Tag: cookies

The New Adventures of Old Shortbread & the Arrival of Adulthood…

CarmenLeave a comment

 

…but mostly upperclassman-dom and off-campus living. Welcome to my new living abode, and more importantly, my new kitchen. It’s quite small; I feel a bit like Smitten Kitchen, minus a few years and a book tour. This little thing is shared among 4 girls. The home of new creations, old family recipes, and college-edition Chopped competitions…we’ll see about that one.
I’ve already made some meat stew for my rice, for the first time all myself. It…tastes great! But I’m gonna have to refine the texture a bit, making fewer chunks and thicker soups. So once I’ve made it to my satisfaction you can expect a post on that, hopefully soon.
But, of course, in the first week of my habitation in an APARTMENT OOOO, I’ve baked cookies. And I…wait for it…created another recipe!…though it’s hard to screw up shortbread. Crunchy, buttery, flaky! What could be better? I know! Add peanut butter, naturally. I got really excited when I tried Wegmans’ organic peanut butter because it was just as peanut buttery as inorganic peanut butter. If you’ve ever tried organic peanut butter expecting the same texture as Skippy’s, you likely experienced a rude shock when you had trouble unclenching your teeth. In short, organic peanut butter is thick as fudge and the point of any of this is that I added peanut butter to your basic shortbread recipe and it was great. The end.
Due to short-notice/impromptu dinner guests, I was stuck to figure out what to make with what was in the kitchen already. This is what went through my head and hands for 20 minutes upon entering the kitchen:

  1. It’s me we’re talking about, if I present a baked good, people will neither be surprised nor complain
  2. No chocolate chips again, no problem. Time for that handy dandy peanut butter!
  3. Ok, sugar and butter in bowl…why do I have a feeling there’s no baking powder…
  4. …there’s no baking powder. Okay, okay…cookies without baking powder?
  5. Shortbread. Done. Wait that’s boring. Peanut butter.
  6. Honey.
  7. Bag of pretzels on fridge…yeah let’s use that.
  8. Should make double this….nah.

They were a massive hit (as if the combo of shortbread and peanut butter weren’t completely revolutionary!). In the meantime, I’ll be needing some baking powder. Look forward to more baking and cooking adventures of Carmen and circle apartment xxxxx. Here are some mean peanut butter pretzel shortbread cookies while we wait.

Peanut Butter Pretzel Shortbread
Makes about 45 cookies

1 cup butter
1 cup sugar
4 tablespoons peanut butter
2 tablespoons honey
2 teaspoons vanilla
2 cups flour
5 large twist pretzels, or 10 mini twist pretzels

Preheat oven to 350 and grease two baking sheets
Cream the butter and sugar. Add the peanut butter, honey, and vanilla. Gradually mix in the flour.
Refrigerate the dough for at least one hour.
Flatten the dough onto baking sheets. Crush pretzels and press into dough. Cut dough into pieces with a knife. Or, roll out onto flat surface and cut out shapes with cookie cutter(s), then press in pretzel pieces.
Bake for 10 minutes, or until top of dough browns.

I had the foresight to write out a recipe that was already doubled;
don’t worry about small masses of dough like this one!
I’m getting excited about the windows in this apartment and their positioning
relative to the sun. #photonerdprobs #cantdealwithartificiallight
This is a cookie dough you I need extra self-discipline to not eat
because there’s no egg

 

So I may have burnt them a bit…keep an eye on them because I’m not 100%
on the 10 minutes…someone try them and let me know (this was 15).
A nice golden hour comes through our dining room every night.
Very okay with this (may need to work on this lighting for food, however)

A Chocolate Chip Cookie

CarmenLeave a comment

     There’s a perfect recipe out there, somewhere, and one day I will find it. I thought I was going to when I finally had the bread flour to get at Alton Brown’s recipe, but once this batch’s honeymoon phase of gooey warmth was over, I didn’t see much difference between this recipe and the recipe we used in my middle school Life Skills class. I’ve produced cookie upon cookie with that recipe, and almost each time they come out differently. These cookies were flat (though this could have had to do with the deceptive oven temp), and not sufficiently chocolate-chip-cookie chewy. And though it instructed me to put six cookies on each sheet, I didn’t listen, because 1. Why should the cookies be coming out that big? and 2. Who has real estate like that? Or time for multiple batches? So the majority of them came out squished against each other, and it took some luck to find two suitable for blog photos….sigh. In conclusion, I’m still on the search for the best chocolate chip cookie recipe. Until then, this one from Joy the Baker from Alton Brown will suffice.

Ingredients
8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Directions
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer’s work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
This recipe’s “different” because it has you melting the butter.
Much to Joy the Baker’s intrigue.

Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to “stir” and add the chocolate chips. Chill the dough for 1 hour.

Unfortunately, the look of your dough will not help you gauge
the quality of your end result…unless you did something very wrong.

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.

Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.

If it looks like I forgot to take a picture of my dough balls before
putting them in the oven, it’s because I did.
I insist on the addition of walnuts…that is all.

Oatmeal Date Peanut Butter Surprise Cookies

CarmenLeave a comment
As seen on “Foreign Food on Photos“, my Nigerian food blog
If you look closely you can see the SURPRISE

     EVERYONE GUESS WHAT! I made cookies.
     Duh, I made cookies…I mean I created cookies. How is this the first time I’ve made a cookie recipe, you ask? I’ll get back to you on that. But it looks like it took traveling 5000 miles from my kitchen to do it. Don’t worry, it will happen again! And it’ll only take me 300 miles. But here’s what happened.
     My uncle bought a good 3 kilos of rolled oats after giving up on the instant lifestyle (darn). He kindly asked if I would be willing to help him make some cookies with them (or something like that). So what does bored old me do with a clean kitchen in the dead of night when everyone’s gone to bed? Get cReAtIve. And too creative, by the sounds of it, right? Don’t worry, read on!
     With a half full tub of peanut butter waiting for me to make my lunch sandwiches, some questionably-sourced dates returning from I’m-not-sure-where in my cousin’s hand, no chocolate, and those darned oats, I had some interesting flavors to work with. And work I did. I wanted to go all out after the chocolate chipless cookies I’d made some weeks before, so why not use all these things, and if no one likes them, more for me! Haha kidding…
     ….yeah. So I had the basics: butter, sugar, flour etc. I decided to try the dark brown sugar that was around, which was a successful first. It’s also expiring on Thursday. Here was my “logic”, if I had been thinking rationally (I think it’s all subconscious at this point): peanut butter cookies are a norm, and so are oat and date cookies (soo good, you can actually check “my” recipe here!). Oats and peanut butter could be easily paired together. This combo might need something sweet to cut the thickness/nutty flavors. Dates are sweet. In they go!

Dark brown sugar for extra molasses chewiness and color

     Of course, right after adding some knife fulls of peanut butter, I decided I wanted to be like those fancy gourmet bakers who stuff shenanigans into their cookies. In my ideal cookie, this would be chocolate. Just an eruption of melted chocolate everywhere. But I had peanut butter. And peanut butter is what I used. So peanut butter cookies became stuffed with peanut butter. And it was an excellent choice. If you’re not so into PB, you can skip that part, but don’t skip the PB in the dough because it’s mild and lovely. I made some normal cookies so I wouldn’t overwhelm with the decadence, and they were good too.
     Alright, enough of the blog banter, let’s get y’all baking these. And I must warn you that some of these instructions and measurements are approximate, for I guesstimated a temperature from the knob on the gas oven and kept adding more of stuff. Who goes exactly by the recipe, though? They’re more like guidelines, anyway.
     Also, if you think of a better name for these cookies, do tell! I’ll bake you some for free. So far my other candidate is “Oatmeal Date Cookies with a Heart of Peanut Butter (or gold??)”

How innocent-looking

Crazy Oatmeal Date Peanut Butter Surprise Cookies
Makes 25 stuffed cookies, or 35 regular cookies

Ingredients
1/2 cup sugar
1/2 cup dark brown sugar
1 cup butter at room temperature
1 egg
1 teaspoon vanilla
1/4 cup peanut butter
2 1/2 cups flour
1 1/2 teaspoons baking powder
2 dashes of salt
6-8 mejdool dates, coarsely chopped
1 cup rolled oats
Several more spoonfuls of peanut butter

  1. Preheat the oven whenever you want, but it will be at/around 360 degrees. Butter two cookie sheets and set aside.
  2. Combine your softened butter and sugars in a large bowl until smooth. Add the egg and vanilla and mix well, then add the peanut butter.
  3. Gradually mix in the flour, baking powder and salt. Add in the dates, making sure they separate in the dough. Gradually stir in the oatmeal.
  4. To make stuffed cookies, make small balls of dough, using just over half the dough, and place on the cookie sheets. Use a spoon to make a small well in the dough. Place in the refrigerator for 30 minutes to stiffen. Place a 1/4 teaspoon of peanut butter in the well of the dough. Use your hands to flatten small tops to cover the peanut butter. Diligently seal the sides of the cookie so the peanut butter doesn’t escape.
  5. Bake for 10-12 minutes, or until a toothpick comes out clean/with just peanut butter.

You can make bigger cookies to add more peanut butter,
but they’re already fairly large
I suggest finding your milky beverage of choice before
finishing the batch

Facebook Responds: Pumpkin Oatmeal Cookies

Carmen1 Comment

Ok who has the same plates as we do?

     I was running low on flour, yet I had the baking itch. Some timing that was. Too indolent (yay vocab words) to figure out what to make while my dad stopped at the too-far-and-too-lazy-to-go co-op just for me, I used all the resources at my fingertips at the time (all nine). When faced with the request “Aaaah quick someone tell me what to bake.” in the form of a Facebook status, Facebook really delivered. I went with former classmate Mandy’s Pumpkin Oatmeal Cookies, from Post Punk Kitchen, on their game once again (recall the college-ified chocolate chippers)! Excellent choice. There was definitely more chatter than I was expecting on that status. About eight people’s worth. I think I could make this work to my advantage. Might make it a new theme: mandatory recipe usage from comment of Facebook status…uh oh.

Get your nutmeg ready! Because yours is probably whole too
(it’s the hipster thrifty thing to do)

Molasses is important!

     Since this was a vegan recipe, there’s no egg or butter. But you can change this if you want, though the texture without is just fine. Key players are now canned pumkpin, molasses, cinnamon and nutmeg.

Still playing with my food…

     I omitted a lot of extra crunchies that the recipe had, but I’m sure the cookies are still fairly nutritious…

You should probably keep the oatmeal (rolled/old-fashioned!)

Ok here’s my version
Pumpkin Oatmeal Cookies

Ingredients
2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg
1 2/3 cups sugar
2/3 cup half melted butter (it’s not like you don’t do that by accident anyway right?)
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin (ain’t noobody got time fuhdat)
1 teaspoon vanilla

Directions
Preheat oven to 350. Have ready 3 greased baking sheets.
Mix together flour, oats, baking soda, salt and spices.
In a seperate bowl, mix together sugar, butter, molasses, pumpkin and vanilla until very well combined. Add dry ingredients to wet in 4 batches, folding to combine.
Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies to press into cookie shape. Bake for 16 minutes at 350
Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day! ( <– Ha what?)

Here’s the real one…

Let’s do this again, social media outlets.

Speaking of, my Instagram feed’s been killin it as of late, check it out for pre-blogging snaps @ http://instagram.com/carmzl …#shamelessplugging.
While we’re at it, send me your favorite cookie recipe! Maybe it’ll show up here. Till next time!

#collegeproblemzzz: Chocolate Chip Cookies

Carmen1 Comment
Typical dorm life issue: You want to make cookies (make cookies), so you get out all your non-perishables from the closet, and forget you don’t have any butter or eggs.
Rats! Or, maybe that’s not generally a problem because why would you have flour, sugar and chocolate chips without butter and eggs?  If you’re anything like me, then you enjoy baking from scratch and won’t know when the urge will hit you. In these cases, it would be convenient to use eggs regularly enough that they don’t expire before you finish, and…well I guess you don’t have the same problem with butter. But I had no eggs, I had no butter, and I wasn’t about to drive to Wegmans in order to make cookies.
For whatever reason, however (specifically doughnuts…), I had some vegetable oil hanging around. There was hope yet! After Googling something like “no egg butter chocolate chip cookies” I eventually came across the Post Punk Kitchen, advertising their expertise on vegan cooking. I generally steer clear of vegan and gluten-free things, as a byproduct of their ingredients (or lack of) is more healthy, less dangerous and delectable. But I really didn’t have a choice since nothing I had to work with was/came from something that ever had legs. You know when they say don’t judge a recipe by its picture? That’s right – they don’t, because it’s surefire way to predict your success (totally).
I’ve attacked this recipe twice now, and let’s just say practice makes perfect. If you are missing butter from your fridge If you are a college student living in a dorm, then there’s a fair chance you won’t have tapioca flour hanging around like this recipe requests. If you are thus concerned for your cookies’ integrity, then you can replace the tapioca flour with something sticky like peanut butter or bananas. As long as you follow the instructions, and take care in catalyzing the “chemical reactions”, you should be good to go. Don’t be like me and assume efforts to mix the oil into the sugars are for naught. They’re not. Your cookies will taste better than the tube of dough your neighbors are buying from the campus convenience store.
Disclaimer: This, of course, depends on your substitute for the tapioca flour; not sure you even need one. If you use half a pinkie’s length of banana, you will have banana cookies with some chocolate chips. You’ve been warned.
Pools of oil: BAD
Homogenous velvety smooth “dough”: GOOD
Your cookies should look more like this
Less so like this: they may slip out of your fingers

Chocolate Chip Cookie (no eggs, no butter)

1/2 brown sugar
1/4 white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups chocolate chips

Preheat oven to 350 F. Lightly grease two large light metal baking sheets.
Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.
Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.
For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.
Brought to you by PPK

Very Merry Cookies

CarmenLeave a comment

Dear cookie chops,
     Come back to me! I’ve been out of practice, and it showed in my annual Christmas cookie production. I usually do chocolate chip cookies and always gingerbread cookies. Of the four cookie recipes I executed this week, only one turned out to my satisfaction. First, there were these petits fours from my huge cookie bible; I really should be more skeptical of the thing; it gave me a recipe for sugar cookies without sugar. These petits fours had no flour, though the photo looked suspiciously like coconut macaroons. Needless to say, I did not get very far. Poor powdered sugar…
     Next came the chocolate hazelnut oatmeal cookies. Sounds like a mouthful, feels like a mouthful. Seeing as the only ingredients were butter, oatmeal, hazelnuts and nutella, the ratios are very important. Less than a cup of nutella, hazelnuts and butter each, with two whole cups of oatmeal? The texture didn’t particularly tickle my fancy, but the nutella melted with the butter made for a nice, dare I say, umami factor. Will definitely be reproduced at some point, with varying proportions.
     Then came the snickerdoodles. I’ve definitely made snickerdoodles before, so I’m trying to figure out just what choice it was that made the cookies sad and flat. It may have been the substitution of two egg yolks for a second egg, or the brief hour in the fridge, but these snickerdoodles weren’t quite ready for the oven. I put them in the first time, and after five or so minutes, the dough started melting off the cookie sheet and onto the bottom of the oven. No one was concerned, until five more minutes when the smell of smoke started to fill the living room. The cookie side effects included a new smoky flavor that was…not completely unwelcome, though probably dispensable.
     It’s a good thing for tradition, because I don’t think I could possibly mess up the gingerbread things. Every year I make gingerbread cookies with my cello, camel, palm tree and moon cutters. And every year I make icing with whatever additions I feel like at the time – orange zest, cinnamon, vanilla. Fills your mouth with all the spices!
     Next year I’ll go back to the cookie press and the chocolate chips. And by next year, I mean next week. Hoping your new year is full of good times and better food!

Step 2: Combine
Step 1: Melt
Step 3: Roll

After smoking
Before smoking
Taking over the kitchen
What pretty colors

Cookies on Cookies & Cream

Carmen1 Comment

To help battle my Hershey’s Cookies & Cream bar addiction, I thought I would buy three XL sized bars and put them in cookies. I’ll let you know if I end up curbing the poor eating habit, but in the meantime, check out the masterpieces. Well, almost.
I trolled Google with something along the lines of “Hershey’s cookies cream recipe” and found several overly decadent (college code for involved) brownies, truffles, and other things…ugh effort. Then I came across “double cookies and cream kiss cookie bars”. Sounds more complicated than it is; I think the double referred to the inclusion of Oreos in the original recipe. And who has time for unwrapping kisses? The rest of the recipe was more or less two layers of chocolate chip cookie dough sandwiching “a” layer of the best American chocolate to have ever existed. Or whatever you call it. They turned out to be great cookie bars…and as you can see from the above image, if you’re really trying, you can kinda perceive-ish some white chocolate and/or oreo crumb. This is particularly annoying because I only used one and a half bars. And if I make them again, I’ll have to buy more. That’s okay; they’re just that much less artery-clogging. 
Beyond proud of my nibbling restraint
Surprisingly (at the time) not enough to for substantial gook

Sweet deal. Does that count as a pun? Intended.

Double Cookies and Cream Kiss Cookie Bars
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup mini chocolate chips
12 Oreo Cookies, broken up
25 Cookies and Cream Hershey’s Kisses
1. Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with foil sprayed with cooking spray.
2. Place butter and sugars into a large bowl, stir to combine, at least 2 minutes. Add egg and vanilla, mixing to combine. Add dry ingredients, chocolate chips and oreo cookie pieces, stirring to combine. Press 1/3 of the dough into the bottom of prepared baking pan. Top with 5 rows of Hershey’s Kisses 5 per row. Top with remaining dough and gently press. Bake for 25-30 minutes, until golden brown. Let cool for 30 minutes, cut into squares and serve.
Makes 12-16 bars
Recipe courtesy of Picky Palate

Comfort

CarmenLeave a comment

Easily the best cookies I’ve made…and I’ve made my fair share of cookies. Many will agree with the assertion that peanut butter and chocolate are a premier dessert pairing, and the dark chocolate chip comfort cookies do a fine job of confirming this. I’m not much of a peanut butter fan, but it doesn’t seem to matter when it comes to these; it’s just the right amount of everything. I even tried substituting the peanut butter for Nutella once. They came out a little too rich in chocolate for my palate, next time I’ll halve the cocoa if I opt for hazelnut. If you want to make them look super presentable once they’re done, place chocolate chips on top of the dough balls by hand once they’re on the baking sheet.
A dough of half a cup of peanut butter, half a cup of cocoa powder, a cup and a half of sugar and some chocolate chips will do you in if you consume enough, and you definitely won’t want to forget your milk of choice.

 

ALL the lipids
You should probably mix those dry ingredients
Also, make sure to sift the cocoa so you don’t get unwanted chunks o’ chocolate in your mouth
No matter what you do, this cookie is going to look like the recipe’s photo

Dark Chocolate Chip Comfort Cookies
1 1/2 cups flour
1/2 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1 1/2 cups sugar
1/2 cup peanut butter
2 eggs
1 teaspoon vanilla
10 oz. dark chocolate chips
chopped pecans, optional

  • Preheat oven to 350 degrees.
  • In a small bowl, mix flour, cocoa, soda and salt using a wire whisk and set aside.
  • In another bowl, cream butter, sugar and peanut butter until light and fluffy.
  • Add eggs and vanilla and mix until combined.
  • Add flour mixture to creamed mixture and mix until combined.
  • Stir in dark chocolate chips.
  • Roll cookie dough into 1-1/4 inch balls. (If desired, roll balls in chopped pecans.)
  • Place on parchment paper covered baking sheet.
  • Bake 10 minutes.
  • Place cookies on cookie rack to cool.
  • Makes about 30 2-inch cookies.
    *recipe from Bakerella via Tumblr…again

Look! A Fridge! With Food?!

CarmenLeave a comment
Home! Yay sleeping, yay parents, yay doing my homework before arriving! Also, yay real food, real appliances…real good. To kick start the Thanksgiving bake-a-thon 2012 (disclaimer: not a real tradition), I continued the use-up-all-old-ingredients theme and substituted the apricots in my Gourmet cook(ie)book’s “Apricot Chews” recipe for pomegranate-infused craisins. Yeah…definitely thought those were dried pomegranate seeds a couple weeks ago. Layer of cooked-ish craisins between layers of saturated fat and carbs (mostly butter, sugar, oats and flour). This dessert also called for some improv, as I did not have one pound of craisins, but I was successful once again.

Apricot Chews
p. 56, The Gourmet Cookie Book
**Makes three dozen squares
Directions:
Melt 3/4 cup butter, add 1 cup brown sugar, 1 1/2 cups each of flour and oatmeal, and 1 teaspoon baking soda.  Mix the ingredients thoroughly and press half the mixture into a greased baking pan about nine inches square.
In a saucepan, simmer 3/4 pound dried apricots with 1 cup water and 3/4 cup sugar for 30 minutes, or until the apricots are soft.  Add 1 tablespoon apricot liqueur after the mixture has been cooking for 20 minutes.  Spoon the apricots over the crumb mixture in the baking pan, sprinkle them with 1/4 cup grated coconut, if desired, and cover them with the rest of the crumbs.  Bake the mixture in a moderate oven (350°F) for 25 to 30 minutes, or until it is golden.  Cut the mixture into squares while it is still warm and turn out the chews from the pan when they are cold and set.
Recipe notes:
    •    For the best flavor and colour, use California dried apricots (or, like, any other dried fruit)
    •    Use apricot brandy (but lemonade is good, too)
    •    Puree the apricots in a food processor after cooking (even though there’s no shame in chunks)
    •    Grease the baking pan with butter, line it with two crisscrossed sheets of foil, and the butter the foil. (what?)
    •    Make 36 squares by cutting the bars into 6 rows each lengthwise and crosswise. (if you want fewer than 300 calories per serving, then definitely)

Gourmet cookie book of gourmet cookies for a gourmet cookie chef
“Simmer until soft”…or something
Potentially too much water
Had to halve the recipe; good thing too, these are fairly lethal
Ta-da! Chewy indeed

Dinner & A Cookie

CarmenLeave a comment

Last week I went to my uncle’s house to get my 13 month-old udon noodles properly cooked. When the only heatproof round container you have is an over-sized mug, it’s tough to make noodles that aren’t chewy. One of these days I’ll have a real-life sauce pan. Until then, there’s always the 15 minute commute. Homemade chicken broth and some fresh veggies were all they needed. Quite simple, really, yet truly refreshing. I brought along some cookie supplies to try to get rid of the foodstuffs from the apple donut affair. Without a base recipe, I attempted what I recalled from my chocolate chip cookie ratios, threw in some peanut butter, chocolate frosting (shh) and rolled the dough in sliced almonds. Sometimes we college kids have to get creative with the food we leave ourselves with…seemed to work out, though.

That kale, though…how appetizing
Yummish…not bad for no recipe, surely