The lovely purveyors of TCHO were kind enough to send me three samples of their chocolate flavors: Chocolatey (which I’d reviewed in a previous beta version), Fruity, and Nutty. After having a few squares and submitting our feedback online CK and I still had quite a bit of chocolate kicking around in our fridge. So I decided to make good on my previous idea that this rich dark chocolate would be an excellent addition to cookies.

I’ve become obsessed with sandwiching sweet things to other sweet things with even more sugary things lately. So it only seemed natural to make mini TCHO laced Chocolate Chip Cookies (a mixture of chopped up fruity and nutty) and secure the two halves together with a rich filling made with melted TCHO Chocolately squares.

The resulting cookies, if I do say so myself, were a chocolate overload of tastiness. But you don’t have to take my word for it. CK’s boss, Dave, had an extremely exuberant reaction to them.

TCHO Beta Stuffed Cookies
(Cookie based on the Thick and Chewy Chocolate Chip cookie recipe published in the Got Milk? Cookie Book by Peggy Cullen)

2 ounces (1/2 stick) unsalted butter, softened
6 tablespoons white sugar
6 tablespoons packed light brown sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 large egg
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 cup (6 ounces) chocolate chunks or chips (Note: I used a mixture of finely chopped TCHO Fruity & Nutty)

Preheat the oven to 375 degrees.

In a medium bowl, using an electric mixer, beat the butter, sugars, salt, and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula and beat for a few more seconds.

In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Add the chocolate chunks and stir into the dough.

For perfectly uniform cookies, scoop the dough using a small diameter ice-cream scoop (around 1 3/8”), leveling the dough off across the top before dropping onto the silpat lined (or greased) baking sheet. Bake for 7-10 minutes, or until edges are golden. Let sit for 5 minutes, then transfer to wire racks to cool completely.

TCHO Chocolate Filling:
2 teaspoons vanilla
2 tablespoons Crisco
2 tablespoons unsalted butter, softened
1 ounce melted dark chocolate (Note: I used TCHO Chocolatey)
1 cup confectioner’s sugar
1-2 tablespoons of water (Optional)

Mix the first five ingredients together in a small bowl. If the mixture doesn’t appear smooth enough add in 1-2 tablespoons of water until you reach a spreadable consistency. If the mixture is too wet, simply stir in a little extra confectioner’s sugar.

To assemble, gently spread filling onto half of the cooled cookies and top with the remaining cookies.

Belle in the Big Apple is a light tale of an ambitious southern twenty-something with perfectly coiffed blonde hair and the triple threat of charm, money, and a granddaddy with connections. Belle is a big fish in a small pond literally covering crayfish festivals for her family owned newspaper when she decides that she’ll never be considered a serious journalist unless she expands her horizons. Much to her family’s chagrin Belle takes off for New York City where she has a typical harrowing moving-in experience, pounds the pavement in painful heels, and finally has her purse stolen before giving in and asking granddaddy to get her an interview.

With his assistance Belle lands a low-level production assistant position at ANC, a thinly veiled take-off on the over-the-top conservative FOX News Network where the author, Brooke Parkhurst, once paid her dues. Then the fun truly begins as Belle learns the ropes of network news all the while contending with her coke snorting producer, a back stabbing frenemy, and the tacky advances of the lead male anchor. Somehow, amidst all of this chaos and an intense election related scandal, Belle never loses her southern charm as illustrated by the abundance of recipes that work their way into the novel’s plot including: Debutant Tea Cakes, Modern Girl Make-at-Home Tuna Tartare, and Bribe-Your-Coworkers Pound Cake. Personally, I feel that the inclusion of recipes is an exciting enhancement to the chick-lit genre and I hope to see more of this trend in the future.

Prepare to tuck this book into your carry-on luggage. This is a quick and perky read, perfect for an upcoming lazy day at the beach or even a quiet afternoon at home accompanied by a bubbly glass of champagne or two. Belle in the Big Apple will be released on September 16, 2008.

The River Cottage Family Cookbook is a wonderful addition to the kitchen bookshelf. The authors, Hugh Fearnley-Whittingstall and Fizz Carr have researched and created a fanciful yet extremely factual cooking companion for the entire family to enjoy and learn from. These unique writers delve into the veritable meat and bones of the “whys” of cookery and stress the importance of including children in the food preparation process. In addition, the overarching message of the text addresses the timely issue of instilling in our families the value of consuming more local, organic, and humanely raised food. To that end, all of the recipes in this book were made by their children, with assistance from parents when needed.

The beginning of each chapter includes a very conversational primer on the topic covered. So for instance, in the “Flour” section you not only have bread, scone, and pasta recipes but also mini articles on the reasons why we have to knead dough, a brief history of the effects flour has had on civilization, and even the science behind soda breads. If I’m fascinated by these recipe asides, than I’m sure your children will be as well.

The photography of the book is also very down to earth. The images of food you’ll find inside look like things that actually come out of your own oven. There are candid pictures of fresh pasta drying on coat hangers, gooey pink spills, and far from artistic eclairs but this only serves to give each dish a very approachable air.

If learning how to make your own salt, build a campfire, whip up ice cream without the aid of a special machine, or holding a pancake race appeals to your inner child then please make it a priority to check out The River Cottage Family Cookbook.

The brilliant Bodega Party in a Box kit arrived today. The Neighbors Project seriously out did themselves in the categories of overall functionality and cuteness. I am so excited to have a Bodega Party, especially when there’s one literally steps from our apartment. Honestly, the first time I went inside our neighborhood bodega I was floored by the variety of items they offered, everything from fresh veggies and fruits to deli meats, beer and wine. Emphasis on the beer and wine, because as anyone whose spent any time in Massachusetts knows, it’s rare for even fully functioning grocery stores to carry liquor.

The kit comes neatly packaged in a produce bag and includes: invitations, a shopping bag, cookbook, and funky flag party decorations. Rachel, from the blog Coconut and Lime, even has a pasta recipe featured in the collection. You can order your kit directly from The Neighbors Project for $35. Proceeds from the sales of this product go to the Food and Liquor Project, which encourages people to buy from local corner, bodega, and liquor stores.

So who’s coming to my party and what are we going to make?!

I admit it, one of the first things I said to my good friend Meghan when she told me she was going to have a baby (after CONGRATULATIONS, of course) was something along the lines of, “Oh my God! You can’t have a glass of wine with dinner for 9 months!” Obviously my biological clock has not begun any kind of count down yet if what I’m worried about is wine, and not 2 AM feedings, onesies, or college funds so for now I’m quite content to be honorary auntie Erin. But for those of you who are expecting and find yourself feeling a little twinge of longing for a dirty martini from time-to-time than you definitely should add Margarita Mama: Mocktails for Moms-To-Be to your baby shower registry.

Alyssa Gusenoff has compiled a funky cookbook full of non-alcoholic versions of your favorite party time cocktails including sangria, mojitos, and watermelon margaritas. There are even new mocktails with oh-so-cute names like the “Momsicle” (a mixture of pineapple, pear, blueberry, and lime juices served chilled over a glass of sparkling water), “The Perfect Pear of Jeans” (a frothy concoction of blended pear, lemon-lime soda, and lime juice), and the “Nursery Nightcap” (a warm cup of decaffeinated herbal tea with a shot of vanilla syrup).

In addition to all of the great drinks, Margarita Mama is also sprinkled with helpful hints and pregnancy factoids. For instance did you know that basil may help with morning sickness? Me either?! So whip up a Caprese Salad for your girlfriend, rent Baby Boom, and don’t forget to make a mental note to add this title to your “to be gifted” lists. The upcoming mommies in your life will definitely thank you for your thoughtfulness.

Please ignore my absurd attempt at homemade guacamole and take a moment to really inspect the chips in the photo. Wait a minute?! Is that a … surfboard? Yes, my fellow party dip makers, those are in fact “Longboard Chips” made by the funky folks at Trader Joe’s. These organic tortilla chips are tasty, and must only be served while channeling Matthew McConaughey. All right…All right…All right…

Now, who wants to share their top secret recipes and tips for making really awesome guacamole? CK, Melissa, and I had the best guacamole I’ve ever had a few weeks ago at Ole Mexican Grill in Inman square. Unfortunately I was too busy socializing and sipping a super strong margarita to notice how they made the guacamole. Did I mention they make it tableside? It’s all in all phenomenal. We polished off our whole bowl with gusto. Next time I’m not going to take my eyes off the server while they prepare it.