Wednesday, June 01, 2011
I love Spring and it is about time it's here. I know rain and wind are good for a reason but I am about sick of being cold and wet 24/7. So, when I saw a sliver of sunlight, I finally planted my vegetables and my flowers. My parents were a huge help. First we conditioned the soil with 5 bags of compost (wink) and then we planted some gorgeous little plants. These are a few of my favorites that I can't wait for.
Rosemary and Basil
Zucchini and lots of tomatoes
My Lilacs are finally in bloom.
The hanging baskets on my back patio make me so happy.
We planted the flower pots on the front porch.
In honor of planting my garden I thought I would make some cookies that seemed fitting for the occasion. They are called Compost Cookies 'cuz you make them with random ingredients in your kitchen.
First, start with two cubes UN-salted butter, softened.
Mix it with your sugars.
Add eggs and vanilla. Mix and add dry ingredients.
Then add 1 1/2 cups morsels of your choice (chocolate chips, white chips, cinnamon chips, Raisinets,
Reese's minis etc. etc.
And 1 1/2 cups snack food. Like pretzels, potato chips, peanut butter filled pretzels, dry cereal etc. Let your mind go crazy here.
Crush your snack foods a little.
Gently add mix-ins to cookie dough.
Scoop onto a parchment paper lined cookie sheet. Wrap tightly with Saran Wrap and chill in refrigerator for at least an hour or over night.
When ready to bake, place 6 cookies on pan (they will spread). Cook for about 13 minutes.
Ta-da. A delicious cookie that is sweet and salty and crunchy and gooey (yes, it's possible). Enjoy an Ice cold glass of milk with a compost cookie while you watch your garden grow.
*Adapted from Regis & Kelly
8 oz. UN-salted butter, chopped up
1 cup granulated sugar
1/2 cup brown sugar
1 Tbs. corn syrup
1 tsp vanilla
2 1/2 cups flour, leveled
2 tsp baking powder
1 tsp baking soda
1 tsp salt (alert: if you are using add-ins that are salty like I did, lower the amount of salt you add)
1 1/2 cups chocolate morsels/chips
1 1/2 cups snack food
In a stand mixer with the paddle attached, cream the cold butter, both sugars and corn syrup on medium high for 2-3 minutes until fluffy. Scrape down the sides of the mixing bowl.
Add eggs and vanilla and stir to incorporate. Increase mixing speed to medium-high and run mixer for 10 full minutes. During this time the mixture will become pale yellow and mixture will double in size.
Meanwhile, stir together flour, baking powder, baking soda and salt. Using the lowest speed of mixer, stir in the flour mixture just until blended. Stir in mix-ins.
Using about a heaping 1/3 cup measure, scoop up dough and form rounds. Put the shaped rounds on a plate, cover with plastic wrap and chill for a few hours or until ready to bake.
DO NOT BAKE AT ROOM TEMPERATURE. They must be chilled so they hold their shape.
Heat oven to 400 degrees. Arrange cookies on cookie sheet and bake between 12-14 minutes. They will puff, crackle and spread. Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. Enjoy! chocolate chips cookies snack 0 Comments