just until incorporated.
  • Spread batter in a prepared pan and bake for 20-25 minutes based on your consistency desire.
  • Cool completely before cutting.

MARINATED BEAN SALAD

MARINATED BEAN SALAD
2 – 15 ounce cans green beans
1 – 15 ounce can wax beans
15 ounce can sliced carrots
4 ounce jar pimientos
1 SMALL red onion, halved and sliced thin
1 cup apple cider vinegar
1 1/4 cups sugar
FRESH ground sea salt and black pepper, to taste
  • Drain beans, carrots and pimentos REALLY WELL and place into a covered dish with enough room for the liquid.
  • Toss in red onion slices.
  • In a sauce pan dissolve the sugar and salt into the vinegar and bring it to a boil.
  • Let it cool.
  • Pour it over the bean mixture.
  • Marinate at least 24-48 hours for the best flavor.

MARINATED PORK CHOPS & FRIED POTATOES

MARINATED PORK CHOPS & FRIED POTATOES
2 Yukon potatoes per person, diced bite size
2 tablespoons butter (for potatoes)
1 tablespoon butter (for pork chops)
2 green onions, minced
1-2 thin bone-in pork chops per person
1/2 cup of your favorite Italian dressing (I use Ken’s usually)
1 1/2 cups white wine
1-2 shallots, sliced thin
4 slices bacon, diced
FRESH ground sea salt and black pepper

  • 8-10 hours before dinner arrange pork chops in a deep covered tupperware.
  • Pour wine and dressing over pork chops, turning to coat. Add lid and chill in refrigerator, turning every so often to keep pork chops marinated well.
  • Melt butter in skillet.
  • Add potatoes and green onions, season well with FRESH ground sea salt and black pepper.
  • Stir frequently, cooking until crisp and golden. Set potatoes aside.
  • Drain marinade from pork chops, but DON’T throw it out!
  • Using the same pan add 1 tablespoon butter and pork chops in a single layer, frying until browned and JUST cooked through. Remove pork chops and keep warm.
  • In the same pan add shallots and bacon pieces, cooking until bacon is done, but not too crispy.
  • Add the drained marinade to the pan and bring to a simmer for 5-10 minutes until gravy consistency.
  • Add fried potatoes to gravy, simmering a minute or two.
  • Add pork chops to pan to warm, turning to coat in the gravy.
  • Serve immediately.

ELVIS COOKIES ala DUFF GOLDMAN

Duff says that the King deserves a cookie. And you know what, he’s absolutely right, and I for one am so glad Duff created a cookie for him! Elvis was known for some odd eating combos and this cookie showcases them all – bananas, peanut butter, garlic, bacon, pretzels… YEP I said garlic. I always make a recipe as written the first time and then adjust from there. I did include the garlic, but I WILL omit it next time. Hubby couldn’t taste it, but I could.

ELVIS COOKIES ala DUFF GOLDMAN yields 30 cookies
3 cups sugar
1 cup butter, softened
1 cup peanut butter, smooth or crunchy
2 tablespoons molasses
1 tablespoon PURE vanilla extract
BIG pinch of baking powder*
1 garlic clove, minced **(optional)
2 teaspoons kosher salt
3 VERY ripe bananas
2 1/2 cups all purpose flour
1 1/4 cups chocolate chips
3/4 cup pretzel crumbs (about 5 ounces hard pretzels smashed)
10 bacon strips, cooked crisp and chopped FINE

  • Preheat oven to 350°.
  • Spray baking sheet with non-stick cooking spray.
  • In a large bowl combine the butter, peanut butter, molasses, sugar, baking powder, garlic and salt, mixing until all one color.
  • Add the bananas, mixing until all the same consistency.
  • Add flour and gently mix until incorporated with no lumps.
  • Fold in the chocolate chips, pretzel pieces and bacon.
  • This is my little addition – chill the entire batch of dough for 1 hour before using.
  • Place large walnut sized spoon fulls onto prepared baking sheets 2 inches apart.
  • Chill baking sheets 10 minutes.
  • Bake for 12 minutes or until golden on the outside and gooey in the middle.
  • Cool on wire rack.

*NOTE: Duff qualifies this by saying yes, he said a BIG pinch of baking powder and to get over it 😀

**NOTE: Duff claims that the garlic isn’t weird and that there is actually a long standing tradition of putting garlic in chocolate chip cookies. I have to admit t does sound weird, but in reality no weirder than the bacon 😀 But like I said hubby couldn’t taste it, but I could so I will omit it next time and leave it up to you.