Gabe hates squash. I know, crazy. But he ate this and it was wicked easy and crazy wonderful. I got the recipe off the sticker on the squash. Reading, the gift that keeps on giving… BAKED BUTTERNUT SQUASH(prep time – 5 minutes; oven time – […]
Month: March 2012
Unlike the actual renovation, let’s make this quick and to the point. We came, we saw, we painted. It’s glorious.
Hi, my name is Danielle, and I am a cookie addict. Not the crunchy kind, but the chewy ones. Sometimes I get on Pinterest just to peruse the pictures of homemade Samoas, toffee-inspired snickerdoodle one-offs, and the multiple varieties of double-fudge delights. Yum. This is my porn; all hail the cookie whore.
In keeping with this sticky metaphor, I’m always casting for new cookie recipes. I usually have to adjust them to account for high altitude baking or I end up with anorexic, crispy, cookie-like thins. Not today friends. Today’s star is dense and chewy, and by using my one vegan trick of replacing the egg with a flaxseed and water mixture, the benefits are threefold:
1. The flax shores up the dough so it doesn’t spread.
2. Flaxseed is high in omega-3s and fiber. (Can you say health cookies?!)
3. There are no salmonella worries if you want to eat all of the dough. And the dough is AMAZING.
Also important to note is that these cookies are better at room temp and are at their peak of wonderfulness the day after you make them. Show some respect and save a few for the morning.
Chewy Peanut Butter Chocolate Chip Cookies
(original recipe here)
Yield: 20 cookies and a fistful of dough for snacking
I have to confess that sometimes it’s hard to find ways to fill the days with the boys. Well, Aidan still just eats, sleeps and poops, so really it’s Jude. We love us some Pixar, but you have to mix it up. I can’t have daycare doing a better job of raising him than I do! At least not every day.
Introducing: Cooking Science Class. This is a fun way to fill the morning…and a fabulous excuse for me to bake. Since nursing burns the same calories as a nice fat run, I’m not going to sweat it. For now.
Class #1 was cupcakes. My cookies are great, my cupcakes suck. They never rise correctly and they spread out across the pan in a mess. Frosting helps, but mostly it just pisses me off. Yesterday I stumbled onto the best blog about high altitude cupcake baking. My life is permanently altered.
Perfect vanilla cupcakes!
Perfectly rounded, perfectly dense and crumbly (I don’t like spongy cupcakes), perfectly delicious in our bellies. I ate four, if we are going for total disclosure. But to be fair, this was my first satisfying cupcake fix since we left Los Angeles and the magical world of Sprinkles.
Please note the professional frosting. Thank you Ziploc baggie with the corner cut off. You do just fine in a pinch. I feel like I won my own personal Cupcake War. (I watch way too many cooking shows.)
Quick cupcake consumption tip, courtesy of my pal Monica: rip and flip that little sucker. Easy to eat, and you get frosting in every bite.
Ah. It was a successful morning, I have to say. I felt a little Supermom-ish. And I left the clean-up for my husband. Win win.