See you in April
That is, if they could find the driveway. That's a hint, Mr Plow Guy. We couldn't find the driveway if we tried. Not that we could use it anyhow, because Mr Plow Guy hasn't salted or sanded either. Or shoveled the walkways. Or the main walkway where the mailman goes through the gate to deliver our mail.
So, that means we're stuck here until April or so, and we're not getting any mail. Excellent!
Kids were out sledding on the hill at 11 pm last night. At least we have built in entertainment. That counts for something.
And we have cookies. I made a small batch of these cookies last night, leaving half the batch to bake today. Lucky I did because they were SO good I would have eaten the whole batch. I'm giving you this recipe. It is, by far, the BEST chocolate cookie I've ever eaten, bar none. OMG, it's like fudge, only a cookie. You HAVE to bake this recipe. I guarantee you that you will take one bite and go into orgasmic sugar shock. This is a grown up cookie. Don't waste it on little kids. Too good for little kids. Best cookie ever!
World Peace/Korova CookiesThe downside to being stuck at home, besides the fact that we're all a bit stir crazy after 3 days of looking at each other's happy shiny faces is that I'm cooking. And baking. A lot. Which means two things. Dishes and eating. Dishes are a perennial sore spot in this house that I've covered about a million times. If there were disposable pots and pans, I'd be the first freaking customer in line. And eating? Oh, there's that diet thing. Where I'm trying to lose weight. But then I cook and it's so good and I eat. Last night, chicken paprikash. To DIE for.
From Paris Sweets, Dorie Greenspan by way of Deb at Smitten Kitchen
1¼ cups all-purpose flour
1/3 cup unsweetened cocoa powder
½ teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
¼ cup sugar
½ teaspoon fleur de sel or ¼ teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous ¾ cup store-bought mini chocolate chips
Makes about 36 cookies
Sift the flour, cocoa and baking soda together.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
Turn off the mixer. Pour in the flour 1/4 cup at a time. Pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.
Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.
SERVING: The cookies can be eaten when they are warm or at room temperature — I prefer them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest — and are best suited to cold milk or hot coffee.
STORING: Packed airtight, cookies will keep at room temperature for up to 3 days
Plus, with all these food blogs, I collect recipes and think about cooking all freaking day. My recipe collection is amazing. So all you food bloggers: STOP. My waistline cannot take this infernal recipe posting.
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