Christina's Chocolate Chip Cookies
My daughter, Christina, was 2 1/2 years old when the Bread Basket was first opened. She would come into the restaurant after school and "help" me bake. She is now coming into her own with her baking expertise and is doing a great job. To date, her chocolate chip cookies is her most popular recipe and I would like to share it with you. Christina and I have shared many "bonding" moments while baking since she was small and these are great times when defenses are low to talk with your children about very important things in their lives. You may have a few egg shells in the mix when small fingers are involved in the mixing, but we can all use a little more fiber. Enjoy!

Mix Dry Ingredients in a separate bowl with a spatula:
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 cups chocolate chips
1 cup chopped walnuts or pecans (optional but delicious)

In a separate bowl mix the liquid ingredients:
1 cup melted butter
2 teaspoons vanilla extract
2 large eggs

In your electric mixer bowl, add the pre-mixed dry ingredients and blend on a low speed while adding the liquid ingredients mixing just so until all of the dry ingredients have absorbed the liquid ingredients scraping down the bowl frequently. This is a very different mixing method for chocolate chip cookies, but trust me, the cookies are exceptionally good. Christina says they make the cookies creamy, but chunky. Drop by teaspoon onto a lightly greased baking pan, preferably a metal pan or pampered chef baking stone. Bake at 375 degrees Fahrenheit for about eight minutes or adjust according to the type of baking pan you are using. Bake less for soft chewy cookies or more for "dunkers" as we call them. That is a technical term we use in the baking business for when you over-bake something! Pour the milk or make some coffee, sit down, relax and enjoy. 

Mexican Chocolate Flan
Cool, smooth and not too sweet, this custard dessert is even more elegant with grated orange zest sprinkled on top.  Enjoy!

Ingredients:
4 ounces Mexican chocolate or
4 ounces unsweetened chocolate plus ¼ tablespoon ground cinnamon
1 1/3 cups sugar, divided
1 cup milk
2 cups heavy cream or whipping cream
3 egg yolks
2 eggs
1 tablespoon orange-flavored liqueur (optional)
Hot water

Method:
In top of double boiler, melt Mexican chocolate.  Cool slightly.
In 3-quart pot, combine 1/3 cup sugar, milk and heavy cream.  Warm over medium heat.  Stir in chocolate.  (Add cinnamon now if using unsweetened chocolate.)  Stir until sugar is melted and chocolate is evenly distributed.  When warm, remove from heat.
In bowl, combine egg yolks and eggs.  Gently add to milk mixture, whisking continuously.  Add liqueur.
In skillet over medium heat, melt remaining 1 cup sugar to make caramel.  As sugar begins to liquefy, keep it moving.  Stir so all sugar crystals melt.  Cook until sugar is melted and amber colored.  Remove from heat.  Immediately pour among 6 ramekins, turning them to cover bottom and sides.
Divide milk mixture evenly among ramekins.  Place ramekins into baking dish.  Add hot water halfway up sides of ramekins.  Bake for 30 minutes, or until set.  Cool to room temperature.  Cover each ramekin with plastic wrap.  Chill for 3 hours.
To serve, run knife around edge of ramekin.  Invert plate on top of ramekin and flip.  (Caramel will flow over and down side of flan).  Serves 6.

Naomi’s Brownies
All brownies are not created equal and we all have our particular style that we love.  Chewy, fudge brownies are one of my favorite treats.  This recipe is by Naomi Judd and is simple but delicious.  If you like brownies fudgy and moist, bake them in a 13 x 9 x 2inch pan.  For a more cake-like version, use a 9x9x2inch square.  We serve a delicious brownie with chocolate frosting and walnuts.  You can warm the brownie in the microwave and top with vanilla ice cream for a sinfully delicious dessert! 

Ingredients:
1 stick of butter
4 ounces unsweetened chocolate, chopped
4 large eggs
½ teaspoon salt
2 cups sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup chopped pecans

Method:
In a small saucepan, melt together the butter and chocolate, stirring occasionally.  It’s very important to let the mixture cool before using.
Preheat the oven to 350 degrees.  Butter a 13x9x2-inch baking pan or 9x9x2-inch square baking pan.
In a medium bowl, with an electric mixer at medium speed, beat together the eggs and salt until light and foamy, about 3 minutes.  Beat in the butter mixture until blended.  Then beat in the sugar and vanilla until well mixed.  With a rubber spatula, fold in the flour and pecans.  Scrape into the prepared pan.
Bake the 13x9x2-inch pan in the 350 degree oven until still slightly soft to the touch and a wooden pick inserted in the center comes out with crumbs attached to it, about 30 minutes.  Or bake the 9x9x2-inch square pan for 40 minutes.  Transfer the pan to a wire rack to cool.  Cut into serving pieces and enjoy!

White Chocolate Brownies with Vanilla Ice Cream & Chocolate Sauce
This dessert is the perfect combination of the ultimate in taste.  White chocolate, with a dark chocolate sauce, and ice cream!  Wow!  Add fresh fruit to this sensational dessert, and you have gone to heaven.  Impress your dinner guests or bring the over-worked school PTA moms over for a much deserved treat.  Enjoy!

Brownies
7 tablespoons unsalted butter
4 ounces plus 4 ounces white chocolate, finely chopped
2 large eggs
1/8 teaspoon salt
½ cup sugar
1 ½ teaspoons vanilla extract
1 cup all-purpose flour
4 ounces bittersweet chocolate, finely chopped

Chocolate Sauce
½ cup heavy whipping cream
3 tablespoons unsalted butter, cut into pieces
1/3 cup sugar
1/3 cup dark brown sugar, firmly packed
1/8 teaspoon salt
½ cup sifted unsweetened cocoa
¼ cup strong brewed coffee

1 quart vanilla ice cream
fresh mint
fresh berries

Method:
Preheat oven to 350 degrees.  Line an 8-inch square pan with foil.  Lightly grease foil.
Melt butter over low heat in a small saucepan (a double boiler works best when heating chocolate).  Remove butter from heat and add 4 ounces white chocolate.  Do not stir.  Beat eggs and salt at high speed until frothy, about 30 seconds.  Continue to beat eggs, about 2 to 3 minutes, while gradually adding sugar.  Add butter mixture and vanilla.  Blend well.  Slowly add flour.  Beat quickly until smooth.  Fold in remaining 4 ounces white chocolate and bittersweet chocolate.  Pour batter into prepared pan and bake 35 minutes.  Allow to cool in pan on a wire rack.
Chocolate Sauce:  Combine cream and butter in a small saucepan.  Cook over moderate heat, stirring constantly, until butter melts and cream begins to boil.  Add sugars and stir until dissolved.  Reduce heat.  Add salt and cocoa.  Whisk until smooth.  Remove from heat.  Thin with coffee if desired.  Serve warm or at room temperature.
Coat bottom of a dessert plate with chocolate sauce.  Place a brownie in center of plate and top with a scoop of vanilla ice cream.  Garnish with fresh mint and fresh berries.