Archive for December, 2012

Bracelet from Ghana

Written by Tad. Posted in Trauma Strap Bags

Victoria gave her Tad Bag to her niece who took it when she went back to Ghana for a visit. She brought me this light brown bracelet as a thank you. A nice addition to my collection, don’t you think?

Chocolate Crackled Cookies

Written by Tad. Posted in Cookies

McCormick shares recipes like this to get you to buy more spices. When I was unable to find ancho chili pepper at my Nob Hill, I just went to the freezer and pulled out the bottle of dried, ground chiles I bought from a little lady while eating lunch in a market in Valladolid, Yucatan, Mexico last year. The McCormick propaganda said they would have “a hint of smoky heat.” Mine certainly had more than a hint. I am looking forward to trying them as written when I get some ancho chili pepper.


McCormick advertisement in a Better Homes and Gardens magazine I was looking through at my mother in law’s over Thanksgiving.




24 ounces semi-sweet baking chocolate, divided

1 ½ cups flour, 6.75 ounces

4 teaspoons McCormick® Gourmet Collection Cinnamon, Saigon

2 teaspoons McCormick® Gourmet Collection Chile Pepper, Ancho

1 teaspoon baking powder

½ teaspoon salt

½ cup butter, softened

1 cup granulated sugar

½ cup firmly packed brown sugar

4 large eggs

4 teaspoons McCormick® Pure Vanilla Extract


  1. Heat oven to 375°F.
  2. Melt 16 ounces of the chocolate. (I use double boiler but you can melt it any way you want. Just don’t get it too hot.) Set aside.
  3. Coarsely chop remaining 8 ounces chocolate. (I used chocolate chips so no need to chop.) Set aside.
  4. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in small bowl. Set aside.
  5. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
  6. Add eggs and vanilla. Mix well.
  7. Add melted chocolate. Beat until well blended.
  8. Gradually beat in flour mixture on low speed until well mixed.
  9. Stir in chopped chocolate.
    10. Drop dough by 2 tablespoons or medium cookie scoop 1½ inches apart on parchment paper-lined baking sheets.
    11. Bake about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack to cool.


Roasted Ginger Chocolate Crackled Cookies: Prepare cookies as directed using 16 ounces semi-sweet baking chocolate, melted, and 8 ounces bittersweet baking chocolate, chopped. Use McCormick® Gourmet Collection Roasted Ground Ginger in place of the Saigon Cinnamon.

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