Chaos, Cookies and Creativity...

When life dishes up chaos I often procrastinate by piling another dish with cookies... and other culinary items all while crafting... perched on the floor of Kasa K.  


Top ways to tell when my plate runneth over... 
1- You find me sitting on the floor, a lot.  Often quite.  Old school Indian Style.  There is something grounding about this position.


2- I start inviting you over for dinner and gifting you baked items.  Almost daily.   (Now I see why I was writing so much in the blog circa 3 years ago.)


3- My best ideas revolve around paper products, beads or books that I want to write.


What is it about chaos that brings creativity (and often in my case, chicken)?  I read once that artist need to be in a depressed emotional state to create their best work so does my best work come from high levels of anxiety and stress?  So far this week, I made two entrees, one soup and two types of cookies.  Oh yes, and I made a pair of earrings, holiday cards, visited a knitting shop and I am signed first pottery class. (And am currently typing while sitting on my floor).  


In efforts for my creative outburst to be more productive (than adding to my calorie count), here are the recipes from this week's sweet items of procrastination:

Caught between two deadlines Chocolate Chip Cookies
Adapted from The Great Book of Chocolate

Makes 12-18  cookies, depending on how much dough is consumed in the process

(On December 8, 2010 there were 11 cookies created)

1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt
1 1/2 cups semisweet chocolate chips
1 cup  walnuts or pecans, toasted and chopped

Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days.

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Save the Work for Tomorrow Snickerdoodle Cookies

Adapted from Martha Stewart Cookies

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. At this point, I chilled the dough for an hour (or you can overnight) before scooping it, because I otherwise found it too difficult to scoop into balls and roll but the original recipe doesn’t find this step necessary.

Once dough has chilled, in a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small ice-cream scoop* to form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack. In theory, they can be stored in an airtight container up to one week, but I say good luck wtih that.

My Quest for the BEST Chocolate Chip Cookie Recipe

My favorite dessert is BY FAR a cookie. Scott calls me a COOKIE MONSTER. I believe my love of the cookie came from the Famous Amos Cookies when I was a wee one... I am sure it dates back further than that and maybe and encounter in my mother's womb. As a child I never had real homemade cookies (sorry Mom). Now don't get me wrong... I do love a cookie from a roll but I want to know exactly what goes in my food these days... even if it is white flour and butter.

It amazes me that something so simple--- flour, sugar, chocolate and eggs can vary so much from recipe to recipe. With more time on my hands I will take on the challenge of finding the BEST CC Cookie recipe... ever. I probably should not admit it, but when I make cookies I can consume 4 to 5 in one sitting. They are my weakness. My quest and this fun culinary adventure starts today with...

Crispy, Chewy Chocolaty, Chocolate Chip Cookies
Adapted from AllRecipes.com

So these are RICH and Dark CHOCOLATY-- more so than Jill's recipe or the other recipe I have on here. So yummy... I make them small since they pack such a punch.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 bag of bittersweet chocolate chips

1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart. I sprinkle with a little salt before baking!

5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

They call them Oatmeal Cookies--- I call them comfort!

You know you are a baker when you can't keep food down and you want to try a new recipe.
Last week I felt horrible and I saw this recipe for Chewy Oatmeal Cookies and I had to try them. With one bite, I immediately felt better (oatmeal is healthy, right?)

PS- the trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.

PPS- This is a half recipe. It makes a couple dozen standard-size cookies.

Chewy, Thick Oatmeal Comfort Cookies

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.

Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Healthy Preacher Cookies

My friend and business partner brought me a comfort food staple a week ago---
Preacher Cookies. These devilish delights are laced with lots of sugar and butter
but are so easy and so good that I decided to attempt a health friendly version:

1 tablespoon butter
1/2 c. splenda (or to taste)
1/2 c. plain yogurt
3 lg. tbsp. crunchy peanut butter
3 lg. tbsp. milled flaxseed
1/4 c. dark chocolate cocoa
1/4 c. chopped nuts
1/4 c. chopped dried plums
1 tsp. vanilla
2 c. oatmeal

On stovetop, mix and heat for 3 minutes (butter, . Remove from heat and add rest of ingredients. Place on waxed paper by the spoonful. Let cool and ready to eat.

People in the south call these Preacher Cookies because they are fast to cook in case the Preacher drops by unexpectedly... Not sure I have a "Preacher" to stop by but definitely
aids my sweet tooth!

Sunday Cooking...

So, as a child I remember my mom cooking from the time she got up til the time we went to bed on Sunday. This was her day off and she did what she loved... COOK. Now, I do leave my house on Sundays but I often find myself demonstrating those familiar habits.

Yesterday I started out with a Strata, went to Barnes and Noble, made a soup for the week, did some work, baked cookies, took a nap and then created a crock pot meal for the week. I guess some things are inherent.

Stacey (Ericka) Strata

6 eggs beaten
2 cups of half & half
salt, pepper, garlic, red
nutmeg- pinch
worshire sauce- shake
1/2 cup shredded cheddar
3 piece of wheat bread cubed
2 cups cooked sausage (I choose lean and homemade)

Layer sausage (sprinkle with red pepper) , cheese (most) , cubed bread, the pour the egg/milk/spic mixture on top and cover with remaining cheese. Refrigerate over night and bake for 45 minutes at 350.

Tuscan White Bean Soup

Navy beans (2 cups cooked)
4 cups chicken stock
1 cup water
1 boulion cube
salt and pepper to taste
fresh oregano
1 cup celery
1 cup carrots
1 cup onion
6 garlic cloves chopped
1 16 ounce can italian stewed tomatoes
1/2 bag spinach

Saute veggies (no spinach) and garlic with olive oil. Add beans, tomatoes, stock and water.
Simmer 1 hour. Add spinach and oregano. Great with crusty bread.

Jill's Salty Sweet Chocolate Chip Cookie

(great for hormonal cravings)
3/4 cup brown sugar
3/4 cup white sugar
1 cup butter
2 and 1/4 cup flour
1 tsp baking soda
1 tsp salt
2 tsp vanilla
2 eggs
1.5 cups chocolate chips

Beat butter (room temp), sugar and vanilla. Add eggs one at a time. Mix flour, salt and baking soda and set aside. Add dry ingredients slowly. Fold in chocolate chips. Bake at 350 for 10 minutes. Cover with foil and allow to cook 5 minutes after you take out of stove. Eat many!

Slow Cookin for Sassy Girls- Merlot Mushroom Roast

Okay before I give out the recipe let me tell you about the CP story.
Two years ago Scott got me a Cuisinart Stainless Steel Slow Cooker. He gifted me with it after he heard how much my friend liked hers. He knew a traditional floral Crock Pot would not fly in our house... too southern, too retro, too non-creative. To get me to use it he know went every where to find a cool piece and paid too much for a Crock Pot that did not say Crock Pot. SO- We refer to it as CP or slowcooker... there will be no Crock Pot! Now, I love it. You can be creative when you cook low and slow... I even do it with a Pot Roast (which I refer to asa Merlot Mushroom Roast... you know, it is all about the PR.)

1 London Broil or Bottom Round
salt, pepper, onion powder
1 cup merlot
1/4 cup marsala wine
12 garlic cloves
2 cups mushrooms whole
1 onion quartered
red potatoes

Heat olive oil and 6 garlic cloves in a castiron skillet until roasted. Add meat and sear each side.
Add to CP. Lift juices from pan with a marsala. Pour over roast. Add cup of merlot, 6 more garlic cloves, onion and potatoes. Slow cook for up to 8 hours. Serve with crusty bread and wine.

One day, three recipes--- You cannot say I don't keep you updated!

Two new cookies that I adore

One... have I told you lately how much I love to bake. Especially for
the holidays but I have to tell you that after a weekend of non-stop
gift making I have a bit of bakers burnout.

For our staff Cookie Exchange I tried two new cookie recipes from
my favorite cooking blog--- Smitten Kitchen (www.smittenkitchen.com)
and yet again I found two of the best tasting recipes. Please note that the
chocolate toffee cookie has 1 lb of chocolate.

Chocolate Toffee Cookies

Adapted from Bon Appetit

(Makes almost 8 dozen small cookies)
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath),

coarsely chopped*
1 cup walnuts, toasted, chopped
Flaky sea salt for sprinkling (optional)
Combine flour, baking powder and salt in small bowl; whisk to blend. Stir
chocolate and butter in top of double boiler set over simmering water
until melted and smooth. Remove from over water. Cool mixture to lukewarm.
Using electric mixer, beat sugar and eggs in bowl until thick, about 5
minutes. Beat in chocolate mixture and vanilla.
Stir in flour mixture, then toffee and nuts. Roll into small logs.  I got

four out of my batter.  Chill batter until firm, about 2 hours.
Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed
paper. Drop cut batter into ¼ inch slices, spacing two inches apart.
Sprinkle with a pinch of flaky sea salt, if you’re using it. Bake just
until tops are dry and cracked but cookies are still soft to touch, about
12 to 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store
airtight at room temperature.)

Chocolate Espresso Shortbread

Makes 32 cookies
1 tablespoon instant espresso powder
1 tablespoon boiling water
2 sticks (8 ounces) unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
4 ounces bittersweet chocolate, finely chopped, or 3/4 cup store-bought
mini chocolate chips
Confectioners’ sugar, for dusting (optional)
1. Dissolve the espresso in the boiling water, and set aside to cool to
tepid.
2. Working with a stand mixer, preferably fitted with a paddle attachment,
or with a hand mixer in a large bowl, beat the butter and confectioners’
sugar together on medium speed for about 3 minutes, until the mixture is
very smooth. Beat in the vanilla and espresso, then reduce the mixer speed
to low and add the flour, mixing only until it disappears into the dough.
Don’t work the dough much once the flour is incorporated. Fold in the
chopped chocolate with a sturdy rubber spatula.
3. Using the spatula, transfer the soft, sticky dough to a gallon-size
zipper-lock plastic bag. Put the bag on a flat surface, leaving the top
open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch
thick. As you roll, turn the bag occasionally and lift the plastic from
the dough so it doesn’t cause creases. When you get the right size and
thickness, seal the bag, pressing out as much air as possible, and
refrigerate the dough for at least 2 hours, or for up to 2 days.
4. Position the racks to divide the oven into thirds and preheat the oven
to 325 degrees F. Line two baking sheets with parchment or silicone mats.
5. Put the plastic bag on a cutting board and slit it open. Turn the firm
dough out onto the board (discard the bag) and, using a ruler as a guide
and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the
squares to the baking sheets and carefully prick each one twice with a
fork, gently pushing the tines through the cookies until they hit the
sheet.
6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and
front to back at the midway point. The shortbreads will be very pale–they
shouldn’t take on much color. Transfer the cookies to a rack.
7. If you’d like, dust the cookies with confectioners’ sugar while they
are still hot. Cool the cookies to room temperature before serving.

Big, Fat, Chewy Chocolate Chip Cookie Recipe

My love language is food and tomorrow is Jill's prelims for PhD. so I am baking away so she willhave lots of yummy goodness to get her through her stressful 24 hours. I made my lasagna rolls so she will not have to worry about dinner for she and Mark and then two desserts. The Chipotle Brownies from last week and a new recipe. . .

Big, Fat, Chewy Chocolate Chip Cookies!!!!

Recipe from www.smittenkitchen.blogspot.com
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/8 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Who Knew??? Now I am in Trouble!

Okay, I missed the memo that one of my favorite culinary treats was SO EASY!!!!

A week or so ago I was craving coconut (when I say coconut, I mean coconut macaroons!) so Jill said why don't you just bake some, they are SO EASY. Not that I don't trust my dear friend but I did not beleive her. These little pieces of decadence seem so delicate... how would I ever live up to the moistness I was dreaming of. Ah, the challenge. . . .

So, before I headed to Annie Kays to gather the ingredients I googled the recipe to make sure
coconut, condensed milk, vanilla and one egg was all I needed. Low and behold, Jill was right!

So... 20 minutes later there I was, nibbling on one of my favorite treats. And the recipe makes a lot (shhh... I told Scott I burned the first batch but I really ate them all.... OOPS).

Cookoo for Coconut Macaroons

Ingredients:

3 cups coconut

1 can condensed milk

1 teaspoon of vanilla

1 egg white

Whip together, spoon onto greased pan and bake at 350 for 10 minutes (check after 8, some batches cooked faster. Makes about 32. Eat and tell your husband you burned half :)