Wednesday, January 30, 2008

THE cookie

Yes my friends, hands down the BEST CHOCOLATE CHIP COOKIE I've ever had the opportunity to meet. It's OMG delicious...just the sugar syrup that is made to add to flour for the dough is yummy enough to pour over some's that good.

I will share with you the first recipe of it that I tried and then in RED note the adjustments made to make it even better...I found this on a fun little blog called Thrifty Mommy...she had listed the top 100 recipes of 2007 from the Food Network. They are yummy--crunchy on the outside...chewy on the inside...PERFECTION.

Here you go.

This is such an easy chocolate chip cookie. No special equipment, no creaming--a perfect cookie to do with kids.

1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract used the CENTRAL MARKET VANILLA--YUMMO
1 (12-ounce) bag semisweet chocolate chips, or chunks changed this to MINI Semisweet chips
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda 1 teaspoon
1 teaspoon fine salt

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.) I used my 1TBSP scoop and HEB parchment paper.
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
Scoop heaping tablespoons (used 1 TBSP cookie scoop--not heaping) of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Store cookies in a tightly sealed container for up to 5 days. The reality is these don't last that long.

Saturday, January 26, 2008


Welp...It's officially been 11 weeks since I started Thyroid medication. And here's the facts:
1. lost 10 pounds essentially doing NOTHING--lots of cake, cookies, starchy potatoes have passed over my lips. I think I might actually watch that more closely and see what happens.
2. Despite the subtle changes I've noticed, the bloodwork indicates that perhaps my levels need to be altered some more and when the doctor and the pharmacy get their crap together I'll be taking a higher dose...this might improve the #1 spot?!?
3. Hair doesn't seem to be leaving my head as fast as it was--texture has changed again too. Complexion has been lovely. Stamina is better--not as tired ALL the time--just some of the time and usually Samantha induced! Sleep patterns are better but not optimum. Over heating not as bad.
4. BP has been ok considering the stress I've been under...we will keep monitoring as usual.
5. Back in 3 months for the WHOLE workup--thyroid, bp, pre-metabolic stuff...wowee...what fun.


Garfield I can relate! :)

Tuesday, January 15, 2008

Onion Potato Gratin

1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices
3/4 pound onions, thinly sliced
1 cup (packed) grated Gruyere cheese (about 4 oz)
8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
2/3 cup whipping cream

Preheat oven to 400°F (unless preparing in advance).

1 Combine Yukon Gold potatoes and sliced onions in heavy large saucepan. Add enough water to cover. Bring water to boil. Reduce heat and simmer until potatoes are almost tender, about 3 minutes. Drain potato onion mixture well.

2 Arrange half of potato-onion mixture in 11x7 inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruyere cheese and then 2 Tbsp of Parmesan cheese.

3 Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper. Sprinkle the remaining 2/3 cup of Gruyere and 6 Tbsp of Parmesan cheese. (Can be prepared 8 hours in advance. Cover and refrigerate.)

4 Bake gratin uncovered in 400°F oven until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes.

Serves 4.

note: probably will add some garlic next time. all family members enjoyed this. yummy yummy

from Simply Recipes