Nibbles of Tidbits, a Food Blog

The recipe is real, but the story behind it isn’t.  You must have heard the story about the lady who paid $250 for the Chocolate Chip Cookie Recipe from Neiman Marcus?!  When I heard about it, the amount was $2,500 — You know how stories get exaggerated.  Either way, Snopes reports it to be false.  The full interesting story is linked here.

http://www.snopes.com/business/consumer/cookie.asp

Aside from that, an old friend recently reminded me how “freaking good” they are.  I used to make the recipe a lot and do think they’re possibly the Best Chocolate Chip Cookies in the world — The blended Oatmeal and grated Chocolate certainly contribute to it.  I usually add Walnuts, Pecans or Macadamia Nuts.  The recipe is linked above and below on an album page I created over ten years ago.  It’s not fancy but includes four bonus recipes if interested.

Neiman Marcus Chocolate Chip Cookie Recipe

They’re so easy to make.  Just dip Oreo Cookies in melted Milk Chocolate and vuala.  To add the contrasting stripes, melt orange Chocolate pieces and drizzle over the Cookies.  We got ours from Michaels — They offer various colors.  The Pumpkin and BOO Cookies were made with Chocolate molds.  If you’ve never tried a Chocolate Dipped Oreo Cookie, you’re missing out.  It’s a simple tasty treat.  Happy Halloween to you!

Related Links:

http://www.ineedtext.com/FoodBlog/?p=1214

http://www.michaels.com/art/online/home

Decorating Halloween Treats is now a super fun tradition with my best friends.  One friend makes all the basics and the rest of us just get to show up and decorate them.  I’m one of the lucky decorators. 🙂

The Cupcake topping in the main photo is made from ground Oreo Cookies and the goodies in the bags above are Milk Chocolate dipped Oreo Cookies.  The Halloween Cookies are homemade with my friend’s favorite Sugar Cookie recipe, then cut into pumpkins, bats, witches, cats, ghosts, Frankenstein and more.  The Cupcakes are Chocolate.  All are fresh baked and yummy.

Above are just a few of the tools and below is just some of the fun.  After all, we each get to take home trays of Cookies, Cupcakes and Chocolates.  It’s a lot of laughs too, especially with this crazy bunch. 🙂

I rarely post people pictures on this blog, since it’s all about the food, but I’m wearing my Foodbuzz Apron, so I’d thought I’d let them know.  Thanks Foodbuzz!  And a big THANKS to Loretta for doing all the hard work so we can just show up and have fun.

Related Link:

http://www.foodbuzz.com/

Since I didn’t have all the ingredients on hand to make Banana Bread, I made improvised Banana Cakes.  The experiments started with a White Cake Mix, 3 large extra ripe Bananas and a box of Vanilla Pudding Mix. 

I mashed the Bananas, then added in the Cake Mix and Pudding Mix.  And I prepared as instructed on the Cake Box, less 1/4 Cup liquid.  The Cake Mix I used called for 3 Eggs, 1/3 Cup of Oil, and 1 1/4 Cup of Water – I added only 1 Cup of Water and used Walnut Oil.

For a second experiment I poured most of the batter into a baking tin for the oven, and the rest into a small glass bowl for the toaster oven.  I cooked both Cakes 5 minutes longer than directed on the Cake Box. 

And happily both Cakes turned out really good — Moist and Banana-Bready.  I mixed Powdered Sugar, Vanilla Extract and Milk to make a Glaze that’s seen on both Cakes. 

These experiments were born from over ripe Bananas with no flour on hand — And since there was an excess of batter, why not make a baby Cake too?!  Plus I’d never made a Cake in the toaster oven before, so I wanted to try it.  I had the larger Cake as a back up if it didn’t go well.  

Overall, I would make and enjoy the very same again.  The flavor and texture were agreeable and it was fun to have a “tasting” Cake.  Others really liked it too.

UPDATE (12/14/08):  Subsequent Toaster Oven cooking (experimentation) has revealed it’s necessary to add 5-15 minutes to the cooking time of a Cake, Bread or Custard.

Related Link:

http://en.wikipedia.org/wiki/Banana_bread

There’s no Cake here right now, but it’s way too easy to make fresh baked Chocolate Chip Cookies.  This is the first time I’ve seen the Nestle Toll House Walnut Chocolate Chip Cookies.  And I don’t even need to slice them.  You know how tiring that can be – Ha. 

I just break them off the Cookie block and pop ’em in the Toaster Oven.  They’re great to have in the fridge for a quick dessert, snack or indulgence.  Is four a day bad?  It’s just a phase.

Related Link:

http://en.wikipedia.org/wiki/Chocolate_chip_cookie

We saw this recipe in a cookbook I recent bought for my Niece’s Birthday  — We thought it was so clever and cute that we made it during a sleepover at a family cabin in Lake Arrowhead.  That’s us on the cake from left to right, my sister Ami, Niece Lexi, Mom, Me and Niece Bailee.    

We look a bit like zombies, but it was fun to make.  Our heads are Nilla Wafers, the pillows are Marshmallows, and the bodies are Twinkies.  We used Jawbreakers for the eyes, sweet and sour Candy Rope for the bed skirt and trim, and made a Milk Chocolate Cake instead of a Vanilla one.

Here’s a picture of the book cover and recipe.  The original looks more polished — It was harder to make than we expected.  It’s tricky frosting over the Twinkies, we added toothpicks to hold them in place.  The softer the Frosting and bed trim Candy, the better.  It was a cool experience together.

Our Cake was posted on Culinarty by Lore as one of (10) Original Food Photos.  Take a look at it there and check out her other picks.  They are all pretty amazing.  Thanks Lore.

http://culinarty.sapiensworks.com/articles/lores-choice-10-original-food-photos-5/

Related Links:

http://www.cookingwithkids.com/

http://www.kids-cooking-activities.com/

http://www.amazon.com/FamilyFun-Cooking-Kids-Deanna-Cook/dp/1423100867

My adorable Chef Nieces Bailee and Alexis “Lexi” have taken an interest in cooking.  They recently made the pictured Brownies for their Dad’s Birthday.  They used Pillsbury’s Funfetti Traditional Fudge Brownie Mix.  I’m starting this section ‘Kids in the Kitchen’ for them and other kids who like to cook with their family. 

My Chef Nieces even started their own cookbook — It’s so cool.  They’ve got 3 recipes so far.  And we (mostly them) made Hot Cocoa with Mini Marshmallows last night.  I just heated and poured the hot Milk.

Related Links:

http://www.ineedtext.com/FoodBlog/?p=807

http://bakingbites.com/2007/08/funfetti-brownie-mix/

http://www.nestleusa.com/PubOurBrands/BrandDetails.aspx?lbid=91DF1E8D-9EB4-4382-9F9A-3AD848EED46D

I came across the Peaches and Cream Pops recipe and fell in love with the picture.  It looked and sounded great.  I just had to make them immediately. 

Since I didn’t have actual Popsicle molds, I made mine in small plastic wine glasses generally reserved for a good picnic.  They worked well for this too.  I also used Yellow and White Peaches in mine, and added a little Honey, which is optional in the recipe.

My final picture isn’t as pretty as the one in the original recipe, but they tasted great.  I now want Popsicle molds and I’m inspired to make a multitude of flavors.  I currently have a fresh cut Pineapple on hand.   Hhmmmm, maybe that’s the next flavor.

Here’s the RECIPE and better final picture:

http://eatcaliforniafruit.com/recipes/recipe_Detail.asp?rID=130

I’m saving $3 a Cupcake.  The trick is to make them, so I created My Own Cupcake Shoppe.  I’ve tried to make mine better than those previously reported on Nibbles of Tidbits.  Some Cupcakes are better than I’ve purchased, but none as good as the best.  I’m still striving towards that. 

I made all Cupcakes pictured and will post the step by step process when advised that it’s not being published elsewhere.  That’s currently unknown.  Until then, enjoy the concept.  It was fun making them.  Better pictures to be provided in a future post.

So far I’ve made the following flavors:  Orange, Lemon, Lime, Raspberry, Pineapple Coconut, Carrot Pecan, Snickerdoodle, Marble, Bailey’s Irish Cream, White and Milk Chocolate Chips, and Chocolate Mint.

Related Links:

http://www.ineedtext.com/FoodBlog/?p=187

http://www.ineedtext.com/FoodBlog/?p=12

http://www.ineedtext.com/FoodBlog/?p=808

http://www.ineedtext.com/index_files/Page2246.htm

Claim Jumper’s Blackberry Pie from the freezer section of the grocery store.  It was good, not great, but good.  I added a fair amount of Cinnamon and Sugar to the top crust, as I do with most Pies. 

The instructions note to line your cookie sheet with foil before placing the Pie in the oven.  Be sure to do that, since mine made a bit of a mess.  I’m not sure if that happens each time, but it’s best for cleanup if it does.  I was glad I wasn’t serving it to company, since it didn’t look as pretty as those that haven’t bubbled over.  

I did like the ease of preparation and the smell of it baking in the oven, so I’m not going to completely rule it out as a future dessert of the week.

Contact the Claim Jumper directly here.

Since several Cupcake Bakeries have popped up around town, I decided to conduct a taste comparison of the 3 closest to me — Dolcissiomo, Suzie Cakes and Mrs. Beasley.  I tried a small variety from each. 

(1)  Dolcissiomo Cupcakes were my overall favorite.  I’ve tried almost all the Cupcakes there.  They offer a lot of great flavors and look aesthetically best. http://www.dolcissimobakeshop.com/

Lemon Blueberry

Orange Dreamsicle & Coconut Snowball

Tiramisu & Lemonade

(2)  Suzie Cakes Cupcakes were very moist and appeared to have a filling, at least the two I tried did.  You can see it in the pictures.  http://www.susiecakesla.com/

Lemon and Vanilla

(3)  Mrs. Beasley’s Cupcakes have the most frosting by far, so if you’re into that, they’re definitely the Cupcakes for you. http://www.mrsbeasleys.com/Cupcakes.cfm

Orange and Mini Blueberry

The Grand Prize flavor winner was Dolcissiomo’s Orange Dreamsicle.  It may be the best Orange flavored Cake I’ve ever had.  I’m trying to confirm that opinion, but it’s only sold on Tuesdays.  I’ll report about more locations as I try them.

(POST UPDATE 08/20/08: It appears that Dolcissimo Cupcakes just moved or closed. This post will be further updated when that information is known)

Here’s a Cupcake Challenge on Food Frenzy:

http://foodfrenzy.freedomblogging.com/2008/05/28/oc-cupcake-challenge-the-results/#more-1140

Cupcake Blogs:

http://cupcakestakethecake.blogspot.com/2008/03/five-sweets-bakery-costa-mesa.html

http://ooolala-cupcakes.blogspot.com/

My Cupcake Pics – The Story Told Later:

http://www.ineedtext.com/FoodBlog/?p=12

Since I love everything Orange Flavored, I had to try it.  Here’s the naked Bundt Cake before a quick messy coat of Whipped Cream.  It was super moist, but I must admit that I added a 1/2 box of vanilla pudding mix to the mix.  I had an opened box and wanted to use it.  I’m not sure if it made a big difference or not, but the Cake was good.

BTW, I previously tried the Pineapple Supreme Cake Mix and found it to be too sweet.  The Pineapple flavor was a bit imitation tasting.  I hope they rework that recipe.

Duncan Hines – http://www.duncanhines.com/

I recently went to a concert at the Staples Center in Los Angeles.  We were lucky to have a Suite, A-16 to be exact.  And this Dessert Cart appeared at our door.  It had quite the impressive selection.  My friends loved the Red Velvet Cake and the Brownie Bar.  I was eating a CPK Pizza at the time, so skipped it later wishing I got something.

Here’s a concert peek, our Suite, and more of the Dessert Cart.  TIP:  If purchasing a Suite, bring a small flashlight so you can see.  The lights stay off during a concert and it’s pretty dark.

Related Links:

http://www.staplescenter.com/

They’re adorable and were only $1.00 each.  Quite a nice Smorgasbord — Dulce De Leche, Cherry Garcia and Strawberry.  All come with a convenient spoon in the lid.

Related Links:

http://www.haagendazs.com/

http://www.benjerry.com/

To me, it’s best described as subtly intense — It’s different and impressive.  I love Lindt’s progressive Chocolate flavors.  They’re fun to try.

Related Links:

http://www.lindt.com/2865/2866.asp

Bridgford Ready-Dough — Thawed, set aside to rise, then dipped in melted Butter and rolled in Brown Sugar, Cinnamon, Nutmeg and chopped Pecans.  It’s was baked at 375° for 30 minutes, then turned upside-down onto a plate.

I wish I could say this tasted as good as it looks, but it was a little dry — Next time I may set it aside to rise again and cook it for less time. 

Related Links:

http://www.bridgford.com/consumer/default.asp 

FYI:  The Post Title was inspired by a Robbie William’s Song – Me and My Monkey.  I used to have it linked here, but its origin was unfortunately removed.  Robbie Williams is so under-played in the USA.  I love his music.

These Scones were PERFECT.  I’ll never need another Scone recipe.  I mean it!  One of my very dear friends hosted this lovely High Tea to celebrate a couple birthdays.  We had a wonderful time and meal. 

While getting ready to just show up, I thought to myself, she’s probably working hard right now.  I appreciate her efforts even before tasting the fruits of her labor.  In particular, the Scones were better than any I’ve had.  We all said the same thing.  She sent a copy of the recipe, so I attached it below.

The Victorian House table setting was cute and cozy.  She served Tea Sandwiches, aka Canapes, made of Chicken & Rosemary, and Cucumber & Cream Cheese — Along with all was Clotted Cream, Preserves, and Fresh Fruit.

And mustn’t forget the Tea, an Orange flavored combination made by Monks.  It was exceptionally aromatic.  We all thought we were done when she comes out of the kitchen with Key Lime Squares.  Come on now.  She did the High Tea right.

The food and the company couldn’t be beat.  Thank YOU!

Related Links:

cream-scones.pdf – Cream Scone and Mock Clotted Cream Recipe

http://www.joyofbaking.com/

http://www.recipesource.com/

Bonus Link: 

http://www.theritzlondon.com/tea/ – You’ll see that The Ritz in London serves the same at their High Tea.  I wonder if it’s as good?

When my friend first gave me a Baggie-o-? I thought to myself, I don’t know about this.  I must be honest, the baggie kind of grossed me out, but it was kind of interesting too.  At that time, she also gave me a slice of the Bread she just baked.  It was fantastic. 

Since I look forward to tasting it again, that will be my driving force.  I know that it’s supposed to be good, so I’m continuing the process.  It appears to be sort of a Chain Bread.  I hope mine turns out as tasty as hers. 

She gave me a “Starter” on Day 3 of its creation.  I then had to pick it up from there.  I’ll just need to do a little mashing for a few days, and let air out of the bag, when necessary.

Read more…

Melt good quality Chocolate in the microwave at 50% for 1 minute at a time, and stir in between until perfectly melted.  Stir in enough Almonds to generously coat all with the Chocolate.  Drop clusters onto a foil lined tray and pop into the fridge to chill.  They can be considered done at this point, and ready to eat in about 5 – 10 minutes.

In this instance I melted a Coconut White Chocolate bar, then drizzled it across the chilled Almond Clusters.  I usually melt the second Chocolate in a separate microwaveable bowl to keep its color pristine, but this time I needed the bowl for something else.  These taste just as good, but I think the white against the brown looks better than the lighter brown. 

Want a bite?  Just make some real fast.

Related Link:

My favorite Chocolate – http://www.lindt.com/2865/2866.asp

Experimenting with a White Cake Mix.  The possibilities are endless…