Ina's

I keep forgetting to update this page because I truly FORGET that I have it! I've undated the photo taken by Kentaro Yamada who has a wonderful FB Page THE UPLIFTED which will show you his other levitating photos. I feel so lucky he took mine! And here's a pitch for my book which you see in the photo.... email me if you'd like a signed and personalized copy. How easy is that?
[email protected]

And come back to see what else I've posted. Thank you!

I was at the Printers Row Lit Fest yesterday and made BLOBBS! While the recipe is in my cookbook TASTE MEMORIES, I want to share it with you all right now.
The world is upside down and this is surely a balm.

Enjoy! And remember to make them with love.

BLOBBS

NOTE: I’ve written this recipe differently because it requires more care to be sure they come out perfectly.

Preheat oven to 350.

4 oz. butter, unsalted
9 oz. dark chocolate (about 60%)
3 oz. unsweetened chocolate
Melt slowly in a microwave on or stove top and cool to room temp.

3 oz flour
1/2 tsp. baking powder
1/4 tsp. salt
Combine in a mixing bowl and stir vigorously. Set aside.

3 eggs, large
Put in a mixer and whip on med/hi speed until lighter and creamy.

1 1/4 c. sugar, superfine
Add slowly to eggs and continue whipping until very light and creamy.

2 tsp. vanilla
Add to egg mixture.

12 oz. chocolate chips
5 oz. pecan pieces
4 oz. walnut pieces

Combine and set aside.

When the egg mixture is ready, change the whip to a ‘paddle’ and gradually add the flour on low.

Add the cooled chocolate and stir to combine. Scrape the bowl to be sure all flour and chocolate are incorporated.

Add the nut mixture and mix well. I finish by hand to be sure it’s all combined at the bottom.

Use a 2 inch ice cream scoop, packing mixture in and scraping off excess.

Put on a cookie sheet, lined with parchment or a silicone liner about 2 inches apart.

Bake at 350 for 17-20 minutes.

Tops should look a little dry and lighter in color.

I also freeze the unbaked blobbs and bake them from frozen.

Everyone has an Ina's story.

Everyone has an Ina story The restaurant scene is losing its Jewish grandmother.

Thank you all for the kind words and memories! If I've learned one thing in my life, it's not to grieve until the day you have to! So come in and enjoy us as we enjoy you.

Sign up for my newsletter at my web site
breakfastqueen.com so you will get the first word about my cookbook which will be released at the end of Children First bookstore.

Stay tuned....and thank you.