Rocky Road Cookies (Part of the “Keep Your Man Employed” Series)

Chocolate chips, walnuts, pecans and marshmallows melted together with a rich, dark, decadent bittersweet chocolate-infused batter.

The plan was to keep MG gainfully employed forever by regularly flooding his workplace with homemade cookies. But now I fear my delicately-constructed scheme may collapse before my very eyes.

MG is home sick!

(By the way, I wanted to take a picture of MG in bed looking like hell this morning and post it here for you all to see, but he threatened to lick my iPhone top to bottom if I did.)

It’s frustrating when the person you love is sick. There’s only so much you can do, and most of the time the invalid in question would rather be left alone anyway. Nevertheless, I fulfilled my obligations as healthy boyfriend. I performed all the required acts…. the “concerned sad frown,” the “shoulder pet,” and the “Florence Nightingale bedside sit.”

Then I got to the part I really love… the “Sick Person Supermarket Sweep!” Of course, you grab everything your loved one requests, but then you add a couple of fun surprises to maintain their spirits and keep their minds challenged. These items must be under ten dollars and totally useless to anyone with a fever of less than 100. If you’re a kid, that means mom or dad brings you home bubbles, kazoos, playing cards or paddleballs. For MG, I picked up a book I knew would keep him engrossed for the entire afternoon… Hot for Fireman!

Katie Dane knows better than to mix business and pleasure, but her new bartender, Ryan Blake, is simply irresistible.

Ryan, the sexy heartbreaker of Station One, is determined to rejoin the force. Tending bar in the meantime seems like the perfect idea, especially when it means he can spend his nights working next to his sultry new boss . .  if only the bar didn’t keep catching fire!

Throw in a grizzled career criminal,  a Fireman bachelorette party, and a million-dollar money pot, and suddenly playing with fire never seemed so much like falling in love.

MG’s face didn’t convey the level of gratitude and pride you might expect from a person just presented a book entitled Hot for Fireman!  But I’m sure that’s just the sickness talking.  If he’s still sick tomorrow, I’m going to bring him all my Knots Landing DVDs and is he’s still sick the day after that I’m going to bring the VHS tape I bought off E-bay featuring every single Erica Kane wedding from All My Children.

If that doesn’t get his ass back to work, I don’t know what will.

Rocky Road Cookies

Found at Handle the Heat
Adapted from The Pastry Queen by Rebecca Rather via Ezra Pound Cake

  • 2 cups pecans or walnuts, or a combination of both
  • 6 tablespoons unsalted butter
  • 8 ounces bittersweet or semisweet chocolate chips
  • 3 ounces unsweetened chocolate, chopped
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 cups milk chocolate chips
  • 1 cup mini marshmallows

Preheat oven to 350 degrees. Line baking sheets with parchment paper and spray the parchment with cooking spray.

Place the nuts on a baking sheet and toast for 7 minutes. Let cool completely. Chop nuts into pieces the same size as your milk chocolate chips.

Place the butter, bittersweet chocolate, and unsweetened chocolate in a microwave-safe bowl. Microwave for 30 seconds, stir, and repeat until chocolate is melted and mixture is smooth.

Sift the flour, baking powder, and salt into a small bowl.

Using a mixer, beat the eggs and sugar on medium speed for about 3 minutes. Add vanilla and melted chocolate mixture, continue beating for another 2 minutes. Scrape down the sides of the bowl as necessary. Add flour mixture, mix until just incorporated. Fold in the toasted and chopped nuts, milk chocolate chips, and marshmallows. Chill dough in fridge for thirty minutes, or until firm enough to hold its shape.

Using a 1 3/4-inch diameter scoop drop spoonfuls of dough onto prepared baking sheets. With the bottom of a measuring cup sprayed with cooking spray, gently flatten the dough mounds.

Bake for 10-12 minutes, or until the tops crack and look shiny. Cool for 10 minutes before removing them from the baking sheets. Store in an airtight container at room temperature for up to 3 days.

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