photo by Emily Hale
The Art department at CSU has a kick-off picnic at the beginning of each school year. Our friend Pushpa Lehene brought these fudgy, chewy cookies to our first picnic, and I thought they were store-bought (they were so tasty and perfect looking!) But she had made them, and gave us the recipe. We've called them Pushpas from the start, and they will always remind us of her. Pushpa's husband Marius is a professor at CSU. We love them and their sweet Emil very much! (I think they should start a blog...)
Pushpas
1/4 C butter
1 (14 oz) can sweetened condensed milk
1 C (6 oz) semi-sweet chocolate chips
1 C (6 oz) peanut butter chips
1 tsp vanilla
1 C flour
1/2 C chopped pecans plus pecan halves for garnish
Preheat oven to 350. Melt butter, milk, and chips in a double boiler over medium heat, stirring constantly. When melted, remove from heat and add vanilla, flour and chopped pecans. Drop by rounded spoonful onto ungreased baking sheet. Press a pecan half into the center of each. Bake for 5 minutes (do not overbake). Cool on wire racks, makes 3 dozen.
Pushpas
1/4 C butter
1 (14 oz) can sweetened condensed milk
1 C (6 oz) semi-sweet chocolate chips
1 C (6 oz) peanut butter chips
1 tsp vanilla
1 C flour
1/2 C chopped pecans plus pecan halves for garnish
Preheat oven to 350. Melt butter, milk, and chips in a double boiler over medium heat, stirring constantly. When melted, remove from heat and add vanilla, flour and chopped pecans. Drop by rounded spoonful onto ungreased baking sheet. Press a pecan half into the center of each. Bake for 5 minutes (do not overbake). Cool on wire racks, makes 3 dozen.
1 comment:
I can't keep up with all these great new recipe postings! Once we move and settle into our new life, I plan to cook again in earnest....
Post a Comment