Showing posts with label butter. Show all posts
Showing posts with label butter. Show all posts

Thursday, September 24, 2009

Drooling with Itinerant Foodies: Weekend Edition


Hold the phone. This is serious. These pictures and menus make me very drooley and swooney. Take this menu:

Eggplant and Sundried Tomato Spread (Really? I just fainted.)
Grilled Shrimp with Cilantro, Lime, and Peanuts
Corn and Tomato Scramble
Lemony Potato Salad
Spicy Mac & Cheese (although nothing, NOTHING is better than PassUBy's mac & cheese)
Sticky Balsamic Ribs (I just had my heart shocked with a defibrillator and am on a vent. Make the deliciousness stop!)
Plum-Blackberry Streusel Pie with All-Butter Pastry Dough

Read all about it with pictures AND recipes from the Midwest's own Itinerant Foodies.

How I spent my holiday weekend

Sunday, February 15, 2009

Hear Ye, Hear Ye: A chocolate chip cookie is 30 minutes away

Welcome to the 1st post of the 3squares blog! Me and my homie, PassYouBy, need a place to send recipes to each other.

This recipe was born of desperation. The circumstances surrounding the desperation have escaped me, but tonight I needed a cookie to be able to face work tomorrow, not that I'd EVER eat for stress or comfort.

5 minute desperation cookie
makes 12-15 large cookies

1 stick cold unsalted butter, sliced into 4-5 pieces
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 jumbo egg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional but good)
1 1/4 cups unsifted flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (or a little more) chocolate chips, or any chips you have around

Preheat oven to 35o. Use parchment on cookie sheets, or Silpats, or just take your chances.

Put the steel blade in the bowl of a food processor. This recipe is all about speed. Add the butter and sugars. Pulse until mixed. Add the egg and vanilla extract. Pulse long enough to mix.

Add the dry ingredients, except chips. Pulse till mixed. Swirl around with a spatula, then add the chips. Blast for a couple seconds till mixed.

On large prepared baking sheets drop heaping teaspoonfuls of dough a few inches apart. You'll get 6 or so per sheet. Bake until golden, 15-20 minutes. Let cool a few minutes outside the oven, then transfer to mouth or cooling racks.

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