Ingredients:

Serving Size: Makes sixteen 4 inch cookies

Ingredients:

1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips or Ghirardelli Semi-Sweet Chocolate Chips 1 1/3 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 10 tablespoons unsalted butter, melted and cooled 1/3 cup lightly packed light [...]]]> Recipe Link: http://allrecipes.com/recipe/ghirardelli-crispy-crunchy-chocolate-chip-cookies/detail.aspx

Serving Size: Makes sixteen 4 inch cookies

Ghirardelli Crispy Crunchy Chocolate Chip Cookies Recipe

Ingredients:

1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips or Ghirardelli Semi-Sweet Chocolate Chips
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, melted and cooled
1/3 cup lightly packed light brown sugar
1/4 cup granulated sugar
2 tablespoons light corn syrup, plus
2 teaspoons light corn syrup
2 tablespoons milk
1 teaspoon vanilla extract
3/4 cup chopped pecans or walnuts, or more to taste

Directions:

1. Position racks in the upper and lower thirds of the oven. Preheat the oven to 325 degrees. Line two large baking sheets with foil, dull side up.
2. Mix the flour, baking soda, and salt together thoroughly. Set aside.
3. In a large bowl, combine the butter, both sugars, corn syrup, milk, and vanilla. Mix until smooth. Stir in the flour mixture. Stir in the nuts and chocolate chips. The dough will be very soft.
4. Divide the dough in half. Divide one half of the dough into 10 equal pieces (each a scant 1/4 cup). Place 5 pieces of dough least 3 inches apart on each lined baking sheet. Use your fingers covered with a piece of plastic wrap to flatten each scoop until it is 3 inches in diameter. (Cookies will spread even more as they bake).
5. Bake the two sheets for 8 minutes. Rotate the sheets from the top rack to the bottom and from front to back. Bake for 7-10 more minutes, watching closely, until the cookies are evenly dark golden brown all over. (Pale cookies will not be crispy). Let cool on pan for 5 minutes. Slide the foil with cookies onto racks. When the baking sheets are cool, repeat with the remaining dough. Cool cookies completely before stacking or storing. Cookies keep, in an airtight container for at least 5 days.

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Hummingbird Cake was featured in Southern Living magazine in 1978 and is, according to their website, the most requested Southern Living recipe of all time. Where the recipe came from originally, however, is up for some debate. Mrs. L.H. Wiggins, a Jamaican émigré who had moved to the South, submitted it [...]]]>

image credit: www.bakeorbreak.com

Hummingbird Cake was featured in Southern Living magazine in 1978 and is, according to their website, the most requested Southern Living recipe of all time. Where the recipe came from originally, however, is up for some debate. Mrs. L.H. Wiggins, a Jamaican émigré who had moved to the South, submitted it to the magazine, but where she got the recipe from is unclear. As is often the case with legends, though, facts are kind of beside the point. The popularity of this beloved spring celebration dessert speaks for itself.

Moist and flavorful and often compared to carrot cake in taste (but without carrots), Hummingbird Cake is filled with loads of yummy things, like canned pineapple and ripe bananas (take note: it’s a terrific way, besides banana bread, to use them before you lose them).

While some recipes gain moisture from using an awful lot of oil, this exclusive, super-easy, version from Kraft Foods cleverly replaces a good amount of the oil with a creamier, less greasy, not-so-secret ingredient: sour cream. The results are simply delicious. Another wonderful update to the recipe turns it from one big cake into everyone’s favorite good-for-every-party idea—cupcakes! Imagine how many people will be knocking at your door this spring!

Hummingbird Cupcakes
Prep Time: 15 min. | Total Time: 1 hour 10 min. (incl. cooling) | Makes: 24 servings

What You Need:
1 pkg. (2-layer size) yellow cake mix
2 cans (8 oz. each) crushed pineapple, well drained
1 cup mashed fully ripe bananas (about 3)
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
3 eggs
1/4 cup oil
2 tsp. ground cinnamon
1-1/2 cups chopped PLANTERS Pecans, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar
Make It:
Heat oven to 350°F.

Beat first 7 ingredients with mixer until well blended. Stir in 1 cup nuts. Spoon into 24 paper-lined muffin cups.

Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

Beat cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar. Spread onto cupcakes; top with remaining nuts. Keep refrigerated.

How to Toast Nuts:
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.

How to Prepare in Round Cake Pans:
Prepare as directed. Pour into 2 greased and floured 8- or 9-inch round pans. Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. in pans on wire racks; remove from pans. Fill and frost with prepared frosting.

How to Soften Cream Cheese:
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Nutrition Information Per Serving: 350 calories, 19g total fat, 7g saturated fat, 0g trans fat, 55mg cholesterol, 220mg sodium, 42g carbohydrate, 1g dietary fiber, 34g sugars, 4g protein, 6%DV vitamin A, 4%DV vitamin C, 6%DV calcium, 4%DV iron.

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