Doo-Doo Bombs

Doo Doo Bombs

(a.k.a. Granny Geisinger Cookies)

This is a recipe that Mom passed down to us. She originally got it from "Granny Geisinger", a family friend from church. But they became known as Doo Doo Bombs...

When Mom was in college at UC Santa Barbara, she cooked up a pan of the cookies with her best friend Betty Ann. The cookies needed to sit and cool when they came out of the oven, but they didn't want any of the other college students stealing some of the cookies. So they put a note on the pan:

"Do Not Eat the Doo Doo Bombs!!"

Ingredients

1/2 cup butter

1/2 cup granulated sugar

1/2 cup brown sugar

2 egg yolks

1 tsp vanilla

2 cups flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 Tbs milk

Topping:

12 oz package semi-sweet chocolate chips

2 egg whites

1 cup brown sugar

Preheat oven to 350 degrees F.

Cream butter and sugars, then add egg yolks and vanilla. Combine flour, baking powder, baking soda, and salt in a separate bowl. Then add the flour mixture to the sugar mixture and stir until crumbly. Add up to 3 tablespoons of milk, as needed, to hold the dough together. Press into the bottom of an oblong pan lined with parchment paper.

Now comes the unusual step! Take the chocolate chips, and press them pointy side down into the dough, until it is dotted with chocolate but flat on the top. You won't use the entire bag. 

To make the meringue topping, beat the egg whites until firm but not dry. Gently fold in the brown sugar, 1/3 at a time. Spread over the top of the cookies. Bake for 25 minutes.

Let cool before eating. A warning sign to ward off college students is optional, but can be a wise idea. These are delicious!

Chocolate Chip Bars

I find it hard to decide which I like better - chocolate chip cookies, or chocolate chip bars. These little bites pack a huge punch of brown sugar & chocolate flavor.

Chocolate Chip Bars

3/4 cup butter, softened (1 1/2 sticks)

2 cups packed dark brown sugar

2 eggs

2 teaspoons vanilla extract

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

2 cups semisweet chocolate chips (1 bag)

Heat oven to 350° F.  Grease and flour a 13x9 inch baking pan.

Beat together butter and brown sugar until fluffy. Add eggs and vanilla and mix until smooth. Add flour, baking powder and salt and stir until just barely combined, then mix in the chocolate chips.

Dump it into the pan and smooth the top as best you can. (It'll be quite thick, so this can be a challenge.)

Bake 20-25 minutes until firm - test by sticking in a toothpick to make sure it comes out with only crumbs.

 

Brownies

This is Joy taking a turn on the recipe blog today! Brownies were always one of our favorite quick and easy desserts growing up. Mom used to say that she couldn't understand why anyone ever bought brownie mixes - there are really only five main ingredients in brownies, plus a little salt and vanilla to enhance the flavor.

Officially the recipe (originally from the Joy of Cooking) contains 1 teaspoon of vanilla, but Mom always doubled it.

4 oz unsweetened chocolate

1 stick (1/2 cup) butter

4 eggs

2 cups sugar

1/2 teaspoon salt

2 teaspoons vanilla

1 cup flour

Preheat oven to 350°.

Melt chocolate and butter together in a microwave or double boiler, then cool slightly. If you use a microwave, heat for 30 second intervals, stirring in between, to make sure you don't burn the chocolate.

Meanwhile, beat the eggs together in a bowl until well mixed, then add sugar, salt and vanilla and mix well. Stir in the melted chocolate, and then the flour.

Pour into an oblong top, smooth the top, and bake for 25 minutes. Brownies are done when a toothpick comes out with only crumbs.

It's not safe to eat the batter, since it contains a lot of raw egg. However, I don't think that has ever stopped us.