Do I dare even touch the issue that is the snow in NYC? I am sure most of you are done with it. I’m done with it – and I live here. I am toying with the idea of dedicating some blog time to writing a letter to the powers that be over what I think of this whole scenario… but I dont want to get into any negativity before the end of this year.
My posts from now and the new year might be few and far as I havent been in the kitchen much in light of the flu that kicked my ass and from here on out I will be in the kitchen preparing for the new years eve bash I am hosting… I figured since christmas was kinda sucky, i should go out with a big bang! And if i ever felt short on inspiration that all changed when the dude gave me the most amazeballs cookbook for christmas (along with a new kitchen toy). I forsee a lot of deliciousness in 2011.
When several people made mention of christmas cookies I kept coming home from work, pouring a big glass of wine and staring at my mixer; willing it to magically make cookies by my stares alone… i was unsuccessful as you might imagine. With a week before Christmas left, i summoned by friend Patti over (AKA splintergirl), she brought the wine and japanese take out while i whipped up a crazy ass amt of cookie dough.
Chocolate Chip Cookies:
Ing: 1 cup unsalted butter (softened), 1 cup sugar, 1 cup brown sugar, 2 eggs, 1 tbsp vanilla, 2 cups flour, 1 sp baking soda, 1 tsp salt, 1 cup chocolate chips
Dir: Preheat oven to 375*. Cream Butter and sugar in mixer on medium speed for 2 minutes. Switch mixer to low and slowly add in eggs one by one, followed by the vanilla. Continue to add in the flour, baking soda, and salt. When everything is mixed together turn off mixer and fold in the chocolate chips with a spoon or rubber spatula.
Using a small spoon (i use an ice cream scoop) place rounded portions of cookie dough onto a nonstick baking pan (or a baking mat that you borrowed from your friend). Bake for 10-12 minutes.
Allow to cool on a cooling rack. This recipe makes 2 dozen cookies.
This was one of the easier of the recipes. Mix, drop and bake… the others required some extra love and affection. (and a lot more wine)
Ingredients: 1 cup unsalted butter (softened), 1 cup brown sugar, 1/2 cup sugar, 2 eggs, 2 tsp vanilla, 1 1/4 cups flour, 1/2 tsp baking soda, 1 tsp salt, 3 cups quick cooking oats.
Directions: In mixer cream butter and sugar on medium for 2 minutes. Beat in eggs on low one at a time. Add vanilla and slowly add flour, baking soda, salt and oats. Do not over mix. Dough should be light and fluffy.
At this point, I was really tired (early sign of a weakening immune system) and rolled up the oatmeal dough and put it in the freezer.
A week later, i defrosted the cookie dough and baked for 12 minutes at 325*.
I used a melon baller for uniform cookie sizes.
and made good use out of my borrowed silpats.
And realized when the cookies were done baking that they were overmixed.. they should have come out plump and chewy. Instead they were flat. and chewy. But they were delicious.
Exciting stuff, isnt it?