For years we have been using Ghirardelli and Guittard chocolates. We are proud to add Peter's Chocolates to our list of ingredients. We fell in love with Peter's Bittersweet Chunks, with its very rich, chocolate flavor... in our opinion, possibly equal to the dark chocolates of Ghirardelli and Guittard. There are slight differences to a more discerning palette but we feel that we can get away with it when baked in a cookie or as a filling for our Oh Fudge Sandwiches. Please let us know if you taste a difference. We'd love to hear your opinions. So, the addition is due to pure,  basic economics. In order to give you the same product at the same price we had to look for a third source for chocolates. The price of chocolate dictates which brand we'll use. We hope you'll understand and keep enjoying our products.

5.  Receive one bonus entry for every new friend you refer to our Facebook page. Referrals need to liike our Facebook page with their personal profile and leave a comment with your name in it under the BONUS photo.
6.  A random drawing for ONE (1) grand prize winner and THREE (3) Cookie-Fix Sampler winners will be
selected at 6:00 a.m. Pacific time of August 24, 2011.
7.  Winners will be announced in a Comment posting to our website as well as on the Wall of our Cookie Crush Facebook page.
8.  Winners will also be informed via the email addresses that have been entered in the Contact Us form.
9.  Claim your prize by responding to our email and providing us with your USA shipping address.
10.  If a prize is not claimed within 48 hours of the announcement, which would be 6:00 a.m. Pacific time of August 26, 2011, no alternates will be selected.
11.  Once a prize is claimed, cookies for that prize will be baked, packaged, and shipped FREE-of-charge the following Monday, August 29, 2011.  Visit our Please Read Policies web page for shipping details.
12.  This event is in no way sponsored, endorsed, administered, or associated with Facebook.
13.  By entering the information in our Contact Us form, you are therefore saying that you have read the rules in its entirety and are in total agreement with the rules.
14.  Enjoy our little game and tell a friend.

First off, thank you so much to my niece, Joy for the fabulous photographs!  I am forever your fan.  If you live in the San Francisco Bay Area and you need a photographer, get in touch with her... http://sooverjoyed.blogspot.com/.

Now to the new products with the awesome pictures...

Our first new line of cookies is Spritz Love.  Spritz cookies are butter cookies formed or shaped by squeezing the dough via a cookie press with a patterned disk (in our case, a star) or piping bag with a tip (a star tip).  Spritz cookies originate from the Scandinavian countries and were served during the Christmas season.  "Spritz" derives from the German word spritzen which means "to squirt."  Ahh, do you feel smarter now?  Hey, every bit of knowledge counts...

So, Cookie Crush is now selling:  Vanilla Spritz (Chocolate), Vanilla Spritz (Chocolate and Strawberry), and Chocolate Spritz (Chocolate).

Buttons... our new line of petite cookies.  Each cookie is about the size of a quarter... bite size to most or a bite and a half for others.  The line includes:  Sesame Buttons, Green Tea Buttons, and Aztec Buttons.

Great things do come in small packages.  These cookies pack a punch... flavorful and melt-in-your-mouth mm-mmm good.

'A picture is worth a thousand words.' -- well, in this case and all throughout our site, I can think of one word and that would be "yummm."  Okay, maybe a few more like "OMG, that looks so good" or "oh, yeah, I'm in cookie heaven."  If you must, you can add a few expletives here and there.  The slideshow below are of cookies that we've added to site as well.  Enjoy...

1.  Combine the instant coffee powder and hot water in a small bowl.  Let stand until the coffee dissolves, about 5 minutes.  Microwave the chocolate, sweetened condensed milk, an instant coffee mixture in a heatproof bowl on high power, stirring every 10 seconds, until the chocolate is melted, about 1 minute.  Stir in the vanilla and salt and let cool.
2.  In a large bowl, whip the cream with an electric mixer on medium-low speed until light and frothy, about 1 minute.  Increase the  mixer speed to high and continue to whip until the cream forms soft peaks, 1 to 3 minutes.  <Or you can do it the old school way, using a whisk and some muscle power, and save electricity.>  Whisk one-third of the whipped cream into the chocolate mixture.  Fold the remaining whipped cream into the chocolate mixture until incorporated.  Freeze the mixture in an airtight container until firm, at least 6 hours or up to 2 weeks. 
Serve.
Note:  If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface before
freezing.

    It was the silence of that night and the breezeless air that invited my sense of quiet indulgence.  It was a night without words, for that would spoil the serenity of the moment.  Instead, conversations were held in lover's eyes
and our touches were speaking volumes in Braille.  The air was cold enough to see my breath mix, boil and intertwine with that of my boyfriend's.  I watched as it slowly disappeared, faint wisps consumed by the black of the star-filled sky.  The snow itself was falling so softly, so silently that each flake was identifiable for its own unique beauty.  The entire area surrounding us was alive with dancing diamonds of snow.  The glistening reflections twinkled like the tiny sequins sewn upon each little ballerina's dress.
    The moon was just shy of being full, and the whole world seemed illuminated in an iridescent glow.  It's incredible the way snow reflects moonlight, shadows and light each vying for position, giving way at the edges to blur gently together, unlike the sharp contrasts the sun and shade share during daylight hours.  The crunchy carpet that had formed under feet gave way to a feeling of discovery, a feeling that we were the first to set foot upon this hallowed ground.  Looking over my shoulder were our two sets of footprints left as evidence of our passing.  One set was small and delicate, another large and confident.
    As we moved onto the tree-lined walkway, we became acutely aware of each and every delicate, leafless branch.  The snowflakes had come to rest upon the top of the individual twigs, covering the naked skin of the tree with a blanket of snowflake comfort.  My boyfriend drew me closer, holding me in his warm embrace.  I imagined him as my tree of strength and I as his blanket of snowy warmth.
    We walked in silent contemplation through the park that night.  Both of us understood the need of our senses to embrace this moment.  We allowed ourselves to be transported away from the busy lives we lead and freely gave into the majesty of that magical moment in time.  I was so moved by the splendor of this walk and the love that emanated between us.  My eyes became swelled like clouds swollen with salty rain.  The tears began to roll down my cheeks to join the dance of the snowflakes and become one sparkling drop after another.  My boyfriend must
have noticed my emotions surfacing and stopped to face me.  As I looked up, embarrassed by this emotional indulgence, I was met with ocean blue eyes; they too were wet, allowing the waves of tears to crash upon the shores of his cheeks.  We truly were having the same intimate exploration of our feelings.  A tender kiss between us added another passage, another page, and another chapter to the book of our lives that we write together.
    I will always think of that night as something beyond my comprehension.  It is as though we were, just for a moment, in a big budget Hollywood romance movie.  I am not sure I will ever experience a night like that again, but it does somehow make my dreams a little more real.