- The difference a good baking sheet makes is astounding. A cookie recipe that I have pretty much perfected (if I do say so myself) is about, oh, A MILLION TIMES better when cooked on an excellent baking sheet rather than my crappy one. Thank you professor who let's me babysit and hijack your children for cooking projects/home for glorious baking sheet and other amenities.
- Goal: Career that pays enough for me to afford LeCruset cookware, but not so much that everyone around me knows what LeCruset cookware is.
- There is a famous Texas chef who shall remain nameless, that I officially dislike. This chef's food is wonderful - but their recipes - lies! Whenever I cook one of their recipes, it NEVER comes out as it is described. Thus, poo, poo, I'm finished with you. I will probably still eat at your restaurant thought, because I am weak.
- I made a moderately misshapen epi loaf the other night (further attempts are warranted). Matt came home, looked at, and said, "Why can't you make normal sandwich bread." Resisting the urge to beat him with the lovely stick of French bread which I had slaved over, I promised to also make sandwich bread in the future. This is called compromise. The epi was delicious however. Just saying.
Chocolate Chip Cookies
3/4 cup butter
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup brown sugar
1/2 cup white sugar
1/4 cup honey
1 egg yolk
1 and 1/4 cup chocolate chips
Sift flour, baking soda and salt - or use two cups self rising flour. Melt butter. Let cool until warm to the touch. Whisk sugars and honey into melted butter. When uniform, whisk in egg and extra egg yolk. Whisk until uniform, thick, and shiny. Fold in flour mixture, until just combined. Fold in chips. Place teaspoon sized lumps on a greased baking sheet. Bake in a 325 degree oven for 8 minutes, or until cookie is entirely puffy and no longer shiny (anywhere!). Remove from oven and let cool on the cookie sheet. Enjoy. Hide from boyfriends, children or other exuberant eaters, or they will be gone immediately.