Whole Wheat Chocolate Chunk-Butterscotch Cookies

Who wants a cookie? I do! I do! So, I made some. I attempted chocolate chip cookies a few weeks ago, and though they turned out well, they had the same problem I have with a lot of baked goods. They weren't like Mom's. I'm not a huge baker, or really even a small baker. The whole concept of measuring things tends to be a little out of my grasp. I'm getting better, especially with the purchase of a digital scale, but I've got a loooong ways to go. My failure at recreating Mom's famous chocolate chip cookies provided enough incentive to finally ask her for the recipe. Because Mom's cookies are the best. I don't mean "Whooo! I'm gracing the front page of the NY Times with my salt sprinkled gourmet chocolate chip cookies!" I mean Mom would make 6-12 dozen of these babies and they'd be gone in a couple of days. Friends would come over to the house and sneak out gallon size baggies of them. Oh yeah. They were like contraband. Hey, that's a good name. Contraband Cookies.

I'm going to have to bring that up to Mom.

I did change them a bit after getting the recipe. But, only to the extent of using white whole wheat flour where she used all-purpose, and substituting half butterscotch chips for some of the chocolate. Deelish.




Whole Wheat Chocolate Chunk-Butterscotch Cookies

Makes about 18 cookies

1/2 cup shortening
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup white whoel wheat flour(I like King Arthur's)
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chocolate chunks
1/2 cup butterscotch chips

1. Cream together shortening, sugars, egg, and vanilla. Sift in the flour, salt, and baking soda. Mix well. Add chocolate chunks and butterscotch chips, mix well.

2. Bake at 375 F for 10-12 minutes. Do NOT overcook. Let rest for at least two minutes. Remove to parchment paper (or brown paper bag)and allow to set for an additional 2 minutes.

I highly recommend a stoneware baking sheet for these cookies. And all cookies. Don't use metal. It's soooo 20th century. Also, when you pull them out of the oven they will still look all doughy and not quite finished. Stop being OCD and just take them out. As the cool they firm up and get all chewy and delicious. And if you like crunchy cookies? Well, you're weird.

Iced Tea for the Shower

I'm completely aware this is not food. Though, given the opportunity to do so without serious bodily injury shame, I might actually drink the stuff. That's how freakin' good it smells. I am not a foofy scented lotion/shower cream kind of girl either. This shit smells deeeeelishus. It's like dunking yourself in a can of iced tea. That may not sound pleasant, but this stuff totally is. It's Bath & Body Works' Iced Tea with Lemon Scented Bath Gel. It smells like heaven visited your bath tub...but with iced beverages.

I'm probably not being totally fair, I don't think they're selling it anymore. It's surely awful of me to tease you with this ice tea nectar of the shower gods if you can't go out and get it yourself. I picked it up out of a close-out bin for like two dollars. I think this may be the best two dollars I've ever spent. And I've spent two dollars on a whole lotta crap. But, if you can find it, you should buy it. Then huff it like a hobo with a can of paint. But in a less graphic way.

Pan Roasted Asparagus

I was talking to a friend the other day who mentioned I should post about some very easy, inexpensive meal options. Similar to the whole 'A Man, A Can, A Plan' thing, only healthy, and not lame. I think this asparagus qualifies under that category, and hopefully he'll be a cool human being and make this. Save your arteries dude, save your arteries.

Asparagus is a low calorie food and contains no fat or cholesterol. It's high in folic acid(may help lower the risk of heart disease, stroke, and cancer) and potassium ( an electrolyte helpful for maintaining a health nervous system and muscle function). It's also very tasty.

You should eat it.

Lots.

And don't boil it to death, blech.

Pan Roasted Asparagus

1 bunch (1-1.5 lbs) asparagus
1 tablespoon butter
sea salt and cracked pepper

1. Wash off any dirt or sand left on the asparagus, pat it with a paper towel to dry. Grip the asparagus, one end in each hand, and bend the ends toward each other in a downward motion. The asparagus will break right where it needs to, snapping off the woody bottom portion of the stem. Discard the ends. (or save it for stock, whatever)

2. Melt the butter in a skillet over medium heat. Add the asparagus, season with salt and pepper, and cook for about 10 minutes, turning every few minutes to cook evenly. When asparagus is bright green and browned in spots remove from skillet. Serve immediately.