Rocky Road Cookies

Canada-ism number 54: In Canada, "Rocky Road" ice cream is sometimes called "Heavenly Hash".

The only explanation I can come up with for this radical change in name is the fact that Heavenly Hash is a pretty fitting name. Hash, (although usually for breakfast and containing potatoes) refers to a mashed up combination of yumminess. In this case, its heavenly. Just go with it.

Actually, I prefer the name Rocky Road. I feel like it just kind of sells itself- chocolate (the road) with pecans and marshmallows (the rocks). Self explanatory, really.

Okay, so you know those yummy little marshmallows that are sitting on top of all the powder when you buy hot chocolate "with marshmallows"? Kraft had a wave of genius and decided to sell the marshmallows all by themself. They're so good. Like SO good. I love 'em. They were the perfect inspiration for these cookies.

Rocky Road Cookies

3/4 cup sugar
3/4 cup brown sugar
1 cup softened butter
2 tsp vanilla
1 egg
1 tsp baking soda
2  1/4 cup all purpouse flour
1  1/2 cups chocolate chips (I like dark)
3/4 cup chopped pecans
3/4 cup Kraft mini marshmallow bits

• Preheat oven to 375 degrees ferenhiet
• Combine sugars, butter and egg in your mixer using cookie paddles
• Add vanilla
• Add flour and baking soda until combined
• Add chocolate chips, pecans, and marshmallows
• Drop by rounded spoonfulls onto a cookie sheet and flatten a little with your palm
• Bake for 8 minutes, or until very lightly browned on top
• Remove from oven and cool on wire rack



-Jessica

Raspberry and Goat Cheese Spinach Salad with Candied Pecans

I wouldn't really say that I have a favourite thing to cook, more of a favourite reason. There's nothing like spending a cold November morning in the kitchen mkaing enough cookies and candy to feed an army, just because it's almost Christmas. There's something extra special about making a giant pot of stroganoff because your sister is coming and you know it's her favourite. Or making a raspberry spinach salad for dinner, because you know it will make your hubby's week.

In fact, he was so excited about it, he even took the pictures. Thanks, babe. My photography mojo was off last night anyway.

This recipe is so tasty that even Leah, the eternal hater of "sweet" salads loves it. What's not to love? Fresh raspberries, organic baby spinach, creamy goat cheese, candied pecans, and homemade raspberry vinegrette. Deelish.

Raspberry and Goat Cheese Spinach Salad with Candied Pecans

Is the name too long? I wasn't sure. Call it whatever you want.

4 cups, or one package of baby spinach

1 cup fresh raspberries

1/2 cup creamy, unpasteurized goat cheese

1/3 cup apple cider vinegar

1/4 cup olive oil

1/3 cup raspberry jam

1 cup chopped pecans

1 tbsp butter

1  1/2 tbsp brown sugar

• Using a small pan, melt butter on medium heat.
• Add pecans and brown sugar, stirring to combine.
• Keep the nuts moving for about 4 minutes, until sugar has caramelized.
• Remove from heat and let cool in a bowl.
• Combine vinegar, olive oil and jam in a small bowl and whisk.
• Put spinach in a salad bowl and crumble the goat cheese into it.
• Add pecans and dressing, toss.
• Dish up salad and top with raspberries (if you toss them in, the will get mushy).

-Jessica