This last couple of weeks the Spots and Blues have been running and every time we cross the bridge to the mainland we can see dozens of boats in the sound trying to catch their share. Spots are a pretty small fish with not a lot of meat on them, but delicious nevertheless and Blues always remind me of herrings to look at and are also good eating, not that we have had either for years as you don’t often get them unless you fish for them yourself. Of course the dolphins also enjoy these fish and when we crossed the bridge the other day, we saw a large pod of them. Wonderful to see, but death on fishing. This area is known as a fisherman’s paradise and when we lived here we fished quite a lot, even me now and again. One can hire rods on Bogue Inlet Pier but we have never done so, not sure why, especially coming to the area at this time of the year. You can also go out on the big head boats such as The Carolina Princess but a) that gets crowded and b) can be a long day. Mac of MacDaddy’s gave me the name of a friend who takes a small party of 4 out on his boat, bit late for us though to get up a party in the first place and to pick a day as we had commitments already. Maybe if we come down again.
Yesterday we went to the Golfin’ Dolphin to play mini golf – Matt beat me by one point, I also got a hole in one, pat me on the back someone. I might have won but by the last hole I was in considerable pain in my back and really mucked up the hole, all I was interested in was sitting down on a nearby bench. That’s my story anyway, and I’m sticking to it. I think they need to make it possible for people to park closer to the mini golf range. The Golfin’ Dolphin is part of the MacDaddy’s group, and has actually been there for years, (we used to play there now and again when we lived here) whereas the MacDaddy’s bowling alley and games complex has only been built recently.
Boy did it ever chuck it down for a very short period yesterday afternoon. Just like a tropical storm for about 20 minutes and then it disappeared. The sky was threatening seawards for the rest of the day, but nothing else happened and there was quite a pretty sunset which I shot through the trees. Today, of course, will be spent packing and loading as much as we can into the car in order to get to Cap’n Sam’s at 9 a.m. for our shrimp before we head home tomorrow. For supper we are going to Snapperz Grill and Steambar with a couple of friends. The restaurant specialises in a steam pot which looks great and I will certainly be choosing.
I couldn’t resist sharing these cookies when I saw them this morning.
Rocky Road Whoppers
These big chocolate and walnut chocolate chip cookies have a center filled with miniature marshmallows. The end result is a cookie marbled with chocolate and melted marshmallows. Lining the baking sheet with parchment paper make these cookies easy to remove.
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips, divided in half
2 tablespoons (1/4 stick) unsalted butter
1/2 cup sugar
1 large egg
1/2 teaspoon instant coffee powder dissolved in 1 teaspoon water
1/2 teaspoon vanilla extract
1/2 cup walnuts, coarsely chopped
60 (about 2/3 cup) miniature marshmallows
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Stir flour, baking powder and salt in small bowl to blend. Set aside.
Stir 1 cup chocolate chips and butter in medium bowl set over saucepan of barely simmering water until melted and smooth. Transfer chocolate mixture to large bowl. Set aside.
Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended. Stir egg mixture into reserved chocolate mixture. Mix in flour mixture just until blended. Add nuts and remaining 1 cup chocolate chips.
For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3 inch apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon of dough atop each to cover marshmallows and form 2-inch-high mounds. Bake cookies until top is dull and feels crusty when touched gently, rotating baking sheets front to back and top to bottom halfway through baking to ensure even browning, about 14 minutes.
Cool cookies on baking sheet 15 minutes. Transfer to rack and cool completely.
DO-AHEAD TIP: Cookies can be made up to 2 days ahead. Store airtight at room temperature.
Recipe created exclusively for Cooking.com by Elinor Klivans.
Makes 12 large cookies (serving size = 1 cookie)
Have a great weekend, think of us on the road for the next two days.