Thursday, August 19, 2010

Thoughts From The Front Door

Have you ever walked up to the front door and try to open it by pressing the unlock on your car access? I do this all the time.

Which probably doesn't reflect well on me.

Still I think this is a great idea for a home improvement gadget. I can't count how many times have I walked up to the front door with an armload of sumthin' or other and stood there helplessly. The boys just stand there on the front porch.

Looking at me.

In other news, I was in a hurry to get somewhere today and scooted out the door full of purpose. I turned around after locking the door and met head-on with a bill poster (those rodents who leave ads on your doorknob).

I screamed.
Not just a little "eeek" mind you. A full-on neighbors-looking-out-their-front-window scream. The bill poster seemed to be just as startled and told me no one has ever screamed before while she was delivering.

Well then, that'll teach her to leave stuff on my door.

Wednesday, August 18, 2010

Best Chocolate Chip Cookie Recipe Eveah

I got this recipe from my friend, Christina. I believe she got the recipe from someone else. I had asked on Facebook if anyone had a good chocolate chip cookie recipe to share.

I'd been disappointed with most of the other recipes I had tried. They'd been too thin and crispy or too doughy or too cakey. I wanted the right, balanced combination in a cookie.

This is it.


8 ounces (2 sticks) unsalted butter at room temperature
1 cup packed dark brown sugar
½ cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon salt
¾ teaspoon baking soda
1 teaspoon pure vanilla extract
4 cups (I use 3 and ½) semisweet chunks

Preheat oven to 350 degrees and line baking sheet with parchment paper.

Place the butter in a large bow and cream at high speed until fluffy. Add the sugars and beat until light and fluffy, about 4 minutes, scraping down sides of bowl occasionally.

Beat in eggs, one at a time until completely mixed.

In a separate bowl, mix flour, salt and baking soda.

Add to the butter mixture at low speed until just combined and add vanilla extract. 

I use Mexican vanilla straight from Nuevo Laredo. There's nothing better. I use the dark vanilla in baking and the clear vanilla for frostings and white cakes.

Beat on medium speed, scraping bowl down, until blended. Do not overmix.

Add chocolate chunks and mix thoroughly until combines.

Refrigerate batter until cold, preferably overnight. (Suposedly the longer the better, I aim for at overnight, but I'm told the cookies still turn out good even if you don't refrigerate them at all).

Drop heaping spoonfuls of batter on the lined baking sheets.

Bake, turning tray once midway through, until golden brown around edges and soft about 12 minutes.

Cool on wire rack.

Help yourself! Oh wait, I guess you can't, but that gives you a wonderful reason to try out this recipe. I make in a double batch, scoop and then freeze the balls of dough to bring out a bit at a time to bake. When I do this it takes about 2-3 more minutes in the oven, but oven temperatures will vary.

Got milk?

Monday, August 2, 2010

The Power of The List

Worked on cleaning up the garage (understanding this is a work-in-progress and will never be "done".) Check.

Applied the second layer of paint to plastic outdoor chairs I took off the curb during the last bulky pick up. Check.

Baked (because I turn the oven on mornings only) banana bread using the overripe bananas and last of the blueberries. Check.

Threw beans in the crockpot so we can have tostadas for dinner. Check.

Fed the kids. Fed the dogs. Check.

Scheduled an appointment to pick up paperwork for a potential new client. Check-a-roo.

I feel like I've completed so much today that I'm going to take a nap!