Open Houses Held Sunday

I helped host two Open Houses this past Sunday. Tetiana likes to host her open houses with a little wine and some light appetizers, to make the viewers' visits most especially pleasant. This week there were two open houses, and I helped her set up at the first, then take everything down and move to the next open house and set up again. 

Bits of things on sticks

The first open house was very well attended. Tetiana made little skewers of meat, cheese, olives or grapes. There were also skewers of cherry tomatoes with mozzarella cheese. Another plate held bell pepper wedges with a vegetable dip. She made some little black olive penguins to stand sentry on the plates. I made some Chocolate Chip Cookies, with the addition of Heath English Toffee Chips. 

Crudites and dip, with penguins on guard

The second Open House, held from 4:00 to 5:30 PM, was not at all well-attended; no one showed up for this open house. Tetiana and I spent the time in the kitchen, which has granite counters and lots of cabinet space (pictured below). A most pleasant place to spend the time, though we wished someone would have found their way to view this lovely home.

My only contribution to these open houses this time was to make cookies. I was feeling a bit under the weather, as was Tetiana. I went for something simple, yet loved by most: Chocolate Chip Cookies. I got the idea to add in half  Heath "English Toffee Bits" along with chocolate chips. I made a large batch of cookies, so (hopefully) there would be plenty for the open house viewers and some left to eat at home. I made the recipe larger for this purpose and got about 85 cookies out of it. These cookies turned out really wonderfully flavored and delightfully chewy; a winning combination in my book, for sure. This is the recipe:

Chocolate & Heath Chip Cookies

Chocolate and Heath Chip Cookies

Makes about 85 smaller cookies

3½ cups all-purpose flour
1½ teaspoons baking soda
½ teaspoon salt
1½ cups unsalted butter (3 sticks)
1 cup granulated sugar
1¼ cups light brown sugar
3 large eggs
3 teaspoons vanilla extract
1½ cups pecans, coarse-chopped
8 ounces chocolate chips
8 ounces Heath "English Toffee Bits"

Preheat oven to 375 degrees (350 if using Convection Bake). Whisk together the first three (dry) ingredients in a bowl and set aside. Have the butter at room temperature. In a mixer bowl, cream the butter with the granulated and brown sugars until light. Add the eggs one at a time, mixing until completely combined before adding the next. Add the vanilla. Pour the dry ingredients into the creamed ingredients and mix until just barely combined. Add the nuts and chips and finish mixing.

Drop the dough onto ungreased cookie sheets using a spoon or a cookie scoop, keeping the cookies at least 2-inches apart. Bake the cookies for 9 to 11 minutes or until golden and set. Allow them to rest for one minute on the cookie sheet before removing to a rack to cool.

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.