Oatmeal Chip cookies.

Oatmeal Chip Cookies

1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 1/2 cups flour
1 1/2 cups oats
3/4 cup chocolate chips
3/4 cup butterscotch chips

Cream butter and sugar.  Mix in eggs and vanilla.  Sift in baking soda, salt, cinnamon.  Stir in flour and oats.  Add chocolate and butterscotch chips.

Preheat oven to 375 degrees.  Lightly grease large cookie sheet.  Roll dough into balls, just smaller than golf balls.  Bake for 9 minutes.  Transfer to cooling rack and cool.  Makes 3 dozen large cookies.

Literary Delights: Matilda

When I was a kid, my mom would always enroll us in a summer reading program at our local library.  I loved to read and I loved completing these challenges.  I also love cookbooks that are related to books and have amassed quite a collection.  I want to try some of these recipes this summer and share the sucess (and possible disasters here).

up first from my Roald Dahl cookbook is an adaptation of "Bruce Bogtrotter's Cake" from Matilda.

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Bruce Bogtrotter is a boy at Matilda's school who dared to eat the Trunchbull's chocolate cake.  As punishment she makes him eat an entire cake in front of the school.  "She glared at Bruce Bogtrotter who was sitting on his chair like some huge overstuffed grub, replete, comatose, unable to move or speak. A fine sweat was beading his forehead but there was a grin of triumph on his face." -Roald Dahl

Ingredients:

1 1/2 cup semi-sweet chocolate chips
1 1/2 sticks of butter (3/4 cup)
1 cup sugar
1/4 cup flour
6 eggs, separated
Ganache (recipe below)

1. Preheat oven to 350 degrees.
2.  Grease a 9 inch springform pan (can use a round cake pan but a springform is a lot easier to use)
3.  Separate egg whites and yolks into 2 bowls.
4.  In a microwave safe glass bowl melt butter and chocolate chips in 30 second intervals, stirring in between, until smooth.  (takes about 1 1/2 minutes)
5.  Beat egg yolks and add yolks, sugar, and flour to chocolate mixture. 
6.  Whip egg whites until stiff peaks form.  Gently fold into chocolate mixture, one half at a time, until incorporated.
7.  Pour into pan and bake for 40 minutes.  Walk out of the kitchen and try not to go back in until baked because movement can shake cake and make it fall.  Will form a crust on top and appear undercooked in the center if you poke it with a knife or toothpick.  The cake is cooked and will set up more as it cools.
8.  Allow to cool in pan on a wire rack.  While cake is cooling make Ganache.

Ganache:
1 1/2cup semi-sweet chocolate chips
8 oz heavy cream

Melt chocolate and cream in a heavy-bottomed saucepan over low heat, stirring continually until chocolate is fully melted and mixed with the cream.  Remove from heat and allow to cool.

9.  When cake is mostly cool turn out onto a plate (the center will sink slightly).  Pour ganache over the top (be prepared for the ganache  to run all over when cake is cut into).

10.  Enjoy with some milk or icecream, this cake is intense!

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