Cocoa Cookie Quotes

What those anti-cookie-baking mothers wanted me to do was turn baseball into soccer.

And when they finally demanded that I had to stop keeping score and that I needed to play every future contest as an exhibition, I casually made the kind of statement sixteen-year-olds should not make to forty-six-year-old Midwestern housewives: “Why are you telling me how to do my job?” I asked. “It’s not like I show up in your kitchen and tell you when to bake cookies.

Tatiasha, my wife, I got cookies from you and Janie, anxious medical advice from Gordon Pasha (tell him you gave me a gallon of silver nitrate), some sharp sticks from Harry (nearly cried). I’m saddling up, I’m good to go. From you I got a letter that I could tell you wrote very late at night. It was filled with the sorts of things a wife of twenty-seven years should not write to her far-away and desperate husband, though this husband was glad and grateful to read and re-read them. Tom Richter saw the care package you sent with the preacher cookies and said, “Wow, man. You must still be doing something right.” I leveled a long look at him and said, “It’s good to know nothing’s changed in the army in twenty years.” Imagine what he might have said had he been privy to the fervent sentiments in your letter. No, I have not eaten any poison berries, or poison mushrooms, or poison anything. The U.S. Army feeds its men. Have you seen a C-ration? Franks and beans, beefsteak, crackers, fruit, cheese, peanut butter, coffee, cocoa, sacks of sugar(!). It’s enough to make a Soviet blockade girl cry. We’re going out on a little scoping mission early tomorrow morning. I’ll call when I come back. I tried to call you today, but the phone lines were jammed. It’s unbelievable. No wonder Ant only called once a year. I would’ve liked to hear your voice though: you know, one word from you before battle, that sort of thing . . . Preacher cookies, by the way, BIG success among war-weary soldiers. Say hi to the kids. Stop teaching Janie back flip dives. Do you remember what you’re supposed to do now? Kiss the palm of your hand and press it against your heart.   Alexander   P.S. I’m getting off the boat at Coconut Grove. It’s six and you’re not on the dock. I finish up, and start walking home, thinking you’re tied up making dinner, and then I see you and Ant hurrying down the promenade. He is running and you’re running after him. You’re wearing a yellow dress. He jumps on me, and you stop shyly, and I say to you, come on, tadpole, show me what you got, and you laugh and run and jump into my arms. Such a good memory. I love you, babe.

Sarah's first introduction was the signature sugardoodle. Big, billowy, and buttery, sparkling with a generous coating of sugar crystals and cinnamon, it has the perfect savory-sweet balance that comes from creamed butter and sugar. When she created it, the bakery's cookie menu was dominated by chocolaty options. She was looking to add something with a different flavor profile. Then, for the 2013 holiday season, she was playing with recipe ideas that would evoke nostalgia and home baking and struck upon the ginger spice cookie, a soft, sweet molasses number with the bite of ginger, cinnamon, and nutmeg. It was so popular it stuck around beyond the holidays and became a year-round best seller. Then came the killer red velvet. Rich from cocoa, savory from a cream-cheese center, and crunchy from its sugar-dusted top, it gives red velvet lovers a whole new creation to die for.

In the Middle Ages, sugar was a rare luxury in Europe. It was imported from the Middle East at prohibitive prices and used sparingly as a secret ingredient in delicacies and snake-oil medicines. After large sugar plantations were established in America, ever-increasing amounts of sugar began to reach Europe. The price of sugar dropped and Europe developed an insatiable sweet tooth. Entrepreneurs met this need by producing huge quantities of sweets: cakes, cookies, chocolate, candy, and sweetened beverages such as cocoa, coffee and tea. The annual sugar intake of the average Englishman rose from near zero in the early seventeenth century to around eighteen pounds in the early nineteenth century. However, growing cane and extracting its sugar was a labour-intensive business. Few people wanted to work long hours in malaria-infested sugar fields under a tropical sun. Contract labourers would have produced a commodity too expensive for mass consumption. Sensitive to market forces, and greedy for profits and economic growth, European plantation owners switched to slaves. From the sixteenth to the nineteenth centuries, about 10 million African slaves were imported to America. About 70 per cent of them worked on the sugar plantations. Labour conditions were abominable. Most slaves lived a short and miserable life, and millions more died during wars waged to capture slaves or during the long voyage from inner Africa to the shores of America. All this so that Europeans could enjoy their sweet tea and candy – and sugar barons could enjoy huge profits. The slave trade was not

Come on in - I'm in the middle of baking." "How is it?" I asked as I straightened. "Did you remember to add the coffee?" He rolled his eyes but grinned. "Yes." "Did you put in enough cocoa?" "Yep." "Did you grease the pans and put flour in them, so the cakes won't stick?" His eyes went wide. " Oh my God." "Rhys!

Nancy said, “Let’s all go into the living room and exchange stories. Dad, build a nice cozy fire, will you? It’s chilly.” Soon there was a roaring blaze in the fireplace and the three sat down. Hannah Gruen brought a cup of steaming cocoa and homemade cookies for Nancy, while she and Mr. Drew had second cups of coffee.

When the Europeans conquered America, they opened gold and silver mines and established sugar, tobacco and cotton plantations. These mines and plantations became the mainstay of American production and export. The sugar plantations were particularly important. In the Middle Ages, sugar was a rare luxury in Europe. It was imported from the Middle East at prohibitive prices and used sparingly as a secret ingredient in delicacies and snake-oil medicines. After large sugar plantations were established in America, ever-increasing amounts of sugar began to reach Europe. The price of sugar dropped and Europe developed an insatiable sweet tooth. Entrepreneurs met this need by producing huge quantities of sweets: cakes, cookies, chocolate, candy, and sweetened beverages such as cocoa, coffee and tea. The annual sugar intake of the average Englishman rose from near zero in the early seventeenth century to around eight kilograms in the early nineteenth century. However, growing cane and extracting its sugar was a labour-intensive business. Few people wanted to work long hours in malaria-infested sugar fields under a tropical sun. Contract labourers would have produced a commodity too expensive for mass consumption. Sensitive to market forces, and greedy for profits and economic growth, European plantation owners switched to slaves.

Saturdays meant a hodgepodge of chocolate treats--- chocolate peppermint cocoa, chocolate flavored coffees, éclairs, tarts, turtles, truffles, cookies, fudge, and mini lava cakes. Chocoholics came in on Saturdays to indulge.

When the Europeans conquered America, they opened gold and silver mines and established sugar, tobacco and cotton plantations. These mines and plantations became the mainstay of American production and export. The sugar plantations were particularly important. In the Middle Ages, sugar was a rare luxury in Europe. It was imported from the Middle East at prohibitive prices and used sparingly as a secret ingredient in delicacies and snake-oil medicines. After large sugar plantations were established in America, ever-increasing amounts of sugar began to reach Europe. The price of sugar dropped and Europe developed an insatiable sweet tooth. Entrepreneurs met this need by producing huge quantities of sweets: cakes, cookies, chocolate, candy, and sweetened beverages such as cocoa, coffee and tea. The annual sugar intake of the average Englishman rose from near zero in the early seventeenth century to around eighteen pounds in the early nineteenth century.

weeks. It was the same stuff every year. Santa mugs filled with candy canes. Canisters of homemade hot chocolate mix. Starbucks cards she’d never use—not because she didn’t like coffee but because she rarely made the seven-mile drive to the nearest Starbucks. Enough cookies for a bake sale wrapped in various colors of cellophane and tied with ribbons. Garish ornaments that would never hang on her tasteful Victorian tree in the bay window—which she hadn’t even put up this year. The odd handmade scarf in a color outside a palette she would ever don. Spruce Valley was small, with distinct but overlapping social circles. Re-gifting was next to impossible, even if she waited a year, though she might be able to give away the Starbucks cards if she took them out of the envelopes. She might use the hot chocolate mix, though she never found it a bother to make hot cocoa on the stove. At least the mix would keep. She had no appetite for the cookies.

smart as a cookie.” “Are cookies intelligent?” asked Robo-Steve. “I was under the impression that they were just wheat and cocoa beans baked together.

Who else can put cocoa in avocados, call it cookies and not make you gag? Who else can make wheat-germ muffins taste like actual food instead of cardboard?" That made India laugh. "That's me, skilled at making food that doesn't make you gag and doesn't taste like cardboard.

Aunt Cecelia’s Fudgy Marshmallows 1⁄2 cup butter 1⁄2 cup brown sugar packed 1⁄2 cup white sugar 1 egg 1 teaspoon vanilla 1 3⁄4 cup flour 1⁄4 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup chocolate chips 1 1/2 cups frozen miniature marshmallows 2 tablespoons milk Directions: Preheat oven to 375 Mix the butter and sugar Add in the egg, milk, and vanilla Add flour, salt, baking soda, and cocoa Add chocolate chips Scoop out a spoonful. Lightly roll into a ball. Indent center and put in 3-4 frozen marshmallows. Mold the dough until it covers the marshmallows. Place on cookie sheet. Makes approximately a dozen Bake at 375 for eight minutes

CHOCOLATE OVERLOAD COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position. FOR THE CRUST: 1½ cups flour ¼ cup cocoa powder ¾ cup sugar ¾ cup softened butter (1½ sticks) Mix the dry ingredients together and then cut in the softened butter. (You can also do this in a food processor with a steel blade, using chilled butter that’s been cut into chunks.) Spread the mixture out in the bottom of a greased 9-inch by 13-inch cake pan and press it down with a spatula. Bake at 350 degrees F. for 15 minutes. (Don’t shut off the oven—you’ll need it for the second step.) FOR THE FILLING: 2 eight-ounce packages softened cream cheese (the block type, not the whipped type) 1 cup mayonnaise 1 cup sugar 4 eggs 2 cups melted chocolate chips (12-ounce bag) 2 teaspoons vanilla You can do this by hand, but it’s a lot easier with an electric mixer. Soften the cream cheese and beat it with the mayonnaise until it’s smooth. Gradually add the sugar. Add the eggs, one at a time, beating after each addition. Melt the chocolate chips in a microwave-safe bowl for 3 minutes. (Chocolate chips may retain their shape, so stir them to see if they’re melted.) Let them cool for a minute or two, and then gradually add the chocolate, mixing thoroughly. Then mix in the vanilla. Pour the finished mixture on top of the crust you just baked. Bake at 350 degrees F. for 35 minutes. Let it cool to room temperature and then chill for at least 4 hours. Cut into brownie-size bars. Garnish the bars with strawberries, whipped cream, or powdered sugar if desired. Baking Conversion Chart These conversions are approximate, but they’ll work just fine for Hannah Swensen’s recipes.

CHOCOLATE ALMOND TOAST Preheat oven to 350 degrees F., rack in the middle position. 1½ cups melted butter (3 sticks) 1 cup cocoa powder (unsweetened) 2½ cups brown sugar 5 large eggs beaten (just whip them up in a glass with a fork) 4 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 1 cup slivered almonds 6 cups flour (not sifted) Melt the butter and mix in the cocoa. Add the brown sugar. Let it cool slightly and then stir in the beaten eggs. Add the soda, salt, vanilla, and slivered almonds. Stir until well blended. Add the flour in half-cup increments, mixing after each addition. Spray two cookie sheets with nonstick cooking spray. Divide the dough into five parts, forming each part into a free-form loaf, 1 inch high, 7 to 8 inches long, and 3 to 4 inches wide. Place 2 loaves on one cookie sheet and 3 loaves on the other. Bake the loaves at 350 degrees F. for 35 minutes. Cool the loaves on the cookie sheets for 10 minutes, but DON’T SHUT OFF THE OVEN. Transfer the loaves to a wire rack and cool for another 5 minutes. Slice them (just like bread) into ¾-inch-thick pieces with a sharp knife. (The end pieces don’t need more baking—save them to dunk in your coffee while the rest are baking.) Place the slices on their cut sides on the greased cookie sheets. Bake the slices for an additional 5 minutes, flip them over to expose the other cut side, and bake them for an additional 10 minutes.

2 cups milk (whole milk preferred) 1 cup heavy cream 5 ounces quality dark chocolate, chopped (approximately 72% cocoa) 2 tablespoons light brown sugar 1 teaspoon cinnamon 1 teaspoon vanilla extract ¾ cup quality caramel sauce, divided (Torani brand, if available) 4–5 gingersnap cookies, crushed Whipped cream Mix milk and heavy cream in a medium saucepan and heat on medium-low, stirring occasionally, until just before the mixture simmers (the edges will barely begin to bubble). Use a large enough saucepan to ensure it isn’t more than half full. Add chopped chocolate and whisk until melted. Whisk in brown sugar, cinnamon, vanilla, and ½ cup of the caramel sauce. Continue to heat for two or three minutes, whisking occasionally. It will thicken slightly. (If it begins to boil, turn down the heat.) Ladle hot cocoa into mugs until they are half to three- quarters full. Top with whipped cream and sprinkle generously with gingersnap crumbles. Drizzle with remaining caramel sauce. Enjoy!

I want to go on a sleigh ride, build a snowman, decorate the tree, drink hot cocoa, and put our socks out for you to fill. I want to go into town and look at the windows. I want to build a fire and roast marshmallows. I want to bake cookies, go ice skating,

Apparently these are full of cocoa beans,” he told Carl. “Who cares?” said Carl. “Cocoa is used for dying things brown,” continued Dave, reading from the book. “Yawn,” said Carl. “And they’re one of the two ingredients used to make cookies,” read Dave. “WHAT ARE YOU WAITING FOR?” said Carl. “LET’S PICK SOME!!!

The Evergreen Christmas Party" Once upon a time, in a snowy forest, there was a cozy log cabin. Mr. and Mrs. Evergreen lived there, and they loved Christmas. Every year, they had a big Christmas party for all the children in the village. One day, the first snowflakes of winter began to fall. The children were so excited! They put on their warm hats, scarves, and mittens and grabbed their sleds. They raced down a snowy hill, laughing and having fun. Inside the cabin, Mrs. Evergreen was baking cookies and making hot cocoa. The smell was delicious! She decorated a big Christmas tree with shiny lights and colorful ornaments. Mr. Evergreen was busy getting a special chair ready for a surprise guest. As the sun went down, the children came to the cabin. They were greeted by the warm glow of the lights and the yummy smell of cookies. Suddenly, there was a knock at the door. Mr. Evergreen opened it, and there stood Santa Claus! The children were amazed. Santa came inside and listened to the children’s Christmas wishes. He gave them gifts and told them stories about the North Pole. Everyone sang Christmas songs and danced. It was the best party ever! When it was time to go, Santa waved goodbye and promised to come back next year. The children watched as Santa’s sleigh flew into the night sky, feeling happy and full of Christmas magic. From that day on, the Evergreen Christmas party was the best part of the year. Everyone in the village looked forward to it, knowing it would be filled with love, joy, and a little bit of magic.

CHOCOLATE ALMOND TOAST Preheat oven to 350 degrees F., rack in the middle position. 1½ cups melted butter (3 sticks) 1 cup cocoa powder (unsweetened) 2½ cups brown sugar 5 large eggs beaten (just whip them up in a glass with a fork) 4 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 1 cup slivered almonds 6 cups flour (not sifted) Melt the butter and mix in the cocoa. Add the brown sugar. Let it cool slightly and then stir in the beaten eggs. Add the soda, salt, vanilla, and slivered almonds. Stir until well blended. Add the flour in half-cup increments, mixing after each addition. Spray two cookie sheets with nonstick cooking spray. Divide the dough into five parts, forming each part into a free-form loaf, 1 inch high, 7 to 8 inches long, and 3 to 4 inches wide. Place 2 loaves on one cookie sheet and 3 loaves on the other. Bake the loaves at 350 degrees F. for 35 minutes. Cool the loaves on the cookie sheets for 10 minutes, but DON’T SHUT OFF THE OVEN. Transfer the loaves to a wire rack and cool for another 5 minutes. Slice them (just like bread) into ¾-inch-thick pieces with a sharp knife. (The end pieces don’t need more baking—save them to dunk in your coffee while the rest are baking.) Place the slices on their cut sides on the greased cookie sheets. Bake the slices for an additional 5 minutes, flip them over to expose the other cut side, and bake them for an additional 10 minutes. Let them cool on the cookie sheet for 5 minutes and then remove them to a wire rack to complete cooling. These are great dunking cookies. If you want to make them look like biscotti, just dip the tops in melted chips (I use milk chocolate), set them on a piece of waxed paper, and refrigerate them to set the chocolate. Yield: Approximately 4 dozen, depending on cookie size.