Hey, 711 and Buttefly! <P>Just wanted you two to know that I'm thinking of you both. My anniversary day actually went okay (Feb. 3rd), and you know what I thought? "Gee, I thought I'd be more upset than this. I should be sobbing!" But I didn't break down and cry once, and I think it was because in the year, I had learned to become myself again. <P>Well I hope you both have a strengthening anniversary, and I hope you both know how much we love you here on the MB forum.<P><BR>CJ<P>------------------<BR>Judge your success by what you had to give up in order to get it.

Butterfly and CJ:<P>I survived! The giant chocolate kisses are all gone. I'm starting today with a clean slate. The awful year is now behind me. Onward, Christian Soldier!!!<P>I'm glad that you both had good days as well on the anniversaries of your d-days.<P>I was told that when God closes one door, he opens new doors for us. I'm looking forward to going through all those new doors now!<P>Jen

711-<BR>I'm glad to hear about you and your friend. Sounds like things are more settled than they were before. I am dating (very lightly) a few people. It's fun, and there are absolutely no expectations. I like it that way. <BR> <BR>CJ-what did you do on your anniversary? I assume you mean your divorce anniversary. Mine isn't until November, but I think I will be ok. I am concerned about my wedding one in May. I am afraid I will lose it.

GSD:<P>Well, my life is not really settled. Dating definitely is not easy. It is a whole new way of life with its ups and downs. <P>Sometimes, I just feel like bailing out. Being single is much less complicated.

And if you're single that's one less person with whom you have to share the chocolate and adults are more likely to have higher standards for chocolate.<P>Not having another chocolate snob in the house is good. Very good.

OK - here's a recipe I found in a novel entitled "Tough Cookie" by Diane Mott Davidson. I take no credit. Give it all to the author!!!!<P>Chocolate Coma Cookies<P>1 cup blanched slivered almonds<BR>4 oxs. bittersweet chocolate (2 1/3 1.5-ounce bars Godiva<BR> Dark or 1 1/2 3-ounce bars fo Lindt bittersweet <BR> chocolate)<BR>1 cup dried tart cherries<BR>12 ounces semisweet chocolate chips <BR>2 cups rolled oats<BR>2 cups all-purpose flour<BR>1 teaspoon baking soda<BR>1/2 teaspoon salt<BR>1/2 pond (2 sticks) unsalted butter, softened<BR>1 cup packed dark brown sugar<BR>2 eggs <BR>1 1/2 teaspoons vanilla extract<P> Preheat oven to 350 F. Butter two cookie sheets.<P>In a nonstick pan, toast the almonds over medium-low heat, stirring constantly, for about 5 to 10 minutes, until they have just begun to turn brown and emit a nutty aroma. Turn out onto a plate to cool. Chop the chocolate bars into small chunks, no larger than large chocolate chips, and set aside.<P>In a large bowl, combine the cherries, chocolate chips, and oats, and set aside.<P>Sift together the flour, baking powder, baking soda, and salt, and set aside.<P>In a large mixing bowl, beat the butter until creamy. Add sugars and beat until light and fluffy, about 4 minutes. Add the eggs and vanilla. Beat the mixture until well combined, about a minute. Add the dry ingredients to the mixture and beat at low speed until well combined, less than a minute. Add chocolate chips, chopped chocolate, cherries, and nuts. Using a sturdy wooden spoon, mix well by hand, until all the ingredients are thoroughly incorporated. Using a 1-tablespoon scoop, measure out cookes onto sheets, leaving 2 inches between cookies (about a dozen per sheet). Bake 12-14 minutes, or until cookies have set and are slightly flattened and light bown. Coolon sheets 2 minutes, then transfer to racks and cool completely. <P>Makes 6 dozen cookies.<BR>_________________________________________________<P>I take NO credit for this recipe. Source "Tough Cookie" by Diane Mott Davidson.

Well, I will have to cook that up this weekend after my 3 day crash diet I am doing with some girls at work. I'm starving right now!

I made some Amond Poppy Seed Muffins from another novel by this woman. I ate 4 of them before I got through with my baking that night. My children and I each had one for breakfast. And the rest went to my son's school for a snack for the teachers. I haven't heard from the teachers but I can assure you that my children and I LOVED the muffins. If they are any indicator of how good these cookiees are, get ready to swallow your tongue. They should be awesome.

I got a treat today! A little 4-pack of something called HotChocolate - white chocolate candies filled with jalapeno pepper jam. Weird combination. Not bad, actually. <BR>

I have had one of those chocolate covered peppers. I didn't know what it was and it was a real shocker. <P>My personal favorite is chocolate covered potato chips. I would get them at Grimaldi's Chocolates in my hometown. Now, according to my sister they have a website. I haven't checked it out yet but boy they sure are good.<P>They make great gifts too!

I've had those before. They're pretty good. Got them at a local card shop.<P>One week I put away a bag of pretzels and a jar of Nutella spread - sort of chocolatey/hazelnut spread. It was a nice week of night-time snacks. I know not to have that combination in the house again. <P>

I know I posted that cookie recipe but I haven't tried it yet. Has anyone tried it? Was it any good? With a name like "Chocolate Coma Cookies" I figure it has to be sinfully good.

I did try this recipe over the weekend.<P>I would recommend that you leave out the cherries - I spent $5 on that cup of dried cherries and I can't tell that they were worth it. I did spring for a bag of Ghirardelli semi-sweet chocolate chips for them. Yes there is a difference between them and the Hershey's or Nestle's semi-sweet chocolate chips. <P>A friend at work also made them this weekend. She omitted the cherries and used Craisins instead - the sweetened dried cranberries. I think that would be a good substitution. She was under orders not to bring any of them to work. They went over well at her house. <P>I think I left some ingredients out of that cookie recipe - like the granulated sugar. I'll try to find the original and edit the one here. <P>These are pretty good, other than the unnecessary expense of the cherries. On the other hand, someone else might totally disagree with me. About the cherries not about the fact the cookies are good.<p>[This message has been edited by cinderella (edited March 26, 2001).]

Wouldn't you know? My friend and I both brought in our cookies - apparently we both did some slight variations from the recipe. The office did taste testing and - phooey!!!!!!!!! - hers were better. I'm really bumbed.

I hadn't tried making the cookies yet but would like too. But, would you please let me have your friend's variation first.

I'll have to check the book out of the public library again and find the recipe so I can correct it. Basically, the recipe is posted on this thread. She substituted Craisins which are dried, sweetened cranberries, not unlike raisins, hence the name Craisins and they are moister than dried cherries. Plus, I boobooed and bought medium eggs instead of large one which would have made a moisture difference. Don't know why mine were drier other than those two differences. I think she left out the unsweetened chocolate. I kind of liked the bitter bite of it though. And she added a Symphony candy bar, chopped to about chocolate chip size bits. Perhaps my oven is heating a tad bit hot. There was no appreciable difference in color. <P>So, there you have the differences. I'll try to correct the recipe Thursday assuming I can get the book at the library tomorrow.<P>They are pretty good. Would you be interested in having my favorite chocolate chip cookie recipe? It is very much like this Chocolate Coma Cookie one.<BR>

Bring on the favorite recipes!!

Hello ladies,<P>Can I join in? I haven't read this whole thread, just the last page. Sorry, but my mind didn't think you meant chocolate in the sense of the word CHOCOLATE!<P>What recipes are you trading? I have some good ones I can share!<P>Hugs, Dana<BR>

Until I can find the Chocolate Coma Cookie recipe and correct the one posted earlier on this thread, I hope this will suffice.<P>Aunt Dixie's Chocolate Chip Cookies<P>1 c brown sugar<BR>1 c granulated sugar<BR>2 eggs<BR>2 tsp. vanilla<BR>2 tsp. soda<BR>1/4 tsp. salt<BR>1 stick butter<BR>cooking oil<BR>2-1/2 c. flour<BR>2 c. oats<BR>1/s c. chopped nuts, optional<BR>12 ozs. chocolate chips<P>In bowl, with spoon (HA), mix sugars and eggs - beat well. Add vanilla, soda and salt. In cup, melt butter and add enough cooking oil to make 1 cup. Add to sugar mixture. Add flour. Mix well. Stir in oats, nuts, and chips. Dough will be VERY stiff (Too stiff for your mixer by this stage). Form into 1 inch balls. Place on ungreased cookie shet. Bake at 325 F for 8-10 minutes.<P><BR>FREAK OUT<BR>1/2 gallon carton vanilla ice cream, softened<BR>1 large package Oreo cookies, crushed<BR>1 12 oz container CoolWhip, thawed<P>Mix together in Large bowl. Refreeze. Serve in bowls.<P>And for our friends CJ and Jayhawk-<P>JEWISH BROWNIES<P>Mix with spoon:<BR>2 c. sugar<BR>4-1/2 T. cocoa<BR>1 c. nuts<BR>3 sticks margarine<BR>1-1/2 c. flour<BR>4 eggs<P>Bake in greased broiler pan (I suppose a 13"x9" will do) at 325F for 20 minutes<P>Combine:<BR>2 C. coconut<BR>1 can sweetened condensed milk<BR>Spread gently over hot cake. Return to oven and bake 15 minutes.<P>Frosting:<BR>4 T.. cocoa<BR>1 lb. confectioners sugar<BR>4 T. Margarine<BR>1 t. vanilla<BR>1/2 c. milk<BR>Mix well and spread on cake while warm.<P>What gives these brownies their name, I can't tell but, with that much cocoa, how can you go wrong?.

Thanks Cinderella! <P>I'll let you know how they turn out.<P>