extra fudgy dark chocolate chip cookies

Fudgy, rich, soft and chewy dark chocolate chip cookies, with a touch of heat and a secret ingredient...  perfect with an ice cold glass of milk!

Instant pudding mix.  That's the secret ingredient!

I'm not normally a 'mix' girl, but I have been seeing a few 'pudding mix' cookies around lately and I just had to see what all the hype was about.

I just so happened to have a random box of chocolate fudge instant pudding sitting in my cupboard (that I don't even remember buying!), and this seemed like the perfect use for it.

I must say, I was pleasantly surprised and impressed with these cookies.  They are very soft, chewy, and packed full of flavor.  I can't wait to experiment making cookies with some funkier flavors of pudding mixes!

Please don't be afraid of the cayenne and cinnamon if you've never had spiced chocolate.  It's just a tiny hint in the cookies, but it makes a world of difference.  And your kids won't even notice...  if you're even gonna share with them, that is!

Extra Fudgy Dark Chocolate Chip Cookies Recipe
inspired by two peas & their pod
makes about 7 dozen (depending on how much dough you eat!)

Ingredients:
2 1/2 cups flour
1/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 (3.4 oz) package chocolate fudge instant pudding mix
2 large eggs
1 teaspoon pure vanilla extract
2 cups chocolate chips

Directions:
Preheat the oven to 350ºF.  In a medium bowl, whisk together the first 6 (dry) ingredients;  set aside.

In a large mixer bowl, cream together the butter and sugar until light and fluffy.  Beat in the pudding mix, eggs and vanilla until smooth.

Mix in the dry ingredients until just well combined and then stir in the chocolate chips.  Drop with a small scoop onto parchment-lined baking sheets and bake for 10 minutes, until the cookies are just set and no longer shiny looking.

Let the cookies cool on the baking sheet for a few minutes, and then transfer to cooling racks to cool completely before storing in tupperware in the freezer.

fresh blackberry margaritas

Fresh squeezed citrus, crushed wild blackberries, simple syrup...  and of course, some tequila & triple sec!

Summer is officially coming to an end, and kids are going back to school.

In my world, that's a celebration, since I love fall and can't wait for the season's change!  In my husband's world, summer ending is like a death and requires some mourning.

I don't know how it goes in your house, but mourning in this house involves margaritas.  Really good, homemade margaritas.

My husband has become somewhat of a margarita-king lately...  perfecting his recipe and loving to spoil our friends, family & guests with his homemade masterpiece.

This last weekend, he decided to switch things up a bit and make some blackberry margaritas.  And my word, they were delicious!!

Give these a try if you can snag a few handfuls of blackberries, and celebrate (or mourn, depending on how you feel) the end of summer with us!

Fresh Blackberry Margaritas Recipe
makes enough for 4-6 servings

Ingredients:
1 1/2 cups fresh squeezed lemon juice
1 1/2 cups fresh squeezed lime juice
1 cup simple syrup*

2 cups, or so, fresh blackberries
Triple Sec
Tequila

Directions:
*Make the simple syrup (recipe below) and let it cool.

In a pitcher, mix together the lemon & lime juices with the simple syrup (you can start with 1/2 cup and add more to taste if you're not sure how sweet you'd like things!).

For each margarita, place a handful of blackberries in a salt-rimmed large glass.  Muddle (smash with something blunt, like a muddler or the end of a spoon) until the berries are crushed.  

Fill the glass with ice, pour in a good splash of Triple Sec, a shot or two of tequila and then fill with the margarita mix.  Top with a couple of berries and serve!

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Simple Syrup Recipe

Ingredients:
1 cup sugar
1 cup water

Directions:
Place the sugar and water in a small saucepan.  Heat over medium heat, stirring occasionally, until the sugar is melted and the syrup is clear.

Remove from the heat and let cool.  Store in a jar the fridge for up to several weeks!