This blog is mostly going to be my little place to talk about the novel I am writing. Which is why I stole a quote from one of my favorite tv shows, as this novel I am writing, I plan to finish, and at times.. it feels like an impossible thing. Also this is to journal my move to the UK, and starting my own business as an Indie Yarn Dyer

Because I could…

I could say it’s a result of the stress I’ve been under the past couple of weeks.

I could say it’s because I have been marginally good when it’s come to my sweet intake the past few days.

I could say it’s because I won’t have anything like this for a while again.

But the truth is… I did it because I could.

 

So I had myself a bowl of Cookies and Cream Ice Cream (Blue Bell since it just came to Colorado Springs, and Mim had never had it. Being of Texas myself, I have of course had it) topped with a chocolate chip cookie.

I made chocolate chip cookies today for this weekend. I like to feed people who are helping me out, and I’d rather myself have homemade cookies than store bought ones.

I couldn’t find my usual recipe from Martha. So I am trying one of her other ones. I think this is the same recipe I used while I was in England… I thought that they were my usual recipe but I guess not.

When I was in England I blamed the difference on the butter/chocolate chips.  I am not fond of the chocolate chips I had in England (Milk chocolate. BLEGH! Give me Semi Sweet or Dark!) and the future Mother In Law does not keep butter in the house. (She runs Cardio wards in hospitals. I personally would rather have the real butter and take care of my heart in other aspects.)

My French Grandmother would roll in her grave if she knew I had used fake butter to bake with. But that is another time.

Today I used real butter, and had proper chips. The recipe I used is still different than I’m used to, but it is quite yummy in deed. Nice and cakey. Almost too cakey.

Today I also made myself some hummus. Made it for the first time. Used a mortar and pestle even. I did use a blender, but  as my blender is a tiny thing I decided to help it out by premashing the garbanzo beans.

I think the hummus was a success. It was nummy.

Next up will be to make different flavors, and also to make Edamame Hummus.

Pictured above is also some English Muffin bread that my mum made. It is always a yummy success.

For dinner Mim made crustless Quiche and I must say that I much prefer crustless Quiche to regular Quiche. I’ve never been fond of most pie crusts, and Quiche was not an exception.  I think from now on I’ll be making this version as I am fond of Quiche, but always am disappointed with the crust.

 

I’ll post the recipes up but today you are just going to get the cookies.

 

And the next time you most likely hear from me will be after Denver’s first ever Anomaly Con. I am quite excited. It’ll be my first time selling anything from The Asylum in a public setting. I will also be harking my scribblings. Yup, as an author. (Well, it’s my artists table that I’m paying for … so it’s not quite being there officially as an author.. but hey, my Asylum.. my rules!) Yup, Aether Horizons will be at the Con. I’m quite excited. It will make me feel all official like.

 

Martha’s Cakey Chocolate Chip Cookies

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 14 tablespoons (1 3/4 sticks) unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions

  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. Bake until cookies are golden around the edges and set in the center, 10 to 12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

 

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One response

  1. James Calhoun

    Sounds fantastic and yummy. Might have to try this recipe out. Thanks for sharing!

    March 25, 2011 at 4:22 am

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