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It’s me, Lamont C….

Okay, okay, so I’m NOT perfect!

There, I said it!!

I know you thought I was, but I’m not!

Okay, maybe I’M the only one who thought I was, and still, I’m not!

What am I talking about?

I tried making what sounded like some heavenly cookies,

Salted Caramel Dark Chocolate Cookies

Don’t they just sound divine?!

I thought it would be easy enough, and actually, it was a pretty simple recipe.

However, once I took the cookies out of the oven, I was in for a not-so-pleasant surprise.

The bottom fell out…literally.

There were a few that came out the right way, but more than half of them fell apart. What a shame…


I still bought them to work with me, and they went quickly, but I wish they came out perfectly.

Oh well, maybe next time (and there WILL be a next time!!)

Here’s the recipe courtesy of  Sally’s Baking Addiction


  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar (or light brown sugar)
  • 1 large egg, room temperature preferred
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup + 2 Tablespoons unsweetened cocoa powder (I recommend Nestlé® Toll House® Baking Cocoa)
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons milk
  • 1 and 1/2 cup Nestlé® Toll House® Dark Chocolate Morsels
  • 18 chocolate coated caramel candies
  • course/sea salt


  1. Using a handheld or stand mixer, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.
  2. In a separate medium size bowl, sift the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients. Stir in the milk, then fold in the dark chocolate morsels. The dough will be thick and very sticky. Chill for at least 1-2 hours.
  3. Preheat oven to 350F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
  4. Take 2 Tablespoons of chilled dough and split in half and roll each into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside. Repeat with the rest of the dough and 18 caramel candies. Sprinkle each with sea salt before putting into the oven.
  5. Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.

I’m Baaaaaaaaaack!

It’s me, Lamont, again with another off-the-wall cookie recipe.

This post I want to share with you a recipe for Chocolate-Chocolate Chip Bacon Cookies!


Hells Yeah!!

It may seem strange, and that’s because it is.

But as strange as it seems, it is GOOOOOOOOOOOOOOD!

This recipe is fairly simple and the results are great!

I made them, took them to work, and they disappeared!

I got this recipe from which is my go to place for recipes.

Without further delay, here it is – ENJOY!


6 slices maple-cured bacon, chopped

1 1/2 cups white sugar

1 cup softened butter

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2/3 cup cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

2 cups semi-sweet chocolate chunks

(NOTE: Because I couldn’t find maple cured bacon at my supermarket, I just just regular bacon. You can use whatever bacon you desire.)

Preheat an oven to 350 degrees F (175 degrees C).

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble.

Beat the sugar, butter, eggs, and vanilla extract with an electric mixer in a large bowl until fluffy and smooth. Stir in flour, cocoa powder, baking soda, and salt. Mix in the chocolate chips and bacon. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Let stand 5 minutes before transferring to wire racks to cool completely


Don’t forget to check out my personal blog at and our recipe books at


What’s up Cravers!

Or is it Sweeties?

Hmmm, Treatians?

Whatever, I’m Lamont, Sheila’s husband, and I will be guest blogging here. (Cue applause)

My main contribution will be cookies. Specifically chocolate chip cookies. Several months ago I decided that I wanted to make chocolate chip cookies as a hobby, and now on Sunday evenings, that’s what I do.

So today I will share with you my latest treat, the ‘Brookie’. Yes, it is what you think it is, a Brownie and Cookie mixed.


I will post the recipe for it in a second, but just know that you can also take “the easy way” and buy the mix pre-made by Toll House and some other company, I forget who.

If you search online you will probably find Martha Stewarts recipe (why search, click here if you want it). Martha’s recipe  calls for pre-made cookie dough.

The recipe below calls for both homemade cookie dough and homemade brownies.

If you search for other recipes you will find that some call for Brownie mix from the box with homemade cookies.

Obviously you have a choice of how you want to proceed, but hopefully you get the results you want.

Anyhow, here are my pics, and then the recipe obtained from Kitchen Konfidence

You can follow my blog at, I’m on Twitter @lamontclark, and check out our books at





For the chocolate chip cookie dough:
  • 1 cup plus 2 tablespoons all purpose flour
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed dark brown sugar
  • 1/4 cup white sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 6 oz. semisweet chocolate chips

For the brownie batter:

  • 1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes, plus more for muffin tin
  • 3/4 cup all purpose flour
  • 1 tablespoon dark cocoa powder
  • 1/2 teaspoon fine grain sea salt
  • 5 oz. dark chocolate (top quality, 60 to 72 percent cacao), coarsely chopped
  • 3/4 cup white sugar
  • 1/4 cup light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  1. To make the chocolate chip cookie dough:
  2. Add flour, fine grain sea salt and baking soda to a large bowl, whisking to combine. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, white sugar and dark brown sugar on medium speed until smooth and creamy. Using a spatula, scrape down the sides of the bowl. Add the egg and beat until light and fluffy. Add vanilla and mix until just incorporated. Add half of the flour mixture to bowl. Mix for a few seconds on low then increase the speed to medium. Beat until just combined (15 – 20 seconds). Add the remaining flour mixture and repeat the process above. Do not overmix here. Gently fold in the chocolate chips.
  4. Cover bowl, transfer to the refrigerator and chill for at least 3 hours before using.
  5. To make the Brooksters:
  6. Using butter or nonstick spray, grease the bottom and sides of a 12 cup muffin tin. Set aside.
  7. Add flour, fine grain sea salt and cocoa powder to a medium bowl, whisking to combine. Set aside.
  8. Bring a large pot filled with 2 inches of water to a simmer. Set a heatproof bowl on top of the pot, but make sure the bottom of the bowl is not touching the simmering water. Add butter and chocolate to the bowl, stirring until melted and combined. Turn off the heat, but keep the bowl on the pot. Whisk white sugar and light brown sugar into the chocolate mixture. Remove the bowl from the pot and let cool to room temperature.
  9. Add eggs to the chocolate mixture, whisking until just combined. At this point, switch from a whisk to a spatula. You want avoid adding extra air to the batter. Add vanilla and stir until just combined. Gently fold flour mixture into the chocolate mixture until just incorporated. Do not overmix here.
  10. Fill each well of the muffin tin halfway with batter. Transfer muffin tin to the refrigerator and let chill for at least 1 hour. Both the cookie dough and brownie batter must be well chilled before baking to ensure even cooking.
  11. Preheat your oven to 375°F and place a rack in the center of the oven (please see notes above regarding cooking times and temperatures).
  12. Once thoroughly chilled, take the muffin tin from the refrigerator. Using a small spoon, scoop out a small amount of chilled cookie dough. Using your hands, shape dough into ball then slightly flatten it into a disk. The disk should be a bit smaller than the top of the muffin tin wells. Gently press the disk into one of the wells of batter. Repeat this process with remaining 11 wells.*
  13. Place the muffin tin in the oven and bake until the cookies are golden brown ( 17 – 19 minutes), rotating the muffin tin halfway through.