I want to thank Zoey over at Perennial Passion in my sidebar, for the idea this week for my share. She was talking about watching an old Andy Griffith Show and I remembered I had an Aunt Bee cookbook. In fact, I have several tv and movie related cookbooks:

Having a ‘Pooh’ cookbook doesn’t sound very appetizing, but it’s really a cute one with the different characters represented throughtout in sweet black and white ink drawings. Doesn’t Mint Honey Bread sound good?

Forrest Gump is all about shrimp-Mama’s Shrimp spaghetti sounds yummy. It is also loaded with Forrest reflections.

The Wizard of Oz is really sweet-features a ‘kids in Munchkinland’ party. Many of these recipes are ones we know, but renamed to go with the movie, like ‘Wicked Witch Waffles’.

Some Like it Hot is actually a good name for a cookbook! This features a nice section of mixed drinks. How does the recipe ‘Figs in Drag’ sound to you? I was also born the year this movie came out.

Cooking with Friends is a great cookbook with a mixture of coffee house style recipes plus recipes that would be favorites of the different friends. Great photos throughout too. I may pick a recipe from here to share with you.

Aunt Bee’s Mayberry cookbook is a spiral ring one. There are different sections from appetizers to desserts, many named after the characters like Beef Stroganoff Barney. This is a pretty awesome cookbook too.

I know I have a few more that weren’t on the same shelf as the above; Gone with the Wind, Frasier, the Sopranos and It’s a Wonderful Life.

These are fun cookbooks and I recommend them!

Recipe share:

Black and White Chocolate Chip Cookies

(we had the plain ones last year in NYC, the icing was black and white-yummy)

1 cup flour

¼ cup unsweetened cocoa

½ teaspoon baking soda

½ teaspoon salt

8 tablespoons (1 stick) unsalted butter, softened

¾ cup sugar

1 large egg

½ teaspoon vanilla extract

1 cup (6 oz) white chocolate chips

½ cup chopped walnuts

Preheat oven to 375°. Stir the flour, cocoa, baking soda, and salt together in a small bowl and set it aside. Cream the butter and sugar with the electric mixer until light and fluffy, about 1 minute. Beat in the egg and vanilla until smooth. Slowly beat in the dry ingredients. Stir in the chocolate chips and nuts.

For each cookie, drop a little less than ¼ cup batter onto an ungreased large baking sheet. With your hand, slightly flatten each piece of dough. Leave at least 2 inches between each ball. You will need 2 baking sheets to accommodate the dough.

Bake until the edges and tops of the cookies are set, 15-18 minutes. Transfer the cookies to a rack and cool briefly. Eat warm or at room temperature. These cookies will stay nice and chewy for a couple of days.

Makes 12 oversized cookies.

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Tonight at midnight, I will do the drawing for my 4th anniversary giveaway, so add your comment for that below if you want to try to win. 4 years ago today, I started rambling on. : )