Here is the one for CCC: Perfect Chocolate Chip Cookies from the Episode: The Cookie Jar Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting. Makes 16 cookies 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces) 1/2 teaspoon baking soda 14 tablespoons unsalted butter (1 3/4 sticks) 1/2 cup granulated sugar (3 1/2 ounces) 3/4 cups packed dark brown sugar (5 1/4 ounces) (see note) 1 teaspoon table salt 2 teaspoons vanilla extract 1 large egg 1 large egg yolk 1 1/4 cups semisweet chocolate chips or chunks (see note) 3/4 cup chopped pecan or walnuts, toasted (optional) See Illustrations Below: Don't Bake in Batches 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside. 2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted. 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain. 4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.) 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Have any of you tried Oreo Cookie Balls yet? My husband brought me one home that someone at his office made. It was so good! I plan to make them for our holiday party this year. They sound very easy to make. Only three ingredients and no baking. If any of you are familiar with chocolate wafer ice box cake these work on the same principle. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 36 OREO Cookies, finely crushed (about 3 cups) 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted MIX cream cheese and cookie crumbs until blended. SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. REFRIGERATE 1 hour or until firm. Here is a link that might be useful: Oreo cookie balls

Jessica and Ann, I was thrilled to be able to do more this year. While I had to take breaks from the standing tasks and did what ever I could sitting down, last year at Christmas I was exhausted after walking from the dining table to the buffet area, putting some food on my plate and walking back to my chair. The most dramatic improvements happened after mid-June. It wasn't until then that I began to feel so much more like myself. I am very thankful to everyone who has helped and encouraged me. We had a lovely Christmas day - about 18 of us and tons of food, Christmas soup with endive, chicken, tiny meatballs and Parmesan croutons, salads, Italian roast beef, manicotti with home made crepes, lasagna, sausage and meatballs in sauce. And then the cookies! Proseco and a variety of red wines and coffee topped it all off. It was fun to share these pictures! I'm off to cardiac exercise, Lee

This is sounding yummmmmy! I'm going to post my SECRET INGREDIENT fudge recipe. This is not the cookie recipe I sent to my swap-ee, she can post that if she sees fit. Rather, this is a popular fudge recipe called "Remarkable fudge" that you can find lots of places, but I make these two modifications: 1) I decrease the sugar some to cut down on the over-sweetness of some fudge. (Don't worry, the fudge will always set 'cause it includes chocolate chips and marshmallow creme) 2) THIS IS KEY: I add a bunch of unsweetened cocoa powder. This also cuts the sweetness and makes is SO CHOCOLATEY. Maybe people are just being nice but they all RAVE about "this" fudge: INGREDIENTS 1 cup butter 12 ounces semisweet chocolate chips 1 (7 ounce) jar marshmallow creme 1 teaspoon vanilla extract 1 1/4 cups evaporated milk 3 ½ cups white sugar (original recipe calls for 4 cups) 1/3 cup (roughly) unsweetened cocoa powder (my secret weapon!) A bunch of chopped walnuts, if desired. DIRECTIONS 1 Line a 13x9 inch baking dish with foil and butter the foil. 2 In a large pot combine the butter, evaporated milk and sugar. Cook over medium heat for until it reaches medium to firm ball stage. (Original recipe says soft ball stage 112 degrees, but basically I just boil the heck out of it. You can see the consistency change at some point and it balls up fast when dropped in ice waterÂ) 3. Remove from heat and stir in the chocolate cocoa powder and vanilla, then chocolate chips and marshmallow cream. Stir until chocolate chips melt. 4. "Beat" some with a wooden spoon until it begins to thicken  this step is not critical as I have never had it not set. 5. Mix in the chopped walnuts if youÂre using then. 6. Spread mixture into the prepared pan and let it cool.