Dark Chocolate Pecan Halves

Or, as I like to call them, "A Convenient Way to Get Rid of Leftovers."

So, I had a bunch of pecans left over from those Butter Pecan Bars and a somewhat empty bag of dark chocolate chips from the Mint Crinkles.  So I decided to combine two good things and get a really great one.  (By "good" and "great" I mean, of course, "fatty" and "really fatty".  But don't let that stop you!  It never stops me! XD)

Anyhoo, here's a "recipe" - it's more like simple instructions, really:

Dark Chocolate Pecan Halves
pecan halves
dark chocolate chips

1. Melt dark chocolate chips in saucepan over low heat.  Stir frequently.
2. Once the chips are melted, drop a few pecan halves in at a time.  Stir them around until coated, then lift out with a fork onto a baking pan covered with wax paper.  Repeat until either pecans or chips are gone.  (Finish off the rest yourself :D)
3. Cool in refrigerator for about 30 minutes, then remove from wax paper.

The nuts in the refrigerator:

Don't get too stressed out about the fat content... I mean, nuts are healthy, right?  If you still feel bad, go jog it off.  Spring is sprung!
-JJ

Mint Crinkles

It's been ages since I last ate at Panera Bread.  I went there last Thursday, and, lo and behold, I saw what appeared to be a Black and White.  Apparently these cookies are called "Mint Crinkles" - and I was dying to make some.  Rather than search teh interwebs for hours to find a good recipe, I made do with what ingredients I had at home and what knowledge I had in ma brain . . . to construct a new OR!

Enjoy! :)

Mini Mint Crinkles
REQUIRES CHILLING TIME

1 package mint and dark chocolate chips
part of a package of dark chocolate chips
1 1/2 sticks unsalted butter
2 cups brown sugar
4 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1 teaspoon salt
2 cups flour
1/2 cup (or more) powdered sugar in a small bowl

1. Melt chocolate chips with butter in microwave for 2 minutes.  Stir thoroughly.  Add additional time in microwave if needed.
2. Mix in sugar and let cool.  Add eggs one at a time, mixing well after each addition.  Add in vanilla, baking powder, and salt.  Mix in flour.
3. Chill dough for at least 4 hours.
4. Roll large-cookie-scoop-sized dough balls.  Drop in bowl with powdered sugar; roll around to coat and place on a greased cookie sheet - 9 to a standard sheet*.  Refrigerate dough in between baking.
5. Bake at 350 degrees F. for 12 minutes.  Let cool on sheets for 2 minutes, then remove to a wire rack to finish cooling.  Yield: 6 to 8 dozen.

* These cookies spread out A LOT.  Trust me, 9 to a sheet is the only way to go.

Now, breaking it down:
Melt chocolate chips and butter in a microwave-safe bowl...

I microwaved mine like this to keep it from overflowing/exploding:

Just a glass plate and a glass bowl, that's all.  After it's melted, stir thoroughly with a fork.

Pour into a large bowl...

add brown sugar...

...and mix.

Add eggs, one at a time...

...and stir thoroughly after each addition.

Mix in baking powder, salt, and vanilla...

Then add flour...

...and mix well.

Chill dough, covered, in the refrigerator for at least 4 hours.  Pour at least 1/2 cup of powdered sugar into a small bowl.

Take out the dough.

Form dough balls and roll in the powdered sugar.

Place on baking sheets, 9 to a sheet (even though I have 12 in the picture - found out the hard way that these spread a lot)...

...and bake for 12 minutes.

Let cool on the sheet for 2 minutes, then remove to a wire rack to finish cooling.  Then, serve and enjoy!

-JJ