All-Grown-Up Chewy Chocolate Chip Cookies

 

I do not understand the failure of health professionals to keep an appointment. What's with that? I've been going to doctors and dentists for decades and not once has my appointment time been honored. They always keep me waiting. Every. Single. Time. It's an established fact, and one that we all seem to accept. Including me, alas.

But if they are to keep me waiting, I want decent accommodations and interesting reading material.  It was when I pregnant with my second child that I became verbal about my frustrations. I'm sure my doctor was quite surprised when he greeted me to get this response:

“How am I?” I roared. “I'll tell you 'How am I?' I've been waiting for a half an hour and your magazine selection is crap. Not everyone wants to read Business Weekly or Yachtsman. We're women. We're pregnant, uncomfortable, angry women, and we want something decent to read!”

He stared at me, mouth agape, got up, crossed the room, rummaged in a drawer, handed me paper and pencil and said, “Make a list of what you want.”

I'm not sure which one of us was more surprised, but I made that list, and the next time I went into the office there was no sign of Business Weekly or Yachtsman. There was, however, Victoria, Southern Living, Traditional Home, Martha Stewart Living, and Country Living. Results!  I was greeted like a queen that day. The nurses loved me, fellow patients knew my name. I became legendary. And now I do this every time. There is an art, I find, to complaining, and I credit my second son for making me so bossy.

Where is this all leading, you ask? The dentist's office. An office with a lovely wall magazine rack and the BEST collection of magazines I have ever seen. Twenty five varieties at last count including Birds and Blooms and (where he found this one I do not know) Cookbook Digest Magazine. Have you ever heard of that one? Me neither. It is not visually appealing, and is rather poorly edited, but it does feature a wide variety of recipes from an equally wide variety of cookbooks (many of which I do not have), making it a rather interesting publication.

When the hygienist greeted me (after the obligatory wait) and asked how I was,  I said, “Here's the deal. I have been waiting for a half an hour. When I leave, I'm either taking this magazine with me, or you can photocopy the dog-eared pages.”  After a good checkup and sparkling clean teeth, I was handed a packet of photocopies on my way out. This recipe, a unique one for chocolate chip cookies among them.

Here is a copy of the recipe straight from the magazine.  I’ve noted the inaccuracies in red.  These are really good.  Crispy on the outside, chewy on the inside, with no taste of either the malt or espresso powders, just a sophisticated, complex deliciousness that will make people wonder why their chocolate chip cookies aren’t nearly as good as yours.  Let’s keep them guessing, shall we? 

This post is linked to:

Amaze Me Monday

Metamorphosis Monday

Marvelous Mondays

Inspire Me Tuesday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Wow Us Wednesday
Work It Wednesday
Be Inspired Friday

Foodie Friday

Outback Steakhouse Walkabout Soup

I make no secret of the fact that I love soup. Hot, cold, thick and rich, or thin and delicate, I enjoy it all. Because my soup love is widely known, it came as a surprise to some that I had yet to taste the signature “Walkabout Soup” served at Outback Steakhouse, something that seems to wow people almost as much as does their Alice Springs Chicken.  No sooner did I try it and, naturally, LOVE it, that I was in search of a copycat recipe. No surprise there, I found one. Also no surprise to those of you who know me and my need to tinker with just about everything, I've made a few changes (improvements).  The original recipe called for yellow onions. I tend to find that when making a dish where onions are the star that a combination of types yield a richer, more complex taste, so I've added a variety and increased, ever so slightly, the amount of probably-bad-for-you-but-oh-so-delicious Velveeta cheese. Try theirs and then try mine, and let me know what you think.

Outback Steakhouse Walkabout Soup

1 medium yellow onion, thinly sliced

1 medium red onion, thinly sliced

1 large leek, cleaned and thinly sliced

3 tablespoons butter

1 can (14.5-15 ounce) chicken broth

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 teaspoons chicken soup base

1/3 cup diced Velveeta cubes (compressed in measuring cup)

1 recipe white sauce (see below)

THICK WHITE SAUCE:

3 tablespoon butter

3 tablespoon flour

1/4 teaspoon salt

1 and 1/2 cups whole milk

Melt better in 2-quart saucepan.  Add sliced onions and leeks. Cook at medium-low heat, stirring frequently, until soft and clear but not brown. Add chicken broth, chicken soup base, salt, and pepper and stir until warmed through. Add white sauce and Velveeta cheese.  Simmer on medium-low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to low and simmer for an additional 30-40 minutes.

Thick White Sauce:

In a 1-quart saucepan, melt butter.  Stir in flour, and cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Slowly pour milk into flour, stirring constantly; add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly, taking care not to let mixture lump. Remove from heat and set aside until ready to use for the soup.

This post is linked to:

Clever Chicks Blog Hop

Amaze Me Monday

Metamorphosis Monday

Marvelous Mondays

Finally! A Healthy Snack

I am one of those people who think that popcorn should be its own food group. After all there is just so much that you can do with it. Popping it, of course, but then thereafter you have an ingredient to season, flavor, flatten into cakes, roll into balls, crumble into cookies, candy coat, toss in salads, and garnish soups. 

Americans eat more popcorn than any other country and, by volume, it is America's favorite snack food. If you are concerned, however about the quality of the corn you are shoveling into your face during a particularly suspenseful movie, then you should give Shred Pop a try.

At only 33 calories a cup, it is gluten-free, fiber and protein rich, has no cholesterol, no MSG, no trans-fat, is made from whole grain Non-GMO corn, and comes in a variety of flavors. With all of this going for it, I was leery of the taste.  I was sent a sample of the white cheddar and kettle corn in exchange for an honest review. Each surprised me in a different way. While I am not a particular fan of the kettle corn variety of popcorn, I liked this a great deal because, unlike traditional kettle corn, it was neither sticky nor cloyingly sweet. It has the same taste and texture as regular popcorn with just a pleasant touch of sweetness. The white cheddar had less taste than most of the cheesy brands that I've tried, but this variety left hands far less messy than the name brands. As I sat at my desk munching away on it, able to continue to use the keyboard without any cheesy disasters, I found that it was quietly addicting.  I was also most thankful, having noticed the empty bag, that I had only consumed 100 calories.

If you're concerned about what your family is eating, want to send your kids to school with a truly healthy snack that they will enjoy, and feel perfectly virtuous with your late night nibble, then give Shred Pop a try.

Old-Fashioned Coconut Sheet Cake

 

I am not much of a cake baker.  The other day I was thinking about this, and trying to figure out why.  I think the reason for my lack of cake baking love is that, after thirty some odd years, I’m just tired of using the same recipes over and over again.  Almost like magic, enter the newest creation from Hoffman Publications, Amazing Cakes and Cupcakes too! a part of their “All-American Cooking” series.  Eighty four new recipes, right at my fingertips.  Recipes for layer cakes, Bundt cakes, sheet cakes, frozen cakes, cheesecakes, cupcakes, fillings, frostings, and glazes.  Wow.  For the first time in a long time I was excited about making a cake.

For some reason the Old-Fashioned Coconut Sheet Cake called my name, and at 9:00 on Sunday night I set out to make one.  I could hardly wait for it to cool so that I could frost it and have a slice.  I wasn’t disappointed.  This cake is delicious.  It gets flavor and moisture from coconut milk and coconut extract (And I am as surprised as you are that I had both on hand on a Sunday night.), something that is in the cake and the frosting as well.  The topping of coconut and salty, chopped macadamias is truly inspired.  It gives the cake that je ne sais quoi that makes it extraordinary.

The recipe says it will keep in the refrigerator for three days.  I did refrigerate it, removing it an hour prior to serving, and it was still a bit cold and stiff, so I wouldn’t recommend this at all.  It seems to get more moist and flavorful as the days pass (but no more than four) so this is a definite make-ahead dessert that only gets better with age.  And, really, don’t we all?

Here is the recipe right from the magazine, but you’re going to have to buy the issue for the rest (and don’t those peanut butter cupcakes on the front look mouthwatering?!).  

No, I was not compensated in any way for this post.  Consider this post as a message of public service.

This post is linked to:

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

Create It Thursday 

Full Plate Thursday

Mango Rum Batida

Oh, the fruits of summer!  Yes, I know that summer isn’t even close to being here, but the heat and humidity has arrived, as well as the numerous produce stands that seem to be popping up on every corner.  I can’t resist a stop and buy something every time.  This tends to lead to an overabundance of fruit, all ripening at once, and me frantic to find something to do with it all.  Let’s face it, a person can only eat so much fruit cocktail, am I right?

Today after a LONG day of plant shopping, heavy clay pot and sacks of soil hauling, planting, and mess cleaning, I couldn’t help but think what a good idea a cocktail would be.

Enter the Batida!  Served throughout Latin America, a batida is a blended drink with milk or freshly squeezed orange juice used as the base.  Fruit is then added, and everything is whirred in a blender until the consistency resembles that of a thick shake. Add some rum and you have a party!

Mango Rum Batida

1 lime wedge
1/4 cup tangerine sugar

1 ripe mango, peeled and cut into chunks (1 cup)
2 cups ice cubes
1 cup whole milk
5 tablespoons granulated sugar
1/4 cup white rum
2 tablespoons fresh lime juice
Pinch of salt

Garnish with lime slices

Rub lime wedge around outer rims of 4 glasses. Spread sugar in a saucer, and dip glasses in sugar to coat rims.  Blend remaining ingredients in a blender until smooth and thick, about 1 minute. Pour into glasses and serve immediately.

This post is linked to:

Clever Chicks Blog Hop

Amaze Me Monday

Metamorphosis Monday

Marvelous Mondays

Make it Pretty Monday

Mother's Day Brunch Ideas

 

If you’re stymied as to what to make mom for breakfast this Sunday, here are a couple of ideas for you that range from super easy to a bit more complex.  One thing is for certain, no matter what you make for mom, it is a meal she will both remember and appreciate.

I think the meal I remember the most was when my two boys, then ages about 8 and 11, decided to make me breakfast.  The thought of thawing the bacon (that we kept in the freezer) the night before had never occurred to them, so they each took turns sitting on it until it thawed enough to make the strips separable.  I’m sure they thought the entire meal was a disaster; I thought it a complete delight.  Here is a picture of those two rascals, along with their cousin Scott (at left). 

For more information about the above dishes, please click on the links below.  They are (clockwise from upper left):

Six-Layer Quiche

Cherry Tomatoes with Avocado Cream

Baked Egg Custard with Gruyere and Chives

Breakfast Guacamole

P, B & J Pancakes

Pecan Chocolate Espresso Coffeecake

This post is linked to:

Clever Chicks Blog Hop

Show and Tell Friday 

Foodie Friday

Home Sweet Home

Be Inspired Friday