There is nothing better than arriving home after an especially blah Monday to find a box full of your favorite things on your counter. Miss Connie over at Smitten Foodie may have just boxed up all my the things I love better than I could have done myself, and to think, she doesn’t even formally know me.
Connie is from the Pacific Northwest and chose to showcase her neck of the woods in choosing my treats for the foodie penpal exchange (any interested participants should click the link and sign up for next month’s exchange). I think a trip out west is in serious order. Hey Connie, might you have a room in your home for me?! Continue reading
This is what my counter looks like right now. I am sitting surrounded by cookies, the air thick with the scent of melted butter, toasted oats, and warm gooey chocolate. This may be worse than any form of torture known to mankind. This is death by baked goods. I may r may not have chocolate smeared across my face, stuck to my hands, and dotting my keyboard. There could be a cookie in my left hand. I think there’s a cookie in my right hand. There are five hundred cookies in my belly. If it was dough and I ate it, it doesn’t count.
Adventures in Sunday baking more like “God I hope I don’t eat another damn cookie. These were supposed to be for a party in my creative writing class!”
Chocolate Chip Oatmeal Cookies
[adapted from The Joy of Cooking]
1 3/4 cup whole wheat flour (the original calls for white flour)
3/4 teaspoon baking soda
3/4 teaspoon baking poweder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 stick salted butter
1 1/2 cups brown sugar
1/4 cup sugar
1 egg white
2 1/2 teaspoon vanilla
3 1/2 cup rolled oats
1 1/2 cup chocolate chips
Preheat the oven to 350 degrees. Sift together dry ingredients excluding oats and chocolate chips. In a separate bowl, whisk together butter, sugars, eggs and vanilla. Slowly add flour mix to the sugar mix, stirring with force until the two components are uniform and somewhat sticky. Add in rolled oats one cup at a time, slowly stirring with a large spoon. Then mix in the chocolate chips. Rest the dough, now a dry crumbly texture in the fridge or freezer for about 10 minutes. Spoon 1 to 1.5 inch balls onto a greased baking sheet and pop into the hot oven for 8-9 minutes until golden brown and fragrant. Allow to cool on baking sheet for a minute or two until hardened slightly then transfer to a wire rack to cool. Serve warm with a glass of milk. Hide the rest of the cookies from yourself. Believe me, this step is necessary.
Peanut Butter Cookies
[adapted from The Joy of Cooking]
1 1/2 cup all purpose flour
1/2 teaspoon baking soda
5 1/3 tablespoons butter
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1 cup smooth peanut butter ( I used all natural salted)
1/2 teaspoon vanilla
Sift together the flour and baking soda and set aside. In a separate bowl beat together egg, butter, and sugars. Add in vanilla and peanut butter. Slowly incorporate flour into wet mixture until uniform. Spoon onto greased baking sheet in 1 to 1 1/2 inch rounds and flatten delicately with the tines of a fork to create the nostalgic peanut butter cookie criss-cross pattern. Bake at 350 degrees for 10 minutes. Allow to cool before serving.
In my alternate life I am a badass candy apple red driving scooter girl. I am, I am, I swear.
And I life in that brownstone in the tree-lined West Village. And I have two french bull dogs. And I make millions of billions of dollars writing about my (mis)adventures.
In my real life, I have no scooter. I have no brownstone. I have neither two nor one dog. And I am so far from millions it’s laughable.
Hold fast to your dreams for one day they WILL come true.
She is beautiful. And she is mine [ok, she is ours but I tend to do the cooking round these parts so can I call her mine?]
This Le Creuset Casserole dish arrived in the mail yesterday complements of my sweet extended family [Thanks Tom and Rosemary!] for our upcoming wedding.
During our bout of wedding registering, I added many of these gorgeous red cooking tools to our list mostly out of wishful hoping more than anything else. I kind of never imagined such a perfect cook’s tool would show up on my doorstep and this early to boot.
But that is life. Unexpected surprises lay silent around every corner, and it is in those little moments of spontaneous exultations that true gratitude lies.
Alone is how I find myself on a Friday night.
So I do the natural thing. I eat a spoonful of peanut butter straight from the jar standing over the sink then put on my pajamas and take a three hour nap.
At 8pm I wake up. I make a green machine smoothie, a baked sweet potato, and slice some fruit. I eat somewhere between standing over the sink and laying horizontal on my
bed with the tv cranked way up.
It’s been a slamming sammy week round these parts (read: I have been beyond crazy busy pushing my hunger to the last-minute limits; sandwiches deliver fast and filling results)! Continue reading
The downside of having such a talented and diligent fiancée is that sometimes he works a little too hard. From what I gather, he is a hot commodity around the ole architecture studio hence the sadly familiar “we need you to stay late” plea we have both become rather used to.
I dined alone tonight. And I will be frank with you, I don;t like dining alone. I like discuss the meal, talk flavors, talk texture, talk spice. I like to speak between bites. Hell, I even like to steal a forkful from my dining companions plate here and there. Fact: it’s impossible to swap bites when there is only one plate. Fact again: talking to yourself is rather one-sided.