The Real Neiman Marcus Cookie

I'm sure a lot of you have gotten that e-mail that has been going around about a lady you ate at Neiman Marcus and ask for the chocolate chip cookie recipe and she ended up being charged a lot of money for the recipe without even knowing. It's been going around for quite a few years now, My husband being the curious kind want to find out if it was really true or not so he checked it out on SNOPES. Turns out the story is NOT TRUE. The Neiman Marcus CCC recipe doesn't even have oatmeal in it. How do I know this? I got the REAL recipe right off their website. Thats right Neman Marcus is giving their CCC recipe out for FREE. I tried it, and LOVE it. One of the best, so here it is! One thing I do change, instead of coffee, I used hot chocolate. Enjoy!

Neiman Marcus Chocolate Chip Cookie
Yields about 2 dozen cookies
Ingredients:
½ cup (one stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups semi-sweet chocolate chips (I use Milk Chocolate, but I think both would be great, mixed)
1 ½ teaspoons instant espresso coffee powder ( I used Hot Chocolate)

 
Preparation:
Preheat the oven to 300°F.
Place the butter, brown sugar, and granulated sugar in the work bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed for about 30 seconds, until the mixture is fluffy. Beat in the egg and vanilla for 30 seconds longer, until well combined.
In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add to the mixer, while beating on slow speed. Beat for about 15 seconds, stir in the chocolate chips and espresso powder, and mix for 15 seconds longer.
Prepare a cookie sheet with about 2 tablespoons of shortening (or use a non-stick spray). Using a 1-ounce scoop, or using a 2 tablespoon measure, drop the cookie dough onto the cookie sheet in dollops about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into 2-inch circles; there should be room on the sheet of six or eight cookies at a time. Transfer to the oven in batches and bake for about 20 minutes or until the cookies are nicely browned around the edges. Bake for a little longer for crispier cookies.

Secret ingredient

Delicious

 

Sorry they don't look that great but they taste good.

Coconut Lime Cheesecake

Ummm I think the name says it all. We just had this for dessert tonight, after watching the Bronco game. It kind of made up for the fact that the Bronco's lost. Everyone enjoyed a slice and it was fun to make. I love when something you spend a lot of time on really pays off, and this was one of those. Enjoy!!!

Coconut Lime Cheesecake
Recipe by Our Best Bites

Crust:
2 C graham cracker crumbs
1/2 C sweetened flaked coconut
2 Tbs sugar
6 Tbs butter, melted


Cheesecake:
3 8 oz packages cream cheese, softened
1 C sugar
3 eggs at room temperature
2 Tbs lime zest
1/2 C fresh lime juice (about 4-5 medium limes)
1 1/2 tsp vanilla extract


Topping:
1 C heavy whipping cream
1/2 C powdered sugar
1 tsp vanilla extract
1 1/2-2 tsp coconut extract

1/3 C sweetened flaked coconut, toasted

 Preheat oven to 350 degrees.  Cover the bottom of a 9 inch spring-form pan with a double layer of foil.  Set aside.

Combine graham cracker crumbs, 1/2 C coconut, and melted butter and mix well.  Press evenly into the bottom of the pan and about 1" up the sides.  Place pan in oven and bake for 5 minutes.  Remove and set aside until ready to use.

In a separate bowl, beat cream cheese and sugar until creamy.  Add eggs, one at a time, beating after each addition.  Add vanilla, lime zest, and lime juice and beat to combine.  Pour batter into prepared crust.  Place spring-form pan into a larger pan, such as a roasting pan and place in center rack in the oven.  Carefully pour hot water into the larger pan until it reaches about half way up the spring form pan.  Bake cheesecake for 75-85 minutes or until center is set and the edges just barely begin to brown.  Leave cheesecake in oven, but turn heat off and crack oven door.  Let sit for 30 minutes and then remove and cool completely on a rack.  When cool to room temp, cover with plastic wrap and chill.Make sure it chills completely, mine was still a little warm when we ate it and it would have been a lot better if it was chilled completely.

When ready to serve, place cheesecake on serving dish.  Beat whipping cream until soft peaks form and then add powdered sugars and extracts.(Make sure you use coconut extract, I was going to leave it out because I didn't have any. But found some from my neighbor. I'm glad I did because it made a huge difference.)  Beat until medium peaks form.  Spread whipping cream evenly over cheesecake and sprinkle with toasted coconut.  Garnish with sliced limes if desired.  Slice and serve.

Cherry Dream

Sorry It's been so long since I've last updated. I'm still cooking, still finding new recipes, and I have lots of new ones to share that I know you will Enjoy. So keep checking back for new recipes.

Just believe me when I say this a one of the best dessert I have ever made.  I got this from one of Andy's cousins, and pretty much have made it anytime we have people come over. sI'm not a fan of cherry pie filling, so when I first saw what was on top I was really hesitant, but once I took the first bite, um yeah... my husband and I were licking the pan clean. That is how good this dessert is. Enjoy!!

Cherry Dream Dessert

Crust:

1 package of Shortbread Pecan Cookies, crushed

1 stick of butter, melted

Mix together, press to the bottom of 9x13 pan, bake for 18 min at 350.

Filling:

8 oz cream cheese, soften

2 cups powdered sugar

1 pint heavy whipping cream

Beat the cream cheese until smooth, add powdered sugar and heavy whipping cream, whip with whipping attachment until stiff. Put on crust once the crust is cooled.

Topping:

1 big can Cherry Pie filling

1 tsp. vanilla

1 tsp. almond extract

Mix together and spread over the top of filling. Let is set up in the fridge for about an hour then Enjoy!!

Sorry I only have one picture, I had more but somehow that got lost.