Big, Fat, Chewy Chocolate Chip Cookies

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This absitively delectelicious recipe comes from ELIZABETHBH over at AllRecipes.com. I helped Aaron make them, against my better judgment. They’re sinfully sweet and fattening; you can’t say I didn’t warn you.

INGREDIENTS:

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips (We used white and semisweet. Daring, aren’t we?)

DIRECTIONS:

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Past Creations

Creativity with Chicken

This is a product of the NMS Covenant.

This might be kinda hard to make without a bunch of leftovers (most of it was from quesadillas):

• Basmati brown rice
• Black beans
• Mexican-seasoned chicken
• Green onions
• Cheddar cheese
• Sour cream
• Sweet/spicy toppin’

I piled the rice, beans, chicken, and cheese onto a plate, nuked it, then sprinkled with green onions, Mexican seasoning and a plop of sour cream. The “sweet/spicy toppin’” is simply a mixture of Mama’s homemade salsa and a spoonful of strawberry jam. The jam adds a subtle sweetness to the dish that tones down the salsa zing.

It only took a few minutes to throw together. It’s bulky, it’s satisfying, and it’s not a sandwich. Mission accomplished.

Happy Nibbling!

Abby

Experiment Compote

Compote: 1. Fruit preserved or cooked in syrup.

I had never made a compote of any kind before, so one night I tried my hand at something wacky.

I put a few dollops of strawberry jam, some fresh sliced strawberries, a little lemon juice and perhaps a bit of water in a saucepan and let it cook away. Meanwhile I coated a hot dog bun with egg and fried it in a buttered skillet for some redneck French toast. When the strawberry stuff got rather thick and sticky I slathered it onto the bun, took the awful picture above, and chomped down. I’m telling you: it wasgood.

Next I decided to do the same thing with fresh pineapple. In went the finely sliced fruit, the sugar, and lemon juice; the bun went into the frying pan. It was certainly tasty, but the pineapple had more bulk than the creamy strawberry so there was a slightly tough quality to it.

All in all, I’m happy with compote.

Happy Nibbling!

Abby

The NMS Covenant

Surely, at one time or another, you have experienced that sinking-stomach feeling that comes from looking at a bare cabinet or devastated refrigerator. Oh no, this can’t be happening…there’s nothing to eat in here. 

You’re hungry for lunch and you certainly don’t have the time to whip out Mastering the Art of French Cooking to browse for recipes. Not to mention the fact that lamb and scallions are a bit thin in your pantry.

So where do you usually turn?

Breakfast cereal?

A banana and a cup of coffee?

A yogurt cup?

Gasp, a chocolate chip cookie?

If you’re a member of my family, you probably go to The Inevitable Sandwich.

Sandwiches are Out of Here!

But that gets so boring after a while. And what good is food if it’s not interesting? After a few banana-and-coffee lunches our brains start numbing to the pleasure of eating—a tragedy indeed. That is why I am trying to hold fast to the NMS (No More Sandwiches) Covenant. For lunch, at least, if not dinner on the road.

I will do my best to not succumb, to never give up. To hold fast in the face of temptation.

Happy Nibbling,

Abby

Hello, World!

So, why did we start this blog?

Abby: We both love food, especially when it comes to experimenting with new things. We drool over Food Network, then come home and throw stuff together into something wild, simple, and tasty. Why not blog about what we love and let all of you guys join in?

Aaron: We were kinda bored.