Dark Chocolate Chipotle Cookies - best ever!

Chocolate & Chiles - you gonna try it!

Yield: 3 dozen (1 1/2-inch) cookies

3 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
2 cups unsalted butter, cut into 1-inch cubes, softened
2 cups packed light brown sugar
1 1/2 cups sugar, plus 1/2 cup for topping
1/2 cup cocoa powder, sifted
2 teaspoons crushed, dried chipotle peppers
4 eggs
1 tablespoon vanilla extract
1 tablespoon water
1 cup high-quality bittersweet chocolate, melted and cooled slightly
1 1/2 cups high-quality bittersweet chocolate chips or chunks, plus 1/2 cup for topping

Preheat the oven to 350 degrees F.

In a large bowl, mix together the flour, baking soda, and salt; set aside.

In the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything. Add the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds.

Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises.

When ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto parchment-lined baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still alittle underdone. Do not overbake! Slide the parchment paper with the cookies onto a cooling rack and allow to coolbefore removing from parchment.

Delicious!

The best corn & tomato salad

2 peaches & cream cobs of corn
2 large heirloom tomatoes (black russians are the best!)
1/2 medium shallot
crumbled feta cheese to taste

Dressing:
2 tbls. olive oil
1 tbls. red wine vinegar
a dash of freshly ground pepper, sea salt, dry mustard
some finely chopped Italian parsley

Directions:

Boil water in medium pot. Boil corn cobs for 4-5 min. Cut corn off cobs.
Slice tomatoes and shallots.
Mix dressing in salad bowl.
Add corn, tomatoes, shallots, parsley and feta to the dressing and toss.
Serve.

Awesome.

Hello!

I'm a librarian at the Guildford library and I'm going to be one of the instructors for the computer skills part of the Kla-how-eya program - probably by September.

I absolutely love and adore food! But I'm not very good at cooking, although my skills are improving since I started dating a chef (a former VCC graduate). So, I totally support all of your efforts to sharpen your own skills. Very handy, always welcome, and you'll always be able to support yourselves.

Not sure what else to tell you about myself. Maybe meet you sometime in the future. I'll post more later when I think of something funny to tell ya.

Julie's healthy lemon chicken!

Ingredients:

4 skinless boneless chicken breasts
4 tablespoons Real lemon juice
1 tablespoon dill
1 tablespoon garlic powder
1 tablespoon olive oil
cracked pepper

In a glass combine lemon juice and oil and stir together. Brush chicken breasts with lemon and oil mixture. Sprinkle tops of chicken with dill, garlic powder and cracked pepper. Salt to taste. On a baking pan, arrange chicken breasts so they are not touching. I normally use parchment paper to save my baking pan! Bake at 350 degrees for 30-40 minutes depending on how hot your oven is. Check after 30 minutes. If you are using frozen chicken breasts, bake at 400 degrees for 45 minutes. Use medium to lower rack.
Serve with rice or potatoes. YUMMY!!

Candice's Wicked Creamy Chops On Mash

Ingredients:

4 Pork Chops
2 Cans of Mushroom Soup
6 Potatoes
1 Onion
1/2 Cup Sliced Mushrooms
1 Cup of Chopped Brocolli
1 Cup of Chopped Cauliflour
1 Cup of Whole Baby Corn
2 Cloves of Minced Garlic
Pinch of Salt & Pepper
1 Tblspoon Butter
1/4 Cup Of Milk

Preparation:

1. Lightly season porkchops with salt & pepper.
2. Wash and chop up vegetables, mince garlicand peel and chop potatoes into cubes.
3. In a large pot add water enough to fully submerge the potatoe put it on stove medium
high heat bring to a boil. Add Potatoes when water boiling cook till soft.
4. Put tbl spoon of oil in large frying pan put on burner high heat seer porkchops 1 minute
each side and then take of heat.
5. Return pork chops to a lower medium heat on stove and add mushroom soup, cook for
15 minutes then flip to cook other side and add vegetables and garlic add salt and
pepper and simmer for 15 - 20 minutes until cooked.
6. When potatoes are fully cooked take of heat drain water and add 1 Tbls of butter and
1/4 Cup of milk mash until smooth.
7. Put potatoes on plate and put chop beside potatoes add vegetebles and creamy soup all
over potatoes and chop. Bon Appetite!!!

chicken pesto penne

ingredients

1 chicken breast (thawed)
3 tbls pesto
4 oz penne
2 mushrooms
2 slice of bacon
4 oz alfredo sauce
2 tbls italian salad dressing


cooking directions

Coast chicken with italian dressing and bake at 350 deggres for about half an hour with the rack in the midle of the oven. Place tray with chicken on the middle rack. Cook bacon, sliced thinly. Slice the mushrooms. Cut chicken into strips and fry the chickin in frying pan with alfredo sause and pesto at medium heat till u get a simmer. Add cooked penne (boil for 8 minutes) and ur sliced mushrooms and bacon for about 10 min. Put on plate and as garnich sprinkle with basil .

Testing out the Blog with my class!

Hi everyone,

You're doing a great job!!

Julie

Kyle's first post

My name is Kyle and this is my first blog.I dont usually or I never blog because I find it nerdy but what is not nerdy is being a cook.Im 23 and I started working young odd jobs here and there.My first real job was Drywalling and I moved from Surrey where I grew up to Edmonton where I was born to live with my oldest brother and work.I was more enthused to live with my brother(Scott) than work.So when I moved to Edmonton and started working it sucked I hated drywalling or maybe it was working with my brother being the hard ass that he is.From there I quit that and worked at a carwash that didn't last long.After that I found a job that I loved and I found it myself which made it so much better.The job was at the Olive Garden which opened my eyes to a world I never even realized was there.When I was a child there was two things on my mind that I would be when I grew up and it was a basketball player (which all my teachers told me that I needed to be more realalistic) my other choice was to be a chef.

malkys first blog post thing

well about me name is malcolm flowers i was born in prince george grew up in surrey and vancover island i love raceing my stalk car watch is a toyota celica 22r fully built role cage and i love bmxing i have put a lota money and time into .My life long dream was 2 become a shef and so far im fofiling it.i have been cooking for about 3 years i had 2 quit for about 6 months cuz i moved 2 calgary and started working with sheet metal and instaling firneses in big condoes . So about 3 months ago i moved back to surrey and my cuzin sugested the kla how eya culanary arts program so i considerd it and joing and im haveing a lota fun with all my class mates i plan on folowing threw to vcc . well take care all

anna's new post

Hi my name is Anna Lafleur. I came to Surrey to learn about cooking different items of food. I grow up in Mcload Lake Indian Band, one hour out of Prince George and I am excited about learning new things about food. I am proud to be in this program because there are more opportunities to get into more programs. In the future, I hope to open my own restaurant.

Terra's bio

Hello my name is Terra I am currently attending the culinary arts program at Kla- how-eya . I have always enjoyed spending time in the kitchen . Some of my favorite cooking has taken place outdoors with friends and family . Growing up in Nova Scotia seafood has always been favorite food of mine. I am looking forward to enriching my culinary skills.

Randy

Hi, my names randy and I'm a 27 and an out going person. I like to play sports and enjoy the outdoors.I grew up in vancouver and I'm taking the culinary arts program hope of getting a good job.

Candice's Blog

Hi, my name is Candice i am from Langley B.C. I am 25 . I have a little boy, he's 4 years old and he's my everything. We live in surrey now and i am presently enrolled in kla-How-Eya and I am taking a Culinary Arts Program. I love cooking, good food and drink. I wanted to learn more about the art of cooking as well as the things i will need to know to carry me through to a futur in the culinary arts. Lately i've learned of some different options i will have to choose from in the future. I know i would be an asset to anywhere i go. I am reliable, fast learner, quick on my feet, i am neat and creative. I strive for the best so when i make a meal whether it be a hamburger or a steak dinner i like to put my all in to it. I am leaning towards camp cooking and vancouver Community College right now, mostly for a more high paying job. Again i do have a son to support on my own and I would like to bring in a large and steady income! Well thats it but not all so if you have any questions feel free to ask until then take care, goodbye.

Congrats Nick and Patience on Your Grad!!

Welcome to the Kla how eya cooks Blog!

Hi everyone!

My name is Julie Calendino and I am your Thursday computer class instructor. I have worked for the Surrey Public Library for 18 years doing a variety of jobs. Right now I am the teen librarian, but also do storytimes at the Awahsuk headstart preschool twice a month and teach adult computer classes. I was born in Vancouver but grew up in Surrey on dairy farm. I love horse back riding and traveling in my free time. I have two dogs and 15 budgies. I'm looking forward to learning a little bit about everyone.

Please post a brief biography about yourself. Include some information about your interests and information that you think would be relevant to someone who wants to hire you - past education and experience. Looking forward to learning more about you all!

Julie